• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.97-102
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• 2010

Curcuminoids are polyphenolic compounds and include curcumin and its derivatives possessing a yellow color. In the present study, changes in the chemical stability and antioxidant activities of curcuminoids, including curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), were investigated under various processing conditions. The yellowness of a mixture of the curcuminoids (79.4% curcumin, 16.8% DMC, and 3.8% BMC) at 405 nm was proportional to their amounts analyzed by HPLC. The curcuminoids became less stable with increases of pH and temperature during storage. Exposing a solution of the curcuminoids to autoclave conditions ($121^{\circ}C$, 1.2 atm for 15 min) decreased residual curcuminoid levels by 80-90%; however, as a powder under the same conditions the curcuminoids were much more stable with less than 10% loss. After autoclave treatment, scavenging activities of the curcuminoids for DPPH and ABTS radicals were reduced by 10.3 and 33.4%, respectively, whereas nitric oxide scavenging activity was slightly increased. The residual levels of curcumin, DMC, and BMC after autoclaving were 0.7, 1.4, and 0.9%, respectively, indicating that curcumin was the most sensitive to autoclave treatment. The results indicate that under processing conditions, pH and temperature markedly affect the stability of curcuminoids and major losses of curcuminoids occur after autoclaving. These conditions should be considered when processing foods containing curcuminoids.

• Proceedings of the KACD Conference
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• 2001.05a
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• pp.235-237
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• 2001

;Dentistry has benefited from tremendous advances in technology with the introduction of new techniques and materials, and patients are aware that esthetic approaches in dentistry can change one's appearance. Increasingly. tooth-colored restorative materials have been used for restoration of posterior teeth. Tooth-colored restoration for posterior teeth can be divided into three categories: 1) the direct techniques that can be made in a single appointment and are an intraoral procedure utilizing composites: 2) the semidirect techniques that require both an intraoral and an extraoral procedure and are luted chairside utilizing composites: and 3) the indirect techniques that require several appointments and the expertise of a dental technician working with either composites or ceramics. But, resin restoration has inherent drawbacks of microleakage. polymerization shrinkage, thermal cycling problems. and wear in stress-bearing areas. On the other hand, Ceramic restorations have many advantages over resin restorations. Ceramic inlays are reported to have less leakage than resin restoration and to fit better. although marginal fidelity depends on technique and is laboratory dependent. Adhesion of luting resin is more reliable and durable to etched ceramic material than to treated resin composite. In view of color matching, periodontal health. resistance to abrasion, ceramic restoration is superior to resin restorationl. Materials which have been used for the fabrication of ceramic restorations are various. Conventional powder slurry ceramics are also available. Castable ceramics are produced by centrifugal casting of heat-treated glass ceramics. and machinable ceramics are feldspathic porcelains or cast glass ceramics which are milled using a CAD/CAM apparatus to produce inlays (for example, Cered. They may also be copy milled using the Celay apparatus. Pressable ceramics are produced from feldspathic porcelain which is supplied in ingot form and heated and moulded under pressure to produce a restoration. Infiltrated ceramics are another class of material which are available for use as ceramic inlays. An example is $In-Ceram^{\circledR}$(Vident. California, USA) which consists of a porous aluminum oxide or spinell core infiltrated with glass and subsequently veneered with feldspathic porcelain. In the 1980s. the development of compatible refractory materials made fabrication easier. and the development of adhesive resin cements greatly improved clinical success rates. This case report presents esthetic ceramic inlays for posterior teeth.teeth.

• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.605-610
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• 2001

To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.

• Journal of the Korean Chemical Society
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• v.29 no.1
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• pp.52-60
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• 1985

Oxides of nitrogen (NO$_x$) in exhaust gases was determined by absorbing the gas in alkaline peroxide solution containing 0.03${\%}$ H2O2 and 0.1N NaOH. About 100 ppm of NO$_x$ was rapidly oxidized to NO$_2$ or N$_2$O$_5$ by H$_2$O$_2$ and required a contact time of 2 minutes with the absorbing solution for complete absorption. With vigorous shaking including air or oxygen gas, high concentration of NO$_x$ (>200 ppm) can be absorbed within 30 minutes. The remaining H$_2$O$_2$ affect the absorbance of color solution strongly. However, the excess H$_2$O$_2$ was completely decomposed by zinc powder 0.5g and the sample solution should be adjusted to the pH range 6.1∼6.6 before the reduction so that conversion of nitrate to nitrite ion is possible. The absorbed NO$_x$ is determined colorimetrically by the diazotization-coupling method with sulfonilamide and NEDA as the coupling agent. The sensitivity of the new method was 4.48 ${\times}$ 10$^4$ as molar absorptivity which was high sensitive compared with that obtained for the usual zinc reduction NEDA method with O$_3$. This method was far more rapid, brief and accurate than previously published O$_3$-NEDA method in Korean industrial standard.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Journal of Aquaculture
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• v.22 no.1
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• pp.100-104
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• 2009

This study was conducted to evaluate the effect of dietary supplementation of paprika powder as carotenoid source with three different zooplankton on carotenoid deposition and skin pigmentation of rose bitterling Rhodeus ocellatus. Two replicate groups of fish (initial average weight 0.8 g) were fed the five experimental diets containing 5% paprika (P5) and mixture of 5% paprika with 3% three zooplankton of water flea Moina macrocopa (P5M3), Artemia nauplius Artemia sp. (P5A3) and rotifer Brachionus plicatilis (P5R3) and without supplementation of carotenoid source (Con) for 10 weeks. Survival of fish among the treatments was not affected by dietary supplementation. Total carotenoid contents of whole body in fish fed the diets containing 3% zooplankton was higher than that of fish fed other diets. Especially, the highest total carotenoid contents of whole body was observed in fish fed the P5A3 diet. Similarity, Lightness, $a^*$ and $b^*$ values of the fish fed the diets containing 3% zooplankton tended to be higher than that in fish fed control and P5 diets. The apparent color intensity of skin and fin in fish fed the diets containing paprika with Artemia nauplius and rotifer was better than those of fish fed other diets. The results of this study suggest that dietary supplementation of paprika with Artemia nauplius and rotifer can improve skin pigmentation of rose bitterling.

• Journal of the Korean Ceramic Society
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• v.38 no.12
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• pp.1115-1122
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• 2001

The tendency of the miximum brightness of $Y_2$O$_3$:Eu phosphor with various activator concentration, by different surface treatment methods as well as different exciting energies were investigated. The surface treatment methods were the adsorption method used $\alpha$-Fe$_2$O$_3$powder prepared emulsion-drying process and the precipitation method used FeSO$_4$/ethanol. Eu concentration of maximum brightness of $Y_2$O$_3$:Eu phosphor prepared by solid-solid state was changed with various exciting energies. The concentrations were 0.02 mol at VUV(147 nm) as well as 400 V and 0.03 mol at 5 kV. The phosphor treated both by adsorption method and precipitation method showed decreasing luminescent intensity with increasing amount of $\alpha$-Fe$_2$O$_3$, and the methods are chosen by exciting energy. Adsorption method was effective in a low voltage and VUV(147nm) region, and precipitation method was effective in the high voltage region.