• Journal of Life Science
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• v.19 no.7
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• pp.956-962
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• 2009

The aim of this study was to assess the effects of dentifrice-contatning grapefruit seed extract (GSE) and processed sulfur solution (PSS) on antimicrobial effects against oral pathogens. We first evaluated the antimicrobial effects of GSE and PSS against oral microbes: Streptococcus mutans (Sm), Prevotella intermedia (Pi), Porphyromonas gingivalis (Pg) and Candida albicans (Ca). When antimicrobial activity against Sm, Pi, Pg and Ca was tested, at 40 $\mu$l/disk, the inhibition zones of GSE were 11.0, 9.5, 8.0 and 9.0 mm, respectively. With the same method, the inhibition zones of PSS were 2.0, 3.5, 0.0 and 1.5 mm, respectively. In the micro broth dilution method, the MIC values of GSE against Sm, Pi, Pg and Ca were 0.24, 0.06, 0.10 and 15.63 $\mu$l/rnl, respectively. The MIC values of PSS were 0.12, 3.91,>125 and 7.81 $\mu$l/ml, respectively. When pH, refractive index, viscosity and color value of dentifrice-containing GSE and PSS were measured, there were no significant changes in these physical properties compared to the control samples. Antimicrobial activities of dentifrice products containing 0.5% GSE and 0.5% PSS against oral pathogens were 7.3, 4.3, 2.2 and 1.5 mm, respectively. According to these results, we conclude that there may be a role for GSE and PSS in the development of new oral supplies.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.731-738
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• 2021

This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch and belonged to an intermediate amylose rice starch. AKL-BRS and ENZ-BRS showed a typical A-type crystal packing arrangement with small variations in their relative crystallinity. ENZ-BRS exhibited higher gelatinization onset and peak temperatures, and a narrower gelatinization temperature range than AKL-BRS, indicating that annealing occurred in ENZ-BRS. Lower swelling power and solubility were generally observed in the ENZ-BRS. ENZ-BRS also showed slower viscosity development, higher peak and trough viscosities, and lower breakdown, final, and setback viscosities, compared to those in AKL-BRS. These results are ascribed to the annealing phenomenon in ENZ-BRS. Overall, BRS from cheap broken rice using AKL and ENZ could contribute to the expansion of rice starch utilization in food and non-food industries.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.30 no.6
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• pp.306-318
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• 2018

In order to evaluate the seismic capacity of massive vertical type breakwaters which have intensively been deployed along the coast of South Korea over the last two decades, we carry out the preliminary numerical simulation against the PoHang, GyeongJu, Hachinohe 1, Hachinohe 2, Ofunato, and artificial seismic waves based on the measured time series of ground acceleration. Numerical result shows that significant sliding can be resulted in once non-negligible portion of seismic energy is shifted toward the longer period during its propagation process toward the ground surface in a form of shear wave. It is well known that during these propagation process, shear waves due to the seismic activity would be amplified, and non-negligible portion of seismic energy be shifted toward the longer period. Among these, the shift of seismic energy toward the longer period is induced by the viscosity and internal friction intrinsic in the soil. On the other hand, the amplification of shear waves can be attributed to the fact that the shear modulus is getting smaller toward the ground surface following the descending effective stress toward the ground surface. And the weakened intensity of soil as the number of attacking shear waves are accumulated can also contribute these phenomenon (Das, 1993). In this rationale, we constitute the numerical model using the model by Hardin and Drnevich (1972) for the weakened shear modulus as shear waves go on, and shear wave equation, in the numerical integration of which $Newmark-{\beta}$ method and Modified Newton-Raphson method are evoked to take nonlinear stress-strain relationship into account. It is shown that the numerical model proposed in this study could duplicate the well known features of seismic shear waves such as that a great deal of probability mass is shifted toward the larger amplitude and longer period when shear waves propagate toward the ground surface.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.35-43
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• 2024

Numerous methods have been applied to assess the antibacterial effectiveness of hand hygiene products. However, the different results obtained through various evaluation methods have complicated our understanding of the real efficacy of the products. Few studies have compared test methods for assessing the efficacy of hand hygiene products. In particular, reports on ex vivo pig skin testing are limited. This study aimed to compare and characterize the methodologies applied for evaluating hand hygiene products, involving in vitro, ex vivo, and in vivo approaches, applicable to both leave-on sanitizers and wash-off products. Our further aim was to enhance the reliability of ex vivo test protocols by identifying influential factors. We performed an in vitro method (EN1276) and an in vivo test (EN1499 and ASTM2755) with at least 20 participants, against Serratia marcescens or Escherichia coli and Staphylococcus aureus. For the ex vivo experiment, we used pig skin squares prepared in the same way as those used in the in vivo test method and determined the optimal treated sample volumes for sanitizers and the amount of water required to wash off the product. The hand sanitizers showed at least a 5-log reduction in bacterial load in the in vitro test, while they showed little antibacterial activity in the in vivo and ex vivo tests, particularly those with a low alcohol content. For the hand wash products, the in vitro test was limited because of bubble formation or the high viscosity of the products and it showed low antibacterial activity of less than a 1-log reduction against E. coli. In contrast, significantly higher log reductions were observed in ex vivo and in vivo tests, consistently demonstrating these results across the two methods. Our findings revealed that the ex vivo and in vivo tests reflect the two different antibacterial mechanisms of leave-on and wash-off products. Our proposed optimized ex vivo test was more rapid and more precise than the in vitro test to evaluate antibacterial results.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1617-1622
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• 2011

We conducted this study to investigate the quality characteristics of saccharified rice gruel prepared with different cereal koji mold (rice, buckwheat, sorghum, adlay, or Italian millet koji). The moisture, crude protein, crude lipid, and crude ash content of rice, buckwheat, sorghum, adlay, and Italian millet showed a range of 11.12~12.85, 5.81~16.24, 0.56~4.36, and 0.28~1.93%, respectively. The proximate composition of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) higher than unsaccharified rice gruel. The pH, L, a, and b values of saccharified rice gruel ranged between 6.09~6.39, 60.38~78.25, -0.87~5.70, and 7.74~13.37, respectively. The viscosity of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) lower than the unsaccharified rice gruel. After saccharification, the soluble solids, glucose, and maltose content of saccharified rice gruel prepared with different cereal koji were significantly increased in the range of 11.47~13.03$^{\circ}Brix$, 0.60~1.44%, and 0.47~0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p<0.05) better than unsaccharified rice gruel. In conclusion, cereal koji could be used as a gruel processing method to increase the sensory properties and nutritional values of gruels.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.44-51
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• 1991

The thermal resistance of the important microorganisms in takju. Korean traditional turbid alcoholic beverage, was measured and optimun heating time and temperature to achieve the commercial pasteurization of these microorganisms were examined. Most of the vegetative bacterial cells in takju were destroyed by heating at over $60^{\circ}C$, except for the spore forming organisms, which did not actively grow in takju after pasteurization. The important microorganisms for the quality deterioration of pasteurized takju were then appeared to be yeast and molds, and their thermal resistances were measured. The thermal resistances of these microorganisms changed greatly depending upon the heating method. The D values of yeast in takju were 3.5 min at $65^{\circ}C$ and 0.46 min at $80^{\circ}C$ in cap-tube, and 7.1 sec at $65^{\circ}C$ and 2.3 sec at $80^{\circ}C$ in a continuous coil heat exchanger. Those of molds were 2.7 min at 65℃ and 0.25 min at $80^{\circ}C$ in cap-tube, and 3 sec at $65^{\circ}C$ and <1 sec at $80^{\circ}C$ in the coil heat exchanger. The acidity and pH did not change at $30^{\circ}C$ for two weeks after pasteurization by heating in the coil heat exchanger at $65^{\circ}C$ for 17 sec, but the viscosity increased slightly by the heat treatment. Significant differences in sensory quality, especially the formation of burnt smell and bitterness by heating takju for 12D of yeast at $70,\;80\;and\;85^{\circ}C$, respectively, were observed and this resulted in the significant reduction in overall likeness of pasteurized takju. However, when the heating temperature was fixed to $80^{\circ}C$, the overall likeness of pasteurized takju did not affected significantly by the heating time ranging from 8D to 12D of yeast. It was concluded that the optimum pasteurization condition of takju in a continuous heat exchanger was heating at $80^{circ}C$ for 23sec(10D of yeast).

• Korean Chemical Engineering Research
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• v.47 no.6
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• pp.762-767
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• 2009

In this study, the feasibility of using vegetable oil extracted from tropical crop seed as a biodiesel feedstock was investigated by producing biodiesel and analysing the quality parameters as a transport fuel. In order to produce biodiesel efficiently, two step reaction process(pre-treatment and transesterificaion) was required because the tropical crop oil have a high content of free fatty acids. To determine the suitable acid catalyst for the pre-esterification, three kinds of acid catalysts were tested and sulfuric acid was identified as the best catalyst. After constructing the experimental matrix based on RSM and analysing the statistical data, the optimal pre-treatment conditions were determined to be 26.7% of methanol and 0.982% of sulfuric acid. Trans-esterification experiments of the pre-esterified oil based on RSM were carried out, then discovered 1.24% of KOH catalyst and 22.76% of methanol as the optimal trans-esterification conditions. However, the quantity of KOH was higher than the previously established KOH concentration of our team. So, we carried out supplemental experiment to determine the quantity of catalyst and methanol. As a result, the optimal transesterification conditions were determined to be 0.8% of KOH and 16.13% of methanol. After trans-esterification of tropical crop oil, the produced biodiesel could meet the major quality standard specifications; 100.8% of FAME, 0.45 mgKOH/g of acid value, 0.00% of water, 0.04% of total glycerol, $4.041mm^2/s$ of kinematic viscosity(at $40^{\circ}C$).

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.89-97
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• 2005

Recently, for the problem solution of demand and supply imbalance of fine aggregate due to the shortage of natural fine aggregate resource and the environment regulation on sea sand extraction in the construction field, the studies for the application of recycled fine aggregate using waste concrete are being progressed versatilely. On the other hand, the treatment of fly-ashes that of industrial by-product originated in the steam power plant is discussed by the continuous increasing of origination quantities. In the ease of using fly-ash, advantages are the improvement of workability, viscosity and long-time strength, and the reduction of hydration heat under the early ages, as the admixtures for concrete, but the studies for the application of fly-ash as recycled concrete admixtures are inadequacy. There fore, in this study, through investigating the properties of fresh, hardened and durability according to the replacement of recycled fine aggregate and fly-ash, it is intended to propose the fundamental data for structural application of recycled concrete using recycled fine aggregate and fly-ash. As the result of this study, they arc shown that the engineering properties and durability, in the case of replacement ratio 100% of recycled fine aggregate, arc similar to those of concrete using natural fine aggregate, so it is considered that recycled fine aggregate could be used as the fine aggregate for concrete. Also, the performances of recycled concrete are improved by replacing fly-ash.