• Journal of the Korean Society of Safety
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• v.28 no.2
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• pp.26-30
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• 2013

The purpose of this study is to find risk factors by analyzing the operation principle of a photo coupler (P/C) used to remove the noise of electronic devices and establish a base for the performance improvement of developed products. It was found from the P/C circuit analysis of normal products that they were equipped with an electrolytic condenser of $0.1{\mu}F$ to smooth system signals. Due to the epoxy resin packing the external part of the P/C, this study experienced a limit to visually examine the damage to it. It could be seen from the analysis of electric characteristics of the P/C that the forward voltage ($V_f$) and reverse current ($I_r$) were 1.3 V and 10 uA, respectively. In addition, it is required that the breakdown voltage (VCE) between the collector (C) and emitter (E) be maintained at less than 35 V. The and of the damaged product #1 were comparatively good. However, the measurement of was 100.0 uA. From this, it is thought that a short circuit occurred to the internal circuit. Moreover, from the fact that the of the damaged product #2 was open circuit and the measurement of was 0.0 uA, it is thought that the collector and emitter was separated or insulation resistance was significantly high. Furthermore, from the fact that the of the damaged product #3 was open circuit and the measurement of was 0.0 uA, it is thought that the space between the collector (C) and emitter (E) failed to meet the design standard or that they were separated. Therefore, it is thought that fabricating the P/C by increasing the reverse current 10 mA to 50 mA will prevent its malfunction.

• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Journal of the Korean Chemical Society
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• v.32 no.1
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• pp.71-78
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• 1988

The crown ether ring of 20, 21, 24, 25-tetranitrodibenzo-18-crown-6(TNDB-18-C-6) was cleaved by various alcoholic bases to give 2,4,5-trialkoxynitrobenzene derivatives and 4,5-dialkoxy-1,2-dinitrobenzene derivatives as the major products, and bis[(alkoxynitrophenoxy)ethyl]ether derivatives from partially cleaved crown ether ring as the minor products. The ring cleavage reaction of TNDB-18-C-6 with ethylene glycolic base resulted ring contraction through intramolecular nucleophilic cyclization of the initially formed ring cleavage product to give nitro derivatives of DB-14-C-4.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.333-343
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• 2008

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

• Biomolecules & Therapeutics
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• v.5 no.3
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• pp.260-264
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• 1997

The bioequivalence of two nicotine patches was evaluated in 16 normal male volunteers (age 21 ~ 27 yrs) following single transdermal application. Test product was "Nicostop patch" made by Sam Yang Co. and reference product was "Nicotinell TTS patch" made by Korean Searle Ciba-Geigy Co. After nicotine patches were applied onto the inside of the forearm, blood was taken at predetermined time intervals and the nicotine concentration in plasma was determined with a sensitive GC method using NPD detector. AUC and Cm\ulcorner were calculated and statistically analyzed for the bioequivalence of the two products. The results showed that the differences in AUC and $C_{msx}$between two products were 5.47% and 2.70%, respectively. The powers (1-$\beta$) for AUC and $C_{max}$. were >90% and 88.76%, respectively. Detectable differences($\Delta$) and confidence intervals were all less than 20%. All of these parameters met the criteria of KFDA for bioequivalence, indicating that "Nicostop patch" is bioequivalent to "Nicotinell TTS patch" . . .

• Applied Chemistry for Engineering
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• v.17 no.6
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• pp.638-643
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• 2006

Pyrolytic reaction study of dichloromethane ($CH_{2}Cl_{2}$) in excess hydrogen was performed to investigate pyrolytic reaction pathways at a pressure of 1 atm with residence times of 0.3~2.0 sec in the temperature range of $525{\sim}900^{\circ}C$. A constant feed molar ratio $CH_{2}Cl_{2}$:$H_{2}$ of 4:96 was maintained through the experiment. Reagent loss and product formation were monitored by using an on-line gas chromatograph, where batch samples were analyzed by GC/MS. Complete destruction(99%) of the parent reagent was observed at temperature near $780^{\circ}C$ with residence time over 1 sec. Major products observed were $CH_{3}Cl$, $CH_{4}$, $C_{2}H_{4}$, $C_{2}H_{6}$, and HCl. Minor products included $CHClCCl_{2}$, CHClCHCl, $CH_{2}CHCl$, and $C_{2}H_{2}$. The pyrolytic reaction pathways to describe the important features of intermediate product distributions and reagent loss, based upon thermodynamic and kinetic principles, were suggested. The results of this work provided a better understanding of pyrolytic decomposition processes which occur during the pyrolysis of $CH_{2}Cl_{2}$ and similar chlorinated methanes.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.98-104
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• 1986

Fish jelly forming ability of freeze-dried roundnose flounder meat paste has been examined . For the qualify test, freeze-dried product was packed in polyethylene bag (0.1 mm thick, $14\;cm\;{\times}\;20\;cm$) or in tinplate can and stored for 6 months at $5^{\circ}C,\;20^{\circ}C\;and\;35 ^{\circ}C$. From the results of quality test, the fish jelly forming ability of the products packed in polyethylene bag and can were maintained for 5 and 6 months storage at $5^{\circ}C$ and for 3 and 4 months at $20^{\circ}C$. espectively, while it had already been lost for 1 month at $35^{\circ}C$. Freeze-dried roundnose flounder meat paste can be used for preparing fish jelly products.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.269-275
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• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.