지속저인 산업발전은 화석 연료사용과 에너지 사용을 증가시켰으며, 각 국가별 온실가스 배출은 증가하고 있는 실정이다. 국제사회는 지구 온난화 방지를 위해 1997년 교토 의정서를 채택하였고, 이산화탄소(CO2) 순 배출량 0을 목표로 하여 자체적으로 온실가스 배출 목표를 정하고 실천하고자 2015년 '파리기후변화협정'을 채택하였다. 우리나라는 2015년 '파리기후변화협정' 체결 후 2030년까지 2017년 총 배출량 대비 24.4 % 감축을 목표로 설정하였다.(외교부, 2020) 국내 사회 각 분야에서는 온실가스 감축을 위해 노력하고 있으며, 도로분야에서는 온실가스 저감을 위한 환경친화형 도로 설계와 시 공기술 개발을 위한 연구들이 검토되고 있다. 그 중 가열 아스팔트 혼합물 제조 시 사용되는 기존의 연료(중유, 벙커씨유, 정제유 등) 를 상대적으로 탄소배출량이 적은 연료(LPG, LNG)로 전환하거나, 플랜트 생산온도를 낮추어 사용되는 연료를 저감하는 방법 등 다양 한 연구를 진행하고 있다. 따라서 본 연구에서는 일반 가열 아스팔트 혼합물보다 약 50℃ 낮은 상태에서 생산할 수 있게 도와주는 탄소저감형 첨가제를 적용 한 저가열 아스팔트의 특성을 파악하고자 하였다. 기본 물성시험으로는 연화점, 신도, 회전점도를 시험하였으며, 공용성 등급 시험을 통하여 PG 등급을 확인하였다. 또한 기존에 상용화된 제품과 차이를 보기 위해, 첨가제가 투입되지 않은 일반 아스팔트와 중온 첨가 제 2종(고상형, 액상형)이 적용된 중온 아스팔트도 동일한 시험을 진행하였고, 저가열 아스팔트와 비교·분석 하였다.

During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.

This study was conducted to present primary data for the development of functional beverages by measuring quality characteristics and antioxidant properties and preparing coffee with dried fruit powder. The pH, water content, and brownness were higher in the control group than in the fruit-added sample group. Total polyphenols were highest in the Prunus Fruit Coffee (PFC) at 2765.43±87.03 mg GAE/L. In terms of DPPH, the fruit addition group (consisting of dried apple, dried cherry, and dried plum) was higher than the control group, and the LFC was the highest at 70.04±2.01%. ABTS showed high antioxidant properties in all sample groups, and LFC showed the highest content at 83.01±1.06%. Caffeine was the highest in the control group, all sample groups showed lower content than the control group, and AFC showed the lowest content at 664.70±16.36. As a result, the fruit-added coffee groups are higher than the control groups in terms of quality characteristics and antioxidant properties, and it is considered that the fruit groups are suitable as functional food materials when developing coffee products.

본 시험은 마늘 절임에서 분리 동정된 Leuconostoc citreum SK2556 균주에 의한 마늘 발효 배양액 급여가 산란계의 계란 생산성, 계란 품질, 혈액 성상에 미치는 영향을 알아보고자 실시하였다. 시험 동물은 33주령 산란계(Hy-Line Brown) 180수를 공시하였고, 5주간 사양시험을 실시하였 다. 전체 사양기간동안 산란율은 대조구, FG (발효마늘) 0.3 및 FG 0.5 처리구는 78.02~78.53의 범위로 유의적인 차이가 없었으나, FG 0.1 처리구(75.37±3.22)는 다른 처리구들에 비교하여 감소하였다(P<0.05). 사료섭취량과 사료요구율에서는 유의한 차이가 관찰되지 않았다. 시험 전기간 Haugh unit에서는 마늘 발효액 FG 0.1이 대조구와 FG 0.5에 비해 유의하게 증가하였다(P<0.05). 혈액 내 Glucose는 모든 마늘 발효액 처리구가 대조구보다 유의하게 낮았다(P<0.01). 간 기능의 이상 여부를 나타내는 알칼리인산분해효소(alkaline phosphatase; ALP)는 FG 0.3 처리구가 대조구보다 유의하게 감소하였다(P<0.05). 본 연구 결과, 산란계 사료 내 마늘 발효 배양액 급여는 계란의 Haugh unit의 향상으로 계란의 신선도를 개선시켰을 뿐만 아니라, 건강 유지에 긍정적인 영향을 미쳐 사료첨가제로서의 이용가능성을 제시하고자 한다.

The semiconductor and display industries require the development of plasma resistant materials for use in high density plasma etching process equipment. Yttria (Y2O3) is a ceramic material mainly used to ensure good plasma resistance properties, which requires a dense microstructure. In commercial production, a sintering process is applied to reduce the sintering temperature of Y2O3. In this study, the effect of the addition of glass frit to the sintered specimen was examined when manufacturing yttria sintered specimens for semiconductor process equipment parts. The Y2O3 specimen was shaped into a Ø50 mm size and then sintered at 1,600 °C for 1~8 h. The characteristics, X-ray diffraction pattern, densities, contraction rate of the specimen, and swelling of the surface of the Y2O3 specimens were investigated as a function of the sintering time and glass frit addition. The Y2O3 specimen exhibited a density of over 4.9 g/cm3 as the sintering time increased, and the swelling phenomenon characteristics were improved by glass frit, by controlling particle size.

기체 분리막의 상업적 발전은 CO2 분리 효율을 향상시키는 데 중요한 역할을 한다. 고분자량 PEO (high-Mw PEO)는 높은 CO2 용해도, 가격 경쟁성 및 견고한 기계적 특성을 가져 분리막 제조용 고분자로 유력하지만 그 특유의 결정성 으로 인해 기체 분리막에 응용이 어렵다. 본 연구에서는 결정성 감소를 위해 다양한 고분자 첨가제를 고분자량 PEO에 혼합 하는 방법을 제시하였다. 폴리에틸렌글리콜(PEG), 폴리프로필렌글리콜(PPG), 폴리아크릴산(PAA) 및 폴리비닐피롤리돈(PVP) 과 같은 상업적으로 이용 가능하고 섞임성이 좋은 수용성 고분자를 첨가제로 사용하여 PEO 결정성을 감소시킴으로써 가스 분리 성능을 향상시키고자 하였다. PEG 및 PPG의 경우 PEO의 결정 구조를 억제하지 못하고 분리막의 결함을 초래하였으나, PAA 및 PVP는 PEO의 결정 구조를 바꿔 결함이 없는 분리막을 제조하는 데 성공하였다. 고분자량 PEO 혼합막의 결정 구조 변화와 기체 분리 성능의 상관관계를 조사하여 본 연구의 결과와 이전에 기록된 결과를 바탕으로 고분자량 PEO에 대한 첨가 제 고분자의 설계 및 선택에 대한 통찰력을 제공하며, 이를 통해 비용 효율적이고 상업적으로 실용적인 CO2 분리막을 제조하 고자 하였다.

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

This study was conducted to find a way to improve quality by observing changes in quality and microbial communities according to whether corn silage was treated with additives and the storage period, and to utilize them as basic research results. The experimental design was performed by 2˟4 factor desigh, and the untreated (CON), and the additive inoculated (ADD) silage were stored and fermented for 30 (TH), 60 (ST), 90 (NT), and 120 (OHT) days, with each condition repeated 3 times. There was no change in the nutrient content of corn silage according to additive treatment and storage period (p>0.05). However, the change in DM and the increase in the relative proportions of lactic acid content and Lactobacillales according to the storage period (p<0.05) indicate that continuous fermentation progressed until OHT days of fermentation. Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%) and Pseudomonadales (6.18%) dominated before fermentation of corn silage, but after fermentation, the diversity of microorganisms decreased sharply due to the dominance of Lactobacillales (69.4%) and Bacillales (11.5%), Eubacteriales (7.59%). Therefore, silage maintained good fermentation quality with or without microbial additives throughout all fermentation periods, but considering the persistence of fermentation even in long-term storage and the aerobic stability, it would be advantageous to use microbial additives.

This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from –0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

본 실험에서는 외인성 효소 첨가제 및 혼합 세균 배양을 통한 고상발효(Solid-state fermentation, SSF)가 채종박(Rapeseed meal, RSM)의 체외건물소화율(In vitro dry matter digestibility, IVDMD) 및 단쇄지방산(Short chain fatty acid) 생성에 미치는 영향을 조사하기 위해 수행되었다. 외인성 효소 칵테일(첨가 및 미첨가) 및 RSM에 대한 SSF(발효 및 비발효)를 나타내는 2 x 2 요인 설계가 적용되었다. 3-step 돼지 소화율 모델을 적용하여 채종박의 건물 소화율을 분석하였으며, 72시간 대장발효 후 상층액을 수집하여 단쇄지방산 생성량을 분석한 후 칼로리 단위로 변환하여 가소화에너지 소화율을 분석하였다. 소장 (IVDMDh) 및 전장 (IVDMDt) 건물소화율에서는 고상발효된 채종박이 더 높게 나타났다 (각각 p < 0.01). 마찬가지로, 외인성 효소 첨가제 처리구에서 채종박의 소장 소화율(IVDMDh)이 증가하는 경향을 나타냈다(p = 0.06). Acetic acid 및 butyric acid의 생산은 대조구에 비해 고상발효 처리 시 유의하게 더 생산되었으며 (각각 p < 0.01), 이는 총 단쇄지방산의 생산 증가 경향을 나타냈다(p = 0.09). 에너지 소화율에서는 채종박의 고상발효 및 외인성 효소제 첨가가 유의적으로 높게 나타났다 ( p < 0.01). 그러므로 채종박의 고상발효 처리는 단백질 이용성을 비롯한 영양적 가치를 향상시키는데 효과적이라고 사료된다.

With changing dietary trends, active research is underway to substitute rice flour for wheat flour, commonly added to various processed foods. This study aimed to explore whether Baromi2, a floury rice incorporated in the production of Sujebi, can effectively replace wheat flour at appropriate levels based on its physicochemical and cooking characteristics. Baromi2 was categorized based on particle size (100, 140, and 200 mesh) and added in proportions of 10% and 20% relative to the weight of wheat flour. As the amount of Baromi2 increased, the protein and lipid content of the mixed flour also increased. Simultaneously, the dough strength decreased as the noodles became thinner, reducing hardness, gumminess, and chewiness. Additionally, a decrease in particle size increased peak viscosity and breakdown viscosity, whereas setback viscosity decreased. When Baromi2 was added at a 10% ratio, it displayed a low cooking loss, demonstrating desirable characteristics for Sujebi and was considered the most suitable proportion for production. These results provide foundational data for developing various rice-processed products using Baromi2, contributing to expanding consumption and enhancing utility.

This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.