• Tribology and Lubricants
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• 제25권2호
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• pp.125-131
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• 2009

Biodiesel produced from triglyceride which is main component of animal fats and vegetable oils by methanolysis was known for excellent lubricity. In this study, the lubricity of 12 kinds of biodiesel come from vegetable oils were analyzed using HFRR(High frequency reciprocating rig). The biodiesel synthesized from soybean oil has best lubricity by $153{\mu}m$ of wear scar in HFRR and used fried oil's biodiesel has slightly low lubricity by $299{\mu}m$. Also we have found that the lubricity of diesel was improved when mixing ratio of soybean biodiesel was increased in base diesel.

• KSBB Journal
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• 제29권3호
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• pp.145-154
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• 2014

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 추계 학술대회지
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• pp.214-215
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• 2000

• 동아시아식생활학회지
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• 제20권2호
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• 공업화학
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• 제27권6호
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• pp.664-668
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• 2016

무단 폐기물 투기로 인해 토양, 지하수, 하천 등 환경오염이 심각해지고 있다. 본 연구에서는 J시에서 발생된 무단 투기 유류를 분석함으로써 어떤 유종인지를 분석하였다. 물, 고형불순물, 유류 혼합물 형태를 전처리하여 균질한 유류성분을 얻은 뒤, 물성분석, 원소분석, 및 가스크로마토그래피를 이용해 분석한 결과, 11.8%의 산소함량, $-6^{\circ}C$의 유동점, 크로마토그램의 패턴 결과 식물성기름으로 판단하였다. 또한 어떤 식물성 기름인지 알기 위해 HPLC를 이용해 구성성분을 분석한 결과, LLO, OOL, POL이 높은 비율로 분석되어졌으며, 이는 대두유가 주성분이면서 다른 식물성기름의 혼합형태인 폐유로 최종 판단하였다. 본 연구를 통해 향후, 불법 투기되는 유류에 대한 유종 구분 및 오염원인자 판단을 위해 활용 가능할 것으로 판단된다.

• 생물환경조절학회지
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• 제19권4호
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• pp.351-359
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• 2010

식물공장 내 생육과 안토시아닌 함량을 동반 제고시킬 수 있는 최적 광조사 방법을 구명하고자 적색광과 청색광의 비율 및 단기간 광질변화 조건을 달리하여 어린잎 상추의 생육 및 안토시아닌 색소발현 양상을 비교 평가하였다. 적색광 단일파장에서 어린잎 상추의 생육이 가장 좋았으며 혼합광, 청색광 및 형광등의 순으로 생육이 억제되었다. 어린잎 상추의 엽내 총 안토시아닌 함량은 청색광과 적색광의 혼합광(R57-B43) 처리에 의해 적색광 단일광원 조건에 비해 4.1배, 형광등(FL) 조건에 비해 6.9배 각각 증가되었다. 청색광의 혼합비율이 43%까지 순차적으로 높아짐에 따라 생육은 억제되었으나 상대 엽록소 함량과 적색도의 발현은 크게 증가하는 경향을 보였다. 수확전 9일간 적색 단일광으로의 광질변환시 생육은 크게 증진된 반면 색소는 급격하게 소실되었으며 반대로 혼합광으로의 광질변환시에는 생육속도는 감소한 대신 안토시아닌 색소함량은 형광등과 적색광에 비해 크게 높아졌다. 따라서 수확 전의 단기간 광질변환 시 적색광의 비율이 높은 광원조건에서 생육을 촉진시킨 후 적색과 청색의 동등 혼합광원으로 변환할 경우 생산성을 유지하면서 고품질의 고색도 상추를 생산할 수 있을 것으로 판단되었다.

• Nutrition Research and Practice
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• 제10권3호
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• pp.321-327
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• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.

• Current Research on Agriculture and Life Sciences
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• 제21권
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• pp.23-29
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• 2003

Worldwide consumption of vegetable soybean bas been increasing recently, hence it is necessary to produce good quality of soybean in our farms. In the process of vegetable soybean production threshing and seperation work accounts for about 80% of overall labor. Therefore, developing of the vegetable soybean thresher is necessary to reduce the cost of labor. The purpose of this study is to acquire the basic informations to design of the vegetable soybeans-thresher. We make the experimental system which measure the physical properties and investigate the detachment forces. Also, We calculated the minimum speed of threshing cylinder. The result are as follows; 1. The average length of soybean stem is 68.2cm. 2. The length of soybean pods are seen as 61.3mm for 3 grain, 52.6mm fer 2 grains and 41.0mm fer 1 grain 3. The widths of soybean pods are seen as 14.1mm fer 3 grain, 13.8mm fer 2 grains and 13.4mm fer 1 grain. 4. The weights of soybean pods are seen as 4.1grams for 3 grains, 2.7grams for 2 grains and 1.4grams for 1 grain. 5. The average detachment forces of pods are seen as 1.5kgf for 3 grains, 1.2kgf for 2 grains and 0.8kgf for 1 grain respectively For 1 grain, the detachment force of pods ranges from 0.2kgf to 1.4kgf. For 2 grains, the minimum detachment force of pods is seen as 0.6kgf and the maximum one is seen as 2.5kgf. For 3 grains, the minimum detachment force of pods is seen as 0.7kgf and the maximum one is seen as 2.7kgf. 6. The minimum speed of threshing cylinder is shown 6.83m/s.

• Environmental Engineering Research
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• 제19권1호
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• pp.67-73
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• 2014

In India, disposal of vegetable market waste along with municipal solid waste in landfills or dumpsites is creating much nuisance in terms of odor nuisance, leachate production, and greenhouse gas emission into the atmosphere. Therefore, vegetable waste with high biodegradable and nutrient content is composted in a 550-L batch scale rotary drum composter to study the degradation process and its compost properties for its potential reuse as high quality compost. A total 150 kg of working volume was fixed for composting studies with two different ratios, trial A (6:3:1) of C/N 24 and trial B (8:1:1) of C/N 30, respectively. A maximum of $63.5^{\circ}C$ and $61.2^{\circ}C$ was observed in trials A and B; an average of $55^{\circ}C$ for more than 5 days, which helped in the degradation of organic matter and reduction of total and fecal coliform. The temperature dropped suddenly after the thermophilic stage in trial B, and leachate was observed due to insufficient amount of bulking agent. Mesophilic bacteria dominated during the initial stages of composting, and reduced considerably during the thermophilic stage. During the thermophilic stage, the rise in spore-forming organisms, including spore-forming bacteria, fungi, actinomycetes and streptomycetes, increased and these were predominant until the end of the composting process. By examination, it was observed that moisture and leachate production had adverse effects on the compost parameters with higher loss of micronutrients and heavy metals.

• 한국조리학회지
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• 제13권4호
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• pp.138-150
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• 2007

A survey on meal preference from 287 middle school students was conducted with objective to enhance the quality of the school food service. In case of preference about cookery methods, snacks(15%) and fried food(15%) were ranked the highest while vegetable food showed the lowest. The component ratios of food items were 60.5% of vegetable food and 39.5% of meat food. The most preferred foods were 'Samkeybsal(49%)', 'pizza(41%)', 'spaghetti(33%)', 'pork cullet(31%)', and 'fried chicken (30%)'. In boiled rice, 'fried rice' and 'Bibimbab' were preferred most. The best choice of noodle was spaghetti. The highest ranked soup and stews were 'mandu and soup' and 'Kimchi stew'. Also, 'Galbijjim' and 'Sam-keybsal' showed high preference. In vegetable food, Kimchi was the lowest preference. In 'snacks', the highest preference was 'pizza'. The female students were more in favor of food items than males were except 'grilled foods' and 'steamed foods'. Above all, it is needed to do surveys about food preference periodically and active nutrition education for establishing proper eating habits for middle school students.