• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Journal of the Korea Institute of Building Construction
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• v.18 no.2
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• pp.117-123
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• 2018

The increase in energy efficiency has became a significantly important issue for building construction and maintenance. The energy efficiency is known to be achieved by using a material with lower thermal conductivity, and the best method is to increase the internal porosity of the material. Typical ways to increase internal porosity within cementitious composite are to use foaming agents or to use reactive powder such as aluminum. However, in this work, hydrogen peroxide was chosen as an alternative material to make lightweight cement mortar. The volume expansion of fresh cement mortar and unit weight, compressive strength and thermal conductivity of 28 day old cement mortar were measured. According to the experimental results, the incorporation of hydrogen peroxide increased internal porosity, and thereby reducing the compressive strength and thermal conductivities of cement mortar. It was found that hydrogen peroxide can be successfully used to produce lightweight mortar for thermal insulation purposes of buildings.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• Journal of the Korea Institute of Building Construction
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• v.8 no.1
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• pp.57-62
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• 2008

Twelve mortars were mixed and tested to explore the effect of gypsum on the compressive strength development and shrinkage strain of alkali-activated mortars. Powder typed sodium silicate and ground granulated blast-furnace slag were employed as alkaline activator and source material, respectively, to produce cementless mortar. The main variables investigated were alkali quality coefficient combining the concentration of activator and main compositions in source material, and the adding amount of gypsum ranged between 1 and 5% with respect to the weight of binder. Initial flow, compressive strength development, modulus of rupture, and shrinkage strain behavior of mortar specimens were measured. In addition, the hydration production of alkali-activated pastes with gypsum was traced using X-ray diffraction and energy-dispersive X-ray analysis combined with scanning electron microscope image. Test results showed that the initial flow of slag-based alkali-activated mortar was little influenced by the adding amount of gypsum. On the other hand, the effect of gypsum on the compressive strength of mortar specimens was dependent on the alkali quality coefficient, indicating that the compressive strength increased with the increase of the adding amount of gypsum until a certain limit, beyond which the strength decreased slowly. Shrinkage strain of mortar tested was little influenced by the adding amount of gypsum because no ettringite as hydration product was generated. However, the adding of gypsum had a beneficial effect on reducing the microcrack in the alkali-activated mortar.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.107-112
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• 2004

Many studies have showen that Letinus edodes have a reducing effects on blood pressure and lipid levels in animals with high blood pressure and hyperlipidemia. But the only cap has been on the market as goods and the stipe has been wasted. The price is very variable and is based on harvest time and the part of the plant currenty, there is not much information about the nutritional composition and bio-fuctional effects of Letinus edodes based on harvest time and part. Some farmers have been selling the powder seasoning by drying and pulverizing Letinus edodes including stipe to develop value added, late harvested Letinus edodes and its stipe these days. This study was conducted to investigate and compare the nutritional composition of Letinus edodes harvested at different times (early: E, late: L) and separated by part (cap: C, stipe: S). The 4 kinds of materials were named as early harvested cap (EC) and stipe (ES), and late harvested cap (LC) and stipe (LS) samples were obtained from Mungyeong City Agricultural Technology & Extension Center. The composition analysis of the nutrients in the 4 materials was conducted by using the AOAC method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamin content were measured. Nutritional composition of Lentinus edodes did not show any significant difference between early and late harvested mushrooms. Nutritional compositions were different according to part. The results demonstrate that the late harvested stipe can also be used as a quality food material.

• Textile Coloration and Finishing
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• v.22 no.4
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• pp.341-348
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• 2010

Sodium sulfate is commonly added in reactive dyebath in order to increase substantivity of the reactive dye to cellulose fiber by reducing repulsion between anionic dye and fiber. While sodium sulfate is mostly used in solid form, it is inconvenient to dissolve a large amount of powder sodium sulfate. Furthermore, if there is undissolved salt in dyebath it might cause unlevel dyeing. In this study, sodium sulfate in liquid or solid form was used in dyeing of cellulose fabric with reactive dyes of three primary color and the effect of type or amount of sodium sulfate on dyeing and fastness properties was investigated. When the amount of sodium sulfate rose to 30-50 g/l, K/S value of the dyed fabric markedly increased; further rise in sodium sulfate concentration resulted in slow increase in K/S value. For light color, optimum amount was about 30 g/l in solid form and 50-100 g/l in liquid form while, for medium to deep color, it was 50 g/l and 100-150 g/l in solid and liquid form, respectively. When using each optimum amount of salt in solid or liquid form for medium color, shape of dyeing curve as well as exhaustion was similar to each other. On the whole, similar color fastness results were obtained regardless of type or amount of sodium sulfate.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.487-494
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• 2020

This study was performed to evaluate the quality characteristics and antioxidant activities of rice crispy cereal supplemented with dried laver powder. Reducing sugar content decreased in the dried laver-supplemented group. According to the Hunter color system, the L, a, and b values of rice crispy cereal decreased with an increase in the amount of dried laver. The LP5 (rice crispy cereal added with 5% dried laver) group showed the highest phycocyanin and chlorophyll contents, which tended to increase with increased amounts of added dried laver. Total phenolic and flavonoid contents increased with the amount of dried laver, as did 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging activities. Intensity test results showed that the color, flavor, and taste of rice crispy cereal improved with the addition of dried laver. The LP5 group scored the highest on overall satisfaction. These results suggest that the addition of dried laver to rice crispy cereal improves sensory properties by increasing antioxidant activities.

• Journal of Pharmaceutical Investigation
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• v.22 no.4
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• pp.267-279
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• 1992

Microencapsulations of amoxicillin and cephalexin, using Eudragit RS, RL, E, S and L were investigated. The microcapsules were prepared by the solvent evaporation process in liquid paraffin phase, which is based on dispersion of acetone/isopropanol containing the drug in liquid paraffin. Aluminium tristearate was used as an additive for the preparation of microcapsules. The size distribution, dissolution test and observation by SEM were examined. Good reproducibility in microcapsule preparation was observed. The microcapsules obtained were spherical and free-flowing particles. The dissolution rates of amoxicillin and cephalexin from the microcapsules were considerably decreased as compared with those from amoxicillin and cephalexin powder, respectively. As the dispersing agents (aluminium tristearate) increased, the particle size of microcapsules decreased and the dissolution rate increased. In order to control the release rate of drugs, microcapsules were prepared by mixing Eudragit RS/RL or Eudragit S/L. As Eudragit RL ratio in microcapsule of Eudragit RS/RL increased, the dissolution rate increased. As Eudragit L ratio in microcapsule of Eudragit S/L increased, the dissolution rate increased. Furthermore, the release rates of drugs from Eudragit RS/L or RS/polyelthylene glycol 1540 (PEG 1540) were examined. The dissolution rate of drugs increased with increasing of Eudragit L or PEG 1540 ratio. In conclusion, the release rates of drugs from Eudragit RS/RL or RS/PEG 1540 microcapsule could be controlled, and these microcapsules will be convenient for reducing frequency of administration.

• Tunnel and Underground Space
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• v.26 no.5
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• pp.441-453
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• 2016

This study aimed to develop a two-component TSL suitable for reducing dust and guaranteeing homogeneous qualities during its spraying. Its performance was evaluated by a series of laboratory and field tests. High ductility of two-component TSL prototypes resulted in increasing their elongation at break even though their tensile strengths were slightly lower than those of one-component powder TSLs. One prototype of the two-component TSLs developed in this study was verified to satisfy every criterion specified by EFNARC (2008). Especially, it increased the average compressive strength of mortar specimens by 50% even when it coated them only with the thickness of 3 mm. From a preliminary spraying test, a spraying machine suitable for the developed TSL prototype was derived and modified. After its field application, dust and rebound generated during its spraying works were found to be very minimal. Its spraying rate was recorded to be approximately $60m^2/hr$. In addition, it showed a very rapid hardening characteristic compared with general sprayable waterproofing membranes.