• Journal of Bio-Environment Control
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• v.23 no.3
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• pp.235-243
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• 2014

This research was conducted to investigate the influence of leaching fractions (LF) in each irrigation or fertigation on plant growth and changes in chemical properties of root media during the production of seedling grafts of tomato. Two root media containing Sphagnum peat moss plus vermiculite (5:5, v/v, PV) and coir dust plus vermiculite (5:5, v/v, CV) were formulated and pre-planting fertilizers were incorporated during formulation. Then, each medium was packed into 50 cell (volume 33 cc) and 105 cell (volume 18 cc) trays and the rootstock (cv. J3B Strong) and scion (cv. Sunmyung) were grown, respectively. The seedlings were grafted at 31 days after sowing and then the cut seedling grafts (Sunmyung scion/J3B Strong rootstock) were planted into 50 cell plug trays containing each of the two root media. After induction of the graft union and new adventitious roots for 7 days, the seedling grafts were fed with fertilizer solution once a week containing 4 different N concentrations (0, 50, 100, $200mg{\cdot}L^{-1}$). When determined after 31 days from seed sowing, the highest fresh weights of the root stock seedlings were obtained with 0.75 LF in PV (8.96g/seedling) and CV (7.11g/seedling) mixes. The EC of the both mixes were 0.93 and $1.09dS{\cdot}m^{-1}$, respectively. The fresh weights of the scion seedlings 31 days after seed sowing were 4.29g with 0.50 LF in the PV and 3.13g with 0.50 LF in the CV. The root medium ECs of the two treatments were 0.76 and $1.34dS{\cdot}m^{-1}$, respectively. Fresh weights of the seedling grafts grown for 31 days were greatly influenced by post-planting fertilizer concentrations. The heavier plants were obtained in $100mg{\cdot}L^{-1}$ N treatment than any other treatments in same mixes. The substrate ECs in these two treatments were 0.98 and $1.93dS{\cdot}m^{-1}$, respectively, indicating that the desirable range of soluble salts in soil extracts is higher in the CV mix than the PV mix. Results of this study suggest that optimum EC range is different in each medium and LF need to be adjusted differently for each root medium to produce high quality seedling grafts of tomato.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.220-228
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• 2009

This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.56-68
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• 2003

The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years ; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to e time when they were defeated on World War II.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japanese Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survey food supply situation of Koreans in prison throughout Korea. Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally (had) no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan, France and Germany. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group, 3280g of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc. was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbtion rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modem disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day) was observed. Surveyors who attended in this survey, mentioned that the amount of food intake may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food) were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis, the supply situation of food in the prison may considered to be good enough(because they are not starving). But as a Korean who studied this report, one feel extremely pity about those situation because (situation of) those period were very harsh under the Imperial Law and keeping the Law by Koreans were almost impossible, therefore, about one third adult violated the Law and were put into jail. And they were treated like animals.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.370-378
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• 1983

Changes of protein and amino acids composition in improvement-Meju inoculated with Aspergillus oryzae were emamined at various time intervals over 6-day test period. To investigate those changes systematically, Disc gel electrophoresis, gel fiteration and amino acid analyzer were used. Following results were obtained; 1. Nitrogen solubility of the soybean meal in $Na_{2}SO_{4},\;MgSO_{4},\;Na_{2}CO_{3},\;NaCl\;and\;Na_{2}HPO_{4}$ solutions of various concetrations were determinated. The salt soluble protein of soybean meal was highly dispersible on 0.4M $Na_{2}SO_{4}$ solution and the extractability of protein was 33%. 2. From the quantitative fractionation of soybean proteins, albumin content (46.0%) was highest followed by globulin (33.9%), glutelin (19.5%) and prolamin (2.4%). During Meju incubation period, albumin and prolamin increased gradually but glutelin decreased. Globulin content was not changed substantially. 3. When albumin was fractionated by Sephadex G-200, the following results were obtained. Soybean albumin showed fraction which was reduced to 3 fraction at 0-day of incubation. The number of fraction, however increased to 8 after 6-day of incubation. 4. Amino acids of albumin in soybean and Meju appeared to be 17 kinds. Glutamic acid and aspartic acid were the highest. In amino acid composition of cooked soybean albumin, arginine, aspartic acid, glutamic acid and glycine remained higher than those of Meju throughout incubation period. 5. The major fraction of albumins from soybean and Meju fractionated by Sephadex G-200 showed 17 kinds of amino acid. Aspartic acid and glutamic acid were the highest. During Meju incubation period, the change of amino acid composition was investigated; threonine, serine, lysine, histidine, alanine, isoleucine, leucine, phenylalanine and $NH_3$ was increased gradually, the others decreased. 6. According to the electrophoretic pattern, soybean protein showed 13 bands which decreased to 3-after cooking. During incubation, those bands increased gradually to 10 bands after 6-days.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.171-175
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• 1981

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, storage stability and microbiogical properties were investigated. The results obtained were as follows: 1. 35% of carcass freight was recovered primarily as hand deboned chicken meat (HDM) and 45% secondarily as mechanically deboned chicken meat(MDM), total meat yield reaching 80% of carcass weight. 2. Moisture, protein, fat. ash and calcium content of MDM were 65, 12, 20, 1.7 and $0.2{\sim}0.4%$, respectively MDM was higher than HDM in fat, ash and calcium, but significantly lower in moisture and protein Total pigment content of MDM was 2.5 times higher than that of HDM, such high content being attributed to the increased inclusion of hemoglobin during the mechanical masceration of carcass in the deboning process. 3. The emulsifying capacity (ES) of MDM per g meat was only 70% that of HDM, but when ES was expressed on unit g of protein basis MDM showed even higher ES than HDM primarily due to the higher proportion of salt soluble protein fraction of MDM. 4. Since the TBA value of MDM increased rapidly after 4 weeks of frozen storage at $-20^{\circ}C$, the maximum possible storage period of MDM is estimated to be about 4 weeks. 5. Total microbial counts of MDM was approximately $1.8{\times}10\;cells/g$ showing no great difference from HDM or red meat.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.55-67
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• 2012

We compared the general composition of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique. The comparison of the general components between raw milk and the retentate of ultrafiltration (CF 2 and CF 3) demonstrated the following. The fat, protein, and non-fat solid contents of the retentate were higher than those of raw milk, but the lactose content was lower. The effect of 3 factors-fat content (0.5% and 3%), bacterial populations (30,000 CFU/mL and 100,000 CFU/mL), and ratio of added starter and rennet (50, 65, or 80)-on Mozzarella cheese made by the traditional method and made using the retentate of ultrafiltration (CF 2 and CF 3) were compared. Total solids (TS), fat, lactose, total nitrogen (TN), water soluble nitrogen (WSN), non-protein nitrogen (NPN), and salt (NaCl) were affected by fat content, bacterial population, and the ratio of starter and rennet added, but the ash content was not affected. During storage at $4^{\circ}C$ over a period of 3 months, the TS, WSN, NPN, and NaCl contents increased significantly (p<0.05), but fat, lactose, and TN contents decreased significantly (p<0.05), while ash contents remained constant. In whey, the protein, lactose, and solids not fat contents were higher in cheese made from ultrafiltration retentate than in traditional Mozzarella cheese. These results indicate that ultrafiltration can be applied to producing several Mozzarella-type cheeses in order to meet consumer needs.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.510-518
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• 2003

Protective effects of natural components including genistein (4',5,7-trihydroxyisoflavone) from Glycine max MERRILL on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. Genistein $(10{\sim}100\;{\mu}m)$ suppressed photohemolysis in a concentration-dependent manner, and was more effective than the lipid peroxidation chain blocker, ${\alpha}$-tocopherol (Vit. E). Glycoside of genistein, genistin, the water-soluble antioxidant, L-ascorbate, and the iron chelator, myo-inositol hexaphosphoric acid dodecasodium salt (sodium phytate) did not exhibit protective effect against photohemolysis. L-Ascorbate and sodium phytate stimulated photohemolysis at high concentration $(500\;{\mu}m)$. ${\alpha}$-Carotene 3,3'-diol (lutein), a singlet oxygen $(^1O_2)$ quencher, exhibited pronounced protective effect, an indication that $^1O_2$ is important in photohemolysis sensitized by rose-bengal. Reactive oxygen scavenging activities $(OSC_{50})$ of natural antioxidants including genistein on reactive oxygen species (ROS) generated in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay were in the order of sodium phytate > L-ascorbate > ${\alpha}$-tocopherol > genistein > genistin. $OSC_{50}$ value of genistein, genistin, ${\alpha}$-tocopherol, L-ascorbate, and sodium phytate were 41.0, 109.0, 9.0, 5.2, and $0.56{\mu}m$ respectively. The order of free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity $(FSC_{50})$ was L-ascorbate > ${\alpha}$-tocopherol > genistein > genistin. These results indicate that genistein can function as an antioxidant in biological systems, particularly skin exposed to solar UV radiation by scavenging $^1O_2$ and other ROS, and to protect cellular membranes against ROS.

• Korean Journal of Poultry Science
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• v.7 no.2
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• pp.37-46
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• 1980

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, stability during storage, and microbiological properties were investigated Chicken patties and frankfurters were also manufactured by varying the relative proportion of MDCM to HDCM as raw materials, ana their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1) 35% of carcass wt was recovered as HDCM and 45% as MDCM, total meat yield reaching 80% of carcass wt. 2) Moisture, protein, fat, ash and Ca content of MDCM were 65, 12, 20, 1.7 and 0.2-0.4%,respectively. MDCM was higher in fat, ash and Ca, but significantly lower in moisture and protein. Total pigment content of MDCM was 2.5 times higher than that of HDCD such high content being attributed to the increased inclusion of hemoglobin. 3) The emulsifying capacity (ES) of MOCM per g meat was only 70% that of HDCM. but when ES was expressed on unit g of protein basis MDCM showed even higher ES than HDCM primarily due to tile higher proportion of salt soluble protein fraction. 4) Since the TBA values of MDCM increased rapidly after 4 weeks of frozen storage at -20$^{\circ}C$, the maximum possible storage period of MDCM is estimated to be about 4 weeks. 5) Total microbial counts of MDCM was approximately 1.8${\times}$10$\^$6/g/, showing no great difference from HDCM or red meat. 6) Chicken patty containing MDCM showed gradual increase in TBA value during frozen storage, but its storage up to 8 weeks presented no problems in flavor stability. 7) Color score an4 total palatability of chicken Patty were best for the product containing 30% MDCM. It was also concluded that MDCM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended 8) The formulation of MDCM up to 50% in frankfurter gave quite satisfactory acceptability and textural properties comparable to frankfurter made of 100% MDCM, but the inclusion of more than 70% MDCM was not recommended 9) The TBA value of frankfurter containing MDCM did not increase to any great extent until 4 weeks of storage at 4$^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 10) It was concluded that processed meat products such as patties and frankfurters containing MDCM up to 30-50% of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.261-268
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• 2010

This study was conducted to investigate the effects of environmental temperature (ET; $21^{\circ}C$ and $32^{\circ}C$) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET $21^{\circ}C$ + antibiotics (+); T2, ET $21^{\circ}C$ + antibiotics (-); T3, ET $32^{\circ}C$ + antibiotics (+); T4, ET $32^{\circ}C$ + antibiotics (-); T5, ET $32^{\circ}C$ + 0.1% Lactobacillus; T6, ET $32^{\circ}C$ + 0.1% medicinal plant extract; T7, ET $32^{\circ}C$ + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE $b^*$ value of treatments at ET $32^{\circ}C$ showed significantly (p<0.05) higher when compared to the treatments at $21^{\circ}C$. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at $32^{\circ}C$. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature ($32^{\circ}C$) for chicken meat production.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.5
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• pp.336-340
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• 2009

The issue of acid precipitation and related environmental problems in East Asia has been emerging. To evaluate the acidity and chemical characteristics of rainwater in Korea, its chemical properties during cultivation season from April to October were investigated at Taean in 2007. Also, to estimate the contribution of ions on its acidity, ion composition characteristics and neutralization effects by cation ions were determined. The ion balance between cations and anions values showed high correlation. The mean values of pH and EC were 4.9 and $32.9{\mu}S\;cm^{-1}$, respectively. The EC of rainwater showed seasonal characteristic, which was $91.4{\mu}S\;cm^{-1}$ with relatively low rainfall compared with other monitoring periods. $Na^+$ was the main cation followed by $NH_4{^+}$ > $Ca^{2+}$ > $H^{+}$ > $Mg^{2+}$ > $K^+$. Among these ions, $Na^{+}$ and $NH_4{^+}$ covered over 70% of total cations. In the case of anion, the order was $SO_4{^{2-}}$ > $NO_3{^-}$ > $Cl^{-}$. The mean value of sulfate, which is main anion component in the samples was $152.1{\mu}eq\;L^{-1}$. Also, 90% of soluble sulfate in rainwater was $nss-SO_4{^{2-}}$(non-sea salt sulfate). With fractional acidity and theoretical acidity of rainwater samples, $NH_4{^+}$ and $Ca^{2+}$ contributed greatly in neutralizing the rain acidity.