• Korean Journal of Clinical Laboratory Science
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• v.55 no.3
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• pp.195-202
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• 2023

The caries activities of some commercially available children's beverages were measured to determine the risk of dental caries and provide basic data for preventing dental caries. For the experimental beverage, the beverages with the highest market share among carbonated beverages, fruit beverages, milk, and fermented milk products sold in the domestic market were selected. As a control, 0.25% glucose trypticase soy broth was prepared and used. The pH of the beverages, titrate acid and buffering capacity, and the acid production and vitality were measured over time after inoculating the beverages with Streptococcus mutans. The pH of children's beverages was the lowest in soda (2.61±0.02), and milk had the lowest in titratable acid (14.00±0.58). Fermented milk (80.33±3.64) had the highest buffering capacity, and carbonated beverage (9.40±1.06) had the lowest (P<0.05). Carbonated beverages (3 hr and 25 min) had the highest acid production, and milk (4 hr) had the lowest. In conclusion, thorough oral hygiene management is necessary after consuming children's beverages because they have a low pH promote high acid production of S. mutans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Applied Biological Chemistry
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• v.8
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• pp.29-37
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• 1967

Citrus fruits of ten varieties grown in Chaeju island and a few other fruits for the comparison were analyzed to determined the contents of crude fat, crude fiber, total carbohydrates, macroelements and ash. Acids and sugars in fruit juices were also determined and the characteristic of neutralization of fruit juices were investigated. 1. The per cent of edible part of citrus fruits having the range of 48.5(Daingwoochi) to 72(Onju) were lower than that of other fruits. It was lower by about 8 per cent than that of the same variety produced in U.S.A. It was shown that the amount of rind per fruit might be increased in the citrus fruit grown in the low annual temperature. 2. The content of crude protein were around 1% and higher than other's. The contents of crude fat were below 0.1% in three varieties and over 0.1 in others. The contents of crude fiber were between 0.3 to 0.8% and the fruits with the high content of crude protein were inclined to have the high content of crude fiber and it was also shown that the low annual temperature was inclined to increase the amount of crude fiber per fruit. 3. The amount of total acid were from 19.5 m.e per 100 g of fresh fruit in Byongkyul to 44.2 m.e in Daingwoochi. The high percentage of titrable acid was over 90 in two sour varieties, Daingwoochi and Hakyul having pH below 3 and the high content of total acid. These two varieties were above 10 in the ratio of total acid in the edible part to the total acid in the rind(total acid in edible part/total acid in the rind). The content of combined acid was lower than that of titrable acid in the edible part and vice versa in the rind. 4. Navel was highest as 12.82% in the total sugar content and the lowest content was 4.9% of Hakyul. The contents of reducing sugar in the citrus fruits were about half of that in other fruits. The ratio of total sugar to titrable acid (sugar/acid: the grade of sweet taste) were lower than foreign products . 5. From the titration curves of fruit juices the characteristic of neutralization of juices could be grouped in three types, and other values, that is, pH, the content of total acid, the percentage of combined acid, the ratio of total acids in edible part and rind, the content of sugar, and the grade of sweet taste were also devided into the same three categories. 6. The contents of macroelements were different along to the each part of fruit. The content, in the seed were high and the ones in the rind were low. The contents of each element were in the order of $K_2O>N>P_2O_5{\gtrless}CaO{\gtrless}MgO$ in the edible part, $K_2O>N>CaO>P_2O_5{\gtrless}MgO$ in the rind, $N>K_2O>P_2O_5>CaO>MgO$ in the seed. The content of potassium was especially high in Marumeru and Hakyul and the content of calcium in citrus fruit was higher than others.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.257-260
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• 1990

The weight increasing rate of soda lime, absorbing carbon $dioxide(CO_2)$ generated during fermentation at $25^{\circ}C$, was measured In investigate the maturity of Kimchi at every 6 hours. The increasing rate was maximum at 36hours It was compatible with pH, titrable acidity and sensory evaluation test in optimum curing time. So, this method is thought as useful one for the measurement of the maturity of Kimchi.

• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.517-525
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• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.138-143
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• 1996

Cooking of tasar silk cocoon of Deba variety (A. mylitta D.) with tartaric acid has been optimized by using an orthogonal central composite design. Shell weight loss and silk filament recovery are influenced by duration of treatment and acid concentration. Mechanical properties do not change with the process parameters. Hardness of water does not affect significantly the recovery of silk filament.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.9A
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• pp.1039-1047
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• 2004

In this paper, we propose a new channel estimation technique for long code DS-CDMA DMB down link system which estimate the channel response based on the signal space vector only, unlike the most conventional sub-space method relying on the orthogonal property of noise space vectors to the signal space vector. Because of this property of the proposed method, very optimum covariance matrix in its dimension can be used in subspace analysis channel estimation technique otherwise it is likely too large to be implemented practically.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.86-87
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• 2002

우리나라에서 젓갈류의 원료로서 가장 많이 이용될 뿐 아니라 제품 생산량도 가장 많은 멸치를 이용하여, 일시 대량 어획되었을 때 많은 량을 신속하게 처리 할 수 있는 기업적인 발효생산에 목표를 두고, 저식염 속성발효액화물의 가공을 위한 일련의 연구를 계획하였다. 전보에서는 멸치 발효액화물의 가공조건을 설정하기 위하여 기존 저식염 정어리 발효액화물의 가공연구를 참조하여 멸치 내장 효소의 최적온도, 가열 전처리조의 제작, 적정 식염첨가량, 전처리조건 등을 검토하고 상온에서 저식염 멸치 발효액화물을 가공하여 180일간 숙성시키면서 엑스분 질소 및 젓갈류의 맛 성분으로서 중요한 함질소 엑스성분인 유리아미노산과 oligopetide 아미노산을 분석하여 맛과 관련성에 대하여 검토하였다. (중략)

• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.608-614
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• 1999

김치의 단맛을 내기 위하여 일반 제조에 이용괴고 있는 sucrose 대신 stevioside나 sorbitoal과 같이 당의 종류를 달리하여 제조한 김치의 이화학적 성분. 미생물의 변화 및 관능적 특서에 미치는 영향을 조사하였다 pH와 적정산도는 stevioside와 sorbitol이 첨가된 처리구가 sucrose 가 첨가된 처리구보다 산의 생성 억제효과가 있는 것으로 나타났다 총균수의 경우 전반적으로 당의 종류와 저장온도와는 관계없이 미생물의 생육 억제효과가 없는 것으로 나타났으나 젖산균의 경우 1$0^{\circ}C$에서는 균의 생육 억제효과는 없는 반면 5$^{\circ}C$에 저장한 김치의 경우 stevioside와 sorbitol이 첨가된 김치는 젖산균의 생육에 억제효과가 있는 것으로 나타났다 관능검사를 실시한 결과 stevioside 첨가된 김치가 sucrose 첨가구에 비하여 기호도에서는 전반적으로 우수한 것으로 나타났다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.320-321
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• 2000

점농어, Lateolabrax maculatus는 담수적응력이 강할 뿐만 아니라 수온변화에도 강 특히 남해안과 서해안의 폐염전을 활용한 축제식 양식대상어종으로 선호하고 있는 실정이다. 다른 농어에 비해 성장이 빠르며 최근 인공종묘생산이 가능해짐에 따라 양식생산량이 증가하는 추세이다. 축제식 양식장어 적합한 점농어 전용사료가 개발되지 않아 대부분 숭어사료(Extruded Pellet, EP)를 급이 하거나 대만산 농어사료를 수입하여 급이 하고 있는 실정이다. 대만산 사료의 경우는 가격이 비싸 어민들이 기피하고 있는 설정이다. 점농어의 대량생산을 위해서는 이종에 적합한 EP사료가 개발되어야 할 것이다. 사료는 양식경영비의 절반이상을 차지하는 중요한 요소로 경제적이고 품질이 우수한 사료의 안정적 확보가 양식경영을 향상시킬 수 있다. (중략)