• Elastomers and Composites
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• 제30권3호
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• pp.195-206
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• 1995

To modify the NBR rubber roll which has poor abrasion and chemical resistance, NBR/PVC blends were prepared in various composition ratios. First of all, their miscibility and vulcanization characteristics were investigated. Their abrasion and chemical resistant properties and physical properties were also studied. DSC thermograms for NBR/PVC blends show only one Tg in the entire composition range, demonstrating a perfect miscibility. In the vulcanization characteristics tested by rheometer, maximum torque decreases as PVC contents increased. In the investigation of physical properties of NBR/PVC blends, hardness increases and elongation decreases along with the increasing contents of PVC. On the other hands, tensile strength increases with the increasing contents of PVC up to 11.1 wt. %, and then decreases with higher contents of PVC. While the abrasion resistance of NBR/PVC blends was similar to that of NBR itself, the chemical resistance of NBR/PVC blends was superior to that of NBR.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.851-862
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• 2016

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.

• 한국콘텐츠학회논문지
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• 제11권6호
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• pp.135-143
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• 2011

영화 등에서 컴퓨터그래픽 기술은 전체 흐름의 중심을 차지하는 핵심적인 요소이며, 미국 등에서 개발된 첨단 영상 기술을 바탕으로 디지털콘텐츠 산업을 견인하면서 비약적인 성장을 이루고 있다. 그러나 국내의 경우, 영상 콘텐츠의 제작 과정에서 연구개발을 병행하기 어려운 열악한 상황이고 해외 상용 툴에 대한 의존도가 높고, 노동 집약적인 제작 파이프라인(pipeline)으로 구성되어 있다. 이러한 문제점을 극복하기 위하여 개발된 하드웨어 및 소프트웨어 연구 결과물을 기술하였으며, 개발된 시각효과 기술을 바탕으로 시범 콘텐츠("The Sixty-miles-an-hour man")의 제작 과정을 정리하였다. 특히 정확한 카메라 모션추적 및 자연스러운 영상합성이 이루어지도록 실제의 동적 환경에서의 다양한 촬영 및 기술적 요소를 고려하였다. 또한 시나리오를 작성하는 과정에서 기술 개발자와 콘텐츠 제작자간의 상호이해와 협력이 중요하며, 이를 통해 제작현장에서 핵심 기술 요소의 도출 등의 중요성을 확인하였다. 그리고 제작효율성을 높이기 위해 필요한 요소기술을 도출해 제작환경의 구조개선 및 확장 가능성 등에 대한 고려가 요구된다.

• 한국수산과학회지
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• 제46권6호
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• pp.717-724
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• 2013

To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture, collagen content and chemical and taste compounds. Regarding the proximate composition, HM had lower moisture levels and higher crude protein and carbohydrate contents than SM. The amino nitrogen, volatile basic nitrogen and total amino acid contents of HM and SM were 250.6 and 227.3 mg/100 g, 11.2 and 12.0 mg/100 g, and 17,451.1 and 15,334.8 mg/100 g, respectively. The major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids of HM and SM were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3, which did not differ significantly between the two mussels. HM had a higher n-3 polyene ratio, and a lower saturate and monoene ratio than SM. Regarding the taste-active compounds, the free amino acid contents of HM and SM were 1,116.5 and 961.8 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. The primary minerals in both HM and SM were Na, Cl, K and P which did not differ significantly between the two mussels. The soluble and insolube collagen contents of HM and SM were 265.8 and 228.4 mg/100 g, and 119.5 and 121.8 mg/100 g, respectively.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• 한국식품영양과학회지
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• 제11권4호
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• pp.1-6
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• 1982

식생활(食生活)에 많이 이용(利用)되고 있는 자건(煮乾)멸치국물에 대한 조리시간(調理時間)의 조건(條件)을 밝힐 목적(目的)으로 멸치국물을 우러내는데 많이 사용되고 있는 자건(煮乾)멸치중 대멸과 중멸을 원료(原料)로 하여 조리시간(調理時間)에 따른 국물중의 유리(遊離)아미노산(酸), 그리고 칼슘과 철에 대한 용출량(溶出量)을 실험(實驗)하였다. 대멸과 중멸 원료(原料)의 유리(遊離)아미노산(酸)의 함량차이(含量差異)는 다소 있었으나 함량(含量)이 높은 순(順)은 histidine, alanine, lysine, leucine, glycine, glutamic acid이며 전유리(全遊離)아미노산(酸)의 $67.1%{\sim}76.6%$를 차지하였다. 조리시간별(調理時間別) 유리(遊離)아미노산(酸)의 용출량(溶出量)은 10분간(分間)보다 30분간(分間)의 용출량(溶出量)이 많았고 많이 용출(溶出)되는 유리(遊離)아미노산(酸)은 histidine, alanine, lysine, leucine, glycine 및 glutamic acid로써 이들 유리(遊離)아미노산(酸)이 국물의 풍미(風味)에 중요(重要)한 구실을 할 것이라고 보아진다. 칼슘과 철은 대멸과 중멸간에 함량차이(含量差異)는 거의 없으며 조리시간별(調理時間別) 용출량(溶出量)은 10분간(分間)이 가장 낮았으며, 30분간(分間)과 40분간(分間)에는 차이(差異)가 거의 없으므로 이들 조리시간(調理時間)은 30분간(分間)이 가장 좋았다.

• 동아시아식생활학회지
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• 제14권6호
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국수산과학회지
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• 제52권4호
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• pp.328-333
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• 2019

The proximate composition and mineral contents of 18 subtropical fish species caught off the coast of Jeju Island, Korea were determined. The mean moisture content was highest (78.0%) in the eight species of lean fish, lowest (72.6%) in the four species of medium-fat fish, and intermediate (75.4%) in the six species of low-fat fish. The lipid content was in the order of medium-fat fish > low-fat fish > lean fish. The protein content ranged from 17.7% to 18.9%. The mean macro-mineral contents in the 18 species were 290.2 mg/100 g edible portion K, 146.6 mg P, 113.5 mg Na, 67.2 mg Ca and 38.3 mg Mg. The mean value of micro-mineral contents were 2.1 mg Fe, 1.7 mg Cu and 1.5 mg Zn. These results suggest that subtropical fish from Jeju Island are good sources of protein, lipid and minerals.

• KSBB Journal
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• 제15권5호
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• pp.434-437
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• 2000

국내에 자생하는 개비자 나무 (Cephaloti$\alpha$rus korealUl)에서의 알칼로이드 (homoharringtonine, harringtonine와 cephalotaxine)의 함량과 조성을 분석하였다. 알칼로이드의 함량은 지역과 개체군에 따라 큰 차이를 보였는데, 건중량의 11.8 mg/g에서 195.2 mg/g의 범위 내에 존재하였다. 알칼로이드의 함량은 남부 지방에서 자생하는 수목에서 더 높게 존재하는 경향을 보였다. 알칼로이드의 성분 조성은 homoharringtonine이 총 알칼로이드의 40%로 가장 많은 부분을 차지하고, harringtonine (32%), cephaJotaxine (28%) 순이었다. 개비자 나무의 잎에서의 총 알칼로이드와 homoharringtonine 함량은 줄기에 비해 약 2배 정도 높게 존재하였다. 계절에 따라 알칼로이드의 함량이 차이를 보였는데 겨울에 가장 높고, 여름에 가장 적게 함유되어 있었다. 다른 Cephalotax따 종과 비교한 결과 C. koreana는 C. harringtonia 등과 달리 비 교적 높은 homo­h harringtonine를 함유하고 있었다. 이 결과로 볼 때 C. koreana는 homoharringtorune의 생산에 적합한 원료로 사용될 수 있다.

• 한국식품영양학회지
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• 제7권4호
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• pp.267-273
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• 1994

To provide the effective application scheme and basic information of buckwheat (Fagopyrum esculentum Moench), buckwheat was germinated at 10$^{\circ}C$ for 7 days and 100 kernels weight, germination rate, root length, chemical composition and mineral contents were examined at 24 hour Intervals. During the germination period, the 100 kernels weight increased approximately 0.3g per day. The germination rate increased sharply after 2 days and the root length increased greatly after 4 days. The crude protein contents increased with germination time, whereas the carbohydrate contents decreased. The crude ash and fat contents did not differ significantly during the germination period. The Ca contents Increased for the 4th day of gemination, but gradually decreased afterwords. The Na contents increased in the initial stage of germination, but then gradually decreased. However, there were no significant change In the Mg, K. Fe. Mn and Zn contents.