• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.1-12
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• 2019

A bridge is a structure constructed on water or in the air for convenient passage. Compared to other buildings, the building materials and structures of bridge required unique functions to cross the space. It depends on the productivity of the building, the level of science and technology, and the ecological environment of the building site. Also, it has important relationship with functions such as politics, military, economy, and life. Most of the academic research on bridges is focused on research in the field of bridge-building technology, so the study on the landscape aesthetics and history of bridges is lacking. Against this backdrop, the study will be valuable as a accumulation of both countries' understanding of bridge types, history and culture, as well as technical and aesthetic data, by analyzing the bridges located within the palaces of Korea and China. The research method is to analyze the bridge through field survey and literature analysis.. First, the bridges of royal palace of Korea and China are to be classified quantitatively as physical shapes, landscapes, and decorations by comparing the materials, forms, landscapes, and decorative culture of bridges. Second, characteristics, common points, and differences are extracted by classifying bridges of both countries. Also, the results are discussed based on the physical environment or cultural background. This would be worth cross-referencing in the building technology and aesthetics of the two countries. For the first important characteristics of result, main materials of Korean and Chinese palaces are stone. However, the bridge in China's royal palaces is also focused on wood. Second, in terms of form, the bridges in the royal gardens of Korea and China are all based on the beam bridge. However, the specific form, ratio, style of the beam bridge, and airspace of arched bridge are very different. Third, most of the connection methods are focused on the over bridge. It values the convergence with the surrounding landscape. Due to the difference in the area and location of water, the bridge in the Korean palace is more focused on the convergence of the surrounding buildings and plants, while the bridge in the Chinese palace is more concerned about the harmony of hydration. Fourth, the decoration places importance on the artistry and aesthetics of both the bridges in Korea and China. There is a difference in style in the same type of decoration due to culture.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.345-351
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• 1996

Studies on extraction and color characteristics of purple sweet potato (PSP) pigment were performed to provide the basic information for the utilization of PSP as a new source of natural food colorant. PSP pigment was extracted well with the polar solvents such as distilled water, ethanol, and methanol. but hardly extracted with the non-polar solvents. Among the tested solvents, 20% ethanol solution containing 0.1% citric acid was found to be the most efficient for extraction of the pigment from PSP. PSP contained high amount of pigment not only in the epidermis but also in the flesh of the potato. The PSP pigment was heat stable even under pretreatments such as autoclaving and blanching of the potato before extraction. The optimum temperature of the extraction for the PSP Pigment was decided to be $30^{\circ}C$ by considering the stability and the rate of extraction. The pigment was markedly influenced by the change of pH. The color of the pigment solution was red at the pH range of $1.0{\sim}3.0$, became blue at $7.0{\sim}8.0$, then turned green at $9.0{\sim}10.0$. A characteristic batho-chromic shift of the pigment solution was observed as the pH of the solution increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1181-1188
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• 2014

This study investigated the quality characteristics and antioxidant activities of Yukwa added with 'Donganme' sorghum bran powder and its extracts. 'Donganme' variety has the highest antioxidant activity among sorghum varieties in Korea. The added contents of sorghum bran to Yukwa were 1% and 5% bran powder of 'Donganme' (BPD 1% and 5%) as well as 0.1%, 0.5%, and 1% bran powder extracts of 'Donganme' (BED 0.1%, 0.5%, and 1%). The contents of protein, ash, and minerals of BPD 1% and 5% added Yukwa were higher compared to non-added and BED 0.1%, 0.5%, and 1% added Yukwa. The contents of flavonoids of BPD 1% and 5% as well as BED 0.1%, 0.5%, and 1% added Yukwa increased by 1.6~17.1 fold, and DPPH and ABTS radical scavenging activities increased by 1.8~7.4 fold and 2.3~13.6 fold, respectively, compared to non-added Yukwa. Yukwa added with BED 1% showed the highest antioxidant activity among the treatments, followed by BPD 5%, BED 0.5%, BPD 1%, and BED 0.1% added Yukwa. The expansion ratios of BPD 5% and BED 1% added Yukwa remarkably decreased compared to those of non-added and other treatments. The sensory evaluation values corroborated the results of the Yukwa expansion ratio. The acid values of Yukwa under high temperature storage ($60{\pm}1^{\circ}C$) increased rapidly after 20 days in all treatments, and those of BPD 5% and 1% added Yukwa increased slowly compared to non-added Yukwa. ABTS radical scavenging activities of Yukwa showed little change during storage in all treatments. As a results, addition of sorghum bran below BPD 1% and BED 0.5% was suitable for antioxidant activity, quality characteristics and sensory evaluation.

• Journal of Aquaculture
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• v.16 no.4
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• pp.233-239
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• 2003

Growth and activities of digestive enzymes in slime flounder (Microstomus achne) larvae were measured from hatching to near the end of larval development (day 58). Larvae reared under starved and fed conditions and the changes of acid phosphatase (ACPase) specific activity, alkaline phosphatase (ALPase) specific activity, trypsin-like enzyme activity and pepsin-like enzyme activity were described with growth and developmental stage of larvae. Total length of the starved larvae was gradually increased for 7 days post hatching and then almost unchanged. Total length of the fed larvae ranged from 5.13$\pm$0.178 mm at the day of hatching to 13.43$\pm$1.395 mm at 58 days after hatching. In starved group, dry body weight decreased from 0.l0$\pm$0.020 mg at the day of hatching to 0.05$\pm$0.012 mg at 12 days after hatching. Dry body weight of fed larvae decreased during the prelarva stage like starved group and then gradually increased. ACPase and ALPase specific activity in the starved larvae increased until all larvae died, however those activities in the fed larvae increased until 20 days and then decreased until 58 days after hatching, with no significant difference between groups. Trypsin-like enzyme activity in the starved larvae was unchanged until 3 days and then was the highest on 5 days after hatching, but not detected after completion of yolksac absorption. Those of fed larvae decreased until 3 days and sharply increased until completion of yolksac absorption. The highest trypsin-like enzyme activity in the fed group was observed at 20 days after hatching. Trypsin-like enzyme activity in the fed larvae was significantly higher than that in the starved larvae from 8 days after hatching. Pepsin-like enzyme activity was increased in 5 days after hatching in both groups. There was significant difference at 8 and 10 days after hatching between both groups. Based on above results, digestive enzyme activities were correspondingly changed to a growth and morphological transformation. Trypsin-like enzyme and pepsin-like enzyme activities are able to be a useful indices for health and growth status in larval slime flounder, because there was significant difference in digestive enzyme activities with developmental stages, growth or feed supply.

• Food Science and Preservation
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• v.16 no.1
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• pp.101-108
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• 2009

The purpose of this study was to measure flavonoid and polyphenol contents, and physiological activities of various extracts from Vitex rotundifolia seeds (known as Man Hyung Ja). We obtained three extracts using water (WE), ethanol (EE) and hot water (HWE). The EE sample had the highest flavonoid content of 31.05 mg/g. Polyphenol contents of WE and HWE were 186.69 mg/g and 182.55 mg/g, respectively. HWE had the highest superoxide dismutase (SOD)-like activity, at 83.40%. The electron donating abilities (EDA) were $91.14{\sim}95.97%$ at the concentration of 1.0 mg/mL, and all of extracts showed more than 88% EDA even at a concentration of 0.1 mg/mL. The inhibitory rates of xanthine oxidase were $94.02{\sim}97.51%$ when 1.0 mg/mL extracts were used, and all extracts showed more than 90% inhibition at 0.5 mg/mL. The nitrite scavenging abilities were $59.27{\sim}86.61%$ at pH 1.2 and 1.0 mg/mL extract concentration; these abilities decreased as pH increased. Tyrosinase inhibition activities of HWE and WE were 48.58% and 46.67%, respectively. These results indicate that Vitex rotundifolia seeds extract might be an effective antioxidative activity.

• Food Science and Preservation
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• v.15 no.3
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• pp.461-468
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• 2008

To obtain basic da1a on the preparation of Cudrania tricuspidata leaves tea, the quality and anti-oxidative characteristics of dried raw leaves (RT), pan-fired leaves tea (PT) and fermented leaves tea (FT) were investigated. General characteristics of RT, PT and FT, respectively, were: moisture content 18.47, 6.23 and 8.50%; crude protein content 17.77, 20.46 and 19.13%; and carbohydrate content 54.42, 62.52 and 61.96%. The crude lipid and ash contents were in the range 0.05 - 0.07% and 9.27 -10.74% respectively; the water soluble solid content was in the order FT > PT > RT and ranged from 23.10 - 37.38%; there were no significant differences in the total polyphenol content (815.24 - 835.16 mg%). Although $L^*$ values of PT (20.94) and FT (20.85) were lower than those of RT (34.71), the $a^*$ value in PT and the $b^*$ value in FT were highest. In all ethanol extracts the reducing power, electron-donating ability and superoxide dismutase (SOD)-like activity increased in a concentration-dependent manner. Furthermore, the activity in FT was higher than in PT or RT. The total free amino-acid content was higher in FT (1429.93 mg%) than RT (1108.94 mg%) or PT (833.13 mg%). The major amino acids were L-asparagine and L-valine in RT, L-cysteine and L-glutamic acid in PT and L-proline in FT. In a sensory evaluation of PT and FT, bitter and astringent tastes were decreased relative to RT, while sweet and savory tastes, flavor, color and overall acceptability were increased. These results indicate that FT bas a higher antioxidant effect and free-amino-acid content than PT, while the sensory quality of FT is similar to that of PT.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Korean Journal of Agricultural and Forest Meteorology
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• v.18 no.4
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• pp.199-207
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• 2016

This study was conducted to develop a forest fire occurrence model using meteorological characteristics for practical forecasting of forest fire danger rate by reflecting the climate change for the time period of 2000yrs. Forest fire in South Korea is highly influenced by humidity, wind speed, temperature, and precipitation. To effectively forecast forest fire occurrence, we developed a forest fire danger rating model using weather factors associated with forest fire in 2000yrs. Forest fire occurrence patterns were investigated statistically to develop a forest fire danger rating index using times series weather data sets collected from 76 meteorological observation centers. The data sets were used for 11 years from 2000 to 2010. Development of the national forest fire occurrence probability model used a logistic regression analysis with forest fire occurrence data and meteorological variables. Nine probability models for individual nine provinces including Jeju Island have been developed. The results of the statistical analysis show that the logistic models (p<0.05) strongly depends on the effective and relative humidity, temperature, wind speed, and rainfall. The results of verification showed that the probability of randomly selected fires ranges from 0.687 to 0.981, which represent a relatively high accuracy of the developed model. These findings may be beneficial to the policy makers in South Korea for the prevention of forest fires.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.217-225
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• 2005

This study was carried out to investigate the genotoxicity in comet and in vitro micronucleus assay and mutagenicity in Ames test of the extracts from leaves and stem of Morus alba L. The samples showed a very weak cytotoxicity on the NIH/3T3 cells by SRB assay. The cell viability of the extracts and fractions from leaves and stems of Morus alba L. was 80% over at $500\;{\mu}g/ml$, and that of the chloroform fractions from leaves and stems showed lower than others. The genotoxicity at $250\;{\mu}g/ml$ of 100% EtOH and water extracts on the NIH/3T3 cells in comet assay was about 40% compared to positive control, and most fractions from 100% EtOH extract of the leaves showed stronger genotoxicity than that offractions from the stem. The genotoxicity with S-9 mix in vitro micronucleus assay of the 100% EtOH and water extracts form Morus alba L. did not indicate any significant difference as compared with control group. The cytokinesis-binucleated cells were showed in the hexan, chloroform, ethylacetate and butanol fractions from the extract of the leaves without S-9, and sample with S-9 showed CB cells in the chloroform fraction from the leaves. In the Ames test, the water and 100% ethanol extracts of Morus alba L. did not have a strong mutagenicity in TA98 and TA100, but the fractions of organic solvents of the ethanol extract had $10{\sim}26%$ of mutagenicity on the TA100 strain.