• 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 $210-215^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.353-360
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• 1984

As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.84-101
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• 1989

An accurate measurement of size, surface area and volume of agricultural products is essential in many engineering operations such as handling and sorting, and in heat transfer studies on heating and cooling processes. Little information is available on these properties due to their irregular shape, and moreover very little information on the rough rice, soybean, barley, and wheat has been published. Physical dimensions of grain, such as length, width, thickness, surface area, and volume vary according to the variety, environmental conditions, temperature, and moisture content. Especially, recent research has emphasized on the variation of these properties with the important factors such as moisture content. The objectives of this study were to determine physical dimensions such as length, width and thickness, surface area and volume of the rough rice, soybean, barley, and wheat as a function of moisture content, to investigate the effect of moisture content on the properties, and to develop exponential equations to predict the surface area and the volume of the grains as a function of physical dimensions. The varieties of the rough rice used in this study were Akibare, Milyang 15, Seomjin, Samkang, Chilseong, and Yongmun, as a soybean sample Jangyeobkong and Hwangkeumkong, as a barley sample Olbori and Salbori, and as a wheat sample Eunpa and Guru were selected, respectively. The physical properties of the grain samples were determined at four levels of moisture content and ten or fifteen replications were run at each moisture content level and each variety. The results of this study are summarized as follows; 1. In comparison of the surface area and the volume of the 0.0375m diameter-sphere measured in this study with the calculated values by the formula the percent error between them showed least values of 0.65% and 0.77% at the rotational degree interval of 15 degree respectively. 2. The statistical test(t-test) results of the physical properties between the types of rough rice, and between the varieties of soybean and wheat indicated that there were significant difference at the 5% level between them. 3. The physical dimensions varied linearly with the moisture content, and the ratios of length to thickness (L/T) and of width to thickness (W/T) in rough rice decreased with increase of moisture content, while increased in soybean, but uniform tendency of the ratios in barley and wheat was not shown. In all of the sample grains except Olbori, sphericity decreased with increase of moisture content. 4. Over the experimental moisture levels, the surface area and the volume were in the ranges of about $45{\sim}51{\times}10^{-6}m^2$, $25{\sim}30{\times}10^{-9}m^3$ for Japonica-type rough rice, about $42{\sim}47{\times}10^{-6}m^2$, $21{\sim}26{\times}10^{-9}m^3$ for Indica${\times}$Japonica type rough rice, about $188{\sim}200{\times}10^{-6}m^2$, $277{\sim}300{\times}10^{-9}m^3$ for Jangyeobkong, about $180{\sim}201{\times}10^{-6}m^2$, $190{\sim}253{\times}10^{-9}m^3$ for Hwangkeumkong, about $60{\sim}69{\times}10^{-6}m^2$, $36{\sim}45{\times}10^{-9}m^3$ for Covered barley, about $47{\sim}60{\times}10^{-6}m^2$, $22{\sim}28{\times}10^{-9}m^3$ for Naked barley, about $51{\sim}20{\times}10^{-6}m^2$, $23{\sim}31{\times}10^{-9}m^3$ for Eunpamill, and about $57{\sim}69{\times}10^{-6}m^2$, $27{\sim}34{\times}10^{-9}m^3$ for Gurumill, respectively. 5. The increasing rate of surface area and volume with increase of moisture content was higher in soybean than other sample grains, and that of Japonica-type was slightly higher than Indica${\times}$Japonica type in rough rice. 6. The regression equations of physical dimensions, surface area and volume were developed as a function of moisture content, the exponential equations of surface area and volume were also developed as a function of physical dimensions, and the regression equations of surface area were also developed as a function of volume in all grain samples.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.25-29
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• 2013

This study was conducted to evaluate the antimicrobial and antioxidant effects of ripened medicinal herb extracts from wood vinegar. The wood vinegar was collected from heated oaks. The Allium sativum (AS), Atractylodes ovate (AO), Cin-namomum zeylanicum (CZ), Coptidis rhizome (CR), Houttuynia cordata (HC), Phellodendron chinense (PC) and Syzygium aromaticum (SA) extracts were collected using wood vinegar, and they were ripened under room temperature for 50 days. All ripened medicinal herb extracts were used to test the antimicrobial and antioxidant activities. For the Lactobacillus, clear zone of 6 different medicinal herb except for CR ranged from 1.28 to 1.63 mm. 3.30 and 3.48 mm of clear zone were determined when CZ and SA were applied to Salmonella and E. coli, respectively (p<0.05), and they showed the largest clear zone as compared to other herbs. The clear zones of CR for Salmonella and E. coli were 2.21 and 3.34 mm, and each clear zone of CR was smaller than that of CZ (p<0.05) but was similar to that of SA (p>0.05). The amount of polyphenol and flavonoid was the highest in SA and CR, and they were 4.28 and 0.38 mg/mL, respectively (p<0.05). The CR shown 0.38 mg/mL flavonoid, had the highest DPPH, and it was 0.41 mM. The DPPH of HZ was significantly lowered in accordance with high amount of polyphenol and flavonoid, 2.56 and 0.20 mg/mL (p<0.05). In conclusion, CZ, SA, and CR showed high antimicrobial and antioxidant potentials, and therefore, may be used as alternatives to antibiotics for poultry diets.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.2
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• pp.141-149
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• 2017

To examine the cause of acute diarrheal disease in children and adolescents, 521 fecal samples underwent multiple-PCR for a period of two years, between March 2015 and February 20178, in the Jeju region of Korea. Based on the analysis of 179 positive samples, 102 samples were male (56.98%) and 77 were female (43.02%), and highest positive rates were shown in the age group of 3~4 years (51.96%) and 5~6 years (12.29%). When 209 cases (40.12%), including double infection were analyzed, there were 88 cases (16.89%) of norovirus-GII infection, 26 cases (4.99%) of Campylobacter spp. infection, 18 cases (3.45%) of rotavirus infection, 18 cases (3.45%) of Clostridium difficile Toxin B infection, 17 cases (3.26%) of adenovirus infection, 16 cases (3.07%) of Clostridium perfringens infection, 11 cases (2.11%) of astrovirus infection, 5 cases (0.96%) of Salmonella spp. infection, 3 cases (0.58%) of norovirus-GI, Yersinia spp. and Aeromonas spp. infections, and 1 case (0.19%) of verocytotoxin-producing E. coli infection. Based on a seasonal separation of early childhood, norovirus-GI and norovirus-GII mainly prevailed during the winter, when the temperature is low. Typical enteritis with an increased prevalence of rotavirus during the spring. Astrovirus prevailed between the months of April and October, when norovirus-GI, norovirus-GII, and rotavirus did not prevail. With increasing age, acute diarrheal disease was not only induced by a virus, but also by bacteria. Although a test for virus is an effective method when trying to identify the cause during early childhood by multiplex-PCR, it would be desirable to undergo tests for both virus and bacteria concurrently as age increases.

• Analytical Science and Technology
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• v.28 no.6
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• pp.436-445
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• 2015

Amomi Fructus with anti-oxidative activity was chosen and essential oil was obtained by SDE (simultaneous distillation extraction), and 39 constituents were determined by GC-MS (gas chromatography-mass spectrometry). Major components were camphor, borneol acetate, borneol, D-limonene and camphene. Three solvent extracts such as hexanes, diethyl ether and methylene chloride from Amomi Fructus were obtained. These were analyzed by GC-MS and 4 more constituents were identified in addition to 39 components discovered in essential oil. Five major components such as camphor, borneol acetate, borneol, D-limonene and camphene were also detected, however the relative peak percents of those components were different from those of constituents in essential oil. To estimate the kind and the amount of materials evaporated at certain temperature and conditions from essential oil and solvent extracts, dynamic headspace apparatus was used and materials evaporated and trapped at certain conditions were analyzed by GC-MS. Recovery yield of SDE method from Amomi Fructus was measured by using camphor and standard calibration solution of camphor methanol solution and, the yield was 82.0%. Content of Hg was measured by mercury analyzer and contents of Cd, Pb, Cr, Mn, Co, Ni, Cu and Zn in Amomi Fructus, essential oils and solvent extracts were determined by ICP-MS (Inductively coupled plasma-mass spectrometer). Pb, Cd and Hg were measured in the concentration of 0.72 mg/kg, <0.10 mg/kg and 0.0023 mg/kg, respectively and these were below permission level of purity test. Contents of Mn, Cu and Zn in Amomi Fructus were 213 mg/kg, 8.29 mg/kg and 31.0 mg/kg, respectively and which were relatively higher than other metals such as Cr, Co and Ni. Metals such as Mn (0.65 ~ 9.08 mg/kg), Cu (1.16 ~ 4.40 mg/kg) and Zn (1.10 ~ 3.80 mg/kg) in essential oil and solvent extracts were detected. At this point it is not clear that the metals were cross-contaminated in the course of treating Amomi Fructus or metals were contained in Amomi Fructus. The influence evaluation toward biological model study of these metals in essential oil and solvent extracts will be needed.

• Journal of the Korean Wood Science and Technology
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• v.44 no.1
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• pp.19-29
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• 2016

The purpose of this study is to analyze the combustion and thermal properties in order to establish baseline data for the fire safety evaluation of imported wood. The combustion properties such as heat release rate, total heat release, gas yield, and mass loss were analyzed by the method of cone calorimeter test according to KS F ISO 5660-1 and thermogravimetric analysis (TGA). Analyzed species are five kinds of species as Merbau, Mempening, Garo Garo, Malas, and Dillenia. The heat released rate values showed the highest value of Malas as $375.52kW/m^2$, and Dillenia showed the lowest value as $133.30kW/m^2$. The data values were confirmed in the following order: Malas > Mempening > Garo Garo > Merbau > Dillenia. In case of the total heat release, it was measured in the following order: Mempening > Malas > Garo Garo > Merbau > Dillenia. The gas analysis results were that Dillenia showed the highest value of 0.034. Also, Mempening and Malas showed the lowest at 0.020 in the $CO/CO_2$. Min of mass reduction was shown as 74.79% Sargent cherry, on the other hand, Malas had a 83.52%. It showed a correlation between and of the CO and $CO_2$ generation and combustion characteristics of wood. The thermal decomposition temperature of the wood in the TGA were as follow that Merbau $348.07^{\circ}C$, Mempening $367.57^{\circ}C$, Garo Garo $350.59^{\circ}C$, Malas $352.41^{\circ}C$, Dillenia $364.33^{\circ}C$. The aim of this study is to determine the combustion properties of imported wood according to ISO 5660-1. And, based on the results of this study, we would proceed with further research for improving the fire safety of wood for construction.

• The korean journal of orthodontics
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• v.29 no.5 s.76
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• pp.613-625
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• 1999

The purpose of this study was to compare the bracket shear bond strengths of the crystal growth solutions with those of the $37\%$ phosphric acid etch technique. The 4 crystal growth solutions were made experimentally in the lab, that is, (1) $30\%$ polyacrylic acid solution containing 0.3 M sulfuric acid (ES 1), (2) $30\%$ polyacrylic acid solution containing 0.6M sulfuric acid (ES 2), (3) $30\%$ polyacrylic acid solution containing 0.3 M sulfuric acid and 0.6 M lithium sulfate(ES 3), and (4) $30\%$ polyacrlic acid solution containing 0.3 M sulfuric acid and $5\%$ phosphoric acid(ES4). The $37\%$ phosphoric acid solution used as a control. Bovine lower incisor tooth enamel was treated by the above solutions for 60 sec, washed out for 20 sec with slow water stream, and bonded lower anterior edgewise bracket with the light curing orthodontic composite resin adhesives. The teeth bonded brackets were stored in the distilled water at room temperature for 24 h, and followed to test the bracket shear bond strength. The acid etch technque showed 177.6 kg/$cm^2$ of mean shear bond strength which was the highest among the enamel treatment solutions. ES 1 shown 58.4 kg/$cm^2$ of mean shear bond strength and that of ES 4 showed 66.5 kg/$cm^2$. There was no significant difference between the two(p>0.05). ES2 showed 110.6kg/$cm^2$ of mean shear bond strength which was $62.3\%$ of that of acid etch technique. ES 3 showed 131.1 kg/$cm^2$ of mean shear bond strength which was the highest among experimental crystal growth solutions and which was $74\%$ of that of acid etch technique. The shear bond strengths of the crystal growth solutions were significantly lower that that of acid etch technique(p<0.05). The results sugest that although bracket shear bond strength of $30\%$ polyacrylic acid solution containing 0.3M sulfuric acid and 0.6 M lithium sulfate were showed the highest, it is low for the clinical application of this solution.

• Journal of Animal Environmental Science
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• v.6 no.3
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• pp.191-199
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• 2000

This study was initiated to investigate the influence of biophysical condition on the composting characteristics, and conducted to develop technology for using recycled compost as a bulking agent cost to reduce operating cost. To methods of aeration, continuous aeration (CA: run No. I) and intermittent aeration (IA: run No. 2) were performed with three 12.3 liter laboratory scale vessels for ten days. Manure and rice hulls were mixed for thirst trial (I), rice hulls and recycled compost after first trial were mixed for second trial (II), dairy manure and only recycled compost after second trial were mixed for third trial (III). During the composting process, temperatures of the compost mass and ammonia emissions were measured. The quality and maturity of compost were ascertained by examining the characteristics and composition of the compost. Also, loss of mass was determined by measuring the mass of materials in the vessels before and after composting. The results in this study are as follows: 1. The periods of optimum temperature ($>55^{\circ}C$) to kill pathogens were maintained from 38 to 78 hours for CA and from 60 to 98 hours for IA. 2. The more recycled compost mixed, the more ammonia emitted. The maximum ammonia emissions were 287 ppm at CA and 420 ppm at IA. 3. Biofiltration system was required for the compo sting system using only recycled compost as an amendment, because the ammonia emissions was produced above 100 ppm at the end of composting process. 4. The quality and maturity of compost: - Fresh compost, were required drying, because moisture contents of the compost were approximately 70% in all tests. - The pH values were observed to rise smoothly, from 7.9 to 8.3 at CA and from 8.4 to 8.6 at IA. The CfN ratios of the fresh compost were ranged form 21.05 to 16.42 for CA and from 22.81 to 14.75 for IA. The final C/N ratios for test II and III were below 20.were below 20.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.245-252
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• 2007

FTA (fault tree analysis), an analytical method for system failure management, was employed in the management of faults in running PCR analysis. PCR is executed through several processes, in which the process of PCR machine operation was selected for the analysis by FTA. The reason for choosing the simplest process in the PCR analysis was to adopt it as a first trial to test a feasibility of the FTA approach. First, fault events-top event, intermediate event, basic events-were identified by survey on expert knowledge of PCR. Then those events were correlated deductively to build a fault tree in hierarchical structure. The fault tree was evaluated qualitatively and quantitatively, yielding minimal cut sets, structural importance, common cause vulnerability, simulation of probability of occurrence of top event, cut set importance, item importance and sensitivity. The top event was 'errors in the step of PCR machine operation in running PCR analysis'. The major intermediate events were 'failures in instrument' and 'errors in actions in experiment'. The basic events were four events, one event and one event based on human errors, instrument failure and energy source failure, respectively. Those events were combined with Boolean logic gates-AND or OR, constructing a fault tree. In the qualitative evaluation of the tree, the basic events-'errors in preparing the reaction mixture', 'errors in setting temperature and time of PCR machine', 'failure of electrical power during running PCR machine', 'errors in selecting adequate PCR machine'-proved the most critical in the occurrence of the fault of the top event. In the quantitative evaluation, the list of the critical events were not the same as that from the qualitative evaluation. It was because the probability value of PCR machine failure, not on the list above though, increased with used time, and the probability of the events of electricity failure and defective of PCR machine were given zero due to rare likelihood of the events in general. It was concluded that this feasibility study is worth being a means to introduce the novel technique, FTA, to the management of faults in running PCR analysis.