Effects of irradiation source and dose level on quality characteristics of processed meat products

Ham, Y.K.,Kim, H.W.,Hwang, K.E.,Song, D.H.,Kim, Y.J.,Choi, Y.S.,Song, B.S.,Park, J.H.,Kim, C.J. Pergamon 2017 Radiation physics and chemistry Vol.130 No.-

<P>The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30 +/- 1 degrees C. The processed meat, products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (P < 0.05), obviously by e-beam irradiation compared to gamma-ray and X-ray (P < 0.05). The redness of pork sausages was increased by gamma-ray irradiation, whereas it decreased by e-beam irradiation depending on absorbed dose level. No significant changes in overall acceptability were observed for pork sausages regardless of irradiation source (P> 0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (P < 0.05). Lipid oxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 degrees C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources. (C) 2016 Published by Elsevier Ltd.</P>

두꺼운 입술 교정 12예의 임상적 소고

윤정길,김수철,김철주,함기선 中央醫學社 1989 中央醫學 Vol.54 No.4

From the view-point of our traditional concept, beautiful lips were defined as a small mouth with thick lips like a red matured cherry. But today young people consider thin lips to be beautiful. Most of the ladies who have the thick lips want to reduce their thickness because they want to change the lip impression from the dull and greedy to the sensuous and sexy one. They love thin lips but don't seem to insist on a small mouth. We have recently reviewed 12 cases of lip reduction for the esthetic purpose during last 5 years. 3 out of 12 cases corrected both the upper and lower lip, 4 were only the lower lip, 2 were the upper lip and 3 were partial corrections. In three cases, 2 for the lower lip and I for the upper lip, we tried to. reduce the thickness of their lips only by excision of mucosa and subcutaneous tissue for the inexperienced period, but we realized each cases needed additional underlying muscle excision because of inadequate improvement. From this, we recognized that the partial excision of muscle is the key procedure to succeed the reduction of lips, but it should be limited to only mid orbicularis oris muscle. The denture and alvealor status also take an important role in accomplishing a satisfactory surgical result.

두꺼운 입술 교정 12예의 임상적 소고

김철주,김수철,함기선,윤정길 大韓成形外科學會 1989 Archives of Plastic Surgery Vol.16 No.1

From the view-point of our traditional concept, beautiful lips were defined as a small mouth with thick lips like a red matured cherry. But today young people consider thin lips to be beautiful. Most of the ladies who have the thick lips want to reduce their thickness because they want to change the lip impression from the dull and greedy to the sensuous and sexy one. They love thin lips but don't seem to insist on a small mouth. We have recently reviewed 12 cases of lip reduction for the esthetic purpose during last 5 years. 3 out of 12 cases corrected both the upper and lower lip, 4 were only the lower lip, 2 were the upper lip and 3 were partial corrections. In three cases, 2 for the lower lip and 1 for the upper lip, we tried to reduce the thickness of their lips only by excision of mucosa and subcutaneous tissue for the inexperienced period, but we realized each cases needed additional underlying muscle excision because of inadequate improvement. From this, we recognized that the partial excision of muscle is the key procedure to succeed the reduction of lips, but it should be limited to only mid orbicularis oris muscle. The denture and alvealor status also take an important role in accomplishing a satisfactory surgical result.

Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets

Lee, H.J.,Jung, H.,Choe, W.,Ham, J.S.,Lee, J.H.,Jo, C. Academic Press 2011 Food microbiology Vol.28 No.8

An apparatus for generating atmospheric pressure plasma (APP) jet was used to investigate the inactivation of Listeria monocytogenes on the surface of agar plates and slices of cooked chicken breast and ham. He, N<SUB>2</SUB> (both 7 L/min), and mixtures of each with O<SUB>2</SUB> (0.07 L/min) were used to produce the plasma jets. After treatment for 2 min with APP jets of He, He + O<SUB>2</SUB>, N<SUB>2</SUB>, or N<SUB>2</SUB> + O<SUB>2</SUB>, the numbers of L. monocytogenes on agar plates were reduced by 0.87, 4.19, 4.26, and 7.59 log units, respectively. Similar treatments reduced the L. monocytogenes inoculated onto sliced chicken breast and ham by 1.37 to 4.73 and 1.94 to 6.52 log units, respectively, according to the input gas used with the N<SUB>2</SUB> + O<SUB>2</SUB> mixture being the most effective. Most APP jets reduced the numbers of aerobic bacteria on the meat surfaces to <10<SUP>2</SUP> CFU/g, and the numbers remained below that level of detection after storage at 10 <SUP>o</SUP>C for 7 days. The results indicate that APP jets are effective for the inactivation of L. monocytogenes on sliced meats and for prolonging the shelf-life of such foods.

Preparation of porous carbons based on polyvinylidene fluoride for CO₂ adsorption: A combined experimental and computational study

Hong, S.M.,Lim, G.,Kim, S.H.,Kim, J.H.,Lee, K.B.,Ham, H.C. Elsevier 2016 Microporous and mesoporous materials Vol.219 No.-

<P>Microporous carbons were developed for CO2 capture from polyvinylidene fluoride (PVDF) via a simple carbonization method. The carbonization was carried out in the temperature range of 400-800 degrees C, and the effects of the carbonization temperature on the characteristics and CO2 adsorption behavior of the prepared carbon materials were investigated by both experiments and density functional theory studies. The textural characteristics of the carbon materials were highly dependent on the carbonization temperature, and narrow micropores (<0.7 nm) were predominantly generated from the decomposition of PVDF giving off fluorine during carbonization. The specific surface area and pore volume increased up to 1011 m(2) g(-1) and 0.416 cm(3) g(-1), respectively, and the highest CO2 adsorption capacity of 3.59 mol kg(-1) was obtained at 25 degrees C and similar to 1 bar in PVDF carbonized at 800 degrees C. The carbonized PVDFs also exhibited highly stable CO2 adsorption uptake and rapid kinetics through repeated adsorption-desorption cycles, showing that carbonized PVDFs are promising adsorbents for CO2 capture. The density functional theory calculation suggested that stable configuration with favorable adsorption energy can be introduced by the removal of fluorine from PVDF, which results in the reduction of repulsive interactions between electronegative fluorine in PVDF and oxygen in CO2 molecule. (C) 2015 Elsevier Inc. All rights reserved.</P>

Base tolerant polybenzimidazolium hydroxide membranes for solid alkaline-exchange membrane fuel cells

Lee, J.Y.,Lim, D.H.,Chae, J.E.,Choi, J.,Kim, B.H.,Lee, S.Y.,Yoon, C.W.,Nam, S.Y.,Jang, J.H.,Henkensmeier, D.,Yoo, S.J.,Kim, J.Y.,Kim, H.J.,Ham, H.C. Elsevier Scientific Pub. Co 2016 Journal of membrane science Vol.514 No.-

Poly(dibenzylated benzimidazolium) bromides (Bz-PBI-Br) were converted successfully to OH<SUP>-</SUP> ion conducting poly(dibenzylated benzimidazolium) hydroxides (Bz-PBI-hydroxides) by the treatment of KOH. The Bz-PBI-hydroxides obtained in this study showed an excellent alkali tolerance compared to previously synthesized poly(dimethylated benzimidazolium) hydroxides (Me-PBI-hydroxides). According to <SUP>1</SUP>H-NMR analysis, Me-PBI-hydroxides were decomposed during KOH treatment. In order to find out the reason, density functional theory (DFT) calculations of two benzimidazolium structures, e.g., dimethylated benzimidazolium (Me-BI<SUP>+</SUP>) and dibenzylated benzimidazolium (Bz-BI<SUP>+</SUP>), were performed. Bz-BI<SUP>+</SUP> showed lower electron affinity and OH<SUP>-</SUP>-binding energies at the C2 position of the benzimidazolium ring than Me-BI<SUP>+</SUP>. These DFT results strongly confirm that Bz-BI<SUP>+</SUP> is less vulnerable to an OH<SUP>-</SUP> attack than Me-BI<SUP>+</SUP>; this contributes to the enhanced stability and OH<SUP>-</SUP> ion conductivity of the Bz-PBI-hydroxides.

고추 종실유의 지방산 조성에 관한 연구

함태식,김인숙,조미자,오성기 경희대학교 부설 식량자원개발연구소 1993 硏究論文集 Vol.14 No.-

조유와 정제유의 지방산 중 linoleic acid의 함량이 70.2-71.8%로 가장 많았다. 조유의 경우 중성지질, 당지질, 인지질의 함량이 각각 93.5%, 2.6%, 미량이고 정제유의 경우 중성지질이 99.9이었다. 중성지질과 당지질의 지방산은 linoleic aced의 함량이 각각 69.9%와 66.7%로 가장 많았으마, 인지질의 경우 oleic acid의 함량이 47.0%로 가장 많았다. 중성지질의 성분을 TLC로 분석한 결과 triglyceride가 94.3%로 가장 많았다. The fatty acid composition of red pepper(Capsicum annum)seed oil was studied. Red pepper seed oil was fractionated to nuetral lipids, glycolipids and phospholipids by silisis acid coulmn chromatography. The contents of nuetral lipids, glycolipids and phospholipids in the crude oil were 93.5%, 2.6% and trace, respectively, and the refined oil gave a trace amount of glycolipids and phospholipids. Main unsaturated fatty acids in the crude oil were linoleic acid(69.9%), linolenic acid(1.8%). Sutarated fatty oil, particularly palmitic acid was abundant in the fraction of glycolipids and phoospholipids of the crude oil. The magor component in nuetal was found to be triglycerides.

Drop Tube 에서의 열전달 계산 및 응용

강춘식,이진형,함헌주,윤우영 대한금속재료학회(대한금속학회) 1991 대한금속·재료학회지 Vol.29 No.1

An effective technique for evaluating the effects of rapid solidificaton on the undercooling and crystallization behavior of high temperature materials is through containerless drop tube processing. Also solidification of metal can be performed under the microgravity environment, if the metal droplet is solidified during free fall. A laboratory scale (3m) drop tube has been developed and studied both of the effects on solidification behavior of metals. The free fall of a liquid metal drop and heat transfer from the drop to its inert gaseous environment are described. To analyze the undercooling history and quantitative microgravitational condition during drop tube processing, heat flow modelling has been developed and the model has been tested experimentally.

A Communication Method Between Distributed Control System and Function Test Facility Using TCP/IP and Shared Memory

Kim, J.-S 한국원자력학회 1998 Nuclear Engineering and Technology Vol.30 No.4

한국식품의 일반분석치 및 Cholesterol 함량에 관한 관찰 : Ⅰ. 각종 어개류의 영양소 일반분석치와 Cholesterol 함량에 대하여 Ⅰ. A Cholesterol Content of Fishes and Shell Fishes

김정자,함윤애,강지용,성낙응 梨花女子大學校 醫科大學 醫科學硏究所 1978 EMJ (Ewha medical journal) Vol.1 No.1

Total cholesterol content of fishes and shellfishes, which bought in the local market, was estimated in part (head, muscle, skin, egg, and roe). and also, the general analytical data(water, protein, fat, and ash) were examined in the parts. The results of cholesterol content are as follows; 1) In the fresh water fishes, the cholesterol content was highest in trout and watereel. 2) In the marine fishes, it was high in makerel, Spanish makerel, horse makerel, and hickory sard and low in sea-cucumber and thormbock stingray. 3) Cholesterol content of the parts in both fresh water fishes and marine fishes was highest in roe, and the next egg, skin, head, and muscle in the ordet named. 4) Cholesterol content of the shell fishes was 100mg∼200mg/100g. 5) Generally, the cholesterol content also was high in the sample that fat content was high.