• Food Science and Preservation
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• v.16 no.6
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• pp.884-892
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• 2009

We determined the chemical changes occurring in oil after exposure to high temperatures for various periods of time. Alterations in the chemical parameters of oil after heating for 30, 60, 90, and 120 min at 120C were investigated. The study involved cold-pressed perilla oil (CPPO), virgin perilla oil (VPO), and commercial heat press-extracted perilla oil (CHPEPO), and we assessed quality properties such as Hunter's color values, browning color intensity, acid value, conjugated dienoic acid level, peroxide value, total phenolic content, electron-donating ability, and fatty acid concentration. Hunter L values were higher for CPPO than for VPO or CHPEPO, whereas browning color intensity was greatest for CHPEPO. Peroxide value data showed higher levels of oxidation products in CPPO than in VPO or CHPEPO, whereas conjugated dienoic acid level was most increased in CHPEPO. The content of total phenolics and electron-donating ability were higher in CHPEPO than in CPPO or VPO. After thermal treatment, fatty acid content was most altered in CPPO; in particular, the level of polyunsaturated fatty acids dropped significantly. Hunter L value, acid value, conjugated dienoic acid level, and peroxide concentration also increased whereas Hunter a and b values, browning color intensity, and total phenolic content were decreased in perilla seed oils after thermal oxidation treatment.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.8-13
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• 1990

The solid and protein yields and extraction properties of color pigments were compared for 7 varieties of soybeans during soaking in water at $4-100^{\circ}C$. The varieties investigated were Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2. The Hunter values showed that Jangbaek was the highest in 'L' value while other varieties except Local 1 and Local 2 were comparatively high in 'L' value. Local 1 and Local 2 were low in 'b' value. The yields of solid and protein during water extraction showed that most of solids and proteins were recovered with three consecutive extractions. The cumulated yields were 73.2 % for solid and 83.2 % for protein. Extraction of color pigments of seed coats in $4-100^{\circ}C$ water showed that the extraction rate was very much dependent on extraction time and temperature. A linear relationship of A=aT+b was obtained for equilibrated absorbance(A) and extraction temperature(T). The activation energy calculated from initial extraction rate of cole. pigments and temperature had two different values of low($4-60^{\circ}C$) and high($60-100^{\circ}C$) temperature range.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.480-485
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• 1989

Changes of color intensity and components during browning reaction of water extracts from white tail ginseng were investigated. Temperature dependence was described by the Arrhenius relationship with an activation energy of 16kcal/mole. Temperature sensitivities$(Q_{10}\;value)$ for water extracts of ginseng was 1.90 between $70^{\circ}C\;and\;80^{\circ}C$, 1.57 between $80^{\circ}C\;and\;90^{\circ}C$ and 1.46 between $90^{\circ}C\;and\;100^{\circ}C$. pH value of the solution treated at $90^{\circ}C\;and\;100^{\circ}C$ slightly increased with an increase in reaction time. Among ginseng saponins ginsenoside-Re was most unstable against heat-treatment, white diol group saponins were more stable against heat-treatment. Hydrogen donating activity (reducing activity for ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) and 3,5-dinitrosalicylic acid(DNS) positive substances of browning reaction products increased in proportion to the length of browning reaction time and temperature, whereas folin positive substances decreased by heat-denaturation of ginseng protein at initial reaction time and then increased thereafter.

• Food Science and Preservation
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• v.21 no.4
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• pp.506-511
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• 2014

In Gyeongsangbuk-do seongju area, hundreds of tons of spoiled oriental melon are harvested annually. Therefore, ways to prevent such spoilage are needed. This study was conducted to investigate the quality characteristics of spoiled oriental melon juice after enzyme treatment for the production of oriental melon concentrate. The treatment of the oriental melon juice with three kinds of enzymes with variable concentrations showed the following results. PECE(1), which was compounded pectinase and cellulase at 0.01% (v/v), gave the melon a 0.16 brown color and 0.01 turbidity, and the highest L value of 97.00. The detected free sugar contents were fructose, glucose and sucrose, with the amount of sucrose the highest at roughly 4,000 mg%. The mixture of different enzyme treatments resulted in a 0.15 brown color and 0.01 turbidity at 60 minutes, and the L value was high at 97.25. The enzyme treatment temperatures of $50^{\circ}C$ and $60^{\circ}C$ yielded a low-level brown color and low turbidity, but the L values were high at $60^{\circ}C$ and $70^{\circ}C$. These results showed that 0.01% (v/v) mixing enzyme, i.e., pectinase and cellulose compounded at $60^{\circ}C$ for 60 min, must be used for the production of oriental melon concentrate.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.215-220
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• 2006

Response surface methodology was implemented to determine an optimal extraction condition in Phellinus linteus water extract. Extraction was performed on 10 experimental conditions including independent variables such as extraction time $(1{\sim}5\;hrs)$ and water volume over sample (sample : $H_2O$ = 1 : $40{\sim}200$, W/V), color browning, reducing and total sugar, that were based on the significant levels of 10% of central composition design. Color browning, reducing and total sugar contents were found to be more affected when the water volume was increased rather than extraction time. Maximum extraction condition was acquired at extraction time of $3.0{\sim}4.5\;hrs$ and water volume of $40{\sim}58.2\;ml$. Being extracted at the optimal extraction condition two of the free sugars, sucrose (0.126%) and glucose (0.012%), were detected. Total content of the free amino acids was found to be $503.26\;{\mu}g%$. Among them, essential amino acid contents were revealed as 5.4%. One major peak from gel permeation chromatography contained polysaccharide(s) with the molecular weights of 10 KDa.

• Fire Science and Engineering
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• v.31 no.5
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• pp.44-52
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• 2017

This paper is based on a study of the response characteristics of photoelectric type smoke detector chambers according to dust color. Due to an amendment to the Fire Safety Codes to automatic fire alarm systems and visual alarm device, the installation of indoor smoke detectors has become mandatory, but in Korea there is still insufficient research on the non-operation or false alarms that could arise in indoor environments by indoor dust and other environmental conditions etc. In light of this, for this study, research was conducted on the indoor adaptability of smoke detector under various colors of fiber dust that were judged to occur most frequently in among the common indoor dust, photoelectric smoke detector with the lattice-type smoke detection chamber that the smoke detector which is most popular in the country was used, and four colors of fiber dust (brown, white, gray and black) were used the test dusts for carrying out dust and sensitivity testing. Also, the voltage of the photocell part of the smoke chamber was measured, and the scattering phenomenon in the chamber was observed. The result of the testing showed that all four dust types were suitable for dust and sensitivity testing under conditions of pollution A. Yet, there were occasions, at pollution B or C, where the brown, white and gray dust would cause fail alarm during operation testing. And black dust was confirmed to cause non-operation during operation testing. In the case of brown and white dust, the voltage measurement result of the photocell part of the smoke chamber confirmed that the voltage increases as the pollution level increases, and in the case of gray and black dust, the voltage decreases.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.139-145
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• 2013

There are several loci controlling the feather color of birds, of which one of the most studied is Extended black (E) encoding the melanocortin 1-receptor (MC1R). Mutations in this gene affect the relative distribution of eumelanin, phaeomelanin. The association of feather color and sequence polymorphism in the melanocortin 1-receptor (MC1R) gene was investigated using Korean native chicken H breed (H_PL) and 'Woorimatdag' commercial chickens (Woorimatdag_CC). In order to correlate gene mutation to Korean native chicken feather color, single nucleotide polymorphism (SNP) from MC1R gene sequence were investigated. A total of 307 birds from H_PL and Woorimatdag_CC were used. H_PL have black, black-brown feather color and Woorimatdag_CC have black with brown spots or brown with black spots. There are 6 SNPs in MC1R gene, locus T69C, C212T, A274G, G376A, G636A, T637C. 3 SNPs are nonsynonymous that change amino acid. But it is difficult to find correlation of feather color and polymorphisms. It will be needed to increase the population of Korean native chicken H breed and correlation analysis of genetic variation with feather colors.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1272-1278
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• 2011

This study was conducted to reclassify Cheongweon series based on the second edition of Soil Taxonomy and to discuss the formation of Cheongweon series distributed on broad continental alluvial plains. Morphological properties of typifying pedon of Cheongweon series were investigated and physico-chemical properties were analyzed according to Soil survey laboratory methods manual. The typifying pedon of Cheongweon series has dark grayish brown (2.5Y 4/2) silt loam Ap horizon (0~18 cm), dark grayish brown (2.5Y 4/2) silt loam BA horizon (18~30 cm), dark yellowish brown (10YR 4/6) silty clay loam Bt1 horizon (30~60 cm), strong brown (7.5YR 4/6) silty clay loam Bt2 horizon (60~91 cm), brown (10YR 4/4) silt loam BC horizon (91~104 cm), and mottled (7.5YR 4/6, and 7.5YR 5/2) silt loam C horizon (104~160 cm). The typifying pedon has an argillic horizon from a depth of 30 to 91 cm and a base saturation (sum of cations) of 35% or more at 125 cm below the upper boundary of the argillic horizon. It can be classified as Alfisol, not as Incceptisol. It has udic soil moisture regime, and can be classified as Udalf. Also that meets the requirements of Hapluadalf. It has anthraquic condition, and keys out as Anthraquic Hapludalf. That has fine silty textural family, and has mesic soil temperature regime. Therefore Cheongweon series can be classified as fine silty, mixed, mesic family of Anthraquic Hapludalfs, not as fine silty, mixed, mesic family of Fluvaquentic Epiaquepts.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.1
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• pp.73-76
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• 1990

A search for presence of Versicular-Arbuscular endomycorrhiza was attempted using 6-year-old Panax ginseng roots. Hyphae without septum, and vesicles were observed in the cortex of fine roots of Panax ginseng. Brown chlamydospores with thick wall were found in the soil of root zone and it is classified as Glomus sp.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.117-121
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• 1990

Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.