• Title/Summary/Keyword: color study

Search Result 13,157, Processing Time 0.052 seconds

A Study on Health Status of the 1,559 Korean Applicants Applying for the Coal Miners in West Germany during the Year of 1972 and 1973 (우리나라 독일광부(獨逸鑛夫) 지원자(志願者)에 대(對)한 건강상태(健康狀態)에 관(關)한 조사연구(調査硏究))

  • Jun, Hyun-Sook;Choi, Sam-Sup
    • Journal of Preventive Medicine and Public Health
    • /
    • v.7 no.2
    • /
    • pp.383-393
    • /
    • 1974
  • The importance of the health care for the miners not only concerns the productivity of the enterprises but also as a fundamental human right, it has to be secured and protected by the society and the government. The Korean coal miners began to find their works at overseas since 1963 when the Korean government selected and dispatched its miners to West Germany. As years go by, the demand and the supply of the coal miners, the program of the coal miners health care became the important tasks to be solved and the further studies and research were necessary to support these tasks achievement. The writers made a statistical analysis on health status of the 1,559 Korean applicants applying for the coal miners in West Germany during the year of 1972 and 1973 by the using of the data of physical examination which were directed by the Korea Overseas Development Cooperation. The standard of physical examination which was applied for coal miners applying the jobs in West Germany was authorized by the Government Office of Labor in 1967. The results are as following; 1. The applicants were from the various provinces throughout Korea; Gang Weon 50.2%, Jeon-Nam 16.8%, Chung-Nam 13.7%, Gyeong-Nam 10.5%, City of Seoul 5.4%, and others 3.7%. 2. The ages of the applicants were from 20 to 44. The age group of 25-29(36.3%) and of 30-34(55.2%) together occupied the 91.5 per cent of the total applicants. 3. Among the 1,559 applicants 52.1 per cent passed the physical examinations. The tendency were shown that as the age increased, the passing rate decreased, and the married applicnts had lower passing rates compared to the unmarried applicants. 4. The height of the applicants averaged $168.4{\pm}4.74(cm)$ and the weight averaged $61.3{\pm}5.65(kg)$. 5. The average vision of the left eye of the applicants was $0.92{\pm}0.23$ and the right eye was $0.91{\pm}0.30$. 6. The mean value of the systolic blood pressure of the applicants was $145{\pm}13(mmHg)$ and the diastolic blood pressure was $85{\pm}8(mmHg)$. 7. Fifteen hundred and fifty-nine applicants were taken chest X-ray and 17.2 per cent were found abonrmal. For each 1,000 applicants, 46 Pulmonary calcification and fibrosis, 45 chronic bronchitis, 27 pleural thickening and adhesion, 20 pulmonary tuburculosis, 11 anomalies of the rib, 10 pulmonary infiltration and 21 others diseases were found. 8. Lumber X-ray examination showed that 23.9 per cent (372 applicants) were found abnormal. For each 1,000 applicants, 77 osteoarthritis, 56 lumbarization, 15 fracture of vertebrae, 15 spondyloarthritis, 14 deformity of vertebrae, 13 spina bifida, 12 sacralization, 12 spondylolysis, and 5 others diseases were found. 9. In total, 47.9 per cent of 1,559 applicants failed the physical examinations, and the main causes for the failure were shown to be 7.1% of anomalies of spine, 6.3% of osteoarthritis, 4.7% of pulmonary calcification and fibrosis, 4.6% of chronic brochitis, 3.6% of hypertension (only), 3.4% of fracture of vertebrae. 3.1% of underweight(under 57.0kg), 2.0% of spondyloarthritis, 2.0% oe pulmonary tuberculosis, 1.7% of pleurisy, 1.0% of spina bifida, 1.5% of syphilis, 1.5% of color blindess, and 1.0% of underheight(under 160.0cm).

  • PDF

Effects of Mud Flat Bacteria Origin Protease Supplementation on Egg Quality, Nutrient Digestibility and Total Protein Concentration of Serum in Laying Hens (산란계에 갯벌 미생물 유래 단백질 분해 효소제의 급여가 계란 품질, 영양소 소화율 및 혈청내 총 단백질 함량에 미치는 영향)

  • Kim, H.J.;Cho, J.H.;Chen, Y.J.;Yoo, J.S.;Min, B.J.;Park, B.C.;Kim, I.H.
    • Korean Journal of Poultry Science
    • /
    • v.33 no.4
    • /
    • pp.303-308
    • /
    • 2006
  • This study was conducted to investigate the effects of mud flat bacteria origin pretense supplementation on e99 qualify, nutrient digestibility and total protein concentration of serum in laying hens. A total of two hundred fifty two laying hens were randomly allocated into three treatments with seven replications for eight weeks. Dietary treatments included 1) CON (basal diet), 2) PRO1 (basal diet + 0.05% pretense) and 3) PRO2 (basal diet + 0.1% pretense). During the entire experimental peripd, hen-day egg production was not affected by treatments (P>0.05). Difference of yolk height was increased in PRO1 treatment compared with CON treatment (P<0.05). Difference of egg weight was increased in PRO2 treatment compared with CON and PRO1 treatments (P<0.05). Shell quality, yolk color unit, haugh unit and egg yolk index were not affected by treatments (P>0.05). DM digestibility was improved in CON and PRO2 treatments compared with PRO1 treatment (P<0.05). N digestibility was improved in PRO2 treatment compared with CON treatment (P<0.05). Total protein concentration in serum were not affected by treatments (P>0.05). In conclusion, mud flat bacteria origin pretense was effective for improving egg weight, yolk height and nutrient digestibility in laying hens.

Effects of a Diet Supplemented with Dried Animal Blood and Macsumsuk Mixture on the Growth Performance and Meat Quality Parameters of Broiler Chickens (맥섬석 혼합 건조혈분 급여가 육계의 생산성과 육질에 미치는 영향)

  • Kim, Byung-Ki;Yi, Jun-Koo;Hwang, Eun-Gyeong;Kang, Bo-Seok
    • Korean Journal of Poultry Science
    • /
    • v.44 no.1
    • /
    • pp.29-39
    • /
    • 2017
  • This study examined the effects of adding dried blood mixed with Macsumsuk to the feed of broiler chickens. The blood had been dried at $200^{\circ}C$ in an ultra-high-temperature injection system and mixed in a 70:30 proportion of blood meal to Macsumsuk. The experiment consisted of four treatment groups of 150 chickens each. The control group received common broiler feed only, while treatment groups T1, T2, and T3 received feed supplemented with 0.5, 1.0, and 3.0% of the blood meal/Macsumsuk mixture, respectively. The diets were fed for a total of 35 days. Compared with the controls, body weight gain was improved in groups T1 (1,621 g), T2 (1,749 g), and T3 (1,739 g) (1,621-1,749 g vs. 1,448.5 g, respectively) and feed efficiency increased (p<0.01). The carcass rate in group T3 was higher by 83.26% than that in the controls (75.96 %) (p<0.01). The water holding capacity (WHC) increased in groups T1 and T2 (62.27 and 63.80% respectively) compared with controls (p<0.01). The intestine length was longer in groups T1 and T2 (53.98-55.48) than in controls (45.81) (p<0.01). Adding 0.5-1.0% of the dried blood meal Macsumsuk supplement resulted in a significant reduction in the cholesterol content (39.28~47.34 mg/100 g) compared with the controls (50.44 mg/100 g) (p<0.001); furthermore, the proportions of fatty acids including oleic (C18:1n9), ${\gamma}-linoleic$ (C18:3n6), eicosenoic (C20:1n9), and arachidonic (C20:4n6) acids were significantly increased (p<0.01). Compared with controls, the proportion of unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), and proportion of UFA / SFA in group T1 was (68.66 vs. 69.35%, 51.22 vs 52.00%, and 2.19 vs. 2.26%, respectively) (p<0.05). However, the amino acid content of cystine and methionine of the treatment group (0.43~0.57%) was significantly higher than that of controls (0.38~0.46%) (p<0.05). Overall, supplementing the feed with 0.5-1.0% of the mixture of blood meal Macsumsuk improved productivity by increasing weight gain and feed efficiency, improved meat quality by increasing the water-holding capacity and levels of unsaturated fatty acids, and improved meat color.

Effects of Packaging Materials and Storage Temperature on the Shelf-life of Korean Grinded Yam (포장재료와 보관온도에 따른 갈은 마의 저장수명 및 품질변화에 관한 연구)

  • Ko, Eui Suk;Won, Jong Hwa;Jin, Hyung Seok;Song, Kihyeon;Jeon, Kyu Bae;Kim, Jai Neung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
    • /
    • v.20 no.3
    • /
    • pp.103-111
    • /
    • 2014
  • This study analyzed effects of packaging materials and storage temperature on the shelf-life of Korean grinded yam. For experimental measurement, experimental groups were used $PET(12{\mu}m)/Al(9{\mu}m)/LLDPE(60{\mu}m)$ as opaque barrier packaging material and $PET(12{\mu}m)/PE(20{\mu}m)/VM-PET(12{\mu}m)/PE(25{\mu}m$) and barrier $NY(15{\mu}m)/LLDPE(60{\mu}m$) as transparent barrier packaging material. Control group were used normal $NY(15{\mu}m)/LLDPE(65{\mu}m)$. The grinded yam stored at refrigeration temperature ($5^{\circ}C$) and room temperature ($20^{\circ}C$C) for 8 days. Changes in color, pH, viscosity, microorganisms and sensory characteristics were measured. In the grinded yam L and ${\Delta}E$ value were not changed rapidly at refrigeration temperature. However L and ${\Delta}E$ were rapidly changed in all of packaging materials at room temperature. In two temperature condition, pH and viscosity were decreased during storage but pH was increased at $5^{\circ}C$ after 4 days. PET/Al/LLDPE and PET/PE/VM-PET/PE inhibited the growth of microorganisms effectively. PET/AL/LLDPE which is a high barrier packaging material showed the best in two temperature condition.

  • PDF

Physicochemical Properties of Jadeite Powder and Its Application to Cosmetic Formulations (경옥가루의 물리화학적 특성 및 화장품 제형 응용 연구)

  • Kim, Kyoung Mi;Kim, Yong Woo;Hong, In Gi;Park, Soo Nam
    • Applied Chemistry for Engineering
    • /
    • v.29 no.1
    • /
    • pp.81-96
    • /
    • 2018
  • In this study, physicochemical properties of the natural jadeite powder were investigated and also the wash-off pack and liquid foundation containing the jadeite powder were prepared. In addition, each of these formulations was evaluated by various functional effects, sensory evaluation, stability and skin safety. In the wash-off pack, the far-infrared ray emissivity and radiation energy values increased as a function of the jadeite powder content. At a 3% jadeite powder content, the skin temperature increased by about $0.5^{\circ}C$ when the jadeite powder-containing formulation was applied to the skin. Besides, the chroma of the liquid foundation containing the jadeite powder more clearly expressed the original color of the skin. Moisture content measurements of the wash-off pack and liquid foundation containing the jadeite powder showed the highest moisture uptake of 5.0% and 63.0%, respectively. In sensorial test, the wash-off pack formulations containing the jadeite powder demonstrated improved affinities toward a skin, adherency, and moistness and combatted itching. The liquid foundation containing jadeite powder showed also improved affinities except for the coverage when compared to control formulations. Furthermore, the stability evaluation for 8 weeks revealed neither discoloration nor separation phenomenon for the formulations containing the jadeite powder. Moreover, the pH was found to be stable up to 8 weeks and the viscosity up to 4 weeks. Skin safety assessments showed that all formulations containing the jadeite powder were non-irritating. These results suggest that the jadeite powder as an inorganic pigment may serve as a new multi-functional cosmetic ingredient with stability and safety.

Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish (해수어를 활용한 연제품의 제조 및 물리화학적 특성)

  • Kim, Hyung Kwang;Kim, Se Jong;Karadeniz, Fatih;Kwon, Myeong Sook;Bae, Min-Joo;Gao, Ya;Lee, Seul-Gi;Jang, Byeong Guen;Jung, Jun Mo;Kim, Seo yeon;Kong, Chang-Suk
    • Journal of Life Science
    • /
    • v.25 no.11
    • /
    • pp.1280-1289
    • /
    • 2015
  • Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

Effect of Microwave Preheating and Hydrogenated Frying Fats on the Storage Stability of Yackwa (마이크로웨이브 열처리 및 경화튀김유가 약과의 저장 안정성에 미치는 영향)

  • 김창순;윤미화
    • Korean journal of food and cookery science
    • /
    • v.15 no.3
    • /
    • pp.264-271
    • /
    • 1999
  • This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160$^{\circ}C$ for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180$^{\circ}C$ for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60$^{\circ}C$, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.

  • PDF

Antimicrobial Activity of Salvia miltiorrhiza Bunge Extract and Its Effects on Quality Characteristics in Sulgidduk (단삼 추출물의 향균 활성 및 첨가 설기떡의 품질 특성)

  • Choi, Hae-Yeon
    • The Korean Journal of Food And Nutrition
    • /
    • v.22 no.3
    • /
    • pp.321-331
    • /
    • 2009
  • In this study, Salvia miltiorrhiza Bunge(Danshen) powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the Danshen had antimicrobial activity against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The inhibition zones of the Danshen extract(3 mg/disc) against B. subtilis, E. coli and S. aureus were 13, 12 and 8.5 mm, respectively. To test the food preservation effect of Danshen and determine the optimal ratio of the Danshen extract in a formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% Danshen extract, and then their quality characteristics were investigated over 4 days of storage. According to the results, total cell counts showed a decreasing trend with an increasing amount of added Danshen extract. Moisture contents were not significantly different among the Sulgidduk samples. As the content of Danshen extract increased, the L-values of samples decreased and the a- and b- values increased. For the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of Danshen extract increased; however, they increased with the progression of storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after-taste as compared to the Danshen extract-added groups. With increasing Danshen extract contents, flavor and overall acceptability decreased, while Danshen flavor, bitterness and off-flavor increased. Chewiness was not significantly different among the samples. In conclusion, the results indicate that substituting 0.5% Danshen extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

Quality characteristics of Traditional Kochujang added with concentrations of Korean various grain (한국산 잡곡류 첨가에 따른 전통고추장의 품질특성)

  • Kim, Yoon-Sung;Hwang, Soo-Jeong
    • Korean journal of food and cookery science
    • /
    • v.21 no.5
    • /
    • pp.677-684
    • /
    • 2005
  • This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

Quality Characteristics of Jeung-Pyun with Tapioca Flour (타피오카 분말을 첨가한 증편의 품질특성)

  • Yoo, Chang-Hee;Shim, Young-Hyn
    • Korean journal of food and cookery science
    • /
    • v.22 no.3 s.93
    • /
    • pp.396-401
    • /
    • 2006
  • This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.