• Journal of Soil and Groundwater Environment
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• v.24 no.2
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• pp.8-22
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• 2019

Among numerous chemicals used globally, the number of emerging contaminants is increasing. Numerical modeling for contaminant fate and transport in the subsurface is critical to evaluate environmental and health risk. In general, such models require physicochemical properties of contaminants as input values, which can be found in numerous chemical databases (DB). However, there exist lack of information specific to recently emerging contaminants, which requires estimation of physicochemical properties using regression programs. The purpose of the study is to introduce the workflow for identifying physicochemical properties of potential contaminants utilizing numerous chemical DBs, which frequently lists up potential contaminants for estimating chemical behavior. In this review paper, details of several chemical DBs such as KISChem, TOXNET, etc. and regression programs including EPI $Suite^{TM}$, ChemAxon, etc. were summarized and also benefit of using such DBs were explained. Finally, a few examples were introduced to estimate predominant phase, removal ratio, partitioning, and eco-toxicities by searching or regressing physicochemical properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.990-996
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• 1999

In physicochemical property, increasing the raw materials of Samul Chol Pyon, the content of moisture decreased, somewhat in total sugar, crude lipid, ash was increased. The pH of raw material for Samul Chol Pyon was shown at 5.70~5.80, in the mild acidity. Total saturated fatty acid of 50% added to the sample was shown to be four times higher than that of rice powder. The raw materials of Samul Chol Pyon were shown to possess 16 kinds of total amino acids. The content of minerals, K, P, Zn, Mn, Fe, Mg, Ca increased its additive raw material of Samul Chol Pyon. Especially, Na decreased, while K increased its additive raw materials of Samul Chol Pyon. In a limited Na diet, Samul Chol Pyon should be used in the future.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.663-674
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• 2007

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.43-50
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• 2004

The purpose of this study is to reach silk protein added in differing amounts to Jeolpyon, Korean traditional rice cake, using rice powder as its primary material, estimation of the micro organism quality, physicochemical property, sensory evaluation and the property of storage period (20${pm} 5 ^{\circ}C$). In the physicochemical property, the content of proximate composition of rice powder was measured as 38.11% of moisture, 56.62% of total sugar, 5.11% of crude protein, 0.52% of crude lipid, 0.25% of ash. And the raw material of silk protein was measured as 6.61% of moisture, 91.22% of crude protein, 6.41% of crude lipid and 0.75% of ash. The pH of raw material for rice powder and silk protein Jeolpyon showed mild acidity as 6.41 and 6.23, respectively. In rice powder and silk protein, total free sugar contents was 0.89% and 0.02%, and total amino acids contents was 4.28% and 52.21 %, respectively. For sensory evaluation. color, taste, softness and adhesiveness were significantly acceptable in control and adding 1 % silk protein. Control and samples added 1$\sim$3% silk protein had high sensory score color in overall acceptance. In conclusion. Jeolpyon can be manufactured with nutritious Jeolpyon by adding silk protein.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• The Journal of Engineering Geology
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• v.9 no.2
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• pp.89-100
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• 1999

This study was carried out to assess the physicochemical properties of domestic bentonites and zeolites from Tertiary Formation as the candidate material for a engineered barrier of a radioactive waste repository. Natural bentonite and zeolite samples were collected from nine bentonite mines and six zeolite mines in Yeonil-Gampo area. The commercial products of bentonite and zeolite were obtained from local companies. The collected samples were investigated to study the following physicochemical properties: X-ray diffraction patterns, swelling, cation exchange capacity(CEC), specific surface area, montmorillonite content, pH, organic carbon content, thermal property, microstruciure and chemical composition. Based on the physicochemical properties of bentonite and zeolite, the bentonites from U-41 and G-46 mines and the zeolites from Daedo and Y-1 mines are regarded as the most desirable candidate materials.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.118-123
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• 2009

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.132-139
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• 1999

Physicochemical properties of the crosslinked potato starches of MDC(Molar Degree of Crosslinking) 0.137~3.333 treated with epichlorohydrin were examined. MDC increased proportionally as epichlorohydrin concentration increased. Water binding capacity increased but blue value decreased with increasing MDC. Gelatinization trends obtained from DSC thermograms and transmittance showed that the gelatinization temperature of the crosslinked potato starch was higher than that of native potato starch, but there was no significant difference among the crosslinked potato starches. Solubility and swelling power decreased with increasing MDC. X ray diffraction patterns and scanning electron micrographs showed that the crosslinking of starch did not affect the crystallinity and the granule shape of starch.

• Food Engineering Progress
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• v.13 no.2
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• pp.99-104
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• 2009

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L$^{*}$ and b$^{*}$-values whereas significant increase in a$^{*}$-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.