• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• The Journal of Korean Medicine
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• v.21 no.3
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• pp.149-165
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• 2000

As recent developments of Immunology and Nuclear medicine, serum IgE and IgG values are helpful in the diagnosis and evaluation of the therapeutic effects of nasal allergies. But in Korea, air pollution and the increased use of food additives have become leading factors in nasal allergies, It seems to be induced by environmental change, especially industrialization and urbanization, so allergic rhinitis in our environment has changed in accordance with the changes made in the living environment. Therefore this study is attempted in order to observe a clinical analysis which places more importance on allergic rhinitis. We studied 200 patients who had visited Kyunghee Oriental Medical Center with allergic rhinitis from January 1, 1999 to December 31, 1999 The results were as follows: 1. The sex distribution was 114 males(57%) and 86 females(43%). In age distribution, the average age was 25. In males, ages ranged from 3 to 66 years old and the average was 23.81. In females, ages ranged from 4 to 67 years old and the average was 28.57. The peak age was 30～39 years old(24%); under 9 years old and 10～19 years old were each 18%; 20～29 years old was 22%; 40～49 years old was 11 %; over 50 years old 6.5%. The gulf between males and females showed a statistically significant difference(P<0.025). 2. In the age of onset, male' s maximum was 62.5, minimum was 0.25; female s maximum was 59.5, minimum was 0.2. Under 9 years old was the most with 34%(male 24%, female 10%), 10～19 years old was 18%, 20～29 years old was 22.5%, 30～39 years old was 13.50%, over 40 years old was 12%, The gulf between males and females were showed statistically significant difference.(p<0.014) 3. The average duration of the disease was 5.67 years. In male and female, the maximum was 30, the minimum was 0.05; under 5 years old was the most with 62%(male 34.50%, female 27.50%); 6～10 years old was 23%. So, under 10 years old was 85%. There was no statistically significant difference in the duration of disease. 4. Regarding type of residence, 47.50% of patients with allergic rhinitis lived in apartments, 52.50% lived in houses. In males, 29.50% lived in apartments, 27.50% lived in houses. In females, 18% lived in apartments, 25% lived in houses. There was no statistically significant difference in the residence by T-test and chi-test. 5. In the distribution of season, spring is the most with 29.5% of patients, winter 28%, fall 25.5%, and summer 17%. But there was no statistically significant difference. 6. After observing 200 patients with allergic rhinitis, classifying main symptoms into 5 types, sneezing was the main symptom in 177cases(88.50%), nasal obstruction in 176cases(88%), rhinorrhea in 169cases(84.5%), post nasal discharge in 87cases(43.50%), and itching in I04cases(52%). The Cumulus ration is 98.50% and symptoms overlapped with an average 3.57±0.1 times but in an analysis of variance of these symptoms, the gulf between males and females was not recognized as statistically significant by T-test and ANOVA. 7. Patients whose families have allergic diseases account for 90 cases(45%) : 49cases(24.50%) male and 41cases(20.50%) female. There were 4 cases (71.11 %) whose families have allergic rhinitis, 9cases(10%) of asthma, and 7.78% with allergic dermatitis. There were 61 (67.80%) cases of patients whose parents have allergic diseases; cases wherein the patient s child had allergic diseases numbered 13 (14.45%); and cases with a sibling with allergic diseases totalled 16cases (17.80%). There was no statistically significant difference in allergic disease regarding sex, parents, or siblings by chi-test. 8. Blood type: For males, type A is the most common, with 37cases(18.5%), followed by type B with 32cases(16%), type O 28cases(l4%) and type AB 13cases(6.5%). For females, type B is the most common, with 30cases(15%), followed by type O with 23cases(l1.5%), type A with 18cases(9%) and type AB with 13cases(6.5%). There was no statistically significant difference in blood type by chi-test. 9. In the selection of prefered food, most patients prefer cool food, with 98 such cases(49%), tepid food in 54cases(27%) and warm food in 48cases(24%). These showed a statistically significant difference in the selection of prefered food between males and females by chi-test(p<0.009). 10. The state of Past History was classified into II types. chronic hypertrophic rhinitis is the most common with 11cases (18.64%), tonsil and adenoid hypertrophy is 8cases(l3.56%), sinusitis is 6cases(10.17%), nasal septum deviation is 4cases, nasal polyp is 2cases, others are 10cases(l6.95%). No statistically significant difference in past history between males and females was shown, but a statistically significant difference was shown when males and females were compared with total cases by T-test(p<0.002, P<0.0008). 11. Regarding complications, 37 patients (28.91%) had sinusitis: 22cases(17.19%) in male, 15cases(11.72%) in female. Chronic hypertrophic rhinitis was found in 15cases(11.72%). Others are under 10%. There was no statistically significant difference in the type of complications between males and females, but a statistically significant difference was shown when males and females were compared with total cases by T-test(P<0.00l, P<0.007). 12. In the treatment, medication was used 1691 times, an average of 2.58 times. No.34 was used 370 times for 124 cases, an average of 2.98 times. No. 152 was used 318 times for 106 cases, an average of 3.00 times. No.151 was used 307 times for 97cases, an average of 3.16 times. No. 31 was used 117 times for 33 cases, an average of 3.55 times. No 25 was used 116 times for 33 cases, an average of 3.52 times. 13. In the duration of treatment, the most frequent is 1 week(69cases, 34.50%), the maximum is 20weeks, and the minimum is 1week. A treatment period of 2～3 weeks accounted for 32% of cases, a period of 4～5weeks accounted for 13.5%. The gulf between males and females showed a statistically significant difference in the duration of treatment.(p<0.01). There was a statistical significance when the males were compared with total cases by ANOVA(P<0.03). 14. A comparison between before-treatment and after-treatment showed a statistically significant difference in treatment by T-test (p<0.01) and F-test (p<0.0058).

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.273-278
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• 2007

Recently, the demand for the powdered products to process raw grains and vegetables has been expanded, and the growth possibility of their fields(markets) in the future will be highly valued with the westernization of living environment and the change of the dietary life. We have bought and analyzed the 111 products of raw grains and vegetables from the large-sized marts, markets and internet orders from March to October 2006. The rate of moisture content was $1.7{\sim}12.5%$. We also found out that the foods over 10% moisture content was 8 of those samples we bought or collected. Their ash rates were averagely $0.3{\sim}8.6%$. The number of those foods that the alien substances were detected was 2. The tar pigments, artificial sweeteners and sulfur dioxides of components that contained food additives were not detected. Each detection range of Cadmium, Lead and Arsenic of the injurious heavy metals was non-detectable $(nd){\sim}0.55,\;nd{\sim}4.52,\;nd{\sim}0.10mg/kg$, while the average detection content were 0.08, 0.48, 0.01 mg/kg. By investigating the contamination degree of the microflora, we discovered that the number of the aerobic plate count, B. cereus over 1,000 cfu/g and C. perfringens over 100 cfu/g was 36 (32.4%), 9 (8.1%) and zero, and that the whole sanitation condition of the products of powdered raw grains and vegetables circulated in the market was not so good.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.42-49
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• 2017

The aim of this study was to determine total mercury and methyl mercury level in fishes (Deep-sea Fish, Tuna, Billfish) and fishery products. A total of 101 fishes and 44 fishery products samples collected from commercial market in Gyeonggi-do. Total mercury were analysed by mercury analyzer and methyl mercury were analyzed by gas chromatography with electron capture detector. In the fishes, total mercury was detected in all samples and methylmercury was detected in 92 samples of them. The detection rate of methylmercury was 91.1% in fishes. The mean concentration (mg/kg) of total mercury and methylmercury were $1.968{\pm}0.505/0.496{\pm}0.057$ for Billfish, $0.665{\pm}0.091/0.252{\pm}0.033$ for Deep-sea Fish and $0.577{\pm}0.085/0.218{\pm}0.025$ for Tuna, respectively. The Swordfish contains the highest level of total mercury (1.968 mg/kg) and methylmercury (0.496 mg/kg). In Mabled rockfish, the ratio of methylmercury's contents about total mercury's contents was the highest as 66.5%. In case of fishery products, frozens made of 100% of raw material contained the highest level of total mercury and methyl mercury. The weekly intake of total mercury and methylmercury was calculated in 4.72% and 5.24% of Provisional Tolerable Weekly Intake (PTWI) respectively. This study showed that the weekly intake of methylmercury from Deep-sea Fish, Tuna and Billfish was less than the PTWI recommended by the Joint FAO/WHO expert committee on food additives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.26-30
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• 1993

To suggest a thermal diffusivity predicting equation for mixed meat products, heat penetration curves of pork products containing filefish meat were plotted in the temperature range of $80.44{\sim}121.03^{\circ}C$, and thermal diffusivities were calculated from the heat penetration curves. The ground pork was mixed with minced filefish meat and some additives such as lard, isolated soy protein, $1.5\%$ of table salt and $2\%$ of polyphosphate to control the composition and texture of products, and then stuffed into a model can. The heat penetration curves were plotted using a thermocouple fixed at the slowest heating point of the can. At constant heating temperature, the thermal diffusivities of the products increased linearly with increasing moisture content. The values of the products with constant moisture content also increased linearly with increasing heating temperature. The thermal diffusivities of the products with moisture content of $51.47{\sim}80.20\%$ could be predicted by following equation: $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ Maximal differences of the thermal diffusivities predicted with this equation were in the range of ${\pm}0.8\%$ compared with the practical values. This equation and another predicting equation obtained from the previous study for the pork product without fish meat could be simplified as following one equation, and the maximal differences of the thermal diffusivities predicted with this equation for both products with and without fish meat were in the range of less than ${\pm}2.5\%$ $${\alpha}_p=(2.290+0.54{\cdot}X_w){\cdot}{\alpha}_w+0.0024{\cdot}10^{-6}{\cdot}X_w-0.3535{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.376-381
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• 2013

In this study, we monitored total mercury and methylmercury concentrations in tuna, billfish, and deep-sea fish distributed in Seoul city. With the acquired data, we carried out statistical analysis and an exposure assessment for intake. The mean concentrations (mg/kg) of total mercury and methylmercury were $0.32{\pm}0.31/0.20{\pm}0.20$ for tuna, $0.43{\pm}0.48/0.20{\pm}0.17$ for patagonian toothfish, $0.99{\pm}0.72/0.51{\pm}0.40$ for billfish and $1.20{\pm}0.70/0.95{\pm}0.51$ for sharks, respectively. We found that sharks, billfish, patagonian toothfish, and tuna were more contaminated with total mercury and methylmercury, in sequence, and that 66% of the total mercury concentration consisted of methylmercury, on average. Although the estimated weekly intakes of methylmercury from commercial deep-sea fish were lower than the weekly intakes recommended by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we identified that the total mercury and methylmercury concentrations in tuna, billfish, and deep-sea fish continued to increase with the passage of time. Therefore, we confirmed the necessity of continuous monitoring and comprehensive analysis for general safety.

• Journal of Life Science
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• v.28 no.11
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• pp.1339-1346
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• 2018

In Korea, edible mushrooms are produced largely on commercial artificial media, so the annual production of spent mushroom substrate (SMS), as a by-product of the mushroom industry, is estimated at over 200 million tons. This SMS is assumed to contain abundant fungal mycelia and pre-fruiting bodies, as well as various nutritive and bioactive compounds that are presently discarded. This study examined the physico-chemical, nutritional, and enzymatic characteristics of uninoculated sterilized medium (USM) and SMS of shiitake mushrooms with the aim of developing a high-value added product from SMS. The contents of crude protein, crude lipid, and ash were higher after the third SMS harvest ($SMS-A-3^{rd}$) than in USM or $SMS-A-1^{st}$. The contents of Ca, Mg, and P in $SMS-A-3^{rd}$ were 2.95, 2.35, and 2.1-fold higher compared than in USM. No As or Cd was detected in USM or SMS. The pH, Brix, and acidity were 4.6, 20.0, and 1.4, respectively in $SMS-A-3^{rd}$, but 5.6, 6.0, and 0.0, respectively, in USM. These results suggest a highly active production of soluble components and organic acids in $SMS-A-3^{rd}$. The distinct color differences noted for USM, $SMS-A-1^{st}$, and $SMS-A-3^{rd}$ could be used as a mycelial growth indicator. Enzyme activity assays using the APIZYM system showed that SMS is a potent source of hydrolysis-related enzymes, especially esterase (C4) and ${\beta}$-glucuronidase. Our results suggested that the SMS of shiitake has a high potential for use in environmental, agricultural, and stock-breeding industries, for example, as active ingredients for sewage treatment, waste-polymer degradation, and feed additives.

• Toxicological Research
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• v.18 no.1
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• pp.13-22
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• 2002

In Korea, 2,320 tonnes of acetanilide were mostly wed as intermediates for synthesis in phar-maceuticals or additives in synthesizing hydrogen peroxide, varnishes, polymers and rubber. Only small amount of 120 kg were wed as a stabilizer for hydrogen peroxide solution for hair colouring agents in 1998. Readily available environmental or human exposure data do not exist in Korea at the present time. However, potential human exposures from drinking water, food, ambient water and in work places are expected to be negligible because this chemical is produced in the closed system in only one company in Korea and the processing factory is equipped with local ventilation and air filtering system. Acetanilide could be distributed mainly to water based on EQC model. This substance is readily biodegradable and its bioaccumulation is low. Acute toxicity of acetanilide is low since the L $D_{50}$ of oral exposure in rats is 1,959 mg/kg bw. The chemical is not irritating to skin, but slightly irritating to the eyes of rabbits. horn repeated dose toxicity, the adverse effects in rats were red pulp hyperplasia of spleen, bone marrow hyperplasia of femur and decreased hemoglobin, hematocrit and mean corpuscular hemoglobin concentration. The LOAEL for repeated dose toxicity in rats was 22 mg/kg/day for both sexes. Acetanilide is not considered to be genotoxic. In a reproductive/developmental toxicity study, no treatment-related changes in precoital time and rate of copulation, impregnation, pregnancy were shown in all treated groups. The NOAELs for reproduction and developmental toxicity (off-spring toxicity) are considered to be 200 mg/kg bw/day and 67 mg/kg bw/day, respectively. Ecotoxicity data has been generated in a limited number of aquatic species of algae (72 hr- $E_{b}$ $C_{50}$; 13.5 mg/l), daphnid (48hr-E $C_{50}$ > 100 mg/l) and fish (Oryzias latipes, 96hr-L $C_{50}$; 100 mg/l). Form the acute toxicity values, the predicted no effect concentration (PNEC) of 0.135 mg/1 was derived win an assessment factor of 100. On the basis of these data, acetanilide was suggested as currently of low priority for further post-SIDS work in OECD.in OECD.D.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.255-261
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• 2016

$CaCO_3$ was applied in various industries including rubber, plastics, paint, paper, food additives, and acid neutralizer, etc., owing to its excellent physical and chemical characteristics as well as various appearances of crystals and many reserves. In particular, research on controlling the structure and shape of $CaCO_3$ has attracted considerable attention recently, because the whiteness and physical characteristics of $CaCO_3$ depend on the size and shapes of the particles. In this study, $CaCO_3$ was synthesized using $CaCl_2$ and $(NH4)_2CO_3$, which has multi-shapes and structures, using a self-assembly method with a hydrothermal method. The structure and morphology of the $CaCO_3$ could be controlled by adjusting the pH and precursor concentration. In particular, the pH adjustment appeared to be a critical factor for the morphology and crystal form. In addition, the calcite and cubic shape were obtained at pH 7, while the mixed calcite, aragonite structure, and rod shapes appeared at pH 7 and over. Through an analysis of the particle formation process, the formation of the calcium carbonate particles was confirmed. The physicochemical properties of the synthesized $CaCO_3$ were analyzed by SEM, XRD, EDS, FTIR, and TG/DTA.