• 농업과학연구
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• 제28권2호
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• pp.116-124
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• 2001

종래의 화학적 방법에 의한 일반 분석으로 수분, 전분, 회분, 조섬유, 칼슘, 마그네슘 등의 성분 분석 결과 수치와 근적외 분광 분석기를 이용하여 검량선을 작성한 결과, 결정계수 ($R^2$)는 전분(0.951), 칼슘(0.933), 수분(0.918), 회분(0.897), 조섬유(0.728), 마그네슘(0.390)의 순으로 높았고, 조섬유와 마그네슘의 경우는 결정계수 값이 다소 떨어지는 경향이 있었지만, 기존의 분석 방법과 유사한 경우를 얻었다. 향후 계속적인 시료의 보강과 모집단 분석을 이용한 체계적인 확충을 통해 얻어진 개량된 검증식을 사용하게 된다면 앞으로 수삼의 분석을 효과적으로 수행할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• 한국식품영양학회지
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• 제31권1호
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• 자원환경지질
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• 제22권2호
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• pp.141-150
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• 1989

In order to make economic and geological evaluation of coal in Korea, proximate and ultimate analyses were carried out as well as coal petrological studies such as maceral analyses, vitrinite reflectance and sporinite fluorescence measurement. The coeffcient of correlation between each factor of both conventional utilization and coal petrological parameters were studied as in Table 5 and 6. Their conclusions were as follow: (1) for anthracite, the good parameters of coal rank are mean vitrinite reflectance, carbon content, hydrogen content and H/C atomic ratio: (2) for brown coal and sub-bituminous coal, the good parameters of coal rank are carbon content, calorific value, moisture content, hydrogen content, oxygen content and O/C atomic ratio as well as vitrinite reflectance and sporinite fluorescence. An attempt is made to infer the coalforming environment by utilization of coal petrological analyses and to make comparison of coal analyses with proximate and ultimate analyses throughout the island arc region including Japan, Philippine and Indonesia and continental region including USA, Canada and Australia. As a result, meceral composition of Paleozoic and Mesozoic anthracite are similar to that of the Paleozoic continental coals, which were formed under dry conditions or low water table, but the coalification degree suddenly increased during Daebo orogeny (middle Jurassic to lower Cretaceous). The Tertiary coal resembles those of Tertiary island arc region coal characterized by higher calorific value, volatile matter content and H/C atomic ratio and by the formation of coal under wet conditions or higher water table.

• 한국식품조리과학회지
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• 제12권2호
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• pp.146-152
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• 1996

1. 호박죽의 최적 배합비율, 호박죽 제조시 호박:물:찹쌀가루:팥:강낭콩:소금:설탕의 최적 재료배합 비율은 호박 400g, 물 600cc, 찹쌀가루 40g, 팥 30g, 강낭콩 30g, 소금 4g, 설탕 10g 이었다.

• 한국연소학회:학술대회논문집
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• 한국연소학회 1999년도 제19회 KOSCO SYMPOSIUM 논문집
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• pp.81-91
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• 1999

Fuel characteristics of sewage sludge as required for the fluidized bed incinerators have been evaluated. Sewage sludge is basically a solid fuel with high percentage of moisture. Moisture content of the fuel directly affects the heating value of the fuel and the exhaust gas composition. When the sludge of transported into the incinerator, sludge cake is subject to the mixing, break-up and heat-up. Fluidization process would enhance these physical processes. The sludge fuel could then undergo the moisture evaporation and devolatilization process. Subsequent oxidation of volatiles as well as the remaining char would then follow. Sludge samples are characterized with high percentage of volatiles out of total combustibles. Quantitative understanding of above listed subprocesses would certainly help in the utilization of fluidized bed incinerators. A limited set of fuel characterization tests including calorimetric analysis, proximate analysis, elemental analysis and thermogravimetric analysis were conducted for the selected sludge samples. The measurement reasults of sludge samples were reported along with some published data. Limited experience in the actual incinerator plant is also presented.

• 한국식품조리과학회지
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• 제18권6호
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• 한국환경과학회지
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• 제19권4호
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• pp.407-414
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• 2010

Physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extracts with distilled water or 95% ethanol were investigated. For the evaluation of physiological and antioxidative activities, some evaluation assay methods such as measurement of Hunter color value, chlorophyll a/b value, total phenolics, reducing power and thiobarbituric acid(TBA) value of soybean oil were used. Proximate composition and mineral contents of Masaengi were orders of crude protein>crude fiber>moisture>crude ash>crude lipid, and K>Ca>Mg>Na>P>Fe>Zn, respectively. In ethanol extract, the content of total phenolic compounds in Maesangi was determined to half times of that in Dasima(Laminaria). The reducing power of Maesangi-ehtanol extract was about 5 % of vitamin C and was lower than that of Dasima-ethanol extract. The TBA value of Maesangi-ethanol extract on soybean oil oxidation was about 47 % and 68.4 % to control in three and eight days oxidation, respectively. But TBA value difference was not observed significantly with the dosage below 5mL of ethanol extract.

• 한국식품영양학회지
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• 제34권6호
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• pp.631-640
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• 2021

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

• 자원환경지질
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• 제22권2호
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• pp.129-139
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• 1989

The anthracite coalfields of Korea are confined to the areas where sedimentary rocks of Permian and Jurassic are preserved. The Chungnam coalfield lies in the sedimentary rocks of Jurassic which belongs to the Daedong Supergroup (the Nampo group). For the property analysis of each coal seam interbeded in Daedong Supergroup, Seongju area is chosen and twelve coalseams are taken. Many standard tests have been established for optical analysis (maceral analysis, coalification degree measurement), chemical analysis (proximate, ultimate analysis) and physical analysis (ignition temperature, ash fusion temperature, hardgrove grindability index and X-ray diffraction). The Jurassic anthracite mainly consist of vitrinite and macrinite and the range of the reflectance is $R_{max}$ 5.0-6.5 which means metaanthracite rank. By the chemical composition analysis, it shows low H/C and high O/C value compare with international average value. By the physical analysis, it has very high ignition temperature ($531-584^{\circ}C$) and ash fusion temperature ($1510-1700^{\circ}C$) and very low combustion velocity (0.2-1.9 mg/min). The very wide range of the hardgrove grindability index (46-132) means that the grindability controlled mainly by the structural conditions of coal bearing strata.