• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1998년도 제28회 추계학술대회
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• pp.3-8
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• 1998

The industrial revolution in England was based on the manufacturing systems by the power of water mill and rapidly progressed by the innovation of steam engine. It is no exaggeration to say that today's civilization is realized by the development of various types of power machinery, namely fluid machinery and heat engine. The electric energy is converted mainly from thermal energy (mainly steam) of mineral oil, coal and nuclear fuel through generator connected with steam turbine which is a kind of power machinery. There are various types of power machinery as shown in Tables 1a and 1b. They are classified into two types by use. One is absorption type of fluid and/or thermal energy, for examples, windmill and heat engine. The other is provision type of the energies for examples, pump, compressor and propulsion. By flow type, they are also classified by two types, turbo type and positive-displacement type. The turbo type began from water mill and windmill and evolve to steam turbine and finally to gas turbine. The positive-displacement type started from reciprocating water pump and developed into steam engine and changed to reciprocating combustion engine. The pumps and motors used in oil hydraulic system for power control are also positive-displacement type.

• 한국식품과학회지
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• 제9권1호
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• Journal of Pharmaceutical Investigation
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• 제9권1호
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• pp.15-19
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• 1979

The absorption rate of lysino-methylene-ampicillin from the rat small intestine, compared with ampicillin, was determined in vitro and in situ to establish the biopharmaceutical properties of lysino-methylene-ampicillin which is one of the new penicillinase-resistance antibiotics. The half of administered dose was absorbed rapidly within thirty minutes. The water-oil distribution coefficient of lysino-methylene-ampicillin was 0.03 in chloroform versus buffer system with $Na_{2}HPO_{4}-citric$ acid of pH5.2 at $37^{\circ}C$, and its dissolution rate reached the plateau in an hour and then represented 0.6 percent of equilibrium solubility

• 한국식생활문화학회지
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• 제33권6호
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• pp.597-607
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• 2018

This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

• 분석과학
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• 제23권2호
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• pp.216-223
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• 2010

Ag 분말 입자형태와 크기에 따른 효율성을 확인한 결과 flake, spherical 형태의 분말은 시판 회색 분말과 현출효율이 유사하였고, nAg (rod, $0.9\;{\mu}m$) 분말의 경우 다양한 잠재지문 현출효율 평가 실험에서 우수한 결과를 보였다. 그러나 1개월간 nAg 분말을 자연조건에서 방치하였을 때 분말의 산화 및 수분의 영향으로 현출효율이 낮게 확인되어 산화 및 수분 흡습 방지를 위한 연구가 제기되었다. 본 연구는 nAg 분말의 산화 및 수분 흡습의 단점을 보완하기위해 nAg 분말에 실리콘 오일을 다양한 수준으로 표면개질하여 비다공성 대상물질 표면인 유리, 플라스틱에서 현출지문의 동일한 영역에서 특징점 수, 이랑과 분말의 흡착정도, 현출지문의 contrast 등으로 nAg 분말과 표면개질 nAg 분말의 현출효율을 평가하여 유리, 플라스틱 대상물질에서 DC200 실리콘 오일 0.5%로 표면개질한 nAg 분말의 우수함과 산화 및 수분 흡습의 단점을 보완할 수 있었다.

• Advances in concrete construction
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• 제4권2호
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• pp.123-143
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• 2016

Use of heavy fuel fly ash (HFFA) (diesel and cracked fuel) for power generation in Saudi Arabia has generated and accumulated large quantities of HFFA as a byproduct. In this research, HFFA is studied with the emphasis on the utilization of this waste material in concrete blocks and asphalt concrete mixes. Two types of mixes, one with low and other with high cement content, were studied for concrete blocks. Different mixes having varying percentages of HFFA (0% to 25%), as cement/sand replacement or as an additive, were studied. The performance of concrete blocks is evaluated in terms of compressive strength, water absorption, durability and environmental concerns. The results showed that blocks cannot be cast if more than 15% HFFA is used; also there is a marginal reduction in the strength of all the mixes before and after being exposed to the sulfate solution for a period of ten months. HFFA is studied in asphalt concrete mixes in two ways, as an asphalt modifier (3&5%) and as a filler (50%) replacement, the results showed an improvement in stiffness and fatigue life of mixes. However, the stability and indirect tensile strength loss were found to be high as compared to the control mix due to moisture damage, indicating a need of using antistripping agents. On environmental concerns, it was found that most of the concerned elements are within acceptable limits also it is observed that lower concentration of barium is leached out with the higher HFFA concentrations, which indicates that HFFA may work as an adsorbent for this leaching element.

• 한국식품과학회지
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• 제17권2호
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• pp.95-100
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• 1985

콩우유 가공중 부산물로 생산되는 비지를 acetone과 ethanol로 세척한뒤 저온에서 건조하였을때 세척회수가 건조비지의 건조시간(乾燥時間)과 이화학적(理化學的) 성질(性質)에 미치는 영향을 조사하였으며 건조비지가 밀가루와 혼합(混合)될 때 수분과 기름의 흡수능력(吸收能力)의 변화를 측정하였다. 비지와 용매의 비율을 1:1.5로 하여 세척회수(1-5회)가 증가함에 따라 건조속도와 단백질 함량의 증가 그리고 지방과 총당의 감소가 있었으며 수분과 기름의 흡수능력도 증가하였다. 전반적으로 acetone은 3회(回), ethanol은 2회(回) 세척후 이들 성질의 변화가 완만해 졌으며 acetone 세척이 ethanol보다 건조속도나 색상 그리고 지방함량의 감소에서 유리함이 밝혀졌다. 한편, 건조비지를 밀가루와 혼합할때 비지의 혼합비율이 증가하면서 거의 직선적으로 수분과 기름의 흡수능력이 증가됨을 보여 주었다.

• 한국인쇄학회지
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• 제26권1호
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• pp.29-38
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• 2008

Print-through is one of the most important attributes of print quality and has long been a subject to study. However, some aspects of print through are still in need to be enlighten. In this paper, different kinds of evaluating methods for print through are compared using densitometry, brightness, and image analysis. Printing conditions including ink feed, drying condition, and emulsification rate are systematically changed to effect print-through both on uncoated and coated commercial papers. Also several inks from different makers are introduced and compared in terms of print-through propensity. From the results, densitometry is not a good indicator for print through on the papers in this study. Ink feed has a strong effect on print through, especially for uncoated paper and should be considered in a point of optimum ink feed level in real world. Contribution of faster ink(oil) absorption seems to be more competitive than that of ink(oil) evaporation resulting in severer print-through for hot drying process. It is shown that ink-water emulsification rate increases print through at mild level but easy to decrease it with lower density due to the increase of water contents in emulsion. It is believed that the effect of absorption overwhelms that of density drop at mild emulsification level. This study does not include the effect of ink attributes in detail but shows that distinctive differences in print through may be resulted from various ink-makers and is finalized with some suggestions.

• 한국식품조리과학회지
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• 제17권3호
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• pp.237-245
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• 2001

반죽에 첨가하는 물의 양과 온도를 달리하여 제조한 화전의 기계적 특성 및 관능적 특성을 통해 품질평가를 하였다. 관능검사 결과가 가장 좋았던 실험처리구 II에서 S3’, S5’, S8’의 반죽 및 화전과의 수분함량 차이는 2.4~2.8%로서 조리시 소실되는 수분함량의 비율은 반죽에 첨가되는 물의 양과 온도에 따라 큰 영향을 받지 않는 것으로 나타났다. 흡유율은 2$0^{\circ}C$의 찬물로 반죽한 처리구의 경우 첨가하는 물의 양이 증가함에 따라 그 값이 75.00%~93.75% 유의적으로(p<0.01) 증가하였으며 색도는 다른 처리구에 비하여 끓는 소금물로. 반죽한 처리구가 전반적으로 b값이 높았다. Two bite compression test에 의한 텍스쳐 특성치는 관능적 품질이 가장 우수했던 각 처리군별(실험처리II)로 비교했을 때, hardness는 끓는 소금물 27%로. 반죽한 S8’가 320.69로 유의적으로(p<0.05) 높은 값을 보였으며 그 외 4개의 texture 특성에서는 모두 찬물 36%로 반죽한 S3’이 유의적으로 높은 갑을 나타냈다. 관능검사 결과에서는 항목별로 유의적인 차이를 나타냈는데, 실험처리구 I의 찬물로 반죽한 처리구에서는 물의 첨가량 36%인 S3이, 10$0^{\circ}C$의 물로 반죽한 처리구와 끓는 소금물로 반죽한 처리구는 27%의 물을 첨가한 S5와 S8의 선호도가 높게 나타났으며, 이 세가지 시료를 서로 비교한 실험처리구 II의 기호도 검사결과는 끓인 소금물의 반죽한 S8’가 softness, chewiness 및 taste 항목에서 유의적으로 높은 값을 보여 전반적인 기호도 6.50 (p<0.05)로 가장 관능적 품질이 우수한 것으로 나타나 좋은 반죽방법은 2$0^{\circ}C$ 찬물보다는 104$^{\circ}C$의 끓인 소금물 27% 수준으로 반죽하는 것이 바람직할 것으로 보인다.