• Title/Summary/Keyword: thermogram

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Physicochemical Properties of Acorn and Chestnut Starches (도토리와 밤 전분의 이화학적 특성 연구)

  • Lee, Hye-Seong;Rhee, Hei-Soo
    • Korean journal of food and cookery science
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    • v.6 no.3 s.12
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    • pp.1-7
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    • 1990
  • The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from $55^{\circ}C$, and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to $90^{\circ}C$. and reversely from $90^{\circ}C$ to $100^{\circ}C$. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram, gelatinization temperature and peak. hot and cold viscosity were $68.5^{\circ}C$, 1010, 910, 1470 BU for acorn and $63.7^{\circ}C$, 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were $67.0^{\circ}C$ 3.64 cal/g for acorn, and $66.0^{\circ}C$, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.

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Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their Utilization as the Fresh-food Preservative (폴리페놀계 천연 항산화제의 cyclodextrin inclusion complexation을 통한 안정화와 식품 보존제로의 활용)

  • Kim, Tae-Kwon;Shin, Hyun-Dong;Lee, Yong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.35 no.2
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    • pp.266-271
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    • 2003
  • Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

Preparation and Gas Barrier Properties of Chitosan/Clay Nanocomposite Film (Chitosan/Clay 나노복합재료 필름의 제조와 기체투과 특성)

  • Nam Sang Yong;Park Ji Soon;Rhim Ji Won;Park Byung Gil;Kong Sung-Ho
    • Membrane Journal
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    • v.15 no.3
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    • pp.247-254
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    • 2005
  • Chitosan film has potential applications in agriculture, food, and pharmacy. However, films made only from chitosan lack gas barrier and have poor mechanical properties. For enhanced gas barrier and mechanical properties, chitosan/clay nanocomposites have been prepared with montmorillonite (MMT) which is a layered structure of clays and chitosan. The cationic biopolymer, chitosan is intercalated into $Na^+-montmorillonite$ through cationic exchange and hydrogen bonding process. Diluted acetic acid is used as solvent f3r dissolving and dispersing chitosan. Chitosan was intercalated or exfoliated in MMT and it was confirmed by X-ray diffraction method. D-spacing of the characteristic peak from MMT plate in chitosan/clay nanocomposites was moved and diminished. The thermal stability and the mechanical properties of the nanocomposites are measured by TGA and Universal Testing Machine. Gas permeability through the chitosan/clay nanocomposites films decreased due to increased tortuosity made by intercalation of clay in chitosan.

Unusual Angular Arrangement of Electrodes in Capacitive Heating Device -Thermal Distribution and Clinical Application- (유전 가열장치에서 전극의 각도 배열 -온도 분포의 특성 및 임상 적용-)

  • Seong, Jin-Sil;Chu, Sung-Sil;Kim, Gwi-Eon;John, Juhn-Kyu;Yang, Sung-Wha
    • Radiation Oncology Journal
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    • v.7 no.2
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    • pp.313-320
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    • 1989
  • In capacitive heating device, which considered efficient for deep heating, parallel arrangement of the electrodes is a serious limiting factor in heating for eccentrically located lesions because it causes overheating of the exposed ipsilateral skin surface, the heating pattern is also frequently inappropriate, and the arrangement tends to be unstable due to the patient's gravity. Therefore we attempted an angular arrangement of the electordes to achieve more homogenous and efficient heating for such lesions. In phantom study, both the thermal profile and thermogram established the heating pattern in this unusual angular arrangement of the electrodes at $60^{\circ},\;90^{\circ}\; and\;120^{\circ}$ angles, respectively. An angular arrangement was also clinically applied to 3 patients. The patients' tolerance was good without significant complication and the thermal distribution was satisfactory. In conclusion, this unusual arrangement of electrodes appears to be promising in the clinical application to the eccentrically located lesions.

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Study on the Texture and Staling of Breads with Addition of Various Hydrocolloids (Hydrocolloids를 첨가한 식빵의 텍스쳐와 노화에 관한 연구)

  • Lee, Seung Ju;Cho, Sook-Kyung;Lee, Seung-Joo
    • Korean journal of food and cookery science
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    • v.24 no.5
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    • pp.636-644
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    • 2008
  • The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.

Characteristics and Genesis of Terrace Soils in Yeongnam Area -III. Mineralogical Characteristics (영남지역(嶺南地域)에 분포(分布)된 단구지토양(段丘地土壤)의 특성(特性)과 생성(生成) 연구(硏究) -제(第)3보(報) : 광물학적(鑛物學的) 특성(特性))

  • Jung, Yeun-Tae;Um, Ki-Tae;Jung, Pil-Kyun;Ha, Ho-Sung
    • Korean Journal of Soil Science and Fertilizer
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    • v.19 no.2
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    • pp.89-97
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    • 1986
  • To clarify the soil characteristics and genesis of the clayey terrace soils in Yeongnam area, the study were carried out with 9 typifying pedons of toposequential terrace soils in Yeongcheon (inland area) and Yeongil (coastal area) region. The results of soil genesis oriented investigations on soil mineralogical compositions and weathering characteristics were summarized as follows; 1. The contents of heavy minerals contained in sand fraction of the terrace soils were less than 5%, but the content in soil layers considered to be originated from other than terrace deposits had 9.8-16.2%. The content of feldspars in light minerals were higher in Yeongcheon sequence while the Yeongil sequence were characterized by having higher content in quartz. The ratios of quartz/feldspars in the soil layers where expecting lithological discontinuity, were different from that of terrace deposits. 2. The resistate index of maturity ranged around 76.7-29.9 in Yeongcheon area and around 85.6-67.2 in Yeongil area. The indices increased with the elevations of terraces. 3. The molar ratios of $SiO_2/Al_2O_3$ in clay fraction were around 1.93-2.65. The parent materials of the terrace deposits judged by the ratios of $Al_2O_3/TiO_2$ and $Fe_2O_3/Al_2O_3$ were considered to be the felsic materials. 4. The compositions of clay minerals detected by X-ray diffractogram and D.T.A. thermogram were dominated by kaolin and illite with subsidiary minerals of vermiculite, quartz, vermiculite intergrading to illite etc. It was distinguished from terrace deposits that by having higher amount of kaolin and montmorin minerals in the substrata of Bancheon soils in Yeongcheon area and Upyeong soils in Yeongil area, respectively.

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Mineralogical Characteristics of the Noro and Miag Series Soils Developed on the Cinder Cones in Jeju Island (제주도(濟州道) 산록(山麓)의 분석구(噴石丘)에서 발달(發達)된 노로통과 미악통 토양(土壤)의 광물학적(鑛物學的) 특성(特性))

  • Zhang, Yong-Seon;Kim, Yoo-Hak;Song, Kwan-Cheol;Kim, Sun-Kwan
    • Korean Journal of Soil Science and Fertilizer
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    • v.35 no.3
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    • pp.145-152
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    • 2002
  • The composition of primary minerals in the rocks and secondary minerals of clay fractions of the soil developed on the cinder cones in the foot of Halla Mt., Jeju Island was investigated. The effects of parent materials on the physico-chemical properties and mineralogical characteristics were evaluated by XRD, DTA with the chemical composition of $H^+$ saturated clays. The main rock-forming minerals of a residual cinder cones were plagioclase with subsidiary minerals of hematite, gibbsite and quartz in the red cinder cone and of augite, quartz, feldspars and olivine in black cinder cone. It is demonstrated that ignition loss and sesquioxides content were higher in the red cinder soil than black cinder, which was resulted in the intermittent eruption of volcanic activity. For the chemical analysis of whole soils, $SiO_2/Al_2O_3$ ratio was increased from 2 to 3, but Ignition loss is decreased and $K_2O$ content are very low with increasing the soil depth in regard to the composition and kinds of clay minerals. No clay formation from micas mineral were in volcanic ashes. Dominant clay minerals of the cinder cone soils as a black and red cinder cone soil were allophane with some quartz and feldspars, while vermiculite, illite, kaolin were coexisted as a subsidiary minerals. But the red cinder cones soils had more hematite and gibbsite of the clay fractions than the black soils with magnetite. The exothermic pick of DTA at about $660^{\circ}C$ for cinder cone soils might be corresponded the oxidation magnetite to hematite reation. With regarding to the compositions of mineral detected by X-ray diffractogram and the properties of minerals by D.T.A thermogram, the dominant clay mineral was allophane of the cinder cone soils with some ferrous compounds, red colour of the cinder cone soils which are originated in hematite.

Degree of Retrogradation of Non-Waxy and Waxy Rice Cakes during Storage determined by DSC and Enzymatic Methods (DSC와 효소법을 이용한 멥쌀 밑 찹쌀떡의 노화도에 관한 연구)

  • 김창순
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.186-192
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    • 1996
  • Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

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Studies on the Physical and Chemical Denatures of Cocoon Bave Sericin throughout Silk Filature Processes (제사과정 전후에서의 견사세리신의 물리화학적 성질변화에 관한 연구)

  • 남중희
    • Journal of Sericultural and Entomological Science
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    • v.16 no.1
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    • pp.21-48
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    • 1974
  • The studies were carried out to disclose the physical and chemical properties of sericin fraction obtained from silk cocoon shells and its characteristics of swelling and solubility. The following results were obtained. 1. The physical and chemical properties of sericin fraction. 1) In contrast to the easy water soluble sericin, the hard soluble sericin contains fewer amino acids include of polar side radical while the hard soluble amino acid sach as alanine and leucine were detected. 2) The easy soluble amino acids were found mainly on the outer part of the fibroin, but the hard soluble amino acids were located in the near parts to the fibroin. 3) The swelling and solubility of the sericin could be hardly assayed by the analysis of the amino acid composition, and could be considered to tee closely related to the compound of the sericin crystal and secondary structure. 4) The X-ray patterns of the cocoon filament were ring shape, but they disappeared by the degumming treatment. 5) The sericin of tussah silkworm (A. pernyi), showed stronger circular patterns in the meridian than the regular silkworm (Bombyx mori). 6) There was no pattern difference between Fraction A and B. 7) X-ray diffraction patterns of the Sericin 1, ll and 111 were similar except interference of 8.85A (side chain spacing). 8) The amino acids above 150 in molecular weight such as Cys. Tyr. Phe. His. and Arg. were not found quantitatively by the 60 minutes-hydrolysis (6N-HCI). 9) The X-ray Pattern of 4.6A had a tendency to disappear with hot-water, ether, and alcohol treatment. 10) The partial hydrolysis of sericin showed a cirucular interference (2A) on the meridian. 11) The sericin pellet after hydrolysis was considered to be peptides composed with specific amino acids. 12) The decomposing temperature of Sericin 111 was higher than that of Sericin I and II. 13) Thermogram of the inner portioned sericin of the cocoon shell had double endothermic peaks at 165$^{\circ}C$, and 245$^{\circ}C$, and its decomposing temperature was higher than that of other portioned sericin. 14) The infrared spectroscopic properties among sericin I, II, III and sericin extracted from each layer portion of the cocoon shell were similar. II. The characteristics of seriein swelling and solubility related with silk processing. 1) Fifteen minutes was required to dehydrate the free moisture of cocoon shells with centrifugal force controlled at 13${\times}$10$^4$ dyne/g at 3,000 R.P.M. B) It took 30 minutes for the sericin to show positive reaction with the Folin-Ciocaltue reagent at room temperature. 3) The measurable wave length of the visible radiation was 500-750m${\mu}$, and the highest absorbance was observed at the wave length of 650m${\mu}$. 4) The colorimetric analysis should be conducted at 650mu for low concentration (10$\mu\textrm{g}$/$m\ell$), and at 500m${\mu}$ for the higher concentration to obtain an exact analysis. 5) The absorbing curves of sericin and egg albumin at different wave lengths were similar, but the absorbance of the former was slightly higher than that of the latter. 6) The quantity of the sericin measured by the colorimetric analysis, turned out to be less than by the Kjeldahl method. 7) Both temperature and duration in the cocoon cooking process has much effect on the swelling and solubility of the cocoon shells, but the temperature was more influential than the duration of the treatment. 8) The factorial relation between the temperature and the duration of treatment of the cocoon cooking to check for siricin swelling and solubility showed that the treatment duration should be gradually increased to reach optimum swelling and solubility of sericin with low temperature(70$^{\circ}C$) . High temperature, however, showed more sharp increase. 9) The more increased temperature in the drying of fresh cocoons, the less the sericin swelling and solubility were obtained. 10) In a specific cooking duration, the heavier the cocoon shell is, the less the swelling and solubility were obtained. 11) It was considered that there are differences in swelling or solubility between the filaments of each cocoon layer. 12) Sericin swelling or solubility in the cocoon filament was decreased by the wax extraction.. 13) The ionic surface active agent accelerated the swelling and solubility of the sericin at the range of pH 6-7. 14) In the same conditions as above, the cation agent was absorbed into the sericin. 15) In case of the increase of Ca ang Mg in the reeling water, its pH value drifted toward the acidity. 16) A buffering action was observed between the sericin and the water hardness constituents in the reeling water. 17) The effect of calcium on the swelling and solubility of the sericin was more moderate than that of magnecium. 18) The solute of the water hardness constituents increased the electric conductivity in the reeling water.

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Studies on the Physical Properties of Major Tree Barks Grown in Korea -Genus Pinus, Populus and Quercus- (한국산(韓國産) 주요(主要) 수종(樹種) 수피(樹皮)의 이학적(理學的) 성질(性質)에 관(關)한 연구(硏究) -소나무속(屬), 사시나무속(屬), 참나무속(屬)을 중심(中心)으로-)

  • Lee, Hwa Hyoung
    • Journal of Korean Society of Forest Science
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    • v.33 no.1
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    • pp.33-58
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    • 1977
  • A bark comprises about 10 to 20 percents of a typical log by volume, and is generally considered as an unwanted residue rather than a potentially valuable resourses. As the world has been confronted with decreasing forest resources, natural resources pressure dictate that a bark should be a raw material instead of a waste. The utilization of the largely wasted bark of genus Pinus, Quercus, and Populus grown in Korea can be enhanced by learning its physical and mechanical properties. However, the study of tree bark grown in Korea have never been undertaken. In the present paper, an investigative study is carried out on the bark of three genus, eleven species representing not only the major bark trees but major species currently grown in Korea. For each species 20 trees were selected, at Suweon and Kwang-neung areas, on the same basis of the diameter class at the proper harvesting age. One $200cm^2$ segment of bark was obtained from each tree at brest height. Physical properties of bark studied are: bark density, moisture content of green bark (inner-, outer-, and total-bark), fiber saturation point, hysteresis loop, shrinkage, water absorption, specific heat, heat of wetting, thermal conductivity, thermal diffusivity, heat of combustion, and differential thermal analysis. The mechanical properties are studied on bending and compression strength (radial, longitudinal, and tangential). The results may be summarized as follows: 1. The oven-dry specific gravities differ between wood and bark, further more even for a given bark sample, the difference is obersved between inner and outer bark. 2. The oven-dry specific gravity of bark is higher than that of wood. This fact is attributed to the anatomical structure whose characters are manifested by higher content of sieve fiber and sclereids. 3. Except Pinus koraiensis, the oven-dry specific gravity of inner bark is higher than that of outer bark, which results from higher shrinkage of inner bark. 4. The moisture content of bark increases with direct proportion to the composition ratio of sieve components and decreases with higher percent of sclerenchyma and periderm tissues. 5. The possibility of determining fiber saturation point is suggested by the measuring the heat of wetting. With the proposed method, the fiber saturation point of Pinus densiflora lies between 26 and 28%, that of Quercus accutissima ranges from 24 to 28%. These results need be further examined by other methods. 6. Contrary to the behavior of wood, the bark shrinkage is the highest in radial direction and the lowest in longitudinal direction. Quercus serrata and Q. variabilis do not fall in this category. 7. Bark shows the same specific heat as wood, but the heat of wetting of bark is higher than that of wood. In heat conductivity, bark is lower than wood. From the measures of oven-dry specific gravity (${\rho}d$) and moisture fraction specific gravity (${\rho}m$) is devised the following regression equation upon which heat conductivity can be calculated. The calculated heat conductivity of bark is between $0.8{\times}10^{-4}$ and $1.6{\times}10^{-4}cal/cm-sec-deg$. $$K=4.631+11.408{\rho}d+7.628{\rho}m$$ 8. The bark heat diffusivity varies from $8.03{\times}10^{-4}$ to $4.46{\times}10^{-4}cm^2/sec$. From differential thermal analysis, wood shows a higher thermogram than bark under ignition point, but the tendency is reversed above ignition point. 9. The modulus of rupture for static bending strength of bark is proportional to the density of bark which in turn gives the following regression equation. M=243.78X-12.02 The compressive strength of bark is the highest in radial direction, contrary to the behavior of wood, and the compressive strength of longitudinal direction follows the tangential one in decreasing order.

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