• Applied Biological Chemistry
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• v.46 no.2
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• pp.134-139
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• 2003

To establish the fertilization condition to increase the productivity of Chasanthemum boreale M. with high quality, the effects of three nutrients (N, P, K) on the yields and the effective components were investigated in the pot scale. NPK was applied by chemical fertilizers with $(N-P_2O_5,-K_2O=250-160-160\;kg/ha)$ as a main treatment, and NP $(N-P_2O_5,-K_2O=250-160-160\;kg/ha)$, NK $(N-K_2O =250-160\;kg/ha)$, and PK $(P_2O_5K_2O=160-160\;kg/ha)$ treatments were settled as comparison. Dry yields of C. boreale M. was increased significantly to 4 fold higher by nitrogen. Nitrogen increased apparently plant growth and inorganic nutrient uptake. In the flower, which is most useful and edible part as a herbal medicine, main amino acids were glutamic acid and aspartic acids, and the total content was increased significantly by three elements of application. In addition, the content of cumambrin A, which is known to have the effect of blood-pressure reduction, was increased source to 6.2 times by nitrogen higher than that in PK treatment. Potassium was more effective in biosynthesis of cumambrin A than phosphorus, but the biological pathway was not clear, still.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1219-1225
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• 2015

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, ${\alpha}-glucosidase$ activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and ${\alpha}-glucosidase$ activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.

• Journal of Bio-Environment Control
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• v.24 no.3
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• pp.258-263
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• 2015

This study was conducted to evaluate the effects of the fog-cooling system on the growth and yield characteristics of two large-fruited paprika cultivars during summer cultivation season. The temperature inside the greenhouse equipped with fog-cooling system was $2-3^{\circ}C$ lower than that in the control. The results of study show the possibilities of maintaining indoor temperatures below $35^{\circ}C$ and relative humidity at the level of 80% using fogcooling system during hot seasons of the year. Plant height, fruit weight and number of fruits per plant were higher for both cultivars in the fog-cooling treatment compared to those in control. Mean fruit weight and yield per unit area were higher in the fog-cooling treatment than those in the control. However there were no significant differences in sugar content, flesh thickness and locule number of fruits due to fog-cooling system. Number of fruits with epidermal cracking was decreased in the fog-cooling system for both paprika cultivars. Mineral contents of plants such as nitrogen (N), potassium (K), calcium (Ca), magnesium (Mg), were not affected due to fog-cooling treatment.

• Applied Biological Chemistry
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• v.19 no.2
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• pp.82-92
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• 1976

The study was carried out to investigate the changes of the various chemical components and the microflora during the aging period of Korean navive Kochuzang. (Red pepper soybean paste) Korean native maeju loaves were separated into surface and inner parts. Three kinds of Korean native Kochuzang were prepared from surface part, inner part, and ordinary of maeju. The selection and the indentification of the high enzyme producing strains from the microflora and characteristics of their enzymes were studied. I. The changes of the various chemical components during the aging period of Kochuzang. 1) The changes of pH in the 3 kinds of Kochuzang displayed rapid decrease for the first 10 days after preparing and gradual curve of decrease until 60 days, but slight increase for the next 30 days. The pH of the surface part Kochuzang was lower than that of inner part or ordinary Kochuzang. 2) The total acid contents in the 3 kinds of Kochuzang showed gradual increase until the 60 days but it slowly reduced after this time. 3) The total nitrogen contents in the 3 kind of Kochuzang showed gradual inerease up to the 60 days, but slight decrease after this time. 4) The changes of trichloroacetic acid soluble nitrogen in the 3 kinds of Kochuzang showed a remarkable increase for the first 10 days, however gradual increase after this time. 5) The increase of amino nitrogen contents in the 3 kinds of Kochuzang seemed to be remarkable until the first 30 days, however to be less remarkable after this time. 6) The contents of reducing sugar in the 3 kinds of Kochuzang showed remarkable increase until the first 50 days and it slowly reduced after this time. II. The changes of microflora during the aging period of Kochuzang. 1) Aerobic, anaerobic bacteria and mold in the 3 kinds of Kochuzang were increased until the first 30 to 40 days, but they were reduced after this time. 2) No yeast in the three kinds of Kochuzang appeared until the first 20 days. Yeast were proved to grow, when the pH value was decreased below 5.4 after the 30 days. Yeasts in the surface part and ordinary Kochuzang were gradually increased and those in the inner part Kochuzang were decreased as aging. III. The selection and identification of high amylase and protease producing strains from the microflora during the aging period of Kochuzang. 1) The amylase and protease highly producing strains from microflora were identified as Bacillus subtilis-P, Bacillus subtilis-G, Bacillus licheniformis-K, Aspergillus oryzae-B. 2) Amylase activity of Aspergillus oryzae-B was highest among the strains and the strains in order of the higher activity to the lower one were Bacillus subtilis-P Bacillus licheniformis-K, Bacillus subtilis-G. Protease activities of Aspergillus oryzae-B and Bacillus subtilis-P were about the same and the strains in order of the higher activity to the lower one were Bacillus licheniformis-K, Bacillus subtilis-G. 3) Amylase activity was inhibited more than protease activity was with NaCl concentration. Amylase activity was inhibited by 45 to 65 percent and protease activity by 40 to 46 percent at the concentration of 15 percent NaCl, which was the average concentration of NaCl in Kochuzang.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.39-50
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• 2003

Effects of Monascus anka powder on the quality characteristics of bread were investigated. Monascus anka powder was added to wheat flour at concentrations of 0, 1.0, 3.0 and 5.0%, respectively. The dough yield tended to decrease by adding Monascus anka products but those were not significant difference. The loaf volume index decreased by adding Monascus anka powder. The springiness of bread increased by the addition of Monascus anka. However bread with Monascus anka powder showed higher textural properties(strength, hardness, gumminess and brittleness) except for cohesi- veness than bread without Monascus anka powder. Color of L values decreased while a and b value increased with increasing quality of bread product No significant difference in pleasant flavor between bread with and without Monascus anka products were observed. However, bread with 1% Monascus anka powder showed the highest score for pleasant color, taste, texture and overall quality.

• Journal of Korea Foresty Energy
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• v.25 no.2
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• pp.28-33
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• 2006

This study was conducted to find potentialities of the leaves of gingko tree (Gingko biloba L.) which has been planted as a roadside tree in Korea because of its resistance on air pollution, insect, fungi, etc. Various amounts of the leaves were mixed with wasted wood particles to manufacture particleboard. Their influences on physical and mechanical properties and the formaldehyde emission of PB were investigated. Physical and mechanical properties, such as density, modulus of rupture (MOR), and internal bond (IB) strength, of manufactured particleboard were not much different from those of control board. Formaldehyde emission values were decreased with increasing amount of leaves in PB prepared. Especially, particleboard made with 3 percent of leaves was decreased to $1.66mg/{\ell}$ in formaldehyde emission, which is about 40% lower emission than that of control. From these results, the leaves of gingko tree may be considered as a formaldehyde emission lowering additive in a functional PB manufacturing process.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.119-124
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• 1987

Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to ${-15}^{\circ}C$, and quality changes in fruit pulps during storage ai ${-15}^{\circ}C$ in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.

• Korean Journal of Medicinal Crop Science
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• v.10 no.1
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• pp.37-40
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• 2002

GABA tea which was increased of GABA by anaerobic conditions in green tea leaves) was fed in the diet to spontaneously hypertensive rats(SHR). The mean systolic blood pressure of SHR fed a diet containing 1.5% GABA tea after 3 weeks was not different with zero day as 177.3mmHg. However, 1.5% green tea and control after 3 weeks were more increased 4.2 percents and 10 percents than in zero day. The plasma levels of aldosterone of SHR fed a diat containing 1.5% GABA green tea after 3 weeks was more decreased 2.5 times than in water treatment.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.835-841
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• 2002

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with $4{\sim}6%$ of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at $25^{\circ}C$ for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.2
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• pp.96-107
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• 2018

Flow analysis using computational fluid dynamics was conducted to investigate the effect of the igniter flame caused by the gap between the igniter and the propellant grain in a solid rocket motor. Two propellant grain types were assumed; namely cylinder type (1 mm, 3 mm, and 5 mm gap) and the slot type. The slot type had two igniter hole locations. One was located at the small gap of the propellant grain, and the other one was located at the large gap. In the case of the cylinder type, the pressure in the igniter zone was higher with a thinner gap. Additionally, in the case of the cylinder type, the pressure difference between the igniter installed zone and the free volume was also higher as the gap became lower. The cylinder types were affected by the gap distance, but the slot types were not. Moreover, the results of the slot types were similar to the 5-mm gap case of the cylinder type.