• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.173-176
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• 1992

Non-absorbable substances in foods, for instance dietary fiber had been previously known as a non-nutritive part of foods. Recently , such a category has been gradually changed to as one of nutrients, As a main reason, dietary fibers includes many poly-or oligo-saccharides, which as resistant to alimentary hydrolyzing enzyme, However, parts of them are fermented by intestinal micro-organism to produce short chain fatty acids and so on. They are absorbed and utilized by human being. Now, it may be naturally accepted that dietary fiber is a kind of nutrients. Dietary fiber exerts many useful functions on body. They are classified into three large function , physicochemical function, physiological function and biological function. The last function of dietary fiber will be presented in the symphosium. Dietary fiber has several kinds of nutritional properties. One is energy source. Short chain fatty acids(SCFA) are oxidized and produced energy in body. Dietary fiber has not high energy, but not zero kilocalories. Another one is to be a constitutional component of higher animals' tissue. Last but most important one is physiological functions of dietary fiber.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.153-163
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• 1992

Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.

• Journal of Environmental Science International
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• v.19 no.2
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• pp.217-227
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• 2010

This paper was studied $CO_2$ respiration rate with physicochemical properties of soils at wetland, paddy field and forest in Nongju-ri, Haeryong-myeon, Suncheon city, Jeollanam-do. Soil temperature and $CO_2$ respiration rate were measured at the field, and soil pH, moisture and soil organic carbon were analyzed in laboratory. Field monitoring was conducted at 6 points (W3, W7, W13, W17, W23, W27) for wetland, 3 points (P1, P2, P3) for paddy field and 3 points (F1, F2, F3) for forest in 10 January 2009. $CO_2$ concentrations in chamber were measured 352~382 ppm for wetland, 364~382 ppm for paddy field and 379~390 ppm for forest, and the average values were 370 ppm, 370 ppm and 385 ppm, respectively. $CO_2$ respiration rates of soils were measured $-73{\sim}44\;mg/m^2/hr$ for wetland, $-74{\sim}24\;mg/m^2/hr$ for paddy field and $-55{\sim}106\;mg/m^2/hr$ for forest, and the average values were $-8\;mg/m^2/hr$, $-25\;mg/m^2/hr$ and $38\;mg/m^2/hr$. $CO_2$ was uptake from air to soil in wetland and paddy field, but it was emission from soil to air in forest. $CO_2$ respiration rate function in uptake condition increased exponential and linear as soil temperature and soil organic carbon. But, it in emission condition decreased linear as soil temperature and soil organic carbon. $CO_2$ respiration rate function in wetland decreased linear as soil moisture, but its in paddy and forest increased linear as soil moisture. $CO_2$ respiration rate function in all sites increased linear as soil pH, and increasing rate at forest was highest.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.374-379
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• 2006

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.715-719
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• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2000.11a
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• pp.262-265
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• 2000

In order to estimate spatial physicochemical properties of the spring waters in the study area, spring waters at 57 sites were investigated for measuring ten items (temperature, pH, Eh, EC, TDS, DO, salinity, alkalinity, discharge rate, and surface elevation), To compare each component with one another, regression analysis was carried out. Kriging was used to estimate the spatial characteristics and continuity of data in the study area. To solve kriging equation, the semivariogram was calculated using geostatistical software GS$^{+}$(version 3.1). As a result of semivariogram analysis, the data of nine components but surface elevation could be assumed as stationary random function, and ordinary kriging method was used for making contour maps.s.

• Food Science and Preservation
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• v.2 no.1
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• Journal of Veterinary Science
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• v.25 no.2
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• pp.23.1-23.15
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• 2024

The widespread use of antimicrobials causes antibiotic resistance in bacteria. The use of butyric acid and its derivatives is an alternative tactic. This review summarizes the literature on the role of butyric acid in the body and provides further prospects for the clinical use of its derivatives and delivery methods to the animal body. Thus far, there is evidence confirming the vital role of butyric acid in the body and the effectiveness of its derivatives when used as animal medicines and growth stimulants. Butyric acid salts stimulate immunomodulatory activity by reducing microbial colonization of the intestine and suppressing inflammation. Extraintestinal effects occur against the background of hemoglobinopathy, hypercholesterolemia, insulin resistance, and cerebral ischemia. Butyric acid derivatives inhibit histone deacetylase. Aberrant histone deacetylase activity is associated with the development of certain types of cancer in humans. Feed additives containing butyric acid salts or tributyrin are used widely in animal husbandry. They improve the functional status of the intestine and accelerate animal growth and development. On the other hand, high concentrations of butyric acid stimulate the apoptosis of epithelial cells and disrupt the intestinal barrier function. This review highlights the biological activity and the mechanism of action of butyric acid, its salts, and esters, revealing their role in the treatment of various animal and human diseases. This paper also discussed the possibility of using butyric acid and its derivatives as surface modifiers of enterosorbents to obtain new drugs with bifunctional action.

• Journal of Biomedical Engineering Research
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• v.33 no.2
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• pp.89-97
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• 2012

The purpose of this study is to develop the guideline of the physicochemical and mechanical properties evaluation for silicone gel filled breast implants. First of all, the use and development status for silicone gel filled breast implants were investigated, and then, standard and criteria about performance evaluation established by the international organizations such as ASTM, FDA guidance and ISO were examined. To evaluate the mechanical properties, data research and testing for breaking strength, elongation, tensile set, joint intensity, silicone gel cohesion, weight loss from heating, static rupture resistance, impact resistance test, fatigue test, and gel bleed were performed. On the other hand, to evaluate the physicochemical properties, volatile matter, extent of cross linking, heavy metals, and extractable were analyzed. In this study, results for general function, mechanical properties and physicochemical properties were examined and reviewed for the accordance with international standard, and objective and standardized guideline was provided.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.487-492
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• 2006

Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.