• KSBB Journal
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• 제30권3호
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• pp.97-102
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• 2015

This study aimed to evaluate the potential plantgrowth promoting effects of potassium polyacrylate, a superabsorbent polymer, and Bacillus sp. SH1RP8, a family of plant-growth-promoting bacteria. Potassium polyacrylate was selected as the polymer for use due to its high molecular weight and its ability to retain and continuously supply moisture. Plant-growth-promoting rhizobacteria (PGPR) were isolated from the soil and applied to plants growing in dry environments, such as saline conditions. The moisture absorption and retention abilities of potassium polyacrylate were evaluated at a high temperature ($50^{\circ}C$) and in a dry condition, during which time the polymer showed a water retention potential of 19606.07% after 29 days. To overcome the reaming problem in the soil environment, natural polymers (such as cellulose) were mixed with the potassium acrylate. The shoot growths of Peucedanum japonicum Thunb and Arundo donax were significantly enhanced when treated with the mixture of the isolated rhizosphere bacterium SH1RP8 and potassium polyacrylate (63.5 and 124.3%, respectively).

• Journal of the Korean Wood Science and Technology
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• 제43권6호
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• pp.784-791
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• 2015

소나무 원판에 polyethylen glycol (PEG)를 주입시키면 건조 중 횡단면할렬을 막을 수 있다. 본 연구에서는 건조온도와 아세틸화처리가 PEG처리 목재에 미치는 효과를 조사하고자 다양한 온도에서 건조한 소나무 원판의 PEG잔류율(PPR)을 아세톤추출과 조습처리를 통해 측정하였다. 아세톤추출법으로 구한 PPR은 열기건조시편이 천연건조시편보다 최하 4배 높았으며, 열기건조시편은 변재의 잔류PEG율이 심재보다 2배 정도 높았다. 이러한 결과는 조습처리실험을 통해 검증되었다. 아세틸화처리에 의한 열기건조시편의 중량변화율(WPC)은 천연건조시편 보다 훨씬 적게 증가하거나 오히려 감소하였다. 무수초산이 잔류 PEG를 용출시켰기 때문으로 밝혀졌다. 따라서 PPR을 높이려면 열기건조하는 것이 천연건조보다 유리하나 아세틸화처리는 대부분의 PEG를 용출시켜 천연건조와 차이를 나타내지 않는다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.185-189
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• 2009

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

• Journal of the Korean Wood Science and Technology
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• 제43권6호
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• pp.810-817
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• 2015

본 연구는 백합나무 스킨팀버의 ACQ-2, CUAZ-3, CuHDO-1 가압처리 특성을 평가하기 위해 수행되었다. 일차적으로 백합나무 변재부와 심재부 시험편을 대상으로 처리용 목재 함수율이 방부제 처리도에 미치는 영향을 평가하고, 방부제 유효성분인 구리의 처리목재 내 정착 특성을 조사하였다. 본 연구 결과에 의하면 백합나무 변재부는 방부제 종류에 관계없이 조사된 목재함수율 범위(50% 이하)에서 사용환경 범주 H3용 처리목재의 침윤도와 흡수량 기준을 모두 만족하였다. 백합나무 변재부의 방부제 보유량 경사를 조사한 결과, 국립산림과학원 고시 제2011-04호에 제시된 처리용 목재의 함수율(평균 30% 이하)을 만족할 경우 재면으로부터 15 mm 깊이까지에서 사용환경 범주 H3용 처리재의 흡수량 기준을 충족하였다. 백합나무 심재부는 처리도가 매우 불량하여 처리용 목재의 함수율 조건 및 방부제 종류에 관계없이 사용환경 범주 H3용 처리목재의 침윤도와 보유량 기준을 모두 만족시키지 못하였다. 백합나무 변재 및 심재 시험편 공히 비건조 양생보다 건조 양생에서 구리의 정착속도가 빠르고 또한 최종 구리 정착율이 높았으며, 3주간 비건조 양생 후 구리 정착율이 90% 수준에 머물었으며 양생기간을 연장하더라도 정착율은 크게 개선되지 않았다.

• KSBB Journal
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• 제28권5호
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• pp.319-326
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• 2013

This study was carried out to investigate the in vitro and in vivo moisturizing properties and percutaneous absorption of PEG-impregnated Aloe vera gel. The PEG-i-Aloe gel was obtained from dewatering and impregnation by soaking (DIS) of Aloe vera leaf slice. The moisturizing property of the obtained sample was evaluated by moisture determination using gravimetric method in desiccator under different RH% and by water sorption-desorption test on human skin. The transdermal penetration characteristics of PEG-i-Aloe gel was investigated by Franz diffusion cell in vitro transdermal absorption method. PEG-i-Aloe gel had high moisture retention ability and could significantly lead the enhancing skin hydration status as well as reducing the skin water loss due to the film formation as a skin barrier. The skin penetration rate of PEGi- Aloe gel at steady state was 9.76 ${\mu}g/(h{\cdot}cm^2)$ and the quantity of the transdermal absorption was 144 ${\mu}g/cm^2$ in 9 hr. The penetration mechanism was well fitted with Higuchi model ($R^2$ = 0.974-0.994). The results show that PEG-i-Aloe gel has the significant moisturizing effect and strong penetration of the animal skin. It could be used as the moisturizing additive in cosmetic skin products.

• 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.

• 한국가정과학회지
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• 제2권1호
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• pp.142-148
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• 1999

Tencel fabrics were treated with cellulase after mechanical prefibrillation treatment. SEM analysis was carried out to study morphological change of the treated fabric. The cellulase-treated Tencel fabrics were evaluated for weight loss and tensile strength. X-ray diffraction method, moisture regain, and K/S value were used to elucidate crystalline structural changes occurred by cellulase treatment. Degree of polymerization and copper number of the cellulase-treated fabrics were also measured to estimate effect of hydrolysis. SEM analysis indicated that with treatment of prefibrillation and cellulase, fibrils were produced and damage occurred deep into the fiber. Increases in concentration and time of cellulase treatment increased weight loss and decreased tensile strength retention of the treated fabrics. As cellulase hydrolysis progressed, degree of crystallinity, moisture regain and K/S value were not much changed. (Korean J Human Ecology 2(1) : 142∼148, 1999)

• 한국식품조리과학회지
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• 제27권3호
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• 한국토양비료학회지
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• 제23권3호
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• pp.173-179
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• 1990

초흡수성 고분자중합체(高分子重合體)인 K-sorb를 처리수준을 달리하여 공시토양(供試土壤)에 중량비로 각각 0.0, 0.05, 0.2 및 0.5%로 처리하여 수분보유에 미치는 처리별 효과 및 그 지속성(持續性)을 조사하였다. 모든 처리에서 토양시료의 수분보유력(水分保有力)을 보양수분 압출장치를 사용하여 측정하였다. 각 시료의 수분보유력(水分保有力) 자료로부터 유효수분(有效水分) 및 수분장력 0.01, 0.3 및 15b때의 3상분포를 계산하였다. 수분보유에 미치는 처리(0.0, 0.05, 0.1 및 0.2%)간 효과 및 지속성(持續性)을 검토하기 위하여, 중동(中東) 사양토의 포장에서 배추를 공시작물(供試作物)로 한 난괴법(亂塊法) 실험을 수행하였다. 양질사토와 사양토, 양토의 수분보유력(水分保有力)은 K-sorb를 0.2 또는 0.5% 처리하였을 경우, 각각 무처리토양보다 증가하였다. K-sorb처리는 양질 토양보다 사질토양에서 보다 효과적이었다. K-sorb를 0.5%씩 처리한 토양의 수분함량은, 각각의 수분장력에서 0.2%의 수분함량보다 훨씬 높았다. K-sorb를 0.5%처리한 경우에만, 수분보유력(水分保有力) 증진효과가 12개월 동안 건습을 반복한 후에도 지속되었다. 배추의 생체중(生體重)에 미치는 K-sorb의 효과는 Duncan의 다중검정(多重檢定) 결과 2개월 후에는 0.2%처리에서만 나타났으며, 10개월 후에는 처리별로 뚜렷한 차이가 없었다.

• 한국식생활문화학회지
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• 제37권1호
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.