• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.

• Korean Journal of Veterinary Research
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• v.8 no.1
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• pp.6-10
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• 1968

순화(純化)된 뉴켓슬병(病) 바이러스를 얻기 위(爲)한 기초적(基礎的)인 실험(實驗)으로 바이러스 재료(材料)를 완형액(緩衡液)의 종류(種類) 및 수소(水素)이온 농도(濃度), 한천농도(寒天濃度)를 달리한 한천(寒天)겔칼럼에 통과(通過)시켰다. 그러고 바이러스 재료(材料)의 혈구응집력가(血球凝集力價)와 총질소량(總窒素量)을 비교(比較) 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1. 한천(寒天)겔 응과법(凝過法)을 뉴켓슬병(病) 바이러스의 순화(純化)에 간단(簡單)히 이용(利用) 할수 있다. 2. pH 7.0 이상(以上)의 인산식염(燐酸食鹽) 완형액(緩衡液)과 5~8%의 한천농도(寒天濃度) 입자(粒子)를 이용(使用)할때 가장 좋은 결과(結果)를 얻을 수 있었다. 3. 매시(每時) 5~10ml의 유출속도(流出速度)일때 55ml 부터 80ml의 유출액중(流出液中)에서 고농도(高濃度)의 바이러스를 얻을 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1245-1252
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• 2003

A starter formulation was developed to substitute a baker's yeast with natural starter when manufacturing bread products. To develop an active starlet, starter was formulated varying with types of wheat flours, level of water contents and various nutrients. Activities of starter were investigated in terms of viable counts of microbes and change of pH and total titratible acidity Domestic wheat flours contain 100 times more number of lactic acid bacteria than yeast regardless of types of wheat flours. The more protein contents in wheat flours, the more stable microbes in starter. This was considered to be the result of buffering effect of wheat proteins. The optimum level of protein content to ensure the activity of starter was more than 12.0%. Optimum level of water content in active starter was 110% based on strong flour. The more water or the less water had the tendency of decreasing viable counts of microbes. Addition of salt and sucrose had increased the activity of starters. However oligosaccharides did not affect the activity of starter. The optimum concentrations of salt and sucrose were 1.0% and 5.0% respectively. Bread with the starter was higher scored than breads with yeast in terms of all the quality and sensory characteristics except their volumes. In conclusion, a starter formulated with strong flour 100%, water 110%, salt 1% and sucrose 5% was considered to have high potential as a substitute of yeast in making natural bread.

• The Korean Journal of Physiology
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• v.19 no.2
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• pp.161-171
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• 1985

This study was conducted to investigate fasting plasma secretin and postprandial secretin concentrations after ingestion of a protein meal or a sucrose solution in 20 healthy Korean subjects. In 12 subjects, ingestion of a protein meal, hamburger resulted in a significant and sustained increase in the mean plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $12{\sim}16\;pg/ml$, and the mean plasma secretin concentrations, $9{\sim}13\;pg/ml$, after a rice meal increased significantly but transiently compared with mean fasting levels. The magnitude of postprandial increase in the Plasma secretin concentration after the hamburger was greater than that of the rice meal. In the remaining 8 subjects, drinking of a sucrose solution resulted also in a significant but transient increase in the mean Plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $10{\sim}14\;pg/ml$ which were significantly greater than that after a physiological saline. Significant increase in the plasma secretin concentration was not observed during the postprandial period after the physiological saline. It is inferred from the above results that the Plasma secretin levels increase significantly after ingestions of a carbohydrate meal as well as a protein meal in the Korean race.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Journal of the Korean Society of Radiology
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• v.17 no.3
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• pp.417-422
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• 2023

In this study, normal saline was diluted with the contrast medium at a certain ratio for the purpose of reducing the image quality poor and side effects caused by the contrast medium during CT examination. At this time, by finding the energy level of DECT that can compensate for the decrease in contrast of the image according to the degree of dilution, the usefulness of applying DECT for compensating the difference in image contrast was investigated through comparative analysis by applying SNR, CNR, and SSIM. As a result, when a dilution ratio of 4 (contrast medium): 6 (normal saline) and the energy level of DECT of 65 keV were applied, the contrast difference was the most similar to that when using the undiluted contrast medium. At this time, SNR was 813.71 ± 37.6, CNR was the highest at 921.87 ± 17.1, and SSIM index was measured at 0.851, which is the most similar to 1. The results of this study are meaningful in providing basic information for finding the appropriate dilution rate and energy level for each examination site through future clinical studies. It is believed that it can be reduced.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• Journal of Radiation Protection and Research
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• v.15 no.2
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• pp.27-39
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• 1990

Appreciable radiation exposures certainly were occurred in the reactor burn-up, the nuelear fall-out and the surroundings of nuclear installations with radioactive effluents. Therefore, radioactive nuclides is not only potentially hazardous to workers of nuclear power plants and related industrials, but also the wokers who handle radioactive nuclides in biochemical research and nuclear medicine diagnostics. And in the case of occurring the nuclear accidents, the early medical treatment of radiation injury should be necessary but little is established medical procedures to decontaminate the victims of internal contamination of radioactive nuclides in korea. Accordingly, to achieve the basic data for protective roles and medical treatment of radiation injury, the present studies were carrid out to evaluate the decontamination of uranium by the chemical drugs. The results observed were summarized as follows: 1. The combined treatmet group of sodium bicarbonate and saline with uranyl nitrate injection simultaneously and the dithiothreitol group that was administered 30 minutes after uranyl nitrate injection were increased significantly in the change of body weight than uranyl nitrate-only group (P<0.005). 2. All the experimental groups were increased the fluid intake and urine volume on the uranyl nitrate-induced acute renal failure. but the combined treatment group of sodium bicarbonate and saline with uranyl nitrate injection simultaneously and the dithiothreitol group that was administered 30 minutes after uranyl nitrate injection have the higher increment of fluid intake and urine volume (P<0.05). 3. When sodium bicarbonate and saline was treated with uranyl nitrate injection simultaneously. and dithiothreitol was administered 30 minutes after uranyl nitrate injection. there was significantly reduced in BUN concentration (P<0.01). 4. When dithiothreitol was administered 30 minutes after uranyl nitrate injection. there was reduced more significantly on the increment of serum creatinine concentration than that observed in uranyl nitrate-only group(P<0.01). but when the combined treatment of sodium bicarbonate and saline with uranyl nitrate simultaneously, there was still. albeit much less marked. decrease in serum creatinine concentration. 5. The sodium bicarbonate and saline was treated with uranyl nitrate simultaneously and dithiothreitol was administered at 30 minutes after uranyl nitrate were excreted markedly higher urine creatinine concentration than the uranyl nitrate-only group. 6. Uranyl nitrate has been used in experimental animals to produce hydropic degeneration and swelling of proximal tubules, disappearance of microvilli and brush border or necrosis in the kidney and centrilobular necrosis, congestion, and telangiectasia of the liver. When the sodium bicarbonate and saline was treated with uranyl nitrate simultaneously, and dithiothreitol was administered. 30 minutes after uranyl nitrate, there was more marked the protective effect than uranyl nitrate-only group. Finally, if the sodium bicarbonate and saline may administered as quickly as possible each time that some risk for internal contamination, with uranium, and dithiothreitol is administered 30 minutes after uranium contamination, there ameliorates the course of uranyl nitrate-induced acute renal failure.and this effect is assocciated with prevention of uranium (heavy metal)-induced alterations in BUN, serum creatinine, urine creatinine, fluid intake, urine volume and body weight.