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Chew, Sook-Chin,Tan, Chin-Ping,Lai, Oi-Ming,Nyam, Kar-Lin 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester ($9.0{\mu}g/kg$) and glycidyl ester ($54.8{\mu}g/kg$). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
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Sook-Chin Chew,Chin Ping Tan,Oi Ming Lai,Kar Lin Nyam 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3- MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 lg/kg) and glycidyl ester (54.8 lg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
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Lam, Simon Ching,Chong, Andy Chun Yin,Chung, Jessie Yuk Seng,Lam, Ming Yee,Chan, Lai Man,Shum, Cho Yee,Wong, Eliza Yi Ni,Mok, Yat Man,Lam, Ming Tat,Chan, Man Man,Tong, Ka Ying,Chu, Oi Lee,Siu, Fong Ki 한국성인간호학회 2020 성인간호학회지 Vol.32 No.1
Purpose: This study aimed to establish the translation adequacy and examine the psychometric properties of FaceMask Use Scale (FMUS). Methods: This methodological study employed a cross-sectional design with repeatedmeasures. Phase 1 examined the equivalence and relevance of English and Chinese versions of FMUS. Phase2 examined the internal consistency, stability and construct validity. Different sample batches (213 universitystudents and 971 general public) were used appropriately for psychometric testing. The 2-phase data were collectedbetween January and April 2017. Results: In Phase 1, the semantic equivalence and relevance (item- and scale-levelcontent-validity-index=100%) was satisfactory. Furthermore, from 133 paired test-retest responses, the quadraticweighted kappa (.53~.73, p<.001) and Intraclass Correlation Coefficient (ICC=.81) between the English andChinese version of FMUS were satisfactory. In Phase 2, FMUS demonstrated satisfactory internal consistency(Cronbach’s ⍺=.80~.81; corrected item-total correlation coefficients=.46~.67) and two-week test-retest stability(ICC=.84). The known-groups method (t=3.08, p<.001), exploratory (71.10% of total variance in two-factor model)and confirmatory factory analysis (x2/df=4.02, Root Mean Square Residual=.03, Root Mean Square Error ofApproximation=.06, Goodness of Fit Index=.99, Comparative Fit Index=.99) were all satisfactory for establishingthe construct validity. Conclusion: The FMUS has an equivalence Chinese and English versions, satisfactoryreliability and validity for measuring the practice of face mask use. This poses clinical and research implications forthose community health nurses who works on respiratory protection. Further research should be conducted on the‘negligent practice’ of FMU.
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Impact of Stirring Speed on β-Lactoglobulin Fibril Formation
Shy Kai Ng,Kar Lin Nyam,Imededdine Arbi Nehdi,Oi Ming Lai,Gun Hean Chong,Chin Ping Tan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
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