• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

• Korean Journal of Heritage: History & Science
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• v.53 no.3
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• pp.164-183
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• 2020

In the textile culture of the Joseon Dynasty, the historic record of Banpo is fragmentary and contains many missing details. The main reason is a lack of associated literature, and it is also significant that the actual substance used is not clear at present. Banpo is a kind of cotton, but this has not been confirmed in the traditional textiles that are currently handed down. The word Ban [斑] in Banpo means "stain", and the letter Po [布] means "fabric". At the border of white discourse, Banpo did not receive attention as a research topic. This study is an attempt to restore some of the textile culture of the Joseon Dynasty through Banpo. Banpo is not just limited to the Joseon Dynasty; it is an important material for examining the development of textile culture and exchange in East Asia. This study was broadly divided into three parts. First, the record and meaning of Banpo during the Joseon Dynasty were examined. Records of Banpo can be seen from the early Joseon period during King Sejo and Seongjong, and the production and actual use of Banpo have been confirmed. Banpo was maintained until the beginning of the 20^th century, but is no longer observed. Banpo is a woven fabric made of cotton yarn dyed in many colors and has appeared in Southeast Asia since ancient times. In East Asia, there are other fabrics similar to Banpo, such as Ho [縞], Sum [纖], and Chim [綅]. In particular, the correlation between Banpo and Ho is an important link in understanding Banpo in the Joseon Dynasty. Second, the meaning of Banpo was examined from various angles through comprehensive analysis of Chinese and Japanese literature records and cases. The appearance and development of Banpo moved in sync with the period when cotton was introduced into East Asia. In East Asia, cotton was introduced and produced in earnest from the end of the Song Dynasty to the beginning of the Yuan Dynasty, and the meaning of Banpo was diversified. In China, the name of Banpo was changed to Hwapo [花布], Gizapo [碁子布], Gizahwapo [棋子花布], etc. Japan was late to introduce cotton and developed it in acceptance of the changed meaning. In Japan, use of the name Banpo is not on record, but a Ryujo [柳條] fabric of the same type as banpo has been identified. This Ryujo is the same concept as Ho and Hwapo, and later merged into Ho. Names such as Ho, Hwapo, Banpo, etc. were used differently in each country, but the form was shared across East Asia. Third, based on the meaning of Banpo shared in East Asia, the format of Banpo in the Joseon Dynasty was classified. The format of Banpo in the Joseon Dynasty can be divided into grid and striped versions. The name Banpo disappeared over time, but the form remained and was passed down until recently. I hope that this study will help restore Banpo in the future.

• Korean Journal of Weed Science
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• v.3 no.2
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• pp.223-245
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• 1983

Nationwide weed survey of paddy rice field conducted in 1981 and 1971 was compared and determined major dominant weed community types distributed by province. Based on the similarity coefficients between 1971 and 1981 the floristic composition based on the degree of dominance was greatly dissimilar while kind of weed flora were not much differed. Degree of dominance were concentrated to perennial weeds in 1981 while these were at animal weeds in 1971. The moat important 10 weed species and their dominance in 1981 were Monochoria vaginalis Presl.(22.2%), Sagittaria pygmaea Miquel(17.5%), S. trifolia L.(9.0%), Poramogeton distinctus Benn.(9.0%), Cyperus serotinus Rottb.(8.5%), Rotala indica Koehne(6.0%), Aneilema japonica Kunth(4.4%), Lindernia procumbens Philcox(3.9%), Eleocharis kuroguwai Ohwi(3.4%) and Ludwigia proarrara Roxb(3.0%), respectively while these for 1971 were R. indica(34.5%), Eleocharia acicularis Roem, et Schult (11.9%), M. vaginalis(11.1%), Cyperua difformis L.(8.7%), Echinochloa crus-galli Beauv.(6.9%), L. procumbens(3.3%), P. distinctus(3.1%), A. Japonica (2.4%), E. kuroguwai(1.8%) and P. hydropiper(1.8%), respectively. Weed occurrence was also closely related with soil type, cropping pattern and cultural practices. Particularly, the occurrence of P. distincrus was negatively correlated with the degree of land utilization. Weed community types dafined by two-dimensional ordination analysis were 11 for Jeonnam province, 9 for Gyeoaggi, Gangweon, Chungbuk and Gyeongnam provinces, 8 for Jeonbuk and Gyeongbuk provinces, 7 for Chungnam province and 4 for Jeju province, respectively.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.143-147
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• 1994

Four samples of commercially manufactured yogurts (plain, drinking type) were purchased and evaluated their physico-chemical properties, buffering capacity. And the survival rate of lactic acid bacteria and their ${\beta}-galactosidase$ activity under the acidic conditions (in vitro) were investigated. The values of pH, titratable acidity, viscosity and viable cell counts of yogurts were $3.71{\sim}4.08$, $0.990{\sim}1.045%$, $256{\sim}3164\;cps.$ and $10^8{\sim}10^9\;cfu/ml$, respectively. The volume of 1.0 M-HCl required to reduce the pH of yogurt (50 ml) to minus 2 value was $3.58{\sim}4.33\;ml$. When commercial yogurts were incubated at $37^{\circ}C$ for 120 minutes under the acidic conditions (pH 3.5, 2.5, 1.5), the survival rates of lactic acid bacteria in yogurt were $3.5{\times}10^{-2}{\sim}3.6{\times}10^{-1}%$ at pH 2.5, $8.3{\times}10^{-5}{\sim}4.2{\times}10^{-3}%$ at pH 1.5, respectively, but there was no significant difference at pH 3.5. The remaining activities of ${\beta}-galactosidase$ were $9.4{\sim}36.2%$ at pH 2.5, $4.2{\sim}19.0%$ at pH 1.5, respectively. These results suggested that a significant number of lactic acid bacteria in yogurt might be destroyed in the hostile environment of the stomach, but ${\beta}-galactosidase$ activity from yogurt might be somewhat maintained probably due to the protecting effect by its cell wall and membrane.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.18 no.4
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• pp.29-41
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• 2015

Abandoned paddy field provides an excellent opportunity to improve the species diversity and habitat quality. Ecological characteristic on the changing of plant communities at different seral stages is a major basis data for ecological restoration. In this study, we investigated changes of the species composition and community indices on the plant community associated with abandonment of cultivated rice paddies. The ecological stability of the habitat was evaluated by using eco-floristic characters(Di; Disturbance index, AUI; Actual urbanization index). Survey sites were grouped into six stages(stageI (${\leq}3years$), stageII(3-5years), stageIII(5-7years), stageIV(7-10years), stageV(10-15years), stageVI(${\geq}20years$). Vegetation investigation was done from May 2009 to October 2012 and carried out phytosociological approach. The total flora were summarized as 176 taxa including 58 families, 127 genera, 157 species, 3 subspecies, 15 varieties and 1 forms. At each of successional stages, 64 taxa in stage I, 34 taxa in stage II, 84 taxa in stage III, 83 taxa in stage IV, 92 taxa in stage V, 23 taxa in stage VI were identified. Of the occurrence plants, the species with the highest r-NCD value were Alopecurus aequalis, Juncus effuusus var. decipiens, Persicaria thunbergii, Artemisia princeps, Salix koreensis and Alnus japonica at each stages. Herbaceous annual plants were dominated in the early stage, but its r-NCD value declined in the middle stage and the late stage. On the other hand, herbaceous perennial plants and Persicaria thunbergii, annual hydrophytes, increases in the middle stage. Woody plant and herbaceous plant which appeared in the forest edge increases in the late stage. Community indices correlate with successional stages. Richness and diversity index increase along the successional gradient. But dominance index decrease along the successional gradient. Evenness index was correlated with lower. In the ecological stability analysis of the habitat that evaluated by eco-floristic characters, stage I was the most unstable habitat. And the stability of the habitat has improved according to the successional stage.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• Clean Technology
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• v.21 no.1
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• pp.76-82
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• 2015

Volatile organic compounds (VOC) free adhesives have been interested by many scientists and engineers due to environmental regulations and the safety of industrial workers. In this work, a series of composites composed with bisphenol A epoxy resin used as solvent, dicyandiamide, and promoter were prepared to investigate the most appropriate molar ratio for steel-steel adhesion. The cured test specimen of each composite were measured with universal testing machine (UTM) to figure out mechanical properties such as tensile strength, Young’s modulus, and elongation. Furthermore, the lap shear strength of the specimen was tested with UTM while impact resistance was measured with Izod impact tester. The composite whose molar ratio of epoxy resin to curing agent is 1 : 0.9 (sample 3), showed better tensile strength, coefficient of elastic modulus, elongation, and impact strength than other composites did. The highest tanδ from dynamic mechanical analysis (DMA) was observed from sample 2 (epoxy resin: dicy = 1 : 0.7) while sample 3 showed slightly lower tanδ than that of 2. The morphology of the fracture surface of the cured composites from SEM showed that the number of subtle lines on the surface caused by impact increase as the contents of amine curing agent accrete. Furthermore, the viscosity change of sample 5 (epoxy resin: dicy = 1 : 1.3) was observed to confirm its storage stability.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

• Journal of the Korean Geographical Society
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• v.38 no.2
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• pp.184-205
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• 2003

Sustainable Development(SD) is an important concept for the future of the coastal area, and for development of fishing villages. Since 1992 UN Conference on Environment and Development in Rio de Janeiro many governments and local authorities throughout the world have been engaged in preparing and implementing $\ulcorner$Agenda 21$\lrcorner$. Many projects which previously would have been identified as environmental protection are now presented under the banner of sustainable development. Integrated Coastal Management (ICM) is an extension of sustainable development. ICM was presented as a framework for resolution of coastal use conflicts. The aim of the present paper is to assess sustainable development potential of fishing villages in Cheonsu Bay Region according to implementation of ICM. Cheonsu Bay Region was known as one of the productive fishing grounds and Cheonsu Bay Region preserved unique characteristics of traditional fishing villages. But this region is now experiencing many changes through the massive reclamation projects like Seosan A B Project. After a brief overview of concepts and history of SD and ICM, the reclamation process and its impacts on both fishery and fishing communities in Cheonsu Bay Region are discussed. According to their changing environmental and socio-economic characteristics after the reclamation, ca 35 representative coastal villages in this region can be classified into 5 types. Many coastal villages shows diversity in their economic activities, as tourism and recreation function becomes more and more important in this region. In present-day Cheonsu Bay Region, it is possible to differentiate fishing village cooperatives(FVO) with high potential of sustainable fishery development, FVOs with medium potential, FVOs with low potential on the basis of 14 selected indicators.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1139-1145
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• 2006

In this study, antioxidant activities of enzymatic and methanolic extracts from E. cava stem and leave were evaluated by measuring the scavenging activities on 1,1 diphenyl 2 picrylhydrazyl (DPPH), hydroxyl radical, hydrogen peroxide and the inhibitory effects on DNA damage induced by oxidative stress of cells. Enzymatic extracts were prepared by enzymatic hydrolysis of both stem and leave using food grade five different carbohydrases (Viscozyme, Celluclast, AMG, Termamyl, Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme, Alcalase). The enzymatic extracts were lower than methanolic extracts in polyphenol contents, but higher in extraction yield by approximately 30%. The enzymatic extracts were superior to methanolic extracts in DPPH and H2O2 scavenging activities and DNA damage protective effect. There were no significant antioxidant activity difference between stem and leave, but the extracts of leave were relatively better than those of stem. In this study it is suggested that E. cava stem as well as its leave would be a good raw materials for antioxidants compound extraction and enzymatic hydrolysis would be a good strategy to prepare antioxidant extracts from seaweeds.