• Membrane and Water Treatment
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• 제11권4호
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• pp.275-282
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• 2020

Hranfa's marl, a local natural mineral, is selected for the decontamination by adsorption of aqueous effluents in textile industry. Its physicochemical characterization is first performed. It is composed mainly of Calcite, Quartz, Ankerite and Muscovite. Its specific surface area is 40 ㎡ g^-1. Its adsorption performance is then tested in batch conditions using an industrial organic dye, Bemacid Red E-TL, as a model pollutant. The measured adsorption capacity of Hranfa's marl is 16 mg g^-1 which is comparable to that of other types of natural adsorbents. A hybrid process is tested coupling adsorption of the dye on marl in suspension and microfiltration. An adsorption reactor is inserted into the circulation loop of a microfiltration pilot using ceramic membranes. This makes possible a continuous extraction of the treated water provided that a periodic replacement of the saturated adsorbent is done. The breakthrough curve obtained by analyzing the dye concentration in the permeate is close to the ideal one considering that no dye will cross the membrane as long as the adsorbent load is not saturated. These first experimental data provide proof of concept for such a hybrid process.

• Architectural research
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• 제20권1호
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• pp.27-34
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• 2018

To improve the chloride ingress resistance of concrete, slag is widely used as a mineral admixture in concrete industry. And currently, most of experimental investigations about non steady state diffusion tests of chloride penetration are started after four weeks standard curing of concrete. For slag blended concrete, during submerged chloride penetration tests periods, binder reaction proceeds continuously, and chloride diffusivity decreases. However, so far the dependence of chloride ingress on curing ages are not detailed considered. To address this disadvantage, this paper shows a numerical procedure to analyze simultaneously binder hydration reactions and chloride ion penetration process. First, using a slag blended cement hydration model, degree of reactions of binders, combined water, and capillary porosity of hardening blended concrete are determined. Second, the dependences of chloride diffusivity on capillary porosity of slag blended concrete are clarified. Third, by considering time dependent chloride diffusivity and surface chloride content, chloride penetration profiles in hardening concrete are calculated. The proposed prediction model is verified through chloride immersion penetration test results of concrete with different water to binder ratios and slag contents.

• 한국수산과학회지
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• 한국식품저장유통학회지
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• 제16권3호
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• pp.348-354
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• 2009

된장의 영양성과 기능성을 향상시키기 위해 해양심층수와 protease 고 생산성 미생물을 이용하여 개량식 된장을 제조하여 다양한 기능적 특성을 조사하였다. Protease 활성은 재래식 된장에서 분리한 DH3을 접종시킨 된장이 $278.83{\pm}1.68$(unit/mL/min)로 가장 우수하였다. Protease 활성과 ACE저해 활성은 발효기간이 길어질수록 증가되었으며 발효 30일 후 된장M과 된장 PD의 동결건조 분말(10mg/mL)의 ACE 저해활성은 각각 $14.11{\pm}0.13%$, $88.43{\pm}0.61%$로 조사되었다. 발효 기간이 30일 경과한 후, 항산화 활성은 된장 PD가 $61.27{\pm}0.42%$로 된장 M의 $14.47{\pm}0.41%$ 보다 약 5배정도 활성을 나타내었으며 무기질함량은 된장 PD가 K, Ca 및 Mg의 함량이 각각 1.347 g/100 g, 0.749 g/100 g 및 1.187 g/100 g로 된장 M의 함량보다 높게 나타났다. 관능평가 결과 맛, 향, 전체적 기호도에서 된장 PD의 평가 점수가 된장 M에 비해 더 높게 측정되어 관능적으로 양호함을 확인하였다.

• 동아시아식생활학회지
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• 제23권2호
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• 한국식품영양과학회지
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• 제8권1호
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• pp.9-14
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• 1979

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic $trace(Acid)^+$ b) Foreign none 4) Heavy metalic $elements^*$ 5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.

• 한국식품영양학회지
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• 제33권6호
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• pp.666-671
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• 2020

To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/㎠, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.

• 한국지구물리탐사학회:학술대회논문집
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• 한국지구물리탐사학회 2005년도 공동학술대회 논문집
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• pp.123-127
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• 2005

지하수조사를 목적으로 수행한 일련의 지구과학적인 연구의 일부로 수행한 탄성파 굴절법 탐사와 공대공 탐사 결과는 다음과 같은 사실을 제시하였다. 1) 매질의 탄성파 속도는 표토층 (<4m)에서는 250 m/s, 충적층 (>4 <17m)은 2,500 m/s, 암반은 3,500 m/s 이상이다. 2) 암반까지 심도는 탄성파 탐사와 검층 결과는 대략 17 m 정도 인데 시추 코아에 의하면 25m 이하에서 암반이 나타난다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권5호
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• pp.720-728
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• 2000

The different products of neem (Azadirachta indica) are utilized for variety of purposes in industry, health and animal agriculture in the Indian subcontinent. The cake from seeds after oil extraction is a good source of nutrients (CP: 35-38%; EE: 4.5-5.5%; CF: 12-15%; Ca: 0.75%; P: 0.45% on DM), and in particular, the one out of its kernel is proteinaceous and is relatively balanced in its amino acid and mineral profile. But the cake is toxic and bitter to taste owing to triterpenoids (nimbin, salannin, azadirachtin), which restricts its safe inclusion in livestock diet. Several feeding trials with raw cake have revealed poor palatability and adverse performance among different categories of livestock and poultry. Internal organ changes included histological alteration in intestine, liver, kidney and distruption of spermatogenesis and ovarian activity. Ruminants appears to tolerate reasonably higher levels of the cake and to a limited low levels of dietary inclusion also proved to be tolerable in monogastric farm animals. Debitterization through solvent (hexane, ether) extraction, water washing, alkali (NaOH, 1.5, 2.5 or 3%, wt/wt) soaking and urea (1.5 or 3%, wt/wt) - ammoniation have been tried with appreciable success in improving the palatability and nutritive value of the cake. For enhanced utilization, decortication of neem seeds is to be done effectively at industrial level with maximum oil recovery. The resultant proteinaceous kernel by-product could be a cheaper unconventional protein supplement after suitable processing.

• KIEAE Journal
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• 제9권5호
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• pp.77-84
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• 2009

This study was initiated by the fact that Kangwon Land and large sized resorts was failed the financial benefit to the local residents. This research analyzed the best important tourist resource among the main tourist resource by perception interviewing local residents and related professionals. This study shows that the leisure resource was most important resource field in Jeong-Seon. So more attention to the leisure resources and investment them. Among natural attraction resources 'Hwa-Ahm cave and Hwa-Ahm mineral water' is estimated to have most potential for the strategic financial support. In leisure sector 'High One resort' is judged to be more important attraction resource by professionals but a case of local residents 'Dong-gang Rafting' and 'Rail Bike' were estimated more important resources rather than 'High One resort;. Lastly, in cultural resources, although the importance is a bit behind natural attraction and leisure resources, 'Jeong-Seon 5th day market' and 'Araree village' should be the core linking other related cultural resources. In order to activate tour industry and development of Jeong-Seon area, it is necessary to find identify of regional owned attraction resources and to build tourist attraction infra structure by selecting core bases of existing major attraction points and linking other various resources to those core bases.