• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.675-681
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• 2014

This study was conducted to determine the optimal roasting temperature (90, 100, 110, and 120; fixed time of 20 minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of $120^{\circ}C$. Total polyphenol and total flavonoid contents were also highest at $120^{\circ}C$. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be $120^{\circ}C$ for 20 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1283-1289
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• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.650-654
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• 2013

The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.574-580
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• 2020

An inorganic binder is eco-friendly because it can be cured at low temperatures and does not emit harmful gases. In addition, related research is progressing rapidly owing to the small defects in the core. On the other hand, inorganic binders based on silicates (SiO₂-Na₂O) have unique absorbent properties. This results in the absorption of moisture from the air and the weakening of the bonding force. In particular, the castings used in cast steel require high-strength properties because of the higher temperatures than aluminum castings. In this study, waxes containing ester groups were selected to improve the absorption of moisture of inorganic binders. The inorganic binder was characterized by X-ray fluorescence and thermogravimetric analysis-differential thermal analysis. The inorganic binder core strength was then evaluated. In the case of an inorganic binder containing wax, the water resistance increased to 216 N/㎠, confirming the up to 55% improvement in strength. Excellent casting characteristics were confirmed through steel castings.

• Journal of Korean Society of Forest Science
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• v.58 no.1
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• pp.125-131
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• 1982

산지개간(山地開墾)에 의한 인공초지(人工草地) 조성(造成)은 급경사지(急傾斜地)이고 복잡(複雜)한 지형(地形)의 한국(韓國) 산악지(山岳地) 조건(條件)과 계절간(季節間)에 기후차(氣候差)가 심한 한국(韓國)의 기후상태(氣候狀態)로 보아 많은 문제점(問題點)이 있을 것이고, 이와 같은 지형(地形)과 기후조건(氣候條件)들 때문에 토지이용시(土地利用時) 신중(愼重)한 배려(配慮)가 요구(要求)된다. 산지황폐(山地荒廢)와 홍수피해(洪水被害) 등(等)이 국토관리상(國土管理上) 큰 문제점(問題點)으로 되어 왔고 금후(今後)에도 이 문제(問題) 해결(解決)은 토지경영(土地經營)에 있어 커다란 과제(課題)로 남아 있다. 또한 식량증산(食糧增産)을 위한 토지(土地)의 경제적(經濟的) 이용(利用)도 큰 과제(課題)의 하나임에는 틀림 없다. 이와 같이 토지이용상(土地利用上)에 서로 상충(相衝)되는 이들 과제(課題)를 해결하기 위하여 인공토지(人工土地) 조성(造成) 대책(對策)을 검토(檢討)한 바 임축인(林畜人)들이 상호(相互) 협동(協同)하여 이 과제(課題)의 기술(技術)을 개발(開發)시켜야 될 것으로 판단(判斷)이 된다. 국토보존(國土保存) 문제(問題)를 해결하고 동시에 인공초지(人工草地)의 문제점인 하고현상 식피밀도(植被密度)와 연년생장(年年生長)의 감소현상을 해결하기 위하여 상호보완적(相互補完的)인 생태적(生態的)인 방법(方法)이 도입(導入)되어야 할 것 같다. 이를 위해 삼림(森林)이 갖고 있는 토양침식방지(土壤浸蝕防止), 토양수분보지기능(土壤水分保持機能), 온도변화기능(温度變化機能), 공중온도(空中温度) 보지기능(保持機能), 방풍기능(防風機能)과 풍치기능(風致機能)을 잘 활용(活用)하여 국토(國土)를 보존(保存)시키고 동시(同時)에 초지생산성(草地生産性)도 높이는 방안(方案)이 인공초지조성(人工草地造成)에 있어 기대될 수 있는 방법(方法)으로 사료(思料)된다. 이의 대책(對策)의 일환으로 유실수(有實樹)와 초(草)와의 혼농림조성(混農林造成), 임간초지(林間草地)와 방목(放牧), 활엽수림하(闊葉樹林下)의 혼림초지(混林草地) 경사지(傾斜地)에 있어 대상식(帶狀式)과 세포식(細胞式)의 방풍(方風) 및 황폐방비림(荒廢防備林)에 의한 초지조성(草地造成) 또한 산능선부와 계곡부의 삼림(森林)을 보존(保存)시키는 초지조성법(草地造成法)을 제시(提示)하였다. 수광량(受光量)이 문제(問題)가 될 경우에는 간벌(間伐)과 가지치기 들(等)으로 조절할 수 있게 되고 예취작업(刈取作業)의 기계화상(機械化上)의 문제(問題)는 상하(上下) 수대(樹大)의 배열(配列) 또는 배식방법(配植方法)에 의해 조절할 수 있으므로 혼림초지조성(混林草地造成)이 초지생산성(草地生産性)에 하등의 영향을 주지 않을 것으로 사료(思料)되며 오히려 초생산량(草生産量)을 증대(增大)시키는 방법(方法)이 될 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.

• Journal of Oral Medicine and Pain
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• v.35 no.2
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• pp.119-122
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• 2010

Carbondioxide($CO_2$) laser is one of the most widely employed lasers in oral soft tissue surgery because of its excellent affinity for water based soft tissues. It has some inherent advantages such as hemostasis, less postoperative swelling, reduction of bacterial population at surgical site, less need for suturing, less scarring, and less postoperative pain compared to conventional surgical therapies including the use of scalpel, diathermy, cryotherapy and electrosurgery. A 30-years-old male was presented with gingival swelling. Clinical examination revealed a well?defined pedunculated fibrotic mass on the buccal gingiva near right maxillary 1st molar. In radiographic examination, no remarkable abnormality was seen. Excisional biopsy was performed with $CO_2$ laser (continuous wave mode, 4.0W). Histological diagnosis was "Irritation fibroma". $CO_2$ laser has advantages those are suitable for surgical treatment of intraoral lesion. If appropriate training and experience are provided, the dentist would be able to manage intraoral lesions more efficiently and successfully with the use of the $CO_2$ laser.

• Journal of Bio-Environment Control
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• v.7 no.1
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• pp.9-14
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• 1998

Air current speeds were controlled of 0.3, 0.5, 0.7 and 0.9 m.s$^{-1}$ to investigate the effects of air current speeds on the growth of eggplant plug seedlings (Solanum melongena L.) in a wind tunnel under artificial lighting. Growth of plug seedlings was influenced by the magnitude of air current speed and the traveling distance of regulated air flow. Stem length. ratio of length to diameter in stem, plant height .and number of leaves of plug seedlings decreased with the increasing air current speed and were significantly different at 5% level. Net photosynthetic rates of plug stand increased with the increasing air current speed and took a maximum value at the air current speed of 0.7~09 m.s$^{-1}$ . Stem diameter decreased and leaf area increased with the traveling distance of regulated air flow. Fresh weight and T/R ratio of dried weight were not influenced by the air current speed. Optimum control for microclimates inside the plug stand is needed to produce the uniform growth and high quality of plug seedlings in a semi-closed plant Production system under artificial lighting.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.3
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• pp.254-259
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• 2004

This experiment was conducted to investigate the effects of supplemented diets with Malty Culture(MC) during lactation on sow and litter performance. Eighteen lactating sows were randomly assigned to three dietary treatments(basal diet, basal diet+MC0.5%, basal+MCl.0%). Average daily feed intake of sow was not affected by dietary treatments with treatment means ranging from 4.49 to 4.58kg(p>0.62). All sows lost their backfat thickness during lactation with no difference among the treatments(p>0.25). Fecal moisture was similar for sows fed the control and MC treatments with 70% moisture content. The growth rate of piglets was not significant difference among the treatments ranging from 47 to 48kg. Day to estrus postweaning was not affected by supplementation of MC with treatment means ranging from 5 to 7 days. There was not significant difference in the milk production(i.e, 8.9kg/d for control, 9.18kg/d for MC0.5 and 9.20kg/d for MC1.0). Survivability of piglet was affected by feeding added MC during lactation. There was no significant difference in the digestibility of DM, but the digestibility of N tended to increase in sows fed the MC0.5 and MC1.0 supplemented diets compared to the basal diet(linear effect, p<0.10; quadratic effect. p<0.08). Digestibility of P tended to increase by the treatment of supplemented MC. However, there was no significant difference among the treatments. In conclusion, the results of experiment suggest that lactation diet of supplemented MC could be a beneficial feeding for digestibility in sow and litter performance.