• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Journal of the Korean Society of Safety
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• v.38 no.4
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• pp.39-46
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• 2023

Pine trees, which account for 23% of the forested area of the Republic of Korea, are highly vulnerable to fire in comparison to broad-leaved trees due to the presence of consistent water tube sections throughout the year and resin that is composed of approximately 20% oil. In addition, the pattern of forest fires is determined by weather, topographic conditions, and fluctuation in moisture content. Therefore, when fire breaks out in pine tree forests during the dry season (January to March), it is difficult to extinguish, and it quickly spreads. In this study, the combustion characteristics of pine needles, pine cones, and pine branches in the water tube sections of living pine trees were compared and analyzed in accordance with the moisture content as per the ISO 5660-1. The monthly moisture content was analyzed from January to March, and it was found to be the lowest in March, with 53.6% for pine needles, 51.9% for pine branches, and 10.9% for pine cones. In particular, pine cones were more vulnerable to fire as compared to pine needles and pine branches because their moisture content was more than five times lower than that of pine needles and branches. The ignition time, which affects the speed of flame propagation, was the most rapid in March, and the fastest ignition time was for pine cones, at 19 seconds, followed by 34 seconds for pine needles, and 256 seconds for pine branches. The pine branches were the last to be ignited due to the effect of density, according to the thickness and specific gravity of the specimen. The peak heat release rate, which is a measurable index of fire intensity, was analyzed for pine cones and found to be 184.28 kW/m² , while the mean effective heat of combustion was 19.79 MJ/kg, and the total heat release rate was 39.7 MJ/m² , and these values were higher than those of pine branches and pine needles. Thus, we determined that the flame propagation speed and fire intensity according to the moisture content can be used to evaluate the risk of fire to the water tube section of pine trees. It is suggested that because of the combustion characteristics of the pine cone in March, that is when the forest is most vulnerable to fires.

• Journal of Life Science
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• v.33 no.8
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• pp.680-691
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• 2023

Peak oil, climate change, and microplastics caused by the production and usage of petroleum-based plastics have threatened the sustainability of our daily life, and this has emerged as a recent global issue. To solve this global issue, the production and usage of biodegradable eco-friendly bioplastics such as polyhydroxyalkanoates (PHAs) has been suggested as an alternative. Therefore, in this review, the present status of global PHA manufacturers, the advantages of the production of PHAs using marine-origin microorganisms (with their productivity potential) and further required research and development strategies for cost-competitive production of PHAs using marine-based microorganisms were investigated. In this review, PHAs produced from marine microorganisms were found to have similar physical properties to petroleum-based plastics but with several advantages that can reduce the costs of PHA production. Those advantages include, seawater used in the medium preparation step, and osmotic-based cell lysis technology used in the separation and purification steps. However, the PHA productivities from marine microorganisms showed somewhat lower efficiencies than those from the commercial strains isolated from terrestrial environments. In order to solve the problem, further research strategies using synthetic microbiology-based technology, the development of long-term continuous culture technology, and solutions to improve PHA efficiency are required to meet future market demands for alternative bioplastics.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.833-840
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• 2007

The purpose of this study was to obtain baseline data of nutritional management for women's bone health according to age. This study was conducted through questionnaire, bone mineral density(BMD) measurement by DEXA and dietary survey by 24hr recalls to 134 adult women. Subjects were divided into three groups: young women group who aged 20-29(n=48), middle aged women group who aged over 30 and were pre-menopause(n=36), postmenopausal women group(n=48). The body fat percent of postmenopausal women group was the highest among the three groups. BMD of lumbar spine(L1-L2) were $0.93\;g/cm^2$ for young women, $0.97\;g/cm^2$ for middle aged women, and $0.88\;g/cm^2$ for postmenopausal women, respectively(p<0.05). BMD of femoral neck(p<0.05), trochanter(p<0.05), and ward's (p<0.001) were significantly decreased as age increasement. Drinking alcohol and skipping meals were significantly higher in young women groups than in the other groups, however frequency of doing regular exercise was significantly lower in young women groups. Young women group consumed the significantly higher amount of cereals(p<0.05), sugar and sweeteners(p<0.001), meats(p<0.01), eggs(p<0.01), milks(p<0.05) and oils(p<0.001) than middle aged and postmenopausal women. Also, energy(p<0.001), animal protein, (p<0.01), plant oil(p<0.001), animal fat(p<0.001), retinol(p<0.001), vitamin E(p<0.01), and cholesterol(p<0.001) intakes of young women were highest among the three groups. However, young women group consumed the significantly lower amount of dietary fiber(p<0.05), vitamin C(p<0.01), folate(p<0.05) and fruits(p<0.01) than the other groups. To summarized the our results, young women who were in still undergoing bone formation activity to develope peak bone mass, had more dietary habit and lifestyle problems than middle aged and postmenopausal women. The results of this study revealed that nutritional management and education for bone health should be emphasized in young women not only aged women.

• Journal of Korean Society of Forest Science
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• v.67 no.1
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• pp.42-49
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• 1984

The elderberry was known to the ancients for its medicinal properties, and in Europe the inner back was formerly administered as a cathartic. The flowers contain a voletile oil, and serve for the distilation of elder-lower water, used in confectionery, perfumes and lotions. The leaves are employed to impart a green colour to fat and oil, and the leaves and bark emit a sickly odour, believed to be repugnant to insect. With its unique flavor and natural food colour, commercial processing companies used the fruit mainly in the making for jam, jelly, pies, juice, and wines. Its vitamin-C content is reported by Andross (1941) as 25-30mg/100g. Harvesting and processing have been mechanized to some extent. However, the cotains with nutritional value has not been reported yet. In the present study the various contains with nutritional value in the fresh elderberry juice is reported by the quantitative analysis. In this study results obtained can be summarized as follows. 1) The fresh elderberry juice contained following mineral elements; calcium 0.012%, magnesium 0.023%, potassium 0.10%, sodium 0.0019%, iron 0.0009%, cobalt 0.0002%, zinc 0.0004%, copper 0.0001%, phosphorus 0.036%, manganese 0.0006%, iodide $1{\mu}g/g$. 2) Five kinds of vitamines were also found ; vitamin-$B_1$ $0.1{\mu}g/g$, vitamin-$B_2$ $0.5{\mu}g/g$, vitamin-C 0.3mg/g, niacin $14{\mu}g/g$, choline chloride 0.3mg/g. 3) Fresh elderberry juice also contains crude protein 1.10%, fat 0.26%, carbohydrate 6.9%, pectin 0.76%, tannin 0.89%, ash 0.80%, water 90.9% and 34.3 cal/100g. 4) The absorption spectrum of the purplishblack color of fresh elderberry juice has a peak between 523-530mm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• The Korean Journal of Petroleum Geology
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• v.4 no.1_2 s.5
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• pp.27-39
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• 1996

In the Cretaceous, the Gulf Coast Basin evolved as a marginal sag basin. Thick clastic and carbonate sequences cover the disturbed and diapirically deformed salt layer. In the Cretaceous the salinities of the Gulf Coast Basin probably matched the Holocene Persian Gulf, as is evidenced by the widespread development of supratidal anhydrite. The major Lower Cretaceous reservoir formations are the Cotton Valley, Hosston, Travis Peak siliciclastics, and Sligo, Trinity (Pine Island, Pearsall, Glen Rose), Edwards, Georgetown/Buda carbonates. Source rocks are down-dip offshore marine shales and marls, and seals are either up-dip shales, dense limestones, or evaporites. During this period, the entire Gulf Basin was a shallow sea which to the end of Cretaceous had been rimmed to the southwest by shallow marine carbonates while fine-grained terrigengus clastics were deposited on the northern and western margins of the basin. The main Upper Cretaceous reservoir groups of the Gulf Coast, which were deposited in the period of a major sea level .rise with the resulting deep water conditions, are Woodbinefruscaloosa sands, Austin chalk and carbonates, Taylor and Navarro sandstones. Source rocks are down-dip offshore shales and seals are up-dip shales. Major trap types of the Lower and Upper Cretaceous include salt-related anticlines from low relief pillows to complex salt diapirs. Growth fault structures with rollover anticlines on downthrown fault blocks are significant Gulf Coast traps. Permeability barriers, up-dip pinch-out sand bodies, and unconformity truncations also play a key role in oil exploration from the Cretaceous Gulf Coast reservoirs. The sedimentary sequences of the major Cretaceous reseuoir rocks are a good match to the regressional phases on the global sea level cuwe, suggesting that the Cretaceous Gulf Coast sedimentary stratigraphy relatively well reflects a response to eustatic sea level change throughout its history. Thus, of the three main factors controlling sedimentation (tectonic subsidence, sediment input, and eustatic sea level change) in the Gulf Coast Basin, sea-level ranks first in the period.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.99-107
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• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Analytical Science and Technology
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• v.11 no.1
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• pp.62-72
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• 1998

This study was performed to characterize the trace organic pollutants in the industrial wastewater and to establish the database of the trace organic pollutants. The four manufacturing industries, which are refined petroleum, industrial chemicals, rubber & plastics and fabricated metals, were surveyed. The wastewater and discharging water of these 30 factories are analyzed to characterize the trace organic pollutants. In industrial chemicals, the kinds of products and organic pollutants are very various. Therefore to select the characteristic organic pollutants in this categories are also very difficult. In industrial chemicals, the gas chromatograpic peak patterns of wastewater are represented the various type according to their products, therefore the typical patterns of the characteristic organic pollutants could not be obtained because the kinds of manufactured goods and organic pollutants are very various. In refined petroleum, the effluent is discharged in the distillatory process of atmosphere pressure and contained the saturated hydrocarbons, phenol compounds, benzene compounds and naphtalene compounds. The saturated hydrocarbons peaks from $C_{15}$ to $C_{35}$ are represented the typical oil patterns by the uniform intervals therefore the peak can be easily distinguished. In rubber & plastics, the wastewater is discharged in the washing process which contains the additives. The problem of wastewater is not serious because the manufacturing process is not produced the effluent or the produced cooling water is recycled in that process.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.