• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.743-746
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• 2000

The possiblity of sepiae os as a calcium supplement in food was studied. Elementary contents of sepiae os were as follows; Ca 53.254%, O 26.781%, Na 14.905%, Cl 4.37%, Sr 0.507%, P 0.068% and Si 0.051%, respectively. Most of calcium in sepiae os was present as a form of CaCO3. Sruface area of sepiae os was found as 386 m2/g, and scanning electron micrograph showed sepiae os has multilayer struture. Buffering capacity of sepiae os that of CaCO3. With above results, sepiae os can be used as a calcium supplement in food with good chacterateristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.592-596
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• 2000

This study was carried out investigate the effect of sepiae as on the kimchi ferentation. Quality indices were pH, titratable acidity, reducing sugar content, microbial counts, and redness kimchi juice. Sepiae as retarded the decreasing rate of pH and the increasing rate of titratable acidity in kimchi during fermentation at 1$0^{\circ}C$, and the effect was more conspicouous at 1.5% than at 0.5%. Kimchi added with 1.5% sepiae as maintained a similar pH and titratable acidity after 5 days. Microbial counts of total and lactic bacteria were higher in sepiae os added kimchi than control control. Regardless of the of sepoae os, the redness of kimchi juice was gradually increased during storage.

• Journal of Korean Medical Ki-Gong Academy
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• v.19 no.1
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• pp.43-98
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• 2019

Objective : The purpose of this study is to propose adding Wǔjī(五積) to KCD. Methods : The pathological details of Wǔjī(五積) mentioned in the classic literatures were extracted and compiled to provide the basis that Wǔjī(五積) should be registered in the KCD. Conclusions : 1. Jī(積) is a very important pathological and clinically element of Korean Medicine. So not only Shíjī(食積) but also Wǔjī(五積) should be registered in the KCD. 2. We suggest adding Wǔjī((五積) to the U-Code 64~71 of the KCD due to its pathological nature. 3. If Wǔjī((五積) is registered in the KCD, it will provide a more systematic and objective approach to Jī(積) in the future, and it is expected to provide an opportunity to drastically enhance the performance of Korean Medicine treatments for cancer or tumors by forming various and extensive big data. 4. Regardless of whether or not Wǔjī((五積) is added to the KCD, the clinical and pathological re-establishment of Wǔjī(五積) should be performed in accordance with the present period and social situation through continuous and extensive clinical research about Jī(積).

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2020.10a
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• pp.186-186
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• 2020

• Journal of Veterinary Clinics
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• v.32 no.5
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• pp.417-421
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• 2015

Bone grafting is widely used to bridge major bone defects or to promote bone union. Natural calcium carbonate (CC) has been used as a bone substitute material and used to scaffold for bone morphogenetic protein (BMP). The aims of this study is to evaluate the biocompatibility of cuttlebone (CB) and hydroxyapatite from CB (CBHA). Each material was shaped into disks (5 mm in diameter and 2 mm in thickness). To test biocompatibility, the disks were implanted into the dorsal subcutaneous tissue in mice. Fibrous capsule thickness around each disk was evaluated histologically at 2 and 4 weeks after implantation. Concerning biocompatibility, fibrous capsule thickness of CBHA was significantly thinner than that of CB and CHA (p < 0.05) at 2 and 4 weeks after implantation. Based on the clinical and histological results, CBHA would be a safe material for use inside the body and has more effective osteoconduction than CB.

• Journal of Veterinary Clinics
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• v.32 no.5
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• pp.410-416
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• 2015

Bone grafting is widely used to bridge major bone defects or to promote bone union. In the evaluation of bone defect regeneration, 5 mm-diameter defects were created in rabbit calvaria. Concerning biocompatibility, fibrous capsule thickness of CBHA (hydroxyapatite from cuttlebone) was significantly thinner than that of CB (cuttlebone) and CHA (hydroxyapatite from coral) (p < 0.05) at 2 and 4 weeks after implantation. Concerning 12-week total changes of radiologic gray-level histogram, CBHA was significantly higher than CHA (p < 0.05). In the evaluation of bone defect regeneration, bone formation of CHA was significantly higher than that of CB and CBHA (p < 0.05). Based on the clinical and histological results, CBHA would be a safe material for use inside the body and has more effective osteoconduction than CB. It is suggested that CBHA is a valuable bone graft material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.56-62
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• 1986

Marine fishes, sardine(Sardinops melanosticta), scad kingfish(Caranx equula), horse mackerel(Trachurus japonicus) and file fish(Navodon modestus), were stored for fifty days with partial freezing at$-3.5^{\circ}C$. During the storage, the changes in microflora and volatile nitrogen content was investigated. The fishes exhibited $10^4\;to\;10^6$ of bacterial cells per square centimeter of their skin just before they were submitted to the storage. The bacterial cell number was increased as $10^6\;to\;10^8$ cells as the storage time passed over twenty-two days. Offensive odor which is typical in the spoilage of fishes became strong as increase the bacterial cell numbe. The major isolates among the three hundred strains of bacteria isolated from the fish skins were identified as Pseudomonas I/II, III/IV-H, Vibrio and Moraxella. The same was found in the spoiled fishes, however, Pseudomonas I/II, was predominant on contrast to that of fresh fishes. Pseudomonas III/IV-NH, Flavobacterium, Cytophaga and Micrococcus were also found in early period of storage, but they disappeared as the progress of storage. Nine per cent of isolates were unidentified.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.344-351
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• 2015

The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many options. The respondents generally preferred porridge, steamed stuffed dumplings, noodles and other options that are relatively convenient. Korean foods such as bulgogi, samgyeopsal, tteokbokki and bibimbap generally enjoyed a high degree of recognition and preference. This study selected bulgogi, jeyukbokkeum, dakgalbi and japchae as the stuffings for steamed dumplings and an evaluation of sensory attributes including saltiness, sweetness, spiciness, and gravy was conducted using 30 professionals. Relatively high scores were recorded in all aspects. Compared with the reference product, the dumplings with Korean food stuffing achieved higher scores. As a new development and attempt, the steamed dumplings with Korean food filling evaluated during this test demonstrated feasibility and enormous market potential. The study provides a new direction and reference value for the Chinese breakfast market and for the penetration of Korean food into the Chinese market.