• Proceedings of the Mineralogical Society of Korea Conference
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• 1996.10a
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• pp.36-52
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• 1996

유황비료의 효과는 한국에서 널리 인정퇴고 있다. 유황은 토양 산도를 낮게 하고 과실의 당도를 증가 시켜 품질을 향상시킨다. 유황비료는 논과 밭토양에서 산도를 약간 변화시키며 특히 유황분말은 토양산도 교정에 유용하다. 한국농업은 질 높은 농산물을 점차 요구함에 따라 유황비료의 시용이 필요하게 될 것이다. 앞으로 유황비료에 대한 연구는 특별한 토양조건과 작물에서 적정 유황 수준을 밝혀내는 것이다.

• 사료
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• s.54
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• pp.55-60
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• 2012

• Journal of Science Education
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• v.33 no.2
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• pp.317-320
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• 2009

I investigated Korean college students' conception about the volume change of solution when they detected the equivalence point during acid/base titration experiment using method of volume measurement. According to this study, most college students had a misconception that the volume increment was due to the formation of water by neutralization during acid/base titration. However, this is not enough to explain the volume change, neglecting contribution of a salt in solution. I calculated the partial molar volume of NaCl formed to explain the volume increment of solution during HCl/NaOH neutralization. Comparing the result of experiment with the calculation of partial molar volume, I elucidated that the main effect of volume increment was due to the partial molar volume of NaCl formed during HCl/NaOH neutralization. Here I propose to introduce college students to the concept of partial molar volume of the salt formed to reduce misconception about the volume change of solution during acid/base neutralization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Food Science and Preservation
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• v.12 no.6
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• pp.613-616
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• 2005

The aging degree of Kimchi fermented at $4^{\circ}C$ for 29 days was evaluated by the correlation between the flavor and the acidity analysis. The Kimchi fermentation induced a gradual reduction in pH and an increase in acidity from $0.26\%$ (initial) to $1.15\%$ (29th day). Flavor pattern of the fermented Kimchi was obtained by the electronic nose system with 12 metal oxide sensors. Electronic nose analysis could differentiate the flavor profiles of Kimchi according to the fermentation periods, making 5 group in the principal component analysis (PCA) plot Therefore, aging degree of Kimchi could be differentiated by flavor patterns analysed by electronic nose.

• Analytical Science and Technology
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• v.34 no.6
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• pp.267-274
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• 2021

Acid-base titration experiments were carried out using the same sample to obtain a direct comparison of analysis results between a new titrator and conventional Spectrator (SPT) titrators. This allowed the confirmation of an endpoint both by spectroscopic detection and by conventional titrators (automatic burette (ABT) and autotitrator (ATT)). Statistical analysis was performed on the measured values (endpoints) obtained using different titrators, to assess their differences by comparison of straightness, equivalence, ANOVA, F-test, and t-test results. The coefficients of determination, confirmed by straightness, were all >0.999. Thus, the null hypothesis that there was no statistical difference could not be rejected. The Bland-Altman analysis method was used to confirm agreement with the new experimental method. No discrepancy was found in the measured values obtained using different titrators used in this study.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.84-84
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• 2003

고분자 키토산(분자량 약 800,000)을 농도별(0%, 0.1%, 0.2%, 0.3%)로 김치를 제조하여, pH, 적정산도, 총균수, 젖산균 수, 대장균군 수 및 관능검사를 조사한 결과는 다음과 같이 나타났다. 1. 키토산 무첨가 김치는 발효 후 6일경에 pH가 초기 5.4에서 4.1로 급격히 떨어졌으며 그 후부터는 천천히 떨어져 발효 후 약 15일 경과 후에는 3.9로 나타났다. 그러나 0.1%, 0.2% 및 0.3% 고분자 키토산을 첨가한 김치에서는 초기 pH 5.38, 5.30 및 5.28에서 6일경에는 pH가 0.1%, 0.2% 및 0.3% 고분자 키토산에서 4.23, 4.34 및 4.47로 각각 나타났다. 15일 경과 후에는 0.1% 고분자 키토산 김치는 키토산 무첨가 김치와 거의 같은 pH인 3.9로 나타났으나 0.2%와 0.3% 고분자 키토산 김치의 pH는 3.90보다 높은 4.10, 4.10으로 각각 나타났다. 2. 각 김치 종류별 적정산도를 측정한 결과는 발효초기에 모든 구가 0.72%로 나타났으며, 발효 후 6일 경에서는 키토산 무첨가, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 적정산도는 각각 2.16%, 2.00%, 1.70% 및 1.30%로 나타났다. 그리고 15일 경과 후에는 키토산 무첨가 김치의 적정산도가 2.25%이였으나 0.1%, 0.2% 및 0.3% 고분자 키토산 김치는 각각 2.26%, 2.24 및 2.22%로 나타났다. 3. 발효가 진행 중에 총균수를 측정한 결과 시간과 더불어 총균수가 모든 구에 있어서 서서히 증가하였고 발효초기의 모든 김치구의 총균수는 2.5X105∼5.4X106 cfu/g 범위였으며, 김치 맛이 들기 시작한 6일경에서의 각 구별 총균수는 키토산 무첨가 김치가 2.4X109 cfu/g이였구 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 총균수는 각각 1.2X109 cfu/g, 4.0X108 cfu/g 및 1.1X107 cfu/g으로 나타났다. 그리고 김치가 완전히 익은 15일 후에는 무첨가 김치, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 총균수는 5.4X107 cfu/g, 3.3X107 cfu/g, 1.8X108cfu/g 및 4.2X108 cfu/g로 나타났다. 4. 발효가 진행 중에 젖산균 수를 측정한 결과 시간과 더불어 젖산균 수가 모든 구에 있어서 서서히 증가하였으며, 발효초기의 모든 김치구의 젖산균 수는 2.0X104∼2.7X106 cfu/g 범위였으며 김치 맛이 들기 시작한 6일경에서의 각 구별 젖산균 수는 키토산 무첨가 김치가 3.2X108 cfu/g이었고, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 젖산균 수는 각각 1.6X108 cfu/g, 13X108 cfu/g 및 9.6X107 cfu/g으로 나타났다. 그리고 김치가 완전히 익은 15일 후에는 무첨가 김치, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 젖산균 수는 5.4X107 cfu/g, 3.3X107 cfu/g, 8.6X106 cfu/g 및 2.6X106 cfu/g로 나타났다. 5. 발효가 진행 중에 대장균 군 수가 시간과 더불어 대장균군 수가 모든 구에 있어서 6일까지는 서서히 증가하다가 그 후부터는 대장균 군 수가 감소하였다. 즉, 발효초기에는 모든 구가 2.0X104∼4.0X105 cfu/g이었고, 6일 경에는 8.9X104∼4.5X105 cfu/g로 약간 증가하였으며 15일후에는 키토산 무첨가 김치가 2.0X102 cfu/g이었으며, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 대장균군 수는 각각 2.0X102 cfu/g, 1.1X102 cfu/g 및 4.0X101 cfu/g로 점점 감소하였다. 6. 관능검사 결과는 키토산 무첨가 김치와 0.1% 첨가 김치는 유사한 선호도를 나타내어 0.1% 첨가 김치가 기능성과 보존성을 높여줄 뿐만 아니라 선호도도 높은 것으로 나타났다.

• Analytical Science and Technology
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• v.34 no.3
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• pp.128-133
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• 2021

During titration, several chemical reactions result in changes not only in the potential of chemicals, but also in the colors of the indicator. In a potentiometric titration, a titration curve is obtained by measuring the abrupt change in the potential at the endpoint. Generally, acid-base titration is performed by observing the color change caused by an indicator to determine the endpoint. The method of determining the endpoint by measuring the potential difference has been well established and commercialized; however, the devices that can obtain the endpoint by observing the color change are limited. Consequently, in this study, a simple and precise spectral endpoint detector was manufactured using a drop-counter comprising an infrared emitter and a phototransistor, a white light LED as the light source and photodetector, and an analog-to-digital converter (Arduino). Spectrator, a new named, showed excellent results in terms of the reproducibility of acid-base titration using thymol blue as an indicator. Herein, we present the results of the Spectrator-manufacturing process as well as the experimental results.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.183-188
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• 2003

Storage stabilities of soybean curds using cuttle bone powder treated with acetic acid (ATC-soybean curd) and calcium chloride (calcium chloride-soybean curd) as a coagulants were examined. The pH, turbidity of soaking solution, titratable acidity, and viable cell counts of calcium chloride-soybean curd did not change up to 6 days of storage, then decreased rapidly in pH and turbidity and increased rapidly in titratable acidity and viable cell counts, whereas those of ATC-soybean curd did not change up to 9 days of storage, then decreased slowly in pH and turbidity and increased slowly in titratable acidity and viable cell counts. Regardless of coagulants and storage period, white index of soybean curds did not change during cold storage. Hardness and brittleness of calcium chloride-soybean curd decreased rapidly up to 3 days in of storage, remained stable from 3 days to 6 days, then decreased rapidly. Hardness and brittleness of ATC-soybean curd also decreased rapidly up to 3 days in of storage and remained stable from 3 to 9 days, but then decreased slowly. Regardless of coagulants, results of sensory evaluation were similar to those of physicochemical tests. Judging from the above results, shelf-lives were determined as 9 and 6 days for ATC- and calcium chloride-soybean curds, respectively.

• 월간 기계설비
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• s.132
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• pp.22-24
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• 2001

대한건설단체총연합회는 건설산업 선진화와 국민의 신뢰를 이끌어 내기 위해 지난해부터 산$\cdot$학$\cdot$연 민간전문가들에 의뢰해 추진해온 $\ulcorner$적정공사비 확보를 통한 견실한 사업수행 방안$\lrcorner$에서 건설공사에 적정공사비가 투입되기 위해서는 공사규모별로 현행 적격심사 통과 낙찰하한율보다 $1.7\%{\~}11.5{\%}$ 포인트 정도 인상되어야 한다고 주장했다. 특히 건단련은 이번 연구결과를 토대로 대정부 건의자료 등으로 사용할 것으로 보인다.