• 한국건설순환자원학회논문집
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• 제4권3호
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• pp.284-291
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• 2016

순환유동층 연소방식에서 발생하는 석탄재인 고칼슘 플라이애시를 활용한 무기결합재의 모르타르 및 콘크리트 물성 평가하였다. 그 결과 고온양생조건에서 CFA 혼입 모르타르의 재령 28일 압축강도는 혼입율 25% 범위에서 압축강도는 다소 증가하지만, 그 이상의 범위에서는 혼입율이 증가할수록 압축강도는 저하하는 경향을 보여, 고온양생 사용시 25%이내의 혼입율이 적정할 것으로 사료된다. 또한 고온양생의 경우 CFA 및 BFS 활용한 결합재를 사용한 콘크리트의 압축강도는 OPC를 사용한 콘크리트와 비교하여 재령 1일의 초기 강도 및 재령 28일 이후의 장기강도가 높게 발현되고 있으며, CFA 및 BFS 활용한 결합재 사용에 따른 압축강도 증진은 보다 효과적인 것으로 판단된다.

• Nutrition Research and Practice
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• 제7권3호
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• pp.178-184
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• 2013

This study investigates the impact of exercises, coffee intakes, and physical trainings on fuel utilization in rats. Ninety-six rats were fed a control diet with either water (C) or coffee (CF; 0.12 g freeze-dried instant coffee/100 g body weight/d). Additionally, the animals go through physical training (TC and TCF) or no training (NTC and NTCF) for 4 weeks. For physical training, animals have to exercise on treadmills for 30 minutes (5 d per week, $15^{\circ}$ incline, 0.5-0.8 km/h). At the end of week 4, the animals in each group were subdivided into three exercise groups: before exercise (BE), during exercise (DE), and after exercise (AE). The DE rats exercised on treadmills for 1 hour immediately before being sacrificed. Hemoglobin, hematocrit, glucose, glycogen, protein, triglyceride (TG), and free fatty acid (FFA) levels in the plasma, liver, and skeletal muscle of the rats were compared accordingly. Organ weights were also measured. Coffee-training interaction had a significant impact on heart weight, visceral fat, hemoglobin, hematocrit, liver glycogen in DE and AE, and liver triglyceride in DE and AE. Exercise (meaning exercised on a treadmill for 1 hour immediately before being sacrificed) training interaction was significant in liver glycogen, muscle glycogen in control diet and control diet with coffee, FFA and muscle TG levels at control diet with coffee group. Exercise-coffee interactions significantly influenced the FFA with no training groups. Exercise-coffee-training interaction significantly effects on FFA, Liver TG and Muscle TG. Coffee intakes can increase lipolysis during exercising but coffee consumptions delay the recovery of liver glycogen levels in trained rats after exercising. Coffee intakes can increase lipolysis during exercising but coffee consumptions delay the recovery of liver glycogen levels in trained rats after exercising. Coffee can be an effective ergogenic aid during exercise for physically trained rats.

• 생명과학회지
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• 제8권4호
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• pp.366-366
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• 1998

To investigate the effect of Ssanghwatang and Ssanghwatang-mixed-Paedoksan on the recovery of exercise induced fatigue, we observed content changes of lactate, LDH, glucose, FFA as metabolic substance in the serum of rats administered these drugs just after adn 120 minutes after maximum swimming,. The results were obtained as follows: 1. Lactate was found to be decreased in the rats with administration of Ssanghwatang and Ssanghwatang-Mixed-Paedoksan, 2. serum LDH activity was found to be decreased in the rats with administration of Ssanghwatang-Mixed-Paedoksan, 3. glucose was found to be increased in the rats with adiministation of Ssanghwatang-Mixed-Paedoksan, 4. FFA was found to be decreased in the rats with administation of Ssanghwatang and Ssanghwatang-Mixed-Paedoksan,.

• 생명과학회지
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• 제8권4호
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• pp.336-372
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• 1998

To investigate the effect of Ssanghwatang and Ssanghwatang-mixed-Paedoksan on the recovery of exercise induced fatigue, we observed content changes of lactate, LDH, glucose, FFA as metabolic substance in the serum of rats administered these drugs just after adn 120 minutes after maximum swimming,. The results were obtained as follows: 1. Lactate was found to be decreased in the rats with administration of Ssanghwatang and Ssanghwatang-Mixed-Paedoksan, 2. serum LDH activity was found to be decreased in the rats with administration of Ssanghwatang-Mixed-Paedoksan, 3. glucose was found to be increased in the rats with adiministation of Ssanghwatang-Mixed-Paedoksan, 4. FFA was found to be decreased in the rats with administation of Ssanghwatang and Ssanghwatang-Mixed-Paedoksan,.

• Journal of Nutrition and Health
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• 제28권7호
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• pp.595-601
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• 1995

This study was conducted to investigate dietary lipid intakes and the plasma lipoprotein levels and fatty acid composition of eight healthy young Korean women for 7 days. After an overnight fast, blood samples were taken on the last day of dietary survey. The plasma were fractinated to very low-density lipoprotein(VLDL), low-density lipoprotein(LDL), and high-density lipoprotein(HDL) by ultracentrifugation. From each fraction, the content of triglyceride (TG), phospholipid(PL), cholesterol(CHOL), free fatty acid(FFA) and protein were determined. Fatty acid composition of total plasma lipid was alos analyzed. The subjects consumed 34.7$\pm$2.8g of fat daily. The ingested amounts of EPA and DHA were 0.2 and 0.4g/day, respectively. They also consumed 112.2$\pm$12.9mg of cholesterol per day. The concentrations of VLDL, LDL and HDL in the plasma were 66.5$\pm$6.1, 114.0$\pm$8.8 and 129.4$\pm$5.1mg/dL, respectively, so the percentages of VLDL, LDL, and HDL were 20.7, 44.8 and 34.5%, respectively. The VLDL was composed of 27.5mg/dL of TG, 39.7 of PL, 58.8 of CHOL, 3.1 of FFA, and 22.4 of protein. The HDL had 10.7mg/dL of TG, 23.7 of PL, 18.7 of CHOL, 2.6 of FFA, and 73.7 of protein. In the plasma, linoleic acid was the most abundant fatty acid, followed by palmitic and oleic acid, the percentages of these 3 fatty acids were 30.8, 23.4 and 17.7%, respectively. The result indicated that the plasma levels of lipoprotein in the healthy young Korean women were slightly low and the levels of EPA and DHA were relatively high, compared to the data of other investigatiors. This might be due to the fact that they consumed less fat and cholesterol and higher EPA and DHA.

• 한국축산식품학회지
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• 제34권4호
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• pp.543-551
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• 2014

The aim of this study was to evaluate the effect of proteolytic (Serratia liquefaciens, match %: 99.39) or lipolytic (Acinetobacter genomospecies 10, match %: 99.90) psychrotrophic bacteria (bacterial counts, analysis of free fatty acids (FFA) and analysis of free amino acids) on the microbial and chemical properties (yogurt composition), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of yogurt during storage. Yogurts were prepared with raw milk preinoculated with each psychrotrophic bacteria. The total solid, fat, and protein content were not affected by preinoculation, but the pH of yogurt preinoculated with psychrotrophic bacteria was higher than in control. There was a dramatic increase in short chain free fatty acids among FFA in yogurt with Acinetobacter genomospecies 10. For 14 d of cold storage condition, SCFFA was 25.3 mg/kg to 34.4 mg/kg (1.36 times increased), MCFFA was 20.4 mg/kg to 25.7 mg/kg (1.26 times increased), and LCFFA was 240.2 mg/kg to 322.8 mg/kg (1.34 times increased). Serratia liquefaciens (match %: 99.39) in yogurt caused a greater accumulation of free amino acids (FAA), especially bitter peptides such as leucine, valine, arginine, and tyrosine, but SDS-PAGE showed that the inoculation of Serratia liquefaciens did not affect the degree of casein degradation during storage. Taken together, the excessive peptides and FFA in yogurt generated from psychrotrophic bacteria could develop off-flavors that degrade the quality of commercial yogurt products.

• 한국식품과학회지
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• 제28권5호
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• pp.928-934
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• 1996

미강을 아무런 처리를 하지 않거나, 고온처리 또는 방사선 조사하여 저장하면서 수분 및 유리지방산 함량, peroxide value (POV)등의 변화를 측정하여 미강 지방의 안정성을 검토하였다. 무처리 미강을 $-15^{\circ}C,\;4^{\circ}C,\;37^{\circ}C$및 실온$(15-30^{\circ}C)$에 저장하였을 때, 수분은 초기에 약 14%이었으며 저장온도가 높을수록 수분 손실이 많았고, $37^{\circ}C$에서 80일 저장시 수분이 9%로 되었다. 유리지방산은 초기에 약 2.5%이었으며 저장중 $-15^{\circ}C$에서는 거의 일정하였으나 그외의 온도에서는 온도가 높을수록 현저히 증가하여 $37^{\circ}C$에 80일 저장하였을 때 약 9배 정도 증가하였다. POV는 $37^{\circ}C$ 이외의 온도에서 약 80일 저장한 미강의 경우에 초기보다 약 2배 증가하였는데 $37^{\circ}C$에 저장한 미강의 경우에는 5배 정도의 증가를 보였다. 미강을 $70^{\circ}C,\;90^{\circ}C,\;105^{\circ}C$에서 열처리하여 $37^{\circ}C$에서 2주간 저장하였을 때 수분은 열처리 온도가 높고 시간이 길수록 저장 후에 수분함량이 낮아졌다. 미강을 $90^{\circ}C$에서 2시간 또는 $105^{\circ}C$에서 1시간 이강 열처리했을 때 유리지방산의 생성이 저지되었으며, 미강 지방의 POV는 열처리에 의해서 특이한 변화가 없었다. 미강을 1-30 kGy의 방사선 조사를 하여 $5^{\circ}C$ 및 $30^{\circ}C$에 4주간 저장하였을 때 수분은 방사선 조사에 의한 차이가 없었다. 유리지방산은 10 kGy까지 큰 차이가 없었으나 30 kGy 처리한 미강은 처리하지 않은 것보다 약 1.5배 정도 증가하였으나 저장 중에는 큰 변화를 보이지 않았다. 방사선 조사 직후의 POV는 방사선 조사량이 높을수록 증가하여 30 kGy의 경우에 무처리보다 약 4배 정도 높았으나, 저장 중에는 방사선 조사한 미강의 경우에 POV가 현저히 감소하였다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.54-59
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• 2008

This study was conducted to investigate the effect of pH on the formation of furfural compounds from glucose and fructose reacting with amino acid enantiomers in the Maillard reaction. Hydroxymethylfurfural (HMF) content was highest at pH 4.0, and decreased with increasing pH. HMF was significantly higher in glucose-based systems than fructose-based systems. Furfuryl alcohol (FFA) and 5-methyl-2-furaldehyde (MF) were not increased with increasing pH, and only small amounts were formed. In addition, 2-furaldehyde (F) was found to increase in the systems, as pH increased. However, the content was small and variable. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was only found in Glc/D-Asn, Glc/L-Lys and Fru/D-Lys system, but the content was not increased with increasing pH. 2-acetylfuran (AF) was higher in Glc (or Fru)/L-Lys and Glc (or Fru)/D-Lys systems at pH 7.0. However, at pH 4.0, the content of AF was higher in the Glc (or Fru)/Gly and Glc (or Fru)/L-Asn systems. Therefore, this study aimed to observe the effect of pH, sugars and amino acid enantiomers on the production of furfural and related compounds by the Maillard reaction. A clear tendency was observed for some classes of compounds to be more easily formed at higher or lower pH. HMF was more readily formed at lower pH, while FFA, F, DMHF and MF were inhibited by acidic conditions. Particularly, compounds like FFA, F and MF were not affected by pH changes. In addition, DMHF and MF were only formed in L-Lys and D-Lys system.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• 한국식품영양과학회지
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• 제23권5호
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• pp.811-815
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• 1994

In this study the quantity and the ratio of saturated and unsaturated fatty acids were investigated with using gas chromatography after non-polar lipid of the flint corn in the growing period was extracted with the solution of chloroform : methanol (2 : 1) and then separated by the SACC method. Neutral lipid was separated into monoglyceride(MG), 1, 3-diglyceride (1, 3-DG) , free fatty acid (FFA) , triglyceride (TG), cholesteryl ester (CE). Fatty acid of each spot was mainly composed of linoleic , oleic and palmitic acids. Lonolieic acid decreased in MG(54.5-51.4%), CE(31.3-28.9%) but increased ini TG(57.2-63.8%) during growth process. Olec acid increased in MG(25.7-29.3%), 1, 3-DG(24.7-28.9%), CE(16.7-19.9%) but decreased in TG28.6-23.1%). Palmitic acid decreased in MG(12.8-11.5%), FFA(25.7-24.1%), TG(10.4-9.3%) but increased in CE(26.4-31.5%) during a growth process. The ratio of unsaturated to saturated fatty acid in TG(7.01-7.84%) was higher in five spots of neutral lipid and in 1, 3-DG(4.61-4.16%) decreased growth process but increased in MG(5.06-5.60%), TG(7.01-7.84%).