• Korean Journal of Food Science and Technology
• /
• v.21 no.5
• /
• pp.624-632
• /
• 1989

Lipids of Liza carinata roe were extracted and separated into detailed lipid classes by column chromatography. About 57-62% of the total lipids consisted of wax esters in which saturated and unsaturated fatty alcohols combined with fatty acids with up to six double bonds. Between the even-numbered wax ester peaks in gas-liquid chromatography, ones with odd chain lengths such as C31, C33 and C35 were eluted in appreciable amounts. Isomers composed of different fatty acids and alcohols at a given chain length were not resolved on 1.5% OV-17 column. The principal component of wax esters in sample A were C32, C34 and C30 (45.0%, 19.2%, and 12.2%), followed by C36 and C38 length (9.5% and 4.7%), while those in sample B were mainly occupied by C34, C32 and C36 length (36.3%, 31.4% and 14.5%) with minor components C30 and C38 length (5.2%, and 3.4%). The wax esters were not a random combination of constituent fatty acids and alcohols. With increase in boiling temperature the wax esters increased slightly in viscosity over the unboiled, showing a tendency toward randomness, and finally were completely randomized at $360^{\circ}C$ for 40 minutes. The enzymes involved in wax ester biosynthesis seemed to have high selectivity for chain length of fatty acids and alcohols.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1509-1515
• /
• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Home Economics Association
• /
• v.30 no.4
• /
• pp.77-88
• /
• 1992

To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.

• Journal of the Korean Ceramic Society
• /
• v.39 no.9
• /
• pp.871-877
• /
• 2002

Alumina slurriers, having various amount of alumina and ratio of organic additives, were prepared for tape casting. The relative viscosities were compared to investigate influence of composition on stability of the slurry and plotted as a function of powder fraction. They raised with increasing powder fraction of slurries, revealing a exponential function curve, which means that stability of slurry was not affected by amount and composition of organic additives. Cast green tapes were tested under tensile condition at room temperature. The increase in alumina ratio and binder ratio was found to decrease strain to failure of green tapes from 363% to 45% and from 68% to 25%, respectively. Tensile strength of green tapes increased abruptly with increasing alumina ratio, which showed its maximum at 1 MPa. On other hand, Tensile strength increased continuously from 0.5 MPa to 4 MPa with increasing binder ratio. Mechanical properties of them were affected seriously and lost their properties by elevating temperature from 20$^{\circ}C$ to 80$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1565-1570
• /
• 2012

The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.

• Journal of Energy Engineering
• /
• v.23 no.2
• /
• pp.28-34
• /
• 2014

Automatic transmission fluid (ATF) is used for automatic transmissions in the vehicle as the characterized fluid. Recently, the vehicle manufacture usually guarantee for fluid change over 80000~100000 km mileage or no exchange, but most drivers usually change ATF below every 50000 km driving in Republic of Korea. It can cause to raise environmental contamination by used ATF and increase the cost of driving by frequently ATF change. In this study, we investigate the various physical properties such as flash point, fire point, pour point, kinematic viscosity, cold cranking simulator, total acid number, and metal component concentration for fresh and used ATF after driving (50000 km, 100000 km). The result showed that the total acid number, pour point, Fe, Al and Cu component had increased than fresh ATF, but 2 kind of used oil (50000 km and 100000km) had similar physical values and metal component concentration.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.57 no.1
• /
• pp.1-6
• /
• 2012

In this study, we conducted to identify predictive parameters affecting the head rice ratio for developing high quality rice cultivar adaptable to the early-transplanting cultivation. The recombinant inbred lines (RILs) population from a cross between the parents of Pungmi and Koshihikari was used for test materials. Variations were observed in most of the measurements, eg culm length (ranging from 51.0 cm to 97.0 cm), amylose content (14.0~20.1%), protein content (5.2~7.4%), pasting properties (peak viscosity, 227.2~309.8 RVU) and head rice ratio (67.7~96.7%). Significant correlations between head rice ratio versus culm length (0.443) and head rice ratio versus protein content (-0.458) were detected in RIL population. However, culm length was negatively related to lodging tolerance. In order to develop a commercially suitable cultivar, selection for short culm and high head rice ratio of rice grains with physiochemical properties such as protein content, amylase content and taste value should be considered. This results can be used to increase the efficiency of breeding program for developing a new early-maturing rice variety adaptable to early transplanting cultivation in Korea.

• Microbiology and Biotechnology Letters
• /
• v.40 no.3
• /
• pp.226-236
• /
• 2012

In the present work, the influence of prebiotic fructooligosaccharide (FOS) on adhesion to Caco-2 cells, viability, acid and bile tolerance, antibacterial, antioxidant, enzymatic, and metabolic activities of the probiotic starters Lactobacillus acidophilus GK20 and Lactobacillus paracasei GK74, has been explored. Experiments were conducted with fermented yoghurt over a period of 7 days at $4^{\circ}C$. When compared to control fermentations without prebiotic, the addition of FOS was seen to significantly (p<0.05) increase the viable cell counts of the probiotics, overall viscosity, and concurrently reduce the pH of the fermented yoghurts. Both Escherichia coli ATCC 11229 and Salmonella enteritidis ATCC 13076 were inhibited by the probiotics' antibacterial activities, while the synbiotic yoghurt containing mixed probiotics and FOS was noted to highly improve antagonistic action. When fermented with mixed starters, the addition of FOS (1.0%) resulted in the highest proteolytic ($1.06{\pm}0.06$ unit) and ${\beta}$-galactosidase activities ($20.14{\pm}0.31$ unit). However, FOS did not affect acid and bile tolerance, adhesion to Caco-2 cells or the antioxidant activity of the probiotics, although both L. acidophilus GK20 and L. paracasei GK74 had functionality as probiotic strains. Hence, a significant synbiotic effect was observed in fermented yoghurt after 7 days of storage at $4^{\circ}C$, and as a result, such synbiotic yoghurt can be said to possess synergistic actions which improve the gastrointestinal environment and promote of health.

• Applied Biological Chemistry
• /
• v.28 no.4
• /
• pp.219-225
• /
• 1985

The viscometric properties of six kinds of waxy starches of Olchal and Hankang(waxy rice), Chalborie (waxy barley), Yullmoo (waxy Job's tears), Chajoe (waxy foxtail millet), Chalsusu (waxy great millet) and Chalocsusu (waxy corn) were investigated. The increase in optical transmittance of 0.1% starch suspensions occurred at $55^{\circ}C$ for Hankang, $60^{\circ}C$ for Olchal, Chalborie, Chajoe and Yullmoo and $65^{\circ}C$ for Chalsusu and Chalocsusu, and further inrreased $70^{\circ}C$ for Hankang and Olchal, $75^{\circ}C$ for Chajoe, Chalsusu, Chalocsusu and Yullmoo and above $85^{\circ}C$ for chalborie. Amylogram on 5%, starch suspensions showed that gelatinization temperature and maximum peak height were 850 B.U. at $62^{\circ}C$ for Hankang, $65^{\circ}C$ and 980 B.U. for Olchae, $64^{\circ}C$ and 1,080 B.U. for Chalborie, and 1,410 B.U. at $69^{\circ}C$ for Yullmoo, and 1,280 B.U. at $71^{\circ}C$ for Chajoe, and 1,260 B.U. at $71^{\circ}C$for Chalsusu and 1,420 B.U. at $70^{\circ}C$ for Chalocsusu. Swelling power of starches was $38{\sim}55$, and Hankang, Olchal, Chajoe, Chalocsusu and Yullmoo starches had higher swelling power than Chalsusu and Chalborie starches. Intrinsic viscosity of them was $1.43{\sim}1.75$ and hardness of them highly relevant to the gelatinization properties.

• The Journal of Engineering Research
• /
• v.5 no.1
• /
• pp.73-87
• /
• 2004

The synthesis and crystallization of amorphous calcium carbonate($CaCO_3$.$nH_2 O$) obtained from gas-liquid reaction between aqueous solution of calcium hydroxide and carbon dioxide at 15~$50^{\circ}C$ are investigated by electrical conductometry, XRD and TEM. The results are as follows: The initial reaction products prior to the formation of precipitated calcium carbonate is amorphous calcium carbonate. The electrical conductivity values in the slurry are decreased during the formation of amorphous calcium carbonate which covers particle surface of calcium hydroxide and retard the dissolution of calcium hydroxide into the solution. that amorphous calcium carbonate is unstable in the aqueous solution and crystallizes finally to calcite by the through-solution reaction. While amorphous calcium carbonate crystallizes into chain-like calcite, the conductivity values are recovered rapidly and the apparent viscosity of slurry containing higher concentration of calcium hydroxide increase. At below pH 9.5, chain-like calcite separates into individual particles to form precipitated calcium carbonate. The formation and synthetic temperature range of amorphous calcium carbonate is most suitable a primary decreasing step(a-step) at $15^{\circ}C$ in the electrical conductometry.