• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1006-1012
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• 2004

시판되는 새우젓을 종류별(오젓, 육젓, 추젓, 자하젓, 새하젓), 제조자별(재래, 기업), 원산지별(국산, 중국산, 베트남산)로 구입하여 그 이화학적, 관능적 특성을 분석, 비교하였다. 기업 새우젓은 염도, VBN및 AN등 이화학적 특성들이 제품별로 거의 일정하였던 반면, 재래 새우젓은 제품별로 차이가 많았다. 기업 새우젓은 재래 새우젓에 비해 염도가 높았던 반면, VBN 및 AN 함량은 낮은 경향을 나타내 낮았다. 재래새우젓은 그 종류별로 다양한 특성을 나타내었는데, 대체적으로 기업 새우젓보다 VBN 및 AN 함량이 높게 나타났다. 새우젓의 VBN 및 AN 함량의 차이는 새우의 어획 및 제조시기의 차이에 따른 차이보다는 그 숙성 정도의 차이로 사료된다. 수입산 추젓의 경우 다른 새우젓에 비해 높은 염도와 낮은 VBN, AN 함량을 보였다. 육젓의 L값과 b값이 높은 반면, 자하젓, 새하젓은 a값이 높았다. 관능검사 결과 재래 새우젓은 기업 새우젓에 비해 외관의 수용도는 낮았으나, 감칠맛, 전반적인 맛, 전반적인 수용도의 점수가 높았다. 새우젓의 종류별로 볼 때, 재래 및 기업 새우젓 모두에서 육젓의 관능평가 점수가 높았으며, 자하젓과 새하젓은 전반적인 맛 및 감칠맛 정도의 점수가 높게 나타났다. 주성분 분석 결과, 주성분 PC1에 대해 재래 새우젓에서는 각각 새하젓, 오젓, 자젓이 기업새우젓에서는 육젓이 그리고 주성분 PC2에 대해서는 재래새우젓의 경우 자젓, 육젓이 기업새우젓에서는 추젓이 양의 방향으로 부하 되고 있었다. 또한 전반적인 수용도와 가까이 위치한 이화학적 특성으로는 재래새우젓에서는 a값, TBA, AN값이었으며, 기업새우젓에서는 L값과 b값이었다.

• 한국식품과학회지
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• 제48권4호
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• pp.366-371
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• 2016

본 연구는 우리 밀을 피자반죽의 제조에 적용함으로서 메뉴의 다양화를 달성하고자 하였으며, 우리밀 피자반죽의 이화학 그리고 관능 특성을 통해 식품가공학적 기초 연구를 수행하고 적용 가능성을 살펴보았다. 우리밀과 수입밀을 배합비를 달리하여 제조한 피자반죽은 조단백질과 조회분의 함량, 색택에서 유의적인 차이가 있었으나 기기적으로 측정한 텍스처에서는 차이가 없었다. 묘사분석을 통해 피자반죽에 관한 23개의 묘사 용어를 도출하였으며, 관능검사를 실시한 결과, 표면의 바삭함, 표면의 부드러움, 거침, 쫄깃함에서만 우리밀과 수입밀간의 차이가 있었다(p<0.05). 또한 주성분분석 결과, 제1주성분(37.4%)의 (-)에서 (+)으로 우리밀의 배합량에 따른 차이가 나타났다. 다만 우리밀을 피자에 적용하기 위해서는 기호도 검사, 다양한 토핑과 소스의 적용 등 추가적인 실험이 있어야 할 것이다.

• 한국동물위생학회지
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• 제35권3호
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• pp.197-205
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• 2012

Despite of a long history of the sulfur on the disease healing effect, there were limited ways of applying sulfur to animal and human. We have developed the detoxified sulfur (non toxic sulfur) method to make it practical and mass production possible through laboring for many years. This study practiced scanning electron microscope (SEM), Energy dispersive X-ray spectrometer (EDS) and secondary ion mass spectrometry (SIMS) analysis to investigate the physicochemical aspect of detoxified sulfur. We also performed the oral toxicity experiment to mice, and anti-bacterial test of the detoxified sulfur. Based on the SEM, EDS and SIMS results, the united particles in the mass form with the similar component intensity with the raw sulfur were observed, and hydrogen sulfide ion (HS-) component which is regarded as a toxic matter, was decreased after detoxification. Indeed, toxicity test on the mice (10 males, 10 females) showed no clinical, histopathological changes with the 5 times amount (2,500 mg/kg) of the actual doses. However, the male-mice showed decreased in body weight by 23.6%, 24.3% in the 7th, 14th day, respectively, after detoxified sulfur. Moreover, the female-mice administered the detoxified sulfur showed decreased in body weight by 28.7% (P<0.05) than that in the control group on the 14th day. The result of antibacterial test on the detoxified sulfur showed antibacterial effect (27%) to inhibit the growth of Staphylococcus aureus. It is shown that detoxified sulfur can be used as feed additive and has an affect on the farm perfomance.

• Food Science and Biotechnology
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• 제17권1호
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• 한국수소및신에너지학회논문집
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• 제18권3호
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• pp.301-308
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• 2007

Silicate mineral serpentine with magnesium and calcium was selected as a mineral carbonation mediators for carbon dioxide storage. Serpentine has various metallic elements as an oxides form of magnesium, iron, calcium, aluminium etc. Magnesium and calcium could be carbonation salt preferentially than other metal component within serpentine. Systemic thermochemical treatment for serpentine could change physicochemical properties like a surface area and pore dimensions. Due to the rapid chemical reaction rate depended on dimensional values, carbonation formation could determined by surface property change of thermochemical treated serpentine.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2000년도 추계학술대회
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• pp.262-265
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• 2000

In order to estimate spatial physicochemical properties of the spring waters in the study area, spring waters at 57 sites were investigated for measuring ten items (temperature, pH, Eh, EC, TDS, DO, salinity, alkalinity, discharge rate, and surface elevation), To compare each component with one another, regression analysis was carried out. Kriging was used to estimate the spatial characteristics and continuity of data in the study area. To solve kriging equation, the semivariogram was calculated using geostatistical software GS$^{+}$(version 3.1). As a result of semivariogram analysis, the data of nine components but surface elevation could be assumed as stationary random function, and ordinary kriging method was used for making contour maps.s.

• 한국식품위생안전성학회지
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• 제7권4호
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• pp.173-176
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• 1992

Non-absorbable substances in foods, for instance dietary fiber had been previously known as a non-nutritive part of foods. Recently , such a category has been gradually changed to as one of nutrients, As a main reason, dietary fibers includes many poly-or oligo-saccharides, which as resistant to alimentary hydrolyzing enzyme, However, parts of them are fermented by intestinal micro-organism to produce short chain fatty acids and so on. They are absorbed and utilized by human being. Now, it may be naturally accepted that dietary fiber is a kind of nutrients. Dietary fiber exerts many useful functions on body. They are classified into three large function , physicochemical function, physiological function and biological function. The last function of dietary fiber will be presented in the symphosium. Dietary fiber has several kinds of nutritional properties. One is energy source. Short chain fatty acids(SCFA) are oxidized and produced energy in body. Dietary fiber has not high energy, but not zero kilocalories. Another one is to be a constitutional component of higher animals' tissue. Last but most important one is physiological functions of dietary fiber.

• Archives of Pharmacal Research
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• 제26권12호
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• pp.1002-1008
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• 2003

Ferulic acid (3-methoxy, 4-hydroxy cinnamic acid) is a flavoid component possessing antioxidant property. The compound is currently under development as a new drug candidate for the treatment of the dementia. The objective of this preformulation study was to determine the physicochemical properties of ferulic acid. The n-octanol to water partition coefficients of ferulic acid were 0.375 and 0.489 at the pHs of 3 and 10, respectively. Accelerated stability study for ferulic acid indicated that the t 90 value for the drug was estimated to be 459 days at $25^{\circ}C$. Ferulic acid was also found to be unstable under the relative humidity of more than 76%, probably because of the hygroscopic nature of the drug. In order to study compatibility of ferulic acid with typical excipients, potential change in differential scanning calorimetry spectrum was studied in 1: 1 binary mixtures of ferulic acid and typical pharmaceutical excipients (e.g., Aerosil, Avicel, CMC, Eudragit, lactose, PEG, PVP, starch and talc). Avicel, CMC, PVP and starch were found to be incompatible with ferulic acid, indicating the addition of these excipients may complicate the manufacturing of the formulation for the drug. Particle size distribution of ferulic acid powder was in the size range of 10-190 $\mu$m with the mean particle size of 61 $\mu$m. The flowability of ferulic acid was apparently inadequate, indicating the granulation may be necessary for the processing of the drug to solid dosage forms. Two polymorphic forms were obtained by recrystallization from various solvents used in formulation. New polymorphic form of ferulic acid, Form II, was obtained by recrystallization from 1,4-dioxane. The equilibrium solubility for Form I was approximately twice of that for Form II. The dissolution rate of Form II was higher than that of Form I in the early phase (<6 min). Therefore, these physicochemical information has to be taken in the consideration for the formulation of ferulic acid.

• 지질공학
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• 제12권4호
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• pp.439-457
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• 2002

금정산-백양산 일원에 분포하는 50개소의 용천수와 6개소의 지하수에 대하여 9개 물리화학적 성분(온도, pH, Eh, EC, TDS, DO, 염분농도, 알칼리도, 용출량)을 측정하였다. 용천수의 pH는 5.06~8.38, 알칼리도는 7.93~102.21mg/1, EC는 $9.5~270\mu\textrm{s}/cm$, Eh는 64.2~685.9mV, DO는 4.57~12.13mg/l, 용출량은 4.26~182.2ml/s이다. 물리화학적 성분들의 통계적인 특성을 알기 위하여 일반통계분석을 실시하였으며 물리화학적 성분들간의 상관성을 분석하였다. 또한 용천수와 지하수의 물리화학적 성분을 비교하였다. DO, pH, Eh, EC, 알칼리도, 용출량의 공간적인 분포 특성을 알기 위하여 크리깅이 수행되었으며, 계산된 값을 성분들간의 공간적인 분포 비교를 위하여 표준화시켰다. 표준화된 값을 이용한 물리화학적 성분의 등치선도를 작성하여 각각의 성분의 이상대를 파악하였으며 서로 다른 성분들의 이상대를 비교 검토하였다.