• The Korean Journal of Food And Nutrition
• /
• v.28 no.5
• /
• pp.829-834
• /
• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.

• Polymer(Korea)
• /
• v.34 no.3
• /
• pp.269-273
• /
• 2010

The primary objective of this work is to find the optimal condition for the granule tablet formulation of alfuzosin-HCl that aims to achieve a sustained drug release. (Hydroxypropyl)methyl cellulose (HPMC) is one of the most widely used polymer as a drug formulation and therefore has been utilized in this study as an excipient. Alfuzosin-HCl granule tablet was developed using the various viscosities of HPMC and the effects of viscosity on drug release was investigated. Fourier transform-infrared (FTIR) and X-ray diffraction (XRD) were employed to investigate the chemical structure and crystallization of alfuzosin-HCl in the formulation. We prepared the granule tablet by a direct compression method and studied the release profile in the stimulated intestinal fluid (pH 6.8). As the viscosity of HPMC increased the release of alfuzosin-HCl decreased, demonstrating that controlled release of alfuzosin-HCl can be achieved by varying the viscosity of HPMC.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1613-1613
• /
• 2001

Fats and molasses are used, at the present time, in a considerable proportion as ingredients for the animal feed industry. They are mainly used as energy sources, but also they provide other characteristics of technological and nutritional interest (dust reduction, increase in palatability, etc). Both semi-liquid ingredients have numerous aspects in common from the point of view of their use in livestock feeds, as well as of their analytical control. Feed manufacturers use several criteria to evaluate the quality of fat and molasses. Furthermore, the traditional methods currently used, for their evaluation (eg. fatty acids, sugars, etc) are expensive and more sophisticated that the traditionally used for solid ingredients. The objective of the present work is to carry out a viability study to evaluate the ability of NIRS technology for the quality control of fat and molasses. Samples of liquid molasses (n = 42) and liquid fat ( n = 61), provided by a feed manufacturer, were scanned in a FOSS-NIR Systems 6500 monochromator equipped with a spinning module. The samples were analysed by folded transmission, using a sample cup of 0.1mm pathlength and gold surface reflector. For molasses, calibration equations were developed for the prediction of moisture (SECV=1.69%; $r^2$=0, 42), gross protein (SECV=0, 14%; $r^2$=0, 99), ashy (SECV=0, 60%; $r^2$=0, 84), NaCl (SECV=0, 05%; $r^2$=0, 99) and sugars (SECV=1, 04%; $r^2$=0, 86). For animal fats calibrations were obtained for the prediction of moisture (SECV=0, 14%, $r^2$=0, 88), acidity index (SECV=0, 83%, $r^2$=0, 82), MIU (SECV=0, 38%, $r^2$=0, 94) and unsaponifiables (SECV=0, 45%, $r^2$=0, 87). High accuracy calibration equations were also obtained for the prediction of the fatty acid profile. The equations have $r^2$values around 0.9 or highest. The results showed that NIRS technology could provide rapid and accurate results and reduce analytical costs associated to the quality control of two Important feed ingredients of a well known chemical variability.

• Journal of the Korean Vacuum Society
• /
• v.20 no.1
• /
• pp.7-13
• /
• 2011

[ $L1_0$ ]phase FePd nano-dot structures were successfully fabricated on self-organized Fe/Au bilayers. With atomic force microscopy, it is determined that surface morphologies of initially flat Fe/Au bilayer films were agglomerated and transformed their shape into nano-dots structures with increasing annealing temperature. With this bilayer as a template, FePd multilayers were deposited at various temperatures, i.e. $300^{\circ}C$, $350^{\circ}C$, $400^{\circ}C$, and $450^{\circ}C$. Surface morphologies of FePd superlattice had a near resemblance to self-organized bilayer. According to X-ray diffraction results, it is confirmed that $L1_0$ superlattice structures of FePd were obtained from samples which were annealed above $350^{\circ}C$. Results of X-ray photoelectron spectroscopy depth-profile analysis showed that chemical composition is identical to deposition sequence. As a result, without additional etching processes, fabrication of chemically ordered FePd superlattice nano-dots was achieved.

• Economic and Environmental Geology
• /
• v.33 no.2
• /
• pp.91-100
• /
• 2000

It has been more than ten years since Dukun mine was abandoned. Tailings of waste deposits and slime dumps in the abandoned Dukum mine have been left to be deserted for fifty years. The results of fifty years of neglecting are nothing short of major environmental problems. Slime dumps have been exposed to air and water in the mine over ten years and then soil profile has been formed well. Soil in the upper layer (A horizon) is the light gray color due to the leaching of cations. Soil in the lower layer (A2 horizon, 0.2∼0.3m)is tinted with reddish brown and yellowish brown color due to the development of iron oxides and iron hydroxides. Soil in the lower part of B horizon of (1.0∼3.0m) with the growth of copper and zinc oxides exposes to the bluish green, light blue, and dark gray. Ranging from 3m to 8m in depth, 85 samples were taken from 22 sampling sites with 50m intervals located on the slime dump area with hand auger and trench (open cut). As tailings was distributed, heavy metal elements extracted by the process of surface water and ground water move and disperse in to the hydrosphere. Waste dumps were distributed in and around the mine and water draining from those dumps be a potential source of contamination. Soils, thus, can be dispersed into downslope and downstream through wind and water by clastic movement. These materials may be deposited in another horizon if the water is withdrawn, or if the materials are precipitated as a result of differences in pH, or other conditions in deeper horizons. These were primarily associated with acid mine drainage. The characteristics and rate of release of acid mine drainage are influenced by various chemical and biological reactions at the source of acid generations. Prolonged extration of heavy metal elements has a detrimental effect on the agricultural land and residental area. Twenty soil samples were collected from the agricultural land in the area (0∼30 cm). Seventeen samples were also taken from the sediment in the stream running alongside the dumps. The dispersion patterns of heavy metal elements are as follows: The content of As ranged 2∼6 ppm in a horizon, 20∼125 ppm in B horizon with large amount of clay mineral is concentrated and the content of Cd ranged 1∼2 ppm in A horizon, 4∼22 ppm in B horizon. Like Cd, the content of As, Cu, Zn, Pb in B horizon is higher than that in A horizon (approximately 5∼100 times). When soil formation proceeds in stages, it is necessary to investicate the B horizon with the concentration of heavy metal and preventive measures will have to established.

• Applied Biological Chemistry
• /
• v.36 no.1
• /
• pp.58-63
• /
• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Journal of fish pathology
• /
• v.19 no.3
• /
• pp.253-265
• /
• 2006

The purpose of this study was to obtain reference data of parameters for hematological health diagnosis in marine fish and also evaluate application of veterinary chemistry analyzer used to those blood tests. A blood profile of total 522 fish for black rockfish (Sebastes schlegeli), red seabream (Pagrus major), rock bream (Oplegnathus fasciatu) and black seabream (Acanthopagrus schlegeli) cultured in mari-floating netcage of Gyeongnam province was determined by hematocrit (Ht), hemoglobin (Hb) and blood chemistry tests (total protein, albumin, alkaline phosphatase, blood urea nitrogen, lactate dehydrogenase, triglyceride, total cholesterol, creatinine, aspartate aminotransferase, alanine aminotransferase, glucose). Ht was measured by microhematocrit method. Hb and plasma chemistry were analysed by establishing baseline ranges for a dry chemical system of FUJI DRI-CHEM 3000. Actually recorded values of Hb and plasma chemistry by the analyzer were notably outside from the minimum and/or maximum of the established reference value. Albumin and alanine aminotransferase were not detectable in the range of 68～66%. Lactate dehydrogenase, total protein, alkaline phosphatase and glucose were not detectable in the range of 42～21%. Total cholesterol, aspartate aminotransferase, triglyceride, hemoglobin and creatinine were not detectable in the range of 18～3%. However, the values of blood urea nitrogen were below the detectable limits of the analyzer.

• Korean Journal of Weed Science
• /
• v.18 no.4
• /
• pp.325-332
• /
• 1998

This study was carried out to investigate the adsorption and the movement of herbicide fenoxaprop-P-ethyl in the silty clay soil(SiC) and the sandy loam soil(SL). Fifteen percent of the added herbicide was adsorbed within 30 min after shaking, and a quasi-equilibrium was reached after 8 to 14 h. The time required for 50% adsorption was 15.8 h in the SiC and 19.3 h in the SL. The equilibrium adsorption isotherm was followed by the Freundlich equation and the Kd was 3.86 in the SiC and 2.32 in the SL. The herbicide in the soil columns flooded with 3 cm water depth and eluted at 0.8 cm/day was leached to 6 cm and 8 cm depth at 7 and 21 days after the treatment, respectively. However, the movement was widened with increased amount of leaching water. The herbicide in the field soils was moved up to 6 cm and 8 cm depth at 14 and 56 days after the treatment, respectively. However, the large amount of the applied herbicide was distributed in 0~2 cm profile in all of the soils examined. Half-life of the chemical in soils was shorter than 7 days and the time to 90% degradation was about 4 weeks. The results indicate that the herbicide has relatively small mobility and short persistence.

• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.39-45
• /
• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.174-181
• /
• 2010

The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.