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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*).
Quality and Physicochemical Characteristics of Korean Maize Hybrids according to the Cultivar
Koan Sik Woo,Hwan Hee Bae,Hyun-Joo Kim,Ji Hae Lee,Byong Won Lee,Yu Young Lee,Beom-Young Son,Jung-Tae Kim,Jin-Seok Lee,Seong-Bum Baek,Sun Lim Kim,Byoung Kyu Lee 한국식품영양학회 2018 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2018 No.12
Koan Sik Woo,Myung Chul Seo,Jee Yeon Ko,Jae Saeng Lee,Seuk Bo Song,Jong Rae Kang,Byeong Geun Oh,Min Hee Nam,Jae Hwan Jeong,Heon Sang Jeong 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04
This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops such as glutinous and nonglutinous foxtail millet, proso millet, sorghum and adlay, and Incalgyun. The crude protein, minerals and P2O5 contents of vinegars fermented from cereal crops and Incalgyun were higher than circulation brown rice vinegar. Brix degree, turbidity and pH of vinegar fermented from cereal crops and Incalgyun were higher, and total acidity was lower than circulation brown rice vinegar. The glucose content of circulation brown rice vinegar was 4.89 mg/mL, and vinegars fermented from cereal crops were 0.00-5.62 mg/mL. The total organic acid content of circulation brown rice vinegar was 41.92 mg/mL, and vinegars fermented from cereal crops were 12.14-42.31 mg/mL. The major organic acids were acetic acid, succinic acid and citric acid. The total polyphenol content of circulation brown rice vinegar was 0.023 mg/mL, vinegars fermented from cereal crops were 0.286-0.413 mg/mL, and vinegars fermented from cereal crops and Incalgyun were 0.266-0.396 mg/mL. The ABTS and DPPH radical scavenging activities of vinegars fermented from cereal crops were higher than circulation brown rice vinegar.
Koan Sik Woo,Hyun-Joo Kim,Ji Hae Lee,Byong Won Lee,Yu Young Lee,Yong Hee Jeon,Byoung Kyu Lee 한국산업식품공학회 2018 학술대회 및 심포지엄 Vol.2018 No.04
The change of phenolic compounds and radical scavenging activity of black soybean flours after germination and roasting treatment were evaluated as a part of the purpose of setting the quality of black soybean flours for each application. The moisture content of roasted black soybean flours decreased significantly according to roasting temperature and time, and the crude ash, protein, and fat contents increased. Water binding capacity of roasted black soybean flours without and with germination increased significantly according to roasting temperature and time, however water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increase with increasing roasting temperature and time. The total polyphenol contents of roasted black soybean flours without and with germination were 5.43∼7.81 and 4.52∼6.17 mg GAE/g, and total flavonoid contents were 2.90∼3.50 and 2.34∼3.01 mg CE/g, respectively. DPPH radical scavenging activity of roasted black soybean flours without and with germination was 254.98∼415.05 and 171.95∼295.15 mg TE/100 g, and ABTS radical scavenging activity was 459.74∼596.37 and 422.95∼526.85 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of roasted black soybean flours.