• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.258-264
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• 1998

This study was conducted to establish mass propagation system from seeds of Lavandula angustiolia Mill. Only 4% of dry seeds were germinated when they were incubated in $4^{\circ}C$. Germination rate of stratified seeds for 9 weeks was 15% higher in light than darkness. Soaking with 1000mg/l of $GA_3$ was helpful to overcome the effect of darkness. The optimal temperature for germination was $25^{\circ}C$ for the seeds that were treated with$GA_3$, solution. For the improvement of germination rates, pretreatment of $GA_3$ at 500-2000mg/l showed about 75% of germination, and in the combination treatment of $GA_3$, and BA, germination rate increased by about 10% in the treatment of 1000mg/l $GA_3+10mg/l$ BA compared with the 1000mg/l $GA_3$ treatment. Cold stratification treatment was very effective for seed germination, and over 70% of seeds were germinated when they were incubated in $4^{\circ}C$ for 9-12 weeks. In addition, there was synergic effect on the seed germination subject to stratification and 1000mg/l $GA_3$, treatment for 6 months. In the mixture of vermiculite: peatmoss (1 : 1, v/v), emergence rate was 6.7% in control and 65% in 1000mg/l $GA_3$ treatment, respectively.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.457-466
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• 2001

In this study. HACCP system was applied to improve the quality of instant ablactation baby food with rising sanitary problem among SunSig(powder of roasted grains and vegetables) . It took about 9min 30 second to produce and the temperature status of raw materials were 30.9∼31.8$\^{C}$. Raw material and production phase goods had average 6.2 in pH and 0.23∼0.63 in water activity. The average number of total aerobic bacteria(TAB) and coliform were 1.4$\times$10$^4$ CFU/g, 5.5$\times$10 CFU/g in raw materials. And the number became 8.7$\times$10$^2$ CFU/g, 6.9$\times$10 CFU/g after 1st grinding step. The distributions of TAB and coliform in equipments were 3.8$\times$10$^4$ CFU/㎠, 8.0$\times$10 CFU/㎠ on the average. According to storage temperature, variations of number of TAB coliform were slight at 4$\^{C}$ but increased at 20$\^{C}$ and 30$\^{C}$ . Therefore following subjects can be issued on the basis of results. Minimize the storage time and keep at cool temperature. 1st and 2nd grinders should be managed hygienically. Establish the heating step during the production of instant action baby food. Instant ablactation baby food produced should be stored at cool and freeze condition.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.101-111
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• 2017

Mineral carbonation is a technology in which carbonates are synthesized from minerals including serpentine and olivine, and industrial wastes such as slag and cement, of which all contain calcium or magnesium when reacted with carbon dioxide. This study aims to develop the mineral carbonation technology for commercialization, which can reduce environmental burden and process cost through the reduction of carbon dioxide using steel slag and the slag reuse after calcium extraction. Calcium extraction was conducted using NH4Cl solution for air-cooled slag and convert slag, and ${\geq}98%$ purity calcium carbonate was synthesized by reaction with calcium-extracted solution and carbon dioxide. And we conducted experimentally to minimize the quantity of by-product, the slag residue after calcium extraction, which has occupied large amount of weight ratio (about 80-90%) at the point of mineral carbonation process using slag. The slag residue was used to replace silica sand in the manufacture of cement panel, and physical properties including compressive strength and flexible strength of panel using the slag residue and normal cement panel, respectively, were analyzed. The calcium concentration in extraction solution was analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). Field-emission scanning electron microscope (FE-SEM) was also used to identify the surface morphology of calcium carbonate, and XRD was used to analyze the crystallinity and the quantitative analysis of calcium carbonate. In addition, the cement panel evaluation was carried out according to KS L ISO 679, and the compressive strength and flexural strength of the panels were measured.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.51-56
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• 1975

The effects of various concentration of NaCI, i.e., 1, 2, 2. 5, 3, and 4%, on the rancidity development of samples of Ramyon, deep-fried instant noodles, were studied. Dough for the samples, which was composed of wheat flour, distilled water, and pure NaCI, was prepared at a commercial plant but the deep-frying p개cess for the dough was performed in the laboratory. The products thus obtained were incubated for 50 days at $45.0{\pm}1.0^{\circ}C$. Peroxide and TBA values were determined every 5 days throughout the storage period. The results obtained are as follows. 1) Control and the samples containing 1, 2, 2. 5, and 3% salt had POVs of 8. 7, 9. 1, 9. 0, 9. 2 and 9. 7 respectively after 25 days. The control showed a POV of 19.1 after 45 days whereas the sample Ramyons containing 1, 2, 2. 5, 3, and 4% salt had POVs of 12. 6, 13. 2, 14. 6, 15. 3, and 15. 8 respectively after 30 days. 2) TBA values of Control and the sample containing 1, 2, 2. 5, 3, and 4% salt were 5. 8, 6. 1, 6. 2, 6. 4, 6. 7, and 6. 6 respectively after 15 days. But the control developed a TBA value of 11. 4 after 40 days. The samples containing 1, 2, 2. 5, and 3% salt showed TBA values of 10. 2, 14. 3, 15. 8, and 15. 3 respectively after 30 days whereas the sample containing 4% salt had a TBA value of 13. 8 after 25 days. 3) The relationship between the POVs and the TBA values was linear. However, the regression curves of the POVs and the TBA values indicated progressive increase in the gradients(POV/TBA) with increase in the salt content. 4) From the results of the present study, it was found that although the acceleration of rancidity was not in proportion to the amount of NaCI, definite progressive increase in the rancidity development was observed with increase in the salt content of the sample Ramyons.

• The Journal of Korean Academy of Prosthodontics
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• v.34 no.4
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• pp.791-799
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• 1996

The purpose of this study was to compare the shear bond strength of adhesion bridge by various resin cements. One hundred and foully 1st premolars were used. The teeth were cut below 2mm from CEJ and the coronal portions were used. The coronal portions were embeded with the acrylic resin and trimmed with sic paper until the flat plane with ${\phi}$ 4mm above acrylic resin sticks in height 5mm were casted with nonprecious metal and the using surfaces were treated with sic paper from #200 to #1200 and polished with alminum oxide paste. And then, the using surfaces were sandblasted and treated with the electrochemical etching. The teeth were divided into three groups of fourty two each. In group I, teeth and specimens were cemented with Panavia 21 In group II, teeth and specimens were cemented with Superbond In group I, teeth and specimens were cemented with All-Bond & composite resin cement Each group was subdivided into three subgroups according to the storage period ; one-day storage, fifteen-day storage, and thirty-day storage. The special jig was made. Then, the specimen and jig were mounted to Instron Universal Testing Machine and the failure were measured. The results were as follows. 1. There was statisfically significant difference between the failure loads of group I and group II and III after one day storage(P<0.01), 2. There was statisfically significant difference between the failure loads of group II and group I and III and between group I and group III at fifteen day storage(P<0.01). 3. There was statisfically significant difference between the failure loads of group I and II and group III after thirty day storage(P<0.01). 4. There was statisfically significant difference between the failure loads of one day storage and fifteen and thirty days storages in group III (P<0.01).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.41-46
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• 1994

This study was undertaken to clarify the effect of killing methods on physical and rheological changes of plaice, Paralichthys olivaceus muscle at early period after death. Plaices killed by the four different methods(1. spiking at the brain instantly. 2. drowning in air. 3. dipping in 1,000ppm ethylaminobenzoate dissolved sea water as an anesthetic. 4. electrifying in sea water.) were stored at $5^{\circ}C$, and the rigor-index and breaking strength through storage were monitored. The longest onset time of rigor-mortis and full rigor was in the samples killed by dipping in sea water with dissolved anesthetic among all samples, where rigor-mortis began at 20hrs after killing and maximum tension was attained after 56hrs. However, in the cases of plaice electrified in sea water or drowned in air, the onset of rigor-mortis began just after killing and maximum tensions were attained after 9hrs and 13hrs, respectively. The level of breaking strength in the muscle of fish killed by spiking the brain instantly was $950.30{\pm}50.23g$, immediately after killing. The value and time reached around the maximum breaking strength for each of the samples were $1,230.60{\pm}30.32g$ and Ohr (immediately after killing) for samples killed by electrifying in sea water, $1,235.83{\pm}35.37g$ and 2.5hrs for drowning samples, $1,186.29{\pm}55.90g$ and 10hrs for spiking samples, and $1,189.67{\pm}50.32g$ and 15hrs for samples dipped in anesthetic, respectively. From the results above, it could be concluded that electrification in sea water is the most effective method in accelerating rigor-mortis and shortening times of reaching the maximum breaking strength of fresh plaice flesh of all the killing methods at early periods after death, whereas dipping in sea water treated with anesthetic was the most effective way in delaying those changes.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.128-137
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• 2005

In this study we measured the amount of light energy that was projected through the tooth material and analyzed the degree of polymerization by measuring the surface hardness of composites. For polymerization, Optilux 501 (Demetron, USA) with two types of light guide was used: a 12 mm diameter light guide with 840 nW/$cm^2$ light intensity and a 7 mm diameter turbo light guide with 1100 nW/$cm^2$. Specimens were divided into three groups according to thickness of penetrating tooth (1 mm, 2 mm, 0 mm). Each group was further divided into four subgroups according to type of light guide and curing time (20 seconds, 40 seconds). Vickers' hardness was measured by using a microhardness tester. In 0 mm and 1 mm penetrating tooth group, which were polymerized by a turbo light guide for 40 seconds, showed the highest hardness values. The specimens from 2 mm penetrating tooth group, which were polymerized for 20 seconds, demonstrated the lowest hardness regardless of the types of light guides (p < 0.05). The results of this study suggest that, when projecting tooth material over a specified thickness, the increase of polymerization will be limited even if light intensity or curing time is increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.707-714
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• 2005

Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5\times2.5\times0.5\;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{\circ}C$ for 8 days, at $10^{\circ}C$ for 3 days, and at $20^{\circ}C$ for 1 day led to the acidity levels of $0.21\%,\;0.20\%,\;and\;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20\~0.25\%$ with pH $4.2\~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{\circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{\circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0\~4.4$, 3.8 and 3.4 at $5^{\circ}C,\;10^{\circ}C$, and $20^{\circ}C$, respectively. This fact indicated that fermentation at $5^{\circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{\circ}C$ could extend the eatable time of nabak kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1137.2-1245
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• 2001

The ${\gamma}$-irradiated medicinal herbs were examined the genotoxicological safety to consider the possibility of application of the irradiation technology for hygienic purpose. The three medicinal herbs -Glycyrrhigae Radix, Aurantii nobilis Pericarpium and Bupleuri Radix- were irradiated with ${\gamma}$ -rays at the practical dosage of 10 kGy. The hot water extracts of the irradiated herbs were examined in two short-term in vitro tests: (1) Ames test in Salmonella typhimurium TA98 and TA100, (2) Micronucleus test in cultured Chinese hamster ovary(CHO) cells. In the Salmonella reversion assays both with and without metabolic activation, the number of revertant colonies was not increased with each extract from the irradiated herbs, compared with negative controls. No significant difference in formation of the colonies was observed between non-irradiated and 10 kGy-irradiated herbs. These results indicated that no mutagenicity of the irradiated herbs was detected. In the micronucleus tests in cultured CHO cells, the incidences of micronucleus were not increased with irradiated herbs, and no significant difference in the incidences was observed between non-irradiated and irradiated herbs. These results indicated that no cytogenetic toxicity of the irradiated herbs was detected. The results of the two in vitro tests suggest that the irradiated herbs do not show mutagenic effects and cytogenetic toxicity. Further tests of in vivo genotoxicity and chronic toxicity are needed to determine the safety of the herbs irradiated with ${\gamma}$ -rays at practical doses.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.812-821
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• 2008

The characteristics of cold-pressed sesame oil (CPSO), virgin sesame oil (VSO), commercial heat-press extracted sesame oil (CHPESO) and commercial supercritical fluid extracted sesame oil (CSFESO) were investigated. The total phenolics of CPSO, VSO, CHPESO and CSFESO were 31.27, 68.33, 60.65 and 31.44 mg/100 g, respectively. Their $\gamma$-tocopherol contents were 32.82, 31.66, 29.26 and 26.87 mg/100g, respectively. The sesamol, sesamin, and sesamolin contents of VSO were the highest. The oxidation induction period (4.53 hr) of CPSO was lower than that of VSO, CHPESO and CSFESO (19.90, 16.50, and 12.23 hr, respectively). CPSO was rapidly oxidized during storage at $60^{\circ}C$ in the dark, and its peroxide value (POV) was increased about 14 times. Although there were few differences in electron-donating abilities at low concentrations (below 100 mg%), VSO showed the highest electron-donating abilities at higher concentrations (77.76% at 10,000 mg%). Contents of linolenic acid and oleic acid were $40.35{\sim}43.98$ and $31.59{\sim}33.46\;g$/100 g, respectively. CPSO contained the highest amount of oleic and linoleic acid among the variously extracted sesame oil.