• 한국식품영양학회지
• /
• 제9권3호
• /
• pp.331-335
• /
• 1996

In this study, the attempts were made to Investigate the effect of squalene (200 ppm) on the autooxidation of soybean oil The effect of mixed tocopherols (200 ppm) was also studied In the same way and the results of the study were compared with those of squalene. A put of a commercial soybean oil was stored at 45.0$\pm$0.5t for their autooxidation. The extent of the autooxidation was estimated from the changes of the peroxide value and % conjugated dienoic acid content of the ell substrates The results of the autooxidation, squalene In the soybean oil substrate showed antioxidant activity but the activity was weaker than that of mixed-tocopherols nth the same concentration. The induction periods of the control and substrates with the same concentration. The Induction periods of the control and substrates with squalene and mixed-tocopherols were 448.5 504.9 and 668.9 hours, respectively. Time required to Tech a POV of 30meq/kg oil.

• 동아시아식생활학회지
• /
• 제21권5호
• /
• pp.683-690
• /
• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• 한국식품영양과학회지
• /
• 제32권5호
• /
• pp.710-714
• /
• 2003

본 연구는 식물성 지방급원이 당뇨모델의 지질대사에 미치는 영향을 검토하고자 수행하였다. 실험 모델은 STZ의 투여로 유발된 인슐린의존형 당뇨 마우스를 이용하였고, 4종류(라아드 10%에 각각 대두유, 쌀눈기름, 쌀겨 기름, 참기름 10% 첨가)의 실험식이를 7주간 급여하여 체내 지질 함량 및 대변으로의 배설량을 조사하였다. 그 결과 실험동물의 식이섭취량과 체중 및 장기 무게는 실험군 사이에 큰 차이가 없었으나, 혈청 중성지방은 쌀눈기름 및 쌀겨기름 첨가군에서 다른 실험군들보다 낮은 경향을 보였고, 간의 총콜레스테롤 함량은 쌀눈기름 첨가군에서 대조군보다 낮은 경향을 보였으며, 간의 총지질 함량도 쌀눈기름 첨가군에서 대조군보다 낮은 경향을 보였다. 그리고 대변으로의 총지질 및 총콜레스테롤 배설량은 쌀눈기름 첨가군과 쌀겨기름 첨가군에서 대조군인 대두유군보다 유의하게 많은 것으로 나타났다. 이상의 결과로부터 쌀눈기름과 쌀겨기름 급여군에서 체내 지질 함량이 낮았고 쌀눈기름군에서 쌀겨기름군보다 낮은 경향을 보였다. 그러므로 쌀눈기름은 인슐린의존형 당뇨마우스에서 체내 지질 함량 저하 효과가 있는 것으로 밝혀졌으며, 이는 쌀눈기름의 대변중 총지질 및 총콜레스테롤 배설량 증가와 관련된 것으로 평가되었다. 따라서 쌀눈기름은 대두유나 참기름보다 당뇨병 모델의 체내 지질대사에 개선 효과가 있는 것으로 보인다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권8호
• /
• pp.1196-1200
• /
• 2007

Eight feeds (mixture of wheat straw and oil seed cakes in 3:1 ratio) were evaluated for methane emission and fermentation pattern with buffalo rumen liquor as inoculum in an in vitro gas production test. The cakes tested were groundnut cake (GNC), soybean cake (SBC), mustard seed cake (MSC), cotton seed cake (CSC), karanj seed cake expeller extracted (KCEE), karanj seed cake solvent extracted (KCSE), caster bean cake expeller extracted (CBCEE) and caster bean cake solvent extracted (CBCSE). The gas production (ml/g dry matter) was significantly higher with SBC and MSC followed by CSC, GNC, KCSE, KCEE, CBCSE and was the lowest with CBCEE. Methane emission was significantly lower with KCEE, KCSE, CBCEE, CBCSE (20.32- 22.43 ml/g DM) than that with SBC, GNC, CSC (27.34-31.14 ml/g DM). Mustard seed cake was in-between the two groups of oil cakes in methane production. In vitro true digestibility was highest with SBC followed by GNC, CSC, MSC, KCSE, KCEE, CBCSE and CECEE. Ammonia nitrogen level was positively correlated with the amount of protein present in the cake. Total holotrich protozoa were significantly higher with SBC, whereas, large spirotrich protozoa tended to be lower than with other cakes. The counts of small spirotrich and total protozoa were similar with all the cakes. Total volatile fatty acid production and acetate to propionate ratio were significantly higher with SBC and significantly lower with KCEE as compared to the other cakes. Among the conventional oil cakes tested in the present experiment (GNC, SBC, MSC and CSC), mustard seed cake-based feed produced the minimum methane without affecting other fermentation characteristics adversely.

• 한국해양환경ㆍ에너지학회지
• /
• 제1권2호
• /
• pp.40-51
• /
• 1998

유벽에 의하여 가두어진 오일의 조류중 거동을 회류수조에서 2차원적인 실험설비를 이용하여 살펴보았다. 유벽을 적정 깊이의 수직판으로 대치하고 레이저 광원을 이용하여 오일과 물과의 경계면 변형을 2 종류의 오일 (콩기름과 경유)에 대하여 관찰하였다. 적용된 조건으로 조류의 속도는 10 cm/s - 35 cm/s, 유벽의 깊이는 4 cm 와 8 cm, 그리고 유량은 2 liter - 8 liter 의 변화를 주었다. 다양한 경계면의 거동과 조건에 따른 누유의 손실 방식을 차원해석을 통하여 정리하고 유적누유와 연속누유의 발생 메카니즘을 설명하였다.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2009년도 춘계 학술논문 발표대회 학계
• /
• pp.69-72
• /
• 2009

This study reviewed the reduction effect of autogenous shrinkage of high strength mortar by plant edible oils based on existing studies, in an effort to find the method of reducing autogenous shrinkage of high strength concrete. To summarize the results, first as characteristics of fresh mortar, substitution of plant edible oil showed slight reduction in liquidity. Compressive strength was reduce at age of 28 days compared to plain mix regardless of type and substitution ratio. Ratio of change in the length of autogenous shrinkage of high strength mortar by plant oils was found to reduce compared to the plain, and the reduction effect was most satisfactorγ in bean oil.

• Current Research on Agriculture and Life Sciences
• /
• 제22권
• /
• pp.1-12
• /
• 2004

Pod-edible bean or snap bean is a fairly new crop to domestic farmers but the national demand is steadily increasing in recent years along with the development of western food business and change in dietary patterns. At the same time, much efforts are being made to export it to foreign country, mainly to Japan. The amount of seeds introduced from outside is also continuously increasing along with the enlargement of area planted for the crop. Hybridization breeding for the crop has already been started to supply the cheaper and better seeds which will reduce the seed costs and foster the higher income to the farmers. In this experiment, several technologies related with the production of quality seeds are preliminary investigated. Some of the results obtained are summarized as follows; 1. Highly significant interaction was recognized between planting dates and no. of pods per plant and no. of branches but no interaction between planting dates and plant height and no. of nodes on main stem. Days to maturity was proportionally reduced to later planting dates. 2. Rate of viviparous pods and seeds was gradually increased in later planting dates but rate of germination was increased in earlier planting dates with lower germination rate in white seed coat grains than in colored seed ones. 3. Seed yield was higher in the earlier planting dates with a great deal of varietal difference. Early to mid April was considered to he the optimum planting dates for snap bean in Kyungbuk area. High correlation was recognized between seed yield and no. of pods per plant, no. of seeds per plant, and 100 seed weight. 4. Days to flowering was three and seven days longer in Cheongsong, high mountainous area than in Kunwi, somewhat prairie lowland. One hundred seed weight was also higher in Cheongsong than in Kunwi. Rate of viviparous grains, pods, and decayed seeds was higher in Cheongsong but, at the same time, the rate of germination and seed yield was also higher in Cheongsong. 5. One hundred seed weight of KLG5007 increased continuously up to 35days after flowering and decreased thereafter but that of KLG50027 increased to 40days after flowering and slowly reduced thereafter. The content of crude oil reached to maximum at 40 days after flowering and reduced thereafter. The rate of germination in Gangnangkong 1 was the highest, 89.3%, at 35 days after flowering and reduced thereafter while that in KLG50027 reached to maximum, 70.7%. at 40days after flowering and reduced thereafter. Thus, the optimum harvesting time for snap bean was considered to be 35~40days after flowering. 6. The snap bean pods at yellow bean stage easily became viviparous ones under saturated moisture conditions for 24 hours at $25{\sim}30^{\circ}C$. Therefore, it is recommended to harvest pods somewhat earlier than yellow-bean stage and let them do post maturing, especially when it is to be rained.

• 한국식생활문화학회지
• /
• 제19권2호
• /
• pp.223-238
• /
• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• 임산에너지
• /
• 제21권2호
• /
• pp.34-42
• /
• 2002

천연물계의 유지를 목재에 처리하여 발수성능을 평가하였다. 시험에 사용한 유지는 아마인유, 피마자유, 올리브유, 콩기름, 들기름, 해바라기 씨 기름이다. 발수성 평가는 흡습성, 흡수성 시험과 접촉각 시험으로 하였다. 발수 처리한 목재를 빛과 수분에 의해 촉진열화 시킨 후에 열화정도를 색차계로 측정하였다. 촉진열화된 처리목재의 발수성능을 흡수성시험과 접촉각 시험을 통하여 비교 측정 하였다. 흡습성 시험결과, 흡습 초기에는 무처리에비하여 흡습량이 적으나 흡습처리 시간이 증가할수록 무처리의 흡습량에 가까워져 48시간 흡습처리 후에는 흡습비의 큰 차이는 없었다. 접촉각 시험의 결과, 처리재와 무처리재간의 결과가 큰 차이를 나타내었다. 유지의 농도와 종류에 따른 접촉각 변화는 흡습성 시험과 같이 큰 차이는 나타나지 않았다. 천연유지의 발수성능으로는 기상열화에 대한 안정성이 낮았다. 천연오일 단독처리만으로는 광열화에 대한 안정성을 기대하기 어려웠다.

• Journal of Pharmaceutical Investigation
• /
• 제16권2호
• /
• pp.68-71
• /
• 1986

Oil in water microemulsion which has many pharmaceutical applications was prepared and evaluated. As oil sources and emulsifier, two grades of oil and egg phosphatide were used, respectively. Vacuum high shear mixing and high pressure homogenizing were performed and in the homogenizing step, effect of the number of passes in the homogenizer on the stability of microemulsion was studied, using Coulter counter, photographic microscope and pH-meter. From above results, it was concluded that the stability of microemulsion made of refined soy-bean oil was better than that of food grade soybean oil and by five passes in the homogenizer at 6,000 psi, we could make stable microemulsion with average particle diameter below $1\;{\mu}m$, with no particle above $5\;{\mu}m$ and no significant change during 6 weeks stored.