• 한국버섯학회지
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• 제15권1호
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• pp.31-37
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• 2017

본 실험은 표고 톱밥재배에서 배지 부영양원 종류와 버섯발생 온도에 따라 버섯의 아미노산 함량 변화를 분석하였다. 배지는 톱밥과 부영양원(미강, 보리, 콩비지, 홍삼박)의 비율이 8:2에 칼슘 0.5% 첨가와 미첨가 등 8처리구로 하였다. 버섯의 발생온도는 저온($13{\sim}15^{\circ}C$), 중온($18{\sim}20^{\circ}C$), 고온($24{\sim}26^{\circ}C$)으로 처리하였다. 아미노산은 모든 처리구에 17종이 검출되었고 영양원 종류에 따라 성분차이들이 나타났다. 총아미노산 함량은 홍삼박 배지에서 209.7 mg/g으로 가장 높았고, 가장 많이 검출된 아미노산은 글루탐산이었고 보리배지에 51.3 mg/g 이었다. 버섯발생 온도처리 조건에서 총아미노산 함량은 중온에서 38.2%, 저온에서 32.5%, 고온에서 29.3% 순으로 나타났고, 중온과 저온 조건에서 아미노산 함량 순위는 비슷한 경향을 나타냈다. 본 연구 결과는 표고의 맛과 기능성을 갖는 아미노산의 종류를 제시하는 기초자료로 활용될 수 있을 것으로 기대한다.

• Advances in environmental research
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• 제3권3호
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• pp.199-206
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• 2014

Dewatering is an extremely important step in wastewater treatment process to reduce the final sludge volume in order to minimize the cost of sludge transportation and disposal. In the present study, the effect of different sludge solids content (1, 2 and 3.8%) on the dewaterability of anaerobically digested sludge using Acidithiobacillus ferrooxidans and Acidithiobacillus thiooxidans was studied. The pH reduction rate was higher during initial process in the sludge having low solids content, but after 48 h of bioleaching, similar pH of below 3 was observed with all the different solids content. Bio-oxidation rate of $Fe^{2+}$ was initially higher in sludge with low solids content, but 100% $Fe^{2+}$ was oxidized within 60 h in all the three treatment levels. Compared to the control, specific resistance to filtration was reduced by 75, 78 and 80% in the sludge with a solids content of 1, 2 and 3.8% respectively, showing improvement in dewaterability with an increase in sludge solids content. Sludge effluent quality and sludge settling rate were also improved in treatments with higher solids content after the bioleaching process.

• 한국식품저장유통학회지
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• 제18권4호
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• pp.467-474
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• 2011

병결점 부근의 저장온도에 따른 수삼의 내적 품질 변화 연구로 수삼을 각각 $-3^{\circ}C$, $-1.5^{\circ}C$ 및 $0^{\circ}C$ 에서 16주간 저장하면서 저장온도에 따른 호흡률, 경도, 가용성 고형물함량, 전분함량, pH, 사포닌함량과 관능적 품질의 변화를 조사하였다. 수삼의 호흡률은 저장온도가 낮을수록 낮았으나 그 차이는 미미하였다. 수삼 표피층의 정도는 저장기간이 경과됨에 따라 증가하였고, 내부 조직의 경도는 감소하는 경향을 보였으나 저장온도에 따라 경도 변화의 차이는 뚜렷하지 않았다. 수삼의 가용성 고형분 함량은 $-3^{\circ}C$에서 저장한 수삼의 경우 $0^{\circ}C$ 및 $-1.5^{\circ}C$에서 저장한 수삼에 비해 낮았다. 요오드 반응에 의한 주근 부위의 발색 정도는 저장 2주후까지 저장온도에 따라 다소 차이가 발생하였으나 이후부터 저장종료시점까지는 큰 차이를 보이지 않았다. 수삼의 pH는 저장기간 종 전반적으로 저장 온도가 낮을수록 낮은 경향을 보였다. 조사포닌 함량은 저장 중 온도에 따라 약간의 차이를 보였지만 저장 16주에도 초기함량과 유사한 수준을 유지하였다. 관능적 품질 평가인자 중 수삼 '고유의향'은 $-3^{\circ}C$에서 저장한 경우 저장 후 8주, $-1.5^{\circ}C$에서 저장한 경우 저장 후 14주까지 양호하였으나 $0^{\circ}C$에서 저장한 수삼은 저장종료시점인 16주 이후까지도 품질이 양호하였다. 수삼의 '고유의 맛'은 저장 12주후까지는 저장온도에 따라 차이가 뚜렷하지 않았으나 저장 14주후부터는 $-3^{\circ}C$에서 저장한 수삼이 $-1.5^{\circ}C$ 및 $0^{\circ}C$에서 저장한 수삼과 유의적인 차이를 보였다.(p < 0.05). 전반적으로 저장온도에 따른 수삼의 내적 품질인자의 변화 조사 결과 저장온도에 따른 차이가 뚜렷하지 않았으며 관능적 품질평가 결과를 기준으로 보면 $-3^{\circ}C$ 보다는 $-1.5^{\circ}C$ 및 $0^{\circ}C$가 품질유지에 효과적인 것으로 판단되었다.

• 한국잠사곤충학회지
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• 제24권2호
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• pp.43-54
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• 1983

하비의 질소시비량을 달리하였을 때 뽕나무의 생육, 수엽량, 이온함량의 변동과 엽위별 이동, 균형 등을 알기 위해 요소관행구(25kg/10a)와 요소 3배증시구(75kg/10a)를 설치하고 시험한 결과 다음과 같았다. 1. 요소증시는 관행양에 비해 조장, 조중을 증가시켰으며, 정엽양은 9월20일경에 생물중으로 273.6kg/10a를 증가시켰다. 2. 뽕잎중의 수분함양은 8월30일까지 73%이상을 유지하였으나, 그 후 계속 감소되어 9월20일경에는 63%내외로 떨어졌다. 증시구에서는 관행구보다 0.1~1.8%정도 높았으며 10월10일경까지도 뽕잎이 연하였다. 3. 생육초기부터 계속 증가한 뽕잎의 건물중은 9월20일경에 현저히 감소되었으나 지조의 무게는 9월 30일까지도 계속 증가하였다. 4. 엽중의 $Ca^{2+}$는 경시적으로 함양이 현저히 증가되었으나, $K^{+}$과 $Mg^{2+}$은 감소되었으며, $Ca^{2+}$은 증시구에서 현저히 높았다. 5. 각종 이온의 경시적인 엽위별 이동을 보면 8월30일경에 전질소 및 수분함량이 급격히 감소함에 따라 이동성이 불량한 $Ca^{2+}$와 Cl$^{-}$는 상부로, 양호한 $K^{+}$, H$_2$PO$^{-}$$_4$ 그리고 SO$^{2-}$ $_4$ 등은 하부로 점차 이동하였다. 6. 전질소의 함양은 8월30일 이전에 3,200me/kg DM에서 9월 초순 이후에는 2,000me/kg DM으로 현저히 감소하였다. 관행구는 9월12일에, 증시구는 9월22일에 최대함량부위가 아래 엽위로 떨어지면서 10일후에는 각각 선단의 생장점이 고사ㆍ탈락하였다. 7. ∑C는 생육초기에 1,400me/kg DM에서 점차 증가하여 1,600me/kg DM 내외를, ∑A는 400me/kg DM 내외를, (C-A)는 생육초기에는 1,000me/kg DM에서 증가하여 1,200me/kg DM 내외를 각각 유지하였다. 8. ∑C, ∑A, (C-A) 등은 관행구에서 보다 증시구에서 약간 높은 경향을 보였는데 이것은 증시구에서는Ca$^{2+}$의 함량이 현저히 높았으며, NO$^{-}$$_3$, SO$^{2-}$ $_4$, H$_2$PO$^{-}$$_4$ 등이 다소 높았기 때문이다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 1999년도 제17회 학술발표회 논문개요집
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• pp.123-123
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• 1999

Amorphous hydrogenated silicon carbide (a-SiC:H) films were deposited at the temperature of 40$0^{\circ}C$ using plasma enhanced chemical vapor deposition. The a-SiC:H films were characterized by x-ray photoelectron spectroscopy (XPS) and nanoindentation method. By increasing the plasma power from 20W to 160W, the oxygen content of the a-SiC:H films were observed to decrease from 12.1% to 4.4%. On the other hand, the plasma power did not affect the ratio of carbon to silicon in our experiment where the 1, 3-disilabutane was used as the precursor. Microhardness of the films was observed to increase as the plasma power increased, while the elastic modulus was observed to gave a maximum value at the plasma power of 80W. Microhardness of the film is thought to be strongly affected by the content of adventitious oxygen in the film and it is concluded that the hardness of the film can be improved by increasing the plasma power.

• Journal of Welding and Joining
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• 제23권2호
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• pp.75-80
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• 2005

The effect of chemical constituents of $(Cr,\;Fe)_7C_3$ carbide phase on its hardness in the chromium-carbide type Cr white iron hardfacing weld deposits has been investigated. In order to examine $(Cr,\;Fe)_7C_3$ carbide phase, a series of filler metals with varying chromium contents was used. The alloys were deposited once or twice on a mild steel plate using the self?shielding flux cored arc welding process. The hardness of $(Cr,\;Fe)_7C_3$ carbide phase was measured by the micro-Vickers hardness test. It was shown that hardness of $(Cr,\;Fe)_7C_3$ carbide phase increased with increasing Cr content in $(Cr,\;Fe)_7C_3$ carbide phase. This behavior of the hardness of $(Cr,\;Fe)_7C_3$ carbide phase was explained by the types of chemical bonds that hold atoms together in $(Cr,\;Fe)_7C_3$ carbide phase.

• 전기화학회지
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• 제6권4호
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• pp.236-241
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• 2003

Magnetic CoW thin film alloys were electrodeposited from citrate baths to investigate the resulting microstructure and magnetic properties. Deposit tungsten (W) content in the films electrodeposited at $70^{\circ}C$ were independent of current density, while coercivity decreased from hard $(H_{c,//}\~150\;Oe\;and\;H_{c.{\bot}}\;\~240\;Oe)$ to soft magnetic properties $(H_{c,//}\~20\;Oe\;and\;H_{c.{\bot}}\;\~30\;Oe)$ with increasing current densities from $10\;to\;100mA{\cdot}cm^2$, with deposit W content $(\~40\%)$ relatively unaffected by the applied current density. X-ray diffraction analysis indicated that hcp $Co_3W$ phases [(200), (201) and (220) planes] in the CoW films electrodeposited at $70^{\circ}C\;and\;10mA{\cdot}cm^{-2}$ were dominant, whereas amorphous CoW phases with small amount of hcp $Co_3W$ [(002) planes] were dominant with deposition at $70^{\circ}C\;and\;100mA{\cdot}cm^{-2}$. At intermediate current densities $(25\;and\;50mA{\cdot}cm^{-2}),\;hop\;Co_3W$ phases [(200), (002), (201) and (220)] were observed. The average grain size was measured to be 30 nm from Sheller formula. It is suggested that the change of the deposit coercivities in the CoW thin films electrodeposited at $70^{\circ}C$ is attributed to the change of microstructures with varying the current density. Nanostructured $Co_3W/amorphous-CoW$ multilayers were fabricated by alternating current density between 10 and $100 mA{\cdot}cm^{-2}$, varying the individual layer thickness. The magnetic properties of $Co_3W/amorphous-CoW$ multilayers were strongly dependent on the thickness of the alternating hard and soft magnetic thin films. The nanostructured $Co_3W/amorphous-CoW$ multilayers exhibited a shift from low to high coercivities suggesting a strong coupling effect.

• 한국식품영양학회지
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• 제29권2호
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• pp.237-245
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• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• 한국세라믹학회지
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• 제24권6호
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• pp.586-592
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• 1987

The role of the strain energy and phase stability in the diffuse phase transition have been investigated in the highly disordered solid solution, (Pb1-xBax)(Zr0.4Ti0.6)O3 (0.2 x 0.4). X-ray diffraction analysis indicates that tetragonality (c/a) decreases with the increasing Ba content. Also as the Ba content increases, phase transition becomes more diffuse and at the same time dielectric relaxation as a function of measured frequencies in the 1KHz-10MHz range occurs very pronouncedly. In the Ba content range, 0.2 x 0.35, hysteresis loops are routinely observed and the loop is observed to narrow shape as the Ba content increases but becomes very slim at 40mol% Ba content. Moreover thermal analysis shows that there is no abrupt change in the thermal expansion coefficient below the apparent transition temperature at which dielectric constant becomes maximum. From the above results, it has been concluded that creation of the strain energy due to the distorthion that occurred during the phase transition suppresses diffuse phase transition.