• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• Journal of the Korean Chemical Society
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• v.26 no.4
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• pp.211-217
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• 1982

Assuming krypton molecules adsorbed on the graphite surface as a two-dimensional (2D) gas, 4th virial coefficient of the virial equation is calculated by the use of cluster integrals. The Henry's law constant, and 2nd and 3rd virial coefficients are also calculated. Adsorption isotherms calculated from this virial equation agree very satisfactorily with experimental results. The interaction energy of Kr-graphite surface is calculated assuming the pairwise additivity of Lennard-Jones(12,6) potential, and parametars therein are taken as; ${\varepsilon}_{gs}$/k = 71.1 K, ${\varepsilon}_{gg}$/k = 170 K, ${\sigma}_{gs}$ = 354 pm, and ${\sigma}_{gg}$ = 368 pm.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.98-104
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• 2010

Eleuthero(Eleutherococcus senticosus Maxim.) cortex is well known as a herb medicine for tonic. This study was performed to improve the quality of dried E. senticosus cortex. Investigation of quality factor and contents of efficient compounds under different steaming times and drying methods were performed to determine the proper processing and drying conditions of Eleuthero cortex harvested on March in annual stems. The proper steaming time for peeling bark to make high quality Eleuthero cortex took less than 20 mins. Eleutheroside B and E contents among drying methods were significantly different at 5% level DMRT. The $50^{\circ}C$ heat drying was the most advisable condition for drying, when drying and keeping contents of effective compounds.

• Bulletin of the Korean Chemical Society
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• v.9 no.1
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• pp.32-36
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• 1988

The isotherms of oxygen chemisorption on polycrystaline nickel surface are obtained at various temperatures between 298K and 523K from intensity measurernent of O 1s xps peaks, and the activation energy of the chemisorption is estimated as a function of the coverage. The activation energy extrapolated to zero coverage is found to be -5.9 kJ/mol. The negative activation energy can be taken as a strong implication of the propriety of a currently accepted chemisorption model, in which molecularly adsorbed precursor state is assumed to exist. The residence time of this precursor state is estimated by assuming a molecularly physisorbed state for the precursor state and assuming a pairwise interaction energy of Lennard-Jones 12-6 potential between an admolecule and each substrate nickel atom. The sticking coefficients are also calculated from the isotherms. The calculated results agree well with those obtained by others with different methods.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.18 no.2
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• pp.133-140
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• 2008

In order to evaluate the possible environmental lead hazard in children's playground and to test the practicability of field portable x-ray fluorescence(FPXRF) for environmental lead measurement, authors investigated lead concentration of lead-based paint on the surface of children's playing equipments in the playground of 13 apartments using FPXRF at the site in city A, Choongnam province. 93 spots were determined surface lead concentrations 3 times each using a FPXRF. Out of 93 spots, 83 spots (92%) were revealed to have lead in paint and mean concentration was $1.12{\pm}1.76mg/cm^2$. The mean concentration of lead on the surface of playing equipments at the apartments near the main street was $1.20mg/cm^2$ and higher than those at the apartments far away from the main street($0.81mg/cm^2$)(p<0.05). The mean concentration of lead on the surface of playing equipments painted with yellow color was $3.23mg/cm^2$ and the highest among all colors, whereas equipment painted white color was non-detectable. PVC and etc materials for construction of playing equipment showed higher surface lead concentration than other materials. The result suggests that it is necessary to be taken caution of the lead exposure in the playground of apartment and it should be taken any kind of confirmative action to prevent unwanted lead exposure from surface lead source of playing equipment. Authors found that FPXRF was very reliable and useful for field measurement to detect lead on the painted surface.

• Journal of the Korean Institute of Gas
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• v.22 no.2
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• pp.78-83
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• 2018

The purpose of this paper is to study for failure examples of emission gas recirculation and air control and catalyzed particulate filter system in diesel engine vehicle. The first example, the researcher found the fact that the much engine oil came into the intake manifold causing diaphragm damage of EGR valve. The engine oil entered into combustion chamber of engine so that a car emit the polluted exhaust gas when driving. The second example, the researcher certified the sticking phenomenon of carbon and foreign substance with the throttle flap so that the exhaust fumes discharged exhaust port. The third example, the regeneration function don't activated to not detect the temperature of exhaust gas because of damage in the sensor. Thus, the researcher must meticulously manage his car not in order to take place the problem of environmental pollution.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.289-294
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• 2008

The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at $4^{\circ}C$. The pH of irradiated chicken was lower than that of the control at day 1 (p<0.05), while no difference was found among irradiation at different doses. Drip loss was higher in irradiated chicken with doses of 0.5 and 1.0 kGy compared to the control at day 1 and day 3 (p<0.05). Lightness (L) at day 1 and day 6 was increased due to irradiation (p<0.05). Redness (a) increased with irradiation doses of 1.0 and 1.5 kGy at day 1 and day 3 (p<0.05). However, no significant differences were found in yellowness (b). The number of aerobic plate count of irradiated chicken during storage was significantly lower than the control (p<0.05). E. coli and coliforms were not detected after irradiation at any dose. Also, irradiation doses of 1.0 and 1.5 kGy significantly reduced volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substances (TBARS) values compared to the control during storage (p<0.05). These results suggest that low dose gamma irradiation can be useful to extend the shelf life of chicken breast during cold storage.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.17 no.4
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• pp.261-271
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• 2007

To provide necessary information for future environmental monitoring of storage batteries in Korea, authors analyzed environmental monitoring dataset of air lead concentration of 12 storage battery industries measured during 1989-2006. We calculated geometric mean and standard deviation with minimum and maximum value of each year dataset. Air lead concentration data were analyzed according to year of measurement, type of grid manufacturing method (grid casting type or expander type), size of industries and type of operation (casting, lead powder & pasting, assembly and others). The geometric mean and standard deviation of all lead industries for overall 18 years were $72{\mu}g/m^3$ and 3.65 with minimum of $6{\mu}g/m^3$ and maximum of $7,956{\mu}g/m^3$. The geometric mean air lead concentrations of years between 1989-1999 were above the Korean PEL($50{\mu}g/m^3$), whereas those of years after year 2000 were below the Korean PEL showing 50% of it. The geometric mean concentration of air lead was significantly lower in expander method battery industries than that of grid method battery industries and was lower in large sized battery industries than small & medium sized ones throughout the whole 18 years period. The distributions of over PEL($50{\mu}g/m^3$) were decreased by the years of environmental monitoring and those were lower in expander method battery industries than grid method battery industries. The significant reduction of mean air lead concentration during last 10 years may be induced partly due to more active environmental engineering control and new introduction of new operation in grid method battery industries, but may be also influenced by non-engineering method such as reduction of operation hours or reduction of exposure time during actual environmental measurement by industrial hygienist which is not concrete evidence, but just circumstantial evidence.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.345-350
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• 2007

This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH, $a^*,\;and\;b^*$ values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.