• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.865.1-870
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• 1999

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

• Textile Coloration and Finishing
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• v.14 no.5
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• pp.294-301
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• 2002

The effects of various parameters on partial decoloration of cotton dyeings using discharge reactive dye were investigated. The decoloration of dyed cotton fabrics with varying pH were very sensitive below 100g/1 of amount of potassium carbonate. Our results did indicate any significant changes in color when the amount of Rongalite C in reducing liquor was increased 10g/l to 200g/l. The steaming time had significant effects on fade-out, with an steaming time of 3~5 min. being sufficient for deceleration build up. The change of color below $130^\circ{C}$ was not significant and it only become evident above $140^\circ{C}$. The additional color changes did not cause by washing under suitable concentrations of oxidation and neutralization agents. The decoloration treatment did not affect the mechanical property of cotton fabrics such as tensile strength.

• Bulletin of the Korean Chemical Society
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• v.20 no.3
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• pp.314-320
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• 1999

Several bisphosphine- and bisphosphite-substituted Re-imido complexes have been prepared from Re(NPh)(PPh3)2Cl3, 1, and Re(N-C6H3-i-Pr2)2Cl3(py), 4. Compound 1 reacted with trimethyl phosphate (P(OMe)3) to give a mixture of two isomers,mer,trans-Re(NPh)(P(OMe)3)2Cl3, 2, and fac,cis-Re(NPh)(P(OMe)3)2Cl3, 2a. In this reaction, the mer,trans-isomer is a major product. Complex 1 also reacted with triethylphosphine (PEt3) to exclusively give mertrans-Re(NPh)(PEt3)2Cl3, 3. Compound 4 reacted with trimethylphosphine (PMe3) to give mer,trans-Re(N-C6H3-i-Pr2)(PMe3)2Cl3, 5, which was converted to mer-Re(N-C6H3-i-Pr2)(PMe)(OPMe3)Cl3, 6, on exposure to air. Crystallographic data for 2: monoclinic space group P21/n, a = 8.870(2) Å, b = 14.393(3) Å, c = 17.114(4) Å, β = 101.43(2)°, Z = 4, R(wR2) = 0.0521(0.1293). Crystallographic data for 5: orthorhombic space group P212121, a = 11.307(l) Å, b = 11.802(l) Å, c = 19.193(2) Å, Z = 4, R(wR2) = 0.0250(0.0593). Crystallographic data for 6: orthorhombic space group P212121, a = 14.036(4) Å, b = 16.486(5) Å, c = 11.397(3) Å, Z = 4, R(wR2) = 0.0261(0.0630).

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.700-706
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• 1990

The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.337-344
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• 1996

Gel-type yogurt was prepared from egg white powder (EWP), casein and glucose. The effects of EWP on acid production and growth of Lactobacillus were studied. The effect of EWP on sensory properties and volatile aroma compounds were also studied. Acid production by Lactobacillus in EWP (1-3%, W/V) was significantly lower than that by Lactobacillus in milk (control). However, the increase of EWP content from 1 to 3% increased acid production significantly, Number of viable cells of L. acidophilus at 24 hrs in milk and EWP containing samples (1-3%) was $3.1{\times}10^4/ml\;and\8.3{\times}10^7-3.6{\times}10^2/ml.$ respectively Sample containing lower amount of EWP generally showed lower number of viable cells. Sensory property of EWP samples (1-3%) was showed lower than that of milk yogurt (reference). However, sensory property of samples containing EWP 2% or 3% was significantly better than that of sample containing EWP 1%. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Journal of Korean Society of Forest Science
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• v.99 no.1
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• pp.131-135
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• 2010

This study was carried out to establish a proper cultivation condition and diagnose the drought-tolerance of three wild edible greens belonging to genus of Ligularia by using pressure-volume curves methods. The result of the original bulk osmotic pressure at maximum turgor ${\Psi}_{\circ}{^{sat}}$ was -0.8 MPa in Ligularia fischeri and L. stenocephala, which was somewhat lower than the value, -0.7 MPa, in L. fischeri var. spiciformis. In addition, the values of the osmotic pressure at incipient plasmolysis ${\Psi}_{\circ}{^{tlp}}$ in L. fischeri and L. stenocephala, both of which were -0.9 MPa, These were slightly lower than that of -0.8 MPa in L. fischeri var. spiciformis. On the other hand, it appeared that the values of maximum bulk modulus of elasticity $E_{max}$ of L. fischeri and L. stenocephala were approximately two times higher than that of L. fischeri var. spiciformis. However, There was a distinct difference between the values of the relative water contents in these three species. Therefore, Ligularia spp, occurring incipient plasmolysis in the high water contents, have a relatively low property of drought-tolerance, suggesting that growth of those Ligularia spp. are appropriate for relative moisture forest.

• Economic and Environmental Geology
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• v.51 no.6
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• pp.531-542
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• 2018

Batch sorption experiments were performed to remove the uranium (U) in groundwater by using the bamboo charcoal. For 2 kinds of commercialized bamboo charcoals in Korea, the U removal efficiency at various initial U concentrations in water were investigated and the optimal sorption conditions to apply the bamboo charcoal were determined by the batch experiments with replicate at different pH, temperature, and reaction time conditions. From results of adsorption batch experiments, the U removal efficiency of the bamboo charcoal ranged from 70 % to 97 % and the U removal efficiency for the genuine groundwater of which U concentration was 0.14 mg/L was 84 %. The high U removal efficiency of the bamboo charcoal maintained in a relatively wide range of temperatures ($10{\sim}20^{\circ}C$) and pHs (5 ~ 9), supporting that the usage of the bamboo charcoal is available for U contaminated groundwater without additional treatment process in field. Two typical sorption isotherms were plotted by using the experimental results and the bamboo charcoal for U complied with the Langmuir adsorption property. The maximum adsorption concentration ($q_m:mg/g$) of A type and C type bamboo charcoal in the Langmuir isotherm model were 200.0 mg/g and 16.9 mg/g, respectively. When 2 g of bamboo charcoal was added into 100 mL of U contaminated groundwater (0.04 ~ 10.8 mg/L of initial U concentration), the separation factor ($R_L$) and the surface coverage (${\theta}$) maintained lower than 1, suggesting that the U contaminated groundwater can be cleaned up with a small amount of the bamboo charcoal.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.800-806
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• 2015

We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.