• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.16-21
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• 2006

Effect of heat (160, 190, and $220^{\circ}C$ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging $(VaporPrint^{TM})$ was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160, $220^{\circ}C$). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.

• Economic and Environmental Geology
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• v.48 no.3
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• pp.255-260
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• 2015

There are more than 2000 minerals on earth, and it has been implemented in various fields such as environment, architecture, livestock, chemistry, pharmaceuticals. Clay minerals are considered that they can change the physical and chemical properties through the adsorption and release of metal ions. Although domestic deposit of non-metallic mineral resources is approximately ninety-six billion tons, its application is limited and has hardly been used in high value-added industries involved in medicine, medical supplies, and functional food materials. Bentonite and zeolite are already used for cosmetic purposes and also used in living goods and packing materials. However, direct application to the food industry is relatively very rare. Since records regarding the intake of minerals for foods and medicines are found in the old literatures, the utilization of non-metallic minerals as food materials appears to be highly profitable. According to the trends in patent research for food and mineral resources, the company plays a main role for the development of the food containing non-metallic minerals in USA, and the trends confirms that this industry is emerging. Here, we provided the information about domestic and foreign patent trend for food industries involved in mineral resources and the application of mineral resources in the food industries. We also covered the domestic regulation regarding usage of mineral resources in food, and proposed domestic application plan for food production using mineral resources in the future.

• Journal of Veterinary Science
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• v.22 no.3
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• pp.31.1-31.12
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• 2021

Background: Blackened intestines in slaughtered pigs have been commonly observed in China in recent years. However, no cause has been reported. Objectives: We attempted to determine whether the blackening of the pig intestine was related to an excess of copper (Cu) in their feed. Methods: In this study, we observed and collected porcine intestines in small- and large-scale pig slaughterhouses in Shandong province from May to October 2018. Twelve types of metal ions were detected in the black intestinal samples. Results: The Cu level in the intestine samples was mostly higher than the Chinese national limit for food. Further study showed that Cu supplementation in most commercial porcine feed also exceeded the national standard. An animal model (mouse) that could mimic the intestinal blackening in pigs was established. Compared to control mice, Cu accumulated in the liver and intestines of mice fed an excessive Cu level, confirming the excessive Cu in the feed may be considered the major cause of blackened porcine intestines. Microscopic examination revealed that black intestines had many particles containing Cu in the lamina propria of the intestinal mucosa, and the intestinal mucosal epithelial cells showed degeneration and necrosis. Conclusions: In conclusion, overuse of Cu in animal feed can lead to animal poisoning and Cu accumulation in animal products. Such overuse not only harms the health of livestock but can also affect public health.

• Journal of Environmental Impact Assessment
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• v.19 no.6
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• pp.539-546
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• 2010

In nature, the overall effect of heavy metals on the biota can be influenced by a number of environmental factors like soil characteristics and air pollution by elevated $CO_2$. Pillbugs(Isopoda, Armadillium vulgare) take up heavy metals with their food and store them mainly in the vesicles of hepatopancreas. They accumulate certain metals, occuring in relatively large numbers, are easily collected and identified. Therefore, it has been suggested that total body concentration of metals in pillbugs could be positively correlated to the levels of environmental exposure and that pillbugs could be used as biological indicators of metal pollution and global change by $CO_2$. The aim of the study is to determine effects of heavy metal concentrations in soil and elevated $CO_2$ on pillbugs'body accumulation of heavy metal and growth rate. In this study, pillbugs were collected at five sites (N=287) May 2006. Cu and Zn concentrations in pillbugs were higher than in soils (1.39-41.70 times) than in control. The high bioconcentration of lead in Sangam may be partly associated with reclaimed land uses. Pillbugs in low $CO_2$ and Pb condition showed higher growth rate than in elevated $CO_2$ and Pb condition.

• Bulletin of the Korean Chemical Society
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• v.27 no.12
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• pp.2002-2010
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• 2006

This study examined the quenching of ofloxacin (OFL) and flumequine (FLU) fluorescence by $Cuj^{2+}$, $Ni^{2+}$, $Co^{2+}$ and $Mn^{2+}$ in an aqueous solution. The change in the fluorescence intensity and lifetime was measured at various temperatures as a function of the quencher concentration. According to the Stern-Volmer plots, the fluorescence emission was quenched by both collisions (dynamic quenching) and complex formation (static quenching) with the same quencher but the effect of static quenching was larger than that of dynamic quenching. Large static and dynamic quenching constants for both OFL and FLU support significant ion-dipole and orbital-orbital interactions between fluorophore and quencher. For both molecules, the static and dynamic quenching constants by $Cu^{2+}$ were the largest among all the metal quenchers examined in this study. In addition, both the static and dynamic quenching mechanisms by $Cu^{2+}$ were somewhat different from the quenching caused by other metals. Between $Ni^{2+}$ and FLU, a different form of chemical interaction was observed compared with the interaction by other metals. The change in the absorption spectra as a result of the addition of a quencher provided information on static quenching. With all these metals, the static quenching constant of FLU was larger than those of OFL. The fluorescence of OFL was quite insensitive to both the dynamic and static quenching compared with FLU. This property of OFL can be explained by the twisted intramolecular charge transfer in the excited state.

• Journal of Korean Medical classics
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• v.21 no.3
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• pp.147-155
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• 2008

Seopcheonsa(葉天士) regarded the cause of Stomach-Eum[胃陰] deficiency as the lack of fluid and humor induced the heat by Eum(陰, yin) deficiency constitution, external pathogen, overexertion and fatigue, misused medication etc. He said that the symptoms of Stomach-Eum deficiency was related to indigestion of food and that it induced the short supply of nutrition for the whole body and the symptoms by disabled Earth[土]-engenders-Metal[金]. He presented the treatment of clearing Stomach-Fire[胃熱] and nourishing Stomach-Eum[胃陰], and used Geumgwemaekmundongtang(金匱麥門冬湯). And he emphasized Stomach-Eum to supplement existing Spleen-Yang[脾陽] centered treatment. Dangjonghae(唐宗海) regarded Spleen-Eum[脾陰] as these, first, it was fluid and humor such as digestive enzyme. Secondly, it was nutritive substance itself. Finally, it contained plaster-oil and blood-agglutination which formed flesh with nutritive substance. Seopcheonsa and Dangjonghae both thought that fluid and humor was necessary to digest food. However, Dangjonghae's Spleen-Eum[脾陰] included nutritive substance as the result of digestion. So we can say that Dangjonghae integrated Spleen-Eum with Stomach-Eum and Spleen-nutrient.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.653-658
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• 2012

There is an increasing interest in the use of electrochemical methods for the food waste treatment. The technologies using the electrochemical method provide ideal tools for approaching industrial and food wastes problems. Unlike other chemical treatments, the electrochemical systems do not make the volume of the secondary waste increase. The electrochemical methods can be operated with electrochemical apparatus and inorganic agent allow selective separation and recovery and even quieter than others. This study concerns design factors, electrode construction and wastewater treatment process of the electrochemical apparatus. The experiment of color, COD and BOD removal is much effective in using electrochemical method with ultrasonication and ozonation.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.69-77
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• 2017

This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.

• Food Science and Preservation
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• v.31 no.2
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• pp.267-275
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• 2024

Artemisia fukudo Makino belongs to the Asteraceae family, is a halophyte that can grow in salinity soils and is known for its various physiological activities. However, few studies were comparing it according to the growth environment. Therefore, in this study, we analyzed the antioxidant activity, functional ingredients, and safety of Artemisia fukudo Makino according to the growth environment. Total polyphenol content was the highest in native mature leaves, but 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was higher in cultivated leaves than in native leaves. The total mineral content, excluding sodium, was higher in cultivated than in native leaves. The content of potassium and calcium was higher in cultivated leaves than in native leaves. In addition, heavy metal analysis showed that cultivated leaves were generally lower than those of native leaves. Residual pesticides were not detected in all samples. In conclusion, since there is no significant difference in cultivated leaves compared to native leaves, it was judged that cultivated leaves could be used as a variety to be grown and mass-produced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.874-880
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• 2007

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.