• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.152-157
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• 2023

This study was aimed to investigate pesticides residue levels in nuts and seeds distributed in Gyeonggi-do. We investigated nuts and seeds in 131 products, which is pumpkin seeds (n=17), sunflower (n=12), sesame (n=23), perilla (n=11), peanut (n=18), almond (n=8), chestnut (n=6), walnut (n=14), pine nut (n=3), pecan (n=4), macadamia (n=3), brazil nut (n=5), cashew nut (n=4) and ginkgo nut (n=3). As a result of evaluating 339 pesticide residues, eight out of 131 samples were detected at the range of 0.01-0.07 mg/kg. Additionally, 7 out of 8 detected samples exceeded MRLs (Maximum Residue Limits) and 85% of them were imported. Pyraclostrobin applied on the positive list system (PLS) was detected in five Chinese pumpkin seeds samples, and the range was 0.02-0.04 mg/kg. In Indian and Korean sesame seeds, pendimethalin, boscalid, and bifenthrin were detected at 0.04, 0.05, and 0.06 mg/kg, respectively. The ratio of estimated daily intake (EDI) to acceptable daily intake (ADI) was 0.002-0.372%, indicating that the risk level was safe.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.4
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• pp.361-368
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• 1998

Acid rainwater samples were collected during 4 years from 1992 in Pusan area nearby seaside. Ionic composition of early and succeeding rainwater were investigated to identify emission sources. pH and Electronic Conductivity of samples were measured immediately after sampling. Major ion concentrations of rain samples were Na+, Ca2+, Mg2+, K+, NH4+, SO42-, NO3-, Cl- which were analyzed by ion Chromatography. 55% of early rainwater and 90% of succeeding rainwater were identified below pH 5.6. Because, Na+, K+, Ca2+ were washed mostly in early rainwater, as a result, pH values were increased by increasing rainfall amounts. It was studied that pH value was varied from ambient ion component, rainfall, and rain intensity. From the principal component analysis result, the dominant components of acid rainwater were Na+, K2+, Mg2+, Ca2+, the elements were contributed soil and marine source, the second components nuts -SO42-, SO4a-, NO3-, nuts -Ca2+ originated from man - made source.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.129-132
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• 2008

All bearing device should be examined to determine that they are functioning properly. Small changes in other portions of the structure, such as pier or abutment settlement, may be reflected in the bearings. Bearings should be checked to see that they can move freely and are clear of all foreign material. Shoes should be in proper position relative to the temperature at the time of the inspection. Check anchor bolts for any damage and to see that nuts are secure. See that anchor bolt nuts are properly set on the expansion bearings to allow normal movement. In this paper, rehabilitation method for damaged bearings is proposed and damage example of the skewed bridge is illustrated

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.235-241
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• 2000

화학적 성분 중 가장 많은 함량을 차지하고 있는지질에서는 조지질과 유리지질 함량이 imitation nut가 각각 58.7%, 45.9%로 네 종류의 천연 nut 류 중 ha-zelnut을 제외하곤 더 높았으나 부분 경화 대두유를 원료로 사용하여 결합지질의 양이 천연 nut류에 비해 적게 나타났고, 극성지질인 당지질과 인지질의 함량도 역시 낮게 나타났다. 또한 유지의 불포화도를 알 수 있는 요오드가도 산화 안정성이 우수한 imitation nut가 천연 nut류에 비해 낮은 값을 보이고 있다. 지방산 조성에서는 천연 nut류 중 peanut에서만 arachidic acid, eicsenoic acid, behenic acid, ligno-ceric acid를 분석할 수 있었고, imitation nut류 역시 대두유에서 특징적으로 나타나는 linolenic acid를 검출 할수 있었다. 아미노산 조성의 경우 천연 nut류와 imitation nut모두에서 glutamic acid의 함량이 가장 높게 나타났으며, 필수 아미노산의 함량은 imitation nut가 천연 nut류보다 약간 높은 것으로 나타났다.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.646-651
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• 2008

Bolts and nuts are widely used to fasten each mechanical part together in the machines and structures as vital elements. The primary role of bolts and nuts is keeping its axial force against the large external force and vibration. In this study, a lock nut using a spring was developed to maintain axial force. When the lock nut was made, crack occurred in the process of manufacturing the lock nut. Thus, optimized structure of lock nut was found by using the design of experiments. Lastly, the prototype of the optimized lock nut was created, and then the optimization result was verified by comparing results of the initial model and optimized model.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.357-361
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• 2018

This study aimed to explore efficient DNA extraction methods using tree nuts. Four different DNA extraction procedures, including silica membrane method, modified silica method, cetyltrimethylammonium bromide (CTAB) method, and modified CTAB method were examined for their relative efficiency in extracting DNA from pistachio, pine nut, almond, hazelnut, cashew nut, walnut, and peanut. The quality and quantity of the extracted DNA were subsequently assessed by spectrometric measurements, gel electrophoresis, and PCR amplifications. CTAB method was the most appropriate one for extracting DNA from pine nut, cashew nut, pistachio, and peanut. However, it could be replaced by the silica membrane method for walnut and modified CTAB method for almond and hazelnut.

• Journal of the Korean Applied Science and Technology
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• v.19 no.3
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• pp.222-244
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• 2002

A mixture of methyl ester derivatives of fatty acids from the oils of pine nuts was well resolved to five fractions differing by degree of unsaturation by silver ion solid-phase extraction column chromatography ($Ag^{+}$-SEC). Polyunsaturated fatty acid with non-methylene interrupted conjugated double bond (NMiDB) radical held more strongly to silver ions in the column than methylene interrupted conjugated double bond (MiDB) one when they had the same number of double bonds. Although both the picolinyl ester and DMOX derivative provided clear mass ion species powerful enough to elucidate the structure of the polyunsaturated fatty acid (PUFA) with NMiDB and/or methylene interrupted conjugated double bond (MiDB) radical in the oils, the picolinyl ester of PUFA with NMiDB radical did not provide a cluster of mass ions neighboring diagnostic mass ions induced by the double bond in the proximal to the carboxyl group. However, the DMOX derivative of PUFA with NMiDB group as well as MiDB showed abundant mass ion species differing by gaps of 12 amu, which made it possible with greater ease to locate the double bonds in the molecule. The oil contained $C_{18:2{\omega}6}$ (46.2 %) and $C_{18:1{\omega}9}$ (25.4 %) as main components, and considerable amounts of PUFAs with NMiDB radical such as ${\Delta}^{5.\;9.\;12}-C_{18:3}$ (16.0 %), ${\Delta}^{5.\;9}-C_{18:2}$ (2.3 %) and ${\Delta}^{5.\;11.\;14}-C_{20:3}$ (0.8 %).

• Culinary science and hospitality research
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• v.17 no.4
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• pp.295-306
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• 2011

This study aims to increase the flavor of a lamb filet dish. The method used was as follows. Four kinds of crusts(mustard, herb & garlic, nuts, mushrooms) were made, and they were topped over lamb filet steaks. After cooking them, the good samples (mustard(MU3), herb & garlic(HG2), nuts(NC2), mushrooms(MC3)) by different materials through a sensory test were classified The selected samples were named as 1. Blank, 2. ECl(MU3), 3. EC2(HG2), 4. EC3(NC2), and 5. EC4(MC3). And then another sensory test was conducted targeting the samples to find out which crust had the best preference value. The results of the sensory test were statistically calculated Summarizing the results, all 4 kinds of samples topped with 4 different crusts showed much higher values than Blank, the control group. That indicates that the cooking method topping a crust on a lamb filet steak dish is very effective. Among them, the HG2 sample produced by mixing 70% of bread crumbs(115.5g) and 30% of garlic chop(49.5) with the base spice consisting of parsley 8g, rosemary 3g, basil 4g and olive oil 50g was evaluated as the best crust.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.57-63
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• 2008

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.