• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.37-42
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• 1996

We have studied specific properties of magnetic treated water as processing water will make different cookery form the case of piped tap water. The result is as follows; The magnetic treated water both from tap water and pure water became more alkaline than not-magnetic treated water in pH change. As time goes on, magnetic treated or not, pH reduced considerably in piped tap water and increased in pure water. The magnetic treated water showed higher hydration rate than piped tap water in hydration of dried food. According to time, difference of hydration between tap water group and magnetic-treatment water group became significantly. Surface tension of magnetic treated water was slightly lower than that of piped tap water. And it reduced considerably with time. The magnetic treated water showed significantly effective outflow of salt especially in initial phase of soaking in salt-in food.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Journal of the Korean Wood Science and Technology
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• v.7 no.2
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• pp.3-30
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• 1979

Larch ($\underline{Larix}$ $\underline{leptolepis}$ GORDON), one of the major afforestation species in Korea in view of its growing stock and rate of growth, is not favored as a raw material for pulp due to its low yield of pulp and difficulties with bleaching arising from the high content of extractives in wood, and the high heartwood ratio and the active phenolics, respectively. The purpose of this study is to investigate the characteristics of firstly pulping with various additives of cellulose protector for the yield of pulp, and secondly bleaching with oxygen for chlotination-alkali extraction of five stage-sequence to reduce chlorine compounds in bleaching effluents. The kraft cooking liquor for five age groups of larchwood was 18 percent active alkali with 25 percent sulfidity and 5 : 1 liquor-to-wood ratio, and each soda liquor for sap-and heart-wood of the 15-year-old larchwood was 18 percent alkali having one of the following cellulose protectors as the additive; magnesium sulfate ($MgSO_4$, 2.5%), zinc sulfate ($ZnSO_4$, 2.5%), aluminium sulfate ($Al_2(SO_4)_3$, 2.5%), potasium iodide (KI, 2.5%), hydroquinone (HQ, 2.5%), anthraquinone (AQ, 0.1%) and ethylene diamine (EDA, 2.5%). Then each anthraquinone-soda liquor for the determination of suitable cooking condition was the active alkali level of 15, 17 and 19 percent with 1.0, 0.5 and 0.1 percent anthraquinone, respectively. The cooking procedure for the pulps was scheduled to heat to 170$^{\circ}C$ in 90 minutes and to cook 90 minutes at the maximum temperature. The anthraquinone-soda pulps from both heartwood and sapwood of 15-year-old larchwood prepared with 0.5 percent anthraquinone and 18 percent active alkali were bleached in a four-stage sequency of OCED. (O: oxygen bleaching, D: chlorine dioxide bleaching and E: alkali extraction). In the first stage oxygen in atmospheric pressure was applied to a 30 percent consistency of pulp with 0.1 percent magnesium oxide (MgO) and 3, 6, and 9 percent sodium hydroxide on oven dry base, and the bleached results were compared pulps bleached under the conventional CEDED (C: chlorination). The results in the study were summarized as follows: 1. The screened yield of larch kraft pulp did not differ from particular ages to age group, but heartwood ratio, basic density, fiber length and water-extractives contents of wood and the tear factor of the pulp increased with increasing the tree age. The total yield of the pulp decreased. 2. The yield of soda pulp with various chemicals for cellulose protection of the 15-year-old larchwood increased slightly more than that of pure soda pulp and was slightly lower than that of kraft pulp. The influence of cellulose protectors was similar to the yield of pulps from both sapwood and heartwood. The effective protectors among seven additives were KI, $MgSO_4$ and AQ, for which the yields of screened pulp was as high as that of kraft pulp. Considering the additive level of protector, the AQ was the most effective in improving the yield and the quality of pulp. 3. When the amount of AQ increased in soda cooking, the yield and the quality of the pulp increased but rejects in total yield increased with decreasing the amount of active alkali from 19 to 15 percent. The best proportion of the AQ seemed to be 0.5 percent at 17 percent active alkali in anthraquinone-soda pulping. 4. On the bleaching of the AQ-soda pulp at 30 percent consistency with oxygen of atomospheric pressure in the first stage of the ODED sequence, the more caustic soda added, the brighter bleached pulp was obtained, but more lignin-selective bleaching reagent in proportion to the oxygen was necessary to maintain the increased yield with the addition of anthraquinone. 5. In conclusion, the suitable pulping condition for larchwood to improve the yield and quality of the chemical pulp to the level for kraft pulp from conventional process seemed to be. A) the selection of young larchwood to prevent decreasing in yield and quality due to the accumulation extractives in old wood, B) the application of 0.5 percent anthraquinone to the conventional soda cooking of 18 percent active alkali, and followed, C) the bleaching of oxygen in atmospheric pressure on high consistency (30%) with 0.1 percent magnesium oxide in the first stage of the ODED sequence to reduce the content of chlorine compounds in effluent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.158-163
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• 2000

As a part of investigation for utilizing of canned tuna processing by-products as a food resource, we examined the processing conditions and characteristics (extraction methods and ashing condition) of a calcium powder from skipjack tuna bone. Among ashing, autoclaving, and shaking methods for extraction of calcium powder from skipjack tuna bone, ashing method was superior to other methods on the aspect of fish odor, white index, and calcium recovery of calcium powder. Based on the results of white index and soluble calcium ratio, the optimal ashing temperature and time for preparation of a calcium powder from skipjack tuna bone was at $900{\circ}C for 15 min$. Cohesive ratio of calcium powder by shaking at pH 7.0 was increased up to 16 hrs, but after that almost unchanged. Cohesive ratio of calcium powder by shaking for 24 hrs was increased at neutral and alkaline conditions (pH 6-8 and pH 9-11), but almost unchanged at acidic conditions (pH 2-5). For the effective utilization of the calcium powder from skipjack tuna bone, a suitable treatment is needed for improvement of calcium solubility at neutral condition.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.91-95
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• 2009

To examine physico-chemical properties of the polysaccharide extracted from liquid-cultured mycelia of Schizophyllum commune, each the polysaccharide was extracted with hot water treatment and then fractionated with ethanol, alkaline solution and ultrafiltration. And we determined carbohydrate contents, composition of amino acids, infra-red spectrum and viscosity. Carbohydrate contents of polysaccharide treated with ethanol and ultrafiltration were 72.0% and 62.3%, and proteins content were 15.3% and 32.0% respectively. The carbohydrate consisted of four monosaccharides and the protein contained 16 amino acids. The polysaccharide obtained from ultrafiltration was shown an absorption band characteristic of the ${\beta}$-glycosidic linkage by infra red spectra. These results suggest that the polysaccharide extracted from Schizophyllum commune showed the characteristics of proteinbounded polysaccharide, and it was ${\beta}$-glycosidic linkage with strong viscosity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Journal of Sericultural and Entomological Science
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• v.13 no.1
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• pp.49-59
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• 1971

This experiment was conducted, how making use of "Seracol 100", a kind of nonionic surface active reagent, during cocoon cooking and silk reeling process which is mainly used in Korea and developed by one of the authors since 1965. Main purpose of the experiment is to investigate the influence of the activity of the reelability aid reagent on various degree of hardness component and various salts which are contained in filature water being used by silk factories now. Specifically, it was tried to determine the effects of the reelability aid reagent added to each sample water of artificially differentiated the degree of hardness component upon sericin solubility. Some of the major findings are summarized as follows. 1. "Seracol 100", with below 5$^{\circ}$dH water, increased sericin solubility in each sample water, but above $10^{\circ}$dH the effect of it shows a significant relationship with the different degree of hardness component. Besides the component (MgCO$_3$)$_4$ㆍMg(OH)$_2$, generally, the higher the degree of hardness in the water, the less the amount of desolved sericin in the water showed. There is little or no difference between 1000 times diluted "Seracol 100" water and 2000 times diluted "Seracol 100" water in terms of sericin solubility. 2. The different kind of degree of hardness component shows a significant relationship with sericin solubility, In case use of "Seracol 100", Mg hardness component affected on the sericin solubility more than Ca hardness. But in the control, contrary to this, that is Ca hardness component did more than Mg hardness, 3. The different kind of salts in degree of hardness component show a significant relationship with sericin solubility. In the control water, nitrate is the greatest among salts affecting on sericin solubility, next chloride and sulfate are in order. In case of "Seracol 100" water, chloride is the least among salts, below $10^{\circ}$dH, next sulfate and nitrate are in order, and above 15$^{\circ}$dH, next nitrate and sulfate are in order. 4. In case of "Seracol 100" water, the more contained heavy metal salts (Fe, Al, Cu, Mn) in the water, the less sericin solubility showed. It is found that there is little or no difference among other salts in terms of sericin solubility. But alkaline metal salt remarkably increased sericin solubility. 5. In case of "Seracol 100" water, tinting of the water was affected by Ca salts more than by Mg salts. Among other salts, only Al and Fe affected on the tinting of the water, specifically, in view of the fact that "Seracol 100" water increase the tinting of Fe salt water, but decrease the tinting of raw silk. It is thought that "Seracol 100" deter Fe$^{+2}$ from absorbing to raw silk by deteriorating the activity of Fe$^{+2}$ . 6. "Seracol 100" have the effect on osmosis of the water, After treatment until 2hrs the osmosis of 1000 times diluted "Seracol 100" water is the greatest, next orders are 2000 times diluted "Seracol 100" and control. From 2 hrs to 6 hrs the osmosis of 2000 times diluted water is the greatest, next orders are 1000 times diluted water and control. After 6 hrs the osmosis of the water is the same order as above. 7. In view of tile fact that "Seracol 100" have the effect to control the degree of hardness during the treatment of cocoon layer in the water, it is thought that, in varying degree of hardness in the water, there is a significant relationship between "Seracol 100" and degree of hardness components in cocoon layer.