• 한국건설순환자원학회논문집
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• 제4권3호
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• pp.307-315
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• 2016

본 연구에서는 CFT에 사용하는 70 및 100MPa급 고강도 콘크리트의 ERCO 적용 유무에 따른 기초적 물성 및 강도특성을 분석하고, Mock-up 시험을 통해 자기수축 저감성능 및 활용성을 검토하고자 하였는데, 그 결과 굳지않은 콘크리트의 유동특성으로 ERCO를 사용함에 따라 슬럼프 플로는 약간 저하하는 경향을 나타내었으나, 슬럼프는 증가하였고, 재료분리 저항성(EIS)은 2.5 이하로 양호하게 나타났다. 공기량의 경우는 모두 목표범위를 만족하는 것으로 나타났는데, 단위용적질량은 증가하였으며, 응결시간은 약간 지연되는 것으로 나타났다. 강도 특성의 경우 ERCO를 0.5% 사용함에 따라 호칭강도 별 모든 배합에서 ERCO 0%에 비해 약 5~10%정도의 높은 압축강도 발현율을 나타내었다. 자기수축 특성은 전반적으로 ERCO를 사용한 배합의 경우 사용하지 않은 배합에 비해 20~30%정도 높은 자기수축저감 성능을 나타내었는데, 이는 ERCO의 주성분인 지방산($C_3H_5(OCOR)_3$)이 콘크리트 경화체중 수화생성물인 수산화칼슘($Ca(OH)_2$)에 가수분해 되어지방산칼슘(2RCOOCa), 즉 비누입자를 생성시켜, 콘크리트 경화체 내부의 모세관 공극을 충전함으로써 자기수축이 저감된 것으로 분석된다. 종합적으로 ERCO를 사용한 70 및 100MPa 고성능 콘크리트는 유동성 및 강도를 충분히 확보하였고, 자기수축 저감에도 효과적인 것으로 나타나, 이를 CFT 실구조체에 타설하는 것으로 결정하였다.

• 식물병연구
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• 제14권2호
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• pp.112-116
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• 2008

파프리카 흰가루병(Leveillula taurica)은 우리나라 시설재배에서 아주 심각한 피해를 주는 병해 중의 하나이다. 이 균은 내부 기생성으로 잎의 내부에 균사가 발달한 뒤 잎의 표면에 황화현상이 발생하여 병반이 나타나고, 잎의 뒷면에 있는 기공을 통하여 균사가 외부로 뻗어 나오면서 분생포자를 형성하여 흰가루를 형성한다. 난황유를 0.3, 0.5% 농도로 2, 3회 처리한 시험구에서 발병지수가 1 이하로 아주 우수한 방제효과가 인정되었다. 또한 약 3주간 발병이 억제되는 것을 확인하였다. COY의 처리는 환경 친화적이면서 경비도 저렴하여 활용가치가 높은 것으로 생각된다. 난황유 처리 3일 후 주사전자현미경을 이용하여 잎의 표면을 관찰한 결과 흰가루병이 대부분 제거되어 아주 빠른 시간에 효과가 나타난다는 것을 일 수 있었으나, 흰가루병에 감염된 잎은 건전 잎에 비하여 광합성과 증산작용이 크게 감소되었다. 따라서 발병을 예방하거나 초기에 발병을 억제하는 것이 최선의 대책으로 판단되었다. 난황유 처리로 인한 잎의 광합성이나 증산작용도 무처리구에 비교하여 아무런 차이가 나지 않아 잎에 해로운 부작용은 없는 것으로 확인되었다.

• 한국응용과학기술학회지
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• 제30권1호
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• pp.35-48
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• 2013

바이오디젤은 식물성유지, 동물성유지 그리고 폐식용유를 전이에스테르화 반응을 시켜 만들어진 것으로 경유를 대체할 수 있는 연료이다. 본 연구에서는 다양한 원료의 식물성유지 (대두유, 폐식용유, 유채유, 면실유, 팜유)로부터 얻어진 바이오디젤의 연료 특성을 알아보았다. 다양한 식물성유지 원료로부터 얻어진 바이오디젤은 지방산메틸에스테르 함량, 동점도, 인화점, 필터막힘점, 글리세린 함량을 분석하였다. 바이오디젤의 품질기준과 시험방법은 한국 표준과 유럽 표준인 EN14214에 따라 시험하였다. 대두유, 폐식용유, 유채유, 면실유 바이오디젤은 불포화지방산이 많이 포함되어 있는 반면에 팜유 바이오디젤은 포화지방산이 많이 함유되어 있다. 저온특성, 동점도, 산화안정도와 같은 바이오디젤의 연료 특성은 지방산메틸에스테르의 구성 성분과 관련이 깊다.

• 식물병연구
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• 제14권3호
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• pp.201-204
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• 2008

약용작물인 짚신나물에 발생하는 흰가루병의 병원균은 Sphaerotheca aphanis이고, 장마 전 건조기인 $5{\sim}6$월과 8월 말에서 9월까지 2차례 발병하였다. 흰가루병은 잎, 줄기 및 종자 모두에서 관찰 되었다. 난황유 처리에 의한 흰가루병 방제효과는 1회 처리구의 방제가가 26.9%에 불과하였으나, 2회 및 3회 처리구에서는 80.8%, 82.7%의 방제가를 나타내었다. 처리회수에 관계없이 처리 직후에는 흰가루병의 방제 효과가 뚜렷하였으나 1회 처리구에는 처리 7일 후에는 발병이 다시 증가하였던 반면, 2회 및 3회 처리구에는 처리 후 28일까지도 발병이 억제 되는 경향을 보였다. 따라서 짚신나물 흰가루병은 난황유를 7일 간격으로 2회 처리하는 것이 바람직한 방제 방법이라 생각된다.

• Animal Bioscience
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• 제36권10호
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• pp.1612-1618
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• 2023

Objective: In our previous study, we observed that the addition of waste cooking oil (WCO) reduced ammonia (NH₃) emissions during laboratory-scale composting of dairy cattle manure under low-aeration condition. Therefore, this study aimed to evaluate the effect of addition of WCO on NH₃ emissions reduction during pilot-scale composting of dairy cattle manure, which is close to the conditions of practical composting treatment. Methods: Composting tests were conducted using pilot-scale composting facilities (1.8 m³ of capacity). The composting mixtures were prepared from manure, sawdust, and WCO. Two treatments were set: without WCO (Control) and with WCO added to 3 wt% of manure (WCO3). Composting was conducted under continuous aeration at 40 L/min, corresponding to 22.2 L/(min·m³) of the mixture at the start of composting. The changes in temperatures, NH₃ concentrations in the exhaust gases, and contents of the composted mixtures were analyzed. Based on these analysis results, the effect of WCO addition on NH₃ emissions and nitrogen loss during composting was evaluated. Results: During composting, the temperature increase of the composting mixture became higher, and the decreases of weight and water content of the mixture became larger in WCO3 than in Control. In the decrease of weight, and the residual weight and water content of the mixture, significant differences (p<0.05) were detected between the two treatments at the end of composting. The NH₃ concentrations in the exhaust gases tended to be lower in WCO3 than in Control. Nitrogen loss was 21.5% lower in WCO3 than in Control. Conclusion: Reduction of NH₃ emissions by the addition of WCO under low aeration condition was observed in pilot-scale composting, as well as in laboratory-scale composting. This result suggests that this method is effective in reducing NH₃ emissions in practical-scale composting.

• 한국식품조리과학회지
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• 제14권4호
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Journal of Nutrition and Health
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• 제10권3호
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• pp.1-6
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• 1977

Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.

• 한국식생활문화학회지
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• 제26권5호
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• 동아시아식생활학회지
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• 제12권6호
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• pp.502-516
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• 2002

Imwonshibyukji is a copying manuscript written around 1825, the 27th year of king Soonjo of the Chosun Period. It is a massive home encyclopedia of total 52 books and 100 volumes. It was quoted from many Chinese literatures The unpublished 'Jeongjoji'of its 17-20th volumes was analyzed to study the cooking methods on the Korean rice cakes (dduck) and studied for the degree of their usefulness and medical values in the light of the cooking and processing science. The book introduced 6 kinds of Korean rice cake: sirudduck (steamed rice cake), chinundduck (steamed and struck rice cake), zizinundduck (small oil fried rice cake), danggui (steamed rice cake mixed with rice power and honey), hondon (=danja: boiled and stuffed rice cake) and butu (fermented rice cake), all of which were composed of total 64 items. The main materials fur the Korean rice cake were as follows: sirudduck and butu were nonwaxy rice powder, chinundduct dinggui and hondon were glutinous rice powder, and zizinundduck was wheat flour. The side material was mainly natural food with the effect of a medicine. The literatures quoted in Imwonshibyukji are as follows: 4 Korean books including Ongheejabji were quoted total 28 times (41.5%), 5 Chinese books including Junsengpaljeon were quoted total 35times (52.2%), and I Japanese book Whawhansamjedohoi was quoted total 4 times (6.0%). The Korean rice cakes quoted in the Korean literature so far exist but the Chinese ones no longer exist. In the comparative analysis of Imwonshibyukji and other contemporary literatures, Chosunmoossangsinsikyorijebub was the most similar one to the book among others.