• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.579-585
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• 2015

The objective of this study was to investigate the quality characteristics of coffee soaked in Morus bombycis extract. Green coffee beans were soaked in M. bombycis extract for 2, 4, and 6 hours (sample codes: 2H, 4H, and 6H) at $4^{\circ}C$. Soaked green beans were dried and roasted for coffee extraction. Two controls, roasted with the same amount of heat (C1) and showed the same weight after roasting (C2), were used. Physicochemical characteristics (pH, total acidity, color, browning index, and total soluble solids), DPPH free radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total polyphenol content (TPC), and total flavonoid content (TFC) were investigated. Lower pH and higher total acidity were observed in 2H, 4H, and 6H (P<0.05), supporting evidence of sour taste. There were significant differences in DPPH between the controls (45.51~47.02%) and samples (50.67~55.25%, P<0.05), although 2H and 6H did not show significantly higher DPPH than the controls. 2H, 4H, and 6H showed significantly higher FRAP values ($0.320{\sim}0.331\;FeSO_4{\cdot}7H_2O\;mM\;FeSO_4/g$) than controls ($0.265{\sim}0.271\;mM\;FeSO_4/g$). ORAC values of samples [1,062.86~1,153.68 mM trolox equivalent (TE)/g] were significantly higher than those of controls (689.40~942.12 mM TE/g). 2H, 4H, and 6H showed significantly higher TPC [24.27~26.07 mg gallic acid equivalent (GAE)/g] and TFC [3.75~4.28 mg quercetin equivalent (QE)/g] than controls (19.79~22.77 mg GAE/g and 1.07~1.95 mg QE/g, respectively) (P<0.05). M. bombycis extracts soaked into green coffee beans showed polyphenol compounds from green coffee beans. Consumer acceptance of 4H (5.12) was the highest, followed by C2 (4.92). C1 (4.14) showed the lowest consumer acceptance. Consumers were segmented into two groups, those who preferred M. bombycis extract-soaked coffee (approximately 61%) and controls (approximately 39%).

• Journal of Applied Biological Chemistry
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• v.58 no.2
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• pp.131-137
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• 2015

Commercial greenhouse plant factories are highly efficient for controlling external factors such as floods, drought, insects, air pollution etc. However, they require substantial startup & maintenance investments and experimental research to optimize production. These facilities are especially useful for urban farming where high efficiency in small spaces is required. In this study, we investigated whether light emitting diode (LED) lights with mixed dominant wavelengths (650 nm : 550 nm : 445 nm=8:1:1, 650 nm : 445 nm=6:4) can increase the growth rate and bio-active compound content of carrots in comparison to that of fluorescent light (FL). LED with mixed wavelength (650 nm : 550 nm : 445 nm=8:1:1) increased the total weight and root circumference of carrots compared to FL. However, ${\beta}$-carotene contents were not significant in LED (650 nm : 550 nm : 445 nm=8:1:1). However, LED (650 nm : 445 nm=6:4) increased the ${\beta}$-carotene (FL: 7.27, LED: 10.48 mg/g ${\beta}$-carotene dried weight). These results suggested that using LED light at the ideal wavelength, at the antithesis color of the plant, might enhance plant growth and bio-active compound contents.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• Progress in Medical Physics
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• v.21 no.1
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• pp.113-119
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• 2010

Software for GafChromic EBT2 film dosimetry was developed in this study. The software provides film calibration functions based on color channels, which are categorized depending on the colors red, green, blue, and gray. Evaluations of the correction effects for light scattering of a flat-bed scanner and thickness differences of the active layer are available. Dosimetric results from EBT2 films can be compared with those from the treatment planning system ECLIPSE or the two-dimensional ionization chamber array MatriXX. Dose verification using EBT2 films is implemented by carrying out the following procedures: file import, noise filtering, background correction and active layer correction, dose calculation, and evaluation. The relative and absolute background corrections are selectively applied. The calibration results and fitting equation for the sensitometric curve are exported to files. After two different types of dose matrixes are aligned through the interpolation of spatial pixel spacing, interactive translation, and rotation, profiles and isodose curves are compared. In addition, the gamma index and gamma histogram are analyzed according to the determined criteria of distance-to-agreement and dose difference. The performance evaluations were achieved by dose verification in the $60^{\circ}$-enhanced dynamic wedged field and intensity-modulated (IM) beams for prostate cancer. All pass ratios for the two types of tests showed more than 99% in the evaluation, and a gamma histogram with 3 mm and 3% criteria was used. The software was developed for use in routine periodic quality assurance and complex IM beam verification. It can also be used as a dedicated radiochromic film software tool for analyzing dose distribution.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.717-724
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• 2013

Physicochemical properties of safflower sprouts grown in there different lights red, blue, and white; control exposed to limited light and subjested to different drying processes were investigated. Moisture contents of safflower sprouts grown different lights and treated with hot dry air were as follows: 9.38%(white light), 5.70%(blue light), 12.21%(red light), and 7.84%(control; no light). The moisture contents of freeze-dried safflower sprouts were as follow as: 9.95%(white light), 11.30%(blue light), 11.25%(red light), and 10.45%(control). Crude ash contents of the hot air-dried sprouts were as follows: 4.82%(white light), 12.22%(blue light), 4.33%(red light), and 6.30%(control). The crude ash contents of freeze-dried safflower sprouts were as follow as: 4.75%(white light), 4.44%(blue light), 4.00%(red light), and 3.65% (control). Crude protein contents of hot air-dried safflower sprouts were as follows: 16.52%(white light) 15.40%(blue light), 14.55%(red light), and 15.46%(control). The crude ash contents of freeze-dried safflower sprouts were as follows: 25.19%(white light), 15.72%(blue light), 25.53%(red light), and 20.13%(control). Chlorophyll contents of hot air-dried and freeze-dried safflower sprouts were higher than those of only freeze-dried sprouts. b-values of freeze-dried sprouts were lower than those of sprouts dried by other dried methods. The contents of minerals Ca, Mg, Na, P and K in all the sprout samples remains unchanged regardless of the drying methods.

• Journal of Korean Society of Forest Science
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• v.82 no.4
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• pp.366-380
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• 1993

Quercus acutissima ectomycorrhizae were classified as apical type, linear type, clavate type, diffuse type, pyramidal type, coralloid type, and nodular type. The surface texture of the fungal mantle at the initial stage of mycorrhizal formation was velvety. The surface texture of Pisolithus tinctorius(Pt) mycorrhizae at 30 September was well-developed felty mantle, Yellowish white. Except Pt all mycorrhizae formed by ectomycorrhizal fungi used to experiment were white with felty mantle. Mycorrhizae at the initial stage of mycorrhizae formation were creamy or creamy brown and swelled with thin mantle. Transverse and longitudinal sections showed radially-elongated cortical cell layers and epidermal cell with Hartig net. The transversal wideth of radially-elongated cortical and epidermal cells in the mycorrhizae with thick mantle on 30 September did not different with the mycorrhizae with thin mantle on the initial stage. Pt #250 formed coralloid mycorrizae but Pt KJ-1 did not although they are same species. On the mean length of linear type ectomycorrhizae of Pt KJ-1(2.21mm) was 1.5 times longer than that of Pt #250(1.32mm). The total dry weight of seedlings inoculated with Pt KJ-1, Pt #250, Lycoperdon pedicellatum, Scleroderma verrucosum were significantly heavier than those of suillus granulatus, Laccaria laccata.

• Journal of the Mineralogical Society of Korea
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• v.16 no.4
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• pp.333-339
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• 2003

A new mineral, Zn analogue of rancieite (Chimooite), has been discovered at the Dongnam mine, Korea. It occurs as compact subparallel fine­grained flaky or acicular aggregates in the massive manganese oxide ores which were formed by supergene oxidation of rhodochrosite­sulfide ores in the hydrothermal veins trending NS­N25E and cutting the Pungchon limestone of the Cambrian age. The flakes of chimooite are 0.2 mm for the largest one, but usually less than 0.05 mm. The acicular crystals are elongated parallel to and flattened on (001). This mineral shows gradation to rancieite constituting its marginal part, thus both minerals are found in one and the same flake. Color is bluish black, with dull luster and brown streak in globular or massive aggregates. Cleavage is perfect in one direction. The hardness ranges from 2.5 to 4. Under reflected light it is anisotropic and bireflectant. It shows reddish brown internal reflection. Chemical analyses of different parts of both minerals suggest that rancieite and chimooite constitute a continuous solid solution series by cationic substitution. The empirical chemical formula for chimooite has been calculated following the general formula, $R_2_{x}$ M $n^{4+}$$_{9­x}$ $O_{18}$ $.$n$H_2O$ for the 7 $\AA$ phyllomanganate minerals, where x varies from 0.81 to 1.28 in so far studied samples, thus averaging to 1.0. Therefore, the formula of Zn­rancieite is close to the well­known strochiometric formula $_Mn_4^{4+}$ $O_{9}$ $.$4$H_2O$. The mineral has the formula (Z $n_{0.78}$N $a_{0.15}$C $a_{0.08}$M $g_{0.01}$ $K_{0.01}$)(M $n^{4+}$$_{3.98}$F $e^{3+}$$_{0.02}$)$_{4.00}$ $O_{9}$ $.$3.85$H_2O$, thus the ideal formula is (Zn,Ca)M $n^{4+}$$_4$ $O_{9}$ $.$3.85$H_2O$. The mineral has a hexagonal unit ceil with a=2.840 $\AA$ c=7.486 $\AA$ and a : c = 1 : 2.636. The DTA curve shows endothermic peaks at 65, 180, 690 and 102$0^{\circ}C$. The IR absorption spectrum shows absorption bands at 445, 500, 1630 and 3400 c $m^{1}$. The mineral name Chimooite has been named in honour of late Prof, Chi Moo Son of Seoul National University.ity.versity.ity.y.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Korean Journal of Environmental Agriculture
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• v.21 no.1
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• pp.50-56
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• 2002

This experiment was carried out to obtain some information about overwintering, physiological and ecological characteristics of apple snails. Another purpose of this experiment was to characterize an appetite for rice plants by apple snails and to elucidate their choice of fresh green ones (vegetables, some other crops, weeds in rice fields). The freshwater snails were found with higher population at sites abundant organic compounds such as plant debris and at regions with high temperature. They also prefer calcium-rich water. This is a naturally occurring process. Apple snails were exceptionally veil-adapted to the south regions of Korea, especially Janghang, Jangseong and Haenam, even if the temperature of winter season is cold below 0$^{\circ}C$. Apple snails were not very selective in their food choice and eat almost everything available in their environment. A snail have something called a radula in its mouth for grinding up its food. A apple snail also chews on fruits and young succulent plant barks. In case of reproduction. apple snails deposit about 157$\sim$784 (average of 321 eggs) milky white to pale orange colored eggs above the waterline. In approximately every 22.4 seconds a new egg appears. The total time needed to deposit a egg mass varies from 58 minutes$\sim$4 hours 13 minutes. Apple snails reproduct actively from May to June and from September to October. An appetite of apple snails for rice plants was the different depending on their size and glowing stage for rice plants. Apple snails had a great appetite of rice plants as well as dropwort, tomato, cabbage, radish, aquatic plants etc. They preferred to eat young rice plants and drastically quit eating rice plants of over 40 cm in height. Thus considering the food preference of apple snail for various plants including rice, they were thought to be a potentially strong predator in fields, especially, at regions with warmer winter.