• 한국수산과학회지
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• 제50권5호
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• pp.506-519
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• 2017

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.

• 한국식품영양과학회지
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• 제2권1호
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• pp.55-59
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• 1973

닭고기의 가공특성(加工特性)을 알고, 가공방법(加工方法)을 개선(改善)하기 위하여 폐계와 육계(肉鷄)를 각(各) 20수(首)씩을 5군(群)으로 나누어(whole carcass, skinned carcass, debonned carcass, thigh muscle, breast muscle) 마쇄하여 실험(實驗)하였다. 그 결과를 요약(要約)하면 다음과 같다. 1. 폐계와 육계(肉鷄)의 도체률(屠體率)은 각(各) $64.32{\pm}2.11,\;67.96{\pm}1.16$이었고, 흡수증체률(吸水增體率)은 $105.43{\pm}1.9,\;104.13{\pm}0.2$이었다. 2. 화학성분(化學成分)은 육계(肉鷄)가 폐계보다 수분(水分)이 많고, 지방(脂肪)이 다소(多少) 적었다. 시료별(試料別)로는 폐계, 육계(肉鷄) 공(共)히 whole carcass ground meat가 thigh m., breast m보다 수분이 적고 지방과 회분의 많았다. 3. Relative WHC와 water retention은 thigh m. breast m. 과 skinned carcass가 높고, whole carcass가 가장 낮았다. 4. 가열감량률(加熱減量率)은 각군(各群) 모두 온도(溫度)가 상승할수록 높고 whole carcass가 가장 높았다. 5. Relative WHC, water retention과 가열감량률(加熱減量率)은 폐계와 육계(肉鷄) 사이의 유의성(有意性)은 전혀 인정(認定)되지 않았다.

• 한국축산식품학회지
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• 제26권2호
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• pp.189-196
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• 2006

사후강직 전 쇠고기 등심근의 신장처리와 온도처리가 근절길이 및 연도에 미치는 영향을 알아본 결과, 근육의 pH는 신장처리와 온도처리에 의해 영향을 받지 않았지만 육즙 감량은 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았고, 가열 감량은 $0^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구보다 유의적으로 높았다. 근절길이는 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 길었고, 그 결과 전단가도 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았다. 뿐만 아니라 관능검사 결과, $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 높은 연도, 풍미 및 전체적인 기호성 만족도 점수를 얻었다. 이 같은 결과는 사후강직 전 쇠고기 등심근을 발골하여 $10^{\circ}C$에서 7시간동안 신장시킨 후 냉장보관하면, 곧바로 냉장 보관한 것과 비교하여 긴 근절길이와 연한 쇠고기를 얻을 수 있다는 것을 의미한다. 그러나 육의 안전성 확보를 위해 이러한 조건에서 냉장보관동안 미생물의 변화 과정에 대한 연구가 향후 필요하리라 사료된다.

• 한국식품영양학회지
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• 제9권4호
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• pp.424-429
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• 1996

전분의 첨가가 냉동면의 조직감과 관능적 특성에 미치는 영향을 밝히기 위하여 감자초산변성전분, 옥수수초산변성전분, 찰옥수수전분, 옥수수전분, 감자전분, 밀전분 등 6종의 전분을 함량별로 첨가하여 복합분을 제조하였다. 이들의 아밀로그래프, 제면시의 조리시험, 냉동, 해동후 면의 최대절단강도를 측정하고 관능평가하였다. 감자초산변성전분과 감자전분을 첨가한 복합분의 호화개시온도는 대조구인 소맥분 100%보다 다소 낮아졌다. 최고점수는 초산변성전분류, 찰옥수수, 감자전분을 첨가한 경우 다소 높아졌다. 조리시의 체적과 중량은 다소 증가하고 고형분 용출량은 변성전분과 찰옥수수전분을 참가한 경우 다소 감소하였다. 냉동, 해동 조리 후 면의 최대절단강도는 감자초산변성전분 15%와 20%, 옥수수초산변성전분 15%를 첨가한 경우에 대조구보다 커졌다. 감자전분을 제외한 나머지 5종의 전분을 첨가시에 냉동면의 조직감과 색깔이 다소 향상되는 것으로 나타났다. 그 중에서 감자초산변성전분의 효과가 가장 높았다.

• The Korean Journal of Pain
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• 제23권3호
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• pp.190-197
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• 2010

Background: Conventional spinal saddle block is performed with the patient in a sitting position, keeping the patient sitting for between 3 to 10 min after injection of a drug. This amount of time, however, is long enough to cause prolonged postoperative urinary retention. The trend in this block is to lower the dose of local anesthetics, providing a selective segmental block; however, an optimal dose and method are needed for adequate anesthesia in variable situations. Therefore, in this study, we evaluated the question of whether only 1 min of sitting after drug injection would be sufficient and safe for minor anorectal surgery. Methods: Two hundred and sixteen patients undergoing minor anorectal surgery under spinal anesthesia remained sitting for 1 min after completion of subarachnoid administration of 1 ml of a 0.5% hyperbaric bupivacaine solution (5 mg). They were then placed in the jack-knife position. After surgery, analgesia levels were assessed using loss of cold sensation in the supine position. The next day, urination and 11-point numeric rating scale (NRS) for postoperative pain were assessed. Results: None of the patients required additional analgesics during surgical manipulation. Postoperative sensory levels were T10 [T8-T12] in patients, and no significant differences were observed between sex (P = 0.857), height (P = 0.065), obesity (P = 0.873), or age (P = 0.138). Urinary retention developed in only 7 patients (3.2%). In this group, NRS was $5.0{\pm}2.4$ (P = 0.014). Conclusions: The one-minute sitting position for spinal saddle block before the jack-knife position is a safe method for use with minor anorectal surgery and can reduce development of postoperative urinary retention.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.59-67
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• 1977

This study was carried out to know the food habits of 200 persons, 89 males and 111 females, aged 60 years and over from June 13 to July 2, 1977 in Seoul. The results are summarized as follows: 1. Changes of the food preferences The preferences about foods after 60 years of age showed in lower scores of dislikes than those before and, however, were not significantly changed. Beef was the item which 75% of the subjects liked and was the highest in desire to eat, Likes for hot, salty, and sour taste except sweet were diminished but they generally liked hot or sweet food rather than sour or salty one and also warm dish rather than cold one. A majority of them wanted to have their meals cook more soft and tender. 2. Intakes of foods The average consumptions of the basic food groups per capita per day were 475.5g of males .and 431.8g of females for cereals and grains, 119.6g and 103.6g for meats add legumes, 221.7g and 216. lg for fruits and vegetables, 52.6g and 39.4g for milk and small fishes, and 5.0g and 4.7g for fats and oils. 3. Intakes of calorie and nutrients The percentage contributions of three nutrients, carbohydrate, protein, and fats to the total amounts of calories were 75.9, 12.4, and 11.7% of mates and 75.6, 12.4, and 12.0% of females. Women had a slightly higher percentage of caloric intake to RDA than men who didn't satisfy RDA. The subjects revealed an insufficient protein intake as well as calcium. Therefore, many older people have to be convinced of the importance of milk for both nutrients. The mean ratios for iron, niacin, and thiamin intake were higher than RDA and on the contrary. those for riboflavin, vitamin A, and ascorbic acid intake were below RDA. It seems necessary, for the aged to maintain good state of health, to promote their appetite, and to take regular mealtime because difficulty of teeth, illness, irregular mealtime, and loss of appetite had influence on less intakes of calorie and nutrients.

• Journal of Trauma and Injury
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• 제30권4호
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• pp.145-157
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• 2017

Purpose: We accessed epidemioloy of 908 acute burns (7 years) in the military, of injuries and propose proper educational programs to suit community. Methods: We surveyed burn demographics, circumstances of injuries, size, result of treatment. Results: The mean age was 20.6 years. The flame burns (FB) (325, 35.8%) were most common, followed scald (SB) (305, 33.6%), contact (CB) (219, 24.1%), electric (EB) (45, 5.0%) and chemical burns (ChB) (14, 1.5%). The more occurred during winter (29.7%). SB had mean 3.9% total body surface area (TBSA). The 251 (82.3%) had superficial burns by spillage of hot water/food on lower limbs (45.6%), feet (33.8%) in summer (34.8%), treated with simple dressing (92.8%). Morbidity rate was 5.6%; post traumatic stress disease (PTSD) (0.7%). FB had large wound (9.3% TBSA). The 209 (64.3%) had superficial burns by ignition to flammable oils (31.7%) and bomb powders (29.2%) on head/neck (60.3%), hands (58.6%) in summer (31.7%), autumn (30.2%). They underwent simple dressing (83.4%) and skin graft (16.0%). Morbidity rate was 18.8%; PTSD (10.5%), inhalation injuries (4.0%), corneal injury (3.7%), amputations (0.9%), and mortality rate (1.2%). CB had small (1.1% TBSA), deep burns (78.5%) by hotpack (80.4%) on lower limbs (80.4%). The more (59.8%) underwent skin graft. EB had 6.8% TBSA. The 29 (64.4%) had superficial burns by touching to high tension cable (71.1%) on hand (71.1%), upper limbs (24.4%) in autumn (46.8%). They underwent simple dressing (71.1%) and skin graft (24.4%). They showed high morbidity rate (40.0%); loss of consciousness (13.3%), nerve injuries (11.1%), neuropathy (8.9%), amputations (2.2%), and mortality rate (2.2%). Conclusions: The cook should wear apron over the boots during work. The lighter or smoking should be strictly prohibited during work with flammable liquids or bomb powders. Don't directly apply hotpack to skin for a long time. Use insulating glove during electric work. Keep to the basic can prevent severe injury and proper education is important.

• 공업화학
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• 제9권4호
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• pp.608-613
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• 1998

본 연구의 목적은 순수 카본블랙과 이중상 구조의 카본블랙 (DPCB)이 함유되어 있는 고무조성물의 물리적 특성에 대하여 조사하였다. DPCB는 FT-IR분석결과 1100~1200 파장에서 실리카 표면에 존재하는 Si-O 피크를 나타냈다. DPCB와 유기 실란커프링제 (Si69)를 함유하는 고무조성물의 가황속도는 순수 카본블랙을 함유한 고무조성물에 비해 지연되었다. Si69를 함유한 DPCB의 300% 모듈러스와 상호작용계수 ($a_f$)는 순수 카본블랙보다 높게 나타났으며, 내마모특성 지표인 피코 무게감소량은 일정하게 나타났다. DPCB의 $0^{\circ}C$에서의 tan ${\delta}$는 DPCB 50 phr 기준 실란커플링제를 2.0% 사용한 수준에서 순수 카본블랙보다 우수하였으며, $60^{\circ}C$에서의 tan ${\delta}$는 실란커프링제의 사용량이 증가 할수륵 감소하였다. 결국 본 연구에 사용된 DPCB는 일정한 마모저항을 유지하면서 회전저항을 개선하는데 적합하다고 생각한다.

• Advances in nano research
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• 제13권1호
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• pp.97-111
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• 2022

In the present article, silica nanoparticles (SNPs) were exploited to improve the tribological and mechanical properties of vinyl ester/glass fiber composites. To the best of our knowledge, there hasn't been any prior study on the wear properties of glass fiber reinforced vinyl ester SiO₂ nanocomposites. The wear resistance is a critical concern in many industries which needs to be managed effectively to reduce high costs. To examine the influence of SNPs on the mechanical properties, seven different weight percentages of vinyl ester/nano-silica composites were initially fabricated. Afterward, based on the tensile testing results of the silica nanocomposites, four wt% of SNPs were selected to fabricate a ternary composite composed of vinyl ester/glass fiber/nano-silica using vacuum-assisted resin transfer molding. At the next stage, the tensile, three-point flexural, Charpy impact, and pin-on-disk wear tests were performed on the ternary composites. The fractured surfaces were analyzed by scanning electron microscopy (SEM) images after conducting previous tests. The most important and interesting result of this study was the development of a nanocomposite that exhibited a 52.2% decrease in the mean coefficient of friction (COF) by augmenting the SNPs, which is beneficial for the fabrication/repair of composite/steel energy pipelines as well as hydraulic and pneumatic pipe systems conveying abrasive materials. Moreover, the weight loss due to wearing the ternary composite containing one wt% of SNPs was significantly reduced by 70%. Such enhanced property of the fabricated nanocomposite may also be an important design factor for marine structures, bridges, and transportation of wind turbine blades.

• Asian-Australasian Journal of Animal Sciences
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• 제28권12호
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• pp.1767-1773
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• 2015

Effects of water-misting sprays with forced ventilation after transport during summer on meat quality, stress parameters, glycolytic potential and microstructures of muscle in broilers were investigated. A total of 105 mixed-sex Arbor Acres broilers were divided into three treatment groups: i) 45-min transport without rest (T group), ii) 45-min transport with 1-h rest (TR group), iii) 45-min transport with 15-min water-misting sprays with forced ventilation and 45-min rest (TWFR group). The results showed the TWFR group significantly increased (p<0.05) initial muscle pH ($pH_i$) and ultimate pH ($pH_u$) and significantly reduced $L^*$ (p<0.05), drip loss, cook loss, creatine kinase, lactate dehydrogenase activity, plasma glucose content, lactate and glycolytic potential when compared with other groups. Microstructure of the muscle from TWFR group broilers under light microscopy showed smaller intercellular spaces among muscle fibers and bundles compared with T group. In conclusion this study indicated water-misting sprays with forced ventilation after transport could relieve the stress caused by transport under high temperature, which was favorable for the broilers' welfare. Furthermore, water-misting sprays with forced ventilation after transport slowed down the postmortem glycolysis rate and inhibited the occurrence of PSE-like meat in broilers. Although rest after transport could also improve the meat quality, the effect was not as significant as water-misting sprays with forced ventilation after transport.