• 대한임상독성학회지
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• 제7권1호
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• pp.26-31
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• 2009

Hydrogen sulfide is a by-product of decayed organic material and is ubiquitously found as an ingredient of manufacturing reagents or as an undesirable by-product of the manufacturing or industrial processing. Hydrogen sulfide is a chemical asphyxiant and interferes with cytochrome oxidase and aerobic metabolism. It has thus been deemed an important cause of work-related sudden death. This gas is particularly insidious due to the unpredictability of its presence and concentration and its neurotoxicity at relatively low concentrations, causing olfactory nerve paralysis and loss of the warning odor. Here, we report two cases of comatose patients presenting after accidental exposure to hydrogen sulfide gas.

• 한국식생활문화학회지
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• 제25권3호
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• 한국식품조리과학회지
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• 제19권3호
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• pp.318-323
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• 2003

본 연구는 미역과 된장, 멸치 엑기스, 다시마 엑기스, 바지락 엑기스, 파, 감자, 양파가루, 마늘가루를 이용하여 1조각이 1인분이 되도록 블록을 만들어 동결 건조시킨 후 이화학적 특성을 측정한 결과는 다음과 같다. 일반성분의 경우 제품 100 g당 조 단백의 경우 녹차 미역 된장제품에 비하여 일반 미역 된장제품의 단백질 함량이 약간 높게 나타났으며, 조 지방 함량은 일반 제품이 녹차 제품보다 1% 정도 함량이 많았으며, 탄수화물 함량은 일반 미역 된장제품보다 녹차 미역 된장제품이 약간 높게 나타났다. 회분 함량은 일반 미역 된장 제품이 녹차제품에 비해 높게 나타났다. 유리아미노산 구성에서 두 제품 모두 많은 양을 나타낸 아미노산은 alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine, Iysine 등이었으며, 대부분이 일반 미역 된장제품에 비하여 녹차 미역 된장제품의 아미노산함량이 높게 나타났다. 지방산의 조성에서 포화지방산, 단일 불포화지방산과 다가 불포화지방산의 비율은 두 제품간의 차이가 별로 없었으며, 포화지방산중에서는 palmitic acid가 가장 높게 나타났고, 단일불포화 지방산은 oleic acid, 다가 불포화지방산은 linoleic acid가 가장 높은 비율을 나타냈다. 제품의 포화 지방산과 불포화지방산의 비율은 26:74로, 불포화지방산은 단일불포화지방산에 비해 다가 불포화지방산의 비율이 두배 이상 높게 나타났다. 미역 된장제품에서 가장 많은 함량을 나타낸 유기산은 oxalic acid, 다음으로 tartaric acid였으며, 대부분 녹차제품의 유기산 함량이 높게 나타났다. 관능평가에서 맛, 색, 전반적인 기호도에서는 유의적인 차이가 없었으나, 냄새의 경우 일반 시판 된장제품이 녹차제품에 비하여 유의적으로 높게 나타났다 본 연구제품의 개발로 바쁜 현대인들 특히 맞벌이, 독신자들에게 건강을 증진시키는 효과를 가지면서 간편한 방법으로 미역 된장국을 끓여 먹을 수 있는 상품을 제공하고자 하였다.

• 한국식품조리과학회지
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• 제13권3호
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• pp.272-277
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• 1997

시판 멸치액젓의 품질을 평가하기 위하여 수협제품(A, B), 중소기업제품(C, D), 유명제품(E-H)을 선정하여 이화학적 분석과 경제성을 조사하고, 관능검사를 실시하였다. 멸치 액젓의 염도는 19.8~26.0% 범위였으며, F > H > B > E > A > C = G > D순으로 높게 나타났다. 19.8%의 염도를 나타낸 D 제품은 탁도가 높고 부패취가 강하였으며, 암노니아 함량이 매우 높아 일정 이하의 염도는 젓갈의 품질을 유지할 수 없음을 알 수 있었다. 나머지 제품들의 염도는 25% 전후를 나타내었다. 총 단백질 함량은 2.51~2.04% 범위였으며 A > C > B > F > E > D > G > H 순으로 높아 수협의 두 제품(A, B)과 중소업체 C제품의 품질이 우수한 것으로 나타났다. 제품의 갈색도는 C, A제품에서 높게 나타났다. 시판되는 멸치액젓의 가격을 1$\ell$로 환산한 결과 A 제품이 가장 비싸며, B 제품이 가장 저렴한 것으로 나타났다. 멸치액젓의 관능검사 결과 색은 B > G > A > F > E > C > H > D 순으로, 냄새는 B > G = C > F > A > E > H > D 순으로 점수가 높게 나타났다. 짠맛은 I > C > F > G > H > D > B > A 순으로 점수가 높게 나타나서 측정한 염도와 일치하지는 않았다. 전체적 인 맛은 B > A > C > H > E = F > G > D 순으로 점수가 높아 B 제품의 맛이 가장 좋고 D 제품이 가장 나쁜 것으로 나타났다. 위의 분석 결과에 근거하여 우수하게 평가된 A, B, C제품과 시장 점유율이 높은 H 제품을 이용하여 김치를 제조하여 숙성에 따른 pH, 산도, 관능검사를 실시한 결과 숙성 전반에 걸쳐 다른 제품들에 비해 C 제품으로 제조한 김치에서 숙성이 빨리 진행되었고, A 제품으로 제조한 김치에서 숙성이 다소 지연되는 것으로 나타났다. 관능검사를 실시한 결과 외관은 2주째 C 김치에서 유의적으로 좋았고, 냄새는 4주째 A, H 김치가 좋은 것으로 평가되었다. 나머지 항목들에서 멸치액젓 제품 사이의 유의차는 나타나지 않았으나 숙성 전반에 걸쳐 A 제품으로 제조한 김치가 다소 좋은 것으로 평가되었다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• 한국조명전기설비학회:학술대회논문집
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• 한국조명전기설비학회 1998년도 학술발표회논문집
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• pp.242-244
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• 1998

Over the years manufactures have become increasingly aware of the importance of water purity and its effect on the quality of the final product. One of the largest problems that confronts pure water system operators is bacterial recontamination shortly after the water purification equipment. There are several recommended methods of either preventing or recommended methods of either preventing or removing such contamination but most have inherent disadvantages. Drinking water has required new treatment techniques such as ozonation and granular activated carbon(GAC) filtration. Ozone is known to be a powerful oxidant and disinfectant. Therefore it has been found to be necessary for the treatment of taste, odor and color as an oxidant of inorganic and organic compounds.

• 대한예방한의학회지
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• 제17권2호
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• pp.105-127
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• 2013

Objectives : We examined the use of the moxibustion through survey on Korean Medicine Doctors (KMDs) on preparation of universal moxa product standard by fully reflecting opinions of practitioners and the industry. Methods : The questionnaire is composed of 25 questions including use of indirect moxa, side effects, complaints and improvements, general characteristics and so on, and were responded by 1,588 KMDs. For statistics, frequency analysis, chi-square analysis, T-test and ANOVA were conducted using SPSS 12.0 for windows, and the significance level was 0.05. Results : In this research, 91% of the responded KMDs was using moxibustion, and the proportion of using mediate moxibustion was shown as 63.2%. They used mediate moxibustion for side effects of direct moxa method such as risk of burn, ease of use, control of stimulation and so on. And it was mostly being conducted to women and 40 ages. Most respondents gave moxibustion treatments for the purpose of thermal stimulation on acupoint to musculoskeletal diseases. Most respondents were treating 1~2 pieces of moxibustion to patients by moxibustion points to those of 1~2 regions every time within 10 minutes. Regarding the frequency of side effects of mediate moxibustion, within 3% of respondents had experienced side effects, and the types were burn, flare and itchiness, odor and smoke. The dissatisfaction of mediate moxibustion products was moderate(2.00 out of 5 point scale), and went up public health doctors, the younger ages and the shorter clinical experience. Complaints on mediate moxibustion products were serious odor, poor attachment, risk of burn etc. Regarding ways to improve mediate moxibustion, the expansion of moxibustion's insurance cost carne out highest, followed by preparation of manual on efficacy, strengthening of training, acquiring evidence on efficacy, diversification of specifications, safety improvement, quality improvement of mediate moxibustion products. Conclusions: Many KMDs use for ease of use and give moxibustion treatments for thermal stimulation but they complain about safety, efficacy and quality of mediate moxibustion. After this it is considered that we have to elevate therapeutic effect through the improvement of mediate moxibustion products.

• 한국수산과학회지
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• 제39권6호
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• 한국식품영양과학회지
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• 제32권2호
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• pp.311-314
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• 2003

감마선 조사기술을 이용하여 계란의 알러지성을 감소시키기 위한 실증 연구의 일환으로 감마선 조사된 난백을 함유한 cake의 물성 학적, 관능적 품질을 평가하였다. 전란에서 난백을 분리한 후 10과 20 kGy의 흡수선량을 받도록 감마선을 조사하였다. 감마선 조사된 난백을 첨가한 white layer cake, poundcake와 sponge cake를 제조하여 시험하였다. 10과 20 kGy로조사한 난백을 첨가하여 제조한 모든 제품에서 경도가 높은 것이 관찰되었다. 저 장 중 감마선 조사된 난백을 함유한 pound cake와 sponge cake의 노화가 지연되어 물성 학적 저 장성 측면에서 더 우수한 것으로 나타났다. 감마선 조사된 난백이 cake의 관능적 품질에 미치는 영향은 제품의 특성에 따라 다르게 나타났고, 모든 처리구에서 방사선 불쾌취(off-odor)가 관찰되어서 제품 제조시 관능적인 품질을 유지하기 위한 적절한 방법이 이용되어야 할 것이다.

• 한국수산과학회지
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• 제52권4호
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.