• 한국식품영양학회지
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• 제29권3호
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• 한국식품조리과학회지
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• 제28권1호
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• pp.51-55
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• 2012

This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, $95^{\circ}C$) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at $95^{\circ}C$ after enzyme treatment was optimal.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1997년도 춘계학술대회 논문집
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• pp.346-349
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• 1997

It is well known that water treeing is one of the main cause of breakdown in underground power cables, but water tree is not easy to observe. This aging phenomenon was resulted in effect of water and electric field and so on. In this paper, Distilled water was used as water electrode to observe the water treeing in XLPE(cross-linked polyethylene). To observe easily, sample was made of pallet types so water tree was able to show by microscope. As a result, electrical tree appears at niddle electrode tip which was concentrated electric field, but water tree was shown up different types that were appealed in total area of water electrode as well as water electrode tip.

• 지구물리
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• 제7권1호
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• pp.41-41
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• 2004

56 samples were analyzed to understand water quality of the natural mineral water of Korea. The geology according to each sample location is grouped into Precambrian metamorphic rocks, Okcheon metamorphic rocks, Jurassic granite, Cretaceous granite, and Jeju volcanic rocks. Average EC and pH values of the water is 150 μS/cm and 7.3, respectively and water type of the water is mainly Ca-Na-HCO3. Fundamentally, there still is no problem for the water quality of the natural mineral water. Nevertheless, nitrate was detected and arsenic and fluoride contents are near the drinking water standards, it is highly necessary to manage the water quality by installment of casing and grouting or by development of another production well.

• Bulletin of the Korean Chemical Society
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• 제28권4호
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• pp.662-666
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• 2007

Poly(vinyl butyral) (PVB) with different wt% water was studied gravimetrically as well as with 1H magic angle spinning (MAS) nuclear magnetic resonance (NMR). The composition of PVB samples changes during MAS NMR because of the centrifugal force. As MAS time progresses, initially free water was removed fast but bound water also was gradually depleted. More water was diminished at faster spinning speeds, longer spinning time, higher temperatures, and higher initial water contents. As water in PVB was reduced, the chemical shifts and line widths of different types of water and also those of PVB changed. Our results demonstrate that 1H MAS NMR carried out at 10 kHz in less than about 5 minutes is a convenient and sensitive technique to measure: (a) the content variations of different types of water in polymers, (b) the degree of the interaction of water and polymer, and (c) the molecular dynamics of the polymer. Our study can be extended to different soft polymers with other small molecules than water in them.

• 한국식품위생안전성학회지
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• 제31권6호
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• pp.406-413
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• 2016

본 연구는 축산식품으로부터 식중독균 검출을 위한 시료 전처리법을 확립하기 위해 전처리용액, 균질화 시간, 시료와 전처리용액의 비율에 따른 회수율을 비교하였다. 이를 위하여 햄, 발효유, 소고기에 E. coli O157:H7, S. aureus, S. Typhimurium를 7.0 log CFU/g로 접종하고 PW, SS, BPD, BPW로 처리하였다. 또한 균질화 시간은 30, 60, 90, 120, 300초, 시료와 전처리용액 비율은 1:2, 1:4, 1:9, 1:19로 각각 처리하였다. 그 결과 발효유와 소고기에서는 BPW로 처리하였을 때 전반적으로 식중독균의 회수율이 높았으나(p < 0.05), 햄의 경우에는 전처리 용액에 따른 유의적 차이는 없다. 전처리용액의 최적 비율은 햄, 발효유, 소고기가 각각 1:9, 1:2, 1:4였으며(p < 0.05), 균질화 시간은 모든 시료에서 120초로 처리했을 때 유의적으로 가장 높은 회수율이 나타났다(p < 0.05). 따라서 선정된 최적 전처리 조건에서 식중독균 회수율을 수행한 결과 모든 시료 및 균종에서 85%이상의 높은 회수율을 보였다. 이상의 결과를 종합해 볼 때 축산식품으로부터 식중독균 검출을 위한 전처리 용액 및 시료와 전처리용액의 비율은 시료의 종류에 따라 적절한 것으로 사용하는 것이 식중독균 검출의 정확성을 높일 수 있을 것으로 판단되어진다.

• 한국식품영양과학회지
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• 제19권4호
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• pp.291-300
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• 1990

The lipid compositions including fatty acid sterol lipid class and the lipid component of the total lipid extracted from the flesh of some fresh water fishes I. e. mandarin cornet cat fish and Korean perch were compared. The levels of total lipid of flesh tissues from the fresh water fishes were high(7.4%) in cat fish but low(1.4-2.2%) in mandarin fish Korean perch and cornet fish. On the contrary the content of unsaponifiable matters found in total lipid was low(2.6%) in cat fish but high(6.0%-6.5%) in mandarin fish Korean perch and cornet fish. Total lipids were mainly composed of triglyceride(74.6-86.5%) as major component in each sample and the other lipid components of total lipid e. g. polar lipid free fatty acids and free sterol were the minor components, The major fatty acids in total lipid of each sample were{{{{ {C }_{16 { }:_{ }0 } }}}}(19.6-29.2%) {{{{ {C }_{16 { }:_{ }1 } }}}}(17.3-30.7%) and {{{{ {C }_{18 { }:_{ }1 } }}}}(16.8-29.2%) and additionally it chiefly consisted of {{{{ {C }_{14 { }:_{ }0 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} Particularly the contents of polyenoic acids in total lipid of cat fish were higher than those of the other fish samples. The level of cholesterol in total lipid was low (8.3mg/g) in cat fish but were high(36.9-59.9mg/g) in mandarin fish Korean perch and cornet fish. The contents of fractionated neutral lipid(NL) were higher than those of polar lipid(PL) in each sample. Particularly phospholipid content in PL was low(6.0%) in cat fish but were high(23.1-36.3%) in mandarin fish Korean perch and cornet fish. Neutral lipids were mainly consisted of triglyceride(84.5-93.4%) as amjor component in each sample and the other lipid components of neutral lipid e, g, free fatty acids and free wterol were exhibited as a minor components, The fatty acid compositon of neutral lipids was very resembled to total lipids. The phospholipid in mandarin cornet and cat-fish were mainly composed of phosphatidyl serine(23.1-49.8%) and phosphatidyl choline(20.8-45.3%) The relatively higher amounts of phosphatidyl serine were observed in mandarine cornet and cat-fist than in Korean perch, But phosphatidyl ethanolamine(42.3%) and phosphatidyl choline (49.9%) were the main phospholipid in Korean perch. The extraordinary high content of phos-phatidyl ethanolamine compared to other fishes was characteristics in phospholipid composition of Korean perch. The major fatty acids in phospholipid of each sample were {{{{ {C }_{16 { }:_{ }0 } }}}} (38.3-46.5%) {{{{ {C}_{18 { }:_{ }0 } }}}}(14.2-21.7) and C16:1(11.6-13.8%) and additionally it chiefly consisted of C18:2, C18:0 and C17:0 The major fatty acids in glycolipid of each sample were C16:0(28.8-40.1%) C18:1(5.4-29.9%) C18:0(5.1-28.9%) and C16:1(8.2-20.1%) and additio-nally it chiefly consisted of C14:0 and C20:1.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.51-55
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• 2015

본 연구에서는 데치기 시간에 따른 참취의 이화학적 및 관능적 특성을 조사 하였다. 색도 $L^*$값에서는 3분 데치기 한 실험구를 제외한 다른 실험구가 유의적으로 높은 값을 보였으며 $a^*$값에서는 3분, 5분, 데치기한 실험구에서 높은 값을 보였으며, $b^*$값에서는 5분 데치기 처리한 실험구가 3분 데치기한 실험구보다 높은 값을 보였으나 다른 실험구와 유의적인 차이가 없었다. 조직감에서 경도는 참취를 데치기 처리 2, 3분 한 실험구에서 다른 실험구보다 유의적으로 높은 값을 나타내었으며 총 폴리페놀 함량은 데치기 1분부터 4분까지는 유의적으로 큰 차이가 없다가 5분 후에는 낮은 함량을 보였다. 관능평가에서는 참취의 색, 향, 외관에서는 2분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였으나, 조직감, 전체적인 기호도에서는 3분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였다.

• 대한약침학회지
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• 제2권1호
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• pp.51-62
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• 1999

This study was designed to investigate the effects of Guizibokryungwhan Herbal-acupuncture on the intravascular coagulation. At first 36 mice were divided normal group(n=6) and experimental group(n=30). Normal group had no treatment and experimental group was induced intravascular coagulation by injected endotoxin 0.5mg/kg into the caudal vein. The experimental group was divided Sample-A(n=12), Sarnple- B(n=12) and control group(n=6). Control group was administrated normal saline. Sample-A was injected Guizibokryungwhan Herbal-acupuncture manufactured by extraction method and Sample-B was injected Guizibokryungwhan Herbal-acupuncture manufactured by water-alcohol method. Then Sample-A and Sample-B was injected high and low concentration. All treatments were done to Kwanwon acupuncture point once a day for 5 days s.c.. The results were following. 1. Compared with the control group, the platelet count was significantly increased in high-concentrated Sample-A and Sample-B group. 2. Compared with the control group, the concentration of fibrinogen was significantly increased in all experimental groups. 3. The prothrombin time was sjgnificantly shortened in high-concentrated Sample-A and Sample-B group as compared with the control group. 4. The activated partial thromboplastin time was significantly shortened in high-concentrated Sample-A group as compared with the control group. 5. The Guizibokryungwhan Herbal-acupuncture has a concentration-dependent effects on the intravascular coagulation.

• 한국연초학회지
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• 제27권1호
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• pp.107-114
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• 2005

The uncertainty of measurement in quantitative analysis of ammonia by continuous-flow analysis method was evaluated following internationally accepted guidelines. The sources of uncertainty associated with the analysis of ammonia were the weighing of sample, the preparation of extracting solution, the addition of extracting solution into the sample, the reproducibility of analysis and the determination of water content in tobacco, etc. In calculating uncertainties, Type A of uncertainty was evaluated by the statistical analysis of a series of observation, and Type B by the information based on supplier's catalogue and/or certificated of calibration. It was shown that the main source of uncertainty was caused by the volume measurement of 1 mL and 2 mL, the purity of ammonia reference material in the preparation of standard solution, the reproducibility of analysis and the determination of water content of tobacco. The uncertainty in the addition of extraction solution, the sample weighing, the volume measurement of 50 mL and 100 mL, and the calibration curve of standard solution contributed relatively little to the overall uncertainty. The expanded uncertainty of ammonia determination in burley tobacco at $95\%$ level of confidence was $0.00997\%$.