• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.284-290
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• 2012

물(water, TW), 에탄올(ethanol, TE) 및 핵산(n-hexane, TH)을 이용하여 탱자씨 추출물(trifoliate orange seed extracts, TSEs)을 각각 제조한 후 그람양성 식중독균 6종(Bacillus cereus KCCM 11341, Bacillus subtilis KCTC 1022, Listeria monocytogenes ATCC 12692, Staphylococcus aureus ATCC 19111, Streptococcus mutans KCTC 3065 및 Yersinia enterocolitica KCCM 41657)에 대한 항균활성과 Lactobacillus acidophilus IFO 3025에 대한 프레바이오틱 효과(prebiotic effect)를 측정하였다. 그 결과, 탱자씨 핵산추출물(TH)은 S. aureus ATCC 19111에 대해 배양시간이 증가함에 따라 대조군에 비해 강한 증식저해활성을 보였으며, 탱자씨 에탄올 추출물(TE)은 약간의 증식저해활성을 보였다. 특히, 배양 81시간 후 대조군은 90.31%의 증식활성을 보인 것에 반해 탱자씨 핵산추출물과 에탄올추출물은 64.95%와 75.50%의 증식활성을 각각 보였다. 탱자씨 추출물의 Lb. acidophilus IFO 3025에 대한 프레바이오틱 효과는 대조군에 비해 증식활성을 보이지는 않았으나, 적어도 생육저해효과를 보이지는 않았다. 따라서 탱자씨의 핵산 및 에탄올 추출물은 S. aureus ATCC 19111에 대한 항균활성물질로서의 가능성을 제시하였다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1039-1045
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• 2008

In this study, the sensory characteristics of various fruit(pineapple, orange, grape, strawberry, kiwi, apple and banana) demi-glace sauces were compared. The viscosity of banana sauce was higher than the controls (7.03). Additionally, the sensory characteristics of other fruit sauces were lower than those of the controls, and additionally the viscosity as significantly different from the controls. The pH values of the fruit sauces were lower than the control values (4.40), and the brix of the fruit sauces was higher than that of he controls. The L-values of the controls (22.69) were higher than those of the banana sauce (25.20), and orange sauces (23.15). The a-values of the demi-glace sauce were higher than those of the fruit sauces. The b-values of the 8 types of demi-glace sauce ranged from 6.92 to 14.31. In the sensory evaluation of overall acceptability, the demi-glace sauce, kiwi sauce, orange sauce, and grape sauce achieved the highest scores. with regard to the overall acceptability of tofu steak with turmeric and fruit sauces, the kiwi sauce, pineapple sauce, and apple sauces achieved the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.959-964
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• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.

• Food Science and Preservation
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• v.3 no.1
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Korean Journal of Veterinary Service
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• v.17 no.1
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• pp.37-43
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• 1994

The rate of 58 neonatal calves in infection of Theileria sergenti was investigated in random samples on the farms located in Kyunggi, Chonbuk districts of Korea. 1. The criteria used in veryfying infection with T. sergenti included the detection of parasites by giemsa stain and acridine orange stain in the blood smear slides. 2. Further evidence of current or previous exposure to T. sergenti was based on demonstration of T. sergenti specific antibody and antigen by the western immunoblot and the directed immunofluorescent antibody test in the peripherial blood of the calves. 3. The prevalence rates were 35%, 50% in Kyunggi, Chonbuk provinces respectively and the overall prevalence in all the farms was 43.2％ by means of acridine orange stain. 4. The parasites that were observed in the peripherial blood of calves was showen surely by the western immunoblot to the characteristic 34KD antigen among the proteins of T. sergenti (Korean isolate). 5. And the antigen of the neonatal calves reacted at the very highest titer(1 : 2, 560) 6. These data highlight the significances of T. sergenti in the neonatal calf disease in Korea.

• Journal of the korean academy of Pediatric Dentistry
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• v.25 no.1
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• pp.171-184
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• 1998

The purpose of the study was to observe the association between the main colors of school children's drawings of dental treatment situation and their dental anxiety. The subjects of study were 688 school children from 2nd to 4th grade. Caries experience was investigated by oral examination. Questionnaire survey was done regarding children's attitude toward the dentist and dental treatment and their experience of pain and fear during the dental treatment. Colors with high frequency of use were green, blue, yellow, orange, pink, purple, gray, brown, yellow ochre, red, white, and black in order. Boys used green and blue, and girls used yellow and orange, more than each other. As the grade increased, white, yellow, and blue increased and brown decreased. Colors with high dental anxiety level were black, brown, red, white, blue, orange, yellow and green, yellow ochre, gray, pink, and purple in order, and the upper four represented 10.5% of the subjects. Children with high decayed teeth rate had a tendency to use colors of high dental anxiety level. Black color had the most obvious association with the pain and fear of dental treatment.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.1-5
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• 1974

The extraction mode of orange-yellow pigment from Gardenia is depended upon the extraction time, extraction temperature and volume of solvent. The amounts of the extracted-pigment (C) is proportional to the log ${\theta}^{1.15}$ of extraction time $({\theta}:0{\cdots}{\cdots}{\cdots}60$ min.), the log $T^{3.73}$ of extraction temperature $(T:5{\cdots}{\cdots}{\cdots}60^{\circ}C)$ and the log $S^{3.7}$ of volume of solvent $(S:5{\cdots}{\cdots}{\cdots}50ml)$ at $18^{\circ}C$ for 10 minutes. Finally, the general emperical equation was derived as follows; C=1.15 log ${\theta}$+3.73 log T+3.7 log S-7.0

• Food Engineering Progress
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• v.14 no.4
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• pp.354-358
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• 2010

The methods for determining the diffusion parameters for the diffusion of d-limonene, a major volatile compound of orange juice, through a multi-layered food packaging material and predicting its absorption into the packaging material have been investigated. The packaging material used was the 1.5-mm thick multi-layered packaging material composed of high impact polystyrene (HIPS), polyvinylidene chloride (PVDC), and low density polyethylene (LDPE). Orange juice was placed in a cell where volatiles were absorbed in the sample package and kept at $23{\pm}2^{\circ}C$ for 72 hr. The d-limonene absorbed in a 1.5-mm thick multi-layered food packaging material was analyzed by a solid phase micro-extraction (SPME). The absorption parameters for the absorption of d-limonene in the packaging material were determined and absorption of d-limonene into the packaging material was predicted using absorption storage data. The SPME desorption at $60^{\circ}C$ for 1 hr resulted in the most sensitive and reproducible results. The diffusion coefficients of d-limonene in the packaging material and the partition coefficient at $23{\pm}2^{\circ}C$ were approximately $1-2{\times}10^{12}m^2$/s and 0.03, respectively. The absorption profile no earlier than 30 hr was fit well by a model derived from the Fick's law.

• Journal of Electrochemical Science and Technology
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• v.10 no.1
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• pp.69-81
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• 2019

The corrosion inhibiting mechanism of Vietnam orange peel essential oil (OPEO) for mild steel in 1 N HCl solution was investigated elaborately. Corrosion inhibition ability of OPEO was characterized by electrochemical polarization, electrochemical impedance spectroscopy (EIS), and weight loss method. In the corrosive solution, OPEO worked as a mixed inhibitor and the inhibition efficiency of OPEO increased with the increase of its concentration. High inhibition efficiencies over 90% were achieved for the concentration of 3 - 4 g/L OPEO, comparable to that of 3.5 g/L urotropine (URO), a commercial corrosion inhibitor for acid media used in industry. By using adsorption isotherm models (Langmuir, Temkin and Frumkin), thermodynamic parameters of adsorption were calculated. The obtained results indicated physical adsorption mechanism of OPEO on the steel surface. The components responsible for the corrosion inhibition activity of OPEO were not only D-limonene, but also other compounds, which contain C=O, C=C, O-H, C-O-C, -C=CH and C-H bonding groups in the molecules.

• Elastomers and Composites
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• v.55 no.4
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• pp.321-328
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• 2020

Zinc nitrate hexahydrate (Zn(NO3)2·6H2O) and sodium hydroxide (NaOH) were dissolved in distilled water and stirred for 30 min. The resulting solution was sonicated by an ultrasonic wave for 45 min. This solution was washed with distilled water and ethanol after centrifugation; next, it was placed in an electric furnace at 200℃ for 1 h under the flow of Ar gas to obtain zinc oxide nanoparticle. A zinc oxide nanoparticle-(C60) fullerene nanowhisker composite was synthesized using the zinc oxide nanoparticle solution, C60-saturated toluene, and isopropyl alcohol via the liquid-liquid interfacial precipitation method. The zinc oxide nanoparticle and zinc oxide nanoparticle-(C60) fullerene nanowhisker composite were characterized using X-ray diffraction, scanning electron microscopy, and Raman spectroscopy, and they were used for the catalytic degradation of methyl orange (MO) under ultraviolet (at 254 and 365 nm) and ultrasonic irradiation. In addition, the catalytic degradation of MO over the zinc oxide nanoparticle and zinc oxide nanoparticle-(C60) fullerene nanowhisker composite was evaluated using ultraviolet-visible spectroscopy.