• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.237-246
• /
• 2008

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2008.06a
• /
• pp.52-52
• /
• 2008

The positive temperature coefficient of resistivity (PTCR) effect in (1-x)$BaTiO_3$ - $x(Bi_{0.5}K_{0.5})TiO_3$ doped with $Nb_2O_5$ was investigated. $(Bi_{1/2}K_{1/2})TiO_3$ (BKT) is more environment-friendly than $PbTiO_3$ in order to use in PTC thermistors. The incorporation of 1 mol% BKT to $BaTiO_3$ increased the Curie temperature (Tc) to $148^{\circ}C$. Doping of $Nb_2O_5$ to $Ba_{0.99}(Bi_{0.5}K_{0.5})_{0.01}TiO_3$ (BaBKT) ceramic has enhanced its PTCR effects. For the sample containing 0.025 mol% $Nb_2O_5$, it showed good PTCR properties; low resistivity at room temperature (${\rho}_r$) of 30 $\Omega{\cdot}cm$, a high PTCR intensity of approximately $3.3\times10^3$, implying the ratio of maximum resistivity to minimum resistivity (${\rho}_{max}/{\rho}_{min}$) in the measured temperature range, and a large resistivity temperature factor (a) of 13.7%/$^{\circ}C$ along with a high Curie temperature (Tc) of $167^{\circ}C$. In addition, the cooling rate of the samples during the sintering process had an influence on their PTCR behavior. All the samples showed the best ${\rho}_{max}/{\rho}_{min}$ ratio when they have cooled down at a rate of $600^{\circ}C$/min.

• Economic and Environmental Geology
• /
• v.52 no.5
• /
• pp.459-469
• /
• 2019

We present a quantitative evaluation of density, vesicularity and microtextures for coarse lapilli collected from the Jugam Scoria Deposits, northeastern Ulleung Island. Lapilli from the deposits have modal vesicularities of 61% in the lower part and 67% in the upper part, and vesicle populations dominated by non-interconnected subround vesicles. Clasts of modal vesicularity have margin-parallel zonation, with subaerially quenched rims interpreted to preserve "syn-fragmentation" magmatic textures in microlite-free sideromelane rims, grading "post-fragmentation" tachylitic interiors with vesicle and microlite textures that progressively coarsen from rim to interior. Degassing scenarios are linked to syn-fragmentation vesicle textures to demonstrate that the magmas degassed in dominantly closed systems. And diffusion-controlled cooling rates of trachyandesitic pyroclasts in contact with atmosphere are linked to post-fragmentation evolution of vesicle and microlite textures to infer about transportation and dispersal of the pyroclasts in low shooting jets. These textural analyses show that the Jugam eruptions were strictly applied to the strombolian type, analogous to the hawaiian type among any classical subaerial eruption type.

• Journal of Life Science
• /
• v.32 no.9
• /
• pp.667-677
• /
• 2022

Dolsan mustard seeds (DMS) were added in whole, crushed, and roasted form at 0.5 g (S-1), 1.0 g (S-2), and 1.5 g (S-3), respectively to broth and heated for 10 or 15 min. After cooling, the quality characteristics were measured. Salinity and pH decreased with boiling time. The antioxidant activities of the experimental broth were measured in terms of total polyphenol content, total flavonoid content, electron donating ability (EDA), 2,2-azino-bis (3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The overall, antioxidant activity was higher in broths containing 1.0 g and 1.5 g DMS than in those containing 0.5 g DMS and the activity increased with increasing boiling time. Sinigrin was not detected in the control group, and no significant difference in sinigrin content was noted among broths containing different concentrations of DMS. A high glutamic acid content was detected in the control broth, whereas glutamic acid, aspartic acid, glycine, proline, alanine, and arginine were detected in the broths containing DMS. The free amino acid contents, particularly aspartic acid and glutamic acid contents, were high in umami. Volatile components, such as 2-propenyl-isothiocyanate (ITC), allylthiocyanate, n-butyl ITC, and 3-butenyl ITC, were detected in the DMS-containing broths. Sensory evaluation revealed that a higher amount of DMS added and a longer heating time increased the overall taste preference, and the difference was statistically significant. The purpose of this study was to present basic data on the quality characteristics of DMS-added broths to aid in the development of new products using DMS.

• Journal of the Korean Society of International Agriculture
• /
• v.23 no.5
• /
• pp.497-502
• /
• 2011

Broccoli is considered as one of the functional foods to offer a hearty supply of the nutrient-rich vegetable in the world. Broccoli contains high level of phytochemicals, and that is selected as one of the top 10 vegetables for human health promotion. Especially, glucosinolates and flavonoids are well known as anti free oxygen radicals in vegetables and fruits. In Korea, broccoli consumption has increased to well known on the health-beneficial vegetables since 2000. However, broccoli has many problems of postharvest management since the quality of harvested heads quickly declines. Major problems are the floret yellowing, wilting, off-odor, and decay. The multiple postharvest applications improve broccoli quality and cold treatment including pre-cooling extends on the shelf-life with circumstance of optimum storage which is 0℃ temperature and a range of 95-100% relative humidity. Controlled atmosphere or modified atmosphere packaging can be used as supplemental treatments to extend postharvest life. 1-2% O₂ + 5-10% CO₂ is currently recommended for broccoli. Postharvest management is important for broccoli because price fluctuations depend on harvest time and quality. In this study, we tried to review physiological change of broccoli after the harvest, storage method, and various techniques to optimize quality during distribution.

• the MEAT Journal
• /
• s.34 winter
• /
• pp.14-25
• /
• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Chest Surgery
• /
• v.29 no.6
• /
• pp.593-598
• /
• 1996

The large number of past investigation on extended myocardial protection clearly indicates that cold potassium cardioplegia and topical cooling have limited capabilities. Accordingly, more recent experimen- tal approaches have focused on the modalities of reperfusion and their implication on postischemic myo- cardial recovery. Oxygen may play a crucial role in the development of ischemic and reperfusion injury. Reactive oxygen radicals may be produced during ischemia or reperfusion after incomplete reduction of molecular oxygen or from other pathway and then induce fatal injury of the heart. The important obser- vation of oxygen-induced myocardial damage during reperfusion has led to the concept of applying oxy- gen free radical scavengers. So, this study is on dietary vitamin C supplementation as antioxidant in rats to determine whether or not they have a higher tolerance against cardiac ischemia-reperf'usion injury under Langendorff system. Male or female Sprague-Dawley rats (190-33Og) were randomly separated into two groups. Group A was not treated(n=10). Group B received vitamin C supplement (n=10). Experiment was performed 24 hours after vitamin C 200mg fed orally as injectable ascorbic acid. There were significant differences in contractile parameters between control and vitamin C-treated group. The RLVP (r te of post/preischemic left ventricular pressure) and Rdp/dt (rate of post/preischemic dp/dt) were significant statistically between two groups (p<0.05). But, RHR (rate of post/preischemic heart rate), time to first beat and sta'utilization were not significant. In conclusion, pretreatment with the antioxidant, ascorbic acid, was found to preserve left ventricular contractile function. But the precise mechanism of action of ascorbic acid has not as yet been determined, so further study will be required.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.269-275
• /
• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Animal Science and Technology
• /
• v.48 no.4
• /
• pp.555-562
• /
• 2006

The objective of this study was to evaluate the effects of dietary cation-anion difference (DCAD) with or without ruminally protected fat and niacin on the thermoregulatory ability, milk yield and milk composition of lactating dairy cows during summer in Korea. Thirty mid-lactating Holstein cows (134±12.4 DIM and 23.4±2.3kg/d of milk yield) were divided into three groups (10 animals/group). Cows were housed in a free-stall barn and were provided with forced- air ventilation (wind velocity = 4 m/s) using 41 cm diameter fans. Diet one was formulated to contain low DCAD (+15 DCAD) while the remaining two diets were higher in DCAD (+30 DCAD). One higher DCAD diet was formulated to contain by-pass fat and the second higher DCAD diet contained the niacin along with by-pass fat. The maximum ambient temperature during July was 28.5℃ which could be seen as a period of mild heat stress. As summer progressed, August was characterized as a severe heat stress condition with maximum ambient temperature (32.4℃) and THI (74.0). Dry matter, crude protein and total digestible nutrients intake was not affected by the DCAD level and supplementation of ruminally protected fat or niacin. Milk production was higher in cows fed diets supplemented with fat and niacin than those fed un-supplemented diet. No difference in milk yield was observed in cows fed diets supplemented with fat or niacin plus fat. Milk fat and rectal temperature were not affected by the DCAD level and supplementation of ruminally protected fat or niacin. However, respiration rate was decreased in cows fed diets supplemented with either fat or fat and niacin compared to those fed. The results of the present study indicated that higher DCAD (+30) and supplementation of fat along with niacin can somehow mitigate the negative effects of heat stress on milk yield and physiology of lactating Holsteins during July and August in Korea. In present study reduced respiration rate and increased milk yield in lactating cows may be attributed to the cooling effect of supplemented fat along with vasodilatory functions of niacin. (Key Words: DCAD, Heat stress, THI, milk yield, Milk fat, Holstein)

• Restorative Dentistry and Endodontics
• /
• v.34 no.4
• /
• pp.350-355
• /
• 2009

Bond strength depends on characteristics of bonding surface and restorative technique. The majority of studies dealing with dentin bond strength were carried out on flat bonding surface, therefore, difference of bond strength between axial wall and pulpal wall is not clear yet. This study evaluated bonding difference between cavity walls in class I composite resin restoration with different filling techniques. Twenty extracted caries-free human third molars were used. Cavities were prepared in 6 ${\times}$4 ${\times}$3 mm box-type and divided into four groups according to filling technique and bonding surface: Group I; bulk filling - pulpal wall, Group II; bulk filling - axial wall, Group III; incremental filling - pulpal wall, Group IV; incremental filling - axial wall. Cavities were filled with Filtek $Z250^{(R)}$(3M/ESPE., USA) and Clearfill SE $bond^{(R)}$(Kuraray, Japan). After 24 hour-storage in $37^{\circ}C$water, the resin bonded teeth were sectioned bucco-lingualy at the center of cavity. Specimens were vertically sectioned into 1.0 ${\times}$1.0 mm thick serial sticks perpendicular to the bond surface using a low-speed diamond saw (Accutom 50, Struers, Copenhagen, Denmark) under water cooling. The trimmed specimens were then attached to the testing device and in turn, was placed in a universal testing machine (EZ test, Shimadzu Co., Kyoto, Japan) for micro-tensile testing at a cross-head speed of 1 mm/min. The results obtained were statistically analyzed using 2-way ANOVA and t-test at a significance level of 95%. The results were as follows: 1. There was no significant difference between bulk filling and incremental filling. 2. There was no significant difference between pulpal wall and axial wall, either. Within the limit of this study, it was concluded that microtensile bond strength was not affected by the filling technique and the site of cavity walls.