• FLOWER RESEARCH JOURNAL
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• v.17 no.4
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• pp.316-319
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• 2009

A new gerbera cultivar 'Lovely Moon' was released by the National Institute of Horticultural & Herbal Science (NIHHS) in 2008. A cross was made between 'Sever Line' and 'Angel' with yellow and semi-double flower in 2005. After investigation of the characteristics for four years (from 2005 to 2008), it was selected specially for the use of cut flowers. 'Lovely Moon' is a vigorous cultivar with yellow (RHS Y13B), yellow green center and semi-double flower. The average flower diameter is 12.7 cm, a large flower. And inner ray floret and disc diameter are 6.10 cm and 2.80 cm, respectively. It produces a large number of flowers with continuous supply of flowers and has a long peduncle height. We believe that 'Lovely Moon' has a great potential for expanding cultivated area of domestic gerbera cultivars and increasing farm income.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.1-7
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• 1993

The 1,081 soybean genotypes including 972 black soybeans and 109 other colored soybeans were collected in 197 locations from January to April, 1991. Seed chemical components of soybean collections in relation to growth characters were evaluated to survey germplasms for black soybean breeding for seed quality. Seeds of 1,081 genotypes collected were analyzed for crude protein, crude lipid, and total sugar contents. The crude protein content was averaged to 39.8% and ranged from 34.1% to 48.0%. The average crude lipid and total sugar contents were 20.1% and 10.1%, and the ranges of those were 14.1% to 23.8% and 8.3% to 12.1%, respectively. Higher crude protein content was shown in early soybean maturity group, whereas higher total sugar content was in late group. Black soybean collections with green seed embryo tended to be higher in total sugar content than those with yellow one. Black soybean oil is generally composed of about 22% oleic, 55% linoleic, 7% linolenic acid, and 16% the others.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.145-148
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• 2009

Phalaenopsis (Phal.) "Yellow Dream" was developed by the National Institute of Horticultural & Herbal Science (NIHHS), Rural Development Administration (RDA) in 2005. This hybrid came from the progenies of a cross between Phal. "3031" which has yellow colored petals and small plant size, and Phal. "Golden Emperor" which has yellow colored petals with red spots and small plant size in 1995. "Yellow Dream" was finally selected in 2005 after the investigation of the growth and flower characteristics from 2000 to 2004. "Yellow Dream" had a yellow (Y4D) base color and light orange stripe petals (ORN34A) with a red lip (R42D). The average leaf length and flower width of "Yellow Dream" were 21cm and 6.8cm, respectively. It has a half erect leaf form and is a fast growing cultivar. This hybrid is relatively easy to make clones.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.303-314
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• 2011

The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.803-811
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• 2003

This study compared the physicochemical characteristics of yellow pigments in domestic and imported yellow croakers during distribution and storage. The croaker is generally adulterated by mixed color product of red and yellow pigment. This study found that the yellow pigment was stable during pH and temperature changes, but the red pigment was less stable than the yellow pigment. As for the light effect on the yellow pigment and the red pigment, there was no change in the remaining rate of the pigment stored in a dark place. The moisture content decreased according to the storage period, and the width of changes was large in the order of croaker stored at $5^{\circ}C$, croaker stored at $15^{\circ}C$ and dried croakers. The yellowness value of the abdomen of the adulterated white croaker did not show any large difference at the initial stage and for a storage period of 10 days at $5^{\circ}C$. However, the yellow croakers showed a decreasing trend according to the storage period at $15^{\circ}C$. The croaker can be generally adulterated by a mixed color of red and yellow pigment. For the texture change in accordance with the storage condition of the croakers, both the yellow and white croakers showed a gradually increasing trend of hardness when stored at $5^{\circ}C$ and $15^{\circ}C$.

• Annals of Clinical Neurophysiology
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• v.10 no.2
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• pp.109-111
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• 2008

Ossification of the ligamentum flavum (OLF) usually occurs in the lower thoracic spine, and is rare in the cervical region. We report the case of a 67-year-old woman who presented a seven month's history of progressive weakness and paresthesia in her right upper extremity. MRI and CT scans of the spine revealed the presence of ossified ligamentum flavum from C3-C4. A cervical laminectomy resulted in a good post-operative improvement of muscle strength.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.495-508
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• 1993

This experiment was conducted to investigate the amount of natural crossing at varying isolation distance and various transplanting time in tobacco. Normal variety and male sterile line showed an average of 1. 6 and 29% natural crossing in the adjacent plantings, respectively. The natural crossing was highest in the adjacent planting, as expected, and less at the farther distance from pollinator plants. Plants transplanted in April 20th were higher in natural crossing than those of other transplanting time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1629-1637
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• 2013

The properties of non-GM soybeans with lipoxygenase (LOX) free genotypes, such as Gaechuck#1 (black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong (yellow, LOX1,2,3-free), were compared to Taekwangkong (yellow, LOX1,2,3-present) as control. Length and weight of soybeans were significantly longer in Gaechuck#1, but LOX free genotypes of yellow beans was smaller than Taekwangkong, in terms the size and weight. After soaking for 12 hr, increased ratios of soybean weight were 217.07~226.55%, and they were significantly higher in Gaechuck#2. The total color difference (${\Delta}E$) to Taekwangkong was the highest in Gaechuck#1, but another yellow soybean were similar. Crude lipids content was significantly higher in Taekwangkong (17.30%), and these LOX free genotypes (13.71~14.66%) did not show significant difference. Crude protein contents were significantly higher in Gaechuck#1 (34.79%) compared to the other soybeans (32.93~33.47%). Contents of glutamic acid among the detected composition amino acid were highest, and its total contents were highest in Gaechuck#1 (32.42 g/100 g), and the total content of Gaechuck#2 was similar to Taekwangkong. Contents of total isoflavone were higher in LOX free genotypes than Taekwangkong, especially significantly higher in Gaechuck#1 (1672.54 ${\mu}g/g$). Contents of total phenol were highest in Gaechuck#1 (276.91 mg/100 g), and flavonoids content of Gaechuck#1 (26.93 mg/100 g) was 2.6~2.8 times higher than the other samples. DPPH, ABTS radical scavenging activities and reducing power were significantly higher in Gaechuck#1. The yield of soybean curd from tested samples was the highest in Gaechuck#2. Gaechuck#2 as LOX free genotypes was similar to Taekwangkong with regard to physicochemical properties and antioxidant activities. Therefore, we propose that Gaechuck#2 is a more suitable genotype for soybean curd products.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.339-345
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• 2019

The present study aims to investigate the potential applications of Aristotelia chilensis (A. chilensis) extracts as novel cosmetic materials. The total extracts of A. chilensis were partitioned into chloroform (CHCl₃), ethyl acetate (EtOAc), and distilled water (DW) fractions. A. chilensis extracts exhibited no cytotoxicity toward HaCaT human keratinocyte and B16F10 mouse melanoma cell lines. CHCl₃, EtOAc, and DW extracts reduced oxidative stress, and EtOAc extract was superior to glutathione, a natural human antioxidant positive control. The extracts of A. chilensis reduced melanin synthesis in cells treated with α-melanocyte-stimulating hormone. The extracts of A. chilensis exhibited antibacterial effects toward Staphylococcus aureus (S. aureus), Staphylococcus epidermidis (S. epidermidis), and Pseudomonas aeruginosa (P. aeruginosa). In particular, the EtOAc extract was effective in terms of antibacterial activity against S. aureus. In the present study, we identified several potential applications of A. chilensis extracts in terms of novel antioxidant and whitening cosmetic materials as well as antibacterial preservatives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.