• Nutrition Research and Practice
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• v.8 no.5
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• pp.558-563
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• 2014

BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.105-116
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• 1986

This paper provides the analysis and the comparisons of three kinds of soy sauces based on the manufacturing sources. The main factors of this study are concentrated on general and amino acids components. Three samples represented as domestic market soy sauces, imported Japanese soy sauces and homemade soy sauce are analyzed and compared by Kjeldahl and AOAC method and amino acid autoanlyzer method which have the results as follows; 1. For total nitrogen and pure extract and sodium chloride known as general components, the domestic market soy sauces show the ranges of 0.85~1.51%, 11.37~17.4% and 16.03~17.43% and the imported soy sauce shows the ranges of 1.65~1.83%, 19.54~19.80%, 17.20~18.46% and the homemade soy sauce indicates 0.73%, 30.96% for each components. The results implicates that the homemade soy sauce contains less total nitrogen and pure extract while it contains more sodium chloride than the domestic market soy sauces. 2. The amount of total amino acids contained in each soy indicated the range of 3.864~6.883% for the domestic market soy sauce and the range of 7.705~7.839% for the imported soy sauce and 2.035% for the homemade soy sauce. Especially, 20~50% glutamic acids are contained in total amino acids of each soy sauces.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.432-442
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• 2021

Purpose: The aim of this study was to evaluate the nutrient content consumed by children and adolescents on home-prepared versus chef-prepared specific carbohydrate diets (SCD) as therapy for inflammatory bowel disease (IBD). Methods: Dietary intake of two cohorts with active IBD initiating the SCD over 12 weeks was assessed. The home-prepared cohort received detailed guidance from dietitians on implementation of the SCD. The chef in the other cohort was knowledgeable in the SCD and prepared meals from a fixed set of recipes. Data from 3-day diet diaries at 4 different time points were collected. US Recommended Daily Allowances (RDA) were calculated for macronutrients, vitamins, and minerals. Results: Eight participants on the homemade SCD and 5 participants on the chef-prepared SCD were included in analysis. Mean % RDA for energy intake was 115% and 87% for homemade and chef-prepared groups (p<0.01). Mean % RDA for protein intake was 337% for homemade SCD and 216% for chef-prepared SCD (p<0.01). The homemade SCD group had higher mean % RDA values for vitamin A and iron, while the chef-prepared SCD group had higher intake of vitamins B1, B2, D, phosphorus and zinc (p<0.01 for all). Conclusion: The SCD implemented homemade versus chef-prepared can result in significantly different intake of nutrients and this may influence efficacy of this dietary therapy. Meal preparation dynamics and the motivation of families who pursue dietary treatment may play an important role on the foods consumed and the outcomes on dietary therapy with the SCD.

• Clinical and Experimental Reproductive Medicine
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• v.49 no.2
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• pp.149-158
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• 2022

Objective: Optimizing culture media for the incubation of immature oocytes is a vital strategy to increase the oocyte maturation rate during in vitro maturation (IVM) programs. This study evaluated the IVM and fertilization rates of human germinal vesicle (GV) and metaphase I (MI) oocytes using two different maturation media (commercial and homemade) with or without growth differentiation factor 9-β (GDF9-β). supplementation. Methods: Immature oocytes from intracytoplasmic sperm injection (ICSI) cycles were collected and assigned to one of two IVM culture media (commercial or homemade; cleavage-stage base). After maturation, MII oocytes were examined under an inverted microscope for the presence of the polar body, zona pellucida (ZP) birefringence, and meiotic spindle (MS) visualization after maturation in four conditions (commercial or homemade medium, with or without GDF9-β. ICSI was done for matured oocytes, and fertilization was confirmed by the visualization of two distinct pronuclei and two polar bodies. Results: No significant differences were found between the two culture media in terms of the time and rate of oocyte maturation or the rate of fertilization (p>0.05). Growth factor supplementation increased the 24-hour maturation rate for both GV and MI oocytes only in homemade medium. The maturation rate after 24 hours was higher for MI oocytes (p<0.05). Similar results were observed for MS visualization and ZP structure in both types of media (p>0.05). Conclusion: Higher rates of oocyte maturation and fertilization were observed after application of homemade medium supplemented with GDF9-β. Therefore, this combination may be recommended as an alternative for clinical IVM programs.

• Proceedings of the Materials Research Society of Korea Conference
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• 2007.11a
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• pp.74.1-74.1
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• 2007

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.671-676
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• 2009

In order to develop and propagate the low sodium kimchi for preventing high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi sampled from home located in 6 big cities(Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and commercial 6 manufacturers(A~F) distributed in markets were monitored and analyzed in the current study. Salinity was significantly (p<0.05) higher in homemade($3.03%{\pm}0.60$: 1.79~4.40) kimchi than in commercial($2.38%{\pm}0.60$:1.04~2.87) kimchi. Also, salinity was significantly(p<0.05) higher in Pusan($3.45{\pm}0.60%$) kimchi than in Kyungjoo($3.11{\pm}0.39$), Daegoo($3.19{\pm}0.42$), Jeonjoo($2.98{\pm}0.32$), Daejeon($3.00{\pm}0.38$) and Seoul ($2.52{\pm}0.46%$) kimchi. However, there was no significant difference(p<0.05) of salinity in 6 kinds of commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was $4.40{\pm}0.29$(3.72~6.03) and $5.45{\pm}0.76$ (4.23~6.35), acidity of kimchi from homemade and commercial were $0.99{\pm}0.30%$(0.28~2.17) and $0.45{\pm}023$(0.17~0.93), respectively. Thus, the current study provides evidence that we may need to manufacture the low sodium kimchi because all homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi contained over 2% salinity.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.34 no.2
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• pp.56-62
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• 1985

It is desirable to establish a fundamental basis of dye laser technology in korea. Except the special wavelength mirrors, all parts of the dye laser were assembled using domestically available materials and the interior technology. The characteristics of pumping light of Ar discharge tube, fluorescence light of Rhodamine 6G and output pulses of the homemade dye laser were investigated by means of CRO and spectroscopic analysis.

• Membrane Journal
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• v.23 no.6
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• pp.469-474
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• 2013

An anion exchange membrane was prepared for a separator in the alkaline water electrolysis. An anion exchange membrane was prepared by the chloromethylation and amination of polyvinyl chloride (PVC) used as a base polymer. The membrane properties of the prepared anion exchange membrane such as the membrane resistance and ion exchange capacity were measured. The minimum membrane resistance of the prepared anion exchange membrane was $2.9{\Omega}{\cdot}cm^2$ in 1M NaOH aq. solution. This membrane had 2.17 meq./g-dry-membrane and 43.4% for the ion exchange capacity and water content, respectively. The membrane properties of the prepared anion exchange membrane was compared with that of the commercial anion exchange membrane. The membrane resistance decreased in the order; AHT>IOMAC> Homemade membrane> AHA>APS=AFN. The ion exchange capacity decreased in the order; Homemade membrane>AFN>APS>AHT>AHA>IOMAC.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.309-315
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• 2015

This study aimed to develop and validate an analytical method for ethyl carbamate (EC) in Maesilju. For accurate analysis of EC in Maesilju, an internal standard (d5-EC) and neutralization (pH=7) were performed. The limit of quantification (LOQ) was 3.65 ppb while the recovery rate ranged from 92.54% to 103.59%. Intra- and inter-day precision ranged from 0.87% to 1.99% and 2.67% to 5.64%, respectively. Maesilju samples comprised 10 homemade and five commercial ones. Samples contained EC at levels between 118.48 and 2,640.42 ppb. The average content of homemade Maesilju was higher than those of commercial ones. Based on manufacturers' labeling of commercial samples and information on homemade samples, various factors such as ingredients and soaking time of Maesil affected EC level in Maesilju. EC contents showed a positive correlation with age of Maesilju.