• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1162-1162
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• 2001

Whereas NIR spectroscopy has been applied in agriculture for more than 20 years, few studies refer to those plant substances occurring only in smaller amounts. Nevertheless there is a growing interest today to support efficiently activities in the production of high-quality medicinal and spice plants by this fast and non-invasive method. Therefore, it was the aim of this study to develop new NIR methods for the reliable prediction of secondary metabolites found as valuable substances in various plant species. First, sophisticated NIR methods were established to perform fast quality analyses of intact fennel, caraway and dill fruits deriving from single-plants [1]. Later on, a characterization of several leaf drugs and the corresponding fresh material has been successfully performed. In this context robust calibrations have been developed for dried peppermint, rosemary and sage leaves for the determination of their individual essential oil content and composition [2]. A specially adopted NIR method has been developed also for the analysis of carnosic acid in the leaves of numerous rosemary and sage gene bank accessions. Carnosic acid is an antioxidative substance for which several health promoting properties including cancer preservation are assumed. Also some other calibrations have been developed for non-volatile substances such as aspalathin (in unfermented rooibos leaves), catechins (in green tea) and echinacoside (in different Echinacea species) [3]. Some NIR analyses have also been successfully performed on fresh material, too. In spite of the fact that these measurements showed less accuracy in comparison to dried samples, the calibration equations are precise enough to register the individual plant ontogenesis and genetic background. Based on the information received, the farmers and breeders are able to determine the right harvest time (when the valuable components have reached their optimum profile) and to select high-quality genotypes during breeding experiments, respectively. First promising attempts have also been made to introduce mobile diode array spectrometers to collect the spectral data directly on the field or in the individual natural habitats. Since the development of reliable NIRS methods in this special field of application is very time-consuming and needs continuous maintenance of the calibration equations over a longer period, it is convenient to supply the corresponding calibration data to interested user via NIRS network. The present status of all activities, preformed in this context during the last three years, will be presented in detail.

• Applied Biological Chemistry
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• 제36권1호
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• pp.58-63
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• 1993

고등어버어거를 보다 효율적으로 이용하기 위하여 동결저장중 품질안정성에 대하여 검토하였다. 제조직후 고등어버어거의 수분함량 및 조지방함량은 각각 $60.2{\sim}61.5%,\;14.7{\sim}14.9%$ 범위이었다. 저장중 세 제품 모두 pH는 다소 감소하였고, 휘발성염기질소함량은 약간 증가하였다. 고등어버어거의 제조직후 histamine함량은 $2.60{\sim}2.81\;mg/100g$ 범위이었고, 저장중 약간씩 증가하여 저장 60일에는 $5.24{\sim}9.28\;mg/100g$이었으나 세 제품 모두가 식중독 한계값과는 상당히 차이가 있었다. 동결저장중 고등어버어거의 과산화물값, 카르보닐값, TBA값, 지방산조성 및 색조는 항산화제인 sodium erythorbate를 첨가하여 제조한 제품과 진공포장한 제품이 함기포장한 대조제품보다 변화폭이 적었다. 텍스튜어는 저장중 경도와 질김성은 증가하였고, 탄성과 응집력은 큰 변화가 없었으며, 관능검사의 결과 저장중 색조, 냄새, 조직감 및 맛은 저하하였고 그 저하폭은 항산화제 첨가제품이 가장 적었고, 다음으로 진공포장한 제품의 순이었으며, 두 제품간에는 큰 차이가 없었으나 함기포장한 대조제품과는 다소 차이가 있었다. 이상의 결과로 미루어 볼 때 고등어버어거 제조시 항산화제인 sodium erythorbate를 첨가하여 제조하거나 진공포장함으로써 가공 및 저장중 지질산패 및 산화변색과 같은 저장중 품질변화를 억제시킬 수 있으리라 판단된다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2008년도 추계학술대회 논문집 Vol.21
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• pp.363-363
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• 2008

The development of dry etching process for sapphire wafer with plasma has been key issues for the opto-electric devices. The challenges are increasing control and obtaining low plasma induced-damage because an unwanted scattering of radiation is caused by the spatial disorder of pattern and variation of surface roughness. The plasma-induced damages during plasma etching process can be classified as impurity contamination of residual etch products or bonding disruption in lattice due to charged particle bombardment. Therefor, fine pattern technology with low damaged etching process and high etch rate are urgently needed. Until now, there are a lot of reports on the etching of sapphire wafer with using $Cl_2$/Ar, $BCl_3$/Ar, HBr/Ar and so on [1]. However, the etch behavior of sapphire wafer have investigated with variation of only one parameter while other parameters are fixed. In this study, we investigated the effect of pressure and other parameters on the etch rate and the selectivity. We selected $BCl_3$ as an etch ant because $BCl_3$ plasmas are widely used in etching process of oxide materials. In plasma, the $BCl_3$ molecule can be dissociated into B radical, $B^+$ ion, Cl radical and $Cl^+$ ion. However, the $BCl_3$ molecule can be dissociated into B radical or $B^+$ ion easier than Cl radical or $Cl^+$ ion. First, we evaluated the etch behaviors of sapphire wafer in $BCl_3$/additive gases (Ar, $N_2,Cl_2$) gases. The behavior of etch rate of sapphire substrate was monitored as a function of additive gas ratio to $BCl_3$ based plasma, total flow rate, r.f. power, d.c. bias under different pressures of 5 mTorr, 10 mTorr, 20 mTorr and 30 mTorr. The etch rates of sapphire wafer, $SiO_2$ and PR were measured with using alpha step surface profiler. In order to understand the changes of radicals, volume density of Cl, B radical and BCl molecule were investigated with optical emission spectroscopy (OES). The chemical states of $Al_2O_3$ thin films were studied with energy dispersive X-ray (EDX) and depth profile anlysis of auger electron spectroscopy (AES). The enhancement of sapphire substrate can be explained by the reactive ion etching mechanism with the competition of the formation of volatile $AlCl_3$, $Al_2Cl_6$ or $BOCl_3$ and the sputter effect by energetic ions.

• 한국지구과학회지
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• 제36권1호
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• pp.36-50
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• 2015

본 연구의 목적은 휘발성 유기화합물(VOC)과 먼지(PM)의 배출원 프로파일로부터 화학종 분류를 할당하고, 성김 행렬 조작자 핵심 배출량 시스템(SMOKE) 내에 배출원 분류코드에 따른 배출원 프로파일의 화학종 분류와 시간분배계수를 수정하는 것이다. 기솔린, 디젤 증기, 도장, 세탁, LPG 등과 같은 VOC 배출원 프로파일로부터 화학 종 분류는 탄소 결합 IV (CBIV) 화학 메커니즘과 주 규모 대기오염연구센터 99 (SAPRC99) 화학 메커니즘을 위해 각각 12종과 34종을 포함한다. 또한 토양, 도로먼지, 가솔린, 디젤차, 산업기원, 도시 소각장, 탄 연소 발전소, 생체 연소, 해안 등과 같은 PM2.5 배출원 프로파일로부터 화학종 분류는 미세 먼지, 유기탄소, 원소 탄소, 질산염과 황산염의 5종으로 할당하였다. 게다가 점 및 선 배출원의 시간 프로파일은 2007년 수도권 지역에서의 굴뚝 원격감시시스템(TMS)과 시간별 교통 흐름 자료로부터 구하였다. 특별히 점 배출원에 있어 오존 모델링을 위한 시간분배계수는 굴뚝 원격감시시스템 자료의 $NO_X$ 배출량 인벤토리에 근거하여 추정하였다.

• 한국식품과학회지
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• 제25권4호
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• pp.373-378
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• 1993

식물성 유지에 존재하는 유리지방산과 유기산들을 고상추출법으로 분리 농축하여 안정하고 휘발성이 큰 TBDMS 유도체로 전환한 후 GC와 GC-MS로 분석하였다. 고상 추출하기 전 유지를 dichloromethane에 용해시키고 $NaHCO_3$, 포화수용액으로 추출하는 방법이 지방만 회수에 매우 효과적이었으며 TBDMS 유도체화하기 전 유기산들을 triethylammonium염으로 만들어 줌으로써 미량의 휘발성 유기산의 손실을 막을 수 있었다. 대두유, 미강유. 참기름, 들기름 등을 분석한 결과 탄소수가 많은 유리지방산들이 주로 동정되었으며 정제하지 않은 참기름에서는 탄소수가 홀수인 지방산들을 포함한 다양한 유기산들이 확인되었다. 아직 보고된 바 없는 아라키드산과 vanillic acid를 각각 들기름과 참기름에서 발견하였으며 참기름에 존재하는 유리상태의 올레산에 대한 리놀레산의 양적비율은 $1.02{\sim}1.18$로 문헌에 보고된 전체지방산 중의 함량비율인 1.19와 상당히 유사했다. 유리상태로서의 올레산과 리놀레산의 함량비는 참기름의 adulteration 여부를 판정하는 지표로 이용될 수 있을 것으로 예상된다. 유지의 유기산 조성을 단순화된 막대그래프 형태의 RI spectra로 표현한 결과 각 유지의 패턴분별이 매우 용이했다.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Asian-Australasian Journal of Animal Sciences
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• 제19권1호
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• pp.80-85
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• 2006

Ninety six crossbred pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were used to determine the effects of essential oils (Fresta F $Conc^{(R)}$) supplementation on growth performance, immune response and fecal noxious gas of weaned pigs. Treatments were 1) NC (negative control; basal diet without antibiotics), 2) PC [positive control; basal diet+CSP (CTC+Sulfathiazole+Penicillin) 0.1%], 3) NCF (basal diet+Fresta F $Conc^{(R)}$ 0.03%) and 4) PCF [basal diet+CSP (CTC+Sulfathiazole+Penicillin) 0.1%+Fresta F $Conc^{(R)}$ 0.02%]. From d 0 to 14, ADFI was increased in pigs fed PCF diet (p<0.05). From d 14 to 28, pigs fed PCF diet had greater ADG and ADFI than pigs fed NC diet (p<0.05). From d 28 to 49, ADG and ADFI in pigs fed PCF diet were higher than in pigs fed NC diet (p<0.05). Through the entire experimental period, ADG and ADFI in pigs fed PCF diet were the highest compared to pigs fed NC and PC diets (p<0.05). There was no significant difference in fecal consistency score among the treatments (p>0.05). No statistical differences (p>0.05) were found in red blood cells (RBC) counts, white blood cells (WBC) counts, lymphocyte counts, total protein and albumin. Serum IgG concentration of PCF treatment was greater than that of other treatments (p<0.05). From d 0 to 14, there was no significant difference in digestibility of dry matter and nitrogen among the treatments (p>0.05). From d 14 to 28, digestibility of dry matter in pigs fed PC, NCF and PCF diets was higher than that of pigs fed NC diet (p<0.05) and treatments with added essential oils were higher than other diets on digestibility of nitrogen (p<0.05). Also, from d 28 to 49, digestibility of nitrogen in pigs fed PCF diet was the highest among others (p<0.05). On d 14 and 28, no statistical differences (p>0.05) were found in volatile fatty acid (VFA), ammonia nitrogen ($NH_3$-N) and hydrogen sulfide ($H_2S$) concentrations among treatments. On d 49, there was no significant difference in VFA concentration among the treatments (p>0.05). $NH_3$-N concentration in pigs fed PCF diet was lower than in pigs fed other diets (p<0.05). $H_2S$ concentration in pigs fed diets with added essential oils was lower than others. In conclusion, the results suggest that the dietary addition of essential oils and antibiotics into diets for weanling pigs improved growth performance, IgG concentration and nitrogen digestibility and decreased noxious gas concentration. Essential oils can be used to partly replace antibiotics in diets for weaned pigs without negative affects on growth performance.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.71-79
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• 2018

Objective: Gelidium amansii (Lamouroux) is a red alga belonging to the family Gelidaceae and is commonly found in the shallow coasts of many East Asian countries, including Korea, China, and Japan. G. amansii has traditionally been utilized as an edible alga, and has various biological activities. The objective of this study was to determine whether dietary supplementation of G. amansii could be useful for improving ruminal fermentation. Methods: As assessed by in vitro fermentation parameters such as pH, total gas, volatile fatty acid (VFA) production, gas profile (methane, carbon dioxide, hydrogen, and ammonia), and microbial growth rate was compared to a basal diet with timothy hay. Cannulated Holstein cows were used as rumen fluid donors and 15 mL rumen fluid: buffer (1:2) was incubated for up to 72 h with four treatments with three replicates. The treatments were: control (timothy only), basal diet with 1% G. amansii extract, basal diet with 3% G. amansii extract, and basal diet with 5% G. amansii extract. Results: Overall, the results of our study indicate that G. amansii supplementation is potentially useful for improving ruminant growth performance, via increased total gas and VFA production, but does come with some undesirable effects, such as increasing pH, ammonia concentration, and methane production. In particular, real-time polymerase chain reaction indicated that the methanogenic archaea and Fibrobacter succinogenes populations were significantly reduced, while the Ruminococcus flavefaciens populations were significantly increased at 24 h, when supplemented with G. amansii extracts as compared with controls. Conclusion: More research is required to elucidate what G. amansii supplementation can do to improve growth performance, and its effect on methane production in ruminants.

• Applied Biological Chemistry
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• 제40권6호
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• pp.472-477
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• 1997

열처리가 결명자의 색상, 일반성분 및 향기성분 변화에 미치는 영향을 알아보고 결명자 물추출물의 효모 및 고초균 증식과 알코올 발효에 미치는 효과를 조사하였다. 결명자의 일반성분 변화는 볶음온도가 증가함에 따라 수분, 단백질, 지방은 감소한 반면 섬유소 및 회분은 증가하였다. 결명자의 색상 변화는 볶음온도가 높을수록 명도(L), 적색도(a), 황색도(b)의 값은 감소하였고 총색도$({\Delta}E)$의 값은 큰 차이가 없었다. 생결명자와 $160^{\circ}C$로 열처리한 결명자의 주요 향기성분의 비교에서는 크게 차이를 보이지 않았고, 커피의 주요 성분인 furfuryl alcohol을 결명자에서도 분리, 확인하였다. 볶음온도를 달리한 결명자의 물추출물을 첨가한 각 시험구의 효모증식 효과에서는 첨가량이 증가함에 따라서 효모의 증식도가 증가하였으며 $160^{\circ}C$에서 볶음처리한 물추출물에서 제일 활성이 높았다. $160^{\circ}C$로 열처리한 물추출물의 첨가량이 증가함에 따라서 S. cerevisiae의 증식이 24시간까지 급격히 증가하였으며, 대조구보다 모두 증식이 높았다. 결명자 추출물이 고초균의 성장 및 ${\alpha}-amylase$ 생성에 미치는 영향을 조사한 결과 0.5% 처리구에서 가장 높은 생육이 나타났고, ${\alpha}-amylase$ 효소생산 정도는 각 처리구간에 별 차이가 없었다. 각 시험구의 알코올 발효과정중 알코올 함량은 볶음온도가 높아짐에 따라 증가되었다.

• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.