• Korean Journal of Food Science and Technology
• /
• v.37 no.4
• /
• pp.590-596
• /
• 2005

Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2001.04b
• /
• pp.77-78
• /
• 2001

순환식 양액재배에서 근권부 배지의 종류가 작물의 양분흡수에 미치는 영향을 구명하고자 하였다. 배지별 양액흡수량은 토마토 및 오이 모두 같은 경향이었는데, 단위일사량당 양액흡수량을 보면 오이는 생육 전반기인 6월 5일까지 지속적으로 양액흡수가 이루어지다가 일사량에 따라 전체 양액의 흡수가 변화하였다. 그러나 단위일사량당 양액흡수량은 생육 후반기에 일정한 수준을 유지하였는데 이것은 노화된 하엽을 제거하였기 때문으로 보인다(Fig 1). 배지에 따른 양액흡수량은 전체적으로 암면에서 생육 후기까지 다소 높은 경향을 보였으나 통계적으로 유의성은 인정되지 않았다. 또한 배지간의 무기이온 흡수율은 이온별로 차이가 있었으나 모든 이온에서 유의성은 인정되지 않았다. 배지에 따른 무기이온 흡수량은 전체적으로 암면에서 생육 후기까지 다소 높은 경향을 보였으나 통계적으로 유의성은 인정되지 않았다(Fig. 2). 작물의 생육 및 수량에서도 암면에서 전반적으로 높은 경향을 보였으나 통계적으로 유의성을 보이지는 않았으나 오이의 엽중은 암면에서 무거웠고 엽건물중도 차이가 있었다. 기타 생육 요소간에는 유의성이 인정되지 않았지만 암면에서 다소 좋은 경향을 보였다(Table 1). 따라서 작물의 무기이온 흡수량을 추정하는 모델식의 입력요소로 배지 종류는 적합하지 않았으며 다만 수분 보유력이 좋은 암면에서 양액 흡수량이 많았다는 결과를 얻었다.

• Horticultural Science & Technology
• /
• v.19 no.4
• /
• pp.505-510
• /
• 2001

To improve germinability of carrot seeds of 'Inari', 'Mansan', 'Mussang', and 'Hongsim' cultivars, various levels of solid matrix priming (SMP) and the physiological changes of seeds associated with SMP were examined. As the ratio of water in a seed-Micro Cel E-water mix and priming duration increased, seed germinability enhanced. However, there was radicle protrusion during SMP in some cultivars, indicating the existence of cultivar different variations of the optimum conditions. The optimum ratio for a seed-Micro Cel E-water mix was 5 : 3 : 10.5. In this mix, the optimum durations for the treatment were 3 days for 'Mansan' and 5 days for other cultivars. SMP at $20^{\circ}C$ to $25^{\circ}C$ resulted in a higher germination percentage and a shorter $T_{50}$. Seeds absorbed water quickly within an hour and the percentage of moisture was stable at 43 to 49 after 24 hours of the treatment. Conductivity of the mix declined for the first 6 hours to $100{\mu}S{\cdot}cm^{-1}$ with little changes thereafter. On the other hand, the pH of the mixed increased slightly during the early phase, and then returned to the initial level as the treatment proceeded.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.84-92
• /
• 2009

Fish patty is a product spotlighted recently in the application area of functional food because its main ingredients are soybean and fish with various functions which make it highly digestible, tasty, rich with protein and calcium, and with low fat. Thus, in order to optimize fish patties, this study analyzed their water content, colors, texture and sensory characteristics according to the addition of soybean powder. As a result, water content and lightness decreased with the increase of the addition of soybean powder while hardness, elasticity, chewiness, and gumminess increased with the increase of the addition of soybean powder. Among sensory characteristics, taste, chewiness and texture were highest in S2, and in general evaluation, S2 received the highest score. Thus, S2 was found the most appropriate addition of soybean powder in making fish patties. Based on the results of this study, if fish patties to which soybean powder is added can be used in hamburgers and other food products for the diversity, functionality, and high quality of processed food products using soybean and fish, people's appreciation of hamburgers will be changed, and this will bring a new turning point to the consumption of hamburgers. Furthermore, it is believed that the development of healthy patty-type soybean powder products may resolve worries about fast food and quality-related and health-related problems in hamburger patties.

• Conservation Science in Museum
• /
• v.17
• /
• pp.101-116
• /
• 2016

Ceramic cultural artifacts restored with gypsum-based materials are prone to decay over time due to gypsum's natural absorption and release of atmospheric moisture, often leading to distortion and peeling of painted layers. This study proposes a new restoration material which utilizes extra hard stone, significantly superior in strength to regular gypsum. In order to enhance its physical properties and make it suitable for restoration of ceramics, extra hard stone is mixed with metakaolin. This mixture far surpasses regular gypsum in compressive strength(119MPa vs. 26MPa) while also maintaining a much lower wear rate(0.88% vs. 2.53%). Furthermore, the water absorption rate(2.9%) of the mixed material is over five times lower than that of regular gypsum(17.2%). When examined using a SEM(Scanning Electron Microscope), this mixture also proved superior to extra hard stone in terms of hardened density. The addition of metakaolin increases the mixture's strength and water resistance over that of extra hard stone and also improves its surface density, making it ideal for the restoration of ceramics. It has already been used to repair ceramic objects in the Museum's collection: Clay basin(sinan 18892), Buncheong ware bottle with incised peony design(jubsu 2034), Buncheong ware bowl with chrysanthemum(jubsu 1730). Results thus far have shown the mixture to be easy to inject and layer as well as harden into an even surface, which allows for smooth application of paint for color matching.

• Culinary science and hospitality research
• /
• v.19 no.2
• /
• pp.1-10
• /
• 2013

This study was conducted to investigate the quality characteristics of dumpling shells with white lotus leaf powder added to them (WLL 0%, 1%, 2%, 3%, 4%). Water binding capacity and moisture content of dumpling shells were not significantly different. Solubility in $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$ of dumpling dough has decreased because of the addition of WLL. Swelling power of all groups has increased because of increased amount of WLL content and temperature. The mass, volume and water absorption rate of cooked dumpling shells decreased while the turbidity of cooked dumpling shells increased with the addition of WLL. L and b value of dumpling shells significantly decreased and a value of dumpling shells significantly increased because of increased amount of WLL contents. Hardness and adhesiveness of dumpling shells significantly increased in WLL2 and WLL3 groups. Cohesiveness, springiness, gumminess and chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. In sensory evaluation, color, flavor, white lotus leaf flavor, taste and overall acceptability significantly increased in WLL3. Stickiness, softness, chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. Overall, the result of this study indicates that the dumpling shell containing 3% WLL powder was most preferred among the groups.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.3
• /
• pp.274-285
• /
• 1996

These experiments were conducted to evaluate the effects of seed coating with ten environmentally acceptable polymers, on germination percentage, water uptake, respiration, emergence and seedling growth characteristics. The water absorption of polymer-coated seeds in saturation condition was highest in klucel and lowest in polyvinyl pyrrolidone(PVP), and that in water was highest in klucel and lowest in maltrin. Respiration rates of polymer-coated seeds in Hwayoungbyeo and Ilpumbyeo were lower than those of none-coated seeds, and those in Daecheongbyeo and Jinmibyeo were higher than that of none-coated seeds, and those of sepiret coated seeds were higher than PVP coated seeds. The germination polimer-coated seed was reduced by one percentage by coating with seed coating machine. Germination percentage was not affected by any of polymer coating in high quality seed, but there were significant effects in low quality seed coating with waterlock, surelease 46 and sepiret significantly reduced germination some cultivars. Germination percentage after accelated ageing treatment were slightly higher most of polymer-coated seeds than in none-coated seeds, but those of sepiret-and klucel-coated seeds were lower significantly. Germination percentage of seeds coated with daran 8600, rnaltrin, sacrust and opadry were enhanced slightly under cold test other polimers reduced germination. The seedling height of polymer-coated seeds were longer than those of none-coated seeds, but those of waterlock, PVP and maltrin coating seeds were shorter, seedling hight was shortened by polimer coating under cold test. Polymer-coated seeds showed higher emergence percentage, shorter emergence time in field condition. The highest emergence percentage and the shortest emergence time was shown at 90% soil moisture content.

• Korean journal of food and cookery science
• /
• v.28 no.2
• /
• pp.111-121
• /
• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.26 no.2
• /
• pp.167-173
• /
• 1981

Respiration of whole seeds and seed parts isolated from four soybean varieties Essex, Pickett, Wayne and Bonus as measured at $25^{\circ}C$ during germination. The average respiration rates of cotyledons were significantly higher than those of other parts. The values were 35.7, 28.0 and $23.9{\mu}hr^{-1}$ seed$^{-1}$ for cotyledons, embyros, and hila, respectively. Bonus showed a significantly lower respiration rate than the other varieties did. The interaction of variety x seed part was not significant source of variation for respiration. This suggests that seed part and variety independently contribute to soybean seed respiration during early imbibition. The effects of imbibition time and time x variety intereaction on whole seed respiration were significant, but the variety effect was not significant. The correlation coefficient between seed moisture content and respiration after 24 hours of imbibition was significant for Bonus, but not for the other varieties tested. This suggests that Bonus may require more water for respiration during imbibition than the other varieties. There as no significant correlation of whole seed respiration rate after 24 hours imbibition with seed weight or seedling length.

• Korean Journal of Food Science and Technology
• /
• v.42 no.2
• /
• pp.175-182
• /
• 2010

Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.