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박창진,양재의,유경열,장용선,김원일 한국환경농학회 2004 한국환경농학회지 Vol.23 No.4
The objective of this research was to develop the adsorbent for heavy metals by activating the bark sample. Barks from pine tree with diameters of 2~4 mm were activated in the muffle furnace under a high relative humidity condition at temperatures of 600~900℃. The removal efficiency of the activated bark (ACTBARK) for Cu and Cd was temperature dependent showing the order of 900℃ > 800℃ > 700℃ > 600℃. The critical temperature was considered to be 900℃ to become an efficient adsorbent for Cu and Cd. The bark samples activated at temperatures lower than 700℃ showed a less removal efficiency than the crude bark The ACTBARK activated at 900℃ removed more Cu and Cd from solution than the commercial activated carbon and charcoal. The ACTBARK (activated at 900℃) adsorbed all of the Cu and Cd in solution with concentrations less than 150 mg/L. The selectivity of the ACTBARK was in the order of Cu>Zn>Ni>Pb>Fe>Cd>Mn.
Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
Ryu, Kyeong Seon,Shim, Kwan Seob,Shin, Daekeun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.
Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
Kyeong Seon Ryu,Kwan Seob Shim,Dae Keun Shin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.
감초폴리페놀 추출효율에 있어 열처리, 에탄올 농도, 추출시간 및 용매비율이 미치는 영향 탐색
Chae Jung-Il,Ryu Kyeong-Seon,Seo Kang-Seok,Kim Kyung-Hoon,Oh Young-Kyoon,Jang Sun-Sik,Choi Chang-Weon,Choi Nag-Jin 한국유기농업학회 2012 韓國有機農業學會誌 Vol.20 No.3
Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at 121°C for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p
生理的 要求에 따른 燐의 時間別 給與가 産卵鷄의 能力에 미치는 影響
柳景善,崔辰浩 全北大學校 附設 畜産開發硏究所 1987 畜産開發硏究報告 Vol.1 No.-
An experiment was conducted fr 14 days using 108 Manina Brown laying hens of 27 weeks of age to study the effects of dietary phosphorus levels on egg production, feed intake, feed efficiency, time of oviposition, specific gravity and weight of eggs. Hens were divided into 12 pens and each was assigned to one of the three treatments with 4 replications. Each hen was housed in individual cage. Birds on treatment 1 were fed a control diet ( 0.70% P ) continuously and served as control. Hens on treatment 2 received a high phosphorus diet ( HP ; 2.54% P ) between 06:00 and 10:00 and a low phosphorus diet ( LP ; 0.33% P ) for the rest of the day. Treatment 3 was fed HP diet for four hours immediately following oviposition and LP diet for the rest of the day. All diets contained a constant level of calcium( 4.04% ). Results indicated that egg production, feed intake, feed efficiency were not significantly affected by the treatments. Hens in treatment 3 tended to lay carlier than those in treatments 1 ( P<.0.05 ) and 2 ( P<.0.01 ). There were no significant differences in egg weights among treatments. Egg specific gravity, however, was significantly ( P<0.01 ) imroved by feeding HP diet for 4 hours immediately following oviposition ( treament 3 ). There was no significant difference in the specific gravity between eggs from the control and treatment 2. There were found a linear relationship for egg weight and a quadratic relationship for egg specific gravity ( P<.0.01 ) with time of oviposition. Specific gravity of eggs tended to be low as the egg weight increased.