• Journal of Korean Society of Forest Science
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• v.87 no.1
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• pp.90-97
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• 1998

This study was carried out to compare the characteristics of relative conductivity(RC) in the twenty-one deciduous broad-leaved species. The results obtained were summarized as follows : 1. The RC ranged from $3.18{\times}10^{-15}$ to $1.23{\times}10^{-10}m^2$ in deciduous broad-leaved species, and appeared different values in various portions of a tree and species. 2. In eight diffuse-porous species, the ranges of average RC were $3.49{\times}10^{-13}$ to $6.35{\times}10^{-11}m^2$ in stems. $4.89{\times}10^{-13}$ to $2.99{\times}10^{-11}m^2$ in branches, and $1.33{\times}10^{-13}$ to $9.42{\times}10^{-12}m^2$ in junction part between stem and branch. In thirteen ring-porous species, the RCs were $7.14{\times}10^{-13}$ to $4.76{\times}10^{-11}m^2$ in stems, $2.93{\times}10^{-13}$ to $3.91{\times}10^{-11}m^2$ in branches, and $1.14{\times}10^{-13}$ to $9.20{\times}10^{-12}m^2$ in junction part. 3. The RC and diameter of stem have no interrelation in eight diffuse-porous species. The RC of stem increased with decreasing diameter of stem in eleven ring-porous species except Fraxinus mandshurica and Maackia amurensis. 4. In five deciduous broad-leaved species, the RC of 1-year-old shoots(the leader and adjacent laterals ) ranged from $4.87{\times}10^{-13}$ to $8.41{\times}10^{-11}m^2$ in the leaders, and $7.93{\times}10^{-14}$ to $2.01{\times}10^{-11}m^2$ in the adjacent laterals. The RCs were much greater in the leaders than in the adjacent laterals because of the hydraulic dominance of the leader shoot.

• Journal of Korean Society of Forest Science
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• v.84 no.4
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• pp.424-431
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• 1995

This study was conducted to evaluate resistance and physiological responses of Zelkova serrata Makino seedlings to ozone in open-top chamber. One-year-old seedlings of Zelkova serrata were planted in pots in April and grown in greenhouse until August. The plants were transferred into two out-door open-top chambers with a dimension of 2.0 m in diameter and 2.0 m in height. First chamber served as a control and was supplied with ambient air. Ozone was added to the second chamber for 5 hours per day(10.00 AM-15.00 PM) for 23 consecutive days at 0.1 ppm. Each chamber housed 70 pots. Every two, three or five days after initiation of exposure, ten pots were randomly removed from the chamber and determined for the contents of chlorophyll a, b, total chlorophyll and ${\beta}$-carotene in the leaves. Photosynthesis and dark respiration were estimated by measuring $CO_2$ absorption in a gas exchange chamber and oxygen absorption by oxygen monitoring system, respectively. Superoxide dismutase(SOD) activity in the leaves was assayed by a xanthine oxidase method. First visible injury of translucent(water-soaked looking) spots appeared on the leaves 14 days after the initial exposure, and ozone accelerated senescence of old leaves. Contents of chlorophyll a and b decreased by 17%, and 31%, respectively, in ozone treatment two days after exposure. The decrease in chlorophyll b was greater than that of chlorophyll a. Content of ${\beta}$-carotene in ozone treatment decreased by 25% two days after initiation of exposure, but the reduction was recovered with time. Photosynthesis decreased by 45%, and the respiration increased by 28% in the ozone treatment. SOD activity started to increase 4 days after beginning of exposure and increased by 285% 7 days after exposure, and decreased to the level below the control treatment with the advancement of the visible injury.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1548-1555
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• 2011

Persimmons are shown to contain high levels of phenolics. The present study was designed to investigate if a sweet persimmon wine (SPW) would affect the development of alcoholic fatty liver in rats. Initially, male Sprague-Dawley rats were housed singly in stainless steel wire-bottomed cages in a room of controlled temperature and lighting. The rats had free access to a nutritionally adequate AIN-93G diet and deionized water. After the acclimatization period, rats were weight-matched and assigned to the following three groups: two groups were fed 6.7% ethanol or the caloric equivalent of maltose-dextrin in a Lieber-DeCarli diet and the other group was fed the isocaloric Lieber-DeCarli diet containing SPW at the same ethanol level. All three groups were fed their respective diets for 6 weeks. Serum transaminase, cholesterol, and triglyceride levels were measured. Liver lipids and histology were assessed at 6 weeks. The total phenolic content and the antioxidant and free radical scavenging activities of SPW were determined. SPW significantly increased antioxidant and free radical scavenging activities. As markers of liver injury, serum alanine and aspartate transminases were markedly lowered by SPW at 6 weeks. SPW significantly reduced the serum levels of serum cholesterol and triglyceride compared to ethanol treatment. SPW delayed the development of an alcoholic fatty liver by reversing fat accumulation in the liver, as evidenced in histological observations. Taken together, SPW seems to protect the liver from becoming fatty by alleviating fatty liver symptoms and lowering hepatic and serum lipid levels. Such a protective effect of SPW appears to be in part due to its phenolics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.624-629
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• 2014

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 ${\mu}g/mL$ of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as $PPAR{\gamma}$, $C/EBP{\alpha}$, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1757-1765
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• 2014

The objective of this study was to explore hygiene issues by analyzing the importance and performance of personal and school hygiene in school foodservices. Questionnaires were administered to 634 students (10 high schools) in the Busan area. Exactly 29% of respondents had received hygiene education. The average score of importance of students' personal foodservice hygiene was 3.81/5.00, and the performance score was 3.48/5.00. The same scores for school foodservice hygiene were 4.37/5.00 and 3.67/5.00, respectively. Regarding importance and performance of personal foodservice hygiene, students who had received hygiene education showed significantly (P<0.01) higher scores than those without prior education. In terms of importance of school foodservice hygiene, students who had received hygiene education showed significantly higher scores for environment hygiene (P<0.05) and equipment hygiene (P<0.05). Additionally, among grid analysis in personal foodservice hygiene, the areas of high importance and low performance included 'washing hands before the meal', 'using a designated cup for the water purifier', and 'keeping clean around the leftover container'. As for school foodservice hygiene, the same area was 'cleanliness of tray'. These findings suggest that hygiene education needs to be extended to more students, and for school foodservice hygiene, a cleaner environment should be created using equipment hygiene management, including emphasis on ensuring cleanliness of tray.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.869-878
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• 2008

The purpose of this study was to obtain baseline data on nutritional management of women's bone health. We examined the bone mineral density (BMD) by ultrasound bone densitometer, anthropometric measurement and dietary intake to assess the nutrient intakes. The subjects were 102 Korean female college students (normal=59, bone disease group [osteopenia+osteoporosis]=43) and the mean age was 21.4 yr. Mean T-score (BMD) were -0.42 and -1.52 in normal and bone disease groups, respectively. Anthropometric measurement showed that 59% of the subjects were normal weight and bone disease group had lower value than normal group in majority of anthropometric index. The average energy intake was 1539.7 kcal, which was 73% of Korean EER. The subjects had lower vitamin C, folic acid, Ca and K intake than Korean RI independent of BMD. Bone disease group (1:2.05) showed significantly lower Ca:P ratio than normal group (1:1.86). Normal group had more intake frequency of milk and milk product than bone disease group. In relation to anthropometric index with T-score, significant correlations have been found in weight, PM, BFM, MM, TBW, SLM, FFM WHR, BMI and SMM. In relation to dietary factors with T-score, significant correlations have been found relating to intake frequency of milk and milk product. Our results indicate that for nutrients, ratio and balance may be more influential than intake for bone health in young women.

• Progress in Medical Physics
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• v.20 no.4
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• pp.290-297
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• 2009

In case of radiation treatment using small field high-energy photon beams, an accurate dosimetry is a challenging task because of dosimetrically unfavorable phenomena such as dramatic changes of the dose at the field boundaries, dis-equilibrium of the electrons, and non-uniformity between the detector and the phantom materials. In this study, the absorbed dose in the phantom was measured by using an ion chamber and a diode detector widely used in clinics. $GAFCHROMIC^{(R)}$ EBT films composed of water equivalent materials was also evaluated as a small field detector and compared with ionchamber and diode detectors. The output factors at 10 cm depth of a solid phantom located 100 cm from the 6 MV linear accelerator (Varian, 6 EX) source were measured for 6 field sizes ($5{\times}5\;cm^2$, $2{\times}2\;cm^2$, $1.5{\times}1.5\;cm^2$, $1{\times}1\;cm^2$, $0.7{\times}0.7\;cm^2$ and $0.5{\times}0.5\;cm^2$). As a result, from $5{\times}5\;cm^2$ to $1.5{\times}1.5\;cm^2$ field sizes, absorbed doses from three detectors were accurately identified within 1%. Wheres, the ion chamber underestimated dose compared to other detectors in the field sizes less than $1{\times}1\;cm^2$. In order to correct the observed underestimation, a convolution method was employed to eliminate the volume averaging effect of an ion chamber. Finally, in $1{\times}1\;cm^2$ field the absorbed dose with a diode detector was about 3% higher than that with the EBT film while the dose with the ion chamber after volume correction was 1% lower. For $0.5{\times}0.5\;cm^2$ field, the dose with the diode detector was 1% larger than that with the EBT film while dose with volume corrected ionization chamber was 7% lower. In conclusion, the possibility of $GAFCHROMIC^{(R)}$ EBT film as an small field dosimeter was tested and further investigation will be proceed using Monte Calro simulation.