• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Food Science and Preservation
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• v.17 no.6
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• pp.853-860
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• 2010

We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were $39.66{\pm}1.84g/100g$, $20.32{\pm}2.02g/100g$, and $19.34{\pm}2.84g/100g$, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu

• Food Science and Preservation
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• v.18 no.6
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• pp.961-966
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• 2011

This research was carried out to evaluate the value of tofu containing mushroom as a immunomodulator. Tofu was made using $CaSO_4{\cdot}2H_2O$ or Lactobacillus extract as a coagulant after adding powder of fruit bodies or mycelia of Letino edodes and Lepista nuda to soybean milk. Proximate compositions of tofu and tofu containing mushroom were analyzed. Levels of interferon ${\gamma}$ (IFN-${\gamma}$), interleukin 4 (IL-4) and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) in culture media of lymphocytes collected from mouse spleens after being injected with mushroom, regular tofu, or tofu made with mushroom were measured by sandwich ELISA. In addition, concentrations of IgG1, IgG2a and IgE in plasma or lymphocyte culture media were analyzed. Crude protein, crude lipid and crude ash were decreased in tofu containing mushroom but phosphorus was increased significantly. IFN-${\gamma}$ concentration was significantly decreased in mice injected with fruit body or tofu alone. IL-4 level was decreased significantly in mice injected with tofu containing fruit body of L. edodes. However, TNF-${\alpha}$ was increased in mice injected with tofu containing fruit body of L. edodes. Plasma levels of IgG1 were increased in almost all groups, while there was no significant change in IgG2a levels among treated mice groups. Concentrations of IgG1 and IgG2a were increased significantly in lymphocyte culture media of mice injected with tofu containing mushroom. Plasma levels of IgE level was significantly increased in mice injected with tofu or fruit body of L. edodes, but not in mice treated with tofu containing mushroom. These results showed that tofu with mushroom affected immune activities, and it seems valuable to consider developing the mixture of tofu and L. edodes as an immunomodulator.

• Journal of the Korean Geosynthetics Society
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• v.22 no.3
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• pp.87-95
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• 2023

Recently, redevelopment of the original downtown area is underway, the necessity of construction in adjacent location is increasing. However, excavations in dense urban areas are prone to ground problems due to various causes, so it is necessary to use materials and methods that can minimize such problems. As a general earth retaining method, various methods such as diaphragm wall and CIP method are applied using cement. However, since a large amount of cement is used for the installation of earth retaining method, it is necessary to conduct research on the development of new cement substitute materials to significantly reduce greenhouse gas emissions. In this study, we utilized the hardening reaction of blast furnace slag powder, desulfurized gypsum and high calcium fly ash by alkali activation and applied it to the SCW method. As a result, it was analyzed that the compressive strength of solidified soil using development solidification material was 96.2 ~ 106.3% of OPC at 28 days of curing. In addition, the strength increment ratio was 2.06 for sandy soil and 2.41 for clayey soil, which was higher than 1.85 of OPC. It seems an advantageous in terms of long-term strength. In addition, from the environmental point of view, it was analyzed that there is no elution of heavy metals and that greenhouse gas emissions can be dramatically reduced. Therefore, if further studies are conducted, it can be applied to the SCW method.

• Korean Journal of Hazardous Materials
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• v.2 no.1
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• pp.18-26
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• 2014

We analyzed the demand of competent authorities requiring adequate technical information for initial investigation of chemical accidents. Reflecting technical reports on chemical accident response by environmental agencies in the U.S. and Canada, we presented information on environmental diffusion and toxic effects available for the first chemical accident response. Hydrogen fluoride may have the risk potential to corrode metals and cause serious burns and eye damages. In case of inhalation or intake, it could have severe health effects. The substance itself is inflammable, but once heated, it decomposes producing corrosive and toxic fume. In case of contact with water, it can produce toxic, corrosive, flammable or explosive gases and its solution, a strong acid, may react fiercely with a base. In case of hydrogen fluoride leak, the preventive measures are to decrease steam generation in exposed sites, prevent the transfer of vapor cloud and promptly respond using inflammable substances including calcium carbonate, sodium bicarbonate, ground limestone, dried soil, dry sand, vermiculite, fly ash and powder cement. The method for fire fighting is to suppress fire with manless hose stanchions or monitor nozzles by wearing the whole body protective clothing equipped with over-pressure self-contained breathing apparatus from distance. In case of transport accident accompanied with fire, evacuation distance is 1,600m radius. In cae of fire, fire suppression needs to be performed using dry chemicals, CO₂, water spray, water fog, and alcohol-resistance foam, etc. The major symptoms by exposure route are dyspnoea, bronchitis, chemical pneumonia and pulmonary edema for respiration, skin laceration, dermatitis, burn, frostbite and erythema for eyes, and nausea, diarrhea, stomachache, and tissue destruction for digestive organs. In atmosphere, its persistency is low, and its bioaccumulation in aquatic organism is also low.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• Journal of the Korean Recycled Construction Resources Institute
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• v.12 no.1
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• pp.82-93
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• 2024

Since the cement industry generates more than 60 % of CO₂ during the clinker production process, supplementary cementitious materials are used worldwide to reduce CO₂ efficiently. Mainly used supplementary cementitious materials such as blast furnace slag and fly ash, which are used in various industries including the cement industry, concrete admixtures, and ground solidification materials. However, since their availability is expected to decrease in the future according to the carbon neutrality strategy of each industry, new supplementary cementitious materials should be used to achieve the cement industry's goal for increasing the additive content of Portland cement. Limestone is a material that already has a large amount in the cement industry and has the advantage of high grinding efficiency, so overseas developed countries established Portland limestone cement standards and succeeded in commercialization. This study was an experimental study conducted to evaluate the possibility of utilizing domestic PLC, the effect of fineness and replacement ratio on the physical properties of cement was investigated, and the environmental impact of cement was evaluated by analyzing CO₂ emissions.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science and Preservation
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• v.14 no.3
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• pp.301-307
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• 2007

To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.177-183
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• 2004

Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compare with other types of green tea since we take the beverage with powder itself. In this paper, the contents of general ingredients (moisture, proteins, fat, carbohydrates, and ash), minerals (Fe, Mg, Ca, Na, K, and P), hunter color values, and alcohol insoluble substance were determined in total of six powdered green teas commercialized in Korea and Japan.