• Journal of Sericultural and Entomological Science
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• v.20 no.1
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• pp.11-14
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• 1978

This experiment was attempted to investigate the effect of removal of suboesophageal ganglion of Bombyx mori on the changes of free amino acids and fluorescent substances by means of paper chromatography. 1. There are no differences of quantity and component of free amino acids of formed eggs in moths between treatment and control. 2. Riboflavine content of formed eggs in treated moths is less than that of formed eggs in untreated moths. 3. Fluorescent substance which appeared on Rf value 0.06 was not detected in formed eggs of treated moths but found in those of control. 4. Fluorescent substance which appeared on Rf value 0 was noted in formed eggs of treated moths but not in those of control.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.161-165
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• 2006

This study was examined the contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen in beef leg and rib bone soup by various boiling time(1, 2, 4, 8, 12 hours). The results were as follows; as the boiling time increased, contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen were increased. However, the boiling time increased, cloudiness (T%) was decreased. When we compared beef bone leg with the rib bone soup, rib bone soup was much nutritional contents than leg bone soup. In sensory evaluation of the soup boiled for 12 hours, added with 0.8% salt, rib bone stew was highly evaluated than leg bone soup.

• Food Science and Preservation
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• v.22 no.6
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• pp.811-816
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• 2015

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• Food Science and Preservation
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• v.16 no.5
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• pp.772-781
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• 2009

We investigated the effects of Alaska pollack addition on the quality of Kimchi during 20 days of fermentation at 10C. Alaska pollack was added to salted cabbage at concentrations of 0%, 6%, 12%, or 18% (all w/w). The quality characteristics determined were pH, acidity, salinity, reducing sugar content, color, free amino acid level, and lactic acid bacterial counts, at 4 d intervals over 20 d, during progressive fermentation at constant temperature (10C). Changes in pH, acidity, and reducing sugar content during fermentation were increased when Alaska pollack was added, whereas salinity decreased. Total lactic acid bacterial counts achieved maximum levels on day 8 for Kimchi with 18% (w/w) Alaska pollack, and the other Kimchi samples attained their highest values on day 12. In terms of color, the L, a, and b values of Kimchi rose with addition of Alaska pollack. The free amino acid content of Kimchi increased as the level of added Alaska pollack rose but gradually fell as fermentation progressed. Upon sensory evaluation, Kimchi with 6% (w/w) Alaska pollack scored highest in terms of appearance, texture, taste, and overall acceptance. In conclusion, our results indicate that Alaska pollack has a positive effect on the quality of Kimchi, increasing the content of free amino acids.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1251-1257
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• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

• Journal of Mushroom
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• v.13 no.2
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• pp.103-107
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• 2015

'Heukhyang', a new variety with dark brown color, short cultivaltion period, and good taste in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-10'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 6 days, and 17 days, respectively. Total culvivation period was 46 days, showing 8 days shorter than that of 'Garlmoe'. Pileus diameter and thickness were greater than those of 'Garlmoe', and pileus color showed dark brown. Fruit body production per 850 ml bottle was 135 g, which was 10% lower than that of 'Garlmoe'. However, the overall acceptance was most excellent in sensory evaluation, and 'Heukhyang' has an advantage to target a niche market of white ones due to differentiated color and taste.

• Journal of Mushroom
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• v.13 no.2
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• pp.92-96
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• 2015

'Geumhyang', a new variety with short cultivation period and yellowish ivory color in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-33'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 7 days, and 17 days, respectively. Total culvivation period was 47 days, showing 7 days shorter than that of 'Garlmoe'. Pileus diameter was greater than that of 'Garlmoe', and pileus color showed yellowish ivory. Fruit body production per 850 ml bottle was 160 g, which was 8% higher than that of 'Garlmoe'. The taste, derived from 'Garlmoe' and wild strain, was excellent because of better chewing feeling than white ones. 'Geumhyang' with differentiated color and taste, has an advantage to target a niche market of white ones.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.34 no.1
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• pp.16-21
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• 2024

Using electrochromic devices (ECD), smart window films that can change the colors from tinted state into transparent state by applying an external voltage were manufactured. Polyethylene terephthalate (PET) film was used as a substrate instead of conventional glass, and ECD modules having a total thickness of about 50 ㎛ were manufactured by sequentially introducing an ITO/Ag/ITO electrode layer, a WO3/TIC2 organic discoloration layer, and a Nafion fluorine electrolyte layer. Through a series of sputtering, bar coating, and thermal compression processes, a large scale smart window with a horizontal and vertical length of more than 80 mm was manufactured. When DC 3.5 V was applied, the transmittance decreased from 54 % to 24 % and moreover the color change could be confirmed even with the naked eye. Reversible color change capability at low external voltage implies that external sunlight can be selectively blocked which is effective in terms of energy saving.

• Korean journal of applied entomology
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• v.53 no.1
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• pp.65-71
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• 2014

Frankliniella occidentalis is attracted to flowers and is a major pest of chrysanthemums. Even when some chrysanthemum plants are not flowering, the ones that have already flowered attract F. occidentalis. Therefore, we investigated the efficacy of chrysanthemum as a trap plant that attract F. occidentalis by using an olfactometer. The numbers of F. occidentalis collected from the flowers of pink, wihte and yellow standard chrysanthemums on a tray with wet paper during the flowering period were 18.4, 56.6, and 52.6 respectively; the numbers of F. occidentalis collected from leaves were 7.8, 16.6, and 15.4 respectively. the numbers of F. occidentalis collected from the buds of pink, white and yellow standard chrysanthemums were 15.2, 45.8, and 41.6 respectively; the numbers of F. occidentalis collected from the leaves were 2, 8.8 and 3.4 respectively. In the Y-tube olfactometer test, the number of F. occidentalis attracted to the 2-way arms of the Y-tube was not significantly different for the yellow, red, violet and white flowers. In the four-choice olfactometer test, when the same visual cues and odor cues were provided, the frequency of F. occidentalis was higher in the yellow (10.7) flowers than in the red (1.3), violet (3.7) and white (2.0) flowers. When visual cues with disturbed odor cues, F. occidentalis preferred yellow (10.0) color over red (3.3), violet (1.3) and white (3.0) colors. When the same visual and odor cues, except for yellow visual cues, were provided, F. occidentalis preferred white (8.3) color over red (4.7), violet (4.7) and yellow (2.0) colors. Therefore, F. occidentalis were attracted to buds before the flowering of chrysanthemum plants and attracted to yellow flowers after the flowering.