• Food Science and Preservation
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• v.13 no.4
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• pp.465-471
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• 2006

The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein 61.45%, crude fiber 13.47%, nitrogen free extract 13.15%, ash 6.35%, moisture 3.27% and crude fat 2.31%, respectively. The component of major minerals were P (1,478.94 mg%), K (250.54 mg%), Ca (147.24 mg%) and Na (107.26 mg%) and free sugar was composed of maltose 0.12%, glucose 0.09% and fructose 0.08%. The major amino acids of chlorella powder were glutamic acid(4,009.20 mg%), aspartic acid(3,017.72 mg%), proline(3,055.24 mg%), methionine(3,001.52 mg%) and histidine(2,951.06 mg%). The major fatty acids in chlorella powder were composed of linoleic acid and the amounts of those showed 34.27%. The volume tended to increase according to the addition of chlorella powder. Substituting chlorella powder with flour also resulted in decreased lightness, redness and yellowness of the white bread crust The color of white bread crust became darker as the amount of chlorella powder increased. The texture characteristics of white bread containing chlorella powder was no significant difference. The result of sensory evaluation by QDA (quantitative descriptive analysis) showed that overall acceptability of white broads containing 0.2% chlorella powder were higher than that of control without chlorella powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.418-429
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• 2012

In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.612-616
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• 2007

오랫동안 홍수조절, 용수공급, 전력생산, 레저 활동을 위해 건설된 댐들은 하천이나 호소의 생태적 기능보다는 치수 및 이수기능이 중요시되면서 운영 관리되어 왔다. 하지만 최근 들어 선진국을 중심으로 환경 및 생태의 중요성이 인식되면서 하천생태계 보호를 위한 환경유량 산정이 언급되고 있는데 이는 하천이 동 식물의 서식처로서 적절한 수질뿐만 아니라 수심, 유속, 하상재료, 먹이원, 어류를 보호할 수 있는 휴식 및 은신처 등의 다양한 조건을 제공할 수 있어야 한다고 제시되고 있다. 이들 조건 중 유량(Flow)은 하천에서 생물집단을 구성하는데 있어 물리적 서식조건의 주요한 결정인자로 작용하는데, 댐 하류하천의 자연유량(natural flow)을 변화시키면 생태학적 측면에서 기대치 않던 영향을 야기할 수 있다. 따라서 댐 건설 전 후의 자연유량과 조절유량 사이에서 생태학적 어류조사연구를 통한 차이점을 찾는 것은 매우 중요하다고 볼 수 있다. 본 연구의 최종목적은 수계 내 댐 건설 전 후의 어류군집과 유량 등 수리조건과의 연관성을 분석하여 하천구간별로 어류생태에 적합한 유량을 산정하는 것이다. 조사대상 구간은 금강본류를 대상으로 하되 용담댐과 대청댐을 중심으로 하여 10개 구간을 선정하였고. 과거로부터 2000년도까지와 용담댐 건설후인 $2002{\sim}2004$년도에 조사된 어류생태자료를 활용하였다. 용담댐 상류로부터 대청댐 하류에 이르기까지 전 구간을 대상으로 조사된 자료를 분석한 결과 총 20과 82종이 출현하였고, 이중 종 45종(54.9%)이 잉어과에 해당하며 미꾸리과(6종), 동자개과(4종), 망둑어과(5종)를 제외한 대다수의 분류군(Family)들은 단일 또는 2종으로만 구성되었다. 이들 중 천연기념물 제 259호로 지정되어 법적으로 보호되고 있는 어름치(금강에서 서식한 어름치를 따로 천연기념물 238호로 지정함)를 비롯하여 다묵장어를 포함한 7종의 멸종위기종이 확인되었다. 또한 각시붕어 등 총 29종(39.4%)의 높은 한국고유종 출현과 6종의 외래도입종도 확인되었다. 금강의 중 상류에 해당하는 구역을 포함하는 대청댐 상 하류 구간에서 대청댐 건설 전(1980년 이전)을 포함하는 2000년 이전 조사 자료가 가장 다양한 어류상과 특이어종(멸종위기종 및 한국고유종)을 보였고, 최근자료$(2002{\sim}2004)$를 살펴볼 때 용담댐 상 하류에서보다 대청댐 상 하류에서 멸종위기종(7종$\rightarrow$1종) 및 한국고유종(28종$\rightarrow$16종)의 출현감소와 외래도입종의 출현증가(1종$\rightarrow$6종)와 같은 주요한 어류군집 변화를 보였다. 이는 댐 건설에 따라 주로 계류성 어종을 중심으로 정수역 구간에서 인근 지류로 이동하게 되고 일부는 제한된 서식공간과 하천교란으로 인해 개체군이 극감하거나 일부 소멸된 종이 발생하였을 것으로 사료된다. 실측 유량자료 분석에 의하면 홍수기 최대유량 변화는 크지 않으나, 갈수기 최소유량은 크게 증가한 것을 알 수 있었고, 대다수 어류의 산란기인 봄철(5월, 6월) 최소유량은 증가하였으나, 최대유량은 감소한 것으로 분석되었다. 이러한 변화는 어류생태계에 긍정적인 면과 부정적인 면이 있으며, 향후 이러한 영향을 분석하기 위해 선택어종(Target species)별 생태환경 서식조건을 확인할 수 있는 조사기법 및 자료구축이 절실히 필요한 실정이다.

• Food Science and Preservation
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• v.10 no.4
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• pp.527-533
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• 2003

This study was performed for increasing the consumption and developing the function of pumpkin(Cucurbita moschata DUCH.) seed. The changes of the contents of general chemical compositions, fatty acids, amino acids, ascorbic acid and ${\beta}$-carotene during sprouting were analyzed. Also, the bitter taste, which was produced during sprouting, were purified by using thin layer chromatography and preparative high pressure liquid chromatography. The purified bitter compound was identified by mass spectrum and nuclear magnetic resonance($^1$H '||'&'||' $\^$13/C-NMR). Weight of pumpkin seed sprout was increased to 348.4% and the length of stem was dramatically increased at 8 days. In each head and stem parts of the pumpkin seed sprout, the contents of protein and lipid were decreased, however, the contents of fiber, ash and soluble inorganic nitrogen were increased. The fatty acids of the pumpkin seed sprout were mainly represented as linoleic acid, oleic acid, palmitic acid and stearic acid. During sprouting, palmitic acid was gradually increased, reversely, linoleic acid was gradually decreased. The general amino acids of head part in the pumpkin seed sprout grown at 23$^{\circ}C$ during 8 days were orderly more contained glycine, alanine, arginine, cystein and proline. Those of free amino acids were orderly more contained arginine, threonine, alanine and glutamine. The contents of L-ascorbic acid and ${\beta}$-camtene of the pumpkin seed sprout were gradually increased with increasing sprouting days. The bitter taste material of head part of the pumpkin seed sprout was detected at Rf value 0.72 on silicagel TLC plate and separuted as one peak by HPLC. The chemical structure of the puified bitter compound was identified as a cucurbitacin glycoside by MS and NMR. The content of bitter compound at 8 days was contained 42.2 mg per 1kg sprout head.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.109-117
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• 2011

The antioxidant activities of 60% ethanol extracts from different parts (leaf, stem, and root) of Artemisia argyi using an in vitro system were examined to find a possibility as natural antioxidant substances. The highest total phenolics (23.08 mg/g) was obtained by 60% ethanol extract of leaf. The scavenging activity of 60% ethanol extract from different parts of A. argyi on the DPPH and ABTS radical was raised with increasing amount of extracts, and 60% ethanol extract from leaf showed the highest radical scavenging activities. The leaf extract presented the highest reducing power and strong inhibitory effect on autooxidation of linoleic acid. In MDA formation using mouse brain homogenates, the 60% ethanol extracts of A. argyi also exhibited antioxidant activity as inhibition of MDA (71.38% at $200{\mu}g/mL$). Therefore, these results suggest that the 60% ethanol extract of A. argyi leaf possess excellent antioxidant activities and thus it has great potential as a source for natural antioxidant.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.43-50
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• 2009

To get basic data for the utilization of white and red lotus as a raw material in functional food, chemical components of its leaf and root were investigated. Leaf had the highest level of nitrogen free extract and root had the highest level of moisture. The mineral analysis showed K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/100g) and Na(57.73~304.07 mg/100g). The rich free sugars in white and red lotus were glucose(161.12~765.15 mg/100g) and frutose (100.57~901.12 mg/100g). Total amino acid contents in leaf and root of white lotus and leaf and root of red lotus were 6,385.57, 1,162.93, 6,003.01 and 1,242.20 mg/100g, respectively. Although the free amino acid compositions of white and red lotus were different, their major free amino acids were glutamic acid, phenylalanine arginine and tyrosine. The ascorbic acid were 248.65 and 20.99 mg/100g in leaf and root of white lotus, 156.92 and 9.32 mg/100g in leaf and root of red lotus. The leaf of white lotus exhibited the highest total phenolic contents at 24.33 mg/g.

• Journal of Life Science
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• v.28 no.12
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• pp.1523-1528
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• 2018

This study investigated the chemical composition of four Korean cultivated Chrysanthemum indicum L. (Gamguk 1 ho, Gamguk 2 ho, Gamguk 3 ho, and Wonhyang) which are used in the food and fragrance industries to identify their volatile flavor compounds. These compounds were analyzed using headspace GC-MS from plant samples cultivated in the same region of Korea (Sancheong-gun, Gyeongsangnam-do). A total of 23 compounds were identified, eight of which were common across the four cultivars. The major flavor components in the three Gamguk plants were identified as 3-carene, camphene, ${\beta}$-phellandrene, eucalyptol and (+)-camphor. Eleven compounds, including (+)-camphor at 31.40%, were identified in Gamguk 1 ho. Gamguk 2 ho was found to contain 12 flavor compounds, predominant of which was camphene at 25.60%. Thirteen compounds including (+)-camphor (26.88%) were identified in Gamguk 3 ho, while 17 were detected in the Wonhyang cultivar, including trans-piperitol (47.33%), sabinene, and ${\gamma}$-terpinyl acetate. These results indicate differences in the type and ratio of functional volatile flavor ingredients in Chrysanthemum indicum L. cultivars which is highly valuable as material for fragrance product development.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.4
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• pp.483-489
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• 2020

Particulate matter is divided into PM10 (particle diameter of 10 ㎛ or less) and PM2.5 (particle diameter of 2.5 ㎛ or less), which are approximately 1/5 of the thickness of the hair. Due to its effect on the human body, lung disease, arteriosclerosis and heart It is known as a carcinogen that causes various diseases such as diseases. It is known that the main cause of such fine dust is nitrogen dioxide (NOx), which is emitted from automobiles in about 57.3% of urban roadsides. Therefore, in this study, as part of the development of functional construction materials to reduce NOx generated from road transport pollutants, comparative evaluation of NOx reduction performance was conducted according to the replacement rate of cement mortar in which cement was replaced with a porous material. In addition, the NOx reduction performance of cement mortar according to the photocatalyst application method and the number of applications was compared an d evaluated. As a result of the experiment, when activated ocher was substituted by 30%, it showed a reduction effect of about 32.7%, showing the best reduction performance.

• Applied Chemistry for Engineering
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• v.34 no.1
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• pp.23-29
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• 2023

Microfluidic reactors have been made to achieve significant development for the generation of new functional materials to apply in a variety of fields. Over the last decade, microfluidic reactors have attracted attention as a user-friendly approach that is enabled to control physicochemical parameters such as size, shape, composition, and surface property. Here, we develop a centrifugal microfluidic reactor that can control the flow of fluid based on centrifugal force and generate multifunctional particles of various sizes and compositions. A centrifugal microfluidic reactor is fabricated by combining microneedles, micro- centrifuge tubes, and conical tubes, which are easily obtained in the laboratory. Depending on the experimental control param- eters, including centrifuge rotation speed, alginate concentration, calcium ion concentration, and distance from the needle to the calcium aqueous solution, this strategy not only enables the generation of size-controlled microparticles in a simple and reproducible manner but also achieves scalable production without the use of complicated skills or advanced equipment. Therefore, we believe that this simple strategy could serve as an on-demand platform for a wide range of industrial and academic applications, particularly for the development of advanced smart materials with new functionalities in biomedical engineering.

• Food Science and Preservation
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• v.19 no.2
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• pp.294-300
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• 2012

The anti-oxidant properties of $Lactuca$ $indica$ were determined using in-vitro assay systems. The vitamin C contents of the leaf and root extracts were 24.14 and 0.38 mg/100 g, respectively. The total polyphenol contents of the leaf and root extracts were 42.8 and 7.66 mg/g, and their flavonoid contents were 23.09 and 0.77 mg/g. The leaf extract showed higher DPPH and ABTS radical scavenging ability than the root extract at all the extract concentrations. Especially, the ABTS radical scavenging ability of the leaf extract was 92.3% at a concentration of 5 mg/mL. The reducing power was increased with the increase in the concentration of extracts, and the leaf extract had a higher reducing power than the root. The $Fe^{2+}$-chelating ability of the leaf and root were 97.2% and 34.3% at 14 mg/mL, respectively. The $IC_{50}$ values of the leaf for DPPH, its ABTS radical scavenging ability, and its $Fe^{2+}$-chelating ability were 0.19, 2.7, and 6.27 mg/mL, respectively, and the leaf extract showed lower $IC_{50}$ values than root extract. These results show that the $L.$ $indica$ leaf extract contained high amounts of anti-oxidative compounds and had higher anti-oxidant activity levels than the root extract. It is suggested that Lactuca indica is very high in availability as a functional food and in its materials.