• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.606-611
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• 1999

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. Bones cleaned, pieced and dried were irradiated with doses of 0, 1, 3, 5 kGys using a $Co^{60}$ irradiator. The bones were placed in a resonant quartz tube with an internal diameter of about 4.0 mm within the Bruker Win-ESR spectrometer, and the intensity of the ESR signal could be quantified by double integration of the first derivative spectrum. The irradiated bone presented an asymmetric absorption in shape, different from that of an unirradiated one. It could be possible to detect at doses lower than 1 kGy below the dose employed commercially (3 kGy) in the case of irradiated chicken bone. The signal intensity was greatest in the beef bone, intermediate in the pork bone and lowest in the chicken bone; it was normally lower for smaller animals than for larger species, and small variations were observed between samples of the same species. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats.

• Journal of Conservation Science
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• v.32 no.2
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• pp.179-188
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• 2016

This paper presents a new information on animal husbandry practice in the Baekje period using stable isotope analysis of 17 animal bones excavated from the Pungnaptoseong Fortress. Stable carbon isotope evidence implies that wild animals such as deer and pigs had mainly $C_3$-based diet whereas domestic cattle and horses might have consumed more $C_4$ plants. In addition, we propose one potential that domestic pigs show higher nitrogen isotope values in comparison with wild boar because they were possibly fed by humans.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.322-327
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• 2005

This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.9
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• pp.735-742
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• 2009

The bone of spinal animals has a hydroxylapatite ($Ca_{10}(PO_4)_6(OH)_2$, HAp) structure which is well known as an excellent inorganic ion exchanger for various heavy metal ions in solutions. In this study, the reusability of cow-bone, pig-bone and fish-bone as a potential material for the removal of heavy metals in solutions was evaluated from the removal of Cu(II) ion in batch tests. The surface properties of three bones, calcined at different temperatures, were measured with SEM, XRD, FT-IR analyses. From the SEM analysis, a clear development of heterogeneity as well as pores having small diameter was observed as the calcination temperature increased. The results of X-ray diffraction analysis showed well developed crystallinity on the surface of calcined bones obtained at higher temperatures, suggesting a transform of amorphous type to crystalline type. Fourier transform infrared (FT-IR) analysis showed disappearance of water molecule on the surface of HAp and organic functional groups of the HAp with increasing the calcination temperatures. Cu(II) removal in the control test was below 15%. By the way, additional 40% increase of Cu(II) removal was observed in the presence of calcined bones. For three bones, Cu(II) removal was decreased as the calcined temperature increased. Cu(II) removal was increased as the solution pH increased due to a favorable condition for the cation exchange as well as precipitation.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.103-104
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• 2003

젤라틴은 콜라겐의 열변성에 의해 유도되는 단백질로써 열가역적으로 sol-gel로의 전환이 가능한 유동특성을 가지고 있다. 이러한 특성으로 인해 젤라틴은 식품, 의약품, 화장품 및 광학용품 등의 원료로써 널리 사용되고 있으며 산업적으로 매우 중요한 biopolymer중 하나로 자리잡고 있다. 현재 상업적으로 이용되고 있는 젤라틴의 원료로는 대부분 소와 돼지의 가공부산물인 껍질과 뼈가 이용되고 있다. (중략)

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.308-308
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• 2009

유기농액비 자가제조 방법의 표준화를 위해 농가 현황조사를 통해 유기농액비 제조방법을 분류하고 제조 시기별 성분함량 변동상을 분석하였다. 조사대상 액비는 경기 9, 강원 5, 충북, 1, 충남 20, 전남 6, 경북 5, 경남 8 등 총 54종이었다. 자가제조 유기농액비에 사용된 재료는 감, 매실, 복숭아, 사과, 참다래, 토마토, 파프리카, 양파, 파, 인삼, 미나리, 민들레, 쇠비름, 쑥, 익모초, 산야초, 황기, 환삼덩굴, 으름열매, 은행과피, 배 어린 열매, 감껍질, 깻묵, 들깨대, 물미역, 쌀뜨물, 쌀겨, 꽁치, 바다생선 (잡어), 불가사리, 생선부산물(내장, 뼈 등), 액젓부산물(해산물의 뼈가 많이 함유된 물질), 동물뼈(돼지, 닭 등), 골분, 혈분, 천매암, 천일염, 계란껍질, 조개껍질, 게껍질, 새우껍질, 굴껍질, 농가부산물, 음식부산물, 구아노, 들깨 대 숯, 참깨 대 숯 등이었다. 제조방법은 기본재료+물, 기본재료+물+미생물, 기본재료+당밀, 기본재료+당밀+미생물, 기본재료+흑설탕, 기본재료+흑설탕+미생물 등이었다. 유기농액비의 화학적 특성은 다양하였으며, 혈분을 주 원료로 한 유기농액비의 화학성변화는 시간의 경과함에 따라 pH는 4.99에서 3.85로 낮아졌지만, EC, T-C, T-N, $P_2O_5$, $K_2O$, CaO, MgO, $Na_2O$, Fe, Mn, Zn 등은 높아졌다.

• Proceedings of the KSAR Conference
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• 2003.06a
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• pp.3-5
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• 2003

여성호르몬으로 잘 알려진 estrogen은 난소의 granulosa 세포와 정소의 Sertoli 세포에서 주로 생성되는 것으로 알려져 있으며 최근엔 사람의 지방, 근육, 뇌, 뼈세포 등에서의 합성 가능성과 각 조직에서 생성되는 estrogen 의 생리학적인 기능에 관해 많은 관심이 모여져 왔다. 다른 steroid처럼 지방친화적인 (lipophilic) estrogen은 세포막과 핵막을 쉽게 통과하여 목표세포 (target cell)의 핵에 존재하는 estrogen receptor (ER)에 결합하여 특정 유전자를 발현에 관여하는 것으로 알려져 있다. Cytochrome P450 Aromatase (간략히, aromatase)는 steroid hormone을 합성하는 마지막 단계에서 androgens을 estrogens으로 전환시키는데 관여하는 효소이다. Aromatase의 substrate (기질)로 사용되는 androgen에는 androstenedione과 testosterone 등이 있으며, 최종 산물로써 estrone(E1)이나 17$\beta$-estradiol(E2) 등의 estrogen이 생성된다. Aromatase는 steroidogenic tissues의 세포내 골지체에 존재하는 것으로 알려져 있으며, NADPH-cytochrome P450 reductase와 함께 복합체로써 존재한다. NADPH-cytochrome P450 reductase는 다른 steroid hormone에 관여하는 효소들과도 복합체를 형성하여 다른 steroid hormone을 합성할 수 있으므로, 어떤 조직에서 여성호르몬이 만들어질 수 있느냐 하는 것은 그 조직에서 aromatase 단백질이 만들어지느냐에 따라서 결정된다.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.119-133
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• 2001

The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the "a" value (redness). Viscosity of brown sauce made with pork bone was the highest as well as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.

• Proceedings of the Korean Information Science Society Conference
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• 2002.10d
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• pp.526-528
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• 2002

본 논문은 CT 영상을 이용하여 체지방과 근육의 체적 및 비율을 분석하는 알고리즘 개발에 대하여 기술한다. CT 영상에는 체지방, 근육, 공기, 뼈등의 구성성분들이 서로 다른 명암값을 가지고 분포한다. 이 논문에서는 히스토그램을 통하여 각 구성성분에 대한 명암값을 찾아내었다. 찾아낸 명암값에 따라 체지방과 근육 그리고 뼈, 공기에 각각 색을 입혀 시각적으로 표현하여 체지방과 근육의 분포와 비율을 볼 수 있는 환경을 만들고 수치적으로 체적 및 비율의 결과 값을 출력하는 알고리즘을 개발하였다. 또한 단계적인 체지방 측정 프로그램을 위해 DB 환경을 구축하여 모든 자료를 저장하고 불러올 수 있는 환경을 만들어 체지방 측정 알고리즘을 완성하였다. 알고리즘은 돼지 실험에서 측정된 체지방과 비교하여 정확성을 검증한 결과 약 92.86%의 정확도를 보였다.

• Journal of the Korean Wood Science and Technology
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• v.43 no.4
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• pp.528-537
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• 2015

To reuse the waste bone from restaurants or butcher houses, the possibility of using waste bone powder after cooking as a filler for wood adhesives used in manufacturing plywood was investigated. Radiata pine (Pinus radiata D. Don) plywoods were manufactured by using commonly used wood adhesives such as urea-melamine formaldehyde (UMF) resin, urea-formaldehyde (UF) resin, and phenol-formaldehyde (PF) resin and the prepared fillers from cattle bone powder, pig bone powder, and seashell powder. Plywood fabricated by using cattle bone powder, pig bone powder, and seashell powder showed weaker performance in dry and wet glue-joint shear strength and wood failure than those of the plywood with wheat flour. The result showed that it was hard to use only bone powder for the replacement of wheat flour. However, the filler mixed with wheat flour and bone powders showed equivalent dry bonding strength and better water resistance than the wheat flour, indicating that bone powders mixed with wheat flour might be used for the manufacture of plywood. When bone powders were mixed with wheat flour as adhesive fillers the shell powder showed the lowest bonding properties and there was no big difference between the cattle bone powder and the pig bone powder.