• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1054-1058
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• 2006

The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.760-767
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• 2013

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.2
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• pp.293-296
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• 2011

This survey was conducted to promote the environment-friendly use and recycling of livestock feces by obtaining information about the current state of livestock feces composts manufactured in Gyeonggi Province. Therefore, some aspects of quality and manufacturing techniques of livestock feces composts (LFCs) were examined especially in relation to the LFCs quality standard (LQS). By surveying the 70 composting plants in Gyeonggi Province, the total commercial production of LFCs in 2008 was estimated to be about $480,000Mg\;year^{-1}$ and they were manufactured mainly by using both mechanical mixer and bottom air blower. LFCs were composed mainly of chicken feces 29.2%, pig+chicken feces 23.1%, pig feces 20.0%, livestock feces+oil cake 12.3%, pig+chicken+cattle feces 10.8% and pig+cattle feces 4.6%. On the basis of the current official standard which was revised on March 2010, 11 composts out of surveyed 76 ones did not meet the LQS due to inadequate content of water (5), OM/N (1), NaCl (2) and Zn (3). The satisfaction rate to LQS by manufacturers was 100% in the composts produced by farmer's cooperative societies, 80.7% by civil factories, and 44.4% by farming guilds, respectively. The OM/N declined by adding chicken feces and oil cake, while Ca content was increased by the addition of chicken feces and NaCl was increased by adding cattle feces.

• Communications for Statistical Applications and Methods
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• v.19 no.5
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• pp.685-696
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• 2012

These days the interest of quality leads to the necessity of control charts for monitoring the process in various fields of practical applications. The $\overline{X}$ chart is one of the most widely used tools for quality control that also performs well under the normality of quality characteristics. However, quality characteristics tend to have nonnormal properties in real applications. Numerous recent studies have tried to find and explore the performance of $\overline{X}$ chart due to non-normality; however previous studies numerically examined the effects of non-normality and did not provide any theoretical justification. Moreover, numerical studies are restricted to specific type of distributions such as Burr or gamma distribution that are known to be flexible but can hardly replace other general distributions. In this paper, we approximate the false alarm rate(FAR) of the $\overline{X}$ chart using the Edgeworth expansion up to 1/n-order with the fourth cumulant. This allows us to examine the theoretical effects of nonnormality, as measured by the skewness and kurtosis, on $\overline{X}$ chart. In addition, we investigate the effect of skewness and kurtosis on $\overline{X}$ chart in numerical studies. We use a skewed-normal distribution with a skew parameter to comprehensively investigate the effect of skewness.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.10
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• pp.831-838
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• 2009

In order to evaluate a removal characteristic of diclofenac, ibuprofen and naproxen by oxidizing agents, $Cl_2,\;O_3$ and $O_3/H_2O_2$ are used as oxidants in this study. In case of that $Cl_2$ is used for oxidizing pharmaceuticals, ibuprofen is not removed entirely at $Cl_2$ dose range of 0.5~5.0 mg/L for 60 minutes, however, removal tendency of diclofenac and naproxen are so obviously at $Cl_2$ dose higher than 0.5 mg/L. In addition, as $Cl_2$ dose and contact time are increased, the removal rate of diclofenac and naproxen is enhanced. When $O_3$ is used as oxidizing agent, ibuprofen is not eliminated at $O_3$ dose range of 0.2~5.0 mg/L. On the contrary, 72~100% of diclofenac and 49~100% of naproxen are removed at $O_3$ dose of 0.2~5.0 mg/L. From experiments using $O_3/H_2O_2$ as an oxidant, we can find that $O_3/H_2O_2$ is much more effective than $O_3$ only for removal of diclofenac and naproxen. Moreover, the efficiency is raised according to increase of $H_2O_2$ dose, however, experiments using $O_3/H_2O_2$ show that oxidation of pharmaceuticals is less effective as $H_2O_2$ to $O_3$ ratio increased to above approximately 1.0. On reaction rate constant and half-life of diclofenac, ibuprofen and naproxen depending on $Cl_2$, $O_3$ and $O_3/H_2O_2$ dose, an oxidation of pharmaceuticals by $Cl_2$ and $O_3$ particularly has a comparatively high reaction rate constant and short half-life comparing $O_3/H_2O_2$. From above results, we can fine that diclofenac and naproxen can be easily eliminated in oxidation processes.

• Advances in environmental research
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• v.4 no.3
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• pp.143-153
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• 2015

The ventilation system is a key device to ensure both healthful indoor air quality (IAQ) and thermal comfort in buildings. The ventilation system should make the IAQ meet the standards such as ASHRAE 62. This study deals with a new approach to modeling the ventilation and IAQ requirement in residential buildings. In that approach, Elite software is used to calculate the air supply volume, and CONTAM model as a multi-zone and contaminant dispersal model is employed to estimate the contaminants' concentrations. Amongst various contaminants existing in the residential buildings, two main contaminates of carbon dioxide ($CO_2$) and carbon monoxide (CO) were considered. CO and $CO_2$ are generated mainly from combustion sources such as gas cooking and heating oven. In addition to the mentioned sources, $CO_2$ is generated from occupants' respirations. To show how that approach works, a sample house with the area of $80m^2$ located in Tehran was considered as an illustrative case study. The results showed that $CO_2$ concentration in the winter was higher than the acceptable level. Therefore, the air change rate (ACH) of 4.2 was required to lower the $CO_2$ concentration below the air quality threshold in the living room, and in the bedrooms, the rate of ventilation volume should be 11.2 ACH.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.388-396
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• 2002

Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

• International journal of advanced smart convergence
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• v.8 no.3
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• pp.151-160
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• 2019

Korea has the highest suicide rate among the OECD countries, and the suicide rate is highest among young adults in their 20s, most of whom are university students. Therefore, suicide among Korean university students is a public health issue that is of interest to us. The purpose of this study is to investigate the factors affecting the suicidal ideation of university students in Korea, and to use them as a basis to establish effective intervention for university suicide prevention through it. This was a cross-sectional descriptive study using convenience sampling method. The participants were 344 university students at universities in S and G cities. Data were collected with a structured questionnaire and analyzed using descriptive analysis, t-test, ANOVA, Pearson correlation coefficients, and hierarchical regression analysis using with the SPSS/Win 23.0 program. There was a significant correlation between depression (r=.45, p<.001), drinking alcohol (r=.14, p=.008), social support (r=-.26, p<.001), quality of life (r=-.46, p<.001), and suicidal ideation. In the first step of hierarchical regression analysis, satisfaction of school life (${\beta}=.198$, p<.001) was the significant factor influencing the suicidal ideation. Explanatory power was 25.2%. In the second step of the hierarchical regression analysis, absence of parents (${\beta}=-.095$, p=.044), depression (${\beta}=.247$, p<.001), quality of life (${\beta}=-.280$, p<.001), and explanatory power were increased to 42.0%. The results of the study indicate the need to actively identify the group of university students in their 20s with high risk of suicide through continuous evaluation of depression, and to improve the quality of life as a method of preventing suicide. In addition, the effect of absence of parents on the suicidal ideation among Korean university students suggests that parental support may play an important role in suicide prevention.