• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.208-214
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• 2001

This study was conducted to investigate the influence of dietary oriental medicine refuse(OMR) and mugwort powder on physico-chemical characteristics of Korean Native Pork(KNP). KNP were randomly assigned to one of the three dietary treatments : 1) control (commercial feed) 2) T1 (commercial fed supplemented with 10% OMR powder) 3) T2 (commercial feed with 10% mugwort powder). 15 heads(♂) were feed one of the experimental diets for 5 months and slaughtered. In the proximate composition, moisture content showed slightly high in the T1, however, fat content were tended to be high in the control. The heating loss, shear value, WHC (water holding capacity) were not significantly between control and the treatments group. The T1 showed the lowest pH among treatments (P<0.05). In sensory evaluation, juiciness and tenderness of T1 and T2 were higher compared with that of control. Hunter a* did not show any difference among the treatments group. But Hunter L*, b* in treatment group(T1, T2) were higher than that of the control. Oleic acid, linoleic acid and unsaturated fatty acid contents of T1 and T2 were higher than the control. The total amino acid of the control, T1 and T2 were 18.290, 18.177 and 18.942mg%, respectively.

• Electrical & Electronic Materials
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• v.10 no.5
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• pp.440-446
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• 1997

This research has been performed for the fabrication of high quality ferrite plastic magnet. The magnetic properties of S $r_{5.9}$F $e_2$ $O_3$ ferrite bonded magnets by injection moulding with a variety of applied magnetic field were investigated. 0.3wt% CaCO3, 0.2wt% $SiO_2$, 0.5wt% $Al_2$ $O_3$and 0.5wt% N $a_2$ $SiO_3$are added in order to improve the magnetic properties of Sr-ferrite plastic magnets during the powder fabrication. For carbon coating on chemical compound specimen, 5wt% polyvinyl alcohol is added, and then calcinated under $N_2$ environment of 12$25^{\circ}C$. The particle size is distributed from 0.9~1.2${\mu}{\textrm}{m}$ which approximates to the single domain. The obtained Sr ferrite powder is well mixed with silane coupling and calcium stearate of 1wt%. Nest, the specimen is pelleted after kneading each of them with polyamidel2 as a binder. When the temperature of injection and mould were 25$0^{\circ}C$ and 8$0^{\circ}C$ respectively at injection pressure of 200kgf/$\textrm{cm}^2$, the degree of orientation was 85.3% under the applied magnetic field of 12kOe. As the results, when the packing density of Sr ferrite powder was 90wt%, the magnetic properties of Sr ferrite bonded magnet were follows : $_{B}$ $H_{c}$=2.41kOe, Br=3.1kG, (BH)$_{max}$=2.21MgOe. Especially, the Sr-ferrite bonded magnet with 10wt% N $d_2$F $e_{14}$B additive were as follows : $_{B}$ $H_{c}$=2.57kOe, Br=3.14kG and (BH)$_{max}$=2.39MGOe.GOe.GOe.GOe.e.

• Progress in Superconductivity
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• v.9 no.1
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• pp.62-67
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• 2007

The effects of the heat-treatment temperature on the carbon (C) substitution amount, full width at half maximum (FWHM) value, critical temperature ($T_c$), critical current density ($J_c$) have been investigated for 10 wt % malic acid ($C_4H_6O_5$)-doped $MgB_2/Fe$ wires. All the samples were fabricated by the in-situ powder-in-tube (PIT) method and heat-treated within a temperature range of $650^{\circ}C$ to $1000^{\circ}C$. As the heat-treatment temperature increased, it seemed that the lattice distortion was increased by a more active C substitution into the boron sites from the malic acid addition. These increased electron scattering defects seemed to enhance the $J_c-H$ properties in spite of an improvement in the crystallinity, such as a decrease of the FWHM value and an increase of the $T_c$. Compared to the un-doped wire heat-treated at $650^{\circ}C$ for 30 min, the $J_c$ was enhanced by the C doping in a high-field regime. The wire heat-treated at $900^{\circ}C$ resulted in a higher magnetic $J_c$ of approximately $10^4\;A/cm^2$ at 5 K and 8 T.

• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• Journal of the Korean Ceramic Society
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• v.26 no.3
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• pp.423-437
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• 1989

Al2O3/ZrO2 composites were prepared by precipitation method using Al2(SO4)3.18H2O, ZrOCl2.8H2O and YCl3.6H2O as starting materials and NH4OH as a precipitation agent. Al2O3/ZrO2 composites(series A) were prepared by mixing Al2O3 powder obtained by single precipitation method with ZrO2(＋3m/o Y2O3) powder obtained by co-predipitation method. Al2O3/ZrO2 composites (series B) were prepared by co-precipitation method using the three starting materials. In all cases, the composition was controlled as Al2O3-15v/o ZrO2(＋3m/o Y2O3). The composites of series A showed higher final relative densities than those of series B and tetagonal ZrO2 in all cases was retained to about 95% at room temperature. ZrO2 particles were coalesced more rapidly in grain boundary of Al2O3 than within Al2O3 grain. ZrO2 particles were located at 3-and 4-grain junction of Al2O3 and limited the grain growth of Al2O3. It was observed that MgO contributed to densification of Al2O3 but limited grain growth of Al2O3 by MgO was not remarkable. In all Al2O3/ZrO2 composites, exaggerated grain growth of Al2O3 was not observed and Al2O3/ZrO2 composites were found to have homogeneous microstructures.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.699-709
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• 2017

This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujukr using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability ($IC_{50}$)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability ($IC_{50}$) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.689-696
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• 1997

The effects of Aralia canescens and Phellodendron amurense(AP) extracts on the experimental diabetes in ICR mice were investigated. 96male ICR mice were induced diabetes mellitus by intrape-ritoneal streptozotocin injection(75mg/kg B.W.) and divided into two injection groups which are 5 day injection and 10 day injection group. Then, each injection group was subdivided into 8 groups of 6 animals repspectively. CIC served as control and CI1, CI2 and CI3 were treated with 50, 150, 250mg/kg B.W. of AP extracts powder in 0.9% NaCl solution. Animals of groups DIC, DI1, DI2 and DI3 were strepto-zotocin-induced diabetes. DIC served as diabetic control and the rest groups received 50, 150, 250mg/kg B.W of AP extracts powder in saline solution respectively. The body weight, liver and kiney weight changes and blood levels of glucose, cholesterol and triglyceride were measured. Thiobarbituric acid reactive substance(TBARS), and glutathione reductase(GR) and glutathione peroxidase(GPx) activities were also measured for determining antioxidant effects. AP extracts increased the body weight in diabetic groups. The liver and kidney weight/100g B.W. in DIC group were greater than those of normal ICR group but after AP extracts injection, liver and kidney weight were decreased significantly. These effects were more efficient at 10 days injection group. The total, LDL, VLDL cholesterol and triglyceride levels were significantly higher in DIC group and the extent of decrement responded to AP injection dose. The contents of TBARS and antioxidant enzyme activities were relatively decreased after AP extracts injection. These results suggest that the intraperitoneally administered AP extracts may have not only hypoglycemic effect but act as antioxidants by reducing lipid peroxidation.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.593-603
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• 2021

In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 μmol/g of TEAC. In particular, the ABTS(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.15-19
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• 2016

Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and $90^{\circ}C$ and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at $25^{\circ}C$ and $60^{\circ}C$. In the color analysis, the freeze-dried powders showed higher $L^*$ and lower $a^*$ and $b^*$ values than did the air-dried ones. The browning index of powders air-dried at $90^{\circ}C$ was significantly higher than that of freeze-dried powders or those air-dried at temperatures below $90^{\circ}C$. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at $90^{\circ}C$, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at $90^{\circ}C$, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.