四象人의 生理的 特性 硏究 = (The) psychological, physical and genetic traits of Sasang typology

다국어 초록 (Multilingual Abstract)

Crude β-glucan was extracted from Barley and purified by stepwise enzyme treatment with thermostable α-amylase, amyloglucosidase and protease.
The thermal properties of Barley β-glucan were investigated by Differential Scanning Calorimetry. Three endotherms have been observed on DSC thermograms of Barley β-glucan. The first endotherm which produced the gelation phnomena commonly observed in Barley β-glucan became the focus of this study.
The temperature range and the enthalpy of gelation exhibited maximum values with increasing concentrations of Barley β-glucan.
Gelating Barley β-glucan registered an enthalpy of approximately 0.23 cal/g, and exhibited onset temperature(To), peak temperature(Tp), and conclusion temperature(Tc) of 48.8℃, 61.2℃ and 78.5℃ respectively.
The temperature range and enthalpy of gelating Barley β-glucan at both alkali and acid conditions were lower than those at pH7.
With salt present, the Tp and Tc of gelating Barley β-glucan produced lower temperatures than in conditions where salt was absent, and the enthalpy abruptly decreased. However, increasing salt concentrations did not effect the gelation temperature and the enthalpy of Barely β-glucan.
The "true melting" temperature of Barley β-glucan was near 184℃ and the melting enthalpy was approximately 34.6 cal/g. The Barley β-glucan decomposition temperature was in the range of 316℃-346℃.

목차 (Table of Contents)

• 목차
• 목차 = i
• 표목차 = iii
• 그림목차 = iv
• I. 서론 = 1
• II. 실험재료 및 방법 = 4
• 1. 실험재료 = 4
• 2. 기기 및 시약 = 8
• 3. 실험방법 = 9
• 1) 고유점도 = 9
• 2) 열적 특성 = 10
• (1) 열분석에 의한 보리 β-glucan의 겔화 = 10
• (2) 보리 β-glucan의 융점 측정 = 11
• (3) 보리 β-glucan의 열분해 현상 = 11
• III. 실험결과 및 고찰 = 12
• 1. 고유점도 = 12
• 2. 열적 특성 = 14
• (1) 농도 의존성 = 16
• (2) PH 의존성 = 20
• (3) 염농도 의존성 = 23
• (4) 용매의 영향 = 25
• 3. 보리 β-glucan의 열분해 현상 = 27
• IV. 결론 = 29
• V. 참고문헌 = 30
• ABSTRACT = 34