벤토나이트의 물리-화학적 성질을 지배하는 요인분석

고상모 ( Sang Mo Koh ),손병국 ( Byeong Kook Son ),송민섭 ( Min Sub Song ),박성완 ( Seong Wan Park ),이석훈 ( Seok Hoon Lee ) 한국광물학회 2002 광물과 암석 (J.Miner.Soc.Korea) Vol.15 No.4

This study was tried to interpret the important major factors controlling some physicochemical properties by comparing mineralogical and physicochemical characteristics such as pH, cation exchange capacity. Methylene Blue adsorption amount, swelling, viscosity, strength (compressional and tensile), and surface area etc. Investigated bentonite samples are five Korean samples from Dusan, Naa, Oksan, Dongyang, and Yeonil deposits and two Japanese bentonites from Tsukinuno and Tomioka deposits which were formed under a similar geological environment of the Tertiary basin. Tsukinuno bentonite is only natural Na-type bentonite and the others are all Ca-type bentonites. Most of the properties are not explained by the montmorillonite content only though the most important factor controlling the physicochemical properties is the montmorillonite content The layer charge of montmorillonite will strongly control cation exchange capacity and Methylene Blue adsorption. Zeolite bearing bentonites show the strong alkaline character and causes the increase of cation exchange capacity, however decrease swelling, viscosity and strengths. Pyrite bearing bentonites decrease green compressional strength and wet tensile strength. The exchangeable interlayer cations control some physicochemical properties. Na-type bentonite than Ca-type shows more strong alkaline caracter and much more advanced swelling and viscosity. Also the size and thickness of montmorillonite flakes seem to control some physicochemical properties. Bentonite mainly composed of montmorillonite of very thin and large flakes is characterized by the very high surface area, cation exchange capacity, viscosity, swelling, Methylene Blue adsorption, green compressional strength and wet tensile strength. Domestic Dusan bentonite shows the most excellent physicochemical properties, which is due to the high content(84%) and very well crystallinity of montmorillonite.

발아와 발효처리에 따른 현미의 이화학적 특성

정희남,송은 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.3

Purpose: This study investigated the physicochemical properties of brown rice after germination and fermentation. Methods: The physicochemical properties of brown rice were analyzed for proximate composition, color value, FT-IR spectrum, amylogram properties, X-ray diffraction pattern and DSC thermal properties. Results: The crude protein content and crude fiber content were high in the brown rice treated with germination and fermentation, while the crude ash content was lower than that of the untreated brown rice. The L value was decreased by germination, and the a and b values were increased by germination. The L and b values were increased by fermentation, and the a value was decreased by fermentation. The FT-IR spectrum showed a similar pattern for all the samples, although there was a difference in peak intensity between the raw and treated groups of brown rice. For the amylogram properties, the peak viscosity and breakdown were decreased by germination, and setback was decreased by germination and fermentation. The X-ray diffraction pattern of all the samples showed the same pattern of the A shape, but the relative crystallinity was increased after germination and fermentation, and the gelatinization enthalpy (ΔH) as determined by DSC was also increased after germination and fermentation. Conclusion: The results suggested that treating brown rice with germination and fermentation can have a positive effect on delaying retrogradation and improving the processing properties.

초기 신약개발 단계에서의 신약후보물질 최적화를 위한 물성 스크리닝 방법 검증 및 프로파일링

이진석(Jinseok Lee),안성훈(Sung-Hoon Ahn) 대한약학회 2018 약학회지 Vol.62 No.4

Drug-like properties based on physicochemical properties are important to confer good ADME/PK char-acteristics for sufficiently effective efficacy and safety on preclinical and clinical trials. Therefore, accurate estimation and optimization of physicochemical properties such as ionization constant, lipophilicity, permeability, and solubility are import-ant factors for pharmacokinetic properties including clearance, half-life, bioavailability, drug-drug interactions. This study was performed to validate screening method of physicochemical properties. The commercially available drugs were used to validate analytical method system of physicochemical properties and experimental values were compared with literature values and in silico predictions. The experimental pKa values were in very good accordance with literature values in both case of pKa PRO (r² = 0.82) and GLpKa (r² = 0.87). Experimental values and in silico predictions of lipophilicity were also in very good accordance with literature values (r² > 0.82). Experimental physicochemical values of KR-62980 as a new drug candidate showed similar values to in silico predictions. Finally, screenings of physicochemical properties can be applied well and this result may cause lowering cost and accelerating screening speed for the integration of ADME/PK screening data in early stage of new drug discovery.

쌀의 품종에 따른 이화학적 및 관능적 특성

이지선;신현아;조아라;우혜임;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.2

This study was compared the physicochemical properties and sensory properties of Korean high quality rice(Kopoomkyuck) and Japanese Koshihikari rice. Amounts of protein, fat and water were examined to understand the physicochemical properties. Also, sensory properties were examined by cooked rice and evaluated two different kinds on five-point scale in terms of seven categories - color, glossy, flavor, sweet taste, delicate taste, sticky and overall preference. As a result, we found that two groups of physicochemical properties were not much different. However, Japanese Koshihikari rice was found high score especially, color and glossy categories. Therefore, this study showed that sensory categories for Korean rice has better qualities. Furthermore, we suggested that Korean rice markets should make to improve and produce the high quality type of rice in order to make to increase of consumer’s demand because many consumers interest has been decreased which is related with reduced consumption of rice.

Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars

Innani Mukarromatus Sholehah,Didik Pudji Restanto,Kyung Min Kim,Tri Handoyo 한국작물학회 2020 Journal of crop science and biotechnology Vol.23 No.2

The most important component of rice qualities are its appearance, cooking quality, eating quality, and nutritional quality. Indonesian had been developed a large germplasms of rice, but still poor information about its physical, genetic and structural properties, especially aromatic rice. This research was performed to investigate the genetic diversity, proximate and structural properties of local aromatic rice cultivars in Indonesia by cluster analysis and principal component analysis. Twenty-one cultivars were analyzed with Bradburry markers showed that the 9 cultivars were expressed bands of 257 bp, and other cultivars amplified with 355 bp bands, the result indicated that the BADH2.7 gene was expressed on the different exon or the presence of a controlling another gene. The clustering of aromatic rice cultivars by PCA explained that the first PC with Eigenvalue of 1.513 showed the total variance about 91.75%. The largest positive loadings of variables were amylose and trough viscosity. The second PC with Eigenvalue of 2.305 confirmed an additional 50.67% of the total variance. Indonesian aromatic rice was clustered into 3 groups based on proximate analysis and physicochemical properties. PCA analysis and 2D scatter diagram distributed the Indonesian aromatic rice became the four major groups. Starch granule images of four cluster showed the different granule forms, that cluster I (Radah Putih) is completely spherical with approximately equal sizes; cluster II (Pandan Wangi) has spherical granules unequal sizes; Cluster III (Gilirang) has polyhedral sharp-edged granules; Cluster IV (Sintanur) has polyhedral edged granules. The aromatic rice in Indonesia has a possibility of genetic proximity based on the physicochemical properties and proximate analysis with the highest variations in amylose, thermal properties and pasting properties. This information was useful for the selection of parentals in plant breeders and the processing of cultivation plant.

아로마 에센셜 오일 구성성분의 물리화학적 특성을 이용한 분류방법 연구: 상대밀도, 분자량, 용해도, 인화점을 중심으로

김근아 ( Geun-a Kim ),허선희 ( Seon-hee Heo ),유성모 ( Seongmo Yoo ) 한국미용학회 2021 한국미용학회지 Vol.27 No.2

The purpose of this study is to provide a method for classifying essential oils based on the physicochemical properties and the composition ratios of essential oils components as a basic study for selecting essential oils that are suitable for individual body constitution and symptoms of disease. Twenty nine essential oils, of the main essential oils used in aromatherapy, with complete data values of 4 physicochemical properties (molecular weight, solubility, flash point, and relative density) were selected to conduct a cluster analysis. As a result, 29 essential oils were classified into 4 clusters. Cluster 1 was found to have the highest molecular weight, solubility and flash point and the second highest density compared to other clusters. Cluster 2 was found to be higher than average in terms of molecular weight, solubility, flash point with the highest density. Cluster 3 showed higher molecular weight and flash point than the average, whereas solubility and density are lower than the average. Cluster 4 showed the lowest molecular weight, solubility, flash point, and density. It was found that the results of the classification based on the physicochemical properties of chemical constituents were not fully consistent with the results of the existing classification methods of essential oil. Through the result of this study, further study regarding the classification is required to be conducted in the future and will become a basic research that could help to select individual customized essential oils with the new perspective of essential oil classification using the physicochemical properties.

Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Hamaisa Atika,Estiasih Teti,Putri Widya Dwi Rukmi,Fibrianto Kiki 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena’ muti’ fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena’ muti’ fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena’ muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in diferent pasting properties. The peak, fnal, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time

불특정 오염부지에 대한 잠재적 오염물질 선정 및물리·화학적 특성 정보화

김윤지,김연태,한원식,이승학,정성욱 한국지하수토양환경학회 2019 지하수토양환경 Vol.24 No.2

Among numerous chemicals used globally, the number of emerging contaminants is increasing. Numerical modeling forcontaminant fate and transport in the subsurface is critical to evaluate environmental and health risk. In general, suchmodels require physicochemical properties of contaminants as input values, which can be found in numerous chemicaldatabases (DB). However, there exist lack of information specific to recently emerging contaminants, which requiresestimation of physicochemical properties using regression programs. The purpose of the study is to introduce theworkflow for identifying physicochemical properties of potential contaminants utilizing numerous chemical DBs, whichfrequently lists up potential contaminants for estimating chemical behavior. In this review paper, details of severalchemical DBs such as KISChem, TOXNET, etc. and regression programs including EPI SuiteTM, ChemAxon, etc. weresummarized and also benefit of using such DBs were explained. Finally, a few examples were introduced to estimatepredominant phase, removal ratio, partitioning, and eco-toxicities by searching or regressing physicochemical properties.

바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

박신영,정다원,정유다,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.1

The aim of this study was to investigate the effects of basil and garlic powder on the physicochemical and sensory properties of emulsion-type sausage. Ash contents was increase tendency with increasing amount of basil powder and decreasing garlic powder. In contrast, fat contents was decrease tendency with increasing amount of basil powder and decreasing garlic powder. Uncooked and cooked lightness·redness·yellowness values of samples were decreased with increasing basil powder content. Uncooked and cooked pH values of B1G3 treatment was significantly higher than other treatment and control (p<0.05). Water holding capacity was increase tendency with increasing basil powder contents. Cooking loss, water loss, and fat loss of treatment were significantly lower than control (p<0.05). Hardness, gumminess, and chewiness of samples were increase tendency with increasing amount of basil powder. Sensory properties of B1G3 treatment was significantly higher than control (p<0.05). The present results show that B1G3 has excellent physicochemical and sensory properties. Thus, emulsion-type sausage added with basil powder 1% and garlic powder 3% is suitable for quality properties.

Electrical properties of (Na,K)NbO3-BaTiO3 ceramics fabricated by a physicochemical method

이승환,이영희 한양대학교 세라믹연구소 2011 Journal of Ceramic Processing Research Vol.12 No.4

Lead-free piezoelectric (Na1/2K1/2)NbO3 ceramics doped with a BaTiO3 solution were prepared using a physicochemical method. The results indicate that the addition of the BaTiO3 solution significantly influences the sintering, microstructure,phase transition and electrical properties of NKN ceramics. The physicochemical method can not only artificially control the grain size but also can regulate the electrical properties. The effects of doping with a BT solution on the bulk density, dielectric,piezoelectric and ferroelectric properties were investigated. The enhanced ferroelectric and piezoelectric properties with a piezoelectric constant d33 of 182 pC/N, a planar electromechanical coefficient kp of 47%, a remanent polarization Pr of 22 μC/cm2and a Curie temperature of 415 oC appear in the NKN-0.5BT ceramics of 0.005 mol% of a BT solutions. These results showed that NKN-BT ceramics fabricated by a physicochemical method are promising lead free piezoelectric materials.