• Journal of Sericultural and Entomological Science
• /
• v.47 no.2
• /
• pp.51-55
• /
• 2005

Resveratrol is naturally occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to develope a reliable high performance liquid chromatographic (HPLC) method for the quantitative determination of trans-resveratrol in mulberry fruit. Samples were extracted in 80% MeOH and filtered with $0.45{\mu}m$ syringe filter. The transresveratrol was separated Waters $C_{18}$ column, using a mobile phase containing 0.025% trifluroacetic acid in 5% acetonitril and 0.035% trifluroacetic acid in 50% acetonitril, detected by photodiode array detector (PDA) at 254 nm and the flow rate was 1ml/min. Under this analytical condition, the mean content of mulberry fruits (fifty varieties) was $777.3{\pm}585.9ppm$. Among the tested samples, 'Mansaengbaekpinosang (II)' was the highest level in 3450.6 ppm. However four accessions including 'Gukbu', 'Sabangso (I)', 'Simseol' and yield mulberry fruit were not able to detected. Eight suitable varieties selected for the production of fruit were 'Jeolgokchosaeng (Chungbuk)' 777.8 ppm, 'Dangsang 7' 771.1 ppm, 'Jangsosang' 133.9 ppm, 'Susungppong' 31.1 ppm, 'Suwonnosang' 639.7 ppm, 'Palcheongsipyung' 1475.9 ppm, 'Kangsun' 864.0 ppm, and 'Jukcheonchosaeng' 1458.5 ppm. 'Daesungppong' which was the first authorized variety for the production of mulberry fruit was 1236.7 ppm. In conclusion, these results suggest that mulberry including fruit and leaf may a good new resource for resveratrol production.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1274-1283
• /
• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Korean Journal of Environment and Ecology
• /
• v.37 no.4
• /
• pp.289-301
• /
• 2023

Forests within watersheds are essential in maintaining ecosystems and are the central infrastructure for constructing an ecological network system. However, due to indiscriminate development projects carried out over past decades, forest fragmentation and land use changes have accelerated, and their original functions have been lost. Since a forest's structural pattern directly impacts ecological processes and functions in understanding forest ecosystems, identifying and analyzing change patterns is essential. Therefore, this study analyzed structural changes in the forest landscape according to the time-series land cover changes using the FRAGSTATS model for the dam watershed of the Geum River upstream. Land cover changes in the dam watershed of the Geum River upstream through land cover change detection showed an increase of 33.12 square kilometers (0.62%) of forests and 67.26 square kilometers (1.26%) of urbanized dry areas and a decrease of 148.25 square kilometers (2.79%) in agricultural areas from the 1980s to the 2010s. The results of no-sampling forest landscape analysis within the watershed indicated landscape percentage (PLAND), area-weighted proximity index (CONTIG_AM), average central area (CORE_MN), and adjacency index (PLADJ) increased, and the number of patches (NP), landscape shape index (LSI), and cohesion index (COHESION) decreased. Identification of structural change patterns through a moving window analysis showed the forest landscape in Sangju City, Gyeongsangbuk Province, Boeun County in Chungcheongbuk Province, and Jinan Province in Jeollabuk Province was relatively well preserved, but fragmentation was ongoing at the border between Okcheon County in Chungcheongbuk Province, Yeongdong and Geumsan Counties in Chungcheongnam Province, and the forest landscape in areas adjacent to Muju and Jangsu Counties in Jeollabuk Province. The results indicate that it is necessary to establish afforestation projects for fragmented areas when preparing a future regional forest management strategy. This study derived areas where fragmentation of forest landscapes is expected and the results may be used as basic data for assessing the health of watershed forests and establishing management plans.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.58-64
• /
• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Journal of the Economic Geographical Society of Korea
• /
• v.9 no.1
• /
• pp.23-38
• /
• 2006

This study attempts to investigate the spatial characteristics of cultural economies of Bukchon in Seoul, where abundant cultural assets exist. This area has been the administrative-political core locale since 14C, therefore, a lot of traditional- and contemporary-cultural facilities are remains, This area possessed unique place characteristics by coexisting traditional and modern cultures, and thus attracted to culture demanders. Recently many economic activities have increased in this area, and most of them are related with the cultural elements of the region, In particular creative retail shops, which produce goods by flexible-specialized production system, have been agglomerated in this area, The goods are designed, produced, and sold at the shop place. Most of them are uniquely designed hand made products, and produced a few amount. The economic value of these products related with the cultural environment of Bukchon. These creative shops emerged at the front of Samcheongdong street in the beginning, and then have diffused into the inside of Samcheongdong street and Hwagae street. The shops have very unique exteriors related with traditional houses in this area, and located on roadsides where are not many passerby. Most owners of the retail stores are highly educated and studied design, and produce goods by themselves at the shops. The reason that they opened their shops in Bukchon is directly related with the unique cultural environment of this area. They hope that more unique and artistic stores join this area so that developed this area as culture and fashion combined area.

• Journal of Food Hygiene and Safety
• /
• v.36 no.5
• /
• pp.418-429
• /
• 2021

This paper investigates the antioxidant activity and quality characteristics of yanggaeng containing white ginseng and red ginseng extracts and their enzyme hydrolysates that were produced for the purpose of the study. White and red ginseng extracts were hydrolyzed using Rapidase C80 max, Pyr-flo, and Ultimase MFC. Ginsenoside F2 and compound K (CK) were not detected in white and red ginseng before enzymic reaction but were detected in white and red ginseng hydrolyzed through Rapidase C80 max, Pyr-flo, and Ultimase MFC, and the content of CK was the highest in the second enzymic reaction group of red ginseng. Upon preparing yanggaeng containing white and red ginseng before or after enzymatic hydrolysis, the polyphenol content and antioxidant abilities were analyzed. The yanggaeng containing enzyme-hydrolyzed white ginseng and red ginseng showed greater total polyphenol content, superior DPPH radical scavenging activity, superior ABTS radical scavenging activity, and superior FRAP analysis results compared to the yanggaeng that doesn't contain white or red ginseng. As the enzymic reaction was performed in the added white and red ginseng, the antioxidant activity increased significantly (P<0.05). In brightness(L^*), non-additive yanggaeng (control group) was the highest, red ginseng yanggaeng (RG) showed the highest redness(a^*), and the white ginseng yanggaeng (WG) showed the highest yellowness(b^*). In terms of texture, the yanggaeng containing red ginseng with second hydrolysis (RG-T2) showed significantly high results in hardness, springiness, chewiness, cohesiveness, and gumminess (P<0.05). In conclusion, treating white and red ginseng with Rapidase C80 max, Pyr-flo, and Ultimase MFC is very useful in ginsenoside deglycosylation and will produce CK with excellent biological activity. It can also be seen that yanggaeng containing white and red ginseng hydrolyzed with enzymes significantly increase total polyphenol and antioxidant activity compared to the control group (yanggaeng with no added ginseng). These results will be useful as excellent foundational data for the production of functional yanggaeng in the future.

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.655-666
• /
• 2005

This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages(LFFSs) manufactured with sodium lactate(SL, 3.3%), lac pigment and various molecular weights(MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15$^{\circ}C$ for 18 days. LFFSs had 73.7-76.0% moisture, lower than 3% fat and 14-15% protein, respectively. pH values were 6.05-6.44 and the control(150 ppm, $NaNO_2$) was the lowest among LFFSs (p<0.05). Increasing storage time decreased pH values, but no differences in pH values were observed up to 6 days of storage (p>0.05). LFFSs containing SL and low MW of chitosan improved water holding capacity (WHC) and different from those with SL and medium-MW chitosan. WHC was decreased with increased storage time and differences of WHC were observed from 18 days of storage. The addition of chitosan reduced both lightness and redness values, as compared to 150 ppm sodium nitrite(SN), and increased storage time decreased yellowness(p<0.05), especially at 12 days of storage. LFFSs with SL and medium-MW chitosan increased most textural properties compared to the control(p<0.05). The addition of SN of 150 ppm in LFFSs retarded microbial growth for E. coli 0157:H7, while those with SL tended to have an antimicrobial effect for Listeria monocytogenes(LM). The growth rate of LM was delayed by addition of various MW of chitosans in LFFSs, especially high MW chitosan, as compared to LFFSs containing SL alone. These results indicated that the functional, textural and antimicrobial effects of LFFSs were improved by addition SL and various MW of chitosan combinations. In addition, 0.05% lac pigment improved the cure color of LFFSs similar to those of 150 ppm SN.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.7 no.4
• /
• pp.673-680
• /
• 1997

NaOH, $Na_2CO_3, CaO, Ca(OH)_2$ and $CaCO_3$ are widely used counteractives for neoutralizing the waste sulphuric acid produced during the metal surface treatment process and/or the metal refining process. To reduce the tremendous expenses for the neutralization treatment of the waste sulphuric acid, the sludge from calcination plant and the stainless refining dust in POSCO (Pohang Iron ＆ Steel co. Ltd.) was utilized. For the sludge, it will be effective to use calcined and then hydrated sludge in strong acid region (pH<2) and to use the sludge itself in weak acid region (pH>2), The gypsum, the by-product of this treatment, was tested to fit the industrial standard of gypsum, so it is expected that it will solve the lack of gypsum supply. For the stainless refining dust, the phase and the morphology of produced gypsum from waste suiphuric acid neutralization was compared with those from pure sulphuric acid. Because of high reactivity and reaction temperature, $CaSO_4$ non-hydrate was obtained in pure sulphuric acid. But $CaSO_4$ dihydrate was obtained in waste sulphuric acid. It is also judged to be a good material for a counteractive of the waste sulphuric acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1747-1754
• /
• 2016

The nutritive and antioxidative properties of eggplant by cooking conditions based on hardness range were evaluated. Three cooking methods (boiling, microwaving, and steaming) with three different times were used, and cooked eggplant was freeze-dried for analysis. For color of peel, fading was most observed during boiling and least during steaming. Although raw eggplant showed high free radical scavenging activity based on 1,1-diphenyl-2-picrylhydrazyl and total polyphenol contents, both were further increased upon steaming but significantly decreased upon boiling. The amount of chlorogenic acid in eggplant increased upon steaming and decreased upon boiling or microwaving. Notable cell wall collapse was observed in the microwaved sample compared to the other two cooking methods. Calcium elution from tissues or the cell wall was observed in all samples, and the amount significantly increased with cooking time, especially by steaming.

• Korean Journal of Soil Science and Fertilizer
• /
• v.42 no.spc
• /
• pp.40-44
• /
• 2009

This study was carried for the understanding of infiltration and percolation characteristics of water in agricultural land filled with rock-dust (Technosols). The experiment was performed at two sites (A, B), and soil horizons of the sites were classified with 4 layers, respectively. The soil texture of all soil horizons was analyzed with silt loam (SiL) except for the soil texture, which was loamy sand (LS), at the lowest horizon of measurement site A. The bulk densities at each horizon of two soils were mostly over $1.49g{\cdot}cm^{-3}$, which is very higher than $1.25g{\cdot}cm^{-3}$ of typical medium-textured mineral soil, except for the surface of site A measured immediately after tillage. The concentrations of $P_2O_5$ at surface of two soils s were 1962 (A), 1613 (B) $mg{\cdot}kg^{-1}$, respectively. These concentrations are 3.2~6.5 times of $300{\sim}500mg{\cdot}kg^{-1}$, which is the optimum concentration for crop growth. Infiltration rates at surface of the soils were 3.54 (A), 2.85 (B) cm $hr^{-1}$, but percolation rates at soil horizons under the surface were below 0.3 (A), below 0.003 (B) cm $hr^{-1}$. These results would be because the surface soils were managed by tillage and crop planting etc., but soils under surface were formed with structural problems occurred at the formation time of agricultural land accumulated with rock-dust or a compaction by farm machines.