• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.794-800
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• 1993

A lipid producing yeast was screened from leaves of Albabiscus and was identified as a Rhodotorula graminis SW 214. During the shakining incubation of 8 days at $25^{\circ}C$, the yeast produced extracellular lipids of 7.3g/l of the media. The relative concentration of carbon and nitrogen sources in the media influenced the extracellular lipid production greatly. When with nitrogen sources in the media were almost exhausted for growth of the yeast the sufficient carbon sources, the lipid production proceeded vigorously. Eight days of batch cultivation with 8% glucose, 2.5g/l of yeast extract, $KH_{2}PO_{4}(1g/l)\;MgSO_{4}\;(0.2g/l)$ and pH 6 gave maximum biomass and extracellular lipid production of 8.05g/l and 8.89g/l, respectively. The acid value, saponificatio value, the iodine value, ad the unsaponifiable matter of the extracellular lipids of Rhodotorula graminis SW 214 were 2.6, 534, 5.1 and 2.4, respectively. Lipid was constituted 75.2% triglyceride, 5.9% free fatty acid, 10.8% phospholipid, 4.9% esterified sterol and 3.3% free sterol. Major fatty acids found were 3-hydroxypentadecanoate, 3-hydroxyhexadecanate, trans-9-octadecanate, cis-9-hexadecanate (hydroxy palmitic), 15-methylhexadecanate (oleic), 18-methylno-nadecanate, octadecanate (stearic) and 3-hydroxytridecante.

• Journal of Preventive Medicine and Public Health
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• v.27 no.1 s.45
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• pp.84-106
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• 1994

Hyperbaric oxygen (HBO) therapy for carbon monoxide (CO) poisoning eventually inducing the hypoxia-reoxygenation condition, may produce oxygen free radicals, which forms 8-hydroxydeoxyguanosine (8-OH-dG) by attacking C-8 position of deoxyguanosine (dG) in DNA. Effects of oxygen partial pressure or duration of HBO therapy with or without CO poisoning on the tissue 8-OH-dG formation were investigated. Male Sprague-Dawley rats were grouped and exposed to air (control group), 4000 ppm of CO for 10 to 30 minutes (CO only group), air for 30 minutes after 30 minute exposure to 4000 ppm of CO(CO-air exposure group), HBO after 30 minute exposure to 4000 ppm of CO(CO-HBO group), or HBO therapy fo. $10{\sim}120$ minutes(HBO only group). The 8-OH-4G concentrations in the brain and the lung tissues were measured with high performance liquid chromatography and electrochemical detector (ECD). Average concentrations of the 8-OH-dG of each group were statistically compared. In the brain tissues, 8-OH-dG concentrations of the CO only group, the CO-air exposure group, and the CO-HBO group did not significantly differ from those of the control group. Similar insignificance was also found between the CO-HBO group and the HBO only groups. No appreciable dose-response relationship was observed between the 8-OH-dG concentration and the oxygen partial pressure or the duration of HBO. However, the 8-OH-dG concentrations of the 30 minute CO only group were higher than those of the CO-air exposure group (p-value<0.05). In the lung tissues, there were no significant differences between the 8-OH-dG concentrations of the control group and those of the CO only group, the CO-air exposure group, and the CO-HBO group. However, mean 8-OH-dG concentration of the CO-air exposure group was significantly higher than that of the CO only group under the same CO exposure condition(p-value<0.05). With the duration of CO exposure, the 8-OH-dG concentrations of the lung tissues decreased significantly (p-value<0.05). The concentrations of 8-OH-dG in the lung tissues proportionally increased with the duration of HBO, but no such relation was observed with the oxygen partial pressure. These results suggest that the brain may be more resistant to oxygen free radicals as compared with the lungs, and that oxygen toxicity following HBO may be affected by factors other than oxygen free radicals.

• Journal of Life Science
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• v.19 no.12
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• pp.1815-1820
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• 2009

This study was conducted to investigate the physicochemical compositions in the root, stem and fruit of A. chilsanensis. The contents of crude fat were 2.09, 2.51 and 7.94%, and crude proteins were 11.50%, 7.18% and 10.17%, respectively. Crude ash levels were 11.07, 6.85 and 6.38%, respectively, and it was higher in root than stem or fruit. The contents of reducing sugar were 18.90, 10.70 and 24.05 g/100 g in the root, stem and fruit of A. chilsanensis. As a result of color measurement, L value (lightness) of stem, a value (redness) of fruit and b value (yellowness) of root were high, respectively. The content of free sugar was high in all root, stem and fruit, in order of fructose, glucose and sucrose. Acanthoside-D, the main factor of A. chilsanensis, was 18.95 mg/100 g in stem, 8.10 mg/100 g in root and 2.85 mg100 g in fruit. Free amino acid in stem was 955.26 mg/100 g, which was 4.5 times higher than in stem and 8.5 times higher than in fruit. Natural aromas were identified by GC/GC-MS. Natural aromas such as $\alpha$-pinene, $\beta$-pinene, 3-carene and D-limonene were detected in A. chilsanensis.

• Economic and Environmental Geology
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• v.50 no.5
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• pp.353-361
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• 2017

Uranium concentration in groundwater of the Goesan area was anticipated high because the area contains Ogcheon metamorphic rock zone which partly includes coal bed bearing high uranium content and nearly half of the area is covered by granitic rocks. Groundwater samples collected from 250 wells in five 5 lithology (Ogcheon meta-sandy rock zone (Og1), Ogcheon lower phyllite zone (Og2), Ogcheon pebble bearing phyllite zone (Og3), Jurassic granite (Jgr), Cretaceous granite (Kgr)), of the area were analyzed and equivalent uranium concentrations (e(U)) from 200 rocks near sampled wells were measured using portable gamma spectrometry. Higher median value of e(U) (8.2 mg/kg) was found on Kgr outcrops. The median e(U) value of Og2 was not as high as that of Kgr and similar to those of Jgr, Og1, and Og3 (3.05~3.90 mg/kg). The uranium level in groundwater of the area ranged from 0.01 to $293.0{\mu}g/L$ with a median value of $0.87{\mu}g/L$ which is similar to the national median uranium level of $0.74{\mu}g/L$. The uranium concentration was high in the samples from the Kgr (median $4.74{\mu}g/L$) and low samples from the Og1, Og2, and Og3 (median $0.35{\sim}0.74{\mu}g/L$). The percentage of total samples having uranium level above $30{\mu}g/L$ was 2.8%, on the other hand, that of Kgr is 20.7%, reflecting additional survey on the Kgr area is needed.

• Journal of Ecology and Environment
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• v.29 no.5
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• pp.453-460
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• 2006

Upo wetland is the largest inland wetland in Korea as Ramsar Convention Area. The purposes of the study were to investigate the levels of heavy metals (Cd, Cr, Cu, Ni, Pb and Zn) in the sediment and Cipangopaludina chinensis malleata from three sites of the wetland and to assess the potential of the gastropod as a bioindicator for heavy metal levels. The gastropods were dissected into shell and soft tissue without the digestive and excretive organs. The levels of Cd, Cu and Pb were below the guideline of Soil Environment Conservation Act and the heavy metals except Cr were slightly different among the sites. Cd was higher in Upo site ($0.32{\mu}g/g$) than Sajipo site ($0.28{\mu}g/g$). Cu and Zn showed the highest value in Sajipo as $43.5{\mu}g/g\;and\;39.8{\mu}g/g$, respectively while the concentrations of Pb and Zn were the highest in Upstream as $58.8{\mu}g/g\;and\;138{\mu}g/g$, respectively. In the soft tissues and shells of the gastropod, the overall common trend in the concentrations of the heavy metals was revealed with the following order: Zn > Cu > Cr > Ni > Pb > Cd and Ni > Zn > Cr > Cu > Pb > Cd, respectively. Although the soft tissues exhibited higher concentrations of the heavy metals except Ni than the shell in the gastropod, the levels of Cd and Pb in the gastropod were generally below the restrictive values set up by Korea Food & Drug Administration. From Duncan's Multiple Range Test (DMRT) results, the concentrations of Pb and Zn in the sediments among the sites were reflected on the soft tissue (Pb) and the shell (Pb and Zn) of the gastropod in the same order. The lower value of coefficient of variation (CV) in Pb concentration of the shell than in that of the soft tissue supports the usefulness of the shell as a bioindicator for Pb pollution. Although the CV value in the shell was a little higher than in the soft tissue, DMRT results and the stability of incorporated Zn into the shell support the use of the shell of the gastropod as a potential bioindicator for long-term contamination of Zn.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.323-328
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• 1993

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats ＆ oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.12
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• pp.5888-5903
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• 2019

The Relational ranking method applies authority-based ranking in relational dataset that can be modeled as graphs considering also their tuples' values. Authority directions from tuples that contain the given keywords and transfer to their corresponding neighboring nodes in accordance with their values and semantic connections. From our previous work, ObjectRank extends to ValueRank that also takes into account the value of tuples in authority transfer flows. In a maked difference from ObjectRank, which only considers authority flows through relationships, it is only valid in the bibliographic databases e.g. DBLP dataset, ValueRank facilitates the estimation of importance for any databases, e.g. trading databases, etc. A relational keyword search paradigm Object Summary (denote as OS) is proposed recently, given a set of keywords, a group of Object Summaries as its query result. An OS is a multilevel-tree data structure, in which node (namely the tuple with keywords) is OS's root node, and the surrounding nodes are the summary of all data on the graph. But, some of these trees have a very large in total number of tuples, size-l OSs are the OS snippets, have also been investigated using ValueRank.We evaluated the real bibliographical dataset and Microsoft business databases to verify of our proposed approach.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.89-99
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• 1998

This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)