• Title, Summary, Keyword: Physicochemical Property

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A Study on thinner's Physicochemical property and its effect on genital organ of rat (시너(thinner)의 물리화학적 특성과 랫트의 생식기에 미치는 영향 연구)

  • Kim, Hyeon-Yeong;Lee, Sung-Bae;Han, Jeong-Hee;Kim, Tae-Gyun;Lee, Jung-Suk;Kang, Min-Gu;Lee, Chae-Kwan
    • Journal of Korean Society of Occupational and Environmental Hygiene
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    • v.18 no.3
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    • pp.224-238
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    • 2008
  • The aim of this study is to confirm the physicochemical property and hazard of thinner (012), which is a diluent of enamel paint used for floor coating for waterproofing and oil painting for the outer wall. The literatures of physicochemical property and hazard of thinner were surveyed and its physicochemical property were evaluated. And then, the inhalation toxicity of thinner affecting the central nervous system and reproductive organs in rats were examined by subchronic (6 h./day. 5 days/ week for 13 weeks) inhalation test. 1) According to the 13-week subchronic inhalation test, there were no significant changes in clinical test and body weight. However, a significant evidence of toxicity was observed in the hematological test and organ weight such as heart, kidney, liver and brain (p<0.01) in the 200 ppm and 1,000 ppm exposure groups in a dose response manner. In the histopathology analysis, there were no significant evidence of toxicity. Therefore, thinner was not classified as an organ targeted toxic agent. In case of Harmfulness, it could be classified as a chronic toxic agent 3($500 ppm/4hr, rat). 2) The reproductive toxicity such as extension of the period of estrous cycle, reduction of serum estradiol concentration and increase of frequency of the abnormal sperm was observed in the 1,000 ppm exposed animals. 3) The result of the physicochemical property of the test material showed that the specific gravity was 0.793, boiling point $155.8^{\circ}C$, steam pressure 2.1 kPa, ignition point $34.5^{\circ}C$, and spontaneous ignition point $280^{\circ}C$. The endothermic and exothermic values were 371.4 J/g and 159.1 J/g. respectively. The explosion limit was 214 mg/l. These data showed that thinner could be classified as an explosion agent level 1.2 and ignitive liquid agent 3 ($23-60^{\circ}C$) according to the notification No. 2008-1 of the Labor Ministry, "Classifying Standard of Chemical Materials."

Physicochemical Properties of Job's Tears (Coix lachryma-jobi L.) Starch Modified with Different Levels of Acid Hydrolysis

  • Kim, Hye-Won;Lee, Kwang-Yeon;Bae, In-Young;Jun, Soo-Jin;Lee, Ji-Yeon;Lee, Hyeon-Gyu
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1145-1149
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    • 2009
  • Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

Physicochemical and textural properties of germinated brown rice according to rice varieties

  • Oh, Sea-Kwan;Cho, Dong-Hwa;Park, Hye-Young;Lee, Seuk-Ki;Choi, Hye-Sun;Park, Jiyoung
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.269-269
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    • 2017
  • Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

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Release Pattern of Urea from Metal-urea-clay Hybrid with Montmorillonite and Its Impact on Soil Property

  • Kim, Kwang-Seop;Choi, Choong-Lyeal;Lee, Dong-Hoon;Seo, Young-Jin;Park, Man
    • Korean Journal of Soil Science and Fertilizer
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    • v.44 no.4
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    • pp.545-550
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    • 2011
  • Urea intercalated into montmorillonite (MT) exhibits remarkably enhanced N use efficiency, maintaining its fast effectiveness. This study dealt with the release property of urea from metal-urea-clay hybrid with MT (MUCH) under continuous-flow conditions and the cumulative impacts of its successive application on physicochemical properties of soils. Releases of urea were completed within 4 hrs under continuous-flow condition regardless of the types and the leaching solutions. However, urea release property was significantly affected by both the form of fertilizer and the presence of electrolytes in solution. The fast release property of urea from MUCH in continuous-flow condition was not significantly affected by soil properties such as soil pH and soil texture. In addition, its successive application did not lead to any noticeable change in soil physicochemical properties, water stable aggregate rate, water holding capacity and cation exchange capacity in both sandy loam and clay loam soils. Therefore, this study strongly supported that urea intercalated into MT could be applied as fast-effective N fertilizer, in particular for additional N supply.

Effects of Composts and Soil Amendments on Physicochemical Properties of Soils in Relation to Phytophthora Root and Crown Rot of Bell Pepper

  • Kim, Ki-Deok;Nemec, Stan;Musson, George
    • The Plant Pathology Journal
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    • v.16 no.5
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    • pp.283-285
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    • 2000
  • Two field tests were conducted in 1995 to examine the effects of composts and soil amendments on physicochemical properties of soil in relation to Phytophthora root and crown rot of bell pepper. Chitosan, crab shell waste, humate, sewage sludge-yard trimmings, and wood chips were applied to test plots, some of which affected the levels of P, K, Mg, pH, and H. Physicochemical properties were not related with disease incidence, but percent organic matter, estimated nitrogen release, K, and Mg were correlated with total microbial activity. The elements K and Mg were especially responsible for the increased soil microbial activity that could affect development of root and crown rot of pepper.

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Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

  • Lee, Jeung-Hee;Sung, Tae-Hwa;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.22-28
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    • 2005
  • Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

Physicochemical Properties of Potato Starches Hydroxypropylated with Propylene Oxide (Propylene Oxide로 하이드록시프로필화시킨 감자 전분의 이화학적 특성)

  • 배수경;이선자;김미라
    • Journal of the East Asian Society of Dietary Life
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    • v.7 no.4
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    • pp.519-526
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    • 1997
  • Physicochemical properties of potato starches with degree of substitution of 0-0.2645 hydroxypropylated with propylene oxide were examined. Hydorxypropyl group content of the starch was proportional to propylene oxide concentration. Water binding capacity increased but pH decreased with the increase of degree of substitution. Blue value and iodine absorption property decreased with the increase of hydroxypropylation. Differential scanning calorimeter showed that hydroxypropylation lowered the gelatinization temperature of the starch. Relative crystallinity in X-ray diffraction patterns decreased and starch granule observed by scanning electron microscopy was destroyed by hydroxypropylation. This result implied that high level hydroxypropylation affected the crystal region as well as amorphous region of starch.

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Influence of Heat Treatment on the Physicochemical Property and Mineral Composition of Various Processed Salts

  • Han, Sung-Hee;Lee, Seog-Won;Rhee, Chul
    • Food Science and Biotechnology
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    • v.17 no.5
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    • pp.1010-1015
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    • 2008
  • The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

Physicochemical Property and Starch Digestibility of Tarakjuk prepared with Enzyme Treated Rice Extrudate Powder (효소처리 팽화미 분말로 제조한 타락죽의 이화학 및 소화 특성)

  • Kim, Min Ji;Chun, Jiyeon;Choi, Kap Seong
    • The Korean Journal of Food And Nutrition
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    • v.29 no.5
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    • pp.692-697
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    • 2016
  • This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

Quality Characteristics of ‘Dongchul’ Persimmon (Diospyros kaki Thunb.) Fruit Grown in Gangwondo, Korea

  • Kim, Il-Doo;Dhungana, Sanjeev Kumar;Chae, Yong-Gon;Son, Nan-Kyung;Shin, Dong-Hyun
    • Korean Journal of Plant Resources
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    • v.29 no.3
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    • pp.313-321
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    • 2016
  • Persimmon has long been established as one of the major fruits in Korea. The southern parts of Korea were traditionally the pocket areas for good persimmon production; however, rising temperatures have gradually rendered the southern regions unsuitable for successful harvest. Ecology of fruit growing areas affects the productivity of various types of crops, including fruit trees such as persimmon. The quality characteristics of the fruit of persimmon cv. Dongchul grown in Gangwondo, which lies in the northern part of South Korea, were investigated. Different physicochemical, nutritional, and antioxidant properties of fruit were evaluated to assess the locational effect on the quality of persimmon fruits grown in Gangwondo. The results of this study showed that persimmon cv. Dongchul grown in Gangwondo maintains many of the physicochemical (4.33% crude protein and 4.32% crude fiber), nutritional (total mineral content: 461.51 and vitamin C content: 15.28 ㎎/100 g), and antioxidant properties (polyphenol content: 633.1 ㎎ gallic acid equivalent/100 g) those are found in other three commercial cultivars ‘Daebong’, ‘Kyengsan Bansi’, and ‘Sangju Doongsi’ grown in Korea. Overall results of this study imply that ‘Dongchul’ cultivar of persimmon could commercially be grown in Kangwondo, Korea.