• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.369-377
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• 2006

Protopectinase (PPase) from Bacillus subtilis was used to investigate enzymatic maceration of vegetable tissues. Optimum concentration and pH of PPase were 0.75, 0.75, and 0.5%, and 5.0, 8.0, 7.0 for red pepper, garlic, and cucumber, respectively. Optimum shaking-rate, reaction time, and temperature of PPase were 250 rpm, 150 min, and $37^{\circ}C$, respectively. Yields of mechanically macerated red pepper, garlic, and cucumber were 45.8, 47.5, and 82.1%, whereas those treated with PPase were 81.8, 84, and 98%. Over 40% Vitamin C, the most unstable component during mechanical maceration, remained intact for 12 days after enzymatic treatment. Color differences $({\Delta}E)$ of mechanically macerated red pepper, garlic, and cucumber were 1.16, 2.86, and 3.27, whereas those of PPase-treated ones were 2.87, 7.68, and 5.22 after heat treatment at $100^{\circ}C$ for 20 min. Capsaicin content of mechanically macerated red pepper was 0.4 mg/100 g, whereas that treated with PPase was 1.32 mg/100 g. Viscosity of PPase-treated vegetable decreased slowly with increasing storage period, whereas that of mechanically macerated vegetable sharply decreased. These results indicate PPase treatment of vegetable could be better choice for preparation of high-values and functionally processed food and for extending preservation period.

• Journal of the korean academy of Pediatric Dentistry
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• v.33 no.3
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• pp.522-528
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• 2006

When tooth is displaced within the alveolar bone, it could apply pressure and rupture the apical vessels. Pulpal reaction in such case is affected by the stage of root formation, amount of intrusion and pulpal infection. Determining the need of pulp treatment depends on the pulp vitality. Therefore, periodic vitality tests, coronal color changes and radiographic root resorption signs should be observed through periodic post-trauma follow-up. Pulp necrosis, pulp canal obliteration, external root resorption, root ankylosis and marginal bone loss could result from periodontal injuries. Negative sign changes from positive signs of vitality tests suggest pulp necrosis. In this case, pulp treatment should be held before root resorption occurs. By comparing the following two cases, complications of intrusion and factors producing them could be confirmed, thus we propose to report these two cases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.109-124
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• 1990

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid, Pacific Chem. Co.) and Alcalase ($1.94\cdot10^4$ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and $50^{\circ}C$, and those with Alcalase were 9.0 and $55^{\circ}C$. In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were $40\%,\;3\%$ and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with $6\%$ of invert sugar for 2 hours at $90^{\circ}C$ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with $6\%$ of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was $93.7\~94.9\%$, and $87.6\~87.9\%$ of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.0\~14.5\%$ and less than $10mg\%$, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at $26\pm3^{\circ}C$ and the quality was also maintained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.

• Journal of the Mineralogical Society of Korea
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• v.28 no.3
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• pp.221-231
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• 2015

Precambrian Jirisan gneiss complex suffered retrograde metamorphism ranging from granulite facies to the amphibolite facies and/or greenschist facies. Intrusive anorthositic rocks in gneiss complex are influenced by late metamorphism. Mafic mineral in anorthositic rock composed mainly of amphiboles, which can anticipate the information about metamorphic conditions and metamorphic facies. Amphiboles from anorthositic rock show subhedral to anhedral in shape and mostly blueish green and/or green in colour in plane polarized light. Some of brownish amphiboles show zonal texture with brownish to blueish green in color from core to rim. Reaction parts in clinopyroxene which exchange with amphibole. It suggests retrograde metamorphism and/or alteration. Amphiboles composing anorthositic rocks can be classified into two types depending on the size and occurrence of amphibole. The first type is microcrystalline amphibole occurring matrix [Group I: ferrohornblende]. The second type is amphibole with 1 mm or larger in size, which is usually occurred in the boundary between opaque mineral and plagioclase [Group II: ferropargasite]. Electron microscopic analyses base on the $Al^{vi}$ composition in amphiboles suggest that the metamorphic pressure of anorthositic rock was low with 5 kbar or less. Ti compositional range in amphibole and representing hornblende+ plagioclase+garnet+biotite+chlorite mineral assemblage suggest that metamorphic facies of anorthositic rock is in amphibolite facies.

• Journal of the Mineralogical Society of Korea
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• v.31 no.1
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• pp.23-32
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• 2018

Noerok ia a green pigment used in Joseon dynasty, and its main usage was for forming foundation layers of Dancheong, the ornamental paintings on the surface of traditional buildings in Korea, such as the Daeung-jeon(main hall) of Bulguk-sa temple. In this research, we investigated the mineralogical characteristic changes of Noerok, a traditional Korean pigment, depending on its firing temperature. The Noerok that we experimented on was mined from Noeseong Mountain, Pohang where it is locally reserved. The major composition mineral is Celadonite, and the main constituent elements are Fe, Si, K and Mg, that refers to the existence of Fe-rich mica. As a result of phased firing experiment from $105^{\circ}C$ to $1000^{\circ}C$, the color was changed from green to pale green, then to brown, and finally to red in order. In the thermal analysis, endothermic reaction induced by the dehydration of crystalline water was confirmed at around $616^{\circ}C$. In the mineralogical change, the crystal surface [($11{\bar{1}}$) and ($02{\bar{1}}$)] of the mineral collapsed at temperatures above $600^{\circ}C$, and iron oxide was formed at $1000^{\circ}C$ or higher. Therefore, it is estimated that the crystallization temperature of Noerok is below $600^{\circ}C$, and it is also considered that it has undergone the alteration phase up to stage I, based on the presence of only a celadonite.

• Korean Journal of Materials Research
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• v.8 no.9
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• pp.860-864
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• 1998

We investigated the photoluminescence and the crystalline properties with Ga doping concentrations (0-12 mol%) in $\textrm{Zn}_{1.98}\textrm{Mn}_{0.02}\textrm{SiO}_{4}$ green phosphors prepared by the solid state reaction. The photoluminescence was improved by a doping of Ga element in $\textrm{Zn}_{1.98}\textrm{Mn}_{0.02}(\textrm{Si_{1-x}\textrm{Ga}_{x})\textrm{O}_{4}$ phosphors which showed the highest emission intensity and good color purity in the doping concentration of x=0.08. The emission intensity of $\textrm{Zn}_{1.98}\textrm{Mn}_{0.02}(\textrm{Si_{1-x}\textrm{Ga}_{x})\textrm{O}_{4}$(x= 0.08) phosphors was increased to 7 times with increasing the sintering temperatures from $1100^{\circ}C$ to $1400^{\circ}C$, showing the improved crystalline quality. The decay time was not affected by Ga doping concentrations with constant values around 24ms. It was found from SEM and PSA analyses that the phosphors were composed of a large number of small grains around 1-3$10\mu\textrm{m}$ with a small amounts of agglomerated particles above $10\mu\textrm{m}$.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.132-137
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• 2016

Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to $220^{\circ}C$ at 20 min and at various reaction times ranging from 10 to 50 min at $160^{\circ}C$. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at $160^{\circ}C$, but gentisic acid showed the highest yield at $180^{\circ}C$. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and $78.4{\mu}g/g$ dry matter at $100^{\circ}C$, $120^{\circ}C$, and $140^{\circ}C$, respectively, and then greatly increased by $1,477.1{\mu}g/g$ dry matter at $160^{\circ}C$. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 mg ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 mmol $Fe^{2+}$/100 g dry matter, respectively. Color $L^*$ and $b^*$ values gradually decreased as hydrolysis temperature increased from $100^{\circ}C$ to $140^{\circ}C$. At high temperatures ($160^{\circ}C$ to $220^{\circ}C$), L* and b* values decreased suddenly. The $a^*$ value peaked at $160^{\circ}C$ and then decreased as temperature increased from $160^{\circ}C$ to $220^{\circ}C$. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.