• Title/Summary/Keyword: E-Quality

Search Result 6,319, Processing Time 0.031 seconds

Effects of Bisphenol A on the Hatching of fertilized Eggs and Spawning of Adult Fish in Songsari, Oryzias latipes (Bisphenol A가 송사리, Oryzias latipes의 수정란 부화와 어미의 산란에 미치는 영향)

  • NA Oh Soo;OH Seong Rip;LEE Young Don;BAEK Hea Ja;KIM Hyung Bae
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.33 no.5
    • /
    • pp.378-382
    • /
    • 2000
  • The effects of bisphenol A (BPA), known as one of the endocrine disrupting chemicals (EDCs), on the hatching of fertilized eggs (FE) and the spawning of adult fish in songsari, Oryzias latipes were investigated. In condition of the experimental groups, incubated water temperature was $25.0{\pm}0.5^{\circ}C$ and photoperiod was 16 h (light) : 8 h (dark). fE were exposed to aqueous solutions of BPA at nominal concentration of 50, 100 and $200 {\mu}g/l$. The time required in hatching of FE was long in the BPA $50 and 100 {\mu}g/l$ treatment groups when compared to the controls, and in the BPA $200 {\mu}g/l$ treatment group, FE failed to hatch. And also hatching rate was decreased in the BPA treatment groups in comparison to the controls, Adult fishes were reared to oral administration via a diet of 50, 100 and $200 {\mu}g/g$ body weight BPA concentration for 3 weeks, Number of total eggs spawned in the adult fish were fewer in the BPA 100 and 200 treatment groups than in the controls and BPA 50 treatment group. Frequency of abnormal eggs in the total eggs spawned was 11.8 and $16.2{\%}$ in the control and acetone carrier control lower than 36.8, 46,8 and $74.1{\%}$ in the BPA 50, 100 and 200 treatment groups, respectively. And hatching rate of FE decreased in the BPA treatment groups in comparison to the controls. In these results, inhibition of the hatching of FE and the quantity and quality of spawned eggs in adult fish were observed from BPA treatment groups when compared to the controls.

  • PDF

Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures (온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성)

  • Nam, Kang;Lee, Nam Keun;Yum, Eun-Ji;Kim, Yong-Sik;Kim, Dae-Hyuk;Yeo, Soo-Hwan;Jeong, Yong-Seob
    • Food Science and Preservation
    • /
    • v.22 no.6
    • /
    • pp.920-925
    • /
    • 2015
  • The microbial composition in Nuruk, a Korean cereal fermentation starter, is a critical factor for the quality and organoleptic properties of traditional alcoholic beverages. This study was aimed at monitoring the compositional change and enzyme activity of culturable lactic acid bacteria (LAB) in two types of Nuruk fermented at different temperatures. All culturable LAB were isolated at various time points (0, 3, 6, 10, 20, and 30 days) and identified by 16S rRNA sequencing. In traditional Nuruk type A (TN-A), which was fermented at $36^{\circ}C$, the population of total culturable LAB during the fermentation period was between $10^4$ and $10^5$ log CFU/mL. On the other hand, the LAB population in traditional Nuruk type B (TN-B) fermented at $45^{\circ}C$ (primary fermentation for 10 days) and $35^{\circ}C$ (secondary fermentation for 20 days) was $10^2$ log CFU/mL; however, these bacteria could not be detected after 6 days. Major LAB strains were identified in both Nuruk types: (1) from the MRS-culture of TN-A, Pediococcus pentosaceus at 3-30 days; (2) from MRS-culture of TN-B, P. pentosaceus at 3 days and Enterococcus hirae at 6 days. The protease activities of the dominant LAB isolated from the TN-A and TN-B cultures were within the ranges of 0.64~1.03 mg/mL and 0.74~0.81 mg/mL (tyrosine content), respectively, whereas the ${\alpha}$-amylase activities were 0.75~0.98 mg/mL and 0.78~0.79 mg/mL (amylose content), respectively.

Effect of Defatted Soy flour on the Bread Making Properties of Wheat flour (탈지 대두분 첨가가 제빵 특성에 미치는 영향)

  • Yoo Yang-Ja;Chang Hak-Gil;Choi Young-Sim
    • Korean journal of food and cookery science
    • /
    • v.21 no.3 s.87
    • /
    • pp.301-310
    • /
    • 2005
  • The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

Studies on the Processings of Sterilized Salt-Fermented Anchovy Sauces (멸치액젓의 레토르트 식품화에 관한 연구)

  • Oh, Kwang-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.28 no.6
    • /
    • pp.1038-1044
    • /
    • 1996
  • The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

  • PDF

Investigation of Nutrient Release from the Sediments Near Weir in the Namhan River (남한강 보 구간 퇴적물의 영양염류 용출에 관한 연구)

  • Kim, Hye Yeon;Huh, In Ae;Choi, Jung Hyun
    • Journal of Korean Society of Environmental Engineers
    • /
    • v.35 no.8
    • /
    • pp.554-563
    • /
    • 2013
  • The purpose of this study is to evaluate the possibility of nutrient release at up and downstream of Kangchun weir, upstream of Yuju and Ipo weir in Namhan River. For this survey, we measured basic characteristics of the sediments (water content, ignition loss, TOC, TP, SRP, TN, phosphorus fractionation) and conducted nutrients release experiments under both aerobic and anaerobic condition. The overlying water from the sediment-water column was analyzed for nutrients (i.e. TP, $PO_4$-P, TN, $NO_3$-N, $NH_3$-N) everyday for 18days. Result of soil texture experiment showed that sediments are Sand. SRP concentration before the release experiment was different with the value after the release experiment. According to this result, we can find that there were more activated release processes in anaerobic condition. $PO_4$-P increased from 1 to 8 days and remained at the maximum value (7~8 days) afterward. The rapidly increase of $PO_4$-P was observed from 1 to 2~3 days whereas the TP continuously increase from 1 to 18 days. The $PO_4$-P release rate calculated by up to 7~8 days data highly correlated with initial SRP concentration with $R^2$=0.8502. $NO_3$-N release rate appears constantly decreasing trend as -5.7~-3.08 $mg/m^2{\cdot}day$, otherwise the $NH_3$-N release rate, by-product of a organic matter decomposition using nitrate as electron acceptor, was 0.57~2.41 $mg/m^2{\cdot}day$. Substantial portion in TN can be induced by organic nitrogen which originated from the tributary passing through non-point pollutant source. Compared with other similar researches, phosphorus and nitrogen release rates obtained in this study can be considered as relatively low values. Since this study targeted the sediments accumulated by one time of flooding season, there are limitation to generalize theses results. Therefore, it is necessary to consistently monitor and investigate the accumulation of nutrients in the sediment for understanding the effect of weir construction on the overlying water quality.

Effects of Dropwort Powder on the Quality of Castella (미나리가루의 첨가가 Castella의 품질에 미치는 영향)

  • Park, Sang-Jun;Lee, Kwang-Suck;An, Bye-Lyung
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.17 no.6
    • /
    • pp.834-839
    • /
    • 2007
  • This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

  • PDF

Development and Validation of Analytical Method for Determination of Biphenyl Analysis in Foods (식품 중 비페닐 분석법 개발 및 유효성 검증)

  • Kim, Jung-Bok;Kim, Myung-Chul;Song, Sung-Woan;Shin, Jae-Wook
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.4
    • /
    • pp.459-464
    • /
    • 2017
  • Biphenyl is used as an intermediate in the production of crop protection products, a solvent in pharmaceutical production, and as a component in the preservation of citrus fruits in many countries. Biphenyl is not authorized for use and also does not have standards or specifications as a food additive in Korea. National and imported food products are likely to contain biphenyl. Therefore, control and management of these products is required. In this study, a simple analytical method was developed and validated using HPLC to determine biphenyl in food. These methods are validated by assessing certain performance parameters: linearity, accuracy, precision, recovery, limit of detection (LOD), and limit of quantitation (LOQ). The calibration curve was obtained from 1.0 to $100.0{\mu}g/mL$ with satisfactory relative standard deviations (RSD) of 0.999 in the representative sample (orange). In the measurement of quality control (QC) samples, accuracy was in the range of 95.8~104.0% within normal values. The inter-day and inter-day precision values were less than 2.4% RSD in the measurement of QC samples. Recoveries of biphenyl from spiked orange samples ranged from 92.7 to 99.4% with RSD between 0.7 and 1.7% at levels of 10, 50, and $100{\mu}g/mL$. The LOD and LOQ were determined to be 0.04 and $0.13{\mu}g/mL$, respectively. These results show that the developed method is appropriate for biphenyl identification and can be used to examine the safety of citrus fruits and surface treatments containing biphenyl residues.

Preparation and Quality Characteristics of Seasoned and Dried Fish Slice Products Using Rainbow Trout (Onchorhynchus mykiss) (송어 육포의 제조와 품질 특성)

  • Heu, Min-Soo;Kim, Hyung-Jun;Ham, Joon-Sik;Park, Shin-Ho;Kim, Hye-Suk;Kang, Kyung-Tae;Jee, Seung-Joon;Lee, Jae-Hyoung;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.37 no.3
    • /
    • pp.348-356
    • /
    • 2008
  • For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

Predicting the Performance of Recommender Systems through Social Network Analysis and Artificial Neural Network (사회연결망분석과 인공신경망을 이용한 추천시스템 성능 예측)

  • Cho, Yoon-Ho;Kim, In-Hwan
    • Journal of Intelligence and Information Systems
    • /
    • v.16 no.4
    • /
    • pp.159-172
    • /
    • 2010
  • The recommender system is one of the possible solutions to assist customers in finding the items they would like to purchase. To date, a variety of recommendation techniques have been developed. One of the most successful recommendation techniques is Collaborative Filtering (CF) that has been used in a number of different applications such as recommending Web pages, movies, music, articles and products. CF identifies customers whose tastes are similar to those of a given customer, and recommends items those customers have liked in the past. Numerous CF algorithms have been developed to increase the performance of recommender systems. Broadly, there are memory-based CF algorithms, model-based CF algorithms, and hybrid CF algorithms which combine CF with content-based techniques or other recommender systems. While many researchers have focused their efforts in improving CF performance, the theoretical justification of CF algorithms is lacking. That is, we do not know many things about how CF is done. Furthermore, the relative performances of CF algorithms are known to be domain and data dependent. It is very time-consuming and expensive to implement and launce a CF recommender system, and also the system unsuited for the given domain provides customers with poor quality recommendations that make them easily annoyed. Therefore, predicting the performances of CF algorithms in advance is practically important and needed. In this study, we propose an efficient approach to predict the performance of CF. Social Network Analysis (SNA) and Artificial Neural Network (ANN) are applied to develop our prediction model. CF can be modeled as a social network in which customers are nodes and purchase relationships between customers are links. SNA facilitates an exploration of the topological properties of the network structure that are implicit in data for CF recommendations. An ANN model is developed through an analysis of network topology, such as network density, inclusiveness, clustering coefficient, network centralization, and Krackhardt's efficiency. While network density, expressed as a proportion of the maximum possible number of links, captures the density of the whole network, the clustering coefficient captures the degree to which the overall network contains localized pockets of dense connectivity. Inclusiveness refers to the number of nodes which are included within the various connected parts of the social network. Centralization reflects the extent to which connections are concentrated in a small number of nodes rather than distributed equally among all nodes. Krackhardt's efficiency characterizes how dense the social network is beyond that barely needed to keep the social group even indirectly connected to one another. We use these social network measures as input variables of the ANN model. As an output variable, we use the recommendation accuracy measured by F1-measure. In order to evaluate the effectiveness of the ANN model, sales transaction data from H department store, one of the well-known department stores in Korea, was used. Total 396 experimental samples were gathered, and we used 40%, 40%, and 20% of them, for training, test, and validation, respectively. The 5-fold cross validation was also conducted to enhance the reliability of our experiments. The input variable measuring process consists of following three steps; analysis of customer similarities, construction of a social network, and analysis of social network patterns. We used Net Miner 3 and UCINET 6.0 for SNA, and Clementine 11.1 for ANN modeling. The experiments reported that the ANN model has 92.61% estimated accuracy and 0.0049 RMSE. Thus, we can know that our prediction model helps decide whether CF is useful for a given application with certain data characteristics.

An Analysis of the Difference in Awareness on Visual Landscape Control Elements among the Expert Groups (경관제어요소에 관한 전문가집단 간 인식차이 분석)

  • Cho, You-Kyung;Kong, Eun-Mi;Kim, Young-Ook
    • Journal of the Korean Institute of Landscape Architecture
    • /
    • v.39 no.2
    • /
    • pp.29-39
    • /
    • 2011
  • Recent interests in the quality of urban space have raised awareness on the role and importance of landscape planning. Although laws and guidelines are officially ready to be imposed as for landscape planning, we do not have concrete materials that can be utilized in the course of practices. The aim of this paper in this regard is to disclose the possible difference in awareness on 'visual landscape control elements' among experts engaged with urban space planning. The expert groups are distinguished to three which are for a planning, design and engineering and the survey is made by questionnaires. The results are analyzed through basic technology statistics in SPSS and independent-sample t-test provided. The survey is done by tens of 'control elements' and the result is that specially, group 1 and group 2 in mixed landscape has the most discrepancy in awareness on those elements but relatively, they has less discrepancy in awareness on compare with other groups through all landscape area. In case of artificial landscape and mixed landscape in 'landscape controled area', the result for comparing between G1 and G2 is that there are the most discrepancy in awareness which are 7 control elements. In case of mixed landscape in 'landscape promoted area', there are 4 control elements for discrepancy in awareness between G2 and G3 which is quite different. The control elements which show the most discrepancy in awareness is height, floor space and building to land ratio in order. The shape elements has only discrepancy in awareness for comparing between G1 and G2 of artificial landscape in 'landscape controled area'. In terms of the average evaluation score of the appropriateness of these control elements, G1 seems to appreciate the role of these elements in systematic landscape planning more than the other group does. In other words, relatively low scores are given by G2 as for the overall functionality of visual landscape control elements. The texture, floor space and building of land ratio has low evaluation score for all area and types. It means that it should reverify for appropriateness of performance for landscape planning as visual landscape control elements.