• 한국환경과학회지
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• 제20권5호
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• pp.575-580
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• 2011

This study characterized water quality of groundwater and purified water used for drinking water in 30 schools in Gyeongsangbukdo Province. The results of the study showed that 43% of groundwater and 45% of purified water were not suitable for drinking. Among them, microbial contaminations were the most serious problem. In raw groundwater, the exceeding rates of total colony counts was the highest in August (53.6%). Purified water samples showed higher rate of exceeding drinking water standard for total colony counts while showing lower rate of exceeding drinking water standard for total coliforms and fecal coliforms in March and August. Overall, proper managements for microbial contaminations are required for both groundwater and purified water. Furthermore, special attention should toward students not to drink water when groundwater or purified water exceeds the drinking water quality standard.

• Preventive Nutrition and Food Science
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• 제12권4호
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• pp.229-233
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• 2007

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

• 한국식품영양과학회지
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• 제28권2호
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• 한국식품영양과학회지
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• 제31권5호
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• pp.728-732
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• 2002

시판되는 식혜의 품질을 가정에서 제조하는 전통의 식혜와 비교하기 위해 시판 식혜 6종에 대하여 이화학적 특성 및 관능적 특성을 분석하였다. 시판 식혜 6종은 제조 식혜에 비해 식품 표시에 나타난 성분 중 엿기름 함량 및 밥의 함량이 제조식혜에 비해 낮았다. 또한, 시판 식혜 6종은 제조식혜에 비하여 식혜물의 당도(11.6～12.5$^{\circ}$Brix) 및 점도(5.33～9.33 cP)는 낮았으나, PH(5.93～6.87), 투명도(9.1～46.5% at 558 nm), L(32～63), a(2.0～4.6) 및 b값(10.5～15.5)이 높았다. 또한, 식혜 밥알의 특성 중 시판 식혜는 색상 a 및 b값과 경도, 탄력성 및 씹힘성이 높았다. 또한, 시중에서 널리 유통되어 시판되는 식혜 3종에 대해 관능평가를 실시한 결과, 엿기름 함유 정도, 밥알의 뜨는 정도, 밥알의 양, 밥알의 질감, 밥알의 색, 부재료 함유정도, 전반적인 기호도는 시판 식혜 3종 모두가 제조식혜에 비하여 유의 적으로 낮은 점수를 나타내었으나(p<0.05), 시판 B는 맛과 향에 있어서 유의적인 차이가 없었다. 특히 전반적인 기호도는 제조 식혜가 5.7점이었으나 시판 식혜는 2.7～3.6점으로 매우 낮았다. 이상의 결과로부터 시판 식혜는 전통적으로 가정에서 제조한 식혜와는 차이가 컸으며 특히, 밥의 양과 엿기름함량이 적은데서 기인되는 점도, 맛 등에서 낮은 점수를 받았고, 전반적인 기호도도 낮았으므로 전통의 맛에 더 가까운 식혜생산을 위해 업체에서는 이 같은 점들을 고려한다면 더 바람직 할 것으로 생각된다.

• 자원환경지질
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• 제33권6호
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• pp.505-517
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• 2000

This study was undertaken to provide a drinking water quality on the basis of physicochemical properties. In this study, the 25 samples of supply waters of the Taejon area were sampled twice (February and August in 1999). Hydrochemistry of the supply water belongs to the $Ca^{2＋}$-${HCO_3}^{-1}$ type, whereas the supply water was characterized by the relatively significant enrichment of ${Ca}^{2+}$, ${Na}^{2+}$, ${K}^{2+}$, ${Cl}^{2+}$ ions and heavy metals compared to the original water from the Daecheong lake. Generally, the supply water has a mean values for $10.7^{\circ}C$ of temperature, 6.86 of pH, -12 mV of Eh, 88 ${\mu}S$/cm of EC and 70.379 mg/l of TDS in February, whereas the waters of the same sites in August are a slightly high temperature ($26.1^{\circ}C$), TDS (78.069 mg/l) and extremely high EC (442 ${\mu}S$/cm) value. These values are similar with physicochemical properties of the original lake water depending on the seasonal differences. Results of speciation calculation indicate that potentially toxic ions might exist mainly in the forms of free metal (${Cu}^{2+}$ or ${Zn}^{2+}$) and a small amount of ${CO_3}^{2-}$and ${OH}^{-}$in the supply water. The water seemed to be in equilibrium with kaolinite field of the normal stability diagrams for the natural water. Based on enrichment parameter of the supply water normalized by original lake water composition, the average value of those parameter can be calculated with nearly 1.00, but the those values for Cu＋Zn possible source of decrepit pipe lines are 126.75 in February and 115.63 in August samples. The parameter values varied with sampling sites, however, do not exceed by chemistry of drinking water standard. Solid compounds remained on the membrane filter papers after filtration are adhered to pale yellow or yellowish brown colored dissolved solids and precipitates, which are coated by 0.02 to 0.35 mm thick per 500 ml with colloidal particles of about 1 to 2${\mu}m$ size. The particles are mainly Fe-Cu-Zn compounds and partly detected to Mn and Pb.

• 한국식품영양과학회지
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• 제36권5호
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• pp.603-608
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• 2007

참다래에 0.3 및 0.6 kGy의 저선량 전자선 조사를 실시한 후 $20^{\circ}C$, 4주간 저장하면서 0, 1, 2, 3 및 4주차에 항산화 활성과 이화학적 품질변화에 미치는 영향을 조사하였다. 수소공여능, pH는 조사에 의한 변화는 없었으며, 비타민 C 함량은 조사구에서 높게 나타났다. 당 함량은 저장기간 동안 후숙이 진행되면서 증가하였으나 조사에 의한 유의차는 나타내지 않았다. 가용성 고형물 함량은 조사구에서 저장초기에 높았으나 저장기간에 따른 증가폭은 적었다. 유기산의 경우 저장 초기에 조사에 의한 변화가 적으면서 조사한 참다래의 경우 저장기간 동안 유기산 함량의 감소폭이 적게 나타났다. 따라서 참다래에 대한 0.6 kGy까지의 전자선 조사는 약간의 후숙 지연 효과를 가지면서 항산화 활성 및 이화학적 품질에는 영향을 미치지 않는 것으로 사료되었다.

• 한국식품과학회지
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• 제26권3호
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• pp.300-304
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• 1994

고추장의 유통기간 중 품질변화를 예측하기 위하여 숙성 완료된 고추장을 $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ 에 저장하면서 품질의 변화를 측정하였다. 수분, 조단백질, 캡사이신함량은 저장 중 거의 변화하지 않았으나, 아미노태질소, 표면색도, pH는 감소하는 경향을 나타내었으며 암모니아태질소, 산도는 증가하였다. 이러한 증감현상은 저장온도가 높을수록 더욱 뚜렷하여 저장 온도가 고추장의 품질변화에 밀접한 관련이 있음을 알 수 있었다. 총균수는 저장온도 및 기간의 증가에 따라 큰 변화는 보이지 않았으며, 진균류는 검출되지 않았다. 이화학적 품질 특성과 관능검사와의 상관관계를 구한 결과 아미노태질소의 변화가 가장 높은 상관관계를 보였다. 저장기간에 따른 아미노태 질소값의 변화율은 1차 반응식으로 해석되었음, 반응상수로부터 계산된 $Q_{10}$값은 2.98이었다. 또한, Arrhenius equation을 이용하여 활성화에너지를 구한 결과 15.84 Kcal/mole인 것으로 나타났다.

• 한국축산식품학회지
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• 제43권6호
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• pp.1067-1086
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• 2023

With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

• 셀메드
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• 제10권2호
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• pp.16.1-16.8
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• 2020

Standardization of drug deals with confirmation of drug identity and determination of drug quality and purity. Unani herbal formulations are used in traditional medicine for the treatment of various diseases. Cancer is a disease which causes abnormal, uncontrolled growth of body tissue or cells, which tend to proliferate in an uncontrolled way. Spread of cancer from site of origin to other organs of the body is called metastasis. It is a hyper proliferative disorder involving, transformation, dysregulation of apoptosis, invasion and angiogenesis. The present study aimed to standardize a classical Unani formulation (CUF) described as anticancer properties. The CUF has been used for anti-cancerous activity (Dāfi'-i-saraṭān) in human population by Unani physicians for centuries. The standardization parameters carried out for classical Unani formulation are pharmacognostical studies, physicochemical parameters, high-performance thin layer chromatography (HPTLC), microbial load, aflatoxins, and heavy metals revealing specific identities and to evaluate Pharmacopoeial standards. Experiment and the data obtained established the Pharmacopoeial standards for this formulation for identification and quality control purpose. The CUF has been successfully standardized and standard operating procedures (SOPs) for its preparation has been laid down which may serve as a standard reference in future. The standardization data of this formulation may be used as a standard guideline for preparation of the formulation in future.

• 한국축산식품학회지
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• 제37권2호
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.