• Title/Summary/Keyword: boiling effect

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Resistance on disinfectants of Clostridium chauvoei isolated from Kyongbuk province (경북지역에서 분리된 기종저균의 소독제에 대한 내성)

  • Kim, Soon-Tae;Kim, Sin;Kim, Woo-Hyun;Gwon, Heon-Il
    • Korean Journal of Veterinary Service
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    • v.22 no.1
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    • pp.85-92
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    • 1999
  • This study was investigated resistance on disinfectants and antibiotics of Clostridium chauvoei isolated from dairy farm in Kyongbuk province. The results obtained were summarized as follows ; C chauvoei isolated from dairy farm were susceptible to norfloxacin, penicillin, tetracycline, erythromycin, enrofloxacin, bacitracin, tyrosine, cephalothin and cefazolin but resistant to gentamicin, kanamycin, sulfamethoxazole+trimethoprim, amikacin, neomycin streptomycin, colistin. In effect on disinfectants, C chauvoei was inhibited completely to growth in mercuric bichloride ($HgCl_2$), harasol(sodium hypochloride 4-6%), long-life(high boiling tar acids et al), and phenol($C_6$$H_5$OH), but growth in all-stop(didecyl dimethyl ammonium chloride 10%), powercide(potassium monopersulphate 50% et al), antec vercon-s(triple salt 50% et al), and taego-51(6-alkyl-2.6-diaza-hexane-carbonic acid-1ㆍHCl et al). The effect of disinfectant was excellent in mercuric bichloride and harasol.

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Comparison between Head Space Gas Sampling and Purge & Trap Sampling in Water Analysis

  • Nagayanagi, Yutaka;Nakagawa, Katsuhiro;Saito, Yoshihiro;Kim, Poongzag
    • Analytical Science and Technology
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    • v.8 no.4
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    • pp.739-744
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    • 1995
  • The two main methods to prepare water samples for analyzing volatile organic compounds(VOC's) were investigated. One is the purge and trap(PT) method and another is the head space(HS) sampling method. Both methods were effective to transfer the low boiling point components from the water sample onto the capillary column. The cryo-focusing at the top of the main capillary column was an effective way to obtain the sharpness of the chromatographic peaks but could be avoided when a semi-wide bore column was used. The recovery from the same amount of the sample was better in PT than in HS but a larger sample volume in HS method could compensate the lower efficiency. Therefore PT is suitable to the analysis of drinking water where the very low concentration must be determined. HS is suitable to waste water analysis because of the easiness of the operation. The repeatability was good and similar in both methods. For the contamination of the former sample, both methods were tough and could be used without any problems. The matrix effect which could change the equilibrium parameters in HS method was find negligible in many components. The actual samples such as tap water and river water were analyzed with both methods concerning 16 components regulated in Korea.

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Effect of Solvents on the Structure of Electrospun PVP Fiber (PVP의 전기방사 섬유 제조에서 용매에 따른 구조 변화)

  • Park, Ju-Young;Lee, In-Hwa
    • Applied Chemistry for Engineering
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    • v.19 no.5
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    • pp.484-490
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    • 2008
  • Electrospun of PVP (polyvinylpyrrolidone) ultra fine fibers were fabricated using various solvents including methanol, ethanol, 2-propanol, butanol, acetone, methylene chloride, and DMF, which possess different properties such as boiling point, dielectric constant, and dipole moment. Electrospun PVP fiber was influenced by viscosity, conductivity, and surface tension of spinning solution. Therefore, the electrospun PVP fiber was successfully prepared under critical conditions of viscosity > $0.114kg/m{\cdot}s$, conductivity > 1.02 mS/m, surface tension < 30.0 mN/m. In case of an ethanol solvent system, average diameter of PVP fiber increased from 1701 nm to 5454 nm as increased the applied voltage from 10 kV to 20 kV.

Effect of Cnidi rhizoma Water-Extracted Solution on Fat Contents in Plasma, Liver and Adipose, and Fecal Steroids of Fatted Rats (천궁의 열수 추출액이 고지방식이에 의한 흰쥐의 혈장, 간 및 지방조직의 지질함량과 분변 Steroids에 미치는 영향)

  • Seong, Tae-Su;Son, Gyu-Mok;Bae, Man-Jong
    • The Korean Journal of Food And Nutrition
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    • v.7 no.2
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    • pp.100-107
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    • 1994
  • This study was carried out to evaluate the effect of Cnidi rhizoma (CR) water extract on fat accumulation in fatted rats induced by the oral high fat administration for six weeks. Total cholesterol, neutral lipid and epididymal fat pad of CR groups were lower than the control group. On the other hand, high density lipoprotein(HDL) -cholesterol was somewhat higher In CR than In the control group. In addition, the same result as the above case was obtained when examining adipose for liver and epididymal fat components. During the feeding experiment, level of low density Lipoprotein(LDL) and very low density Lipoprotein (VLDL) increased while HDL was decreased. The degree of LDL and VLDL was decreased however, and HDL was, increased In CH groups as compared with the control group. Insulin and cortisol were higher than the control group, due to the fat accumulation. Experiment group showed the increased excretion as compared with the control group, in the excretion of bile acid and neutral sterol. The liver of the control group observed by the light microscope appeared to the fatty liver, but CR groups showed some improvement of the fatty liver. Based on the above results, it was shown that It Is possible to improve fat accumulation induced, by high fat dietary through using the oral administration of Cnidi rhizoma boiling extract solutions.

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Effects of Kugija(Lycium chinesis Miller) on the Sensory Properties and Lactic Acid Bacterial count of Nabak Kimchi during Fermentation (구기자가 나박김치의 발효 중 관능적 특성과 젖산균수에 미치는 영향)

  • 정광자;김미정;장명숙
    • Korean journal of food and cookery science
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    • v.19 no.4
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    • pp.521-528
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    • 2003
  • This research was conducted to find the effects of the addition of kugija to the quality and conservativeness of Nabak kimchi. Kugija extract was prepared by boiling kugija fruits, at different ratios (1, 3, 5 and 7%; w/v) in water for 30 minutes. The changes in the sensory and microbiological properties of the Nabak kimchi were measured for 25 days, following the preparation at a uniform temperature of 10$^{\circ}C$, and compared to a control (distilled water without kugija). For the properties of acceptability, the Nabak kimchi treated with 3% kugija was evaluated as being best during the whole fermentation. The number of total cell counts and number of lactic acid microorganisms gradually increased to a maximum, and then decreased. It was the maximum for controlling and 1 % treatment on day 2, forand 3, 5 and 7% treatment on day 7. (Eds note: the highlighted sentence needs c1arification\ulcorner)This experimental study revealed the effect of kugija extract in enhancing the eating qualities on Nabak kimchi and retarding the fermentation over the initial seven days. The optimum levels of kugija extract on Nabak kimchi obtained through experiments was between 1 and 3% of the water content. Although 3% gave a better color, the fermentation-retarding effect and savory taste. The application of kugija extract could be domestically applied to improve the eating quality and the preservation of traditionally prepared Nabak kimchi.

Study of Pool Boiling Heat Transfer on Various Surfaces with Variation of Flow Velocity (다양한 표면에서 유동 속도에 따른 풀 비등 열전달에 관한 연구)

  • Kang, Dong-Gyu;Lee, Yohan;Seo, Hoon;Jung, Dongsoo
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.37 no.4
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    • pp.343-352
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    • 2013
  • In this study, a smooth flat surface, low fin, Turbo-B, and Thermoexcel-E surfaces are used to examine the effect of the flow velocity on the pool boiling heat transfer coefficients (HTCs) and critical heat fluxes (CHFs). HTCs and CHFs are measured on a smooth square heater of $9.53{\times}9.53mm^2$ at $60^{\circ}C$ in a pool of pure water at various fluid velocities of 0, 0.1, 0.15, and 0.2 m/s. Test results show that for all surfaces, CHFs obtained with flow are higher than those obtained without flow. CHFs of the low fin surface are higher than those of the Turbo-B and Thermoexcel-E surfaces due largely to the increase in surface area and sufficient fin spaces for the easy removal of bubbles. CHFs of the low fin surface show even 5 times higher CHFs as compared to the plain surface. On the other hand, both Turbo-B and Thermoexcel-E surfaces do not show satisfactory results because their pore sizes are too small and water bubbles easily cover them. At low heat fluxes of less than $50kW/m^2$, HTCs increase as the flow velocity increases for all surfaces. In conclusion, a low fin geometry is good for application to steam generators in nuclear power plants.

Effect of Heat Treatment on the In Vitro Protein Digestibility and Trypsin Indigestible Substrate (TIS) Contents in Some Seafoods (수산단백질(水産蛋白質) 소화화(消化華)에 미치는 가열처리(加熱處理)의 영향(影響))

  • Ryu, Hong-Soo;Lee, Kang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.1
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    • pp.1-12
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    • 1985
  • In an attempt todetermine the optimum heat treatment, the changes in TIS content and in vitro protein digestibility of squid, shrimp, oysterand pollock under various heating conditions were studied. The effect of drying method and cold storage on the in vitro digestibility and TIS content were also studied. Optimal boiling conditions were 1 min, for squid, 0.5min. for oyster(eviscerated), 1 min. for whole oyster, and 5 min. for pollock. Steaming times that yieled products with the highest in vitro digestibility value were: 1 min. at $100^{\circ}C$ for squid, 1 min, at $88^{\circ}C$ for oyster and $1{\sim}2.5min$. at $100^{\circ}C$ for pollock. All of freeze dried samples showed the highest in vitro digestibility value and sundried one were comparble to freeze dried samples except high fat level or noneviscerated samples. Fat content was the nain inhivbitory factor of the seafood enzymic digestion during processing and storage. The multi-enzyme assay, used to predict the quality change of dried seafoods stored in a cold room for long periods of raw seafoods treated with various heating methods, offers many advantages over the convetional methods of determining protein quality.

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Studies on the Anti Oralmicrobial Activity and Selected Functional Component of Small Red Bean Extract (팥 추출물의 구강세균에 대한 항균성 및 일부 기능성 성분에 대한 연구)

  • Kang, So-Jin;Han, Young-Sook
    • Korean journal of food and cookery science
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    • v.28 no.1
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    • pp.41-49
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    • 2012
  • This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

Effects of Boliing, Steaming, and Chemical Treatment on Solid Wood Bending of Quercus acutissima Carr. and Pinus densiflora S. et. Z. (자비(煮沸), 증자(蒸煮) 및 약제처리(藥劑處理)가 상수리나무와 소나무의 휨가공성(加工性)에 미치는 영향(影響))

  • So, Won-Tek
    • Journal of the Korean Wood Science and Technology
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    • v.13 no.1
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    • pp.19-62
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    • 1985
  • This study was performed to investigate: (i) the bending processing properties of silk worm oak (Quercus acutissima Carr.) and Korean red pine (Pinus densiflora S. et Z.) by boiling and steaming treatments; (ii) the effects of interrelated factors - sapwood and heartwood, annual ring placement, softening temperature and time, moisture content. and wood defects on bending processing properties; (iii) the changing rates of bending radii after release from a tension strap, and (iv) the improving methods of bending process by treatment with chemicals. The size of specimens tested was $15{\times}15{\times}350mm$ for boiling and steaming treatments and $5{\times}10{\times}200mm$ for treatments with chemicals. The specimens were green for boiling treatments and dried to 15 percent for steaming treatments. The specimens for treatments with chemicals were soaked in saturated urea solution, 35 percent formaldehyde solution, 25 percent polyethylene glycol -400 solution, and 25 percent ammonium hydroxide solution for 5 days and immediately followed the bending process, respectively. The results obtained were as follows: 1. The internal temperature of silk worm oak and Korean red pine by boiling and steaming time was raised slowly to $30^{\circ}C$ but rapidly from $30^{\circ}C$ to $80-90^{\circ}C$ and then slowly from $80-90^{\circ}C$ to $100^{\circ}C$. 2. The softening time required to the final temperature was directly proportional to the thickness of specimen. The time required from $25^{\circ}C$ to $100^{\circ}C$ for 15mm-squared specimen was 9.6-11.2 minutes in silk worm oak and 7.6-8.1 minutes in Korean red pine. 3. The moisture content (M.C.) of specimen by steaming time was increased rapidly first 4 minutes in the both species, and moderately from 4 to 20 minutes and then slowly and constantly in silk worm oak, and moderately from 4 to 15 minutes and then slowly and constantly in Korean red pine. The M.C. of 15mm-squared specimen in 50 minutes of steaming was increased to 18.0 percent in the oak and 22.4 percent in the pine from the initial conditioned M.C. of 15 percent The rate of moisture adsorption measured was therefore faster in the pine than in the oak. 4. The mechanical properties of the both species were decreased significantly with the increase of boiling rime. The decrement by the boiling treatment for 60 minutes was measured to 36.6-45.0 percent in compressive strength, 12.5-17.5 percent in tensile strength, 31.6-40.9 percent in modulus of rupture, and 23.3-34.6 percent in modulus of elasticity. 5. The minimum bending radius (M.B.R.) of sapwood and heartwood was 60-80 mm and 90 mm in silk worm oak, and 260 - 300 mm and 280 - 300 mm in Korean red pine, respectively. Therefore, the both species showed better bending processing properties in sapwood than in heartwood. 6. The M.B.R. of edge-grained and flat-grained specimen in suk worm oak was 60-80 mm, but the M.B.R. in Korean red pine was 240-280 mm and 260-360 mm, respectively. Comparing the M.B.R. of edge-grained with flat-grained specimen, in the pine the edge-grained showed better bending processing property than the flat-grained. 7. The bending processing properties of the both species were improved by the rising of softening temperature from $40^{\circ}C$ to $100^{\circ}C$. The minimum softening temperature for bending was $90^{\circ}C$ in silk worm oak and $80^{\circ}C$ in Korean red pine, and the dependency of softening temperature for bending was therefore higher in the oak than in the pine. 8. The bending processing properties of the both species were improved by the increase of softening time as well as temperature, but even after the internal temperature of specimen reaching to the final temperature, somewhat prolonged softening was required to obtain the best plastic conditions. The minimum softening time for bending of 15 mm-squared silk worm oak and Korean red pine specimen was 15 and 10 minutes in the boiling treatment, and 30 and 20 minutes in the steaming treatment, respectively. 9. The optimum M.C. for bending of silk worm oak was 20 percent, and the M.C. above fiber saturation point rather degraded the bending processing property, whereas the optimum M.C. of Korean red pine needed to be above 30 percent. 10. The bending works in the optimum conditions obtained as seen in Table 24 showed that the M.B.R. of silk worm oak and Korean red pine was 80 mm and 240 mm in the boiling treatment, and 50 mm and 280 mm in the steaming treatment, respectively. Therefore, the bending processing property of the oak was better in the steaming than in the boiling treatment, but that of the pine better in the boiling than in the steaming treatment. 11. In the bending without a tension strap, the radio r/t of the minimum bending radius t to the thickness t of silk worm oak and Korean red pine specimen amounted to 16.0 and 21.3 in the boiling treatment, and 17.3 and 24.0 in the steaming treatment, respectively. But in the bending with a tension strap, the r/t of the oak and the pine specimen decreased to 5.3 and 16.0 in t he boiling treatment, and 3.3 and 18.7 in the steaming treatment, respectively. Therefore, the bending processing properties of the both species were significantly improved by the strap. 12. The effect of pin knot on the degradation of bending processing property was very severe in silk worm oak by side, e.g. 90 percent of the oak specimens with pin knot on the concave side were ruptured when bent to a 100 mm radius but only 10 percent of the other specimens with pin knot on the convex side were ruptured. 13. The changing rate in the bending radius of specimen bent to a 300 mm radius after 30 days of exposure to room temperature conditions was measured to 4.0-10.3 percent in the boiling treatment and 13,0-15.0 percent in the steaming treatment. Therefore, the degree of spring back after release was higher in the steaming than in the boiling treatment. And the changing rate of moisture-proofing treated specimen by expoxy resin coating was only -1.0.0 percent. 14. Formaldehyde, 35 percent solution, and 25 percent polyethylene glycol-400 solution found no effect on the plasticization of the both species, but saturated urea solution and 25 percent ammonium hydroxide solution found significant effect in comparison to non-treated specimen. But the effect of the treatment with chemicals alone was inferior to that of the steaming treatment, and the steaming treatment after the treatment with chemicals improved 10-24 percent over the bending processing property of steam-bent specimen. 15. Three plasticity coefficients - load-strain coefficient, strain coefficient, and energy coefficient - were evaluated to be appropriate for the index of bending processing property because the coefficients had highly significant correlation with the bending radius. The fitness of the coefficients as the index was good at load-strain coefficient, energy coefficient, and strain coefficient, in order.

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Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork (가열기구에 따른 조리방법이 돼지고기의 품질특성에 미치는 영향)

  • Jeon, Ki-Hong;Kwon, Ki-Hyun;Kim, Eun-Mi;Kim, Young-Boong;Choi, Yun-Sang;Sohn, Dong-In;Choi, Jin-Young
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.1-14
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    • 2015
  • Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).