• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.321-325
• /
• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Korean Journal of Soil Science and Fertilizer
• /
• v.45 no.4
• /
• pp.524-531
• /
• 2012

The objective of this study was to investigate the organic solubilization (SCOD) and improvement of methane production for pig slurry by thermal hydrolysis. A sludge cake was pretreated by thermal hydrolysis at different reaction temperatures (200, 220, 250, $270^{\circ}C$). Ultimate methane potential (Bu) was determined at several substrate and inoculum (S/I) ratios (1:9, 3:7, 5:5, 7:3 in volume ratio) by biochemical methane potential (BMP) assay for 73 days. Pig slurry SCOD were obtained with 98.4~98.9% at the reaction temperature of $200{\sim}270^{\circ}C$. Theoretical methane potentials ($B_{th}$) of thermal hydrolysates at the reaction temperature of $200^{\circ}C$, $220^{\circ}C$, $250^{\circ}C$, $270^{\circ}C$ were 0.631, 0.634, 0.705, $0.748Nm^3\;kg^{-1}-VS_{added}$, respectively. $B_u$ of $200^{\circ}C$ thermal hydrolysate were decreased from $0.197Nm^3\;kg^{-1}-VS_{added}$ to $0.111Nm^3\;kg^{-1}-VS_{added}$ with the changes of S/I ratio from 1:9 to 7:3, and also $B_u$ of different thermal hydrolysates ($220^{\circ}C$, $250^{\circ}C$, $270^{\circ}C$) showed same tendency to $B_u$ of $200^{\circ}C$ thermal hydrolysate according to the changes of S/I ratio. Anaerobic biodegradability ($B_u/B_{th}$) of $200^{\circ}C$ thermal hydrolysate at different S/I ratios was decreased from 32.2% for S/I ratio of 1:9 to 17.6% for S/I ratio of 7:3. $B_u/B_{th}$ of $220^{\circ}C$, $250^{\circ}C$, and $270^{\circ}C$ thermal hydrolysat were decreased from 36.4% to 9.6%, from 31.3% to 0.8%, and from 26.6% to 0.8%, respectively, with the S/I ratio change, respectively. In this study, the rise of thermal reaction temperature caused the decrease of anaerobic digestibility and methane production while organic materials of pig slurry were more solubilized.

• Radiation Oncology Journal
• /
• v.12 no.2
• /
• pp.233-241
• /
• 1994

Purpose : This study was performed to verify dose distribution with the tissue compensator which is used for uniform dose distribution in total body irradiation(TBI). Materials and methods : The compensators were made of lead(0.8mm thickness) and aluminum(1mm or 5mm thickness) plates. The humanoid phantom of adult size was made of paraffin as a real treatment position for bilateral total body technique. The humanoid phantom was set at 360cm of source-axis distance(SAD) and irradiated with geographical field size(FS) $144{\times}144cm^2(40{\times}40cm^2$ at SAD 100cm) which covered the entire phantom. Irradiation was done with 10MV X-ray(CLINAC 1800, Varian Co., USA) of linear accelerator set at Department of Therapeutic Radiology, Chonnam University Hospital. The midline absorbed dose was checked at the various regions such as head, mouth, mid-neck, sternal notch, mid-mediastinum, xiphoid, umbilicus, pelvis, knee and ankle with or without compensator, respectively. We used exposure/exposure rate meter(model 192, Capintec Inc., USA) with ionization chamber(PR 05) for dosimetry, For the dosimetry of thorax region TLD rods of $1x1x6mm^3$ in volume(LiF, Harshaw Co., Netherland) was used at the commercially available humanoid phantom. Results : The absorbed dose of each point without tissue compensator revealed significant difference(from $-11.8\%\;to\;21.1\%$) compared with the umbilicus dose which is a dose prescription point in TBI. The absorbed dose without compensator at sternal notch including shoulder was $11.8\%$ less than the dose of umbilicus. With lead compensator the absorbed doses ranged from $+1.3\%\;to\;-5.3\%$ except mid-neck which revealed over-compensation($-7.9\%$). In case of aluminum compensator the absorbed doses were measured with less difference(from $-2.6{\%}\;to\;5.3\%$) compared with umbilicus dose. Conclusion : Both of lead and aluminum compensators applied to the skull or lower leg revealed a good compensation effect. It was recognized that boost irradiation or choosing reference point of dose prescription at sternal notch according to the lateral thickness of patient in TBI should be considered.

• Journal of Applied Biological Chemistry
• /
• v.60 no.1
• /
• pp.87-93
• /
• 2017

The objective of this study was to investigate the physicochemical characteristics and sensory evaluation of dacquoise made with sugar or sugar replacement (tagatose, erythritol). Sugar (S) was replaced with tagatose (T), and sugar powder was replaced with tagatose (TS), and erythritol (TE). S showed the highest sugar contents compared with TS and TE (p <0.05) but there were no significant differences with T. There were not significant differences in specific gravity and spread factor among the sweeteners. S and T tended to have higher loss factors than TS & TE. The more tagatose was increased, the more the redness value increased compared with S, and sucrose showed similar tendency for lightness (redness; TS > T > TE > S, lightness; S > T > TS > TE). TE showed good results for physical characteristics whereas T was better in the sensory test. The above results bear out that tagatose and erythritol both are suitable as alternative sweeteners for making dacquoise, but tagatose was better. Tagatose appeared to be a better replacement for sucrose in baking dacquoise, and dacquoise with 33% of the sugar replaced tagatose (T) could be suitable for use by diabetic and obese people. 95.1% tagatose (TS) maybe appropriate for diabetic patients. In conclusion, tagatose is a suitable sugar replacement for making dacquoise.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.32-37
• /
• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Journal of Korean Society of Environmental Engineers
• /
• v.29 no.9
• /
• pp.1035-1043
• /
• 2007

A leachate containing an elevated concentration of organic and inorganic compounds has the potential to contaminate adjacent soils and groundwater as well as downgradient areas of the watershed. Moreover high-strength ammonium concentrations in leachate can be toxic to aquatic ecological systems as well as consuming dissolved oxygen, due to ammonium oxidation, and thereby causing eutrophication of the watershed. In response to these concerns landfill stabilization and leachate treatment are required to reduce contaminant loading sand minimize effects on the environment. Compared with other treatment technologies, leachate recirculation technology is most effective for the pre-treatment of leachate and the acceleration of waste stabilization processes in a landfill. However, leachate recirculation that accelerates the decomposition of readily degradable organic matter might also be generating high-strength ammonium in the leachate. Since most landfill leachate having high concentrations of nitrogen also contain insufficient quantities of the organic carbon required for complete denitrification, we combined a shortcut biological nitrogen removal (SBNR) technology in order to solve the problem associated with the inability to denitrify the oxidized ammonium due to the lack of carbon sources. The accumulation of nitrite was successfully achieved at a 0.8 ratio of $NO_2^{-}-N/NO_x-N$ in an on-site reactor of the sequencing batch reactor (SBR) type that had operated for six hours in an aeration phase. The $NO_x$-N ratio in leachate produced following SBR treatment was reduced in the landfill and the denitrification mechanism is implied sulfur-based autotrophic denitrification and/or heterotrophic denitrification. The combined leachate recirculation with SBNR proved an effective technology for landfill stabilization and nitrogen removal in leachate.

• Korean Chemical Engineering Research
• /
• v.46 no.3
• /
• pp.451-464
• /
• 2008

Three-phase inverse fluidized bed has been widely adopted with its increasing demand in the fields of bioreactor, fermentation process, wastewater treatment process, absorption and adsorption processes, where the fluidized or suspended particles are small or lower density comparing with that of continuous liquid phase, since the particles are frequently substrate, contacting medium or catalyst carrier. However, there has been little attention on the three-phase inverse fluidized beds even on the hydrodynamics. Needless to say, the information on the hydrodynamics and transport phenomena such as heat and mass transfer in the inverse fluidized beds has been essential for the operation, design and scale-up of various reactors and processes which are employing the three-phase inverse beds. In the present article, thus, the information on the three-phase inverse fluidized beds has been summarized and reorganized to suggest a pre-requisite knowledge for the field work in a sense of engineering point of view. The article is composed of three parts; hydrodynamics, heat and mass transfer characteristics of three-phase inverse fluidized beds. Effects of operating variables on the phase holdup, bubble properties and particle fluctuating frequency and dispersion were discussed in the section of hydrodynamics; effects of operating variables on the heat transfer coefficient and on the heat transfer model were discussed in the section of heat transfer characteristics ; and in the section of mass transfer characteristics, effects of operating variables on the liquid axial dispersion and volumetric liquid phase mass transfer coefficient were examined. In each section, correlations to predict the hydrodynamic characteristics such as minimum fluidization velocity, phase holdup, bubble properties and particle fluctuating frequency and dispersion and heat and mass transfer coefficients were suggested. And finally suggestions have been made for the future study for the application of three-phase inverse fluidized bed in several available fields to meet the increasing demands of this system.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.233-238
• /
• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Tuberculosis and Respiratory Diseases
• /
• v.54 no.3
• /
• pp.320-329
• /
• 2003

Background : The serum B-type natriuretic peptide (BNP) is released from the ventricles as a response to volume or pressure overload of the ventricles. A few studies have reported that the BNP measurements are useful in differentiating between heart failure and pulmonary causes in patients who visited the emergency department with dyspnea as the chief complaint. It is difficult to differentiate a right heart failure from a left heart failure in the emergency room. However, there is no report on the application of a BNP assay to differentiate in right heart failure from left heart failure. In this study, the BNP levels were measured from dyspneic patients in the emergency department to determine whether or not the BNP level would be useful in differentiating the cause of the dyspnea from right ventricular failure and left ventricular failure. Method : 89 patients who visited emergency department of the Bundang Cha Hospital with dyspnea from June 2002 to March 2003 were selected. The 29 patients from the outpatient clinics and inpatients were randomly selected as the control. Results : The BNP levels of patients in the left heart failure group were significantly different from that of the patients in the right heart failure group ($682{\pm}314$ pg/mL vs. $149{\pm}94$ pg/mL, p=0.000). When the BNP cut-off level was designated as 219 pg/mL using the receiver operating characteristic curve, the sensitivity was 94.3%, and specificity was 92.9%. In addition, the positive predictive value was 97% and the negative predictive value was 86.7% in differentiating right heart failure from left heart failure. Conclusion : Measurements of the serum BNP levels is an accurate and rapid method that can aid in distinguishing between right heart failure and left heart failure.

• The Journal of the Korean bone and joint tumor society
• /
• v.16 no.1
• /
• pp.8-13
• /
• 2010

Purpose: This study was performed to evaluate the effi ciency of Platelet-rich plasma (PRP) for acceleration of bone healing process on allograft transplantation after curettage in benign bone tumor. Materials and Methods: From December 2007 to February 2009, twenty-one patients who had benign bone tumor and underwent allograft transplantation after curettage were evaluated. Mean follow-up period was 14.6 months (range, 12-26 months). We compared with 13 cases of PRP group and 8 cases of non-PRP group in terms of size of lesion, bone resorption, amount of applied PRP and complications. The mean age at surgery was 23.6 years (range, 4-73 years). The most common diagnosis was simple bone cyst (7) followed by enchondroma (4), giant cell tumor (3), undifferentiated benign bone tumor (3) and so on. Results: The mean size of lesion was 33.5 $cm^3$ (range, 2.3-181.9 $cm^3$) (29.4 $cm^3$ in PRP group and 40.2 $cm^3$ in non-PRP group). The mean volume of injected PRP was 7.4 cc (range, 3-12 cc). Bone union started at 3.0 months (range, 1.5-5.8 months) in PRP group and 5.3 months (range, 4-8 months) in non-PRP group. Three cases for each group were excluded due to recurrence and pathologic fracture. One patient had febrile episode 3 weeks later after surgery which subsided with antibiotics. Conclusion: The PRP could accelerate bone union in allograft transplantation after curettage of benign bone tumor. Furthermore, we expect that PRP can accelerate bone union in fracture or non-union.