• 한국식품영양학회지
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• 제8권4호
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• pp.330-334
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• 1995

A various aseptic packaged cooked rice prepared In Korean rice was developed for extending shelf-life at room temperature. Data of proximate composition showed no significant difference between cultivars except moisture of cooked rice. The optimal condition of added water content for aseptic packaged cooked rice was 1.3 times of rice while 1.5 times for cooked rice and microwave heating. Hardeness of cooked rice was decreased in order of Dongjin, Odae, Chuchung, Kyaehwa, Ilpoom. Sensory evaluation results showed that Ilpoom had a best result while Odae for storage time (7 days).

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.161-162
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• 2002

Field of enantioseparations represents one of the actual topics of chemistry. Significant, in some cases dramatic differences in a desired activity as well as in toxic properties of enantiomers of chiral drugs, food additives, agrochemicals, cosmetic products, etc. represents a driving force in this field. The enantiomers of all chiral bioactive compounds have to be isolated and to be tested. Besides the ethical or environmental reasons for developing single enantiomers, it may be a real therapeutic benefit and in some cases, it has been used as a strategy for extending patent life. (omitted)

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• Food Science and Biotechnology
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• 제17권1호
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• pp.166-171
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• 2008

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

• 한국가금학회지
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• 제20권1호
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• pp.33-41
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• 1993

세척란의 저장성에 영향을 주는 여러 가지 요인 중에서 저장중의 온도 및 습도는 계란의 품질에 가장 큰 영향을 주는 요소로서 낮은 온도와 높은 습도에서 저장하는 것이 품질의 변화를 최소화할 수 있겠다. 또한 계란의 세척 시 사용하는 세척수의 온도, 이물질의 혼합 정도 그리고 세척방법도 계란의 저장성에 영향을 미치는 요인으로 지적되었다. 세척 시 소독제를 처리한 시험구는 물만으로 세척한 처리구가 세척하지 않은 처리구에 비해 계란의 부패율을 떨어뜨리는 결과를 얻을 수 있었으며 난각의 표면에 도포제 처리를 한 경우에는 계란 내부의 수분증발을 억제하고 외부로부터 미생물의 침투 등을 방지하는 효과를 가져 와 세척란 또는 미세척란보다 저 장성이 연장되는 결과를 나타내었다. 따라서 세척란의 경우에도 난각의 미생물 오염도를 줄이고 적절한 처리를 할 경우 장기저 장이 가능한 것으로 사료된다.

• Journal of Korean Neurosurgical Society
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• 제61권1호
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• pp.120-126
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• 2018

Intraparenchymal meningiomas without dural attachment are extremely rare, especially when they occur in basal ganglia region in child. An 8-year-old boy was admitted at our hospital, complaining of recurrent headache and vomiting for 3 months. Neurological examination showed impaired vision and mild paresis of the left extremities. Magnetic resonance imaging demonstrated a lesion located in the right basal ganglia region extending to superasellar cistern with solid, multiple cystic and necrotic components. Computed tomography revealed calcification within the mass. Due to the anterior cerebral artery involvement, a subtotal resection was achieved and postoperative radiotherapy was recommended. Histopathological examination indicated that the lesion was an atypical meningioma. The postoperative rehabilitation was uneventful. Mildly impaired vision and motor weakness of left extremities improved significantly and the patient returned to normal life after surgery. To our knowledge, intraparenchymal atypical meningioma in basal ganglia extending to superasellar cistern was never reported. The significance in differential diagnosis of lesions in basal ganglia should be emphasized.

• Applied Biological Chemistry
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• 제35권6호
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• pp.490-494
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• 1992

두부의 저장성 향상을 위해 포장한 후 가열처리하여 저장 중 두부의 미생물상과 이화학적인 변화를 검토하였다. 두부는 $CaCl_2$보다 초산으로 응고시키는 것이 저장성 향상에 효과적이었으며, 두부의 저장기간이 경과함에 따라 적정산도, amino태 질소 및 ammonia태질소와 두부현탁액의 탁도는 증가하였다. 두부를 포장하여 가열처리하면 저장초기의 세균수를 효과적으로 줄일 수 있어 저장성을 연장할 수 있었으나 직접가열과 마이크로파 가열간의 차이는 적었다. 초산으로 응고시킨 비가열처리 두부는 $30^{\circ}C$에서 1일만에 세균수가 $6.6{\times}10^6\;CFU/g$에 도달하여 저장성이 감소하며 3분간 가열처리하면 4일간 저장이 가능하였다.

• The Journal of Advanced Prosthodontics
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• 제12권4호
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• pp.204-209
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• 2020

PURPOSE. Prevention of xerostomia and stress is important to prolong healthy life expectancy and improve the quality of life. We aimed to investigate the effects of tongue rotation exercise for increasing salivary secretions and stabilizing salivary stress hormone levels. MATERIALS AND METHODS. Twenty four participants without subjective oral dryness were enrolled. The exercises comprised tongue rotation exercise and empty chewing. The salivary stress hormone level was measured using a Salivary Amylase Monitor. Unstimulated whole saliva volume and salivary amylase activity were measured before tongue rotation exercise or empty chewing and subsequently 5, 10, and 15 minutes after these exercises. Differences in the rates of change of unstimulated whole saliva volume and salivary amylase activity were analyzed by repeated measure analysis of variance. RESULTS. Statistically significant differences among the rates of change were not observed after empty chewing for unstimulated whole saliva volume and salivary amylase activity at the four measurement times. However, the rate of change of unstimulated whole saliva volume and salivary amylase activity were statistically significantly different among the four time points: before the tongue rotation exercise and 5, 10, and 15 minutes post-exercise (P<.05 and P<.01, respectively). CONCLUSION. Tongue rotation is effective in increasing saliva secretion, reducing stress, improving oral function, and extending healthy life expectancy.

• 한국수소및신에너지학회논문집
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• 제27권2호
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• pp.144-154
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• 2016

HT-PEMFC (high temperature polymer electrolyte membrane fuel cell) using PA (phosphoric acid) doped PBI (polybenzimidazole) membrane has been researched for extending the lifetime. However, the existing work on durability of HT-PEMFC focuses on identifying degradation causes of lab scale. The short life time of HT-PEMFC is still the problem for its commercialization. In this paper, an operating method to maximize life time of 5kW HT-PEMFC stack are proposed. The proposed method includes major steps such as minimization of OCV (Open Circuit Voltage) exposure, control of the proper stack temperature, and N2 purging for the stack. This long life operating method was based on the fragmentary results of degradation from previous research works. Experimentally, the 5 kW homemade HT-PEMFC stack was operated for a long time based on the proposed method and the stack successfully can operate within the desired degradation rate for the target life time.

• 한국식생활문화학회지
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• 제2권2호
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• pp.169-179
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• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.