• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.8-13
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• 2009

Effects of microwave and ultrasonication on chitin extraction time were investigated in this study. Chitin was extracted from ground crab shell by demineralization in 1.0 N HCl solution at 25$^{\circ}C$ with or without ultrasonication and deproteinization in 1.0 NaOH solution at 100$^{\circ}C$ without ultrasonication and at 70$^{\circ}C$ with ultrasonication. Microwave treatment was also used for deproteinization with 5 min heating and 5 min standing without microwave. The changes in color difference, the contents of ash, calcium and nitrogen were measured during demineralization and deproteinization. Ultrasonication of 4 hr in 1.0 N HCl solution for removal of calcium and 1.5 hr of microwave heating in 1.0 N NaOH for deproteinization corresponded to 6 hr in 0.1 N HCl and 2 hr in 1.0 N NaOH of heating at 100$^{\circ}C$ without those treatments, respectively. The data obtained showed that these treatments were effective reduction of chitin extraction time by 25${\sim}$33% for chitin preparation. The chitin obtained from these ultrasonication and microwave treatments resulted 0.55% of ash, 0.25% of calcium, 2.47% of nitrogen and 20.64% of yield ratio. Those treatments selected were also reduced the darkness development time of the chitin solution during demineralization and deproteinization.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1190-1196
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• 2006

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p<0.05). There were no significant differences in albumen index, yolk index and Haugh unit of eggs for layers fed diets containing green tea powders regardless of origin (p>0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.65-69
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• 2006

In this study, we evaluated bacteriocidal effect of CaO (scallop shell powder) for the reduction of microorganism in Scomber japonicus and Pseudosciaena ciean manchurica, and compared with main chemical sanitizers such as chlorine, ethanol, hydrogen peroxide. As a result, the effectiveness of CaO showed dramatic reduction rate for total aerobic bacteria, Escherichia coli and Vibrio parahaemolyticus. The reduction rates of total aerobic bacteria for Scomber japonicus and Pseudosciaena ciean manchurica showed $2.6{\times}10^3\;and\;3.2{\times}10^4$ respectively; Those of Escherichia Coli were $6.3{\times}10^3\;and\;1.2{\times}10^4$, those of Vibrio parahaemolyticus were $5.4{\times}10^4\;and\;5.6{\times}\2.6{\times}10^310^4$, respectively. According to this result, bacteriocidal effect of CaO was about $10^4$ and was similar to bacteriocidal effects of other three chemical sanitizers. According to these results, CaO can alternate the currently used chemical sanitizers due to its natural origin as well as the effectiveness for sterilization.

• Journal of Animal Environmental Science
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• v.6 no.3
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• pp.141-151
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• 2000

Over-grown seaweeds in Donghae(east sea of Korea peninsula) may impedes ocean environment, however, they can be a good nutrient resources for poultry feeds if they are utilized properly. In this study, seaweeds powder were tested for laying hens\` ration to investigate the effects on egg production rate, egg quality and calcium phosphorus excretion. One hundred 65wks-old brown layers were fed for 5 weeks alotted with seaweeds powder addition to experimental diet by 0(control), 0.5, 1.0 and 2.0%, respectively, and obtained following results; 1. Seaweeds proved a mid-protein low-energy feed resources with planty of K, Na, Ca, Mg, Sr and Fe. 2. Seaweeds addition by 0.5% and 1.0% improved egg production rate and egg-mass output markedly(p<0.05) than control. Seaweeds addition did not alter cholesterol level of yolk and yolk index, however egg shell thickness showed increasing trend by increasing seaweeds addition level. 3. Protein absorption and digestibility in seaweed addition treatments were significantly higher(p<0.05) than control group and protein contents of excreta in 0.5% and 1.0% treatments were reduced(p<0.05), which suggests effective protein metabolism for egg production. Increasing seaweeds addition reduces Ca and P contents in rectum and excreta, suggesting Ca and P utilization improvement in laying hens and lessening soil pollution. 4. In conclusion, seaweeds addition in layers' diet by 1.0% level improves egg-mass production and might be egg quality by increasing metabolism of protein, calcium and phosphorus.

• Korean Journal of Materials Research
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• v.19 no.10
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• pp.517-521
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• 2009

Si-C composite with hollow spherical structure was synthesized using ultrasonic treatment of organosilica powder formed by hydrolysis of phenyltrimethoxysilane. The prepared powder was pyrolyzed at various temperatures ranging from 900 to 1300 $^{\circ}C$ under nitrogen atmosphere to obtain optimum conditions for Li-ion battery anode materials with high capacity and cyclability. The XRD and elemental analysis results show that the pyrolyzed Si/C composite at 1100 $^{\circ}C$ has low oxygen and nitrogen levels, which is desirable for increasing the electrochemical capacity and reducing the irreversible capacity of the first discharge. The solid Si-C composite electrode shows a first charge capacity of $\sim$500 mAhg$^{-1}$ and a capacity fade within 30 cycles of 0.93% per cycle. On the other hand, the electrochemical performance of the hollow Si-C composite electrode exhibits a reversible charge capacity of $\sim$540 mAhg$^{-1}$ with an excellent capacity retention of capacity loss 0.43% per cycle up to 30 cycles. The improved electrochemical properties are attributed to facile diffusion of Li ions into the hollow shell with nanoscale thickness. In addition, the empty core space provides a buffer zone to relieve the mechanical stresses incurred during Li insertion.

• Journal of Powder Materials
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• v.21 no.5
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• pp.377-381
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• 2014

This work describes the coloration, chemical stability of $SiO_2$ and $SnO_2$-coated blue $CoAl_2O_4$ pigment. The $CoAl_2O_4$, raw materials, were synthesized by a co-precipitation method and coated with silica ($SiO_2$) and tin oxide ($SnO_2$) using sol-gel method, respectively. To study phase and coloration of $CoAl_2O_4$, we prepared nano sized $CoAl_2O_4$ pigments which were coated $SiO_2$ and $SnO_2$ using tetraethylorthosilicate, $Na_2SiO_3$ and $Na_2SiO_3$ as a coating material. To determine the stability of the coated samples and their colloidal solutions under acidic and basic conditions, colloidal nanoparticle solutions with various pH values were prepared and monitored over time. Blue $CoAl_2O_4$ solutions were tuned yellow color under all acidic/basic conditions. On the other hand, the chemical stability of $SiO_2$ and $SnO_2$-coated $CoAl_2O_4$ solution were improved when all samples pH values, respectively. Phase stability under acidic/basic condition of the core-shell type $CoAl_2O_4$ powders were characterized by transmission electron microscope, X-ray diffraction, CIE $L^*a^*b^*$ color parameter measurements.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.244-248
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• 2015

We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.436-444
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• 2016

Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lactic acid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield (351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5 g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.

• Journal of Powder Materials
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• v.24 no.1
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• pp.1-5
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• 2017

We have investigated the washing method of as-synthesized CdSe/ZnS core/shell structure quantum dots (QDs) and the effective surface passivation method of the washed QDs using PMMA. The quantum yield (QY%) of as-synthesized QDs decreases with time, from 79.3% to 21.1%, owing to surface reaction with residual organics. The decreased QY% is restored to the QY% of as-synthesized QDs by washing. However, the QY% of washed QDs also decreases with time, owing to the absence of surface passivation layer. On the other hand, the PMMA-treated QDs maintained a relatively higher QY% after washing than that of the washed QDs that were kept in toluene solution for 30 days. Formation of the PMMA coating layer on CdSe/ZnS QD surface is confirmed by HR-TEM and FT-IR. It is found that the PMMA surface coating, when combined with washing, is useful to be applied in the storage of QDs, owing to its long-term stability.