• Food Science of Animal Resources
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• v.33 no.1
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• pp.119-124
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• 2013

This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of Nutrition and Health
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• v.25 no.2
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• pp.123-131
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• 1992

Concentrations of 5 major minerals(Na, K, Ca, P, Mg) and 3 trace elements(Mn, Mo, Ni) were measured in human milk samples collected from 21 highly selected healty lactating women at 2-5 days and at 1, 2, 4, 6 and 12 weeks postpartum. Significant decrease in contents of the major minerals and trace elements were found with time postpartum. Sodium contents decreased from 293.01ug/N at 2-5 days to 194.27ug/N at 12 weeks. Potassium contents also decreased from 436.18ug/N in colostrum to 358.51ug/N in matured milk at 12 weeks. The Ca/P ratios of colostrum transitional and matured milk were 3.39, 281 and 2.45 respecti-vely. Mean manganese levels of colostrum and transitional were 0.024ug/N and those of matured milk were 0.014ug/N. Molybdenum concentrations in the breast-milk collected at 1, 2, 4 weeks were higher than those in the milk samples at 2-5 days and 12 weeks Nickel content of colostrum was 0.062ug/N and those of trnsitional matured milk were 0.22ug/N and 0.017ug/N, These determinations will provide the basic information on the variability of minerals and trace elements as lactation proceed and the comparison of the components between term and preterm milk.

• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.141-161
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• 1998

The depth and patterns of demineralization according to the difference in concentration and application time of phosphoric acid were observed through the transmission electron microscope, and shear bond strengths to the acid -conditioned dentin were then measured and compared with the TEM results. To investigate the influence of polymer addition into the phosphoric acid and the effect of difference in concentration and application time of the acid, the specimens were randomly divided into 9 groups. Among the specimens, the exposed dentin surfaces were acid-conditioned with 10% polymer-thickened phosphoric acid(All Bond 2, Bisco, U.S.A.) and aqueous 10%, 20%, 30%, 40% phosphoric acid for 20 seconds, The rest of the specimens were acid-conditioned with 10% phosphoric acid for 15s, 30s, 60s, 120s respectively. The specimens were immersed in 4% glutaraldehyde in 0.1M sodium cacodylate buffer and postfixed with 1 % osmium tetroxide without decalcification and then observed under a JEOL Transmission Electron Microscope(JEM 1200 EX II, Japan). After the specimens were acid-conditioned as the above, primer and adhesive resin were applied to blot-dried dentin and shear bond strengths were then measured and analysed. The results were as follows : 1. The intertubular demineralization depth of 4.0-$5.0{\mu}m$ in 10% polymer-thickened phosphoric acid gels was similar or slightly deeper than that of 4.0-$4.5{\mu}m$ in aqueous 10% phosphoric acid solution. 2. The intertubular demineralization depth of aqueous 20%, 30% and 40% phosphoric acid solution was 6.5-$7.0{\mu}m$, 6.5-$7.5{\mu}m$ and 9.0-$15.0{\mu}m$ respectively. It showed that the depth of dentin demineralization is partly related to the concentration of phosphoric acid solution. 3. The intertubular demineralization depth of aqueous 10% phosphoric acid solution in application time for 15s, 30s, 60s and 120s was 2.5-$3.0{\mu}m$, 4.0-$6.0{\mu}m$, 6.5-$7.0{\mu}m$ and 8.5-$14.0{\mu}m$ respectively. It showed that the depth of dentin demineralization is directly related to the application time of phosphoric acid solution. 4. The partially demineralized dentin layer between demineralized collagen layer and unaffected dentin was showed to a width of 0.5-$1.0{\mu}m$ in lower concentration groups treated with aqueous 10% phosphoric acid for 20s, 60s, 120s and 20% phosphoric acid for 20s. 5. The demineralization effect at the border of intertubular-peritubular junction was less evident than that in the peritubular and intertubular dentin. The collagen fibers in the intertubular dentin had a random orientation, whereas those that lined the tubules were circumferentially aligned. The cross-linkage of dentinal collagen in demineralized collagen layer was clearly seen. 6. A statistically significant difference of bond strengths according to the difference in phosphoric acid concentration did not exist among the groups treated with 10%, 20%, 30% and 40% acid solution (P>0.05). However, bond strengths to the treated dentin with 10% phosphoric acid solution for 30s were significantly higher than that for 120s (P<0.05).

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.37-46
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• 2007

The C-shaped canal system is an anatomical variation mostly seen in mandibular second molars, although it can also occur in maxillary and other mandibular molars. The main anatomical feature of C-shaped canals is the presence of fins or web connecting the individual root canals. The complexity of C-shaped canals prevents these canals from being cleaned, shaped, and obturated effectively during root canal therapy, and sometimes it leads to an iatrogenic perforation from the extravagant preparation. The purpose of this study was to provide further knowledge of the anatomical configuration and the minimal thickness of dentinal wall according to the level of the root. Thirty extracted mandibular second molars with fused roots and longitudinal grooves on lingual or buccal surface of the root were collected from a native Korean population. The photo images and radiographs from buccal, lingual, apical direction were taken. After access cavity was prepared, teeth were placed in 5.25% sodium hypochlorite solution for 2 hours to dissolve the organic tissue of the root surface and from the root canal system. After bench dried and all the teeth were embedded in a self-curing resin. Each block was sectioned using a microtome (Accutom-50, Struers, Denmark) at interval of 1 mm. The sectioned surface photograph was taken using a digital camera (Coolpix 995, Nikon, Japan) connected to the microscope. 197 images were evaluated for canal configurations and the minimal thickness of dentinal wall between canal and external wall using 'Root Thickness Gauge Program' designed with Visual Basic. The results were as follows : 1. At the orifice level of all teeth, the most frequent observed configuration was Melton's Type C I (73%), however the patterns were changed to type C II and C III when the sections were observed at the apical third. On the other hand, the type C III was observed at the orifice level of only 2 teeth but this type could be seen at apical region of the rest of the teeth. 2. The C-shaped canal showed continuous and semi-colon shape at the orifice level, but at the apical portion of the canal there was high possibility of having 2 or 3 canals 3. Lingual wall was thinner than buccal wall at coronal, middle, apical thirds of root but there was no statistical differences.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.181-188
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• 1992

To study the effect of alginic acid on modulation of the aging process, Sprague-Dawley(SD) male rats were fed the diets containing 0, 3, 6 and $9\%$ alginic acid isolated from brown algae(Undaria pinnatifida) for 16 weeks. The effects of alginic acid on body weight, malondialdehyde(MDA) content, peroxidizability index, cholesterol and phospholipid levels, cholesterol/phospholipid(Ch/Ph) molar ratio, and fatty acid compositions in liver membranes were investigated. Increasing alginic acid level in diets did not alter food intakes but effectively decreased body weights gain(p<0.01-0.005). Malondialdehyde(MDA) contents of diets containing 6 and $9\%$ alginic acid were effectively decreased in ranges of $54.1-43.0\%$ in mitochondria, and $65.5-87.7\%$ in microsome compared with $100\%$ of control group. Cholesterol levels of all diets containing alginic acid were significantly decreased in ranges of $87.0-72.3\%$ in mitochondria, and $87.4-68.1\%$ in microsome compared with $100\%$ of control group. Phopholipid levels in microsome were significantly decreased by diets containing 3 and $ 6\%$ alginic acid but Ch/Ph molar ratios in both membranes were decreased by diets containing 3 and $6\%$ alginic acid. Increasing alginic acid level in diets significantly decreased total fatty acid but effectively increased linoleic acid in microsome except for diet containing $9\%$ alginic acid. These data on liver membranes suggest that alginic acid added to diets can modulate the physiological changes if the aging process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.385-390
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• 1999

HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at $37^{\circ}C$ for 40 minutes. Total uric acid was determined by measuring optical density at 290nm. In HPLC method, salt decreased the total amount of ATP related compounds by $13.6\~16.2\%$ at $2.5\%$ concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254nm, while uric acid at only 290nm. The ratio of the total amount of ATP related compounds by HPLC method was about $45\%$ of that by enzymatic method in fish sauce. Form these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.921-929
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• 2004

Dietary intake of whole grains, vegetable and fruit is known to reduce the degenerative chronic diseases, such as cancer and cardiovascular diseases. Antioxidative and antimutagenic effects of the ethanol extract of Korean Millet, Buckwheat, Sorghum and Job's tears were examined by inhibition against iron-induced linoleate per-oxidation, DPPH (1,l-diphenyl-2-picrylhydrazyl) radical generation and MDA-BSA (malondialdehyde-bovine serum albumin) conjugation, and Ames test using Salmonella. Buckwheat showed the strongest antioxidative effect in three different systems among these four grains, but it showed the lowest antimutagenic effect. Sorghum was the second to Buckwheat in iron-induced linoleate peroxidation inhibition activity and DPPH radical scavenging activity, and showed very good direct-antimutagenic effect in 2-Nitrofluorene treated Salmonella Typhimurium TA98 and indirect-antimutagenic effect in 2-Anthramine treated Salmonella Typhimurium TA98 and TA100 with hepatic S9 mixture. Millet showed the strongest antimutagenic effect in Salmonella Typhimurium TA98 and TA 100 with or without S9. Buckwheat contained the highest total flavonoids and polyphenols, 1.14 mg/g and 3.71 mg/g, respectively. Total flavonoid content in these four grains was negatively correlated with $IC_{50}$/ for DPPH radical scavenging antioxidative effect significantly (r=-0.9924, p=0.0076), but not with antimutagenic effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1151-1158
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• 2006

This study was performed to investigate the effect of ethanol extract of Pimpinella brachycarpa (PB) on serum and liver lipid metabolism in rats. Male Sprague Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia. PB ethanol extract (200 mg/kg/day or 400 mg/kg/day) was also administered orally to rats with high cholesterol diet for 6 weeks. We divided 40 rats into five groups; normal diet group (NC), high cholesterol diet group (HC), normal diet and PB ethanol extract (200 mg/kg) administered group (NC-PB), high cholesterol diet and PB ethanol extract (200 mg/kg) administered group (HC-PBL), and high cholesterol diet and PB ethanol extract (400 mg/kg) administered group (HC-PBH). The growth rate and liver weight of the high cholesterol diet group was higher than those of the normal diet group, whereas those of the groups administered PB ethanol extract were gradually decreased. There was a signigicant increase in the activities of serum alanine aminotransferase (ALT), asparate aminotransferase (AST) and alkaline phosphatase (ALP) in the high cholesterol diet group. The administration of PB ethanol extract decreased serum ALT, AST and ALP activities in a dose-dependent manners. The high cholesterol diet group showed increased serum triglyceride, total cholesterol, free cholesterol and LDL-cholesterol levels, and decreased atherogenic index, HDL-cholesterol and phospholipid levels as compared with the normal diet group. PB ethanol extract administrated groups showed increased HDL-C/T-C, HDL-cholesterol and phospholipid levels, and decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared with the high cholesterol diet group. There were no differences in the concentrations of serum triglyceride, phopholipid, LDL-cholesterol, HDL-cholesterol and free cholesterol between normal diet groups. The hepatic concentrations of total cholesterol and triglyceride were also lower in PB ethanol extract administrated groups than in the high cholesterol diet group. These results suggest that ethanol extract of PB exerts hypocholesterolemic effect by reducing serum and liver cholesterol contents.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.117-126
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• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.