• Journal of Biosystems Engineering
• /
• v.39 no.2
• /
• pp.122-133
• /
• 2014

Purpose: This study was to develop an effective process for fabricating biocompatible calcium phosphate powders (CPPs) using horse bones, and to investigate the characteristics of them. Methods: The characteristics of horse bone powders (HBPs) were investigated according to the different osseous tissue types (compact bone and cancellous bone), bone types (spine and tibia), pretreatment methods (cold water, $H_2O_2$, and hot water), sintering time (4, 8 and 12h), and sintering temperature (600, 900, 1100 and $1300^{\circ}C$). In addition, the grinding methods were compared based on the wet grinding (ball mill) and dry grinding (blade grinder) method to make it as powders. Finally, their cytotoxicity and cell viability were checked. Results: Regardless of the types of osseous tissues and bones, HBPs were well fabricated as biocompatible CPPs. It was also found that the pretreatment methods did not influence on the resultants, showing well-fabricated HBPs. Considering the processing time, the hot water method was the most suitable compared to other pretreatment methods. Further, 12h-sintering time was sufficient to remove residual organic compounds. The sintering temperatures greatly affected the properties of bone powders fabricated. The x-ray diffraction (XRD) peak of horse bone sintered at $600^{\circ}C$ was most closed to that of hydroxyapatite (HA). Our bioactivity study demonstrated that the HBPs fabricated by sintering horse bones at $1300^{\circ}C$ showed the best performance in terms of cell viability whereas the HBPs $1100^{\circ}C$ showed the cytotoxicity. Conclusions: Using various types of horse bone tissues, biocompatible CPPs were successfully developed. We conclude that the HBPs may have a great potential as biomaterials for various biological applications including bone tissue engineering.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.10 no.4
• /
• pp.247-254
• /
• 2012

Vitrification technology has been widely applied as one of effective processing methods for wastes generated in nuclear power plants. The advantage of vitrifying for low- and intermediate-level radioactive wastes has a large volume reduction and good durability for the final products. Recently, a filter using on HVAC(Heating Ventilating & Air Conditioning System) is composed with media (glass fiber) and separator (aluminum film) has been studied the proper treatment technology for meeting the waste disposal requirement. Present paper is a feasibility study for the filter vitrification that developing of the glass compositions for filter melting and melting test for physicochemical characteristic evaluation. The aluminum metal of film type is preparing with 0.5 cm size for proper mixing with glass frit, glass fiber is also preparing with 1 cm size within crucible. The glass compositions should be developed considering molten glass are related with wastes reduction. Glass compositions obtained from developing on glass formulation are mainly composed of $SiO_2$ and $B_2O_3$ for aluminum metal. A variety of factors obtained from the glass formulation and melting test are reviewed, which is feeding rate and glass characteristics of final products such as durability for implementing the wastes disposal requirement.

• Applied Biological Chemistry
• /
• v.24 no.1
• /
• pp.59-66
• /
• 1981

Trichoxanthes Kirilowii with high starch-content was investigated to utilize as a food source. The weight and starch content of Trichoxanthes Kirilowii roots increased rapid1y in proporion to the growth period. The seasonal variations of the starch content were $36.5{\sim}48.0%$ (dry basis) from June to December. The chemical properties of natural growth soils of Trichoxanthes Kirilowii contained more organic matter and total nitrogen content than citrus orchard soils, but less mineral; P,K,Ca and Mg. To prepare starch with the plant root, the centrifugal method(3,000 rpm, 20 min) obtained the highest yield. The industrial-scale method, was similar to the processing of sweetpotato starch (tank precipitation method), and was good in quality. The starch granules were mainly spherical with diameters ranging from $5{\sim}16{\mu}$. The density of the starch was 1.535 and amylose content was about 26.7%. The X-ray diffraction pattern showed that the granules were of the B-type. The blue value of starch, amylose and amylopectin was 0.46, 0.80 and 0.18, respectively. The starch contained 0.05% ash, 0.35% crude protein and 34 mg% phosphorus. and had an inital pasting temperature of $63.5^{\circ}C$. The color intensity of the starch which iodine gave rise to absorption maxima at 670nm. The starch paste showed high stability during cold storage at $5^{\circ}C$.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.3
• /
• pp.315-328
• /
• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.6
• /
• pp.726-732
• /
• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.6
• /
• pp.719-725
• /
• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Fibers and Polymers
• /
• v.6 no.1
• /
• pp.19-27
• /
• 2005

High-speed melt spinning of syndiotactic polystyrene was carried out using high and low molecular weight poly­mers, HM s-PS and LM s-PS, at the throughput rates of 3 and 6 g/min. The effect of take-up velocity on the structure and properties of as-spun fibers was investigated. Wide angle X-ray diffraction (WAXD) patterns of the as-spun fibers revealed that the orientation-induced crystallization started to occur at the take-up velocities of 2-3 km/min. The crystal modification was a-form. Birefringence of as-spun fibers showed negative value, and the absolute value of birefringence increased with an increase in the take-up velocity. The cold crystallization temperature analyzed through the differential scanning calorimetry (OSC) decreased with an increase in the take-up velocity in the low speed region, whereas as the melting temperature increased after the on-set of orientation-induced crystallization. It was found that the fiber structure development proceeded from lower take-up velocities when the spinning conditions of higher molecular weight and lower throughput rate were adopted. The highest tensile modulus of 6.5 GPa was obtained for the fibers prepared at the spinning conditions of LM s-PS, 6 g/min and 5 km/min, whereas the highest tensile strength of 160 MPa was obtained for the HM s-PS fibers at the take-up velocity of 2 km/min. Elongation at break of as-spun fibers showed an abrupt increase, which was regarded as the brittle-duc­tile transition, in the low speed region, and subsequently decreased with an increase in the take-up velocity. There was a uni­versal relation between the thermal and mechanical properties of as-spun fibers and the birefringence of as-spun fibers when the fibers were still amorphous. The orientation-induced crystallization was found to start when the birefringence reached -0.02. After the starting of the orientation-induced crystallization, thermal and mechanical properties of as-spun fibers with similar level of birefringence varied significantly depending on the processing conditions.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.879-885
• /
• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.25 no.3
• /
• pp.13-33
• /
• 2012

Objective : The aim of this study is to find the therapeutic meaning of Pericarpium Granati and Cortex Betulae Platyphyllae in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of adminictration, I have researched 23 literatures and 10 disquisitions to mention the Pericarpium Granati and Cortex Betulae Platyphyllae. Result : 1. Pericarpium Granati is pericarp of mature fruit of The Pomegranate belongs to Punicaceae and Cortex Betulae Platyphyllae is bark of Betula platyphylla var. japonica (Miquel) Hara belongs to Betulaceae. 2. Pericarpium Granati consists of tannin 10.4~21.3%, lead 0.8%, resin 4.5%, mannitol 1.8%, sugar 2.7%, gum 3.2%, inulin 1.0%, musilage 0.6%, gallic acid 4.0%. Cortex Betulae Platyphyllae consists of betulin about 35%, various higher fatty acid about 35%, tannin about 7%. 3. The properties and taste of Pericarpium Granati is acid, astringency, warm, nontoxic and the meridian tropism is mainly stomach and large intestine meridian. The properties and taste of Cortex Betulae Platyphyllae is bitter, cold, nontoxic and the meridian tropism is mainly stomach meridian. 4. Pericarpium Granati has come into general use to treat roundworm, tapeworm, old diarrhea, anal prolapse, melena, metrorrhagia, leukorrhea, stomachache from worms, scabies etc. because it is effective on insecticiding, stopping diarrhea, controling hemorrhage and leukorrhea. Cortex Betulae Platyphyllae has come into general use to treat shigellosis, diarrhea, jaundice, cough, sputum, tonsillitis, pneumonia, nephritis, furuncle, prurigo, acne etc. because it is effective on cooling down heat, circulating humidity, removing phlegm, stopping cough, neutralizing poison. 5. Pericarpium Granati and Cortex Betulae Platyphyllae is useful method to external care. To use the herba, pulverize amount of property and then apply to the affected part. Conclusion : This study showed that Pericarpium Granati and Cortex Betulae Platyphyllae is useful herb to treat of skin disease and useful method to external care.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.23 no.6
• /
• pp.1207-1220
• /
• 2009

Through the study on the constitution-favored food by each constitution, we can draw below conclusions : The number of food that corresponds to that on more than 3 literatures showed over 40 for lesser yang person, greater yin person and lesser yin person, however, the number for greater yang person only appeared about 20, half of the number for the others. This is considered to have resulted from the not-enough studies on greater yang person for its rarity. When looking into the portion of the constitution-favored food for each constitution, the portion of cereals, bulbous plants and beans takes 27% (average 16.4% in the constitution-favored food)for greater yin person-favored food, the portion of vegetables and mushroom shares 29%(average 23.6% in the constitution-favored food) for lesser yin person, while the portion of fish, shellfish and other sea-food shows an average 25%, almost same figure for greater yang person, lesser yang person and lesser yin person, but its portion for greater yin person comes up the lowest figure at 16.2%. The portion of fruit shows relatively bigger figure in the constitution-favored food for lesser yang person and greater yin person, while smaller for greater yang person and lesser yin person. Meat, milk and milk products, eggs, oil and fats, condiments and flavors are not found in the greater yang person-favored food. When classifying the constitution-favored food by 4-Chi, the cold-natured food which favorers for lesser yang person shows a major portion, and when classifying it by 5 tastes, the sweety food becomes major, further, when classifying it by the benefited organ, the food benefiting to spleen and stomach, the lesser yin person favored food, appears prevalent. Above conclusion, based on approximately 300 kinds of food which are classified as constitutional food on literatures, suggests the necessity of a steady study and requires us to develop new constitutional food with the contemporary technology of food-processing and to determine the constitutional suitability on the newly introduced food which is increasing its numbers through importation due to frequent oversea trading.