• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

• Korean Journal of Environmental Biology
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• v.27 no.1
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• pp.48-57
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• 2009

The characteristics of physico-chemical factors and the species compositions of phytoplankton were investigated to analyze the marine ecosystem at the depths during summer in the coast of Dokdo (stations DOK1$\sim$3). The mean values of conductivity (32 mS cm$^{-1}$), total dissolved solids (45 mg L$^{-1}$), salinity (35.5 psu), total suspended solids (39 mg L$^{-1}$) were the highest in DOK1. The biomass (chl-${\alpha}$) of phytoplankton was the highest in the surface of station DOK1 (3.1 ${\mu}g$ L$^{-1}$). By means of physico-chemical factors (salinity, turbidity, chl-${\alpha}$, T-N, T-P and Si), the coast of Dokdo was estimated to be more polluted than the previous results in 2000. A total of 72 species in Dokdo were composed of 54 species (76.1%) for Bacillariophyceae and 13 species (18.3%) for Dinophyceae, 3 species (4.2%) for Chrysophyceae and 1 species (1.4%) for Cyanophyceae. The standing crops of phytoplankton were the highest (8.5 $\times$ 10$^4$ cells L$^{-1}$) at 20 m of station DOK1, while they were the lowest (1.65 $\times$ 10$^4$ cells L$^{-1}$) at 30 m of station 1. The dominance index was maximum (0.73) at 10 m of station DOK1 and was minimum (0.4) at 30 m of station 1. The diversity index was the highest (2.92) in the surface of station 2, while it was the lowest at 20 m (1.58). The dominant species of phytoplankton were Chaetoceros affinis (3.3 $\times$ 10$^4$ cells L$^{-1}$) at 20 m, Climacosphenia moniligera (2.8 $\times$ 10$^4$ cells L$^{-1}$) at 40 m and Melosira juergensii (1.7 $\times$ 10$^4$ cells L$^{-1}$) at 10 m of station DOK1. At the surface of station DOK2, the dominant species were Bacillaria paxillifer and Richelia intracellularis (1.4 $\times$ 10$^4$ cells L$^{-1}$, respectively), while it was Paralia sulcata (1.6 $\times$ 10$^4$ cells L$^{-1}$) at the surface of station DOK3. The station DOKl, where affected by upwelling, turbulence and convection due to the East Korean Warm Current, was the most eutrophicated water body in three stations. The monitoring of marine ecosystem in the coast of Dokdo should be continued to show the alternatives for water and species conservation and to purify the eutrophicated water body due to artificial pollutants as well as physico-chemical factors by the global warming, the climatic change, CO$_2$ etc.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.4
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• pp.343-346
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• 1983

This paper was prepared to characterize a physico-chemical and mineralogical examination on blast furnace slag as a source of silicate fertilizer, which was quenched with high pressure water stream in process of iron refinery at Pohang Iron and Steel Manufacturing Inc. Quenched slag was more coarse in particle size compared to present commercial silicate fertilizer milled from air-cooled slag and mostly generated in size of 1 to 2 mm. The total chemical composition of quenched and air-cooled slags was same but mineralogical composition was quite different. The former was composed of amorphous materials resulting in more soluble silica content, however, the latter contained dominantly crystalline minerals such as akermanite, gehlenite and wollastonite which meant less soluble ones. Latent cementing property and angular surface of gain of the slag made it difficult to apply the slag directly, however, it could be used as a source of silicate fertilizer and soil ammendment.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.127-132
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• 1981

Studies on the physico-chemical properties of acetone-solubles from Torreya nucifera seeds, the composition, and chemical structure of desmethylsterol from the lipids are summarized as follows; 1. The acetone-soluble lipids and moisture content of Torreya nucifera seeds amounted to 46.6% and 9.3%, respectively. 2. The unsaponifiable content, iodine value, and saponification value of the lipids were 0.3%, 122 and 189.3, respectively. 3. The desmethylsterols comprised three components, whose Rrts (1.5% OV-17 to ${\beta}$-sitosterol) corresponded to 1.09 (trace), 1.16 (trace) and 1.33 (98%). 4. From IR, mass and NMR spectrometric features, the prominent desemethylsterol appears to be 24(?)-ethylcholesta-5-en-3${\beta}$-ol.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.141-146
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• 1987

Chemical compositions of Japonica and J/Indica brown rices were compared. No significant differences were noted for amino acid composition of brown rice among varieties. The first and second limiting amino acids of brown rice were lysine and isoleucine, respectively. The major fatty acids of brown rice were palmitic, oleic and linoleic acid, which comprised of 96% of total fatty acid. The contents of saturated fatty acids were lower in Japonica varieties. The average value of calcium over phosphorus was 0.052.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.348-355
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• 2013

The purpose of this study was to investage the effects of dietary bamboo charcoal on the carcass characteristics and meat quality of fattening pigs. Fifty four crossed pigs of $61.0{\pm}1.0$ kg body weight (BW) were grouped and housed in 6 animals (3 barrows and 3 gilts) per pen and 3 replications per treatment. The basal diet (C) was supplied with 0.3% bamboo charcoal as treatment 1 (T1) and 0.6 % as treatment 2 (T2). The pigs were fed that experimental diet for 42 days, thereafter 10 longissimus dorsi (LD) per treatment were randomly collected at the time the pigs reached an average weight of $110.0{\pm}5.0$ kg. The carcass weight, backfat thickness, and the carcass grade were better (p<0.05) in the pigs fed bamboo charcoal than in C. The crude fat concentration of LD was higher (p<0.05) in T1 than in C. While the composition of stearic acid and arachidonic acid was lower (p<0.05) in treatments than in C, the composition of oleic acid and linoleic acid of treatments was higher (p<0.05) than C. The physico-chemical characteristics, such as meat color and amino acid composition of LD were not affected (p>0.05) by the supplemented bamboo charcoal. In conclusion, dietary supplementation with bamboo charcoal improved the carcass grade and fatty acids composition of pork meat from fattening pigs, where the composition of unsaturated fatty acids was increased, but that of saturated fatty acids was decreased.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• Mycobiology
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• v.48 no.1
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• pp.20-28
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• 2020

Soil degradation can have an impact on the soil microbiota, but its specific effects on soil fungal communities are poorly understood. In this work, we studied the impact of soil degradation on the richness and diversity of communities of soil fungi, including three different degrees of degradation in Germany and Panama. Soil fungi were isolated monthly using the soil-sprinkling method for 8 months in Germany and 3 months in Panama, and characterized by morphological and molecular data. Soil physico-chemical properties were measured and correlated with the observed values of fungal diversity. We isolated a total of 71 fungal species, 47 from Germany, and 32 from Panama. Soil properties were not associated with fungal richness, diversity, or composition in soils, with the exception of soil compaction in Germany. The geographic location was a strong determinant of the soil fungal species composition although in both countries there was dominance by members of the orders Eurotiales and Hypocreales. In conclusion, the results of this work do not show any evident influence of soil degradation on communities of soil fungi in Germany or Panama.

• Journal of the Korean Applied Science and Technology
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• v.9 no.1
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.