• 한국축산식품학회지
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• 제30권5호
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• 한국분말재료학회지
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• 제24권6호
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• pp.477-482
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• 2017

Nitrogen-doped titanium dioxide (N-doped $TiO_2$) is attracting continuously increasing attention as a material for environmental photocatalysis. The N-atoms can occupy both interstitial and substitutional positions in the solid, with some evidence of a preference for interstitial sites. In this study, N-doped $TiO_2$ is prepared by the sol-gel method using $NH_4OH$ and $NH_4Cl$ as N ion doping agents, and the physical and photocatalytic properties with changes in the synthesis temperature and amount of agent are analyzed. The photocatalytic activities of the N-doped $TiO_2$ samples are evaluated based on the decomposition of methylene blue (MB) under visible-light irradiation. The addition of 5 wt% $NH_4Cl$ produces the best physical properties. As per the UV-vis analysis results, the N-doped $TiO_2$ exhibits a higher visible-light activity than the undoped $TiO_2$. The wavelength of the N-doped $TiO_2$ shifts to the visible-light region up to 412 nm. In addition, this sample shows MB removal of approximately 81%, with the whiteness increasing to +97 when the synthesis temperature is $600^{\circ}C$. The coloration and phase structure of the N-doped $TiO_2$ are characterized in detail using UV-vis, CIE Lab color parameter measurements, and powder X-ray diffraction (XRD).

• 한국산학기술학회논문지
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• 제14권6호
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• pp.2812-2818
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• 2013

한의학과 대체의학은 그 뛰어난 진단 기술 및 처방과 치료 효과에도 불구하고 선호도에 있어 서양의학에 많이 떨어지고 있는 것이 현 실정이다. 마찬가지로 한의학과 밀접히 연계되어 있는 대체의학도 그 효과에 대한 입증이 과학적으로 규명이 되지 못하고 있는 것이 가장 큰 단점으로 여겨진다. 본 논문에서는 대체의학에서 흔히 사용하는 이침 요법이 실제 인체 장기 기능 강화에 도움이 되는 행위인지를 생체신호를 분석하는 방법 중 얼굴의 피부색 변화를 살펴보는 망진 이론을 적용하여 이를 규명하는 방법을 제안하고자 한다. 이를 위해 폐 이혈 반사점을 자극한 후의 우측뺨 색상을 측정하여 자극 전과의 비교, 분석 실험을 수행하였다. 또한 검증과 규명을 위해 우선적으로 인체가 폐에 미치는 영향의 분석에 필요한 영상 분석 요소를 파악하였다. 실험 결과, 폐 이혈 반사점 자극에 의해 우측뺨의 a값과 b값이 증가하는 결과가 도출되었다.

• 한국축산식품학회지
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• 제36권1호
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• 한국세라믹학회지
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• 제38권9호
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• pp.794-798
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• 2001

Sol-gel법에 의하여 $Y_{2-x}SiO_5:Ce_x^{3+}$ (x=0.002∼0.04) 형광체를 제조하고 발광특성을 평가하였다. 800$^{\circ}$C에서 하소하였을 때는 무정형의 결정상이 나타났지만 1000$^{\circ}$C 이상에서는 $X_2$ type의 $Y_2SiO_5$ 결정상을 얻었다. 230∼360nm에서 형광체 모체의 광흡수가 일어났으며 300∼400nm에서 Ce 첨가로 인한 형광체의 광흡수가 관찰되었다. 436nm에서 최대의 발광 spectrum을 나타내었으며 $Ce^{3+}$ 함량을 0.025mol 첨가 시 $Y_{2-x}SiO_5:Ce_x^{3+}$ 형광체는 최대의 cathodoluminescence 특성과 CIE1931색 좌표 상에서 x=0.161, y=0.124의 색을 나타내었다.

• 대한화학회지
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• 제33권3호
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• pp.304-308
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• 1989

Methyl Thymol Blue(MTB) 발색시약을 사용하여 $Lu^{3+},\;Eu^{3+},\;Sm^{3+}$ 및 $Pr^{3+}$ 원소의 흡수분광광도법에 의한 정량법을 확립하였다. ligand와 금속의 몰비는 1:1이었으며 Hexamethylenetetramine 완충용액으로 pH 6.5로 만들었을 때 MTB의 최대흡수파장은 440 nm이며 희토류-MTB 착물의 최대흡수파장은 610 nm로 나타났고 용액의 흡광도는 발색 후 7시간 정도까지 일정한 흡광도를 나타내며 $0{\sim}110{\mu}g/50ml$의 범위에서 Beer의 법칙에 따른다. phosphate, EDTA, citrate같은 리간드이온들은 희토류 -MTB의 흡광도에 크게 영향을 주며 각각의 희토류 원소분석의 선택성은 없다. 메틸알코올, 에틸알코올 및 아세톤 용매에서도 희토류-MTB 용액의 흡광도는 변하지 않았다. 몰흡광계수는 $1.2{\sim}2.0{\times}10^4mol^{-1}{\cdot}l{\cdot}cm^{-1}$이다.

• 한국수의병리학회지
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• 제2권1호
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• pp.53-60
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• 1998

A fourteen-month-old Holstein bull from a private cattle fattening farm at Ansung county in Kyunggi Province Korea was submitted on August 2nd 1997, for examination at the Pathology Division of the National Veterinary Research Institute. The bull died within 24 hours after developing clinical signs of abrupt inertia, complete anorexia high fever(40.3℃) diffuse severe emphysematous swelling of upper part of the right hind leg lateral recumbancy and paralysis. At necropsy diffuse severe subcutaneous redness and influx of serosanguinous exudate containing gas bubbles had accumulated under the thorax right hip and upper region of right hind leg. Muscles in upper right hind leg were blackish to dark red and yellowish brown in color. Muscle bundles were dry and separated by gas bubbles and serosanguinous fluids and muscles sections from affected regions floated in water. Histopathologically muscle fibers were partially or entirely degenerated fragmented and separated by exudate and gaseous substance mixed with polymorphonuclear cells. Blood vascular walls in affected regions showed severe acute fibrinoid necrosis. Typical large rod-shaped bacteria with or without oval central to subterminal spores were frequently observed in tissue sections stained with H-E and Gram stain. The large Gram-positive anaerobic endospore-producing rods were isolated from the suspension of muscle lesions. Isolated bacteria were identified as Clostridium(CL) chauvoei and CL. sordellii by biochemical tests. This case was diagnosed as blackleg based on the typical clinical signs gross finding histopathological observation and bacteriological results. This is the first case report on blackleg associated with Cl. chauvoei and Cl. sordellii in Holstein cattle in Korea.

• 한국축산식품학회지
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• 제36권2호
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.138-143
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• 2006

청징 사과주스 제조시 원심분리를 이용한 청징보다는 한외여과 또는 혼합처리에 의하여 효율적인 청징 사과주스를 제조할 수 있는 것으로 나타났다. 원심분리시 회전속도가 높고 저온에서 공정을 행할수록 청징효과가 개선되어 회전속도 증가뿐만 아니라 저온의 효과가 매우 뚜렷했다. 원심분리시 최적조건은 $5^{\circ}C$, 10,000rpm에서 10분이었다. 한외여과시 공정조건에 관계없이 청징효과가 매우 우수한 것으로 나타났는데, 한외여과 최적 공정조건은 투과플럭스와 청징효과를 고려해 볼 때 온도 및 압력이 각각 $45^{\circ}C$, 150 kPa이었다. 혼합공정 후에 청징효과가 뚜렷하게 개선되지 않았는데 이는 한외여과 공정을 거치면서 이미 일정 수준의 청징이 이루어 졌음을 의미한다. 한외여과 공정의 효율성은 색도의 변화에서도 간접적으로 측정할 수 있었는데 한외여과 처리된 시료의 L*값과 ${\Delta}E$는 가장 높고 반면 a*값은 가장 낮은 것으로 나타났다. 전반적으로 비교하여 볼 때 한외여과 방법이 고품질의 청징 사과주스를 제조하는데 우수한 것으로 판단되며 또한 배제액 중의 고형성분은 식이섬유 강화 주스 제조 시에 첨가될 수 있는 이점이 있다.

• 한국조경학회지
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• 제27권5호
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• pp.107-113
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• 2000

The purpose of this study is to investigate the effects of soil amendments for reducing soil compaction at heavy traffic area in golf course. Major results of this research are summarized at follows: 1. In the Lab. experiment, the porosity was improved significantly when the materials, such as peatmoss, charcoal, and tire chip mixtures were used respectively. Especially mixture of sand and 20% peatmoss showed higher effectiveness (10%) in porosity, comparing with ordinary sand. This soil mixture(sand 80%+peatmoss 20%) was observed the best in water retention, soil hardness and hydrauric conductivity. 2. In the greenhouse experiment, traffic pressure was given 7 times a day on several combination of mixture treatments to see the top dry weight. The soil mixture of 20% peatmoss showed the highest in the top dry weight. When the more traffic pressure(15 time/day) were given on the different treatment, the top dry weight was significantly reduced. However, the mixture of 20% peatmoss also had the least influence on this type of heavy traffic. 3. In the field experiment, the soil amendments were treated in traffic area f golf course, and observed at 30days, 60days, 90days, 120days after treatment. Visual turf quality(color), root length and soil compaction were compared to those of control. As a result, overall treatments with soil amendments were effective, which showed better turf quality and less soil compaction. 4. In the field test, physical characters of soil (such as soil hardness and hydrauric conductivity) in sand+tire chip+peatmoss(60:20:20, %, v/v) treatment was significantly improved. Also in the slow increasing of traffic, the soil compaction was the most effective in reducing soil hardness.