• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.863-868
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• 1989

In comparison of contents of the components related to the quality of kiwifruit depended on the cultivars, the obtained results were as follows; Abbott showed the highest values in soluble solid, crude fat, firmness and specific gravity. Potassium, phosphorus, calcium and magnesium were estimated as the major minerals in kiwifruit and Bruno contained the highest amounts of potassium and magnesium. Bruno also had high concentrations of ascorbic, maleic, citric and fumaric acid when compared with the other cultivars. The changes in chemical components of kiwifruit (Hayward) by ripening stage were as follows; During ripening, the glucose and fructose contents were increased with decrease of sucrose content. Ascorbic, maleic, fumaric and succinic acid contents were considerably increased during ripening From the investigation of changes in protein pattern by electrophoresis! the new bands with about 17,000-23,50kd were shown during ripening.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.61-67
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• 2016

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.119-125
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• 2002

Phytoestrogens are non-steroidal compounds fecund In a variety of plants, which exert estrogenic effects in animals. In this study, the physico-chemical properties of Iranian black pomegranate extract and its products as preliminarily research for the developing of natural estrogen supplement were evaluated. The chemical components of Iranian black pomegranate extracts and its product (Forever 120) were analyzed. Proximate compositions of pomegranate extracts were as follows; crude lipid 0.4%, crude protein 0.9%, crude ash 1.4% and carbohydrate 42.0%. Major amino acids of pomegranate extracts are glutamic acid (1310.0ppm), aspartic acid (896.2ppm), arginine (877.7ppm) and phenylalanine (57.5ppm). Fatty acid compositions of pomegranate extract 1ibid extracted by chloroform-methanol (2:1) were myristic (13.1%), stearic (69.4), oleic acid (6.8%) and palmitic acid (8.3%). Mineral elements were ferrous (6640.0ppm) and potassium (2550.8ppm). Vitamins were composed of ascorbic acid(20.0mg/100g), Vit. B$_1$(0.12mg/100g) and niacin (0.80mg/100g). 20 phytoestrogens and 20 estrogens of pomegranate extracts were detected Daidzein (0.29ppm), quercetin (9.75ppm) genistein (0.29ppm) and 17 $\beta$ -estradiol(0.15ppm). Above the chemical components of pomegranate extracts were compared with that of pomegranate its product or other isoflavon concentrates.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.274-282
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• 2000

Physico-chemical characteristics and chemical composition of seed oil of Sapium japonicum were determined by various analysis methods. Physio-chemical characteristics of the extracted oil from fresh seed were specific gravity (0.928), refraction index (1.477), acid value (2.30), saponification number (190.0), and iodine value (126.0). Neutral lipid (93%) in seed oil was identified as major components, followed by glycolipid (4.9%) and phospholipid (1.3%). In GC analysis, nine fatty acids were presented in the seed oil. Among fatty acids, predominant fatty acids were oleic acid (45.8%) and linoleic acid (35.6%). The contents of fatty acids of seed oil somewhat varied with their storage period. Composition of fatty acids from lipid fractions which were isolated on silica open column was investigated. Major fatty acids in three lipid fractions were linoleic acid and linolenic acid. The fatty acid contents of fresh seed oil derived from each lipid fraction were generally high comapred to storage seed oil. From the above results, seed oil of Sapium Japonicum could be useful in cosmetics, detergents and a few pharmaceuticals.

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.1
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• pp.70-78
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• 2008

In this study, the composition and physico-chemical characteristics of school waste which is located in B area, kyunggi-do was investigated. It is necessary to measure the characteristics of school waste to build the data-base for resource and recycling of waste. This school waste was composed of 12.25% of food wastes, 56.26% of papers, 9.26% of plastics&vinyls, 1.52% of textiles, 3.70% of wood, 0.11% of rubbers&leathers and others, respectively. Most of school wastes are mainly composed of paper and plastic waste and composition of combustible waste was about as 90%. From 3-components analysis, contents of moisture, combustible component, and ash was 5.72%, 88.29% and 5.98%, respectively. Moisture content was higher in Agricultural Dwelling school area compare to the urban dwelling school area. The chemical element of the school waste has the high order of carbon, oxygen, hydrogen on the dry basis of wastes and the low heating value of the MSW which is measured by calorimeter is shown as 3720.44kcal/kg.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.2
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• pp.84-92
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• 2010

This research was conducted to investigate physico-chemical characteristics of municipal solid waste (MSW) generated from T City, Gangwon-do and leaching characteristics of the incineration ash. From the results, bulk density of MSW in T city was $231kg/m^3$. Combustible and incombustible components were in 94.0% and 6.0%, respectively. Food waste and papers in combustible component occupied 32.3% and 41.2%. Water, volatile solids, and ash content were 41.3%, 50.5%, and 8.2%. C, H, O, N, S, and Cl showed 51.4%, 6.3%, 26.7%, 1.1%, 0.2%, 0.5%, respectively. Low heating value (2,704 kcal/kg) of T city was similar to 2,764 kcal/kg of Chuncheon and was 1,000 kcal/kg higher than 1,467~1,584 kcal/kg of the past Kuro-gu and Koyang city. The specification of leaching characteristics of the incineration ash were within the Korean regulation standard.

• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.128-134
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• 1995

Gigolphy(Lycii cortex Radicis) wine and its chemical components and physical properties were prepared and analyzed for development of Boxthorn product and utilization of Boxthorn. Chemical components and physical properties of this wine was analyzed. When this wine were evaluated by Amerine test and by concerning physico-chemical properties, the recipy including 20 % of sugar, and 2.0 % of Gigolphy powder were the most highly recommended for development of Gigolphy wine.

• Journal of Microbiology
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• v.40 no.1
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• pp.51-54
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• 2002

Heavy metal adsorptions of four streptomycetes were compared with each other, Among the test strains, Streptomyces viridochromogenes showed the most efficient metal binding activity, which was carried out by cell wall as well as freeze-dried mycelium. An order of adsorption potential (zinc > copper > lead > cadmium) was observed in single metal reactions, whereas this adsorption order was disturbed in mixed-metal reactions. The metal adsorption reactions were very fast, pH dependent and culture age-independen, suggestive of a physico-chemical reaction between cell wall components and heavy metal ions. The metal tolerant stains presented the weakest adsorbing activity, indicating that the metal biosorption was not the basis of the metal tolerance.