• Journal of Pharmaceutical Investigation
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• 제23권3호
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• pp.119-125
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• 1993

The protein binding of salicylate analogs has been investigated by equilibrium dialysis. A series of binding experiments were performed in order to elucidate the effects of physicochemical properties of salicylate analogs on the binding with bovine serum albumin. Attempts to correlate affinity constants with capacity factor, steric factor and Hammett ${\sigma}$ values suggested hydrophobic forces to be involved in the binding of salicylate analogs. Steric factor contributes to binding process partly, whereas electronic interaction appears to be insignificant.

• 산업식품공학
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• 제13권2호
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• pp.79-84
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• 2009

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질 특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).

• Journal of Biosystems Engineering
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• 제23권5호
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• pp.473-480
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• 1998

This study was performed to analyze the variation of various physicochemical factors related to the freshness of apple and tomato during post-harvest period. The total soluble solids content, uronic acid content, cell surface roughness. density, rupture deformation and rupture force were measured for 39 days at 7-day intervals for apple and for 11 days at 2-day intervals for tomato. respectively. The cell surface roughness of apple increased with the elapsed time, while the rupture force decreased. In case of tomato, uronic acid content, density and rupture deformation increased with the elapsed time whereas the rupture force decreased. Both apple and tomato exhibited the significant correlations among those physicochemical factors.

• 한국환경과학회지
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• 제7권3호
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• pp.269-274
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• 1998

In order to develop of support medla for bloom reactor, physicochemical properties and attachability of surface of activated carbon, clay mineral, non-clay mineral, and waste mold sand were enamined. Measured physicochemical properties of materials were surface roughness, mean particle size, surface area, hydrophobicity, and surface charge. At a tested materials, activated carbon was the best attachable material and microorganisms were attached $20.1{\times}10^7CFU/cm^2$ at surface, compared with diatomaceous earth which were attached of $9.2{\times}10^7CFU/cm^2$ in our research, surface area and hydrophobicity show- ed more Influence than any other factor on attachment of microorganisms.

• 한국식품영양학회지
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• 제22권4호
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• pp.570-576
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• 2009

This study investigated the physicochemical characteristics of sugar-snap cookies made with various levels(0, 1.5, 3, 4.5, and 6% w/w) of Chrysanthemum indicum Linne powder. Dough pieces were baked for 11 min at $180^{\circ}C$ in an electrically heated rotary oven. All items were measured after cooling for 1 hour at room temperature. The results were as follows. Dough pH was significantly decreased in the 3%, 4.5% and 6% samples in contrast to the control sample(p<0.001). Furthermore, lightness (L*-value) and spread factor decreased significantly according to increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, dough density was significantly increased in the 3%, 4.5%, and 6% samples in contrast to the control sample(p<0.001). Likewise, the hardness and redness(a*-value) of the cookies increased significantly with increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, the moisture content of the dough was not significantly affected by the Chrysanthemum indicum Linne powder concentration. Finally, the powder concentration had positive correlations with dough density(p<0.01) and hardness(p<0.01). However, it had negative correlations with dough pH(p<0.01), lightness(L*-value)(p<0.05), and spread factor(p<0.01). Overall, the results showed that there were significant correlations between Chrysanthemum indicum Linne powder concentration and the physicochemical characteristics of the cookies.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.855-863
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• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).

• 산업식품공학
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• 제14권1호
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• pp.60-64
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• 2010

Freeze-dried broccoli powder was incorporated into cookie dough at 5 levels (0, 1, 2, 3, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170${^{\circ}C}$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

• Safety and Health at Work
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• 제10권4호
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• pp.437-444
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• 2019

Background: Headache/eyestrain symptoms are common health problems that people experience in daily life. Various studies have examined risk factors contributing to headache/eyestrains, and physicochemical exposure was found to be a leading risk factor in causing such symptoms. The purpose of this study was to examine the relationship of headache/eyestrain symptoms with physicochemical exposure among Korean construction workers depended on worksite. Methods: This study used data from the 4th Korean Workers Conditions Survey and selected 1,945 Korean construction workers as participants. Multivariable logistic regression analysis was used to determine the relationship. Results: Exposure to vibrations among all construction workers affected the moderate exposure group [odds ratio (OR) 1.53, 95% confidence interval (CI) 1.01-2.32], the high exposure group (OR 1.77 95%CI 1.17-2.67), and the indoor high exposure group (OR 1.61, 95%CI 1.02-2.55) and among outdoor construction workers, the moderate group (OR 6.61, 95%CI 15.4-28.48) and the high group (OR 6.61, 95%CI 1.56-27.98). When exposed to mist, dust, and fumes, the indoor high exposure group was significantly affected (OR 1.63, 95%CI 1.07-2.47). All construction workers exposed to organic solvents were affected, high exposure group (OR 1.69, 95%CI 1.15-2.49) and indoor high exposure group (OR 1.77, 95%CI 1.08-2.89). The high exposure group in all construction worker (OR 1.70, 95%CI 1.20-2.42) and the indoor high exposure group (OR 1.83, 95%CI 1.17-2.89) also were affected by secondhand smoking exposure. Conclusion: Many physicochemical exposure factors affect headache/eyestrain symptoms among construction workers, especially indoor construction workers, suggesting a deficiency in occupational hygiene and health environments at indoor construction worksites.

• Fisheries and Aquatic Sciences
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• 제19권4호
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• pp.17.1-17.9
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• 2016

The seasonal variation of fecal coliforms (FCs) and physicochemical factors was determined in seawaters of the Hansan-Geojeman area, including a designated area for oyster, and in inland pollution sources of its drainage basin. The mean daily loads of FCs in inland pollution sources ranged from $1.2{\times}10^9$ to $3.1{\times}10^{11}$ most probable number (MPN)/day; however, the pollutants could not be reached at the designated area. FC concentrations of seawaters were closely related to season, rainfall, and inland contaminants, however, within the regulation limit of various countries for shellfish. The highest concentrations for chemical oxygen demand (COD) and $chlorophyll-{\alpha}$ in seawaters were shown in the surface layer during August with high rainfall, whereas the lowest for dissolved oxygen (DO) in the bottom layer of the same month. Therefore, it indicates that the concentrations of FC, COD, DO, and $chlorophyll-{\alpha}$ of seawaters were closely related to season and rainfall.

• 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.