• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.758-760
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• 1999

This experiment was carried out to investigate the effect of pretreatments and holding solutions on quality and vase life of cut 'Saphir' rose (Rosa hybrida L.). Pulsing with aluminum sulfate or NaOCl prolonged vase life held in HQS+sucrose+ethionine. Solution absorption held in distilled water were more increased than held in HQS+sucrose+ethionine. Holding solution with 8-hydroxyquinoline sulfate (HQS)+sucrose+ethionine increased fresh weight compared with distilled water except pulsing with STS+sucrose. Pulsing with aluminium sulfate delayed bent-neck held in HQS+sucrose+ethionine. Flower diameter and dry weight of petal held in HQS+sucrose+ethionine were more increased than held in distilled water except pulsing with STS+sucrose. There were no significance in Hunter color value 'L' and value 'a', but value 'b' was decreased held in distilled water.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.76-83
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• 2004

To supply fresh and quality quarantined seafood in live seafood specialty restaurants, facilities for short-term culture or holding of live marine fish and shellfish are a necessity. In this study, the performance of a simple recirculating aquarium system for the culture and holding of marine fish was evaluated. The aquarium system consisted of a culture tank, a foam fractionator for solids removal, and a Styrofoam bead filter for nitrification and solids trapping. In the first trial, the aquarium was stocked with a total of 12 kg Korean rockfish, which were fed approximately $0.5\%$ of the total fish body weight daily. During the 2-month culture period, total ammonia nitrogen (TAN) and nitrite nitrogen $(NO_2-N)$ concentrations remained below 1mg/L and 2mg/L, respectively. The chemical oxygen demand (COD) fluctuated between 13.6 and 31.2 mg/L on selected sampling days. The total suspended solids (TSS) removed by the foam fractionator was between 2.7 and 4.6g daily. The Styrofoam bead filter not only reduced TAN and $NO_2-N$ in the culture tank water, but also trapped solids equivalent to 8.3-26.7\% of the weight of feed supplied. In Trial 2, 30kg of live fish were held in the aquarium without feeding for a 24-hour period and the water quality parameters were monitored. TAN and $NO_2-N$ concentrations first increased and then decreased to around 0.3mg/L. These results demonstrate that the recirculating aquarium system is a functional option for the short-term culture or holding of marine fish.

• Polymer(Korea)
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• v.33 no.1
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• pp.45-51
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• 2009

Water soluble adhesive was polymerized from butyl acrylate (BA), methyl methacrylate (MMA) and one of various functional monomers such as acrylic acid (AA), 2-hydroxylethyl methacrylate (2-HEMA), glycidyl methacrylic acid (GMA) and acrylamide (AAm). The amount of the functional monomers was 1$\sim$5 wt%/monomer. In order to improve the adhesive power, a substrate was treated using atmospheric flat plasma method. The adhesive power was improved by the addition of the functional monomers with an order of AA> 2-HEMA> GMA> AAm. The holding power of the adhesives, which is related with the thermal properties of the adhesives, increased with the amount of the functional monomers. The effectiveness in improving the holding power has an order of AA > AAm > GMA > 2-HEMA. By treating a substrate with atmospheric flat plasma method, the adhesives containing each of AA, 2-HEMA, GMA and AAm showed the increases of the final adhesion strength by 9.1, 9.4, 9.4, and 1.8%, respectively. In conclusion, the mechanical properties such as adhesive power and holding power could be controlled by introducing.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Journal of Microbiology and Biotechnology
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• v.9 no.6
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• pp.784-788
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• 1999

The effects of pH, moisture content, and the relative amount of a polymer sample on the biodegradation of degradable polymers in soil were studied using various polymer materials such as cellulose, poly-(butylene succinate-co-adipate) (SG) polycaprolactone (PCL), a blend of PCL and starch (PCL-starch), and a poly-lactic acid (PLA). As with other materials, the polymers degraded faster at a neutral pH than at either acidic or basic conditions. Moisture contents of 60 and 100% water holding capacity exhibited a similar biodegradability for various polymers, although the effects differed depending on the polymer. For synthetic polymers, biodegradation was faster at 60%, while the natural polymer (cellulose) degraded faster at 100%. Fungal hypae was observed at a 60% water holding capacity which may have affected the biodegradation of the polymers. A polymer amount of 0.25% to soil revealed the highest biodegradability among the ratios of 0.25, 0.5, and 1%. With a higher sample amount, the residual polymer could be recovered after the biodegradation test. It was confirmed that a test for general biodegradation condition can be applied to plastic biodegradation in soil.

• The Korean Journal of Ecology
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• v.16 no.2
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• pp.191-198
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• 1993

The relationships between microbial activity and disturbance level of soil were investigated from 15 parks in Seoul and undisturbed area. The physico-chemical characteristics of soil and dehydrogenase activity(DHA) as an index of soil microbial activity were analysed. There were ranges of 3.84~7.37 in pH, 9.63~40.33% in moisture content, 3.41~21.49% in organic matter, 0.36~0.79g/g in water holding capacity and 0.03~0.53% in total nitrogen investigated sites. DHA values of soil were 8.64~$146.76{\mu}g/g$ in park soil and 545.14~$1, 198.80{\mu}g/g$ in undisurbed area. DHA of park soil with high traffic density and contamination source from human activities was much lower than that of undisturbed area. DHA was positively correlated with moisture content, organic matter, water holding capacity and total nitrogen.

• Molecules and Cells
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• v.25 no.3
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• pp.428-437
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• 2008

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.160-160
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• 1998

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.15-21
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.