• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.63-75
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• 1993

We identified the benthos collected from intertidal zone in Sacho, Naedong, Oran and Kusong of Haenam peninsula in October, 1990 and May, 1991 and examined the distribution pattern on the bases of the analysis of community structure and the physicochemical analysis of sediment including the grain component. The identified benthos consisted of 141 species and 4,641 individuals. The number of species and individuals of Mollusca, Arthropoda and Annelida occupy more than $85\%$ of the total number. When the intertidal zone were divided into soft area and rocky area the species found in rocky area(114 species) were present in a more diverse way than that in soft area(69 species). The composition of species found in 4 localities turned out to be very similar in soft area while in rocky area the most diverse species were found in Kusong. The seasonal appearance frequency of species and individuals showed that the number collected in the spring(106 species, 3,002 individuals) was higher than that in the fall(85 species, 1,639 individuals). The most dominant species was Cerithideopsilla djadjariensis belonging to Gastropoda, Mollusca(412 individuals) and the species collected more than 200 individuals were 5 species of Mollusca and 1 species of Arthropoda. The species diversity index of 4 localities was in the order of Kusong, Oran, Naedong and Sacho revealed no significant differences among regions. The dominance index was low in Kusong and was high in Sacho. The index of interstational species similarity in soft sediment was very similar with $0.44{\sim}0.53$ value and the index was quite high in Kusong and Oran. This agrees very well with the similarity of the grain component of sediment. In case of rocky area the index was quite low with 0.27 for Kusong and Sacho situated far away from each other. Thus the present study suggests that the distribution of the species was subjected to the physicochemical environmental factor such as the grain component of sediment and the content of organic materials including the geographical factor.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.71-84
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• 1996

This study was conducted to examine the usability of sorbitol for the manufacture as low-calory ingredient and cryoprotectant against frost damage. When frozen yoghrt was made of replacing sucrose by sorbitol at yoghurt mix, the change of physicochemical and lactic acid bacteria, such as Str. thermophilus, L. bulgaricus, and mixed culture of Str. thermophilus, and L. bulgaricus(1:1), was studied during the frozen storage(-20$^{\circ}$C). During the incubation of yoghurt mix, the rapid growth of lactic acid bacteria in all sample was observed as the increase of sorbitol addition, but sample A and D were almost similar. This results suggested that sucrose could play role of effecting the growth stimulator, otherwise, sorbitol could inhibit the death of microorganism, following the genus. At the survival rate between lactic acid bacteria during freezing of -5$^{\circ}$C by ice cream freezer Str. thermophilus showed 26.19 to 34.76%, L. bulgaricus 3.97 to 5.20%, and mixed culture 17.16 to 40.87% respectively. L. bulgaricus showed the greater lethal rate than other genus. Sample C which mixed sucrose with sorbitol (1:2 ratio) was showed the lowest lethal rate. Therefore, it suggested that the use of this ration could be used for better anti-frost damage. During the storage of -20$^{\circ}$C, the number of lactic acid bacteria generally decreased in the stand point of genus and frozen storage period. The survival of lactic acid bacteria might be the addition of sorbitol which could have the effect of anti-forst damage. In all treatment, lactase activity showed the rapid decrease after freezing. During the period of frozen storage, it was shown the slow decreasing trend. In spite· of decreasing, the result during yoghurt mix incubation -5$^{\circ}$C freezing, and -20$^{\circ}$C frozen storage was different at the level. After 80 days of storage, the lactase activity was similar among all genus and sample. Despite differenting viscosity followed by genus, combination of mix, and pH, the ratio of 1 to 2(sucrose : sorbitol) showed the greatest viscosity. The water holding capacity of frozen yoghurt mix was closely related to viscosity. As increasing sorbitol amounts, hardness and cohesiveness were increased, but elastisity was decreased. The significant differences between sample was inoculated with Str. thermophilus. However, there were not significant difference from the sample inoculated with L. bulgaricus and mixed culture.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.8-13
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• 2017

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1278-1286
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• 2008

The effect of Tween 20 addition on changes in the stability of methylcellulose (MC) emulsions (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris buffer, pH 7) was investigated by creaming stability and orthokinetic stability measurements. In the case of MC emulsions containing varying amounts of oil (1$\sim$30 wt%) and no Tween 20 added, creaming stability, judged by mean migration velocity of fat globules ($V_m$), was found to depend on droplet size: the larger the droplet size, the worse the stability [$V_m$: 0.326 $\mu$m $min^{-1}$ ($d_{32}$: 0.32 $\mu$m) ${\rightarrow}V_m$: 0.551 $\mu$m $min^{-1}$ ($d_{32}$: 0.53 $\mu$m)]. With Tween 20, creaming stability was found to be worse than the one without Tween 20, except for MC emulsion containing 0.2 wt% Tween 20. In addition, cream stability was the lowest with the lowest concentration of Tween 20 and a tendency to recover with increasing Tween 20 concentration [$V_m$: 0.598 $\mu$m $min^{-1}$ (0.01 wt%)${\rightarrow}V_m$: 0.389 $\mu$m $min^{-1}$ (0.2 wt%)] was found. From viscosity measurement for aqueous bulk phase of MC emulsions, such a change in the creaming stability was found to coincide well with the results of viscosity measurement. Therefore, it was reasonable to say that creaming stability of MC emulsions containing Tween 20 depended on MC concentration in aqueous bulk phase, which was in turn varied by competitive adsorption between MC and Tween 20 at the oil droplet surface. In case of orthokinetic stability, judged by destabilization time ($t_d$), it was found that the addition of Tween 20 resulted in lowered stability with more pronounce tendency at higher concentrations [$t_d$: 160 min (0.03 wt%)${\rightarrow}t_d$: 100 min (0.2 wt%)]. Moreover, combined with previous results, the orthokinetic stability of MC emulsions containing Tween 20 was found to be exponentially proportional to MC load. In conclusion, competitive adsorption between MC and Tween 20 may affect the stability properties of MC emulsion to varying extents, depending on the concentration of Tween 20.

• Analytical Science and Technology
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• v.27 no.1
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• pp.66-77
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• 2014

This study was carried out to examine the authenticity discrimination of circulated vegetable oils by using carbon isotope ratio (${\delta}^{13}C$) and fatty acid composition. This analysis was applied to vegetable oils which we can buy in Korean markets, and the analytical instrument was measured by using EA-IR/MS for ${\delta}^{13}C$ and GC/FID for fatty acid composition. ${\delta}^{13}C$ was separated into 3 groups as $C_3$ plant including sesame oil, $C_4$ plant including maize oil, and rice bran oil. Fatty acid composition was significantly different among vegetable oils. In addition, the interval of low and high price vegetable oils was classified through the scatter plot analysis showing the correlation of the ${\delta}^{13}C$ and fatty acid composition. Therefore, through a simultaneous determination of the ${\delta}^{13}C$ and fatty acid composition, we are able to determine the majority of vegetable oils. It help to ensure food safety in Korean market by exclusion of economically modified adulteration in food.

• The Korean Journal of Ecology
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• v.25 no.5
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• pp.305-313
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• 2002

The physico-chemical characteristics of water and sediment, and structures of vegetation of the vascular hydrophytes were investigated in the West Nakdong River. Water quality was eutrophic according to the mean values and the ranges of water properties such as pH, DO, BOD, chlorophyll a, total nitrogen and phosphate, and other nutrients. A few cases were hypereutrophic for chlorophyll a level in summer. Soil reaction was weak acid. Composition of sediment was mainly sand except in SI(Sinan chideung) of which was mainly clay, and SU(Suan chideung) of which was mainly silt. Flora of vascular hydrophyte had 26 species and 1 variety comprising 16 families. Trapa japonica was dominant species in the sites of DU(Dunchido), GA(Garak chideung) and SU. Nymphoides peltata and Hydrocharis dubia dominated in DA and SI, respectively. Species diversity and evenness were relatively high in SI and SU but dominance was high in DA. After June, water lettuce(Pistia stratiotes) and water hyacinth(Eichhornia crassipes) were flowed from tributary to the river. Standing crop of macrohydrophytes was high in DA from April to August, but it showed maximum standing crop (445g·dw/㎡) in DU after disturbance by explosive growth of exotic plants in October. In comparison with those in 1985, total productivities in DU and GA decreased to 33.5%, and the reduction ratio of dominant species, Trapa japonica was 56.7%. Najas marina, N. minor, Myriophyllum spicatum and Nymphoides indica have disappeared ever since the Nakdong barrage was constructed in the Nakdong river. They were divided into three groups (GA-SU-DU, DA, SI) by cluster analysis. Introduction of the exotic species in this river caused decreasing of endemic plants including endangered species Euryale ferox and rare species Hydocharis dubia, and food plants for waterfowl such as Trapa japonica, Vallisneria asiatica and Potamogeton crispus.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.1
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• pp.114-118
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• 2009

Sialolithiasis is the formation of calcific concretions within the ductal system of major or minor salivary glands. The submandibular gland is most involved because of its high viscosity of the saliva and the long, curved duct. It may occur at any age but, it is most common in middle-aged adults and rare in childhood. Clinical symptoms in sialolithiasis are variable but, swelling is the most common, followed by the pain. Clinical examination and radiographic examination(panoramic and mandibular occlusal radiographs, sialography, intraoral-, extraoral- ultrasound, CT scan, MRI and sialoendoscopy) can help to confirm a diagnosis and localize a stone. The treatment is surgical intervention, either removal of the sialolith or sialoadenectomy. However, non-invasive techniques including shock-wave lithotripsy, $CO_2$ laser and endoscopic treatment used in selected cases. A 5-Year-old girl referred from private practice for evaluation of a yellowish mass on the floor of the mouth. She complained that it had became three times bigger than four months ago when it was found for the first time and she had some pain on submandibular gland area occasionally. On physical examination, a firm and yellowish mass could be seen at the orifice of the submandibular duct. Diagnosis is the submandibular sialolithiasis in the anterior Wharton`s duct. Under local anesthesia, stone was removed.

• Analytical Science and Technology
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• v.18 no.1
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• pp.43-50
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• 2005

A number of carbonyl compounds including formaldehyde and acetaldehyde are well known for their toxicity and irritancy. Hence, acquisition of both qualitative and quantitative tool for their analysis is essential to resolve issues associated with malodor or indoor pollution. Using HPLC/UV method, we examined various aspects involved in the measurements of formaldehyde in environmental samples. The results of our analysis indicated that its detection was made as low as 0.5 ppb (assuming 5 L of sample volume), while its precision was maintained near 2% in terms of relative standard error (RSE). When the stability of calibration was checked by variability of slope values obtained over long-term period (e.g., one month), its values were found to remain constantly with RSE values of 3%. It was also found that liquid-phase reaction between formaldehyde and DNPH proceed very slowly to attain equilibrium (one and half hour), while requiring adequate amount of DNPH to form their derivatives. The overall results of our study thus suggest that there are a number of factors to consider for the accurate analysis of formaldehyde in ambient air.