• Computers and Concrete
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• 제29권4호
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• pp.237-246
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• 2022

The concrete quality relies on general factors like preparation technique, uniformity of the compaction, amount and appropriateness of the additives. The current article investigates the impact of a well knows amino acid, L-arginine as an additive on water requirements, setting durations and characterization of various cement samples. Compressive strength tests of reference and L-arginine added cements at age of 2, 7 and 28 days were carried out according to TS-EN 196-1. Samples were blended by incorporating various amounts of L-arginine (25 ppm, 50 ppm and 75 ppm) in the cement water mixture which were tested with Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermo-gravimetric analysis (TG), scanning electron microscopy (SEM) and the energy-dispersive X-ray spectroscopy (EDS) on the 28th day. Results revealed that L-arginine does not affect the setting time, volume expansion of cement and water demands negatively; rather it imparts enhanced sustainability to the samples. It was determined that the highest value belonged to the 75L mortar with an increase of 2.6% compared to the reference sample when the compressive strengths of all mortars were compared on the 28th day. Besides, it has been observed that the development of calcium silicate hydrate or C-S-H gel, calcium hydroxide or CH and other hydrated products are associated with each other. L-arginine definitely has a contribution in the consumption of CH formed in the hydration process.

• 한국식품영양과학회지
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• 제33권4호
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• pp.723-729
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• 2004

곶감의 식품에의 이용성 증대를 위하여 곶감 열수추출물을 제조한 후 밀가루에 대하여 10, 20, 30, 40%로 첨가하여 제조한 식빵의 품질특성을 조사하였다. 곶감 열수추출물의 수분함량은 70.37%, 조단백질은 1.72%, 조지방은 0.18%, 조회분은 1.99%, 조섬유는 4.37% 수준이었다. 곶감식빵의 수분함량은 무첨가군이 41.12%이었고, 첨가군의 경우는 42.31%에서 47.20% 수준으로 무첨가군에 비하여 다소 높았고, 수분활성도는 무첨가군이 0.495로 첨가군의 0.499에서 0.523 수준보다 낮은 값을 나타내었다. 또한, 곶감 열수추출물의 첨가량이 증가함에 따라 부피는 감소하였고, 중량과 수분결합력은 증가하는 경향을 보였다. 내부색도는 L값의 경우 첨가군이 무첨가군보다 낮은 값을 보여 명도가 낮아지는 경향이었고, 적색도 a값과 황색도 b값은 곶감 열수추출물의 첨가량이 증가할수록 상대적으로 높은 값을 나타내었다. 곶감식 빵의 조직감은 굳기의 경우는 곶감 열수추출물 40%첨가군이 무첨가군보다 약 3배 이상의 높은 값을 나타내었고, 또한 검성 및 씹힘성도 증가하였다. 접착성과 부숴짐성은 곶감 열수추출물의 첨가량이 증가함에 따라 감소하는 경향이었다. 곶감식빵의 관능평가에서는 곶감 열수추출물 30%첨가군이 색, 단맛 및 전체적인 기호도에서 가장 높은 관능점수를 얻었고, 조직감에서는 곶감 역수추출물 20%첨가군이 가장 높은 관능적 평가를 받았다. 이러한 결과를 종합해 볼 때 식빵의 제조에 있어 곶감 열수추출물 첨가량은 30%내외의 수준으로 첨가함으로써 곶감 특유의 색과 맛을 가지는 곶감식 빵을 제조할 수 있을 것으로 판단된다.iency를 측정하였다. 분리된 침전층에 혈장을 섞어(5 ml) 실험동물에 정맥주사한 후, 전신 헤파린 처치 상태에서(1 mg/kg) 하행대동맥을 차단하여 우회도관 쪽으로 2시간 동안 혈액을 순환시키고 분리하였다. 각 도관의 내강을 생리식염수 500 ml로 동시에 세척한 다음, 일정 간격으로10$\times$10 mm 크기의 절편을 5개 채취하였다. 절편을 세분하여 측정튜브에 담아 동위원소 측정기(gamma counter, Cobra II , Packard ,USA)를 이용하여 Tc-99m-HMPAO의 분당 count수를 측정함으로써 혈소판의 흡착정도를 정량분석 비교하였다. 결과: 동위원소 측정기를 이용한 평균 count수는 각각의 실험군과 대조군의 비율을 이용하여 비교하였다. 평균 count수는 대조군에서 537.3 Ci/min였고 실험군에서는 311.1Ci/min로 측정되었으며, 두 군 사이의 비율은 대조군에 비하여 실험군이 1: 0.58로 통계적으로 유의하였다.(p=0.004) 결론: 위결과를 통하여 실험군이 대조군에 비하여 혈소판 표면흡착측면에서 우수하다는 것을 정량적으로 증명할 수 있었다. 저자 등이 사용한 in-vivo 동위원소 측정법으로 혈소판 흡착정도의 생체 내 실험으로 유용하며 의료용 고분자 재료의 혈액적합성 판정의 지표로 제시하고자 한다.vs. 실험군(595.5$\pm$179.6) 과 심근 수분 함유량 [n=8, p>0.05, 대조군(87.2$\pm$5.5%) vs. 실험군(82.4$\pm$10.1)] 은 두 군간에 유의한 차이가 없었다. 결론: 이상의

• 한국식품영양학회지
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• 제21권4호
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• pp.485-491
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• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2008년도 춘계종합학술대회 A
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• pp.205-208
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• 2008

수치해석에서는 온도, 압력, 비체적, 엔탈피, 엔트로피 등의 수치값이 필요하다. 그런데 증기표의 대부분의 열역학적 성질들은 측정된 값이기 때문에 기본적으로 측정 오차를 가지고 있다. 본 연구에서는 압력 기준의 물의 포화 상태에 대해, 난수를 발생시켜 적절한 크기로 조절한 다음 원래의 성질들에 더하여 인위적으로 노이즈가 포함된 데이터를 만들었다. 이 데이터를 신경회로망과 스플라인 보간법으로 함수 근사를 하였다. 해석 결과 신경회로망이 2차 스플라인 보간법보다 훨씬 더 적은 백분율 오차를 보였으며 이로부터 신경회로망이 측정 오차의 영향을 적게 받는 함수 근사에 적절한 방법임을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제2권4호
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• pp.579-582
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• 1989

Previous experiments have shown that aqueous sodium silicate ingested in drinking water may modify the gastrointestinal uptake and(or) tissue retention of certain trace elements, including heavy metals. The present experiment tested, with a mineral balance trial using sheep, the hypothesis that dietary silicic acid could modify uptake, retention and(or) biological effects of dietary Cd. Twenty-four wethers were fed a fibrous diet of ground alfalfa hay and cottonseed hulls to which either 0 or 150 ppm Cd was added as $CdCl_2$ and 0, .5 or 1% silicic acid (as dry matter of the diet). Body weight, feed intake, excretion of urine (volume) and feces (weight), digestibility of dry and organic matter, retention of nitrogen, and packed cell volumes of blood were not affected by either Cd or silicic acid (P<.10). Cadmium decreased (P<.05) Ca retention and increased (P<.01) Mg retention. Silicic acid decreased (P<.05) K retention. Silicic acid failed (P<.01) to modify the retention of added dietary Cd. Body retention of K, Mn and Ni in response to silicic acid varied with Cd levels. If Cd is interfering with mineral retention, silicic acid may be effective in preventing this interference.

• 한국조리학회지
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• 제24권3호
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• pp.1-14
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• 2018

The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

• 한국식품영양학회지
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• 제14권4호
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.

• 한국식품조리과학회지
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• 제18권6호
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• pp.619-624
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• 2002

To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.

• 한국식품조리과학회지
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• 제26권6호
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• 동아시아식생활학회지
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• 제19권4호
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• pp.641-649
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• 2009

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.