• 한국축산식품학회지
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• 제34권1호
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• pp.99-105
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• 2014

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity ($a_w$) was found in the beef jerky cured with SFFs than the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color ($L^*$, $a^*$, $b^*$, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the $a_w$, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.

• 한국작물학회지
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• 제40권3호
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• pp.359-364
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• 1995

논담배 품질저하 요인으로 알려져 있는 grey엽발생원인 구명의 기초자료로 이용하기 위하여 논토양에서 자연발생된 grey엽을 채취, 피해정도별로 색채와 화학성분적 특성을 조사 분석한 결과는 다음과 같다. 1. Grey엽의 발생엽수와 발생율은 하위엽에서 가장 많았고 중 > 본 > 상엽 순이었으며 엽중성분함량은 정상엽에 비하여 Fe, Mn, Cl함량이 놓았고 피해증상이 심할수록 높았다. 2. 동일엽내에서 grey피해부위가 정상부위에 비하여 Fe, Mn, Cl함량이 높고 전질소, 에테르추출물은 낮았으며, 니코틴, 전당, Ca함량에서는 차이가 없었다. 3. Grey엽의 내용성분간에는 전질소와 Cl, Fe와 Mn간에 정상관이, 전질소와 전당 및 Mn, Cl과 전당간에는 각각 부의 상관관계가 있었다. 4. 색상은 정상엽에 비하여 증상이 심할수록 L치가 크게 감소하고 b치, a치 순으로 감소하였으며, L치와 a치는 일정한 경향이 없었으나 b치는 현저히 낮아 grey엽의 특성으로 나타났다.

• Restorative Dentistry and Endodontics
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• 제46권4호
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• pp.51.1-51.13
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• 2021

Objectives: This study aimed to evaluate the effect of improper positioning single-peak and multi-peak lights on color change, microhardness of bottom and top, and surface topography of bulk fill and incremental composites after artificial aging for 1 year. Materials and Methods: Bulk fill and incremental composites were cured using multi-peak and single-peak light-emitting diode (LED) following 4 clinical conditions: (1) optimal condition (no angulation or tip displacement), (2) tip-displacement (2 mm), (3) slight tip angulation (α = 20°) and (4) moderate tip angulation (α = 35°). After 1-year of water aging, the specimens were analyzed for color changes (ΔE), Vickers hardness, surface topography (Ra, Rt, and Rv), and scanning electron microscopy. Results: For samples cured by single-peak LED, the improper positioning significantly increases the color change compared to the optimal position regardless of the type of composite (p < 0.001). For multi-peak LED, the type of resin composite and the curing condition displayed a significant effect on ΔE (p < 0.001). For both LEDs, the Vickers hardness and bottom/top ratio of Vickers hardness were affected by the type of composite and the curing condition (p < 0.01). Conclusions: The bulk fill composite presented greater resistance to wear, higher color stability, and better microhardness than the incremental composite when subjected to improper curing. The multi-peak LED improves curing under improper conditions compared to single-peak LED. Prevention of errors when curing composites requires the attention of all personnel involved in the patient's care once the clinical relevance of the appropriate polymerization reflects on reliable long-term outcomes.

• 한국토양비료학회지
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• 제42권4호
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• pp.274-279
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• 2009

지상원격탐사 센서를 이용한 황색종의 적숙엽 판단기준을 평가하기 위하여 성숙기에 중엽과 상엽부위에 대하여 수확엽의 녹색도를 5개 수준으로 구분하여 여러 가지 센서지표들의 상호관계를 평가하였다. 건조엽의 색 특성은 색차계(Colorimeter, CR-300)를 이용하여 L, a, b값을 측정하였고 건조엽의 청색도는 육안관찰에 의한 분포정도를 수치화하여 비교 검토하였다. 수확엽의 녹색도에 따른 반사율은 550nm와 675nm에서 녹색도가 증가할수록 감소되는 특성을 보였다. 건조엽의 반사율은 미숙된 엽이 건조된 후 녹색이 잔류되었기 때문에 미숙엽의 675nm 반사율이 더 낮아졌다. 그 결과 동일한 엽위에서 생엽과 건조엽의 반사율지표는 직선적인 정의 상관을 보였다. 또한 건조엽의 청색도는 모든 센서지표들과 유의성 있는 정의 상관을 보였고 명도를 나타내는 색차계 L값은 센서지표들과 유의성 있는 부의 상관을 보였다. 따라서 건조엽의 청색도로 평가된 센서 종류별 적숙엽의 기준은 엽록소 측정치 SPAD 값은 22 이하, 엽록소 측정치 CM-1000 값은 135 이하, 그리고 원격탐사센서 Crop Circle의 gNDVI 값은 0.43 이하로 평가되었다.

• 구강회복응용과학지
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• 제25권1호
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• pp.13-22
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• 2009

심미적인 특성을 가진 복합레진은 전치부 수복용 재료로 많이 이용되고 있다. 복합레진 수복 시 만족스러운 결과를 얻기 위해서는 색조의 선택이 중요한 역할을 한다. 현재 대부분의 수복용 복합레진은 Vita Lumin 색조견본(shade guide)이나 각각의 회사에서 제공하는 색조견본을 사용하고 있으나, 색조 견본 사이의 색차와 수복물과 견본 사이에 색차가 예상되어 그 차이를 규명하여 임상적인 선택 시에 도움이 되고자 하였다. 4종의 광중합 복합레진(Gradia Direct (GD), Z250 (Z250), Clearfil AP-X (AP-X), $Esthet{\cdot}X$ ($E{\cdot}X$))과 A2와 A3의 색조 견본을 사용하였다. 각 재료마다 3개의 시편과 1개의 색조 견본을 제작하였다. Teflon 주형(깊이 1.35 mm, 직경 8 mm)에 각각의 복합레진을 채우고 응축한 후에 중합하여 젖은 사포로 연마하였다. 색조 견본을 연마용 stone과 고무를 이용하여 1.35 mm 두께로 연마하였다. 컴퓨터에 의해 조절되는 spectrophotometer(color i5, GretagMacbeth, USA)를 이용하여 시편과 색조견본의 색의 특성을 CIELAB coordinates ($L^*$, $a^*$, $b^*$)로 평가하였다. CIELAB 계측을 통하여 복합레진과 색조 견본의 색차(${\Delta}E^*ab$)를 비교 평가 하였다. 광원으로는 CIE standard D65를 사용하였다. 다음과 같은 결과를 얻었다. 1. 동일한 shade로 설계된 여러 제조회사의 복합레진 시편의 $L^*$, $a^*$, $b^*$ 값 간에 유의할 만한 수준의 차이를 나타냈다(p<0.05). 2. 동일한 shade로 설계된 여러 제조회사의 복합레진 시편 간에 대부분 육안으로 인지할 만한 색차(${\Delta}E^*ab>3.3$)값을 나타냈다. 3. 동일한 shade로 설계된 여러 제조회사의 복합레진과 제조회사에서 제공되는 shade guide 및 Vita Lumin shade guide 간에 대부분 육안으로 인지할 만한 색차(${\Delta}E^*ab>3.3$)값을 나타냈다. 4. 임상에서 보다 나은 색 조화를 얻어 심미성을 향상시키기 위해서는 실제 수복물로 제작한 custom shade guide의 제작이 필요할 것으로 생각된다. 제조사에 의해 제공되는 색조 견본이나 Vita Lumin 색조 견본은 임상의에게 복합레진의 색조 선택 시에 정확한 기준을 제공하지는 않았고, 대부분의 제품에서 인지할 수 있는 색차가 있었다. 그러므로 보다 나은 색조 선택을 위해 수복용 레진으로 제작한 맞춤형 색조 견본을 사용하는 것을 추천한다.

• 한국연초학회지
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• 제9권2호
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• pp.25-35
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• 1987

Effects of application time And rate of chlorine on the chlorine absorption and distribution at different stalk positions of the plants were Investigated in burley tobacco grown under the pot condition. Treatment consisted of 6 application times (from 2 weeks before transplanting to 8 weeks after transplanting with 2 weeks' interval) and 2 application rates (2g and 4g-KCl/pot) by 6X2 factorial experimental design. The tobacco plants took up the chlorine rapidly just after chlorine application, and the chlorine content of leaf was increased proportionally to the rate of chlorine application. The chlorine was accumulated when much in lower leaves when chlorine was applied early, while the chlorine accumulated much in upper leaves when chlorine was applied late. The chlorine content of leaf was negatively correlated to the degree of brightness, red color and yellow color of cured leaf. Significant Increases In cured leaf ratio, leaf thickness, leaf weight and weight Per unit leaf area of harvested leaf were obtained with increased chlorine application. When the chlorine was applied early, the leaf weight showed Increasing tendency.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.339-348
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• 2020

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L^⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

• 한국연초학회지
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• 제28권1호
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• pp.1-8
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• 2006

To get the information of flue-cured leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.22%, total sugar 28.0%, total nitrogen 1.89%, ether extracts 6.37% and chlorine 0.38%. The nicotine and total nitrogen contents were low while the total sugar were high as compared with KT&G recommended contents(nicotine ; $2.5{\sim}3.0%$, total nitrogen; $2.0{\sim}2.5%$, total sugar ; below 25.0%). The variations of physicochemical properties among crop years were high while those of growing areas relatively low. The nicotine content of leaf was negatively correlated to the rainfalls in June and July sugar content was negatively correlated to the average air temperature in June and July according to crop years. The orange colored leaves were produced under the drought and long sunshine weather condition while the lemon colored leaves were produced under the contrary condition according to crop years. Blending the different crop year's leaves in the proper way may be beneficial to produce of uniform and consistent cigarettes. It is considered that the increasing of nitrogen fertilizer or improving of nitrogen uptake may be available to increase the nicotine and nitrogen and decrease the total sugar contents of flue-cured leaf tobacco.

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1623-1629
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• 2014

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

• 한국축산식품학회지
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• 제36권2호
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.