• Food Science of Animal Resources
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• v.39 no.5
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• pp.820-830
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• 2019

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physicochemical properties of popular drinking yogurts in Korea were extensively characterized. The viability of lactic acid bacteria, including lactobacilli and bifidobacteria, varied between yogurt samples. These lactobacilli and bifidobacteria showed effective antimicrobial activities against foodborne pathogenic bacteria. Unlike the titratable acidity and pH, the soluble solids content varied between yogurt samples. All the yogurt samples contained high levels of potassium (average 143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus and sodium. Lactose, fructose, and glucose were the major sugar components in most yogurt samples, whereas the levels of sucrose and maltose were relatively low. Among several organic acids analyzed in the yogurt samples, lactic acid (average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the most predominant. Taken together, this study provides preliminary information about the nutritional and functional characteristics of commercially available drinking yogurts.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.204-209
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• 2000

At harvest, the starch contents of apples, which were related to their maturity, were quantified by using image analysis. The stained area was measured by a computer vision system when an apple slice was stained with KI/I$_2$ solution. The stained area ratio of the stained area of the apple slice to its whole area, or the starch index, was defined as an indicator of starch content. When Tsugaru apples were manually sorted into immature, turning and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. Meanwhile, the starch index had correlation to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1 %, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1 ％ significant level, it had the correlation with the density and moisture content.

• Advances in concrete construction
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• v.15 no.1
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• pp.11-22
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• 2023

Autogenous healing of concrete can be helpful in structural maintenance by healing cracks using a healing material created by the precipitation of calcite and by the hydration of unhydrated binder around the cracks. Against this backdrop, this study investigated the physicochemical properties and autogenous healing performance of ternary blended binder composed of ordinary Portland cement (OPC), blast furnace slag (BFS), and calcium sulfoaluminate (CSA) clinker. Ternary blended binders with various contents of OPC-BFS-CSA clinker were prepared, and their physicochemical properties and autogenous healing performances were examined using various analytical techniques and visually observed using a microscope. The obtained results indicated that increase in the BFS content accompanied the increased the amount of unreacted BFS even after 28 days of curing and had a positive effect on the autogenous healing performance due to its latent hydration. However, replacing the CSA clinker did not increase the autogenous healing performance owing to an insufficient sulfate source for the formation of ettringite. The main precipitates around the cracks were calcite, C-S-H. Other hydration products such as portlandite, monosulfate, and ettringite, which were not found in the Raman and scanning electron microscope analyses.

• Journal of Biomedical Engineering Research
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• v.33 no.2
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• pp.89-97
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• 2012

The purpose of this study is to develop the guideline of the physicochemical and mechanical properties evaluation for silicone gel filled breast implants. First of all, the use and development status for silicone gel filled breast implants were investigated, and then, standard and criteria about performance evaluation established by the international organizations such as ASTM, FDA guidance and ISO were examined. To evaluate the mechanical properties, data research and testing for breaking strength, elongation, tensile set, joint intensity, silicone gel cohesion, weight loss from heating, static rupture resistance, impact resistance test, fatigue test, and gel bleed were performed. On the other hand, to evaluate the physicochemical properties, volatile matter, extent of cross linking, heavy metals, and extractable were analyzed. In this study, results for general function, mechanical properties and physicochemical properties were examined and reviewed for the accordance with international standard, and objective and standardized guideline was provided.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1624-1624
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• 2001

Near-infrared spectroscopy (NIRS) was used to investigate the possibility for application in identification of apple cultivars. Three apple cultivars ‘Kamhong, Hwahong, and Fuji’ produced in Korea were scanned over the range of 1100-2500nm using NIRS (Infra Alzer 500). Two types of samples were used for scanning; one was apple with skin and the other was apple without skin. For cultivar identification, the NIR absorbance spectrums were analyzed by qualitative calibration in “Sesame” analysis program, and the various influence properties such as sugar contents, acidity, color, firmness, and micro-structure were compared in scanned samples. The ‘Kamhong’ cultivar could be identified from ‘Hwahong’ and ‘Fuji’ cultivars using the cluster model analysis. The test samples in calibration between ‘Kamhong’ and ‘Fuji’ cultivars could be completely identified. The test samples in calibration between ‘Kamhong’ and ‘Hwahong’ cultivars could be identified most of all. But, ‘Hwahong’ and ‘Fuji’ cultivars could not be quite classified each other. The apple skin influenced the identification process of apple cultivars. The samples without skin were more difficult to classify in calibration than the samples with skin. The physicochemical properties of apple cultivars showed like the result of identification in calibration using NIRS. Some physicochemical properties of ‘Kamhong’ cultivar were different from those of the other cultivars. Those of ‘Hwahong’ and ‘Fuji’ cultivars showed. similar to each other. The sucrose contents of ‘Kamhong’ cultivar were higher and the fructose contents and firmness of skin and flesh were lower than those of the others. The hypodermis layer of skin in ‘Kamhong’ cultivar was thinner than those of the others. In this studies, the identification of all apple cultivars by NIRS was not quite accurate because of the physicochemical properties which were different in the same cultivar, and inconsistent patterns by culivars in some properties. To solve these problems in NIRS application for apple cultivar identification, further study should be focused on the use of peculiar properties among the apple cultivars.

• Polymer(Korea)
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• v.36 no.5
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• pp.599-605
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• 2012

The physicochemical properties such as surface hardness, solvent mechanical wear resistance, and resistance to scratch properties of poly(3,4-ethylenedioxythiophene) (PEDOT) thin film prepared by vapor phase polymerization (VPP) was effectively improved by post-treatment of various metal alkoxide sol solutions. Metal oxide layer derived from sol-gel process of metal alkoxide was generated on the PEDOT thin film layer by VPP, resulting in improving mechanical properties of the conductive thin films without any deterioration of their original surface resistance. Several kinds of silicone and titanium alkoxide derivatives with various functional groups were used as metal alkoxide sol sources. Among them, PEDOT-metal oxide composite thin film derived tetraethyl orthosilicate showed the best performance in the terms of surface resistance, transmittance, and various physicochemical properties. The effect of metal alkoxide content in washing solution, oxidant content and drying temperature have been investigated in order to optimize the various properties of PEDOT-metal oxide composite thin film.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Journal of Environmental Science International
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• v.21 no.11
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• pp.1389-1394
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• 2012

This study was carried out to evaluate the physicochemical properties of topsoil from forest development area. The results of physicochemical properties of topsoil from forest development area shown on the average loamy sand~sandy clay loam in soil texture, 5.3~7.1 in pH, 0.02~0.18 dS/m in EC, 0.7~1.8% in OM, 0.03~0.11% in T-N, 11~15 $cmol^+/kg$ in CEC, 0.02~0.04 $cmol^+/kg$ in $K^+$, 4.51~8.18 $cmol^+/kg$ in $Ca^{2+}$, 0.93~2.77 $cmol^+/kg$ in $Mg^{2+}$, 6~49 mg/kg in available phosphate. And the results of physicochemical properties of topsoil from forest non-development area shown on the average sandy loam~sandy clay loam in soil texture, 4.4~5.3 in pH, 0.03~0.05 dS/m in EC, 3.1~4.6% in OM, 0.13~0.23% in T-N, 14~18 $cmol^+/kg$ in CEC, 0.02~0.04 $cmol^+/kg$ in $K^+$, 0.78~3.82 $cmol^+/kg$ in $Ca^{2+}$, 0.29~1.31 $cmol^+/kg$ in $Mg^{2+}$, 3~31 mg/kg in Av. $P_2O_5$. On the other hand, forest development area of topsoil sand content higher than 8~18% sand content than the forest non-development area. This trend is thought to be the absence of topsoil management development projects. Consequently, the results suggested a high potential of recycling of the topsoil from forest non-development area for planting soil. Therefore, in construction of the conservation and management of topsoil from forest non-development area is very important.

• Journal of Applied Biological Chemistry
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• v.51 no.6
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• pp.277-284
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• 2008

The objective of this study was to investigate the effect of soaking time on physicochemical properties of waxy rice, waxy rice flour and waxy rice starch. Waxy rice (WR), waxy rice flour (WRF), waxy rice starch (WRS) were soaked at $18^{\circ}C$ for 14 days and dried at $40^{\circ}C$. Dried samples were grounded and sieved using 180 mesh. Physicochemical properties of the three samples, such as swelling power, solubility, moisture sorption isotherms and pasting properties using rapid visco analyzer (RVA) and crystal pattern using X-ray diffractometer were determined. In all samples, soaking time greatly influenced moisture sorption isotherms but no typical pattern was shown. Swelling power was not greatly changed by soaking time in the three samples. Solubility increased with increasing soaking time in all three samples, indicating that some soluble particles were exuded during soaking. In RVA pasting properties, WR and WRF showed a similar pattern, while WRS showed different pasting properties, suggesting that rice protein plays a significant role in pasting properties. X-ray diffraction patterns of all three samples showed typical A-type crystal pattern suggesting that soaking did not affect crystalline region of samples.

• Food Science and Preservation
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• v.17 no.3
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• pp.370-375
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• 2010

Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.