• 제목/요약/키워드: Physicochemical change

검색결과 444건 처리시간 0.037초

수종유말물 시용이 인삼생육에 미치는 영향 (Effect of the Application of Several Organic Materials on Ginseng Growth)

  • 이일호;박찬수
    • Journal of Ginseng Research
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    • 제14권3호
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    • pp.427-431
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    • 1990
  • To search for substituents of greens, several organic materials such as rice straw, barley straw, corn stem and manufactured compost were applied in a ginseng cultivating field. The yields of six year old ginseng harvested in the rice straw, barley strait and corn stem treated field were similar to or higher than that of the greens treated one. The varied amount of applied substituents resulted in a yield change, but statistical linearity was not found. The growth of ginseng aerial part and soil physicochemical property in the field fortified with these substituents showed similar results to those of the greens treated one. So, it is though that these organic materials can substitute for greens.

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대두 Cheese의 제조와 그의 일반 성분 및 수응도에 관한 연구 (Preparation of various soy cheese and their physicochemical and sensory characteristics)

  • 양경순;윤선
    • 한국식품조리과학회지
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    • 제3권2호
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    • pp.75-80
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    • 1987
  • For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

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단축스크류 고분자압출기 시스템의 개발 및 성능평가 (Development and Performance Evaluation of Single screw Polymer Extruder System)

  • 김재열;정효희;최진호
    • Tribology and Lubricants
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    • 제25권3호
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    • pp.182-186
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    • 2009
  • Extruders can be basically divided into bisk and screw type of extruders. Though plastic extruders are often used for its simplicity for water and oil transportation pumps, these days screw extruders are mostly used. Screws are used in many extrusion processes to manufacture complex and complicated shaped parts made of plastics, medicine materials, food, polymer composites, iron and ceramic powders, etc. Also, material correction of deformities is caused by flow and physicochemical reaction phenomenonand material extrusion is processed according to heat transfer. various material comes to hopper because extruder has function by blender and mixing of materials can go well before come out through dice. These change process is so complicated that process condition is decided by trial and error that process condition is underground mainly at extrusion molding process.

계면중합조건에 따른 복합막의 물성 변화 (The Change of Properties of reverse Osmosis Thin Film Composite Membrane according to Preparation Conditions)

  • 이동진;민병렬
    • 공업화학
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    • 제8권2호
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    • pp.276-285
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    • 1997
  • 역삼투복합막의 박막으로 사용되고 있는 polyamide의 성능을 용질투과방식과 연관하여 이론적으로 고려하고 단량체 및 제조 조건을 변화시켜 계면중합을 통해 제조하여 봄으로써 이의 검증을 시도하였다. 제조된 고분자는 중합조건에 따라 물질 구성의 변화를 보여 주었으며, 이는 이론적으로 제시한 값의 범주에 속하였다. 또한 이에 따라 막성능에서도 큰 영향을 발휘한 바, 용매의 변화, 수용상 및 유기상 단량체의 농도 비율에 따라 고분자의 함유성분의 변화를 가져왔다.

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감자의 수침에 따른 전분의 알칼리 호화 특성 (Alkaline Gelatinization of Starch during Steeping of Potato)

  • 김경애;김성곤;정난희;박영란
    • 한국식품조리과학회지
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    • 제14권3호
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    • pp.207-212
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    • 1998
  • The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

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저장에 따른 대두의 이화학적 변화와 발아 특성 조사 (Change of Physicochemical Properties and Sprouting Characteristics of Soybean seed for Storage)

  • 김수희;황인경
    • 한국식품조리과학회지
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    • 제9권1호
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    • pp.30-32
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    • 1993
  • '89, '90, '91년산 장엽대두를 냉장보관하면서 저장에 따른 그 품질과 이화학적 특성의 변화를 살펴보았다. 총당함량과 Phytate 함량은 수확시기와 저장기간에 따른 차이를 나타내지 않았으며 질소용해도 계수(NSI)는 98.42%에서 89.92%로 저장기간이 길수록 감소하였다. 대부분의 amylogram viscosity 특성은 '89년과 '90년산은 거의 유사하였으나 '91년산은 더 높은 최고점도와 break-down을 나타내었다. 콩나물의 수율은 '89년산이 334.8%로 가장 낮았고 발아율도 57.4%로 가장 낮은 값을 나타내었다.

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Dispersant-Binder Interactions in Aqueous Silicon Nitride Suspensions

  • Paik, Ungyu
    • 한국결정성장학회:학술대회논문집
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    • 한국결정성장학회 1996년도 제11차 KACG 학술발표회 Crystalline Particle Symposium (CPS)
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    • pp.129-153
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    • 1996
  • In aqueous slurry processing of silicon nitride, the interaction of dispersant and binder on the surface of particles was studied to identify the effect of these additives on ceramic powder processing. Polymethacrylic acid (PMAA) and polyvinyl alcohol (PVA) were used as dispersant and binder, respectively. the adsorption isotherms of PMAA and PVA for the silicon nitride suspension were determined, while the adsorption of PMAA was differentiated in the mixed additive system by ultraviolet spectroscopy. These experiments were done in order to investigate the effect of these organic additives on the physicochemical properties of silicon nitride suspensions. The electrokinetic behavior of silicon nitride was subsequently measured by electrokinetic sonic amplitude (ESA). As PMAA adsorbed onto silicon nitride, the isoelectric point (pHicp) shifted from pH=6.7 to acidic pH, depending on the surface coverage of PMAA. However, adsorption of PVA did not change the pHicp of suspensions, but did decrease the surface potential of silicon nitride moderately. The rheological behavior of silicon nitride suspensions was measured to assess the stability of particles in aqueous media, and was correlated with the electrokinetic behavior and adsorption isotherm data for silicon nitride.

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Quantitative Analysis of Growth of Cells on Physicochemically Modified Surfaces

  • Chandra, Prakash;Kim, Jihee;Rhee, Seog Woo
    • Bulletin of the Korean Chemical Society
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    • 제34권2호
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    • pp.524-530
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    • 2013
  • In this study, we describe the most expected behavior of cells on the modified surface and the correlation between the modified substrates and the response of cells. The physicochemical characteristics of substrates played an essential role in the adhesion and proliferation of cells. Glass and polymer substrates were modified using air plasma oxidation, and the surfaces were coated with self-assembled monolayer molecules of silanes. The PDMS substrates embedded with parallel micropatterns were used for evaluation of the effect of topologically modified substrate on cellular behaviour. BALB/3T3 fibroblast cells were cultured on different surfaces with distinct wettability and topology, and the growth rates and morphological change of cells were analyzed. Finally, we found the optimum conditions for the adhesion and proliferation of cells on the modified surface. This study will provide insight into the cell-surface interaction and contribute to tissue engineering applications.

내백 수삼 전분의 특성 (The Physicochemical Properties of Starch from Inside White Fresh Ginseng)

  • 박훈;이미자;조병구;이정렬
    • Journal of Ginseng Research
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    • 제18권3호
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    • pp.191-195
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    • 1994
  • Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.

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