• Korean journal of food and cookery science
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• v.14 no.2
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• pp.195-200
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• 1998

Wheat flour and glutinous rice pastes added Kimchi were fermented at 10$^{\circ}C$ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days but thereafter all decreased during fermentation. The number of lactics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.0%, 77.0%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCI soluble pectin (HCISP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.

• Journal of the Korean Geographical Society
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• v.45 no.5
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• pp.553-572
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• 2010

Grain size analysis of sediments and soils has been regarded as a one of the most important analytical methods in Earth Sciences. The results of grain size analysis by 10 different pretreatment procedures in loess-paleosol sediments are compared in the study. In spite of the most powerful effectiveness of dispersant(sodium hexametaphosphate) on the dispersions of sediments, the effects show large differences by its treatment orders with HCl. It may result from that $Na^+$ ions in the dispersant may not be able to effectively substitute $Ca^{2+}$ ions in the sediments due to the electrostatic forces between $Na^+$ and $Cl^-$ ions in the dispersant and HCl, respectively. Although $H_2O_2$ and HCl are more effective in dispersion than hot water, they do not affect greatly the dispersions. Therefore, the reliable results of grain size analysis can be obtained by selecting the adequate pretreatment procedures most suitable for the purposes of researches and characteristics of sediments.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.377-388
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• 1985

The changes in protein fractions and its gel electrophoretic pattern of rapeseeds (Brassica napus L) were investigated during germination at $25^{\circ}C$ under dark condition. The major protein fraction was found to be albumin 25.0%) and globulin (24.6%). Both fractions were decreased throughout germination, particularly significant for albumin, while prolamine(2.2%) and glutelin (1.8%) showed an initial decrease followed by a slow increase at the later stage of germination. The initial 5-6 peaks of gel electrophoresis were reduced to a few after 45 hours. The absorption spectrum at the range of 400-700 nm showed a significant increase in absorbance for sodium hexametaphosphate (SHMP) extract of rapeseeds. The protein extractability with SHMP was not significantly affected by germination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.235-242
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• 2008

In this study, the physicochemical and microbiological properties of market-available skate (Raja kenojei) kimchi were evaluated in comparison to long-term fermented Baechu kimchi. The comparative results for the skate (Raja kenojei) and Baechu kimchi products are as follows: salt concentrations = 3.40% and 3.95%, respectively; pH and acidity values = 4.01 and 3.90, and 0.65% and 0.82%, respectively; redox potential Eh values = 119.82 mV and 123.08 mV respectively; reducing sugars levels = 15.51 mg% and 13.23mg%, respectively; ascorbic acid levels = 24.21mg% and 22.18mg%, respectively; color L-values = 46.86 and 44.54, a-values = 15.46 and 12.28, and b-values = 29.94 and 28.36, respectively; hardness properties = 11.36 kgf and 10.23 kgf, respectively; hot water soluble pectin (HWSP) contents and sodium hexametaphosphate soluble pectin (NaSP) contents = 15.23% and 17.35%, and 32.51% and 29.64%, respectively; hydrochloric acid soluble pectin (HClSP) contents = 55.1% and 53.2%, respectively; total viable cell counts = $4.78{\times}10^8$ and $1.35{\times}10^8$, respectively; lactic acid bacteria counts = $5.18{\times}10^5$ and $1.32{\times}10^5$, respectively; and yeast levels = $8.52{\times}10^5$ and $5.23{\times}10^5$, respectively.

• Journal of the Mineralogical Society of Korea
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• v.23 no.1
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• pp.51-61
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• 2010

Ettringite $(Ca_6[Al(OH)_6]_2(SO_4)_3{\cdot}26H_2O)$ is a sulfate mineral that shows a complicate property in concrete. It is often called as "a cancer of concrete" because secondary ettringite formation in hardened concrete often cause expansion and cracking of concrete due to its expansive crystal structure. In the present study, we tested the possibility for crystal growth inhibition of secondary ettringite by crystallization inhibitors that are commercially used for scaling inhibitors in Korea. For the test, we developed a method of ettringite solution synthesis. Three types of crystallization inhibitors were selected and examined the effects On ettringite growth inhibition. The experimental results of ettringite solution synthesis indicated that ettringite was successfully synthesized under condition that the mass balance between calcium hydroxide saturated solution and aluminum sulfate solution was attained. Monosulfate and semisulfate were synthesized when the ratio of $Ca^{2+}$ ions to ${SO_4}^{2+}$ ions was increased. The induction time of ettringite crystallization was less than 2 min. and crystallization was almost completed within an hour. The experimental results of ettringite crystallization inhibition showed that organic PBCT (2-Phosphonobutane-1,2,4-Tricarboxylic Acid) and inorganic SHMP (Sodium Hexametaphosphate) were relatively less effective on ettringite crystallization inhibition under experimental conditions. However, organic HEDP (1-Hydoxyethylidene-1,1-Diphosphonic Acid) effectively prevented ettringite growth with producing amorphous gel phase materials up to inhibitor concentration 0.1 vol.% of aluminum sulfate solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.53-57
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• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• Journal of Sericultural and Entomological Science
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• v.17 no.1
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• pp.1-26
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• 1975

These studies were attempted to find out the optimum silk reeling system by use of automatic silk reeling machine to increase raw silk yield and reeling efficiency with various silk reelable cocoons. The obtained results are as follows; 1. The mean silk reelability ratio(X)of the Korean cocoons during the last ten years was 61 per cent, beside 64.7 per cent in autumn cocoon and 57.3 per cent in spring cocoon. However, the ratio variation of autumn cocoons was larger than that of spring cocoons. 2. A positive correlation between cocoon filament breaks during its process and silk reelability levels was shown to be significant. The cocoons of both poor and good reelability evidenced "J" shape distribution on the filament break graph by the order of reeling cocoon end. Many bave breaks were found at the inner shell of the cocoons, or in case of poor reelability cocoons. 3. The morphology of broken cocoon ends during the process was classified into A, B, C, D, E and F types, The occurrence of B type was majority, but that of F type was minority among them. 4. In case of the cocoon cooking, H-type ion-exchanged soft water was better for good reelability cocoons, Na and H-type ion exchanged neutral soft water for those of fair reelability, and alkaline (Na-type) soft water for those of poor reelability, respectively. 5. The modification of cooking water by mixing the above different types of water (50％ Na-type and 50％ H-type passed by standard natural water; 75％ Na-type and 25％ H-type passed by hard natural water; 25％ Na-type and 75％ H-type passed by soluble natural water) made higher yield of raw silk with tess breaks of thread. 6, In case cocoon ends groping water included sodium hexametaphosphate as much as 800 ppm. the groping efficiency and raw silk yield of cocoon was improved. The effect was pronounced in case of poor reelability cordons. 7. The most reasonable cocoon cooking and silk reeling condition for automatic silk reeling process were observed to be rather incomplete cook with good reelability cocoons and optimum cook with poor reelability cocoons succeeded by the reeling bath temperature of 45$^{\circ}C$, 8. The reasonable silk reeling velocities were observed to be about 150m per min. for good reelability cocoons, 120m per min. for fair reelability ones and 90 to 120m per min. for poor reelability ones. 9. In order to improve the raw silk yield of cocoons and reeling efficiency, the cocoon stand-by-ratio for reeling should be kept at the level of 40 per cent for good reelability cocoons or at 60 per cent for poor reelability ones beside necessary end found cocoon condition.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.500-505
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• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.508-515
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• 2005

The effect of glue plant(Codium fragile) on the Dongchimi fermentation was investigated by measuring physicochemical properties during fermentation at $10^{\circ}C$. Dongchimi was prepared with various levels(0, 0.5, 1.0 and 1.5%) of glue plant(Codium fragile). The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with glue plant(Codium fragile) was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then decreased gradually. The reducing sugar content of Dongchimi with glue plant(Codium fragile) was higher than that of control. The content of total vitamin C was much higher in dongchimi with glue plant(Codium fragile). In color measurement, lightness value decreased gradually. However, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded, but the content of hydrochloric acid soluble pectin(HClSP) and sodium hexametaphosphate soluble pectin(NaSP) increased.