• Culinary science and hospitality research
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• v.17 no.4
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• pp.307-315
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• 2011

The purpose of this study was to investigate the physicochemical properties of modified green gochujang, produced by Chengyang pepper powder and roasted soy powder. The moisture content of control gochujang (CON) made by red pepper powder was 32.64% whereas the content of sample 1 gochujang (S1) made by Chengyang pepper powder was 26.50%. Crude fat content of CON was 1.81% while the content of S1~S4 was a range of 2.64~2.80%. Furthermore, crude protein content of CON was 5.58% while the content of S4 was the highest value of 9.01 % In crude ash cases, S1~S4 groups were also increased to a range of 10.32~10.37% when compared to 9.91% of CON. Color properties of modified gochujang made by Chengyang pepper powder were significantly decreased in values of redness and yellowness, compared to that of CON. In pH test, it showed that pH 6.15 of S4 was significantly increased, compared to ph 5.26 of CON (p < 0.001). Total acidity of all sample groups has significantly decreased according to increased roasted soy powder than that of CON (p < 0.001). In textural properties, hardness of gochujang was a range of 622.33~3670.70 and S2 showed the highest value among others. Meanwhile, S4 showed the highest value in the adhesiveness, and S2 showed the highest gumminess. According to these results, modified gochujang was increased in nutritive values such as protein, fat, and various minerals, even though it was decreased in color and water contents. Therefore, modified gochujang would have beneficial effects on health, but it could be needed to find out the optimizing condition through a sensory evaluation for developing a new sauce using Chengyang.

• Journal of Life Science
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• v.18 no.9
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• pp.1212-1218
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• 2008

The synergistic effect of conjugated linoleic acid (CLA) and $\gamma$-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA), CLA-OZ 1 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 0.5 mg), CLA-OZ 2 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 1.0 mg), OZ (100 ${\mu}l$ olive oil + OZ 1.0 mg), and Olive oil (100 ${\mu}l$ olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.Meanwhile, CLA-OZ 2-treated mice maintained significantly, p<0.05, lower visceral and body fats than control and OZ-treated mice. Protein contents in mice were not affected by any other treatments. These results suggest that OZ enhanced the reduction of visceral and body fats in mice by CLA.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.1-8
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• 1989

The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were $11~32\mu\textrm{m}$ and oval, and those of buckwheat crude starch were $3~10 \mu\textrm{m}$ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95, 648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133, 690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, and that of buckwheat increased slowly from $60^{\circ}C$ to $90^{\circ}C$ without rapid increase. 7 The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63. 9-$109^{\circ}C$ and 52.5-84.$2^{\circ}C$, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6$^{\circ}C$ without peak height, and buckwheat crude starch showed that of $62.5^{\circ}C$ without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as 'Mook' by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.944-951
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• 2011

An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.

• Economic and Environmental Geology
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• v.49 no.5
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• pp.371-380
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• 2016

This study aims to identify the mineraloical and petrographical characteristics of caprock from drilling cores of Pohang basin as a potential $CO_2$ storage site. Experiments and modeling were conducted in order to investigate the geochemical and mineralogical caprock effects of carbon dioxide. A series of autoclave experiments were conducted to simulate the interaction in the $scCO_2$-caprock-brine using a high pressure and temperature cell at $50^{\circ}C$ and 100 bar. Geochemical and mineralogical alterations after 15 days of $scCO_2$-caprock-brine sample reactions were quantitatively examined by XRD, XRF, ICP-OES investigation. Results of mineralogical studies, together with petrographic data of caprock and data on the physicochemical parameters of brine were used for geochemical modeling. Modelling was carried out using the The Geochemist's Workbench 11.0.4 geochemical simulator. Results from XRD analysis for caprock sample showed that major compositional minerals are quartz, plagioclase, and K-feldspar, and muscovite, pyrite, siderite, calcite, kaolinite and montnorillonite were included on a small scale. Results from ICP-OES analysis for brine showed that concentration of $Ca^{2+}$, $Na^+$, $K^+$ and $Mg^{2+}$ increased due to dissolution of plagioclase, K-feldspar and muscovite. Results of modeling for the period of 100 years showed that the recrystallization of kaolinite, dawsonite and beidellite, at the expense of plagioclase and K-feldspar is characteristic. Volumes of newly precipitation minerals and minerals passing into brine were balanced, so the porosity remained nearly unchanged. Experimental and modeling results indicate the interaction between caprock and $scCO_2$ during geologic carbon sequestration can exert significant impacts in brine pH and solubility/stability of minerals.

• Analytical Science and Technology
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• v.9 no.4
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• pp.336-344
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• 1996

The extraction of trace cobalt, copper, nickel, cadmium, lead and zinc in urine samples of organic and alkali metal matrix into chloroform by the complex with a dithizone was studied for graphite furnace AAS determination. Various experimental conditions such as the pretreatment of urine, the pH of sample solution, and dithizone concentration in a solvent were optimized for the effective extraction, and some essential conditions were also studied for the back-extraction and digestion as well. All organic materials in 100 mL urine were destructed by the digestion with conc. $HNO_3$ 30 mL and 30% $H_2O_2$ 50 mL. Here, $H_2O_2$ was added dropwise with each 5.0 mL, serially. Analytes were extracted into 15.0 mL chloroform of 0.1% dithizone from the digested urine at pH 8.0 by shaking for 90 minutes. The pH was adjusted with a commercial buffer solution. Among analytes, cadmium, lead and zinc were back-extracted to 10.00 mL of 0.2 M $HNO_3$ from the solvent for the determination, and after the organic solvent was evaporated, others were dissolved with $HNO_3-H_2O_2$ and diluted to 10.00 mL with a deionized water. Synthetic digested urines were used to obtain optimum conditions and to plot calibration-eurves. Average recoveries of 77 to 109% for each element were obtained in sample solutions in which given amounts of analytes were added, and detection limits were Cd 0.09, Pb 0.59, Zn 0.18, Co 0.24, Cu 1.3 and Ni 1.7 ng/mL, respectively. It was concluded that this method could be applied for the determination of heavy elements in urine samples without any interferences of organic materials and major alkaline elements.

• Economic and Environmental Geology
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• v.43 no.1
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• pp.53-66
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• 2010

We report petrologic characteristics including $^{40}Ar-^{39}Ar$ absolute ages of the subsurface lavas recovered from borehole cores in two islets, Marado and Gapado, off the southwestern coast of Jeju in southernmost Korea and discuss on the volcanism in the region. The lavas in Gapado are apparently divided into one unit with bright colored, aphanitic texture and sheet jointed, and another unit with dark colored and massive. The outcrops often show differentially weathered pattern due to textural difference. While, the lavas in Marado have vesicular and glomerporphyric texture, even though each lava flow unit in Marado has slight unique texture with variation of vesicularity and phenocrysts. The chemical composition of rock core samples from Gapa borehole and Mara borehole shows that the lavas from Gapado and Marado are classified into basaltic trachyandesite($SiO_2$ 52.6-53.6 wt%, $Na_2O+K_2O$ 7.3-7.5 wt%) and tholeiitic andesite($SiO_2$ 51.7-52.8 wt%, $Na_2O+K_2O$ 3.6-4.1 wt%), respectively. The measured $^{40}Ar-^{39}Ar$ plateau ages range from $824{\pm}32\;Ka$(MSL -69 m) to $758{\pm}\;Ka$(MSL 19 m) for core samples of Gapa borehole and $259{\pm}168\;Ka$(MSL -26 m) for a core sample of Mara borehole, respectively. The absolute age of Gapado basaltic trachyandesite is well correlated with that of Sanbangsan trachyte(Won et al., 1986). Meanwhile, the age of a sample in Marado has $259{\pm}168\;Ka$(MSL -26 m) with poor plateau age formation and high error range. We report the data in caution but the rock composition and absolute age of Marado tholeiitic andesite are relatively correlated with those of lava units from Duksu and Sangmo-2 boreholes, indicating the volcanism during 260-150 Ka. On the basis of interpretation of occurrences of exposed and subsurface volcanic rocks of the study area, stratigraphic relationship with adjacent borehole cores and the bathymetry chart of surrounding area, it indicates that the lavas in Gapado were formed around 800 Ka during relatively early stage of volcanic activity in Jeju Island. Meanwhile, Marado may have originated around 260-150 Ka during relatively young stage of volcanism in Jeju Island. It is inferred that the volcanisms have originated in land and these islets were individual ancient volcanoes. The apparent topography has been re-shaped by tidal erosion due to transgression.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.8-14
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• 2008

This study was performed to establish analysis methods, and evaluated for grayanotoxin in domestic/foreign honey and wild honey. The molecular weight of grayanotoxins I, II and III, excluding grayanotoxin III that has been commercialized, were analyzed by LC-MS/MS. Then, the molecular structure of grayanotoxins I and II were analyzed by NMR. A total 111 samples (25 Korean honey, 21 Korean wild honey, 13 Korean honeycomb honey, 44 foreign honey, 8 foreign wild honey) were examined to determined whether or not each sample contained grayanotoxins I, II, and III. The honey samples were mixed with methanol and loaded into a tC18 cartridge, the filtrate was diluted with water, and the mixture was then analyzed by ESI triple-quadrupole LC-MS/MS. Grayanotoxins were only found in the foreign wild honey and were not detected in Korean honey, Korean honeycomb honey, or Korean wild honey. Three of the samples contained grayanotoxin I, II, and III, and one sample contained only grayanotoxins I and III. The lowest level for grayanotoxin I was 3.13 ${\pm}$ 0.00 mg/kg, and the highest level was 12.93 ${\pm}$ 0.01 mg/kg. The levels of grayanotoxin II were 0.84 ${\pm}$ 0.01 mg/kg, 0.92 ${\pm}$ 0.00 mg/kg and 1.08 ${\pm}$ 0.01 mg/kg, respectively. The lowest level of grayanotoxin III was 0.25 ${\pm}$ 0.01 mg/kg and the highest level was 3.29 ${\pm}$ 0.74 mg/kg. Through this study, safety management for foreign wild honey has been enabled.

• Food Science and Preservation
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• v.24 no.2
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• pp.254-265
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• 2017

For the production of ${\gamma}-aminobutyric$ acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.