• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.183-183
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• 2017

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.144-148
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• 2001

본 연구에서는 쾌한 향과 불쾌한 향에 대한 좌우 반구의 차이를 보여 주는 비대칭 지수를 사용하여, 두 반구 사이의 변화를 살펴보았다. 중년층과 장년층 여성을 대상으로, 100%의 Basil oil, Lavender oil, Lemon oil, Jasmin oil, Ylangylang oil(KIMEX co. Ltd), Sketol의 총 6가지 종류의 천연향을 제시한 후, 주관적 평가를 통해 쾌한 향과 불쾌한 향을 구분한 후, 이 두 향에 대한 뇌파의 비대칭도를 비교 분석하였다. 그 결과, 중년층의 경우, 주관적 평가에서 쾌한 향으로 나타난 lemon향을 제시했을 때, 불쾌한 향을 제시한 경우에 비해 세타파와 알파파에서 우반구 부분이 우세한 경향을 보여 주었고, 장년층에 비해 중년층은 마찬가지로 세타파와 알파파에서 쾌한 향 자극 시 우반구가 우세함을 보여 주었다.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.11a
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• pp.128-131
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• 2002

향 관련 직업을 중심으로 한 연구에는 유기 화학적 냄새에 폭로된 종사자를 대상으로 그들의 작업환경 개선을 주된 목적으로 실시되어져왔으나 천연향 자극에 대한 연구는 전무한 상태이다. 본 연구에서는 화장품 관련 전문직과 화장품 판매직을 대상으로 100%의 basil oil, lavender oil, lemon oil, jasmine oil, ylang-ylang oil (KIMEX co. Ltd, Korea), skatole (TAKASAO co. Ltd, Japan)등 6종 향 자극에 대한 EEG, 주관평가에 대해 알아보았다. 그 결과, 전문직에서 선호도가 높은 향은 Fz와 F3에서, 선호도가 낮은 향은 P4에서 $\alpha$/$\beta$비가 증가하는 경향을 나타냈다. 상호 정보량에 대해서는 두 직업 모두 선호도가 낮은 향에 대한 상호 정보량이 선호도가 높은 향에 비해 더 많았다. 특히 화장품 관련 전문직에서는 전두엽의 상호 정보량이 증가하는 경향이 확인되었다. 이상에서 판매직과 비교하여 전문직은 천연향 자극이 감성효과가 아닌 외부자극에 대한 고차원적 기능을 담당하는 전두엽 영역과 관련된 지성효과로 작용함을 알 수 있었다.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.11a
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• pp.205-208
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• 2002

본 연구에서는 단순노무직, 판매직, 전문직에 종사하는 피험자를 대상으로 100%의 basil oil, lavender oil, lemon oil, jasmine oil, ylang-ylang oil (KIMEX co. Ltd, Korea), skatole (TAKASAGO co. Ltd, Japan)등 총 6가지 종류의 천연향에 대한 두뇌의 정보량 흐름을 파악하기 위해 상호 정보량을 검토하였다. 그 결과, 전문직에서는 상호 정보량의 유의한 변화가 전두엽 사이(F3F4)에서 나타난 반면, 단순노무직과 판매직에서는 전두엽(F3F4), 두정엽(P3P4), 측두엽(T5T6) 사이에서 모두 나타났다. 두 직종과 비교하여 전문직이 주로 외부 자극에 대한 고차원적 기능을 담당하는 전두엽영역의 정보량에서 유의한 변화를 보인 것은 향을 전문적으로 구분하고, 확인하는 그들의 직업적 특성을 반영한 결과라 추측된다. 또한, 단순노무직과 달리, 전문직과 판매직은 선호도가 낮은 향에서 상호 정보량이 증가하는 경향을 보여, 향 관련 종사자들의 선호도와 상호 정보량간의 관련성을 시사하였다.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.654-663
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• 2014

The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.

• Journal of the Korean Institute of Educational Facilities
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• v.6 no.3
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• pp.19-27
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• 1999

The purpose of this study is for providing the people with the objective method which estimates the various spatial configuration of primary schools in terms of teacher's screening through analyzing structural visual aspects of common classrooms and open corridors for multi-service of primary schools in Korea. In doing so, the study makes use of graphical solutions derived from the concept of 'Frame' which is one of Basil Bernstein's theories. As a case study, it deals with five primary schools designed for open-education. Throughout this investigation, it takes some numerical values of spatial characters concerned with 'Frame', and can have some conclusions about the relationship between the change of curriculum and the spatial configuration.

• Structural Engineering and Mechanics
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• v.85 no.4
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• pp.461-468
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• 2023

Edible coatings are one of the most innovative methods to preserve the quality and increase the shelf life of fresh fruits and vegetables. A successful edible coating should have a barrier against gases, especially oxygen and water vapor, and have good surface characteristics. Today, chitosan coating is widely used due to its properties, such as non-toxic, biodegradable, and biocompatibility. Is. Coating the surface of fruits and vegetables with chitosan increases shelf life due to reducing weight loss and reducing respiration rate and also reduces decay due to its antimicrobial and anti-fungal effect. This work discusses the effect of using chitosan coating containing chamomile extract to increase fresh vegetables'shelf life. In addition to increasing the shelf life of vegetables, this method can be used as a solution for the economic management of human resources. The results of this method confirm the successful synthesis of these nanoparticles, and the results of applying this food coating on vegetables have been successful. They have increased the shelf life of vegetables such as basil and spinach.

• Kyungpook Mathematical Journal
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• v.63 no.3
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• pp.437-450
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• 2023

In this paper, we present a sufficient condition for the unique existence of solutions for a coupled system of nonlinear fractional Langevin equations with a new class of multipoint and nonlocal integral boundary conditions. We define a 𝓩^*_λ-contraction mapping and present the sufficient condition by identifying the problem with an equivalent fixed point problem in the context of b-metric spaces. Finally, some numerical examples are given to validate our main results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.256-261
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• 2014

This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (black pepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts (PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable from those of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) were obtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glow curves of the irradiated spices showed a higher peak at $150-250^{\circ}C$. TL ratios were found to be less than 0.1 for non-irradiated spices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, which displayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detection techniques for dried spices irradiated with electron beams as well as gamma rays.