• Culinary science and hospitality research
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• v.23 no.2
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• pp.56-63
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• 2017

In this study, we evaluated physicochemical properties and sensory characteristics of teriyaki sauce made by using the shell, the byproduct of red snow crab. Moisture content was the highest in fried FRC and the lowest in immersed SOC- while viscosity exhibited contrary tendency. The pH was the highest in dried DRC and the lowest in untreated RAC. Chromaticity was the highest in fried FRC for L, a, and b values altogether. Such result was considered attributable to elution of astaxanthin, a fat-soluble dye protein, which affected chromaticity while it underwent pre-treatment by being fried. Salinity was the highest in fried FRC and lowest in immersed SOC. Available solid contents exhibited contrary tendency. The total free amino acid content was the highest in immersed SOC and the lowest in untreated RAC. Contents of essential amino acids and tasty amino acids, the free amino acids, were the highest in SOC, suggesting that savory taste manifested the most noticeably among specimens treated differently by varying methods. The results of preference test showed that SOC, which showed the highest free amino acid content, also showed the highest preference in terms of outwards appearance, fragrance, taste, texture, and overall items of preference. Those results suggested that the immersion of red snow crab shell increased elution of available solid content and tasty components, influencing the preference of overall taste of teriyaki sauce positively, concerning pre-treatment methods. Based on overall results of the experiment in this study, pre-treatment involving immersion would lead to production of teriyaki with excellent nutrition and sensory features in connection with the use of red snow crab shell for manufacturing teriyaki.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.133-140
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• 1991

Weight-loss, general-appearante, yellowing, and compositions such as chlorophyll, carotenoid, vitamin C and nitrate, were studied to investigate the influence of pre-(cultivar and growing season) and post-(low-temperature and high-density polyethylene film packaging) harvest factors on the shelf-life and quality of leaf lettuce(Lactuca sativa L). Weight-loss was reduced by the treatment of high-density polyethylene film packaging, and more at $0{\sim}1^{\circ}C$ than $4{\sim}5^{\circ}C$. Leaf-lettuce grown in Winter lost less fresh weight than that grown in Autumn. In experiment on difference between cultivars, the reduction of weight-loss in 'Cheongchima' lettuce was somewhat significant than that in 'Jeokchukmyeon' lettuce. The tendency of changes in general appearance was similar to that of weight-loss. The yellowing of leaf lettuce during the storage was caused by chlorophyll degradation. Vitamin C content before the storage was 128.0 mg/100 g FW. in lettuce grown in Winter, 123.8 mg/100g FW. in that grown in Autumn, and more 'Cheongchima' lettuce than 'Jeokchukmyeon' lettuce. In all treatment, vitamin C content decreased rapidly, and this tendency was more obvious at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$. The nitrate content of 'Jeokchukmyeon' was 3812.6 ppm and that of 'Cheongchima' was 2855.6 ppm before the storage. Nitrate content decreased more at $4{\sim}5^{\circ}C$ than $0{\sim}1^{\circ}C$ during the storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.81-87
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• 1980

As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was $ 22-27\%$ and addition of $3.9-5.9\%$ of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.58-65
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• 2021

Jewelry Object to adorn a body with has been a very important culture since the primitive age when history of human beings started. Ornaments for social status or wealth's symbolic icon otherwise for private embellishment have been developed with various properties such as decorative, monetary, scarce, historic ones. However, since the latter 20th century, when intellecture concept was more valuable than the tradition laying emphasis on preciousness, with counting of artistic activities and aesthetic values, they have had expressionistic tendency centered on artists. In this manner, modern ornaments have been developed as an artistic genre deviating from traditional way in which material or technology was emphasized. While this expressionistic tendency emphasized artistic value, galleries only for ornaments have been started since 1960s and especially from this period, a lot of experimental and revolutionary ornaments works deviating from traditional way have been exhibited. The appearance of galleries specialized in ornaments as described above had a great influence on the ornaments' development to an artistic genre. This study is the one in respect of two exhibition types through the combination of human body and clothes in displaying ornaments. The first one represents active displaying way for the communication with audience by introducing fashion show to galleries deviating from general exhibition way. The second one plans to run a project collaborating fashion brand for the communication between ornaments and clothes and represents displaying way in the shop of fashion brand for active exhibition publicity.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.27 no.2
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• pp.145-159
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• 1997

Traumatic bone cyst is a pathologic cavity that is not lined with epithelium. It is, therefore, not a true cyst. It may be a normal variant rather than a disease process. The etiology of the condition is unknown. This condition is occured widely ranging ages(2 to 75years), however, most are ,found during the second decade of life. Radiographically, this condition is radiolucent lesion with well-defined outline, scalloping of superior margins, Cyst enucleation and curettage is the treatment of choice. The authors compared and analyzed the clinicoradiologic features of the five cases of traumatic bone cyst, diagnosed at the Dental college hospital in Chosun University, Kwangju, Korea. The five cases were shown the followed results; 1. 3cases occured in second decade of life & no significant sex differences (M:F, 2:3) All cases occurred in mandible. 2. Two patients complained symptoms, but three cases had no symptom with encountering during routine examination. 3. In 3 of 5cases, teeth vitality existed except one tooth and no checking of teeth vitality in two cases. 4. All cases didn't have any accurate trauma history, but one case was in orthodontic treatment, another case was postextraction site area. 5. Radiologically, 'scalloping appearance' were evident in all cases; in 3 cases, multilocular tendency & only one case seen intact mandibular canal image. 6. Histologically, all section showed bone trabeculae with blastic activity, 2 cases showed no epithelial lining, and other 2 cases were seen innflammatory cell infiltration in edematous tissue. 7. Surgical intervention (curettage) was that treatment of choice.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.12 no.1
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• pp.14-26
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• 1990

This study was undertaken to observe the histopathologic changes of the extraction wounds of diabetic rats when exposed to hyperbaric oxygen. A total of 50 rats (Spraque-Dawley strain) were used, which were all induced with diabetes using streptozotocin before the experiment. The experimental group was exposed to hyperbaric oxygen at 2.5atm. for 2 hours a day during the experimental period. The obtained results were summarized as follows : 1. Severe infiltration of inflammatory cells was observed in the initial stages of both the control and experimental groups. The infiltration showed a decreasing tendency at 3rd week in the experimental group, while severe inflammatory infiltration observed in the control group during the entire experimental period. 2. There was abundant proliferation of capillary blood vessels at 1st week after extraction in the experimental group, while moderate capillary growth in the control group was observed at 1st week after extraction. 3. Osteoblastic activity was started at 1st week after extraction in the experimental group, but there showed markedly delayed appearance in the control group, which showed at 2nd week after extraction. 4. The proliferation of fibroblasts showed rather in the experimental group at 1st week, but it was moderate in the control group at 1st week, 2nd week and 3rd week. 5. Epithelialization of the extraction wound was started at 2 days after extraction and reached its peak at 3rd week in the experimental group, while control group seemed to be delayed and incompleted during the experiment. With regard to these results, hyperbaric oxygen therapy disclosed an effective results on the healing of the extraction wound in diabetic rats under exposure at 2.5 atm for 2 hours daily.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.12 no.1
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• pp.1-13
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• 1990

The main objectives of this study was to observe the effects of hyperbaric oxygen therapy on the healing processes of mandibular fracture of streptozotocin-induced diabetic rats. Author used 60 rats (Sprague-Dawley Strain) deviding into control(30) and experimental groups(30). Complete fracture was produced on the left mandibular body of 60rats, rendered hyperbaric oxygen therapy (2 hrs. daily at 2.5 atm.) on experimental group and observed effects of hyperbaric oxygen therapy by microscopically. The obtained results were as follows; 1. Infiltration of inflammatory cells was no significant differences between the control and experimental group until 3rd week, but experimental group showed decreasing tendency after 4th week. 2. Severe proliferation of fibroblasts showed rather rapider in experimental group, at 2nd week, while at 3rd week in control group. 3. Osteoclasts appeared at 1st week in experimental group while at 3rd week in control group, and experimental group showed early bone resorption pattern. 4. Osteoblasts appeared at 1st week in experimental group while at 3rd week in control group, and experimental group showed prominent osteoblastic activity. 5. Moderate proliferation of capillary blood vessels showed in initial stage of experimental group while mild proliferation at 1-2nd week in control group. 6. Formation of cartilaginous callus showed at 4th week in experimental group, while at 6th week in control group. 7. Formation of bony callus showed mildly at 5th week, and moderately at 6th week in experimental group, while no appearance in control group, but complete bony union was not observed even in experimental group throughout this experiment.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.65-73
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• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.559-566
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• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.