• Journal of Biosystems Engineering
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• v.31 no.4 s.117
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• pp.363-368
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• 2006

The effects of germinating types and treatments of acetic acid, water-soluble and water-insoluble chitosan on the germination ratio and sprout length of brown rice were investigated in this study. The treatment of 0.001% acetic acid improved the germination ratio and sprout growth of brown rice in the germinating types of a air-exposure method after water-soaking (Type II) and a repetitive method of water-soaking & air-exposure (Type III), not water-soaking method (Type I). The treatment of water-soluble chitosan with higher concentration caused higher germination ratio and faster sprout growth. The treatment of water-insoluble chitosan repressed the germination and the sprout growth of brown rice. The germination ratios of brown rice germinated by the Type III were higher than those by Type I and Type II for all the treatments of acetic acid and water-soluble & water-insoluble chitosan as more than 97% germination ratio. Also, the Type III method accelerated the sprout growth of brown rice compared with Type I and Type II.

• Journal of Korean Ophthalmic Optics Society
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• v.12 no.4
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• pp.37-41
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• 2007

The aim of this study is to establish RGP lens care system using RGP lens multi-purpose solution(MPS) and cleaner. Each RGP lens was incubated in Pseudomonas aeruginosa standard strain, and the numbers of P. aeruginosa colony remaining after treatment by using MPS and/or cleaner including surface activating components were estimated. Soaking only in MPS for 30 min reduced the number of P. aeruginosa up to 50%. 95% of P. aeruginosa was eliminated at RGP lenses soaked in MPS for 4 hr, but P. aeruginosa was not detected at RGP lenses soaked for 6 hr. When only cleaner was used for RGP lens care, 70% of P. aeruginosa was eliminated. This result showed that using cleaner had more effective at removing P. aeruginosa than soaking in MPS for 30 min. When soaking in MPS for 30 min after using cleaner reduced the number of P. aeruginosa up to 36% of that which soaking only in MPS for 30 min. This result suggested that using cleaner could be helpful to improve the disinfection efficacy of short time soaking in MPS.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.509-515
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• 2010

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.516-521
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• 1985

Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at $60^{\circ}C$ for 10 hrs or autoclaving at $120^{\circ}C$ for 4 hrs affected significantly for removal of phytic acid from the legume seeds.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.724-728
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• 1995

Chemical compositions of dried Auricularia polytricha mushroom were analyzed when the dried mushroom were soaked in distilled water at different soaking condition. Physicochemical properties of soaked mushroom were investigated. Compositions of chemical components were 12.6% crude protein, 2.1% crude fat, 6.7% crude fiber and 6.2% ash. The contents of Ca, K, Mg were higher than those of other minerals in the sample, but Mn and Ni were of little quantities. The major amino acids of the sample were found to be aspartic and glutamic acid. The increase in the soaking time and temperature increased the ratio of water uptake, amount of water soluble solid, browning and pH value in the soak water. Ribonucleotide contents of the sample after soaking decreased depending on soaking time and temperature.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.674-680
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• 2000

This study was conducted to investigate the effect of soaking and blanching of chicken- head on the quality of chicken-head broth. The longer soaking time, the lower the contents of free amino acids and nucleotide and its derivatives in chicken-head broth. Sensory panel showed that increased soaking time led to decreases in the degree of darkness, yellowness, turbidity and the intensity of bloody flavor and organ meat-like flavor. Optimal soaking time was determined to be 30 min according to the result of sensory evaluation. While the broth using unblanched chicken-head contained more free amino acids, nucleotide and its derivatives than the broth using blanched one, sensory test revealed no significant difference between two broths. Therefore, blanching was found to be unnecessary process for the preparation of chicken-head broth.

• Polymer(Korea)
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• v.24 no.5
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• pp.713-720
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• 2000

A polymer/iodine complex film was prepared using syndiotactic poly(vinyl alcohol) (s-PVA) with number-average degree of polymerization of 900 and syndiotactic diad content of 63.1%. In comparison with atactic-PVA/iodine films, degree of polarization of the s-PVA/iodine film was improved up to over 99% although a lower transmittance was obtained. By soaking in iodine/potassium iodide aqueous solution of a lower iodine concentration and subsequent drawing by 4 times, s-PVA/iodine film of a higher transmittance and degree of polarization was produced. The degree of iodine desorption of the s-PVA/iodine film in water were very low. The crystallinity and the d-spacing and crystal size of (100) plane increased at the early stage of soaking time, however, remained constant or decreased slightly with increasing soaking time. In consequence, s-PVA/iodine complex formation took place mainly inside crystal region at the initial stage of soaking time, whereas it occurred outside crystal region or physical adsorption of iodine dominated after sufficient soaking.

• Korean Journal of Medicinal Crop Science
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• v.20 no.2
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• pp.136-139
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• 2012

This study is part of research to develop the technology for managing major medicinal crops after harvest. We studied the optimal germination conditions of $Cynanchum$ $wilfordii$ (Maxim.) Hemsl. The mean germination time (MGT) of $C.$ $wilfordii$ seeds was higher after soaking for 4 days after storage at $5^{\circ}C$ for 8 weeks, than with germination at $25^{\circ}C$ (3 days). However, the germinative energy (GE) decreased as the number of days soaking increased. The greatest germination rate ($83.3{\pm}8.8%$) was at $25^{\circ}C$ with no soaking of seeds stored at $-20^{\circ}C$ for 8 weeks. Based on these results, we characterized the germination conditions of a major medicinal crop.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.289-293
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• 1989

During soaking of soybeans in water at $4^{\circ}C{\sim}98^{\circ}C$, the volume gain of soybeans held a linear relation with the square root of soaking time regardless of soaking temperatures and showed a highly positive correlation with weight gain, which indicated that the volume increase of soybeans was basically due to the diffusion of water. The activation energies for the volume increase were changed at $40^{\circ}C$. The log time to reach a fixed moisture content showed a linear relation with the soaking temperature during soaking of soybeans at $4^{\circ}C-60^{\circ}C$. The z-value to reach 50% hydration was $50^{\circ}C-55^{\circ}C$.