• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.246-249
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• 1994

Shelf-life of pork packaged under $CO_{2}$ was observed and the optimal volume of $CO_{2}$ gas was determined. High gas barrier film, EVOH($CO_{2}$ permiability; 1 $cc/cm^{2}{\cdot}24\;h{\cdot}atm$) was used as packaging material and the volume ratios of sample to $CO_{2}$ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during the storage at $4{\pm}1^{\circ}C$ for 31 days. TPC of vacuum packaged pork increased up to $4.6{\times}10^{6}\;CFU/cm^{2}$ in 24 days while that of $CO_{2}$ gas packaged pork $4.5{\times}10^{5}\;CFU/cm^{2}$ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a values were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Korean Journal of Ecology and Environment
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• v.52 no.4
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• pp.358-365
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• 2019

We measured the body composition, including bone mineral density (BMD) and food resource availability using dual energy X-ray absorptiometry and the carbon and nitrogen stable isotope ratios of body condition of 4 anuran species(Hyla japonica, Glandirana rugosa, Pelophylax nigromaculatus, Lithobates catesbeianus) in South Korea. Additionally, the carbon and nitrogen stable isotope ratios were employed to determine the food resource availability of anurans. We figured out the relationship between the body composition, including BMDs and food resource availability. The body composition and BMDs did not differ between male and female while there was difference among the species. Food resource availability and BMDs were the highest in L. catesbeianus, the lowest in H. japonica. BMDs tended to increase with higher food resource availability. Body composition and BMDs, which represent the body condition of an individual, can be used as an ecological indicator to assess the stability of the habitat of anurans.

• Nuclear Engineering and Technology
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• v.5 no.2
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• pp.103-114
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• 1973

Radiation grafting of acrylic acid and 4-vinylpyridine at room temperature has been studied by an impregnation method to improve the hygroscopic properties, the antistatic behavior and the dyeability of polyester fabric. Polyester fabric was impregnated with acrylic acid or aqueous emulsion of acrylic acid-4-vinylpyridine by immersion at 25$^{\circ}$or 7$0^{\circ}C$. The impregnated fabric was irradiated under nitrogen gas with ${\gamma}$-rays from Co-60. When acrylic acid grafted polyester fabric was treated with sodium carbonate, calcium acetate and potassium persulfate, tne rate of water absorption was increased and most parts of polyacrylic acid formed were extracted off from the fabric with 0.1% solution of sodium hydroxide at 10$0^{\circ}C$. In the case of the impregnation of a mixture of acrylic acid and 4-vinylpyridine the petcent of grafting has been shown to be proportional to the ratio of 4-VP/AA and radiation dost. Estimating by contact angle measurements of water on the various polymer surfaces, the antistatic behavior was decreased with the increase of grafting percent. The investigation of electron micrograph disclosed the existence of certain type of discontinuities in the acrylic acid grafted polyester fiber which was treated with various salts.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.134.2-135
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• 2003

채소류는 생리적인 특성상 수확후 저장 및 유통되는 동안에 호흡작용, 증산작용 등의 작용이 활발해질 뿐만 아니라 곰팡이를 비롯한 식물병이 미생물의 오염 및 성장으로 부패현상을 일으키고 채소류 자체의 경도가 저하되며, 수분, 비타민, 유기산, 당분, 색소함량 등이 떨어져서 외관, 맛 신선도 등의 감소하게 된다. 본 연구에서는 채소류(오이, 호박, 방울토마토)의 선도를 연장하기 위한 저장조건을 실시하여 최적 습도 및 온도범위를 결정하였고, 이를 토대로 하여 시설채소산물을 습도조절이 가능한 원적외선 방사체 저장고(5~8$^{\circ}C$의 온도와 90% 습도유지)에 저장하면서 무처리구인 대조구와 비교하여 저장중 시료의 중량손실율, Ascorbic acid함량, 총균수(PCA사용법에 의거), pH의 변화를 측정하였고, 시료의 표면색도는 색도계(Minolta CR-300, Japan)를 사용하여 Hunter의 L, a, b값을 측정하였다. 이 결과, 채소류의 선도유지기간이 연장되는 것을 확인하였고, 중량손실율은 원적외선 방사체 저장고에 저장한 채소류가 중량손실율이 대조구에 비하여 낮게 나타났다. 따라서 습도조절이 가능한 원적외선 방사체 저장고에 채소류를 저장함으로서 채소류의 수분손실을 방지할 수 있음을 확인할 수 있었으며, 일정기간동안 원적외선 방사체 저장고에 저장함으로써 ascorbic acid함량의 감소를 대조구에 비하여 낮은 비율로 억제할 수 있었다. 총균수의 경우 채소류 시험구에서 원적외선 방사체 저장고에서 저장할수록 오염미생물의 총균수가 낮게 나타났다. 표면색도의 경우, a값은 모든 시험구에서 감소하였으며 원적외선 방사체 시험구에 비하여 대조구 저장시료의 표면색도가 청색도를 증가시키는 변화를 관찰할 수 있었고, b값은 시료간에 유의성 있는 차이없이 다소 증가하는 것으로 나타났다. 부패율은 수분 함유율이 높은 채소류일수록 원적외선 방사체 저장시설을 이용하는 경우, 부패율을 낮게 유지할 수 있었다. 따라서, 원적외선 방사체 저장시설내에 오이, 호박 및 방울토마토와 같은 채소류를 저온고습도상에서 저장할 경우, 채소류의 품질변화를 최소화 할 수 있어 갓 수확한 채소류의 선도유지기간을 연장할 수 있는 저장법이 될 수 있음을 확인하였다.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.428-434
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• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.7
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• pp.637-646
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• 2016

This study is to investigate the influence of hydrogen attack and UNSM on fatigue behaviors of the Inconel 718 alloy. The decrease of the fatigue life between the untreated and the hydrogen attacked material is 10-20%. The fatigue lives of hydrogen attacked specimen decreased without a fatigue limit, similar to those of nonferrous materials. Due to hydrogen embrittlement, about 80% of the surface cracks were smaller than the average grain size of $13{\mu}m$. Many small surface cracks caused by the embrittling effect of hydrogen attack were initiated at the grain boundaries and surface scratches. Cracks were irregularly distributed, grew, and then coalesced through tearing, leading to a reduction of fatigue life. Results revealed that the fatigue lives of UNSM-treated specimens were longer than those of the untreated specimens.

• Journal of Embryo Transfer
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• v.18 no.2
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• pp.125-134
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• 2003

본 연구는 사람의 시험관아기 프로그램에서 체외 수정란의 질을 향상시키는 한 방법으로 난포액으로 처리된 정자를 체외 수정에 사용하여 생산된 체외 수정란의 전핵 등급과 발달 능력을 조사하였다. 정상적인 시험관 아기 시술을 시행한 실례 환자를 대상으로 과배란을 유기하여 배란 직전의 난자를 채취하여, 난포액으로 처리된 정자와 체외 수정시킨 후 사람 체외 수정란의 전핵 등급과 체외발달율을 조사하였다. 체외수정을 위한 정자의 처리 방법으로 synthetic serum substitute (SSS)를 15% 첨가한 modified human total fluid (m-hTF) 혹은 난포액에서 정자를 2시간 동안 swimming-up 처리 후 각각 체외수정에 사용한 결과, 수정율은 75.3 및 82.1%를 나타내어 유의적인 차이는 없었으나, 1등급 전핵란은 각각 48.0 및 65.5%를 나타내어 난포액에서 유의적으로 (P<0.05) 높았고, 배양 후 3일째에 수정란의 등급을 조사한 결과, 1등급 체외수정란은 각각 44.9 및 60.5%를 나타내어 난포액에서 유의적으로 (P<0.05) 높았다. 또한 체외수정란을 배양 후 3일째에 수정란의 발달 단계를 조사 한 결과, 5-세포기 단계 이상을 발달하는 비율은 각각 51.0 및 70.5%를 나타내어 난포액에서 유의적으로 (P<0.05) 높았다.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.797-804
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• 2012

The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.

• Journal of Embryo Transfer
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• v.16 no.2
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• pp.133-138
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• 2001

The aim of this study was to identify the method on extended canine semen exposed to freezing as assessed by motility, survival and acrosomal changes following different freezing ramp rates. Five ejaculates collected by digital manipulation twice weekly from three dogs (Shih-Tzu) were added Tris-Egg Yolk (TE) buffer and divided into 4 aliquots according to formulation of our laboratory. After cooling to 4$^{\circ}C$ by ramp rate of 0.6$^{\circ}C$/min, the samples frozen by ramp rates of 1.6$^{\circ}C$/min to -$25^{\circ}C$, 3$^{\circ}C$/min to -35$^{\circ}C$, 8.9$^{\circ}C$/min to -7$0^{\circ}C$ and 19$^{\circ}C$/min to -11$0^{\circ}C$, respectively, and then stored in L$N_2$for 2days. Each sample was evaluated on their motility, survivability and acrosome integrity at different thawing temperature. The ramp rate of 3$^{\circ}C$/min to -35$^{\circ}C$/h for freezing and thawing temperature of 37$^{\circ}C$ obtained the highest results to improve survivability, motile spermatozoa and intact acrosome appearance than other onditions. In conclusion, we may suggest freezing semen for canine artificial insemination is more efficient with freezing at a ramp rate of -3$^{\circ}C$/min to -35$^{\circ}C$ and thawing with a water bath adjusted to 37$^{\circ}C$.