• Clean Technology
• /
• v.28 no.4
• /
• pp.323-330
• /
• 2022

Microfluidic paper-based analytical devices (μPADs) have recently been in the spotlight for their applicability in point-of-care diagnostics and environmental material detection. This study presents a double-sided printing method for fabricating 3D-μPADs, providing simple and cost effective metal ion detection. The design of the 3D-μPAD was made into an acryl stamp by laser cutting and then coating it with a thin layer of PDMS using the spin-coating method. This fabricated stamp was used to form the 3D structure of the hydrophobic barrier through a double-sided contact printing method. The fabrication of the 3D hydrophobic barrier within a single sheet was optimized by controlling the spin-coating rate, reagent ratio and contacting time. The optimal conditions were found by analyzing the area change of the PDMS hydrophobic barrier and hydrophilic channel using ink with chromatography paper. Using the fabricated 3D-μPAD under optimized conditions, Ni²⁺, Cu²⁺, Hg²⁺, and pH were detected at different concentrations and displayed with color intensity in grayscale for quantitative analysis using ImageJ. This study demonstrated that a 3D-μPAD biosensor can be applied to detect metal ions without special analysis equipment. This 3D-μPAD provides a highly portable and rapid on-site monitoring platform for detecting multiple heavy metal ions with extremely high repeatability, which is useful for resource-limited areas and developing countries.

• Journal of Conservation Science
• /
• v.38 no.3
• /
• pp.180-191
• /
• 2022

Wooden cultural heritage are exposed to the external environment as they and there are many difficulties in conservation due to their location and size. Among them, biological damage caused by termites or mold consumes a lot of money and time. Select and use wood preservatives to prevent biological damage: Wood preservatives were selected and the worst environmental conditions, temperature 60±3℃, humidity 55±5%, and light intensity of 0.35 W/m², were subjected to aging treatment to analyze chemical changes. Through the deterioration process, it was confirmed that the change in color difference decreased in the wood preservative treatment compared to the Control group. As a result of measuring the content of the active ingredient contained in the deterioration process of the wood preservative, it was confirmed that the active ingredient content of Gori22 and Bondex Preserve III was higher than that of the comparative Wood Keeper A. Through experiments, the shelf life and treatment period can be predicted by measuring the extent to which wood preservatives affect the change of wood specimens during the deterioration process and the content of active ingredients. In conclusion, various wood preservatives were prepared, and the possibility of selectively selecting wood preservatives according to the environment, topography and period was presented as a major evaluation factor.

• Food Science of Animal Resources
• /
• v.43 no.4
• /
• pp.639-658
• /
• 2023

Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4℃ in a laboratory refrigerator and analyzed on the 1^st, 5^th, and 8^th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L^* was significantly higher in NCM, but there were no significant differences of CIE a^* and CIE b^* within groups at initial day. The color intensity increased on the 5^th storage day and decreased again after the 8^th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.

• ANNALS OF ANIMAL RESOURCE SCIENCES
• /
• v.30 no.4
• /
• pp.165-171
• /
• 2019

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L^* a^* b^*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

• Journal of Life Science
• /
• v.28 no.2
• /
• pp.153-161
• /
• 2018

Hot-air and freeze dried powder from aged black ginger were mixed under the ratio conditions of sample "A" (8:2), "B" (5:5), "C"(2:8), "D" (10:0) and "E" (0:10), respectively. The physicochemical properties and antioxidant activities in the 5 kinds of powder were compared. The water absorption index was significantly higher in freeze dried powder, and it tended to be significantly increased depend on the ratio of freeze dried sample. The browning intensity was significantly higher in the hot-air dried samples, but the color intensity was not significant. Total and reducing sugar contents were significantly higher in freeze dried sample. Total sugar content in mixed sample tended to significantly increased as the amount of freeze dried sample. Total phenol content was significantly higher in the sample "A". The contents of gingerol and shogaol were significantly higher in mixed sample "A", 6-gingerol content showed no significant difference according to the drying method. Cholesterol absorption activity was significantly higher in the freeze dried sample "E". The DPPH radical scavenging activity showed a little difference according to the drying method, but the ABTS radical scavenging activity and reducing power in the hot-air dried sample were significantly higher than those of freeze dried. And the activity of mixed powder "A" was significantly higher than others. These results suggest that aged black ginger was superior in terms of quality and functionality of the hot-air drying compared to freeze-drying, and it would be economically effective to the mixed sample "A".

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.2
• /
• pp.119-125
• /
• 1987

Optical properties of sea water were studied in the Sagami Bay, Japan, based on the data obtained from six oceanographic stations in June, 1985. The observation of surface irradiance and underwater irradiance of sea water for eight kind of wavelengths (378, 422, 481, 513, 570, 621, 653, 677 nm) of sun light was conducted using the underwater irradiameter $(Isigawa\;\#\;SR-8)$. The mean attenuation coefficient of the sea water was appeared to be 0.166 $(0.061\~0.644)$ and the attenuation coefficient of the sea water for wavelength appeared such as 0.121 for 378 nm, 0.105 for 422 nm, 0.097 for 481 nm, 0.099 for 513 nm, 0.138 for 570 nm, 0.253 for 621 nm, 0.258 for 653 nm, 0.253 for 677 nm. The transparency was 12.9 m $(7.2\~18m)$, water color was $(5\~10m)$ in the study area and the sun altitude was $70.79^{\circ}\;(57.44^{\circ}\~78.42^{\circ}C)$ The relationship between attenuation coefficient (K) ana transparency (D) was $K=2.87/D(1.06/D\~5.48/D)$. The rates of light penetration for eight kind of wavelenths (378, 422, 481, 513, 570, 621, 653, 677 nm) were computed with reference to the surface light intensity respectively, The mean rate of light penetration in proportion to depths were $77.93\%\;(52.52\~94.06\%)$ in 1 m layer, $35.46\%\;(4.00\~73.64\%)$ in 5m layer, $18.71\%\;(0.24\~54.23\%)$ in 10m layer and $7.00\%\;(0.007\~27.58\%)$in 20m layer. The rate of light penetration at the transparency layer with reference to the surface light intensity was shown as $13.02\%\;(0.42\~34.78\%)$.

• Asian Journal of Turfgrass Science
• /
• v.18 no.3
• /
• pp.129-139
• /
• 2004

This study conducted to find out the best way to prolong green period of Zoysiagrass and Cool-season grass from 1999 to 2001 in Korea. Treatments were control, vinyl, black shade net, green shade net, black shade net+vinyl, green shade net+vinyl, vinyl+black shade net, and vinyl+green shade net for Zoysiagrass. For cool-season grass, treatments were control, non-punched vinyl and punched vinyl. Data on temperature, light intensity, humidity, leaf color and chlorophyll were collected. Plot size was 2 by 2 and the experiment was conducted using completely randomized design with three replication. Zoysiagrass Green period of Zoysiagrass depended on temperature and light intensity than humidity. Effective method of prolongation of green period in Zoysiagrass was to covered it with vinyl during early October to early November, and then using vinyl+black shade net from end of November. Cool-season grass Effective method of prolongation of green period in Cool-season grass was by covering it with vinyl during mid-November to mid-December, and then using vinyl+black shade net from end of December.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.3
• /
• pp.234-240
• /
• 1986

Optical properties of sea vater were studied in Tokyo Bay, Japan, based on the data obtained from six oceanographic station in April, 1985. The observation of surface and underwater irradiances of sea water for eight kinds of wavelength (378, 422, 481, 513, 570, 621, 653, and 677 mm) of sun light was conducted using the underwater irradiameter (Isigawa ${\sharp}SR-8$). The mean attenuation coefficient of the sea water appeared to be 0.335($0.081{\sim}0.862$) and the attenuation coefficient of the sea water for each wavelength appeared as 0.268 for 378nm, 0.354 for 422nm, 0.274 for 481nm, 0.256 for 513nm, 0.284 for 570nm, 0.356 for 621nm, 0.425 for 653nm, and 0.464 for 677nm. The transparency was 5.0m ($2.5{\sim}6.5m$), water color was 10.2 ($8{\sim}14.0$) in the study area and the sun altitude was $53.62^{\circ}$ ($38.54^{\circ}{\sim}66.23^{\circ}$). The relationship between attenuation coefficient (K) and transparency (D) was K= 2.22/D ($1.30/D{\sim}3.54/D$). The rates of light penetration for eight kinds of wavelength (378, 422, 481, 513, 570, 621, 653, and 677 nm) were computed with reference to the surface light intensity each. The mean rates of light penetration in proportion to depths were $62.72\%$ ($42.23{\sim}78.43\%$) in 1 m layer, $11.91\%$ ($1.34{\sim}29.67\%$) in 5m layer, $2.64\%$ ($0.023{\sim}8.80\%$) in 10m layer, and $0.50\%$ ($0.02{\sim}3.99\%$) in 20 m layer. The rate of light penetration at the transparency layer with reference to the surface light intensity was shown as $12.51\%$ ($2.91{\sim}27.25\%$).

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.618-626
• /
• 2014

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.559-566
• /
• 2011

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.