• Journal of Soil and Groundwater Environment
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• v.19 no.3
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• pp.82-93
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• 2014

A starch ball was devised to conveniently supply carbon source to indigenous microorganisms and to enhance biotransformation of explosive compounds(TNT and RDX) in the sediments of settling basins installed in military shooting ranges. To identify optimum dose/sediment ratio for degradation of explosives in the basin, a series of bench scale settling basin experiments were performed for 30 days while monitoring supernatant pH, DO, concentrations of nitrite, nitrate, sulfate, explosive compounds, and acute toxicity measured by bacterial luminescence. Addition of starch ball induced changes in oxidation conditions from oxic to anoxic in the benthic zone of the basin, which resulted in subsequent reductive degradation of both TNT and RDX in the liquid and solid phase of basin. However, fermentation products of excess starch, acetic acid and formic acid, caused acute toxicity in the liquid phase. The optimum ratio of starch ball/sediment for explosive compounds degradation by inducing changes in bio-geochemical environments without increase in acute toxicity, was found to be 0.009~0.017.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1078-1083
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• 1996

During the pearling process of hull-less barley, protein, lipid, ash and insoluble dietary fiber (IDF) contents decreased, while soluble dietary fiber (SDF) and ${\beta}-glucan$ contents slightly increased. Depending on milling methods and types of grinding mills used, there were differences in particle size distribution of barley flour. Flour particle size was smaller in the following order of Fitz mill, Ball mill, Pin mill, Cyclotec sample mill and Jet mill. Color (brightness) was closely related to the particle size of barley flour. Damaged starch (%) in pearled barley flour was the highest in Jet mill among different mills. Flours prepared with Cyclone mill and Pin mill had a reasonable amount of damaged starch. Flour produced by Fitz mill showed the lowest amount of damaged starch. Scanning electron microscopy (SEM) of the flour samples demonstrated different sizes and shapes of particles consisting of starch granules and cell wall materials. Damaged starch tended to increase water absorption index (WAI), water solubility index (WSI), and water retention capacity (WRC). Pasting viscosity determined by amylograph was relatively high in Pin-milled and Cyclone-milled flours. Viscosity was the lowest in coarsely ground flour by Fits mill.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.378-385
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• 2013

The aim of this study was to examine the effect of variety and growing conditions of wheat on broiler performance and nutrient digestibility. One hundred and sixty-four wheat samples, collected from a wide range of different sources, locations, varieties and years, were analyzed for a range of chemical and physical parameters. Chemical and physical parameters measured included specific weight, thousand grain weight (TG), in vitro viscosity, gross energy, N, NDF, starch, total and soluble non-starch polysaccharides (NSP), lysine, threonine, amylose, hardness, rate of starch digestion and protein profiles. Ninety-four of the wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolizm cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), live weight gain (LWG) and gain:feed were determined weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, DM retention, oil and NDF digestibility. At 28 d the birds were sacrificed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal DM, starch and protein digestibility. The wheat samples used in the study had wide-ranging chemical and physical parameters, leading to bird DMI, LWG, gain:feed, ME:GE, AME content and ileal starch and protein digestibility being significantly (p<0.05) affected by wheat sample. A high level of N fertilizer application to the English and NI wheat samples tended to benefit bird performance, with increases of up to 3.4, 7.2 and 3.8% in DMI, LWG and gain:feed, respectively. Fungicide application also appeared to have a positive effect on bird performance, with fungicide treated (+F) wheat increasing bird DMI, LWG and gain:feed by 6.6, 9.3 and 2.7%, over the non-fungicide treated (-F) wheats. An increase (p<0.1) of 9.3% in gain:feed was also observed at the low seed rate of 40 compared to 640 seeds/$m^2$. It was concluded that the type of wheat sample and environmental growing conditions significantly affects bird performance when fed wheat-based diets.

• Journal of Pharmaceutical Investigation
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• v.38 no.1
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• pp.1-8
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• 2008

Planetary ball mill was used to decrease and control the particle size of excipients. The effects of the weight of sample and the revolution number of mill, and grinding time on the particle size of the ground sample were analyzed by response surface methodology. The optimum conditions for the milling of microcrystalline cellulose were 38.82 g of the weight of sample and 259 rpm of the revolution number of mill, and 45 minutes of grinding time. The predicted value of the particle size at the these conditions was $19.02{\mu}m$, of which the experimental value at the similar conditions was $18.68{\mu}m$. The tensile strength of tablets of single-component powders, such as microcrystalline cellulose, hydroxypropylmethyl cellulose and starch, binary mixtures and ground binary mixtures of these powder were measured at various relative densities. It was found that the logarithm of the tensile strength of the tablets was proportional to the relative density. A simple model, based upon Ryshkewitch-Duckworth equation that was originally proposed for porous materials, has been developed in order to predict the relationship between the tensile strength and relative density of ground binary tablets based on the properties of the constituent single-component powders. The validity of the model has been verified with experimental results for ground binary mixtures. It has demonstrated that this model can well predict the tensile strength of ground binary mixtures based upon the properties of single-component powders, such as true density, and the compositions. When the tensile strength of the mixture of microcrystalline cellulose hydroxypropylmethyl cellulose (90:10) and the ground mixture of them were compared, the tensile strength of the ground mixture decreased widely from 45.3 to 5.6% compared to the mixture in case the relative density of tablets was in the range of $0.7{\sim}0.9$. When the tensile strength of the mixture of microcrystalline cellulose starch (80:20) and the ground mixture of them were compared, the tensile strength of the ground mixture decreased widely from 31.0 to 11.6% compared to the mixture in case the relative density of tablets was in the range of $0.7{\sim}0.9$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.65-80
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• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.97-107
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• 2013

The aim of this study was to establish relationships between chemical and physical parameters of wheat with performance and digestibilities of feed components in broiler chickens fed on wheat-based diets. Ninety-four wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolism cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), liveweight gain (LWG) and gain:feed were measured weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, dry matter retention, oil and neutral detergent fibre (NDF) digestibility. At 28 d the birds were humanely killed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal dry matter, starch and protein digestibility. When wheat parameters were correlated with bird performance data, it was found that specific weight was not significantly (p>0.05) related to bird performance. Bird DMI, LWG and gain:feed were best correlated (p<0.05) with the rate of starch digestion, although the coefficients of correlation (r) were still low (0.246 to 0.523). A negative relationship (p<0.01) between AME and total (r = -0.432) and soluble (r = -0.304) non starch polysaccharide (NSP) was observed in this study. Thousand grain weight (TG) was positively correlated with DMI (r = 0.299), LWG (r = 0.343) and gain:feed (r = 0.371). When establishing multiple regression relationships, correlation coefficients greater than 0.8 were achieved for DMI, LWG, gain:feed and ileal crude protein digestibility. However, the economics involved in determining the parameters involved in the regressions make the process impractical.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Korean Journal of Environmental Agriculture
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• v.35 no.1
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• pp.72-78
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• 2016

BACKGROUND: Entomopathogenic fungi have been studied to develop for biological control agents as an alternative to chemical control agents in insect pest management. This investigated to determine the optimal culture conditions in ceramic balls for maximal sporulation of entomopathogenic fungi Beauveria bassiana M130 by use rice bran extract.METHODS AND RESULTS: METHODS AND RESULTS: A culture of entomopathogenic fungi for 12day on rice bran extract(1:8, w/v) incubated in ceramic matrix at 28℃. Natural zeolite ceramic ball was high production of 4.2×108 conidial/mL. The culture condition optimized initial pH, temperature, rice bran extract concentration, adhesives substance and concentration of NaCl, respectively. The high production of spore optimal conditions were temperature 28℃, initial pH 3, rice bran extract 3 mL, starch 33 g, 5 % NaCl and sopre suspension 7 mL, respectively.CONCLUSION: This study was carried out for the mass production of entomopathogenic fungi conidia recover rate 65% in matrix of natural zeolite ceramic ball, and to develop ingredient-used formulation of Beauveria bassiana M130 conidia for biological control agents.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

• The Korea Journal of Herbology
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• v.22 no.2
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• pp.103-108
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• 2007

Objectives : A morphological classification among Pinelliae Tuber, Typhonii Flagelliformis Rhizoma and Arisaematis Rhizoma was made through microscopic observation. Method : The slice of the tested material made by paraffin section technique was colored with Safranine Malachite Green contrast methods, and then observed and photographed by olymphus-BHT. Result : 1. Pinelliae Tuber is like a ball with a $1{\sim}1.5cm$ diameter, with a concave apex and pockmarked root trace around. 2. Typhonii Flagelliformis Rhizoma is somewhat oval or like a cone, with a $4{\sim}8mm$ diameter, a $7{\sim}15mm$ height, a projected round apex, and a pin-pointed back. 3. Arisaematis Rhizoma is somewhat flat round with a $2{\sim}2.5cm$ diameter, a little than Pinelliae Tuber, and its apex has incomplete lobopodium and root trace. 4. Fundamental tissues of Pinelliae Tuber, Typhonii Flagelliformis Rhizoma, and Arisaematis Rhizoma have starch grains and mucilage cells, and their mucilage cells include the raphides of calcium oxalate. Conclusion : Internal forms of Pinelliae Tuber, Typhonii Flagelliformis Rhizoma, and Arisaematis Rhizoma are difficult to distinguish from one another, but Pinelliae Tuber and Arisaematis Rhizoma can be distinguished by their external forms and sizes, and Pinelliae Tuber and Typhonii Flagelliformis Rhizoma were distinguished by the forms of apex.