• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.205-214
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• 2005

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant, and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

• Journal of Life Science
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• v.20 no.8
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• pp.1186-1192
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• 2010

Soybean [Glycine max(L.) Merr.] is an important crop, accounting for 48% of the world market in oil crops. Improvements in economic traits, such as quality and oil constituents, arethe most important objectives in soybean breeding. The objective of this study was to identify quantitative trait loci (QTLs) that control seed size and fatty acid contents in soybean. 115 $F_{2:10}$ recombinant inbred lines (RIL) developed from a cross of 'Keunolkong' and 'Iksan10' were used. Narrow-sense heritability estimates based on a plot mean on 100 seed weight, saturated fatty acid (palmitic acid + stearic acid), and oleic, linoleic, and linolenic acid content were 0.72, 0.60, 0.83, 0.77 and 0.81, respectively. The 100 seeds weight was related to seven QTLs located on chromosomes 1, 3, 8, 9, 16 and 17. Two independent QTLs for saturated fatty acid content were identified on chromosomes 17 and 19. Five independent QTLs for oleic acid content wereidentified on chromosomes7, 11, 14, 16 and 19. Five QTLs for linoleic acid content were located on chromosomes 2, 11, 14, 16 and 19. Three QTLs for linolenic acid content were located on chromosomes 8, 10 and 19. Oleic, linoleic, and linolenic acid had one major common QTL on chromosome 19. Thus, linoleic and linolenic acid content were identified as common QTLs.

• The Korean Journal of Air & Space Law and Policy
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• v.22 no.1
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• pp.9-27
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• 2007

The purpose of this paper is to study about the legal system of the Inter-governmental Agreement on the International Space Station('IGA') which was signed on Jan 29,1998. This paper is divided into three main parts ; 1) a review of ISS, 2) the principal rules of IGA, 3) the legal system of IGA. First, the paper draws an outline of ISS by dealing with (1) the definition, characteristics, and functions of ISS, (2) the composition of ISS. Second, the paper explains the principal rules of IGA which include (1) the rule of 'Partnership' and (2) the rule of 'Peaceful Purpose'. Third, the legal system of IGA is studied by looking at five different aspects: (1) the registration system, (2) a general jurisdiction, criminal jurisdiction and a control of jurisdiction, (3) intellectual property rights and other rights beside intellectual property, (4) cross-waiver of liability and several elements in compensation of damages, (5) the dispute resolution. IGA contains new contents and applications of legal system which was not included in the former space law. Therefore IGA will work as a model law for international cooperation of space development. It is important for us to study the matter of ISS, because disputes on the ISS are left solely to contracting parties although IGA will regulate overall situations. The renewed IGA is even more important because all the space development is expected to take place on an international cooperation basis. On the basis of this paper, all the important parts of IGA is expected to be further studied so that the research can contribute to the establishment of the legal system of space development in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.70-75
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• 2009

For the effective use of salmon processing by-products, the food components of muscle around pectoral fin (MAPF) were investigated and compared with those of salmon fillet muscle (SFM). The proximate composition of MAPF was 64.4% for the moisture, 17.2% for the crude protein, 16.2% for the crude lipid and 1.4% for the ash. The pH, volatile basic nitrogen (VBN) content and yield of MAPF were 6.73, 7.8 mg/100 g and 7.4 (g/100 g SFM), respectively. The trichloroacetic acid (TCA) soluble-N content of MAPF was 479 mg/100 g, which was lower than that (612 mg/100 g) of SFM. The Hunter value of MAPF was 54.86 for L value, 22.08 for a value, 22.41 for b value and 52.35 for ${\Delta}$E value, which were similar to those of SFM. The total content in amino acids of MAPF was 17.1 g/100 g, its major amino acids were aspartic acid, glutamic acid, leucine and lysine. The major fatty acids of MAPF were 16:0, 18:1n-9 and 18:2n-6, 20:5n-3 and 22:6n-3. No differences were found in the major fatty acids and the major amino acids between MAPF and SFM. The calcium and phosphorus contents of MAPF were 19.1 mg/100 g and 211.7 g/100 g, respectively. These results suggested that MAPF could be used as seafood resources.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-9
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• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.221-229
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• 1993

In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.424-431
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• 2017

This study was conducted to set the optimum nutrient solution concentration by growth stage for new strawberry cultivars 'Berrystar' and 'Jukhyang'(Fragaria ${\times}$ ananassa Duch. cvs. 'Berrystar', 'Jukhyang') grown through hydroponics to improve the quality and yield. Three different EC levels were applied to the nutrient solution. The treatment levels were 0.7, 1.0 and 1.3 times higher than the nutrient concentration standard for 'Seolhyang' based on the 'Manual for strawberry cultivation' of Rural Development Administration. Based on the results, there were no significant differences in growth of 'Berrystar' by EC level. 'Jukhyang' showed the most vigorous growth grown in 1.3 times higher nutrient concentration. While the growth of 'Berrystar' and 'Jukhyang' grown in higher EC level has leaves with more chlorophyll concentration. However the quantum yield of leaves was not affected by the treatments. On the treatment with 1.3 times higher EC level, the weight, length, width and firmness of 'Berrystar' and 'Jukhyang' were significantly high. The sugar contents of the harvest analyzed by HPLC did not differed particularly, but the percentage composition of reducing sugar and non-reducing sugar were presented differently depending on the treatments. Marketable fruit yield increased as nutrient concentration increases. However, there were no large differences by treatments. Meanwhile, 'Jukhyang' showed significant difference by nutrient concentration and had the largest yield for a treatment grown in 1.3 times higher EC level. Based on these results, it is recommended to provide the same nutrient solution concentration level to the nutrient concentration standard of 'Seolhyang' for 'Berrystar', and the 1.3 times higher level for 'Jukhyang'.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Journal of the Korea Society of Computer and Information
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• v.24 no.12
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• pp.51-57
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• 2019

In this paper, we analyzed the performance of IoT based smart wearable mine detection device. There are various mine detection methods currently used by the military. Still, in the general field, mine detection is performed by visual detection, probe detection, detector detection, and other detection methods. The detection method by the detector is using a GPR sensor on the detector, which is possible to detect metals, but it is difficult to identify non-metals. It is hard to distinguish whether the area where the detection was performed or not. Also, there is a problem that a lot of human resources and time are wasted, and if the user does not move the sensor at a constant speed or moves too fast, it is difficult to detect landmines accurately. Therefore, we studied the smart wearable mine detection device composed of human body antenna, main microprocessor, smart glasses, body-mounted LCD monitor, wireless data transmission, belt type power supply, black box camera, which is to improve the problem of the error of mine detection using unidirectional ultrasonic sensing signal. Based on the results of this study, we will conduct an experiment to confirm the possibility of detecting underground mines based on the Internet of Things (IoT). This paper consists of an introduction, experimental environment composition, simulation analysis, and conclusion. Introduction introduces the research contents such as mines, mine detectors, and research progress. It consists of large anti-personnel mine, M16A1 fragmented anti-mine, M15 and M19 antitank mines, plastic bottles similar to mines and aluminum cans. Simulation analysis is conducted by using MATLAB to analyze the mine detection device implementation performance, generating and transmitting IoT signals, and analyzing each received signal to verify the detection performance of landmines. Then we will measure the performance through the simulation of IoT-based mine detection algorithm so that we will prove the possibility of IoT-based detection landmine.