• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.787-796
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• 2018

This study was conducted to investigate the effects of probiotic mixture on fecal ammonia, caecal microorganism, immune response, egg quality and production in layer under heat stress (HS).A total of four hundred 50 week olds Hy-Line Brown layers were randomly divided into four groups of 100 heads each: C (control, room temperature $25^{\circ}C$), HS (heat stress $33^{\circ}C$), PM (HS plus probiotic mixture 500, 750 mg/kg of diets). Egg production, egg quality, spleen weight, blood IgG and lymphocyte concentrations were increased in the PM group compared to the HS group, while mortality, the heterophil:lymphocyte (H:L) ratio, and corticosterone levelswere significantly decreased. Lactobacillus was increased in the PM group compared to the HS group, but E. coli, coliform bacteria and aerobic bacteria were significantly reduced. Fecal ammonia production was significantly increased in the HS group compared to the PM group. In conclusion, the results of this study that these mixed probiotics can reduce the heat damage of the summer laying hens and can be an effective nutritional strategy to reduce odor generation from feces, and to improve egg quality and laying production through immune response and caecal microbial balance.

• Journal of Oral Medicine and Pain
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• v.37 no.4
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• pp.221-225
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• 2012

Disc dislocation without reduction, as known as closed lock, is a clinical condition in which the disc is dislocated from the condyle and does not return to normal position during condylar movement When the condition of disc dislocation without reduction is acute, the initial therapy should include an attempt to reduce or recapture the disc by manual manipulation. When patients report a history of being locked for 1 week or less, manual manipulation is usually successful. In patients with a longer history, success rate tends to decrease rapidly. If the disc has been successfully recaptured, placing an anterior positioning appliance is recommended to prevent clenching on the posterior teeth, which would likely redislocated the disc. But it is hard to make an appliance immediately in the clinic because it takes too much time. And making an appliance using self-curing acrylic resin is not very popular because of its discomfort by odor and working time. Also, if the patient has resin allergy or is under orthodontic treatment, or if it is impossible to control behavior of the patient, it has been restricted to make an appliance immediately. Therefore, to supplement this disadvantages, we tried to confirm about successful short term use of temporary anterior positioning splint made by using putty impression material after manual manipulation in this study.

• Clean Technology
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• v.23 no.1
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• pp.54-63
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• 2017

Volatile organic compounds (VOCs) are widely used in both industrial and domestic activities. VOCs are one of the most unpleasant, frequently complaint-rousing factors of pollution around the world. It is now necessary to research and develop an alternative technology that could overcome the problems of the existing odor-control and VOC-eliminating techniques. In this study, essential oil and photocatalytic process was applied in the removal of benzene and toluene, typical VOCs in petrochemistry plant. therefore, this study conducted experiments on the selection of appropriate essential oil, photodegradation, hydroxyl radical generation capacity. The removal efficiency and reaction rate were performed to selecte the type and concentration of essential oil. As a result, removal efficiency of Hinoki Cypress oil was approximately 70% and reaction rate of Hinoki Cypress was high. The results of photolysis experiment, photocatalytic oxidation process showed that the decomposition efficiency of VOCs increased considerably with increasing UV lamp power. In addition, the conversion of VOCs was increased up to $0.1gL^{-1}$ photocatalysts. The hydroxyl radicals measure was performed to determine the ability to generate hydroxyl radicals. The analytical result showed that high $TiO_2$ concentration and lamp power was produced many hydroxyl radical. Experiments of the removal efficiency and reaction rate were performed using essential oil and photooxidation. As a result, the removal efficiency showed that the removal efficiency was increased high temperature and reaction time. The activation energy was calculated from the reaction rate equation at various temperature condition. Activation energy was approximately $18kJmol^{-1}$.

• Journal of Environmental Science International
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• v.20 no.1
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• pp.137-146
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• 2011

In this research, food waste source reduction model for apartment was investigated. In spite of prohibition of direct landfill of food waste and continuous efforts made by government and local government, food waste production increases steadily. Recycling ratio of the food waste increases every year, but its products have many problems like low quality, stability, salt, odor etc. Household occupies 63.3% of whole food waste production and this is subject to be a key factor to control food waste. We surveyed S apartment in Kwangju city as a model case, in which administrative office and women's association adopted clean plate eating, separation of raw food waste and earth worm composting as a series of method for source reduction and recycling inside the apartment. With the help of residents' participation and practice, food waste production decreased 15.6% from 0.31 g/capita/day in 2007 to 0.26 g/capita/day in 2009 (domestic average 0.30 g/capita/day). Separation of raw food waste and its composting using earth worm were very effective, and were subject to resolve the problems of present food waste treatment technologies. And earth worm composting was very useful in environmental, economical, societal and educational aspects. Instead of economical incentive, educational programs about food value, environmental problem and critical method for food waste separation were more effective for promotion of source reduction. From the analyses on the process and success factors in this model, we could conclude that leader's role was one of the key factors for the settlement of source reduction, and that was to understand the seriousness of the food waste and to seek solution, to test techniques, and to practice by oneself. Furthermore, networking and collaboration among residents, local government, NGO and local press promoted residents' participation, and it was through various education and investigation. Finally, source reduction and self recycling model of food waste in the apartment, that applies separating raw food waste and earth worm composting based on the collaboration among residents, local government, NGO, and local press, should be disseminated, and environmental policy also should be changed to make it possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.57-64
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• 2002

This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1241-1246
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• 1999

Jeungpyun has a unique sponge-like texture and sour taste imparted by the lactic acid and alcohol that are produced by the addition of Takju(turbid rice wine) as a starter. Its consumption, however. has been decreased due to the long preparation time, the difficulties in quality control and the offensive odor derived from the Takju. The present study was carried out in order to shorten the preparation time and to improve the quality of Jeungpyun. To achieve the objectives an appropriate commercial lactic acid starter was selected and a cofermentation system with yeast was developed. A starter containing Lactococcus lactis, Lactococcus cremoris and Lactococcus diacetylactis was selected based on the acid production rate and the quality of the produced sour taste. It took 3 hr for the lactic acid fermentation of rice slurry. The optimum addition levels of the lactic acid starter and yeast were 0.45% and 0.60%, respectively. The lactic acid fermented rice slurry was mixed with the rice slurry separately fermented for 2 hr by yeast, and cofermented for another 1 hr before steaming. Jeungpyun Prepared by the developed method was superior in quality to that Prepared by conventional method using Takju. The developed method reduced the preparation time more than 50% compared with the conventional method.

• The Korean Journal of Ecology
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• v.23 no.1
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• pp.9-15
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• 2000

The effects of clearcutting on soil chemical ingredients and stream water quality have been investigated at a natural deciduous forest catchment within the Seoul National University Research Forest in Mt. Paekun, Chunnam province during the periods of 1993 to 1998. Soil chemical ingredients and stream water qualities were monitored at a 13 ha clearcutting site and a non-treatment site nearby. During the first and second years after harvesting, the levels of total-N, and exchangeable ions (K/sup ＋/, Na/sup ＋/, Ca/sup 2＋/, Mg/sup 2＋/) decreased compared to the values of before harvesting. During the fifth years after harvesting, these levels were significantly higher than those during the first and second years after harvesting. But the chemical characteristics of soil were not changed at all. pH of water in the harvesting area was 6.5 in stream water. Among the nutrients, Cd, Pb, Cu, and phosphate were not found, and the level of BOD reached at the level of the domestic use suitable for drinking. Turbidity, odor, taste, NH/sub 4//sup ＋/ -N, NO/sub 3//sup -/-N, standard plate count, and coliform were also low enough to be used as the domestic use for drinking by the near villagers. During the first and second years after harvesting, BOD increased to about 1 ppm. For that reason, the harvesting planning should be built in the harvesting area in consideration of the control of water quality in the stream.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1213-1219
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• 2010

We evaluated the anti-aging potential and safety of black garlic extract for cosmeceutical ingredient. Black garlic was made by spontaneous fermentation for 40 days at $60{\sim}70^{\circ}C$, 85~95% RH without any additives. The 10% black garlic extract had sweet odor, antioxidant activities and inhibitory activities of skin againg enzymes such as tyrosinase and elastase. The skin safety was performed to evaluate of potential toxicity using the primary irritation test and skin sensitization test. The black garlic extract did not show any adverse reactions such as erythema and edema on intact skin sites at primary irritation test, but on abraded sites, some experimental animals showed very slight erythema. So, the black garlic extract was classified as a practically non-irritating material based on the score 0.23 of primary irritation index. The skin sensitization study was tested by the guinea pig maximization test (GPMT) and Freund's complete adjuvant (FCA) with intradermal injection of 10% black garlic extract. The skin sensitization test showed no skin sensitization. The allergic sensitization depends on tumor necrosis factor-$\alpha$ (TNF-$\alpha$) and interleukin-6 (IL-6). The concentration of IL-6 on challenged tissue of treated with black garlic extract was not significantly different with negative control group (saline treated group). Based on this study, the potential for black garlic as a cosmeceutical ingredient was proven.