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Possibility of N-Nitrosamine Formation during Fermentation of Kimchi (김치 숙성중(熟成中) N-Nitrosamine의 생성요인(生成要因)에 관한 연구(硏究))

  • Kim, Soo-Hyun;Lee, Eung-Ho;Kawabata, Toshiharu;Ishibashi, Tohru;Endo, Tsugao;Matsui, Masami
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.13 no.3
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    • pp.291-306
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    • 1984
  • The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

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Status of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea (지역아동센터의 배식 실태 및 배식량 측정을 통한 영양적 질 평가)

  • Kwon, Sooyoun;Yeoh, Yoonjae
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.352-362
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    • 2015
  • The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

An Approach to Determine the Good Seedling Quality of Grafted Tomatoes (Solanum Lycopersicum) Grown in Cylindrical Paper Pot Through the Relation Analysis between DQI and Short-Term Relative Growth Rate (DQI와 단기 상대생장률 분석을 이용한 원통형 종이포트 토마토 접목묘의 우량묘 기준 설정)

  • Seo, Tae Cheol;An, Se Woong;Jang, Hyun Woo;Nam, Chun Woo;Chun, Hee;Kim, Young chul;Kang, Tae Kyung;Lee, Sang Hee
    • Journal of Bio-Environment Control
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    • v.27 no.4
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    • pp.302-311
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    • 2018
  • Using cylindrical paper pot nursery method, three kinds of commercial tomatoes 'Dafnis', 'DOTAERANG DIA' and 'Maescala' were grafted onto a commercial rootstock 'B blocking'. From 10 to 40 days after graft-take, growth traits of seedlings were investigated by 0.5, 1.0 and 2.0S treatments of standard nutrient solution(S) for seedling growth, and top to root ratio(TRR), compactness(CP) and Dickson Quality Index(DQI) were calculated. Two weeks after transplanting of the seedlings under three different night temperature targeting to 10, 15, and $25^{\circ}C$, which were not precisely controlled, the relative growth rate (RGR) was investigated. The quantitative growth traits of grafted seedlings increased with increasing fertilizer concentration, and various range of seedling size could be produced. Compactness and DQI were significantly regressed (Adj $R^2=0.9480$). Short-term RGR after transplanting was higher at 1.0S treatment of standard nutrient solution at the seedling age of 30 days and 40 days after graft-take(DAGT). DQI and RGR were significantly regressed linearly at respective fertigation strength. Specially the diminishing slope of RGR was lower at 1.0S fertigation strength with the increase of DQI than others. The results indicate that DQI could be applied as a quality index of grafted tomato seedlings and the relation analysis between DQI and short-term RGR also could be used to determine the good quality seedlings of grafted tomato grown in cylindrical paper pot.

The effect of using laser for ceramic bracket bonding of porcelain surfaces (세라믹 브라켓 부착 시 레이저를 이용한 포세린 표면처리 효과)

  • An, Kyung-Mi;Sohn, Dong-Seok
    • The korean journal of orthodontics
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    • v.38 no.4
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    • pp.275-282
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    • 2008
  • Objective: The purpose of this study was to investigate the effect of using laser for ceramic bracket bonding of porcelain surfaces and to compare it with conventional treatment of porcelain surfaces. Methods: Ninety feldspathic porcelain specimens were divided into 9 groups of 10, with each group having different surface treatments performed. Surface treatment groups were orthophosphoric acid, orthophosphoric acid with silane, hydrofluoric acid, hydrofluoric acid with silane, sandblasted, sandblasted with silane, laser etched, laser etched with silane, and glazed surface served as a control group. In the laser etched groups, the specimens were irradiated with 2-watt superpulse carbon dioxide ($CO_2$) laser for 20 seconds. Ceramic brackets were bonded with light-cure composite resin and all specimens were stored in water at $37^{\circ}C$ for 24 hours. Shear bond strength was determined in megapascals (MPa) by shear test at 1 mm/minute crosshead speed and the failure pattern was assessed. For statistical analysis, one-way ANOVA and tukey test were used. Results: Statistical analysis showed significant differences between the groups. The HFA + S group showed the highest mean shear bond strength ($13.92{\pm}1.94\;MPa$). This was followed by SB + S ($10.16\;{\pm}\;1.27\;MPa$), HFA ($10.09\;{\pm}\;1.07\;MPa$), L + S ($8.25\;{\pm}\;1.24\;MPa$), L ($7.86\;{\pm}\;0.96\;MPa$), OFA + S ($7.22\;{\pm}\;1.09\;MPa$), SB ($3.41\;{\pm}\;0.37\;MPa$), OFA ($2.81\;{\pm}\;0.37\;MPa$), G ($2.46\;{\pm}\;1.36\;MPa$), Bond failure patterns of HFA and silane groups, except L + S, were cohesive modes in porcelain while adhesive failure was observed in the control group and the rest of the groups. Conclusions : A 2-watt superpulse $CO_2$ laser etching of porcelain surfaces can provide a satisfactory result for porcelain surface treatment for ceramic bracket bonding. Laser irradiation may be an alternative conditioning method for the treatment of porcelain surfaces.

Spontaneous and Stimulated Release of the TNF-$\alpha$, IL-1$\beta$, IL-6 and IL-8 of Alveolar Macrophages in the Patients with Pulmonary Tuberculosis (폐결핵 환자의 폐포 대식세포에서 TNF-$\alpha$, IL-1$\beta$, IL-6 및 IL-8의 분비에 관한 연구)

  • Cheon, Seon-Hee
    • Tuberculosis and Respiratory Diseases
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    • v.45 no.5
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    • pp.942-952
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    • 1998
  • The aim of this study was to evaluate spontaneous and LPS stimulated proinflammatory cytokines and chemokine release of alveolar macrophages in the patients with pulmonary tuberculosis and healthy individuals, as a control. Alveolar macrophages recovered from bronchoalveolar lavage fluids were cultured with or without LPS 0.1, 1, or 10 ${\mu}g/ml$ for 24 and 48 hours in 37C, 5% CO2. TNF-$\alpha$, IL-1$\beta$, IL-6 and IL-8 amount were evaluated using ELISA kit from the supernatants. There were a significant increase in the spontaneous 24 hours release of TNF-$\alpha$ and IL-6 from the involved segments of tuberculosis patients compared with uninvolved segments and normal control There were also increasing trends of release of them after LPS stimulation in involved segments, but not significant. IL-1$\beta$ and IL-8 were not evaluated from the involved segments of tubeculosis and there were not significant differences of them between uninvolved segments of tuberculosis and normal control. It is concluded that cytokine release of alveolar macrophages in the pulmonary tuberculosis was markedly increased, and it was localized to the alveolar macrophages from the involved segments.

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The Effect of Packing Method of Relining Material on the Flexural Strength of Denture Base Resin (첨상용 레진의 성형법이 의치상의 굴곡강도에 미치는 영향)

  • Kim, Min-Chul;Kim, Yu-Lee
    • Journal of Dental Rehabilitation and Applied Science
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    • v.27 no.2
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    • pp.197-207
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    • 2011
  • The study aimed at examining how different reline resins affect flexural strength and flexural modulus of denture base. A total of 80 specimens ($64{\times}10{\times}3.3$ mm, according to ISO 1567:1999) of heat-polymerized resin, 40 specimens for (Lucitone199(Dentsply Int., NewYork, USA), SR Ivocap(Ivoclar AG, Schaan, Liechtenstein)) respectively, were polymerized according to the manufacturer's instructions and divided into eight groups(n = 10). Control group specimens remained intact. Specimens in the other groups were abraded on both sides to 2 mm thickness, and were relined in 1.3 mm thickness with 3 types of resins (Lucitone199(Dentsply), SR Ivocap(Ivoclar), and Rebase II(Tokuyama Co., Ltd, Tokyo, Japan)). All specimens were preserved in distilled water at $37^{\circ}C$ for 50 hours, and then were subjected to flexural strength testing in a universal testing machine using 3-point loading. A crosshead speed of 5 mm/min was used, and the distance between the supports was 50 mm. Data analyses included one-way analysis of variance(ANOVA) and the Tukey Honestly Significant Difference test (p=.05). Both heat-polymerized resin groups and auto-polymerized resin groups showed statistically low flexural strength and flexural modulus than control groups. Specimens relined with Lucitone 199 showed significantly higher flexural strength and flexural modulus than those relined with SR-Ivocap. Specimens relined with auto-polymerized resin showed significantly lower flexural strength and flexural modulus than those relined with heat-polymerized resin. Relining with heat-polymerized resins showed superior mechanical properties to relining with an auto-polymerized resin. Relining with the same heat-polymerized resin as the denture base does not affect mechanical properties of a denture. Lucitone199 using a compression-mould technique resulted in the highest flexural strength.

Quality Characteristics of Accelerated Salt-fermented Anchovy Sauce Added with Shrimp Pandalus borealis, Byproducts (새우가공부산물을 이용한 속성 멸치액젓의 품질특성)

  • Kim, Jin-Soo;Kim, Hye-Suk;Yang, Soo-Kyeong;Park, Chan-Ho;Oh, Hyeon-Seok;Kang, Kyung-Tae;Ji, Seung-Gil;Heu, Min-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.1
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    • pp.87-95
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    • 2006
  • Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

SLUMPING TENDENCY AND RHEOLOGICAL PROPERTY OF FLOWABLE COMPOSITES (Flowable 복합레진의 slumping 경향과 유변학적 성질)

  • Lee, In-Bog;Min, Sun-Hong;Kim, Sun-Young;Cho, Byung-Hoon;Back, Seung-Ho
    • Restorative Dentistry and Endodontics
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    • v.34 no.2
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    • pp.130-136
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    • 2009
  • The aim of this study was to develop a method for measuring the slumping resistance of flowable resin composites and to evaluate the efficacy using rheological methodology. Five commercial flowable composites (Aelitefil flow:AF, Filtek flow:FF, DenFil flow:DF, Tetric flow:TF and Revolution:RV) were used. Same volume of composites in a syringe was extruded on a glass slide using a custom-made loading device. The resin composites were allowed to slump for 10 seconds at $25^{\circ}C$ and light cured. The aspect ratio (height/diameter) of cone or dome shaped specimen was measured for estimating the slumping tendency of composites. The complex viscosity of each composite was measured by a dynamic oscillatory shear test as a function of angular frequency using a rheometer. To compare the slumping tendency of composites, one way-ANOVA and Turkey's post hoc test was performed for the aspect ratio at 95% confidence level. Regression analysis was performed to investigate the relationship between the complex viscosity and the aspect ratio. The results were as follows. 1. Slumping tendency based on the aspect ratio varied among the five materials (AF

The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler (발효 과일박 및 신선초박의 급여가 계육 내 지방산 조성, 콜레스테롤 및 저장 기간 중 지방산패도에 미치는 영향)

  • Kang, Hwan-Ku;Choi, Hee-Chul;Chae, Hyun-Suk;Na, Jae-Cheon;Bang, Han-Tae;Park, Sung-Bok;Kim, Min-Ji;Seo, Ok-Suk;Lee, Jee-Eun;Kim, Dong-Wook;Kim, Sang-Ho;Kang, Guen-Ho
    • Food Science of Animal Resources
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    • v.30 no.3
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    • pp.466-471
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    • 2010
  • This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.

Methods that can be Substituted for Earth Healing of Seedling by Using the Plastic Vinyl and their Micro-climatical Characteristics (프라스틱비닐제품(製品)을 이용(利用)한 가식대치방법(假植代置方法)과 미기상학적(微氣象學的) 특성(特性))

  • Ma, Sang Kyu;Lee, Jang Soo
    • Journal of Korean Society of Forest Science
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    • v.47 no.1
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    • pp.44-51
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    • 1980
  • In order to find out the suitable methods that can omit the earth healing and increase the survival through improving the seedling-healing and transportable methods. Several trials with plastic vinyl have been done and its results are as follows: 1. Though P. rigitaeda seedling have been stored in the black and white vinyl sack for 35 days in the storehouse. This seedling have survived with very high percentage as Table 1. This means that the earth healing work at the nursery or planting area can be omitted if seedling sould be stored in the storehouse by using the vinyl sack. The possibilities of long-period storage in the black and white vinyl sack seem to be come from the reasons that air humidity in the sack is nearly 100% and its air temperature is only around $15^{\circ}C$ with very little difference between day and night time. This sack also can be utilized in place of the planting sack, and though this sack with seedling have been laid under direct sunshine for 1 to 2 days. Any difference between the sack stored in the storehouse has not been observed on the survival specially Table 2. 2. When the bundled seedling have been covered with the black and white vinyl instead of earth healing, even if these seedling have been laid for 18 days under the vinyl. This seedling show us high survival as Table 3. High humidity with nearly 95%, very little difference of air temperature between day and night time under the vinyl and not so big difference between out-and inside temperature could be reasons of high survival to be considered. So through covering by the black and white vinyl. The labour power for earth healing works can be saved also. 3. In order to protect the healed seedling from the direct sunshine and the eva-transpiration. Black vinyl net and reed mat could be effective for this purpose. Because vinyl net could intercept around one to third, reed mat two to third of total solar energy and also suppress more than 50% of total water loss by the transpiration.

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