• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 약학회지
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• 제55권3호
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• pp.260-266
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• 2011

Two types of water soluble lysine salts of ibuprofen were prepared and evaluated. Physicochemical properties for ibuprofen-l-lysinate (IBL-l), ibuprofen-dl-lysinate (IBL-dl) and ibuprofen (IB) were studied on melting point, specific ratation, UV spectra and $^1H$-NMR spectra. There were not differences between IBL-dl and IBL-l in UV spectra and $^1H$-NMR spectra. The pharmacokinetic parameters of IB were compared to those of its lysine salts (IBL-l and IBL-dl) after i.v. or oral administration at the dose of 50 mg/kg (calculated as IB). Total body clearance ($CL_t$) and area under the plasma concentration-time curve (AUC) were not different between IB group and IBL groups after i.v. administration. On the other hand, IBL-l and IBL-dl produced peak plasma concentrations ($C_{max}$) significantly ealier and higher than IB. Time to reach peak concentration ($T_{max}$) after IBL administration was lower than that after IB administration. There was no difference in AUC across all different groups (IB, IBL-l and IBL-dl) after oral administration. However, absorption rate constant ($k_a$) of IBL-l and IBL-dl were significantly increased than that of IB. These results indicated that the administration of IBL-l and IBL-dl may be advantageous if rapid and reliable onset of pain relief is required.

• Environmental Engineering Research
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• 제25권3호
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• pp.335-344
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• 2020

This work describes highly efficient recovery and selective leaching of Zn from electric arc furnace dust (EAFD) with different physicochemical properties, induced by acid leaching at ambient conditions. The chemical compositions, mineralogical phases, and particle sizes of the EAFDs were analyzed and compared. The effects of leaching time, liquid/solid ratio, acid type, and acid concentration on the selective leaching of Zn were also studied. The EAFD with high Fe/Zn ratio (> 1, EAFD₃) was richer in ZnFe₂O₄ and exhibited larger particle size than samples with low Fe/Zn ratio (< 1, EAFD_1,2). ANOVA analysis revealed that the Fe/Zn ratios of the EAFDs also have a significant effect on Zn extraction (p < 0.005). Selective leaching of Zn with minimum Fe dissolution was obtained at pH > 4.5, regardless of other parameters or sample properties. The maximum Zn extraction rate obtained by the pH control was over 97% for EAFD₁ and EAFD₂, 76% for EAFD₃, and 80% for EAFD₄. The present results confirm that the Fe/Zn ratio can be used to identify EAFDs that permits facile and high-yield Zn recovery, and pH can be used as a process control factor for selective leaching of Zn regardless of any differences in the properties of the EAFD sample.

• 생태와환경
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• 제35권3호통권99호
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• pp.181-186
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• 2002

본 연구는 1997년 3월부터 11월가지 아산호 19개 정점에서 부영양화 정도를 평가하기 위하여 이화학적 환경요인을 조사하였다. 수온은 의 $8.3{\sim}35.3{\circ}^C$범위였고　여름철에 수온 약층이 형성되는 것으로 나왔으며 용존산소량도 같은 경향을 보였다. 투명도는 0.1~1m의 범위로 매우 낮았으며 SS는 11.3~2143.3mg/l의 범위로 강우량과 식물플랑크톤의 현존량에 의해 영향을 받는　것으로 나타났다. 영양염 농도는 지천에서 높고 하류로 갈수록 낮아지는 경향을 보였으며 계절적으로는 녹조현상이 일어난 여름과 초가을에 낮았고 초봄과 겨울에는 높았다. Carlson 의한 부양양화도 (Trophic State Index)를 가지고 판정한 아산호의 영양상태는 과영양 상태이었다.

• 한국축산시설환경학회지
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• 제3권1호
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• pp.13-18
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• 1997

This study was conducted to investigate the physicochemical changes during the aerobic composting of swine manure mixed with bulking agent, sawdust(v/v, 1:1), in a full-scale composting plant using rectangular escalator-aginated bed composting system. Physical and chemical properties were analyzed on the samples which were collected at 5, 15, and 25 day of composting, curing and final step. The results of this study were summarized as follows; 1. Moisture and K2O content, and pH of final step were higher than those of 5th day of composting (p＜0.05). 2. Ammonium nitrogen, total organic corbon and organic matter content, and electrical conductivity(EC) were significantly decreased (p＜0.05) but nitrate nitrogen, ash and P2O5 content increased(p＜0.05) throughout the aerobic composting process. 3. Total organic carbon per total nitrogen(C/N) and total organic matter per total nitrogen(OM/N) ratio were significantly decreased throughout the aerobic composting process(p＜0.05). 4. Physical and chemical properties of swine manure were varied by aerobic fermentation using rectangular escalor-aginated bed composting system.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1288-1292
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• 1999

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

• KSBB Journal
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• 제14권3호
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• pp.315-321
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• 1999

The relationships between the explosive 2,4,6-trinitrotoluene (TNT) degradation by Stenotrophomonas maltophilia and several relevant physicochemical environmental parameters were examined. At neutral pH of the cultures, the degradation of TNT proceeded to completion, whereas only about 50% of TNT was utilized when the cultures were adjusted to acidic pH. The effect of various co-substrates (e.g., glucose, fructose, acetate, citrate, succinate) on the degradation of TNT by the test culture of S. maltophilia was evaluated. The results indicated that, among the various co-substrates studies, the test culture that received 2 mM fructose degraded 100 mg/L of TNT completely within 20 days of incubation at ambient temperature, whereas partial degradation of TNT was observed in the test culture with acetate, citrate, or succinate as a co-substrate, respectively. In fact, fructose was the best co-substrate for TNT degradation in this experiment. The effect of supplemented nitrogens [e.g., (NH$_4$)$_2$,SO$_4$, NH$_4$Cl. urea] on the TNT degradation was monitored. All supplemented nitrogens in this study were inhibitory to TNT degradation. Addition of 1% Tween80 accelerated TNT degradation, and showed complete degradation of TNT within 8 days of incubation. Addition of yeast extract resulted higher growth yields, based on turbidity measurement, but it inhibited TNT degradation.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 한국축산식품학회지
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• 제41권6호
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• pp.983-996
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• 2021

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L^*), and redness (a^*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

• 센서학회지
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• 제32권6호
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• pp.357-369
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• 2023

Wound healing is a complex and dynamic process, making the accurate and timely assessment of skin wounds a crucial aspect of effective wound care management, especially for chronic wounds. Unlike conventional wound dressings that simply cover the wound area once some form of medicine is administered onto the wound, recent studies have introduced versatile approaches to smart wound dressings capable of interacting with wound fluids to monitor physicochemical and pathological parameters to determine the wound healing status. Such electrochemical wound dressings can be integrated with on-demand, closed-loop drug delivery or stimulation systems and ultimately expanded into an ideal technological platform for the prevention, treatment, and management of skin wounds or illnesses. This article briefly reviews the wound healing mechanism and recent strategies for effective wound care management. Specifically, this review discusses the following aspects of smart wound dressings: sensor-integrated smart bandages to detect wound biomarkers, smart bandages developed to accelerate wound healing, and wireless, closed-loop automatic (on-demand) wound healing systems. This review concludes by providing future perspectives on effective wound care management.