• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.164-170
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• 1985

Yellowish modified wool, dithiocarbamate(DTC) wool, was synthesized by partial hydrolysis in 0.2 N-NaOH reacting with carbon disulfide to use as ${\alpha}-amylase$ immobilization matrix. ${\alpha}-amylase$ was immobilized reacting with sulfide group of DTC-wool by covalent binding within 1 hour. 0.5 gram of this preparation, $DTC-wool-{\alpha}-amylase$, contained 150 ug of enzyme protein and its specific activity was about 90% of the native one. General properties of $DTC-wool-{\alpha}-amylase$ were a little different from optimum temperature, optimum pH, heat stability, kinetic constants and activation energy. An apparent Michaelis constant and maximum velocity of $DTC-wool-{\alpha}-amylase$ were 5.56 mg/ml and 0.37 mg/ml. $min^{-1}$ respectively, while activation energy was 16.6 kcal/mole.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.111-115
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• 2007

It is inevitable to use germicidal agents like parabens, imidazolidinyl urea, phenoxyethanol and chlorphenesin to preserve the cosmetics. Although effective in reducing microblological contamination, chemical preservatives are irritative, allergenic and even toxic to human skin. So it is needed to decrease or eliminate usage of preservatives in cosmetic products Glycerin, butylene glycol (BG), prorylene glycol (PG), and dipropylene glycol (DPG) are widely used in cosmetics as skin conditioning agent or solvents. At high concentrations, they have antimicrobial activities, but deteriorate product quality like sensory feeling or safety. The purpose of study is to evaluate the effects of polyols on antimicrobial and preservative efficacy and confirm whether using adjusted polyols can decrease the contents of preservatives without deterioration of the quality of cosmetics. Effects of common polyols on antimicrobial activities of general preservatives were measured. BG and PG significantly (p < 0.05) increased activities of preservatives, but glycerin influenced little. It was inferred from the regression analysis of the results with S. aureus that adding 1% of PG increased activities of preservatives up to $2.1{\sim}8.4 %$ and BG improved activities of preservatives up to $1.8{\sim}8.4 %$. The challenge test results for oil in water lotions and creams showed that BG and PG improved the efficacy of preservative systems up to 40 % at a range of $5.5{\sim}9.9 %$, but glycerin had little effect on it. The measured rates of improvement were analogous to the inferences from regression analysis. It can be concluded that is possible to reduce total chemical preservatives up to 40 %, consequently improve the safety and sensory quality of cosmetics with the precision control of polyols. Added to that, using this paradigm, low preservative contents, praraben-free system, and even preservative-free systems can be expected in the near future.

• Journal of the Korean earth science society
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• v.21 no.4
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• pp.359-368
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• 2000

The purpose of this study is to develope and apply NIE programs related to sub-chapter 'The Change of Weather and Circulation of Water' in 2nd grade science text book of middle school, and thereby to investigate the effects of NIE approach on science-related attitude and teaming achievement of students, and interaction between treatment methods and students' learning ability. Subjects consisted of 2nd grade students of four classes in a girls middle school located at the southern part of Seoul. Four classes were divided into experimental and control groups by two classes randomly. The experimental groups have been instructed on the related-general concepts for six times and then received seven NIE programs developed by researcher for seven times. The control groups have received the instruction through the conventional teaching method. The NIE learning has been progressed following the steps using in the Iowa Chautaugua Program, e.g. invite, explore, propose explanation and solutions, and take action. NIE programs, e.g. project studying, topic studying and a crossword puzzle have been developed and applied using 'science first' approach of the STS instruction. Twenty questions related to social implications of science and leisure interest in science within seven frameworks of TOSRA have been used in this study as an evaluation instrument of science-related attitude. Learning achievement has been evaluated using an instrument developed by researcher. The results of this study can be summarized as follows. (1) NIE approach was more effective in progressing learning achievement of middle school students than conventional teaching method (p<.01). (2) Experimental groups show statistically significant improvement on science-related attitude than control groups (p<.01). There were no significant interactions between treatment methods and students' learning ability on learning achievement and leisure interest in science. The NIE approach were more effective than the conventional one on social implications of science, especially to low ability students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.

• Journal of Korean Society of Forest Science
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• v.77 no.3
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• pp.259-268
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• 1988

For the purpose of examining the effects of simulated acid rain on nutrient contents of plant tissues in Pintos densiflora seedlings and Forsythia koreana rooted cuttings, the experimental design of randomized block arrangement with three replications was implemented in the experimental field of Yesan National Agricultural Junior College. One-year-old Pinus densiflora seedlings and Forsythia koreana cuttings were planted in the pots filled the mixed soils(nursery soil : forest soil of siliceous sandy loam=1 : 1 v/v) in the early spring of 1986. The regime of artificial acid rain, in terms of spray frequency per month and spray amount at single treatment per plot, was simulated on the basis of climatological data averaged from 30 years records. Simulated acid rain(pH 2.0, pH 4.0, and pH 5.5 as control) containing sulfuric and nutric acid in the ratio of 3 : 2(chemical equivalant basis) diluted with ground water were treated on the experimental plants under condition of cutting off the natural precipitation with vinyl tunnel, during the growing season(May 1 to August 31) in 1986. The results obtained in this study were as follow : (1) As for the nitrogen contents in plant tissues, P. densiflora increased significantly in one-year-old stembranch and root tissues, and F. koreana increased significantly in leaf and root tissues, as the pH levels of acid rain decreased. (2) The available phosphate contents in root tissues of P. densiflora, and in leaf and root tissues of F. koreana were significantly decreased, as the pH levels of acid rain decreased. (3) $K_2O$, CaO and MgO contents in plant tissues were significantly decreased in the both species as the pH levels decreased. And the effects of acid rain on F. koreana were higher than those of P. densiflora. (4) Sulfur contents of plant tissues in the both species were increased at pH 2.0 treatment. There were significant differences among three acid rain treatments in leaf and root tissues of P. densiflora, and in all parts of F. koreana. (5) In the effects of simulated acid rain on the both species and the tested soils, in general, F. koreana revealed higher sensitiveness than P. densiflora, and the lower pH levels of simulated acid rain were treated, the more sharp reaction was showed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.593-598
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• 2011

This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.

• Journal of dental hygiene science
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• v.11 no.6
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• pp.513-520
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• 2011

The purpose of this study was to examine elderly people's oral health behaviors and education needs. The subjects in this study were 195 senior citizens who were users of senior cultural centers and senior welfare agencies in Seoul and Incheon. After a survey was conducted, the collected data were analyzed by the statistical package SPSSWIN 19.0. The findings of the study were as follows: 1. Gender, academic credential and monthly mean income were identified as the general characteristics to impact on their oral health attitude. 2. The senior citizens who ever received oral health education had a better knowledge(p<0.05) and took a better attitude(p<0.01). 3. As for a time for toothbrushing, many brushed their teeth after breakfast(74.9%) and dinner(71.8%). Utilized Oral hygiene devices were interdental brushes(21.5%), dental floss(13.8%). As many as 62.5% felt they had a dry mouth, and the most prevalent way for them to cope with it was drinking water often(68.2%). 79.5% didn't get their teeth cleaned on a regular scaling. 4. The rate of regular scaling was higher in the elderly groups that ever received oral health education and whose knowledge scores was above the average(p<0.05). 5. In relation to the necessity of oral health education, 87.2% felt the need for that, and as many as 79.0% intended to receive that education. Their favorite period of education was 6months(41.0%), and the greatest group hoped to receive that education for an hour(55.4%). The largest group wanted to learn about prevention of oral diseases, followed by toothbrushing, denture management, dry mouth. Given the findings of the study, senior welfare centers and senior cultural centers should offer oral health education programs as part of lifelong education to provide systematic and prolonged education for the elderly to improve their oral health care to promote their oral health.

• Food Science and Preservation
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• v.15 no.3
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• pp.461-468
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• 2008

To obtain basic da1a on the preparation of Cudrania tricuspidata leaves tea, the quality and anti-oxidative characteristics of dried raw leaves (RT), pan-fired leaves tea (PT) and fermented leaves tea (FT) were investigated. General characteristics of RT, PT and FT, respectively, were: moisture content 18.47, 6.23 and 8.50%; crude protein content 17.77, 20.46 and 19.13%; and carbohydrate content 54.42, 62.52 and 61.96%. The crude lipid and ash contents were in the range 0.05 - 0.07% and 9.27 -10.74% respectively; the water soluble solid content was in the order FT > PT > RT and ranged from 23.10 - 37.38%; there were no significant differences in the total polyphenol content (815.24 - 835.16 mg%). Although $L^*$ values of PT (20.94) and FT (20.85) were lower than those of RT (34.71), the $a^*$ value in PT and the $b^*$ value in FT were highest. In all ethanol extracts the reducing power, electron-donating ability and superoxide dismutase (SOD)-like activity increased in a concentration-dependent manner. Furthermore, the activity in FT was higher than in PT or RT. The total free amino-acid content was higher in FT (1429.93 mg%) than RT (1108.94 mg%) or PT (833.13 mg%). The major amino acids were L-asparagine and L-valine in RT, L-cysteine and L-glutamic acid in PT and L-proline in FT. In a sensory evaluation of PT and FT, bitter and astringent tastes were decreased relative to RT, while sweet and savory tastes, flavor, color and overall acceptability were increased. These results indicate that FT bas a higher antioxidant effect and free-amino-acid content than PT, while the sensory quality of FT is similar to that of PT.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.7
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• pp.881-897
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• 2019

We reconstructed and digitized the National Institute of Fisheries Science (NIFS) Serial Oceanographic observations (NSO) and Coastal Oceanographic observations (NCO) data attained prior to 1961 through historical oceanographic observation data rescue projects. Increasing trends of long-term sea surface temperature (SST) were shown from the NSO data of 21 available stations for the past 80 to 92 years. In general agreement with previous research results used in the data of the past 50 years, we calculated the rate of temperature rise. As a result of analyzing the spatial distribution of SST change rate in the Korean of shore region using selected oceanographic data, the West Sea and South Sea showed a higher tendency of temperature rise in the offshore area than in the coastal area. However, unlike the results of previous studies, the East Sea (Gangwon Line and Ulsan Line) showed a lower water temperature rise than the coastal stations. Annual fluctuations of NCO's SST data from 1989 to 1998 for three stations representing the East Sea, South Sea, and West Sea, (Jumunjin, Geomundo and Budo, respectively) revealed that the East Sea showed the highest SST increase for the 10 years. The increases were 1.63 ℃ at Jumunjin, 1.16 ℃ at Geomundo, and 0.79 ℃ at Budo. As a result of the investigation, it can be concluded that SST is repeatedly rising and falling with a period of 3 ~ 6 years. Especially, since the 1980s, most of the stations show positive anomalies of SST. Lastly, to understand ocean_atmosphere interactions, we analyzed the correlations between SST of the NCO stations and air temperature around them and the results were 0.76 for the South Sea (Geomundo), 0.34 for the West Sea (Budo), and 0.32 for the East Sea (Jumunjin) with the highest correlation in the South Sea.