• Korean Journal of Environmental Agriculture
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• 제36권3호
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• pp.217-221
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• 2017

BACKGROUND: For the food safety of cultivated mushroom, information on the safety of agricultural by-products imported as medium substrates for mushroom cultivation is urgently needed. Therefore, this study was performed to detect the presence of heavy metals, residual pesticides, and nutrient component in the imported medium substrates. METHODS AND RESULTS: Six kinds of medium substrates imported from nine countries from 2015 to 2017 were investigated. A mercury analyzer MA-2000 and an inductively coupled plasma spectrometer OPTIMA 7000DV were used to analyze mercury, lead, arsenic, copper, nickel and cadmium. All of these heavy metals were detected at lower level than heavy metal tolerance standard level of by-product fertilizer in Korea. When 246 kinds of residual pesticides were examined by GC and HPLC, imidacloprid, thiamethoxam and carbendazim were detected from Egyptian beet pulp, Indian cottonseed meal and cottonseed hull, respectively. The content of nutrient components (water, crude ash, crude fat, crude protein and crude fiber) varied among imported countries and the medium substrates. CONCLUSION:The presence of heavy metals and residual pesticides in imported medium substrates for mushroom cultivation was confirmed. For the safe production of mushroom, this study shows that imported medium materials for mushroom cultivation need to be managed through continuous monitoring.

• Steel and Composite Structures
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• 제24권2호
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• pp.191-200
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• 2017

Impact resistance and weight are important features for ballistic materials. Kevlar fibres are the most widely reinforcement for military and civil systems due to its excellent impact resistance and high strength-to-weight ratio. Kevlar fibres or spectra fiber composites are used for designing personal body armour to avoid perforation. In this study, the ballistic impact behaviour of Kevlar/filled epoxy matrix is investigated. Three different fillers, nanoclay, nanocalcite and nanocarbon, were used in order to increase the ballistic impact performance of Kevlar-epoxy composite at lower weight. The filler, nanoclay and nanocalcite, content employed was 1 wt.% and 2 of the epoxy resin-hardener mixture while the nanocarbon were dispersed into the epoxy system in a 0.5%, 1% and 2% ratio in weight relating to the epoxy matrix. Specimens were produced by a hand lay-up process. The results obtained from ballistic impact experiments were discussed in terms of damage and perforation. The experimental tests revealed a number of damage mechanisms for composite laminated plates. In the ballistic impact test, it was observed whether the target was perforated completely penetrated at the back or not. The presence of small amounts of nanoclay and nanocalcite dispersed into the epoxy system improved the impact properties of the Kevlar/epoxy composites. The laminates manufactured with epoxy resin filled by 1 wt.% of nanoclay and 2 wt% nanocalcite showed the best performance in terms of ballistic performance. The addition of nanocarbon reduced ballistic performance of Kevlar-epoxy composites when compared the results obtained for laminates with 0% nanoparticles concentration.

• The Korean Journal of Community Living Science
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• 제28권3호
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

• Culinary science and hospitality research
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• 제15권4호
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• pp.18-27
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• 2009

In oder to investigate the cooking potentiality for Japanese dishes using domestic Citrus sudachi cultivated in Jeju, sauce making, grilling, steaming, pot-boiling, frying, and sushi/sashimi making were prepared and evaluated. The content of moisture, fat, protein, fiber, carbohydrate, and ash in the Citrus sudachi juice were 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%, receptively. The acidity, $^{\circ}Brix$ 7.4, pH of sudachi juice were 5.09%, $^{\circ}Brix$ 7.4, pH 3.02, receptively. In Japanese cuisine, it was possible for sudachi juice to replace vinegar in dressing for raw vegetables, and various sauce for fish dishes such as ponzu, wafu dressing, sushi vinegar and tentsuyu. Among thirteen kind of Japanese cuisine with sudachi juice, broiled mackerel, barbecue, tobinmusi showed high acceptability in the sensory evaluation. The most acceptable recipe of vinegar soy sauce was considered by the ratio of 4(soy sauce) : 3(sudachi juice). In addition, it is possible to use processed good made from the Citrus sudachi juice as all kind of Japanese cooking seasoning. Therefore, imported lemons or limes might be replaced with domestic citrus sudachi cultivated in Jeju.

• Food Science of Animal Resources
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• 제30권1호
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Journal of the East Asian Society of Dietary Life
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• 제18권2호
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• pp.190-197
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• 2008

The aim of this study was to determine the optimal cooking conditions in preparing jujube concentrates using various boiling times (5, 10, 15, 20 hours). The moisture contents of the concentrate samples ranged from 38.86 to 42.36%. Crude protein content was highest in the 15 hr-boiled concentrate, crude fat was highest in the 20 hr-boiled concentrate and both the 15 and 20 hr boiled concentrates had high crude fiber contents. There were no differences in color L- and a-values by boiling time; however, the b-value decreased with increasing boiling time. The pH levels of the concentrates ranged from 5.24 to 5.27, and the brix level increased with increasing boiling time. Glucose was the primary of free sugar in the concentrates and its highest level was 102.3 ${\mu}M$ in the 20 hr-boiled concentrate. The 15 hr-boiled concentrate had the highest electron donating ability to 46.68%. The total polyphenol contents of the concentrates ranged from 21.53 to 24.56%, in which the 15-boiled concentrate had the highest level (24.56%). In the sensory evaluation, the 15-hr-boiled concentrate again performed well, showing the highest overall acceptability scores. From these results, 15 hrs was the optimal boiling time for preparing jujube concentrate in terms of obtaining functional compounds and overall product acceptability.

• The Korean Journal of Physiology and Pharmacology
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• 제8권5호
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• pp.245-251
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• 2004

The effects of fetal mesencephalic cell grafts on the restoration of nigrostriatal dopaminergic function were studied in the intrastriatal 6-hydroxydopamine-lesioned rats. Four weeks after lesioning, transplantation of ventral mesencephalic cells from embryonic day 14 fetuses showed the number of tyrosine hydroxylase (TH) positive cells and fiber outgrowth in the grafted striatum, and significantly ameliorated symptomatic motor behavior of the animals, as determined by apomorphine-induced rotation. Furthermore, in substantia nigra pars compacta (SNc), the numbers of TH + cells and fibers were markedly restored. Dopamine content of ipsilateral SNc was close to that of contralateral SNc $(91.9{\pm}9.8%)$ in the transplanted animals, while the ratio was approximately 32% in sham-grafted animals. These results indicate that grafted cells restored the activity for the dopaminergic neurons located in SNc, although they were transplanted into striatum. In addition, we showed that the implanted fetal cells expressed high level of glial cell line-derived neurotrophic factor (GDNF), suggesting that the transplanted fetal cells might serve as a dopamine producer and a reservoir of neurotrophic factors. These results may be helpful in consideration of the therapeutic transplantation at early stage of PD.

• Journal of The Korean Society of Grassland and Forage Science
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• 제13권2호
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• pp.99-104
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• 1993

With a purpose of finding out the effects of phosphatic fertilizer application at the grassland establishment and management on the dry matter yield and quality of grasses, a field experiment was arranged with four treatments as a randomized complcte block design and lasted from September, 19 89 to October, 1991 in hilly area near Suwon. The results obtained are summarized as follows: 1. As a early plant growth. winter hardiness. growth vigour and coverage of grasses of the plots with phosphatic fertilizer were better than those of the plots without $P_2O_5$. and the effect of application at the management was much better than that at the establishment of grassland. 2. The effect of phosphatic fertilizer on DM yield of legume was higher than of grass. Total DM yield with phosphatic fertilizer at the only establishment (5.688 kg/ha). at the only management (8.014 kg/ha) and at both the establishment and management of grassland (1 1,082 kg/ha) was much more increased by 38, 95 and 169% than that without phosphatic fertilizer (4.1 19 kg/ha), respectively. 3. The chemical component of crude protein and crude fat with phosphatic fertilizer was a little higher, on the other hand, content of NFE was lower than that without $P_2O_5$ fertilization, but the contents of crude fiber and crude ash did not tend to differentiate between treatments. 4. Production of encrgy(TDN, StE and NEL) with phosphatic fertilization at the establishment and the management of grassland was appeared to increase by 34 to 390h and 72 to 99% than that without $P_2O_5$, respectively. Production of curde protein with $P_2O_5$ tended to be similar to production of energy.

• Journal of The Korean Society of Grassland and Forage Science
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• 제9권2호
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• pp.103-107
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• 1989

To determine optimal sowing time of forage rape in southern areas of Korea, forage rape cv. Velox, the highest yielding variety among seventeen introduced varieties of forage rape, was grown under five different sowing times. The results obtained are summarized as follows: 1. Yield components such as plant length, number of branches and number of leaves etc. were highest at the sowing time of Sep. 14 and Sep. 24. 2. Plants sown at Sep. 14 and Sep. 24 also showed highest'fresh and dry matter yield. 3. As plants were grown under later sowing time, they showed higher values in content of crude protein and lower values in contents of crude fiber such as NDF, ADF, cellulose and lignin. 4. There was no relationship between variation of IVDMD and sowing time. Plants sown at Sep. 14 and Sep. 24 showed highest digestible dry matter yields.

• Journal of the Korean Society of Food Culture
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• 제19권3호
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• pp.359-368
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• 2004

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.