• Journal of Food Hygiene and Safety
• /
• v.25 no.1
• /
• pp.59-64
• /
• 2010

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at $30^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed $5.37{\times}10^7\;CFU/g$ at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at $30^{\circ}C$.

• Journal of Korean Society for Atmospheric Environment
• /
• v.22 no.5
• /
• pp.642-652
• /
• 2006

In order to understand the characteristics of surface ozone concentration and high $O_3$ concentration days, regional data from seven air quality monitoring stations which were operated by local governments were analyzed Regional characteristics of $O_3$ concentration were analyzed with the data of $O_3$ concentration and the characteristics of $O_3$ generation and weather conditions by the selection of the days in which the concentration was higher than 80 ppb. In the case of daily variation, the lowest $O_3$ concentration was shown in all regions from 7am to 8am and the highest around at 4 pm. The monthly variation of mean $O_3$ concentration and ${\Delta}O_3$ values revealed a reducing pattern in July and August following the peak in June, and again a gradual increasing trend in September and October. The result shows that the amount of ozone is dependent on photochemical reaction. The days of $O_3$ generated more than 80 ppb in the region of Gwangyang-bay were 544 days(1,760 hrs). The frequency of occurrence in the region revealed a strong pattern with the order of Samil-dong, Jinsang, and Gwangmu-dong stations in the Gwangyang region. However, Tein-dong, which is the nearest station to air pollution material generation source, showed the lowest frequency in the study area. Consequently, the meteorological parameters which can easily generate the high concentration of $O_3$ in the region of Gwangyang-bay are characterized as follows; atmospheric temperature which is higher than $19^{\circ}C$, relative humidity with the range of $60{\sim}85%$, the less average wind velocity than 5 m/s, cloud cover which is less than 5/10, and the more duration of sunshine than 8 hours.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.52-56
• /
• 2003

Physicochemical properties of freeze-dried upper and middle parts of Korean raw anther were investigated and analyzed. Moisture contents of upper part and middles part were 51.7 and 63.6%, respectively. Contents of crude protein, crude fat, crude ash, and carbohydrates of upper part of antler were 66.91, 3.52, 22.70, and 6.87%, respectively. Whereas those of middle part were 52.64, 2.50, 34.54, and 6.07, respectively. Phosphorous content was the highest in both upper (2562.0 mg%) and middle (2536.0 mg%) parts. Glycine (7597.9 mg%) and glutamic acid (5769.4 mg%) were major amino acids in upper part, glycine (9612.0 mg%) and proline (5906.3 mg%) in middle part were the major amino acids. Free sugars including fructose, glucose, sucrose, and maltose were not detected. Palmitic acid (upper part 30.83%, middle part 32.23%) was the major fatty acid in crude fat of both upper and middle parts. Vitamin A (retinol) contents of upper and middle parts were 16.40 and 12.32 IU/100 g, respectively. Vitamin C was not detected. Upper part of antler showed the highest redness (8.18), whereas middle part showed the highest lightness (71.72) and yellowness (8.13). The color difference $({\Delta}E\;27.11)$ between upper part and middle part was distinguished remarkably.

• The Journal of Korean Academy of Prosthodontics
• /
• v.53 no.4
• /
• pp.330-336
• /
• 2015

Purpose: This study evaluated the effect of loss of interproximal papilla, creating an undercut, on the accuracy of impression materials. Materials and methods: Two addition type silicone impression materials ($Extrude^{(R)}$ Speed Wash, $Imprint^{TM}$ II Quick Step Light Body) and one alginate impression material (Cavex Impressional) were used to make impressions of a maxillary master model simulating clinical conditions with or without interproximal papilla. Stone was poured in the impressions and working casts were fabricated. A total of 6 groups with 6 working casts in each group were scanned using 3-dimensional optical scanner. The accuracy of the impressions was assessed by measuring the dimensional changes (${\Delta}I$ (%)) of 6 distances on working casts compared to a master model with a 3-dimensional digitizing and inspection software. The data were analyzed by two-way ANOVA (P<.05). Results: Three of 6 distances showed statistically significant differences among the impression materials. Only 1 of 6 distances in alginate impression showed a statistically significant difference between casts with and without interproximal papilla (P=.047). Conclusion: The presence of undercut due to loss of interproximal papilla did not significantly influence the dimensional accuracy of addition type silicone and alginate impression materials.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.127-136
• /
• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1289-1292
• /
• 2005

The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification. An analytical method, using a normal-phase HPLC with a UV detector, was developed and used to determine the amount of each vitamin E component. The results showed that SR contained three vitamin E isomers (alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol). Alpha-tocopherol and gamma-tocotrienol were de-tected from all samples while only SRBB contained beta-tocopherol and beta-tocotrienol. SRMG showed the highest (3.9$\mu$g/g dry wt) and SRRB showed the lowest alpha-tocopherol (1.3$\mu$g/g dry wt) contents. SRBB contained about 5 to 16 times more gamma-tocopherol (19.7$\mu$g/g dry wt) than othe.5. These results suggested that adding black bean or multi-grains can dramatically improve the vitamin E nutritional values compared to the plain steamed rice (SR). Information obtained from this study can be directly related to the amount of vitamin E intake and can be used to balance the diet for Koreans.

• The Korean Journal of Financial Management
• /
• v.22 no.1
• /
• pp.119-146
• /
• 2005

This study applies extreme value theory to get extreme value-VAR for Korean Stock market and showed the usefulness of the approach. Block maxima model and POT model were used as extreme value models and tested which model was more appropriate through back testing. It was shown that the block maxima model was unstable as the variation of the estimate was very large depending on the confidence level and the magnitude of the estimates depended largely on the block size. This shows that block maxima model was not appropriate for Korean Stock market. On the other hand POT model was relatively stable even though extreme value VAR depended on the selection of the critical value. Back test also showed VAR showed a better result than delta VAR above 97.5% confidence level. POT model performs better the higher the confidence level, which suggests that POT model is useful as a risk management tool especially for VAR estimates with a confidence level higher than 99%. This study picks up the right tail and left tail of the return distribution and estimates the EVT-VAR for each, which reflects the asymmetry of the return distribution of the Korean Stock market.

• Korean Chemical Engineering Research
• /
• v.50 no.2
• /
• pp.292-299
• /
• 2012

We made 8 wt% silica dispersion system with fumed silica and photo curable acrylic monomer by beads mill process. These dispersions could be applied in organic/inorganic hybrid coating systems. These dispersions could be applied in organic/inorganic hybrid coating systems. The 4 species of photo curable acrylic monomer which was presence of hydroxyl group, different solubility parameter, and different molecular size were used in the silica dispersions. Stability of polar solvent, isopropyl alcohol, in silica dispersions was investigated. We investigated the stability of silica dispersions by using steady-state and dynamic rheology. As the monomer has hydroxyl group increased in mono and binary monomer silica dispersions, they showed non flocculated stable sol (loss modulus (G")> storage modulus (G')). When polar solvent IPA was added into slightly flocculated silica dispersions, they changed to non flocculated stable sol.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.2
• /
• pp.149-160
• /
• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.

• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.953-959
• /
• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.