• Food Science of Animal Resources
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• v.39 no.3
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• pp.410-417
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• 2019

The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

• YAKHAK HOEJI
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• v.40 no.6
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• pp.659-665
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• 1996

Zinc white is mainly used as a mild astringent, protectant. and has weak antiseptic action. It is well known that the yield of zinc white produced is greatly affected by the syn thetic conditions such as the reactant concentration, reaction temperature, washing water temperature, mole ratio of reactants, and drying temperature, calcination temperature, etc. The purpose of this study is to investigate the optimal synthesis conditions of zinc white produced. A randomized complete block design suggested by G.E.P. Box and K.B. Wilson was applied for this purpose. Basic zinc carbonate was prepared by reacting zinc sulfate and sod. carbonate solution in this study. Zinc white comes when prepared by calcination of basic zinc carbonate. The optimum synthesis conditions of zinc white obtained from this study is as follows: 1) The reacting temperature range is: 92-100$^{\circ}C$, 2) The concentration of reactant solution is 23.6-27%, 3) The optimum mole-ratio: [ZnSO4]/[Na2CO3] is 1.74~1.96, 4) The washing water temperature is 36$^{\circ}C$, 5) The drying temperature range is 68-74$^{\circ}C$, 6) The calcination temperature is 600$^{\circ}C$. The outcome of DSC indicated a desolvation of basic zinc carbonate occurred at about 133.3$^{\circ}C$. The dehydration of the compound ceased at about 267.9$^{\circ}C$ and the decarboxylation ceased at about 379.9$^{\circ}C$. The physical and chemical properties of zinc white as medicine were studied by use of Volume Test.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.499-506
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• 2008

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture($1.87{\pm}0.06%$), crude ash($9.57{\pm}0.07%$), crude protein($15.53{\pm}0.4%$) and crude lipid($2.42{\pm}0.1%$) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of $8,842.73{\pm}20.57\;g/100g$. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The $IC_{50}$ values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and $13.7\;{\mu}g/mL$ respectively. The $IC_{50}$ values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and $378\;{\mu}g/mL$ respectively.

• Journal of the Korean Society of Mechanical Technology
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• v.20 no.6
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• pp.739-744
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• 2018

In this study, effects of reducing white smoke at a heat exchange system for white smoke reduction were studied in the winter season. For this purpose, the heat transfer processes on the exhaust air were investigated by Solidworks. Five wave heat exchangers of air-to-air and air-to-water type were applied for the exhaust air heat recovery. The analytical condition of the exhaust air was fixed and the computational analysis was performed according to the change of SA(supply air) inlet velocities. In order to evaluate the performance of the heat exchange system for white smoke reduction, W(water)/SA recovered capacities and the temperature/absolute humidity reduction rate were calculated. As SA inlet velocity increased, the exit temperature and absolute humidity of the mixing zone were reduced by up to about $40^{\circ}C$ and 0.12kg/kg respectively. Also, W/SA recovered capacities increased linearly up to about 35%.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.3-10
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• 2008

This study was conducted to gather basic data on the physiological activities of flower extracts from 4 cultivars of white lotus to promote the increase of public consumption. Four cultivars of white lotus: c.v. 'Garam', 'Choeue', 'Baekhwageonryeon', and 'Seungdal' were harvested on 14, August, 2007, and the physiological activities of flower extracts obtained by hot water extraction and ethanol extraction were examined. Total phenol content was highest in the 'Garam' flower hot water extracts, $144.2{\mu}g{\cdot}mL^{-1}$, and lowest in the 'Seungdal' flower ethanol extracts, $63.4{\mu}g{\cdot}mL^{-1}$. DPPH radical scavenging activity was highest at 2,000ppm flower extract of 'Garam' obtained by hot water extraction and ethanol extraction of 90.9% and 83.0%, respectively. Total flavonoid content in the flower extracts of 'Garam' obtained by hot water extraction and ethanol extraction showed the highest levels at $34.1{\mu}g{\cdot}mL^{-1}\;and\;33.9^{\mu}g{\cdot}mL^{-1}$, respectively. Nitrite scavenging activity at 1,000ppm flower extract was highest in 'Garam'. Extracts obtain by hot water and ethanol showed 91.3% and 80.4% activity, respectively. No significant difference in tyrosinase inhibition activity was observed among the cultivars or as a result of extraction method. Overall anti-microbial activity of the flower extracts was slightly higher in 'Garam' than in the other cultivars.

• Korean Journal of Pharmacognosy
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• v.45 no.1
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• pp.62-68
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• 2014

The present study was carried out to investigate the hepatoprotective effect of hot water extract of Korean white dandelion (Taraxacum coreanum Nakai) on liver cancer induced in rats by a single dose of N-nitrosodiethylamine (NDEA). The animals were divided into three groups. The animals in the normal (Nor) group were fed basal diet. Control (Con) group were administered with NDEA (200 mg/kg, i.p.). Hot water extract of Korean white dandelion (KDDA, KDDB) group treated with hot water extracts of Korean white dandelion (30, 60 mg/kg/day) for 8 weeks after NDEA. Serum AST and ALT were measured, enzyme activity of liver were examined by spectrophotometer and histological alternation of liver were examined by light microscopy. KDDA and KDDB group were decreased the increase of serum AST, ALT level induced by NDEA. The activities of SOD and CAT were significantly increased in KDDA, KDDB then in the Con. In the histological observation, KDDA and KDDB group were structure of liver lobula and nuclear shape was relatively cleared. In addition, the cytoplasm staining was similar to those of the Nor group. vacuolization of cytoplasm was not observed. These results suggest that administration of hot water extract of Korean white dandelion suppress or retard liver cancer induced by NDEA in rats.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.3
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• pp.35-43
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• 2004

Reduction of fresh water consumption and effluent discharge provide diverse advantages in raw materials and energy savings. Papermaking system closure, however, reduces the efficiency of additives, decreases retention and dewatering, and causes many other Problems in papermaking. Accumulation of inorganic and organic substances in the process white water is the prime cause of these problems. Understanding of the accumulation phenomena of the detrimental substances in the papermaking process is of great importance for papermaking system closure. In this study a process simulation method was employed to analyze the accumulation phenomena of anionic starch in the process white water as the reuse rate of dry broke and pick up of surface sizing agent is increased. Steady state simulation studies were carried out based on the model developed in previous study. The variation of dissolved starch concentration in each process unit was monitored as a function of reuse rate of dry broke and surface sizing agent pick up rate. The result showed that dissolved starch concentration Increased as reuse rate of dry broke and surface sizing agent pick up rate was increased.

• Journal of fish pathology
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• v.13 no.2
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• pp.97-102
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• 2000

In order to investigate the effect of chlorine disinfectant against white spot baculovirus (WSBV), 5, 10, or 30 ppm of sodium hypochlorite (NaOCl) was treated to the WSBV-infected shrimp, Penaeus chinensis. In contrast with the non-treated control, no shrimp was dead after of sodium hypochlorite treatment. This result indicated that WSBV was inactivated by chlorine treatment. No inactivation of WSBV was observed by 10, 20, 30 ppm of povidon-iodine treatment. WSBV was also inactivated by 2, 4 hr sunlight exposure and by 1, 2, 3 hr drying. WSBV was inactivated very effectively by addition of fresh water on sea water.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Journal of Ginseng Research
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• v.34 no.3
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• pp.168-174
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• 2010

Ethanol and water extracts of white and fermented ginseng were prepared and their ginsenoside composition and antioxidant effects were assessed. The main ginsenosides in white ginseng were $Rb_1$ > Re > $Rg_1$, and those in fermented ginseng were $Rb_2+Rb_3$ > Rd > $Rg_1$. Ginsenosides Rd and $Rg_3$ in fermented ginseng were enriched 11 and 58 times, respectively, over that in white ginseng through fermentation with five Bacillus spp. The greatest levels of 2-deoxyribose and superoxide anion dismutase-like activities were found in 50% ethanol extracts of fermented ginseng. Thus, these data suggest that white ginseng has the greatest free radical scavenging activity and that fermented ginseng has the highest antioxidant activity.