• Title/Summary/Keyword: 적정 산도

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Several Treatments of Veronica rotunda Nakai for Pot Cultivation (분화 재배를 위한 둥근산꼬리풀의 몇 가지 처리)

  • Yeon, Soo Ho;Lee, Sang In;Lee, Seung Yeon;Lee, Cheol Hee
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2019.04a
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    • pp.89-89
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    • 2019
  • 둥근산꼬리풀(Veronica rotunda Nakai)은 다년생 초본으로 높은산 정상에서 자라며, 초장은 10~20 cm, 잎의 길이는 2~4 cm 정도이다. 또한, 기부의 잎은 엽병이 불분명하고, 줄기에는 털이 없는 것으로 알려져 있다. 관상소재로 이용되고 있으나, 식물정보는 매우 부족하며, 활용하기 위해서는 재배 연구와 식물에 대한 정보 수집이 필요하다. 이에 본 연구는 둥근산꼬리풀의 관상용 재배 시 적정 차광, 기비, 추비, 왜화제 및 적심 등의 처리 정도를 알아보고자 수행하였다. 재배방법의 확립을 위하여 선행연구에서 육묘한 유묘(2018년 5월 15일에 파종하여 생산)를 7월 16일에 정식하여 10월 15일까지 약 14주 동안 재배하였다. 공통조건은 플라스틱 화분 10호(이색포트, $9{\times}9cm$)에 원예상토를 충진하고, 200구 트레이에 셀 당 4립씩 파종하여 생산된 1셀을 정식하였다. 차광 정도 실험은 0, 55, 75% 차광막을 이용하였으며, 기비는 싱싱코트를 0, 10, 20알 처리하였고, 추비는 hyponex (N:P:K, 4:6:6)를 0, 1000, $2000mg{\cdot}L-1$의 농도로 엽면시비 하였다. 또한, 관상효과 증가를 위해 왜화제는 diniconazole, daminozide를 농도별(각 0, 1000, $2000mg{\cdot}L-1$)로 처리하였고, 적심은 4주차에 1회 처리 유무의 효과를 비교하였다. 연구의 결과, 둥근산꼬리풀에 기비 10알 처리는 생육에 유의적인 차이는 보이지 않았으나, 20알 처리는 무처리와 10알 처리에 비해 절간장, 경직경이 증가하는 결과가 나타났다. 추비는 절간장을 증가시켰으나, 측지수와 마디수는 유의적으로 감소시켰다. 차광처리별로는 55, 75% 차광 모두 무차광에 비해 측지수, 마디수, 엽수 및 개화율을 크게 감소시키는 결과를 보여, 둥근산꼬리풀는 광이 충분한 곳에서 재배하는 것이 적합한 것으로 생각된다. 왜화제의 처리는 종류와 농도에 관계없이 둥근산꼬리풀은 측지수, 마디수, 엽수를 감소시키는 결과를 보였다. 또한 초장이 짧아지고 경직경은 두꺼워졌으나, 유의적인 차이는 없었다. 종류별로는 daminozide $2000mg{\cdot}L-1$ 처리는 무처리에 비해 개화율이 증가하여, 둥근산꼬리풀의 분화용 재배시 daminozide $2000mg{\cdot}L-1$를 처리하는 것이 효과적이다. 적심처리는 무처리에 비해 전반적인 생육 및 개화를 억제하는 결과가 나타났다. 결론적으로 둥근산꼬리풀의 분화용 재배시 광량이 충분한 곳에서 재배하고, 기비와 추비는 절간장을 증가시키며, 측지수, 마디수, 엽수에 큰 차이가 없거나 감소하는 결과를 보여 관상용 재배에 적합하지 않은 것으로 판단된다. 추가적으로 daminozide $2000mg{\cdot}L-1$를 처리하며, 적심처리를 하지 않는 것이 좋을 것으로 생각된다.

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Effect of Reflux Conditions on Extraction Properties and Antioxidant Activity of Freeze Dried-Schisandra chinensis (열수추출조건이 동결건조 오미자의 추출 및 항산화 특성에 미치는 영향)

  • Park, Eun-Joo;Ahn, Jae-Jun;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.45 no.5
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    • pp.550-556
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    • 2013
  • Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature ($40-100^{\circ}C$). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter's color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at $100^{\circ}C$. Redness ($a^*$) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at $60-80^{\circ}C$, respectively.

Effects of D-Tagatose on the Growth of Intestinal Microflora and the Fermentation of Yogurt (장내 세균의 생육과 요구르트의 발효특성에 대한 D-Tagatose의 영향)

  • Kang, Kyoung-Myoung;Park, Chang-Su;Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.3
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    • pp.348-354
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    • 2013
  • To investigate the effect of tagatose on the growth of intestinal bacteria, various species were cultivated individually on m-PYF medium containing tagatose as a carbon source. The tagatose inhibited the growth of intestinal harmful microorganisms such as Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Vibrio parahaemolyticus, Salmonella Typhimurium, and Pseudomonas fluorescens. In the case of beneficial microorganisms found in the intestine, Lactobacillus casei grew effectively on m-PYF medium containing tagatose, while Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc citreum, and Lactobacillus acidophilus did not. To examine the effect of tagatose on fermentation by Lactobacillus casei, yogurt was prepared with tagatose as a carbon source. The resulting acid production stimulated a remarkable growth of lactic acid bacteria in the yogurt. After fermentation for 24 hours, the viable cell count and viscosity of yogurt were above 8.49 log CFU/mL and 1,266 cps, respectively. Moreover, sensory evaluations showed that the yogurt supplemented with tagatose was as acceptable as control yogurt prepared with glucose as a carbon source. The changes in pH, titratable acidity and lactic acid bacteria in yogurt prepared with tagatose did not show any significant changes during storage for 15 days at $4^{\circ}C$.

Characteristics of Fermented Brown-Rice Suspension Prepared from Leuconostoc mesenteroides KC51 Strain (가수분해도가 상이한 현미 가수분해물에서 Leuconostoc mesenteroides KC51 균주 발효물의 특성)

  • In, Man-Jin;Oh, Nam-Soon;Kim, Dong-Chung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.8
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    • pp.1118-1123
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    • 2009
  • Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at $30^{\circ}C$ for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation were investigated. The acid production was increased with increasing DH of brown-rice hydrolyzate. At high DH (48.2%), the pH and titratable acidity reached to pH 3.41 and 0.82% after 15 hr fermentation, respectively. Regardless of DH of brown-rice, however, the viable cell population of Ln. mesenteroides KC51 was slightly increased to $4.0\sim7.2{\times}10^8$ CFU/g during the 6 hr of cultivation. The phytate content in brown-rice hydrolyzates decreased with increasing DH of brown-rice hydrolyzates. The level of phytate was reduced to around 50% of initial concentration at high DH condition. When the fermented brown-rice was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells were nearly maintained for 14 days.

Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation (요구르트 제조에서 자색 고구마 효소 분해물의 탈지분유 대체 효과)

  • Kim, Dong Chung;Won, Sun Im;In, Man-Jin
    • Journal of Applied Biological Chemistry
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    • v.58 no.4
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    • pp.311-316
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    • 2015
  • Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at $40^{\circ}C$ for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.

Hot Water Treatment and Modified Atmosphere Packaging Affect the Freshness Extension of 'Fuji' Apples (온수처리와 MAP 저장이 '후지' 사과의 신선도에 미치는 영향)

  • Lee, Seon-Ah;Park, Hyung-Woo;Kim, Sang-Hee;Park, Jong-Dae;Kim, Yoon-Ho
    • Food Science and Preservation
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    • v.14 no.1
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    • pp.42-46
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    • 2007
  • To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at $0^{\circ}C$, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.

Sensory Evaluation and Changes in Physiochemical Properties, and Microflora and Enzyme Activities of Pumpkin-added Kochujang (호박을 첨가하여 제조한 고추장의 숙성 중 성분 변화 및 관능적 특성)

  • Choo, Jong-Jae;Shin, Hyun-Ju
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.851-859
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    • 2000
  • In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

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Niche characterization of the tree species of genus Ophiura (Echinodermata, Ophiuroidea) in Korean waters, with special emphasis on the distribution of Ophiura sarsi vadicola Dja (한국산 빗살거미불가사리 3종의 서식처 지위- 특히 Ophiura sarsi vadicola Djakonov의 분포를 중심으로)

  • 홍재상;유재원
    • 한국해양학회지
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    • v.30 no.5
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    • pp.442-457
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    • 1995
  • The relationships of environmental factors to the distribution patterns of the three species of ophiuroids, Ophiura kinbergi, O. sarsi and ). sarsi vadicola from Yellow Sea southeast seas and East Sea of Korea were studied to characterize their habitual niches. These three species chosen for study illustrated distinct niche and patterns according to their various preferences mainly for bottom water temperature, bottom water salinity and depth from seven environmental variables which were depth, bottom water temperature and salinity, density, bottom water oxygen content, grain size of the surface sediment, and sediment sorting coefficient. The results of habitat niche study mainly dealing with O. sarsi vadicola suggested that the optimum habitat rages were approximately 6$^{\circ}C$∼10$^{\circ}C$ in bottom temperature and 31%∼33.5% in bottom water salinity which also corresponded with the characteristic ranges of Yellow Sea Bottom Cold Water and higher probabilities of occurrence (more than 70%) were found in depth ranging from 100 to 200 m. In addition, the habitats of O. kinbergi and O. sarsi were compared with that of O. sarsi vadicola. Their ranges of habitat niches were found to have different niches in physical space of bottom water temperature, bottom water salinity and depth. Based on the distribution pattern of O. sarsi vadicola in the Yellow Sea, the ecological barrier which confined the distribution of benthic macro-invertebrates in southern Yellow Sea was determined to be the Yellow Sea Warm Current (approximately 34% < and 18$^{\circ}C$ in December) which occurs between 33$^{\circ}$ and 34$^{\circ}$N of southern Yellow Sea in winter time.

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Studies on the Fermentation Characteristics of Yogurt Added with Pregelatinized Rice Flour (호화쌀가루를 첨가한 요구르트의 발효특성에 관한 연구)

  • Kim, Soo-Hee;Kim, An-Na;An, Byung-Kyu;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.20 no.4
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    • pp.37-48
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    • 2014
  • The purpose of this study is developing a formulation with an optimum sensory point by using yogurt added with rice flour and pregelatinized rice flour(alpha rice flour) optimized by response surface method(RSM). The pH, acidity, sugar content, viscosity and number of lactic acid bacteria during fermentation of two types of yogurt(added with rice flour and pregelatinized rice flour) optimized by RSM were analyzed As the fermentation time of both types of yogurt increased, pH showed decreasing trend. The titratable acidity showed increasing trend as fermentation time increased. Sugar content decreased as fermentation time increased. The reasons are believed to be the sugar decrease during glycolysis and lactic acid fermentation. Viscosity was the highest at 6 hours of fermentation. After 10 hours of fermentation, the viscosity was higher than it was before the fermentation. The number of lactic acid bacteria of yogurt added with rice flour and pregelatinized rice flour was 7.43~9.00 log CFU/mL, which is more than optimum value. Therefore, it is possible to confirm that adding rice flour during yogurt manufacturing increases the number of lactic acid bacteria.

Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation (2단계 발효에 의한 고산도 사과식초의 품질특성)

  • Sung, Na-Hye;Woo, Seung-Mi;Kwon, Joong-Ho;Yeo, Soo-Hwan;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.6
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    • pp.877-883
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    • 2014
  • This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.