• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.303-310
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• 2008

This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at $60^{\circ}C$, indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.364-367
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• 2003

In this paper, we have examined the MTBE cometabolic degradation by pure culture, which is isolated gasoline contaminated aquifer. Propane was more effectively utilized as a growth substrate to oxidize MTBE. Specific substrate degradation rate was Increased with increasing initial propane amount. Respiking propane was enhanced and continued MTBE degradation and TBA observation was supported MTBE degradation. The mass balance of MTBE and TBA indicated that MTBE was oxidized to TBA as well as further oxidation of TBA.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.336-342
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• 2008

The effect of methyl tert-butyl ether (MTBE) and its metabolites like tert-butyl alcohol (TBA), and formaldehyde (FA) on microbial activity and diversity in tidal mud flat was studied. MTBE, TBA, and FA with different concentrations were added into microcosms containing tidal mud samples, and placed at room temperature for 30 days. Then the physico-chemical properties such as pH, moisture contents and organic matter contents in the microcosms were measured. In addition, the total viable cell number and dehydrogenase activity were measured. Bacterial communities in the microcosms were monitored using a 16S rRNA-PCR-DGGE (Denaturing gradient gel electrophoresis) fingerprinting method. As a result, the exposure concentrations of MTBE and its metabolites showed no correlation with the physico-chemical factors (P>0.05). Dehydrogenase activity and total viable cell number were decreased with increasing MTBE, TBA and FA concentrations (P<0.05). The toxic effect was higher the following order: FA > MTBE > TBA. Dominant species in the microcosms contaminated with MTBE and its metabolites were Sphingobacteria, Flavobacteria, delta-proteobacteria, gamma-proteobacteria. The diversity of bacterial community was not significantly influenced by MTBE and its metabolites.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.842-846
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• 2004

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.

• The Journal of Korean Medicine
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• v.34 no.1
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• pp.80-88
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• 2013

Objectives: The purpose of this study was to examine the effect of Temporomandibular joint Balance Appliance for Golf (TBA-G) of Functional Cerebrospinal Therapy (FCST) on golf driver head speed and back muscle power. Methods: Twenty-one participants that had a golf career of 4 years or more were involved. We measured golf drive head speed and back muscular strength before and after applying TBA-G in the mouth. A paired t test or Wilcoxon singed rank test was performed to identify the difference of effect between before and after applying TBA-G, using IBM SPSS 19.0. We considered difference significant at P<0.05. Results: Driver head speed increased significantly by 2 mph (1.99%) after applying TBA-G [from $100.52{\pm}9.82$ mph ($mean{\pm}SD$) to $102.52{\pm}10.43$ mph, P<0.001]. Back muscular strength also increased by 7.28 kg (5.60%) [from $129.90{\pm}28.31$ kg to $137.18{\pm}28.81$ kg, P<0.001]. In stratification analysis, a more significant increase was found in the drive head speed and back muscular strength of groups of males with weight more than 69kg, with height more than 175cm, and with golf experience more than 7 years, compared to those of other groups. Conclusions: The results suggest that TBA-G could improve golf drive head speed and back muscular strength.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.27-31
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• 1983

Monolayer moisture contents of white ginseng and white ginseng powder were 6.68g/100g and 7.81g/100g respectively, and the corresponding water activity at that moisture were 0.16 and 0.18 respectively. TBA value increased with an increase in relative humidity and storage period, and the increase of TBA value was the lowest at 23-32% R.H.. The variation of fat soluble and water soluble pigment in white ginseng was similar to that of TBA value.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.290-295
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• 1990

prefried chicken patties were irradiated with doses of 0, 2, and 4kGy, and stored at $3{\pm}1^{\circ}C\;and\;-10{\pm}1^{\circ}C$, separately for the evaluation of microbiological quality and TBA values. Gamma irradiation increased (p<0.05) the shelf life of chicken patties stored at $3{\pm}1^{\circ}C$. The time required to reach a log number of 6.5/g was 22 days for the control, while 43 and 44 days for 2 and 4 kGy-irradiated samples, respectively. No microorganism was isolated from patties irradiated at 4 kGy. Irradiation decreased the incidence of gram-positive cocci-type organisms In patties ; while yeasts and gram-negative rod-type organisms dominated the microbial population isolated from 2 and 4 kGy-irradiated samples, respectively. TBA values were increased (p<0.05) as the irradiation dose increased and the storage time progressed.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.04a
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• pp.136-139
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• 2001

In this study, we have examined potential degradation of MTBE (methy1 tert-butyl ether) by pure culture ENV425 and mixed culture isolated from gasoline contaminated soil using n-butane as the sources of carbon and energy. The results described in this study suggest that MTBE is degraded cometabolically by ENV425 and mixed culture grown n-butane, and the disappearance of TBA after complete degradation of MTBE suggest the further degradation of TBA. Butane and MTBE degradation was completely inhibited by acetylene, which indicated that both substrates were degraded by butane-utilizing bacteria. MTBE was degraded ENV425 and mixed culture grown n-butane, and TBA (tert-butyl alcohol) was produced as product of MTBE oxidation. TBA production was accounted 54.7% and 58.6% for MTBE oxidation by ENV425 and mixed culture, respectively. The observed maximal transformation yield (T$_{y}$) were 44.7 and 34.0 (nmol MTRE degraded/$\mu$mol n-butane Utilized) by ENV425 and mixed culture, respectively.y.

• English Language & Literature Teaching
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• v.17 no.2
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• pp.19-37
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• 2011

This study examines a Korean elementary school EFL teacher's practice of teacher-based assessment (TBA), a subject which has been little researched despite the authorities' strong call for its implementation. The classroom interactions for TBA were observed and audio-recorded in eight fifth-grade classes between March and June 2010. Additionally, the teacher and students were interviewed in a semi-structured way. The results showed that the teacher used three types of TBA: assessment of individual students on different topics, assessment of the entire class on the same topic, and assessment of individual students on the same topic. Due mainly to time constraints during class time and classroom management issues, the teacher preferred implementing the first two types of TBA. During the practice of the types, the teacher provided prompts or posed questions in ways that elicited responses which were short in length and easy. Although the third type of TBA was perceived by both the teacher and students as helping students enhance their EFL proficiency and was the most favored by the students, it was viewed by the teacher as having the potential of causing classroom management difficulties. Based on the findings, a number of implications are suggested.