• Culinary science and hospitality research
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• v.15 no.2
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• pp.57-69
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• 2009

This study was conducted the physicochemical and sensory characteristics of fish paste with yam powder(0~5%). The pH of the samples ranged from 6.89 to 7.02, and moisture content ranged from 79.53 to 80.44%. Increasing the amount of yam powder in the fish paste tended to decrease the lightness(L) in Hunter color value while increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of yam powder increased strength, gumminess, cohesiveness and springiness. Fish paste with 3~5% yam powder had good flexibility and wasn't broken even after 4 times folds. In sensory evaluation, the addition of 2% yam powder had the best score in color, taste and overall preference. Therefore, this results suggest that 2% yam powder can be applied to fish paste for the purpose of high quality, preference and functionality.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.121-121
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• 2022

마자인(麻子仁)은 뽕나무과에 속하는 대마(Cannabis sativa L.)의 종자로써, 治血虛津虧, 腸燥便秘하며, 中風汗出, 逐水, 利小便, 破積血, 復血脈, 乳婦産後餘疾, 長髮 등에 사용한다고 기록되어 있다. 마자인 종자의 외피에는 환각성분인 Tetrahydrocannabinol (THC) 및 뇌전증과 다발성경화증 등 희귀, 난치성 질환의 치료제로 사용되는 Cannabidiol (CBD) 성분이 함유되어 있다. 따라서 외피를 제거한 마자인은 햄프씨드(Hemp Seed)로써 식품으로 이용되지만, 외피를 제거하지 않은 마자인은 의약품으로써 사용이 되고 있다. 마자인은 윤조탕, 자윤환, 마자인환 등 다양한 한의학 처방에 사용되지만, 외피에 함유되어있는 THC 및 CBD의 함유량 및 안전성에 대한 연구는 밝혀지지 않았다. 이에 마자인 함유처방의 안전성을 입증하는 실험방법을 설계하였다. 우선 의약품으로 유통되는 마자인의 외피에 THC 및 CBD 성분이 있는지를 확인하기 위해 마자인을 다양한 용매별 (물, 헥산 등)로 추출한 후 LC/MS를 이용해 성분 유무를 확인한다. 또한, 마자인 함유 처방 (마자인환, 자윤환, 윤조탕 등)을 복용하였을 경우 혈중에 THC 및 CBD 성분이 있는지를 확인하는 방법으로 실험동물에 마자인 함유 /처방을 투여한 후 혈액을 채취한다. 마찬가지로 성분 유무를 측정하는 방법은 LC/MS를 이용해 확인한다.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.17 no.3
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• pp.159-166
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• 2017

This paper proposes an algorithm for odd, doubly even, and singly even magic squares. In constructing an odd magic square, de la $Loub{\grave{e}}re^{\prime}s$ method is widely known and used, but it has an inherent defect of executing $O(n^2)$ steps. 2 types of cross algorithms have been proposed to the double even magic square, and more to the singly even magic square based on the odd magic square of ${\frac{n}{2}}{\times}{\frac{n}{2}}$, the most popular and simple of which is one proposed by Strachey. The algorithm proposed in this paper successfully constructs odd and doubly even magic squares by undergoing 3 steps and 4 steps respectively. It also directly constructs a singly even magic square without having its basis on the odd magic square.

• Journal of Animal Science and Technology
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• v.53 no.1
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• pp.23-27
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• 2011

This study was conducted to provide basic information for the improvement of racing performance of Jeju pony & Halla horse, using the 85,732 racing records collected from Jeju & Kwacheon racecourses from January 1, 2005 to December 31, 2009. During the last 5 years, a total of 2,892 heads of horses were racing at the Jeju racecourse and 11.7% (338 heads) of them were Jeju ponies. The average body weight of Jeju pony and Halla horse were 267 kg & 287 kg, respectively, which were 58% and 62% of that of Thoroughbred (460 kg). The repeatabilities of Jeju pony, Halla horse and Thoroughbred for finishing time were estimated in the range of 0.26-0.66 (average, 0.54), 0.34-0.68 (average, 0.56) and 0.37-0.60 (average, 0.50), respectively, and as the racing distance increased, the repeatabilities decreased. In the racing distance of 1,000 m, the differences in the finishing times between Thoroughbred & Jeju pony, Thoroughbred & Halla horse, and Jeju pony & Halla horse were 24.33 seconds, 10.81 seconds and 13.52 seconds, respectively. The racing performance of Halla horse was improved by 55.6% than that of Jeju pony at the 1,000 m race.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• (The) Research of the performance art and culture
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• no.18
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• pp.5-46
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• 2009

The origin of Korean mime is traceable to sacred actions of prehistoric age. There are materials about mime of this age in the archeological materials of this age, oral literature/myth, and written literature about this age. There were traces of the most original form of mime in primitive ritual of tribal nation age. The mimes of Samkooksidae/Tree Nation Age of Korea were presented to forms of Kamoobekhee(歌舞百戱)/Sanakbekhee(散樂百戱). We can discover traces of mime of this age in Hosunmoo(胡旋舞), Gwangsumoo(廣袖舞), Kweraehee(傀儡戱), Keeak(伎樂), Kummoo(劍舞) Muaemoo(無㝵舞), and so forth. Especially, Keeak in Beckjae was mask mime of Buddhistic contents. We can recognize that secular theatres were more diversified and strengthened than sacred thaetres in Nambukgooksidae/South-north Nation Age. According to these changes, there were many changes in the mime of this age. We can concretely find traditions of mime of this age in Cheryongkamoo(處容歌舞), Hwangchanmoo(黃倡舞), Taemyun(大面), Wuljen(月顚), Sodok(束毒)', Sanyae (狻猊), and so forth. Mimes of Koreasidae/Korea Age take diverse forms of puppet play, mask play, dance play. Established traditional mimes as Cheryongkamoo(處容歌舞) were widely disseminated in society. And dance plays of mime form as Hunsundo(獻仙桃), Pokurak(抛毬樂), Yunhwadae(蓮花臺)' were imported from Song Nation of China. Mime of Chosundidae/Chosun Age were developed with changes of theatre that were divided into Kyusickjeehee[規式之戲] as Kwangdae(廣大), Ser-in(西人), Joojil(注叱), Rongryung(弄鈴), Kendoo(斤頭) and Sohakjihee[笑謔之戱] as Soochuk(水尺) Sengkwangdae(僧廣大). Styles of theatre in this age were specialized into mudangkuk, Pungmoolkut, Inhyunguk/Puppet play, Talnoree/Mask paly, Pansori, Kungjoong Kamuakguk. According to this changes, mime of this age were specialized into diverse aspects. Korean mime were specialized into Kutnorum-formed mime, Inhyungnorum-formed mime, Jabsaeknorum-formed mime, Talnorum-formed mime, Kungjoongmuyong-formed mime, Pansori-formed mime, and so forth.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.884-890
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• 2007

The purpose of this study was to investigate the effects of adding various concentration of yam powder (Y0:0g, Y1:2g, Y2:4g, Y3:6g, Y4:8g, Y5:10g) on the physicochemical and sensory characteristics of jelly. The pH of the samples ranged from 5.61 to 5.70, and this pH range was stable. As for the viscosity of the jelly, the samples made with yam powder showed higher viscosities than the control. and the viscosity increased with increasing amounts of yam powder, viscosity was increased. The Hunter color L- and a-values decreased significantly (p<.001) by the addition of yam powder. For the textural characteristics, the addition of yam powder increased the cohesiveness and decreased the springiness and chewiness. In the sensory evaluation, the appearance and flavor acceptability of the jellies were in the order of Y0>Y1>Y2>Y3>Y4>Y5. The texture acceptability was highest in Y0 and Y1 and taste and overall acceptability were highest in Y1.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.38 no.1
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• pp.20-35
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• 2002

We studied the fishing ground of a yellowtail and oceanographic conditions around Chujado and Marado around Jeju Island from autumn to winter. Also we investigate the forming mechanism of fishing ground around Marado, which shows the best catch of yellowtail near Jeju island. The obtained results are summarized as follow ; 1. When the high temperature water about 15.0∼19.0 in depth of 50m distributed around Chujado and Marado, the fishing ground of Yellowtail is shows a good catch. On the contrary, when the low temperature water about 11.0∼14.0 is shows a poor catch. 2. Fishing grounds of yellowtail by handline fishing are formed with a school of Yellowtail migrating southward from the coastal sea of Korea and slaying around Marado to winter and spawn due to following factors. Firstly, a front of temperature and salinity is formed between inshore water and oceanic water around Marado. Secondly, small-size eddies and excellent horizontal and vortical mix which is created by strong tide and geographical features including irregular underwater ground and an isolated island. An abundant school of yellow tails stays in front of the tide where a good fishing ground was made.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.05a
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• pp.251-256
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• 2002

최근 제품개발의 동향은 소비자 각각의 특성에 맞춘 "맞춤 컨셉"을 가진 제품 개발이 활발히 진행되고 있다는 점이다. 특히 그 어떤 제품보다도 소비자가 사용 시 느끼는 관능특성과 그에 대한 만족도가 중요시되는 화장품의 경우는 더욱 그러하다. 따라서 본 연구에서는 이미 대중화 된 베이스 메이크업과 립 메이크업 외에 최근 소비자들의 관심이 증가하고 있는 마스카라를 대상으로 한국 여성들에게 맞는 마스카라의 특성을 파악하고, 그 관능특성을 분석하여 한국 여성들의 니즈에 맞는 제품을 제시하는 것을 목적으로 하였다. 한국 여성들의 눈과 속눈썹 모양에 대한 조사에서는 클러스터 분석을 통해 대표적인 눈과 눈썹의 형태를 4가지 그룹으로 나누고, 각 그룹의 특성에 맞는 마스카라의 기능을 제안하였다. 그런 후, 전문패널을 대상으로 여러 기능의 마스카라를 이용해 마스카라의 관능특성을 평가하여 상기의 조사에서 나온 4가지 그룹에 대한 각각의 적합한 사용감을 제안하였다. 본 결과는 차후 소비자 특성에 맞는 마스카라 제품 개발 시 활용될 것이다.

• Food Industry And Nutrition
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• v.17 no.2
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• pp.20-22
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• 2012

본 연구에서는 둥근마와 장마의 일반성분을 분석하여 둥근마의 우수한 성질을 밝히며, 에탄올 농도를 달리(0~95%, v/v)한 용매로 둥근마를 추출한 후 항산화활성을 측정함으로써 둥근마의 항산화성분을 최대한 함유할 수 있는 최적의 에탄올농도를 찾아, 이 추출물을 활용한 다양한 기능성 함유 음료의 제조방법을 개발하고자 하였다. 일반 성분 분석결과 둥근마의 경우 탄수화물, 열량, 단백질 및 철 함량이 장마와 비교하여 월등히 높은 값을 나타내었고, 식이섬유 및 칼륨 함량 또한 비교적 높았다. 47.5~95% (v/v) 에탄올 함유 용매로 추출할 경우 순수한 물로 추출한 경우보다 더 높은 항산화 활성을 나타내었다. 전자공여능의 경우 추출용매의 에탄올 농도가 높을수록 높은 값을 나타내었으며, 반면에 총 폴리페놀성 화합물함량의 경우 71.25% 농도의 에탄올로 추출한 추출액에서 가장 높은 값을 나타내었다. 따라서 에탄올농도 약 70~95% 정도의 용매로 추출한 둥근마 추출액 함유 음료를 제조함으로써 항산화 성분을 다량함유 한 음료를 제공할 수 있을 것이며, 또한 둥근마 추출액에 첨가물 및 기타 기능성 성분을 혼합하여 음료를 제조함으로써 기호성이 증가되고 기능성이 향상된 다양한 음료를 제공할 수 있을 것으로 사료된다.