• Food Science and Preservation
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• v.18 no.4
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• pp.584-589
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• 2011

This study was conducted to investigate the effects of Taraxacum platycarpum and Chrysanthemum indicum extracts on the browning of apple slices. The inhibition of the PPO activities, total phenolic contents, and DPPH free-radical-scavenging activities was measured from water and from the 80% EtOH extracts of Taraxacum platycarpum and Chrysanthemum indicum as natural antibrowning agents. Apples were cut into 15-mm-thick slices, and each slice was dipped for 1 min in different treatment solutions (1% Taraxacum platycarpum and Chrysanthemum indicum extracts, 1% citric acid) and was stored at room temperature. The inhibition of the PPO activity in the Chrysanthemumin indicum extract was better than that in the Taraxacum platycarpum extract. The highest DPPH free-radical-scavenging activity (76.10%) was found in the 80% EtOH extract of Chrysanthemum indicum. After 24 h, the ${\Delta}E$ value of the apple slices that were treated in the 80% EtOH extract of Chrysanthemum indicum was at the lowest level (2.22). The total phenolic content was 94.07 mg/g, and the total flavonoid content was 102.60 mg/g, in the 80% EtOH extract of Chrysanthemum indicum. The antibrowning effect of Chrysanthemum indicum was higher than that of Taraxacum platycarpum in the apple slices.

• Food Science and Preservation
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• v.18 no.4
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• pp.475-480
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• 2011

This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

• Food Science and Preservation
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• v.20 no.1
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• pp.23-29
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• 2013

To extend the shelf-life of freshly cut lotus roots, the effect of their heat treatment in water at $50^{\circ}C$ was investigated and compared with that of their treatment using 1 percent ascorbic acid and citric acid during their storage. In addition, consecutive heat and acid treatment was applied to freshly cut lotus roots to determine its synergy effect. The level of molds in the sample that was treated with $50^{\circ}C$ water for 60 minutes was the lowest among the treatments and 3.89 log CFU/g after 12-day storage, whereas the population of the control was 6.81 log CFU/g for the same number of days. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the heat treatment hardly changed, unlike in the control. The consecutive treatments with hot water and acid showed less quality loss than the simple heat treatment. The marketable quality was maintained for three days without any treatment, for nine days with the heat treatment, and for 12 days with the consecutive treatments of hot water and acid. The consecutive treatments with hot water and acid, especially with 1 percent citric acid, extended the shelf-life of the freshly cut lotus roots by inhibiting the growth of microorganisms and the browning.

• Korean Business Review
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• v.15
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• pp.153-179
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• 2002

The purpose of this study is to explore the context dependencies of perceived product typicality and favorableness led by typicality. Major findings and their marketing implications are as follow. First of all, while the typicality effect were evident in simle choice sets which consist of typical product and atypical one, entrance of extreme atypical product eroded the favorableness toward typical product. This implies that competitive advantage of pioneering typical brand can not be sustained when choice set is enlarged with entrance of distinctive atypical brands. Secondly, adding attractive and unattractive common attributes to all the products in choice set reduced the difference among perceived typicality of alternative brands. But added attractive common feature was analyzed to enhance favorableness of both typical brand and extreme atypical product. This finding implies that brands should have distinctive identity to be benefited from competitive adding features among brands with the evolution of market. Finally, when consumers expect to provide the explanation and justification for their evaluations and choices to others, they are shown to prefer and choose typical product which is effective to explain their reasons and to persuade others for their choice. This can be interpreted as consumers favor and choose conventional typical alternatives when they should justify their decision to others as with symbolic and expressive products and public and organizational buying.

• Journal of Digital Convergence
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• v.15 no.2
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• pp.493-501
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• 2017

This study aimed to present cosmetic countermeasures for preventing fast aging process in the middle age and accepting healthy aging both physically and mentally by investigating the perception of aging according to the health condition, lifestyle and psychological condition targeting mid-aged women in 40s to 50s residing in Seoul and Gyeonggi-do Province. The data collection period was from July 25 to Sept 1, 2015. The data was analyzed by descriptive statistics, t-test, ANOVA, Pearson's correlation coefficients, and stepwise multiple regression. It was shown that as the age was higher, the menopause ratio was higher, drinking, exercise volume and hours of sleep were reduced and the stress and psychological pressure were higher. According to the menopausal status, the status of facial aging showed a significant difference (${\chi}^2=39.692^{***}$, p<.001), and it also showed a difference according to the status of leisure (hobby) activity (${\chi}^2=22.470^{***}$, p<.01). Also, as higher the age and closer to the menopause in items including the progress of aging, anxiety about aging and improvement efforts, more negative perception was shown, indicating that it is necessary to prepare cosmetic countermeasures for mid-aged women in like a second puberty 40s to 50s although aging and menopause around 50s are very natural. If a beauty alternative is provided, it will help them to have a successful retirement.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.2
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• pp.200-211
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• 1999

For many years permanent soft denture liners has been widely used in dental practice directly or indirectly because of its function in absorbing and distributing the impact force. However, it reveals problems such as lack of permanency and decreased bond strength in long term use. The purpose of this study is to measure the bond strength and failure between denture base resin and several permanent liners. Lucitone 199 was used as denture base resin with soft acrylic liners (Triad, Tokuso Rebase) and silicone elastomers (Tokuyama, Ufi Gel C) bonded to measure the tensile strength before and after thermocycling. The thermocycling was done in 2000 cycles at $5^{\circ}C,\;26^{\circ}C\;and\;55^{\circ}C$ and the measured tensile strength values before and after thermocycling were compared. The mode of failure was investigated in the separated specimens. The results are as follows. 1. As to tensile strength, the strongest material is Tokuso Rebase followed by Triad, Tokuyama, Ufi Gel C in before thermocycling and the order of Triad, Tokuso Rebase, Tokuyama, Ufi Gel C in after thermocycling state. There was significant difference between the values of Triad, Tokuso Rebase and Tokuyama, Ufi Gel C(p<0.05). 2. As to degree of displacement, Ufi Gel C showed most displacement with or without thermo-cycling treatment and also the difference was significant with the other materials(p<0.05). 3. As to comparisons before and after thermocycling, Tokuso Rebase and Tokuyama showed significant difference in bond strength, whereas Triad and Tokuso Rebase showed significant difference in the degree of displacement(p<0.05). 4. In debonded specimens, Triad and Ufi Gel C showed adhesion failure and Tokuyama showed cohesion failure. Both failures were observed in Tokuso Rebase with adhesion failure up to 70%. The results of this study showed that degree of bond strength between permanent soft denture liner and denture base resin were variable. There was a significant difference between soft acrylics and silicone elastomers with regard to bond strength. Further research in improving bond strength of widely used silicone elastomers and in developing the method of measuring bond strength between denture base resin and the lining materials is needed.

• Water for future
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• v.14 no.4
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• pp.35-52
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• 1981

This study is to evaluate the areal precipitation from the basic data groups of monthly, seasonal, and annual rainfalls over all ma in stations in Korea. The evaluating pocesses are performed through the point and regional frequency analysis from the basic data. The basic data groups are divided into two periods-the first(1916-1944) and the second (1960-1979)-which are compared with each other. In the point frequecny analysis, the variable transformation method is applied to the best fitting distribution, and the normal fittings are established by using the Chisquare test method. In the regional frequency analysis, the geomorphologic factors and hydrometeorological factors are taken into consideration when dividing into five zones and Thiessen method and the Isohyetal method are applied. The results of this study are as follows: 1)The areal precipitation values of the first period are about 70-80mm less than that of the second period for the whole of Korea. Therefore, a new precipitation value of 1180mm is considered more suitable than the value of 1159mm, which has been up till now. 2)As the annual areal precipitiation values areevaluated over the five divide zones, it tis noticed that the difference between the values of the first period and the second is the largest in spring (to the extent of 5 times that in the other seasonas). Thereform it is considered that this result is necessary for the establishment of a timely insurance plan for the water resources. 3)The application of the Isohyetal method through the division of Korea into five zones is considered to be a reasonable procedure in the analysis of areal precipitation.

• Food Science and Preservation
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• v.13 no.1
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• pp.1-7
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• 2006

The effects of packaging material and method on quality of fresh-cut mushrooms (Agaricus bisporus Sing.) were investigated in terms of weight loss, surface color, phenolics, vitamin C and sensory characteristics during storage at $5^{\circ}C$. The fresh-cut mushrooms were subjected to passive, gas exchange and vacuum packaging conditions at st. Polyethylene film (PE), polypropylene film (PP), anti-fogging film (AP) and pen orated film (PF) were used for the passive packaging. The mixed gas of $5\% CO_2/\;2\%O_2$ (MA1) and $10\%CO_2/\;2\%O_2$(MA2) were applied for the gas exchange packaging. The respiration rate of sliced mushroom was 1.27 times higher than intact mushroom at $5^{\circ}C$. Gas concentrations in the passive packaging were $1-2\%\;O^2\;and\;5-16\%m$ during storage of sliced mushrooms for 14 days at $5^{\circ}C$, and levels of the gases were different by the films used The mushroom in perforated film (PF) showed the highest weight loss of $4.56\%$. Anti-fogging film (AF) was somewhat effective for prevention of the weight loss compared with other films after 14 days storage. The mushrooms in MA1 and MA2 packages showed lower delta L value than in other films. PE packaging mitigated decrease of free and bound phenolics during storage. The mushrooms in MA2 kept better quality in sensory aspect, and then in MA1, PE and PP in order during storage at $5^{\circ}C$.

• Food Science and Preservation
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• v.10 no.2
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• pp.162-168
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• 2003

The quality characteristics and distribution of Shingo pears were investigated for 3 years to establish a reasonable grade Bevel of the fruits. Shingo pears were purchased from the orchards located in five main product areas, Naju, Sangju, Ansung, Ulsan and Asan pears. Quality factory such as greenness, uniformity, defects, size, weight, sweetness, firmness, pH and titratable acidity were measured with the pears. The average greenness (100-yellowness) in Shingo pears for 3 years was 25.27% with variation of 17.72-36.57%. The average height and diameter of Shingo pears were 94.95 mm and 105.61mm, respectively. The average weight was 566.13 g, The average scores of defects on the surface of Shingo pears damaged by physical stress and by insects were 1.23 and 1.03, respectively. The average value of soluble solids content was 12.22$^{\circ}$Brix. The average firmness was 0.96 kgf. The average values of pH and titratable acidity were 5.23 and 0.10 ％, respectively. In the results of the study based on assortment of producing districts, ranges in greenness of the pears by cultivating area was 17.23%-32.15%. Defects caused by physical stress and by insects did not show significant differences between cultivating area. Soluble solids content of the pears was ranged from 11.67$^{\circ}$Brix to 12.94$^{\circ}$Brix.

• Food Science and Preservation
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• v.20 no.2
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• pp.151-157
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• 2013

This study was conducted to investigate the effect of mature stages on quality of Rafito tomatoes (Lycopersicon esculentum Mill.) during storage at low temperature. Tomatoes grown in greenhouse were harvested at three different mature stages (turning, pink, and red), packaged with a 30-${\mu}m$-thick polyethylene film, and then stored at 5 and $10^{\circ}C$, respectively. The changes in firmness, soluble solids content (SSC), titratable acidity (TA), colour, lycopene content, decay, and chilling injury were measured on a weekly basis. After three weeks of storage, chilling injury and decay were found to have individually occurred at 5 and $10^{\circ}C$, respectively. As there was little change in quality at $5^{\circ}C$, it was concluded that red tomatoes could maintain their good quality for two weeks. The normal postharvest ripening was inhibited in the turning and pink tomatoes during storage at $5^{\circ}C$. The turning and pink tomatoes showed improved quality after two-week storage at $10^{\circ}C$. In particular, the turning fruits showed the highest firmness throughout the storage period. Furthermore, the red colour, SSC/TA, and lycopene content of the turning fruits reached the same levels as with the red fruits after two-week storage at $10^{\circ}C$. These results suggest that red tomatoes should be stored at $5^{\circ}C$ to inhibit decay, and that the optimum temperature for early-harvested tomato (turning and pink) is $10^{\circ}C$ for the ripening process after harvest.