• Korean Journal of Soil Science and Fertilizer
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• v.29 no.3
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• pp.288-296
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• 1996

The effect of shading on the mineral components, free amino acid, and fatty acid content of tea shoot was examined under different shading conditions. The results are summarized as follows. The content of Total-Nitrogen and theanine in the tea leaves was the highest in the 95% shading as 5.49% and 15580 mg/kg, respectively, while they were the lowest in the unshading. The contents of total free acid were ranged from 24670 to 30210 mg/kg, showing higher content in the 95% shading than that in the unshading. The contents of ammonium nitrogen, potassium, and magnesium were higher in the all treatments of shading than that of unshading but vise versa in calcium content. The content of total fatty acid was the highest in the 55% + 95% shading as 27990 mg/kg, while that of unshading was the lowest as 24356 mg/kg showing the increasing order of $C_{18:3}$, $C_{18:2}$, $C_{18:0}$, $C_{18:1}$, $C_{18:0}$. The quality of tea leaves was improved with the treatment of shading compared to that of unshading showing the best in the 95% shading.

• Food Science and Preservation
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• v.12 no.5
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• pp.476-481
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• 2005

This study was carried out to analyze the components of the Angelica dahurica root for the studies of the physiological function. General components of A. dahurica root were 71.7% moisture, 10.6% carbohydrate, 9.3% crude protein, 6.6% crude ash and 1.9% crude fat. The content of reducing sugar was 1,850 mg/100 g. The total amount of free sugar was 80 mg/100 g, in which 19.3 mg/100 g fructose, 27.8 mg/100 g glucose, 28.4 mg/100 g sucrose and 4.5 mg/100 g maltose were present. In the results of mineral analysis, the content of K was the highest(2,145.03 mg/100 g) followed by 286.35 mg/100 g Mg and 145.23 mg/100 g Ca. The total amount of hydrolyzed amino acid was 71.68 mg/100 g, in which 20.98 mg/100 g essential amino acid and 50.70 mg/100 g of non-essential amino acid were present. Among them, proline(11.74 mg/100 g) was the highest. Total free amino acids were contained 17.04 mg/100 g, in which 6.67 mg/100 g of essential amino acids and 10.37 mg/100 g of non-essential amino acids were present. Among them alanine(5.96 mg/100 g) was the highest. Total content of amino acid derivatives was 3.37 mg/100 g.

• Journal of the Mineralogical Society of Korea
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• v.32 no.4
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• pp.287-301
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• 2019

Preservation of the original form is the principle for conservation, management and utilization of cultural heritages. Thus, non-destructive analysis of these samples are important field of the conservation science. In this study, examined the applicability of nondestructive surface X-ray diffraction analysis (ND-XRD) for cultural heritage by materials (rock specimen, jade stone, pigment painted specimen, earthen artifact, metal artifact). In result, all type of sample is recorded suitable X-ray diffraction patterns for identifying mineral composition in case of surface condition with adequate particle size and arrangement. And diffraction pattern is reflected surface information than matrix. Therefore, ND-XRD is thought to be applicable not only mineral identification but also interpretation of manufacturing technique and alteration trend about layered sample (in horizontally or vertically). Whereas some exceptional diffraction patterns were recorded due to overlapping information on specific crystal planes. It caused by skip the sample treatment (powdering and randomly orientation). It could be advantageously used for mineral identification, such as preferred orientation of clay minerals. In contrast, irregular diffraction pattern caused by single crystalline effect is required careful evaluation.

• Journal of the Mineralogical Society of Korea
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• v.32 no.4
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• pp.259-271
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• 2019

We evaluated mineralogical, physical property and accelerated weather resistance of cinnabar, realgar and orpiment used as cultural heritages and traditional paintings. JB and JS are sample names of cinnabar and JH and UH are sample names of orpiment and Realgar, respectively. As a result of mineralogical property evaluation, Jinsa was identified cinnabar (HgS) and there was no difference in chemical composition according to the grade. UH and JH were confirmed realgar (AsS) and orpiment (As₂S₃), respectively. The polarization characteristics such as shape and color indicate that pigments using our test were natural mineral pigment observed by polarization microscope. Especially, in the case of cinnabar, it is not easy to distinguish between natural mineral pigment and synthetic pigment. But the results of polarization microscope said that cinnabar is natural occurring mineral which have authentic mineral particle and unevenly fracture. As a result of thermal analysis, JH has a higher glass transition temperature and heat stability than UH. After accelerated weather test, cinnabar, realgar and orpiment were striking result in color change because of light degradation. Red color of cinnabar turn into black and the color of realgar and orpiment became brighter than before. JB (meta-cinnabar) is more photosensitivity and faster becoming dark than JB (cinnabar). Finally light transforms realgar (red, As₄S₄) in arsenolite (As₂O₃).

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.318-325
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• 2002

Cooking characteristics of coated rice with water homogenate of citrus fruit peels (1% for rice) were investigated. The color of the coated rice both before and after cooking was dark yellow. The total content of carotenoids, hesperidin and naringin were 10.74, 2173.12 and 1468.40 mg% for citrus fruit peels, 0.46, 108.65 and 73.35 % for its water homogenate, 0.12, 21.73 and 14.62 mg% for coated rin, and 0.05, 8.67 and 5.87 mg% fur cooked coated rice, respectively. Citrus fruits peel contained 94.22 mg% of asparagine, 24.88 mg% of methionine, 19.64 mg% of alanine, and 15.37 mg% of ${\gamma}$-aminoisobutyric acid as the majority free amino acids, accounting for 70% of the total free amino acids present. Total free amino acid content of the cooked coated rice increased by 15% compared to those of cooked uncoated rice. The majority of minerals in the citrus fruit peels were K and Ca, accounting for 56% of total minerals present. The mineral content of cooked coated rice was generally higher than that of the cooked uncoated rice. The cooked coated rice showed comparable hardness, gumminess and brittleness, but higher cohesiveness and springiness than the cooked uncoated rice. There were no differences in sweet and bitter taste between the cooked uncoated and coated rice. However, the cooked coated rice showed higher sensory scores fur color acceptability, savory taste and overall acceptability than the cooked uncoated rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.

• Journal of the Korea Institute of Building Construction
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• v.16 no.1
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• pp.45-52
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• 2016

In this research, characteristic properties of gel time and homo gel strength of liquid chemical grouting material for soil grouting using non-cement binder(NCB) were measured according to kinds of liquid B's Binders, W/B of liquid B's Binders and the volume ratio between liquid A and liquid B in order to examine on the applicability of soil grouting material using non-cement binder. The test was performed using NCB-1, NCB-2, NCB-3 which are environment-friendly inorganic binders developed by means of collaboration by our research team and which are different from chemical composition ratio each other. In conclusion, it was found that NCB could be applied to liquid soil grouting material using non-cement binder and replace ordinary portland cement, because NCB had the most excellent performance in certain section of gel time and homo gel strength in condition of this experiment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1168-1173
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• 2008

To utilize the abandoning byproducts after manufacturing fresh vegetable juice, Hericium erinaceum (H. erinaceum) was cultured using Angelica keiskei (AK) and the byproducts of Angelica keiskei (BAK) as anutrient and the chemical composition of the culture extract was analyzed. When H. erinaceum was cultured using culture media of AK and BAK, it showed 107{\sim}112 mm of growth during 40 days. The moisture contents of AK and BAK extracts were 94.36 and 97.36%, respectively; however, those of extracts of H. erinaceum cultured in AK and BAK decreased to 90.95 and 94.20%, respectively. Reversely, other chemical compositions were increased. The vitamin A content of AK extract was 20.78 IU/100 mL and was higher than those of other extracts. However, vitamin A was not detected in extracts of H. erinaceum cultured with AK and BAK. In contrast, vitamin $B_2$ and C in the extracts of H. erinaceum cultured were higher than those of AK and BAK. Total ash content including Fe, P, Mg, and Ca increased in the extracts of H. erinaceum cultured when compared with AK and BAK extracts. Total amino acid content was also higher in the extracts of H. erinaceum cultured (231.08 and 372.25 mg%) than those in the extracts of AK (177.17 mg%) and BAK (149.99 mg%).

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.2
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• pp.93-100
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• 2001

To study the possibility of agricultural utilization of seafood processing wastewater sludges, the change of temperature, decreasing ratio of weight generation quantity of $CO_2$ and $NH_3$, and contents of inorganic elements for composting by adding different rates of zeolite and livestock manure to seafood processing wastewater sludges were investigated. Changes of temperature, decreasing ratio of total weight and generation quantity of $CO_2$ were not little different with increasing addition rates of zeolite for composting. But the less addition quantity of livestock manure is, the higher were temperature and decreasing ratio weight for composting. Ceneration quantity of $NH_3$ in composting materials as adding zeolite ti 5, 10 and 20% and livestock manure to 50, 65 and 80% were 68, 61 and $46mg/kgvs{\cdot}hr$, respectively, for composting periods. So, $NH_3$ generated little quantity as much as possible addition of zeolite and manure. Contents of T-C and T-N little decreased and C/N ratio little increased after composting than before. Content of $P_2O_5$, $K_2O$, CaO also increased a little, that of MgO is not different and that of Mn decreased very sharply in all conditions after composting than before.

• Journal of Plant Biotechnology
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• v.32 no.3
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• pp.181-186
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• 2005

This work was conducted to evaluate the effects of rooting on tissue cultured M.9 (Malus domestica Bork. cv, tcM.9) after layering in field. We investigated an appearance period of first root in shoot, rooting ratio, contents of indole-3-acetic acid (IAA), abscisic acid (ABA), inorganic matters, sugars, and lignin in rooting areas of stems by layering. First root in shoot of tcM.9 and natural M.9 appeared 25 and 30 days after layering (DAL), respectively. Rooting ratio was much higher in tcM.9 than in natural M.9. The content of IAA was higher in tcM.9 than in natural M.9 before layering, but it was reversed at 20 and 30 DAL. In contrast, the content of ABA was much higher in natural M.9 than in tcM.9 in case of both before and 10 and 20 DAL. The contents of N, B, Mn, and Zn were significantly higher in tcM.9 than in natural M.9 both before and 10 and 20 DAL. The contents of sugars in tcM.9 had the similar pattern of the contents of inorganic materials. There were statistically significant differences in the contents of sucrose and glucose at 30 DAL as well as the content of maltose at 20 and 30 DAL. The content of lignin was significantly higher in tcM.9 than in natural M.9 before layering and 10 and 30 DAL while there was no difference 20 DAL. Therefore, improvement of rooting ability in the tissue cultured root stock M.9 might be due to the changes of inorganic matters or lignin rather than that of sugars and hormones.