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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 35, Issue 10 - Dec 2006
Volume 35, Issue 9 - Sep 2006
Volume 35, Issue 8 - Aug 2006
Volume 35, Issue 7 - Aug 2006
Volume 35, Issue 6 - Jul 2006
Volume 35, Issue 5 - Jun 2006
Volume 35, Issue 4 - Apr 2006
Volume 35, Issue 3 - Mar 2006
Volume 35, Issue 2 - Feb 2006
Volume 35, Issue 1 - Jan 2006
Selecting the target year
Germination Dependency of Antioxidative Activities in Brown Rice
Kang, Bo-Ra ; Park, Mi-Jung ; Lee, Heum-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 389~394
DOI : 10.3746/jkfn.2006.35.4.389
The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 mm-germinated brown rice, and 5 mm-germinated brown rice, SOD-like activity and nitrite scavenging ability were identified as antioxidative character. SOD-like activities and nitrite scavenging abilities of all samples were changed dose-dependently and germination-dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD-like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 mm-germinated brown rice had more strong activities than 50 ppm vitamin C. The
values of SOD-like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 mm-germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The
values of nitrite scavenging ability at PH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD-like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.
Anticarcinogenic Effects of Extracts from Gloiopeltis tenax
Jung, Young-Hwa ; Jung, Bok-Mi ; Shin, Mi-Ok ; Bae, Song-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 395~401
DOI : 10.3746/jkfn.2006.35.4.395
In this study, we investigated anticarcinogenic effects of extracts from Gloiopeltis tenax (GT). GT was extracted with methanol (GTM), which was then further fractionated into four fractions by using solvent fractionation method, affording methanol (GTMM), hexane (GTMH), butanol (GTMB) and aqueous (GTMA) soluble fractions. We determined the cytotoxic effects of these fractions on cancer cells by MTT assay. Among various fractions of GT, the GTMM showed the strongest cytotoxic effect at concentration of
, displaying 95.97% on HepG2 cell lines and 93.64% on HT-29 cell lines, respectively. And, the anti-proliferative effect of GT was accompanied by a marked in increase of levels of Bad, Bax, Bok and Bak protein and activation of caspase-3, caspase-7 and PARP protein. Also, we observed quinone reductase (QR) induced effects in all fraction layers of GT on HepG2 cells. The QR induced effects of the GTMM and GTMB on HepG2 cells at concentration of
showing inductive indexes of 2.86 and 2.04 compared to the control value of 1.0.
Effects of Capsosiphon fulvescens Extract on Lipid Metabolism in Rats Fed High Cholesterol Diet
Lee, Jeong-Hwa ; Lee, Yu-Mi ; Lee, Jae-Joon ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 402~409
DOI : 10.3746/jkfn.2006.35.4.402
This study was performed to investigate the effects of Capsosiphon fulvescens (CF) extract on serum and liver lipid metabolism in rats. Male Sprague-Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were divided into six groups. Experimental groups were administered with following diets; normal diet group (NC), high cholesterol diet group (HC), normal diet and CF extract (200 mg/kg) administered group (NC-CFL), normal diet and CF extract (400 mg/kg) administered group (NC-CFH), high cholesterol diet and CF extract (200 mg/kg) adwlinistered group (HC-CFL), and high cholesterol diet and CF extract (400 mg/kg) administered group (HC-CFH). The body weight gain and feed efficiency ratio were increased by high cholesterol diet, but gradually decreased to the corresponding level of the normal diet group by administered CF extract. The serum total cholesterol concentration of normal diet group was significantly higher than those of NC-CFL group and NC-CFH group. The concentrations of serum total cholesterol LDL-cholesterol and triglyceride and the atherogenic index .were tended to decrease in the CF extract administered groups compared with the high cholesterol diet group. However, HDL-cholesterol and phospholipid concentrations in serum decreased in the high cholesterol diet group and markedly increased by the CF extract administered groups. There were no differences in the concentrations of serum triglyceride, phopholipid, LDL-cholesterol, HDL-cholesterol and free cholesterol in normal diet groups. Concentrations of total cholesterol and triglyceride in liver and kidney were also markedly decreased in the CF administered groups. Total cholesterol and triglyceride concentrations of adipose tissue in the CF administered groups were also decreased compared with the high cholesterol diet group. In addition, there were no differences in the concentrations of liver, kidney and adipose tissue total lipid, triglyceride and total cholesterol in normal diet groups. The activities of heparin-releasable lipoprotein lipase (LPL) and total-extractable LPL in adipose tissue were increased in the high cholesterol diet group compared with the CF extract administered groups, but those of the NC -CFL group and NC-CFH group were similar to the normal diet group. Taken together, it is suggested that the extract of CF have an antiatherosclerotic effect by reducing cholesterol level of serum and liver. Furthermore, the extract of CF decreased LPL activity and triglyceride concentration, resulting in less lipid storage.
Effects of Cheonggukjang Added Phellinus linteus on Lipid Metabolism in Hyperlipidemic Rats
Koh, Jin-Bog ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 410~415
DOI : 10.3746/jkfn.2006.35.4.410
The effects of cheonggukjang (traditional fermented soybean food, CK) and cheonggukjang added Phellinus linteus (CKP) on lipid metabolism were investigated in adult male rats. Twenty weeks old Sprague-Dawley rats were fed a purified hyperlipidemic diet (control diet: 0.5% cholesterol, 10% fat, 18% casein) for 4 weeks. The rats were randomly assigned to each treatment group control, two kinds of CK or CKP (powders of CK or CKP as dietary protein sources) After 5 weeks of CK or CKP diets consumption, the body weights, the hepatic and epididymal fat pad weights of the CK or CKP diets groups were significantly decreased than those of the control group. The liver cholesterol and triglyceride levels were significantly lower in both the CK and CKP diets groups than those in the control group. The concentrations in serum triglyceride, total cholesterol, LDL-cholesterol, and atherogenic index ratios were significantly decreased in the CK and CKP diets groups compared with those in the control group. The HDL-cholesterol/total-cholesterol ratios were significantly increased in the CK and CKP diets groups compared with those in the control group. Fecal cholesterol and triglyceride excretion of the CK and CKP diets groups were significantly increased than those of the control group. These results showed that both the feeding of cheonggukjang and cheonggukjang added Pheilinus linteus decreased the triglyceride, total cholesterol and LDL-cholesterol in serum as well as the triglyceride and cholesterol in liver, and increased the HDL-cholesterol/total-cholesterol ratio in serum of the rats.
Effect of High Fat Diet Containing Hangbisan on the Body Weight and Blood Lipid Composition in the Rats
Chae, Myoung-Hee ; No, Jin-Gu ; Jhon, Deok-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 416~421
DOI : 10.3746/jkfn.2006.35.4.416
Among the oriental medicine compounds, sulfur is known as a heat-generation material in a human body. Heat-generation reaction results in the consumption of energy source. Some oriental herbs are used to treat obesity and blood lipid composition. Therefore, we hypothesized that a sulfur containing oriental medicine compound, called as Hangbisan, could help weight loss of experimental rats. This study was designed to observe the change of weight of Sprague-Dawley (SD) rats that had been fed with high-fat diet containing 10% cellulose or Hangbisan for 9 weeks. Hangbisan affected the weight loss of rats as reducing the level of plasma cholesterol and triglyceride and increasing the level of HDL-cholesterol. Thus, this study revealed Hangbisan have an anti-obesity effect and a potential role for anti-obesity agent in the application of oriental medicine compounds.
A Comparative Analysis of Mental Status, Dietary Life and Nutritional Status among Senior Citizens With or Without Leisure Activities in Urban Area
Kim, Yun-Hye ; Ha, Tae-Youl ; Lee, Bog-Hieu ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 422~429
DOI : 10.3746/jkfn.2006.35.4.422
The study aims to examine that regular leisure activity of the elderly has a beneficial effect to enhance their health condition. The elderly subjects of 164 (82 of elderly who do leisure and 82 of elderly who do not leisure) aged over 60 years in Suwon area were employed. Survey questionnaires were administered to investigate general characteristics, life style, mental status, dietary life and nutritional status. From the findings, the elderly who do leisure were highly educated, better in living status and higher employment rate. The mental status of the elderly without leisure activity was very much inferior to that of the elderly with leisure activity, representing higher prevalence rate of depression. Furthermore, the elderly who do not leisure showed higher drinking and smoking rates, irregular eating habits, poor teeth condition and chewing style as well as having eating obstacles. Mean caloric intake of both the elderly was also lower than that of RDA. The elderly who do not leisure have shown lower intakes in most of essential nutrients in contrast to the elderly who do leisure. In conclusion, the elderly with regular leisure activity seemed to have better life style and mental status, dietary life and nutritional status. Therefore, it is critically important to establish the health program combined with various leisure activity for the seniors to promote and energize the later years of life.
Effects of Web-Based Nutrition Counseling on Dietary Behavior and Food Intake of Type II Diabetic Patients
Park, Sun-Young ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 430~439
DOI : 10.3746/jkfn.2006.35.4.430
The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.
A Survey of Korean Housewives` Perception on the Commercial Korean Basic Side Dishes in Busan Area
Lyu, Eun-Soon ; Lee, Dong-Sun ; Chung, Sun-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 440~447
DOI : 10.3746/jkfn.2006.35.4.440
The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.
The Fast Foods Consumption Patterns of Secondary School Students in Busan Area
Lyu, Eun-Soon ; Lee, Kyung-A ; Yoon, Ji-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 448~455
DOI : 10.3746/jkfn.2006.35.4.448
The purpose of this study was to examine the fast food consumption patterns of secondary school students in Busan. Secondary school students in Busan area were asked in a survey about their perception and attitudes towards fast food (n
The Importance-Performance Analysis of Bakery Cafe Choice Attributes Perceived by Customers in Seoul
Choi, Mi-Kyung ; Jung, Jae-Chan ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 456~463
DOI : 10.3746/jkfn.2006.35.4.456
The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. `Products`, `convenience to use`, `services and price`, `interior environments` `brand` and `location` dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded `sanitation and cleanness`, `kindness of employees`, `quality of products`, `comfortable and pleasant facilities` and `taste of bakery products` as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of `services and price` in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers` needs.
Physicochemical Properties of Pearl Oyster Muscle and Adductor Muscle as Pearl Processing Byproducts
Kim, Jin-Soo ; Kim, Hye-Suk ; Oh, Hyeun-Seok ; Kang, Kyung-Tae ; Han, Gang-Uk ; Kim, In-Soo ; Jeong, Bo-Young ; Moon, Soo-Kyung ; Heu, Min-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 464~469
DOI : 10.3746/jkfn.2006.35.4.464
This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.
Protein Composition of Domestic and Glyphosate-Tolerant Soybean
Wei, Chun-Hua ; Sok, Dai-Eun ; Yang, Yun-Hyoung ; Oh, Sang-Hee ; Kim, Hyoung-Chin ; Yoon, Won-Kee ; Kim, Hwan-Mook ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 470~475
DOI : 10.3746/jkfn.2006.35.4.470
In order to elucidate the differences of protein profiles among soybean cultivars, the protein composition of three conventional domestic soybean cultivars and two imported ones including glyphosate-tolerant HS2906 was analyzed by total nitrogen measurement, amino acid analysis and PAGE/densitometry. There were no statistically significant differences in the levels of any amino acid, including aromatic amino acids, between glyphosale-tolerant soybean and the conventional soybean WS82. In the extraction of protein, the SDS/buffer system was more efficient than the defatting/water system. The SDS-PAGE/densitometry analysis showed that there was a similar profile of proteins among cultivars, although the amount of total protein ranged from 380.2 mg/g to 423.9 mg/g. In addition, there was no discernable difference of protein profile between glyphosate- tolerant soybean (total protein amount, 380.2 mg/g) and the conventional soybean WS82 (390.2 mg/g), although the amount of
-conglycinin (55 kDa) was lower in glyphosate-tolerant soybean. Meanwhile, the amount of 25 kDa protein was greater in domestic soybean cultivars than imported ones. Thus, normal PAGE/ densitometry method would be useful to analyze the difference in protein profiles of soybean proteins, and furthermore Evaluate the protein profile of proteins between GMO and conventional soybean.
Effect of Chitosan on Quality Characteristics of Chungkukjang
Jung, Yoo-Kyung ; Lee, Ye-Kyung ; No, Hong-Kyoon ; Kim, Soon-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 476~481
DOI : 10.3746/jkfn.2006.35.4.476
Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at
for 48 hr was investigated. Chitosan addition did not affect the pH and slime content of chungkukjang, irrespective of chitosan concentrations. The number of total microbes was slightly lower for chungkukjang added with 1% chitosan compared with those added with 0 and 0.5% chitosan. Color L* and b* values decreased while a* value increased with increasing chitosan concentration. The contents of glucosamine, lipid, total free amino acids, and fatty acids increased with increasing chitosan concentration. Chungkukjang added with 1% chitosan showed better overall acceptability compared with those added with 0 and 0.5% chitosan.
Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang
Kim, Jae-Hun ; Kim, Sun-Im ; Kim, Jong-Gun ; Im, Deuk-Kyun ; Park, Jin-Gyu ; Lee, Ju-Woon ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 482~486
DOI : 10.3746/jkfn.2006.35.4.482
This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.
Physicochemical Properties of Acetylated Rice Starch as Affected by Degree of Substitution
Shon, Kwang-Joon ; Chung, Man-Gon ; Kim, Hyung-Il ; Yoo, Hyoung-Seung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 487~492
DOI : 10.3746/jkfn.2006.35.4.487
Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were
, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.
Optimal Culture Condition for Production of Water-soluble Red Pigments by Monascus Purpureus
Jeon, Chun-Pyo ; Lee, Jung-Bok ; Choi, Sung-Yeon ; Shin, Ji-Won ; Lee, Oh-Seuk ; Choi, Chung-Sig ; Rhee, Chang-Ho ; Kwon, Gi-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 493~498
DOI : 10.3746/jkfn.2006.35.4.493
The optimal culture conditions of Monascus purpureus MMK2 for production of red pigment were investigated in submerged culture. Monascus purpureus MMK2 showed a maximal production of red pigment in the medium containing of 3.0% wheat flour,
. The optimal culture conditions of temperature and initial pH were
and 6.5, respectively. The red pigment production reached to a maximal level at 7th day of cultivation.
Quality Characteristics of Black Rice Cookies as Influenced by Content of Black Rice Flour and Baking Time
Kim, Yang-Sun ; Kim, Gyeong-Hwa ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 499~506
DOI : 10.3746/jkfn.2006.35.4.499
Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour (
), baking time (
), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.
Automatic Titration Using Micro pH Electrode in Volatile Basic Nitrogen Analysis
Lee, Hyeong-Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 4, 2006, Pages 507~509
DOI : 10.3746/jkfn.2006.35.4.507
An automatic titration was performed by a home-made automatic control system adopting a micro pH electrode as its sensing part in microdiffusion-based volatile basic nitrogen (VBN) analysis. The micro electrode was considered to be adequate for automatic VBN analysis because of its small sensor size, low immersion depth and unbreakable body. Six pork samples in different degree of freshness were analyzed both manually and automatically. The data from automatic titration were not significantly different from those taken by manual titration even at 15% significance level. The correlation coefficient was 1.000.