• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.194-199
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• 2009

The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were $0.071{\mu}g$/g and $0.188{\mu}g$/g, respectively. When t-resveratrol was added at the level of $10{\mu}g$/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.216{\mu}g$/g, respectively. The addition of t-resveratrol at the level of $300{\mu}g$/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.169{\mu}g$/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but $0.588{\mu}g$/g of ethyl carbamate was formed as using plum with plum seed. The addition of $300{\mu}g$/g of t-resveratrol actually increased the concentration of the ethyl carbamate by $0.088{\mu}g$/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.227-234
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• 2011

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ${\pm}$ SD%] bread (54.04 ${\pm}$ 5.27), pastry (53.41 ${\pm}$ 4.80), and whipping cream cake(70.09 ${\pm}$ 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.247-251
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• 2013

The objective of present study was to develop a simultaneous determination method of 5 medical compounds, including beclomethasone, dexamethasone, prednisolone, ketoprofen, phenylbutazone in foods, using LC-MS/MS. To optimize MS analytical condition of 5 compounds, each parameter was established by MRM mode. The chromatographic separation was achieved on a C18 column successfully, with a mobile phase made up of A (0.1% formic acid) and B (0.1% formic acid in acetonitrile), at a flow rate of 0.3 mL/min for 17 min with a gradient elution. LOD and LOQ of 5 compounds were in the range of 0.40~4.60 ng/mL and 0.81~11.46 ng/mL, respectively. As a result of analyzing the three concentrations of the standard mixture added to blank samples, the results showed that the mean recovery rate of 5 compounds was in the range of 81.52~103.83%, and RSD (%) of Intra- and Inter-day assay were 0.52-10.45. Since relatively fine selectivity, accuracy and reproducibility were shown in this qualified experimental method, it could be utilized efficiently to investigating those 5 compounds to see if it is added to food products illegally.

• Journal of radiological science and technology
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• v.26 no.3
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• pp.33-39
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• 2003

Purpose : Be aware of clinical possibilities on image quality by comparison of contrast-enhanced dynamic CT and MR imaging applied of MIP technique after the experimentally induced clonorchasis infection in dogs. Materials and Method : Twenty mongrel dogs prepared in zoo-laboratory were followed up with serial CT scans and MR imaging for 13 weeks after the experimental infection in liver. Two-phase helical CT was acquired in the supine position with the following scanning parameters. After the injection of contrast material, the arterial phase was initiated using a bolus-racking method. The portal phase scan was started 15 seconds after the arterial phase scan. CT protocol was determined after single level dynamic scans. MR imaging used the CP body coil and images get a 2D image using HASTE, FLASH, TSE pulse sequence. Bile duct MR imaging were obtained in three plans. Then each image was post processed by using target MIP algorithm. Two experimentation above, as a method of evaluation, one pathologist, three radiologist and five radiological technologist were analyzed visually for evaluation of following findings, enhancement of the bile duct wall, dilatation of bile duct tip, liver parenchyma, background suppression. Results : Five dogs was died of a disease after the infection, the rest one else shows the chronic dilatation of the intrahepatic bile duct with CT and MR imaging. Contrast administration of CT shows the contrast-enhanced of the bile duct walls with live parenchyma. MR imaging calculated of CNR and CR from pulse sequence for comparative evaluation and shows the pattern of the intrahepatic bile duct, dilatation of bile duct tip using MIP technique. CNR of the clonorchiasis, HASTE was $16{\pm}0.83$, TSE $7.06{\pm}3.0$, FLASH $1.19{\pm}0.2$ and CR, HASTE was 73.3%, TSE 62.3%, FLASH 6.4%. Conclusion : CT and MR imaging is very usefulness in diagnosis of dog clonorchiasis.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.82-88
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• 2011

The objective of this study was to investigate the extent of total sugar and sodium in 129 different kinds of bakery products, breads and cookies, sold at bakeshops in Seoul metropolitan area. The bakery products produced by bakeshops on a small scale were not applied by clauses of mandatory nutrition label for children's taste food. All types of free sugars -fructose, glucose, sucrose, lactose and maltose- were detected in breads, but only fructose and sucrose were detected in cookies. The average amount of sucrose per 100 g of breads was 6.24 g, of cookies was 30.03 g. Breads and cookies amounting to 100 g of sample contained total sugar of 11.19 g and 30.38 g, respectively. The average amounts of sodium in breads and cookies were 120.71 mg/100 g, 70.76 mg/100 g, respectively. When the contents of total sugar in breads and cookies per one serving size were compared to WHO guidelines, the percentages were 15.7% and 18.2% about recommended daily intake of total sugar of 50 g. When it come to sodium, the bakery products had range of 1.1-6.5% to 2000 mg of daily intake of sodium recommended by WHO.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.825-832
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• 2020

The detection of estrus is very important for the successful reproductive efficiency of cattle. This has prompted the development of electronic estrus detection techniques by using the characterization of estrus behavior. The objective of this study was to investigate the changes in physical activity, mounting behavior and vocalization during estrus in Hanwoo (Korean native cattle). Bio-telemetry devices were attached to 4 multiparous Hanwoo and physical activity was compared, namely mounting behavior and vocalization for 6 days (from 2 days before the day of estrus to 3 days after the day of estrus). Physical activity rapidly increased on the day of estrus (p<0.001) and was frequently observed at night time. Mounting behavior gradually increased, starting from 2 days before the day of estrus and reached its highest level on the day of estrus (p<0.01). The circadian rhythm showed irregularities during this entire period (p>0.05). There was no significant difference in vocalization during the experiment period (p>0.05). In conclusion, we assumed that mounting behavior is an early indicator to detect estrus in Hanwoo and if both mounting behavior and physical activity are considered together it would be possible to detect estrus with a higher probability. Further studies with more information from different sources regarding the measuring of estrus in Hanwoo are needed.

• Economic and Environmental Geology
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• v.34 no.4
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• pp.375-383
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• 2001

We extracted sea surface heights(SSH) from the TopexJPoseidon(T/P) radar altimeter data to compare with fhe SSH estimated from in-situ lide gauges(T/G) at Ulleungdo, Pohang, and SockcholMucko sites. Selection criteria such as wet/dry troposphere, ionosphere, and ocean tide were used to estimate accurate SSH. For time series analysis, the one-hour interval tide gauge SSHs were resampled al lO-day interval of the satellite SSHs. The ocean tide model applied in the altimeter data processing showed periodic aliasings of 175.5 day, 87.8 day, 62J day, 58.5 day, 49.5 day and 46.0 day, and, hence, the ZOO-day filtering was applied to reduce these spectral noises. Wavenumber correlation analysis was also applied to extract common components between the two SSHs, resulting in enhancing the correlation coefficient(CC) dramatically. The original CCs between the satenite and tide gauge SSHs are 0.46. 0.26, and 0.]5, respectively. Ulleungdo shows the largest cc bec;luase the site is far from the coast resulting in the minimun error in the satellite observations. The CCs were then increased to 0.59, 030, and 0.30, respectively, after 200.day filtering, and to 0.69, 0.63. and 0.59 after removing inversely correlative components using wavenumber correlation analysis. The CCs were greatly increased by 87, 227, and 460% when the wavenumber correlation analysis was followed by 2oo-day filtering, resulting in the final CCs of 0.86, 0.85, 0.84, respectively. It was found that the best SSHs were estimated when the two methods were applied to the original data. The low-pass filtered TIP SSHs were found to be well correlated with the TIG SSHs from tide gauges, and the best correlation results were found when we applied both low-pass filtering and spectral correlation analysis to the original SSHs.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.544-552
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• 2011

The purpose of this study was to develop an analytical method for determining 15 polycyclic aromatic hydrocarbons (PAHs) of EU priority using gas chromatography (GC)-tandem mass spectrometry (MS). The PAHs in ground coffee were analyzed after being extracted using methods such as saponification-liquid-liquid extraction, Soxhlet extraction, and solid-liquid extraction. The solid-liquid extraction method showed the greatest repeatability and most efficient reduction of the matrix effect. GC-tandem MS for the quantification of the 15 PAHs showed better resolution and lower limit of detections (LODs) than GC-MS-selected ion monitoring (SIM) and high performance liquid chromatography with fluorescence detector. LODs of this method for the ground coffee types were 0.002-0.1 ${\mu}g/kg$ and limit of quantifications (LOQs) were 0.006-0.2 ${\mu}g/kg$ The recoveries ranged from 52.6 to 93.3%. Forty-six commercial types of ground coffee were analyzed to determine their PAHs contamination levels. PAHs concentration ranged from ND to 5.988 ${\mu}g/kg$. This study was conducted with toxicity equivalence factors, the U.S. EPA recommendation to identify dietary risks for PAHs in different types of coffee. The estimated average daily dose of PAHs was $5.24{\times}10^{-8}$ mg/kg body weight/day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.129-135
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• 2012

This study was to investigate the heavy metal content of 55 commercial salts in the Seoul area. There were 22 types of solar sea salt, 17 types of processed salt and 16 types of reworked salt. Looked at another way, there were 22 types of domestic salt and 33 types of salt imported from France, the U.S., Japan, Australia, New Zealand, and Argentina. The samples were measured using both a mercury analyzer and an Inductively-Coupled Plasma Optical Emission Spectrometer (ICP-OES). The average heavy metal contents for commercial salts were Pb $0.281{\pm}0.344$, Cd $0.035{\pm}0.221$, Cr $0.364{\pm}0.635$, Cu $0.182{\pm}0.313$, As $0.046{\pm}0.062$, Ni $0.155{\pm}0.247$, Al $5.753{\pm}10.746$, Co $0.028{\pm}0.211$ and Hg $0.001{\pm}0.001$ mg/kg. The leads were detected highly in solar sea salt rather than in processed salt or reworked salt. Also chrome, arsenic and nickel were found more in processed salt. There were large differences in aluminum content between imported solar sea salt and processed salt. Aluminum was highly detected in French products, showing that salt can be affected by regional differences. The weekly average intakes of Pb, Cd, Cr, Cu, and Hg from commercial salt were 1.652% (0.000~6.754), 0.372% (0.000~7.214), 3.177% (0.000~26.279), 0.008% (0.001~0.049), and 0.031% (0.000~0.094) respectively compared with Provisional Tolerable Weekly Intakes established by the Joint FAO/WHO Expert Committee for the evaluation of food safety. The content of heavy metals from commercial salts was determined to be at safe levels.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.160-165
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• 2011

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1 %, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows: 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.