• Food Science and Preservation
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• v.16 no.5
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• pp.644-649
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• 2009

We investigated quality changes in Setoka ([Citrus unshiu$\times$Citrus sinensis]$\times$Citrus reticulate]$\times$[Citrus reticulata$\times$Citrus sinensis]) wrapped in 30-m pore size low-density polyethylene film (LDPE) and stored at different temperatures. LDPE wrapping effectively inhibited weight loss, and fruits seemed fresh even after room temperature storage. The decay rate was higher at room temperature and with LDPE wrapping. The respiration rate of LDPE- wrapped fruits was somewhat higher than that of control samples. Thus, no modified atmosphere packaging (MAP) effect was observed when 'Setoka' citrus was studied. Acidity decreased at a constant but different rate with each storage method used, and these rates were correlated with respiration rates. Soluble solid content (SSC), however, increased during 45 days of storage a subsequent rapid decrease was then observed.

• Journal of the Korean Society of Safety
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• v.31 no.3
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• pp.143-155
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• 2016

Recently, a massive loss of life and property is occurring in Korea due to traffic accidents, with the rapid increase in cars. For improvement of traffic safety, the Korea Transportation Safety Authority intensively analyzes accident data in local governments with low traffic safety index, performs a field investigation to extract problems and offers local governments improvements for problems, by conducting the 'Special Survey of Actual Conditions of Traffic Safety' each year, starting 2008. But local governments cannot strongly push forward the improvement projects due to the limited budget and the uncertainty of the improvement plan effects. Therefore, this study suggested a model which applied the Utility concept to the AHP theory, in order to efficiently decide a priority of the improvement plans in accident black spots in consideration of the limited budget of local governments. The number of accidents in each spot for improvement and accident severity, traffic volume, pedestrian volume, the improvement project cost and the accident reduction effect were chosen as evaluation factors for deciding a priority, and data about the improvement plan costs and the accident reduction effects, traffic accidents and traffic volume in the spots to undergo the special research on the real condition of traffic accident in the past were collected from the existing studies. Then, regression analysis was carried out and the Utility Curve of each evaluation factor was computed. Based on the AHP analysis findings, this study devised a priority decision method which calculated the weight and the utility function of each evaluation factor and compared the total utility values. The AHP analysis findings showed that among the evaluation factors, accident severity had the biggest importance and it was followed by the improvement plan cost, the number of accidents, the improvement effect, traffic volume and pedestrian volume. The calculated utility function shows a rise in utility, as the variables of the 5 evaluation factors; the number of accidents, accident severity, the improvement plan effect, traffic volume and pedestrian volume increase and a fall in utility, as the variables of the improvement plan cost increase, since the improvement plan cost is included in the budget spent by a local government.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.3
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• pp.171-177
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• 2010

As concrete structures are exposed to chemical substances, damaged from salt, or progressed to the neutralization, the surface damage of the structures is generated timely fashion, resulting shortened service life. Especially, the sulfate erosion causes rapid surface defects, and the steel skeleton becomes corroded due to the water infiltration, generating stability deterioration of the concrete structure. In this study, the physical characteristics of the acid-resistant mortar with aluminosilicates was investigated in order to resolve problems of the acid resistance, one of the most serious problems of the cement type repair material. As the result of the experiment, the test specimen turned to exhibit almost equivalent physical characteristics with those of concrete sectional repair materials in terms of compressive and bending strengths. As both the cement sectional repair material and the test specimen were immerged in sulfuric acid solution to examine weight changes, the test specimens exhibited only 4% loss of their weights while the cement sectional repair materials reached at the level of 80% or above, proving the excellence acid resistant characteristics of the test specimens. Consequently, the physical characteristics of acid resistant mortar with aluminosilicates were revealed to be superior than those of concrete sectional repair materials. It can be utilized as a sectional repair material where the acidic erosion is anticipated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Food Science and Preservation
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• v.6 no.4
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• pp.417-423
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• 1999

Quality changes of crown daisy and kale were investigated during storage at 10$^{\circ}C$ after washing with cooled electrolyzed acid water at 3 times in 2 min. Total count and coliform count of crown daisy and kale after immersion in electrolyzed acid water were decreased to 1/130 and 1/1,170 of non-immersed crown daisy and to l/870 and l/470 of non-immersed kale. However total count and coliform count were increased to the similar levels of non-immesed and tap water immersed one after 6 days of storage. Weight loss of crown daisy and ka1e were lower than others for 3 days of storage but higher than that of one after that time. Decay rate of crown daisy and kale immersed electrolyzed acid water showed lower than that of non-immersed and tap water immersed one for 6 days. In case of kale, rupture strength was higher than others at just after immersion and showed similar values after initial storage period. Color value of both crown daisy and kale showed high L, b and low a value in the order of electrolyzed acid water, tap water and non-treatment. Chlorophyll content of crown daisy and kale were lower than those of others just after immersion in electrolyzed acid water, but showed rapid reduction in the order of non-treatment. tap water and electrolyzed acid water after 6 days. Overall organoleptic properties of crown daisy and kale in immersion electrolyzed acid water were higher than those of others.

• Journal of the Korea institute for structural maintenance and inspection
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• v.12 no.6
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• pp.97-108
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• 2008

The use of fly ash to replace a portion of cement has resulted significant savings in the cost of cement production. Fly ash blended cement concretes require a longer curing time and their early strength is low when compared to ordinary Portland cement(OPC) concrete. By adopting various activation techniques such as physical, thermal and chemical method, hydration of fly ash blended cement concrete was accelerated and thereby improved the corrosion-resistance of concrete. Concrete specimens prepared with 10-40% of activated fly ash replacement were evaluated for their open circuit potential measurements, weight loss measurements, impedance measurements, linear polarization measurements, water absorption test, rapid chloride ion penetration test and scanning electron microscopy (SEM) test and the results were compared with those for OPC concrete without fly ash. All the studies confirmed that up to a critical level of 20-30% replacement; activated fly ash cement improved the corrosion-resistance properties of concrete. It was also confirmed that the chemical activation of fly ash better results than the other methods of activation investigated in this study.

• Journal of Life Science
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• v.34 no.8
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• pp.576-587
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• 2024

In this study, diverse bacterial strains were isolated from fermented foods to screen those with antibacterial activity. Among them, one strain, identified as Bacillus vallismortis MCBL 1012 through 16S rRNA gene sequence analysis, was selected for its bacteriocin production. The culture supernatant of B. vallismortis MCBL 1012 showed antibacterial activity, mainly against Gram-positive bacteria. Scanning electron microscopy (SEM) revealed that bacteriocin treatment led to cellular content leakages in Listeria monocytogenes KCCM 40307, Enterococcus faecium KCCM 12118, and Streptococcus mutans KCTC 3065. PCR analysis confirmed B. vallismortis MCBL 1012 harbored subtilosin A gene (sbo A). Antibacterial activity was decreased by proteolytic enzymes like proteinase K, subtilisin A, and α-chymotrypsin. The bacteriocin demonstrated stability at 40℃ and 60℃ for 120 min, and up to 80℃ for 60 min, with rapid activity loss at 100℃. It retained full antibacterial activity within a pH range of 4.0 to 8.0 and was not affected by up to 100% organic solvents like ethanol, methanol, acetonitrile, and tetrahydrofuran. Nevertheless, activity decreased with more than 40% isopropanol and 80% acetone. Most tested inorganic salts and detergents had no effect on antibacterial activity except, CuSO₄ and NiSO₄ at specified concentrations. The bacteriocin exerted its antibacterial effect through bactericidal action against L. monocytogenes KCCM 40307. The bacteriocin was purified by ammonium sulfate precipitation, DEAE anion exchange chromatography, and RP-HPLC. The purification resulted in a final yield of 0.03% and a 283.7-fold increase in specific activity. MALDI-TOF MS analysis determined the exact molecular weight of purified bacteriocin to be 3,326.1 Da.

• Tuberculosis and Respiratory Diseases
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• v.44 no.1
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• pp.52-58
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• 1997

Background : Tuberculous pleurisy has been treated With a combined regimen of corticosteroids- antimicrobial therapy. But whether such combination therapy add to benefits is unknown. We evaluate the effects of corticosteroid and its routine application in relief of clinical symptoms, absorption of pleural effusion, and pleural adhesions. Methods : A prospective, randomized study of the role of corticosteroid in the treatment of tuberculous pleurisy was performed in 83 patients(nonsteroid group: 50 patients, steroid group: 33 patients) from June, 1991 to September, 1994. Results : 1) The mean duration from symptoms(fever, chest pain, dyspnea) to relief was 3.8 days in the steroid group, and 7.4 days in the nonsteroid group(P<0.05). Clinical symptoms including fever, chest pain, sputum and weight loss were relieved more rapidly in the steroid group than other symptoms(weakness, night sweating and dyspnea). 2) Pleural effusion was taken an averge of 88 days in the steroid group and 101 days in the nonsteroid group 10 be absorbed completely(p>0.05) 3) The incidence of pleural adhesions was 17/33(5l.5%) in the steroid group and 32/50(64%) in the nonsteroid group(p>0.05) 4) Side effects of corticosteroids were observed in only one patient causing epigastric pain and discontinuation of drug. Conclusion : Corticosteroid exert benefitial role in the more rapid relief of clinical symptoms to patients with tuberculous pleurisy, but absortion of pleural effusion and occurrence of pleural adhesions was not influenced significantly Therefore, its routine application should be reevaluated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.199-204
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• 2006

This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.