• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.326-332
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• 1983

Acorn wine was manufactured experimentally with koji inoculated the strain producing acorn tannin hydrolyzing enzyme in order to apply fungal tannase to food processing. Starch value of several Korean acorns was found to be 72.84 and the acorns were worthy of use as a carbohydrate food. Mixed koji was prepared by combination of rice and acorn powder at a ratio of 50to 50 and inoculation of Aspergillus oryzae producing amylase and Aspergillus sp. AN-11 producing tannase into the mixture in order to hydrolyze efficiently acorn tannin inhibiting alcohol fermentation in the medium, and then the mixed koji was used as a suitable koji to manufacture acorn wine. Acorn wine brewed with medium of the acorn powder treated with water and cooked and the mixed koji prepared was superior about two times to that brewed with medium of untreated acorn powder and general koji with respect to the rate of alcohol production and sugar fermentation during the 1st and 2nd brewing.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.632-638
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• 2015

Two experiments were conducted to evaluate the nutrient composition, in vitro dry matter disappearance (IVDMD) and organic matter disappearance (IVOMD) of three kinds of distillers grains (DG); i) wet distillers grains (WDG, KRW 25/kg), ii) dried distillers grains (DDG, KRW 280/kg), iii) dried distillers grains with solubles (DDGS, KRW 270/kg) produced from tapioca 70% and rice 30%, and to evaluate dietary effects of WDG on the performance of Hanwoo steers. In Exp. 1, twelve-WDG, four-DDG and one-DDGS were collected from seven ethanol plants. Average crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber of WDG, DDG, and DDGS were: 32.6%, 17.8%, 57.5%, and 30.2% for WDG, 36.7%, 13.9%, 51.4%, and 30.5% for DDG, and 31.0%, 11.9%, 40.3%, and 21.2% for DDGS (DM basis), respectively. The DDGS had a higher quantity of water-soluble fraction than WDG and DDG and showed the highest IVDMD (p<0.05) in comparison to others during the whole experimental time. The IVDMD at 0 to 12 h incubation were higher (p<0.05) in DDG than WDG, but did not show significant differences from 24 to 72 h. The same tendency was observed in IVOMD, showing that DG made from tapioca and rice (7:3) can be used as a feed ingredient for ruminants. Considering the price, WDG is a more useful feed ingredient than DDG and DDGS. In Exp. 2, 36 Hanwoo steers of 21 months ($495.1{\pm}91kg$) were randomly assigned to one of three dietary treatments for 85 days; i) Control (total mixed ration, TMR), ii) WDG 10% (TMR containing 10% of WDG, as fed basis), and iii) WDG 20% (TMR containing 20% of WDG, as fed basis). With respect to body weight and average daily gain, there were no differences between control and WDG treatments during the whole experimental period. Dry matter intake of control (9.34 kg), WDG 10% (9.21 kg) and 20% (8.86 kg) and feed conversion ratio of control (13.0), WDG 10% (13.2) and 20% (12.1) did not show differences between control and WDG treatments. Thus, the use of WDG up to 20% in TMR did not show any negative effect on the performance of Hanwoo steers.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.47-51
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• 2006

The formed acrylamide in many fried and baked starchy foods is in consequence of its formation during frying and preparation methods. Being acrylamide established to be a toxic substance, the implications to public health from amounts found in food are not clear. So this study was carried out to investigate the contents of acrylamide of French fries and snacks in addition to acrylamide formation in relation to water and lipid in foods. The raw materials of foods used in the experiments were wheat, potato, com and rice. The preparation of foods was modified in a little to raise the recovery ratio and contents of water and lipid were analyzed to the public food method. The contents of acrylamide were measured by the liquid chromatography tandem mass spectrometry. The average level of acrylamide produced in snacks is $236{\pm}322$ ppb and potato snacks came out the highest value at $521{\pm}403$ ppb in 104 snacks. The formation of acrylamide in fried food was found to depends on the composition of raw material not on water and lipid contents in food and not on storage period and temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.386-393
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• 2013

This experiment was conducted to evaluate anti-Salmonella enteritidis (anti-SE) bacteriophage as feed additives to prevent Salmonella enteritidis in broilers. The experimental diets were formulated for 2 phases feeding trial, and 3 different levels (0.05, 0.1 and 0.2%) of anti-SE bacteriophage were supplemented in basal diet. The basal diet was regarded as the control treatment. A total of 320 1-d-old male broilers (Ross 308) were allotted by randomized complete block (RCB) design in 8 replicates with 10 chicks per pen. All birds were raised on rice hull bedding in ambient controlled environment and free access to feed and water. There were no significant differences in body weight gain, feed intake and feed conversion ratio (FCR) at terminal period among treatments (p>0.05). Relative weights of liver, spleen, abdominal fat and tissue muscle of breast obtained from each anti-SE bacteriophage treatment were similar to control, with a slightly higher value in anti-SE bacteriophage 0.2%. In addition, a numerical difference of glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvic transaminase (GPT) and LDL cholesterol level was observed in the 0.2% anti-SE bacteriophage application even though blood profiles were not significantly affected by supplemented levels of anti-SE bacteriophage (p>0.05). In the result of a 14 d record after Salmonella enteritidis challenge of 160 birds from 4 previous treatments, mortality was linearly decreased with increasing anti-SE bacteriophage level (p<0.05), and Salmonella enteritidis concentration in the cecum was decreased with increasing levels of anti-SE bacteriophage (p<0.05). Based on the results of this study, it is considered that supplementation of 0.2% anti-SE bacteriophage may not cause any negative effect on growth, meat production, and it reduces mortality after Salmonella enteritidis challenge. These results imply to a possible use of anti-SE bacteriophage as an alternative feed additive instead of antibiotics in broilers diet.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.2
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• pp.117-124
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• 2003

The purpose of this study was to investigate the optical conditions to satisfied the salt concentration of 1% below of compost produced by using the material of foodwaste and sawdust. We changed the mixing ratios of foodwaste : sawdust from 7:3 to 3:7 and the ratios of foodwaste : rice hull from 6.5:3.5 to 4:6. We analyzed C/N, pH, temperature, water content, volatile solid, salt, heavy metals to check the degree of composting. The running conditions of composting were $80{\sim}133{\ell}/min{\cdot}m^{3}$ of air flow rate, 1:4 of time interval(on:off) and 7days of turning interval. Running times were 28days. The optical mixing ratio of foodwaste : sawdust was 6:4 when we compared many factors. Especially when the mixing ratios of foodwaste : sawdust or foodwaste : sawdust were 7:3 or 6:4, the composting was not accomplished by the reason of low C/N. The concentrations of heavy metal were sufficiently low to satisfied the satandard of organic compost. The salt concentration was 0.43%-0.46% that was the half of initial concentration. The rice hull was the good in pore rate and 통기성, and so it can used alternative material.

• Korean Journal of Soil Science and Fertilizer
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• v.10 no.1
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• pp.39-48
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• 1977

The results of the determination of the optimum level of nitrogen fertilizer experiment for rice paddy at 21 locations over the country in 1975 year are as follows. 1. The yields of control and N-fertilized plots of ordinary variety (Japonica type) were normal paddy soil>sandy paddy soil>poorly drained paddy soil. Control plots of Tongil variety, (Indica type) however, were sandy poorly drained soil>sandy normal paddy soil=clay poorly drained soil, and N-fertilized plots were normal paddy soil>sandy poorly drained soil>sandy soil>clay poorly drained soil. In other words Tongil variety has higher adaptability to sandy soil under no nitrogen. 2. The yield response to N-fertilizer was higher in normal paddy soil than sandy soil. The productivity per 1kg of nitrogen was 16.6kg in normal paddy soil, 10.5 in sandy soil, and 8.6-11.4 in poorly drained soil for Tongil variety. For ordinary variety, they were 12.6, 6.3, 6.6-9.3kg respectively. 3. Ripening ratio for ordinary variety and ripening ratio and grain weight for Togil variety were higher in sandy soil than normal paddy soil. The main reason why the N-response in mormal paddy soil is higher was appeared to be higher number of effective tillers in normal paddy soil. 4. The optimum rates of N-fertilizer in average were 19.4 in normal paddy soil, 14.6 in sandy soil, and 11.6-13.4kg/10a in poorly drained soil for Tongil variety. For ordinary variety they were 15.9, 10.2, and 8.7-12.7kg/10a respectively. 5. The optimum rate of nitrogen was increased with the increase of productivity in normal paddy soils. In sandy soils and poorly drained soils it was not proved. 6. The optimum rates of N-fertilizer calculated from field experiment were somewhat different from the optimum rates calculated from $SiO_2/OM$ ratio. However, the values calculated both ways showed high correlation. It would be recommendable, therefore, to use $SiO_2/OM$ ratio to calculate the optimum rates of N-fertilizer after revising this equation considering different rice varieties and soil types or water management and climate.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.4
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• pp.61-67
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• 2007

Paper sludges collected from three different paper mills were physico-chemically analyzed in order to use them as raw materials for making bed soils and seedling pots. The sludge from a fine paper mill contained lots of inorganic pigment particles used for coating, as those from a newsprint mill and a tissue mill had not. It was clearly through XRD analysis confirmed that all sludges included calcium carbonate. The paper sludge from the tissue mill contained the greatest amount of particles, which would contribute to water absorption and nutrient storage. The sludge from the fine paper mill had the highest density due to many inorganic elements. While the ash content and the total nitrogen content were the highest in the sludge from the fine paper mill, the C/N ratio was the lowest in the fine paper mill sludge. All sludges seemed to have insufficient contents of potassium. The sludges from the newsprint mill and the tissue mill showed more silicon contents than that from the fine paper mill. It was concluded that the sludge from the fine paper mill would be able to be the most efficient raw materials for making bed soils and seedling pots and the other two sludges would be more efficient for intensive culture for crops such as rice and grain with additional supplement of nitrogen and other nutrients.

• Advances in concrete construction
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• v.12 no.5
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• pp.429-437
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• 2021

In the era of building engineering the intensification of Self Compacting Concrete (SCC) is world-shattering magnetism. It has lot of rewards over ordinary concrete i.e., enrichment in production, cutback in manpower, brilliant retort to load and vibration along with improved durability. In the present study, the mechanical strength of CM-2 (SCC containing 10% of rice husk ash (RHA) as cement replacement and 600 grams of glass fibers per cubic meter) was investigated at various dosages of cement replacement by fly ash (FA) and GGBS. A total of 17 SCC mixtures including two control SCC mixtures (CM-1 and CM-2) were developed for investigating fresh and hardened properties in which, ten ternary cementitious blends of SCC by blending OPC+RHA+FA, OPC+RHA+GGBS and five quaternary cementitious blends (OPC+RHA+FA+GGBS) at different replacement dosages of FA and GGBS were developed with reference to CM-2. For constant water-cement ratio (0.42) and dosage of SP (2.5%), the addition of glass fibers (600 grams/m³) in CM-1 i.e., CM-2 shows lower workability but higher mechanical strength. While fly ash based ternary blends (OPC+RHA+FA) show better workability but lower mechanical strength as FA content increases in comparison to GGBS based ternary blends (OPC+RHA+GGBS) on increasing GGBS content. The pattern for mixtures appeared to exhibit higher workablity as that of the concentration of FA+GGBS rises in quaternary blends (OPC+RHA+FA+GGBS). A decrease in compressive strength at 7-days was noticed with an increase in the percentage of FA and GGBS as cement replacement in ternary and quaternary blended mixtures with respect to CM-2. The highest 28-days compressive strength (41.92 MPa) was observed for mix QM-3 and the lowest (33.18 MPa) for mix QM-5.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.