• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.37-44
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• 1992

In order to observe the K contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. The results obtained were summarized as followed; (I) The K contents of instant noodle(ramyon) was 105-180 mg/100g and K ontents of their soup powder was 500-1000 mg/100g. (2) The K contents of potato products and bean products were less than those of original foods. So it was recongnized that the K contents might reduced during the food process. (3) The K contents of meats was 130-475 mg/I00g and those of meats products was relatively low, 80-260 mg/100g. (4) The K contents of carbonate beverage was very low but that of instant coffed was very high, 2400-2600 mg/100g. (5) There was no Statistical difference between the results of wet ash method and dry ash method in the K contents of all food groups.

• Journal of the Korean Wood Science and Technology
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• v.27 no.3
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• pp.73-81
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• 1999

This paper was intended to evaluate the effect of the blending condition of pigments on the packing structure of coating color and the interaction between pigments and latices on the optical and interior properties of coated paper. It has been studied many ways to modify the coating structure to induce the interaction among coating components as followings ; 1) to use dispersant for pigment, 2) to control the charge density and the type of surface charge of latex, 3) to support the water retention by adding water retention agent or flow modifier. This paper was performed through the introduction of interaction between pigments which were two kinds of clays and one precipitated calcium carbonate(PCC) and ionic latices of which anionic and amphoteric respectively under the certain blending condition of pigments where their blending ratio of clays to calcium carbonate was 70pph to 30pph. The reason is that packing volume of pigments was highest in that region and thixotropical behavior appears in measuring rheology of coating color. We measured the properties of coating color, interaction with pigments and latex, and properties of coated paper and its printability. As a results, we could find out that amphoteric latex had a great influence on the interaction with pigments, especially clays, no matter what grade and also affected the coating structure significantly in case that this blending condition was 70(clays) to 30(PCC). It produced a powerful effect on the forming of bulky and smooth coating structure and in turn improved the printability of coated paper.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.227-235
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• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1394-1398
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• 2006

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

• Journal of the Korean Data and Information Science Society
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• v.25 no.3
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• pp.533-545
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• 2014

Farmers' perception on actual raising conditions and breeding improvement for Hanwoo were surveyed and analyzed in order to utilize such data as basic resources for further development of courses of Hanwoo improvement and instructions on raising techniques. The survey was held based on Hanwoo farmers in Gyeongbuk region and the results for the analysis were as follow. Candidate cattle for breeding was selected in consideration of 'appearance, body shape, and pedigree-registration' (39.0%) and 'artificial insemination' (38.6%) was the most frequently used breeding method for the breeding cattle. 'Body length' was revealed to be the most considered factor while purchasing fattening calves and the castration for the fattening calves were mostly performed when '6~7 months after the birth'. The farmers also responded that they 'try to comply with over 80% of items specified in program for production of high quality beef' in order to produce high quality beef. However, the farmers believed that '12 months after the birth' was the most economic market month. Although the results differed by each items surveyed, majority of those results showed statistically significant differences with significance level of 0.05 upon the surveyees' general characteristics and demographic factors including level of education, age, occupation, and family man power. Most surveyees responded 'around 30% of shipping heads' (22.1%) for the prevalence of beef graded better than 1++ grade when shipping, however, no significant differences in between general characteristics of surveyees were observed.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.75-81
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• 2006

Effects of medicinal herbs and bee propolis on pork quality were assessed using formulae A (control), B (boiling water extraction with propolis), and C (boiling water extraction without propolis). Seasoning sauce was made with medicinal herb, spices, total flavonoid, and soy sauce with/without 0.4% propolis (21.8 mg/g), mixed with pork, and stored at low temperature $(4{\pm}1^{\circ}C)$ for 20 days. In formula B peroxide value and thiobarbituric acid content increased with increasing storage period. Formula B showed highest Volatile Basic Nitrogen (VBN) and lowest microbial counts, followed by formulae C and A, receiving higher scores for taste and fragrance.

• Korean Journal of Comparative Education
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• v.28 no.6
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• pp.131-152
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• 2018

In terms of the fact that Innovation School is the main agent which encourages the innovation of school culture, As it has been ten years since the Innovation School was enforced, we do need a practical, indepth study on the quality of policy management. To make this actualize, this study is for analysis and comparison of basic values and operating evaluation plans which have been managed by Metropolitan City Office of Education(MCOE) & Provincial Office of Education(POE). Each of MCOE & POE have their own vision. Those visions are such things; 'Education for All' for Gangwon, Busan, Chungbuk. 'Future School Orientation' for Gyeonggi, Gyeongnam. 'Educational Community Realization' for Gwangju, Seoul, Ulsan, Jeonbuk, Jeju. 'Normalization of Public Education' for Sejong, Incheon, Chungnam. Like such things, each office possesses different vision by their distinct characteristics and in principle, all emphasis on publicness, democracy, and creativity. Management evaluations of the Innovation School is operated by Self-assessment, Intermediate evaluation, and Extensive assessment. The process and evaluation index of Intermediate evaluation and Extensive assessment are similar. Especially, Those assessment have significance in a role of administrating its management of each school and a role of offering associated documents of educational policy with educational renovations with feedback and some good examples.

• Journal of the Korean Society of Urban Environment
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• v.18 no.4
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• pp.523-530
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• 2018

Kyoto Protocol, adopted in 1997, set the obligation to reduce $CO_2$, $CH_4$, $N_2O$, HFCs, PFCs, and $SF_6$ in developed countries during 1st promised period. $SF_6$ has been drawing a lot of attention since the Kyoto Protocol because once it is released into the atmosphere, it not only stays in the atmosphere for more than 3,200 years but also emits 22,800 times stronger global warming potential at the same concentrations as $CO_2$ if remains in the atmosphere for 100 years. This study introduces 12 methods for $SF_6$ of measuring trace. $SF_6$ of trace level in the atmosphere correctly, the measurement method was changed and as a result, when the back flush method was applied to the pre-concentration system that used low-temperature concentration and high-temperature desorption system, which used Carboxen-1000 adsorption trap, the effect was the best.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.117-128
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• 2021

The skeletal muscle development of Hanwoo steer has been processed in the prenatal and postnatal periods. Bovine satellite cell located in perimysium of muscle tissues has differentially distributed in peripheral tissues. The study of postnatal development of satellite cells can help understand the genetic and functional regulation of meat characteristics. Factors affecting muscle size increase are related to the accumulation of DNA or synthesis of RNA proteins. In this study, we observed muscle development and differentiation after culturing bovine satellite cells derived from longissimus dorsi and semimembranosus regions of Hanwoo muscle tissue. In addition, RNA sequencing data were analyzed for differentially expressed genes (DEG) involved in intracellular muscle development and growth. The DEG of the two muscle tissues were compared according to 1day, 2day, 4day, and 7day. The overall gene expression level was confirmed by the heat map. Gene Ontology (GO) classification method was used to compare the expression level of gene groups affecting LD and SM development. The histology of GO was consistent with the time-cause change of LD and SM cell morphology. SM showed more active skeletal muscle development than LD. Even within the same time, SM expressed more genes than LD, thus synthesizing more muscle fibers

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.2
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• pp.69-78
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• 2019

The objective of this study was to investigate the quality properties of sausages added with the atmospheric pressure plasma treated extract of Perilla frutescens Britton var. acuta Kudo (red perilla). The lyophilized powder of red perilla extract treated by atmospheric-pressure plasma contained 7.5 g kg^-1 nitrite. Sausage samples were manufactured with the addition of sodium nitrite (Control), celery powder (Celery), or plasma-treated extract of red perilla (PTP) to obtain nitrite concentration of 70 mg kg^-1. The residual nitrite content was the lowest in PTP during storage for 21 days at 4℃ (p<0.05). The total aerobic bacteria counts were higher in PTP than in Control and Celery during storage at 4℃ (p<0.05). Malondialdehyde content of sausages was significantly lower in PTP than in Control and Celery during storage (p<0.05). PTP showed the lowest L^* value and the highest b^* value among the tested sausage samples during storage (p<0.05). PTP received the low scores in all the sensory properties of sausages because of its inherent color and flavor. The results suggested that the plasma-treated extract of red perilla was an unsuitable natural nitrite source for cured meat products because of its adverse effect on sensory quality. However, natural nitrite source with increased nitrite content can be produced by the treatment of the natural plant extract with atmospheric-pressure plasma.