• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.41-46
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• 1977

The composition of fatty acids and sterols from Sapindus Mukurossi oil were analyzed by gas liquid chromatography and amino acids from Sapindus Mukurossi seed oil cake were determined by amino acid autoanalyzer. The results obtained were summarized as follows; 1. Oil content (45.7%) was higher in Sapindus Mukurossi seed than in other plant seeds such as soybean, sesame and peanut. 2. From the analysis of fatty acids, it was found that oleic acid(61.6%) and gadoleic acid(20.4%) were major fatty acid and that high monoenoic acid content(82%) could be a characteristic of sample seed oil. 3. Glutamic acid contained the most amounts among all amino acids determined, and isoleucine, leucine, lysine, phenylalanine, threonine and valine were relative high amounts compared with content of other amino acids. 4. The sterol compositions of 4-desmethyl sterol, 4-monomethyl sterol and 4,4-dimethyl sterol fraction were found to be similar to those of higher plant oil, but 4-monomethyl sterol fraction was characterized by containing the unknown sterol (31.5%) with RRT 1.27.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.33 no.4
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• pp.245-258
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• 2015

This study aimed to conduct the standardization of various specifications for determining the proper construction and operation of domestic CORS (Continuously Operating Reference Station). To achieve the plan, the standardization was proposed for various compositions of CORS, such as the data quality, structure, and equipment. Also, we have studied the method for empirically determining the reference values of QC (Quality Check) of CORS data. Those large amounts of samples for each QC index values were built to approach in empirical and statistical methods. In fact, those general and recommended reference values were determined from analyzing the sample distributions, using the empirical and statistical approaches. The result is expected to be utilized for a variety of research fields for standardization, accurate data acquisitions and service operations for the domestic CORS

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.597-604
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• 2016

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.162-166
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• 1991

Twenty brands of five different types of deep-fat fried foods including doughnuts, vegetables, fried chicken and french fries were purchased from food stores and fast food restaurants in Daegu city. These sample were analyzed for their total lipid content and fatty acid composition. The total lipid contents of each type of foods were over 20% by weight on an average. One brand of the doughnuts had the highest lipid content of 55.2%. The average polar lipid content of the five different types of samples was approximately 40% of the total lipid content. The fatty acid compositions of the total lipid in the deep-fat fried foods were similar to one another. HTe major fattyacids were oleic acid, stearic acid, linoleic acid in order of content. Minor fatty caids ere myristic acid, palmitic acid, palmitoleic acid, linolenic acid, behenic acid and erucic acid.

• The Journal of Advanced Prosthodontics
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• v.11 no.1
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• pp.16-22
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• 2019

PURPOSE. The purpose of this study was to compare the translucency and color changes of ceramic laminate veneers of different composition following glazing process. MATERIALS AND METHODS. $10mm{\times}10mm$ square specimens of 0.6 mm and 1.0 mm thicknesses were fabricated with IPS e.max Press (EM) and IPS e.max ZirPress (ZP) (n=10 per group). The color coordinates (CIE $L^*$ $a^*$ $b^*$) of the specimens were recorded with a colorimeter before and after glazing. The color changes and translucency parameter (TP) were calculated. For the comparisons with the composition and thicknesses between the 'not glazed' and 'glazed' groups, statistical analyses were done through paired T-test, independent two-sample T-test, and multiple regression analysis using SPSS 18.0 (P<.05). RESULTS. The TP of 0.6 mm EM was higher than that of 0.6 mm ZP. Total color difference (${\Delta}E^*$) between bare and glazed specimens of 1.0 mm EM was greater than that of 1.0 mm ZP with statistical significance. Following glazing, specimens from all groups showed statistically significant amount of decrease in $L^*$ and $a^*$, and statistically significant increase in $b^*$. The result of multiple regression analysis of EM and ZP showed that ${\Delta}L^*$ improved ${\Delta}E^*$. CONCLUSION. Within the limitations of present study, we conclude that translucency and color of ceramic laminate veneers change significantly after glazing process, and the nature and amount of changes vary with different compositions.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.667-672
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• 2018

We investigated the quality of 12 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of 67.13-69.83% (mean: 68.17%), salinity of 20.00-25.84% (mean: 22.29%), pH of 5.14-6.28 (mean: 5.63), volatile basic nitrogen content of 119.12-273.37 mg/100 g (mean: 199.19 mg/100 g), total nitrogen content of 0.82-1.50% (mean: 1.30%) and amino nitrogen content of 550.17-1,086.62 mg/100 g (mean: 774.99 mg/100 g). The viable cell counts ranged from not detected to $1.6{\times}10^3CFU/mL$, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,111,61 mg/kg (mean 813.48 mg/kg) histamine, 29.62-144.29 mg/kg (mean 98.14 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.91 mg/kg) tryptamine, 20.89-127.17 mg/kg (mean 60.49 mg/kg) putrescine, and 13.08-109.91 mg/kg (mean 57.74 mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health.

• Journal of Auto-vehicle Safety Association
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• v.13 no.2
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• pp.30-34
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• 2021

Electrical failures and reliability problems of electronic components by ionic migration between adjacent device terminals have become an issue in automotive electronics. Especially unlike galvanic corrosion, ionic migration is occurred at high temperature and high humidity under applied electric field condition. Until now, although extensive studies of the ionic migrations dealing with PCBs, electrodes, and solders were reported, there is no study on the effect of insulation polymers and metallic fillers for ionic migration. In this research, therefore, ionic migration induced by the types and contents of polymers and metallic fillers, and variety conditions of temperature, humidity, and applied voltage was studied in detail. Ester and amide types of liquid crystal polymer (LCP) and poly (phthalamide) (PPA) were used as base polymers, respectively and compounded with the metallic fillers of Copper iodide (CuI), Zinc stearate (Zn-st), or Calcium stearate (Ca-st) in various compositions. The compounding polymers were fabricated in IPC-B-24 of SIR test coupon according to ISO 9455-17 with Cu electrodes for ionic migration test. While there is no change in LCP-based samples, ionic migration in PPA compounding sample with a high water absorption property was accelerated in the presence of 0.25 wt% or above of CuI at the environmental conditions of 85℃, 85% RH and 48V. The dendritic short-circuit growth of Cu caused by ionic migration between the electrodes on the surface of compounded polymers was systematically observed and analyzed by using optical microscopy and SEM (EDX).

• Korean Journal of Exercise Nutrition
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• v.25 no.4
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• pp.24-37
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• 2021

[Purpose] To determine whether physical activity (PA), primarily the recommended 60 minutes of moderate-to-vigorous PA, is associated with gut bacterial microbiota in 10-year-old children. [Methods] The Block Physical Activity Screener, which provides minutes/day PA variables, was used to determine whether the child met the PA recommendations. 16S rRNA sequencing was performed on stool samples from the children to profile the composition of their gut bacterial microbiota. Differences in alpha diversity metrics (richness, Pielou's evenness, and Faith's phylogenetic diversity) by PA were determined using linear regression, whereas beta diversity (unweighted and weighted UniFrac) relationships were assessed using PERMANOVA. Taxon relative abundance differentials were determined using DESeq2. [Results] The analytic sample included 321 children with both PA and 16S rRNA sequencing data (mean age [SD] =10.2 [0.8] years; 54.2% male; 62.9% African American), where 189 (58.9%) met the PA recommendations. After adjusting for covariates, meeting the PA recommendations as well as minutes/day PA variables were not significantly associated with gut richness, evenness, or diversity (p ≥ 0.19). However, meeting the PA recommendations (weighted UniFrac R² = 0.014, p = 0.001) was significantly associated with distinct gut bacterial composition. These compositional differences were partly characterized by increased abundance of Megamonas and Anaerovorax as well as specific Christensenellaceae_R-7_group taxa in children with higher PA. [Conclusion] Children who met the recommendations of PA had altered gut microbiota compositions. Whether this translates to a reduced risk of obesity or associated metabolic diseases is still unclear.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.301-308
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• 2024

Ceramic materials are being explored as alternatives to toxic lead sheets for radiation shielding due to their favorable properties like durability, thermal stability, and aesthetic appeal. However, crafting effective ceramics for radiation shielding entails complex processes, raising production costs. To investigate local viability, this study evaluated Malaysian ceramic tiles for shielding in diagnostic X-ray rooms. Different ceramics in terms of density and thickness were selected from local manufacturers. Energy Dispersive X-ray Fluorescence (EDXRF) and X-ray Fluorescence (XRF) characterized ceramic compositions, while Monte Carlo Particle and Heavy Ion Transport code System (MC PHITS) simulations determined Linear Attenuation Coefficient (LAC), Half-value Layer (HVL), Mass Attenuation Coefficient (MAC), and Mean Free Path (MFP) within the 40-150 kV energy range. Comparative analysis between MC PHITS simulations and real setups was conducted. The C3-S9 ceramic sample, known for homogeneous full-color structure, showcased superior shielding attributes, attributed to its high density and iron content. Notably, energy levels considerably impacted radiation penetration. Overall, C3-S9 demonstrated strong shielding performance, underlining Malaysia's potential ceramic tile resources for X-ray room radiation shielding.