• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• The Korean Journal of Nuclear Medicine
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• v.31 no.1
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• pp.73-82
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• 1997

Regional myocardial blood flow (rMBF) can be noninvasively quantified using N-13 ammonia and dynamic positron emission tomography (PET). The quantitative accuracy of the rMBF values, however, is affected by the distortion of myocardial PET images caused by finite PET image resolution and cardiac motion. Although different methods have been developed to correct the distortion typically classified as partial volume effect and spillover, the methods are too complex to employ in a routine clinical environment. We have developed a refined method incorporating a geometric model of the volume representation of a region-of-interest (ROI) into the two-compartment N-13 ammonia model. In the refined model, partial volume effect and spillover are conveniently corrected by an additional parameter in the mathematical model. To examine the accuracy of this approach, studies were performed in 9 coronary artery disease patients. Dynamic transaxial images (16 frames) were acquired with a GE $Advance^{TM}$ PET scanner simultaneous with intravenous injection of 20 mCi N-13 ammonia. rMBF was examined at rest and during pharmacologically (dipyridamole) induced coronary hyperemia. Three sectorial myocardium (septum, anterior wall and lateral wall) and blood pool time-activity curves were generated using dynamic images from manually drawn ROIs. The accuracy of rMBF values estimated by the refined method was examined by comparing to the values estimated using the conventional two-compartment model without partial volume effect correction rMBF values obtained by the refined method linearly correlated with rMBF values obtained by the conventional method (108 myocardial segments, correlation coefficient (r)=0.88). Additionally, underestimated rMBF values by the conventional method due to partial volume effect were corrected by theoretically predicted amount in the refined method (slope(m)=1.57). Spillover fraction estimated by the two methods agreed well (r=1.00, m=0.98). In conclusion, accurate rMBF values can be efficiently quantified by the refined method incorporating myocardium geometric information into the two-compartment model using N-13 ammonia and PET.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of the Korean GEO-environmental Society
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• v.13 no.5
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• pp.5-12
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• 2012

Antibiotics have been considered emerging compounds due to their continuous input and persistence in environment. Due to the limited biodegradability and widespread use of these antibiotics, an incomplete removal is attained in conventional wastewater treatment plants and relative large quantities are released into the environment. In this study, it was determined the adsorption and photocatalysis kinetics of antibiotics (Sulfamethoxazole, SMX) with various catalyst (Titanium dioxide; $TiO_2$, Hydroxyapatite; HAP) conditions under UV/$TiO_2$/HAP system. In addition, the statistical analysis of response surface methods (RSM) was used to determine the effects of operating parameters on UV/$TiO_2$/HAP system. $TiO_2$/HAP adsorbent were found to follow the pseudo second order reaction in the adsorption. In the result of applied intrapaticle diffusion model, the constants of reaction rate were $TiO_2$=$0.064min^{-1}$, HAP=$0.2866min^{-1}$ and $TiO_2$/HAP=$0.3708min^{-1}$, respectively.The result of RSM, term of regression analysis in analysis of variance (ANOVA) showed significantly p-value (p<0.05) and high coefficients for determination values($R^2$=96.2%, $R^2_{Adj}$=89.3%) that allowed satisfactory prediction of second order regression model. And the estimated optimal conditions for Y(Sulfamethoxazole removal efficiency, %) were $x_1$(initial concentration of Sulfamethoxazole)=-0.7828, $x_2$(amount of catalyst)=0.9974 and $x_3$(reation time)=0.5738 by coded parameters, respectively. According to the result of intraparticle diffusion model and photocatalysis experiments, it was shown that the $TiO_2$/HAP was more effective system than conventional AOPs(advanced oxidation processes, UV/$TiO_2$ system).

• Journal of Korean Society of Disaster and Security
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• v.9 no.2
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• pp.63-75
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• 2016

For safe water supply, residual chlorine has to be maintained in tap-water above a certain level from drinking water treatment plants to the final tap-water end-point. However, according to the current literature, approximately 30-60% of residual chlorine is being lost during the whole water supply pathways. The losses of residual chlorine may have been attributed to the current tendency for water supply managers to reduce chlorine dosage in drinking water treatment plants, aqueous phase decomposition of residual chlorine in supply pipes, accelerated chlorine decomposition at a high temperature during summer, leakage or losses of residual chlorine from old water supply pipes, and disappearances of residual chlorine in water storage tanks. Because of these, it is difficult to rule out the possibility that residual chlorine concentrations become lower than a regulatory level. In addition, it is concerned that the regulatory satisfaction of residual chlorine in water storage tanks can not always be guaranteed by using the current design method in which only storage capacity and/or hydraulic retention time are simply used as design factors, without considering other physico-chemical processes involved in chlorine disappearances in water storage tank. To circumvent the limitations of the current design method, mathematical models for aqueous chlorine decomposition, sorption of chlorine into wall surface, and mass-transfer into air-phase via evaporation were selected from literature, and residual chlorine reduction behavior in water storage tanks was numerically simulated. The model simulation revealed that the major factors influencing residual chlorine disappearances in water storage tanks are the water quality (organic pollutant concentration) of tap-water entering into a storage tank, the hydraulic dispersion developed by inflow of tap-water into a water storage tank, and sorption capacity onto the wall of a water storage tank. The findings from his work provide useful information in developing novel design and technology for minimizing residual chlorine disappearances in water storage tanks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1792-1798
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• 2016

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50~6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

• Progress in Medical Physics
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• v.18 no.3
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• pp.179-185
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• 2007

The purpose of this study is to investigate the spectra of a magnetic resonance spectroscopy (MRS) in accordance with the variance of TE and the volumes of metabolites in a localized voxel for the quality assurance using a designed single voxel spectroscopy QA phantom. Because a cone-shade phantom is designed as the volume of metabolite in a localized voxel is changeable, we try to analyze the peaks of each metabolite (NAA, Cr, Cho, Lac, etc.) in accordance with metabolite volume in a localized voxel as well as echo time (TE). All data were obtained using a 3T MRI/MRS machine and analyzed using $jMRUI^{(R)}$. The results of this study show that TE is in inverse proportion to the noise of MRS and the longer TE and the less metabolite volume in the localized voxel, the peak intensities of each metabolite decrease. In case of the lactate, its peak was observed on the all TE only if the greatest metabolite is included in the localized voxel. Then, the intensity of a metabolite is more sensitive to the metabolite volume in the localized voxel than the TE. These obtained in vitro MRS data is provide the guideline that is important for in vivo metabolite quantification. But, in the edge of cone-shape vial air bubbles were observed and spectrum could not obtained. Therefore our cone-shape MRS phantom needs to be modified in order to solve these problems.

• Journal of Preventive Medicine and Public Health
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• v.21 no.1 s.23
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• pp.183-194
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• 1988

This study was carried out to investigate for resistance of V. parahaemolyticus that isolated from patients of food poisoning and fish and shellfish, captured in east coast of Kyungpook province of Korea from 1985 to 1986. VP ATCC 17802 and NAG V. ATCC 6538 were used as control. In fish, shellfish and seaweed, the more temperature increased, the shorter survival time was. In case of sea-water, the more temperature rose up, the longer survival time was, particularly in $37^{\circ}C$ and $25^{\circ}C$, the strains had survived after 6 months. And in tapwater, it was sterilized in 150 mins. and survived for 11.5 days on maximum in ground water. In kimchi, at room temperature, germicidal time was shorter more than 6 times compared with that which had been kept in refrigerator. It survived for 57.1 days in milk, 49.2 mins. in yougurt. Strains had been surviving in frozen condition at $-70^{\circ}C$ even after 6 months, present study time. In resistance test in water bath at several degrees of temperature, all the strains were sterilized in 20 mins. with $60^{\circ}C$. In resistance test to driness, number of surviving strains dropped rapidly in 10-11%) water contents. In UV $2538{\AA}$, strains were sterilized in 20 mins. In resistance test to alcohol, strains had survived for 0.1-4 mins. in fermentative wine of below than 25% and distilled wine of over than 25% in alcohol concentration. The bactericidal concentration of disinfectant was 1% in phenol and 3% in cresol. In 0.1M acetic acid and 0.1M lactic acid, number of surviving colonies decreased rapidly but not in citric acid. The more NaCl concentration rose up, the lower decreasing rate of number of surviving colonies was. The strains had showed sensitive response to vancomycin, chloramphenicol, gentamicin, and resisted to carbenicillin, ampicillin and kanamycin. When one day culture strain was cultured till 25th day, resistant strains to tetracycline and cephalothin were changed to sensitive.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.64-75
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• 2005

The total production of food waste was about 11,398ton/day('03) in Korea. Also, food waste was treated by landfill, incineration, reuse and anaerobic digestion. The method of food waste treatment depended primarily on landfill. However, the method of landfill causing social problems was prevented to treat food waste in the first of January 2005.12) Thus, anaerobic digestion is an important method to treat food waste because of possibility of energy recovery as methane gas. In this study, the possibility of food waste treatment containing high organic material and low pH in the one stage anaerobic reactor to save cost and time and energy recovery using $CH_{4}$ gas by the hybrid anaerobic reactor (HAR) was measured. The HAR was designed by combing the merits of the anaerobic filter (AF) to minimize the microorganism shock when food waste of very low pH was injected and up-flow anaerobic sludge blanket (UASB) to prevent from plugging and channeling phenomena by large suspended solids when semi solids were injected. Granule was packed in the section of HAR. The purpose of the BMP experiment was to measure the amount of methane generated when organic material was resolved under anaerobic conditions, to grasp bio resolution of organic material. Total accumulated methane production per VS amount was $0.471(m^{3}/\cal{kg}\;VS)$. So, the value was about $81.2\%$ of theoretical methane production which was $0.58(m^{3}/\cal{kg}\;VS)$ by elementary analysis and organic matter removal velocity (K) was $0.18(d^{-1})$. From these results, food waste was treated by anaerobic treatment. From this study, $CH_{4}$ generation from food waste (11,398 ton/day) could be estimated. By using an energy conversion factor of Braun's study, $5.97KWh/m^{3}\;CH4,\;60\%\;of\;CH_{4}$ gas generation, the amount of total energy producing food waste is to 6,727MWh/day. It could be confirmed that energy recovery using $CH_{4}$ gas was possible. Above these results, food waste containing organic matters of high concentration could be treated in HRT 30 days under an anaerobic condition, using the hybrid anaerobic reactor and reuse of $CH_{4}$ gas was possible.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.271-279
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• 1984

Effects of temperature and additives on the stability of actomyosin extracted from skeletal muscle of Israeli carp, Cyprinus carpio nudus, were studied by analyzing free SH-group, ATP-sensitivity and Ca-ATPase activity. The used additives were sucrose, sorbitol, Na-glutamate and L-cysteine. Furthermore, the denaturation constant($K_D$), protective effect(${\Delta}E/M$) and the other thermo-dynamic parameters on protein denaturation are systematically discussed. The actomyosin showed $4.12{\sim}4.68 mg/ml$ in protein concentration, $2.63{\sim}2.93\%$ in ribonucleic acid to the protein, $1:2.20{\sim}2.63$ in the binding ratio of myosin and actin, $4.33{\sim}5.26\%$ in fat content, 109.78 in ATP-sonsitivity, $0.159{\sim}0.201\;{\mu}M-Pi/min/mg-protein$ in Ca-ATPase activity and $3.3{\sim}3.4M/10^5$g-protein in free SH-group content. The first-order rate plots were obtained on the decrease of Ca-ATPase activity and ATP-sensitivity with an increase in temperature, while the free SH-group was increased to $60^{\circ}C$ and decreased rapidly above the temperature. The half-life of Ca-ATPase activity on the actomyosin Ca-ATPase was 280 min at $12^{\circ}C$, 125 min at $20^{\circ}C$, 55 min at $30^{\circ}C$ and 13 min at $40^{\circ}C$, and activation energy, activation enthalpy, activation entropy and free energy of the proteins at $20^{\circ}C$ wene 5,395 cal/mole, 4,814 cal/mole, -40.42 e.u. and 17,626 cal/mole, respectively. The protective effect of the additives on the actomyosin Ca-ATPase showed that the most effective material is $3\%$ sorbitol and followed in the order of $8\%$ Na-glutamate, $1\%$ sucrose and $1\%$ L-cysteine. The actomyosin was more stable at $-30^{\circ}C$ than at $0^{\circ}C$ and $-20^{\circ}C$. and when the additives were used in the low temperature storage, $8\%$ Na-glutamate was the most effective. $3\%$ sorbitol, $1\%$ sucrose and $1\%$ L-cysteine was to become lower in the order.