• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.739-744
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• 2020

This study evaluates the erosive potential and effects of mixed alcohols by analyzing the pH, titratable acidity, and fluorescence loss degree (△F). Following alcohol groups were investigated: Soju, Calamansi+soju, Yakult+soju, Cola+soju, and Energy drink+soju. The ratio of soju:beverage in the alcohol mixtures was 7:3. Ed. Notes: The sentence lacks clarity. Please review if the edit correctly portrays the meaning. If not, please revise appropriately. Measurement of the pH and titratable acidity (the amount of 1M NaoH solution required to raise to pH 5.5 (TA5.5) and 7.0 (TA7.0)) of alcohols was achieved by stirring with pH meter. The erosive effect of the alcohol mixtures on bovine tooth (△F) after 1, 2, 4, and 6 hours exposure were analyzed by quantitative light-induced fluorescence (QLF-D). All the mixed alcohols in this study showed an acidic pH, lower than 4.5. The average pH of mixed alcohols was 3.17 ± 0.50 whereas the pH of Soju was 8.6 ± 0.01. The TA5.5 and TA7.0 values of the mixed alcohols were 0.5~18 and 0.5~23.5, respectively. △F of the three tested mixed alcohol groups (except yakult+soju group) were observed to increase in a time-dependent manner. The calamansi mixed alcohol had the highest acidity potential and erosive effect among the tested groups. Taken together, the results indicate that the mixed alcohols have a strong erosive effect and potential on dental enamel.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• Journal of Korean Society for Atmospheric Environment
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• v.11 no.3
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• pp.263-272
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• 1995

Characteristics of anbient at Korean, Cheju Island have been studied during the intensive field study period on March 11 .sim. 17, 1994 in collaboration with other research organizations from Korea and abroad. The particle size distribution was measured using an Electrical Aerosol Analyzer(EAA) and an Optical particle Counter(OPC). Fine particles(PM1 and PM3) have been collected by filter pack samplers and their ionic compositions have been analyzed. sampling errors inherent to the filter pack sampling method are discussed and the method to analyze those errors are presented. The rine mass concentrations of this study show very similar mass concentrations when Seoul is clear. This is somewhat surprising result, because the most of researchers believe that Kosan is one of the cleanest area in Korea. Bimodal volume size distributions with peak values around 0.1 .sim. 0.2.mu.m and 3.mu.m in particle dimeter were observed for most of the measurement period, particle mass loadings and ionic composition data show a large fraction of particles are from non-sea salt origins. Estimation of water content and acidity of particles based on measurement by a gas/particle equilibrium model, SCAPE, reveals that the pH values of particles are comparable to or lower than those estimated based on measurements in Los Angeles, U.S.A. during the SCAQS study. These findings with the meteorological conditions during the study period suggest that the particles collected during the period have originated from outside Cheju Island.

• Journal of Surface Science and Engineering
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• v.50 no.4
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• pp.231-236
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• 2017

The present work addresses how to measure the amount of dissolved aluminum in phosphoric acid, based on volumetric and gravimetric measurements of the precipitates formed by reaction between the $H_3PO_4$ solution containing dissolved aluminum ions and 10 % KF solution. The volume of the precipitates increased with dilution of the dissolved aluminum-containing $H_3PO_4$ solution up to 1/4 dilution above which it decreased with further dilution. The lowered amounts of the precipitates at low dilution less than 1/4 and high dilution more than 1/4 are attributed to high acidity of the solution and decreased amount of dissolved aluminum in the solution, respectively. Volumetric measurement of the amount of precipitates was found not to be very reliable with the experiments, while weight measurement of the precipitates after drying for 80 min at $60^{\circ}C$ appeared to be very reproducible. In the present work, it is suggested that the amount of Al dissolved in 85 % $H_3PO_4$ solution can be calculated by multiplying 50 to the weight of precipitate obtained by reacting 8 ml of 1/4 diluted $H_3PO_4$ solution containing dissolved aluminum ions with 6 ml of 10 % KF solution.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• Journal of Biosystems Engineering
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• v.22 no.2
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• pp.247-255
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• 1997

This study was conducted to develop regression models predicting sugar and acid contents in intact fruits nondestructively by using the second derivative of absorbance spectrum measured with a spectrophotometer wavelength range of 400nm to 2, 400nm. The correlation analysis was made in wavelength range of 600nm to 1, 100nm and 600nm to 2, 400nm respectively, in order to examine the feasibility of using a real time spectrophotometer, which covers the former range, in predicting sugar and acid contents. The second derivative data of the spectrum were obtained by varying smoothing size and derivative size of the original absorbance spectrum. SAS statistical package program was used for the regression analysis. The sugar contents of Fuji apple, Shingo pear md Yumyung peach could be predicted with SEPs of 0.40, 1.17 and 0.77 respectively, in the spectrum range of 600 to 1, 100nm. The highest correlation coefficient of the titratible acidity of apple was -0.45 at 2, 346nm and regression models indicated determination coefficient less than 0.47.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.22 no.4
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• pp.398-405
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• 2015

Purpose: This study was aimed to compare the effect between wet gauze with cold normal saline and wet gauze with cold water on thirst, oral cavity condition, and saliva pH among postoperative patients. Methods: This study was a quasi-experimental study with 56 participants. The experimental group received wet gauze with cold normal saline, and control group received wet gauze with cold water for three times at 15 minute intervals. Data were collected using visual analog scale for thirst, oral assessment guide for oral cavity condition and acidity tape for saliva pH. Measurement were made before applying the gauze and at 15min, 30min, and 45min after applying gauze. Data were analyzed using repeated measured ANOVA. Results: Thirst, oral cavity condition, and saliva pH improved in both groups with increasing number of gauze application. Thirst for the experimental group improved more than for the control group (F=4.29, p=.009), oral cavity condition except saliva, and saliva pH were not significantly different between the groups. Conclusion: This study results indicated that nurses can apply wet gauze with cold normal saline to reduce thirst and saliva acidity, and to improve the oral cavity condition for postoperative patients.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.