• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.561-566
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• 2007

Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.23-23
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• 2018

In this study, new titanium alloys were prepared by adding elements such as tantalum (Ta), zirconium (Zr) and the like to complement the biological, chemical and mechanical properties of titanium alloys. The Ti-40Ta-xZr ternary alloy was formed on the basis of Ti-40Ta alloy with the contents of Zr in the contents of 0, 3, 7 and 15 wt. %. Plasma electrolytic oxidation (PEO), which combines high-voltage sparks and electrochemical oxidation, is a novel method to form ceramic coatings on light metals such as Ti and its alloys. These oxide film produced by the electrochemical surface treatment is a thick and uniform porous form. It is also composed of hydroxyapatite and calcium phosphate-based phases, so it has the characteristics of bone inorganic, non-toxic and very high bioactivity and biocompatibility. Ti-40Ta-xZr alloys were homogenized in an Ar atmosphere at $1050^{\circ}C$ for 1 hour and then quenched in ice water. The electrochemical oxide film was applied by using a power supply of 280 V for 3 minutes in 0.15 M calcium acetate monohydrate ($Ca(CH_3COO)_2{\cdot}H_2O$) and 0.02 M calcium glycerophosphate ($C_3H_7CaO_6P$) electrolyte. A small amount of 0.0075M zinc acetate and magnesium acetate were added to the electrolyte to enhance the bioactivity. The mechanical properties of the coated surface of Ti-40Ta-xZr alloys were evaluated by Vickers hardness, roughness test, and elastic modulus using nano-indentation, and the surface wettability was evaluated by measuring the contact angle of the coated surface. In addition, cell activation and differentiation were examined by cell culture of HEK 293 (Human embryonic kidney 293) cell proliferation. Surface properties of the alloys were analyzed by scanning electron microscopy(FE-SEM), EDS, and X-ray diffraction analysis (XRD).

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1246-1252
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• 2018

This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer). The pH values of pork sausages increased (p<0.05) with increasing addition level of the phosphate replacer. When more than 40% of the phosphate replacer was added to pork samples (40AL, 60AL, 80AL, and 100AL), cooking loss was significantly reduced compared to both the control (+) and control (-). However, no significant differences were observed in the moisture content and CIE $L^*$ values between the controls and the treatments with a phosphate replacer. The control (+) and 100AL treatment had the highest (p<0.05) hardness, but the samples with the phosphate replacer were not significantly different in cohesiveness and springiness from the control (+). As addition level increased, the gumminess and chewiness of the products with the phosphate replacer increased, which were lower than those of the control (+). Therefore, more than 40% of a phosphate replacer may possibly substitute synthetic phosphate to improve product yields in ground pork sausages, although further studies may be needed for improving the textural properties of the final products.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.222-229
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• 2020

This study was conducted to develop a novel cheese tofu hybrid product by increasing the calcium content of cheese, an animal protein source, and tofu, a vegetable protein source. Both pH and moisture were lower in the cheese tofu hybrid than those values in the control group (6.03% and 72%, respectively). Protein and fat were slightly higher than in the control (15.43% and 9.91%, respectively). Total bacteria count increased at the end of the product's shelf life, but did not affect its texture. The cheese tofu hybrid displayed stronger a) red, and b) yellow coloration than the control, and its lightness (L) was lower than that of the control. The cheese tofu hybrid possessed high hardness, and displayed high values for gumminess and brittleness. Sensory evaluation by a specialized agency examined consumer preferences, purchase intentions, strengths, and weaknesses of the developed product line. A panel of 30 female volunteers in their 20s and 40s recorded an overall preference for cheese tofu of 5.40 points, fairly good. Cheese tofu was found to be better than the control tofu, with appealing differences in appearance, color, nutty aroma, chewiness, and cheese flavor.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.608-614
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• 2003

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39∼5.42 in the LCA-broads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11∼10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 mg% in the control, 30, 60 and 120 mg% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, $L^{*}$ values were lower and $b^{*}$ value was higher than those of the control, while there were no significant difference in af values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2∼4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4∼8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.ead.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Journal of Aquaculture
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• v.15 no.1
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• pp.49-60
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• 2002

Research on practices for improving water quality in channel catfish Ictalurus punctatus ponds was conducted at the Auburn University Fisheries Research Station, Auburn, Alabama, in 1998 and 1999. The objective of this two-year study was to determine better management practices to enhance water quality and improve production efficiency. In the first year, oxidation of bottom soil by drying, tilling, and applying sodium nitrate was performed (dry-till and dry-till with sodium nitrate treatments). The second year, based on the results obtained during the first year, precipitation of phosphorus (P) from water by applying gypsum was compared to the dry-till treatment (dry-till and dry-till with gypsum treatments). Control ponds were not subjected to bottom drying, tilling, sodium nitrate, or gypsum treatment. Channel catfish fingerings were stocked at 15,000/ha. In the first year, water in ponds from dry-till and dry-till with sodium nitrate treatments had lower concentrations (P < 0.01) of soluble reactive P, nitrate ($NO_{3} ^{-}) and nitrite ($NO_{2} ^{-}) nitrogen (N), total ammonia ($NH_3$) nitrogen, total suspended solids and turbidity, and higher values of pH, Secchi disk visibility, total alkalinity, total hardness, and calcium ($Ca^{2+}) hardness than water in control ponds. Ponds of the dry-till treatment also had lower concentrations (P < 0.01) of total P and total N than control ponds. Total fish production and survival rate did not differ among the treatments (P > 0.05). The findings suggested that drying and tiling pond bosoms between crops could achieve water quality improvement. Applying sodium nitrate to dry, tilled pond bosoms did not provide water quality improvement. In the second year, the treatment with the best results from the first year, dry-till, was compared with a dry-till with gypsum treatment. Enough gypsum was applied to give a total hardness of about 200 mg/L, and gypsum was reapplied as needed to maintain the hardness. Compared to the control, dry-till and dry-till with gypsum treatments had lower concentrations (P < 0.01) of total and soluble reactive P, total N, and total $NH_3$-N, and higher concentrations (P < 0.01) of dissolved oxygen. Ponds of the duty-till with gypsum treatment also had lower concentrations (P < 0.01) of chlorophyll $\alpha$, chemical oxygen demand, and total alkalinity than the control. Total fish production and survival rate did not differ (P > 0.05) among the treatments. These findings suggest that drying and tilling pond bosoms between crops and treating low hardness waters with gypsum could achieve water Quality improvement.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.4
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• pp.1-7
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• 1999

This study was carried out to simulate the change of various properties of recycled water when zero-discharge system was applied to a KOCC recycling process. contaminants such as chemical oxygen demand, anionic trash, and calcium hardness were gradually increased in the process water as the recycling was repeated . Especially, the increase of anionic trash and COD were closely related to the starch derived from corrugating adhesive in KOCC. Four kinds of water were compared in the preparation of handsheet to evaluate the performance of retention program. Waters used in this work were laboratory tab water, process water from Dong-II mill and the same one treated by UASB process, and closed white water prepared by KRICT. The result revealed that one the major factors fro reducing a retention power was the anioni trash accumulated in the recycled water.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.2
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• pp.25-33
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• 1999

A great difference in drainage time was observed from the recycled stocks between corrugated container board and its component papers, liner and medium paper. It could be assumed that the different drainage property should be caused from a starch adhesive present in the corrugated board. Thus, three types of starch such as dried Stein-Hall adhesive, cooked starch solution, and its dried film were added to linerboard stock in order to investigate the mechanism of drainage reduction. The water-swollen starch particles derived from Stein-Hall adhesive were drastically deteriorated the drainage time, even though the amount of starch is very small (2% or below). The drainage time of OCC was improved by 25% when amylase was used a new biological treatment. The results from the lab and mill test showed that the starch-degradable enzymatic treatment improves the drainage property as well as the reduction of calcium hardness.

• Journal of the Korean Ceramic Society
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• v.20 no.1
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• pp.55-62
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• 1983

the preliminary work on the prepartion of fine hydroxyapatite powder and the synthesis of dense hydroxyapatite ceramic from the powder were investigated for the development of artificial bone and tooth materials for implants. The effects of the process variables such as compositions of the raw materials the initial pH of the solutions and sintering temperature on the physical properties were investigated in order to determine the optimum conditions for the fabrication of tooth implant material. As the initial pH of the solutions was increased in the range of 10-11.6 the initial particle size of precipitates was decreased thus the sinterability of precipitates was improved. It was found that the composition of calcium rich of 1.75 in Ca/P mole ratio exhibited better sinterability and mechanical strength of the apatite ceramics for example the highest value of Vicker's hardness obtained from the compositions of 1.75 in Ca/P mole ratio was 764±30 Kg/mm2 compared to the maximum value of 600 kg/mm2 obtained from the compositions of 1.67 in Ca/P mole ratio.