• 한국작물학회지
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• 제58권2호
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• pp.185-189
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• 2013

대립자미는 전통적인 교배육종방법을 통하여 육성한 품종으로 안토시아닌 색소 중에서 C3G 함량이 높고 항산화 능력이 뛰어난 기능성 품종이다. 본 연구의 목적은 천연색소로서 가치를 지니며 생리적으로 우수하다고 규명된 대립자미의 품질 특성을 구명하여 이를 일반인에게 알리고 대중화 하는 데 있다. 최근 각종 성인병과 아토피 등 현대화되는 사회에서 늘어가는 질병을 예방하고자 기능성을 가진 대립자미의 주색소인 C3G의 섭취를 늘리고 식품소재로 활용하기 위한 기초자료를 마련하고자 연구를 수행하였다. 일반성분의 경우 수분함량은 일품벼가 가장 높았고, 흑진주, 대립자미, 슈퍼자미 순이었고, 식미와 관계가 있는 조단백질과 조지방함량은 흑진주벼보다 낮아 대립자미의 취반 특성이 우수한 것으로 평가되었다. 아밀로스 함량은 밥의 부피와 끈기, 노화지연에 관계가 있는데, 대립자미가 낮아 기존의 유색미보다 취반특성이 좋은 것으로 확인되었다. 대립자미의 1,000립중은 28.1 g으로 흑진주벼보다 1.7배, 천연색소 C3G 함량은 3.8배 높은 특징을 가진 품종으로 항산화 생리활성을 가지는 총 폴리페놀 함량과 전자공여능을 측정한 결과 대립자미는 높은 생리기능성을 가진 품종으로 확인되었다.

• 한국식품영양과학회지
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• 제19권3호
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• pp.234-238
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• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.69-69
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• 2019

Pepper (Capsicum spp.) is one of the main quality features of this crop because of its sense of pungency, which is due to the presence of capsaicinoids. This compound is synthesized as a secondary metabolite and found only in the placental tissue of spicy fruit (Suzuki et al., 1980). Stewart et al. (2005) concluded that Pun1 encodes for the acyltransferase AT3 and they demonstrated its involvement in capsaicinoids metabolism. It was analyzed that the capsaicinoids content and PUN1 genotype in pepper genetic resources which were selected with excellent phenotype in field evaluation. The number of pepper genetic resources analyzed was 135, and species were C. annuum, C. baccatum, C. chinense, C. frutescens. The content of capsaicinoid ranged from 0 mg/100g to 828 mg/100g. The content of 0 mg/100g was the sweet pepper type, the highest content is IT 158530, the capsaicinoid content of which was 828 mg/100g and species was C. annuum. PUN1 gene analysis showed 117 pungent, 5 hetero, and 13 non-pungent. PUN1 analysis showed that 5 out of 13 non-pungent accessions were detected with low levels of capsaicinoid.

• Journal of Ginseng Research
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• 제9권2호
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• 한국토양비료학회지
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• 제45권1호
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• pp.1-8
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• 2012

The thermal properties including volumetric heat capacity, thermal conductivity, thermal diffusivity, and diurnal and annual damping depths of 10 representative soil series of Korea were calculated using some measurable soil parameters based on the Taxonomical Classification of Korean Soils. The heat capacity of soils demonstrated a linear function of water content and ranged from 0.2 to $0.8cal\;cm^{-3}^{\circ}C^{-1}$ for dry and saturated medium-textured soil, respectively. A small increase in water content of the dry soils caused a sharp increase in thermal conductivity. Upon further increases in water content, the conductivity increased ever more gradually and reached to a maximum value at saturation. The transition from low to high thermal conductivity occurred at low water content in the soils with coarse texture, and at high water content in the other textures. Thermal conductivity ranged between $0.37{\times}10^{-3}cal\;cm^{-1}s^{-1}^{\circ}C^{-1}$ for dry (medium-textured) soil and $4.01{\times}10^{-3}cal\;cm^{-1}s^{-1}^{\circ}C^{-1}$ for saturated (medium/coarse-textured) soil. The thermal diffusivity initially increased rapidly with small increases in water content of the soils, and then decreased upon further increases in the soil-water content. Even in an extreme soil with the highest diffusivity value ($1.1{\times}10^{-2}cm^2s^{-1}$), the daily temperature variation did not penetrate below 70 cm soil depth and the yearly variation not below 13.4 m as four times of damping depths.

• 동아시아식생활학회지
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• 제19권1호
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• pp.62-70
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• 2009

The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{\circ}C$ and $80^{\circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{\sim}3.33$ and the sugar content of the solution was $6.60{\sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{\sim}38.70\;kcal$, and a protein content of $0.45{\sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{\circ}C$ or $80^{\circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{\circ}C$ or 45 g of concentrate into 200cc water of $80^{\circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{\sim}5.4$.

• Journal of Microbiology and Biotechnology
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• 제13권3호
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• pp.477-481
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• 2003

The community escape response of Rhodobacter sphaeroides is exerted through the action of CerR and CerI, which code for a LuxR-type regulatory protein and acylhomoserine lactone synthase, respectively. Deletion of chromosomal DNA including cerR and cerI (mutant RI) or insertional interruption of cert (mutant AP3) resulted in two-fold increase in the cellular poly-${\beta}$-hydroxybutyrate (PHB) content In comparison with the wild-type under aerobic growth conditions. The PHB synthase (PhbC) activities of the cer mutants were doubled, and the enzyme expression was regulated at the level of phbC transcription. Thus, CerR, possibly in response to autoinducer (AI), appears to modulate the PHB content of aerobically grown cells by downregulating phbC transcription.

• 한국세라믹학회지
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• 제37권2호
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• pp.122-127
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• 2000

The thermal expansion, thermal stability, mechanical strength and infrared radiative property of Al2TiO5-clay composites, prepared from synthesized Al2TiO5 and clay, were investigated to develop a material for far infrared radiators. The emittance of composites containing 10~50 wt% clay, heated at 1,20$0^{\circ}C$ for 3 h, increased with increasing clay content and emittance was about 0.3 and 0.92 in the ranges of 3,400~2,500 cm-1 and 2,500~400cm-1, respectively. The bulk density and bending strength of the Al2TiO5-clay composites increased with increasing clay content. 50 wt% Al2TiO5-50 wt% clay composite, heat-treated at 1,20$0^{\circ}C$, had an adequate strength for infrared radiators; 80 MPa. The degree of thermal expansion hysteresis decreased with increasing clay content and the mean thermal expansion coefficient increased with increasing clay content. The thermal expansion coefficient of 50 wt% Al2TiO5-50 wt% clay composite heated at 1,20$0^{\circ}C$ was 5.78$\times$10-6/$^{\circ}C$.

• Journal of Applied Biological Chemistry
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• 제65권4호
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• pp.413-419
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• 2022

The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and β-carotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 mol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 μmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.

• Advances in concrete construction
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• 제11권4호
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• pp.285-298
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• 2021

This study focused on experimental evaluation of mechanical properties of pervious concrete mixtures with the aim of achieving higher values of strength while considering the associated costs. The effectiveness of key parameters, including cement content, water to cement ratio (W/C), aggregate to cement ratio (A/C), and sand replacement was statistically analyzed using paired-samples t-test, Taguchi method and one-way ANOVA. Taguchi analysis determined that in general, the role of W/C was more significant in increasing strength, both compressive and flexural, than cement content and A/C. It was found that increase in replacing percent of coarse aggregate with sand could undermine specimens to percolate water, though one-way ANOVA analysis determined statistically significant increases in values of strength of mixtures. Cost analysis revealed that higher strengths did not necessarily correspond to higher costs; in addition, increasing the cement content was not an appropriate scenario to optimize both strength and cost. In order to obtain the optimal values, response surface method (RSM) was carried out. RSM optimization helped to find out that W/C of 0.40, A/C of 4.0, cement content of about 330 kg/m3 and replacing about 12% of coarse aggregate with sand could result in the best values for strength and cost while maintaining adequate permeability.