• Food Science of Animal Resources
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• v.31 no.5
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• pp.710-718
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• 2011

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% $CO_2$ + 50% $N_2$ (50% $CO_2$-MAP) and 100% $N_2$ (100% $N_2$-MAP), and stored at $5^{\circ}C$ for 14 d. The 50% $CO_2$-MAP showed a higher pH value (p<0.05) up to 10 d, a lower protein deterioration (p<0.05) as measured by volatile basic nitrogen (VBN) from 6 to 14 d, and a higher color value of lightness (CIE $L^*$) compared to 100% $N_2$-MAP. The development of lipid oxidation measured by thiobarbituric acid reactive substance (TBARS) values seemed to be effectively controlled throughout the storage period in both 50% $CO_2$-MAP and 100% $N_2$-MAP regardless of the application of organic acids. The 50% $CO_2$-MAP inhibited the growth of aerobic and anaerobic bacteria (p<0.05) both in non-added and bacon added with organic acids mix. The 50% $CO_2$-MAP alone seemed to be effective in delaying the growth of bacteria since the use of organic acids mix gave no additional effects. The addition of organic acids mix lowered the pH value (p<0.05), effectively retarded the protein deterioration (p<0.05), and showed a higher color value of lightness (CIE $L^*$) value (p<0.05) and lower color value of redness (CIE $a^*$) value (p<0.05). In conclusion, 50% $CO^2$-MAP showed better quality and self-life of sliced bacon during storage. However, the beneficial effect of organic acids mix was not noticed in the concentration used in this experiment.

• Journal of Convergence for Information Technology
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• v.10 no.5
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• pp.51-59
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• 2020

The purpose of this study was to find out a correlation of clinical nurse's character, clinical practice stress, stress coping and factor affecting nursing professional value on nursing students in Korea, and to use it as a basic data in developing nursing professional value promotion programs for nursing students. The study was composed of 145 students who were studying in fourth year student at colleges. Data were collected from May to June, 2019. Data analysis included an independent t-test, ANOVA, Pearson correlation coefficients and multiple regression using the SPSS program. As a result of this study, nursing professional value of those was significantly correlated with clinical nurse's character, clinical practice stress and stress coping. In a regression analysis, nursing professional value accounted for 38.2%(F=43.973, p=.000), of the variance of clinical nurse's character and stress coping. The most significant factor affection the success of nursing professional value was stress coping(β=.508, p=.000). The result of the study indicates the importance of developing clinical nurse's character and applying variety stress coping method for positive nursing professional value of nursing students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1049-1055
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• 2004

The effects of ethanol extract of onion (EEO) on the qualify of fried fish paste were investigated. EEO was added at 0, 1, 3 and 5% level. Quality attributes including moisture content, pH, acid value, TBA value, volatile basic nitrogen, color value, viable cell count and sensory evaluation were analyzed. Moisture content was not changed by addition of EEO. Increasing the amount of EEO, pH, acid value and TBA value of fried fish paste tended to decreased but volatile basic nitrogen increased. L-value was decreased and a-value and b-value were increased by addition of EEO. Viable cell count was decreased by addition of EEO. In sensory evaluation, the higher amount of EEO obtained higher favorite score in flavor and taste, and 3% EEO had the best score in overall acceptance. These results suggest that EEO can be applied to fried fish paste for the purpose of high quality and functionality.

• Applied Chemistry for Engineering
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• v.35 no.4
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• pp.329-334
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• 2024

To improve the UV absorbance and emulsion stability of sunscreen creams prepared using refined seabuckton oil, experimental conditions were designed utilizing the central composite design model-response surface methodology (CCD-RSM). The amount of surfactant, emulsification time, and thickener amount were chosen as independent variables, and the experiment was carried out after the reaction values of ESI, MDS, and UV absorbance at 290 nm were determined. The main effect and interaction effect, which have the most influence on the response value, were analyzed through the F-value and P-value of the regression equation coefficient calculated through RSM, and the statistical significance of the coefficient was evaluated through the P-value. The optimal emulsification conditions using RSM were calculated as follows: amount of surfactant (4.39 wt%), emulsification time (25.42 min), and amount of thickener (1.24 wt%). At these conditions, the reaction value was calculated as ESI (98.5%), MDS (32.9 nm), and UV absorbance (2.73). As a result of conducting an actual experiment under the calculated optimal conditions, the average error rate was measured as ± 2.7%

• Textile Coloration and Finishing
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• v.20 no.6
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• pp.51-62
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• 2008

The purpose of this study was to check color change depending on dyeing conditions when silk fabrics was dyed with gromwell and to investigate mordant effect when synthetic tannin was used as a mordant. First, when silk fabrics were dyed with gromwell, the change of color, brightness and chroma were examined by measuring K/S value, a, b value, L value and C value depending on dyeing condition. Second, color, brightness and chroma differences which appeared after mordanting with synthetic tannin were investigated and muti-functional mordanting effect was confirmed with dyeing fastness, antibiosis. As a result of color analysis of gromwell, it was proved that the main pigment of gromwell was shikonin. Color was red purple at pH 3 when silk fabrics were dyed with gromwell. But It became greenish and bluish as temperature rose and time passed by. And it grew reddish and yellowish as concentration level reached higher. The color became purple at pH 5 and purple blue at pH 7. Both at pH 5 and pH 7, it became greenish and yellowish, as temperature went up and time ran by. And it became reddish with concentration increasing. Brightness and chroma decreased with temperature and concentration increasing as well as time passing by. After mordanting with synthetic tannin, the color became less reddish at pH 3 and reddish-yellowish at pH 5 and pH 7. The brightness increased and the chroma decreased. At all pH, the color, the brightness and the chroma became similarly by synthetic tannin mordanting. Dyeing fastness of synthetic tannin mordanted fabric was higher than that of non-mordanted fabric. Especially, wet fastness at pH 3 improved from 1 grade before synthetic tannin mordanting to $3{\sim}4$ grade after tannin mordanting. Antibiosis was improved by gromwell dyeing and synthetic tannin mordanting.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2002.11a
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• pp.11-15
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• 2002

This study is intended to analyze the relationship between the rebound value of P type schmidt hammer and the compressive strength for a quality control of concrete. According to the results, the compressive strength of standard curing specimen increases in proportion to age, but that of air curing specimen hardly increases after 28 days. The rebound value of P type schmidt hammer, however, increases due to carbonation of concrete in air curing specimen. The correlativity between the rebound value and the compressive strength is very favorable in the case of standard curing specimen, but drops remarkably in the case of air curing specimen. Thus, as application of age coefficient is required for exact estimation of the compressive strength, the age coefficient is derived from this study. The age coefficient of P type schmidt hammer is higher at the age of 3 and 7days, and drops significantly, compared with the age of 28days. And it is lower before 28days than that of N type schmidt hammer suggested in Japan, and shows the similar tendency after 28days.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Journal of Society of Preventive Korean Medicine
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• v.23 no.2
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• pp.91-99
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• 2019

Objectives : The aim of this study was to examine the reference value of biomarker serum amyloid p (SAP) to diagnose blood stasis objectively. Methods : Pubmed-Medline, Cochrane library, EMBASE were searched using the key words 'SAP' and 'serum amyloid p' in June 2018. Original articles of human adults that published in English, studies that recruited from the clinical research settings or well defined population based cohorts were only included. Results : A total of 12 studies were selected to extract the reference value of SAP. It was between 8.5 ng/mL (0.0085 mg/L) to 57.5 mg/L. Although the disease varied, most of them showed elevated SAP levels in the disease group (1.1-1.5 times). Conclusions : This study is meaningful in that it summarizes the results of previous researches of SAP, which has the potential to be diagnostic index of blood stasis.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.91-100
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• 2024

Packaging method and storage time play a significant role in maintaining the quality, safety, and shelf-life of food. In this study, the quality such as acid value, peroxide value, total bacterial count, color difference, and flavor of Marsupenaeus japonicus Oranda was evaluated depending on the five packaging methods (T-N, P-N, P-O₂R, P-V, and P-N₂) and storage periods. Changes of acid value and peroxide value strongly depend on the existing oxygen of headspace in the Marsupenaeus japonicus Oranda packages. Regardless of packaging methods, the change in acid value, peroxide value, microbial growth and flavor of the Marsupenaeus japonicus Oranda occurred depending on the storage time. Especially, it is identified the quality changes of Marsupenaeus japonicus Oranda stored with P-N₂ package with less oxygen contents were retarded, compared to the them with T-N packaged with high oxygen contents.