• Applied Biological Chemistry
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• v.27 no.2
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• pp.135-137
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• 1984

Amylograms of 12 traditional (j) and 9 high-yielding $(j{\times}i)$ rice varieties revealed that the high-yielding rice varieties had higher values for peak (P), hot-paste (H) and cold-paste (C) viscosities and showed the less variation among varieties. Peak viscosity had significant negative correlations with C/P and C/H, but no eorrelation with H/P.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• Journal of the Korean Chemical Society
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• v.9 no.1
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• pp.33-36
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• 1965

Acid dissociation constants of 5-acetyl-8-hydroxyquinoline have been determined by spectrophotometric and potentiometric methods at $25^{\circ}C$. $pK_1$, $pK_2$ values obtained by potentiometric method were 4.56, 8.20 respectively and $pK_1$ obtained by spectrophotometric method was 4.21. pK values were lower than those of 8-hydroxyquinoline. The lower basicity of 5-acetyl-8-hydroxyquinoline compared with 8-hydroxyquinoline was considered as the result of the electronic attraction of the acetyl group with aromatic ring.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.263-267
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• 2012

Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).

• Bulletin of the Korean Chemical Society
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• v.30 no.10
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• pp.2203-2207
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• 2009

Chemical equilbria of nickel chloride in HCl solution at $25\;{^{\circ}C}$ were analyzed by considering chemical equilibria, mass and charge balance equations. The activity coefficients of solutes were calculated by using Bromley equation. The necessary thermodynamic properties, such as the equilibrium constant for the formation of Ni$Cl^+$ at zero ionic strength and interaction parameter, were evaluated by applying Bromley equation to the stability constant data reported in the literature. It was found that most nickel exists as $Ni^{2+}$ in HCl solution up to 5 molality HCl. The pH values of Ni$Cl_2-HCl-H_2O$ system at $25\;{^{\circ}C}$ calculated in this study agreed well with the pH values measured by employing pH meter.

• Korean Journal of Microbiology
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• v.19 no.1
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• pp.31-37
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• 1981

Avicelase, CMCase and salicinase of A.phoenicis K.U. 175 were purified from wheat bran culture by salting out with ammonium sulfate, dialysis and successive column chromatography Sephadex G-100. Optimum pH and temperature of avicelase were pH 3.8-4.8, $35-55^{\circ}C$ and that of CMCase, salicinase were pH4.5-5.5, $45-60^{\circ}C$ and pH 4.5-6.0, $45-60^{\circ}C$ respectively. These enzymes were relatively thermostable, alkali unstable and inhibited by $Ca^{++},\;Mn^{++},\;Cu^{++},\;and\;Hg^{++}$. Km values of avicelase, CMCase and salicinase were calculated to be $1.5{\times}10^{-4}M,\;5.5{\times}10^{-4}M\;and\;2.75{\times}10^{-5}M$ and Vmax values $1.66{\times}10^{-4}mM/min,\;3.33{\times}10^{-4}mM/min\;and\;1.14{\times}10^{-4}mM/min$, respectively.

• Tunnel and Underground Space
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• v.7 no.4
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• pp.293-298
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• 1997

Permeability was not represented as a simple function of the difference between confining pressure($P_c$) and pore pressure($P_p$). The effective pressure($P_e$) for measurements of the permeability is shown to be $P_c-{\alpha}P_p$, where $\alpha$ is a coefficient of effective pressure. Local values of $\alpha$ were determined at intervals along the pressure path which range 25MPa to 55MPa. The values of $\alpha$ ranged 0.65 to 1.09 for Pocheon granite and 1.20 to 1.43 for Wonju granite. Also, the value of $\alpha$ calculated by the cross-plotting method was 0.90 for Pocheon granite, 1.59 for Wonju granite and 4.35 for jointed Pocheon granite. $\alpha$ was found to be stress-history dependent.

• Communications of the Korean Mathematical Society
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• v.35 no.1
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• pp.301-319
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• 2020

In this paper, we show that the system of difference equations $x_n={\frac{ay^p_{n-1}+b(x_{n-2}y_{n-1})^{p-1}}{cy_{n-1}+dx^{p-1}_{n-2}}}$, $y_n={\frac{{\alpha}x^p_{n-1}+{\beta}(y_{n-2}x_{n-1})^{p-1}}{{\gamma}x_{n-1}+{\delta}y^{p-1}_{n-2}}}$, n ∈ ℕ₀ where the parameters a, b, c, d, α, β, γ, δ, p and the initial values x-2, x-1, y-2, y-1 are real numbers, can be solved. Also, by using obtained formulas, we study the asymptotic behaviour of well-defined solutions of aforementioned system and describe the forbidden set of the initial values. Our obtained results significantly extend and develop some recent results in the literature.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.47-52
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• 2006

This study was carried out to improve the preservation and the functionality of chicken legs. Three precipitation solutions of common solution(A), herb solution(B) and herb solution containing chitosan(C) were prepared. The chicken legs were treated with A, B and C solution, respectively, during 4 hours. And the chicken legs treated with each solution were stored at $7^{\circ}C$ for 8 days. The quality changes of each groups were examined by pH, total bacteria, VBN(volatile basic nitrogen) values and sensory evaluation. The pH values of three groups were not different. Chicken legs treated with C solution showed the lowest VBN values and total bacteria cell count and the highest sensory scores in color and flavor.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.61-68
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• 2009

The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{\circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.