• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• Journal of Preventive Medicine and Public Health
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• v.5 no.1
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• pp.111-114
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• 1972

There was an outbreak of food poisoning on the 17 October, 1970 among the primary school children who came from a rural area, Yeongi-gun, Choongcheongnam-do to Seoul City on an educational trip. Of the 199 children participating in the trip, 149 cases of food poisoning developed a 74.9% attack rate. The acute onset of symptoms, of abdominal pain, diarrhea, vomiting and headache which occurred 1-5 hours after eating their lunch suggests that the outbreak was due to staphylococcal food poisoning. The common source of food was identified as the lunch packed in a chip-box which were eaten on October 17 during the trip. Most probable kind of food of the lunch as the cause was the favoured fish paste. The lunch were prepared at restaurant A in Seoul City. One of the personnel of the restaurant had a unhealed cut wound on the third finger tip of the left hand, from which it was considered that the food was contaminated with Staphylococcus during preparation. The chance of multiplication of Staphylococcus to produce enterotoxin in the food might be existed during flavouring the food with some degree of heat, and also during about 10 hours elapsed before serving the food after preparation.

• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.125-132
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• 1983

Dielectric properties of sardine-starch paste with moisture content of 4 to $13\%$ were investigated as functions of moisture and frequency. And the effects of the levels of fat and starch of the mixtures upon dielectric permittivity, critical moisture, were also mentioned. In addition, a theoretical prediction of frequency dependence of dielectric constant which was computed by the lumped circuit of two layer condenser model was evaluated. For the preparation of sardine-starch paste, comminuted sardine meat was washed thoroughly several times in chilled water by soaking and decanting, and finally centrifuged. This procedure was extended longer to provide a low fat sample. The centrifuged meat was mixed with adequate amounts of starch and salt, and ground for 25 minutes in a stone mortar, moulded in the form of disk with 7cm diameter and 1.2cm thickness and then freeze dried. Dried meat disks were cut off for the size of 5.5cm diameter and 1.0cm thickness and their moisture contents were controlled in humidified desiccators with saturated solutions. Dielectric constants of sardine-starch paste tended to decrease frequency was increased showing a critical charge at the moisture called critical moisture content. In case of the sample with $20\%$ starch and $2\%$ salt an average complex permittivity($\epsilon^{\ast}$) at 7 to $8\%$ morsture as the critical moisture content was presented; $\epsilon^{\ast}$=3.37+j 0.39 at 0.1 MHz, $\epsilon^{\ast}$=2.54+j 0.19 at 15 MHz, and $\epsilon^{\ast}$=2.15+j 0.08 at 1.8 GHz, respectively. The theoretically obtained complex permittivity values from the two layer condoner model were in close agreement with these actual measurements under the same conditions, that appeared as $\epsilon^{\ast}$=2.53+i 0.09 at 0.1 MHz and $\epsilon^{\ast}$=2.28+j 0.06 at 15 MHz, respectively. The fast level of the mixture also revealed an influence on dielectric property that defatted neat with $1.0\%$ fat showed a higher hc and $\epsilon^{\ast}$ value than the meat with $4.8\%$ fat. Complex permittivity being related to the moisture level remained nearly unchanged or slightly changed at the moisture range of 4 to $8\%$ but was dispersed widely at higher moisture contents.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.29 no.4
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• pp.114-130
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• 2016

Objectives : This study is performed to investigate the therapy on tinnitus through the literature of Eastern and Western medicine. Methods : This study review the definition, etiology, classification, internal and external methods of treatment of tinnitus based on 50 articles of Eastern medicine, 16 articles of Western medicine about the treatment of tinnitus. Results : The results were as follows. 1. In Eastern medicine, the cause and mechanism of disease of tinnitus arose from the state of qi-blood deficiency, internal dampness-heat and depression stagnation. In Western medicine, there are mainly caused by damage to the auditory system the lower induced changes in the upper. 2. In Eastern medicine, differentiation of syndromes classifies clinical aspects, and cause and mechanism of disease. In Western medicine, it divides into an generating region, clinical and associated symptoms aspects. 3. In Eastern medicine, internal method of treatments of tinnitus are divided into four treatments. In Western medicine, internal methods of tinnitus are vasodilators, blood-flow improvers, Metabolism improvers etc. 4. In Eastern medicine, external method of treatments of tinnitus are paste preparation method, powder preparation method, pill preparation method, acupuncture & moxibustion method. In Western medicine, external method of treatments of Tinnitus are divided into injection, other surgical therapies and adjuvant therapy. Conclusions : Until now, there is no perfect, effective single treatment. We think that Eastern medicine approach and treatment can be helpful to overcome the limitations of tinnitus cure.

• Applied Biological Chemistry
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• v.23 no.3
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• pp.157-165
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• 1980

Kojis were prepared from the different starch raw materials such as glutinous rice, barley rice, wheat flour and sweet potato, and were tested in an effort to reduce production cost and to improve quality of Kochuzang(red pepper paste). During the starting period of Koji preparation, there were less significant changes in pH; however, pH decreased somehow in the case of sweet potato, whereas it increased for the other Kojis. In general, the highest acidity was obtained after 72 hours of Koji preparation. Total nitrogen, soluble nitrogen and amino-nitrogen content increased in order of wheat flour, barley rice, and glutinous rice; Kojis they were markedly produced between 72 and 96 hours of Koji preparation. The maximum amount of reducing sugar was observed between 48 and 72 hours of Koji preparation during this period the reducing sugar content varied widely depending on starch source. Sweet potato Koji produced the highest level of ethyl alcohol content after 72 hours of Koji preparation; for the other Koji the same trends were observed after 24 hours. The starch liquefying activities have reached the highest level after 96 hours and for glutinous rice and barley rice; however, they kept on increasing until 120 hours for wheat flour and sweet potato. Koji Starch liquefying and saccharogenic amylase activities tended to increase in order of sweet potato, glutinous rice, barley rice and wheat flour. Kojis Various protease activities were measu-red during the Koji preparation, and they increased in order of alkali, neutral and acidic protease.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.134-141
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• 2009

The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones ($1111.6{\mu}g/g$) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.

• Bulletin of the Korean Chemical Society
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• v.33 no.8
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• pp.2613-2618
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• 2012

Hydrothermal route have been used in different conditions for preparation of $Ni(OH)_2$ nanostructures. The NiO nanoparticles were obtained by calcining the $Ni(OH)_2$ precursor at $450^{\circ}C$ for 2 h. The effect of sodium dodecyl sulfonate (SDS) as surfactant on the morphology and size of $Ni(OH)_2$ nanoparticles were discussed in detail. X-ray diffraction (XRD), Scanning electron microscopy (SEM), Transmission electron microscopy (TEM) and Fourier transform infrared (FT-IR) spectroscopy were used to characterize the products. The growth mechanism of the as-synthesized nanostructures was also discussed in detail based on the experimental results. Coming up, the NiO nanoparticle modified carbon paste electrode was applied to the determination of captopril in aqueous solution.

• Proceedings of the Materials Research Society of Korea Conference
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• 2011.05a
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• pp.1.2-1.2
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• 2011

With recent advances in materials and products, materials processing experiences new challenges. More particles and polymers in material side and thinner and faster deformations in processing side. It happens in most emergying industries such as manufacturing of batteries, solar cells, multi-layer chips, displays, printed electronics, to list a few. In most cases, they are manufactured by coating or printing process, which is defined as a process in which gas is replaced by liquid on a substrate. In this sense, casting, inkjet printing, and roll-to-roll printing are all included. The printing process consists of three unit processes. As the materials used in the above mentioned applications typically contain a large amount of particles with polymers and solvents, they continuously change microstructures during preparation, flow, and even drying. However, little is known about the flow characteristics of such complex fluids and less is known about how to design and control the process. Therefore, for better control of the process and for better quality of the product, we need to understand the flow characteristics of these complex fluids under extremely fast flow environment.