• 대한화장품학회지
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• 제38권3호
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• pp.197-200
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• 2012

보습제 베이스를 립스틱에 사용하여 보습효과가 우수한 제품개발에 응용하고자 DSC에 의한 결합수형성능, 수분보유능을 고찰하였다. 보습제 베이스를 배제한 견본에서 결합수 형성능은 5.12 %임을 알았다. 보습제 베이스함량에 따른 결합수형성능을 측정한 결과 보습제 베이스 함량이 증가함에 따라 결합수 형성능이 비례적으로 증가함을 DSC측정결과 알았다. 한편 DSC측정결과와 in vitro 수분보유능 측정법을 비교 실험한 결과 유사한 경향을 나타냄을 알 수 있었다. 따라서 DSC에 의한 결합수 형성능 측정법은 앞으로 립스틱 제품의 보습효과를 예측 하는데 유용한 방법으로 생각되었다.

• 한국축산식품학회지
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• 제38권4호
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• pp.823-828
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• 2018

The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddish-pink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.

• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.861-868
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• 2012

During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer's grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent fibre-rich plant sources and agro-industry co-products commonly used in pig feeding in Vietnam. The content (g/kg DM) of crude protein (CP), ether extract (EE) and non-starch polysaccharides (NSP) varied between feedstuffs and ranged from 21 to 506 for CP, from 14 to 118 for EE and from 197 to 572 for NSP. Cassava residue had a high starch content of 563 g/kg DM, while sweet potato vines, water spinach, coconut cake and soybean meal had a high content of sugars (63-71 g/kg DM). The content of individual neutral sugars varied between feed ingredients, with the highest content of arabinose, galactose and glucose in tofu residue, the highest content of xylose in brewer's grain and the highest content of mannose in coconut cake. The content of uronic acid was high for cassava residue, tofu residue, sweet potato vines and water spinach (57-88 g/kg DM). The content of soluble non-cellulosic polysaccharides (S-NCP) was positively correlated ($r^2$ = 0.82) to the WHC. The content (g/kg DM) of CP, NDF, neutral sugars, total NSP, total NCP, S-NCP and total dietary fibre in tofu residue, water spinach and coconut cake varied (p<0.05) between years. In conclusion, diet formulation to pigs can be improved if the variation in chemical composition of the fibre fraction and in WHC between potential feed ingredients is taken into account.

• 한국축산식품학회지
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• 제40권3호
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• 공업화학
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• 제31권4호
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• pp.398-403
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• 2020

본 연구에서는 청원지역에서 재배하고 있는 6품종의 쌀을 당 분해 효소 및 단백질 분해 효소를 이용하여 쌀단백질 추출물을 제조하고, 항산화 효과 및 수분보유력을 비교 분석하였다. 품종별 쌀단백질 추출물의 단백질 함량을 측정한 결과 흑미 추출물이 4900 ㎍/mL로 가장 높게 나타났고, 향찰현미 추출물이 3700 ㎍/mL로 가장 낮게 나타났다. 2,2-diphenyl-1-picryl-hydrazyl-hydrate 라디칼 소거 활성 결과 흑미 추출물과 홍현미 추출물이 2 mg/mL에서 80.0% 이상의 우수한 소거 활성을 확인하였다. 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) 라디칼 소거 활성은 흑미 추출물과 홍현미 추출물이 2 mg/mL에서 70.0% 이상의 소거 활성을 나타내었다. 수분보유력 평가 결과는 홍현미, 홍찰현미, 흑미, 향찰현미를 이용한 추출물은 수분보유력이 110% 이상임을 확인하였다. 종합적으로 흑미를 이용한 쌀단백질 추출물이 항산화 및 수분보유력이 우수한 효과를 나타냄으로써 피부 보습 및 항산화 기능성 화장품 소재로 응용가능성이 있음을 시사한다.

• 한국환경과학회지
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• 제2권1호
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• pp.1-8
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• 1993

This study was carried out to find the relationships between species pairs in the vegetation of eastern valley vegetation in Mt. Kumjung from September 20, 1991 to October 15, 1992. Eight sites were selected, each being divided into 5 quadrats, and thus 40 quad- rats were in total. To know the correlation among plant species the $x^2$ values were calculated by using the method of Yates, and the results were analyzed by cluster analysis according to Sneath and Sokal, and the following conclusions were obtained. The species examined can be subdivided into five groups according to the relationships. However, the relationships are not correlated with pH, water-content, maximum water holding capacity and mineral content of soil probably due to the environmental discontinuity.

• 한국토양비료학회지
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• 제48권5호
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• pp.522-527
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• 2015

Decision of available soil depth based on soil physical and hydraulic properties for the $3^{rd}$ Landscape Vegetation Project in the Incheon International Airport was attempted. The soil samples were collected from the 8 sites at different depths, 0-20 and 20-60cm, for the three project fields, A, B, and C area. Physical and chemical properties including particle size distribution, organic matter content and electrical conductivity were analyzed. Hydrological properties including bulk density and water holding capacity at different water potential, -6 kPa, -10 kPa, -33 kPa, and -1500 kPa were calculated by SPAW model of Saxton and Rawls (2006), and air entry value was calculated by Campbell model (1985). Based on physical and hydrological limitation, feasibility and design criteria of soil depth for vegetation and landfill were recommended. Since the soil salinity of the soil in area A area was $19.18dS\;m^{-1}$ in top soil and $22.27dS\;m^{-1}$ in deep soil, respectively, landscape vegetation without amendment would not be possible on this area. Available soil depth required for vegetation was 2.51 m that would secure root zone water holding capacity, capillary fringe, and porosity. Available soil depth required for landscape vegetation of the B area soil was 1.51 m including capillary fringe 0.14 m and available depth for 10% porosity 1.35 m. The soils in this area were feasible for landscape vegetation. The soil in area C was feasible for bottom fill purpose only due to low water holding capacity.

• 한국식품영양학회지
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• 제16권2호
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• pp.138-145
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• 2003

난백, bpp, gelatin 및 gluten을 농도별로 첨가하였을 때 페루산과 포클랜드산 오징어 모두에서 각각 4%, 5%, 3% 및 4% 첨가구가 가장 높은 jelly강도를 나타내었고, 그 이상의 첨가에서는 큰 변화가 없었다. 이때의 물성 특성 값들을 보면 절곡시험 값은 모두 B를 나타내어 두겹으로 접어 1/2정도만 균열이 생겼으며, 페루산 오징어 연제품의 경우 수분함량은 72.06~73.78%, 보수력은 88.53~91.11%사이였고, 포클랜드산 오징어 연제품의 경우 수분함량은 71.91~72.89%, 보수력은 90.21~93.25%사이였다. 그리고 가장 높은 jelly강도 값을 나타낸 경우는 bpp를 5% 첨가하였을 때이며 이때 페루산과 포클랜드산 오징어 연제품에서 각각 872$\pm$29g.cm와 982$\pm$26g.cm를 나타내었다. Gluten 4% 첨가의 경우 jelly강도의 증가폭에 비하여 탄력성과 깨짐성의 힘이 크게 나타났으며 보수력도 크게 증가되는데 반해 경도의 변화는 크지 않았으며, 이때의 절곡시험 값은 B, 수분함량은 페루산이 73.74%, 포클랜드 산이 72.89%로 나타났다. 이상의 결과에서 오징어를 이용한 연제품제조시 적절한 단백질류 첨가는 제품의 품질 향상에 효과가 있는 것으로 나타났다.

• 한국수산과학회지
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• 제8권4호
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• pp.208-212
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• 1975

The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

• The Korean Journal of Ecology
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• 제16권2호
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• pp.191-198
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• 1993

The relationships between microbial activity and disturbance level of soil were investigated from 15 parks in Seoul and undisturbed area. The physico-chemical characteristics of soil and dehydrogenase activity(DHA) as an index of soil microbial activity were analysed. There were ranges of 3.84~7.37 in pH, 9.63~40.33% in moisture content, 3.41~21.49% in organic matter, 0.36~0.79g/g in water holding capacity and 0.03~0.53% in total nitrogen investigated sites. DHA values of soil were 8.64~$146.76{\mu}g/g$ in park soil and 545.14~$1, 198.80{\mu}g/g$ in undisurbed area. DHA of park soil with high traffic density and contamination source from human activities was much lower than that of undisturbed area. DHA was positively correlated with moisture content, organic matter, water holding capacity and total nitrogen.