• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.354-362
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• 2009

This study was performed to develop a suitable nutrient solution for standard rose substrate culture in a closed hydroponic system. 1/4, 1/2, 2/3 and 1 strength of the nutrient solution made by Japan National Institute of Vegetable and Tea Science (JNIVT) were supplied. The photosynthesis rate, quality and growth of cut flower were higher in the 1/2 and 2/3 strength of nutrient solution during high and low temperature period. Based on the above results, optimum nutrient solutions (UOS) were composed by nutrientwater (n/w) absorption ratio with 1/2S ($NO_{3^-}N$ 6.8, $NH_{4^-}N$ 0.7, $PO_{4^-}P$ 2.0, K 3.8, Ca 3.0, Mg 1.2, $SO_{4^-}S$ $1.2me{\cdot}L^{-1}$) at high temperature season and 2/3($NO_{3^-}N$ 9.7, $NH_{4^-}N$ 0.8, $PO_{4^-}P$ 2.2, K 5.0, Ca 3.9, Mg 1.5, $SO_{4^-}S$ $1.5me{\cdot}L^{-1}$) at low temperature season. The results of suitability examination showed that the EC level in newly composed nutrient solution (UOS) was more stable than other nutrient solutions due to its large amount of calcium and potassium. The growth of cut flower cultivated with UOS was higher than those of other nutrient solutions. Especially, the yield of cut flowers in UOS nutrient solution increased 1.4 times than that of other nutrient solution treatments. Consequently, the new nutrient solution investigated in this experiment was suitable for rose cultivation in a closed hydroponic system.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.172-178
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• 2004

When soybean sprouts aye grown in the closed condition (where the ratio of $\textrm{O}_2$ and $\textrm{CO}_2$ is 7 ： 3), amount of $\textrm{CO}_2$ is increased and $\textrm{O}_2$ is decreased with the passage of time. At the same time, the amount of ethylene is automatically increased. By increasing the concentration of ethylene gas up to 0.5-1.0 ppm in the growth room, the length of sprouts was restricted to 6-7 cm and the thickness of sprouts was increased to 2.70$\pm$0.30 mm. The production of good quality sprouts which were fat and short was possible without application of any growth regulators such as indole-3-acetic acid known to have accumulation problem in humane body. To maintain the freshness during the transportation and prevent sprouts from rotting and bad smell at market, cold storage at 2-$5^{\circ}$ and airtightness which will restrict photosynthesis and respiration (higher than $10^{\circ}$) are needed. The freshness of sprouts is depended on the increase of $\textrm{CO}_2$ and the depletion of $\textrm{O}_2$ in the package. When the sprouts were stored below 1$0^{\circ}C$ (preferably below 8$^{\circ}C$), the concentration of $\textrm{CO}_2$ in the package remained below 30% for more than 60 hours, which was possible to keep sprouts in freshness without any offensive odor, But sprouts were maintained at $13^{\circ}$ for more than 25 hours, the concentration of $\textrm{CO}_2$ increased over 30% and produced an offensive odor. The little amount of $\textrm{O}_2$ gas was existing for 30 hours at $5^{\circ}$ but it was disappeared completely within 7 hours over $10^{\circ}$ and the sprouts became rot and produced severe offensive odor.

• Resources Recycling
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• v.16 no.3 s.77
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• pp.19-26
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• 2007

The bottom ash of municipal solid waste incineration generated during incineration of municipal solid waste in metropolitan area consists of ceramics, glasses, ferrous materials, combustible materials and food waste and so on. Although the ferrous material was separated by the magnetic separation before the incineration process, of which content accounts for about $3{\sim}11%$ in bottom ash. The formation of a $Fe_3O_4-Fe_2O_3$ double layer(similar to pure Fe) on the iron surface was found during air-annealing in the incinerator at $1000^{\circ}C$. A strong thermal shock, such as that takes place during water-cooling of bottom ash, leads to the breakdown of this oxidation layer, facilitating the degradation of ferrous metals and the formation of corrosion products and it existed as $Fe_2O_3,\;Fe_3O_4\;and\;FeS_2$. So, many problems could occur in the use of bottom ash as an aggregate substitutes in construction field. Therefore, in this study, the separation of ferrous materials from municipal solid waste incineration bottom ash was investigated. In the result, the ferrous product(such as $Fe_2O_3,\;Fe_3O_4,\;FeS_2$ and iron) by magnetic separator at 3800 gauss per total bottom ash(w/w.%) accounted for about 18.7%, and 87.7% of the ferrous product was in the size over 1.18 mm. Also the iron per total bottom ash accounted for about 3.8% and the majority of it was in the size over 1.18 mm.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

• Journal of Animal Environmental Science
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• v.14 no.3
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• pp.201-210
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• 2008

Farmers directly spread the livestock manure compost on their arable land as an organic fertilizer. However, there are some difficult problems to solve. first, we are unsure of whether the livestock manure compost can meet the nutritional demand of plant. Second, application of the current powered livestock manure compost to crop land is very difficult work due to heavy weight of compost and its powdered shape. For this reason, this study was carried out to develope high quality pelletized livestock manure compost. In pelletizing process with composted manure, the optimal water content for pelletizing was around 30$\sim$40%. When rice bran was mixed with 5% as a bonding agent on volume basis, the pelletizing effect was remarkably improved. On a dry matter basis, the contents of N and P of manure compost were 1.31%, and 0.58%, respectively. After pelletizing, the contents of compost pelleted were 1.37% and 0.54%, respectively. The same parameters of pelletized compost made by screw type Instrument were 1.37% and 0.53%, respectively. The other hand, N and P content of pelletized compost made by pellet mill type instrument were 1.06% and 0.18%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• The Journal of the Korean bone and joint tumor society
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• v.19 no.2
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• pp.56-63
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• 2013

Purpose: This study was performed to evaluate the efficiency of demineralized bone matrix (DBM, Genesis$^{(R)}$) used for bone defect after operative traetment of benign bone tumors by clinical and radiological methods. Materials and Methods: DBM was used to treat bone defect after operative treatment of benign tumor from February 2012 to May 2013. Total 25 benign bone tumor cases (15 males, and 10 females) with mean age of 30.3 were studied. The diagnoses were solitary bone cyst in 9 cases, non ossifying fibroma in 5, fibrous dysplasia in 5, aneurysmal bone cyst in 3 and enchondroma in 3. In categorization by location of tumor, there were 5 cases of distal femur, 4 of proximal tibia, 3 of proximal femur, 3 of proximal humerus, 3 of phalanx, 2 of distal radius, 2 of hip bone, 2 of calcaneus, and 1 of scapula. Autogenous bone was used with DBM in 6 cases, and only DBM used in 19 cases. Mean periods of follow up were 8.7 months (range: 6 to 14 months). Amount of graft resorption and bone formation was observed with compare of post operation radiograph and the difference was shown by percentage. Resorption level was measured by DBM level which could be observed from simple x-ray, and bone formation level by bone trabecular formation level at impaired site. Results: Twenty three cases of total 25 cases showed bone union. In the 23 cases, more than 98% DBM resorption was observed after mean 4.3 months, and more than 98% bone formation was observed after mean 6.9 months. Lesser bone defect sizes showed faster bone formation and it was statistically significant (p=0.036). But other comparative studies on other factors such as, sex, age of patients and combination of autogenous bone were no statistically significant differences in graft resorption and bone formation. And there was no significant complication in periods of follow-up. Conclusion: Demineralized Bone Matrix (Genesis$^{(R)}$) is thought to be useful treatment for bone defect after operative treatment of benign bone tumor, however longer follow-up periods appears to be needed.

• Childhood Kidney Diseases
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• v.13 no.2
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• pp.189-196
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• 2009

Purpose : The pathophysiologic mechanism of nephrotic syndrome is not yet known clearly. At least in some cases, certain 'circulating factors' are thought to increase the glomerular protein permeability. Considering the systemic effect of the circulating factor on peritoneal membrane, we evaluated the loss of protein through peritoneal membrane in patients on peritoneal dialysis due to the end stage renal disease (ESRD) caused by steroid resistant nephrotic syndrome (SRNS). Methods : We retrospectively reviewed the medical records of 26 pediatric patients on peritoneal dialysis ensued during the period from 2001 to 2007 at our clinic. Twelve patients had SRNS, while 14 patients had ESRD caused by the congenital anomalies of urinary system. Results : While the other parameters including nPNA indicating the adequacy of protein intake were similar between the two groups, serum albumin was lower in SRNS patients than the non-SRNS patients ($3.7{\pm}0.3$ g/dL vs. $4.0{\pm}0.4$ g/dL, P=0.021). Peritoneal protein loss was higher in SRNS patients than in non-SRNS patients ($3,044.4{\pm}837.6\;mg/m^2$/day vs. $1,791.6{\pm}1,244.0\;mg/m^2$/day, P=0.007). The protein permeability of the peritoneal membrane measured by the ratio of total protein concentration in dialysate to plasma was twice as high in SRNS patients as the non-SRNS ($1.06{\pm}0.46%$ vs. $0.58{\pm}0.43%$, P=0.010). After 1 year, peritoneal protein loss increased in both patient groups, but to a significantly greater degree in non-SRNS patient (P=0.023). Conclusion : The results of our study support the notion that in nephrotic syndrome there are some 'circulating factors' with the systemic effect. Since the greater protein loss through peritoneal membrane in SRNS was confirmed in this study, more meticulous nutritional support and close monitoring on the nutrition are required in these patients.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.87-93
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• 2017

The objective of this study was to investigate the physicochemical characteristics and sensory evaluation of dacquoise made with sugar or sugar replacement (tagatose, erythritol). Sugar (S) was replaced with tagatose (T), and sugar powder was replaced with tagatose (TS), and erythritol (TE). S showed the highest sugar contents compared with TS and TE (p <0.05) but there were no significant differences with T. There were not significant differences in specific gravity and spread factor among the sweeteners. S and T tended to have higher loss factors than TS & TE. The more tagatose was increased, the more the redness value increased compared with S, and sucrose showed similar tendency for lightness (redness; TS > T > TE > S, lightness; S > T > TS > TE). TE showed good results for physical characteristics whereas T was better in the sensory test. The above results bear out that tagatose and erythritol both are suitable as alternative sweeteners for making dacquoise, but tagatose was better. Tagatose appeared to be a better replacement for sucrose in baking dacquoise, and dacquoise with 33% of the sugar replaced tagatose (T) could be suitable for use by diabetic and obese people. 95.1% tagatose (TS) maybe appropriate for diabetic patients. In conclusion, tagatose is a suitable sugar replacement for making dacquoise.