• 원예과학기술지
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• 제19권4호
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• pp.574-578
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• 2001

본 실험은 왜화제 daminozide, chlormequat, uniconazole의 침종처리(8시간, 24시간)와 경엽살포가 백일홍의 생육에 미치는 영향을 조사하기 위하여 수행하였다. 침종처리의 경우 'Dream Land Rose'의 초장의 변화는 침종시간에 따른 차이가 없이 처리농도가 높을수록 왜화효과가 크게 나타났고, 특히 uniconazole $125mg{\cdot}L^{-1}$에서 큰 왜화효과를 보였다. 개화소요일수는 모든 약제처리에서 단축되었다. 'Dream Land Scarlet'의 초장은 8시간 침종에 비하여 24시간 침종에서 왜화효과가 컸으며 uniconazole이 가장 효과적이었다. 개화소요일수도 약제처리에 의하여 감소하는 경향을 보였다. 한편, 경엽살포처리에서는 'Dream Land Rose'와 'Dream Land Scar1et'모두 초장이 uniconazole 고농도에서 현저한 감소를 보였다. 개화소요일수는 chlormequat과 uniconazole 처리에서 단축되었다. Daminozide는 설상화수를 크게 감소시켰다.

• 한국식품과학회지
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• 제18권6호
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• pp.497-502
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• 1986

새알, 광교, 단엽의 3가지 대두품종을 시료로 하여 그들의 침지과정중 고형물의 용출에 따르는 침지온도의 영향을 비교 검토하였다. 고형물용출량은 침지온도와 침지시간에 높은 의존성을 나타내었으며 $C=k{\cdot}{\sqrt{t}}$의 관계식으로부터 고형물용출속도상수값을 구한 결과 $10{\sim}33mg/min$의 범위에서 대체로 온도가 높아지면 용출속도가 커짐을 알 수 있었다. 이 때의 총괄물질이동계수값은 새알의 경우 실온에서 $67.7mg/m^2{\cdot}h$으로 다른 품종에 비해 그 값이 높았으며 활성화에너값은 4026cal/mole이었다. 일정량의 고형물이 용출될때까지의 Z값을 비교해 보면 용출량이 많아지면서 Z값은 낮아지는 경향을 보이고 있다.

• 한국안광학회지
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• 제12권4호
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• pp.37-41
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• 2007

본 연구는 RGP 렌즈용 다목적용액과 세척제를 이용한 RGP 렌즈 관리방법의 정립을 위해 수행하였다. 각 RGP 렌즈를 녹농균주 용액에서 배양한 후 RGP 렌즈용 다목적용액과 계면활성제 성분이 함유된 세척제로 처리한 후 렌즈에 남아있는 녹농균 수를 측정하였다. 30분 동안 다목적 용액에 침윤시키는 것만으로도 녹농균의 수가 50% 감소되었다. 4시간 동안 침윤시켰을 경우는 95%의 균이 제거되었으며, 6시간 동안 침윤시켰을 경우 녹농균이 검출되지 않았다. 세척제만을 사용하여 관리한 경우에는 79%의 녹농균이 제거되어 세척제를 사용하는 것이 30분간 침윤시키는 것보다 소독효과가 월등하다는 것을 확인할 수 있었다. 세척제를 사용한 후 30분간 RGP 렌즈용 다목적 용액에 침윤하였을 때의 녹농균의 수는 30분간 다목적 용액으로 침윤만 하였을 때의 녹농균 수의 36%에 불과하여 짧은 시간 동안 침윤에 의한 소독효과의 미비가 세척제를 이용한 관리로 크게 향상될 수 있음을 알 수 있었다.

• 한국축산식품학회지
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• 제32권3호
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• 한국약용작물학회지
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• 제20권2호
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• pp.136-139
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• 2012

This study is part of research to develop the technology for managing major medicinal crops after harvest. We studied the optimal germination conditions of $Cynanchum$ $wilfordii$ (Maxim.) Hemsl. The mean germination time (MGT) of $C.$ $wilfordii$ seeds was higher after soaking for 4 days after storage at $5^{\circ}C$ for 8 weeks, than with germination at $25^{\circ}C$ (3 days). However, the germinative energy (GE) decreased as the number of days soaking increased. The greatest germination rate ($83.3{\pm}8.8%$) was at $25^{\circ}C$ with no soaking of seeds stored at $-20^{\circ}C$ for 8 weeks. Based on these results, we characterized the germination conditions of a major medicinal crop.

• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.344-350
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• 2006

혼합곡의 식미를 높이고 쌀과 함께 취반이 용이하게 하고자 찹쌀, 현미, 현미찹쌀, 찰보리, 서리태, 흑태, 팥 7가지 곡류와 두류를 대상으로 침지와 건조 전처리 조건을 검토하였다. 각 곡류와 두류의 수분흡수량은 서리태와 흑태가 가장 높게 나타났고, 보리, 찹쌀, 멥쌀, 현미찹쌀, 현미, 팥 순서를 보였다. 침지온도별 수분흡수량은 온도가 높을수록 수분흡수량이 증가하였고 수분흡수평형에 도달하는 시간이 단축되었다. 두류의 분쇄별 수분흡수량은 분쇄가 많이 될 수록 수분흡수량이 증가하였고 수분흡수평형에 도달하는 시간이 단축되었다. 침지한 시료를 실온, 열풍 $30^{\circ}C,\;50^{\circ}C$와 마이크로파 300 W, 700 W, 1000 W 출력으로 건조하였다. 그 결과 마이크로파 700 W 건조가 실온과 열풍, 마이크로파 300W에 비하여 시료의 손상없이 가장 단시간 내에 건조할 수 있었다. 따라서 혼합곡의 전처리 조건은 $30^{\circ}C$에서 1시간 침지한 후 마이크로파 700W에서 건조하는 것이 가장 적합한 것으로 사료되었다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제28권3호
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• pp.188-195
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• 2002

The purpose of this investigation was to evaluate the relationship between the hydration time of demineralized freeze-dried bone (DFDB) and early new bone formation in rat calvarial defects filled with DFDB. Rats (n = 43) were divided into 4 experimental groups. Standard, transosseous circular defects of the calvaria were made midparietally. In experimental group 1, the defect was grafted immediately after soaking the DFDB. In experimental group 2, the defects were grafted with DFDB after soaking the DFDB for 10 minutes. In experimental groups 3 and 4, the defects were filled after soaking the DFDB for 30 and 60 minutes, respectively. Graft sites were analyzed histologically after healing periods of 1, 2, or 4 weeks. Each group showed similar bone regeneration at each time point by histological analysis. The results of this study were as follows: 1. After 1 week, a significant amount of inflammation, granulation tissue, and edema were found. A small amount of bone was seen, but the amount of bone did not differ between groups. 2. After 2 weeks, a small amount of new bone formation and DFDB resorption were observed. 3. After 4 weeks, a greater amount of new bone formation was observed. The greatest amount of bone formation occurred in experimental group 4 after 4 weeks. We conclude that the hydration time of DFDB does not affect new bone formation and that it is very important to control inflammation in bone grafting.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.