• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.400-406
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• 2002

In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.

• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.95-101
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• 2012

This study was conducted to investigate the effect of climate conditions during cultivation and harvesting on the quality and storability of fresh bulb cabbage (Brassica oleracea L. var. capitata). Plug seedlings of six cabbage cultivars were transplanted to Gangneung-Wonju University high elevation research station in Gangwon province (780 m above sea level, lat. $37.5^{\circ}N$.) and harvested with four different harvest times like August 3 ($1^{st}$), August 13 ($2^{nd}$), August 23 ($3^{rd}$), and September 10 ($4^{th}$), respectively from 50 days after transplanting. Weight loss, Hunter color factors, firmness, and soluble solids content (SSC) of the cabbage bulbs were investigated during storage at $3^{\circ}C$ (85% RH) and $25^{\circ}C$ (60% RH). Decreased bulb weight and poor quality cabbages were apparent at the late transplanting (July 14) and harvest (September 10) respectively. Quality index such as firmness and SSC at August 23 ($3^{rd}$) harvested cabbage was better than August 3 ($1^{st}$) and August 13 ($2^{nd}$) cabbages due to the good weather condition just before harvesting. The cv. 'Speed king' and 'Minix 40' showed good qualities among the cultivars, especially when the bulbs were harvested during sunny day conditions from one week before harvesting. Also SSC was influenced by weather condition before harvesting rather than transplanting date, while firmness was influenced by transplanting and harvest date. However, the differences among the cultivars were not significant. The potential of storage as maintaining the quality was different, depending on weather conditions at harvest time. Generally the storage periods of six cultivars were around 3~5 days and 9~10 days at room and low temperature, respectively. However, the August 3 ($1^{st}$) harvested cabbage lost their marketable quality very fast because of rainy and cloudy weather condition before harvesting and also storability of bulbs was 2 days and 4 days at room temperature and $3^{\circ}C$, respectively. Quality index was also not significant difference among cultivars.

• Geotechnical Engineering
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• v.7 no.4
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• pp.49-64
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• 1991

Abstract The stabilization by lime or Portland cement has long been the most commonly used methods for clay soil. But it wart the purpose of this reserch to define the effectiveness malt content on unconfined compressive strength of limeflay mixture and cementrlay mixture. From result of a laboratary investigation, saInt content in sample soil was not concernd with variation of PH value. PH value of lime 10% mixture and of cement 10% mixture were near 12.4, 11.6 respectively. In case of more than 7 curing days, PH value and Ca++ion concentration were decreased with increasing curing time. Also the result of X-ray difflection analysib for stabilized soil by admixture 10% in 90 curing days showed that the diffrection intensity of Tobermorite and Ettringite and other reaction products was smaller in the case of addition of salt 8% than malt 0% in stabilized soil. When lime-soil mixture and cement-boil mixture were cured in 2$0^{\circ}C$ and 5$^{\circ}C$, 2$0^{\circ}C$ cured mizture produced significantly higher compressive strength than 5t cured mixture and air dry curing sample produced higher than cured sample in water. The addition of salt 2~4% in conjuntion with lime or cement may accelerate strenth gain or not prevent front However, the addition of salt 8% prevent from strength gams.

• The Korean Journal of Pesticide Science
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• v.4 no.1
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• pp.26-31
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• 2000

An analytical method was approached to determine the residues of benzimidazole fungicides in soybean sprouts and was compared with traditional solvent-based method of extraction, solid phase extraction(SPE) and matrix solid phase dispersion(MSPD). The recoveries of carbendazim for liquid-liquid extraction (LLE), SPE and MSPD in soybean sprouts were $69.25{\sim}79.16$, $79.99{\sim}90.42$ and $92.40{\sim}98.48%$, respectively. The recoveries of thiabendazole for LLE, SPE and MSPD in soybean sprouts were $64.86{\sim}83.26$, $79.12{\sim}94.04$ and $65.44{\sim}73.92%$, respectively. The residues of carbendazim by elapsed time under our cultivated soybean sprouts program found $0.10{\sim}0.25$ mg/kg after 5 days and trace concentration of carbendazim was detected after 7 days. Of the 448 samples analyzed, less than 1.5% had residues of carbendazim ranged from 0.05 to 0.37 mg/kg.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.44-48
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• 1973

Since no medium-sized anchovies for skipjack baits are caught during the winter season in the Korean waters, the demand for the live baits in the winter season is met with crawl-stocked anchovies. Authors conducted a test on the wintering of the anchovies which were caught in the early November and acclimated for 22days in a crawl. The wintering crawl was kept in the inlet near Chungmu City, which is situated in the southern coast of Korea, for 4 months through December 1, 1971 to March 31, 1972. 1. The lowest water temperature of $7.2^{\circ}C$ recorded on March 1, caused no significant mortality of the wintering anchovies. However, two operations, moving the crawl and repacling the crawl webbing, brought about a considerable mortality. The mortality of the anchovies, due to the crawl moving to the wintering place two kilometers away from the transient acclimating place, amounted to 1.5 percent in 9 days following the crawl moving. The replacement of the fouled crawl webbing with a new one also caused a mortality amounting to 1.7 percent in 5 days. 2. It is judged that the favorable wintering waters lie in the south and southeast coasts of Keoje Island, the south and southwest coast of Chungmu City, coasts around Namhae Island, and the east coast of Dolsan Island. Jinhae Bay is not suited for the wintering because of its low water temperature in winter 3. The wintering anchovies wvere fed, once a day through the test period, with 4 kg of finely minced fresh anchovy for 57days in the early period, and with 2kg of compound pellet fish food for the rest of the period. Fatness coefficient of the wintering anchovies showed a slight increase in the latter half of the period.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.1-223
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• 2003

인산 쌀 전분을 제조, 이용하기 위한 기초 자료를 얻기 위하여 추청벼와 삼강벼를 원료로 하여 쌀 전분을 제조하고 이에 15% sodium tripolyphosphate를 가하여 15$0^{\circ}C$에서 30분간 반응시켜 얻어진 인산 쌀 전분(D. S.=0.015)의 이화학적 성질을 검토하였다. 인산 쌀 전분의 투명도는 원료 전분에 비하여 높았으며 원료 전분은 6$0^{\circ}C$, 인산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였다. 인산 쌀 전분의 색도는 원료 전분에 비하여 명도가 감소하였으며, 적색도 및 황색도는 증가하였다. 이것은 초산 처리 쌀 전분보다는 색상에서 좋지 않게 평가되었다. 인산 처리한 추청벼 및 삼강벼 전분의 호화개시 온도는 각각 5$0^{\circ}C$, 53$^{\circ}C$로서 인산 처리에 의해 원료 쌀 전분보다 14~15$^{\circ}C$ 낮아졌으며, 인산 쌀전분의 점도는 원료 쌀 전분에 비하여 7.4~8.4배 증가하였고 추청벼 전분이 삼강벼 전분보다 높게 나타났다. 인산 쌀 전분 겔의 견고성, 응집성, 접착성, 탄력성, 점착성 및 씹힘성은 원료 전분 겔보다 높았으며 두 품종간에는 추청벼 전분이 다소 높았다. 인산 쌀 전분 입자의 표면 구조는 원료 쌀 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈다. 이상의 결과를 볼 때 인산 처리 쌀전분이 원료 쌀 전분보다 호하 개시 온도가 낮고, 점도가 높아 즉석면의 제조 시 호화 온도를 낮추고 쫄깃쫄깃한 촉감의 면을 만들 수 있음을 시사하고 있으며, 정이 보고한 초산 처리 쌀 전분과 이용성을 비교할 때 인산 처리 전분이 라면 제조에 있어 더 효과적일 것임이 예상된다.desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.233-240
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• 2011

We evaluated the changes of fruit quality factors and the incidence of physiological disorders during the periods of high temperature environment in 'Wonhwang' and 'Whasan' pears to determine appropriate harvest time for exportation. In 'Wonhwang' pears, the fruits harvested at 130 days after full bloom (DAFB) showed 31.3 and 17.6N of flesh firmness after 5 and 10 days after simulated marketing at $30^{\circ}C$, respectively, while those of the fruits harvested at 135 DAFB lowered to 16.7 or 6.9N, respectively. Whereas, 'Whasan' pear showed higher firmness during 14 days of high marketing condition than 'Wonhwang' pears which represented 30.4, 26.5 and 21.6N in the fruits harvested 145, 150 and 155 DAFB, respectively. Higher soluble solid contents and lower acidity values observed in the late harvested fruits in both cultivar along with increased marketing period at $30^{\circ}C$. Late harvested 'Wonhwang' pears showed higher respiration rate and ethylene production than early harvested ones, while those of 'Whasan' pears showed lower values regardless of fruit maturity which represented less than 50% of 'Wonhwang' pears. The incidence of physiological disorders such as internal browning, water soaking, flesh spot decay, core breakdown and pithiness appeared more severely in the fruits of 'Wonhwang' in accordance with the progress of high temperature marketing and fruit maturity. Whereas, those symptoms were occurred only after 14 days of prolonged marketing time in 'Whasan' pears. Consequently, it was needed to pay more attention to determine the ripeness when the fruits exported to the country with high temperature environment, especially in the fruits of 'Wonhwang' pears showing rapid quality loss and severe physiological disorders.

• THE JOURNAL OF KOREAN ORIENTAL ONCOLOGY
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• v.4 no.1
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• pp.37-53
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• 1998

The sprig of Jinryungtang Gagambang has been used for curing as a traditional medicine without any experimental evidence to support the rational basis for their clinical use. This experiment was carried out to evaluate the possible therapeutic or antitumoral effects of Jinryungtang Gagambang extract against cancer, and to study some mechanisms responsible for its effect. The cytotoxic and antitumor effects were evaluated on human cell liens (A549, hep3B, Caki-1, Sarcoma 180) after exposure to Jinryungtang Gagambang extract using in ILS, colony forming efficency and SRB assay which were regarded as a valuable method for cytotoxic and antitumor effects of unknown compound on tumor cell lines. The results obtained in this studies were as follows. 1. As a result of exposure to Jinryungtang Gagambang extract, the proliferation of A549, hep3B, Caki-1, good correlations were shown from the results of SRB assay and those of clogenetic assay. 2. The oral administration of Jinryungtang Gagambang extract showed significant effects of increase of MST(mean survival time) and ILS(increased life span) depending on the increasing concentration. 3. Against squamous cell carcinoma induced by MCA, Jinryungtang Gagambang decreased not only the frequency of tumor production but also the number and weight of tumors per tumor bearing mice(TBM). Jinryungtang Gagambang also significantly suppressed the development of 3LL cell-implanted tumors by frequency and their size, and some developed tumors were regressed by the continuous treatment of Jinryungtang Gagambang extract into TBM. 4. Jinryungtang Gagambang extract also increased NK cell activities. According to the above results, it could be suggested that Jinryungtang Gagambang extract has prominent antiutmor effect.