• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.872-886
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• 2010

Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at $200^{\circ}C$ for 20 min e.g., designated as RBR50 or BR50) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR50 (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR50 presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR50 showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR. It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.659-668
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• 2012

The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).

• Korean Journal of Environmental Agriculture
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• v.39 no.1
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• pp.36-43
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• 2020

BACKGROUND: Wicheon watershed has the largest irrigation area among the mid-watershed of Nakdong river. However, no investigation of irrigation water quality has been conducted on the Wicheon watershed, which evaluates the effects on the soil quality and crop cultivation. Therefore, this study aims to provide various assessments of water quality of Wicheon watershed as the scientific basic data for efficient agricultural activities. METHODS AND RESULTS: Water sampling was performed in five locations of the first tributaries of Wicheon. Wicheon watershed showed clean water quality with very low organic matters and safe water quality from metals at all points of investigation. It was estimated that the natural chemical components of Wicheon watershed were originated from water-rock interaction in Gibbs diagram. All samples were concentrated in the type of Ca-HCO₃-Cl in the Piper diagram. The quality of irrigation water was evaluated with sodium adsorption ratio (SAR), residual sodium carbonate (RSC), permeability index (PI), and percent sodium (%Na). The values of these water quality indices were in the range of 0.37-0.67, -2.11--0.24, 41.13-84.52% and 11.28-21.84%, respectively, and were classified as good grades at all sites. CONCLUSION: The water quality of Wicheon watershed was very low in salt, indicating good irrigation water suitable for growing agricultural products. We hope that the results of this study will be used as the basic data for the cultivation of agricultural products and promotion of their excellence.

• Korean Journal of Soil Science and Fertilizer
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• v.15 no.2
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• pp.101-109
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• 1982

An attempt to determine the optimum levels of P and K fertilizers application for Tong-il lines (indica${\times}$Japonica) was made with the data obtained from the farm fields during 1976 to 1979. The detailed interpretation to obtains relationships between fertilizer recommendation of P and K with their balance with Ca and Mg contents in soil were made using yield data obtained in 1977. The results were summarized as follows : 1. The optimum rates of P and K fertilizer application varied with the kinds of paddy soils showing the ranges of 6.6-11.4 kg/10a for P (as $P_2O_5$) and 7.0-11.3 kg/10a for K (as $K_2O$). The amounts of optimum fertilizers increased in the order of unmatured soil, normal soil, sandy soil, saline soil, poorly drained soil for P, and unmatured soil, poorly drained soil, sandy soil, normal soil, saline soil for K. 2. The yield increment at the optimum levels of P and K in comparison with no fertilizer application were 3,5-7.5% for P and 2.1-9.1% for K. The effectiveness of P was greatest in the unmatured soils and that of K was greatest in the poorly drained soils, and in the saline soil, that of P and K was relatively high. 3. According to relationship between relative yield index and soil testing value, the critical $P_2O_5$ contents which showed the yield response in soil were about 100 ppm for normal soil and 200ppm for sandy soil. That of exchangeable K/Ka+Mg ratio in soil were about 0.08 for normal paddy soil and over 0.08 for sandy soil, and those for poorly drained soils were not obtained in the ranged below 0.08. 4. The regression equations of fertilizer recommendation for different soils were obtained between the available $P_2O_5$ in soil or ratio of K to base including Ca and Mg in soil (x) and the amount (Y) of P and K fertilizers applied. The equations for phosphorus recommendation were Y=11.27C-0.048x for normal paddy soil and Y=13.383-0.061x for sandy soil, and those for potassium recommendation were Y=9.526-0.569x for normal paddy soil, Y=11.727-1.004x for sandy soil, and Y=12.574-0.558x for poorly drained soil, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.3
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• pp.247-253
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• 1985

In order to investigate the effects of water temperature on chemical properties of soil and nutrient uptake of rice plant, four varieties of rice were cultivated in a field where water temperature range was $17.3-23.0^{\circ}C$ and plant samples were taken at three growing stages and were analyzed in detail. The results were summarized as follows: 1. Organic matter content and pH of surface soil were showed no differences while the contents of $P_2O_5$ and $SiO_2$ were increased and potassium was decreased as the water temperature increased. 2. The amounts of nutrient uptake were related to the water temperature and the total nutrient contents of rice plants at harvesting stage were in order of $SiO_2$ > $K_2O$ > T-N > $P_2O_5$ > MgO. The rate of $SiO_2$/N and $K_2O$/N of rice plants grown at water temperature $23.0^{\circ}C$ were over two times to those of the water temperature $17.3^{\circ}C$. 3. Nutrient contents of rice plants showed a increasing tendency as increasing the water temperature. However, nutrient contents such as T-N at whole period, $P_2O_5$ at heading and harvesting stage, and $K_2O$ at heading stage were higher at low water temperature than those of high water temperature. 4. Most of nitrogen was translocated and accumulated in grain, potassium in straw respectively. All nutrients translocated to grain more easily as the water temperature increased.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.3
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• pp.127-144
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• 1979

Recent trend in the studies on the forming processes, chemical characteristics and chemical structure of humic substances with some discussions are reviewed and some arguments for the elucidation of the chemical structure of humic substances are summarized.

• Journal of Chest Surgery
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• v.29 no.2
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• pp.191-198
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• 1996

Amrinone is a non-glycosidic, non-adrenergic positive inotropic agent with peripheral and coronary vasodilator effect. It inhibits phosphodiesterase F-III, the cardiac cyclic-AMP specific phosphodiesterase, selectively and potently. In this study, the effects of IV administered amrinone and dopamine were compared in 40 patients who had open heart surgery. Amrinone was administered as a bolus of 1 5~2mglkg for several minutes, followed by continuous infusion at 5~1 Oug/kg/min. The hemodynamic measurements including heart rate, systolic and diastolic pressure, cardiac index, pulmonary wedge pressure, and systemic vascular resistance were recorded immediately for 12~24 hours awl 7th day following operation. In amrinone group, cardiac index increased from 3.73$\pm$1.39 L/min/m2 to 5.44$\pm$2.65 L/min/m2 at the time of posterative 48 hours (n=20, p< 0.05). The decrease in systemic vascular resistance from 1237.5 $\pm$ 637.7 dyne/sec/cm2 to 1000.8 $\pm$ 608.5 dyne/sec/cm2(p<0.05). In Dopamine group, the heart rate increased from 92.1 $\pm$ 13.0/min to 101.0 $\pm$ 13.1/min and the cardiac index decreased from 3.40 $\pm$ 0.50 L/min/m2 to 2.53 $\pm$ 1.15 L/min/m2 at the time of postoperative 12 hours(p<0.05). Systemic vascular resistance increased from 1058.5 $\pm$ 234.6 dyne/sec/cm2 to 1979.7 $\pm$ 759.2 dynelsec/cm2 The comparison of the hemodynamic effects of amrinone and dopamine, both drugs improved cardiac performance. But the administration of amrinone results in a higher cardiac index, diastolic blood pressure and lower systemic vascular resistance than those achieved with dopamine (p<0.05). The uniqueness of the action of amrinone on the heart and its sustained hemodynamic effect suggest it has clinical promise, pos operative care of cardiac surgery