팽이버섯 내에 존재하는 GAD 효소를 발효를 통해 활 성화 시켜 MSG를 GABA로의 전환율을 높이고자 하였다. 효과적인 고농도 GABA를 생산하기 위해 나노분말 팽이 버섯에다가 수경재배한 인삼을 첨가하여 야쿠르트발효기 에서 발효한 결과 GABA 전환율은 팽이나노인삼분말 발 효군(88%) > 팽이분말 발효군(52%) > 팽이나노분말 발 효군(44%) 순으로 나타났다. 이러한 결과는 MSG를 기질 로 첨가하는 식품에서 활용할 가치가 있으리라 사료된다.

본 연구에서는 호밀을 이용하여 사일리지 제조시 Lactobacillus plantarum KCC-10 및 KCC-19를 접종하여 사일리지의 사 료가치, 품질 및 미생물상의 변화를 조사하였다. 호밀 사일 리지에서 젖산균 접종구와 무접종구에서 사료가치는 크게 변화되지 않았다. 그리고 유산 함량은 젖산균 접종구가 현 저하게 높은 경향을 보였으나 초산과 낙산은 젖산균 접종 구가 약간 낮아지는 경향을 보였다. 젖산균 분포는 젖산균 접종구에서 현저하게 높았으며 효모와 곰팡이는 104CFU/g 에서 관찰되지 않았다. 호밀 사일리지 제조시 KCC-10 및 KCC-19 접종구의 조단백질 및 TDN 함량은 무접종구 보 다 약간 증가하였으나 섬유소 및 in vitro 건물소화율에서 는 비슷한 수준을 보였다. 이상의 결과를 요약해 보면 호 밀 사일리지 제조시 KCC-10 및 KCC-19 접종에 의해 사일 리지의 품질이 향상되었다.

The present study is concerned with the influence of niobium(Nb) addition and austenitizing temperature on the hardenability of low-carbon boron steels. The steel specimens were austenitized at different temperatures and cooled with different cooling rates using dilatometry; their microstructures and hardness were analyzed to estimate the hardenability. The addition of Nb hardly affected the transformation start and finish temperatures at lower austenitizing temperatures, whereas it significantly decreased the transformation finish temperature at higher austenitizing temperatures. This could be explained by the non-equilibrium segregation mechanism of boron atoms. When the Nb-added boron steel specimens were austenitized at higher temperatures, it is possible that Nb and carbon atoms present in the austenite phase retarded the diffusion of carbon towards the austenite grain boundaries during cooling due to the formation of NbC precipitate and Nb-C clusters, thus preventing the precipitation of M23(C,B)6 along the austenite grain boundaries and thereby improving the hardenability of the boron steels. As a result, because it considerably decreases the transformation finish temperature and prohibits the nucleation of proeutectoid ferrite even at the slow cooling rate of 3 oC/s, irrespective of the austenitizing temperature, the addition of 0.05 wt.% Nb had nearly the same hardenability-enhancing effect as did the addition of 0.2 wt.% Mo.

An investigation was carried out to evaluate the potential role of Lactobacillus Plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of Italian ryegrass (IRG) silages. The physiochemical properties of IRG silage such as crude protein content, neutral detergent fiber, acid detergent fiber, total digestible nutrient and in vitro dry matter digestibility were not affected by KCC-10 and KCC-19. The pH of IRG silage in KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05), while the lactic acid content in KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). In addition, the number of lactic acid bacteria (LAB) in the KCC-10 treatment increased compared to the control (p<0.05). The number of lactic acid bacteria in KCC-19 increased, but there was no significant difference in all treatments. Therefore, we recommend L. plantarum KCC-10 and KCC-19 as potential additive candidates in IRG silage with lots of advantages.

The effects of Nb and Cr addition on the microstructure, corrosion and oxide characteristics of Zr based alloys wereinvestigated. The corrosion tests were performed in a pressurized water reactor simulated-loop system at 360oC. Themicrostructures were examined using OM and TEM, and the oxide properties were characterized by low-angle X-ray diffractionand TEM. The corrosion test results up to 360 days revealed that the corrosion rates were considerably affected by Cr contentbut not Nb content. The corrosion resistance of the Zr-xNb-0.1Sn-yCr quaternary alloys was improved by an increasing Nb/Cr ratio. The crystal structure of the precipitates was affected by a variation of the Nb/Cr ratio. The Zr-Nb beta-enrichedprecipitates were mainly formed in the high Nb/Cr ratio alloy while Zr(NbCr)2 precipitates were frequently observed in the lowNb/Cr ratio alloy. The studies of oxide characteristics revealed that the corrosion resistance was related to the crystal structureof the precipitate.

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and △T values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS (61.9±0.9%) was increased by more than 8% compared with that of NCNS (53.3±0.7%). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were 1,573.9±62.5, 1,759.1±65.8, 1,738.0±68.1 mg%, respectively.

본 연구는 충남 천안 국립축산과학원 식용벼 재배지에서 2012년부터 2013년까지 정상적으로 벼 재배가 이루어지고 수확이 완료된 볏짚을 이용하여 수행하였다. 젖산균 접종 유무에 따라 볏짚사일리지의 사료가치 변화는 나타나지 않았으나 클로렐라 처리구는 대조구에 비해 현저하게 조단백질 함량이 증가하였다(p<0.05). 그리고 클로렐라 농도의 증가에 따라 조단백질 함량이 증가하는 경향을 보였다(p<0.05). 모든 처리구에서 섬유소와 TDN 함량 및 in vitro 소화율은 차이를 나타내지 않았다. 그리고 젖산균 접종 유무에 따라 볏짚사일리지의 pH 및 유기산 함량 변화는 나타나지 않았으며 클로렐라 처리구도 무처리구에 비해 pH 변화는 나타나지 않았다. 그러나 클로렐라 처리구에서 젖산함량은 무처리구에 비해 유의적으로 증가하였으며 클로렐라 농도의 증가에 따라 젖산함량이 증가하는 경향을 보였다(p<0.05). 젖산균 단독접종구의 젖산균 수는 무처리구에 비해 현저하게 증가하였으며(p<0.05), 클로렐라 농도의 증가에 따라 증가하는 경향을 보였다(p<0.05). 그러나 효모와 곰팡이 수는 비슷한 수준을 나타냈다. 그러므로 볏짚사일리지의 사료가치와 품질은 클로렐라 첨가에 의해서 향상될 수 있다.

The objective of the study was to investigate the effect of addition of chlorella (CA) on the change of nutritive values, organic acids and microbes on mixture of whole crop barley and crimson clover (WCB-CC) silage. This study was conducted at the experimental field of National Institute of Animal Science, Cheonan, Korea and consisted of three groups, such as control without CA, with 0.25% CA and with 0.5% CA. The contents of crude protein, total digestible nutrient, and in vitro dry matter digestibility of WCB-CC silage were increased by CA treatment (p<0.05). However, acid detergent fiber and neutral detergent fiber of WCB-CC silage were low compared to control (p<0.05). The pH of WCB-CC silage in CA treatment showed no significant difference, but the content of lactic acid and the number of lactic acid bacteria in CA treatment significantly increased as compared to control (p<0.05). These results suggest that the addition of CA could improve the quality of WCB-CC silage

To fabricate porous SiC-Si composites for heating element applications, both SiC powders and Si powders were mixed and sintered together. The properties of the sintered SiC-Si body were investigated as a function of SiC particle size and/or Si particle contents from 10 wt% to 40 wt%, respectively. Porous SiC-Si composites were fabricated by Si bonded reaction at a sintering temperature of 1650 oC for 80 min. The microstructure and phase analysis of SiC-Si composites that depend on Si particle contents were characterized using scanning electron microscope and X-ray diffraction. The electrical resistivity of SiC-Si composites was also evaluated using a 4-point probe resistivity method. The electrical resistivity of the sintered SiC-Si body sharply decreased as the amount of Si addition increased. We found that the electrical resistivity of porous SiC-Si composites is closely related to the amount of Si added and at least 20 wt% Si are needed in order to apply the SiCSi composites to the heating element.

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

용매 비용매 치환 상전이 공정과 증기 유도 상전이 공정을 결합하여 성능이 향상된 폴리술폰 정밀역과막을 제조 하였다. 본 연구에서 제조된 비대칭막은 폴리술폰(고분자), 디메틸 포름아미드(용매), 폴리비닐리돈(친수성 고분자 첨가제), 폴 리에틸렌글리콜(극성 고분자 액상 첨가제)로 이루어진 혼합 용액에 디메틸술폭사이드(극성 아프로틱 비용매), 물(극성 프로틱 비용매 첨가제)을 첨가하여 제막용 캐스팅 용액을 물과 이소프로판올 혼합용액에 침지하여 얻었다. 극성 아프로틱 비용매와 극성 프로틱 비용매의 첨가는 멤브레인의 구조를 제어하는데 유용한 방법이며 이를 습윤 공기를 캐스팅 용액에 노출시켜 준 응고상태를 만들어줌으로써 멤브레인의 내부 구조를 제어하고자 하였다. 또한 응고조의 조성을 물/이소프로판올의 혼합비를 통하여 조절하였다. 순수 투과도, 기공 크기 분포도, 표면 친수도 및 구조 분석이 이루어졌으며, 그 결과 평균 기공의 크기를 거의 0.2 μm 정도 향상시키는 효과를 가져왔으며 수 투과 유량 또한 1000-1800 LMH 정도 향상시키는 결과를 나타내었다.

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

본 연구에서는 캐비테이션에 의한 부식에 강한 도료를 개발하기 위하여 고탄성의 우레탄 수지에 내마모 성능을 향상시키기 위한 첨가제로서 Multi wall과 Single wall type의 Carbon nano tube(CNT)와 Spherical과 Fiber type의 Graphite 나노 입자를 첨가하여 물성과 캐비테이션에 대한 저항성, 작업성 등을 비교 평가하였다. 나노 입자로서 Graphite에서는 캐비테이션 저항성(t50)이 Spherical type(t50 182min)보다는 Fiber type(t50 292min)이 높은 캐비테이션 저항성을 갖는 것으로 관찰되었다. 또한 CNT에서는 Single wall type의 캐비테이션 저항성(t50 286min)이 Multi wall보다는 더 높은 것으로 관찰되었다. 나노 입자중에서 가격 및 캐비테이션 저항성을 감안하면 가장 최적의 나노 입자는 Fiber type의 Graphite로 관찰되었다. 도료의 작업성 평가에서 수동 작업에 의해 제작된 표면은 매끈한 표면을 가지고 있으나 Spray 작업에 의해 제작된 표면은 표면이 균일하지 않으며 Spray시 발생된 Dust가 표면에 고착된 형태로 관찰되었다.

신선한 암퇘지의 막창부위에 지방을 제거하고 파쇄기로 잘게 부수어 가열하지 않은 것과 100˚C의 autoclave에서 10분간 가열한 것에 분쇄한 생강을 1, 5 및 10%가 되게 첨가하여 polyethylene film으로 1차 포장한 후 알루미늄 호일로 2차 포장한 다음 5˚C에서 보관하면서 품질의 변화를 관찰하였다. 저장 중 pH는 첨가구 사이의 유의적인 차이를 나타내지 않았으나, 가열한 막창이 다소 낮은 값을 나타내었다. TBA가는 각각 0.1 mg/kg과 0.25 mg/kg으로 가열 막창이 생막창보다 높은 값을 나타내었으며, 두 처리구에서 모두 생강의 첨가가 TBA-value의 상승을 억제시켜 저장성을 연장시키는 것을 확인할 수 있었다. 휘발성 염기질소의 함량은 생강의 첨가로 감소하였으며, 30~40 mg%의 초기부패 판정기준을 고려할 때 생막창은 5˚C에서 4일, 가열막창은 6일 이내에 소비하는 것이 바람직할 것으로 판단되었다. VBN 함량을 기준으로 10% 생강의 첨가는 가열막창의 저장기간을 4일 가량 연장시킬 수 있는 것으로 확인되었다.

The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p＜0.05); beef patty a (p＜0.001) and b (p＜0.001); hardness (p＜0.01), adhesiveness (p＜0.05), chewiness (p＜0.05), and gumminess (p＜0.05). In addition, the sensory measurements showed significant improvements in color (p＜0.001), flavor (p＜0.05), greasy (p＜0.05) and overall quality (p＜0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.

The effects of particle size of Li-Si alloy and LiCl-KCl addition as a binder phase for raw material of anode were investigated on the formability of the thermal battery anode. The formability was evaluated with respect to filling density, tap density, compaction density, spring-back and compressive strength. With increasing particle size of Li-Si alloy powder, densities increased while spring-back and compressive strength decreased. Since the small spring-back is beneficial to avoiding breakage of pressed compacts, larger particles might be more suitable for anode forming. The increasing amount of LiCl-KCl binder phase contributed to reducing spring-back, improving the formability of anode powder too. The control of particle size also seems to be helpful to get double pressed pellets, which consisted of two layer of anode and electrolyte.

The effect of tungsten (W) addition on the hardenability of low-carbon boron steels was investigated using dilatometry, microstructural observations and secondary ion mass spectroscopy. The hardenability was discussed with respect to transformation behaviour aspects depending on the segregation and precipitation of boron at austenite grain boundaries. A critical cooling rate producing a hardness corresponding to 90 % martensite structure was measured from a hardness distribution plot, and was used as a criterion to estimate hardenability at faster cooling rates. In the low-carbon boron steel, the addition of 0.50 wt.% W was comparable to that of 0.20 wt.% molybdenum in terms of critical cooling rate, indicating hardenability at faster cooling rates. However, the addition of 0.50 wt.% W was not more effective than the addition of .0.20 wt.% molybdenum at slower cooling rates. The addition of 0.20 wt.% molybdenum completely suppressed the formation of eutectoid ferrite even at the slow cooling rate of 0.2˚C/s, while the addition of 0.50 wt.% W did not, even at the cooling rate of 1.0˚C/s. Therefore, it was found that the effect of alloying elements on the hardenability of low-carbon boron steels can be differently evaluated according to cooling rate.