• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.315-325
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• 2013

In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator ($5^{\circ}C$) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p<0.05). The addition of 2% and 5% DP decreased the lipid oxidation (TBARS) value (p<0.05) and addition of 8% DP seemed to promote the protein deterioration (VBN) over the storage (p<0.05). In the instrumental color, the chicken sausages with 5% and 8% DP showed higher redness and lower lightness value than sausage with 0 and 2% DP (p<0.05) over the storage. The hardness and gumminess of chicken sausages added with 5% DP were significantly lower than those of other treatments during the storage (p<0.05). The addition of DP detained the growth of aerobic and anaerobic bacteria counts after 2 week of storage (p<0.05), but no significant difference was found by DP addition level (p>0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.

• Journal of Sericultural and Entomological Science
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• v.16 no.2
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• pp.77-98
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• 1974

This study was carried out ill an attempt to investigate the properties and activities of sericin obtained from silk cocoon shells in silk reeling water through various instrumental analyses. In addition, the effects of the characteristics in sericin solubility on the reeling process and silk qualities were also studied on the basis of tile above conditions. The results obtained are as follows： I. The sericin properties and activities through various analytical instruments. 1. The water solubility of each amino acid such as serine, glycine. glutamic and aspartic acids against the pH modified water by using automatic amino acid analyzer, showed the lowest solubility at PH 5, but it increased according to drifting toward the alkalinity. 2. When the obtained sericin particles by water pH variation were observed with the electronic microscope, it was found for the sericin Particles to expand in the alkaline regions. 3. The IR spectrum results showed the differences among the pH modified sericin solutions at the range of 2,100cm-1 and 1.890cm-1 of wave number. 4. The existence of sericin with in silk fabrics made differences in the X-ray interference intencity, that is, the non-degummed fabrics had the interference peak at 2$\theta$=14$^{\circ}$, 17$^{\circ}$, 24$^{\circ}$, and the degummed ones had it at 2$\theta$=17$^{\circ}$, 18$^{\circ}$, 20$^{\circ}$, 23$^{\circ}$, 26$^{\circ}$. II. The results of sericin solubility for silk reeling process. 1. The sericin solubility and swelling had a tendency to increase up with high M-alkalinity and pH value of water. But in case of acidity. water hardness and concentration of ethylene glycol were high, the sericin solubility and swelling were decreased. 2. With the filature experiments, the best conditions of filature orator are summarized as fellows ; a. pH; 6.9${\pm}$0.2 d. acidity; below10ppm b. total hardness; 55：5ppm e. Fe ion; none c. M-alkalinity; 40${\pm}$10ppm

• Restorative Dentistry and Endodontics
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• v.32 no.5
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• pp.411-418
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• 2007

The most scientific and reliable method for deciding the tooth color is the instrumental measurement. However, such color measuring instrument shows the difference of the measuring value according to the diversified measuring condition. This study was conducted to evaluate what effect of the labial surface irregularity of the tooth to the result of the color measured by spectrometer. 11 models of the teeth were made by injecting the A2 shade Luxatemp Automix Plus (DMG, Germany) into the impression acquired from 11 adults. Standard disk samples (15 mm diameter, 7 mm thickness) were made with same material. CIE $L^*a^*b^*$ value was measured at the incisal, central, and gingival area of the central incisor, lateral incisor, canine and first premolar using Specbos 2100 (JETI, Germany) spectrometer. Color difference was calculated between labial surface and standard samples. Among all models of the teeth, $L^*\;and\;b^*$ value showed the reducing tendency as they go toward the gingival area, but $a^*$ value showed the increasing tendency. Color difference between model teeth and standard samples showed the most difference at the incisal area, but the gingival area showed the least difference. And the canine showed the least color difference from the comparison of standard sample, and the central incisor showed the highest difference (p < 0.01). Although the visually detectable difference of the measuring value showed notably depending on the type and measured area (p < 0.05), $L^*\;and\;a^*$ value showed notable differences depending more on the measured areas than on the type of the teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1423-1430
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• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

• Journal of agricultural medicine and community health
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• v.34 no.1
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• pp.76-86
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• 2009

Objectives: This study was conducted to find out the frequency of urinary incontinence among the rural elderly people and its related factors. Methods: Informations have been obtained through interviews from the 464 rural residents of advanced age over 65 years on September 1st through November 30th, 2007, in Chungnam Province. Results: As for the rate of experiencing urinary incontinence, the group with the experience rate of 「every day」 were 9.5% and 「occasionally」 35.5%, with the total of 45.0%. The higher rates of urinary incontinence were in the elderly women(58.5%) than in the elderly men (29.8%), in the more advanced in age, in the higher educated, and in the groups with higher monthly income. Based on life styles, the rate of experiencing urinary incontinence was significantly higher in smoking groups and non-drinking groups. Based on subjective senses of health, it was more highly associated with the groups who reported that they were not healthy, that they concerned themselves about health, that they had physical disability, that they had forgetfulness, and they needed assistance in terms of activity of daily living(ADL) and instrumental activity of daily living(IADL) than their respective counterparts. By the result of multiple logistic regression, sex, age, smoking status, anxiety, physical disability, amnesia, and IADL was indicated the affecting factors to the prevalence of urinary incontinence. Conclusions: The above results reveal that the rate of urinary incontinence was higher in the elderly women than the elderly men, and in more advanced age. Moreover, its rate increases in the groups with undesirable life styles or lower senses of subjective and physical health conditions. It is highly suggested that efforts to manage urinary incontinence of the elderly need to be narrowed to the more advanced, especially those with lower standards of health conditions.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Journal of Soil and Groundwater Environment
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• v.11 no.6
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• pp.35-42
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• 2006

Experimental study was conducted to identify the active agent for reductive dechlorination of TCE in cement/Fe(II) systems. Several potential materials-hematite (${\alpha}-Fe_2O_3$), lepidocrocite (${\gamma}$-FeOOH), akaganeite (${\beta}$-FeOOH), ettringite ($Ca_6Al_2(SO_4)_3(OH)_{12}$)-that are cement components or parts of cement hydrates were tested if they could act as reducing agents by conducting TCE degradation experiments. From the initial degradation experiments, hematite was selected as a potential active agent. The pseudo-first-order degradation rate constant ($k\;=\;0.637\;day^{-1}$) for the system containing 200 mM Fe(II), hematite and CaO was close to that ($k\;=\;0.645\;day^{-1}$) obtained from the system containing cement and 200 mM Fe(II). CaO, which was originally added to simulate pH of the cement/Fe(II) system, was found to play an important role in degradation reactions. The reactivity of the hematite/CaO/Fe(II) system initially increased with increase of CaO dosage. However, the tendency declined in the higher CaO dosage region, implying a saturation type of behavior. The SEM analysis revealed that the hexagonal plane-shaped crystals were formed during the reaction with increasing degradation efficiency, which was brought about by increasing the CaO dosage. It was suspected that the crystals could be portlandite or green rust ($SO_4$) or Friedel's salt. The XRD analysis of the same sample identified the peaks of hematite, magnetite/maghemite, green rust ($SO_4$). Either instrumental analysis predicted the presence of the green rust ($SO_4$). Therefore, the green rust ($SO_4$) would potentially be a reactive agent for reductive dechlorination in cement/Fe(II) systems.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.143-149
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• 2015

This study was conducted to simultaneous analysis methods for water soluble vitamins B group (vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$) which is used as health functional foods etc. Analytical methods of water-soluble vitamins B group by HPLC were established through instrumental analytical conditions, and the examination of data such as domestic and foreign reliable methods, and papers of journal. HPLC method analyzing water soluble vitamins B group was established using Capcell Pak C18 UG 120 column in 270 nm through test of columns. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for water soluble vitamins B group. An excellent linearity ($r^2=0.999$) was observed for vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$ in the concentration range ($0.1{\sim}2{\mu}g/mL$). Observed recovery of vitamin $B_1$ was found to be between 100 and 103%, vitamin $B^2$ was found to be between 104 and 112%, nicotinic acid was found to be between 82 and 85%, nicotinamide was found to be between 121 and 124% and vitamin $B_6$ was found to be between 95 and 104%. LOQ of vitamin $B_1$ was found to be $0.04{\mu}g/mL$, vitamin $B_2$ was found to be $0.05{\mu}g/mL$, nicotinic acid was found to be $0.15{\mu}g/mL$, nicotinamide was found to be $0.08{\mu}g/mL$ and vitamin $B_6$ was found to be $0.63{\mu}g/mL$. Repeatability precision for vitamin $B_1$ was found to be 0.4%, vitamin $B_2$ was found to be 0.4%, nicotinic acid was found to be 0.5%, nicotinamide was found to be 0.7% and vitamin $B_6$ was found to be 0.4% relative standard deviation (RSD). Also, verify the accuracy of the simultaneous analysis methods, we monitored the labeled contents of the health functional foods and children's preferred foods.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.411-417
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• 2017

This study was conducted to establish the analysis method for the contents of choline in infant formulas and follow-up formulas by ion chromatograph (IC). To optimize the method, we compared several conditions for extraction, purification and instrumental measurement using spiked samples and certified reference material (CRM; NIST SRM 1849a) as test materials. IC method for choline was established using Ion Pac CG column and 18 mM $H_2SO_4$ mobile phase. The parameters of validation were specificity, linearity, LOD, LOQ, recovery, accuracy, precision and repeatability. The specificity was confirmed by the retention time and the linearity, $R_2$ was over 0.999 in range of 0.5~10 mg/L. The detection limit and quantification limit were 0.14, 0.43 mg/L. The accuracy and precision of this method using CRM were 95%, 2.1% respectively. Optimized methods were applied in sample analysis to verify the reliability. All the tested products were acceptable contents of choline compared with component specification for nutrition labeling. The standard operating procedures were prepared for choline to provide experimental information and to strengthen the management of nutrient in infant formula and follow-up formula.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.179-185
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• 2013

This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE $a^*$ value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE $b^*$ value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.