• Bulletin of the Korean Chemical Society
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• 제8권3호
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• pp.150-155
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• 1987

A new method of measurement of pore volume distribution in a porous material by adsorption of gases is proposed. In the newly proposed method the use of spherical molecules with relatively large molecular weight as adsorbates is strongly recommended to eliminate the troubles caused by stereospecificity and low boiling point of widely used $N_2$. It is also claimed that the universal t-curves that have been widely used since proposed by de Boer et al. must be replaced by the flat-surface isotherms that can be derived from the theory proposed by Chang et al. The results of analysis of pore volume distribution based on the method described in this paper are found to be reasonable and satisfactory.

• 한국식품영양과학회지
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• 제40권12호
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• pp.1680-1687
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• 2011

마늘을 무처리(control), 자숙(boiling), 굽기(baking), 증자(steaming)의 처리방법과 열풍건조 및 동결건조의 방법으로 분말마늘을 제조하여 품질특성과 생리활성을 비교조사 하였다. 열처리 후 열풍건조한 분말마늘은 동결건조분말마늘보다 수분함량이 높았고, 수분활성도 역시 같은 경향을 보였다. 색차계로 분말마늘의 색도를 조사한 결과, 열풍건조구가 동결건조구에 비하여 모든 처리구에서 밝기를 나타내는 L 값은 낮았고, 적색도를 나타내는 a 값과 황색도를 나타내는 b 값은 높았으며 특히 굽기 처리를 한 경우 갈변현상이 강하게 나타났다. 분말마늘의 항산화능을 평가한 결과, 전자공여능과 총 폴리페놀 함량은 가열처리를 하지 않고 건조시킨 경우 유의적으로 높았고, 자숙, 굽기, 증자 등의 열처리를 한 경우는 열풍건조방법이 동결건조보다 항산화 활성이 높게 나타났으나, 아질산염소거능은 전처리방법에 따른 영향을 받지 않았다. 혈전용해능은 가열처리과정 없이 열풍건조 방법으로 제조된 분말마늘이 가장 우수하였고, 가열처리를 한 경우는 열풍건조로 제조된 분말마늘의 혈전용해능이 동결건조분말마늘보다 2배 정도 더 높은 활성을 나타내었다. 전처리방법 중에서는 굽는 방법은 자숙처리법에 비해 비교적 높은 항산화능과 혈전용해능을 갖는 것으로 나타났다. 식중독균에 대한 항균활성 검사 결과, 모든 열처리구에서 항균활성을 나타내지 않았으나, 무처리구의 경우 동결건조가 열풍건조보다 높은 항균성을 나타냈으며, 균주별로는 Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus에 대해 유의적으로 높은 항균활성을 나타내었다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• 한국식품과학회지
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• 제43권6호
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• pp.683-688
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• 2011

국내에서 개발된 유전자변형 프로비타민 A 강화 벼로부터 얻은 쌀을 열탕 또는 증자/볶음처리 방법에 의해 가열조리 했을 때 프로비타민 A 강화 쌀의 주요 영양성분 조성 및 함량에 미치는 영향을 조사하였다. 프로비타민 A 강화 쌀의 일반성분 함량은 모품종 쌀인 낙동 쌀과 유사하였으며 밥 형태로의 열탕처리에 의해 별 차이가 없었으나 증자/볶음 처리에 의해서는 다소 감소하는 결과를 주었다. 프로비타민 A 강화 쌀의 지방산으로 oleic acid, linoleic acid, palmitic acid가 대부분을 차지하고 있었으며 가열조리에 따른 지방산 조성에는 차이가 없는 것으로 나타났다. 열탕 처리에 의해 가열조리한 프로비타민 A 강화 쌀은 아미노산 조성 및 함량에 차이가 없었으나 증자/볶음 처리는 대부분의 아미노산 함량을 약간 감소시켰다. 열탕처리에 의해 가열조리한 프로비타민 A 강화 쌀은 전체적으로 무기질 함량에 큰 차이가 없었으나 증자/볶음처리에 의해 변화가 큰 것으로 나타났다. 프로비타민 A 강화 쌀의 총 카로티노이드 함량은 원곡의 $1.28{\mu}g/g$에서 열탕조리 후 $0.76{\mu}g/g$으로 감소하였으며 증자 및 볶음처리는 $0.40{\mu}g/g$으로 원곡의 약 30% 수준으로 현저한 감소를 초래하였다. 따라서 프로비타민 A 강화 쌀의 조리가공시 가열방법 및 열처리 정도는 카로티노이드를 포함한 영양성분의 손실을 최소화하기 위해 고려해야할 중요한 요소인 것으로 제시되었다.

• 한국식품영양과학회지
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• 제21권6호
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• pp.701-705
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• 1992

수리취의 삶는 방법을 달리하여 조리한 후 그들의 이화학적 특성을 생수리취와 비교 분석하였다. 조리수는 물, 1%소금, 1%중조를 첨가하여 사용하였으며 삶는 시간은 물과 소금 첨가 조리수에서 30분, 중조첨가 조리수에서 10분으로 하였다. 삶는 수리취액의 pH는 중조를 조리수에 이용한 것이 8.21로 가장 높았고, 수리취잎의 색도 중 녹색도(a)의 경우 중조처리구가 생수리취(-10.50)와 가장 유사한 값을 나타내었으며, 클로로필 및 비타민 C의 함량 또한 중조의 경우가 다른 처리구에 비해 조리방법에 따른 변화의 정도가 적었다. 생수리취의 무기질은 Mg, K, Ca의 순으로 그 함량이 높았으며, 삶은 후에는 조리수에 따라 그들의 함량에 다소 차이가 있었고, 소금, 중조 처리구의 경우 Na의 함량이 증가하였다. 생수리취의 가용성 단백질은 70%가 albumin으로 구성되어 있었으나, 조리에 의해 albumin은 감소한 반면 glutelin, globulin 및 prolamin의 함량은 증가하였다. 수리취에서 분리 정제한 알콜 불용성 물질의 식이섬유 함량은 조리방법에 따라 NDF, ADF, cellulose, lignin값이 감소한 반면 hemicellulose값은 증가하였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.53-53
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• 2022

Modem agricultural production needs to provide sustainable management practices that are eco-friendly and low cost. Plant extracts are a cost-effective and environmentally friendly alternative to synthetic plant growth regulators. This study was therefore carried out to investigate the effects of various plant extracts produced using different extraction methods on the vegetative growth of rice under laboratory and greenhouse conditions. For this study, seventeen plant extracts were made from plant species such as leaves of M. arvense, C. asiatica, M. oleifera, V. radiata, V. unguiculate, P. guajava, A. vera, and A. tuberosum, aboveground plant parts of C. rotundus, M. sativa, and P. frutescens, roots of R. undulatum, tubers of A. sativum, leaves and stems of G. max (cv. Taegwang) as well as rice straw and hulls (cv. Hopyeong). As a test crop, we applied these extracts to rice plants. For the purpose of making our extracts, some plant materials and species were collected in fields and others were purchased from Chonnam Hanyaknonghyup Cooperation (South Korea). Leaves, roots, and aboveground plant parts of plant species were dried, ground, extracted (water, boiling water and ethanol) and fermented. Rice growth promotion effects were determined using plant extracts at 0, 0.05, 0.1, 0.5, and 1% concentrations under petri dish conditions. Seven selected plant extracts were applied to rice seeds with soil drench application or seedling at 3-4 leaf stages with soil and foliar applications under greenhouse conditions. For comparison with extracts, we used urea at 0.6%. Of the 17 water extracts used in this study, 10 extracts reduced rice growth, but the other 7 extracts (P. guajava, A. vera, A. tuberosum, M. sativa, A. sativum, and G. max) increased growth by 40-60% on compared to the control in Petri dish bioassay. Thus, these 7 extracts were selected for further study. Under greenhouse conditions, rice growth also increased by 20-40% when the same 7 extracts were applied to rice seeds using soil drench application. Furthermore, at the 3-4 leaf stage rice growth also increased 30-80% or 30-60% when the same 7 extracts were applied using soil and foliar applications. Overall, the 7 extracts produced higher rates of growth promotion when soil drench application was used than when foliar application was used. In the case of boiling water and ethanol extracts, rice growth increased only 20% in response to both soil drench and foliar application of the same 7 extracts. Rice growth promotion was greater when extracts were produced using water extraction method than boiling water and ethanol extraction methods. Most notably, the 7 water extracts used in this study produced higher rates of growth promotion than urea at 0.6% which is typically used for crop growth promotion. Overall, the 7 water extracts when applied using soil drenching method can be used as effective growth promotors of rice in organic agriculture.

• KSBB Journal
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• 제29권2호
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• pp.124-130
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• 2014

Acer tegmentosum was a traditional Korean herbal medicine showing various pharmacological activities. In this work, A. tegmentosum were extracted with boiling water and then successively partitioned with dichloromethane, ethyl acetate, n-butyl alcohol (n-BuOH), and water. Salidoside, the target compound, was purified in n-BuOH phase using a chromatography method. For the analysis of salidoside, TLC and LC-MS were used as well as on-line screening $HPLC-ABTS^+$ assay with three different wavelength of 254, 280, and 320 nm. An amount of 1.34 g of salidoside were obtained in n-BuOH phase fromAcer tegmentosum was a traditional Korean herbal medicine showing various pharmacological activities. In this work, A. tegmentosum were extracted with boiling water and then successively partitioned with dichloromethane, ethyl acetate, n-butyl alcohol (n-BuOH), and water. Salidoside, the target compound, was purified in n-BuOH phase using a chromatography method. For the analysis of salidoside, TLC and LC-MS were used as well as online screening $HPLC-ABTS^+$ assay with three different wavelength of 254, 280, and 320 nm. An amount of 1.34 g of salidoside were obtained in n-BuOH phase from 3 kg of dry biomass. The on-line screening $HPLC-ABTS^+$ assay is rapid and efficient tool to search bioactivity from A. tegmentosum. 3 kg of dry biomass. The on-line screening $HPLC-ABTS^+$ assay is rapid and efficient tool to search bioactivity from A. tegmentosum.

• 대한기계학회논문집B
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• 제22권7호
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• pp.980-991
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• 1998

In this study, nucleate pool boiling heat transfer coefficients of alternative refrigerants on a plain, low fin, and two enhanced tubes were measured and compared against each other. To obtain data at conditions similar to the actual evaporator, a fluid heating method was employed instead of an electric heating method in the experiments. R123, R134a, R22 and R410a were used as working fluids and data were taken at 7 deg.C ar heat fluxes of 20 ~ 100 kW/m$\^$2/. Comparison of the plain tube data against some correlations showed that the simplest correlation of Cooper based on reduced pressure predicted the data for all fluids tested with a 10% deviation. For all refrigerants, enhanced tubes composed of subsurface and subtunnels, especially Thermoexcel-E tube, showed the highest heat transfer coefficients among the tubes tested with one exception that the low fin tube's performance was better than those of enhanced tubes for high vapor pressure fluid such as R410a at high heat flux. Finally, a low fin and enhanced tubes showed higher heat transfer enhancement for low vapor pressure of R123 than for high vapor pressure fluisd. For R123, the enhancement factors for Turbo-B and Thermoexcel-E tubes were 2.8 ~ 4.8 and 4.6 ~ 8.1 respectively.

• 한국해양공학회지
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• 제22권1호
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• pp.13-21
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• 2008

In this study a method to predict CHF(Critical heat flux) in vertical round tubes with axially non-uniform cosine heat flux distribution for water was examined. For this purpose a local condition hypothesis based CHF prediction correlation for uniform heat flux in vertical round tubes for water was developed from 9,366 CHF data points. The local correlation consisted of 4 local condition variables: the system pressure(P), tube diameter(D), mass flux of water(G), and 'true mass quality' of vapor($X_t$). The CHF data points used were collected from 13 different published sources having the following operation ranges: 1.01 ${\leq}$ P (pressure) ${\leq}$ 206.79 bar, 9.92${\leq}$ G (mass flux) ${\leq}$ 18,619.39 $kg/m^2s$, 0.00102 ${\leq}$ D(diameter) ${\leq}$ 0.04468 m, 0.0254${\leq}$ L (length) ${\leq}$ 4.966 m, 0.11 ${\leq}$ qc (CHF) ${\leq}$ 21.41 $MVW/m^2$, and -0.87 ${\leq}X_c$ (exit qualities) ${\leq}$ 1.58. The result of this work showed that a uniform CHF correlation can be easily extended to predict CHF in axially non-uniform heat flux heater. In addition, the location of the CHF in axially non-uniform tube can also be determined. The local uniform correlation predicted CHF in tubes with axially cosine heat flux profile within the root mean square error of 12.42% and average error of 1.06% for 297 CHF data points collected from 5 different published sources.

• 대한의생명과학회지
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• 제14권1호
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• pp.1-6
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• 2008

This investigation was performed to study the antioxidant activities and the antimicrobial effect of plum (Santarosa, Oishiwase) extracts. Plums were extracted by ultrasound-assisted method and boiling method. All extracts of plums showed concentration-dependent inhibitory effects on the DPPH free radical scavenging activity. In the superoxide anion radical scavenging method, all the plum extracts showed lower activity than BHT. But in case of sonicate extract of Oishwase exhibited the highest activity in plum extracts. The antimicrobial effect of plums used for human skin- or oral cavity-presented strains; Bacillus cereus (KCTC 1012) and Staphylococcus aureus (KCTC 1927). Addition of plum extracts was used by autoclaved and filtrated. Each extract solution was added into culture media with several concentration and then the bacteria cell growth was investigated for 72 hours. The effect of antimicrobial activities showed in a higher Staphylococcus aureus than Bacillus cereus. Results indicate that the autoclaved sample showed a higher antimicrobial activity than did the filtrated sample.