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Physicochemical Properties of Jatjook as Influenced by Various Levels of Pinenut (잣의 첨가량에 따른 잣죽의 특성)

  • 이승현;장명숙
    • Korean journal of food and cookery science
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    • v.10 no.2
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    • pp.99-103
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    • 1994
  • The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

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A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine) (쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구)

  • Lee, Jai-Sung;Bae, Inhyu
    • Journal of Dairy Science and Biotechnology
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    • v.35 no.2
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    • pp.135-142
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    • 2017
  • This study was conducted to evaluate the quality characteristics of yogurt containing 5.0%, 10.0%, and 20.0% rice-wine (RW), which was added during the preparation of yogurt. Changes in pH, total titratable acidity (TA), bacterial lactic acid, yeast population, viscosity, whey separable phenomenon, and cumulative gas production were monitored during the fermentation and storage of yogurt. The pH was decreased following all treatments, and TA and viscosity were gradually increased during fermentation. The pH of RW yogurt was lower than that of the control sample, and TA was higher than the control during fermentation. The viscosity of yogurt containing 5.0% and 10.0% RW yogurt was higher than that of the control sample at 0~6 h. Cumulative gas production and whey separable phenomenon increased as the amount of RW added increased during fermentation. Viscosity was higher in control yogurt than in RW yogurt during storage. The total acceptability, texture, odor, color, sweet taste, and yogurt taste were higher in the control than in all RW groups.

Streptococcus thermophilus K-1 및 Lactobacillus acidophilus LB12 균주에 있어 최대 Exopolysaccharide 생산에 영향을 미치는 물리적 원인 규명을 위한 연구

  • 강현미;엄양섭;정충일
    • Proceedings of the Korean Society of Food Hygiene and Safety Conference
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    • 1999.10a
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    • pp.119-119
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    • 1999
  • EPS를 생성하는 Str. thermophilus K-1 및 Lb. acidophilus LB12를 10% 환원 탈지유에 배양하고, EPS 생산을 위한 배지로는 Elliker broth를 사용하여 20, 25 및 $37^{\circ}C$에서 72시간까지 저장하면서 12시간 간격으로 시료를 꺼내어 EPS생산량, 생균수, 산도 및 점도 등을 측정하여 EPS생산과 이들 물리저 요인들과의 상호관계를 조사하였다. Str. thermophilus K-1의 경우, $20^{\circ}C,\;37^{\circ}C$에 저장한 시료의 EPS 생산량은저장 60시간에 각각 0.358, 0.386O.D.로 최대를 나타내었으며, 저장 72시간에는 다소 감소하는 것으로 나타났다. $25^{\circ}C$에 저장한 시료는 저장 36시간부터 O.D. 0.313으로 급속히 증가하여 72시간까지 그 수준을 거의 유지하는 것으로 나타났다. Lb. acidophilus CH-2의 경우에는 25, $37^{\circ}C$에서는 EPS생산이 서서히 증가하다가, 36, 48시간에 0.775, 0.833O.D.로 각각 최대를 나타낸 후에 다시 서서히 감소하는 것으로 나타났으며, 저장 $20^{\circ}C$에서는 저장 60시간에 1.123O.D.로 EPS생산이 최대에 도달한 후 저장 72시간에는 다시 감소하는 것으로 나타났다. 이 두균주의 세 가지 배양 온도에서 EPS가 최대를 나타내는 시점은 생균수가 감소하는 시점과 일치하므로, 균주 및 배양온도에 상관없이 균성장 말기 또는 균사멸기 초기에 EPS가 가장 많이 생산됨을 알 수 있었다. 또한 점도 및 산도는 저장 온도가 높을수록, 그리고 저장 기간이 길어질수록 대체로 많이 생성되는 것으로 나타났으며, EPS생산과의 유의성도 상당히 높은 것으로 나타났다. 것들이 부딛힘이 없이 공존하고 일상의 논리가 무시된다. 부정, 의심이 없고 확실한 것이 없다. 한 대상에 가졌던 생각이 다른 대상에 옮겨간다(displacement). 한 대상이 여러 대상이 갖고 있는 의미를 함축하고 있다(condensation). 시각적인 순서가 무시된다. 마음속의 생각과 외부의 실제적인 일을 구분하지 못한다. 시간 상의 순서가 있다가 없다가 한다. 차례로 일어나야 할 일이 동시에 한꺼번에 일어난다. 대상들이 서로 비슷해지고 동시에 있을 수 없는 대상들이 함께 나타난다. 사고의 정상적인 구조가 와해된다. Matte-Blance는 무의식에서는 여러 독립된 대상들간의 구분을 없애며, 주체와 객체를 하나로 보려는 대칭화(symmetrization)의 경향이 있기 때문에 이런 변화가 생긴다고 하였다. 또 대칭화가 진행되면 무한대의 느낌을 갖게 되어, 전지(moniscience), 전능(omnipotence), 무력감(impotence), 이상화(idealization)가 나타난다. 그러나 무의식에 대칭화만 있는 것은 아니며, 의식의 사고양식인 비대칭도 어느 정도 나타나며, 대칭화의 정도에 따라, 대상들이 잘 구분되어 있는 단계, 의식수준의 감정단계, 집단 내에서의 대칭화 단계, 집단간에서의 대칭화 단계, 구분이 없어지는 단계로 구분하였다.systems. We believe that this taxonomy is a significant contribution because it adds clarity, completeness, and "global perspective" to workflow architectural discussions. The vocabulary suggested here includes workflow levels and aspects, allowing very different architectures to be discussed,

Characteristics, Antioxidative Activities and Growth Inhibitory Effects in AGS Human Gastric Adenocarcinoma Cells of Soymilk Fermented by Bacillus subtilis KC-3 during Fermentation (Bacillus subtilis KC-3 발효두유의 특성과 항산화 및 AGS 인체위암세포의 성장 억제효과)

  • Jeong, Eun-Jung;Kim, Ji-Young;Moon, Suk-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.8
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    • pp.1113-1118
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    • 2010
  • The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 mg/mL and 50.6% at 2.0 mg/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).

Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk (고압처리 원유로 제조한 발효유의 저장 중 유산균 수 변화와 이화학적 특성)

  • Ahn, Sung-Il;Chung, In-Ae;Chung, Woon-Si;Jhoo, Jin-Woo;Kim, Gur-Yoo;Jeon, Jung-Tae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.6
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    • pp.889-893
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    • 2016
  • This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at $80^{\circ}C$ for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2~4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.

The Study on the Invasion of Robinia pseudoacacia into Adjacent Forest Stand according to Forest Types, Stand Structures and Vegetation Units (인접(隣接) 임분(林分)의 종류(種類), 계층구조(階層構造) 및 식생단위(植生單位)에 따른 아까시나무의 이입(移入)에 관(關)한 연구(硏究))

  • Yun, Chung Weon;Oh, Seunghwan;Lee, Young-Geun;Hong, Sung Cheon;Kim, Jae Heun
    • Journal of Korean Society of Forest Science
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    • v.90 no.3
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    • pp.227-235
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    • 2001
  • This study was conducted to investigate the effects of adjacent stand on the invasion of Robinia pseudoacacia plantations. The results were as follows. 1) Robinia pseudoacacia tended to invade into all directions regardless of the kinds of adjacent stands. But it was estimated that the invasion of Robinia pseudoacacia into adjacent stands could be very difficult, if the layer structure of adjacent stands were well developed. Whereas, it was estimated that Robinia pseudoacacia more rapidly intruded into adjacent stands, if adjacent stands were opened and bared. 2) Robinia pseudoacacia tended to invade into all aspects regardless of the kinds of vegetation units in the adjacent stands. But the dominance class of Robinia pseudoacacia in the adjacent stands showed a little differences among the vegetation units. The dominance class of Robinia pseudoacacia in Quercus aliena community and Quercus serrata community showed low level as + ~2, while the dominance class of Pinus densiflora community, Pinus rigida community, Quercus variabilis community and Quercus acutissima community represented high level as 1~4. Also the dominance class of Isodon inflexus subgroup among three subgroups of Pinus densiflora community showed the lowest level as + ~2.

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Evaluation of Bond Strength for FRP Hybrid Bar According to Coating Methods using Silica Sands (규사 코팅 방법에 따른 FRP Hybrid Bar의 부착강도 평가)

  • Jung, Kyu-San;Park, Ki-Tae;You, Young-Jun;Seo, Dong-Woo;Kim, Byeong-Cheol;Park, Joon-Seok
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.12
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    • pp.118-125
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    • 2017
  • In this study, we examined the bond performance of FRP Hybrid Bars. FRP Hybrid Bars are developed by wrapping glass fibers on the outside of deformed steel rebars to solve the corrosion problem. The surface of the FRP Hybrid Bars was coated with resin and silica sand to enhance its adhesion bonding performance with concrete. Various parameters, such as the resin type, viscosity, and size of the silica sand, were selected in order to find the optimal surface condition of the FRP Hybrid Bars. For the bonding test, FRP Hybrid Bars were embedded in a concrete block with a size of 200 mm3 and the maximum load and slip were measured at the interface between the FRP Hybrid Bar and concrete through the pull-out test. From the experimental results, the maximum load and bond strength were calculated as a function of each experimental variable and the resin type, viscosity and size of the silica sand giving rise to the optimal bond performance were evaluated. The maximum bond strength of the specimen using epoxy resin and No. 5 silica sand was about 35% higher than that of the deformed rebar.

Criteria and Index of Social and Economic Evaluation in River Restoration (하천복원사업의 사회.경제성 평가 기준 및 지표에 관한 연구)

  • Kim, Chong-Won;Yi, Jung-Hun
    • Proceedings of the Korea Water Resources Association Conference
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    • 2007.05a
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    • pp.470-474
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    • 2007
  • 본 논문에서는 하천복원사업으로부터 발생하는 사회 경제적 편익의 측정 및 평가를 위한 기준 및 지표를 다루고자 한다. 하천복원사업의 목적 및 하천의 기능 및 사업의 영향을 기초로 선정된 평가 기준은 크게 생태적 측면과 사회 경제적 측면으로 나눌 수 있다. 본 연구에서 생태적 측면이 강조되는 것은 하천 생태의 다양한 측면을 파악하는 것이 사회 경제성 연구에 있어 풍부한 논의의 가능성을 제공해주는 측면이 있기 때문이다. 이는 하천복원사업이 가지는 복합적인 성격으로 인해 사업의 사회적, 경제적, 생태적 영향이 서로 고립되지 않고 영향을 주고받는 것에서 연유한다. 첫 번째 평가 기준인 생태적 측면에서는 세부기준으로 생태계 및 수문부문 등의 변화를 포함하며, 복원사업 전후의 서식처 및 생물 종 다양성의 변화, 하상의 다양화 등을 지표로 고려할 수 있다. 나머지 큰 평가 기준인 사회 경제적 측면에서는 홍수방지 효과나 수질개선 효과와 같은 우리가 생태계로부터 제공받는 직접적인 서비스나 토지 이용의 변화 및 그 변화에서 야기되는 영향(하천의 친수 기능이나 학습효과 등), 복원사업의 관리 및 비용 측면 등을 세부기준으로 고려할 수 있다. 하천복원사업의 구체적인 평가를 위해, 각 세부기준에 대한 지표는 현 복원사업에서 실시되는 평가기법, 하천복원관련 문헌조사 및 사례조사를 통해 검토하여 일차적으로 선정한다. 각 지표는 고려하고자 하는 특성에 따라 정량화가 용이한 지표와 정성적 측면이 강한 지표로 나뉜다. 이렇게 선정된 지표는 전문가 조사를 통해 지표에 대한 의견을 수렴하여 확정한다.한 치즈곤죽에서는 쓴맛 펩타이드가 형성되었다가 사라짐을 관찰할수 있었다. 한편 지질분해효소를 침가할 경우 총 휘발성산이 4일 이후에 급격히 증가함을 통해 사용한 효소는 유지방을 잘 분해함을 알 수 있었으며 GLC에 의한 유리 지방산의 분석 결과는 Cheddar치즈곤죽은 시판Cheddar 치즈와 비슷하고 Italian형 치즈곤죽은 시판 Italian치즈보다 약간 떨어졌다. Cheddar치즈의 중요한 품미성분인 활성 SH기는 glutathione을 첨가한 치즈곤죽에서 발효 4일부터 증가하였으며 단백질분해효소를 함께 첨가할 경우 그 증가현상이 현저하였다. 단백질분해요소의 첨가유무에 따라 점도 변화는 다른 두 가지 양상으로 나타나 효소를 첨가할 경우 단백질이 분해됨에 따라 점도가 급격히 감소하였다.>${\pm}0.36$) %, 0.34(${\pm}0.27$) %, 0.34(${\pm}0.18$) % 의 오차를 보였다 중간에 6 cm 의 PP 을 위치한 경우에는 에너지별로 1.15(${\pm}1.86$) %, 0.90(${\pm}1.43$)%, 0.86(${\pm}1.01$)% 의 오차를 나타내었다. 이 경우에는 PCD 10 cm 의 경우에 비교적 큰 오차를 보였으며 PCD 10 cm 인 경우를 제외하면 에너지별로 0.47(${\pm}1.17$) %, 0.42(${\pm}0.96$) %, 0.55(${\pm}0.77$0.

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Physicochemical Properties of Xylooligosaccharide as Food Material (식품소재로서의 Xylooligosaccharide의 물리화학적 특성)

  • Park, Youn-Je;Lee, Ji-Wan;Lee, Chang-Seung;Rhew, Bo-Kyung;Yang, Chang-Kun
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.19-23
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    • 2001
  • Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at $20^{\circ}C$ and 90 cP at $60^{\circ}C$, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at $100^{\circ}C$ and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured $5.0{\pm}0.1$ and the color turbidvity of XO was very low at pH $2.5{\sim}4.0$. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at $25^{\circ}C$ and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.

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Habitats Environmental Characteristics of Polypodium vulgare L. in Ulleung-do (울릉도 미역고사리(Polypodium vulgare L.) 자생지의 입지환경특성)

  • Cheon, Kyeong-Sik;Han, Jun-Soo;Kim, Kyung-Ah;Ok, Kil-Hwan;Yoo, Ki-Oug
    • Korean Journal of Environment and Ecology
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    • v.26 no.1
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    • pp.1-10
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    • 2012
  • The habitats characteristics of Polypodium vulgare L. in Ulleung-do were investigated to compile basic data for conservation and restoration. Natural habitats were located at altitudes of 410~748m with inclinations of $12{\sim}80^{\circ}$. Sixty six vascular plants were identified from 10 quadrats in 4 habitats. Dominant species among the woody plants, based on importance value, were Acer pictum subsp. mono(49.52%) in the tree (T1) layer, Sorbus amurensis(28.99%) in the subtree (T2) and Schizophragma hydrangeoides(51.99%), Ligustrum foliosum(8.82%), Fagus engleriana(7.25%) in the shrub (S) layer. Importance value for members of the herb (H) layer were as follows: Polypodium vulgare 23.23%; Maianthemum dilatatum 9.65%; Phryma leptostachya var. asiatica 9.23%; Dryopteris crassirhizoma 8.40%; Carex shimidzensis 6.75% and Dystaenia takesimana 5.42%. The importance value of the last five species were high, so they were at affinity with Polypodium vulgare in their habitats. Species diversity was 1.18, and dominance and evenness were found to be 0.11 and 0.84, respectively. The soil types were sandy loam. Average field capacity was 30.42%, and the organic matter and pH were 17.95%, and 4.70. Correlation coefficients based on environmental factors, vegetation and soil analysis were showed that positive correlations between species diversity and species richness, whereas between species diversity and dominance, coverage of Polypodium vulgare and species richness were showed negative correlations.