• Korean journal of food and cookery science
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• v.15 no.2
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• pp.191-196
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• 1999

The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.195-204
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• 1998

The purpose of this study was to develop cardiovascular health related percent body-fat standards that may be applied to epidemiologic investigations of the prevalence and incidence of obesity in adolescents, pediatric health screenings, and youth fitness tests. The subjects included 102 males and 80 females aged 19～22years. All subject were Honam University Students Total body fat was derived from body density which was estimated from age and the triceps and subscapular skinfold thickness measured with Lang calipers to the nearst l.0mm. Serum total cholesterol and lipoprotein cholesterol fraction(HDL-CLDL-C) were measured from blood obtained from fore arm vein after blood pressure measurement. In analyses to determine critical fat levels associated with elevated CDD(Chronic Degenerative Disease) risk factors;male and female were grouped by level of percent fat as follows: male, 〈 10%, 10-14.9%, 15-19.9%, 20-24.9%, and $\geq$ 25%;female, 〈 20%, 20-24.9%, 25-29.9%, 30-34.9%, and $\geq$ 35%. As the results of the data, the conclusions were as follows: 1. A dose respones effect was observed between blood pressure and percent body fat in males and females; in contrast, total cholesterol and lipoprotein ratios were relatively independant of percent fat among the lower four fatness group in males and the lower three fatness groups in females. 2. The percentage of subjects in the uppermost quintile for S-Bp, D-Bp, TC, LDL/H was significantly(P〈.05) greater than expected by change alone(20%) in males with $\geq$ 25% fat and in females with $\geq$ 30% fat females with $\geq$35% had even greater representation in the uppermost quintile of all CDD risk factors compared to females with 30-34.9% fat.

• Journal of Sericultural and Entomological Science
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• v.28 no.1
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• pp.24-29
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• 1986

A set of 21 crosses of F1 generation by diallel crosses from seven parent silkworm, Bombyx mori L. were used as materials to estimate genetic parameters such as gene action and combining ability. Experiments were conducted in 1985, and three characters, which are weight of cocoon, weight of cocoon layer and ration of cocoon layer, were observed. The data were analyzed for each character by Jinks', Hayman's and Griffing's methods. The result obtained are summarized as follows : 1. In Vr-Wr graphical analyses, weight of cocoon was found to be inherited in over dominance, and weight of cocoon layer and ration of cocoon layer were observed as partial dominance. 2. Estimate of additive component of variance(D) was greater than those of dominance component of variance(H) for weight of cocoon layer and ratio of cocoon layer, and positive values of F were observed for all characters. 3. Mean squares of general combining ability were higher than those of specific combining ability. 4. Variety Jam 107 was expressed as the highest GCA effects for three characters, and high SCA effects for all characters were observed in combinations of 113 $\times$Jung 14 and Jam 107 $\times$Jung 14.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.201-207
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• 2014

This study was conducted to evaluate the quality characteristics of sulgidduck with addition of 0, 1, 3, 5 and 7% turmeric powder. The moisture content of sulgidduck ranged from 33.71% to 37.75. The addition of turmeric powder to sulgidduck tended to decrease the pH value, whereas it did not change $brix^{\circ}$ values of the samples. For Hunter color values, addition of turmeric powder to sulgidduck tended to decrease lightness (L) and increase redness (a) and yellowness (b). For textural characteristics, addition of turmeric powder decreased hardness, whereas adhesiveness and springiness of the samples were unaffected. The addition of turmeric powder to sulgidduk tended to increase gumminess. The addition of turmeric powder to sulgidduk tended to decrease chewiness. In the sensory evaluation, addition of 3% turmeric powder resulted in the best score in terms of taste and overall preference. Therefore, these results suggest that addition of 3% turmeric powder could be applied for making turmeric powder sulgidduk.

• Journal of Animal Environmental Science
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• v.10 no.3
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• pp.169-174
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• 2004

The present study investigated the possibility of applying the fermented swine liquid manure handled with TAO system to hydroponic cultivation. The fermented swine liquid manure (FLM) used for the study was in low concentration of phosphoric acid (P). Hence, when doing hydroponic cultivation, the concentration of P and K was supplemented. The concentrations of N, P, and K in compensated FLMs were as fellows; (a) N 58mg/1, P 0.5mg/1 and K 31 mg/1 for FLM-1, (b) N 58mg/1, P 31 mg/l and K 39mg/1 for FLM-2, and (c) N 58mg/1, P 31 mg/1 and K 61 mg/1 for FLM-3, respectively. For hydroponic cultivation, it was possible to use diluted solution by 100 times through experiment of germination index. According to the experiment using lettuce, the compensated FLMs with P and K were superior in leaf width, yield and dry weight to FLM without any treatment. Therefore, it is necessary to supplement some nutrition before applying. In conclusion, it is highly estimated that the fermented swine liquid manure can be ap-plied to hydroponic cultivation. It is also necessary to conduct further researches related to nutritional compensation depending on the vegetables.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.223-234
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• 2014

The present study relates to the development of a processed product for expansion of use of Tangor which is mostly eaten raw in winter. Furthermore, Tangor jam containing fructo oligosaccharide and isomalto oligosaccharide was prepared, and thus quality characteristics of the jam have been determined according to the sugar concentration by making a low-sugar jam by adding substitute sweeteners instead of sugar, because low-sugar products are recently preferred in the market. Furthermore, the general elements of flesh and rind of Tangor, DPPH free radical scavenging activity, chromaticity, sugar content, pH, acidity, and preference have been checked. As a result of the experiment, the chromaticity, luminosity (L), the sugar content, and pH were the lowest in the control group. In F1, F2, and F3, which gradually added fructo oligosaccharide, and I1, I2, and I3, which slowly added isomalto oligosaccharide, luminosity significantly increased with the addition of oligosaccharide. In contrast, as the amount of addition of oligosaccharide increases, red chromaticity (a), yellow chromaticity (b), and sugar content have significantly decreased. Lastly, in the preference test using a 9 point test scheme, F2 and I2 have been considered most appropriate when producing Tangor jam.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Food Science and Preservation
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• v.18 no.4
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• pp.517-526
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• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Korean Journal of Animal Reproduction
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• v.26 no.2
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• pp.133-142
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• 2002

The objective of this study was to examine maturation, fertilization and developmental rate of the in vitro-grown mouse oocytes, and to compare these results with those of oocytes grown and matured in vivo. The preantral follicles isolated from 12-day-old mice were cultured on Transwell-COL membrane inserts. After in vitro growth and maturation, 72.5 % of oocytes grown in vitro produced polar body which can be comparable to in vivo growth (70.5 %). However, the mean oocyte diameter of the in vitro group (69.6$\pm$2.1$\mu$m) was smaller than that of the in vivo group (73.3$\pm$3.0$\mu$m). The fertilization rate was significantly lower (p<0.05) in the in vitro group (76.5%) than in the in vivo group (90.2%), however, there was no difference in the percentage of monospermic and polyspermic oocytes between two groups. The capacities of in vitro grown ova to cleave and develop to blastocyst were (57.8 and 14.4%, respectively) significantly lower (p<0.001) than those of the in vivo counterpart (84.4 and 56.6%, respectively). Moreover, the mean number of cells per blastocyst was significantly lower (p<0.05) in the in vitro group (39.0$\pm$10.8) than in the in vivo group (60.5$\pm$12.5). Live young were produced from transferred 2-cell embryos derived from in vitro-grown and matured oocytes. In conclusion, the results show that in vitro-grown oocytes did not achieve the developmental capacity of in vitro-grown oocytes.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.200-206
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• 2019

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.