• 공업화학
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• 제31권3호
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• pp.277-283
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• 2020

본 연구는 건자재용 목재의 연기 유해성평가에 대하여 연기성능지수-II (SPI-II), 연기성장지수-II (SGI-II)를 중심으로 조사하였다. 시험편은 삼나무, 가문비나무, 나왕, 적송을 사용하였다. 연기 특성은 시험편 목재에 대하여 콘칼로리미터(ISO 5660-1) 장비를 이용하여 조사하였다. 연소반응 후 측정된 연기성능지수-II는 적송을 기준으로 1.31~2.15배 증가하였다. 연기성능지수-II에 의한 화재위험성은 가문비나무, 나왕, 삼나무, 적송의 순서로 증가하였다. 연기성장지수-II는 삼나무를 기준으로 1.18~2.55배 증가하였다. 연기성장지수-II에 의한 화재위험성은 삼나무, 가문비나무, 나왕, 적송의 순서로 높아졌다. CO 평균농도는 59~133 ppm이었으며 이 결과는 미국직업안전위생관리국(occupational safety and health administration, OSHA)의 허용기준(permissible exposure limits, PEL)인 50 ppm 보다 높게 나타났다. 결론적으로 적송과 같이 휘발성 유기물질을 다랑 함유한 목재는 연기성능지수-II가 낮고, 연기성장지수-II가 높으므로 화재로 인한 연기유해성이 높은 것으로 이해된다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• 유기물자원화
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• 제26권3호
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• pp.33-37
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• 2018

하수도 준설토를 재활용하기 위해 준설토의 입경과 유기물 함량을 분석하였다. 실험결과 유기물 함량이 상대적으로 낮은 1.0 mm 이상의 입자의 경우 체선별 하여 잔골재로 재활용할 수 있을 것으로 판단된다. 5 mm 이상의 입경에서는 무기성이지만 잔골재 이외의 이물질이 다수 함유되어 있어 이들도 체로 사전에 제거할 필요가 있었다. 1.0 ~ 5.0 mm 사이의 체선별한 성분 중에는 부유성의 유기물질이 존재하므로 이들은 부유선별방법을 통하여 제거하였다. 사전 체선별 후 부유선별 방식을 통해서 하수도 준설토에서 잔골재를 얻을 수 있었으며, 본 연구에서 얻어진 잔골재의 비율은 38 % 수준이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1339-1346
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• 2013

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay ($EC_{50}=16.76{\mu}g/mL$). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

• 한국물환경학회지
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• 제22권2호
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• pp.215-221
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• 2006

This research presents results from laboratory and pilot-scale experiments to remove high-nitrate in pickling wastewater using the sequencing batch reactor (SBR) as a biological method. During the experimental periods, the influent concentrations of NOx-N and $Ca^{+2}$ were analyzed to be 350-1,600 and 700-800 mg/L, respectively. In order to provide carbon source for denitrification, methanol has been added in proportion to the influent nitrate loading. The mean concentrations of MLSS and MLVSS, the fraction of volatile solids in sludge and the sludge volume index were measured to be 27 g/L, 5 g/L, 18.5% and 7.5, respectively. The solid retention time was kept in the range of 18 to 22 days, specific denitrification rate ($U_{dn}$) was $0.301g{NO_3}^--N/gVSS/day$. The oxidized nitrogen concentration of effluent ranged 2-34 mg/L with an average of 5.2 mg/L, the overall reduction in total nitrogen was more than 99.2%. In order to treat the pickling wastewater including the high concentration of nitrate and $Ca^{+2}$, the continuous flow process is not suitable because the specific gravity of the sludge is considerably increased by $Ca^{+2}$, thus the SBR process is shown to be very effective to treat the pickling wastewater.

• 한국식품영양학회지
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• 제33권3호
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• pp.279-286
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• 2020

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

• 분석과학
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• 제11권3호
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• pp.222-228
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• 1998

15종의 분자량이 낮은 휘발성 유기용매 물질류를 사용하여 에탄올에 대한 분리분석 등을 검토하기 위하여 5가지 충진 칼럼과 2가지 모세관 칼럼을 이용한 기체 크로마토그래피 실험에서 Gaskuropack 54 와 DB-1 column이 좋은 분리능을 보여 주었다. GC 기화평형법에 의한 생체물 시료의 알코올 농도 측정에서 0.6N 과염소산, 1M 메타인산 및 염화나트륨 포화용액을 이용한 salt-effect 첨가실험은 그 중 염화나트륨 포화 용액이 알코올 농도값을 얻는데는 가장 안정된 값을 보였다. 혈액 및 각 조직의 시료들에서 시간에 따른 농도변화 실험에서 에틸알코올 농도 변화, 무게 변화, 함수분 변화, 헤마토크리트 변화치 영향을 함께 실험한 결과, 용기의 직경에 따르는 알코올 농도의 감소 변화를 1차 함수로 제안 할 수 있었으며, NISI에 조사 의뢰된 25 부검 사례에서 각 장기별 에틸알코올 분배농도에 대한 실험에서 뇌, 혈액, 신장, 비장, 간장, 폐장의 순으로 분포율이 낮아지는 결과를 얻을 수 있었다.

• 한국작물학회지
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• 제34권3호
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• pp.288-295
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• 1989

우리나라 재래종중 내용성분 면에서 바람직한 향끽미 물질을 함유하고 있는 것으로 알려진 향초를 대상으로 질소시비량 및 재식밀도가 향끽미 물질에 미친 영향을 구명하여 얻어진 결과는 다음과 같다. 질소화합물의 함량은 재식밀도가 높아지면 감소하였으나 지방산 함량은 증가하였다. 혈당 3주 재배시 2, 3-methylbutanoic 산과 3-methylpentanoic 산의 함량이 가장 높았으며, solanone, furfural, furfurylalcohol, benzyl alcohol 등과 같은 중성부의 성분들은 대부분 밀식구에서 함량이 증가되었다. 질소의 증비(3∼12kg/10a)에 따라 수량은 증가하였고, 전당, 전분, 지방산 등의 함량은 감소하고, 알카로이드 함량은 2.0%에서 3.3%로 증가하였다. 2, 3-methylbutanoic 산과 3-methylpentanoic 산 함량은 질소의 증비로 감소하였으며 butanol, furfutal, furfuryl alcohol, hexanol, cinnamil, acetophenone, benzyl acetate 및 solanone 등의 함량은 감소하였다.