• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.377-382
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• 1998

This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, ${\beta}-carotene$, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I> green tea II> green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, ${\beta}-carotene$ content was 270, 268, 481, 80 and 181 ppm, respectively. Among the ${\alpha}-,\;{\beta}-,\;{\gamma}-\;and\;{\delta}-tocopherol$, the content of ${\alpha}-tocopherol$ was the highest in vitamin E present, and ${\beta}-\;and\;{\delta}-tocopherol$ were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I > green tea III > green tea II > oolong tea> black tea. The contents EGCG and ECG increased in the order of oolong tea> green tea I > green tea II> green tea III> black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.191-197
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• 2015

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.120-120
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• 2017

최근 국내 소비자들의 안전한 음식과 환경문제에 대한 관심이 높아지면서 재배작물과 경작지 토양의 물리 화학적 특성 등에 맞추어 적정 시비 및 재배관리를 적용하는 정밀농업이 시도되고 있다. 정밀농업은 농약 및 비료 등의 양을 적절하게 사용하여 생산 비용을 절감할 수 있으며, 과다사용을 막아 환경오염을 줄일 수 있다. 현재 토양의 수분, EC, pH등과 같은 항목은 신속하고 간단하게 분석이 가능하지만 토양의 필수 원소인 N, P, K 성분을 분석하는 제품은 상용화 되지 않았거나 가격이 비싸 일반 농가에서는 사용이 어렵다. 특히, 토양의 인을 현장에서 분석하기 위한 연구가 많이 수행되고 있으나 실제로 현장에서 사용되는 경우 또한 없는 상황이다. 일반적으로 토양에 포함되어 있는 인을 측정하기 위해서 많은 실험실에서는 이화학적 분석법을 사용하고 있다. 하지만 이 분석법은 오랜 시간과 전문적인 인력이 필요하며 주변 환경변화에 민감하여 실시간으로 분석하기에는 어렵다고 한다. 따라서 본 연구에서는 현장에서 실시간으로 토양의 인을 분석하기 위해 반자동 분석시스템을 제작하고 이를 검증하고자 하였다. 이전 연구에서 현장 토양을 이용한 신속측정법의 가능성($R^2>0.7$)을 확인하여 이 분석법을 바탕으로 반자동 분석시스템을 제작하였고 표준결과 값의 약 70% 이상의 수준을 목표로 하였다. 진주 지역의 현장 토양 20개 샘플과 반자동 침출 장치, 여과 장치, 발색 장치 그리고 통합 반자동 시스템을 이용하여 분석한 후 표준 분석 결과와 비교하였을 때 $R^2$ 값이 각각 0.985, 0.817, 0.893, 0.837로 약 70% 이상의 수준을 달성하였다. 추후, 반자동 토양 인 신속측정시스템을 완전 자동화 시스템으로 개발하고 주행 장치를 부착시켜 현장에서 실시간으로 원하는 위치의 인을 측정 할 수 있을 것으로 판단된다.

• Journal of the Korean Chemical Society
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• v.44 no.3
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• pp.266-280
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• 2000

The purpose of this Study was to explore students' conceptual ecologies in the context of general chemistly learning. This study was implemented in the first semester of 1999 by natural study. We had nine voluntary participants. Data were collected from three semi-constructd interiews, and socio-cultural values. Among three categories, motivationa1 beliefs and socio-cultural values have more effcts rather than epistemology on the context of general chemistry learning, and three typical cases were presented as results of this study. We expect that results of this study will somewhat contribute to establish psychological and socio-cultural context of learning.

• Journal of the Korean Chemical Society
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• v.46 no.6
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• pp.550-560
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• 2002

This study was to explore students' thought patterns on problem and problem solving in the course of general chemistry. The participants were 9 students taking the course of general chemistry in a university in Seoul. Data were collected from various sources; three individual interviews, classroom observations, and essays written by students.Data were all transcribed and then analyzed circularly in constant component analysis. As the results of this study, six thought patterns of students in the context of learning general chemistry were presented. These thought patterns were common and existed important component within most of students' conceptual ecologies about learning chemistry. Implications of chemistry and science learning related to this results were discussed.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.227-234
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• 2013

The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health food source. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid, and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P, and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids of OJE were $88.9{\pm}0.46$ mg GAE/g, and $28.6{\pm}0.64$ mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeic acid in OJE as measured by using HPLC were $0.9{\pm}0.23$, $1.2{\pm}0.19$, $227.1{\pm}0.62$, and $4.0{\pm}0.35$ mg/g. The DPPH and ABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at $1,000{\mu}g/mL$. The FRAP and reducing power of OJE were 0.79, and 0.41 absorbance units value respectively, at $1,000{\mu}g/mL$. OJE possessed significant antioxidant properties, which suggests its great potential as a functional ingredient for food applications.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.297-301
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• 2006

For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.451-461
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• 2020

This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.411-417
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• 2001

This study was designed to observe the effects of edible mugwort and medicinal mugwort ( Ganghwa medicinal mugwort) on blood components of rats. Eighteen young rats of Sprague Dawley strain that weighted 84${\pm}$9g, were used in this study. They were fed on the basal diet(control diet). 5% edible mugwort powder(EM diet) and 5% medicinal mugwort(MM diet) for 4 weeks respectively. In proximate composition of mugworts, crude protein and crude ash contents of EM were 2% higher than those of MM. Mn, Zn and vitamin A contents of EM were 3 times higher than those of MM, but in Ca content, MM was 5 times higher than that of EM. The contents of albumin and the activity of ALT, AP amylase and CK in serum were significantly increased, but the activity of AST was significantly lowered in EM and MM diet groups. The contents of TG and the activity of LDH were towered in EM diet group and MM diet group resulted in decrease of glucose content and increase of TP content.