• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.890-894
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• 1988

The baking quality of flours produced from Dark Northern Spring(DNS). Hard Red Winter(HRW) and Australian Standard White(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate$(KBrO_3)$ were added. The protein content of HRW was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and $KBrO_3$ 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and $KBrO_3$ but not much in ASW.

• Parasites, Hosts and Diseases
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• v.40 no.1
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• pp.55-58
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• 2002

The effects of exogenous glucose in artificial spring water (ASW) were studied on the survival and infectivity of Schistosoma mansoni cercariae. The mean percent survival of cercariae maintained in 1% glucose in ASW for 36 and 48hr was significantly greater than that of cercariae maintained identically in ASW. Cercariae maintained in ASW with or without glucose for 24hr, fixed in neutral buffered formalin, and stained in Oil Red O. showed an accumulation of neutral lipid in the tail. Cercariae maintained as described above and stained in periodic acid-Schiff exhibited depleted glycogen, mainly from the tail. Cercariae maintained in ASW with glucose for 24hr did not resynthesize glycogen. Cercariae maintained in ASW with glucose for 24hr were as capable of infecting male FVBN202 mice as were freshly emerged cercariae, and increased the percent of worm recovery. Exogeneous glucose added to ASW prolonged the survival of S. mansoni cercariae and increased infectivity in terms of worm recovery.

• Restorative Dentistry and Endodontics
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• v.38 no.3
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• pp.146-153
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• 2013

Objectives: Aluminum step wedge (ASW) equivalent radiodensity (eRD) has been used to quantify restorative material's radiodensity. The aim of this study was to evaluate the effects of image acquisition control (IAC) of a digital X-ray system on the radiodensity quantification under different exposure time settings. Materials and Methods: Three 1-mm thick restorative material samples with various opacities were prepared. Samples were radiographed alongside an ASW using one of three digital radiographic modes (linear mapping (L), nonlinear mapping (N), and nonlinear mapping and automatic exposure control activated (E)) under 3 exposure time settings (underexposure, normal-exposure, and overexposure). The ASW eRD of restorative materials, attenuation coefficients and contrasts of ASW, and the correlation coefficient of linear relationship between logarithms of gray-scale value and thicknesses of ASW were compared under 9 conditions. Results: The ASW eRD measurements of restorative materials by three digital radiographic modes were statistically different (p = 0.049) but clinically similar. The relationship between logarithms of background corrected grey scale value and thickness of ASW was highly linear but attenuation coefficients and contrasts varied significantly among 3 radiographic modes. Varying exposure times did not affect ASW eRD significantly. Conclusions: Even though different digital radiographic modes induced large variation on attenuation of coefficient and contrast of ASW, E mode improved diagnostic quality of the image significantly under the underexposure condition by improving contrasts, while maintaining ASW eRDs of restorative materials similar. Under the condition of this study, underexposure time may be acceptable clinically with digital X-ray system using automatic gain control that reduces radiation exposure for patient.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.821-828
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• 2015

ASW0 is a polysaccharide derived from the perennial herb Aster scaber Thunberg. We isolated ASW0, a fraction of crude polysaccharide, by means of ethanol precipitation and dialysis after hot water extraction to investigate its physicochemical properties and immunostimulatory effects. ASW0 contains neutral sugar (45.7%), acidic sugar (51.6%), protein (2.3%), and 2-keto-3-deoxy-D-manno-octonate (KDO) (0.4%). The neutral sugar in ASW0 (in mole percentage) was mainly composed of arabinose (34.5 mol%), glucose (31.1 mol%), galactose (14.9 mol%), and rhamnose (8.1 mol%), which are characteristic of pectic polysaccharides. ASW0 also contained small amounts of xylose, mannose, and fucose. The anti-complementary activity of ASW-0 was similar to that of polysaccharide K (used as positive control). ASW0 exhibited no cytotoxicity in RAW 264.7 macrophages and dramatically increased nitric oxide (NO) production in a dose dependent manner ($0.3{\sim}30{\mu}g/mL$). Also, macrophages stimulated with ASW0 showed enhanced production of immunostimulatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor alpha ($TNF-{\alpha}$) in a dose dependent manner. These results suggest that the ASW0 have a potent immunostimulatory effect and can be used as a natural immune health ingredient.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.17-26
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• 2004

In present study, attempts were made to preserve abalone (Haliotis discus hannai) sperm in liquid form at low temperature, to evaluate the effect of various diluents in short-term storage on sperm, and cryopreservation procedures were optimized for the cryoprotectants and freezing rates, as well as the motility, survival rate, and the ultrastructural changes of sperm after short-term storage and cryopreservation were observed. The abalone sperm reached maximum motility until about 4 min after activation. The motility was constant for about 16 min, after which it dropped gradually, and about 50 min later all motility ceased. In Hanks' balanced salt solution (HBSS, 300 and 400 mOsmol/kg) and 150, 250 and 350 mOsmol/k artificial seawater (ASW), the sperm was immotile. After 100% ASW was added, motility of those sperm, which are in 300, 400 mOsmol/kg HBSS, 250, 350 mOsmol/kg ASW, could be again restored incompletely. Sperm motility can be maintained for 20 days of cold storage only in ASW of 850 and 1200 mOsmol/kg. A high motility index of 3.5-4.5 was observed for the first 8 days in 850 and 950 mOsmol/kg ASW. In other diluents sperm motility was constant less than 10 days, and the motility index was obviously lower than that of sperm in 850 and 1200 mOsmol/kg ASW. After 20 days of cold storage, survival rates of 10.2%-20.7% were obtained in ASW and 300 mOsmol/kg HBSS, and that in 400 HBSS (65.3%) was significantly higher than others. The constant period of sperm motility stored in 850 mOsmol/kg ASW was obviously longer than that in 1200 mOsmol/kg ASW after 6 days of storage. The sperm plunged into liquid nitrogen all died except that sperm using 15% glycerol as cryoprotectant restored 10.4% of motility. The highest motility index (3.4) was obtained with 5% glycerol and freezing procedure: $-50^{\circ}C$/min from $20^{\circ}C$ to $-80^{\circ}C$.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.593-601
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• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.74-74
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• 2003

In present study, attempts were made to preserve abalone (Haliotis discus hannai) sperm in liquid form at low temperature, to evaluate the effect of various diluents in short-term storage on sperm, and cryopreservation procedures were optimized for the cryoprotectants as well as freezing rates, in terms of the motility and survival rate, and the ultrastructural changes of sperm after short-term storage and cryopreservation were observed. The abalone sperm reached maximum motility until about 4min after activation. The motility was constant for about 16min, after which it dropped gradually, and about 50min later all motility ceased. Threshold activation of sperm was found in 40% artificial seawater (ASW), and motility increased as the concentration of ASW increased. In Hanks balanced salt solution without calcium (Ca-Free HBSS, 300 and 400 mOsmol/kg) and 10%, 20%, and 30% ASW the sperm was immotile, and motility once again restored incompletely only in HBSS of 300 and 400 mOsmol/kg, 20% and 30% ASW after 100% ASW was added. Sperm motility was extended following 20 days of cold storage only in 70% and 100% ASW. A high motility index of 3.5-4.5 was observed for the first 8 days in 70% and 80% ASW. In other diluents sperm motility was constant less than 10 days, and the motility index was obviously lower than that of sperm in 70% and 100% ASW. After 20 days of cold storage survival rates of 10.2%-20.7% were obtained in ASW and 300 mOsmol/kg HBSS, and that in 400 HBSS (65.3%) was significantly higher than others. The constant period of sperm motility stored in 70% ASW was longer obviously than that in 100% ASW after 6 days of storage, and the time to maximum motility of sperm stored in 70% increased gradually, while the difference in which of sperm in 100% ASW was not significant. The sperm plunged into liquid nitrogen all died except that sperm using 15% glycerol as cryoprotectant restored 10.4% of motility. The highest motility index (3.4) was obtained with 5% glycerol and freezing procedure: $50^{\circ}C$/min from $20^{\circ}C$ to $-80^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.