• The Korean Journal of Ecology
• /
• v.23 no.1
• /
• pp.9-15
• /
• 2000

The effects of clearcutting on soil chemical ingredients and stream water quality have been investigated at a natural deciduous forest catchment within the Seoul National University Research Forest in Mt. Paekun, Chunnam province during the periods of 1993 to 1998. Soil chemical ingredients and stream water qualities were monitored at a 13 ha clearcutting site and a non-treatment site nearby. During the first and second years after harvesting, the levels of total-N, and exchangeable ions (K/sup ＋/, Na/sup ＋/, Ca/sup 2＋/, Mg/sup 2＋/) decreased compared to the values of before harvesting. During the fifth years after harvesting, these levels were significantly higher than those during the first and second years after harvesting. But the chemical characteristics of soil were not changed at all. pH of water in the harvesting area was 6.5 in stream water. Among the nutrients, Cd, Pb, Cu, and phosphate were not found, and the level of BOD reached at the level of the domestic use suitable for drinking. Turbidity, odor, taste, NH/sub 4//sup ＋/ -N, NO/sub 3//sup -/-N, standard plate count, and coliform were also low enough to be used as the domestic use for drinking by the near villagers. During the first and second years after harvesting, BOD increased to about 1 ppm. For that reason, the harvesting planning should be built in the harvesting area in consideration of the control of water quality in the stream.

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.144-147
• /
• 2002

This study was conducted to investigate the effect of sub-ingredients of kimchi on the formation of carbon dioxide and vessel pressure. The pH, titratable acidity, formation of carbon dioxide and vessel pressure of kimchi prepared with different sub-ingredients were determined during storage at 10$^{\circ}C$. In the kimhi without GA, the pH decrease and acidity increase was slow during storage, but those of the kimchis without Gl, RP and SA were began to higher from 3th day after storage showed maximum values and was maintained 9th day after storage. The main sub-ingredient for formation of carbon dioxide was garlic and the gas formation was low in the kimchi without garlic. Vessel pressure in kimchi of the latter term of storage generally showed sub-atmospheric pressure and the more formation of carbon dioxide showed the more degree of sub-atmosphere.

• Journal of the Korean Ceramic Society
• /
• v.50 no.1
• /
• pp.57-62
• /
• 2013

We investigated the thermal and electrical properties of the $B_2O_3-ZnO-Bi_2O_3$ glass system as a sealing material in sheath heater modules. A composition with over 90 wt% $Bi_2O_3$ in the $B_2O_3-ZnO-Bi_2O_3$ system was glassified by controlling the cooling rate. The glass transition temperature and thermal expansion coefficient in bismate glass could be controlled by the minor ingredients of ZnO, $SiO_2$, $BaO_2$, and $K_2O$. The $B_2O_3-ZnO-Bi_2O_3$ glass system bonded well to metal, and bismate glass insulating properties were comparable to those of bismate glass $B_2O_3-ZnO-PbO$ glass system in a sheath heater module.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.4
• /
• pp.385-393
• /
• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.4
• /
• pp.496-501
• /
• 2012

Thirty-five available feeds were fermented in vitro in order to investigate their soluble total organic carbon (TOCs) and methane ($CH_4$) production rate. A fermentation reactor was designed to capture the $CH_4$ gas emitted and to collect liquor from the reactor during in vitro fermentation. The results showed that $CH_4$ production rate greatly varied among feeds with different ingredients. The lowest $CH_4$-producing feeds were corn gluten feed, brewer's grain, and orchard grass among the energy, protein, and forage feed groups, respectively. Significant differences (p<0.05) were found in digestibility, soluble total organic carbon (TOCs), and $CH_4$ emissions among feeds, during 48 h of in vitro fermentation. Digestibility and TOCs was not found to be related due to different fermentation pattern of each but TOCs production was directly proportional to $CH_4$ production (y = 0.0076x, $r^2$ = 0.83). From this in vitro study, TOCs production could be used as an indirect index for estimation of $CH_4$ emission from feed ingredients.

• Food Science of Animal Resources
• /
• v.43 no.1
• /
• pp.184-194
• /
• 2023

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting enzyme (ACE) inhibition activity of the purified peptide was assessed by enzyme reaction methods and in silico molecular docking analysis to determine the interaction between the purified peptide and ACE. Also, antihypertensive effect of the purified peptide in spontaneously hypertensive rats (SHRs) was investigated. The purified antioxidant peptide was identified to be a pentapeptide Asp-Asn-Arg-Tyr-Tyr with a MW of 730.31 Da. This pentapeptide showed potent inhibition activity against ACE (IC₅₀ value, 3.72 μM). Molecular docking studies revealed a good and stable binding affinity between purified peptide and ACE and indicated that the purified peptide could interact with HOH2570, ARG522, ARG124, GLU143, HIS387, TRP357, and GLU403 residues of ACE. Furthermore, oral administration of the pentapeptide significantly reduced blood pressure in SHRs. The pentapeptide derived from enzymatic hydrolysate of velvet antler is an excellent ACE inhibitor. It might be effectively applied as an animal-based functional food ingredient.

• Preventive Nutrition and Food Science
• /
• v.5 no.3
• /
• pp.126-130
• /
• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.5
• /
• pp.502-511
• /
• 2021

In this study, the content of water-soluble vitamins such as vitamin B₁ (thiamin), B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine), B₇ (biotin), B₁₂ (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B₁, B₂, B₃, B₅, B₆, B₇, B₁₂, and C. The highest content of vitamin B₁ was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B₂ (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B₃ (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B₅. Vitamin B₆ was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B₇ was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B₁₂. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.5
• /
• pp.499-507
• /
• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• Culinary science and hospitality research
• /
• v.18 no.3
• /
• pp.46-57
• /
• 2012

This study aims to analyze how the perception of a food purchasing system affects non-financial performance and job satisfaction among the kitchen employees of contract foodservice companies in Taegu Gyeongbuk area. By a convenience method, 197 copies(85%) out of 230 copies of the questionnaire were used for analysis. For data processing, the SPSS WIN Version 14.0 statistical package program was used and the frequency analysis reliability analysis, factor analysis were conducted so the hypothesis was verified through the multiple regression analysis. The results are as follows: First, the perception of a food purchasing system affected job satisfaction as a whole, which was significant in food ingredients management factors of sub-hypothesis1-2. Second, the perception of a food purchasing system affected non-financial management performance, which was significant in food ingredients management factors of sub-hypothesis2-2, and food ingredients supply and demand factors of sub-hypothesis2-3. Third, job satisfaction affected non-financial management performance of a company as suggested by hypothesis 3. From these results, it was found that kitchen employees' perception of a food purchasing system can induce their positive attitude, which exerts positive effects on business performance.