• Title/Summary/Keyword: Lemon

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Market survey on total bromide residues in foods (국내유통 식품중 total bromide의 잔류량)

  • Park, Kun-Sang;Hong, Moo-Ki;Choi, Dong-Mi;Oh, Chang-Hwan;Hwang, In-Gyun;Park, Jong-Sei
    • The Korean Journal of Pesticide Science
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    • v.2 no.1
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    • pp.65-69
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    • 1998
  • To determine the amount of total bromide as 2-bromoethanol, the domestic agricultural products such as rice, barley, carrot, cucumber, apple, tomato, squash, green pepper, melon, strawberry, grape, peach, potato and celery were analyzed by GC/MSD as well as GC/ECD. The bromide was detected in most of the domestic samples and the highest bromide residue determined was 13.2 ppm in barley. The imported agricultural products including melon, kiwi, lemon, pineapple, banana, orange and grape were also analyzed for the bromide. The bromide was also detected in most of the imported ones and the highest bromide residue determined was 12.3 ppm in pineapple. In addition, the bromide residue in instant noodle spices was monitored for 4 years, recently. As results, in 1994, the bromide content was in the range of non-detection to 2.4 ppm (average 1.1 ppm) from 22 out of 24 samples; in 1995, the bromide content was 1.0 and 2.2 ppm from 2 out of 37 samples; in 1996, the bromide content was in the range of 0.7 to 37 ppm (average 12.4 ppm) from all 11 samples; and in 1997, the bromide content was in the range of 0.2 to 4.6 ppm (average 1.2 ppm) from all 59 samples. However, none of sample analyzed for the bromide was exceeded Maximum Residue Limit(s) of Korea and Codex in these survey.

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Mutual information analysis of EEG during odor stimulation classified with occupations (향 자극에 따른 직업별 뇌파의 상호 정보량 분석)

  • 민병찬;진승현;강인형;전광진;김철중
    • Science of Emotion and Sensibility
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    • v.6 no.1
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    • pp.39-45
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    • 2003
  • To investigate the changes of cortico-cortical connectivity during odor stimulation of subjects classified by occupations, the mutual information content of EEGs was examined, for general workers, perfume salespersons and professional perfume researchers. Analysis of the averaged-cross mutual information content (A-CMI) from the EEGs revealed that, among the professional perfume researchers,. changes in the A-CMI values during odor stimulation were more apparent in the frontal region of the brain, although for the general workers group and perfume salespersons group such changes were more conspicuous in the overall posterior temporal, parietal and frontal regions. These results indicate that the brains of professional perfume researchers respond to odors mainly in the frontal region, reflecting the function of the orbitofrontal cortex (OFC) due to the occupational requirement of these subjects to discriminate of identify odors. During odor stimulation, the perfume salespersons, although relatively more exposed to odors than the general workers, showed similar changes to the general workers. A-CMI value is in inverse proportion to psychological preferences of the professional perfume researchers and perfume salespersons, but this is not the case with the general workers. This suggests that functional coupling for people who are occupationally exposed to odors may be related to odors nay be related to psychological preference.

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The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions (양념 소갈비의 조리과정에서의 물리화학적 특성 평가)

  • Hong, Sang-Pil;Kim, Young-Ho;Lee, Nam-Hyouck;Heo, Yeong-Uk
    • Journal of the Korean Society of Food Culture
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    • v.28 no.1
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    • pp.78-88
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    • 2013
  • Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

Bacterial Blight of Sesame Caused by Xanthomonas campestris pv. sesami (Xanthomonas campestris pv. sesami에 의한 참깨의 세균성잎마름병)

  • Lee Seung-Don;Lee Jung-Hee;Kim Yong-Ki;Heu Sung-Gi;Ra Dong-Soo
    • Research in Plant Disease
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    • v.11 no.2
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    • pp.146-151
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    • 2005
  • A new bacterial disease of sesame(Sesamum indicum) was observed on field-grown plants in Suwon, Hongchun and Yeonchun in 2000. Leaf symptoms initially appeared as water-soaked spots that gradually enlarged, became necrotic and were often bordered by a small zone of lemon yellow tissue. In the case of severe infection, dead leaves were defoliated. Isolations made from diseased leaves on yeast extract dextrose calcium carbonate agar yielded nearly pure cultures of a yellow-pigmented bacterium typical of a xanthomonad. Two bacterial strains were purified and used for farther tests. Pathogenicity of strains was confirmed on 3-week-old sesame plants sprayed with bacterial suspensions containing $10^{8}cfu/ml$ of phosphate buffered saline. The Biolog and fatty acid analyses of the two strains(SL3451 and SL3476) 1mm sesame leaf blight showed that they could be identified as ft campestris pv. sesami because of their high similarity to the tester strain(X. campestris pv. sesami LMG865) with a match probability of $100\%$. The bacterium grew well between 18 and 36$^{\circ}C$, but optimum temperature was $27^{\circ}C$ on LB broth. This is the first report of bacterial blight of sesame in Korea. Symptoms of bacterial blight of sesame are difficult to differentiated with those of bacterial leaf spot caused by Pseudomonas syringae pv. sesami.

The effect of aroma foot spa on stress (아로마풋스파가 스트레스에 미치는 영향)

  • Lee, Yeon-Hee;Jong, Seo-Woo
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.5
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    • pp.2206-2211
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    • 2012
  • To identify the effect of the aroma foot spa on the stress, 12 university students with stress were divided into control group (6 subjects) and aroma foot spa group (6 subjects). Control group was not subjected to any kind of intervention while aroma foot spa group was subjected to 10 minutes of foot bath using 5% Juniper, lavender and lemon essential oil and 10 minutes of foot massage using massage cream during four weeks, two times per week. As for the evaluation method, brain wave was studied to measure the amount of change in stress. After measuring the change in the brain wave before and after the experiment, it was proven that the aroma foot spa group s Alpha wave (Z=-2.364, p<.05) and SMR wave (Z=-1.981, p<.05) were higher than those of the control group. Moreover, when the pre and post experiment results of the aroma foot spa group were measured, it was proven that the Theta wave (Z=-2.366, p<.05) decreased while Alpha wave (Z=-2.371, p<.05) increased. In other words, aroma foot spa that included foot bath using essential oil and foot massage increased Alpha wave which in turn influenced the brain wave due to increased blood circulation resulting from muscle relaxation. Moreover, SMR wave increase was closely related to the change in Alpha wave, which demonstrates that SMR wave increased due to stress alleviation. Accordingly, it may be possible to assume that aroma foot spa is effective in relieving stress.

Exploring synergistic effect among essential oils in antibacterial action (항균작용에 대한 에센셜 오일들 간의 상승작용 탐색)

  • Kim, Ka-Eun;Park, Soon Kwon;Cho, Il-Young
    • Journal of Digital Convergence
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    • v.14 no.8
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    • pp.547-553
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    • 2016
  • This study was conducted to look at the antimicrobial synergistic effect of blended oil into the target skin flora. The essential oils used in antimicrobial test were 100% eucalyptus (EU), lemon (LE), lavender (LA) and four blended oils, EU+LE, LE+LA, EU+LA, and, EU+LE+LA in ratio of 1:1 and 1:1:1 respectively. As a result, LE showed the highest, LA showed the lowest antimicrobial activity among single oil group. In blended oil group, antimicrobial activity of the EU + LA showed significantly increasing effect than the sum of the antimicrobial activity of the single oil. However, the antimicrobial effects of the blend of three oils did not show any synergistic effect. This result showed that the interaction between the chemical components constituting the oil than the number of blended oil seems more significant on the synergistic effect. Therefore, blending essential oil based on scientific evidence becomes more necessary in the future.

Color and surface change of teeth restoration result of treatment of fruit extracts (과일추출물 처리에 따른 치아수복물의 색조 및 표면변화)

  • Choi, Eun Jung;Kim, Mi-Jin;Kim, Min-Ji;Park, Min-Ji;Shim, So-Yeon;Oh, Su-Jin;Lee, Ah-Min;Yang, Seok-Jun;Kang, Kyung-hee
    • Journal of Digital Convergence
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    • v.14 no.11
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    • pp.449-457
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    • 2016
  • At this study, we select five colorful and high-acid fruits: grape, lemon, orange, grapefruit and kiwi, and we made a composite resin specimen and dipped into fruit juice in order to figure out influence that affects on surface corrosion and coloring. We dipped resin specimen into fruit juice by three-day and seven-day interval at $37^{\circ}C$. Control group used the resin that was not dipped into fruit juice. For surface change according to the time, it was observed by using scanning electron microscopy, and it was measured by using spectrophotometer for change of coloring degree. As a result of surface change of resin by using scanning electron microscopy, furrow size between surface particles increased, and rectangular rod-shape structure was emerged, and small prominent particles on bumps disappeared. As a result of coloring degree of resin by measuring spectrophotometer, a difference between experimental group appears with the darkest brightness in the case where it is dipped into grape extracts.

Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents (자색고구마 잼의 설탕 함량에 따른 관능적 특성)

  • Kim, Ye Rim;Shim, Ki Yeon;Yoon, Ji Hyun;Choi, Soo Yeon;Koh, Eunmi
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.4
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    • pp.660-666
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    • 2015
  • Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

Effect of acidic beverages on surface roughness and color stability of artificial teeth and acrylic resin

  • Bitencourt, Sandro Basso;Catanoze, Isabela Arague;da Silva, Emily Vivianne Freitas;dos Santos, Paulo Henrique;dos Santos, Daniela Micheline;Turcio, Karina Helga Leal;Guiotti, Aimee Maria
    • The Journal of Advanced Prosthodontics
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    • v.12 no.2
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    • pp.55-60
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    • 2020
  • PURPOSE. The aim was to evaluate the effect of four acidic beverages on the roughness (Ra) and color change (ΔEab) of two brands of artificial teeth and a heat-polymerized acrylic resin (HPAR) for use in a prosthetic base. MATERIALS AND METHODS. All materials were divided into 5 groups, according to the used acidic beverage (artificial saliva - control, red wine, orange juice, coke-based, and lemon juice-based soft drink). The immersion process was divided into two stages: T1 - immersion in the acidic solutions for 10 minutes for 14 days; T2 - after T1, the samples were immersed in grape juice for 14 days. The Ra of the samples was evaluated in a rugosimeter and the ΔEab in a spectrophotometer, before and after the immersions. The analysis of variance of one (ΔEab) and two factors (Ra) and Tukey were performed (α=.05). RESULTS. There was a statistical difference for roughness after immersion (T1) for Trilux and Tritone teeth, regardless of the acid solution. For Trilux teeth, all acid solutions increased Ra (P<.05). For Tritone teeth, only the coke-based soft drink did not statistically change Ra. Grape juice (T2) altered Ra only of artificial teeth (P<.05). The color was changed for all materials, after T1 and T2. CONCLUSION. In general, the acidic solutions changed the Ra and ΔEab of HPAR and artificial teeth after T1. The grape juice altered the roughness only of the artificial teeth, promoting a clinically acceptable color change in the materials.

Spawning Character and Early Life History of the Endangered Korean Dwarf Loach, Kichulchoia brevifasciata (Teleostei: Cobitidae) (멸종위기종 좀수수치 Kichulchoia brevifasciata의 산란기 특징 및 초기생활사)

  • Ko, Myeong-Hun;Bang, In-Chul
    • Korean Journal of Ichthyology
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    • v.26 no.2
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    • pp.89-98
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    • 2014
  • Eggs development and early life history of the endangered Korean dwarf loach, Kichulchoia brevifasciata (Teleostei: Cobitidae) was investigated to provide basic information regarding biological characteristics and restoration. Adult fish specimens were sampled using a spoon net at Geurnsan-myeon, Goheung-gun, Jeollanam-do, Korea from June to July 2011. Since, spawning characteristics were analyzed, and females were induced to spawn by injecting Ovaprim (0.5 mL/kg) and their eggs were artificially fertilized with sperms by the dry method in the laboratory. Total length of mature female were 46~76 mm with GSI $9.6{\pm}3.77%$, and total length of mature male was 42~52 mm with GSI $3.5{\pm}1.04%$. Sex ratio (♂/♀) was 0.10, and there were no secondary sexual characteristics. The number of mature eggs was averaged $60{\pm}28.7$ per female. The lemon yellow eggs were slightly adhesive $1.46{\pm}0.07mm$ in diameter. The embryo hatched approximately 66 h after fertilization at $25^{\circ}C$, and the hatched larvae were averaged $5.5{\pm}0.07mm$ in total length (TL). At 6 days after hatching, the larvae averaged $9.0{\pm}0.29mm$(TL) and their yolk sac was completely absorbed. At 17 days after hatching, they entered the juvenile stage and reached $12.6{\pm}0.24mm$ (TL). At 80 days after hatching, the band patterns and external form of the juveniles were similar to those of adults, and they averaged $33.0{\pm}2.19mm$(TL).