• Title/Summary/Keyword: moisture addition

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Study on the Damage Mechanism by Salt of White Porcelain Figurine in Underglaze Iron (백자 철화 인물형 명기의 염 손상 메커니즘 연구)

  • Lee, Sun Myung;Jin, Hong Ju;Yun, Ji Hyeon;Kwon, Oh Young
    • Journal of Conservation Science
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    • v.36 no.5
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    • pp.368-382
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    • 2020
  • It was confirmed that a white porcelain figurine in underglaze iron was damaged after exhibition. This study analyzes the current state of salt damage on the artifact and identifies the factors contributing to its deterioration by examining the material characteristics of the artifact and exhibition environment. The analysis will thus assist in preparing a conservation scheme for artifacts. The crystallized carbonate on the surface of the white porcelain figurine is a water-soluble alkali salt with high hygroscopicity and high solubility in water. This solubility increases as the temperature increases. The figurine was low-fired at approximately 1000℃. A lead glaze was applied, and thin cracks were formed on the glazed surface, indicating poor surface properties. Our analysis suggested that the showcase used in the exhibition likely created a moist environment resulting from condensation, as it was exposed to high temperature and relative humidity, particularly in comparison to the exhibition room where the temperature was regulated using an air conditioner. In addition, the artifacts in the showcase were exposed to sudden changes in temperature and relative humidity as the air conditioner was repeatedly turned on and off. Therefore, it can be deduced that the soluble salt remaining on the white porcelain figurine moved toward the surface of the relatively weak glaze as a result of the temperature, and the crystallized salt exacerbated surface damage as the moisture evaporated in a dry environment.

Studies on the Enzymes Produced by Basidiomycetes - Part 1. The Production of Crude Enzymes - (담자균(擔子菌)이 생산(生産)하는 효소(酵素)에 관한 연구(硏究) - 제1보(第一報). 조효소(粗酵素)의 생산(生産)에 관하여 -)

  • Hong, Jai-Sik;Kim, Dong-Han
    • Applied Biological Chemistry
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    • v.24 no.1
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    • pp.7-14
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    • 1981
  • Among the Basidiomycetes, Pleurotus ostreatus 301 and Lentinus edodes 3-1 were chosen because of their good enzyme productivity and rapid mycelial growth in rice straw medium. Their cultural conditions adequate for the enzymes production and effects of various materials and inorganic salts added to thd rice straw media were investigated. L. edodes 3-1 was excellent in productivity of cellulase and xylanase, and P. ostreatus 301 in protease. The optimum conditions for enzyme production were at 30C in cellulase production and at 25C in xylanase and protease production, with 75% moisture content and 5.0-6.0 initial pH. The appropriate cultural periods, for enzyme production were 30 days and 35 days for P. ostreatus 301 and L. edodes 3-1, respectively. Among the various materials added, defatted soybean, defatted rape seed, or defatted sesame were all effective to enzyme production but reduced mycelial growth. Rice bran was also effective, particularly at 30% concentration. The addition of inorganic salts showed effective to enzyme production. Among inorganic salts, optimum concentration of CaCO3 was 5%, and that of CaSO4 was 2%.

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Experiments on the GPR Reposnse of the Organic Hydrocarbons (유류오염물질의 GPR 반응에 대한 모델 실험 연구)

  • 김창렬
    • Economic and Environmental Geology
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    • v.37 no.2
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    • pp.185-193
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    • 2004
  • A physical model experiment was conducted using a sand and gravel-filled tank model, to investigate the influence on the GPR response of LNAPL vapor phase effects in the unsaturated zone and of residual phase of LNAPL trapped in the saturated zone. Background measurements of GPR were made with only water in the tank using a fluctuating water table model. Gasoline was, then, injected into the bottom of the model tank to simulate a subsurface discharge from a leaking pipe or tank at depth, obtaining GPR data with rising and lowering of water table. Results from the experiment show the GPR sensitivity to the changes in the moisture content in the vadose zone and its effectiveness for monitoring minor fluctuation of the water table. The results also demonstrate a potential of GPR for monitoring possible vapor phase effects of volatile hydrocarbons in the vadose zone as a function of time, and for detecting the effects of residual phase of hydrocarbons in the water saturated system. In addition, the results provide the basis for a strategy that has the potential to successfully detect and delineate residual LNAPL contamination in the water-saturated system at field sites where the conditions are similar to those simulated in the physcial models described herein.

Effects of Fermented Rice Bran Addition on the Quality Improvement of Pork (발효쌀겨 배합사료 급여가 돈육의 육질 개선에 미치는 효과)

  • Kim, Dong-Yeop;Fan, Jiang Ping;Choi, Da-Hei;Park, Hyun-Sil;Han, Gi-Dong
    • Korean Journal of Food Science and Technology
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    • v.39 no.6
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    • pp.608-613
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    • 2007
  • This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger (Maltodextrin을 처리한 생강 절편의 탈수, 건조 및 열풍 건조와 동결건조된 생강과의 비교)

  • Kim, Min-Hee;Kim, Min-Ki;Yu, Myung-Shik;Song, Young-Bok;Seo, Won-Joon;Song, Kyung-Bin
    • Korean Journal of Food Science and Technology
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    • v.41 no.2
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    • pp.146-150
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    • 2009
  • Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃ (무 농약 단감분말로 제조한 미트로프의 5℃ 냉장 저장 중 품질 변화)

  • Ha, Chang-Ju;Jin, Sang-Keun;Nam, Young-Wook;Yang, Mi-Ra;Ko, Byung-Soon;Kim, Il-Suk
    • Journal of Animal Science and Technology
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    • v.50 no.2
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    • pp.237-246
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    • 2008
  • Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice (발아현미 선식의 품질 및 이화학적 특성)

  • Bang, Yae-Sol;Jang, Eun Hee;Chung, Hyun-Jung
    • Korean Journal of Food Science and Technology
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    • v.49 no.5
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    • pp.513-518
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    • 2017
  • The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: 220C, 15 min; B: 220C, 25 min; C, D, E: 230C, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and 1.51.7Bx, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products.

Antioxidant Activity of Fermented Wild Grass Extracts (산야초 발효액의 항산화 활성)

  • Lee, Young-Jun;Yoon, Bo-Ra;Kim, Dan-Bi;Kim, Myoung-Dong;Lee, Dae-Won;Kim, Jae-Keun;Lee, Ok-Hwan
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.407-412
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    • 2012
  • Wild grass is edible, and it grows in the mountains or field areas. Wild grass has diverse biological effects, such as antiobesity, anti-cancer, antioxidant activities and immune stimulation. Currently, many studies are aimed at enhancing the efficacy of medicinal foods on biological activity using a bioconversion technology, including the fermentation process. In this study, the quality characteristics and antioxidative activity of the fermented wild grass was investigated. The antioxidant activity of fermented wild grass was assessed by various radical scavenging assays using DPPH(2,2-diphenyl-1-picrylhydrazyl), FRAP(ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture contents of the fermented wild grass is 49.6±0.06. Contents of crude ash, crude protein, and crude fat were 0.65±0.01, 0.65±0.04, and 3.3±0.59, respectively. Moreover, fermented wild grass showed that the hunter's color values were 80.36(lightnees), 11.47(redness), and 44.53(yellowness), respectively. Total phenolic contents of the fermented wild grass was 1,185±159μg GAE(gallic acid equivalent)/g. The antioxidative activities of the fermented wild grass were significantly increased in a dose dependent manner. In addition, fermented wild grass did not show any cytotoxicity up to 500 μg/m. However, the anti-adipogenic effect of the fermented wild grass extract was barely detectable. This antioxidant potential is partly due to the phenolic compounds that are present in the fermented wild grass extracts.

Quality Characteristics of Sausage Prepared with Mugwort Powder and Different Carcass Grade (돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성)

  • 현재석;문윤희;강세주;김종기;정인철
    • Food Science of Animal Resources
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    • v.23 no.4
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    • pp.292-298
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    • 2003
  • This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L\^*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a\^*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b\^*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531%, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

Impacts of Bioactive Components Addition on Qualities of Imitation Crab Meat Containing Spent Laying Hen Meats During Storage (기능성 물질의 첨가가 폐계육이 함유된 게맛살의 저장중 품질에 미치는 영향)

  • Jin, Sang-Keun;Hur, Sun-Jin;Shin, Teak-Soon
    • Journal of Life Science
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    • v.20 no.6
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    • pp.861-869
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    • 2010
  • Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of L, a, b, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.