• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Economic and Environmental Geology
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• v.36 no.5
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• pp.321-328
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• 2003

The epithermal gold and base metal deposit of the Tanggeung district of West Java consists of four major veins(Celak, Cigodobras, Cilangkap and Pasirbedil) with NS to N10$^{\circ}$∼20$^{\circ}$E and N75$^{\circ}$W strikes. The veins occur within fractures cutting the crystal and lithic tuff of Jampang Formation(Oligo-Miocene) in and around the Mt. Subang of the western Java, Indonesia. The ore mineralization is characterized by the occurrence of pyrite, sphalerite, galena, chalcopyrite, and small amounts of bornite and Fe-oxides. Hydrothermal alteration, associated with the mineralization, was dominantly silicified and enveloped by the phyllitic(sericitic), argillic and propylitic alteration containing the disseminated pyrite. Gangue minerals consist of interstratified smectite-illite, chlorite, sericite, and minor kaolinite. The presence of vapor-rich fluid inclusions in quartz veins suggests that boiling occurred locally throughout ore deposition. Fluid inclusion studies suggest that the ore fluid evolved from initial high temperatures(〓34$0^{\circ}C$) to later lower temperatures(〓19$0^{\circ}C$). Salinities range from 0.0 to 8.3 wt percent NaCl equiv. The relatively high increase in salinity(up to 8.3 wt percent NaCl equiv) might be explained by a local boiling and by a participation of magmatic fluids, supported by the sulfur isotope results. Evidence of fluid boiling suggests that the pressure decreased from 200 bars to 120 bars. This corresponds to the depths of approximately 750 to 1,200 m in a hydrothermal system that changed from lithostatic to hydrostatic conditions. Using homogenization temperatures and paragenetic constraints, the calculated $\delta$$^{34}$ S values of $H_2S$ in ore fluid are -0.2 to 1.8 permil close to the 0 permil isotopic value of magmatic sulfur.

• Journal of the Korean Wood Science and Technology
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• v.35 no.3
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• pp.36-44
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• 2007

The purpose of this study was to investigate thermal stability, reactivity, and bonding strength of existing epoxy resin mixed with the epoxidized soybean oil (ESBO) in order to use soybean oil economically. In the dry shear test, the marked strengths showed $30.5kgf/cm^2$ at the ratio of ESBO to epoxy resin 9 : 1 and $6.2kgf/cm^2$ at the ratio 8 : 2. The bonding strengths of the others, except mixing ratios 2 : 8 and 1 : 9, exceeded the requirement of Korean plywood standard of $7.0kgf/cm^2$. In the wet shear test, the result was $5.8kgf/cm^2$ at the ratio 9 : 1. There were no thickness swelling and moisture absorption in the water resistance of the film. The value of activation energy, Tg (${\Delta}E$), by DSC analysis showed between $110^{\circ}C$ and $120^{\circ}C$ through all ratios. Epoxy in the epoxy resin fully reacted with the hardener (TETA), but it is difficult to decide that epoxys in the ESBO were reacted directly with the hardener from FT-IR analysis. As the mixing ratio of ESBO increased, the thermal stabilities dropped from TGA analysis. From the comprehensive view on the results of above experiments, it could be confirmed through experiments that the ESBO in the mixed adhesive of epoxy resin/ESBO played a role as an extending agent level of epoxy adhesive, and we were able to know that in order to utilize ESBO as an adhesive, a study should be performed on the condition of hardening, inducible of the hardening reaction.

• Korean Journal of Agricultural and Forest Meteorology
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• v.10 no.1
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• pp.17-24
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• 2008

This study was performed to estimate non-$CO_2$ greenhouse gases (i.e., GHGs) emission from biomass burning at a local scale. Estimation of non-$CO_2$ GHGs emission was conducted using Landsat TM satellite imagery in order to assess the damage degree in burnt area and its effect on non-$CO_2$ GHGs emission. This approach of estimation was based on the protocol of the 2003 IPCC Guidelines. In this study, we used one of the most severe fire cases occurred Samcheock in April, 2004. Landsat TM satellite imageries of pre- and post-fire were used 1) to calculate delta normalized burn ratio (dNBR) for analyzing burnt area and burn severity of the Samcheok large-fire and 2) to quantify non-$CO_2$ GHGs emission from different size of the burnt area and the damage degree. The analysis of dNBR of the Samcheok large-fire indicated that the total burnt area was 16,200ha and the size of the burnt area differed with the burn severity: out of the total burnt area, the burn severities of Low (dNBR < 152), Moderate (dNBR = 153-190), and High (dNBR = 191-255) were 35%, 33%, and 32%, respectively. It was estimated that the burnt areas of coniferous forest, deciduous forest, and mixed forest were about 11,506ha (77%), 453ha (3%), and 2,978ha (20%), respectively. The magnitude of non-$CO_2$ GHGs emissions from the Samcheok large-fire differed significantly, showing 93% of CO (44.100Gg), 6.4% of CH4 (3.053Gg), 0.5% of $NO_x$ (0.238Gg), and 0.1% of $N_2O$ (0.038Gg). Although there were little changes in the total burnt area by the burn severity, there were differences in the emission of non-$CO_2$ GHGs with the degree of the burn severity. The maximum emission of non-$CO_2$ GHGs occurred in moderate burn severity, indicating 47% of the total emission.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Food Science and Preservation
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• v.8 no.4
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• pp.427-433
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• 2001

The purpose of this study was to investigate the effect of chitosan on the shelf-life and quality of Paeksulkis(Korea rice cake). Paeksulgis containing 0-0.5% chitosan were stored at 5$^{\circ}C$ for 4 week and 2$0^{\circ}C$ for 1 week to test the effect of extenting shelf-life of Paeksulgis by chitosan. The pH of Paeksulkis was 5.65 without chitosan and pH of those were about 7.0(6.94-7.01) with 0.05-0.5% level of chitosan. Moisture content of Paekrukis wish or without chitosan was 38-40%. In Hunter’s color values of Paeksulkis of control, the lightness (L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness (L), redness(a) and yellowness(b) of Paeksulkis were increased by the increasing concentration of chitosan. In mechanical characteristics, cohesiveness concentration of Paeksulkis were the highest in control while obtained the highest score in color, after swallowing and overall quality (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan wre not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan were not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). Total bacterial counts (TBC) of Paeksulgis immediately before storage were 4.2$\times$10$^2$CFU/g in control and those containing 0.3-0.5% of chitosan were 0.5-1.0 log cycle lower than control. TBC of Paelsulgis containing chitosan was lower than increased for 2 weeks, reached at 1.8$\times$10$^{5}$ CFU/g and decreased for 2 weeks, reached at 1.8$\times$10$^4$CFU/g during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$ for 4 weeks. TBC of Paeksulgis increased to 10$^{8}$ CFU/g in control and 10$^{6}$-10$^{7}$ CFU/g in more than 0.3% chitosan during storage at 20$^{\circ}C$ for 1 week. The shelf-life of Paeksulkis was increased with increasing concentration of chitosan both temperature at 5$^{\circ}C$ and 20$^{\circ}C$.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Journal of Periodontal and Implant Science
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• v.36 no.1
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• pp.125-137
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• 2006

1. 목적 흡연은 치주질환의 주요한 위험 인자 중의 하나이다. 일반적으로 흡연자는 비흡연자보다 비외과적 및 외과적 치주치료에 대한 반응이 덜 효과적인 것으로 알려져 있다. 이 연구에서는 중등도의 만성 치주염이 존재하는 한국인 흡연자와 비흡연자를 대상으로 하여, 비외과적 치주치료인 치석 제거술과 치근 활택술을 시행한 후 6개윌 동안의 임상적 치유 반응을 비교해 보고자 하였다. 2. 방법 20명의 중등도 만성 치주염 환자(흡연자 10명, 비흡연자 10명)를 대상으로 치주낭 깊이(Probing Pocket Depth, PPD), 치은퇴축(GR), 치주탐침시 출혈유무(BOP), #16, 12, 24, 32, 36, 44의 치태지수(Plaque Index, Silness & $L{\"{o}}e$ 1964)를 임상변수로 측정하였다. 치주낭 깊이 (PD)와 치은퇴축(GR)은 전자 탐침(Florida $Probe^{(R)}$ Co. Gainesville, FL)을 이용하여 각 치아당 6군데를 측정하였다. 임상적 부착 수준(CAL)은 치주낭 깊이(PD)와 치은퇴축(GR)의 합으로 계산하였다. 초진시에 전악 임상 검사를 시행하였고, 초진시의 치주낭 깊이에 따라 조사 대상이 되는 치아 부위를 선정하였다. 치주적으로 건강한 부위 $(PD{\leq}3mm)$를 대조군인 1군으로 하고 치주낭 깊이가 4 mm를 초과하고 5 mm 미만인 부위를 2군, 5 mm 이상의 치주낭 깊이를 가지는 부위를 3군으로 설정하였다. 비외과적 치주치료인 치석 제거술, 치근 활택술과 구강위생 교육을 시행하였고 2개월(T1), 4개윌(T2), 6개윌(T3)에 선정된 해당 치아 부위에 대해 임상 재검사를 시행하였다. 3. 결과 BOP와 Plaque Index는 초진, 2, 4, 6개월에 흡연자와 비흡연자 간에 유의할 만한 차이가 없었으나 전반적으로 감소하는 경향이 나타났다. 대조군인 l군에 서는 흡연자와 비흡연자 간에 모든 시기에서 PD, GR, CAL에 유의할 만한 차이가 없었다. 치주낭 깊이가 4 mm를 초과하고 5 mm 미만인 2군에서는 비흡연자에서 6개월에 유의할 만한 치주낭 깊이 감소가 나타났으며, 4개월과 6개윌에 유의할 만한 부착수준의 증가가 관찰되었다(p<0.05). 치주낭 깊이가 5 mm이상인 3군에서는 비흡연자에서 치주낭 깊이 감소가 일관되게 더 많이 나타났으나 통계학적으로 유의할 만한 차이는 6개월째에서만 관찰되었다. 2군과 유사하게 치주낭 갚이 감소는 흡연자보다 비흡연자에서 0.6 mm 더 크게 나타났다. 부착수준의 획득은 2군에서는 4, 6개월째에, 3군에서는 6개월째에 비흡연자에서 유의하게 더 많이 일어났다. 초진시의 치주낭 깊이와 각 시기별 ${\Delta}PD$ 간의 상관관계에서는 치주낭 갚이가 5mm 이상인 3군에서 비흡연자의 경우 6개월째에 가장 강한 상관성이 나타났다($r_s=0.43$, p<0.05). 흡연자에서는 3군에서 어떠한 유의한 상관관계도 나타나지 않았다. 결론적으로 중등도 만성 치주염 환자를 대상으로 한 6개윌의 단기간 연구에서 비외과적 치주치료 후 흡연자에서 비흡연자보다 치주낭 깊이 감소의 개선과 부착수준의 획득이 더 적게 나타나 임상적 치유반응이 좋지 않음을 확인하였다. 이는 흡연이 숙주의 치유반응 부정적인 영향을 주기 때문으로 생각된다.