• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1448-1453
• /
• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.3
• /
• pp.450-458
• /
• 2012

In order to reduce the effects of greenhouse gas (GHG) emissions, the South Korean government has announced a special platform of technologies as part of an effort to minimize global climate change. To further this effort, the Korean government has pledged to increase low-carbon and carbon neutral resources for biofuel derived from biomass to replace fossil and to decrease levels of carbon dioxide. In general, second generation biofuel produced form woody biomass is expected to be an effective avenue for reducing fossil fuel consumption and greenhouse gas (GHG) emissions in road transport. It is important that under the new Korean initiative, pilot scale studies evolve practices to produce biomass-to-liquid (BTL) fuel. This study reports the quality characteristics of F-T(Fischer-Tropsch) diesel for production of BTL fuel. Synthetic F-Tdiesel fuel can be used in automotive diesel engines, pure or blended with automotive diesel, due to its similar physical properties to diesel. F-T diesel fuel was synthesized by Fischer-Tropsch (F-T) process with syngas($H_2$/CO), Fe basedcatalyst in low temperature condition($240^{\circ}C$). Synthetic F-T diesel with diesel compositions after distillation process is consisted of $C_{12}{\sim}C_{23+}$ mixture as a kerosine, diesel compositions of n-paraffin and iso-paraffin compounds. Synthetic F-T diesel investigated a very high cetane number, low aromatic composition and sulfur free level compared to automotive diesel. Synthetic F-T diesel also show The wear scar of synthetic F-T diesel show poor lubricity due to low content of sulfur and aromatic compounds compared to automotive diesel.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.10
• /
• pp.1466-1473
• /
• 2013

This experiment was conducted to study the variation laws and correlations of shearing force and feed characteristics including morphological characteristic, chemical composition and in situ degradability of wheat straw. Feasibility of evaluating the nutritional value of wheat straws with shearing force values was analyzed in this study. Six hundred wheat straw plants (Jimai 22) were randomly selected and placed in a cool and ventilated place. Samples were collected in the 1st, 15th, 30th, 45th, 60th d after harvest to measure shearing force, morphological characteristic, nutritional composition. Rumen degradation of dry matter (DM), neutral detergent fiber (NDF) and acid detergent fiber (ADF) of wheat straws were determined by the nylon bags method. The results demonstrated that linear and quadratic effects of storage time on all the tested morphological characteristics were significantly correlative (p<0.01). As storage time goes on, all the tested nutrients and their rumen degradations of wheat straw was linearly (p<0.01) and quadratic (p<0.01) correlative except ADF content and rumen degradation of ADF. Significant correlations were determined in linear effect of shearing force on morphological characteristics (p<0.01), and linear density and diameter were a more sensitive predictor than stem thickness for shearing force. There were strong correlations between storage time and all the measured physical characteristics (shearing force, morphological characteristics and shearing force standardized by morphological characteristics) (p<0.01). Nutrition compositions were linearly correlative with shearing force and standardized shearing force (p<0.01). The linear correlation between rumen degradation of DM and NDF and shearing force and standardized shearing force were evident (p<0.01). In conclusion, shearing force, nutrition compositions and their rumen degradation of wheat straw were still dynamic with storage time after harvest. Correlation could be found between shearing force and nutritional characteristics of wheat straw. Nutrient content, morphological index and rumen degradation of DM and NDF could be predicted by changes in shearing force. Shearing force should be applied according to a standardized storage time when it is used to forecast the feed value of wheat straws.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.402-410
• /
• 2005

In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and $10\%$ (w/v), sugar content of fermentation media was adjusted to 24-25 $^{\circ}$Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of $15.8\%$ in $10\%$ of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 $^{\circ}$Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of $10\%$(w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583).

• Korean Journal of Ecology and Environment
• /
• v.56 no.3
• /
• pp.229-241
• /
• 2023

Microphysogobio rapidus is designated as endangered species class I by Ministry of Environment, and its distribution and population have been gradually declining, and it is now limited to the Nam River and some tributary streams of the Nakdong River Watershed. For the restoration of this highly endangered species, it is important to identify the causes of the decline and establish appropriate restoration plans. However, due to lack of basic data and ecological research, most steps are stagnant. Therefore, in this study, we identified the differences in the physical, biological, and sociological habitats between current and past distributed sites through field surveys and literature reviews. As a result of the field survey, there were differences in conductivity between the current and past distributed sites, and fish communities were also showed differences. The literature data also showed that the physico-chemical values of the past distributed sites were generally unfavorable, which generated negative consequences on biological factors. In particular, the effects of urbanization were found to be a major factor affecting the habitat of M. rapidus. Habitat stabilization is crucial for the recovery of this endangered species. However, in the past distributed sites, disturbances such as stream development and weir construction have altered streams physico-chemically and result in changes of M. rapidus. Therefore, a comprehensive plan that considers both stream connectivity and water quality is needed to manage and restore the habitat of M. rapidus.

• Journal of the Korean Wood Science and Technology
• /
• v.3 no.1
• /
• pp.3-15
• /
• 1975

How to stabilize wood against shrinking and swelling in variable atmospheric moisture conditions is important to the wood-using industry and a challenge to research. Polyethylene glycol stabilize wood by bulking the fiber. PEG also serve as a chemical seasoning agent, suppress decay in high concentrations, and have slight effect on physical properties, gluing or finishing. The study designed to determine the effect of PEG-400 on the dimensional stabilization of local hardwoods for wood carvings that could supply a greatly expanding tourist trade and making curved furniture parts, lamp stands and other decorative objects, and possible gunstock. The species examined were 6 species, Seo-Namoo (Carpinus laxiflora), Cheungcheung-Namoo (Cornus controversa), Gorosae-Namoo (Acer mono), Karae-Namoo (Juglans mandshurica), Jolcham-Namoo (Quercusserrata) and Sanbud-Namoo (Prunus sargentii), used as block of 5cm thick radially to the grain, 7cm wide tangentially, and 70cm long parallel to the wood grain. All these test piecies were conditioned above the fiber saturation point before impregnation. The stabilization effects were determined for PEG-400 treated woods in a 50 percent solution for 20 days. The following conclusions were obtained. PEG retentions increased with treating time. It was more effective to treat at 60$^{\circ}C$ than at room temperature. In degree of PEG-400 impregnation on species, Cheungcheung-Namoo havinglow specific gravity had the highest retentions, 68.77% but the lowest, 56.33% was shown in Jolcham-Namoo with high specific gravity. Specific gravity of treated wood increased considerably with effectiveness of polymer loading. The increases in specific gravity were 5.36 to 13.16 percent. The highest was Jolcham-Namoo, the lowest Karae-Namoo. On the dimensional stability, a 40 percent of effectiveness of polymer loading was just as effective as 60 percent in reduction in water absorptivity (RWA), antishrinkage efficiency (ASE) and antiswelling efficiency (AE), and from over 60 percent they increased more rapidly. Also species response varied considerably. ASE was 30.12 to 69.97 percent tangentially and 27.86 to 56.37 percent radially, AE 34.06 to 73.76 percent tangentially and 30.11 to 70.12 percent radially, and RWA 42.31 to 65.32 percent. No differences in volume swelling among the 6 species were observed. Its values were ranged from 14.98 to 19.55 percent and also increased with PEG retentions. On the mechanical properties, the strengths very much decreased with PEG-400 loadings as shown in Figure 12; that were 11.41 to 22.90 percent in compression, 21.61 to 34.35 percent in bending and 22.83 to 36.83 percent in tensile strength. PEG retention in cell wall was less than 1 percent and the most of PEG were immersed in cell lumen. Except for Korae-Namoo, effectivenesses of polymer loading were as much high as 61.58 to 75.02 percent. This is believed to be due to the effect of PEG-400 on excellant dimensional stability of treated woods.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.4
• /
• pp.427-435
• /
• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.575-582
• /
• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Korean Journal of Acupuncture
• /
• v.31 no.3
• /
• pp.125-135
• /
• 2014

Objectives : Warm needling is the method combining the effects of acupuncture and moxibustion. In modern clinics, warm needling is only affected by treatment time or frequency. We need to study the physical characteristics of warm needles currently used in clinics in order to develop more efficient and economical treatments. Methods : We collected various warm needle specimens and analyzed chemical constitutions, measured heat transfer velocity, micro Vicker's hardness and specific resistance. We studied the relationship between heat transfer velocity and micro Vicker's hardness as well as that between heat transfer velocity and specific resistance. Results : The heat transfer velocity of the Silver_HL was 3.3 mm/sec, of the Au alloy group was 1.3~2.6 mm/sec, and Silver_IN, Silver_ZK and SS groups was less than 0.3 mm/sec. We therefore concluded that the needle composed of Ag has the best heat transfer velocity. In the Micro Vicker's hardness test, Vicker's hardness of the Au alloy group was 159~170 Hv, of Silver_HL was 181 Hv, and of the Silver_IN, Silver_ZK, SS group was 450.8~519 Hv. In the Silver_IN, Silver_ZK and SS groups, hardness was inversely proportial to thermal conductivity. In the specific resistance test, the specific resistance of Silver_HL was the lowest, that of the Au alloy group was the second lowest, and that of the Silver_IN, Silver_ZK, SS groups were the highest. Conclusions : We concluded that the needle composed of Ag has the best heat transfer velocity, highest electric conductivity and thermal conductivity, therefore the needle composed of Ag is suitable for warm needling.

• Journal of Technologic Dentistry
• /
• v.28 no.2
• /
• pp.355-366
• /
• 2006

The purpose of this study was to determine if repeated casting has a detrimental effect on the corrosion behavior of nickel-chrome casting alloys. The X-ray diffraction analysis, vickers hardness test, SEM, EDX and corrosion test were performed to determine the effects of recasting on chemical composition, microstructure, physical property, castability and corrosion behavior of nickel-chrome casting alloys. The X-ray diffraction analysis results for the cast and recast specimens of the VeraBond and the Rexillium V showed that major crystal phase contained nickel-chrome compounds, Nickel carbide and Chrome carbide. Microstructure analysis results for the cast and recast specimens of the VeraBond and the Rexillium V showed recasting has no effect on microstructure. EDX analysis results indicated the percentage of the main component nickel(Ni) in the specimens of the VeraBond showed a tendency to increase with recasting, but those of other components Carbon(C) showed a tendency to decrease with recasting, Chrome(Cr), Silicon(Si), Aluminium(Al) and molybdenum(Mo) showed no changes in the percentage. The percentage of the main component nickel(Ni) in the specimens of the Rexillium V showed a tendency to increase with recasting, but those of other components silicon(Si), carbon(C) and molybdenum(Mo) showed a tendency to decrease with recasting, chrome(Cr) and aluminium(Al) showed no changes in the percentage. The vickers hardness results for the cast and recast specimens of the VeraBond and the Rexillium V showed a tendency to decrease with recasting, but the differences for the first to fifth cast were not statistically significant. The castability results for the cast and recast specimens of the VeraBond and the Rexillium V showed a tendency to decrease with recasting, but the differences for the first to fifth cast were not statistically significant. The cast and recast specimens of the VeraBond and the Rexillium V showed no differences in the corrosion resistance. The results indicate that the VeraBond and the Rexillium V can be safely recast.