• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.576-583
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• 2020

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl₂ for making 'silken tofu' in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.519-524
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• 2005

This study was carried out to survey the contents of mineral and heavy metal of the commercial salt and salted-fermented shrimp. Mineral and heavy metal contents of Korean products and imported salts, and their effects on shrimps were analyzed through ICP-AES/MS. K and Mg contents of Korean salts and salted-fermented shrimp were relatively higher than those imported ones, However, no significant differences were found for mineral of commercial salted-fermented shrimps between Korean products and imported ones. Heavy metal contents of commercial salts lower than the maximum permissible limit set by KFDA. As, HB, and Ni were not detected in both commercial and lab-made salted-fermented shrimps. Cd were detected ranges of ND-0.5 ppm (average 0.1ppm) for commercial salted-fermented shrimps. Pb were detected ranges of ND-0.8ppm(average 0.28ppm) for lab-made salted-fermented shrimps.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.521-530
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• 2022

This study was conducted to compare the quality characteristics of commercial tofu products from the market in Korea. Seventeen types of commercial tofu samples were taken and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity and moisture (total solid contents), were analyzed. The hardness of tofu was negatively correlated with the moisture contents of tofu (r=-0.667^**). The commercial tofu showed pH 5.80~6.24, total acidity of 0.016~0.034%, soluble solids of 1.50~3.45°Brix, salinity of 1.20~2.30%, and moisture content of 79.91~87.57%, respectively. All 17 tofu samples sold in the Korean market were prepared using crude MgCl₂ and sea water as a coagulant. The quality characteristics vary depending on the constituent's of soybeans, and the ratio and amount of coagulants of tofu used. The origin of soybean seeds affected the yellowness of tofu; tofu made from imported soybean showed a higher b value than domestic soybean. These results are expected to be useful for understanding trends in the domestic tofu industry.

• Journal of Engineering Education Research
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• v.19 no.1
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• pp.31-36
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• 2016

These days, ICT-related products are pouring out due to development of mobile technology and increase of smart phones. Among the ICT-related products, wearable devices are being spotlighted with the advent of hyper-connected society. In this paper, a body-attached type wearable device using EMG(electromyography) sensors is studied. The research field of EMG sensors is divided into two parts. One is medical area and another is control device area. This study corresponds to the latter that is a method of transmitting user's manipulation intention to robots, games or computers through the measurement of EMG. We used commercial device MYO developed by Thalmic Labs in Canada and matched up EMG of arm muscles with gesture controller. In the experiment part, first of all, various arm motions for controlling devices are defined. Finally, we drew several distinguishing kinds of motions through analysis of the EMG signals and substituted a joystick with the motions.

• YAKHAK HOEJI
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• v.49 no.5
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• pp.392-398
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• 2005

In this study, we evaluated the stability of amoxicillin (AMX) and clavulanic acid (CLA) in aqueous solution, and compared the stability of AMX and CLA in commercial combination products. In aqueous solutions, the degradation of AMX ($t_{90}=8.88\;day\;at\;10^{circ}C$) and CLA ($t_{90}=3.53\;day\;at\;10^{circ}C$) occurred rapidly. From the pH-rate profile, AMX and CLA were the most stable at the range of pH 5.5 and 6.0. After reconstitution of commercial dry syrups, the contents of AMX and CLA in suspensions were gradually decreased for 7 days. However, AMX and CLA in dispersible tablet were not changed at all. The contents of CLA in the dispersible tablet ($87.92\%$) and dry syrups (2.16 and $3.91\%$) were remained in the accel­erated stability test ($75\%\;RH,\;at\;40^{circ}C$) after 10 hours. And the colors of the dry syrups were rapidly changed from white to yellow. From these results, we concluded that the dispersible tablet could overcome the stability problems of dry syrups.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.514-520
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• 1998

Simple and accurate methods to detect the adulteration of commercial aloe gel powder were developed. Crude polysaccharide in aloe gel powder was isolated by precipitating with excess ethyl alcohol and total hexose in isolated polysaccharide was determineded by dubois assay. After hydrolysis of non-dialysable polysaccharides, resultant free sugar was determined by gas chronmatography for sugar recogniton and ash contents was very low while the content of total hexose was very high. And polysaccharides of these products revealed typical dextran pattern, therefore, these products could be identified that adulterated with commercial maltodextrin. The content of maltodextrin in adulterated product was determined by HPLC and TLC analysis which could be adopted as a part of a certification process.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1127-1129
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• 2002

Fourteen commercial beers (eight domestic and six imported) were investigated for their biogenic amine contents. In all products, six biogenic amines, putrescine, cadaverine, tryptamine, ${\beta}-phenylethylamine$, spermine, and tyramine, were detected at different contents among the products, with the spermine content being the highest. Contents of cadaverine and ${\beta}-phenylethylamine$ in domestic beers, and ${\beta}-phenylethylamine$ and tyramine in imported ones were not significantly different. Results indicate that continuous monitoring of biogenic amine levels in commercial beers is needed to maintain chemical safety and qualities.

• Journal of the Korean Wood Science and Technology
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• v.38 no.2
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• pp.140-148
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• 2010

This study was to investigate the enzymatic hydrolysis of cellulose using the cellulase from whole body of the native termite collected in Milyang-si, Kyungsangnamdo, Korea. In the results, optimal temperature and pH for the enzyme of native termites were $45^{\circ}C$ and pH 5.5 for both endo-${\beta}$-1, 4-glucanase and ${\beta}$-glucosidase. Enzyme activity of the termite enzyme was shown $8.8{\times}10^{-2}\;FPU/m{\ell}$. And the highest glucose hydrolysis rate of cellulose by the digestive enzyme from test termites was 24.5% based on the glucan, comparing 59.7% by commercial enzyme (only celluclast 1.5 L) at 1% (w/v) substrate and 36 hours in hydrolysis time. This hydrolysis rate by the digestive enzyme from test termites was comparatively high value in 41% level of the commercial enzyme. When cellulose was hydrolyzed by the digestive enzyme of the native termite, glucose hydrolysis was almost completed in 12 hours which was the considerably reduced time for cellulose hydrolysis. It was suggested that the quiet short reaction time for cellulose hydrolysis by the enzyme from native termite could be a very high advantage for development of hydrolysis cellulase for lignocellulosic biomass.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.