• Korean Journal of Environmental Agriculture
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• v.39 no.2
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• pp.130-137
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• 2020

BACKGROUND: Mefentrifluconazole and triticonazole are the triazole fungicides. The maximum residue levels for agricultural products need to be set up. Therefore, development of the official analytical method for determination of mefentrifluconazole and triticonazole residues from agricultural crops was necessary due to safety management, and then a simultaneous analytical method was developed for the determination of mefentrifluconazole and triticonazole in agricultural crops. METHODS AND RESULTS: Samples were extracted using acetonitrile and purified using dispersive solid phase extraction, and then detected with liquid chromatograph-tandem mass spectrometry (LC-MS/MS). Matrix-matched calibration curves (0.0025-0.25 ㎍/mL) were linear into a sample extract with r²>0.99. For validation, the recovery test was carried out at three fortification levels (LOQ, 10 LOQ and 50 LOQ) from agricultural samples. The results for mefentrifluconazole and triticonazole ranged between 92.3 to 115.3% and 91.4 to 108.5%, respectively and RSD (relative standard deviation) values were also below 6.0%. Furthermore, inter-laboratory was conducted to validate the method. CONCLUSION: All values were corresponded with the criteria ranges requested by both the CODEX (CAC/GL 40-1993, 2003) and MFDS guidelines (2016). Therefore, the proposed method can be used as an official analytical method for determination of mefentrifluconazole and triticonazole (triazole fungicides) in the Republic of Korea.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.224-231
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• 2011

This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in $pH_{45min}$ was observed, whereas $pH_{24h}$ was higher in T2 than the control (p<0.01). T2 showed the lowest lightness (p<0.01) and yellowness values (p<0.05), but shear force and drip loss were no different among the treatments. Individual fatty acid and cholesterol compositions did not differ among the treatments; however, T1 showed a decreasing trend for saturated fatty acid content and an increasing trend for unsaturated fatty acid content. The hypocholesterolemic index was significantly higher in T1 than in the control (p<0.05). These results suggest that dietary peppermint could positively affect fatty acid and cholesterol levels without changing meat quality in finishing Korean native black pigs.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1068-1074
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• 2014

This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.05a
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• pp.11-11
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• 2009

종래의 산업폐수 처리기술로는 중금속 함유 폐수에 수용성의 금속염을 첨가하여 가성소다 혹은 소석회를 이용하여 pH를 조정하고 고분자 응집제를 첨가하여 금속의 수산화물을 생성시켜 이를 부상 혹은 침전시켜 Sludge화하여 제거하는 방법이 주로 사용되고 있다. 그 외 질소, 인, 유기물이 함유된 폐수의 경우에는 Biological Oxidation Techniques, 활성탄 흡착방식이 주로 채택되고 있다.[1-3] 이러한 폐수처리기술은 화학약품 사용량이 과다하고 이는 Sludge 생성량을 증대하고 2차 폐수처리가 필요로 하는 경우가 많고, 처리장이 면적이 넓어야 하고 대용량의 Sludge 제거창치가 필요하여 고비용의 처리공정으로 문제점을 가지고 있다.[2-3] 이에 본 연구에서는 이러한 기존 기술의 문제점을 보완할 수 있고 기존 기술로는 완벽하게 처리하기 곤란한 악성 폐수들에 대한 새로운 고도처리기술로 초전도 마그네트를 이용한 고구배 자기분리기술에 대한 기초연구를 하였다. 본 연구에서 사용한 고구배 자기분리 시스템은 무헬륨 전도냉각방식으로 자기분리를 위해 사용한 필터는 SUS 430 재질의 메쉬 형태로 제작하여 실험하였다. 또한, 자기분리 처리를 위한 전처리 공정으로는 응집제를 첨가하여 자기분리 효율을 높이고자 하였다. 자기분리 처리대상수로는 포항제철에 압연 강판에 사용되는 냉각수를 대상으로 자기분리 처리에 대한 효과를 실험하였다. 또한, 자기분리에 대한 특성을 평가하기 위해 강자성의 $Fe_3O_4$ 미세자성분말을 첨가하여 처리수내의 들어있는 유기물질에 대해 자기분리 자장 및 유속에 대한 처리효율을 미치는 영향을 조사하였다. 자기분리 처리는 1~6 Tesla에서 자기필터는 디스크 형태로 다층으로 연속적으로 적층하였으며, 처리유속은 1~4 l/min으로 하였다. 고농도인 처리폐수를 자가분리 인가 자장에 따라 처리하여 고농도에서는 70%, 저농도에서는 98 %까지 처리되었다. 또한, 자기분리용 필터는 SUS 430 재질의 mesh 망을 사용하였으며 인가자장 및 유속변화에 대한 실험 결과 탁도 및 농도는 필터 크기의 영향은 거의 차이가 없었으며 단지 인가자장 및 유속에 따라서 지수적으로 감소하였다. 자기분리된 용액 내 $Fe_3O_4$ 입도 분석 결과 자기분리 이전에 분포하던 $10\sim20\;{\mu}m$의 입자는 거의 제거되었으며 2 ${\mu}m$ 이하의 입자들은 실험 횟수에 따라 점점 직경이 작은 쪽으로 분포가 좁아졌으며, 마그네타이트의 자화율을 분석한 결과 약 0.8 Tesla에서 포화 되었으며 처리수의 탁도 및 농도가 자장에 따라 감소하는 것으 알 수 있었다.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.609-614
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• 2007

This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.

• Korean Journal of Plant Resources
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• v.27 no.4
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• pp.293-308
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• 2014

This study was carried out to investigate the vascular plants in the construction site of the National DMZ Native Botanic Garden. The period of survey was from May 2012 to November 2013. Vascular plants based on voucher specimen were summarized as 313 taxa including 79 families, 211 genera, 272 species, 4 subspecies, 32 varieties, 4 forms and 1 hybrids. The rare plant species designated by Korea Forest Service were 8 taxa including Galium boreale L., Eleutherococcus senticosus (Rupr. & Maxim.) Maxim., Eranthis stellata Maxim. and Lloydia triflora (Ledeb.) Baker, etc. Endemic plant species were 4 taxa including Salix koriyanagi Kimura, Clematis trichotoma Nakai, Philadelphus schrenkii Rupr. and Cirsium setidens (Dunn) Nakai. Furthermore, 51 taxa were listed as specific plant species based on phytogeographical in the investigated area. The naturalized plants were recorded as 11 taxa, and their Naturalization Ratio and Urbanization Index were recorded as 3.51%, and 3.43%, respectively.

• Korean Journal of Plant Resources
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• v.26 no.4
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• pp.463-490
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• 2013

This study was carried out to investigate the vascular plants of Namhan River. The period of survey was from March to November on 2012. Vascular plants based on voucher specimen were summarized as 430 taxa including 86 families, 250 genera, 383 species, 2 subspecies, 39 varieties and 6 forms. The rare plant species designated by Korea Forest Service were 13 taxa including Penthorum chinense Pursh, Polygonatum stenophyllum Maxim, and Sparganium erectum L., etc. And the endemic plant species were 8 taxa including Salix koriyanagi Kimura, Clematis trichotoma Nakai, and Carex gifuensis Franch., etc. Furthermore, 56 taxa were listed as specific plant species based on phytogeographical and based on the list of plants which have been approved for overseas delivery, 27 taxa were recorded in the investigated area. The naturalized plants were recorded as 58 taxa, and their Naturalization Ratio and Urbanization Index were recorded as 13.5%, and 18.1%, respectively. 430 taxa listed consists of 174 taxa(40.5%) of pasturing plant, 141 taxa(32.8%) of edible plants, 112 taxa(26.0%) of medicinal plants, 48 taxa(11.2%) of ornamental plants, 11 taxa(2.6%) of stain plants, 7 taxa(1.6%) of fiber plants, 4 taxa(0.9%) of timber plants, 2 taxa(0.5%) of industrial plants and 109 taxa(25.4%) of unknown plants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.302-306
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• 2000

Gonad and blood samples were taken from cultured greenling (Hexagrammos otakii), and changes of steroid hormone levels in serum were examined in relation to the gonadosomatic index (GSI). GSI of female and male were not changed significantly between March and August and then began to increase from September showing the highest value in January. Hepatosomatic index (HSI) of female was the highest in December,'then decreased gradually until May. $Estradiol-l7{\beta} (E_2)$ level in blood of female reached to the highest level in December, then decreased rapidly in January. The level was maintained low until August and started to increase In September. Testosterone (T) level in blood of female was similar to trend of $E_2$ in female. $17{\alpha}2{\beta}-dihydroxy-4-pregnen-3-one (17{\alpha}20{\brta}-OHP)$ level in blood of female reached to the maximum in January, and then decreased rapidly from Febuary and maintained low until July. T level in blood of male reached to the highest value in December, and it started to decrease from January and maintained low until July, after then increased again, while $17{\alpha}20{\beta}-OHP$ level of male was similar to trend of female's.

• Food Science and Preservation
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• v.22 no.6
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• pp.823-830
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• 2015

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.