• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1221-1226
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• 2016

This study investigated changes in the S-allyl-L-cysteine (SAC) content of garlic using different cooking methods. Methods for determining SAC were validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using an high-performance liquid chromatography-fluorescence detection system. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for SAC were 0.15 and $0.47{\mu}g/mL$, respectively. The relative standard deviations for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there was no significant difference in SAC content according to blanching and microwave treatment. However, SAC content upon boiling and autoclaving at $110^{\circ}C$ and $121^{\circ}C$ increased from 3.50~9.16 mg/g, 6.52~16.21 mg/g, and 14.15~50.24 mg/g with increasing cooking temperature and time, respectively.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1999.10a
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• pp.15-15
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• 1999

In chip plating, several parameters must be taken into consideration. Current density, solution concentration, pH, solution temperature, components volume, chip and media ratio, barrel geometrical shape were most likely found to have an effect to the process yields. The 3 types of barrels utilized in chip plating industry are the conventional rotating barrel. vibrational barrel (vibarrel), and the centrifugal type. Conventional rotating barrel is a close type and is commonly used. The components inside the barrel are circulated by the barrel's rotation at a horizontal axis. Process yield has known to have higher thickness deviation. The vibrational barrel is an open type which offers a wide exposure to electrolyte resulting to a stable thickness deviation. It rotates in a vertical axis coupled with multi-vibration action to facilitate mixed up and easy transportation of components, The centrifugal barrel has its plated work centrifugally compacted against the cathode ring for superior electrical contact with simultaneous rotary motion. This experiment has determined the effect of barrel vibration intensity to the plating thickness distribution. The procedures carried out in the experiment involved the overall plating process., cleaning, rinse, Nickel plating, Tin-Lead plating. Plating time was adjusted to meet the required specification. All other parameters were maintained constant. Two trials were performed to confirm the consistency of the result. The thickness data of the experiment conducted showed that the average mean value obtained from higher vibrational intensity is nearer to the standard mean. The distribution curve shown has a narrower specification limits and it has a reduced variation around the target value, Generally, intensity control in vi-barrel facilitates mixed up and easy transportation of components, However, it is desirable to maintain an optimum vibration intensity to prevent solution intrusion into the chips' internal electrode. A cathodic reaction can occur in the interface of the external and internal electrode. $2HD{\;}+{\;}e{\;}{\rightarrow}20H{\;}+{\;}H_2$ Hydrogen can penetrate into the body and create pressure which can cause cracks. At high intensity, the chip's motion becomes stronger, its contact between each other is delayed and so plating action is being controlled. However, the strong impact created by its collision can damage the external electrode's structure thereby resulting to bad plating condition. 1 lot of chip was divided into two equal partion. Each portion was loaded to the same barrel one after the other. Nickel plating and tin-lead plating was performed in the same station. Portion A maintained the normal barrel vibration intensity and portion B vibration intensity was increased two steps higher. All other parameters, current, solution condition were maintained constant. Generally, plating method find procedures were carried out in a best way to maintained the best plating condition. After plating, samples were taken out from each portion. molded and polished. Plating thickness was investigated for both. To check consistency of results. 2nd trial was done now using different lot of another characteristics.

• Development and Reproduction
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• v.20 no.4
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• pp.289-296
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• 2016

This report describes the sex differentiation of the Korean rose bitterling, Rhodeus uyekii, from hatching to 170 days post-hatch (DPH) in relation to total length (TL), body weight (BW), and integral water temperature (IWT). The growth curve of TL from just hatching to 83 DPH was $5.144e^{0.045t}$ ($R^2=0.961$; t, time), and that of BW was $2.398e^{0.086t}$ ($R^2=0.725$). Primordial germ cells (PGCs) were observed at 17 DPH (7.9 mm TL, 3.74 mg BW, $374^{\circ}C$ IWT), and thereafter began to protrude into the peritoneal cavity. At 21 DPH ($9.2{\pm}0.14mm$ TL, $4.8{\pm}0.07mg$ BW, $462^{\circ}C$ IWT), some PGCs contained condensed chromatin and oocyte were observed in meiotic prophase. In contrast to the ovaries, which grew gradually after sexual differentiation, testes began multiplying at 25 DPH (10.1 mm TL, 5.42 mg BW, $550^{\circ}C$ IWT), when testicular differentiation was first identified, and multiplied continuously thereafter. At 33 DPH (11.2 mm TL, 10.5 mg BW, $726^{\circ}C$ IWT), the developing testes contained spermatogonia that exhibited mitotic activity. No spermatocyte or sperm cell was observed until 83 DPH (18.9 TL, 48.2 mg BW, $1,826^{\circ}C$ IWT). At 170 DPH (32.5 mm TL, 270.1 mg BW, $3,740^{\circ}C$ IWT), which was the end point of this study, the mature ovaries showed germinal vesicle breakdown, while the mature testes contained observable spermatocytes and sperm cells. These results allow us to identify the sex differentiation type of the Korean rose bitterling as differentiated gonochoristic.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.203-208
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• 2010

In this study, the level of migration of 5 kinds of volatile organic compounds (VOCs) (toluene, styrene, ethylbenzene, isopropylbenzene and n-propylbenzene) into distilled water from polystyrene-made food containers was measured using Purge&Trap combined with GC/FID. The contents of the VOCs which have regulatory limits in Korea food code only for material specification were determined under three exposure conditions which were 30 min at $60^{\circ}C$, 30 min at $95^{\circ}C$ and actual situation of instant noodle intake. The calibration curve of 5 compounds showed good linearity ($^r2$ = 0.9976~0.9995) within the concentration range of 1~50 ng/mL. The limit of detection (LOD) and limit of quantification (LOQ) were validated at range of 0.041~0.092 and 0.135~0.304 ng/mL, respectively. The average migration contents of 5 compounds were below 5 ng/mL except for styrene. The average contents of styrene were highly detected at $95^{\circ}C$ for 30 min exposure (52.71 ng/mL). Under actual condition at instant noodle intake, the average contents of styrene was 17.23 ng/mL. The results demonstrated that the migration rate of VOCs was related to storage temperature and time.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.446-450
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• 1996

To investigate the effect of heating conditions on the polymerization of methyl linoleate, the esters were heated at $60^{\circ}C,\;90^{\circ}C,\;120^{\circ}C$ and $150^{\circ}C$, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide curve obtained at each of the four temperatures, four heating times were chosen for the analysis of the polymers and total oxidation products. Significant linear relationships were found between polymer contents and total oxidation product contents. The contents of polymers and their linkage types were analyzed by High Performance Size Exclusion Chromatography. The polymers formed at four temperatures were qualitatively identified as dimers. The dimers with peroxide linkages were detected from methyl linoleate oxidized at $60^{\circ}C\;and\;90^{\circ}C$ but they were not detected from methyl linoleate oxidized at $120^{\circ}C\;and\;150^{\circ}C$. Therefore, all dimers formed at $120^{\circ}C\;and\;150^{\circ}C$ seemed to be the ones with ether linkage or carbon to carbon linkage. The degradation rate of the dimers with peroxide linkages at $90^{\circ}C$ was faster than at $60^{\circ}C$.

• Korean Chemical Engineering Research
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• v.46 no.4
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• pp.783-791
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• 2008

The dynamic characteristics of adsorption using an adsorption bed packed with Li-X zeolite (UOP) were studied through the breakthrough experiments of $H_2/CH_4$ (90:10 vol%), $H_2/CO$ (90:10 vol%) and $H_2/CO_2$ (80:20 vol%) mixtures. Effects of feed flow rate (6.24~10.24 LPM) and adsorption pressure (6.1 bar~10.1 bar) in the Li-X zeolite bed with 2.7 cm of inside diameter and 80 cm of bed length were observed. The smaller feed rate or the higher operating pressure, resulted in the longer of the breakthrough time and the breakthrough curve have tailing due to temperature variance in the bed. The adsorption dynamics of the Li-X zeolite bed were predicted by using LDF model with feed flow and pressure dependent diffusivity. The prediction and experimental data were analyzed with a nonisothermal, nonadiabatic model, dual-site langmuir (DSL) isotherm

• Applied Biological Chemistry
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• v.28 no.3
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• pp.167-173
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• 1985

Hot air drying characteristics of six year old cooked ginseng root at temperature ranges of $55{\sim}75^{\circ}C$ under 1.8m/sec air velocity and shrinkages accompained were investigated. Drying time to reach equilibrium moisture content of the root takes from 20 to 30 hours, depending on the subjected drying temperatures and root sizes. Drying curve shows that it has two or three falling stages and drying constant are continuously changed. Higher drying constant was observed both at early and late stages of drying. Shrinkage ratio of length, diameters, surface area and volume of the root were 13.0, 39.8, 47.7 and 68.5%, respectively, after 40 hours dry at $55^{\circ}C$. The most of shrinkage was observed at early drying stage.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.6 no.2
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• pp.187-201
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• 1996

This study was to evaluate the efficiency of diffusive monitor using activated carbon fiber(ACF, KF-1500) in measuring airborne organic solvents. The following characteristics were identified and studied as critical to the performance of diffusive monitor; recovery, sampling rate, face velocity, reverse diffusion and storage stability. For the evaluation of the performance of this monitor, MIBK, PCE, toluene were used as organic solvents. In the sampling rate experiments, eight kinds of solvents (n-hexane, MEK, DIBK, MCF, TCE, CB, xylene, cumene) as well as the above solvents were used. The results were as follows: 1. The desorption efficiencies(DE's) of ACF diffusive monitor ranged from 83 % to 101 %. In contrast, those of coconut shell charcoal ranged from 78 % to 102 %. Especially, the DE's of ACF for the polar solvents such as MEK were superior to those of charcoal. 2. Experimental sampling rates on ACF were average 42ml/min(37-46ml/min) for 11 organic solvents at $24{\pm}2^{\circ}C$, $50{\pm}5%RH$. However ideal sampling rates(DA/L) were 33 % higher than experimental sampling rates. 3. The initial response(15~16 min) of the testing monitor was 2 times higher than the actual concentration determined by the reference methods at $24{\pm}2^{\circ}C$, $8{\pm}5%RH$ and $80{\pm}5%RH$. Within 1 hours, the curve reached a linear horizontal line at low humidity condition. But sampling efficiencies decreased with respect to time at high humidity condition. And sampling efficiencies were higher at high humidity condition than low humidity condition for MIBK. 4. At very low velocity (less than 0.02 m/sec), the concentration of ACF diffusive monitor were poorly estimated. But ACF diffusive monitor were not affected at higher velocity(0.2 m/sec-0.6 m/sec). 5. There was no significant reverse diffusion when the ACF monitors were exposed to clean air for 2 hours after being exposed for 2 hours at the level of 1 TLV. 6. There was no significant sample loss during 3 weeks of storage at room temperature and 5 weeks of storage at refrigeration.

• Journal of Bio-Environment Control
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• v.10 no.1
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• pp.1-9
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• 2001

Fruit growth in kiwifruit shows double sigmoid curve, but it does not certainly indicate as years. Therefore, I though the reason to be easy to the effect of water state change in kiwifruit, investigated diurnal change in water status of fruit tissues with an isoipiestic psychrometers against the fruit growth stage of kiwifruit in 1995 and 1996. Diurnal change in the fruit tissue water potential were little, but violent for fruti growth state III in 1996. The potential of two years dropped gradually approach to harvest time. On the other hand, osmotic potential of the tissues indicated to very similar to water potential, dropped rapidly -1.5MPa before dawn, recovered -1 MPa after 3 h on October 14, were -1~-1.7 MPa at the fruit commercial harvest in 1995. It had a tendency to lower in 1996 than in 1995. It was recorded to the minimum air temperature at the first for an autumn in 1995; 13$^{\circ}C$ from the middle night of October 13 to dawn of October 14. Leaves water potential, which is related to water status of xylem, nearly fell below -1 MPa at before dawn from stage II in 1996. However, it fell so low only at commercial in 1995. At the stage II, osmotic potential and ascent of the turgor pressure was high than 1995-fruit. There parameter suggested that three of kiwifruit in 1996 were status of water stress for stage III. The results from this study indicated that difference of fruit growth between 1995-fruit and 1996-fruit was affected by water status of the fruit tissues, which was influenced by weather condition.