• Journal of Acupuncture Research
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• v.20 no.5
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• pp.151-158
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• 2003

Objective: There have not been so many study about the quality of acupuncture needle tip. In order to ensure safe acupuncture treatment, the quality of needle tip is essential. Therefore we investigated the current condition of the tip of the acupuncture needles in Korea. Methods: We have selected the needles that made by 8 companies in Korea, and selected 50 pieces from 1000 pieces each company by randomized methods. and observed the tip of each needle using a scanning electron microscope at ${\times}800$ magnification. Results & Discussion: We found that needles had several defects such as scratch marks on the surface, metallic scuff, lumps and irregularities of the needle tips, stubbed or malformed tips, tips of point off-center, peeled off coated tips. There was much difference on the quality of needle among the manufacturer, and some needles seem to need to do- thorough quality control. It is necessary to intensify quality management and a concentrated control on manufacturing process of acupuncture needles.

• Korean Journal of Acupuncture
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• v.21 no.4
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• pp.43-51
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• 2004

Objectives : In order to ensure safe acupuncture treatment, the quality of the needle tip is essential. But, there have not been so many studies about the quality of the acupuncture needle tip. For this reason we have been already reported about the quality of acupuncture needle tip in Korea using scanning electron microscope(SEM) in 2002, 2003. In order to compare than other society, we investigated the current condition of the tips of the acupuncture needles sold in Europe. Methods : We obtained the needles made by 7 companies, which are sold currently in Europe, and selected 50 pieces out of 100 pieces from each company by randomized methods. And then we observed the tip of each needle using a scanning electron microscope at ${\times}800$ magnification. Results and Discussion : We found that needles had several defects such as scratch marks on the surface, metallic scuff, lumps and irregularities of the needle tips, stubbed or malformed tips, tips of point off-center, peeled off coated tips, same as Korean needles. There was much difference on the quality of needles among the manufacturers, and some needles seem to need thorough quality control. Allowing for the high price, the quality of some needle in Europe generally are better than that of Korean needles. But some Korean needles hold a top position than European ones in quality. We want a good industrial standard to be made in acupuncture manufacturing fields in the near future, because the safety is not less valuable than the efficacy in medicine.

• The Journal of Korean Medicine
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• v.23 no.4
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• pp.27-31
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• 2002

Background and Purpose: There has been little study about the quality of acupuncture needle tips. In order to ensure safe acupuncture treatment, high quality of needle tips is essential. Therefore, we investigated the current condition of the tips of the acupuncture needles on the market. Methods: We selected needles made by 6 companies in Korea, one company each in Japan, the USA and China, and observed the tip of each needle using a scanning electron microscope. Results and Discussion: We found that needles had several defects such as scratch marks on the surface, metallic scuff, lumps and irregularities of the needle tips, stubbed or malformed tips, tips of point off-center, and peeled off coated tips. There were more faulty ones than good ones. Further, better-designed study with a bigger sample size is warranted.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.646-654
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• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.613-622
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• 2012

To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.

• Mass Spectrometry Letters
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• v.4 no.4
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• pp.83-86
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• 2013

A new interface for coupling CIEF and MS using a four-way cross has been developed in a single mechanical system. This new interface could be operated without the electric discontinuity and reinstallation of lines. Additionally, a bare fused silica capillary was facilitated as a spray needle to produce electrospray and to guide catholyte or sheath liquid. Focusing for CIEF was completed in a hanging droplet at the end of spray needle. This capillary spray needle also provided stable spray, enhanced the ionization efficiency and increased sensitivity. Results with carbonic anhydrase I showed that focusing and spraying were well completed with the new interface and the new spray needle.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.05a
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• pp.250-253
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• 2004

Sharpness of the tip of micro needle is very Important quality that should be controlled in the manufacturing processes. Acupuncture needle is one of the most widely used micro-needle. And the tip sharpness of acupuncture needle Is usually checked by the magnitude of resisting force obtained through sharpness test. In this study, some sharpness tests of acupuncture needle were done and the relationship between the misalignment of specimen and the magnitude of resisting force. The diameter of the needle used in the test was $250\;{\mu}m$ and the length of it was 40 mm.

• Journal of Acupuncture Research
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• v.22 no.6
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• pp.135-140
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• 2005

Objectives : There have been several studies about the quality of acupuncture needle tip recently. We have investigated the condition of the tip of the acupuncture needles in the last studies. In the former studies, we discovered the metallic scuff, lumps and irregularities of the acupuncture needle tips under the microscope. But, no information was available on those foreign materials' identity. Methods : We have selected 200 needles of 1000 pieces from several companies by randomized methods. And we observed the tip of the 6 needles selected finally at ${\times}1000\;or\;{\times}3000$ magnification and analyzed the components of the metallic scuff, lumps and irregularities of the needle tips with a SEM-EDX analyser. Results : We found that the identity of the metallic scuff, lumps and irregularities of the needle tips were metallic materials and silicon. For example, A point was composed of Fe(69.78%), Cr(17.71%), Ni(8.11%), Zn(2.04%), Si(1.23%), Mn(1.12%), and B point was composed of Si(66.40%), Fe(26.76%), Cr(6.84%). Conclusion : The results of this study confirm that there is a real possibility of the remaining of metallic materials and silicon in body of patient, after acupuncture treatment. Therefore, it is necessary to intensify our efforts to make needles of good quality and to concentrate on manufacturing process of acupuncture needles completely to be free from danger in acupuncture treatment.