• Food Science and Preservation
• /
• v.17 no.3
• /
• pp.334-342
• /
• 2010

We evaluated the physicochemical and sensory properties of rice cake (Baekseolgi) admixed with various amounts of soybean peel and prepared using a microwave oven. Moisture content decreased gradually during storage but the decrease was less when soybean peel was present, compared with the control material p<0.05). Weight reduction was significantly inhibited as soybean peel level increased. The color lightness $(L^*)$ and redness $(a^*)$ values did not significantly change after addition of soybean peel. However, the yellowness $(b^*)$ value increased uponaddition of soybean peel p<0.05). The RVA properties decreased significantly with the addition of soybean peel, but pasting temperature increased. In terms of texture, neither springiness nor cohesiveness changed upon addition of soybean peel. The hardness, gumminess, and chewiness of Baekseolgi tended to decrease in proportion to the amount of soybean peel added. Adhesiveness rose gradually during storage but the increase was less when soybean peel was added, compared with control. On sensory testing, neither color nor flavor changed upon addition of soybean peel. Baekseolgi with 5% (w/w) soybean peel scored lowest in terms of taste. Hardness score and moisture level were highest when soybean peel was added to 2% or 3% (both w/w). Overall acceptability was greatest when soybean peel was added to 2% (w/w). Thus, Baekseolgi with 2% (w/w) added soybean peal was satisfactory. We conclude that addition of soybean peel to Baekseolgi prepared using a microwave oven improves physicochemical and sensory properties, and delays deterioration during storage.

• Korean Journal of Food Science and Technology
• /
• v.14 no.3
• /
• pp.210-218
• /
• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Korean Journal of Food Science and Technology
• /
• v.14 no.3
• /
• pp.203-209
• /
• 1982

Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. Chemical composition of commercial ice creams was not much different among the makers. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17% and 0.84% in Carton, and 6.54%, 34.02%. 3.29%, 10.40%, 5.84% and 0.77% in Cone, respectively. Chemical properties of fat extracted from commercial ice creams were much different among the makers. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in Carton, and 0.65, 219.45, 18.64 and 28.82 in Cone. According to the results of triangle, ranking and scoring tests for commercial ice creams produced by four makers, significant difference on the sensory quality among four commercial ice cream samples was recognized at over 5 percent level. C and D samples had better sensory quality than A and B in both type of Carton and Cone.

• Journal of the Mineralogical Society of Korea
• /
• v.16 no.1
• /
• pp.19-31
• /
• 2003

Chemical composition, crystal structure, refractive index, specific gravity, color, and luster were studied fur pyrope-almandine series garnets. The main coloring agents determining the reddish or brownish garnets were also investigated. It was also examined if there is any relationship between mineralogical properties with respect to the various chemical compositions in the solid solution, in the hope to figure out the existing classification values of R.I. and S.G. using gem- testing facilities to distinguish pyrope from almadine. It was found that 17 out of the 24 specimens belong to pyrope and the rest almandine. R.I. of pyrope goes up to 1.77 and that of almandine is higher than the value.5.5. of pyrope reaches to 3.88 and that of almandine is greater than the value of pyrope. X-ray diffraction data revealed that pyrope-almandine garnets are isometric with space group Ia3d, and also show that the variation of cell parameters are not significant enough to parallel with the chemical compositions of the series. R.I. and S.G. increase with FeO content. Fe and Mn are most responsible to the red-purple and orange coloration of the specimens, respectively. Both zircon and rutile crystals are most common inclusions in the reddish stones.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.5
• /
• pp.716-722
• /
• 2013

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

• Microbiology and Biotechnology Letters
• /
• v.41 no.3
• /
• pp.272-277
• /
• 2013

In this study, the tar compounds derived from the plant cell cultures of Taxus chinensis were first identified and then quantified via gas chromatography/mass spectrometry (GC/MS) and gas chromatography (GC). 2-Picoline, 2,5-xylenol, acenaphthene, 1-methylnaphthalene and o-xylene were found to be the major tar compounds by biomass. These compounds were identified and confirmed by comparing their retention times with those of authentic compounds. Each compound also spiked with the pure standard. The contents of 2-picoline, 2,5-xylenol, acenaphthene, 1-methylnaphthalene, and o-xylene in biomass were 0.2512, 0.1586, 0.1240, 0.0942 and 0.0525 wt%, respectively. Liquid-liquid extraction and adsorbent treatment were able to remove 42% and 94% of the tars from biomass, respectivly. After hexane precipitation, all of the tars were perfectly removed.

• Korean Journal of Weed Science
• /
• v.6 no.2
• /
• pp.146-153
• /
• 1986

The study was conducted to estimate the oxyfluorfen inactivation proceeding which have or have not organism and soil microorganism in soil by biological testing method, under the different condition of soil class and temperature. The results obtained in this experiment are as follows: 1. Under the condition of high temperature, chemical`s inactivation resulted in early and the extent of it`s inactivation was increased. 2. The extent of inactivation was more rapid in the sandy soil than in the clay. 3. Among the soil class, the differentiation of the day of demand with inactivation at the 50% and 95% was significantly increased low temperature period. 4. In sandy soil, inactivation`s differentiation by adding organism was found, but by adding microorganism was not found. 5. In clay, chemical's inactivation was increased rather by adding microorganism than by adding organism. 6. Among under the condition of soil class, by adding organism and micrrorganism, chemical`s inactivation (Probit growing period at 50% and 95%) was shorted. And among the soil class, it was shortter sandy soil than clay or silty loam soil.

• Journal of Environmental Policy
• /
• v.8 no.3
• /
• pp.53-79
• /
• 2009

This study conducted a regulatory impact analysis regarding the introduction of the Korean version of REACH(Registration, Evaluation and Authorization of Chemicals). The direct cost of the Korean REACH is estimated at a total of 101 billion Korean won over the 11 year period. The cost includes pre-registration, testing, registration, Chemical Safety Assessment(CSA) and Chemical Safety Report(CSR), evaluation, and the authorization costs of 15,223 chemical substances produced and imported more than 1 ton per year in Korea in 2006. With regard to the benefit, the only public health benefit is included in the estimation. Based on the available foreign and domestic data, this study estimated that the economic values of public health benefits are in the range of 33.2~138.6 billion Korean won if only the savings of the National Health Expenditures are considered and it reaches 203.9~1,640.3 billion Korean won if the willingness to pay(WTP) for disease prevention is included. This study proved that the Korean REACH passed the cost/benefit criteria. The benefit-cost ratio of the Korean REACH, however, is estimated to be lower than its EU counterpart. Thus it is suggested that a rigorous study to reduce the costs to industry be required before the Korean government introduces the Korean REACH.

• Korean Chemical Engineering Research
• /
• v.49 no.4
• /
• pp.449-455
• /
• 2011

This study was performed to develop antimicrobial films using polyvinyl alcohol and methyl cellulose. Methyl cellulose and polyvinyl alcohol films plasticized with PEG(polyethylene glycol) were prepared by solvent casting process under addition of 0.025~1.0 wt% ampicillin and 0.1~1.0 wt% streptomycin as an antimicrobial agent. The mechanical properties of prepared films were examined by universal testing machine(UTM). Tensile strength of methyl cellulose films was 15.44~21.70 $N/mm^2$. Tensile strength of PVA(15 wt%) film was 20.2~51.5 $N/mm^2$, and the tensile strength of the antimicrobial films were decreased linearly with increasing the antibiotic loading amount up to 1 wt%. Antimicrobial activities of PVA and methyl cellulose films containing ampicillin and streptomycin through the disc diffusion test for the Staphylococcus aureus and Escherichia coli. The antimicrobial activity of methyl cellulose films and PVA containing ampicillin were higher than that of containing streptomycin methyl cellulose films. The results indicate the films may be a proper materials for antimicrobial packing applications.

• Membrane Journal
• /
• v.15 no.3
• /
• pp.247-254
• /
• 2005

Chitosan film has potential applications in agriculture, food, and pharmacy. However, films made only from chitosan lack gas barrier and have poor mechanical properties. For enhanced gas barrier and mechanical properties, chitosan/clay nanocomposites have been prepared with montmorillonite (MMT) which is a layered structure of clays and chitosan. The cationic biopolymer, chitosan is intercalated into $Na^+-montmorillonite$ through cationic exchange and hydrogen bonding process. Diluted acetic acid is used as solvent f3r dissolving and dispersing chitosan. Chitosan was intercalated or exfoliated in MMT and it was confirmed by X-ray diffraction method. D-spacing of the characteristic peak from MMT plate in chitosan/clay nanocomposites was moved and diminished. The thermal stability and the mechanical properties of the nanocomposites are measured by TGA and Universal Testing Machine. Gas permeability through the chitosan/clay nanocomposites films decreased due to increased tortuosity made by intercalation of clay in chitosan.