• Food Science of Animal Resources
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• v.23 no.1
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• pp.32-38
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• 2003

The effects of curing temperatures(1, 5 and 10$^{\circ}C$) and times on the chemical properties and palatability of cured pork loins which were cured in the 7% curing solution were investigated. The pork loins cured at 10$^{\circ}C$ curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10$^{\circ}C$ were rapid after 12 days of curing. However, bacteria were not detected(<0.05${\times}$10$^2$ CFU/g) in the central region of cured loin until 15 days of curing. The penetration of salt into the central region of cured loins was faster at 10$^{\circ}C$ curing temperature than at lower curing temperatures for all curing times. The difference of salt contents between surface and central regions in the cured loins was less at higher temperature than at lower temperatures, and the difference decreased in boiling process for all curing times. The color fixation of the cured boiled loins was better at 5 and 10$^{\circ}C$ curing temperatures than at 1$^{\circ}C$. The sensory scores for saltiness and flavor of the cured boiled pork loins were higher at higher temperature than at lower temperatures until 9∼12 days of curing. Palatable cured boiled pork loins could be produced under the curing solution at low temperatures of 1 and 5$^{\circ}C$ for 12 and 9 days, respectively.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.160-175
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• 1994

Fibrous potassium hexatitanate whisker with the size of $ID=0.5{\sim}1{\mu}m$ and length=$100{\sim}1000{\mu}m$ (aspect ratio=100~1000) was produced through the reaction between titanium dioxide and potassium carbonate using the slow-cooling calcination followed by water leaching treatment. The optimum condition for the production of fibrous potassium titanate was calcination temperature of $1100^{\circ}C$ for 5hrs, $TiO_2$ mole ratlo to $K_2CO_3$ of 4.5 and slow-cooling rate of $0.5^{\circ}C/min$ to $860^{\circ}C$. Fibrous crystal are grown by the association between the solid potassium titanate and liquid phase during the slow-cooling process. The Proper water leaching condition for removing of K component was leaching time of 10hrs in boiling water. Pressurizing of the mixture of $K_2CO_3$ and $TiO_2$ to be calcinated became effective on the growth of fibrous crystal.

• Applied Chemistry for Engineering
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• v.28 no.6
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• pp.632-637
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• 2017

The vehicle lubricant occupies upto 35% in a total lubricant market and engine oil occupies upto 77% in the vehicle lubricant market in Korea. A suitable quality management of the circulating engine oil is necessary for driver and engine protection. But, KS and synthetic engine oil products (involved over 30% synthetic oil) are exempt to any quality management under Petroleum and Alternative Fuel Business Act. It is also known that synthetic oils such as PAO (poly alpha olefin) have excellent properties and performance like anti-wear, varnish control and oxidation stability than those of mineral oils. For this reason, PAO has been used for an engine oil, rotary screw and reciprocating compressor in addition to heavy duty and other extreme service applications. In this study, our research group analyzed the chromatogram pattern for the mineral oil, PAO and mineral oil involved a typical ratio of PAO using SIMDIST (simulated distillation). In the SIMDIST chromatogram, the mineral oil showed a broad peak, while PAO showed a sharp typical peak. Also the oil with a large viscosity grade exhibited a long retention time due to the heavy molecular weight and high boiling point. In particular, the blended mineral oil with 20% PAO sample showed a distinctly different pattern compared to that of using the conventional mineral oil. For monitoring PAO contents in distributing engine oils, we analyzed the SIMDIST for 27 kinds of engine oils which were popularly sold in Korea. The analytic results indicate that all kinds of engine oils showed that PAO contents were below 20% in engine oil products. Moreover, the PAO titled product was found to have a small amount of PAO. Thus, we conclude that the related laws for the proper quality management of synthetic oils are needed to be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1221-1226
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• 2016

This study investigated changes in the S-allyl-L-cysteine (SAC) content of garlic using different cooking methods. Methods for determining SAC were validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using an high-performance liquid chromatography-fluorescence detection system. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for SAC were 0.15 and $0.47{\mu}g/mL$, respectively. The relative standard deviations for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there was no significant difference in SAC content according to blanching and microwave treatment. However, SAC content upon boiling and autoclaving at $110^{\circ}C$ and $121^{\circ}C$ increased from 3.50~9.16 mg/g, 6.52~16.21 mg/g, and 14.15~50.24 mg/g with increasing cooking temperature and time, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.460-466
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• 2004

This study was undertaken with the aim to establish a reliable radioimmunoassay (RIA) system for urinary pregnanediol glucuronide (PdG) and to employ it for monitoring the reproductive status of dairy cows. Urine and blood samples were collected from the Holstein cows both pregnant and non-pregnant. The samples were then investigated for evaluating the relationship between progesterone ($P_{4}$) in blood and PdG in urine adjusted with or without urinary creatinine basis. Biweekly urine collection was employed for three cows in estrous and those artificially inseminated, while urine from pregnant cows was collected on a monthly basis. P_{4}$ and PdG levels were measured by enzymeimmunoassay (EIA) and RIA techniques, respectively. Our results indicated the sensitivity of PdG for RIA being 35 pg/tube and the recovery rate of 100%. Urinary creatinine concentrations also fluctuated within a day, but change at midday was not noteworthy. Regardless of the time of urination the change in concentrations of PdG was relatively smaller and did not vary significantly. The urinary PdG concentration showed periodic changes as that with serum P_{4}$ levels during the cow's estrus cycle. The correlation coefficient rose when creatinine level in urine was adjusted but the change was also not significant. The concentrations of PdG during the luteal phase were detected between 8.2 and 17.4 ng/ml, three to five times higher than that in the follicular phase. The concentration of PdG from pregnant cows (21 days after conception) was three to four times higher than in the nonpregnant cows. Our finding suggests that the determination of urinary PdG could be reliably employed for early pregnancy detection. The urinary PdG level continued to raise until 30 days pre-partum while the concentration reached its peak at 30 ng/ml, after which it started to fall 18 to 30 days before parturition and finally fell to its nadir value one week after parturition. As the correlation coefficient between the urinary PdG and serum P_{4}$ was higher than that corrected by urinary creatinine it can be suggested that the adjustment is not needed. The concentrations of urinary PdG could be maintained stably for 2 days in urine samples stored at room temperature and extended to 8 days when the samples were pretreated by boiling for 30 minutes. In conclusion urinary PdG concentration even without the need for creatinine basis adjustment can be used directly for monitoring the reproductive status of dairy cows.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.201-205
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• 1973

In order to eliminate aflatoxin in foodstuffs, the effects of the treatment by various pH conditions, acid and alkali, and salt on each temperature and time were studied in this experiment and the results were as follows: 1) In the low pH, aflatoxins were much more destroyed than high pH. The destruction of aflatoxins was significantly increased by heat in the same pH levels. 2) BY the treatment of 1.5 and 10% of sodium hydroxide and ammonia, aflatoxins were completely eliminated, but $40{\sim}80%$ of aflatoxins were eliminated by the treatment of 1.5 and 10% of acetic acid, hydrochloric acid and sulfuric acid. 3) By the treatment of aflatoxin in bile acid and artificial gastric juice, aflatoxins were completly eliminated and 75% respectively. 4) By the boiling $(100^{\circ}C)$ for 30 minutes in salt solution, $39{\sim}55%$ of aflatoxins was eliminated and no variation was observed as the concentration.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.74-80
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

• Economic and Environmental Geology
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• v.31 no.5
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• pp.389-398
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• 1998

The Au-Ag deposit of the Oknam mine occurs as gold-silver-bearing rhodochrosite veins in biotite schist and phyllite of the Precambriam Yulri Group. Five stages of ore deposition are recognized, each showing a definite mineral assemblage. General mineral parageneses in veins (stage III) associated with gold and silver vary inwardly from the vein margin: arsenopyrite + pyrite $\Rightarrow$ sphalerite+chalcopyrite+galena+gold $\Rightarrow$ ga1ena+Ag-bearing minerals. Fluid inclusion data indicate that temperature and salinity of ore fluids overally decreased with time: $345^{\circ}{\sim}240^{\circ}C$ and 3.4~7.8 wt. % NaCl equiv during stage I (quartz vein mineralization), $313^{\circ}{\sim}207^{\circ}C$ and 2.3~8.7 wt.% NaCl equiv during manganese-bearing carbonate stages (II and III), and $328^{\circ}{\sim}213^{\circ}C$ and 3.6-5.4 wt.% NaCl equiv during stage IV (quartz vein mineralization). The ore fluids probably evolved through repeated pulses of boiling and later mixing with cooler and more dilute meteoric waters. Fluid inclusion data and geologic arguments indicate that pressures during the mineralization were in the range of 90 to 340 bars. Gold occurs as silver-rich electrums (21 to 29 atom. % Au) and was deposited at temperatures between $300^{\circ}$ and $240^{\circ}C$. Thermochemical calculations suggest that gold was deposited as a combined result of increase in pH and decreases in temperature, $fs_2$ and $fo_2$.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• Journal of the Korean Chemical Society
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• v.38 no.9
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• pp.640-652
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• 1994

This work is undertaken to determine alcohol homologues so-called fusel oil that may be present in the Korean folk sojues (distilled liquor) made from grains and to describe sample preparation and analytical method by GC-FID-MS. Solid phase extraction method for sample preparation by using porous styrene divinyl benzene polymer (Porapak Q) was compared with steam distillation and solvent extraction method. Retention behaviors of homologous series of alcohols were also studied. Log values of retention time, molecular weight, boiling point, and capacity factor of alcohols showed linear correlations to the carbon number of an alcohol, to the oven temperature, and to the dielectric constant. Components such as methyl alcohol, n-propyl alcohol, isobutyl alcohol, isopentyl alcohol, and phenethyl alcohol have been identified. The more amount of isopentyl alcohol than other alcohols are contained in the Korean folk sojues, while that of n-propyl alcohol are contained in Chinese kaoliangchiew. Degree of similarity or dissimilarity and classification of the individual samples were discussed using multivariate statistical analysis(principal components analysis) based on GC data.