• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Culinary science and hospitality research
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• v.3
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• pp.123-134
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• 1997

본 연구에서는 소스 중 서양요리에서 가장 보편적으로 스톡(stock)을 주재료로 사용되는 소뼈, 생선뼈, 닭뼈 등을 이용하여 스프나 소스를 만드는데, 여기서는 brown sauce의 주재료인 사골뼈(소뼈, 돼지뼈, 소뼈+돼지뼈)의 종류를 달리하여 만든 sauce의 영양적인 성분과 관능적인 평가를 비교, 분석하였다.

• Journal of Life Science
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• v.17 no.10
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• pp.1315-1320
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• 2007

Epiphyseal development in the long bones was studied radiographically in minipigs. Radiographs of the proximal and distal epiphyses of humerus, radius, ulna, femur and tibia were obtained at 4, 8, 12, 20, 40, 48, 96 and 144 weeks of age in total 58 minipigs. The assessment of maturity process was made in accordance with the criteria proposed by Owada and Sutow. The secondary ossification centers developed rapidly from 4 weeks of age to 40 weeks of age, and gradually thereafter until 96 weeks of age. The earliest epiphyseal fusion was apparent in the proximal radius, proximal and distal femur at 96 weeks of age. The complete fusion of the epiphyseal line in the long bones was evident on 144 weeks of age and was observed in most long bones such as the proximal humerus, the proximal and distal ulna and the distal radius, and the proximal tibia in minipigs.

• Journal of the Korean Society of Radiology
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• v.14 no.5
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• pp.651-660
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• 2020

The purpose of this study was to create a phantom with a HU value similar to that of the human Femur using a 3D printer to replace the existing pig bone. A total of 372 people were analyzed to determine the HU value of human Femur. Using a 3D printer, a human bone model phantom was fabricated using PLA-Cu 20% and subjected to CT examination. Pig bones were 6 months old pigs, and bones 2 days after slaughter were used. As a result of the examination, the 3D printing phantom made with 80% of the internal filling showed a similar value to all data of the human body (p<0.05), and there was a difference from the pig bone (p>0.05). In addition, in the case of the HU value of Femur by age group, it was confirmed that the value of HU decreased as the age group increased (p<0.05). 3D printing and HU values confirmed a weak negative correlation with respect to the stacking height, but confirmed a strong positive correlation (R² = 0.996) with 182.13±1.290 in the inner filling (p<0.05). In conclusion, it was confirmed that the human body model phantom using 3D printing can exhibit a similar level of HU value to the human body compared to the existing pig bone phantom, and this study will provide basic data for the production of a human body model phantom using a 3D printer.

• Journal of Veterinary Clinics
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• v.29 no.3
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• pp.259-262
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• 2012

A seven-year-old Yorkshire terrier 2.1 kg was admitted with a 2 months history of sever bilateral forelimb lameness and joint instability. Examination and radiographs revealed caudal luxation of bilateral antebrachiocarpal joint. Luxation of bilateral antebrachiocarpal (ABC) joint in a toy breed dog was treated with pancarpal arthrodesis. Modified external skeletal fixator (ESF) (type IIb) with polymethylmethacrylate (PMMA) was utilized in this case. Porcine cancellous bone graft (PCBG) was inserted to fill the joint space in carpus. The clinical and radiographic assessments of joint after the surgical procedure proved that PCBG can be used a promising alternative to Autogenous cancellous bone graft (ACBG).

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.153-159
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• 2000

The effect of boiling with apple vinegar and citric acid on the dissolution of Ca, Mg, and P out of pork rib bone during stew preparation was investigated. As the concentration (0, 1, 2. 4%) of apple vinegar and citric acid increased, the amount of Ca, Mg, and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(3, 6, 9, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg, and P than the apple vinegar at the same concentration. The pH of the pork rib bone stew added with the acid condiments increased gradually during the boiling process. Between the two acid condiments the apple vinegar extracted more amino acids and protein than citric acid at the same concentration.

• Resources Recycling
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• v.15 no.2 s.70
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• pp.45-49
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• 2006

The removal of copper ion from aqueous solution by adsorption with bone char that made from spent pig bone has been studied. This paper was studied the effects of bone char dosage and pH. The optimal results show that bone char adsorbs about 96.5 percent of copper ion in aqueous solution containing 50 mg/L as initial concentration at pH 5.0 when the bone char of 5g/L is used for 30 hours. Increase in the initial pH of the copper solution resulted in an increase in the copper ion uptake per weight of the sorbent Freundlich isotherm model was found to be applicable for the experimental data of $Cu^{2+}$.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.698-703
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Four kinds of brown sauce were prepared to find the changes of physiochemical characteristics, such as pH, $\alpha$-amylase activity, color, viscosity and microorganisms in brown sauce during storage at 4$\^{C}$. The pH of 4 kinds of brown sauce ranged from 5.0 to 5.6, and these pH ranges were stable during storage period. The activity of $\alpha$-amylase was the highest in the brown sauce made with wine and some of chicken bones and the sauces stored for 2 ∼ 6 days. The brown sauce made with wine and some of chicken bones had 35.5% of reducing sugar, which was the highest among 4 kinds of brown sauce, and had the darkest color. Also the brown sauce with wine and some of chicken bones shooed low values of L, a, b after storage and the lowest viscosity among 4 kinds of brown sauce. But they all tended to have higher viscosity during storage, especially two days after. The sauce made with wine and some of chicken bones showed the least change of viscosity and the addition of wine in the sauce appeared to inhibit the microbial growth.

• Journal of radiological science and technology
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• v.35 no.4
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• pp.321-326
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• 2012

Used as an ingredient in the hospital for orthopedic prosthetic stainless and titanium metal the same size as on the MRI diagnostic value of imaging were compared. Center of images, background high band portion of the video signal is converted into a weighted intensity values Normal images and compared. The area of normal slice and also the distortion of images and cross-sectional imaging of a range of quantitative and sagittal planes were compared. As a result, the periphery high band signal intensity values of Stainless video phantom 2, pig bone 1.8, Titanium imaging of phantom 1.7 has higher value than Normal video pig bone 1.3 times the signal strength rivers. MRI distortion of the shape and the distortions of the range, if the cross-sectional area compared to Normal Slice Stainless case of phantom 65.8 %, pig bone 61.5 %, Titanium distortion phantom 23.1 %, pig bone 38.5 % of the range of community found. In this experiment, as a result, MRI was found to be Titanium more diagnostic value than the specimen with respect to the signal intensity weighted value and low distortion range, Stainless.

• Applied Chemistry for Engineering
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• v.34 no.6
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• pp.576-583
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• 2023

This study investigated the possibility of new adsorbent materials made from pig bone-based biomass. To this end, the properties of pig bone-based activated carbon (PAC) prepared from animal biomass were investigated, and its carbon dioxide adsorption performance was examined. KOH was used as the activation agent, and the specific surface area increased with increasing activation temperature, and the adsorption efficiency of carbon dioxide also increased. The sample activated at 800 ℃ exhibited the largest specific surface area of 1208.7 m²/g and the highest CO₂ adsorption efficiency of 3.33 mmol/g at 273 K, 1 bar. However, the specific surface area and the CO₂ adsorption efficiency decreased at activation temperatures above 900 ℃ due to crystallinity changes and overactivation. On the other hand, when the selectivity was calculated using the ideal adsorption solution theory, PAC-900 samples at 273 K and below 0.8 bar showed the best selectivity. These results suggest that the high selectivity of carbon dioxide/nitrogen adsorption at 273 K is due to the carbon dioxide adsorption capacity of hydroxyapatite formed by the decomposition of carbonate when pig bone is activated at 900 ℃ and its crystallinity.