• 한국식품조리과학회지
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• 제9권1호
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.131-137
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• 1997

Effect of storage on the tree and quality of early cultivar of Citrus unshiu Marc. produced in Cheju according to harvest time were investigated. Soluble solids, acid content, flesh ratio, firmness and specific cavity of the fruits harvested at 27th of November were 12.0, 1.03%, 79.98%, 0.774kg-force, 0.912, respectively. Soluble solids, total sugar and reducing sugar were increased gradually, but acid content was decreased slightly as delayed in harvest time. Otherwise specific gravity and firmness were not shown in great during harvest time, color index(a/b) was increased sharply till late November and then remained in stationary phase. On these result, we recommend that the harvest time of early cultivar of Citrus unshiu Marc. would be during December because of wilting partly. Fully ripened-fruits harvested late, compared to ordinary harvest time, with cold storage would be kept more quality and freshness of fruits for fresh consumption than the fruits harvested early and stored at room temperature.

• 한국축산시설환경학회지
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• 제1권2호
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• pp.165-171
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• 1995

액상 폐기물의 자원화 처리 방법의 하나로서 공해방지와 지력증강을 위하여 액상유우 분뇨의 호기성 처리기술을 실용화하는데 기초자료가 되는 액상유우 분뇨의 화학적 특성 분석 결과는 다음과 같다. 1)고액 분리하지 않은 액상유우 분뇨의 고형물 농도(TS)는 7.54(%wb), 산도(pH)는 6.92, 유기물 농도(TS)는 79.34(%TS), 화학적 산소 요구량(COD)은 81,300~96,500(mg/$\ell$), 암모니아태 질소(NH$_3$-N)는 1,690~2,300(mgfe), 및 질산태 질소(NO,-Pf)는 36.0-40.0(mg/$\ell$) 이었다. 2) 고액분리된 액상유우 분뇨의 화학적 특성은 우사형식, 분뇨배출방식, 고액분리기 종류 등에 따라 상이하며 고형물 농도는 4.43~7.95(%wb), 산도(pH)는 7.31, 유기물 농도(VS)는 74.57~79.93(%TS), 화학적 산소 요구량(COD)은 52,400~73,700(mg/$\ell$), 암모니아태 질소(NH$_3$-N)는 2,035~2,960(mg/$\ell$), 질산태 질소(NO$_3$-N)는 19.0~30.0(mg/$\ell$) 의 범위를 나타내고 있었다.

• 펄프종이기술
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• 제45권4호
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• pp.9-15
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• 2013

An oxidized starch ester was prepared and used for surface sizing. Esterification of starch decreased both Brookfield viscosity and Brabender viscosity substantially even though the solids level was increased by 2% from 14% to 16%. Surface sizing with the esterified starch gave better performance in tensile strength, stiffness and compressive strength than surface sizing with oxidized starch in the laboratory. Advantages in strength improvement, however, were not obtained when it was applied in commercial papermaking process. This was attributed to the fact that the influence of starch types has been nullified by high pressure penetration that occurs in the commercial papermaking process. Drying energy consumption, however, decreased by 3.3% by substituting the low solids oxidized starch with a high solids starch ester.

• 한국환경농학회지
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• 제41권3호
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• pp.158-166
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• 2022

BACKGROUND: Kiwifruit is a fruit tree with relatively small cultivation area in Korea and researches on its soil and physiology are very limited compared to those on cultivar development. Therefore, there are limited information for farmers to cope with the reduction in productivity due to various physiological disorders and premature aging. This study was conducted to investigate the soil and leaf chemical properties, and fruit characteristics, which will be used as basic data for stable kiwifruit orchard soil management. METHODS AND RESULTS: The soil and leaf chemical properties, and fruit characteristics were investigated for two years in 16 kiwifruit orchards growing 'Hayward' (Actinidia deliciosa) in Jeollanam-do and Gyeongsangnam-do. Soil and leaf samples were collected in July and fruit quality was investigated by harvesting fruits about 170 days after full bloom. The average soil chemical properties of kiwi orchards were generally higher than the recommended level, except for pH, and especially, the exchangeable potassium reached about 300% of the recommended level. The proportions of orchards that exceeded the recommended level of soil chemical properties were 63, 31, 100, 69, 94, 88 and 69% for pH, EC, organic content, available phosphate, and exchangeable potassium, calcium and magnesium, respectively. Thirty-three percent of orchards had more than 100 mg/kg of nitrate nitrogen in soil. Available phosphate in soil showed a significantly positive correlation with leaf nitrogen, phosphoric acid and calcium content, but showed a significantly negative correlation with leaf potassium content. The magnesium content in the leaves was significantly correlated with soil pH. The highest fruit weight was observed in about 25 g/kg of leaf nitrogen content which could be attained when plants were grown on the soil containing about 100 mg/kg of nitrate nitrogen content. The average soluble solids content among 16 orchards was 9.58 °Brix at harvest and 13.9 °Brix after ripening, which increased about 45%, and the average fruit weight was about 110 g. CONCLUSION(S): For fruit quality, fruit soluble solids (sugar compounds) content was significantly correlated with leaf potassium content, fruit hardiness with leaf total nitrate, calcium and magnesium, and fruit titratable acidity with leaf magnesium; however, leaf calcium and magnesium negatively affect the soluble solids contents in fruits.

• 한국초등수학교육학회지
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• 제22권2호
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• pp.199-220
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• 2018

전개도는 우리나라 제 1차 교육과정부터 초등학교 수학교과서에서 꾸준히 다루어져 온 전통적인 교육내용이며, 주로 입체도형의 성질을 알아보거나 겉넓이를 구하기 위해 지도되어 왔다. 하지만 공간 감각에 대한 중요성이 점점 강조되고 있는 현 시점에서 전개도는 공간 감각을 다루기 위한 매우 적절한 학습 소재가 될 수 있다. 이에 본 연구에서는 우리나라 초등학교 수학 교육과정과 교과서에서 전개도가 어떻게 지도되어 왔는지 살펴보고, 이를 바탕으로 일본, 싱가포르, 핀란드, 홍콩의 교과서에서 다루고 있는 전개도 관련 내용을 분석하였다. 이를 통해 공간 시각화와 공간 방향화의 향상 측면에서 올바른 전개도를 찾는 활동의 강화, 다양한 각도에서 본 입체도형의 모습 제시, 무늬가 들어간 입체도형의 전개도 활용을 시사점으로 제안하였다.

• 한국환경농학회지
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• 제20권4호
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• pp.225-231
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• 2001

퇴비화시 생물학적 활성을 증대하고 악취발생을 최소화 할 수 있는 적절한 공기주입율을 구명하고자 밀폐형 bench-scale reartor 퇴비화 시스템을 이용하여 시험을 수행한 결과는 다음과 같았다. 1) 공기주입율이 증가할수록 생물학적 활성은 증대하여 0.6 L/min/kg dry-solids 처리가 가장 높았고, 퇴비화 35일째의 퇴적물 품질도 가장 양호하였다. 2) 암모니아 평균 배출농도는 0.6 < 0.1 < 0.4 < 0.2 L/min/kg dry-solids 처리 순으로 낮았으며, 0.6 L/min/kg dry-solids 처리시 암모니아 배출농도는 0.2 L/min/kg dry-solids 처리에 비해 약 40% 수준에 불과하였다. 3) 계분톱밥 퇴비화시 주요 악취원인 황화합물 가스는 공기주입율이 낮을수록 배출농도가 높고 배출기간도 길어지는 경향이었으나, 0.6 L/min/㎏ dry-solids 처리에서는 전혀 검출되지 않았다. 4) 계분톱밥 퇴적물의 초기 수분함량을 60%로 조절하고 0.6 L/min/kg dry-solids의 공기주입율로 퇴비화할 경우 생물학적 활성증대로 인한 양질의 퇴비생산과 황화합물 및 암모니아에 대한 악취발생을 최소화 할 수 있을 것으로 기대되었다.

• Journal of Biosystems Engineering
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• 제37권4호
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• pp.252-257
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• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• 한국물환경학회지
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• 제26권2호
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• pp.349-355
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• 2010

Electroflotation (EF) was conducted for activated sludge thickening to investigate the effects of sludge SVI (sludge volume index) and chemical conditioning. Return sludge samples were used for the experiment, which were collected from municipal wastewater treatment plants. The performance of sludge thickening was significantly dependent on sludge SVI. For the sludges with SVI values in a range from 50 to about 150 mL/g, the maximum float content decreased rapidly from 8.4 to 3.5% and flotation compressibility followed the same pattern. In cases of sludges with SVI higher than 150 mL/g, those results showed low content levels without large changes. Gas/solids ratio tended to increase with an increase in SVI. When polyelectrolyte was added into sludges for the conditioning, compressibility increased up to 75% and gas/solids ratio was reduced up to about 35% under the condition of microbubble production rate of 530 mL/h, however, there was no consistent effect of chemical conditioning on the maximum float solids content; some cases were positive but the others negative. It was expected that the optimum dose of electrolyte depends on sludge SVI and an excessive chemical dose causes a performance deterioration of flotation thickening.

• 원예과학기술지
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• 제30권6호
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• pp.709-717
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• 2012

To establish the standard of ripe kiwifruit sorting, near infrared (NIR) spectroscopy was performed on kiwifruit sampled from three farms. Destructive measurements of flesh firmness, soluble solids content (SSC), and acidity were performed and compared to measurement using NIR reflectance spectrums from 408 to 2,492 nm. NIR predictions of those quality factors were calculated using the modified partial least square regression method. Flesh firmness was predicted with a standard error of prediction (SEP) of 3.32 N and with a correlation coefficient ($R^2$) of 0.88. SSC was predicted with SEP of $0.49^{\circ}Brix$ and with $R^2$ of 0.98. Acidity was predicted with SEP of 0.28% and with $R^2$ of 0.91. Kiwifruit ripened at $20^{\circ}C$ for 15 days showed uneven qualities with normal distribution. Considering the SEP of each parameter, kiwifruit after ripening treatment could be non-destructively predicted their qualities and sorted by flesh firmness or soluble solids content through NIR prediction.