• Korean journal of food and cookery science
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• v.11 no.4
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• pp.356-361
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• 1995

This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade according to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67％ and content of ash was 4.50-5.17％, there were no significant difference in each grade. 2) The content of total nitrogen was 4.38％ in high grade, 4.60％ in middle grade and 4.68％ in low grade. 3) The content of tannin was 11.09％ in high grade, 14.22％ in middle grade and 14.44％ in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5％ in high grade, 32.6％ in middle grade and 32.70％ in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78％ in high grade, 1.32％ in middle grade and 0.92％ in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 mg％ in high grade, 192.89 mg％ in middle grade and 204.79 mg％ in low grade, chlorophyll a was 69.23 mg％ in high grade, 51.99 mg％ in middle grade and 63.42 mg％ in low grade, and chlorophyll b was 228.47 mg％ in high grade, 131.21 mg％ in middle grade and 141.63 mg％ in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. NT rate had a negative correlation with tannine, but a positive correlation with caffeine.

• Journal of radiological science and technology
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• v.31 no.2
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• pp.109-114
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• 2008

There is a standard shoulder oblique method (Grashey method) available to view the shoulder joint. This method projects AP view of the shoulder joint so that the Humerus head's subuxation or joint degeneration can be easily visualized. However, in this view, the patients, with supine or sitting or erect position, have to keep their body obliquely. Whereas, the patients who are not well or operated, usually feel very uncomfortable to keep their body in this position and hence, we need other persons' help and much efforts will be needed to get the good quality shoulder joint view. Therefore, we thought of examining a method which shows the joint well by angling the tube to Medio-Lateral direction and without keeping the patients' one side upward in supine position. For this study, total 15 subjects with no history of neurological or psychiatric illness, were recruited for examinations. They consisted of 9 males and 6 females. Statistic group analysis was performed with ANOVA test. Scores of the evaluation of the experts were $1.10{\pm}0.54$ at $25^{\circ}$, $2.50{\pm}0.50$ at 30^{\circ}$, $2.85{\pm}0.36$ at $35^{\circ}$ and $2.33{\pm}0.47$ at $40^{\circ}$, respectively, and they were significant(p<0.05, Table 1). Joint space of the Humerus head and Scapula were well distinguished at $35^{\circ}$, $30^{\circ}$ and $40^{\circ}$ with the almost same score. However, the degree of distortion at $40^{\circ}$ was more severe than that at $30^{\circ}$. Ultimately, $30-35^{\circ}$ views were shown to yield good quality shoulder oblique images. In conclusion, this method may be very useful for the patients who are uncomfortable and for the emergency patients. In order to get similar or comparable view, the same X-tube angle is recommended to be used before and after the operation. Therefore, we hope that this new angled method seems to be efficient.

• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.91-101
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• 2020

Objectives: The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas. Methods: Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs. Results: Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B₆, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations. Conclusions: This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.

• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.827-838
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• 2006

This experiment was carried out to investigate the effects of dietary vitamin E levels on carcass characteristics and vitamin E contents, fatty acid composition and lipid oxidation as indicated by thiobarbituric acid reactive substances(TBARS) of the longissimus muscle in Hanwoo steers. Forty Hanwoo steers were randomly assigned to one of four groups and fed the diet containing 200(control), 1000, 2000 or 2500 IU a(alpha)-tocopherol acetate/head/day for 3 months of last finishing period. Backfat thickness was thinner and beef fat color was whiter(P<0.05) in steers fed the vitamin E supplemented diets than those fed the control diet. But the longissimus muscle area and yield grade did not differ among treatments. Marbling score and quality grade were higher(P<0.05) in steers fed the diets containing 1000 and 2000 IU vitamin E than those fed the other diets. Vitamin E concentration in the longissimus muscle was higher(P<0.05) as the vitamin E content in diet was higher. The levels of oleic and linoleic acids in the longissimus muscle were not affected by dietary vitamin E levels. But linolenic and arachidonic acids were lower in steers fed the vitamin E supplemented diets than those fed the control diet. TBARS in the longissimus muscle was not affected by the vitamin E levels in diet until 5th day of storage but delayed muscle lipid oxidation in steers fed the vitamin E supplemented diets after 7th day of storage. Therefore according to this result, it may be concluded that steers have a higher quality grade and higher vitamin E concentration in muscle and lower in TBARS when diet contains 1000 or 2000 IU vitamin E per kg of diet.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.305-312
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• 2010

Seventy two Hanwoo steers in final fattening period ($585.87{\pm}41.02kg$) were randomly assigned to 3 groups, LPLT (relatively low protein and low energy; CP 12%, TDN 73%), LPHT (relatively low protein and high energy; CP 12%, TDN 75%) and HPHT (relatively high protein and high energy; CP 14%, TDN 75%) in concentrate feed for 163 days in order to investigate the effects on growth performance, carcass characteristics, and longissimus dorsi muscle's chemical compositions. Rice straw was also fed as a roughage. Because ADGs were higher in LPLT and HPHT than LPHT, feed efficiencies were improved in LPLT and HPHT group (P<0.05). Feeding concentrates with different CP and TDN levels had affected to improve back fat thickness and rib eye area in HPHT group but had no effect on carcass weight and meat yield index. Carcass weight for LPLT, LPHT and HPHT were $420.75{\pm}30.56$, $417.05{\pm}32.03$ and $418.32{\pm}32.03kg$, respectively. Meat quality grade was improved in HPHT (P<0.001), because the marbling score was highest in HPHT group. Auction prices (carcass/kg) of LPLT, LPHT and HPHT group were 17,904 won, 18,094 won and 18,899 won, respectively. The percentage of animals over grade 1 appeared in LPLT, LPHT and HPHT were 79.2, 72.7 and 90.8%, respectively. The results of chemical analysis of longissimus dorsi muscle showed no difference between groups but crude fat composition tended to be higher in HPHT group (P=0.088) than the other groups. Stearic acid contents in the muscle was significantly increased in HPHT group than LPLT group (P<0.05). Myristoleic acid and oleic acid composition in HPHT group was higher than LPLT and LPHT group. These results supported the hypothesis that supplementation of higher levels of crude protein and energy in concentrates to Hanwoo steers' during final fattening period improved the growth performance and the carcass quality grade.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1798-1804
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• 2012

To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0~10.0 $kJ/m^2$) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 $kJ/m^2$ UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 $kJ/m^2$ of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 $kJ/m^2$ UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 $kJ/m^2$ UV-C treatment group than in those treated with 5.0 $kJ/m^2$ of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0~10.0 $kJ/m^2$ of UV-C decreased rapidly after four days, when compared to the control and 2.5 $kJ/m^2$ UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 $kJ/m^2$ UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 $kJ/m^2$ or higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Journal of Aquaculture
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• v.20 no.3
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• pp.147-153
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• 2007

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.2
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• pp.78-83
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• 2013

Purpose: SPECT/CT, a combination of SPECT and CT, is capable of expressing the results of attenuation correction on images biased by automatic program. As a result, this research evaluates the usefulness of images with CT attenuation correction, using various phantoms and images of patients. Materials and Methods: From July of 2012 to September of 2012, this research was conducted on the contrast, spatial resolution, and images of patients. We studied the contrast with IEC body phantom and Jaszczak phantom, while the spatial resolution was evaluated with NEMA triple line phantom. Further, a comparative study was carried out on the quality of the images, on the difference between the images before and after the CT attenuation correction. Results: Compared the differences between the contrast before and after the CT attenuation correction in IEC body phantom. The contrast was improved by 33.6% at minimum, 89.8% at maximum. In case of Jaszczak Phantom, the contrast was enhanced by 9.9% at minimum, 27.8% at maximum. In NEMA Triple line phantom, the resolution was raised by 4.5% in average: 4.4% in horizontal, 4.5% in vertical. In Anthropomorphic Torso Phantom, the perfusion score of the interior wall with the most severe attenuation was measured to be 29.4%. In the experiment carried out on myocardial perfusion SPECT/CT patients, 9% improvement was discovered in the interior wall, where the most dramatic attenuation occurred, after the CT attenuation correction. Conclusion: SPECT/CT proved its clinical usefulness by enabling the acquisition of images with enhanced contrast and spatial resolution compare to the ones resulted from SPECT.