• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.120-121
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• 2003

과수원에서 재배되는 배는 과수원 내의 위치, 시비, 토양 등의 요인에 따라 다양한 품질을 나타내며, 당도와 숙도의 편차가 크기 때문에 과수농가에서는 경험에 의존하여 적정 숙기로 판단되는 배를 수확하고 있다. 그러나 과학적이지 못한 사실에 기초한 수확 관행은 시장유통되는 배에 대하여 소비자들의 신뢰성 저하를 초래하게 되고 소비 감소와 더불어 농가 소득 감소로 이어지게 된다. 최근, 전국의 청과물 산지유통센터에는 근적외선을 이용하여 과일 내부의 당도, 산도, 결함 등을 실시간으로 판정할 수 있는 비파괴 선별기가 보급되고 있으나 이는 수확이후의 선별.규격화 유통을 위한 것이다. 본 연구에서는 이와는 달리, 수확 이전, 즉 재배 단계에서 배의 당도와 숙도를 판정하여 수확적기를 판단할 수 있도록 나무에 매달린 배에 대하여 가시광선과 근적외선 반사스펙트럼을 측정할 수 있고 이를 이용하여 당도와 숙도가 판정가능한 휴대형 센서를 개발하였으며, 개발된 시작기를 이용하여 당도판정의 가능성을 시험하였다. 휴대형 당도판정센서는 광원과 광섬유프로브, 광검출부, 당도판정부, 전원공급부로 구성된다. 광원은 할로겐램프(6V)를 이용하였고, 광섬유프로브는 동심원 형태로서 외부의 광섬유를 통하여 광원에서 시료로 빛이 조사되게 하고, 내부의 광섬유를 통하여 광검출기로 확산반사되는 광이 전달될 수 있도록 하였다. 전원공급부는 휴대와 충전이 가능한 배터리(12V, 2AH)와 이 배터리에서 정전류가 광원으로 보내어 질 수 있도록 제작된 회로로 구성하였다. 당도 판정을 위하여 518nm에서 1046nm의 파장대역에서의 반사스펙트럼을 이용하였고, 레퍼런스로써 백색 테플론 구를 제작하여 사용하였다. 수원 농산물 도매시장에서 판매중인 2002년산 신고 배를 구매하고, 시작기를 이용하여 총 113개의 배에 대한 반사스펙트럼을 측정하였다. 다음으로 굴절당도계로 당도값을 측정하고 반사스펙트림을 이용하여 당도값을 예측하기 위한 부분최소제곱회귀(PLSR)모델을 개발하였다. 여기서 모델의 정밀도는 교차검정법을 이용하여 검증하였다. 시료 표면과 광섬유프로브와의 접촉상태 불균일, 광원의 시간에 따른 경시 변화, 과일 형상의 차이 등에 의하여 측정된 반사스펙트럼은 상당한 변이를 나타내었으므로 이를 보정하기 위하여 반사 스펙트럼은 다분산보정처리하여 이용하였다. 당도 예측용 PLSR모델 개발의 결과, 모델의 결정계수($R^2$)는 0.67, SEC는 $\pm$0.4brix.로 나타났으며, 교차검정에 의한 미지 시료의 예측에서 총 113개의 미지 시료에 대한 결정계수는 0.57, SEP는 $\pm$ 0.46brix.로 나타났으며, 이는 현장에서 충분히 활용가능할 것으로 판단되었다. 금후, 전체 시스템의 부피와 중량을 줄이고 각 부분품들의 전력소모의 최소화할 수 있도록 개선할 계획이다.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• Journal of Korean Society of Forest Science
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• v.102 no.3
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• pp.407-414
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• 2013

This study was conducted to classify forest cover types using the multivariate statistical analysis in the natural forest of western Mt. Jiri. On the basis of the vegetation data by point quarter sampling, the adopted analytical methods were species-area curve (SAC), hierarchical cluster analysis (HCA), indicator species analysis (ISA), and multiple discriminant analysis (MDA). SAC selected the outlier tree species which was likely to have no influence on the classification of forest cover types, excluded from all analytical process. Based on forest vegetative information, HCA classified the study area into 2 to 10 clusters and ISA indicated that the optimal number of clusters were seven. MDA was taken to test the clusters that classified with HCA and ISA. The seven clusters were classified appropriately as overall classification success were 91.3%. The classified forest cover types were named by the ratio of the dominant species in the upper layer of each cluster. They were (1) Quercus mongolica Pure forest, (2) Mixed mesophytic forest, (3) Q. mongolica - Q. serrata forest, (4) Abies koreana - Q. mongolica forest, (5) Fraxinus mandshurica forest, (6) Q. serrata forest, and (7) Carpinus laxiflora forest.

• Journal of Environmental Health Sciences
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• v.29 no.2
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• pp.50-55
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• 2003

3,3-dichlorobenzidine is suspected to be cancinogenic in experimental animal and human. Several studies have investigated excretion of metabolites in urine, hemoglobin adduction and cancer incidence among workers occupationally exposed to 3,3'-dichlorobenzidine. In these researches, metabolites of 3,3'-dichlorobenzidine had a very important role, and were required as highly purity. The purpose of this study was synthesis and isolation of its metabolites from 3,3'-dichlorobenzidine. 3,3'-dichlorobenzidine was partially dissolved in benzene, ether, ethanol and methanol, and completely dissolved in 70% acetic acid on mixtures of citric acid containing less than 1% DCB, pyridine, a mixture of 0.5N NaOH and toluene(1:2), and phenol saturated with 20 mM TRIZA base. DCB, monoacetyl-DCB and diacetyl-DCB were measured by using gas chromatography/mass spectrometry(GC/MS). Detection for checking them was nitrogen phosphorous detection mode(NPD), and for identifying them was selected ion monitoring mode(SIM). The base peaks were 252 m/z in DCB, 252, and 294 m/z in monoacetyl-DCB, and 252, 294 and 336 m/z in diacetyl-DCB, respectively. Diacetyl-DCB was synthesized by titrating DCB solution of pyridine with sufficient acetyl chloride. Precipitation was diacetyl-DCB, which was purity of 98.7%. And its supernatant was composed of DCB, monoacetyl-DCB and diacetyl-DCB. By using acetic acid as controller of acetylation, monoacetyl-DCB was isolated from diacetyl-DCB . And residual pyridine was removed by using acetone. The purity of monoacetyl-DCB was 98.8%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1229-1236
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• 2009

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.221-227
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• 2003

The objective of this research was to determine the effect of seed priming on membrane integrity during poriming and germination. Among the five chemicals, $KNO_3$at 150 mL gave the shortest $T_{50}$ (days required to reach 50% of the final germination percentage). Compared to unprimed, the seeds primed with 150 mL $KNO_3$ at 20$^{\circ}C$ for 4 days had reduced $T_{50}$ values when germinated at 15$^{\circ}C$. These results indicated that seed priming is an effective way for rapid and synchronized germination, especially at low temperature. Changes in conductivity of priming solutions during the 4-days period of priming were highly dependent upon the priming agents. Conductivity of the $KNO_3$ and $K_3PO_4$ solution slowly declined during the first 3 hours ad then increased Amount of amino acids, sugars and proteins exuded from seeds into $KNO_3$ solution were less than those into distilled water and $K_3PO_4$. All the results suggested that the $KNO_3$ priming play a positive role in regulating the permeability of cell membranes.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.355-362
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• 2008

This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.628-634
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• 2006

This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1247-1253
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• 1999

Yakju(rice wine) was sterilized with high-voltage pulses of short time on a batch pulsed electric field(PEF) system. The initial microbial counts of Yakju were 7.52 X $10^4\;CFU/mL$ for total aerobes, 2.20 X $10^4\;CFU/mL$ for lactic acid bacteria and 7.08 X $10^4\;CFU/mL$ for yeasts. The pH, acidity and electric conductivity of Yakju were 3.36, 0.462% and 1.24 mS/cm, respectively. Yakju was treated with 2-250 of pulses exponential-wave formed electric pulses under the field strength of 12.5-25 kV/cm. The critical strengths of the electrical field for the sterilization of Yakju were 7.5 kV/cm for total aerobes, 8.5 kV/cm for lactic acid bacteria and 6.5 kV/cm for yeasts. Logarithmic survival rates decreased linearly at low pulse number, but curvilinearly at high pulse number. The PEF sterilization kinetics of Yakju could be analysed by In s = In A-k In (n) and the sterilization rate constant increased with electric field strength and the size of target microorganisms. No changed in pH, acidity, and the growth of microorganisms were found in the PEF treated Yakju during the storage for 6 weeks at both $4^{\circ}C$ And $30^{\circ}C$.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.273-282
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• 2020

Aloe vera (Aloe barbadensis Miller) has been used since ancient times to improve various skin diseases such as burns, wounds, and eczema. It has been reported that Aloe vera contains vitamin, enzyme, mineral, sugar, phenolic compound, fatty acid and amino acid. Aloe vera changes its color from green to red under the extreme thermal and arid climate to protect itself. These morphological changes induce variation of composition such as increasing of aloe-emodin content. Aloe-emodin is one of the major anthraquinone in aloe family plants. Since aloe-emodin contains a polyphenolic structure, this compound may be responsible for the reported antioxidant and anti-inflammatory effects of aloe. However, there is no research on the process of increasing the compounds of Aloe vera. Therefore, the purpose of this study is to develop a pink aloe manufacturing process that increases the aloe-emodin content and enhances the antioxidant and anti-inflammatory activities of aloe. As a result of heating aloe under appropriate conditions, pink aloe increased aloe-emodin content compared to general aloe, and exhibited effects such as increasing antioxidant activity, inhibiting NO production, and promoting cell regeneration. Through this study, the applicability of pink aloe as a new anti-aging material in the cosmetic field was confirmed.