• 한국식품저장유통학회지
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• 제3권2호
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• 한국균학회지
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• 제36권2호
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• pp.196-198
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• 2008

2008년 9월 덕유산국립공원의 황골계곡과 적상산 안국사 주변에서 큰까치수영의 잎에 녹병이 심하게 발생하였다. 잎의 앞면에는 황갈색의 작은 반점을 형성하며, 잎의 뒷면에는 병이 진점됨에 따라 표피가 터지면서 병반부에서 흑갈색의 많은 겨울포자퇴가 형성되었다. 겨울포자는 곤봉형 또는 방추형이고 황갈색을 띠며, 크기는 $38{\sim}62\;{\times}\;14{\sim}22\;{\mu}m$ 정도이다. 겨울포자의 윗부분은 대부분 둥글거나 둔한 모양의 돌기가 있으며, 아랫부분은 점차 가늘어진다. 또한 포자병은 거의 탈락하지 않고, 투명하며, 길이는 $75{\mu}m$에 이른다. 이 녹병균의 기주특이성 및 균학적 특징을 조사한 결과 Puccinia dieteliana로 동정하였으며, 이 녹병균에 의한 병을 큰까치수영녹병으로 명명한다.

• 상하수도학회지
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• 제14권2호
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• pp.196-206
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• 2000

Methanogenesis and denitrification in an upflow sludge baffled filter (UBF) reactor were studied using glucose as a fermentative substrate. Experiments were carried out to investigate how to reduce ammonification by changing alkalinity and $COD/NO_3-N$ ratio. Characteristics of granular sludges were examined by specifics methanogenic activity(SMA) and specific denitrification rate(SDR) tests. Microstructures of granules were examined using a scanning electron microscopy(SEM). It was found that COD was removed efficiently owing to the diverse microorganisms. In nitrate conversion, not only $COD/NO_3-N$ ratio but also influent alkalinity played important role in the ratio of denitrification and ammonification of nitrate. This reactor achieved over 95% COD and 99% nitrate removal efficiencies when influent contained 4000 mgCOD/L and $700mgNO_3-N/L$ at the hydraulic retention time of 24 hours. As $COD/NO_3-N$ ratio decreased, granular methanogenic activities using acetate and butyrate as substrates increased while activities using propionate and glucose decreased. There were three types in granules according to the surface color; gray, yellowish gray, and black. Gray or yellowish gray-colored granules were composed two layers, which were composed of black inner side and gray or yellowish gray surface substances. SEM illustrated that both were rod-type and cocci-type microorganisms resembling Methanothrix sp. and Methanococci sp. This study showed that by controlling the influent alkalinity and $COD/NO_3-N$ ratio, ammonification and denitrification could be manipulated.

• 복식문화연구
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• 제20권2호
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• pp.144-153
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• 2012

This study performed a simultaneous sensory evaluation and color measurement, targeting 136 female university students who live in the Dae-Jeon region. the study measured participants'facial coloration under the condition of available light between 11 AM and 3 PM from Spring (May) to Autumn (October) in 2009. For statistical analysis, descriptive statistics, a member variate analysis, and discriminant analysis were executed using SPSS version 18.0 of the statistics program. The results of this study are as follows. First, as a result of the sensory evaluation, the blue undertone well matched to face type was dominantly distributed among the female university student participants. Second, the forehead showed a type of yellowish coloration and was relatively dark to cheeks. However the cheek displayed a reddish coloration and was relatively bright compared to the forehead from an evaluation of a cheek and forehead color measurement. Third, due to the investigation the of facial coloration variable, a yellowish and reddish chromaticity on the cheek were evident as a variable of facial coloration, which has an influence on the classification of the types of facial color. As a result of the induced discriminant through these two color variables, the yellowish chromaticity appeared as a color variable to have a greater influence than the reddish chromaticity on the cheek.

• 아시안잔디학회지
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• 제7권2_3호
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• pp.55-60
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• 1993

Soil profile was well developed into four horizons, $A_1$, $A_3$, $B_2$and C at 100cm-depth in most four golf courses in Kyonggi province. Distribution of root system of Korean lawngrass was abundant in dark yellowish or yellowish brown $A_1$ horizon with low hardness(8~14mm yamanaka scale), moderately in yellowish brown $A_3$ horizon with moderate hardness(16~23mm) rarely in $B_3$horizon(15~60cm depth) and no in C horizon. Optimum soil hardness for good root growth of Korean lawngrass appeared to be less than 16mm mineral nutrient contents. Such as Ca++, Mg++, K+, Mn++ and Fe showed relatively higher concentration in lower horizon indicating the leaching of minerals. The increasing tendency of soil pH with depth seemed to the result of mineral leaching. There was significant positive correlation between Ca+Mg and pH, manganese content appeared to be too high(261~789ppm) in $A_1$ horizon. The contents of organic matter and phosphorus were bight in $A_1$ horizon and greatly varied among golf courses.

• 한국임상수의학회지
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• 제41권1호
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• pp.54-59
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• 2024

A 12-year-old female small-clawed Asian otter (Anoyx cinereus) with a one-week history of anorexia, chills, and abdominal distension was found dead. Grossly, yellowish-brown turbid fluids accumulated in abdominal cavity of the otter, and yellowish thread-like fibrinous materials were found on the surface of abdominal organs. Several variable sized yellowish-white crystalloids were scattered on the medullary space of kidneys. Histologically, diffuse serositis (peritonitis) characterized by the fibrinous exudates, thickened serosal capsule and the swelling of mesothelial cells were observed in the serosa of liver, spleen, stomach, and intestine. Multifocal necrosis, hemorrhage, infiltration of macrophage, and brown pigments were presented in the liver. Isolated bacteria from ascites and fibrinous materials in abdominal visceral surface were white, smooth and convex with characteristic mousy odor on blood agar plate. These bacteria were confirmed as Pasteurella (P.) multocida type A by polymerase chain reaction analysis. Based on the gross examination, histopathologic findings and bacterial experiments, this otter was diagnosed as severe peritonitis associated with P. multocida and necrotic hepatitis.

• 보존과학회지
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• 제35권6호
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• pp.600-611
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• 2019

국내에서 황색 내지 적갈색 토양을 일반적으로 황토라 지칭하며 산업 곳곳에서 황토가 활용되고 있다. 그 중 단청에 무기안료로서 황토가 이용되고 있음에도 불구하고 황토에 대한 토양학적 및 광물학적 특징과 연계된 안료의 특성연구는 미비하다. 이번 연구에서 황토의 토양학적 및 광물학적 특징이 안료 특성에 어떠한 영향을 미치는지 고찰하였다. 연구결과 적색계열의 황토와 황색계열의 황토는 토성, 구성광물, 흡유량, 안정성에서 차이를 보였다. 대부분 적색계열 황토는 clay가 우세한 영역에 도시되나 울릉도 황토는 loam 영역에 도시된다. 황색계열 황토는 대부분 clay loam~loam 영역에 도시되지만 해남 황토는 sandy clay loam 영역에 도시된다. 광물학적 분석결과 적색계열의 황토는 장석질, 점토질 토양으로 구분되며 황색계열의 황토는 대부분 주구성광물이 유사하지만 점토광물의 구성에 차이를 확인 할 수 있었다. 수비법으로 제조된 안료의 특성 분석결과 평균 10~20 ㎛ 이내의 평균입도를 보이며, 흡유량은 적색계열의 황토가 황색계열의 황토보다 평균 20 ml/100 g 높은 값을 가진다. 또한 황색계열의 황토는 적색계열의 황토보다 빛에 의한 변색 및 변질에 대해 보다 안정하다. 본 연구는 황토의 토양학적 및 광물학적 특징은 제조된 안료의 물성 및 안정성에 영향을 미친다는 것을 확인 할 수 있었으며 앞으로 황토를 이용한 천연 무기 안료의 사용에 대한 기초자료로 활용하고자 한다.

• 한국식품영양과학회지
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• 제46권11호
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• pp.1350-1357
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• 2017

본 연구는 오이의 종류와 조리방법에 따라 일반성분 및 무기질 함량을 비교하고자 하였다. 오이는 취청오이, 백다다기오이, 노각 3종류를 생재료와 삶기, 찌기, 굽기, 로스팅, 볶기, 튀기기, 전자레인지 7가지 조리방법을 사용하였다. 이를 통해 일반성분과 무기성분의 잔존율과 각각의 함량에 대한 종류 및 조리방법의 상관성을 조사하였다. 실험에 사용된 오이는 모두 조리과정에서 중량이 감소하였다. 대부분의 일반성분과 무기질은 종류와 조리방법의 영향을 모두 받았지만 단백질은 영향을 받지 않았고, 철 함량은 조리방법에 의해 영향을 받지 않았으며, 구리 함량은 종류에 대한 영향을 받지 않는 것으로 나타났다. 일반성분 중 단백질, 지방, 회분은 튀기기 했을 때 함량이 높았고 수분은 원재료, 삶기, 찌기를 했을 때 높았다. 무기질은 로스팅과 전자레인지 조리를 한취청오이의 함량이 높았고, 백다다기오이와 노각은 튀기기를 했을 때 전반적인 함량이 높았다. 단백질, 지방, 수분, 회분의 잔존율은 각각 30~100%, 10~100%, 35~90%, 30~100% 범위로 나타났다. 무기질은 로스팅, 전자레인지, 삶기를 한 취청오이가 높은 잔존율을 보였고, 백다다기오이와 노각은 튀기기를 했을 때 높은 잔존율을 보였다. 취청오이는 찌기를 했을 때, 백다다기오이와 노각은 삶기와 찌기를 했을 때 잔존율이 낮았으며, 특히 노각의 경우 20~45%로 낮은 잔존율을 보였다. 이러한 결과들을 종합해 보았을 때 오이에 대한 조리 전후에 대한 기초 자료로 활용이 가능할 것으로 생각되며, 다양한 오이 종류에 대한 추가적인 연구가 필요할 것으로 생각된다.

• 한국식품조리과학회지
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• 제8권4호
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• pp.387-396
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• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• 한국염색가공학회지
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• 제11권6호
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• pp.43-50
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• 1999

Lichen had been used as dyestuffs before the discovery of synthetic dyes in Europe and by American Indians. To investigate the dyeability of Korean native lichens, 10 kinds of lichen were collected and colorants were extracted from them by boiling in water and fermenting in ammonia water. Silk fabrics were dyed with lichen extract, then the colour differences of dyed silk fabrics were measured before and after color fastness test. The most part of the lichen extracts(Fc, Hh, Me, Pl, Xm, Pr, Cj, Ld, Ry) dyed silk yellowish or reddish brown. The range of colors were 2.4Y 6.5∼10YR 6/7. Pa extract dyed silk purple(1.25RP 5/6). Color differences of laundered specimen with the silk before laundering were very small, but color of the dyed silks after exposing to light showed big differences with the specimen before exposing to light. The colors of the silks dyed with lichens changed from yellowish or reddish brown to greenish brown by laundering and by exposing to light. But the specimen dyed Pa extract changed from purple to blueish purple by laundering and reddish purple by exposing to light.