• Preventive Nutrition and Food Science
• /
• v.3 no.2
• /
• pp.175-179
• /
• 1998

Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1193-1198
• /
• 2009

Ethylacetate and butanol fractions of leaf extracts (OLE) showed the higher contents of total phenolic compounds than hexane and water fractions. Oleuropein contents were $4.21{\pm}0.57,\;3.92{\pm}0.43,\;0.32{\pm}0.03,\;5.76{\pm}0.32$, and $32.47{\pm}0.25mg$/100g for ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. Treatment of ultraviolet-B (UVB) irradiated cells with 3 OLEs prepared by using ethylacetate and butanol at concentrations 0.001, 0.005, and 0.01% respectively showed significant recovery of cell viabilities. Treatment of dexametason 1 mM reduced tumor necrotic factor (TNF)-${\alpha}$ secretion by about 40%. UVB irradiated immortalized human keratinocytes (HaCaT) cells were treated with 3 different OLEs at the same concentrations. Ethylacetate fraction showed the strongest inhibition activity with respect of reduction of the elevated (TNF)-${\alpha}$. Cytotoxicity of OLEs on the B16-F1 cells was evaluated through thiazolyl blue tetrazolium bromide (MTT) assay. Ethylacetate fraction has no cytotoxicity in the range of 0.005-0.01%. A slight cytotoxicity was observed at the concentration of 0.1% butanol fraction of OLE that caused 10% decrease in cell viability.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.418-428
• /
• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• Physical Therapy Rehabilitation Science
• /
• v.5 no.3
• /
• pp.132-137
• /
• 2016

Objective: Eversion of the foot is created with internal rotation of the shank, and inversion of the foot is created with external rotation of the shank. The purpose of the study was to investigate the effect of continuous changes in the angle of the subtalar joint on lower extremity alignments. Design: Cross-sectional study. Methods: Seventeen healthy young adult subjects recruited. The subjects were asked to stand up in a natural standing position on a footplate with eye open and equal weight on each foot for 10s in two different conditions: The right subtalar joint was everted continuously $0^{\circ}-20^{\circ}$ and in separate segments of $0^{\circ}$, $5^{\circ}$, $10^{\circ}$, $15^{\circ}$, $20^{\circ}$. The averages of three trials were used. The observation of the changes in the lower extremity was performed with the use of 3-dimensional motion analysis. For data analysis, the SPSS 18.0 software using paired t-test and repeated measures analysis of variance (ANOVA) was applied. Results: The angle was significantly increased at the horizontal rotation angle of the shank, thigh, and ankle without anterior rotation of the pelvis (p<0.05). The maximum horizontal rotation angle at the thigh on $20^{\circ}$ was $-4.52^{\circ}$ in static, and $-3.10^{\circ}$ in the dynamic conditions compared to $0^{\circ}$. Conclusions: Increased unilateral foot pronation, thigh, shank, ankle horizontal rotation variance was significantly effective. The observation of the changes in foot abduction with the use of a 3-dimensional motion analysis augmented in predicting the angle values of each segment of the lower extremity. In further studies, a comparison of the right and left subtalar joints need to be investigated.

• Food Science of Animal Resources
• /
• v.43 no.2
• /
• pp.245-268
• /
• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Journal of the Korean Magnetics Society
• /
• v.5 no.5
• /
• pp.427-431
• /
• 1995

The influence of Nd and B contents on the magnetic properties and structures of ${\alpha}-Fe$ based Nd-(Fe,Co)-B-Mo-Cu alloys was investigated. $Nd_{4}{(Fe_{0.9}Co_{0.1})}_{92-x}B_{x}Mo_{3}Cu_{1}$ and $Nd_{x}{(Fe_{0.9}Co_{0.1})}_{86-x}B_{10}Mo_{3}Cu_{1}$ amorphous alloys prepared by rapid solidification process were crystallized to form nanocrystalline structure. The increase of B content in $Nd_{4}{(Fe_{0.9}Co_{0.1})}_{92-x}B_{x}Mo_{3}Cu_{1}$ nanocrystalline resulted in the change of stucture of soft phase in the sequence of ${\alpha}-Fe$->${\alpha}-Fe+Fe_{3}B$->$Fe_{3}B$. The coercivitis of the alloys were increased with increasing B content and was 263 kA/m at x=18. On the contrary, the remanence has shown an opposite trends. The increase of Nd content in $Nd_{x}{(Fe_{0.9}Co_{0.1})}_{86-x}B_{10}Mo_{3}Cu_{1}$ nanocrystalline containing ${\alpha}-Fe$ as main phase had no effect on the structure and improved coercivity up to 256 kA/m. However, the remanence was decreased from 1.4 T to 1.15 T according to the increase of Nd content.

• Korean Journal of Agricultural Science
• /
• v.50 no.3
• /
• pp.363-372
• /
• 2023

The genetic diversity of three Hanwoo populations was analyzed using 11 microsatellite (MS) markers for the traceability of Hanwoo beef in this study. A total of 1,099 Hanwoo cattle from two populations (694 line-breeding and 405 general Hanwoo) at the Hanwoo Research Institute (HRI) of the National Institute of Animal Science and 1,171 Korean proven bulls (KPNs) were used for the analysis. Specific alleles of four markers (ETH10, INRA23, TGLA122, and TGLA227) were identified only in the line-breeding population, although at a low allele frequency (0.001 - 0.02). The genetic distance (Nei's D) between line-breeding Hanwoo and KPN was the greatest (0.064), whereas general Hanwoo and KPN were relatively close genetically (0.02); the distance between line-breeding and general Hanwoo was found to be 0.054. These results are expected because the HRI has performed closed breeding via selecting its line-breeding sires without utilizing KPN since 2009. Therefore, the line-breeding Hanwoo population of HRI show different genetic diversity from the KPN population, based on the 11 MS markers. The results of this study provide basic data for securing the genetic diversity of Hanwoo cattle and utilizing line-breeding Hanwoo cattle from the HRI.

• The Korean Journal of Community Living Science
• /
• v.16 no.3
• /
• pp.37-45
• /
• 2005

This study was conducted to investigate the utilization of cut pear branches for dyeing materials, and the dyeability of pear flowers for pressed flowers using red, orange, and green edible pigments. There was a significant difference of E values among 0.1, 0.5 and $1.0{\%}$ diluted solutions of edible pigments for the cut pear branches coming into flowers. In the higher concentrations of dyeing solutions and the longer dyeing periods, a values with the red pigments increased from 2.37 to 31.22, b values with the orange pigments increased from 7.04 to 45.85, and a - values with the green pigments increased from -3.88 to -36. Bloomed pear branches were immersed in diluted solutions with red, orange and green pigments for forty five minutes. Pear branches immersed in $0.1{\%}$ and $0.5{\%}$ diluted solutions bloomed normally, and each of the flowers were dyed in the colors of the dyeing solutions, respectively. The dyeability of the bloomed pear branches immersed in water and dyeing solutions for one hundred and twenty minutes decreased compared with those treated with red, orange and green pigments and dyed immediately. The dyeability of flowers for the cut pear branches dyed immediately after cutting was significantly increased compared with that immersed in water and dyeing solutions.

• The Bulletin of The Korean Astronomical Society
• /
• v.15
• /
• pp.5.2-5.2
• /
• 1990

• Proceedings of the Korean Magnestics Society Conference
• /
• 2013.12a
• /
• pp.106-107
• /
• 2013