• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1285-1291
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• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Korean Society of Forest Science
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• v.56 no.1
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• pp.66-76
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• 1982

Soil harness represents such physical properties as porosity, amount of water, bulk density and soil texture. It is very important to know the mechanical properties of soil as well as the chemical in order to research the fundamental phenomena in the growth and the distribution of tree roots. The writer intended to grip soil hardness by soil layer and also to grasp the root distribution and the correlation between soil hardness and the root distribution of Pinus riguda Mill. planted on the denuded hillside with sooding works by soil layer on soil profile. The site investigated is situated at Peongchang-ri 13, Kocksung county, Chon-nam Province. The area is consisted of 3.63 ha having on elevation of 167.5-207.5 m. Soil texture is sandy loam and parant rock in granite. Average slope of the area is $17^{\circ}-30^{\circ}$. Soil moisture condition is dry. Main exposure of the area is NW or SW. The total number of plots investigated was 24 plots. It divided into two groups by direction each 12 plots in NW and SW and divided into three groups by the position of mountain plots in foot of mountain, in hillside, and in summit of mountain, respectively. Each sampling tree was selected as specimen by purposive sampling and soil profile was made at the downward distance of 50cm form the sampling tree at each plot. Soil hardness, soil layer surveying, root distribution of the tree and vegetation were measured and investigated at the each plot. The soil hardness measured by the Yamanaka Soil Hardness Tester in mm unit. the results are as follows: 1) Soil hardness increases gradually in conformity with the increment of soil depth. The average soil indicator hardness by soil layer are as follows: 14.6mm in I - soil layer (0-10cm in depth from soil surface), 16.2mm in II - soil layer (10-20cm), 17.2 in III - soil layer (20-30cm), 18.3mm in IV - soil layer(30-40cm), 19.8mm in V - soil layer (4.50mm). 2) The tree roots (less than 20mm in diameter) distribute more in the surface layer than in the subsoil layer and decrease gradually according to the increment of soil depth. The ratio of the root distribution can be illustrated by comparing with each of five soil layers from surface to subsoil layer as follows: I - soil layer; 31%, II - soil layer; 26%, III - soil layer; 18%, IV - soil layer; 12%, V - soil layer; 13%, 3) Soil hardness and tree root distribution (less than 20mm in diameter) of Pinus rigida Mill. correlate negatively each other; the more soil hardness increases, the most root distribution decreases. The correlation coefficients between soil hardness and distribution of tree roots by soil layer are as follows: I - soil layer; -0.3675 (at the 10% significance level), II - soil layer; -0.5299 (at the 1% significance level), III - soil layer; -0.5573 (at the 2% significance level), IV - soil layer; -0.6922 (at the 5% significance level), V - soil layer; -0.7325 (at the 2% significance level). 4) the most suitable range of soil hardness for the growth of Pinus rigida Mill is the range of 12-14.9mm in soil indicator hardness. In this range of soil indicator hardness, the root distribution of this tree amounts to 41.8% in spite of 33% in soil harness and under the 20.9mm of soil indicator hardness, the distribution amounts to 93.2% in spite of 82% in soil hardness. Judging from above facts, the roots of Pinus rigida can easily grow within the soil condition of 20.9mm in soil indicator hardness. 5) The soil layers are classified by their depths from the surface soil.

• Korean Journal of Soil Science and Fertilizer
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• v.6 no.1
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• pp.17-26
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• 1973

A survey on nutrient recovery by rice plant was carried out countrywide in 1967 and 1968. The relationships between percent recovery of fertilizer nutrient and climatic zone or deposition mode, drainage grade, and texture of paddy soil profile, or chemical characteristics of surface soil were as follows. 1. The percent recovery of fertilizer nitrogen was highest in south and least in north, and that of potassium was highest in south and least in middle climatic zone. 2. Since the percent recovery of Phosphorus variates yearly with climatic zone, mode of deposition drainage grade or soil texture, it seemed to depend greatly on soil-weather interaction. 3. Nitrogen recovery was highest in alluvial colluvial (AC) and it was followed by alluvial (A), fluvomarine (FM) and old alluvial in decreasing order while potassium recovery was OA>AC>A>FM. 4. The greater the drainage was, the higher the nitrogen recovery. The recovery of potassium and phosphorus tended to show high in moderately well drain, and low in poorly and well drain. 5. Nitrogen recovery was highest in fine silty and gradually decreased with coarseness. That of potassium or phosphorus was greater in those below fine loamy than in those above coarse silty. 6. Nitrogen recovery was high in Jisan, Geugrag, and Sindab series, and low in Hwadong, Gyuam, Yongji and Hwabong series. 7. Nitrogen recovery showed significant positive correlation with the content of organic matter (OM), Ca, CEC of surface soil and only in the year of high phosphorus recovery it had significant negative correlation with soil phosphorus. Phosphorus recovery had significant posititive correlation with CEC, Mg or Ca. 8. Potassium recovery showed negative correlation with K/(Ca+Mg), P, OM or K while positive correlation with Ca, Mg, CEC but significant only with K/(Ca+Mg) in the year of low potassium recovery. In the year of high K recovery it showed positive correlation with P, OM, K/(Ca+Mg) or K while negative with CEC, Mg or Ca but significant only with P, OM or CEC. Soil potassium has significant positive correlation with soil OM and P only in the year of low potassium recovery. 9. The percent recovery of N, P or K showed negative correlation coefficient with pH without significant. 10. There was significant positive correlation between OM and P, K or K/(Ca+Mg), P and K or K/(Ca+Mg), K and K/(Ca+Mg), Mg or CEC, Ca and K/(Ca+Mg), Mg, CEC or pH, Mg and CEC while significant negative correlation between Mg and OM, P or K/(Ca+Mg), P and CEC, Ca and K/(Ca+Mg). 11. From the percent rcovery of fertilizer and soil chemical characteristics it was known that soil organic matter increase nitrogen uptake, that K uptake has closer relation to K/(Ca+Mg) than K, that Mg affects P ugtake, and that the annual difference of P and K recovery was partly explainable.

• Journal of Periodontal and Implant Science
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• v.42 no.3
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• pp.88-94
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• 2012

Purpose: The use of appropriate instruments to clean surfaces with minimal change, is critical for the successful maintenance of a dental implant. However, there is no consensus about the type and methodology for such instruments. The aim of this study was to characterize changes in the roughness of titanium surfaces treated by various scaling instruments. Methods: Thirty-seven identical disks (5 mm in diameter) were investigated in this study. The specimens were divided into eight groups according to the types of instrumentation and the angle of application. Ultrasonic scaling systems were applied on a titanium disk to simulate standard clinical conditions. The equipment included a piezoelectric ultrasonic scaler with a newly developed metallic tip (NS group), a piezoelectric ultrasonic scaler with a conventional tip (CS group), a piezoelectric root planer ultrasonic scaler with a conventional tip (PR group), and a plastic hand curette (PH group). In addition, the sites treated using piezoelectric ultrasonic scaler systems were divided two sub-groups: 15 and 45 degrees. The treated titanium surfaces were observed by scanning electron microscopy (SEM), and the average surface roughness (Ra) and mean roughness profile depth (Rz) were measured with a profilometer. Results: SEM no significant changes in the titanium surfaces in the NS group, regardless of the angle of application. The PH group also showed no marked changes to the titanium surface, although some smoothening was observed. All CS and PR sites lost their original texture and showed irregular surfaces in SEM analysis. The profilometer analysis demonstrated that the roughness values (Ra and Rz) of the titanium surfaces increased in all, except the PH and NS groups, which showed roughness decreases relative to the untreated control group. The Ra value differed significantly between the NS and PR groups (P<0.05). Conclusions: The results of this study indicated that changes in or damage to titanium surfaces might be more affected by the hardness of the scaler tip than by the application method. Within the limitations of this study, the newly developed metallic scaler tip might be especially suitable for peri-implant surface decontamination, due to its limited effects on the titanium surface.

• Journal of Life Science
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• v.25 no.10
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• pp.1139-1147
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• 2015

This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.170-184
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• 2010

As Korean cuisine is one of our cultural assets and has global potential, it needs to be better marketed and known to the world. However, there is a lack of research examining what to and how to globalize Korean cuisine practically. Therefore, the purpose of this study is to suggest fundamental reasons and ways to globalize Korean cuisine from a multicultural point of view. A Delphi method was selected because the study is suitable for a structured group of experts instead of unstructured groups or individuals. A panel of experts were selected from two groups, Korean experts and international experts. This research established the characteristics of Korean foods, the difficulties of Korean cooking methods and the incorporation or substitution of Western ingredients in two rounds. A panel of experts suggested strategies for globalizing Korean cuisine in the third round. As a result, meaningful solutions were suggested such as increasing the global profile and knowledge of Korean cuisine from 18 experts out of 23, developing various cooking methods for Korean-cuisine having distinctively Korean characteristics from 17 experts out of 23, developing recipes that are compatible with equipment and appliances in a western kitchen, and considering the differences in taste and texture(mouth-feeling) between Korean and the Western people.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.829-834
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• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.