• 한국가금학회지
• /
• 제14권2호
• /
• pp.145-151
• /
• 1987

식육을 장기저장 할 때 발생되는 단백질의 변성과 해동시 육량감소를 줄이기 위한 방법의 하나로써 최적동결방법을 모색하고자 동결속도에 따른 저장중 닭고기의 물리화학적 변화를 조사한 결과 동결속도가 빠를수록 pH증가가 지연되어 장기보존의 가능성을 보였다. TBA가 및 유리지방산 생성율은 저장기간이 길어짐에 따라 증가하는 추세를 보이고 있으나 부위육의 종류에 따라 동결속도의 영향이 다르게 나타나고 있다. 그러나 단백질추출성을 비교할 때 염용성단백질과 수용성단백질의 추출성은 부위육의 종류에 관계없이 3cm/hr이상의 동결속도에서 저장기간 중 추출성이 가장 높게 나타났으며, 이러한 경향은 다리살 보다 가슴살의 추출성이 더욱 높게 유지되고 있다. 이상의 결과에서 송풍동결기를 이용하여 닭고기를 동결시킬 경우 3cm/hr이상의 동결속도로 동결시켜 냉동저장 할 때 좋은 품질의 냉동육을 얻을 수 있는 것으로 판단되었다.

• 생물환경조절학회지
• /
• 제13권3호
• /
• pp.156-161
• /
• 2004

시설참외 재배지 연작장해 경감을 위한 객토시 토성이 생육과 과실의 품질 및 수량에 미치는 영향을 조사하였다. 객토시 기존 작토층에 함유된 유ㆍ무기물질들은 교반으로 감소되었고, 토양수분 장력은 점토함량이 낮은 사양토가 양토와 미사질식토 보다 감소폭이 크게 나타났으나 토양경도의 증가폭은 낮았다. 초기 생육은 사양토에서 초장과 엽면적 그리고 지상ㆍ지하부 생체중과 건물중이 모두 높은 경향을 보였으나 엽록소함량은 낮았다. 과실은 사양토에서 크고 무거웠으며 단도와 색은 미사질식토에서 높게 나타났다. 상품과와 비상품과 수량은 사양토에서 가장 많았으며 또한 발효과 발생률도 높게 나타났다. 저장기간이 경과할수록 모든 토성에서 경도와 과중은 서서히 감소되었으나 당도는 저장 후 5일까지 증가한 후 감소되었다. 따라서 시설참외 재배지 객토시 과실의 품질과 수량에 영향을 미치는 토성이 고려되어야 하겠다.

• 한국토양비료학회지
• /
• 제6권3호
• /
• pp.159-163
• /
• 1973

당밀(糖密)을 원료(原料)로 하여 발효법(醱酵法)으로 구르타민산(酸)소다를 제조(製造)할 때 부생(副生)하는 잔사(殘渣)를 가공(加工)하여 만든 구르타민산잔사가공비료(酸殘渣加工肥料) 시제품(試製品)에 대(對)하여 그 성질(性質)을 조사(調査)하고 그 비효를 요소(尿素), 퇴비(堆肥) 및 미강(米糠)과 대비(對比)해 옥수수 재배시험(栽培試驗)을 통(通)하여 검토(檢討)했든바 그 결과(結果)를 요약(要約)하면 아래와 같다. 1) 공시(供試) 구르타민산잔사가공물(酸殘渣加工物)은 유안(硫安), 염안(鹽安) 및 종류미상(種類未詳)의 복염등(複鹽等)의 무기물(無機物)과 수용성(水溶性) 아미노산류(酸類) 및 불용성(不溶性) 탄소화합물(炭素化合物)의 혼합물(混合物)임이 밝혀졌다. 2) 이 물질(物質)에 함유(含有)된 속효성N비료부분(肥料部分)의 효과는 요소(尿素)와 대등(對等)하다. 3) 이 물질(物質)에 함유(含有)된 유기물(有機物)은 옥수수의 수량(收量)에 미친 효과면에서 퇴비(堆肥)나 미강(米糠)과 대등(對等)한것 같다. 4) 이 물질(物質)의 시용(施用)은 옥수수의 양분흡수(養分吸收)나 기타(基他) 생리작용(生理作用)에 특이성(特異性)있는 해(害)를 미치지 않았다. 5) 이 물질(物質)에 함유(含有)된 유기물(有機物)이 토양중(土壤中) 철(鐵)의 유효화에 미치는 영향(影響)이 타유기물(他有機物)과 상이(相異)할 가능성(可能性)이 있음을 논(論)했다. 6) 이 물질(物質)의 시용(施用)은 토양(土壤)을 산성화(酸性化) 시키는 경향(傾向)이 뚜렷하며 토양중(土壤中) 가급태유황(可給態硫黃)과 토양유기물함량(土壤有機物含量)을 높이는 경향(傾向)이 있었다.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.216-224
• /
• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Geomechanics and Engineering
• /
• 제20권6호
• /
• pp.497-503
• /
• 2020

In the Kingdom of Saudi Arabia, the shallower depth of the earth's crust is composed of loose dune or beach sand with soluble salts. The expansive behavior of salt bearing soil, fluctuation of ground water table and extreme environmental conditions offer a variety of geotechnical problems affecting safety and serviceability of the infrastructure built on it. Despite spending money, time and other resources on repair and rehabilitation, no significant attention is paid to explore the root causes of excessive differential settlement and cracking to these facilities. The scientific solution required to ensure safety and serviceability of the constructed infrastructure is to improve the strength and durability properties of the supporting ground. In this study, shredded plastic is employed as a low cost and locally available additive to improve strength characteristics of the desert sand. The study shows a remarkable increase in the shear strength and normal settlement of the soil. A seven (07) degree increase in angle of internal friction is achieved by adding 0.4 percent of the shredded plastic additive. The effect of different proportions and sizes of the plastic strips is also investigated to obtain optimum values. Such a long-lived solution will seek to reduce maintenance and repair costs of the infrastructure facilities laid on problematic soil along with reduction of environmental pollutants.

• 한국대기환경학회지
• /
• 제22권2호
• /
• pp.157-166
• /
• 2006

Ambient TSP at four sites in Korea and soil samples from the source regions of Asian Dust in northern China were collected and analyzed for 15 metal components and 6 water-soluble ions to conduct a chemical mass balance (CMB). CMB receptor model was used to estimate the source contribution of TSP during the Asian Dust period, and the model results showed that China soil was the largest source contributor, accounting for 81% of TSP ($458.2{\mu}g/m^3$). Vehicle emission and geological sources contributed to about 8.8% and 4.4% of aerosol mass, followed by sea salt (1.5%) and secondary aerosol (2.9%). Fuel combustion and industrial process sources were found to be relatively minor contributors to TSP (${\leq}1%$). In addition to source contribution estimates, this study tried to identify the origin of Asian Dust observed in Korea. Among all 13 China soil profiles presented in this study, the most adoptable profile which can project the case well was selected and considered as the origin of the applied case.

• 한국치위생학회지
• /
• 제17권3호
• /
• pp.441-448
• /
• 2017

Objectives: The purpose of this study was to examine the cell proliferation and expression of alkaline phosphatase (ALP) during the differentiation of murine odontoblast-like cells (MDPC-23) by Cimicifuga rhizoma extract. Cimicifuga rhizoma extract was prepared using 70% ethanol. Then, the cells were treated with 25, 50, 100, 150, and $200{\mu}g$ of Cimicifuga rhizoma extract. Methods: We determined the Cimicifuga rhizoma effects of MDPC-23 using WST-1 (water soluble tetrazolium salt-1) assay, ALP activity assay and histochemical staining. Results: $25-200{\mu}g$ of Cimicifuga rhizoma extract did not inhibit the growth of MDPC-23 cells; $100{\pm}0$, $100{\pm}3.29$, $99{\pm}4.86$, $98{\pm}3.80$, $98{\pm}1.73$, $99{\pm}5.05%$ (p<0.794). $50{\mu}g$ of Cimicifuga rhizoma extract stimulated ALP activity on MDPC-23; $5.1{\pm}0.20units/{\mu}{\ell}$ (p<0.001). Conclusions: It was proven that Cimicifuga rhizoma promoted differentiation of MDPC- 23 cells.

• 한국대기환경학회지
• /
• 제12권3호
• /
• pp.297-305
• /
• 1996

Aerosol measurements were carried out at Kosan, Cheju Island, Korea for the period from July 20 to August 10, 1994. Total suspended particles were collected by high volume samplers and PM 2.5 particles with gaseous volatile species were collected by a filter pack sampler and their ionic composition are analyzed. The average mass concentration of PM 2.5 particles was comparable to that of PM 3 particles collected during March, 1994 at the same site but the average non sea-salt sulfate concentration was higher that that of PM 3 particles, implying the fraction of anthropogenic air apllutants during this period is higher than that during March, 1994. During the measurement period, two distincitive patterns were observed, high concentrations of mass and water soluble ions were observed between July 20 and August 1 while those during after August 2 were low. Back trajectory analysis results show that air masses arriving at Kosan during the earlier period were mainly from Korea and Japan while those during the later period were from the North Pacific Ocean. It is suggested that the particle ion concentrations during the later period are marine background concentrations at Kosan during the summertime.

• Preventive Nutrition and Food Science
• /
• 제13권3호
• /
• pp.182-189
• /
• 2008

In this study, the effect of pH on the antioxidative activities of melanoidins formed as a result of the reaction between sugars, glucose (Glc) or fructose (Fru), and amino acids, L-asparagine (L-Asn) and D-asparagine (D-Asn) are examined. For this purpose, antioxidative activities were evaluated on the basis of reducing power, including ferric reducing/antioxidant power (FRAP) and free radical scavenging activity includes 1,1-diphenyl-2-picryl- hydrazil (DPPH) and 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferrous ion chelating activity. Ethylene diamine tetraacetate (EDTA) and trolox, a water-soluble analog of tocopherol, were used as reference antioxidant compounds. The antioxidative activities of the melanoidins at a pH of 7.0 were greater than those with a pHs of 4.0 and pH 10.0. Especially, it was found that the melanoidins formed from D-isomers are more effective antioxidants in different in vitro assays. The reducing power and chelating activity of the melanoidins formed from the Fru systems were higher than those of the melanoidins formed from the Glc systems. However, the ABTS radical scavenging activity of the melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems. In particular, the DPPH radical scavenging activity and the FRAP of the melanoidins showed different antioxidative activities according to pH level.

• 동아시아식생활학회지
• /
• 제10권5호
• /
• pp.404-404
• /
• 2000

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.