• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.849-855
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• 1996

Processing condition and pigment maintenance of cockle, Fulvia mutica were studied. Proximate composition of whole meat was $82.3\%$ moisture, $10.8\%$ crude protein, $0.8\%$ crude lipid, $2.5\%$ carbohydrate and $3.1\%$ crude ash, and that of foot muscle was $80.6\%,\;12.3\%,\;0.3\%,\;2.9\%\;and\;3.3\%$ respectively. When the living cockle was soaked in $2\%$ NaCl solutions, about $90\%$ of silt and mud was removed after 10 hours soaking, and over $92\%$ was removed when the pH was adjusted to 7.5. When the pigment destruction was tested by 40 seconds at $75^{\circ}C,\;80^{\circ}C,\;85^{\circ}C,\;90^{\circ}C\;and\;95^{\circ}C$, retention ratios of pigment in cockle were above $95\%$ at all temperature. Soaking in ethanol for 5 minutes resulted in strong adhesion of pigment to meat. Soaking in seasoning liquid containing $10\%$ soy sauce, $5\%$ wasabi, $5\%$ sugar, $2\%$ vinegar, $2\%$ powdered garlic for 3 minutes was effective for instant processing of cooked and frozen cockle after thawing. After 60 days storage at $-20^{\circ}C$, the contents of moisture, crude lipid, carbohydrate, ash and salinity were not changed so much, and pH and TBA values increased to 6.6 and 0.3 compared with 6.2 and 0.2, respectively, while pigment absorbance at 226 nm was decreased from 2.7 to 2.3. However, in case of 60 days storage at $-45^{\circ}C$, there was no change in these compositions.

• Journal of the Korea Furniture Society
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• v.21 no.3
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• pp.237-247
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• 2010

This research was carried out to examine the properties of black charcoal board, in order to find the proper manufacturing condition for the black charcoal-board made of the charcoal. The charcoal in this study was distillated from domestic wood waste, and it were also the purpose of this study to see if the black charcoal-board has the advantageous properties of charcoal as a well-being building material against the sick house problem. Domestic wood waste was consisted of MDF 40%, PB 30%, plywood 15% and wood 15%, respectively. Black charcoal board was produced by hot pressing with following conditions; temperature $170^{\circ}C$, three stage pressing cycle of $40-10-40\;kgf/cm^2$(1min.-2.5min.-5min.) and non formaldehyde adhesives [P15%+M5%:MDI(M), poly vinyl acetate emulsion(P). Fine mixed particle size [#6-12(16.9%), #12-18(16.7%), #12-40(47.2%), #40-60(9.5%), #60-100(5.9%), less than #100(3.8%)] gave better results than larger particle size [over #6(33.8%), #12-18(17.7%), #12-40(37.7%), #40-60(6.4%), #60-100(2.6%), less than #100(1.8%)]. Final moisture content of the mat was best at 36%. Black charcoal-board showed less MOR and IB(internal bond), more WA(water absorption) than that of white charcoal-board. Black charcoal board showed not only the same gas adsorption and dimensional stability as white charcoal board but also good cutting, nailing and drilling for indoor environment systems.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.237-248
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• 2001

The purpose of this study was to compare the comfort sensation depending on four different kinds of denim blue jeans: cotton, cotton/tencel, tencel, cotton/pp. The objective and subjective experiments were conducted to measure the comfort of blue jeans. To investigate the objective comfort, physical properties related to thermal insulation, moisture properties and hand were measured. For subjective comfort measurement, 5 healthy female college students were taken as subjects. The outcomes of the experiments are as follows: The higher the air permeability and bulk density of the denim, the lower the thermal insulation, the thicker the denim, the higher the thermal insulation. Tencel blending denim showed the higher bulk density, the lower air contents, and consequently the lower thermal insulation than the other denims. Tencel showed the highest moisture regain, and cotton/tencel blend showed the highest water vapor permeability. Tencel denim had relatively better flexibility, shape stability and elastic recovery than the other denims. The total hand values of the denims by KES-FB system were not significantly different. Cotton and cotton/pp denims raised the subjects body temperature after excercise more than tencel or cotton/tencel denims. Average skin temperature was found to have a correlation with micro climate temperature and micro climate humidity. The correlation coefficients were 0.749 and 0.767, respectively. However, average skin temperatures were not significantly different among the materials. Pulse rate was found to be the highest when wearing cotton/pp and the lowest in case of cotton/tencel denim. The energy was consumed in order of cotton>cotton/pp>tencel>cotton/tencel. There was no significant difference in preference before excercise, but, after the excercise, the order of preference changed as the following; cotton/tencel>tencel>cotton/pp>cotton.

• Food Science and Preservation
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• v.5 no.4
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• pp.320-325
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• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.234-240
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• 1986

Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and ${\alpha}-amylase$ and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity $(A_w=0.80)$ increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing $5{\sim}10%$ SHT increased considerably, although some favorable characteristics decreased.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.4
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• pp.294-300
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• 1983

This study was aimed at finding out the effect of soil conditioners on soil structural properties, soil water movements and soil losses. Sandy loam and silt loam soils were treated with two different kinds of soil conditioners, hydrophobic Bitumen 0.4% or hydrophilic Uresol 0.6%, and then various physical characteristics of the treated and untreated aggregates were determined. The results are summarized as follows: 1. By the soil conditioner treatment, Bitumen 0.4% or Uresol 0.6%, the aggregate stability was increased to 1.650-3.450 as compared to 0.275-0.417 of untreated soil and the sedimented bulk density was decreased. 2. Air-water permeability ratio of sandy loam was decreased to 2.2 by Uresol treatment as compared to untreated soil 3.8. In case of silt loam, it was decreased to 6.9 and 5.3 by Bitumen and Uresol treatment as compared to untreated 9.4, and water permeability of treated soil continued high value for 40 days. 3. Air-water permeability ratio was sharply enhanced as the structure instability index increased, but the ratio increased very smoothy after the index over 1. 4. The soil moisture retention was increased 2 to 6% by Uresol treatment, but it was decreased 1 to 3% by Bitumen treatment.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.33-41
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• 2004

The purpose of the study was to analyze in process of circulation market boiled whale meat's rancidity. oxidative rancidity is oil or fat food depend on oxygen in air oxidative change in quality. boiled whale meat faty come to oxidative rancidity food stability and hygiene reasons for people health poisonous point out, however it is not indication study of support. Accordingly confirm lead into circulation process boiled whale meat's rancidity examination and microorganism examination boiled whale meat's stability whether or not. The result obtained were summarized as follows: 1. Proximate percentage of boiled whale meat(pectoral, pelvic, fin, flank) of moisture and crude lipid and crude protein from samples shown to be : moisture was pectoral 16.4%, pelvic 36.2%, fin 46.2%, flank 19.2%, crude lipid was pectoral 54.1%, pelvic 42.8%, fin 15.8%, flank 40.6%,crude protein was pectoral 29.4%, pelvic 20.5%, fin 29.5%, flank 28.6%. 2. The fatty acid composition of total lipid were composed of pectoral 27.2%, pelvic 28.9%, fin 33.3%, flank 23.4% of oleic acid and pectoral 12.7%, pelvic 11.1%, fin 11.3%, flank 14.0% of palmitic acid pectoral 10.8%, pelvic 7.9%, fin 7.6%, flank 2.1% of docosahexaenoic acid, pectoral 14.2%, pelvic 7.5%, fin 1.9%, flank 7.2% of eicosenoic acid, pectoral 5.1%, pelvic 5.7%, fin 4.4%, flank 5.7% of myristic acid, 16: 0 11∼14 % of high saturated fatty acid. generally most of 18: 1ω9 of boiled whale meat's each portion, 22:6 7∼12%, 20:5 1∼14% of polyenoic fatty acid. 18:3 showen to be 1% make an expection of pectoral and fin portion the total lipid were most of netural lipid's about 90%, monoenic fatty acid were most of 19∼22% of saturated fatty acid, 77∼80% of monoenic fatty acid level of 47∼56% of 18:1 16:1 was markelly high to those of total lipid. 3. The storage number days variation of oxidation were shown to be by stages process favorably the past days of boiled whale meat's acid value for 5days. pectoral the day 0.1, five days 1.3, pelvic the day 0.1, five days 1.6, fin the day 0.3, five days 0.7, flank the day 0.2, five days 0.4. 4. The sealer and wrapper the storage number days variation of boiled whale meat oxidation for 7days were shown to be a stage of sealing, the temperature of a room, pectoral the day 0.1 seven days 0.6, pelvic the day 0.1, seven days 1.3, fin.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.19-23
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• 2001

Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at $20^{\circ}C$ and 90 cP at $60^{\circ}C$, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at $100^{\circ}C$ and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured $5.0{\pm}0.1$ and the color turbidvity of XO was very low at pH $2.5{\sim}4.0$. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at $25^{\circ}C$ and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.65-73
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• 2013

Lip make-up products can be easily taken into body with food. For this reason, those products are requires to meet lots of qualifications compared with other cosmetic products. In addition, concerns about safety on synthesized tar pigments is constantly issued. Thus, demand of natural pigments is gradually increased and many kinds of natural pigments have been developed. However, there are some problems when natural pigments are applied to cometic products instead of synthetic ones. There is a reason that most of natural pigments consist of hydrophilic materials of sort of anthocyanin, but the existing lip make-up products is anhydrous oil dispersion type without water consisting oil and wax. Therefore, when watersoluble natural pigments are applied to anhydrous lip make-up products, color expression is lower and phase separation occurs due to the instability of the product. In addition, natural pigments have disadvantages that they can easily change by pH, heat and sunlight. There are troubles of stability because it is not easy to adjust for these factors in case of anhydrous forms. Aim of study is to develop lip make-up products which have not only safe to human but being high in expression of color by using natural pigments and securing stability of colorant as natural pigments are offered to polyol in oil emulsion. Then, lip make-up products which have heavy moisture while having not dryness that is created when the moisture evaporates are developed.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.171-174
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• 2014

$\small{L}$-Arginine was applied to processed pork sausages and evaluated as a substitute for commonly used inorganic polyphosphate. Processed pork sausage was prepared with an addition of 0.25, 0.5, and 1.0% (w/w) $\small{L}$-arginine. Quality characteristics of the processed pork sausages were than evaluated in terms of pH, moisture content, emulsion stability and textural properties. The pH of sausage increased with increasing $\small{L}$-arginine concentration. Moisture content of 0.25% $\small{L}$-arginine sausage, emulsion stability of 0.5% $\small{L}$-arginine sausage, and textural properties of 1.0% $\small{L}$-arginine sausage were similar to those of 0.5% polyphosphate sausage, respectively. In terms of sensory evaluation, taste and overall acceptability of 0.5% $\small{L}$-arginine sausage were slightly higher than those of 0.5% polyphosphate sausage and textural properties were reversed. According to sensory score and quality characteristics, $\small{L}$-arginine had a potential as a substitute for inorganic polyphosphate and the optimum concentration of $\small{L}$-arginine was around 0.5%.