• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.417-423
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• 2002

The edible films were prepared from the protein of alaska pollack, Theragra chalcogrmma. Effects of plasticizer, cross linker and laminated film on physical properties such as tensile strength (TS), elongation (E) and water vapor permeability (WVP) of films were investigated. In adding various kinds of plasticizers, TS of the films prepared with propylene glycol (PG) was the highest, and followed sorbitol, polyethylene glycol 200 (PEG 200) and glycerol. Elongation of the films prepared with glycerol was the highest, then sorbitol, PEG 200 and PG. WVP of films showed lower in order of PG, sorbitol, glycerol and PEG 200.75 decreased with the increment of plasticizer concentration, but elongation increased, The addition of both PG and PEG 200 effected weakly on elongation, so they were inadequate as plasticizer for the film. Mixtures of glycerol and sorbitol, which showed opposing both TS and elongation in the films, could control the physical properties of the films. With increasing relative humidity, TS decreased, while elongation and equilibrium moisture content increased. By adding the cross linkers such as ascorbic acid, citric acid and succinic acid, TS and m of films increased, while elongation decreased. Ascorbic acid, citric acid, succinic acid were most effective for TS at 0.2, 0.1 and $0.1\%, respectively. Laminated film with alaska pollack protein and corn zein improved TS above two times, reduced WVP about $20\~30\%$, as compared with the Elm from alaska pollack protein. Two films did not show the difference to oxygen permeability, but they showed about tenfold greater oxygen resistance than polyethylene film. Laminated film showed higher b and $\Delta$E value of color difference, lower a and L value than the film from alaska pollack protein.

• Restorative Dentistry and Endodontics
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• v.26 no.4
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• pp.332-340
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• 2001

Flowable composite resin has lower filler content, increased flow, and lower modules of elasticity. It is suggested that flowable composite resin can be bonded to the tooth structure intimately and absorb or dissipate the stress. Therefore, it may be advantageous to use flowable composite resin for the base material of class II restoration and for the class V restoraton. The purpose of this study was to evaluate the microleakage and shear bond strength of four flowable composite resins (Aeliteflo, Flow-It, Revolution, Ultraseal XT Plus) compared to Z100 using Scotchbond Multi Purpose dentin bonding system. To evaluate the microleakage, notch-shaped class V cavities were prepared on buccal and lingual surfaces of 80 extracted human premolars and molars on cementum margin. The teeth were randomly divided into non-thermocycling group (group 1) and thermocycling group (group 2) of 40 teeth each. The experimental teeth of each group were randomly divided onto five subgroups of eight samples (sixteen surfaces). The Scotchbond Multi-Purpose and composite resin were applied for each group following the manufacturer's instructions. the teeth of group 2 were thermocycled five hundred times between 5$^{\circ}C$ and 55$^{\circ}C$. The teeth of group 2 were placed in 2% methylene blue dye for 24 hours, then rinsed with tab water. The specimens were embedded in clear resin, and sectioned longitudinally with a diamond saw. The dye penetration on each of the specimen were observed with a stereomicioscope at $\times$20 magnification. To evaluate the shear bond strength, 60 teeth were divided into five groups of twelve teeth each. The experimental teeth were ground horizontally below the dentinoenamel junction, so that no enamel remained. After applying Scotchbond Multi-Purpose on the dentin surface, composite resin was applied in the shape of cylinder. The cylinder was 4mm in diameter and 2mm in thickness. Shear bond strength was measured using Instron with a cross-head speed of 0.5mm/min. After shear bond strength measurement, mode of failure was evaluated with a stereomicroscope at $\times$30 magnification. All data were statistically analyzed by One Way ANOVA and Student-Newman-Keuls method. The correlation between microleakage and shear bond strength was analyzed by linear regression. The results of this study were as follows ; 1. In non-thermocycling group, the leakage value of Z100 was significantly lower than those of flowable composite resins at the enamel and dentin margin, margin, except that Revolution showed the lower leakage value than that of Z100 at the dentin margin (p<0.05). 2. In thermocycling group, the leakage values of Z100 and Ultraseal XT Plus were lower than those of other subgroup at the enamel and dentin margin, except that Flow-It showed the lower leakage value than that of Ultraseal XT Plus at the dentin margin (p<0.05). 3. The leakage value of Z100 and Ultraseal XT Plus in thermocycling group were not higher than that in non-thermocycling group at the enamel margin. The leakage value of Z100 in thermocycling group was not higher than that in non-thermocycling group at the dentin margin (p<0.05). 4. As for the shear bond strength measurement, there were no statistically significant differences among groups (p<0.05). The shear bond strengths given in descending order were as follows: Z100(16.81$\pm$2.98 MPa), Flow-It(14.8$\pm$4.43 MPa), Aeliteflo(14.34$\pm$3.69 MPa), Revolution(13.46$\pm$4.23 MPa), Ultraseal XT Plus(12.83$\pm$3.16 MPa). 5. Failure modes of all specimens were adhesive failures. 6. There was no correlation between microleakage and shear bond strength.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.537-545
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• 1995

Quality changes of lettuce were studied during storage to investigate the efficiency, cooling properties and the washing and storage effects of immersion-type hydrocooling. As a result of plotting the nondimensionalized lettuce temperature versus cooling time, its cooling rate coefficient was shown to be $-0.365\;min^{-1}{\sim}-0.255\;min^{-1}\;(R^2=0.99{\sim}0.88)$. Rate of weight loss was not significantly (p>0.05) different between lettuces with various treatment conditions during storage at $5^{\circ}C$. However, during storage at $15^{\circ}C$, weight loss of hydrocooled lettuce was lower than that of non-treated lettuce after from 10 to 15 days. Especially, The lettuce packed with PE was more effective than that packed with try in terms of packing condition after hydrocooling. Lettuce pretreated with sterilizing agent, packed with PE vinyl film, removed residual water after hydrocooling had lower decaying rate than any other lettuces. Changes of L and b values in hydrocooled lettuce were slower than those of non-treated one. During changes of chlorophyll content, the initial value, $115.7{\sim}147.3\;mg%$ was decreased to $50{\sim}60%$ after 25 days of storage at $5^{\circ}C$ and within 15 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall total and coliform count and its growth rate during storage. The respiration rate of hydrocooled lettuce at $5^{\circ}C$ was $23.95\;mg{\cdot}CO_2/kg\;hr$, which is 10% of those of non-treated lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.109-116
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• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.115-122
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• 1989

The mechanisms of aflatoxin $B_1(AFB_1)$ degradation by ammonia and alkaline pH during the storage of Korean soy sauces were studied. In the 0.05%, 0.1% and 0.5% of ammonia solutions, almost all of $AFB_1$(96-100%) was degraded after 2 to 24 hrs of incubation at $30^{\circ}C$. Increased levels of ammonia in both home made soy sauce(HMSS) and commercial soy sauce(CSS) caused slow increases in pH. The pH change was higher in CSS than in HMSS. The degradations of $AFB_1$ were not observed in the samples of HMSS, CSS, distilled water and 20 % of NaCl solution during the storage, however, when the pHs of the samples were adjusted to 10, the toxin was completely removed in all samples. $AFB_1$ was stable at pH 5 and 7 in bath buffer solutions and buffer solutions+0.2% ammonia, however, $AFB_1$ was degraded completely at pHs more than 9. $AFB_1$ was not degraded even at high concentrations of ammonia(0.2-1.0%) when the pH was maintained at 7 in the buffer solution. It indicated that ammonia content in the system was not important but the higher pH was the reason to degrade $AFB_1$. When the pHs of HMSS, CSS, buffersolution and buffer solution + 0.2% ammonia were adjusted to 5 and then reacted with $AFB_1$ for 5 days, the toxin was stable in all samples. However, when the pHs of the samples were adjusted to 7, about 60-70 % of $AFB_1$ was degraded in HMSS and CSS after 5 days of incubation during which the pH was not changed, but $AFB_1$ in the buffer solution and buffer solution + 0.2% ammonia was not degraded at all in the same conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• Journal of Radiation Protection and Research
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• v.40 no.4
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• pp.223-230
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• 2015

The objective of this study is to identify the radionuclide distribution in public water by carrying out the analysis of artificial radionuclides($^{134}Cs$, $^{137}Cs$, $^{239+240}Pu$), natural radionuclide($^{210}Pb$) and TOC in the lake Euiam sediment in Chuncheon, South Korea. The $^{134}Cs$ concentration in all lake sediments showed below MDA values, and the $^{137}Cs$ concentration in lake sediment were ranged from MDA to $8.79Bq{\cdot}kg^{-1}-dry$. The $^{137}Cs$ concentrations in surface sediment were reported to be 2.4 to $4.2Bq{\cdot}kg^{-1}-dry$. The lowest concentration of $^{137}Cs$ was reported at St. 4 and the highest concentration was reported at St. 3, respectively. The $^{239+240}Pu$ concentration in lake sediment were ranged from 0.049 to $0.47Bq{\cdot}kg^{-1}-dry$. The lowest concentration was reported at St. 2 and the highest concentration was reported at St. 3. The correlation(r) between the $^{239+240}Pu$ concentration and $^{137}Cs$ concentration in lake sediment presented higher values (0.54 to 0.97) and this suggests the behavior and origin of $^{137}Cs$ is identical to the $^{239+240}Pu$ in the sediment. The $^{134}Cs$ concentration below MDA value and the $^{239+240}Pu/^{137}Cs$ ratio(mean value of 0.041) indicated that the artificial radionuclides in the sediment were originated from global fallout by the atmospheric testing of nuclear weapons conducted by former USSR and U.S.A, but not from the Fukushima Daiichi NPP accident. The sedimentation rate derived from $^{210}Pb$ age-dating method at St. 2 is calculated to be $0.31{\pm}0.06cm{\cdot}y^{-1}$. This value is similar to the value ($0.41{\pm}0.05cm{\cdot}y^{-1}$) estimated from the $^{137}Cs$ maximum peak produced from early 1960's. The content of TOC in lake Euiam sediments varied from 0.20 to 13.01%. While the highest correlation between TOC and $^{137}Cs$ concentration in the sediment were found at St. 1, the others presented the low correlation.

• Korean journal of applied entomology
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• v.44 no.2
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• pp.97-108
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• 2005

Samples of water, soil, and sediment were taken from 10 streams near Andong, Korea in May 2004. To assess the degree of environmental pollution of each stream, chemical pollutants such as total notrogen (T-N), total phosphorus (T-P), chemical oxygen demand (COD), heavy metals, organophosphorus pesticides, organochlorine pesticides, and dioxin-like PCB congeners were analyzed by standard process tests or U.S. EPA methods. In addition, biomarkers originated from insect immune systems of beet armyworm, Spodoptera exigua, were used to analysis of the environmental samples. Except Waya-chun stream showing T-N content of 9.12 mg/L, most streams were contaminated with relatively low levels of overall pollutants in terms of T-N, T-P, and COD, compared to their acceptable environmental levels designated by the Ministry of Environment. Contents of Pb and Cd in samples of each stream were much lower than environmentally permissible levels. However, several times higherconcentrations of Pb and Cd were found in locations at Mi-chun, Kilan-chun, and Hyunha-chun streams, in comparison with other streams. Diazinon, parathion, and phenthoate compounds among organophosphorus pesticides were detected as concentrations of 0.19, 0.40, and $1.13\;{\mu}g/g$, respectively, from soil sample collected in the vicinity of Mi-chun stream. On the other hand, 16 organochlorine pesticides and 12 dioxin-like PCB congeners, known as endocrine disrupting chemicals, selected in this study were not found above the limit of detection. Biomarker analyses using insect immune responses indicated that Waya-chun stream was suspected as exposure to environmental pollutants. Limitation and compensation of both environmental analysis techniques are discussed.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.