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Monitoring of Aflatoxins in Medicinal Herbs (유통 생약재의 아플라톡신 모니터링)

  • Kim, Yong-Hoon;Kang, Han-Saem;Oh, Sun-Woo;Lee, Hwa-Jung;Kim, Mi-Gyeong;Chung, So-Young;Choi, Seon-Hee;Bang, Su-Jin;Han, Kyung-Jin;Lee, Ji-Won;Kim, Young-Seon;Kim, Hee-Yun
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.27-32
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    • 2010
  • This study was conducted to monitor aflatoxins in various medicinal herbs, providing available data for the safety of those products. To monitor aflatoxins in medicinal herbs, a total of 400 samples of 40 different herbs were collected in commercial retailers in Seoul, Daejeon, Gwangju, Daegu, and Busan from March to August, 2008. The samples that passed the sensory evaluation were tested for aflatoxins. Aflatoxins in samples were analyzed by HPLC-florescence coupled with photochemical enhancement. Samples were extracted with 70% methanol and then diluted to the appropriate concentration. A refining process was performed using an immunoaffinity column. The analytical method used in this study was validated. The $R^2$ value for aflatoxin $B_1$ was 0.99946, and the detection range was from 0.25 to 10.0 ng/mL. The accuracy of the analysis was ranged from 83.2% to 101.8%. The relative standard deviation (RSD) in the aflatoxin $B_1$ analysis was 3.4%, demonstrating the precision of this method. In addition, the detection limit and quantitative analysis limit of aflatoxin $B_1$ was $0.53\;{\mu}g/kg$ and $1.76\;{\mu}g/kg$, respectively. These results indicated that the analytical method used in this study was appropriate. The results of HPLC showed that 1% (4 samples) of the samples may contain aflatoxins. The concentration of quantified aflatoxin was $2.3\;{\mu}g/kg$ for both Quisqualis fructus and Remotiflori radix samples. The other samples were below the limit of quantification. Moreover, the concentration of aflatoxin $B_1$ which is made by specific fungi were below the level of regulation. Only 20% of aflatoxin $B_1$ were transferred to hot water. Therefore, the levels of aflatoxins in medicinal herbs were considered to be safe especially considering the aflatoxin transfer ratio.

On Chemical Characteristics of Sour Doenjang (Fermented Soybean Paste) (저장 유통중 시어진 된장의 화학적 성분 연구)

  • Shin, Dong-Hwa;Kang, Keum-Sung;Lee, Ji-Young;Jeong, Do-Youn;Han, Gum-Su
    • Journal of Food Hygiene and Safety
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    • v.25 no.4
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    • pp.360-366
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    • 2010
  • Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

A Spectrophotometric Study on Color Differences between Various Light-Cured Composite Resins and Shade Guides (광중합형 복합레진과 shade guide의 색차에 관한 연구)

  • Lim, Kyung-Min;Lee, Min-Ho;Song, Kwang-Yeob
    • Journal of Dental Rehabilitation and Applied Science
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    • v.25 no.1
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    • pp.13-22
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    • 2009
  • The composite resin, due to its esthetic quality, is considered the material of choice for restoration of anterior teeth. To get a satisfactory result in the composite resin restorations, it is necessary to choose right shade. At present, most of the commercial composite resins are based on the Vita Lumin shade guides or shade guides that are provided by their company, but color differences among them might be expected even using the same shade in various materials. This study is to measure color differences between various light-cured composite resins and shade guides and to provide the clinicians with information which may aid in improved color match of esthetic restoration. Four kinds of light-cured composite resins (Gradia Direct (GD), Z250 (Z250), Clearfil AP-X (AP-X), Esthet X (E X)) and shade guides with A2 and A3 shade were used. Three specimens of each material and one specimen of each shade guide were made. Each composite resin was filled into the Teflon mold (1.35 mm depth, 8 mm diameter), followed by compression, polymerization and polishing with wet sandpaper. Shade guides were grinded with polishing stones and rubber points to a thickness of approximately 1.35 mm. Color characteristics were performed with a spectrophotometer(color i5, GretagMacbeth, USA). A computer-controlled spectrophotometer was used to determine CIELAB coordinates ($L^*$, $a^*$, $b^*$) of each specimen and shade guide. The CIELAB measurements made it possible to evaluate the amount of the color difference values (${\Delta}E^*ab$) between composite resins and shade guides. CIE standard D65 was used as the light source. The results were as follows : 1. Among the $L^*$, $a^*$, $b^*$ values of most of 4 kinds of composite resin specimens which are produced by same shade, there were significant differences(p<0.05). 2. Among all 4 kinds of composite resin specimens which are produced by same shade, there were color differences that is perceptible to human eye(${\Delta}E^*>3.3$). 3. Between most of composite resin specimens investigated and their corresponding shade guides, there were color differences that is perceptible to human eye(${\Delta}E^*>3.3$). 4. In the clinical environment, it is recommended that custom shade guides be made from resin material itself for better color matching. Shade guides supplied by manufacturers or Vita Lumin shade guide may not provide clinicians a accurate standard in matching color of composite resins, and there are perceptible color differences in most of products. Therefore, it is recommended that custom shade guides be made from resin material itself and used for better color matching.

Evaluation of Cleaning ability and Environmental Evaluation of Commercial Aqueous/Semi-aqueous Cleaning Agents (시판 수계/준수계 세정제의 세정성 및 환경성 평가 연구)

  • Cha, A.J.;Park, J.N.;Kim, H.S.;Bae, J.H.
    • Clean Technology
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    • v.10 no.2
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    • pp.73-87
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    • 2004
  • In most of industrial fields, cleaning is employed for removing soils on their products or parts. Halogenated cleaning agents such as CFC-113, 1,1,1-TCE(1,1,1-trichloroethane), MC(methylene chloride) and TCE (trichloroethylene) have been used as cleaning ones in most of companies in the world since their excellent performance of cleaning ability and good material compatibility. However, CFC-113 and 1,1,1-TCE which are ozone destruction substances are not used any more in the advanced countries because of the which are ozone destruction substances are not used any more in the advanced countries because of the Montreal protocol. MC and TCE are now used restrictively at small part of industrial fields in most of countries since they are known to be hazardous or carcinogenic materials. Thus, it is indispensible that the alternative cleaning agents which are environmental-friendly and safe, and show good cleaning ability should be developed or utilized for replacement of the halogenated cleaning agents. Aqueous/semi-aqueous cleaning agents are evaluated to be promising alternative ones among various alternatives in environmental and economical view point. In this study, commercially available 12 aqueous and 6 semi-aqueous cleaning agents were selected and their physical properties, cleaning abilities, rinsing abilities and recycling of contaminated rinse water were measured and analyzed. Aqueous cleaning agents with higher wetting index showed better cleaning ability compared with those with lower wetting index. However wetting index did not have any correlation with cleaning ability in semi-aqueous cleaning agents. It was observed that soil concentration in aqueous and semi-aqueous cleaning agents should be maintained below the certain concentrations which depend on types of clearing agents. More than 70% soils in contaminated rinse water by some of aqueous and semi-aqueous clearing agents could be separated by simple settling method. This means that some cleaning agents with high oil-water separation efficiency will be effiective for recycling oil-contaminated rinse water. It was found that contaminated rinse water with aqueous agents was purified easiy by ultrafiltration method with PAN membrane of 30 kDa.

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Knowledge and Attitude toward Restaurant-Related Sanitation of New Restaurateurs (일반음식점 신규영업주의 위생관리지식 및 위생행정에 대한 태도)

  • Kim, Seun-Taek;Park, Jae-Yong;Kam, Sin;Han, Chang-Hyun
    • Korean Journal of Health Education and Promotion
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    • v.15 no.1
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    • pp.79-95
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    • 1998
  • The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

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A Comparison Study between Batch and Continuous Process Simulation for the Separation of Carbon-13 Isotope by Cryogenic Distillation (Methane으로부터 13C 동위원소 분리를 위한 회분식 및 연속식 극저온 증류공정모사 비교 연구)

  • Kim, Jong Hwan;Lee, Doug Hyung;Lee, Euy Soo;Park, Sang Jin
    • Korean Chemical Engineering Research
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    • v.45 no.1
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    • pp.57-66
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    • 2007
  • Natural gases generally consist of mainly $^{12}C$ and about 1.1% of $^{13}C$. It is well known that a stable carbon isotope, $^{13}C$, has been widely used for the applications of medical, pharmaceutical, and agricultural tracers. As a result, the development of the separation and concentrating technology of $^{13}C$ can cause of high value-added products and the possibility of the generation of new carbon materials, In general, there are two kinds of approaches to obtain a stable $^{13}C$ isotope by the separation of cryogenic distillation. One is to obtain a concentrated $^{13}CH_4$ isotope from natural gas. Another approach is to get concentrated $^{13}CO$ by distillation followed by a chemical reaction of $CH_4$ and $H_2O$. In this study, rigorous process simulations of the cryogenic distillation have been performed and analyzed for the concentrated separation of $^{13}C$ isotopes from LNG and NG by using commercial process simulator. Due to the very small differences of relative volatilities and separabilities of $^{12}C$ and $^{13}C$, the process design and operation of effective separation and concentration of $^{13}C$ need special strategies and feasibility studies. Utilization of vapor pressure data to acentric factor in SRK equation of state and optimized process conditions have been able to predict for the effective of the separation yield and concentration of $^{13}C$ for the cryogenic distillation. The various operation strategies for both batch and continuous cryogenic distillation are also studied and suggested for the basic design of the process. Development of this study can provide a tool for the effective design and operation of the cryogenic separation of $^{13}C$.

Rethinking University Dining Services: Role of Value in the Formation of Customer Satisfaction and Revisit Intention (대학 푸드 서비스의 재고찰: 고객만족도와 재방문의도 형성에서 가치의 역할)

  • Ham, Seon-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.1
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    • pp.133-146
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    • 2012
  • University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2013 (설비공학 분야의 최근 연구 동향 : 2013년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.26 no.12
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    • pp.605-619
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    • 2014
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2013. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of fluid machinery, pipes and relative parts including orifices, dampers and ducts, fuel cells and power plants, cooling and air-conditioning, heat and mass transfer, two phase flow, and the flow around buildings and structures. Research issues dealing with home appliances, flows around buildings, nuclear power plant, and manufacturing processes are newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for general analytical model for desiccant wheels, the effects of water absorption on the thermal conductivity of insulation materials, thermal properties of Octadecane/xGnP shape-stabilized phase change materials and $CO_2$ and $CO_2$-Hydrate mixture, effect of ground source heat pump system, the heat flux meter location for the performance test of a refrigerator vacuum insulation panel, a parallel flow evaporator for a heat pump dryer, the condensation risk assessment of vacuum multi-layer glass and triple glass, optimization of a forced convection type PCM refrigeration module, surface temperature sensor using fluorescent nanoporous thin film. In the area of pool boiling and condensing heat transfer, researches on ammonia inside horizontal smooth small tube, R1234yf on various enhanced surfaces, HFC32/HFC152a on a plain surface, spray cooling up to critical heat flux on a low-fin enhanced surface were actively carried out. In the area of industrial heat exchangers, researches on a fin tube type adsorber, the mass-transfer kinetics of a fin-tube-type adsorption bed, fin-and-tube heat exchangers having sine wave fins and oval tubes, louvered fin heat exchanger were performed. (3) In the field of refrigeration, studies are categorized into three groups namely refrigeration cycle, refrigerant and modeling and control. In the category of refrigeration cycle, studies were focused on the enhancement or optimization of experimental or commercial systems including a R410a VRF(Various Refrigerant Flow) heat pump, a R134a 2-stage screw heat pump and a R134a double-heat source automotive air-conditioner system. In the category of refrigerant, studies were carried out for the application of alternative refrigerants or refrigeration technologies including $CO_2$ water heaters, a R1234yf automotive air-conditioner, a R436b water cooler and a thermoelectric refrigerator. In the category of modeling and control, theoretical and experimental studies were carried out to predict the performance of various thermal and control systems including the long-term energy analysis of a geo-thermal heat pump system coupled to cast-in-place energy piles, the dynamic simulation of a water heater-coupled hybrid heat pump and the numerical simulation of an integral optimum regulating controller for a system heat pump. (4) In building mechanical system research fields, twenty one studies were conducted to achieve effective design of the mechanical systems, and also to maximize the energy efficiency of buildings. The topics of the studies included heating and cooling, HVAC system, ventilation, and renewable energies in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment is mostly focused on indoor environment and building energy. The main researches of indoor environment are related to infiltration, ventilation, leak flow and airtightness performance in residential building. The subjects of building energy are worked on energy saving, operation method and optimum operation of building energy systems. The remained studies are related to the special facility such as cleanroom, internet data center and biosafety laboratory. water supply and drain system, defining standard input variables of BIM (Building Information Modeling) for facility management system, estimating capability and providing operation guidelines of subway station as shelter for refuge and evaluation of pollutant emissions from furniture-like products.

Contamination Analysis of Heavy Metals in Commercial Feed for the Production of Safe-Animal Products (안전 축산물 생산을 위한 가축사료 내 중금속 오염 분석에 관한 연구)

  • Kang, Jung-Mi;Cho, Sang-Buem;Kim, Soo-Ki;Lee, Sang-Suk;Lee, Si-Kyung
    • Journal of Life Science
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    • v.20 no.5
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    • pp.717-722
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    • 2010
  • The safety of animal feed was evaluated by analyzing the levels of heavy metals (Pb, Cr, Cd, As, Se and Ag) in cattle, swine, and poultry feeds and the levels of Cu, Zn and P in swine feed. Feeds used in the analysis were produced in Korea from 2004 through the first half of 2007. The results of the study revealed that, with the exception of Cd, the concentration of heavy metals were much lower than the Minimum Regulation Levels (MRLs). However, the Cd concentration exceeded the MRL in 1 of 987 swine feed samples in 2005, as well as in 4 of 1,239 swine feed samples and 1 of 778 poultry feed samples in 2006. The levels of Cu, Zn and P in swine feed were compared with the swine breeding standard. The results of this analysis revealed that the Cu concentrations in the samples exceeded the MRL for growing pigs by 0.97%, and that for finishing and breeding pigs by 9.9%. In addition, the Cu levels (80.98 ppm for piglet, 44.82 ppm for growing pigs, 19 ppm for finishing and breeding pigs) in swine feed showed higher levels compared to 3.5-6.0 ppm, which is the Cu requirement for swine. Furthermore, the results of the Zn analysis revealed that the samples exceeded the MRL for piglets, growing pigs, and finishing and breeding pigs by 5.7%, 7.7%, and 9.3%, respectively. Finally, the average concentration of P in swine feed was 0.74%, which is almost the same as the phosphate requirement for swine.

Quality Characteristics of Black Raspberry Wine Fermented with Different Yeasts (효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성)

  • Lee, Yoonji;Kim, Jae Cheol;Hwang, Keum Taek;Kim, Dong-Ho;Jung, Chang Min
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.5
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    • pp.784-791
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    • 2013
  • Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.