• Food Science and Preservation
• /
• v.13 no.6
• /
• pp.669-674
• /
• 2006

In order to develop a model on the quality and nutrition label of Korean fruit plum, we first examined the quality and nutritional characteristics of Korean Plum, ChooHee. The contents of moisture, crude protein, crude fat, crude fiber, crude ash and N-free extinct were 92% 0.74% 0.64% 1.65%, 0.32% 4.29% respectively. Thus the total calorie of the sample was 32 kcal/100 g. The content of sugar, acidity and Vitamin C were $33{\pm}0.85 Bx^{\circ}$, $1.08{\pm}0.12%$ and $7.037{\pm}0.317mg%$ respectively. The principle minerals were S, K, Ca, Na, and Mg. Major free sugars were fructose, glucose and sucrose and major organic acid were succinic acid, malic acid and citric acid. The difference of contents of total phenols between peel and flesh pare were considerable. The total phenolic contents of whole fruit were $75.55{\pm}0.73mg%$. On the above results, the quality and nutrition label of Korean plum were developed in the first time. We expect that this study on labeling could play an important role to the quality control and marketing of Korean agricultural products.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.11 no.1
• /
• pp.70-76
• /
• 2003

Continuous anaerobic hydrogen production with a mixed culture was investigated. With a sucrose concentration of 5g COD/L in the feed, hydrogen production exceeded $0.5mole\;H_2/mole\;hexose$ was found at the early stage, however it did not maintain longer than 9days. It was assumed that the failure was caused by insufficient active hydrogen producing bacteria in the reactor. Therefore, effects of pH control, repeated heat treatment and substrate concentration on sustainable continuous anaerobic hydrogen production was examined to find out operating conditions to sustainable hydrogen production. Decrease of hydrogen production was not overcome by only pH control at 5.3. Repeated heat treatment could recover hydrogen producing activity without any external inoculum supply. However, frequent heat treatment was needed because the treated sludge also showed the tendency in decrease of hydrogen production. With a sucrose concentration of 30g COD/L in the feed, hydrogen production maintained $1.0-1.4mole\;H_2/mole\;hexose$ in continuously stirred tank reactor and $0.2-0.3mole\;H_2/mole\;hexose$ in anaerobic sequencing batch reactor) for 24days. More than 90% of soluble organics in effluent was organic acids, in which n-butyrate was the most one.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.29-34
• /
• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Korean journal of communication and information
• /
• v.46
• /
• pp.387-419
• /
• 2009

The concept of strategic group is defined as an aggregate of corporations utilizing similar strategies with similar resources. It becomes a kinds of contact point in the middle of corporation and industry between the industrial organization theory and the strategic management theory. This study tried to apply the strategic group model, which has been a main theory in the management studies, to program providing industry in Korea. This study shed lights upon research problems such as number of strategic groups, differences of strategic variables among the groups, finally differential performances according to strategic groups. 40 commercial broadcasting companies were analyzed to find answers. 9 strategic groups were drawn as a result of cluster analysis. Major variables which contribute to making groups were operating efficiency(4.05), pricing(3.83), size(number of system operator, 3.56), reliance on license revenue(2.58), horizontal integration(number of sister networks, 2.16) in order. An analysis of variance between performance variables has shown statistical significance regarding total net revenue per subscriber, however, insignificances statistically in regards to ratio of operating profit to net sales, cash Abstracts 687 flow ratio. Some studies in the past insisted that history variable played an important role to classifying strategic groups. However, this study found that the history didn't exert significant influence on either the group classification itself or performance.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.27 no.4
• /
• pp.549-557
• /
• 2000

Dental caries is a bacterial disease of the dental hard tisssus, characterized by a localized, progressive, molecular disintegration of tooth structure. The action of Leuconostoc lactis 51 about plaque formation and replication by Streptococcus mutans was studied as follows. 1. Lower amount of plaque was produced at the mixed culture of S. mutans and L. lactis 51 than S. mutans alone on the wires in the beaker. 2. Fewer cells of S. mutans were replicated at the mixed culture of S. mutans and L. lactis 51 than S. mutans alone. 3. In M17Y broth, viable cells of S. mutans and L. lactis 51 increased for 12 hours, and decreased for 24 hours. In M17YS broth, viable cells of S. mutans showed time-dependent decrease at mixed culture of S. mutans and L. lactis 51. 4. The culture supernatant of L. lactis 51 didn't inhibit the replication of S. mutans and the formation of artificial plaque. 5. Sucrose and frutose were extracted from the culture supernatant of L. lactis 51 in M17YS broth. These results suggest that L. lactis 51 isolated from the oral cavity inhibits the replication of S. mutans and the formation of artificial plaque.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.41 no.3
• /
• pp.233-240
• /
• 2014

An in vitro study on cariogenic potential of four over-the-counter nutritional supplements for children was performed. The experimental groups were four over-the-counter nutritional supplements. The positive control group was 10% sucrose solution (S), and the negative control group was artificial saliva (T). The pH of each group, the buffering capacities, acid production, the microhardness changes of the bovine teeth specimens were measured. The pH of all experimental groups were lower than critical pH 5.5 where enamel demineralization starts. The buffering capacity of the Hama Vitamin Pharm (Hamsoa Pharm Co., Korea) was highest, and the Smart Chewable Vitamin A (JW Pharm Co., Korea) had the lowest buffering capacity. The reduction rates of the pH of the experimental groups were significantly higher than that of the negative control group (p < 0.05). The microhardness of enamel of all experimental groups and the positive control group significantly decreased. In contrast, the microhardness of enamel of the negative control group significantly increased after experiment (p < 0.05). The reduction rate of the microhardness of enamel of the Hama Vitamin Pharm (Hamsoa Pharm Co., Korea) was significantly higher and Hikid Plus (Sanga Pharm Co., Korea) was significantly lower than the other experimental groups.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.35 no.6B
• /
• pp.908-920
• /
• 2010

In recent years, mobile phone market is saturated in number of user term. Associated service providers struggle to provide various mobile services such as Internet, e-commerce, game, music etc. to increase ARPU (average revenue per user) instead. In this study we explore the factors which affect price tabs of mobile communication. As a conceptual foundation, this study introduces user factors-users' propensity to use mobile phones-as independent variables and mobile service functions as mediating variables. The research model was phones-as independent variables and mobile service functions as mediating variables. The research model was tested with data from Web-based survey of 1,500 mobile users and analyzed by structural equation modeling (SEM). Our results suggest that user factors impact the usage of mobile service functions and mobile service functions for information and convenience are positively related to price tabs of mobile communication. Implications for mobile service providers and policy makers are discussed.

• Korean journal of applied entomology
• /
• v.30 no.3
• /
• pp.187-195
• /
• 1991

This study was carried out to acquire some basic biological informations on the granulosis virus (GV) of Pieris rapae and Pieris brassicae. Purified fractions of GV capsules in an sucrose density gradient centrifugation yielded on homogenous and sharp peak without a shoulder. Electron microscopy revealed that GV capsules were mostly ovalglove in shape. P. rapae and P. rapae GV isolated from P. rapae comprised granules($396\pm38\times238\pm25nm$ for P. rapae GV. $375\pm40\times255\pm28nm$ for P. brassicae GV) which contained single virus particle. The virus particles were 250- $275{\times}63$ -73nm for P. rapae GV and 243-250 $\times$ 63-75nm for P. brassicae GV containing a nucleocapsid 225 $\times$ 31nm for P. rapae, 225 $\times$ 29nm for P. brassicae within an envelope. The virulent difference between the two viruses was very small in their virulence for P. rapae larvae showing the $LC_{50}$( -log) with 5.5673 for P. rapae GV and 5.8104 for P. brassicae GV. Also the $LT_{50}$ of the 3rd instar P. rapae larvae against $10^{-6}$ inoculum was 8.17 days for P. rapae GV and 7.16 days for P. brassicae GV.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.2
• /
• pp.201-206
• /
• 1992

Pinus pollen is used as the chief ingredient for Song-wha-dashik (Korea's traditional pattern-pressed candy). It has been the food stuff indispensable especially on the occasion of performing ancestral rites and holding a banquet since Shilla and Koryo Dynasty. In this paper, therefore, a new examination is made of the nutritive ingredients of the very Pinus pollen. Analysis has been made of the proximate composition, minerals, heavy metals, vitamins and free sugars of the Pollen of both Pinus densinora Siebol et Zuccarini and Pinus rigida Miller. In the proximate composition, Pinus rigida Miller is high except in free sugar ; crude ash (4.0%), crude protein (15.0%), crude fat (2.5%), crude fiber (17.5%). A lot of minerals have been found in both the samples. They contain Mg, Cl, Ca, Fe, Mn, Na, Zn, etc. In heavy metals, both the samples contain the same quantity of Cd(0.3 ppm) and the contents of Pb, Cu, and As are lower than the maximal limit permitted for food stuff. The contents of vitamin B$_1$, B$_2$, vitamin C are a little higher in Pinus rigida Miller : in vitamin E, on the contrary, Pinus densiflora Siebol et Zucarini (1.6 mg) doubles Pinus rigida Miller (0.8 mg). In free sugars, the results is as follows : 6.6%/6.9% in sucrose : 0.2% in fructose : 2.1% /2.9% in glucose respectively.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.432-437
• /
• 2014

This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC's (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from -25.18‰ to -12.60‰, which clearly differed between honey of $C_3$ origin (flower) and $C_4$ origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.