• Food Science and Preservation
• /
• v.14 no.1
• /
• pp.61-66
• /
• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.

• Journal of Food Hygiene and Safety
• /
• v.19 no.1
• /
• pp.31-37
• /
• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and cole. of traditional Korean soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soybean paste followed the recommendations of the Korea Food Research Institute. The components of soybean paste were analyzed at 0, 6, and 12 months. The content of amino nitrogen of soybean paste was significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p〈0.05), and decreased during the storage. The composition of total and free amino acids and their ratios of soybean paste were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soybean paste were 0.8%, 17.3%, and 20.4∼32.9%, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soybean paste during the storage. The ratios of free to total amino acids of glutamic acid were 21.1∼41.5% in soybean paste. Lightness, redness and yellowness of Hunter color of soybean paste decreased over time (p〈0.05). The results of this study indicate that the ratios of fee to total amino acids of soybean paste were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. The results also indicate that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic quality of soybean paste derived from these three components might be inferior over 1 year of storage time.

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.231-237
• /
• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.

• Korean Journal of Plant Resources
• /
• v.35 no.4
• /
• pp.445-454
• /
• 2022

The aim of this study was to provide basic data for breeding new varieties of Angelica gigas Nakai by identifying the growth characteristics and useful components of its below- and above-ground parts. The basic varieties expressing dark purple (N79-A), light blue-pink (62-C), and white (NN115-C) flowers were identified and collected in the cultivation area, and their seeds were cultured for use as experimental materials. Qualitative growth characteristics of the above-ground parts were then examined. Purple coloration was evident throughout the entire plant body in the N79-A group, whereas the 62-C and NN115-C groups displayed yellow-green coloration. In terms of quantitative growth characteristics, the 62-C group displayed significantly lower above- and below-ground growth than the other two groups. Levels of nodakenin and decursinol-angelate were high in the NN115-C group (0.88 ± 0.13%) and N79-A group (2.56 ± 0.12%). However, the overall results were not statistically significant. The results could provide a foundation for breeding new varieties of Angelica gigas Nakai, which are used predominantly for medicinal purposes and have low bolting and high yield potential.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2015.08a
• /
• pp.254-254
• /
• 2015

가시광선에 대해 선택적으로 투과할 수 있는 스마트 윈도우를 제작하기 위해 우리는 전기 에너지를 이용하여 유리의 색을 조절할 필요가 있다. 특히 환원되면서 가시광선 파장의 흡광도를 증폭시켜 색을 변화시키는 무기물질들이 존재하는데, 이러한 특성을 가진 균일한 박막을 만들 경우 그 표면적을 달리 하는 것이 중요하다. 이번 연구에서 우리는 Polystyrene 단일층을 만들어 WOx의 나노구조체 template를 만드는 연구를 진행하였다. 먼저, WOx nanorod 졸을 ITO 위에 스핀코팅 기법을 이용하여 도포시키고, 이후 단일 크기의 PS beads를 monolayer로 올렸다. 이 때의 PS beads의 크기는 400 ~ 1800nm의 크기를 이용하였다. 만들어진 monolayer에 다시 WOx sol을 도포시켜 반구형의 template를 갖는 WOx를 제작하였다. 우리는 이러한 방식으로 만들어진 Tungsten oxide 나노 구조체의 전기변색 특성이 어떻게 달라지는지 확인했다. 결정형 분석을 위해 XRD를 분석했고 투과도와 표면상을 보기 위해 UV-visible과 FE-SEM을 이용하였으며 마지막으로 Cyclic Voltametry를 이용해 전기변색특성 변화를 알아보았다.

• Annual Conference of KIPS
• /
• 2012.11a
• /
• pp.11-14
• /
• 2012

본 논문에서는 임베디드 시스템 기반 NXT 로봇을 제어하여 길찾기, 미로찾기, 장애물오르기 등의 주행을 수행하는 프로그램을 개발하는 것이다. 미로 찾기는 RBG 센서를 통해 트랙의 색을 구분하여 정해진 색을 따라 주행하는 하는 것이며, 장애물 미로구간에서는 NXT 로봇 자신이 장애물을 넘지 못한다는 것을 인식하여 미로를 찾아 빠져나가도록 초음파 센서를 이용한다. 초음파 센서로 자신이 통과할 수 있는 진입로로 판단되면 주행을 계속하며, 그렇지 않은 경우에는 좌우회전을 통해 미로구간을 통과한다. 마지막 계단식 장애물 구간에서는 접촉센서와 초음파 센서를 통해서 물체의 높이를 가늠하여, 접촉센서 값과 초음파 센서 값을 통해 프로그램은 통과 여부와 계단높이를 판단한다. 실험결과 로봇은 제어프로그램 시나리오에 따라 적절하게 수행함을 확인할 수 있었으며, 이와 같은 로봇 제어를 확대하면 사람을 대신하는 재난구조 활동, 전쟁시 지뢰탐지 및 적 정찰활동, 지하공동구 및 지하매설물 안전 점검활동 등을 수행하는 업무로 적용이 가능할 것으로 판단된다. 본 연구에서 사용한 로봇은 I-Brick이라는 마이크로프로세서를 통해 프로그램을 구동되며, 저 전력으로 I-Brick과 그와 연결된 센서와 서브 모터 등을 구동하고 제어하도록 설계하였다.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.52 no.1
• /
• pp.36-44
• /
• 2007

In order to evaluate the utilization of immature green barley kernels as food processing material, these experiments were carried out to analyze free sugars, free amino acids, mineral contents and color of two naked barley varieties according to their heading dates. Contents such as moisture, protein, fat, ash, and free sugars were gradually decreased according to the days after heading of the nonwaxy naked barley 'Saessalbori' and waxy naked barley 'Hinchalssalbori', while crude fiber and starch were gradually increased. Contents like maltose and maltotriose in immature green kernels were high, but free amino acids showed a tendency to decrease, among which the alanine content was the highest. As barley matured, beta-glucan content, redness and yellowness increased, while lightness decreased. Considering chemical composition and color, the immature green cereals were produced through blanching the spikes harvested before the yellow ripe stage around $26{\sim}27$ days after heading. The optimum duration of harvest was very limited to produce green whole grains. The harvested green barley cereals is able to eat raw barley or cook it as food processing material.

• Journal of Conservation Science
• /
• v.37 no.3
• /
• pp.232-244
• /
• 2021

This study examined the physical attributes and heat treatment characteristics of glass beads excavated from the Gimhae area, which is the location of Geumgwan Gaya. This enabled classification of surface characteristics of the beads based on the investigation of the color, size, and shape. The glass beads were classified into eight color systems, with purplish-blue beads as the representative color. Bead size was categorized into three types depending on the outer diameter and how it increased over time. Bead shapes were categorized as round, tubular, or doughnut-shaped based on the inner diameter and length, with round being the typical shape. According to the degree of heat treatment, there are three types of cross-section for glass beads that are manufactured by the drawing technique, most of which are the HT-III type. In addition, it is estimated that the heat treatment technology has more considerable effects than other methods. Through non-destructive analysis, the chemical composition was obtained and categorized as flux, stabilizer, and colorant. Analysis confirmed the presence of 63 and 9 pieces in the potash and soda glass groups, respectively. Overall findings from the study highlighted a correlation between the chemical composition and the external factors such as color, size, shape, and manufacturing technology of glass beads recovered from Geumgwan Gaya, revealing characteristics related to that time and region.

• Korean Journal of Breeding Science
• /
• v.40 no.1
• /
• pp.80-83
• /
• 2008

A new pink gerbera (Gerbera hybrida Hort.) cultivar 'Summer Ring' was developed from a cross between 'Grandeur' and 'Nova Zembla' followed by seedling and line selections at the Flower Breeding Research Institute, Gyeongnam Agricultural Research and Extension Services (ARES) in 2005. Characteristics of the new cultivar were evaluated three times from 2003 to 2004. 'Summer Ring' has semi-double type mini flower in good harmony with pink (RHS, 56-D) ray floret and green center. It has good stable flower shape and strong peduncle, and its vase life was 14.7 days. The average yield of 'Summer Ring' flower was 69 per plant/year in greenhouse yield trails during 2003 and 2004. This cultivar was registered for commercialization in 2005. Commercial production of 'Summer Ring' could be possible throughout the country under greenhouse condition.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.3 no.3
• /
• pp.177-181
• /
• 2005

Yellowish uranium compounds were enriched at the interface between a Ca-bentonite block and a waste glass, containing about $20\%$ uranium oxide, in contact with the block due to the dissolution of uranium by a synthetic granitic groundwater in Ar atmosphere. The uranium compound formed for 6 years leach time was identified as a beta-uranophane $[Ca(UO_2)_2(SiO_{3}OH)_{2}5H_{2}O]$ using XRD, IR and mass spectrometer. The solubility of the beta-uranophane was measured to be about $10^{-6}\;mole/L$ in de-mineralized water at $80^{\circ}C$.