• Applied Biological Chemistry
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• v.37 no.5
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• pp.370-378
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• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

• Food Science and Preservation
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• v.18 no.5
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• pp.678-683
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• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Journal of Oral Medicine and Pain
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• v.23 no.2
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• pp.101-108
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• 1998

본 연구는 두 가지 관점, 즉 다이오드레이저를 구강연조직에 접촉식으로 조사하여 조직을 절제할 경우 첫째 심부조직에서의 온도 상승 정도에 대한 분석 평가, 둘째 절제에 따른 조직의 열적 응고에 대한 조직학적 분석 평가를 위해 시도되었다. 연구를 위해 도축된 소의 혀 배면으로부터 5.0mm깊이에 T형 열전대(type T thermocouple)를 설치하고 조사조건에 따른 레이저절제 도주의 온도변화를 측정하고, 또한 해당조사부위의 조직을 대상으로 통법에 의한 H-E염색 후 조직학적 측면에서 열적 응고상을 검색하여 Nd:YAG레이저의 경우에서와 비교하였다. 즉 파장815nm의 다이오드레이저를 0-10W의 출력, 50Hz와 연속파의 주파수조건에서 접촉식으로 조사하였으며, 또한 파장1064nm의 Nd:YAG레이저를 0-10W의 출력, 50Hz와 100Hz의 주파수 조건에서 접촉식으로 조사하였다. 레이저의 접촉조사시 레이저광섬유 첨단부에서 10(10gm의 일정한 압력과 25mm/sec의 이동속도로 조직을 절제하였다. 레이저가 접촉조사된 조직부위를 통법에 의해 조직학적으로 H-E염색을 시행하였으며, 계측현미경을 이용하여 10배율 아래에서 조직절제의 폭과 깊이, 측방 및 하방 쪽으로 열적 응고의 폭을 계측하였다. 계측치에 대한 통계학적 처리결과 조직절제의 폭과 측방쪽으로 열적응고의 폭은 다이오드레이저에와 Nd:YAG레이저에서 같은 정도를 나타냈다. 조직절제의 깊이는 Nd:YAG레이저에서에 비해 다이오드레이저에서 더 깊었다. 하방쪽으로의 열적응고의 폭은 Nd:YAG레이저를 10Hz의 조건에서 조사한 경우에서 가장 넓었으며, 다이오드레이저를 50Hz와 연속파의 조건에서 조사한 경우에서 가장 좁았다. 레이저절제 도중 심부조직에서의 온도변화는 다이오드 레이저에서와 Nd:YAG레이저에서 모두 출력이 증가함에 따라 상승되었으며, 다이오드레이저에서 보다 Nd:YAG레이저에서 더 높이 상승되었다. 결론적으로 본 연구에서 시도된 조사조건 범위 이내에서는 구강연조직 절제시 다이오드레이저가 펄스형 광섬유 전달식 Nd:YAG레이저 보다 심부조직에서의 낮은 온도상승과 하방쪽으로의 좁은 열적 응고의 폭을 보이면서 우수한 조직절제효과를 나타냈다.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

• 기계와재료
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• v.8 no.1 s.27
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• pp.132-141
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• 1996

• Proceedings of the Korean Fiber Society Conference
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• 1991.06a
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• pp.35-36
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• 1991

• Journal of Korea Foundry Society
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• v.23 no.3
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• pp.105-106
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• 2003

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.42-48
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• 1992

The rate and extent of coagulation of milk using fast acidification with 0.1 N HCl were monitored by changes in viscosity and turbidity at various temperatures and pH. Also the gelation rate of milk using slow acidification with D-glucono-${\delta}$-lactone was measured in a small strain rheological scanner. Coagulation of milk casein occurred in a specific pH range and was accompanied by an abrupt increase in viscosity at pH 5.0. Acid coagulation rate was enhanced by increasing temperature from $20^{\circ}C{\sim}50^{\circ}C$, and the maximum rate was shown around pH 5.0. The addition of salt ($CaCl_{2}$) reduced the maximum coagulation rate at all temperature ranges and shifted the pH ranges for maximum coagulation rate and the onset pH of coagulation. The onset of gelation and the rate of network formation during slow acidification were facilitated by Cl ion, but suppressed by SCN-ion, as indicated by the rate of rigidity development. The susceptibility to syneresis was greater in the gel made at lower temperature and around pH 4.6, while preheated milk at $90^{\circ}C$ for 5 min prior to acidification showed the same syneresis profile at all heating temperatures ($60{\sim}90^{\circ}C$).

• Neonatal Medicine
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• v.18 no.1
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• pp.14-22
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• 2011

Neonatal bleeding is a common problem encountered in nursery rooms or neonatal intensive care units, especially among premature infants. Furthermore, owing to recent remarkable improvement of neonatology, survival rates of preterm neonates have increased; hence, neonatal bleeding cannot be emphasized enough. Since the total blood volume of neonates is small, bleeding can be one of the causes of morbidities and mortalities. Therefore, rapid diagnosis and immediate therapy is urgently needed. The patient's medical history including a familial history of a bleeding disorder or of a previously affected infant who suffered from bleeding along with maternal and neonatal drugs can provide important diagnostic clues. Presence of bleeding with or without petechiae and ecchymoses in a healthy term or late preterm infant with thrombocytopenia but normal prothrombin time and activated partial thromboplastin time strongly suggests a congenital bleeding disorder. For a sick infant who is bleeding from multiple sites, an acquired disorder such as disseminated intravascular coagulation is suspected. Intracranial hemorrhage in term or late preterm infants without a history of birth trauma is highly suggestive of coagulation disorders. The purpose of this review is to summarize recent advances in diagnostic methods is as well as basic concepts of neonatal hemostatic disorders. First, an outline of background information will be presented followed by a discussion of primary and secondary hemostatic disorders as well as inherited and acquired disorders.

• Food Science and Preservation
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• v.21 no.5
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• pp.688-693
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• 2014

The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.