• Journal of Nutrition and Health
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• v.36 no.5
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• pp.483-490
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• 2003

Chitosan, hydroxycitrate and L-carnitine have been known to be antiobesity components. The purpose of this study was to evaluate the combined effects of chitosan, hydroxycitrate and L-carnitine mixture as a potential antiobesity supplement in overweight women. Pre-menopausal healthy females who were overweight (percent ideal body weight > 110) were included in this study. Forty-nine subjects randomly received a placebo (n = 25) or antiobesity-supplement (n = 24), which was a mixture of chitosan, hydroxycitrate, and L-carnitine. Before and after the eight-week experimental period, anthropometric parameters, blood components and computerized tomography were measured. At baseline, the two groups were well matched in terms of age, body mass index and lipid profile. After the eight weeks of potential antiobesity supplementation, the subjects' body fat percent had decreased significantly (p < 0.001) by 5.6% (39.1 $\pm$ 1 vs 36.9 $\pm$ 1%) while lean body mass increased (p < 0.01). Vsceral fat area at the L4 vertebra decreased significantly (p < 0.01) by 8.6% in the supplemented group and the total fat area at the L4 vertebra showed a tendency to decrease (p = 0.051) by 2.4%. Also, in the group given the antiobesity-supplement rather than the placebo, the fasting triglyceride level decreased significantly (p < 0.05) by 10.0%. In addition, serum total cholesterol levels in the antiobesity-supplement group showed a tendency to decrease (p=0.159) by 2.7% (194 $\pm$ 6 vs 189 $\pm$ 6 mg/dl). No side effects were found in either group during the intervention. In conclusion, the present study demonstrated that taking a mixture of chitosan, hydroxycitrate, and L-carnitine as a potential antiobesity supplement for eight weeks produced advantageous changes in the weight and visceral fat accumulation of overweight women without any side effects. (Korean J Nutrition 36(5): 483~490, 2003)

• Korean Journal of Environmental Biology
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• v.39 no.2
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• pp.218-224
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• 2021

This study was conducted to determine the mass-loss rates and the changes in carbon/nitrogen (C/N) ratio of dead woods, which were of following species: Dryobalanops aromatic, D. rappa, and Cratoxylum arborescens. These were dominant tree species in mixed Dipterocarp forests (MDF) and peat swamp forests (PSF) in Brunei Darussalam. In May, 2019, 48 dead wood samples (15 cm×4.8 cm×5 cm) were placed in MDF and PSF sites, and all the samples were collected after 16 months. The effects of species on mass loss were statistically significant (p<0.05); however, no difference was observed in the mass loss obtained from the two forest types (p>0.05). The initial density (g·cm^-3) of the dead woods D. aromatic, D. rappa, and C. arborescens, was 0.64±0.02, 0.60±0.00, and 0.44±0.01, respectively. Also the annual mass loss rate (%) was estimated to be 6.37, 8.17, and 18.53 for D. aromatic, D. rappa, and C. arborescens, respectively. The proportion of dead woods in decay class III was only 25% of C. arborescens samples, which were attacked by wood-feeding invertebrates, such as termites. The C/N ratio decreased significantly in D. aromatic and D. rappa, but the decreasing trend of C/N ratio was not statistically significant in C. arborescens. The results indicate that physical traits of dead woods, such as density, could be one of the main factors causing the decomposition of dead woods initially, as invertebrates such as termites are one of the key decomposers of dead wood in tropical rainforests. In the samples of C. arborescens, which was attacked by invertebrates, nitrogen immobilization occurred to lesser extent as compared to that observed in D. aromatic and D. rappa.

• Bulletin of the Korean Chemical Society
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• v.21 no.6
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• pp.557-561
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• 2000

Various enaryloxynitriles-terminated reactive polymer precursors containing rigid aromatic units were prepared from various diamines and 1-(p-formylphenyl)-1-phenyl-2,2-dicyanoethene (1). Arylate end-capped model compounds linked with azomethine bond were also prepared by reacting p-formylphenyl benzoate with diamines to compare the curing ability. The oligomers were highly soluble in polar aprotic solvents such as N,N-dimethylformamide, dimethylsulfoxide and N-methyl-2 -pyrrolidinone. They generally showed an exothermic curing process between $280-350^{\circ}C$, attributable to the thermal crosslinking of the dicyanovinyl group in DSC analysis, and no weight loss at curing temperature. Upon heating the polymer precursors, heat-resistant and insoluble network polymers were obtained. Thermogravimetric analyses of the precursors containing rigid aromatic units showed thermal stability with a 77-92% residual weight at $500^{\circ}C$ under nitrogen.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.320-328
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• 2012

The purpose of this study was to evaluate the tooth whitening and properties of an enamel surface after treatments with tooth bleaching agents that contained dicalcium phosphate dihydrate (DCPD) and hydrogen peroxide (HP). Thirty specimens were obtained from fifteen premolar and were randomly divided into three groups (n=10): 1, 3.5% HP + 0 g DCPD; 2, 3.5% HP + 0.1 g DCPD; 3. 3.5% HP + 1 g DCPD. All groups were bleached 8 hours per day for 14 days. With increasing DCPD concentration, the pH values in the agents increased, making it less acidic. However, there was no statistically significant difference (p>.05). As the concentration of DCPD was increased, the concentration of Ca and P was also increased. In all groups, after the tooth whitening, the tooth color was found to have a value of $L^*$ (p<.05). All groups showed significantly decreased enamel microhardness compared to their baseline (p<.05). The percentage microhardness loss (PML) of the group A1 and A2 were significantly lower than that of group A3. The obvious variation of morphology was observed on enamel surfaces in group A1. Following an analysis of the constituents of enamel surface after bleaching, as DCPD content was increased, the amount of Ca and P was increased. In this study, the experimental results suggest that DCPD/HP agent less demineralization changes such as the erosion morphology and hardness loss without compromising whitening efficiency.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.153-174
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• 2022

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O₂, 40% CO₂, 60% N₂, and MAP-2: 20% O₂, 40% CO₂, 40% N₂. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L^* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b^* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.

• Journal of the Korean Chemical Society
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• v.54 no.1
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• pp.43-48
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• 2010

Polyamide derived from azo compound of o-amino phenol coupled with acetyl acetone, maleic anhydride acid and p-phenylene diamine were prepared. The prepared polyamide (PA) was refluxed with metal salts of transition metal ions include, $Co^{+2},\;Cr^{+2},\;Ni^{+2},\;Cu^{+2},\;Zn^{+2},\;Cd^{+2}$ and $Fe^{+3}$ in dimethyl formamide (DMF) in different molar ratios. These complexes were characterized and identified by elemental and thermal analysis, IR, 1H NMR spectra. The data showed that PA ligand coordinates with metal ions in abidentate manner through donating N=N and O-H groups. The metal ions are surrounded by coordinated water molecules and anions to establish the geometrical structure of the complexes. The thermal analysis degradation at different temperatures explained the weight loss of hydrated water and the decompositions of complexes until a constant weight loss of metal oxides is obtained.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.12
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• pp.1773-1782
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• 2014

The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian ($SEA{\times}N$) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of $16.7{\pm}0.54kg$ from each breed (SEA and $SEA{\times}N$) were distributed in a completely randomized design in a $2{\times}3$ factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p<0.05) better feed conversion efficiency. The SEA had higher (p<0.05) hot carcass weight (8.2 vs 7.9 kg), true dressing percentage (54.5 vs 53.3) and commercial dressing percentage (43.3 vs 41.6) compared to $SEA{\times}N$. There was no significant difference (p>0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (p<0.05) with increasing concentrate levels in the diet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at $28^{\circ}C$. Cooking loss and meat tenderness improved (p<0.05) and thawing loss increased (p<0.05) with ageing period. Similarly, meat tenderness improved (p<0.05) with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high values been associated with Semimembranosus and Gluteobiceps muscles. The present study demonstrates that there are differences in meat quality characteristics of meat from SEA goats and their crosses with Norwegian breeds finished under small scale farming conditions in rural areas. Therefore, concentrate supplementation of goats of both breeds improves meat quality attributes.