• Journal of Life Science
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• v.27 no.2
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• pp.123-130
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• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.3
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• pp.165-170
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• 2013

In this study, physico-chemical properties and environmental fate were investigated and ecotoxicity tests using fish, daphnia and algae were conducted for an initial ecological risk assessment of 1,2-Benzisothiazol-3-one. Due to low volatility of the test substance under environmental conditions, it is likely to distributed in soil and water environment. The compound has low adsorption in the soil, with low bioconcentration potential. Acute toxicity results showed that 96 h-$LC_{50}$ for Oryzias laties was 4.7 mg/L (measured) and 48h-$EC_{50}$ for Daphnia magna was 3.3 mg/L (measured). In a growth inhibition test with Pseudokirchneriella subcapitata, 72 h-$EC_{50}$ was 0.456 mg/L (growth rate, nominal) and 0.262 mg/L (yield, nominal). Using the acute toxicity value of algae, predicted no-effect concentration (PNEC) in the aquatic environment was determined to be 2.62 ${\mu}g/L$ using an factor of 100. According to globally harmonized system (GHS), the compound was categorized as aquatic acute 1 for algae, while it was categorized as aquatic acute 2 for fish and daphnia. This screening assessment suggests that the test substance may pose ecological risks in the aquatic environment.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.3
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• pp.272-279
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• 1988

A pot experiment was conducted to define the effect of various soil phosphorus fractions for soybean yield and the relations of between various soil phosphorus fraction and each other in 11 upland soils with different capacities of phosphorus fixation and physico-chemical properties of soils. The effect of phosphorus fertilization was high in soils with high capacities of phosphorus fixation and low available phosphorus, and soybean yield was showed significant relationship with available phosphorus and inorganic soil phosphorus fractions. Fractional recovery of added phosphorus in soils were showed various range of 2.5-91.7%, and mean value of soils was 48.5%. In the relationships among the soybean yield, plant phosphorus content, phosphorus uptake and available phosphorus, inoganic phosphorus at flowering stage, soybean yield were showed significant relationship with available phosphorus content, phosphorus uptake were all showed significant correlation without Fe-P, but Fe-P was showed except Jeju soil. Al-P/Fe-P ratio was increased by phosphorus fertilization in soils at flowering stage, and in the relationships between Al-P/Fe-P ratio and soybean yield, phosphorus uptake, soil and plant phosphorus were showed high significant correlation, but Fe-P was not showed at flowering stage. P sorbed by soils from P 20ppm solution was decreased by phosphorus fertilization, and then decreasing rate was higher in soils with low capacity of phosphorus fixation then high phosphorus fixing soils. Also P sorbed was showed negatively high significant correlation with available phosphorus, plant phosphorus, phosphorus uptake and soil inorganic phosphours except Fe-P, and soybean yield was not showed.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.117-121
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• 2018

Puffing process modifies the chemical and physical properties of the grains. In this study, oats were puffed by subjecting them to pressure of 1.0 and 1.2 MPa, following which the bioactive constituents and antioxidant activities in the oat extracts were investigated. The polyphenol content in puffed oat extracts increased in a pressure-dependent manner (109 and 157 mg gallic acid equivalent/100 g at 1.0 and 1.2 MPa, respectively). In addition, gallic acid was synthesized after puffing ($518{\mu}g/g$ of extract at 1.0 MPa) and was the most abundant phenolic acid in puffed oats. The antioxidant activities, which were determined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities, were improved in oat extracts after puffing (+245 and +184% at 1.2 MPa, respectively). In conclusion, puffing process of oats increased the extractability of polyphenols, including gallic acid, which positively affected its antioxidant activities. These results will provide useful information when using puffed oats for food production.

• Journal of Mushroom
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• v.20 no.3
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• pp.168-172
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• 2022

This study was conducted to investigate the optimum supplementation ratio when replacing cotton seed meal with rapeseed meal for cultivating oyster mushrooms. The chemical properties among the treatments were pH 4.5~4.7, total carbon content was 46.3~46.5%, total nitrogen content was 1.6~1.7%, and carbon-nitrogen ratio was 27.0~27.8. These did not differ significantly from the control. Mycelial growth was 85.1 mm (Heuktari), and 72.8 mm (Suhan-1Ho) in medium containing 5% rapeseed meal, with no significant difference in mycelial density between cultivars. Fruiting body characteristics are as follows: In 'Heuktari', the color of the pileus was darker than control with an L value of 32.5, and pileus thickness and diameter were 3.2 mm and 27.6 mm, respectively. Stipe length and diameter were 86.0 mm and 9.1 mm, respectively. Valid stipe number per bottle (1,100 cc) was 25.9, and a yield of 189.7 g/1,100 cc was recorded in mixed medium containing 5% rapeseed meal (higher than control). In mixed medium containing 10% rapeseed meal, the yield was 184.5 g/1,100 cc (comparable to control). In 'Suhan-1Ho', supplemented with 5% rapeseed meal, pileus color was darker than control color, with an L value of 28.8. Pileus thickness was 4.5 mm. Stipe diameter was 12.3 mm (higher than control), and yield was 145.5 g/1,100 cc (comparable to control).

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.177-188
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• 1999

15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.58-64
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• 2009

Total polyphenol contents and antioxidative activity of water and ethanol extracts from Sea Buckthorn (Hippophae rhamnoides) leaves, branches (bough and twig) and roots were analyzed. The level of crude ash and crude protein in water extract of leaves, branches (bough and twig), and roots were shown to be a bit higher than ethanol extracts. Especially crude protein contents from water extract of leaves, bough, twig, and roots were 14.90, 18.60, 18.03, and 16.61% respectively. Total polyphenol content of ethanol extracts of all parts of Sea buckthorn was ranged from 106.33${\pm}$2.32 ${\mu}g/g$ to 147.78${\pm}$3.06 ${\mu}g/g$ showing higher amount than water extracts. To investigate antioxidative activity of Sea buckthorn, DPPH free radical scavenging activity, hydroxy radical scavenging activity, and SOD-like activity were analyzed. The results showed that the antioxidative activity of ethanol extracts was relatively higher than water extracts. The $IC_{50}$ values for DPPH free radical scavenging activity was ranged from 23.58${\pm}$0.84 ${\mu}g/mL$ to 59.35${\pm}$1.69 ${\mu}g/mL$. Compared to 68.85${\pm}$1.44% of SOD-like activity from L-ascorbic acid used as a control, the ethanol extract of Sea buckthorn branches showed relatively strong activity of 35.03${\pm}$2.33%. The highest hydroxy radical scavenging activity was shown as 66.12${\pm}$8.73% from ethanol extract of Sea buckthorn roots which was similar value to 72.47${\pm}$2.83% of L-ascorbic acid.

• Korean Journal of Poultry Science
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• v.28 no.2
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• pp.83-89
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• 2001

Newcastle disease virus, CBP-1 strain isolated from Korean pheasants was passaged for 173 times by 9-day-old specific pathogenic free (SPF) embryonated eggs at $37^{\circ}C$ (parent strain) and subsequently passaged for 15 (cold attenuation (CA) -15) and 30(cold attenuation (CA) -30) times by 10-day-old of commercial broiler chicks embryonated eggs at $29^{\circ}C$, respectively, The Physical and chemical properties (sensitivity to lipid solvents, low pH and thermostability), pathogenicity (mean death time, intracerebral pathogenic index and intravenous patho-genic index), safety, booster or protective effect and characterization of temperature sensitivity were measured in cold attenuated CA-15 or 30 strain and compared to those of parent CBP-1 strain. NDV, CBP-1 CA-30 strain acquired cold attenuation and decreased infectivity at $41^{\circ}C$ compared to those of parent strain grown at $37^{\circ}C$. It lost hemagglutination activity (HA) and cell infectivity at $56^{\circ}C$ for 30, 60, and 120 Min. CA-30 strain treated with ethyl ether also lost its HA and cell infectivity. Both CA-30 and parent strains exhibited a little resistant to HA at pH 3.0 glycine HCI buffer. Intracerebral pathogenic index (ICPI) and intravenous pathogenic index (IVPI) of parent strain were 1.12 and 1.45, but decreased to 0.75 and 0.00 in CA-30 strain, respectively. The safety was evaluated by mortality in chicks inoculated with 10$^{4.0}$ EID$_{50}$ /0.1 ml. The mortalities of parent, CA-30 and commercial Bl strains were 17.5, 12.0 and 0.0%, respectively. The safety of CA-30 strain was higher than that of parent strain. The booster effects of CA-30 strain and parent strain performed in 4-week-old chicks after being vaccinated with primary commercial Bl strain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.188-194
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• 2012

This study was carried out to evaluate the quality properties, fatty acid composition and amino acid composition of major Korean inbred lines and hybrids of maize for corn breeding. Protein content of $F_2$ seeds was 9.0%, which was slightly lower than those of inbred lines, 11.4%, and $F_1$ seeds, 10.9%. in hybrid maizes. Lipid content of $F_2$ seeds of hybrid maizes was 4.2%, slightly higher than those of inbred lines, 3.3%, and $F_1$ seeds, 3.6%. However, there was no significant difference in ash content. The amount of linoleic acid in inbred lines, $F_1$ and $F_2$ seeds of hybrid maizes was highest among all fatty acids and followed by oleic acid, palmitic acid, stearic acid and linolenic acid. The composition of saturated fatty acid of $F_2$ seeds was 17.6%, similar to $F_1$ seeds but it was lower than that of inbred lines. The composition of unsaturated fatty acid of $F_2$ seeds was 82.4%, similar to $F_1$ seeds but was higher than inbred lines. The content of leucine of $F_2$ seeds was lower than inbred lines and $F_1$ seeds. The content of valine, serine, threonine, cysteine, aspartic acid, lysine, arginine, histidine of $F_2$ seeds was higher than inbred lines and $F_1$ seeds. MMA (monoamino monocarboxylic acid) in inbred lines, $F_1$ and $F_2$ seeds of hybrid maizes was highest among all amino acids and followed by DMA (diamino monocarboxylic acid) and AAA (aromatic amino acid).