• Applied Biological Chemistry
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• v.49 no.4
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• pp.322-327
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• 2006

Food constituents analysis of Acer tegmentosum. Maxim.(Acer TM) stem was carried out according to AOAC method, and the antiradical activity on DPPH and cytotoxicity on human cell lines (AGS, HepG2, A549, MCF-7 and Chang) for the 80% ethylalcohol(EtOH) extracts of Acer TM stem were studied. The antiradical activity on DPPH radical of the ethylacetate(EtOAc) fraction of the bark showed a higher activity than that of $\alpha$-tocopherol, ascorbic acid and BHT. The inhibition activity of the 80% EtOH extracts from Acer TM stem on human cancer cell lines by SRB assay indicated a dose-dependent growth inhibition on most human carcinoma cells. The growth inhibition rate of each human cancer cell line showed 91.3% to AGS, 75.0% to A549, 74.1% to HepG2, and 70.2% to MCF-7 cells, respectively, when the 80% EtOH extract(1 mg/ml) of Acer TM stem was added.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.489-494
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• 2020

A total of 101 samples of convenience baby food products were analyzed by microwave digestion and mineral nutrients (iron, zinc, calcium, magnesium) were determined by inductively coupled plasma optical emission spectroscopy (ICP-OES). By type, the samples included 44 rice porridges, 40 soft-boiled rices, 11 purees, and 6 powders. The mean values for iron (Fe) content were 0.05 to 0.45 mg/100 g (excepted powder type, mg/l0 g). This was equivalent to 22.35% for rice porridge, 10.55% for soft-boiled rice, 9.88% for puree and 2.74% for powder type compared to the KDRIs (Dietary Reference Intakes for Koreans), respectively. The mean values for zinc (Zn) was 0.06 to 0.28 mg/100 g (excepted powder type, mg/l0 g) and the KDRI ratio was the lowest at 5.94% in puree, with 27.76%, 28.95% and 10.91% in rice porridge, soft-boiled rice and powder type, respectively. Calcium (Ca) content relative to KDRIs was relatively low compared to other minerals, with 6.65% for rice porridge, 3.61% for soft-boiled rice, 6.24% for puree and 3.07% for powder type, respectively. The magnesium (Mg) content of baby food ranged from 13.4% to 39.0% compared to KDRIs, and was included in all baby food as a whole. For balanced nutritional mineral supply to infants, it is recommended that information on mineral sources and ingredients in convenience baby food be clearly provided to ensure proper growth and development.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.359-363
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• 2015

This study was conducted to investigate the differences in the physicochemical properties of organic and conventional milk from Chungnam and Jeonbuk, Korea. The milk was collected from 10 organic and 10 conventional milk farms in February, March and August, and then analyzed for milk composition, minerals and fatty acids. Organic milk showed lower fat (p<0.01) and total solid (p<0.05), but higher phosphorous (p<0.01) content than conventional milk. However, there was no difference in the content of lactose or the somatic cell count. Organic milk showed lower (p<0.01) stearic acid and total saturated fatty acid content, but higher (p<0.01) total, mono-, and poly-unsaturated fatty acid content. These results showed that organic and conventional milks differ mainly in their fat and unsaturated fatty acid content. Due to increasing consumer interest in food safety and health, organic milk, which contains more beneficial fatty acids, might be preferred over conventional milk.

• The Journal of Korean Academy of Prosthodontics
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• v.53 no.4
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• pp.318-324
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• 2015

Purpose: This study compared shear bond strengths of five self-adhesive cements with phosphate monomer to zirconium oxide ceramic with and without airborn particle abrasion. Materials and methods: One hundred zirconia samples were air-abraded ($50{\mu}mAl_2O_3$). One hundred composite resin cylinders were fabricated. Composite cylinders were bonded to the zirconia samples with either Permacem 2.0 (P), $Clearfil^{TM}$ SA Luting (C), $Multilink^{(R)}$ Speed (M), $RelyX^{TM}$ U200 Automix (R), G-Cem $LinkAce^{TM}$ (G). All bonded specimens were stored in distilled water ($37^{\circ}C$) for 24 h and half of them were additionally aged by thermocycling ($5^{\circ}C$, $55^{\circ}C$, 5,000 times). The bonded specimens were loaded in shear force until fracture (1 mm/min) by using Universal Testing Machine (Model 4201, Instron Co, Canton, MA, USA). The failure sites were inspected under field-emission scanning electron microscopy. The data was analyzed with ANOVA, Tukey HSD post-hoc test and paired samples t-test ($\alpha$=.05). Results: Before and after thermocycling, $Multilink^{(R)}$ Speed (M) revealed higher shear-bond strength than the other cements. G-Cem $LinkAce^{TM}$ (G) showed significantly lower bond strengths after thermocycling than before treatment (P<.05), but the other groups were not significantly different (P>.05). Conclusion: Most self-adhesive cements with phosphate monomer showed high shear bond strength with zirconia ceramic and weren't influenced by thermocycling, so they seem to valuable to zirconia ceramic bonding.

• Food Science and Preservation
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• v.8 no.4
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• pp.419-426
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• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.

• Korean Journal of Materials Research
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• v.11 no.5
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• pp.367-371
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• 2001

In this paper, theS $r_2$(T $a_{1-x}$ , N $b_{x}$)$_2$ $O_{7}$(STNO) films among ferroelectric materials having a low dielectric constant for metal-ferroelectric-semiconductor field effect transistor(MFS-FET) were discussed. The STNO thin films were deposited on p-type Si(100) at room temperature by co-sputtering with S $r_2$N $b_2$ $O_{7(SNO)}$ ceramic target and T $a_2$ $O_{5}$ ceramic target. The composition of STNO thin films was varied by adjusting the power ratios of SNO target and T $a_2$ $O_{5}$ target. The STNO films were annealed at 8$50^{\circ}C$, 90$0^{\circ}C$ and 9$50^{\circ}C$ temperature in oxygen ambient for 1 hour. The value of x has significantly influenced the structure and electrical properties of the STNO films. In the case of x= 0.4, the crystallinity of the STNO films annealed at 9$50^{\circ}C$ was observed well and the memory windows of the Pt/STNO/Si structure were 0.5-8.3 V at applied voltage of 3-9 V and leakage current density was 7.9$\times$10$_{08}$A/$\textrm{cm}^2$ at applied voltage of -5V.of -5V.V.V.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1008-1017
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• 2005

The purpose of this study was to evaluate the Quantity and Quality of food and nutrient intake of preschool children. The subjects were 57 children aged 3 to 6 years in Gumi day-care centers. Total daily dietary intakes were calculated by weighing food consumed at the day-care centers taken together with dietary records by children's mothers for intakes at home. This survey was conducted during 3 days including week and weekend days. Diet Quality was assessed by NAR (Nutrient Adequacy Ratio), MAR (Mean Adequacy Ratio), food group pattern and DDS (Dietary Diversity Score). The daily food intake was 992.7g, the plant food intake $(68\%)$ was higher than animal food intake $(32\%)$. The daily energy intake was 1249.2 kcal $(85\%\;RDA)$ and protein 43.8g $(153.6\%\;RDA)$. Percentage of calcium, iron, and niacin consumed below $75\%$ of RDAs were $29.8\%,\;35.1\%\;and\;28.1\%$, respectively. Proportions of energy from carbohydrate, protein and fat were $61.0\%,\;14.1\%\;and\;25.5\%$, respectively. Calorie intake proportion of breakfast, lunch, dinner and snack were $15\%,\;20\%,\;19\%\;and\;46\%$, respectively. The NAR of Ca and Fe and MAR were 0.84, 0.85 and 0.92, respectively. Thirty-one point six percent of children consumed 5 food groups (GMFVDS=110111) per day. Persons who had higher DDSs correlated positively with NAR and MAR. As a result, dietary intake of preschool children partially showed a problem of over and under nutrition in Quantity or Quality. We hope that the result of this study could be helpful for developing the nutrition education program for the health and nutrition of preschool children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.348-356
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• 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.

• Food Science and Preservation
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• v.16 no.5
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• pp.705-713
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• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.11
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• pp.1180-1185
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• 2006

Lab-scale batch experiments using several 25-L transparent acrylic reactors were conducted to develop optimum capping materials that can reduce phosphorus released from polluted sediments. The sediment used in the experiment was very fine clay(8.8 $\Phi$ in mean grain size), and organic carbon($C_{org}$) content was as high as 2%. Four kinds of batches with different capping materials Brucite($Mg(OH)_2$), Sea sand($SiO_2$), Granular-gypsum($CaSO_4{\cdot}2H_2O$), Double layer(brucite+sand), and one control batch were operated for 30 days. Phosphorus fluxes released from bottom sediments in the control batch were estimated to be 14.6 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, while 9.5 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, 5.2 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, 4.2 $mg{\cdot}m^{-2}{\cdot}d^{-1}$, and 3.1 $mg{\cdot}m^{-2}{\cdot}d^{-1}$ in the batch capped with Sea sand, Granular-gypsum, Double layer, and Brucite, respectively. The results obtained from lab-scale batch experiments show that there were 70% reduction of phosphorus for some materials such as Brucite, Double layer(brucite+sand), and whereas sea sand only about 35%. The pH range of surface sediment to which Brucite was applied showed about $8.0{\sim}9.5$ in the weak alkaline state. This effect can prevent liberation of $H_2O$. The addition of gypsum into the sediment can reduce the progress of methanogenesis because of fast early diagenesis and sufficient supply of $SO_4^{2-}$ to the sediments, stimulate the SRB highly. Therefore, the application of Brucite and Gypsum can reduce phosphorus release from the sediment as a result of formation of $Mg_5(OH)(PO_4)_3$, pyrite($FeS_x$), and apatite-mineral.