The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and 2,386.11 μg/g sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and 1,397.87 μg/g sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.
초록: 케이지 구조의 POSS-NHAbstract: The palladium nanoparticles were self-assembled to make Pd-POSS using POSS-NH 3 + (polyhedral oligomeric silsesquioxane) as a crosslinker. Graphene oxide (GO) was produced by the reaction of graphite under a strong acid and oxidizer and poly(acrylic acid) (PAA) was covalently grafted on the surface of graphene to make PAA-grafted graphene through the radical polymerization of acrylic acid and GO along with a reduction process under NaBH 4 . The nanocomposites of Pd-POSS and PAA-grafted graphene were fabricated via ionic interactions between positively charged Pd-POSS and negatively charged PAA-grafted graphene. Pd-POSS nanoparticles were attached to the surface of PAA-grafted graphene through ionic interactions. The thermal stability of Pd-POSS/PAA-grafted graphene was higher than that of PAA and PAA-grafted graphene. The composition, structure, surface morphology, and thermal stability of the Pd-POSS/ PAA-grafted graphene were studied by FE-SEM, AFM, TEM, FTIR, and TGA.
In order to maintain customer voltage within allowable limit(220±13V), tap operation of SVR(step voltage regulator) installed in primary feeder could be carried out according to the scheduled delay time(30 sec) of SVR. However, the compensation of BESS(battery energy storage system) is being required because the customer voltages during the delay time of SVR have a difficultly to maintain within allowable limit when PV system is interconnected with primary feeder. Therefore, this paper presents modeling of SVR to regulate voltage with the LDC(line drop compensation) method and modeling of BESS to control active and reactive power bi-directionally. And also, this paper proposes the coordination control modeling between BESS and SVR in order to overcome voltage problems in distribution system. From the simulation results based on the modeling with the PSCAD/EMTDC, it is confirmed that proposed modeling is practical tool for voltage regulation analysis in distribution system.
This study investigated the changes in physicochemical characteristics of adzuki bean (Vigna angularis var. nipponensis) tea depending on the variety and roasting times, for the development of functional foods. The levels of total polyphenol, flavonoids, and tannin contents were 12.72 mg gallic acid equivalent (GAE)/g, 3.01 mg catechin equivalent (CE)/g, and 3.56 mg tannic acid equivalent (TAE)/g, respectively, for the Jeolgangsung-ipat sample roasted for 16 min. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 7.81 mg Trolox equivalent (TE)/g in Bulgeun-ipat sample that was roasted for 14 min. The highest total polyphenol content in the hot water-leached liqueur of adzuki bean tea was 26.55 µg GAE/100 mL in Yungum-pat that was roasted for 12 min. The total flavonoids and tannin contents of Whin-ipat and Jeolgangsung-ipat roasted for 10 min were 15.10 µg CE/100 mL and 14.60 µg TAE/100 mL, respectively. The highest DPPH and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activities of hot water-leached liqueur of adzuki bean tea were 488.72 and 728.25 mg TE/100 mL, respectively, in Yungumpat roasted that was for 12 min. The results of this study show that roasted adzuki bean tea has notable antioxidant activity and is considered to have significant health benefits.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.