• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.261-268
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• 2006

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.34 no.1
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• pp.36-48
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• 2008

To repair bone defects in the oral and maxillofacial field, bone grafts including autografts, allografts, and artificial bone are used in clinical dentistry despite several disadvantages. The purpose of this study was to evaluate new bone formation and healing in rat calvarial bone defects using hydroxyapatite (HA, $Ca_{10}[PO_4]_6[OH]_2,\;Bongros^{(R)}$, Bio@ Co., KOREA) and tricalcium phosphate (${\beta}-TCP,\;Ca_3[PO_4]_2$, Sigma-Aldrich Co., USA) mixed at various ratios. Additionally, this study evaluated the effects of type I collagen (Rat tail, BD Biosciences Co., Sweden) as a basement membrane organic matrix. A total of twenty, 8-week-old, male Sprague-Dawley rats, weighing 250-300g, were divided equally into a control group (n=2) and nine experimental groups (n=2, each). Bilateral, standardized transosseous circular calvarial defects, 5.0 mm in diameter, were created. In each experimental group, the defect was filled with HA and TCP at a ratio of 100:0, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, and 0:100 with or without type I collagen. Rats were sacrificed 4 and 8 weeks post-operation for radiographic (standardized plain film, Kodak Co., USA), histomorphologic (H&E [Hematoxylin and Eosin], MT [Masson Trichrome]), immunohistochemical staining (for BMP-2, -4, VEGF, and vWF), and elementary analysis (Atomic absorption spectrophotometer, Perkin Elmer AAnalyst $100^{(R)}$). As the HA proportion increased, denser radiopacity was seen in most groups at 4 and 8 weeks. In general radiopacity in type I collagen groups was greater than the non-collagen groups, especially in the 100% HA group at 8 weeks. No new bone formation was seen in calvarial defects in any group at 4 weeks. Bridging bone formation from the defect margin was marked at 8 weeks in most type I collagen groups. Although immunohistochemical findings with BMP-2, -4, and VEGF were not significantly different, marked vWF immunoreactivity was present. vWF staining was especially strong in endothelial cells in newly formed bone margins in the 100:0, 80:20, and 70:30 ratio type I collagen groups at 8 weeks. The calcium compositions from the elementary analysis were not statistically significant. Many types of artificial bone have been used as bone graft materials, but most of them can only be applied as an inorganic material. This study confirmed improved bony regeneration by adding organic type I collagen to inorganic HA and TCP mixtures. Therefore, these new artificial bone graft materials, which are under strict storage and distribution systems, will be suggested to be available to clinical dentistry demands.

• Journal of the Korean Chemical Society
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• v.61 no.1
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• pp.29-33
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• 2017

Formation of Au particles in nonstoichiometric $Cu_{2-x}{^I}Cu{_2}^{II}O_{3-{\delta}}$ ($x{\approx}0.20$; ${\delta}{\approx}0.10$) oxide from aniline + hydrochloric acid mixtures and chloroauric acid in the ratios 30 : 1; 60 : 1; 90 : 1 (S1-S3) by volume and 0.01 mol of copper acetate, $Cu(OCOCH_3)_2.H_2O$, in each case is performed by sol-gel growth. Powder x-ray diffraction (XRD) results show Au particles are dispersed in tetragonal nonstoichiometric dicopper (I) dicopper (II) oxides, $Cu_{2-x}{^I}Cu{_2}^{II}O_{3-{\delta}}$ ($x{\approx}0.20$; ${\delta}{\approx}0.10$). Average crystallite sizes of Au particles determined using Scherrer equation are found to be in the approximate ranges ${\sim}85-140{\AA}$, ${\sim}85-150{\AA}$ and ${\sim}80-150{\AA}$ in S1-S3, respectively which indicate the formation of Au nano-micro size particles in $Cu_{2-x}{^I}Cu{_2}^{II}O_{3-{\delta}}$ ($x{\approx}0.20$; ${\delta}{\approx}0.10$) oxides. Hysteresis behaviour at 300 K having low loop areas and magnetic susceptibility values ${\sim}5.835{\times}10^{-6}-9.889{\times}10^{-6}emu/gG$ in S1-S3 show weakly ferromagnetic nature of the samples. Broad and isotropic electron paramagnetic resonance (EPR) lineshapes of S1-S4 at 300, 77 and 8 K having $g_{iso}$-values ${\sim}2.053{\pm}0.008-2.304{\pm}0.008$ show rapid spin-lattice relaxation process in magnetic $Cu^{2+}$ ($3d^9$) sites as well as delocalized electrons in Au ($6s^1$) nano-micro size particles in the $Cu_{2-x}{^I}Cu{_2}^{II}O_{3-{\delta}}$ ($x{\approx}0.20$; ${\delta}{\approx}0.10$) oxides. Broad and weak UV-Vis diffuse reflectance optical absorption band ~725 nm is assigned to $^2B_{1g}{\rightarrow}^2A_{1g}$ transitions, and the weak band ~470 nm is due to $^2B_{1g}{\rightarrow}^2E_g$ transitions from the ground state $^2B_{1g}$(${\mid}d_{x^2-y^2}$>) of $Cu^{2+}$ ($3d^9$) ions in octahedral coordination having tetragonal distortion.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• Journal of the Korea Concrete Institute
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• v.23 no.3
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• pp.321-330
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• 2011

Recently, the effects of high temperature and fiber content on the residual mechnical properties of high-strength concrete were experimentally investigated. In this paper, residual mechanical properties of concrete with water to cement (w/c) ratios of 0.55, 0.42 and 0.35 exposed to high temperature are compared with those obtained in fiber reinforced concrete with similar characteristics ranging from 0.05% to 0.20% polypropylene (PP) fiber volume percentage. Also, factors including pre-load levels of 20% and 40% of the maximum load at room temperature are considered. Outbreak time, thermal strain, length change, and mass loss were tested to determine compressive strength, modulus of elasticity, and energy absorption capacity. From the results, in order to prevent the explosive spalling of 50 MPa grade concretes exposed to high temperature, more than 0.05 vol. % of PP fibers is needed. Also, the cross-sectional area of PP fiber can influence the residual mechanical properties and spalling tendency of fiber reinforced concrete exposed to high temperature. Especially, the external loading increases not only the residual mechanical properties of concrete but also the risk of spalling and brittle failure tendency.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.28 no.3
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• pp.292-303
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• 2018

Objectives: This study aims to analyze manganese (Mn) concentrations in maternal and cord bloods at delivery and to estimate the Mn exposure risk for fetuses whose mothers were occupationally exposed to Mn. Materials and Methods: Forty-six pairs of maternal and cord blood samples were collected at delivery from mothers who were occupationally unexposed to Mn. Mn concentrations of blood were analyzed by graphite furnace atomic absorption spectrometer. Mn exposure levels for fetuses of female workers were estimated by simulating two working exposure scenarios. Results: The geometric mean concentration of Mn in maternal and cord blood were $27.0(1.34){\mu}g/L$, $46.6(1.25){\mu}g/L$, respectively. Transfer ratios of Mn from maternal to cord blood were $1.81{\pm}0.62$, which indicated that the Mn concentrations in cord blood were higher than those in maternal blood. Mn concentrations in cord blood for the worse or general scenarios were estimated to $22.3-1,881{\mu}g/L$ and $1.59-308{\mu}g/L$, respectively. The probabilities of exceeding $74{\mu}g/L$, which was adopted as a reference level reported in a previous study, were 95% and 44% for the two scenarios, respectively. Conclusions: Comparable levels of Mn exposure in maternal or cord blood to those in this study have shown various health effects in previous studies. This suggests that Mn exposure levels in mothers and fetuese in Korea need to be monitored and managed. In addition, female workers who are occupationally exposed to Mn should be protected from the exposure since their fetuses can be exposed to Mn at risky levels during their pregnancy.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.298-305
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• 2000

Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature $(T_o)$, peak temperature $(T_p)$, and conclusion tempearture $(T_c)$ of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Applied Chemistry for Engineering
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• v.22 no.6
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• pp.623-626
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• 2011

Various poly(amic acid)s were synthesized from PMDA/BPDA/p-PDA/ODA with different mole ratios and effectively converted into 4-component polyimide films by thermal imidization. The chemical structures and thermo-mechanical properties of polyimide films were examined using Fourier transform infrared spectroscopy (FT-IR), thermo-gravimetric analyzer (TGA), thermo-mechanical analyzer (TMA), dynamic mechanical analyzer (DMA) and universal tensile machine (UTM). The tensile strength, modulus, and thermal properties of polyimides films increased with the amount of rigid PMDA and p-PDA, while the elongation and moisture absorption of polyimide films increased with the amount of flexible BPDA and ODA. One of 4-component polyimide films exhibited a similar coefficient of thermal expansion (CTE) value to that of copper when it was composed of PMDA : BPDA : p-PDA : ODA with the ratio of 5 : 5 : 4 : 6. Thus, this polyimide film could be useful for a base film for flexible copper clad laminates (FCCL) of flexible printed circuit boards.