• Horticultural Science & Technology
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• v.19 no.3
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• pp.358-361
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• 2001

Factors affecting fruit conformation of 'Fuji' apples (Malus domestica Borkh.) were investigated through correlation study of fruit weight, seed numbers, and seed weight in relation to fruit conformation indices. Apples were harvested from two orchards in 'Andong' and 'Youngyang' areas at commercial maturity and grouped by fruit weight. Average number of seeds and seed weight were 8.9 and 0.64 g in 'Andong' orchard, while 6.3 and 0.47 g in 'Youngyang' orchard, respectively. When pooled data from the both orchards were analyzed, correlation of fruit weight with seed weight was significantly positive, whereas that with seed number was not significant. Fruit shape index determined by length/diameter ratio was positively correlated with fruit weight, while relationship of the shape index with seed number or with seed weight was not significant. Asymmetry index tended to be low in apples from the 'Andong' orchard in which higher seed numbers and seed weight were observed. The asymmetry index showed highly negative correlations with seed numbers and with seed weight.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.326-326
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• 1994

중금속이 양서류의 발생에 미치는 영향을 알아보기 위해 Xenopus embryo 2 할구기부터 카드뮴, 수은, 납. 구리, 아연 등을 여러 농도로 지속적으로 처리한 후 치사율과 이상 발생율을 조사하였다 그 결과 수은, 카드뮴. 구리, 납. 아연의 순으로 독성이 강함을 알 수 있다. 중금속 중 카드뮴 처리시 나타나는 현상으로는 창자, 눈, 체축. 지느러미, 십장 등의 이상과 수포 등을 들 수 있다. FETAX (frog Embryo Teratogenesis Assay : Xenopus)의 분석 결과 LC$_{100}$ 은 1.5 ppm, EC$_{100}$은 1PPm 이었고 기형 유발지수(TI)가 2. 8 인 점으로 보아 카드뮴을 Xenopus embryo에 있어서 기형유발원으로 분류할 수 있다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.10a
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• pp.153-154
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• 2012

• Food Engineering Progress
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• v.15 no.2
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• pp.148-154
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• 2011

The objective of this study was to determine the effect of die geometry on expansion index of extruded corn flour. Water solubility index, water absorption index and specific mechanical energy (SME) input were analyzed to observe the relationship with die geometry. The feed moisture content was 20 and 25%. Die dimensions were tapered angle (57, 95o) and length/diameter (L/D) ratio of die land (0.67, 1.67 and 2.67). The SME input was the highest at 20% moisture content and 2.23E-10 m3 die constant. The sectional and volumetric expansion indices at 20% moisture were increased with increase in die constant. However, die constant did not influence sectional expansion index of corn flour extrudate at 25% moisture content. The extruded corn flour at 25% moisture content had higher longitudinal expansion index than those of extruded corn flour at 20% moisture content. Sectional expansion and longitudinal expansion index were negatively correlated. The water absorption index and water solubility index were not affected with the die constant.

• Journal of Chest Surgery
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• v.31 no.3
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• pp.286-290
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• 1998

The pectus excavatum is the most common deformity of chest wall. The most common cause of surgical correction is cosmetic problem. From January 1981 to July 1996, 24 patients had undergone surgery for pectus excavatum and they were corrected by Ravitch operation(n=4) or modified Wada operation(n=20) respectively. We analyzed each surgical cases according to age, sex, chief complaint, degree of deformity, EKG findings, complications and satisfaction degree of patient. In some cases, we measured Welch index preoperatively and postoperatively. The postoperative complications were wound infection in two, pneumothorax in two and reccurrence in one. The average value of Welch index was significantly improved from 5.86$\pm$0.51 preoperatively to 4.10$\pm$0.51 postoperatively(P<0.05). The results by Humphreys' criteria were satisfiable in 88%(excellent 71%, good 17%). The findings of this study suggest that surgical correction of pectus excavatum with modified Wada rocedure and submammary s in incision is effective method in physical and psychiatric aspect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.146-151
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• 2007

Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110, $130^{\circ}C$) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from $8.00{\sim}8.56%$ and $6.57{\sim}9.53%$ respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from $0.35{\sim}0.44$ g/mL. The bowl life of the flake was $12.4{\sim}19.4$ min, which was longer than commercial breakfast cereals on the market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.846-852
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• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.