• Food Science of Animal Resources
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• v.41 no.6
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• The Korean Journal of Pain
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• v.32 no.4
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• pp.271-279
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• 2019

Background: We utilized diffusion tensor imaging (DTI) to evaluate the cerebral white matter changes that are associated with phantom limb pain in patients with unilateral arm amputation. It was anticipated that this would complement previous research in which we had shown that changes in cerebral blood volume were associated with the cerebral pain network. Methods: Ten patients with phantom limb pain due to unilateral arm amputation and sixteen healthy age-matched controls were enrolled. The intensity of phantom limb pain was measured by the visual analogue scale (VAS) and depressive mood was assessed by the Hamilton depression rating scale. Diffusion tensor-derived parameters, including fractional anisotropy, mean diffusivity, axial diffusivity (AD), and radial diffusivity (RD), were computed from the DTI. Results: Compared with controls, the cases had alterations in the cerebral white matter as a consequence of phantom limb pain, manifesting a higher AD of white matter in both hemispheres symmetrically after adjusting for individual depressive moods. In addition, there were associations between the RD of white matter and VAS scores primarily in the hemispheres related to the missing hand and in the corpus callosum. Conclusions: The phantom limb pain after unilateral arm amputation induced plasticity in the white matter. We conclude that loss of white matter integrity, particularly in the hemisphere connected with the missing hand, is significantly correlated with phantom limb pain.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.86-92
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• 2004

This research was carried out to examine the ethylene gas adsorption and preservation life of white charcoal boards for packaging. Two types of white charcoal board were made of #40-60 charcoal particles and mixed charcoal particles with PVA and MDI resin by wet process. For not only beauty effect but also avoiding stain from touching, white charcoal boards were overlaid with two kinds of overlay material, thin printed paper and non woven fabric. A charcoal board adsorbed ethylene gas much more than the paper and even white charcoal itself. There was no difference between two board types, between overlay treatments, and between overlay materials. Gray mold growth of strawberry arised after 2 days in a paper box and after 4 days in a white charcoal board. Preservation life of white charcoal board box was approximately twice more than that. of a paper box. There was no difference in the ability of keeping freshness between two board types, between overlay treatments, and between overlay materials.

• Korean Journal of Materials Research
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• v.32 no.8
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• pp.354-360
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• 2022

In this study, an Co/Fe coated porcelain using a cobalt and ferrous sulfate was sintered at 1,250 ℃. The specimens were investigated by HR-XRD, FE-SEM (EDS), Dilatometer, and UV-vis spectrophotometer. The surface of the porcelain was uniformly fused with the pigment, and white ware and celadon body specimens were densely fused to a certain thickness from the surface. Other new compounds were produced by the chemical reaction of cobalt/ferrous sulfate with the porcelain body during the sintering process. These compounds were identified as cobalt ferrite spinel phases for white ware and white mixed ware, and an andradite phase for the celadon body, and the amorphous phase, respectively. As for the color of the specimens coated with cobalt and ferrous mixed pigments, it was found that the L^* value was greatly affected by the white ware, and the a^* and b^* values were significantly changed in the celadon body. The L^* values of the specimens fired with pure white ware, celadon body, and white mix ware were 72.1, 60.92, 82.34, respectively. The C7F3 pigment coated porcelain fired at 1,250 ℃ had L^* values of 39.91, 50.17, and 40.53 for the white ware, celadon body, and white mixed ware, respectively; with a^* values of -1.07, -2.04, and -0.19, and at b^* values of 0.46 and 6.01, it was found to be 4.03. As a new cobalt ferrite spinel phase was formed, it seemed to have had a great influence on the color change of the ceramic surface.

• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.2
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• pp.81-90
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• 2003

This pot experiment was conducted to find out the effects of boron application(B$_{0}$; 0.0, B$_1$; 0.2, $B_2$;2.0, $B_3$;6.0, $B_3$;6.0, $B_4$;15.0me B/pot) on the forage performance in the pure and mixed swards of orchardgrass and white clover. This 1st part was concerned with the changes in the growth, flowers and flower buds, and roots/nodules of forages. The results obtained are summarized as follows: 1. At the $B_3$ and $B_4$ treatments, the B toxicity was more seriously in white clover than in orchardgrass in the first half of cutting orders, and reduced in the latter half. In white clover, it was more worsened in a mixture than in a pure culture. It was somewhat reduced at the best growth stage of each forage. 2. In orchardgrass, the B toxicity($B_3$,$ B_4$) showed the chlorosis on leaf tips, shallow leaf, little tillers, and weak stems. Whereas it showed the chlorosis/necrosis on old leaf edge, little and weak stolons in white clover. 3. Comparing with the B deficiency($B_{0}$ , $B_1$) and toxicity($B_3$, $B_4$), the optimum B application($B_2$) influenced markedly good growth of shoot, root, nodule, and flower (flower number, blooming period, early full flower) in white clover. 4. Comparing with orchardgrass, white clover was greatly influenced by the boron application. However, this responses of white clover to boron were reduced in a grass-clover mixture with additional fertilization. It was recognized that the good forage performance in a grass-clover mixture could be regulated by the adequate applications of boron and additional fertilizers.s.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.29-34
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• 2003

It has been well documented that white egg layers are far more resistant to fowl typhoid than the brown egg layers. In Korea, however, most consumers prefer brown eggs to white ones. Therefore, a study was conducted to Produce fowl typhoid-resistant crossbred layers producing somewhat brown-colored eggs. Several crossbred strains were obtained from crossbreeding white egg lines (W) with brown egg lines (B). These crossbred layers (W${\times}$B) produced eggs with varying degrees of brown-colored shells between the white eggs obtained from W (White) and the brown eggs from B (Brown). Eggs from the peak stage of production were collected and their eggshell color values were measured. The mean eggshell color values of White and Brown were 81.9 and 36.4, respectively. Eggs from the crossbred lines (W${\times}$B) were collected, and their eggshell color values were measured to re-group these eggs according to their color. The mean eggshell color values of Trt-White, Middle, and Trt-Brown were 70, 60, and 50, respectively (Fig. 1). A total of 247 people living in Daejeon area, mainly housewives, took part in this survey. First, they were offered eggs with varying degrees of eggshell color in a paper egg-tray, together with a questionnaire. After they filled out the first questionnaire, they were instructed that the eggshell color has nothing to do with its nutritive value. In the second questionnaire, their preference on both eggshell color and price, i.e., purchasing will, were investigated. In the first questionnaire, the Brown (eggshell color lightness 36.4) were most preferred, and the Trt-white (eggshell color lightness 70) were least preferred. No statistical significance was detected between Brown and Trt-Brown, and White and Trt-White. In the second questionnaire, the trend was the same as in the first. Although no significant difference was found between Trt-Brown and Brown, however, the Trt-Brown were most preferred, surpassing the Brown. In conclusion, regardless of the nutritive values, the Korean consumers prefer brown eggs to white ones, and this trend could be changed gradually through consumer education.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.717-718
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• 2013

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.1091-1092
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• 2009

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.10a
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• pp.775-776
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• 2009

• Journal of Ginseng Research
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• v.15 no.2
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• pp.117-119
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• 1991

In continuation of previous isolation of two lignan components, Gomisin A and -N, from Korean Red Ginseng the presence of the two lignans was identified in the hexane extract of Korean White Ginseng by gas chromatographic analysis.