• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1028-1034
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• 1995

Acid-modified and cross-linked chestnut starch properties and their gel properties were examined. Hardness and cohesiveness of acid-modified starch gels were all reduced as acid treatment time was increased. And hardness of crossed-linked starch gels were increased but cohesiveness were not significantly different. Reduction rate of transmittance in acid-modified starch suspensions were higher than that of unmodified starch suspension. Hardness changes of cross-linked starch gels during 4 days of storage were little, especially in the gels made at $75^{\circ}C\;and\;85^{\circ}C$ of heating temperatures.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

• Journal of Korean Society of Environmental Engineers
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• v.22 no.5
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• pp.849-859
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• 2000

This study was conducted to identify the characteristics of methane fermentation and lysis effects of pre-treated microalgae. Chemical compositions of microalgae showed that the VS(volatile solid) was 86.1% of TS(total solid), and the protein was 63.5% of VS. These values were higher than those of activated sludge. The cell lysis test of raw microalgae biomass was conducted by many physicochemical methods. presenting that the degree of cell lysis was affected by following order: ultrasonic(100min.), alkali(pH 13), ultrasonic(10min), thermal($120^{\circ}C$), thermal($50^{\circ}C$), and acidic(pH 3) treatment. Methane fermentation with many pre-treated samples was performed, showing that the concentration of acetic acid was the highest. followed by propionic acid, butylic acid and valerie acid among all VFA(volatile fattic acid). In methane production. ultrasonic samples were only more effective than untreated one in total gas and methane productivity. but other samples were less effective. Especially. the alkalic sample had an inhibitation effect on methanogens.

• Food Science and Preservation
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• v.14 no.2
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• pp.119-123
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• 2007

Sprays containing chitosan, grain amino acids, or wood vinegar, were applied to vine leaves of the Campbell Early grape variety, and effects on the quality and storability of grapes were investigated. Weights of grape clusters and individual bemies did not differ significantly from the values seen when traditional agnicultural chemical treatment was used. The percentage of clusters over 300g in weight was, however, higher after spraying with chitosan, grain amino acids, or wood vinegar, than after agricultural chemical treatment, Grape moisture contents, levels of soluble solids, and reducing sugar concentrations, did not differ when the traditional treatment and the newer sparys were compared. Among minerals, the levels of potassium, iron and zinc measured in fresh grapes were increased by the clitosan, grain amino acids, and wood vinegar spray. After 8 weeks of MA storage, reducing sugar levels decreased, and titratable acidities increased, compared to levels measured at the beginning of storage. This was true regardless of the method of vine treatment the hardness of berries decreased slightly over 4-6 weeks of storage, and increased thereafter. The weight losses of grapes were relatively low(0.28-0.35%) on storage after any vine treatment tested. Grapes from vines sprayed with chitosan or grain amino acids showed a lower decay rate than did fruit from vines that had received a traditional agricultural chemical treatment. Sensory evaluation results indicated that the marketability of grapes from vines treated with traditional agricultural chemicals was better than that of grapes from vines sprayed with chitosan, grain amino acids, or wood vinegar.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.115-121
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• 1999

Changes of free sugars, lipoxygenase activity and effects of chitosan treatment were analyzed during cultivation of soybean sprout. Free sugars(sucrose, raffinose and stachyose) were more rapidly decomposed in the cotyledon of soybean sprout. Contents of sucrose and raffinose in control group were decreased more rapidly than those of chitosan treated soybean sprouts (CTSS). But the decreasing rate of stachyose was higher in the CTSS. In the hypocotyl, 82% of L-2/3 activity were decreased, whereas 42% of the activity were decreased in the cotyledon after 132 hours of germination. The effect of chitosan treatment on the lipoxygenase activity was more effective on L-2/3 isozyme than L-1. After the germination period of 132 hours, L-2/3 activity of control group was 82.7unit/mg and that of CTSS was 56unit/mg.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.334-339
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• 1998

Flatfish strips were treated with 0.5%(v/v) acetic acid(AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) for 5 min. All strips were individually placed in Whirl-Pak sample bags and stored at 4 or 10$^{\circ}C$. pH, TBA, color, and sensory quality of strips were evaluated after 0, 3, 6, 9, and 12 days of storage time. The pH of samples treated with AA for 5 min ranged from 5.39 to 6.64 for 12 days at 4$^{\circ}C$, which had a significantly (P<0.05) lower level compared to the controls during storage time. Acid treatments had a significantly (P<0.05) higher levels of TBA values compared to the controls for 12 days at 4$^{\circ}C$. All acid treatments had lower Hunter a and b color scores compared to the controls. Acid treatments were liked less by sensory panels than the fresh control due to acidic odor and flesh discoloration.

• Journal of Mushroom
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• v.10 no.4
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• pp.244-248
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• 2012

This study was conducted to suggest effective storage methods for the use spent mushroom (Flammulina velutipes) substrates (SMS) as animal feed. SMS was storage by deep stacking, composting and vinyl mulching after treated with 1% microbes and 0.5% formic acid. During the storage periods, all of the treatment was covered with hyphae of mushroom. The external change of SMS was shown that the storage of SMS can be improved by anaerobic condition and 1% microbial treatment. The comparatively high temperature, pH and total bacterial number was shown in the SMS treated without microbes and formic acid by composting.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1309-1315
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• 1997

Yields of enzyme-resistant starch (RS) from three kinds of maize starches (Amioca, normal starch and Amylomaize VII) which were treated with 1 N HCl for 24 hr and physicochemical characteristics were investigated. Hydrolysis rate of maize starches decreased with increasing amylose content. Maximum wavelength $({\lambda}_{max})$ and iodine affinity were decreased by the acid treatment. The yields of RS increased with acid treatment up to 12 hr and then decreased. The yield of for 12 hr acid-treated Amioca increased 8 times more than untreated sample, but those of normal starch and Amylomaize VII slightly increased. Using SEM, acid-treated and autoclaved maize starches showed gel like structure, but RS had round and rod shape small particles. X-ray diffraction patterns of autoclaved starches showed amorphous structure in Amioca and B-type in normal starch and Amylomaize VII, and those of RS showed all completely crystalline structure.

• The Journal of Korean Academy of Prosthodontics
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• v.57 no.4
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• pp.335-341
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• 2019

Purpose: Chemically strong-acids (HF and $HCl/H_2SO_4$) dual etching implant surfaces have higher strengths of osseointegration than machined implant surfaces. However, the dual acid treatment deteriorates the physical properties of the titanium by weakening the fatigue resistance of the implant and causing microcracks. The removal torque comparison between the dual-acid etched (hydrochloric acid, sulfuric acid, HS) and single-acid etched implants (hydrochloric acid, H) could reveal the efficiency of implant surface acid treatment. Materials and methods: Nine $3.75{\times}4mm$ dual-acid etched SLA implants and nine single-acid etched SLA implants were inserted into New Zealand rabbit tibias. After 10 days, removal torque, roughness, and wetting angle were measured. Results: Mean removal torque values were as follows: Mean removal torque were 9.94 Ncm for HS group and 9.96 Ncm for H group (P=.995). Mean surface roughness value were $0.93{\mu}m$ for HS group and $0.84{\mu}m$ for H group (P=.170). Root mean square roughness (RSq) values were $1.21{\mu}m$ for HS group and $1.08{\mu}m$ for H group (P=.294), and mean wetting angle values were $99^{\circ}$ for HS group and $98^{\circ}$ for H group (P=.829). Statistical analysis showed no significant difference between the removal torques, roughness, or wetting angles of the two groups. Conclusion: In this experiment, we found no significant difference in removal torque, roughness, or wetting angle between dual-acid etched and single-acid etched implants.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.29 no.5
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• pp.192-202
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• 2019

Physicochemical properties and sintering characteristics of pottery stone (Taebaek, Haenam, Aphae, Haengnam) were evaluated as a raw material for porcelain products. Due to acid leaching procedure, the concentration of iron oxide ($Fe_2O_3$) was decreased to < 1.0 wt%, which affects the whiteness of sintered samples. Mean particle size of acid leached samples is $5.7{\sim}10{\mu}m$ with narrow particle size distribution (PSD), which is lower than that of the pristine ($8{\sim}18{\mu}m$) with broad PSD. According to phase analysis by X-ray diffraction, most of pottery stones (PS) have Quartz phase as a main phase with Pyrophyllite as a second phase, however, Haenam PS shows halloysite phase. The absorption rate was in order of Taebaek (A, B, C)~Aphae (A, B) < Taebaek (Special A) < Haengnam < Haenam, and the samples sintered in reductive atmosphere showed lower absorption rate. This result might be due to the concentration of feldspar contained in PS, working as a flux in sintering process. Comparing the color of the sintered samples, the whiteness of refined PS (Taebaek special A, Haenam, Hangnam) is higher than acid leached PS (Taebaek A/B/C, Aphae A/B). The whiteness (L*) for refined PS is 95~97 %, which is higher than acid leached (82~96 %). This might be due to lower iron oxide concentration of the refined PS (0.11~0.58 %) than those of the acid leached PS (0.41~1.91 %) even though most of iron oxide was removed by acid leaching.