• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.345-349
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• 2015

The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishy odor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in three different dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components were analyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negative position to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor became weaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt. The results of this study demonstrate that off-flavors can be reduced using dairy products.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• Archives of design research
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• v.11 no.1
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• pp.209-218
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• 1998

Information is the most important rather then wealth in the information age. According to propagation of the information by new media, this era is called communication innovation age. And away of thought and life style as well as a society system are changing. Propagation by newspaper and TV as well as new media makes new view on value of consumers, and they recognize propensity to consume as needs from emotion rather than economical value. Changes of thoughts make lots of innovation:from one side, modern design to multi-meanimg design, from consuming of products to consuming of the image, from outer object to inner object, from consuming by mass to consuming individually by fashion. It means the possibilities that a meaning could be interpreted variously. Sign is a configuration for communication with discourse, which is the communication between meaning maker and meaning solver. In this study, various expression of sign in advertising were divided into direct expression and metaphoritical expression which was analysed deeply because it was recoquized as proper expression methed in postmodem design.

• Journal of Life Science
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• v.21 no.3
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• pp.464-467
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• 2011

Quercetin is a major flavonoid present in onions, which acts as an antioxidant. Quercetin exists both as a free compound and conjugated with carbohydrates, primarily as glucosides in onion. Aged black onion was made through a 30 day aging process in which the onions were kept in an environment of $60^{\circ}C$ and high humidity (90% RH). Quercetin and quercetin glucosides were assayed in onion bulbs before and after the aging process, using high performance liquid chromatography-electrospray ion trap mass spectrometry (HPLC-ESI/MS/MS). Quercetin mono- and diglucosides were identified in fresh onion bulbs, whereas quercetin aglycone was the only form present in aged black onion bulbs. These findings indicate that the quercetin mono- and di-glucosides present in fresh onions undergo complete deglycosylation during the aging process. Such profiling will provide a rapid method that can be used to assess changes in the two major quercetin glycosides during the aging process of onion bulbs.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.3
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• pp.167-177
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• 2014

New technologies for water purification are continuously emerging to address global water quality problems, and one such technology involves advanced hermetic water purification facilities made by concrete that utilize ozone treatment processes. Better knowledge about surface deterioration of epoxy coating exposed to ozone treatment is needed as a foundation for development of improved methods and materials in the future. This study utilized atomic force microscopy (AFM), nanoindentation methods, and existing indirect methods such as visual observation, changes in mass, surface observation and chrominance analysis, to evaluate epoxy water-resistance and anti-corrosiveness. This study considered six different epoxy formulations to assess typical degradation characteristics of epoxy surfaces with regard to water-resistance/anti-corrosiveness. AFM and nanoindentation techniques emerged as promising direct methods with potential to provide quantitative measures of surface quality that are improvements upon existing indirect methods. The experiments also confirmed that some of the epoxy-coatings were severely iMPacted by ozone exposure, and thus the results demonstrate that concern about such deterioration is justified.

• Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.10.1-10.10
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• 2020

Background: Butaphosphan (BTP) has recently been introduced into the Korean aquaculture sector as a stressattenuating agent. In this study, a sensitive chemical analytical method was established for the detection of BTP in the olive flounder (Paralichthys olivaceus) tissues. Methods: Utilizing a method employing liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), detection sensitivity, specificity, and precision were satisfactorily established. Temporal changes in the BTP plasma and muscle concentrations were assessed after a single intramuscular injection of BTP (50 and 150 mg/kg) to the olive flounder maintained at 13 ℃ or 22 ℃. Results: High BTP plasma levels were achieved immediately after the injection, and the drug was rapidly eliminated. Additionally, plasma BTP levels were markedly dependent on the elimination rate, which, in turn, seemed dependent on the water temperature, with the drug elimination half-life and mean residence time significantly shorter at 22 ℃ than 13 ℃. Overall, muscle BTP levels were markedly lower than the plasma levels. Notably, muscle levels were not influenced by water temperatures. Muscle BTP concentrations were used to estimate the necessary withdrawal period for drugs used in food fish, with BTP levels maintained far below the possible hazardous limit. Conclusions: In conclusion, the established LC-MS/MS method can be used for BTP residue detection with high sensitivity and reproducibility.

• KSBB Journal
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• v.9 no.5
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• pp.469-474
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• 1994

The purpose of the work was to evaluate the feasibility of a biological treatment process for the phenoxy alkanoic herbicide 2,4-D(2,4-dichlorophenoxyacetic acid) as a commercial pesticide. The phenoxy herbicide was 2,4-D amine salts which contained 40%(vol/vol) 2,4-D and 60%(vol/vol) solvent. A microbial consortium has been derived by enrichment with 2,4-D. The consortium utilized 2,4-D as the sole source of carbon and energy. Optimal pH on the 2,4-D degradation was 7.0 in this experiment. As concentrations of 2,4-D were increased, the degradation by microbial consontium became inhibited. The amendment with yeast extract and ascorbic acid accelerated the degradation of 2,4-D. High performance liquid chromatography methodology was used to measure 2,4-D and it also resolved 2,4-DCP(2,4-dichlorophenol), the corresponding phenol as intermediate. Gas chromatography-mass spectrometry was used for preliminary identification of the intermediate 2,4-DCP. UV scans of spent cultures showed that the maximum absorption of 2,4-D at the wavelength of 283 nm was decreased toward the end of incubation, but the consortium displayed no detectable spectral changes or peak shifts in the UV absorbance.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.165-170
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• 2016

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: $34.2{\pm}4.5years$, body mass index: $23.2{\pm}1.1kg/m^2$) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

• Journal of Gastric Cancer
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• v.15 no.4
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• pp.270-277
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• 2015

Purpose: Minimally invasive gastrectomy (MIG), including laparoscopic distal subtotal gastrectomy (LDG) and robotic distal subtotal gastrectomy (RDG), is performed for gastric cancer, and requires a learning period. However, there are few reports regarding MIG by a beginner surgeon trained in MIG for gastric cancer during surgical residency and fellowship. The aim of this study was to report our initial experience with MIG, LDG, and RDG by a trained beginner surgeon. Materials and Methods: Between January 2014 and February 2015, a total of 36 patients (20 LDGs and 16 RDGs) underwent MIG by a beginner surgeon during the learning period, and 13 underwent open distal subtotal gastrectomy (ODG) by an experienced surgeon in Bundang CHA Medical Center. Demographic characteristics, operative findings, and short-term outcomes were evaluated for the groups. Results: MIG was safely performed without open conversion in all patients and there was no mortality in either group. There was no significant difference between the groups in demographic factors except for body mass index. There were significant differences in extent of lymph node dissection (LND) (D2 LND: ODG 8.3% vs. MIG 55.6%, P=0.004) and mean operative time (ODG 178.8 minutes vs. MIG 254.7 minutes, P<0.001). The serial changes in postoperative hemoglobin level (P=0.464) and white blood cell count (P=0.644) did not show significant differences between the groups. There were no significant differences in morbidity. Conclusions: This study showed that the operative and short-term outcomes of MIG for gastric cancer by a trained beginner surgeon were comparable with those of ODG performed by an experienced surgeon.