• 한국조리학회지
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• 제14권1호
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• 한국자원식물학회지
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• 제11권1호
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• pp.111-117
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• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• 한국환경과학회지
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• 제5권1호
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• pp.35-41
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• 1996

For studying of coagulation and sedimentation in estuarine clay, we obtained several flow curves with various concentrations of sea water by using Coutte type rotational rheometer. The initial shear stress on high concentration of sea water was observed big, but after this, its value is decreasing with increasing shear rate. The maximum pick of shear stress is decreasing with the decreasing of concentration of sea water The trend is same totally above for viscosity. The sedimentation times with the concentration of sea water vary in $\infty$ ~ 5 minutes. The zeta potential is changed dramatically between 114 and 118 concentration of sea water. That is consistent with the sedimentation graph. From these results, the phenomena of coagulation and sedimentation can be explained with viscoelastic terms on structual formation among particles by the changes of surface potential affected from contacting sea water to dispersed particles.

• 한국소음진동공학회논문집
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• 제12권11호
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• pp.873-881
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• 2002

The fluid induced vibration (FIV) phenomena of an equivalent airfoil system of MAV have been investigated in low Reynolds number flow region. Unsteady flows with viscosity are computed using two-dimensional incompressible Navier-Stokes equations. The present fluid/structure interaction analysis is based on one of the most accurate computational approach with computational fluid dynamics (CFD) and computational structural dynamics (CSD) techniques. The highly nonlinear fluid/structure interaction phenomena due to severe flow separations have been analyzed for the low Reynolds region that has a dominancy of flow viscosity. The effects of Reynolds number and initial angle of attack on the fluid/structure coupled vibration instability are shown and the qualitative trend of FIV phenomenon is investigated.

• Journal of the Korean Wood Science and Technology
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• 제48권2호
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• pp.136-153
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• 2020

In this paper, the influence of initial formaldehyde/urea (F/U) molar ratios on the performance of low molar ratio (1.0) urea-formaldehyde (UF) resin adhesives has been investigated. Two initial F/U molar ratios, i.e., the first and second initial molar ratios were used for the alkaline addition reaction. Three levels of the first initial F/U molar ratios (2.0, 3.0, and 4.0) and two levels of the second initial molar ratios (2.0 and 1.7) were employed to prepare a total of six UF resins with an identical final molar ratio (1.0). The basis properties, functional groups, molecular weight, crystallinity, and thermal curing properties of the UF resins were characterized in detail. Higher levels (3.0 and 4.0) of the first initial F/U molar ratio provided the UF resins with better properties (non-volatile solids content, viscosity, gelation time, pH, and specific gravity) than those of the resins prepared with the conventional level F/U molar ratio of 2.0. Statistical analysis suggested that combining the first and second initial molar ratio of 4.0 with 1.7 would result in UF resins with greater adhesion strength and lower formaldehyde emission than those of the resins prepared with other molar ratios. The results showed that higher levels of the first initial molar ratio resulted in a more branched structure, as indicated by GPC, FTIR, DSC, XRD, and greater adhesion strength than those of the other UF resins with an identical final molar ratio of 1.0.

• 한국건축시공학회지
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• 제16권6호
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• pp.505-512
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• 2016

철근콘크리트 건축물의 대형화 및 고층화에 대응하여 고성능 콘크리트가 개발되어 사용되고 있지만 레올로지 특성평가가 적절히 이뤄지지 않아 시공설계를 위한 수치해석에 소성점도 및 항복값의 책정이 적절하지 못한 실정이며 이로 인해 경화된 콘크리트 품질 안정화에 많은 문제점을 나타내고 있다. 본 연구에서는 고로슬래그 미분말 혼입 시멘트 페이스트를 대상으로 물분체비 및 치환율을 실험인자로 응결진행하의 시간경과에 따른 컨시스턴시 곡선을 측정하였다. 빙함모델로 가정한 회귀분석을 통해 소성점도 및 항복값을 산출한 결과 물분체비가 작을수록 초결 전후의 변화가 급격한 것을 알 수 있었다. 치환율을 40%까지 상승시키더라도 자유수변화와 고로슬래그 미분말의 불투수성 산화피막 형성에 의한 코팅효과가 상쇄되어 큰 변화로 관찰되지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.270-276
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• 2008

The purpose of the present study was to investigate the effects of exogenous non-starch polysaccharides (NSP) enzymes on performance, intestinal content viscosity and digestive enzyme activities of growing pigs fed a rough rice-based diet. A total of 60 crossbred barrows with an initial body weight of 35.16 kg (SD = 0.82) were blocked by body weight and randomly assigned to two treatments with three replications. Each group was fed the diet based on rice with or without exogenous NSP enzymes (2 g/kg of diet). During the 70 days of the feeding trial, all pigs were given free access to feed and water. At the end of the feeding trial, six pigs from each treatment were randomly selected and slaughtered to collect intestinal digesta, intestinal mucosa, and pancreas. The addition of NSP enzymes improved average daily gain (p<0.05) and feed:gain (p<0.05), and decreased viscosity of digesta in the jejunum (p<0.001) and ileum (p<0.01) of pigs. The supplementation of NSP enzymes increased activities of protease (p<0.01), trypsin (p<0.01) and ${\alpha}$-amylase (p<0.05) in duodenal contents. However, digestive enzymes in the pancreas, jejunal and ileal mucosa were unaffected by the supplemental NSP enzymes (p>0.10). The results indicate that the addition of NSP enzymes to rough rice-based diets improved performance of pigs, reduced viscosity and increased digestive activity in the small intestine.

• Applied Biological Chemistry
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• 제40권4호
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• pp.301-306
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• 1997

찰성, 부정형, plump endosperm 등의 유전자를 결합시킨 보리 isogenic lines의 이화학적 품질특성과 취반특성에 대한 제 특성을 조사하였다. 종실의 천립중은 입도가 2.5 mm 이상의 것이 가장 많은 Betzes가 가장 높았으며, 정맥율은 Franubet과 Wafranubet이 높았고, 보리쌀의 백도는 품종에 따라 큰 차이를 보였다. 배유가 부정형 전분 유전자로 구성된 Franubet이 전분함량이 가장 높았으며, 제분율도 높았다. 보리전분의 팽윤력과 물결합능력은 찰성 및 부정형 유전자를 갖는 품종이 높았다. Amylogram 특성에서 찰성의 보리는 메성에 비하여 호화 온도는 낮았고 최고점도는 높았다. ${\beta}-Glucan\;viscosity$는 품종에 따라 큰 차이를 보였는데, 특히 찰보리의 ${\beta}-glucan\;viscosity$가 가장 높았다. 취반특성중 흡수율, 용출고형물 및 퍼짐성은 찰성과 부정형 전분을 포함한 보리 품종이 Wafranubet이 가장 높았으며, 밥의 백도는 품종간에 차이가 없었다.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.175-181
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• 1994

A bacterial strain producing highly viscous polysaccharide(A29 POL) was isolated from soil and identified sa Bacillus sp. A29. The cultural conditions of the Bacillus sp. A29 for the polysaccharide prouction were dextrin 12%, soytone 0.2%, SnCl$_{2}$ $\cdot $2H$_{2}$O 0.02%, Na$_{2}$HPO$_{4}$ $\CDOT $12H$_{2}$O 0.36%, L-alanine 0.01%, initial pH6.8, and 30$\circ $C at pH 3 FOR 4 days. Final viscosity of the culture broth was 65, 000 cp and then the amount of produced polysaccharide was 8.3 g/l. A29 POL was composed of glucose and xylose. A29 POL showed high viscosity at low concentration(0.1%) and in the presence of the salts such as NaCl or CaCl$_{2}$. A29 POL showed high viscosity acid condition and at alkali condition and high pseudoplasticity in the presence of a NaCl or CaCl$_{2}$. It was shown that the viscosity at high temperature(80$\circ $C) was decreased but it was recovered at low temperature (20$\circ $C. A29 POL was able to from film and gel in the presence of MgSO$_{4}$ $\CDOT $7H$_{2}$O, Na$_{2}$CO$_{3}$ \CDOT $H$_{2}$O, MnSO$_{4}$ $\CDOT $ 7H$_{2}$O. A29 POL had anionic charge.

• 한국조리학회지
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• 제13권3호
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• pp.158-165
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• 2007

P 사, W 사, O 사의 케이크용 상업용 복합유화제를 박력분 대비 3% 첨가로 반죽의 물리적 특성에 미치는 영향을 조사하기 위하여 Falling num-ber, RVA, Alveograph, Farinograph 등으로 점도, 신장성, 반죽의 안정도, 흡수율, 내구성 및 반죽의 특성 등을 비교 분석하였다. Falling number 특성에서 복합유화제를 첨가한 경우 침강시간이 증가하여 점도가 증가되었다. 호화 특성에서 복합유화제 첨가로 초기호화온도는 W 사 이외의 것에서 증가하였고, 최고점도, 최종점도, setback 등은 증가하였으나 breakdown은 감소하였다. Alveo-gram 특성에서 복합유화제 첨가시 P값은 낮아졌고, L과 G값은 증가하였으나 P/L은 감소하였다. Farinogram 특성에서 복합유화제 첨가시 흡수율 감소, 반죽발전시간 증가, 안정도는 P 사의 복합유화제를 첨가한 것은 짧아졌으나 이외의 것은 길어졌다. 이상의 실험 결과 P 사의 복합유화제가 반죽 제조에 가장 적합하였으며, 케이크 제조시 제품의 부피가 커지고 부드러우며 노화가 지연될 것으로 생각된다.