• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.551-558
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• 2011

This present study was performed to analyze the efficiency and volatility of a porous film containing $Chamaecyparis$ $obtusa$ extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. $Chamaecyparis$ $obtusa$ essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 mm; length, 20 cm) revealed more amount of limonene compared with 50LF1(width 50 mm, length 20 cm). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at $35^{\circ}C$ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. $C.$ $obtusa$ essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.477-486
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• 2013

This study was carried out to investigate the effect of lotus leaf extract on the physicochemical characteristics of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: ice water added (T0), 3% lotus leaf extract added (T1), 7% lotus leaf extract added (T2), and 10% lotus leaf extract added (T3). The pH was increased during storage, but decreased after 10 days of storage (p<0.05). The TBARS increased with a longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 0.777, 0.244, 0.185, 0.182 mg MA/kg, respectively, after 10 days of storage. The VBN content of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. In the case of surface color, the $L^*$ increased with a longer storage period, and that of T0 was the highest (p<0.05). The $a^*$ decreased with a longer storage period, and the $b^*$ was the highest after 1 day of storage (p<0.05). In the case of internal color, $L^*$ was not significantly changed, and $a^*$ was decreased with a longer storage period (p<0.05). The $b^*$ increased with a longer storage period (p<0.05). Water holding capacity increased with a longer storage period, and those of T2 and T3 were the highest (p<0.05). Cooking loss decreased with a longer storage period, and those of T0 and T1 were higher than those of T2 and T3 (p<0.05). Hardness and chewiness were not significantly different with a longer storage period, or among any samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Journal of Chest Surgery
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• v.41 no.5
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• pp.563-567
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• 2008

Background: The histomorphological properties of the left anterior desecending artery (LAD), the left internal thoracic arteries (LITA), the radial arteries (RA) and the intercostal arteries (ICA) were studied for their use as a conduit for coronary artery bypass grafting (CABG), and we compared them with each other. Material and Method: All the vessels were harvested from nineteen cadavers (17 males and 2 females). The mid-portion of the LAD, the mid-portion of the LITA, the distal RA and the mid-portion of the 5th ICA were obtained. All of them were stained with hematoxylin-eosin and with Van Gieson's elastin stain. The morphological characteristics were examined and the thicknesses of the intima and media (I/M ratio: the intima to media ratio) were compared using one-way ANOVA tests. Result: The mean age of the cadavers was $61.5{\pm}9.6$ years. The LITA and ICA were elastic arteries, and the LAD and RA were muscular arteries. The I/M ratio showed statistically significant differences: $0.07{\pm}0.03$ in the LITA, $0.16{\pm}0.11$ in the ICA, $0.45{\pm}0.29$ in the RA and $0.93{\pm}0.52$ in the LAD, respectively. Conclusion: This study showed that the degrees of intimal hyperplasia of the CA and the various conduits for CABG were different significantly. The ICA was found to have relatively favorable characteristics as a coronary by pass conduit, but its suitability for clinical use is a challenging issue.

• Journal of Korean Medical classics
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• v.11 no.2
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• pp.114-134
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• 1998

The conception of pyo(標) bon(本) joong(中) in the part of woongihak(運氣學) of negeong(內徑) one of the important thing that decides the relation between six gi(六氣) and samyum and samyang(三陰三陽) or between each other's of samyum and samyang itself, it says that the relation of Pyo-rce(表裏). So this conception from the ancient times have been used to explain the theory of meridian(經絡) and organs(五臟六腑) and in other important field of oriental medicine - Sanghannon(傷寒論), it became basis of explanation of pcthoiogical principles in the system of six kyung(六徑). At first, the subject or this study is limited to the rament of $\ll$Somun(素問)$\gg$ in order to find the accurate and original meanings of pyo(標) bon(本) joong(中). And the meanings are studied by the way of expanding it's meaning with basic conceptions of woongihak(運氣學) and astronomy included in negeong(內徑). In this study, the results are summarized as the followings. 1. The contents of - the 68th chapter of negeong(內徑), concerning pyo(標) and joong(中) come under chogi(初氣) and joonggi(中氣) of the same chapter, after consideration of astronomical knowledge. And they become active during the period that last about 30days, a haft of one step(一步) of kaekgi(客氣). 2. Bon(本) as a kind of six gi(六氣) that is revealed from internal principle of something, that is to say Ohhaeng(五行), comes mainly under the kaekgi(客氣) of woongihak(運氣學) with the meaning of 'sign' is thai the specific properties of six gi(六氣) are revealed to our sight, so we can feel that through the change of nature, Joong(中) is the other property hidden in the inside of six gi(六氣), that is a portion of original nature(本性) like the bon(本). 3. The relation of pyo(標) and bon(本) is like that bctween the principle hidden inside in all things(理) and it's expression into the real world(氣) also similar to thai of yumyang(陰陽) and ohhaeng(五行). Therefore bon(本), though it means one of the six gi(六氣), hale the property of ohhaeng(五行) and pyo(標) is revealed, with an appearance of samyum-samyang(三陰三陰). 4. pyo(標) and joong(中) are also the both sides of yum(陰) and yang(陰) that revealed under the change of yumyang-ohhaengl(陰陽五行) in the nature. For example, if the one is yang(陰), the other is yum(陰). In the process that the change of all things is revealed out, first the property of pyo(標) appears strongly and then that of joong(中) appears comparatively weakly. But, in spite of the inhibitive relation of yumyang(陰陽), pyo(標) and joong(中) promote each other. 5. Under the course of change. It happens according to the bon(本), the property of ohhaeng(五行) in the case of soyang(少陽) and taeyum(太陰), because the effect of moisture(濕) and fire(火) that makes hyung(形) and gi(氣) is very strong in the universe. In the case of taeyang(太陽) and soyum(少陰), it happens according to the bon(本) and pyo(標) because they hare the polarity of water and fire(火水), at the same time, are not separated each other. In the case of yangmeong(陽明) and gualyum(厥陰), the change appears only according to the joong(中), but not strongly because the phase of yangmeong(陽明) and gualyum(厥陰) is a lull phase processing to the next one.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.3
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• pp.153-161
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• 2002

The installation of subsurface drainage equipment is required for generalized use of paddy field and to improve soil productivity. The internal drainage of paddy field has improved root condition from the increasing of oxygen supply and removing noxious elements. This experiment was carried out to determine the effects of fertilization and drainage system on soil characteristic, growth and lodging trait of rice in paddy soil. A subsurface drainage system was installed a depth of 0.8m. Three fertilizer treatments were applied : 1) Conventional fertilized plot, 2) Controlled-release fertilized plot, 3) No-fertilized plot. In conventional plot, 110 kg N (as urea 46%), 45 kg P (as fused phosphate 20%) and 57 kg K (as potassium chloride 60%) per hectare fertilizers were applied. Controlled-release fertilizer was applied by 70% of N compared to the conventional plot. During the rice cropping, the water depth decrease was two times higher in subsurface drainage(SD) plot than non-drained(ND) plot. After harvesting of rice, the bulk density of sub-soil(10-20cm depth) was lower in SD plot than ND plot. After the experiment, the surface soil pH was high at SD plot but sub-soil was high at ND plot. Organic matter content was higher in all soil layer for SD plot than fro ND plot. Available $P_2O_5$ was not different between SD and ND plot for surface soil, but was high for SD plot for sub soil. The $NH_4{^+}-N$ content of soil, shoot dry matter, total nitrogen and $K_2O$ of rice plant were greater after panicle formation stage in SD plot. Total nitrogen content, $P_2O_5$ and $K_2O$ of rice root were high in SD plot after heading. Though the gravity center and 3rd internode length were greater, pulling force of rice root was higher in SD plot than ND plot. Rice yield in SD plot were low at conventional and controlled-release fertilized plot because of the greater field lodging, but yield in SD plot was high at no-fertilized plot. This study indicates that the fertilization level should be decrease on subsurface drainage system for rice cropping.

• Korean Journal of Ecology and Environment
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• v.49 no.2
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• pp.102-109
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• 2016

The sustainability of Iris koreana, a rare and endemic plant designated by the Korea Forest Service, is threatened due to artificial factors such as habitats loss and climate change etc. and internal factors such as changes in biological properties of the habitats etc. but conservation biology research has not been performed in South Korea. The objective of this study is to establish the species conservation strategies by analyzing the characteristics of their habitats, including: 1) Population characteristics, and 2) habitat analysis of the vegetation and abiotic environments. From April to May, 2015, population characteristics [density (stems $m^{-2}$), flowering rate (%) and leaf area size ($cm^2$)] in I. koreana habitats such as Buan1~6 (BA1~6), Jangseong1~2 (JS1~2) and vegetation characteristics (phytosociological research and ordination analysis), and abiotic environments [soil temperature ($^{\circ}C$), soil humidity (%), transmitted light ($mol{\cdot}m^{-2}{\cdot}d^{-1}$) and canopy openness (%)] were measured. I. koreana was mainly distributed at elevation 50 to 150 m and 2 to $11^{\circ}$ slope. Slope direction was shown as 90 to $193^{\circ}$. The average degree of canopy openness was 11.9%. It showed the highest at BA2 (17.5) and the lowest at JS1 (7.7). The average degree of transmitted light was $6.3mol{\cdot}m^{-2}{\cdot}d^{-1}$. It showed the highest at BA2 (10.1) and the lowest at JS1 (3.6). Population density showed average 25.8 (stems $m^{-2}$). It showed the highest at JS2 (19.7) and the lowest at JS1 (9.3). flowering stems showed average 16.9 (stems). It showed the highest at BA3 (35) and the lowest at BA5 (4). Leaf area size was average $94.1cm^2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.