• Journal of the Korean Wood Science and Technology
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• v.25 no.3
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• pp.66-74
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• 1997

Liquid permeabilities of red oak and several softwoods were measured by the pressure bomb method and a modified liquid permeability method in order to investigate their efficacy. The effect of preboiling and prefreezing on wood permeability were also examined for both green and resaturated specimens. Regardless of some disadvantages these two methods were revealed as a handy tool for quick evaluation of the permeability of an unknown species. The permeabilities of the resaturated specimens increased when preboiled. but decreased when prefrozen. For green specimens, however, pre freezing increased permeability. The discrepancy of the pre freezing effect on two specimens partially attributes to their difference of initial permeabilities. For all species except radiata pine heartwood, the radii of the effective capillary pores, derived from the water potential equation, distribute from $0.42{\mu}m$ to $7.2{\mu}m$. Those of radiata pine heartwood are below $0.46{\mu}m$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.539-549
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• 2012

In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment ($100^{\circ}C$), acid treatment (acetic acid, 0~5%), and pre-boiling ($55^{\circ}C$, $80^{\circ}C$). The proximate composition of squid was 73~78% moisture and 19~24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The $55^{\circ}C$ pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample, whereas the sugar content in the $55^{\circ}C$ pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the $55^{\circ}C$ pre-boiled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the $55^{\circ}C$ and $80^{\circ}C$ pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food.