• 제목/요약/키워드: Water Contents

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Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time (도정도와 볶음시간에 따른 수수차의 이화학적 특성)

  • Ko, Jee Yeon;Woo, Koan Sik;Song, Seuk Bo;Seo, Hye In;Kim, Hyun Young;Kim, Jung In;Lee, Jae Saeng;Jung, Tae Wook;Kim, Ki Young;Kwak, Do Yeon;Oh, In Seok
    • Journal of the Korean Society of Food Science and Nutrition
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    • 제41권11호
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    • pp.1546-1553
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    • 2012
  • In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.

Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce (속성 멸치간장 엑기스분의 저장 안정성 및 정미성분)

  • Lee, Eung-Ho;Ahn, Chang-Bum;Kim, Jin-Soo;Lee, Kang-Hee;Kim, Myung-Chan;Chung, Bu-Kil;Park, Hee-Yeol
    • Journal of the Korean Society of Food Science and Nutrition
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    • 제18권2호
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    • pp.131-142
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    • 1989
  • As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.

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Quality Evaluation of Domestic and Foreign Extruded Pellets and Moist Pellet Based on Biochemical Analyses for Juvenile Olive Flounder, Parazichthys Olivaceus (시판용 넙치(치어)사료의 성분 비교분석을 통한 품질평가)

  • 최세민;한경민;왕소길;이승형;배승철
    • Journal of Aquaculture
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    • 제17권2호
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    • pp.144-150
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    • 2004
  • This experiment was conducted to evaluate the parameters such as nutrient requirements, POY, AnV, Totox, VBN, total plate count, dietary fatty acids and amino acids composition, that are not included in the registered standard composition items required by the Ministry of Agriculture and Forestry, of a moist pellet (MP), three domestic extruded pellets (DEP-1, DEP-2, DEP-3), and two foreign extruded pellets (FEP-1, FEP-2) that are utilized by domestic flounder farms at present. The crude protein was added in excess of the dietary protein requirement in 6 kinds of feeds. When considering the proper PH ratio, it is obvious that protein was added in excess, especially in MP and FEP-2. Crude fat was also added in excess, especially in FEP-1. MP contained a higher dietary phosphorus content than formulated feeds, surpassing the dietary phosphorus requirement and greatly increasing the possibility for causing water pollution. The oxidation of fatty acid and decomposition of protein in MP were higher than in formulated feeds, and may also cause problems on fish farms. Also, it is difficult to store and manage MP, Among the fatty acids, EPA and DHA contents in MP were higher than those in formulated feeds. It is necessary to conduct further studies of EPA and DHA contents in formulated feeds. Lysine content in MP and FEP-2 could meet the dietary lysine requirement of flounder, however, the possibility of insufficient lysine content in the other formulated feeds was high and we considered that extra supplementation was necessary. Therefore, it is necessary to set up quality control standards according to fish species and sizes while considering the specific character of aquatic formulated feeds to restore the confidence of feed companies and aquaculturists to these feeds. This may be an opportunity to make an earlier change from MP to formulated feeds.

The Quality Characteristics of American Sauce Prepared with Different Amounts of Salt (소금 첨가량에 따른 아메리칸소스의 품질 특성)

  • Kim, Dong-Seok;Lee, Se-Hee;Seoung, Tae-Jong
    • Culinary science and hospitality research
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    • 제18권3호
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    • pp.163-179
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    • 2012
  • This study was prepared to develop American sauce with different amounts of salt through high pressure extraction and examined difference in its mechanical and sensory characteristics. Furthermore, it aimed to provide practical materials for the mass production of American sauce and other crustacean sauce products and to contribute to the development of products with superior quality and functionality by standardizing traditional cooking techniques in the food service industry. In American sauce, salt content did not have a significant effect on water content and ash content but had a significant effect on color, pH and salinity. Na and K contents increased with increasing salt content. In addition, Mg and P contents were highest in J4 containing 0.4% of salt, but they did not show any regular tendency according to salt content. For total free amino acids, 29 kinds were detected in J0 and J1, 30 in J2, 31 in J3, and 33 in J4. Detection was highest in J3 containing 0.3% of salt, and the content level was highest particularly for arginine among essential amino acids, for glutamic acid, alanine, serine, ${\beta}$-alanine and ${\alpha}$-aminoadipic acid among flavor enhancing amino acids, and for ${\gamma}$-Aminoisobutyric acid among other amino acids. We measured lipid peroxidation in American sauce using lipid extracted from a mouse brain and confirmed that the amount of antioxidant substances extracted was largest in J0 containing no salt. The results of measuring lipid peroxidation and DPPH showed that the antioxidant effect was high when salt was not contained. In the results of the sensory test, overall quality was highest in J3 containing 0.3% of salt, showing that the addition of salt affects the evaluation of overall quality. Summing up the presents of this study as presented above, we cannot expect an effect of antioxidant functionality; however, according to the results of the mechanical quality evaluation and the sensory test, American sauce containing 0.3% of salt is considered the optimal product in terms of quality. Using these results as practical materials for the mass production of crustacean sauce products, we expect to standardize traditional cooking techniques in the food service industry and to develop products with high quality and functionality.

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Bioactive Component Analysis, Antioxidant Activity, and Cytotoxicity on Cancer Cells on Rubus crataegifolius Clones by Region (지역별 산딸기 열매의 유용물질 함량, 항산화 활성 및 암세포 성장억제 효능 분석)

  • Choi, Eun-Young;Kim, Eun-Hee;Lee, Jae-Bong;Kim, Hyeu-soo;Kim, Moon-Sup;Lee, Su-gwang;Kim, Sea-Hyun;Lee, Uk;Kim, Dong-Kwon;Lee, Jin-Tae
    • Journal of Korean Society of Forest Science
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    • 제105권2호
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    • pp.193-201
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    • 2016
  • This study was carried out to analyze the nutritional composition, bioactive components, antioxidant activity, and cytotoxic assay of cancer cells on Rubus crataegifolius (RC) : R. crataegifolius from Jangseong (RC-J), R. crataegifolius from Hwaseong (RC-H), R. crataegifolius from Ulsan (RC-U), R. crataegifolius from Sunchang (RC-S), and R. crataegifolius from Pohang (RC-P). The peroximate composition had the largest amount of carbohydrate content among all kinds of RC. As far as the mineral contents of RC, Calcium comprised the highest amount ($996.6{\mu}g/g{\pm}0.8%$) and Natrium the lowest ($6.2{\mu}g/g{\pm}1.0%$). A total of 26 kinds of free amino acids and 18 kinds of component amino acids were analyzed in RC. The results of electron donating were high scavenging effects of 80% in water extract (RC-UW) and 82.6% in ethanol extract (RC-UE) in $500{\mu}g/ml$ concentration from RC-U. Also, the cytotoxic effects of cancer cells B16F10 (RC-UW and RC-PE), H1299 (RC-SW and RC-PE), and MCF-7 (RC-JW and RC-SE) appeared in RC. Therefore, we confirmed that new varieties may possibly be developed with functional materials.

Effect of Monascus purpureus-Fermented Korean Red Ginseng Powder on the Serum Lipid Levels and Antioxidative Activity in Rats (홍국발효홍삼 분말 급여에 의한 흰쥐의 혈청 지질 농도 및 항산화 활성에 미치는 영향)

  • Cha, Jae-Young;Park, Jin-Chul;Ahn, Hee-Young;Eom, Kyung-Eun;Park, Bo-Kyung;Jun, Bang-Sil;Lee, Chi-Hyeong;Cho, Young-Su
    • Journal of the Korean Society of Food Science and Nutrition
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    • 제38권9호
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    • pp.1153-1160
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    • 2009
  • Monascus-fermented Korean red ginseng (MFRG), fermented by Monascus purpureus KCCM 12002, may be an ideal candidate for the hepatoprotectic, hypolipidemic and antioxidative activities. Effect of MFRG powder on these parameters in rats was investigated. Body weight gain, food intake, and water consumption were not significantly different among the groups. Total and relative weights of liver were significantly higher in MFRG group than that in other groups. The activities of AST and $\gamma$-GTP were highly lowered in MFRG group compared to control group. Contents of serum total lipid and triglyceride were significantly lowered in silymarin group and were significantly increased in MFRG group compared to control group, but tended to be lowered in RG group. Serum content of total cholesterol tended to be lowered in silymarin, RG, and MFRG groups compared to control group. HDL-cholesterol contents was only significantly increased in MFRG group compared to control group. At the same time, atherogenic index (AI) was also significantly lowered in silymarin, RG and MFRG groups compared to control group, and this effect was more pronounced in MFRG group. Content of thiobarbituric acid reactive substances (TBARS) in the liver was significantly lowered in MFRG group and tended to lowered in silymarin and RG groups compared to control group. The hepatic glutathione concentration was significantly higher in silymarin and MFRG groups. Hepatic morphology in all experimental groups revealed clear-cut hepatic lobules with the uniform pattern of the polyhedral hepatocytes radiating towards the periphery from the central vein. These results suggested that MFRG may have anti-atherogenic index (AI) and antioxidative activity in normal dietary feeding rats.

Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts (속성 정어리간장 엑스분의 가공조건 및 정미함분에 관한 연구)

  • LEE Eung-Ho;JEE Seung-Kil;AHN Chang-Bum;KIM Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • 제21권1호
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    • pp.57-66
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    • 1988
  • As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

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Development of an Solid Separation System for Pig Slurry (돈 슬러리용 고형물 분리시스템 개발)

  • 김민균;김태일;최동윤;백광수;박진기;양창범;탁태영
    • Journal of Animal Environmental Science
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    • 제8권1호
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    • pp.9-16
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    • 2002
  • This study was conducted to develope the new solid separating system which can be efficiently and economically removed the solid parts in high pollutants concentration of pig slurry. The pollutants concentration, BOD$_{5}$ , COD and SS of the slurry used in this study was 15,990($\pm$2,389)mg/l, 20,004($\pm$5,512)mg/l and 26,486($\pm$5,935)mg/l, respectively. After removal of solid part in slurry, the pollutants concentration, BOD$_{5}$, COD and SS was change into 5,617($\pm$690)mg/l, 5,553($\pm$633)mg/land 1,456($\pm$341)mg/l, respectively in the Fixed biological membrane tank. The reduction of the pollutants concentration of suspend liquid through membrane will be allowed to greatly improve the water purification by an Activated sludge method. This separating system consisted of a temporary storage, a circulating tank and a Fixed Biological membrane tank. A temporary storage which has a draining system of screw type and an aeration device played a tremendous role in draining the solid by filled an aeration of 0.3 l/min. A Fixed Biological membrane tank of which a styrofoam filled in a 2/3 volume as a Biological media was fixed by a stainless steel net (pore size : 0.5mm) to separate the liquid layer of influx in them. The separating system efficiency factors were the speed of screw motor, cycle number of slurries in a circulating tank and moisture contents of solid effluent through the screw path. Although the pollutants concentration was very variable in temporary storage, the final concentration of $BOD_5$ and SS, except COD of the suspended liquid in a Fixed biological membrane were not different regardless of cycle number of a circulating tank. Moisture contents of effluent from temporary storage was 73% under the speed 1 ppm of screw motor and 62% under the 1/4rpm of it.

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Physicochemical and Physiological Activities of Garlic from Different Area (산지별 마늘의 이화학적 특성 및 생리활성 작용)

  • Shin Jung-Hye;Ju Jong-Chan;Kwen O-Chen;Yang Sung-Mi;Lee So-Jung;Sung Nak-Ju
    • The Korean Journal of Food And Nutrition
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    • 제17권3호
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    • pp.237-245
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    • 2004
  • The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7${\pm}$1.16 mg% and 22.1${\pm}$0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6~9067.3 mg%, the potassium content showed the highest concentration (4117.3${\pm}$7.19~5175.3${\pm}$9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2${\pm}$1.25% and 37.0${\pm}$1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02~0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0${\pm}$0.37~14.4~0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7${\pm}$0.70% and 51.7${\pm}$1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6${\pm}$0.90% on B. subtilis in garlic from Jeju.

A Study on Teaching-Learning and Evaluation Methods of Environmental Studies in the Middle School (중학교 "환경" 교과의 교수.학습 및 평가 방법 연구)

  • 남상준
    • Hwankyungkyoyuk
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    • 제7권1호
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    • pp.1-17
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    • 1994
  • This study was performed to determine appropriate teaching-learning and evaluation methods for Environmental Studies. To promote the relevance of our study to the needs of the schools and concerned educational communities of environmental education, we reviewed related literature, conducted questionnaire surveys, interviewed related teachers and administrator, held meetings with experts, and field-tested our findings. For selecting and developing teaching-learning methods of Environmental Studies, findings of educational research in general are considered. moreover, principles of environmental education, general aim of environmental education, orientations of environmental education, and developmental stages of middle school students in educational psychology were attended. In addition, relevance to the purpose of the Environmental Studies curriculum, appropriateness for value inquiry as well as knowledge inquiry, small group centered class organization, social interaction centered teaching-learning process, regional environmental situation, significance of personal environment, evaluation methods of Environmental Studies, multi- and inter-disciplinary contents of the Environmental Studies textbook, suitability to the evaluation methods of Environmental Studies, and emphasis on the social interaction in teaching-learning process were regarded. It was learned the Environmental Studies can be taught most effectively in via of holding discussion sessions, conducting actual investigation, doing experiment-practice, doing games and plate, role-playing and carrying out simulation activities, and doing inquiry. These teaching-learning methods were field-tested and proved appropriate methods for the subject. For selecting and developing evaluation method of Environmental Studies, such principles and characteristics of Environmental Studies as objective domains stated in the Environmental Studies curriculum, diversity of teaching-learning organization, were appreciated. We categorized nine evaluation methods: the teacher may conduct questionnaire surveys, testings, interviews, non-participatory observations; they may evaluate student's experiment-practice performances, reports preparation ability, ability to establish a research project, the teacher may ask the students to conduct a self-evaluation, or reciprocal evaluation. To maximize the effect of these methods, we further developed an application system. It considered three variables, that is, evaluates, evaluation objectives domains, and evaluation agent, and showed how to choose the most appropriate methods and, when necessary, how to combine uses of different methods depending on these variables. A sample evaluation instrument made on the basis of this application system was developed and tested in the classes. The system proved effective. Pilot applications of the teaching-learning methods and evaluation method were made simultaneously; and the results and their implications are as follows. Discussion program was applied in a lesson dealing with the problems of waste disposal, in which students showed active participation and creative thinking. The evaluation method used in this lesson was a multiple-choice written test for knowledge and skills. It was shown that this evaluation method and device are effective in helping students' revision of the lesson and in stimulating their creative interpretations and responces. Pupils showed great interests in the actual investigation program, and this programme was proved to be effective in enhancing students' participation. However, it was also turned out that there must be pre-arranged plans for the objects, contents and procedures of survey if this program is to effective. In this lesson, non-participatory observation methods were used with a focus on the attitudes of students. A scaled reported in general description rather than in grade. Experiment-practice programme was adopted in a lesson for purifying contaminated water and in this lesson, instruction objectives were properly established, the teaching-learning process was clearly specified and students were highly motivated. On the other hand, however, it was difficult to control the class when some groups of students require more times to complete their experiment, and sometimes different results. As regards to evaluation, performance observation test were used for assessing skills and attitudes. If teachers use well-prepared Likert scale, evaluation of all groups within a reasonablely short period of time will be possible. The most effective and successful programme in therms of students' participation and enjoyment, was the 'ah-nah-bah-dah-market' program, which is kind of game of the flea market. For better organized program of this kind, however, are essential, In this program, students appraise their own attitudes and behavior by responding to a written questionnaire. In addition, students were asked to record any anecdotes relating to self-appraisal of changes on one's own attitudes and behaviours. Even after the lesson, students keep recording those changes on letters to herself. Role-playing and simulation game programme was applied to a case of 'NIMBY', in which students should decide where to located a refuse dumping ground. For this kind of programme to e successful, concepts and words used in the script should be appropriate for students' intellectual levels, and students should by adequately introduced into the objective and the procedures of the lessons. Written questionnaire was used to assess individual students' attitudes after the lesson, but in order to acquire information on the changes of students' attitudes and skills, pre-test may have to be made. Doing inquiry programme, in which advantages in which students actually investigated the environmental influence of the areas where school os located, had advantages in developing students' ability to study the environmental problems and to present the results of their studies. For this programme to be more efficient, areas of investigation should be clearly divided and alloted to each group so that repetition or overlap in areas of study and presentation be avoided, and complementary wok between groups bee enhanced. In this programme, teacher assessed students' knowledge and attitudes on the basis of reports prepared by each group. However, there were found some difficults in assessing students' attitudes and behaviours solely on the grounds of written report. Perhaps, using a scaled checklist assessing students' attitudes while their presentation could help to relieve the difficulties.

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