• Korean Journal of Food Science and Technology
• /
• v.19 no.1
• /
• pp.23-28
• /
• 1987

The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous iron added. The flavor stability of sample, which was stored at $60^{\circ}C$ for 10 days in dark oven, was determined by a combination of volatile compounds formation and molecular oxygen disappearence in the headspace of air-tightly sealed serum bottle every 48 hrs. Results showed that, in general, phospholipids worked as prooxidant in the pufified soybean oil without ferrous iron added, and worked as antioxidant in the oil, when added 1ppm ferrous iron. The results also suggest that phospholipids work as prooxidant by increasing the solubility of oxygen on the surface of oil, and work as antioxidant in the oil containing 1 ppm ferrous iron by chelating iron. The results showed that PE and PA are better antioxidants than PC and PG. CL and PI showed the lest antioxidant activities in the oil will 1ppm ferrous iron added.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.4 no.2
• /
• pp.82-89
• /
• 2009

According to the great city development and the rapid growth of redevelopment project, waste concrete emission has been increased. Waste concrete powder is one of the by-product originated from the recycling of the waste concrete. The more making high quality recycled aggregate to use aggregate for concrete, the more waste concrete powder is producted relatively. Therefore, to realize the total recycling of waste concrete, development of recycling technology for waste concrete powder need very much. This technical note present the discharged process and the various properties of waste concrete powder. As the results, on the average, the maximum particle-size of waste concrete powder is less than $600{\mu}m$, and oven-dry density is less than $2.5g/cm^3$. And waste concrete powder contains more than 50% of $SiO_2$, 30% of CaO and 10% of $Al_2O_3$. Thus qualities of waste concrete powder is lower than those of high quality raw material for concrete. However, if it is processed by grading to the purpose, it will be used as resource of raw materials for construction field.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.37-41
• /
• 2009

In this study, supercritical carbon dioxide extraction (SFE) was utilized for the extraction of tocotrienol from grape seeds. The optimal conditions for vitamin E and tocotrienol extraction were determined via response surface methodology (RSM). Central composite design was utilized to assess the effects of oven temperature (30-$50^{\circ}C$, X1), operating pressure (17-25 MPa, X2), and extraction time (1-5 hr, X3) of supercritical fluid extraction. Vitamin E and tocotrienol contents were 8.65 mg/100 g and 7.88 mg/100 g at $40^{\circ}C$, 20MPa and 5 hr, respectively. The predicted extraction condition was validated via actual experimentation. The predicted extraction conditions were $40^{\circ}C$, 3.8 hr, and 20.7MPa. The vitamin E and tocotrienol contents under these conditions were 8.20 mg/100 g and 7.42 mg/100 g, respectively. The vitamin E and tocotrienol contents of solvent extraction with hexane were 8.18 mg/100 g and 7.24 mg/100 g, respectively.

• Journal of Animal Science and Technology
• /
• v.58 no.9
• /
• pp.35.1-35.10
• /
• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.21 no.2
• /
• pp.81-103
• /
• 1979

The weathered granite soil involves problems in its stability in soil structures depending upon the reduction of soil strength due to the water absorption, crushability, and content of colored mineral and feldspar. As an attemt to solve the problems associated with soil stability, the crushability of weathered granite soil was investigated by conducting tests such as compaction test, CBR test, unconfined compression test, direct shear test, triaxial compression test, and permeability test on the five soil samples different in weathering and mineral compositions. The experimental results are summarized as follows: The ratio of increasing dry density in the weathered granite soil was high as the compaction energy was low, while it was low as the compaction energy was increased. The unconfined compressive strength. and CBR value were highest in the dry side rather than in the soil with the optimum moisture content, when the soil was compacted by adjusting water content. However, the unconfined compressive strength of smples, which were compacted and oven dried, were highest in the wet side rather than in soil with the optimum moisture content. As the soil becomes coarse grain, the ratio of specific surface area increased due to increased crushability, and the increasing ratio of the specific surface area decreased as the compaction energy was increased. The highest ratio of grain crushability was attained in the wet side rather than in the soil with the optimum moisture content. Such tendency was transforming to the dry side as the compaction energy was increased. The effect of water on the grain crushability of soil was high in the coarse grained soil. The specific surface area of WK soil sample, when compacted under the condition of air dried and under the optimum moisture content, was constant regardless of the compaction energy. When the weathered granite soil and river sand with the same grain size were compacted with low compaction energy, the weathered granite soil with crushability had higher dry density than river sand. However, when the compaction energy reached to certain point over limitation, the river sand had higher dry density than the weathered granite soil. The coefficient of permeability was lowest in the wet side rather than in the optimum moisture content, when the soil was compacted by adjusting soil water content. The reduction of permeability of soil due to the compaction was more apparent in the weathered granite soil than in the river sand. The highly significant correlation coefficient was obtained between the amount of particle breakage and dry density of the compacted soil.

• Journal of the Korean Wood Science and Technology
• /
• v.28 no.2
• /
• pp.10-18
• /
• 2000

Nondestructive testing(NDT) by using ultrasonic sound is widely applied to wood for grading, moisture and defect detecting, estimating degree of decay, etc. Before practicing such application, basic relationships between ultrasonic transmission and wood properties shall be studied first. In this study, ultrasonic NDT was applied to larch and red pine to investigate the effects of moisture content and slope of grain on ultrasonic transmission speed. Specimens for testing about moisture content were prepared to have moisture content of green state, 30%, 20%, 10% and oven-dry state. Specimens for testing about slope of grain were prepared to have grain angle of 0, 15, 30, 45, 60, 75 and 90 degree in the tangential direction. Ultrasonic transmission speed was inversely proportional to moisture content in low range of moisture content under around 30% that was considered to be close to fiber saturation point. In high moisture content range above 30%, the ultrasonic transmission speed was almost constant. The same trend was observed in the relationships between compressive strength and moisture content. Slope of grain also had inversely proportional relationship with ultrasonic transmission speed and compressive strength. The relationship between compressive strength and ultrasonic transmission speed could be expressed by a linear equation.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.21 no.2
• /
• pp.110-115
• /
• 2011

Objectives: The aim of this study is to survey for finding asbestos containing equipment at the laboratories using picture based questionnaire and polarized light microscopic analysis. Methods: This study was conducted from 2009 to 2010 at a university in Seoul. In 2009, picture based questionnaire was distributed to 100 laboratories during the regular laboratory air quality monitoring. In 2010, we emailed all professors of the same university who have laboratories to participate voluntarily this survey. For the laboratories consented to participate survey, picture based questionnaire was distributed and collected. Suspected asbestos containing material and apparatus were collected at the laboratories which replied they have suspected material and equipment. Collected samples were analyzed with polarized light microscope at the laboratory accredited by ministry of employment and labor in Korea. Results: Total of 18 out of 100 laboratories reported that they had suspected asbestos containing equipment in 2009. Twenty-three samples were collected and three samples (13%), one heating mantle and two pairs of insulation gloves, contained asbestos. Thirty four laboratories reported they had suspected asbestos containing material or equipment in 2010. Sixty samples were collected and four of them (6%), two pairs of insulation gloves, one packing rope in dry oven and, one pair of tongs, contained asbestos. All founded asbestos was chrysotile and the content of chrysotile was more than 90% for all equipment except heating mantle which has less than 1%. Conclusions: We confirmed that asbestos was still used at the laboratories though strict regulations on asbestos use in Korea. The method of picture based questionnaire invented in this study could be applied for asbestos survey to other research institute or university where there are many laboratories because of its simplicity and accessibility without huge man power, cost and time.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.53-58
• /
• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.463-469
• /
• 2003

This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.

• Food Science of Animal Resources
• /
• v.33 no.1
• /
• pp.45-52
• /
• 2013

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.