• KSBB Journal
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• v.13 no.1
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• pp.65-70
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• 1998

The physiochemical properties of extracellular lipid produced by an oleaginous yeast, Rhodotorula glutinis K-501 were examined. From the analytical experiments, it was suggested that the extracellular lipid produced is glycolipidic compound. Critical micelle concentration and minimum surface tension of the extracellular lipid in aqueous solution were 89mg/L and 31dyne/cm, respectively. Surface tension was also constant throughout wide range of pH. The emulsifying abilities and dispersing power of the extracellular lipid were much greater than those of commercial surfactants such as Tween 80 and Triton X-100 by factors of 2-3 and 1.3, respectively.

• Journal of Environmental Science International
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• v.23 no.7
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• pp.1269-1275
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• 2014

Ecotoxicity assessments with the physiochemical water quality items and the bioassay test using Daphnia magna were conducted for 18 selected effluents of 6 industrial types (metal processing, petroleum refining, synthetic textile manufacturing, plating, alcohol beverage manufacturing, inorganic compound manufacturing) being detected toxicity from industrial effluent in Ulsan city, and the interrelationship between total toxic unit (${\Sigma}TU$) and concentrations of Water Quality Conservation Act in Korea were investigated. The average toxic unit(TU) of effluents for 6 industrial types displayed the following ascending order: petroleum refining (0.2) < synthetic textile manufacturing (0.6) < alcohol beverage manufacturing (0.9) < metal processing (1.3) ${\leq}$ inorganic compound manufacturing (1.3) < plating (3.0). These values were less than effluent permission standard. Based on the result of substances causing ecotoxicity, the correlation analysis was not easy because most of heavy metals were not detected or were less than effluent permission standard. Toxicological assessment of industrial effluent was suitable for the evaluation of the mixture toxicity for pollutant. The whole effluent toxicity test using a variety of species was needed for the evaluation of industrial wastewater.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.4
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• pp.819-827
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• 2013

Water quality has been considered to be one of sanitation standard operating procedures (SSOP) for hazard analysis critical control points (HACCP) application in aquaculture farms. This study was conducted to evaluate a hazard caused by water used in aquaculture farm of rainbow trout. The water quality was analyzed to investigate both physiochemical and bacteriological level in water samples collected from aquaculture farm of rainbow trout, Oncorhynchus mykiss. No significant difference were observed on water temperature and pH from season to season. However, the levels of dissolved oxygen were decreased as the outside temperature was increased, even if the levels were adequate for aquaculture. Also, other physiochemical analysis including biochemical oxygen demand (BOD), chemical oxygen demand (COD) and suspended solid (SS) revealed that the waters for aquaculture analyzed in this study was suitable for rainbow trout aquaculture. The bacterial analyses were also revealed that the waters for aquaculture were met to both coliform group (<18 MPN/100mL) and viable cell count (<100 CFU/mL). However, some of waste waters from aquaculture farms showed higher levels of BOD and COD than those of waste water standard (<2 ppm), suggesting that regular cleaning of fish tank and precipitation tank is needed.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.637-643
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• 2007

In this report, we discussed the physiochemical characteristics of corn starch during the alkali gelatinization process. Here, solubility and the amounts of eluted polysaccharides and amyloses increased in proportion to the amount of alkali added. The X-ray diffraction patterns and DSC thermogram showed that in the early stage of alkali gelatinization, crystallinity of the starch granules was disrupted as compared with heat gelatinization. This resulted in the eluted amylose content, while granule sizes were hardly changed in the alkali treated corn starch. The endotherm peak in the DSC thermogram shifted toward a higher temperature region as the degree of gelatinization increased, suggesting that the retained starch granules were more compactly crystallized during alkali gelatinization than during the heat process. Thus, we concluded that during the alkali gelatinization of corn starch, the disruption of weak particles would occur first, before swelling of the granules.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.11 no.3
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• pp.129-138
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• 2008

This study was carried out to examine the growth condition of Chionanthus retusa, roadside tree in Cheongyechon (CGC) and to investigate the relationship soil characteristics and tree vitality and chlorophyll contents of it. Growth condition of tree (condition of flower, leaves and branch, % of flowering, height, diameter at breast height, width, vitality and chlorophyll contents) and physiochemical relation item (pH, organic matter, K, Mg, Na, Ca, P) were investigated. The result are as follows : 1. The growth condition of flower, leaves and branch in the left side of CGC is better than the right side since the quantity of sunshine of left side of CGC is much more than the right side. 2. The average pH was alkaline. P and organic contents were much lower than the standards. 3. Tree vitality and chlorophyll contents were bad where were high user density and high buildings, such as 1, 2 area near Jong-gak and jongro 3 ga. Among the physiochemical factors of soil which affect tree vitality, K and P were found to be the main factors. Therefore, in order to improve the growth environment of roadside tree in CGC, it is needed to do periodical soil fertilizing and improve physical characteristics of soil such as, permeability and porosity by soil conditioner.

• Korean Journal of Plant Resources
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• v.4 no.2
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• pp.51-58
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• 1991

With the soil samples collected from 33 locations in Kwangju area, the physiochemical properties of soil and soil microorganisms have been studied and the results of'the analysis were as follows ;1 . Tlle temperatilre, pH, moisture and organic matter of sampling s'tes were measured in the range of 21.O~28.O$^{\circ}C$, 4.0"6.6, 2.1"24.0% and 2.8~22.0% respectively.and that showed wide range distribution in moisture and organio mattrr particulary.and averase was 24.$^{\circ}C$ of temperature, 4.9 of pH, 11.9% of moisture and 8.9% of'organic matter.2. The general bacterial number, cellulolytic bacterial number, general fungal number and cellulolytic fungal number were measured in tile range of 23$\times$10$^{[-995]}$ _1548x10$^{[-995]}$ , 8.0$\times$10$^{[-995]}$ ~412.0$\times$10$^{[-995]}$ , 0.3$\times$10$^{[-994]}$ ~56.4$\times$10$^{[-994]}$ and 0.Ix10$^{[-994]}$ ~17.2x10$^{[-994]}$ , respectivelyand average was 378.4$\times$10$^{[-995]}$ of general bacteria, 102.5$\times$10$^{[-995]}$ of cellulolytic bacteria.13.OX10$^{[-994]}$ of general fungi and 4.3$\times$10$^{[-994]}$ of cellulolytic fungi.tic fungi.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Journal of the Korean Ceramic Society
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• v.43 no.9 s.292
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• pp.564-568
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• 2006

AlO(OH) nano gel is used in precursor of ceramic material, coating material and catalyst. For use of these, not only physiochemical control for particle morphology, pore characteristic and peptization but also studies of synthetic method for preparation of advanced application products were required. In this study, AlO(OH) nano gel was prepared through the aging and drying process of aluminum hydroxides gel precipitated by the hydrolysis reaction of dilute NaOH solution and aluminum sulfate solution. In this process, optimum synthetic condition of AlO(OH) nano gel having excellent pore volume as studying the effect of water and aluminum sulfate mole ratio on gel precipitates has been studied. Water and aluminum sulfate mole ratio brought about numerous changes on crystal morphology, surface area, pore volume and pore size. Physiochemical properties were investigated as using XRD, TEM, TG/DTA, FT-IR, and $N_2$ BET method.