• 한국지반환경공학회 논문집
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• 제10권3호
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• pp.47-52
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• 2009

폐기물을 적절히 관리하고 처리하기 위해 기본 자료가 되는 폐기물의 물리적 특성과 화학적 특성 분석을 위해 충주시에서 발생된 생활폐기물을 대상으로 발생원과 매립장에서 시료채취를 채취하여 겉보기밀도, 폐기물의 물리적 조성, 삼성분, 화학적 조성 및 발열량을 조사 분석하였다. 발생원별조사결과와 매립장 반입폐기물의 물리적 특성 값들은 차이가 있으나, 화학적 조성 값은 큰 차이가 없는 것으로 나타났다. 따라서 환경부에서 도입예정인 생활폐기물전처리시설(MBT(mechanical biological treatment))과 같은 폐기물중간처리 장치를 도입할 경우 물리적 조성 값을 알기위해서는 발생원별 조사가 필수적이지만, 소각로 설계를 위한 폐기물조사에서는 주로 화학적 특성 값을 이용하기 때문에 간단히 매립장에 반입되는 폐기물의 분석치만 조사하여도 큰 문제가 없는 것으로 판단된다. 폐기물의 중간처리에 중요한 생활폐기물의 물리적 성상은 가연성과 비가연성 성분으로 분석할 경우 가연성은 연평균 87.4%로 나타났고, 비가연성의 경우 연평균 12.6%이며, 생활폐기물의 발생원별 겉보기 밀도 평균은 $0.150ton/m^3$이다. 생활폐기물의 삼성분 분석결과 평균은 수분 27.6%, 가연분 60.5%, 회분 11.9%이고, 원소분석 결과 평균 원소성분에 대한 값은 C: 50.1%, H: 6.%, O: 39.5%, N: 1.9%, S: 0.5%, Cl: 1.3%이며, 저위발열량은 2,441kcal/kg이다.

• 유기물자원화
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• 제14권3호
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• pp.138-147
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• 2006

본 연구에서는 경상남도 국립공원지역의 도시 생활 쓰레기의 성상 및 물리 화학적 조성을 조사하였다. 생활 쓰레기와 슬러지 처리 시설 설치 및 분석자료 를 확보 및 매립장 관리차원에서 본 연구는 필수적 인 것이다. 생활 쓰레기는 34.62%의 음식물류, 36.05% 의 종이류, 15.37%의 플라스틱류및 비닐류, 2.28%의 섬유류, 3.33%의 모재류 0.49%의 고무 및 가죽류 등으로 구성되어 있다. 생활쓰레기의 대부분은 음시물, 종이류, 플라스틱류 등으로 이루어져 있으며 90% 정도가 가연 성분이다. 삼성분 분석에서는 29.84%의 수분 및 62.30%의 가연분 그리고 7.86%의 회분으로 이루어져 있다. 원소분석결과는 탄소 산소 수소순으로 이루어져 있으며, 생활쓰레기의 저위 발열량은 2377.8kcal/kg 이고 슬러지의 저위 발열량은 338.06kcal/kg 임을 구할 수 있었다.

• 산업기술연구
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• 제17권
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• pp.37-42
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• 1997

Generation and physico-chemical characteristics of municipal solid wastes are very important for sanitary management. However, that has not been investigated so far especially in chunchon. And so, we tried to examine many things in detail. It was resulted that density was $90{\sim}94kg/m^3$ in school and office zone and $290{\sim}298kg/m^3$ in apartment and market place. The compositional weight fraction was food, 40~54%, paper, 14~18%, vinyl and prastic, 14~20% in house zone and market place and paper, 42~70% in school and office zone. Moisture was estimated to be 54~57% in independent house zone, apartment and market place and 11~23% in school and office zone. And three composition was water content, 44.1%, incineration particle, 11.2%, volatile parts, 44.7% in respectively. That is because of seasonal effects and regional chracteristics. In the results of chemical composition and caloric value analysis, carbon(C) was 80% in vinyl and plastic and oxygen(O) was 54.4% in paper.

• 한국축산식품학회지
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• 제26권3호
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• pp.337-342
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• 2006

본시험은 돼지에 대한 산삼 배양액 급여 효과를 구명하기 위하여 $60{\pm}3kg(126{\pm}3$일령)의 Berkshire 종 암퇘지와 거세돼지 각각 60두씩 총 120두를 선발하여 2(성; 암 vs. 거세)${\times}2$(대조구 vs. 산삼 배양액 첨가구) 'factorial' 실험설계 하에 돈방당 30두씩 4 돈방에 임의로 배치한 다음 약 110 kg($193{\pm}4$일령)까지 70일간 비육 시험을 수행하였다. 이때 대조구는 산삼 배양액을 첨가하지 않은 구로 하였고, 시험구는 산삼 배양액을 1일 1L씩 첨가 음수시켰고, 그 결과는 다음과 같다. 처리 간에 암퇘지의 경우 수분 함량, 경도 및 씹힘성은 대조구보다 처리구가 높게 나타났으나, 보수력과 지방의 $L^*$값은 반대로 낮게 나타났다(p<0.05). 처리 간에 거세돼지의 경우 전단가와 육색 $a^*$값이 대조구보다 처리구가 높게 나타나(p<0.05) 산삼 배양액 급여에 따라 조직이 단단해지고 육의 $a^*$값은 향상되나 보수력과 지방의 명도가 낮아지는 단점을 나타내었다. 성별 간에 처리구의 경우 조지방 함량, 지방의 $a^*$와 $b^*$값, 경도, 응집성 및 씹힘성은 암퇘지보다 거세돼지가 낮게 나타났으나, pH는 반대로 높게 나타나(p<0.05) 암퇘지에 비하여 거세돼지가 조지방 함량은 적고, 조직이 무르나 지방의 $b^*$값은 낮고 pH가 높은 장점을 나타내었다.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.93-98
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• 2013

For purposes of substantiation of organizing measures on industrial processing of goat's and sheep's milk in Mongolia and the production of dairy products we have conducted the studied physico-chemical characteristics of the Mongolian goat's and sheep's milks especially to recognize amino acids, minerals and vitamins in the milk and compare with the Mongolian cow's milk. And also was studied fractional structure of goat's milk whey proteins.

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1630-1637
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• 2014

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of mutton were determined; meat pH, color ($L^*$, $a^*$, and $b^*$), cooking losses and Warner Braztler shear force and replicates stored at $-20^{\circ}C$ pending fatty acid analysis. Meat $L^*$ values were lowest ($24.7{\pm}0.49$) in winter and highest ($32.2{\pm}0.49$) in spring. The loin and sirloin cuts recorded the highest intramuscular fat whilst rib and leg cuts recorded the lowest intramuscular fat. In conclusion intramuscular fat, fatty acid profiles and physico-chemical quality of mutton were significantly affected by season and meat portion and not necessarily by the locality and class of shop.

• 한국식품조리과학회지
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• 제5권2호
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• 한국축산식품학회지
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• 제21권3호
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• pp.208-214
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• 2001

This study was conducted to investigate the influence of dietary oriental medicine refuse(OMR) and mugwort powder on physico-chemical characteristics of Korean Native Pork(KNP). KNP were randomly assigned to one of the three dietary treatments : 1) control (commercial feed) 2) T1 (commercial fed supplemented with 10% OMR powder) 3) T2 (commercial feed with 10% mugwort powder). 15 heads(♂) were feed one of the experimental diets for 5 months and slaughtered. In the proximate composition, moisture content showed slightly high in the T1, however, fat content were tended to be high in the control. The heating loss, shear value, WHC (water holding capacity) were not significantly between control and the treatments group. The T1 showed the lowest pH among treatments (P<0.05). In sensory evaluation, juiciness and tenderness of T1 and T2 were higher compared with that of control. Hunter a* did not show any difference among the treatments group. But Hunter L*, b* in treatment group(T1, T2) were higher than that of the control. Oleic acid, linoleic acid and unsaturated fatty acid contents of T1 and T2 were higher than the control. The total amino acid of the control, T1 and T2 were 18.290, 18.177 and 18.942mg%, respectively.

• 한국식품조리과학회지
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• 제32권2호
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• 유기물자원화
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• 제16권3호
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• pp.65-74
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• 2008

본 연구에서는 서로다른 4지역의 도시 생활 쓰레기의 성상 및 물리 화학적 조성을 조사 하였다. 생활 쓰레기 연료화시설 설치 및 자료확보 차원 매립장 관리차원에서 매우 필요한 연구이다. 평균 밀도는 $79{\sim}199.8kg/m^3$ 범위내의 결과를 얻었다. 생활 쓰레기는 8.87%의 음식물류, 38.8%의 종이류, 34.12%의 플라스틱류 및 비닐류, 7.16%의 섬유류, 0.96%의 목재류 1.3%의 고무 및 가죽류 등으로 구성되어 있다. 생활쓰레기의 대부분은 음식물, 종이류, 플라스틱류 등으로 이루어져 있으며 94% 정도가 가연 성분이다. 삼성분 분석에서는 17.38%의 수분 및 69.03%의 가연분 그리고 6.24%의 회분으로 이루어져 있다. 원소분석결과는 탄소 산소 수소 순으로 이루어져 있다. 생활쓰레기의 저위 발열량은 2973.8kcal/kg 이며 고위 발열량은 5209.94 kcal/kg 결과를 얻었다.