• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.2
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• pp.115-120
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• 1999

This experiment was carried out to investigate the effects of additives on the quality of alfalfa(Medicago sativa L.) silage at the forage experimental field, National Livestock Research Institute, RDA, Suwon in 1996. The experiment was arranged in a randomized block design with three replications. The treatments consisted of different additives(control, formic acid, molasses, inoculant A and inoculant B). Crude protein(CP) and Nitrogen free extract(NFE) content of alfalfa silage with additives were higher compared with those obtained control, but Crude ash(CA) and Crude fiber(CF) content of control(11.5 and 39.6%) were higher than those of additive treated plots. ADF and NDF contents of control silage were the highest as 36.2 and 48.6%, respectively, and increased by 4% compared with those obtained before ensiling. The acidity(pH) of control was the highest(5.45), but the lowest in inoculant A(4.32). Inoculant teratment significantly reduced acidity of silage compared with control. DM content of control silage was the lowest but DM loss of control silage was higher than that of additive treated silage. Ammonia-N content was the highest at formic acid treatment and level of Lactobacillus was decreased at control and formic acid treated silage. Total organic acid and lactic acid content of inoculant A and inoculant B were higher than those of other treated plots. The results of this study indicate that the treatment of LAB(Lactic acid bacteria) could be recommended as producing high quality of alfalfa silage.

• Clinical and Experimental Pediatrics
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• v.48 no.7
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• pp.706-710
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• 2005

Purpose : Early diagnosis of congenital hearing loss through the neonatal hearing screening test minimizes language defect. This research intends to identify frequency of congenital hearing loss in infants through neonatal hearing screening test with the aim of communicating the importance of hearing test for infants. Methods : From May 20, 2003 to May 19, 2004, infants were subjected to Automated Auditory Brainstem Response test during one month of birth to conduct the test with 35 dB sound. Infants who passed the 1st round of hearing test, were classified into 'pass' group whereas those who did not were classified into 'refer' group. Infants who did not 'pass' in the hearing test conducted within one month of birth were subjected to re-test one month later, and if classified as 'refer' during the re-test, they were subjected to the diagnosis for validation of hearing loss by requesting test to the hearing loss clinic. Results : There was no difference among the 'pass' and 'refer' group in terms of form of childbirth, weight at birth and gestational age. In the 1st test, total of 45 infants were classified into 'refer' group. Six among 35 who were subjected to re-test(17%) did not pass the re-test, and all were diagnosed with congenital hearing loss. This corresponds to 0.35%(3.5 per 1,000) among total number of 1,718 subjects. Conclusion : In our study the congenital hearing loss tends to be considerably more frequently than congenital metabolic disorder. Accordingly, newly born infants are strongly recommended to undergo neonatal hearing screening test.

• Journal of the Mineralogical Society of Korea
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• v.24 no.1
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• pp.19-29
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• 2011

Clay mineral assemblages of core PC25A collected from the northern part of the Aleutian Basin in the Bering Sea were examined in order to investigate changes in sediment provenances and transport pathways. Ages of core PC25A were determined by both Last Appearance Datum of radiolaria (L. nipponica sakaii; $48.6{\pm}2\; ka$) and age control points obtained by the correlations of $a^{\ast},\; b^{\ast}$, and laminated sediment layers with the adjacent core PC23A, whose ages are well constrained. The corebottom age of core PC25A was calculated to be about 57,600 yr ago and core-top might be missing during coring execution. Average contents of smectite, illite, kaolinite, and chlorite during the last glacial period are 11% (5~24%), 47% (36~58%), 13% (9~19%), and 29% (21~40%), respectively. Clay mineral assemblages of the last glacial period are characterized by higher illite and lower smectite contents than those of core MC24 representing the modern values. Illite-rich clay sediments during the warm Early Holocene were transported from the northern part of Alaska continent (Province 1) through the ice-melt waters. During the deglacial period (B${\phi}$lling-All${\phi}$rod) of MIS 2, clay-sized particles seemed to be also transported by ice-melt waters mainly from Province 2 and Province 3 located farther south than Province 1. Higher smectite content during the Last Glacial Maximum is attributed to increased amounts of clay particles from the adjacent Alaska Peninsula (Province 4). From the early to the middle MIS 3, illite and smectite contents decreased, whereas chlorite content increased. With the low sea level standing during MIS 3 the supply of clay sediments from Province 2 and Province 3 was most likely intensified. Changes in clay mineral assemblages of core PC25A located in the northern part of the Aleutian Basin in the Bering Sea are closely related to the change of surface current system caused by sea level variation during the last glacial period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.234-243
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• 2013

The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

• Journal of agricultural medicine and community health
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• v.24 no.1
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• pp.103-113
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• 1999

The authors surveyed the inhabitants of a rural area to assess the patterns of medical utilization on dermatoses. Seven hundred and sixty new outpatients of dermatoses were examined and surveyed with formed questionnaire from March 1997 to February 1999. The results are as follows; 1. Among 760 new outpatients, the number of male patients was 283(37.2%) and that of female patients was 477(67.3%). 2. The most common dermatoses was Tinea pedis(34.9%), and follows senile pruritus, contact dermatitis, housewife eczema, seborrheic dermatitis, numular dermatitis, atopic dermatitis, Tinea corporis, Tinea ungium, acne vulgaris, impetigo, keratolysis exfoliativa, chronic urticaria, Tinea cruris and Molluscum contagiosum in orders. 3. Drug store was the most frequent places where patients initially visited for their skin diseases(39.6%) and followed by non dermatologic clinic, dermatologic clinic and general hospital in orders. 4. One hundred and twenty one(15.9%) patients have been experienced folk treatment. It was founded that the topical vinegar application or soaking was the most common method. Many patients felt no symptom improvement after the folk treatment(48.8%). Seventeen point four percent of patient felt symptom worsened. The results of this study suggest that many of the rural inhabitants are lack of understanding on their dermatoses. So many physician who are in charge of the primary care in rural area have to pay attention to the common dermatoses and educate patients on their medical utilization.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.4
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• pp.301-307
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• 2009

In the previous study, we evaluated and reported about the anti-oxidative activities of extract/fraction of Castanea crenata leaf. Extract/fraction of Castanea crenata leaf showed excellent free radical scavenging activity, cell protective activity and inhibitory activity on tyrosinase and elastase. In this study, in order to investigate the stability of cream containing 0.2 % Castanea crenata ethyl acetate fraction. pH, viscosity, and absorbance were measured under 4 different temperature ($4^{\circ}C$, $20^{\circ}C$, $37^{\circ}C$, $45^{\circ}C)$ and under the sun light at 2 weeks intervals for the 8 weeks. The variations on pH and viscosity of all experimental creams were similar to control cream. The absorbance variation of extract from experimental cream at 353 nm was in the order: under the sun > $45^{\circ}C$ > $37^{\circ}C$ > $20^{\circ}C$ > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. The bad smell and discoloration were not shown. Also, physical changes as creaming and cohesion were not shown. Also, transepidermal water loss (TEWL) and water contents in skin were measured. The cream containing Castanea cranata leaf extract was applied to the right lower arm. After 120 min, TEWL of parts was decreased as 29.7 % (experimental cream) and 5.4 % (control cream) respectively. And the water contents in skin were increased 22.6 % (experimental cream) and 24.7 % (control cream) respectively. It was confirmed that a cream containing ethyl acetate fraction of Castanea crenata leaf shows the superior moisturizing effect. The results showed that Castanea crenata leaf extract could be used as a new active ingredient for anti-aging cosmeceuticals.

• KSBB Journal
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• v.23 no.1
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• pp.1-7
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• 2008

The world demand of ethanol as an alternative fuel for gasoline is increasing rapidly because of high oil price and global climate change. Most of ethanol is currently produced from corn grain or sugars in sugarcane and sugar beet. Because these sources compete with foods and animal feed and are not expected to be enough for future demand of ethanol. Thus, cellulosic ethanol from agricultural residues or wood has to be commercialized in near future. Typical cellulosic ethanol production consists of pretreatment, enzyme hydrolysis, fermentation and product separation. This paper reviews the principles and status of each step and discusses issues for cellulosic ethanol production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.643-650
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• 2007

It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were $97.34{\pm}0.11%,\;0.42{\pm}0.04%,\;and\;1.40{\pm}0.16%$, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.