• 한국식품위생안전성학회지
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• 제9권4호
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• pp.213-220
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• 1994

Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8ι unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.

• 한국식품조리과학회지
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• 제9권4호
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• pp.293-297
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• 1993

This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicoche-mical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60~90 is better than normal soybean oil as deep-frying oil.

• Nuclear Engineering and Technology
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• 제55권5호
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• pp.1671-1676
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• 2023

The influence of adding iodine as a contrast substance to elevate radiation in a tumor is studied using simulation techniques of Monte-Carlo. The study is carried on a brain cancer by adopting an unsophisticated head phantom. The ionizing radiation source is an external beam of x-rays with energy range of a few tens of keV. The expected radiation dose increment due to adding the iodine is investigated by comparing the radiation in the tumor after and before adding the iodine and calculating the ratio between the two doses. Several concentrations of the contrast substance are used to quantify its impact. The change of the dose increment with the source energy is also examined. It is found that the radiation elevation in the tumor tends to saturate with increasing the iodine concentration, and for the studied domain of energies (30 keV-100 keV), the radiation dose enhancement factors (RDEF) for the different iodine concentrations (1%-9%) show peaked curves, with the peak occurring between 60 keV and 70 keV. For the highest concentration studied, 9%, the peak value is almost 7.

• Nuclear Engineering and Technology
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• 제55권12호
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• pp.4659-4663
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• 2023

The use of iodine S values derived using the International Commission Radiological Protection (ICRP) phantoms may introduce significant bias in internal dosimetry for Koreans due to anatomical variability. In the current study, we produced an extensive dataset of Korean S values for selected five iodine radioisotopes (I-125, I-129, I131, I-133, and I-134) for use in radiation protection. To calculate S values, we implemented Monte Carlo simulations using the Mesh-type Reference Korean Phantoms (MRKPs), developed in a high-quality/fidelity mesh format. Noticeable differences were observed in S value comparisons between the Korean and ICRP reference phantoms with ratios (Korean/ICRP) widely ranging from 0.16 to 6.2. The majority of S value ratios were lower than the unity in Korean phantoms (interquartile range = 0.47-1.28; mean = 0.96; median = 0.69). The S values provided in the current study will be extensively utilized in iodine internal dosimetry for Koreans.

• 농업과학연구
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• 제43권4호
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

• 대한가정학회지
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• 제5권1호
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• pp.815-825
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• 1966

Many synthetic antioxidants are now used to prevent the oxidation of oils and fats. Among the synthetic and tioxidants, it was known that those of HQ(Hydroquinone), BHA(Butyl hydroxyanisole), IG(isoamyl gallate), and NDGA(Nordihydro guaiaretic acid) are most efficient as the antioxidizing agent. In this work, Degree of antioxidation was investigated on the some such antioxidans BHA, CI(citric acid), AA(Ascoric acid) for several kinds of oils and fats which are most available in Korea by determining Acid value and Iodine Value. The results of experiments were as follows 1. The decreasing order of antioxidizing action by acid value is BHA, AA, CA. 2. The order of antioxidizing action by Iodine value is almost same as the case of Acid Value. 3. It is effective to add the antioxidants to kep oils and fat. 4. Oxidation is accelerated by standing oils and fats after boiling in the from fry pan. 5. Sesame oil is little oxidized without antioxidant.

• 한국작물학회지
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• 제39권1호
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• pp.45-54
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• 1994

벼 품종간 쌀 취반특성의 변이를 구명하여 비슷한 취반특성을 가진 품종군을 분류하고 쌀의 취반특성과 이화학적 특성간의 관계를 검토한 결과를 요약하면 다음과 같다. 1, 메벼 품종과 찰벼 품종은 밥물의 요드정색도에서 차이가 크게 났으며, 메벼, 찰벼 모두 요드정색도와 용출고형물량에서 품종간 변이가 크게 났다. 2. 메벼 품종을 국내육성종, 한국재래종 및 외래도로 구분하여 취반특성을 비교한 결과 팽창률, 요드정색도 및 용출고형물량의 평균치에서 차이가 났다. 3. 취반특성을 이용한 주성분분식에서 제1및 제2주성분치상 분포에서 취반특성이 비슷한 메벼 품종들은 <장안벼·서안벼>, <진미벼·일품벼·대성벼>, <서해벼·남원벼 ·영덕벼>, <추청벼·봉광벼>, <오대벼·금오벼>, <화청벼·동해벼·팔공벼>등이었다. 4. 취반특성이 비슷한 찰벼 품종들은 <농림나001·수원357호·조도·인부지나도>, <삼남밭벼 ·적도>, <무주도·Daigol mochi>, <대골도(찰)·진도(찰)>, <진부찰벼·대골도(유색)>, <신선찰벼·Hung-Tsan>, <아구도·이락도>등이었다. 5. 메벼 품종의 팽창률은 상온 수분흡수율과 정의 상관이 성립되었으며, 요드정색도는 용출고형물량과 부의 상관, 아밀로스함량과는 정의 상관을 각각 나타내었다 찰벼 품종의 팽창률은 요드정색도, 용출고형물량 및 호응집성과는 각각 정의 상관을 나타내었으며, 요드정색도와 알칼리붕괴도 간에는 정의 상관이 인정되었다.

• 한국식품위생안전성학회지
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• 제2권4호
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• pp.197-200
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• 1987

Nutritive value of lipids was associated with composition of fatty acid. Unvalance diet may increase the incidence of diseases. Abundant of EPA and DHA, polyunsaturated fatty acid, were contained in fishes. Studies on 10 kinds of fishes, lipid components were determined. The results were as follows; 1. The content of crude fat 18.1% were high in eels, on the contrary the content of EPA 0.1% and DHA 0.1% were low. The content of crude fat were low in mackeral and sadrine, but the content of poly unsaturated fatty acid were high. 2. Iodine value 189 was high in sadrine, consequently, this results showed the interrelation between Iodine value and the content of polyunsaturated number. 3. The content of crude fat 1.3% in flounder(sole) were low and the content of cholesterol 20 mg% were lowest in present studies.

• 대한지역사회영양학회지
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• 제26권1호
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• pp.48-55
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• 2021

Objectives: This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides 'closer-to-real' estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods. Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 'RF × cooking method-combination' pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a 'table ready' state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES. Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women). Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.

• Fibers and Polymers
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• 제7권4호
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• pp.333-338
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• 2006

Silk fibroin (SF) fiber from the Antheraea pernyi silkworm was treated with a 1.23 N iodine-potassium iodide ($I_2-KI$) aqueous solution, and the structure and physical properties were investigated to clarify the effects of the iodine treatment. The noticeably high weight gain value of SF fiber, about 25 wt% was attributed to the absorption of polyiodide ions in the form of $I_3{^-}\;and\;I_5{^-}$. Fourier transform infrared spectroscopy and X-ray diffraction measurements suggested that polyiodide ions mainly entered the amorphous region. In addition, a new sharp reflection on the meridional direction, corresponding to a period of $7.0{\AA}$, was observed and indicated the possibility of the formation of mesophase structure of ${\beta}$-conformation chains. Dynamic viscoelastic measurements showed that the damping tan ${\delta}$ peak at $270^{\circ}C$ gradually shifted to lower temperature in the iodinated SF fibers, suggesting an enhancement of the molecular motion of the fibroin chains induced by the presence of polyiodide ions. With heating above $254^{\circ}C$, the iodine component introduced intermolecular cross-linking of SF, and the melt flow of the sample was inhibited. The thermal decomposition stability of fibroin molecules was greatly enhanced by iodine treatment.