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朱寬植,全禹柱,崔点洙 明知大學校 自然科學硏究所 1987 자연과학논문집 Vol.5 No.-
Measurements of the electromagnetic lifetime of 2g+ staate in Sm-152 have been made by the TPHC method. Single gamma spectrum of Eu-152 taken with a Ge(Li) detector is analyzed by using DEC PDP-11/23 computer. From the results the energies and relative intensities were obtained. The partial lifetimes of the principal transitions were computed from the previous results. The expressed their results in terms of the reduced transition probabilities (B (E2) and B(M1) of the principal electromagnetic transitions. The present results are compared with calculatins based on the Interacting Boson Approzimation (I.B.A.) model. The values yidlded results in good agreement with I.B.A. model.
김미정, 박효진, 이유영, 김선림, 김정태, 우관식, 권영업, 정일민 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2
This study was conducted to investigate the pasting properties of waxy corn ‘Ilmichal’ during ripening with different sowing date. Starch content of Ilmichal was increased as matured (p<0.05). Analysis of pasting properties with waxy corn starch using a rapid visco analyser (RVA) showed linear changes in peak viscosity, trough viscosity, final viscosity, breakdown and consistency according to ripening. There were significantly positive correlation between starch content of Ilmichal and peak viscosity (0.39*), trough viscosity (0.58***), final viscosity (0.58***), and consistency (0.57**). Differential scanning calorimerty (DSC). The enthalpy of gelatinization was increased as ripening. But onset and peak temperature were decreased. There were significantly positive correlation between starch content of Ilmichal and onset temperature (0.44*), peak temperature (0.38*), and completion temperature (0.59***), on the other hand, crude protein content presented significantly negative correlation between completion temperature (-0.41*).
Koan Sik Woo,Ki Young Kim,Young Ho Yoon,Jee Yeon Ko,Jae Saeng Lee,Seuk Bo Song,Jung In Kim,Tae Wook Jung,Mi Seon Jeong,Jae Min Cho,Heon Sang Jeong 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07
The change of quality characteristics with storage temperature (room (25°C), low (15°C) and cold (4°C) temperature) and period of unhulled foxtail millet (Setaria italica Beauv. cv. Samdame and Gyeongkwan 1), proso millet (Panicum miliaceum L. cv. Hwanggeum-gijang and Manhongchal) and sorghum (Sorghum bicolor (L.) Moench cv. Hwanggeumchal and Donganme) were evaluated. The 1,000 grain weight, lightness, redness, yellowness and moisture content with storage temperature and period of unhulled foxtail millet, proso millet and sorghum were not showed difference. Germination percent and milling recovery of foxtail millet, proso millet and sorghum decreased with increasing storage temperature and period. Fat acidity of stored foxtail millet, proso millet and sorghum was increased with increasing storage period, and the higher temperature increased more. The results of this study show that the storage of foxtail millet, proso millet and sorghum at the low and cold temperature is better than the room temperature. Especially, in mind of the economics, the storage method is good low temperature than cold temperature.
Characteristics of Sucrose Thermal Degradation with High Temperature and High Pressure Treatment
Koan Sik Woo,In Guk Hwang,Youn Ri Lee,Junsoo Lee,Heon Sang Jeong 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of 110-150℃ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (ΔEab) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).
Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea
Koan Sik Woo,Geonuk Jeon,Hyang-Sik Yoon,Heon-Sang Jeong,Junsoo Lee 한국식품영양과학회 2008 Preventive Nutrition and Food Science Vol.13 No.3
The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.