• Journal of Nutrition and Health
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• v.26 no.6
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• pp.793-803
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• 1993

This study was designed to measure viscosity, osmolality and in vitro flow rates via nasogastric tubes for 6 types of commercially available and 9 hospital-blenderized enteral solutions and to examine the effect of viscosity and osmolaility of enteral formula on the flow rates in gravity drip administration. Each solution was infused through 18, 16, 14, 12 French sizes of silicone rubber tube. Flow rates were measured six times at $25^{\circ}C$ using formula bags and drip sets hung at a uniform height on a intravenous drip stand with tube uniformly positioned in collecting container. Viscosity ranged widely from 16.0 to 195.5 cps with mean, 64.61$\pm$64.42 for hospital-blenderized formula while mean viscosity of commercial formula was 7.60$\pm$4.84 cps. Mean osmolality of commercial formula and hospital-blenderized formula were 370$\pm$100.80, 540.33$\pm$89.37 mOsm/kg respectively. There was negative relationship between viscosity of formula and flow rates through tubes but no significant relationship between flow rates and osmolalty. Some of hospital-blenderized formula was too viscous to be infused througth tube with gravity drip administration and the recipe of formula requires to be modiifed. On the other hand, commercial formula with the low viscosity flows too rapidly with large bore size tubes. Smaller size of tube must be selected for hyperosmolar solution to decrease possible side effects associated with tube feeding. Two kinds of regression equations for flow rates obtained according to viscosity and tube sizes were also presented for the purpose of practical uses. In conclusion, this study emphasizes that viscosity of fomula, osmolality, patient's tolerance and comfort, caloric density should be considered in the selection of tubes for gravify drip administration.

• Applied Biological Chemistry
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• v.41 no.8
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• pp.583-586
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• 1998

Porous ceramic cups are used for monitoring ion concentration in soil solutions in various time course and depth. A soil solution sampler was constructed in laboratory by inserting pliable perfluoroalkoxy(PFA) tubings into porous cup through holes in PVC rod segment which plugged top opening of the porous cup. The system was installed in drip irrigated soil in a vertical position, and nitrogen movement below the drip basin was monitored. To collect soil solution, vacuum in the cup was applied with a hand vacuum pump. The samples obtained were sufficient enough to run quantitative analyses for a number of chemicals. Nitrogen transformation and movement could be well defined, and the system seemed to be relevant to the other soil solution samplers in monitoring chemical movement in soil. Although this system has general deficiencies found in the other samplers using ceramic cup, it could be easily constructed at a low cost. Since the tubing was pliable, the cups could be installed in horizontal position, and this allows installations of the cups at more precise depth increments and also more precise samplings of soil solution at each depth.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1218-1223
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• 2003

The effects of type (high and low voltages) and time (3, 40 and 60 min postmortem) of stimulation on drip loss and meat color at 24 h post-mortem were determined on M. longissimus dorsi of 38 crossbred steers and heifers. In addition, the effect of pH early postmortem (70 min postmortem) on the rate and extend of meat tenderization was examined. Either high or low voltage stimulation at 3 min showed a tendency for faster pH decline (p=0.052) and higher drip loss (p=0.08), and improved the color dimensions of L*, a* and b* (p<0.01), compared to stimulation at 40 min. This was equivalent to approximately one unit of an AUSMEAT color chip. On the other hand, although there were significant differences in pH decline between high voltage stimulation at 40 and 60 min, and between low voltage stimulation at 40 min and control sides, drip loss and meat color did not differ significantly (p>0.05). The results suggested that early application of stimulation, regardless of type of stimulation, improved overall meat color at 24 h postmortem through its effect on faster glycolysing rate. However, if the pH decline was moderate, the benefit of electrical stimulation on meat color was not apparent. An intermediate pH decline resulted in the lowest shear force. Due to differential ageing rates the optimum pH at 70 min postmortem increased with ageing time from 5.96, 6.07, 6.12 and 6.14 for 1, 3, 7 and 14 days postmortem, respectively. This implied that a small difference in the rate of pH decline was important, especially carcasses stimulated for very early postmortem, and the optimum rate of pH decline varied with intended ageing period. The study suggests that the beneficial or adverse effects of electrical stimulation on drip loss, meat color and tenderness is determined by the rate of pH decline, rather than by stimulation treatment and time of application per se.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.4
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• pp.292-301
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• 2001

The objectives of this study were to measure the changes in soil moisture regimes and the distribution patterns of inorganic N derived from the fertigated $^{15}N$-labeled urea, and compare them with the results obtained from broadcast-applied soil under the same drip irrigation domain. In fertigated soil, a $^{15}N$-labeled urea solution of $117mg\;N\;L^{-1}$ was applied by surface drip irrigation for 4 weeks. In broadcast-applied soil, no the other hand, 4 g of $^{15}N$-labeled urea(1.87 g N) mixed thoroughly with 5 kg of soil was placed on the surface of packed soil. Soil water status was controlled by drip irrigation scheduled at soil matric potential of -50 kPa. A calibrated time-domain reflectometry probe was installed in the soil vertically 15 cm apart from a drip emitter to control drip irrigation. About 60% of urea-derived inorganic nitrogen was remained in the top zone between 0 and 10 cm depth of fertigated soil, while, most of the inorganic nitrogen (91%) was accumulated in the top zone of broadcast-applied soil. Of inorganic nitrogen derived from urea, the percentage of $NO_3{^-}$ was much higher for fertigation (99%) than for surface application (62%). The relatively lower recovery of urea-derived inorganic nitrogen of broadcast-applied urea-N (51%) than that of fertigated urea-N (89%) was attributable to enhanced $NH_3$ volatilization.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• International journal of advanced smart convergence
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• v.11 no.3
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• pp.157-161
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• 2022

The coffee industry continues to grow steadily due to the spread of coffee and changes in consumer awareness. Once upon a time, instant coffee was common, People today have distinct personal preferences As consumption needs for favorite foods are segmented, ways to enjoy coffee are diversifying. This study was conducted through analysis of consumption changes for specialty coffee as a changed issue of COVID-19 The goal is to present a vision for the future of the specialty coffee industry. As a research method, text mining through big data analysis was conducted to extract and analyze factors affecting the change in specialty coffee consumption. As a result of the study, we judged that specialty coffee is consumed by using a drip tool that allows you to easily enjoy coffee at home after Corona 19. Therefore, hand drips used in home cafes were found to play a central role in the change in specialty coffee consumption.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.309-318
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• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.185-195
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• 2022

To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80℃. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.10
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• pp.1618-1623
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• 2007

The objective of this study was to investigate the effects of dehairing methods and sex on various traits of pork quality, as well as on tissue levels of the boar taint compounds androstenone and skatole. At the early postmortem period, dehided pigs showed higher muscle pH levels (p<0.05), lower temperatures (p<0.05) and lower drip loss (p<0.001) than scalded pigs. Thus, the dehairing method can affect the early postmortem glycolytic rate and water-holding capacity. Moreover, the differences in meat quality traits between the genders were small, and not considered to have practical importance. The scalding method had only a limited effect on the androstenone content. On the other hand, the scalded entire males exhibited a lower content of skatole than the dehided entire males (p<0.01). These results appear to indicate that the heating treatment from the scalding process influenced the reduction of skatole content for the scalded entire males.