• Applied Biological Chemistry
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• v.49 no.2
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• pp.158-162
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• 2006

To determine freshness and quality change of tofu during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, and sensory evaluation. Tofu had a change in color of the freshness indicator after storage of 8 days at $4^{\circ}C$, and its pH and total bacterial counts reached 5.6 and 7.63 log CFU/g, respectively. VBN and TBARS values increased and reached the decay point at the time of color change of the freshness indicator. Sensory evaluation also indicated that samples were unacceptable by off-odor and decrease of firmness at day 8 of storage. These results suggest that a freshness indicator should be useful in determining expiration date of tofu products during marketing by indicating the microbial safety as well as sensory change.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.129-135
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• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.

• Food Science and Preservation
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• v.7 no.3
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• pp.249-255
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• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

• Food Science and Preservation
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• v.7 no.3
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• pp.256-261
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• 2000

Carrot, cucumber, spinach which contain carotenoid and chlorophyll pigment, and green tea which contain catechin were selected to natural materials. Although the yield of soybean curd with added natural materials were below than non-added soybean curd. Also, the additive natural materials in the soybean curd had no effect to the texture in soybean curd. The optimum concentration of added natural materials were high acceptability opposed to the non-containing soybean curd. The optimum concentration of added natural materials soybean curds was obtained : 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. And soybean curd with spinach and green tea addition had a longer shelf life because it prevented growing of bacteria in the early stage. Therefore, it could be possible to prevent the deterioration of soybean curd with added natural materials.

• Proceedings of the Korea Contents Association Conference
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• 2014.11a
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• pp.191-192
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• 2014

두부 CT 검사 시 FBP와 ASIR적용에 따른 화질과 선량을 평가해 보고, Scan type(Axial, Helical)별 영상을 비교해 보아 두부 CT 영상획득 시 최적의 방법을 알아보고자 하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.412-419
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• 2004

To investigate the utilization of calcium lactates (CaL) as coagulants for tofu manufacture, the quality characteristics and shelf-life of tofu made by CaL-P (black snail powder) and CaL-A (black snail ash) were investigated and compared to calcium chloride (CC), magnesium chloride (MC), calcium sulfate (CS ) and standard calcium lactate (CaL-S). And also, total microbe and turbidity of the tofu were determined during storage at 1$0^{\circ}C$. Coagulation ability of CaL-A was the highest, and the ability of CaL-P was higher than that of CaL-S. Yield of CaL-A tofu was similar to those of CS and CC tofu, while the yield of CaL-P tofu was 50% compared to that of CC. L＊ value of CaL-P tofu was lower, but a＊ and b＊ values were higher than those of other tofus. The hardness of tofu showed in the order of CaL-S>CS>CC>CaL-P>MC>CaL-A, while the cohesiveness showed in the order of MC>CaL-S>CC>CS>CaL-P>CaL-A. Calcium contents were 57 mg% in MC tofu, 174 mg% in CS tofu, 116 mg% in CaL-S tofu, 95 mg% in CaL-A tofu and 172 mg% in CaL-P tofu. From the results of microscopic observations, the lower hardness showed the more soft and the smaller particle. The particle of CaL-A tofu was small and uniformity but the size of CaL-P and CC tofu showed coarse. Sensory quality of CaL-P and -A tofu were better than the other tofu evaluated by texture, springiness, flavor and overall taste. The shelf-life estimated by total microbe was 4∼6 days in CC, MC, CS, CaL-S and CaL-A tofu, but 8 days in CaL-P tofu at 1$0^{\circ}C$. From the above results, the CaL-P and -A may believe to use as coagulant for tofu manufacture due to its softened taste and enhanced shelf-life, and higher calcium content which has higher absorbability in human body.

• The korean journal of orthodontics
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• v.32 no.2 s.91
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• pp.79-89
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• 2002

The purpose of this study is to evaluate the reproducibility and errors in landmark identification of conventional lateral cephalometric radiography and digital lateral cephalometric radiography. Fifteen conventional lateral cephalometric radiographs and fifteen digital lateral cephalometric radiographs were selected in adults with no considerations on sex and craniofacial forms. Each landmark was identified and expressed as the coordinate (x, y). The landmarks were classified into 3 groups. The landmarks of the first identification was T1, identification after one week was T2, and identification after one month was T3. The mean and standard deviation of identification errors between replicates were calculated according to the x and y coordinates. The errors between first identification and second identification were expressed as T2-T1(x), T2-T1(y) and those between first identification and third identification were expressed as T3-T1(x), T2-T1(y). Each was divided into conventional lateral cephalometric radiography and digital lateral cephalometric radiography. The independent t- test was used for statistical analysis of identification errors for the evaluation of reproducibility. The results of this study were as follows ; 1. Generally, the mean and standard deviation of landmark identification errors in digital lateral cephalometric radiography was smaller than those of conventional lateral cephalometric radiography. 2. Only a few landmarks showed statistically significant difference in identification error between conventional lateral cephalometric radiography and digital lateral cephalometric radiography. 3. The enhancement of image quality didn't guarantee decrease in landmark identification error and didn't affect tendency of landmark identification error.

• Proceedings of the ESK Conference
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• 1997.10a
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• pp.244-245
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• 1997

후각장애를 가져오는 질환에는 비, 부비동 질환, 두부외상, 상기도 감염, 간질 및 노인성치매 등의 신 경게 질환, 칼만증후군과 같은 대사성 질환 등이 있으나, 현실적으로 후각장애의 정도를 측정하기가 쉽 지않고, 후각역치가 개인간에 차이가 많아 아직 연구가 미진한 상태이다. 특히 교통사고나 산업현장에서 쉽게 접할 수 있는 두부외상이나 독성화학물질 등에 의해 후각장애가 많이 나타나고 있으나 아직 보상의 기준이 없어 환자들이 어려움을 겪고 있다. 두부손상 후에 발생하는 후각장애는 병원에서도 놓치기 쉬우며, 알아내더라도 두렷한 치료방법이 없기 때문에 간과되어온 것이사실이다. 그러나, 이런 후각장애 환자들은 집안에서 가스가 새는 것을 느끼지 못하며, 화재로연기가 나더라도 알아차리지 못하고, 음식이 상해도 잘 모르므로 위험에 빠지기가 쉽고, 후각에 이상이 있으면 자연적으로미각도 감소하므로 식욕도 떨어지고, 때로는 우울증에 빠지기도하며, 주부의 경우에는 음식을 만들기가 어렵게 된다. 두부외상을 받은 전체 환자 의 약5 -10%에서 후각장애가 나타나는 것으로 알려져 있으나, 냄새가 나지만 정확히 무슨 냄새인지 이름을 대지 못하거나 어떤 냄새를 다른 냄새와 감별하지 못하는 경우까지 합하면 대개 20-30%로 생각된다. 두부 손상 후의 후각장애의 정도는 얼마나 크게다쳤는 가에 달려있지만, 조금 다치더라도 후각장애가 심한 경우도 있다.

• Journal of the Korean Institute of Telematics and Electronics T
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• v.36T no.2
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• pp.70-76
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• 1999

With the recent increase in the use among young children of portable telephone public concern regarding potential health hazards due to a hot spot appearing inside the infant head, has been growing. Since the biological hazards due to RF exposure are caused mainly by a temperature-rise in tissue, the effect of localized SAR for portable telephones should also be related to the temperature-rise in the human head. In this paper, it was measured that in the actual use of portable telephone the temperature of the local tissue in the human-head change. As a result, it should be noted that the mean temperature of human-body and localized tissue is rising from beginning call. However the temperature variation of localized tissue is recovered rapidly as normal temperature, although the mean temperature of human-body rising continuously at ending call of portable telephone.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.