• Korean Journal of Organic Agriculture
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• v.13 no.4
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• pp.401-412
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• 2005

This study was conducted to examine the effects of dietary Mogchotan(the mixture of charcoal and pyroligneous acid, 80:20, w/w) supplementation on fattening performance, fatty acid composition and the physico-chemical characteristics of meat in pigs. The present study was also stressed to investigate the possibility of industrial utilization of charcoal and pyroligneous acid as a livestock feed additive. Weight gain and feed conversion in pigs fed the Mogchotan supplemented diet were higher than those of the control group. In fatty acids composition, palmitic acid(C16:0) contents of Mogchotan treatment groups were lower than that of control group. However, Mogchotan supplementation increased C16:1, C18:0, C18:1, C18:2 and C18:3 contents when compared with control group pigs. Also, Mogchotan supplementation groups decreased saturated fatty acids level than control group. On the other hand, Mogchotan supplementation showed higher unsaturated fatty acids value, especially polyunsaturated fatty acids value compared to control group. The carcass pH of pigs fed the Mogchotan tended to be higher than control, but was not significantly different. The water holding capacity was significantly higher in pigs fed the 3.0% Mogchotan-supplemented diet than those of other treatment groups(p<0.05). Altogether, it has been suggested that dietary $1{\sim}3%$ of Mogchotan supplementation improved the fattening performance and meat quality in pigs.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.156-163
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• 1995

The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;35^{\circ}C$ for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at $4^{\circ}C$ from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were $7.93{\times}10^{-3},\;at\;20^{\circ}C,\;9.69{\times}10^{-3}\;at\;30^{\circ}C\;and\;13.4{\times}10^{-3}\;at\;35^{\circ}C$, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at $10^{\circ}C$, 16 months at $25^{\circ}C$ and 14 months at $25^{\circ}C$. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Korean Journal of Food Science and Technology
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• v.3 no.3
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• pp.178-184
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• 1971

Samples of refined soybean oil were irradiated with lights from a 20-watt incandescent tungsten lamp, a 20-watt fluorescent daylight type lamp, a 20-watt low-pressure mercury vapor germicidal lamp, and direct sunlight for an experimental period of 147 days. Some samples were stored in a dark room throughout the period as a control. The peroxide values of all samples were measured every week. The induction period of the samples was arbitrarily taken as the time required for the samples to reach a peroxide value of 15. The induction period of the control was estimated at 198 days. Those of the samples irradiated with the incandescent light, the fluorescent light, the ultraviolet light, and the sunlight were estimated at 196, 119, 52 and 6 days, respectively. The sunlight showed by far the strongest prooxidant activity whereas the incandescent light showed the weakest but distinct prooxidant activity. The small temperature differences observed among the various samples throughout the experimental period did not seem to affect the oxidation rates of the irradiated samples in any significant way.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.3
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• pp.155-162
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• 1976

Forty one samples from thirty three species of algae (19 from 15 species of Rhodophyceae, 18 from 14 species of Phaeophyceae, 3 from 3 species of Chlorophyceae, and 1 of marine Phanerogams) collected from several locations on the east, west and south coast of Korea, were analyzed for their contents of crude protein, fat, cellulose, ash, nitrogen free extract, amino nitrogen, and total amino acids. For the examination of extractability of algal protein with water, 4 species of algae, Sargassum thunberggi, Grateloupia filicina, Phyllospadix japonica, and Sargassum confusum, were analyzed. And the effect of some precipitation treatments for isolation of algal protein was also tested. As a matter of fact, Rhodophyceae showed high content in crude protein and low in crude fat while the case was opposite for Phaeophyceae and Chlorophyceae. Refering to the content of crude protein and total amino acids, the recommendable algae for protein sources were Sargassum thunbergii, Acrosorium flabellata, Phacelocarpus japonicus, Laurencia okamurai, Laurencia intermedia, Grateloupia filicina, Chondrus ocellatus, Gloiopeltis furcata, Gigartina tenella, Dictyota dichotoma, and Scytosiphon lomentaria. Methanol treatment appeared most effective in precipitation isolation of protein from water extracts whereas pH control method did not so beneficial. The precipitation rate of protein was particularity higher in the extract of Sargassum confusum ana the lowest was makted from the extract of Sargassum thunbergii.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.547-557
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• 1986

The characteristics of the three alkaline proteinases, Enz. A, B and C, from the pyloric caeca of mackerel have been investigated. The optimum condition for the activity of the Enz. A, B and C was pH 9.4, 9.8 and 9.8 at $45^{\circ}C$ for $2\%$ casein solution, and was pH 9.2 10.2 and 9.8 at $45^{\circ}C$ for $5\%$ hemoglobin denatured by urea, respectively. Enz. A, B and C by heat treatment at $50^{\circ}C$ for 5 min were inactivated 90, 33 and $37\%$, respectively, over the original activity. The reaction rate of the three alkaline proteinases was constant to the reaction time to 40 min in the reaction condition of $2{\mu}g/ml$ of enzyme concentration and $2\%$ casein solution. The reaction rate equation and Km value against casein substrate determined by the method of Lineweaver and Burk were: Enz. A, Y=3.6X and $Km=5.0{\times}10^{-3}\%$; Enz. B, Y=6.0X and $Km=1.0{\times}10^{-3}\%$; Enz. C, Y=4.2X and $Km=3.6{\times}10^{-3}\%$. The three alkaline proteinases were inactivated by $Ag^+$ and $Hg^{2+}$, but activated by $Mn^{2+},\;Sn^{2+}\;and\;Pb^{2+}$, Enz. B and C were remarkably inhibited by the soybean trypsin inhibitor. Molecular weight of Enz. A, B and C determined by SDS-polyacrylamide gel electrophoresis and Sephadex G-100 gel filtration was in the range of $27,500{\pm}2,500,\;20,500{\pm}1,500\;and\;15,250{\pm}250$, respectively.

• Economic and Environmental Geology
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• v.46 no.1
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• pp.11-19
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• 2013

The Daehwa Mo-W deposit is located within the Gyeonggi massif. Quartz and calcite vein mineralization occurred in the Precambrian gneiss and Jurassic granites. Three main types (Type I: liquid-rich $H_2O$ type, Type II: vapor-rich $H_2O$ type, Type III: $CO_2-H_2O$ type) of fluid inclusions were observed and are classified herein based on their phase relations at room temperature. Within ore shoots, type III fluid inclusions have been classified into four subtypes (type IIIa, IIIb, IIIc and IIId) based on their volume percent of aqueous and carbonaceous ($CO_2$) phase at room temperatures combined with their total homogenization behavior and homogenization behavior of $CO_2$ phase. Homogenization temperatures of primary type I fluid inclusions in the quartz range from $374^{\circ}C$ to $161^{\circ}C$ with salinities between 13.6 and 0.5 equiv. wt.% NaCl. Homogenization temperatures of primary type III fluid inclusions in quartz of main generation, are in the range of $303^{\circ}C$ to $251^{\circ}C$. Clathrate melting temperatures of the type III fluid inclusions were 7.3 to $9.5^{\circ}C$, corresponding to salinities of 5.2 to 1.0 equiv. wt. % NaCl. Melting and homogenization temperatures of $CO_2$ phase of type III fluid inclusions were -57.4 to $-56.6^{\circ}C$ and 29.0 to $30.8^{\circ}C$, respectively. Fluid inclusion data indicate a complex geochemical evolution of hydrothermal fluids. The Daehwa early hydrothermal system is characterized by $H_2O-CO_2$-NaCl fluid at about $400^{\circ}C$. The main mineralization occurred by $CO_2$ immiscibility at temperatures of about 300 to $250^{\circ}C$. At the late base-metal mineralization aqueous fluid formed by mixing with cooler and less saline meteoric groundwater.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.916-923
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• 1998

To provide more information on the enteric pathogen Campylobacter jejuni in the view of food sanitation, survival characteristics of two strains of C. jejuni in the different conditions were investigated. When $10^7{\;}or{\;}10^3{\;}per{\;}ml$ of C. jejuni cells were inoculated in the supplemented Brucella broth and kept at $42^{\circ}C,{\;}25^{\circ}C{\;}and{\;}5^{\circ}C$ under the static aerobic condition for 7 days, organisms exponentially proliferated to $a{\;}>10^8$, even in the $10^3{\;}per{\;}ml$ inoculated-sample at $42^{\circ}C{\;}for{\;}1{\sim}2{\;}days$ and the considerable level of viability maintained during 7 days. At $5^{\circ}C$, most of the initial level of organisms survived at the early period and only $a{\;}<{\;}0.5-log_{10}$ cells decrease were observed during the 7 days. At $25^{\circ}C$, a remarkable number of C. jejuni declined within $1{\sim}2{\;}days$ and showed undetectable level of cells after 4 days. When sterile milk and minced chicken meat were artifically inoculated with $10^7{\;}per{\;}ml$ of C. jejuni, mostly, a $1-to{\;}2-log_{10}$ count decrease occurred at $42^{\circ}C{\;}and{\;}5^{\circ}C$ while $a{\;}>3{\;}log_{10}$ decrease at $25^{\circ}C$ during 7 days. Unexpectedly, no colonies appeared on the plate inoculated from the minced chicken meat sample kept at $42^{\circ}C$ after 4 days. The results suggest that C. jejuni contaminated to food can survive at the refrigeration temperature whereas they are sensitive to at the room temperature. Also, it is shown that the growth of C. jejuni at the optimal temperature may vary to the food sources.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.65-75
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• 1972

The rice qualities including cooking and eating qualities were studied using recommended Korean rice varieties (20 of japonica and 3 of indies type; IR 667) which were grown at Suwon, Korea in 1971. As the result, followings were obtained. 1. Amylose contents of white rice were varied with the varieties 21.1 to 25.5% and the average was 23.0%. Three indica type varieties (IR 667) showed higher amylose contents than the other japonica type varieties except Mankyung. Among japonica type varieties, Palkum, Mankyung composed the group of the highest amyloes content and Kimmaje was the lowest. 2. Blue values were distributed in the range of 0.38 to 0.48 and the average was 0.42 IR 667 varieties showed the highest blue value among them. Among japonica type varieties, Jaegun showd the highest blue value and Sooseung, Shirogane showed successively lower values, Shin #2, Nongbaik, Palkweng, Suwon #82, Mankyung, Nonglim #25 and Nongkwang relatively lower blue values. 3. Alkali numbers were in the range of 6.0 to 7.4 and the average was 6.8. Much difference was not shown in alkali number between IR 667 group and the japonica varieties group. 4. Gelatinization temperature were ranged from 59.5 to 64.0 IR 667 varieties showed relatively higher gelatinization temperature than japonica type varieties. 5. Water uptake ratios were measured in the range of 2.67 to 2.92 and the average was 2.79. IR 667 varieties were belonged to the group of highest water uptake ratio. Among japonica type varieties Kimmaje, Suwon #82, Nonglim #29, Deungpan #5, Jaegun, Jinhung, were belonged to the group of relatively high water uptake ratio and Palkweng, Palkeum and Paldal to the relatively low water uptake ratio. 6. Expaned volums were ranged from 29.8 to 33.7 and the average was 31.8. IR 667 varieties showed higher expanded volumes than japonica type varieties. 7. Intensities of starch-iodine blue value of residual liquid indicated 0.35 to 0.58. Among them IR 667 varieties showed relatively high intensities. 8. The range of total solids in residual liquids was 0.605 to 0.810 and the average was 0.700 Much difference was not shown in total solids in residual liquid between IR 667 varieties and japonica varieties. 9. pH values of residual liquids were in the range of 6.3 to 7.3 and the average was 6.95. IR 667 varieties showed lower pH than japonira type varieties.