• Journal of the Mineralogical Society of Korea
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• v.27 no.3
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• pp.159-168
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• 2014

Holocene plaeoenvironmental changes were interpreted by grain size and mineral analyses of a piston core (HB 13-2), obtained along the western slope of the Hupo Basin, Korea. The core sediments are characterized by two discrete, sedimentary facies: upper unit (0-0.4 mbsf) dominated by bioturbation structures with weak lamination, and lower unit (0.4-3.3 mbsf) characterized by intensified bioturbation toward bottom. Analysis of sensitive grain size and sortable silt demonstrated that the inflow of the Tsushima Warm Current (TWC) into the Hupo Basin strengthen from the period of sediment deposition over 0.82 mbsf. The minerals of the core sediments are composed mainly of quartz, microcline, orthoclase, albite and clay minerals including chlorite, kaolinite and illite. No noticeable changes of the mineral percentage was observed according to the grain size and depth of the samples. The integral breadth (${\Delta}^{\circ}2{\theta}$) of clay minerals from 1.4 mbsf to top layer shows an increasing trend, which clearly means climate warming from the period of sediment deposition above 1.4 mbsf. This interval correlates with the Holocene climate optimum at Mid Holocene.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.875-884
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• 2011

The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.199-204
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• 2006

This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.193-200
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• 2023

This study evaluate the quality characteristics and antioxidative properties of acorn mook containing seoritae powder(0%, 2%, 4%, 6%). Among them the results of moisture content, Hunter color system, Texture, and antioxidant activity by making a section different Acorn Mook. The moisture content of samples 70.83%~81.77%, as the Seoritae powder Level in the formulation increased. As the Seoritae powder Level in the formulation increased, L-value of samples decreased, a-value of samples 7.29~7.79 increased and b-value decreased. According to the texture evaluation results, as the Seoritae powder level in the formulation significant decreased, the hardness, adhesivness, chewiness and cohesiveness, chewiness of acorn mook decreased. Seoritae powder level in the formulation increased Total phenol contents increased, Total flavonoid contents, DPPH free radical scavenging activity and ABTS radical scavenging activity of acorn mook decreased. The sensory results, the 2% samples received high taste, color, elasticity, chewiness, overall acceptability scores. In addition the 4% added samples of Seoritae powder showed a good overall evaluation compared to the control samples, so if acorn mook is manufactured by adding 2%~4% of Seoritae powder, it is thought that there is a possibility of commercialization of Seoritae acorn mook. We have the above results adding Seoritae powder to make a traditional food mook will help to use it as basic data for making acorn mook with excellent antioxidant activity.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.7
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• pp.387-394
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• 2016

Commercial 28 algae removal technologies that have been applied in domestic rivers and lakes with green tide were investigated, analyzed and classified. The classification of algae removal technologies was based on the three criteria (i.e., principle, flow rate of water body, and application period). Also, algae removal technologies were evaluated in terms of cost effectiveness, field applicability, effect durability, and eco friendliness. From the analysis results, technologies using physical, chemical, biological, and convergent controls were 32.2%, 25%, 21.4%, and 21.4%, respectively. The 75% of technologies have been applied to stagnant water body (${\leq}0.2m/s$). Also, algae harvesting ship with dissolved air flotation, conveyor belt and filtration processes and natural floating coagulant were found to have better field applicability, compared to other technologies. However, proper algae removal technology in specific rivers and lakes should be chosen after the evaluation of long-term pilot scale field test. Also, development of energy and resource recovery technologies from algae biomass is warranted.

• Food Science and Preservation
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• v.18 no.2
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• pp.165-170
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• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

• Analytical Science and Technology
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• v.28 no.1
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• pp.33-39
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• 2015

CdS-QD particles are a nano-sized semiconducting crystal that emits light. Their optical properties show great potential in many areas of applications such as disease-diagnostic reagents, optical technologies, media industries and solar cells. The wavelength of emitting light depends on the particle size and thus the quality control of CdS-QD particle requires accurate determination of the size distribution. In this study, CdS-QD particles were synthesized by a simple ${\gamma}$-ray irradiation method. As a particle stabilizer polyvinyl pyrrolidone (PVP) were added. In order to determine the size and size distribution of the CdS-QD particles, sedimentation field-flow fractionation (SdFFF) was employed. Effects of carious parameters including the the flow rate, external field strength, and field programming conditions were investigated to optimize SdFFF for analysis of CdS-QD particles. The Transmission electron microscopy (TEM) analysis show the primary single particle size was ~4 nm, TEM images indicate that the primarty particles were aggregated to form secondary particles having the mean size of about 159 nm. As the concentration of the stabilizer increases, the particle size tends to decrease. Mean size determined by SdFFF, TEM, and dynamic light scattering (DLS) were 126, 159, and 152 nm, respectively. Results showed SdFFF may become a useful tool for determination of the size and its distribution of various types of inorganic particles.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.1-8
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• 2021

The inverted Y-shaped strip detection method based on acetylcholinesterase (AChE) was developed for the rapid detection of organophosphorus and carbamate pesticides. The inactivation of AChE by organophosphorus and carbamate pesticides has been well known. The AChE catalyzes acetylthiocholine into thiocholine having (-) and (+) charges, and the (+) charge results in aggregation of gold nanoparticle (GNP). Malaoxon and carbofuran were used as standard organophosphorus and carbamate for the development of the inverted Y-shaped strip, respectively. In order to optimize the method, various angles of the Y-shaped strip, different types of nitrocellulose membrane, and concentration of AChE were tested as key parameters. The detection limit of the method was 10 ng/mL for both malaoxon and carbofuran pesticides. No cross-reaction was observed to other pesticides such as atrazine, cyanazine, simazine, bifenthrin, boscalid, metalaxyl, and chlorobenzilate. Recoveries from lettuce spiked when known concentrations of malaoxon and carbofuran were found ranging from 96.4 to 100.7% and 81 to 112.7%, respectively. This study suggests that the inverted Y-shaped strip method based on AChE may be a useful tool for the sensitive, specific, rapid detection of organophosphorus and carbamate pesticides in agricultural products.