• Journal of Korean Society of Rural Planning
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• v.19 no.1
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• pp.33-41
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• 2013

Community building has been carried out from around the year 2000 by various statutes and government policies in Korea. This study suggested direction of the future for rural community building as surveyed cases of completed four villages in Gurye-county. In order to achieve this study's objectives, investigated previous studies and interviewed 75 person's residents in cases villagers. The target villages are Sangsa, Omi, Chamsaimigol and Artists village. As survey results, four villages utilized local resources, most of villages were focused perform hardware. On the other hand, Chamsaimigol was parallel software. In addition, communities didn't form and not agree with concept of community building as culture, education, welfare, etc., also didn't creation the case of village income. but active village as base development. Therefor, proposed the point to education, culture and welfare, base development and generating of income as directions for future rural community building. These directions are consistent with the concept of community building and the goal that improve the quality of life of residents ultimately through community building.

• Journal of the Korean Solar Energy Society
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• v.23 no.3
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• pp.23-28
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• 2003

The purpose of this study is to procure basic data to be used for solar power plant and concentrating collector designs. Site elevation is one of the major factors which influences the incoming insolation to the earth surface. Because the nonpermanent gases such as ozone, water vapor are unmixed components of the atmosphere and their concentrations are the function of height, the site elevation effects the relative proportion of the atmospheric constituents. We have measured solar radiation on Jiri Mt. (1,400m) and in Gurye area(115m) at the near same latitude. These values were then compared to obtain their characteristics and to investigate the potential for the solar utilization for both high and low elevated areas. From the experimental results, we concluded that 1) Daily mean horizontal global radiation and normal beam radiation on Mt. Jiri are 9.5%, and 35.3% higher than Gurye area respectively for a clear day. 2) A significant difference in atmospheric clearness index is observed between Mt. Jiri and Gurye areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.1018-1025
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• 2017

The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.91-99
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• 2016

Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1948-1953
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• 2014

This study examined changes in antioxidant activity as well as contents of rosmarinic acid, homoplantaginin, and luteolin, which is the main substance of Salvia plebeia R. Br. (SPR) known to have anti-inflammatory efficacy, according to drying, blanching, and fermentation conditions. Rosmarinic acid content was 16.42 mg/g upon hot-air drying and 10.19 mg/g upon hot-air drying after blanching, and there was no significant difference in the case of leaf and root freezing or cold-air drying. Rosmarinic acid content was 8.69 and 8.15 mg/g in the case of air-drying in the shade and freeze-drying, respectively, and decreased to 0.05 mg/g or undetected after fermentation. SPR processed by freeze-drying, cold-air drying in the shade, and hot-air drying showed ABTS radical scavenging ability over 98.5% at a concentration over $500{\mu}g/mL$ as well as excellent radical scavenging ability of 87.3% in the case of hot-air drying after blanching. Root showed lower ABTS radical scavenging ability than leaves. SOD-like activity was measured to be 6.1~27.8% at a concentration of $1,000{\mu}g/mL$, which was significantly difference from ABTS radical scavenging ability. As rosmarinic acid and homoplantagine, an anti-inflammatory material contained in SPR, are almost undetectable after oxidation fermentation during processing, hot-air drying after blanching or drying seems to be suitable to develop SPR as a functional substance.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.682-689
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• 2019

The Korean flowering cherry is a popular tree. However, the trees have started to defoliate early, including those in Gurye. Thus, it is necessary to identify the causes of the early defoliation and how to manage them. Therefore, the purpose of this study was threefold: 1) to investigate the early defoliation of flowering cherry trees, 2) to identify the differences in growth and flowering of the trees in response to treatment, and 3) to suggest an optimal treatment for the trees. The experiment was conducted in Gurye at a site 3km long with 102 flowering cherry trees along a street. There were three treatments: control, an environmentally friendly insecticide and a disinfectant(treatment 1), and an environmentally friendly insecticide, a disinfectant, and irrigation (treatment 2). The trees in Gurye were compared to trees on Jeju Island. The defoliation rates of the flowering cherry in Gurye were significantly higher than those on Jeju Island at each measurement time. Within Gurye, the defoliation rate was significantly higher in the trees of the control than in the two treatments and only the trees in the control from Gurye had shot-hole disease. Post-treatment, twigs collected from the control during April showed significantly poorer growth, lower numbers of flowering buds per twig, and lower numbers of foliar buds. The trees given treatment 1 showed significantly greater growth, number of total buds, flowering buds per twig, and density of buds than the trees given treatment 2. After analyzing the correlations, it was established that early defoliation led to poorer growth, affecting the flowering of the trees.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.83-91
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• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1638-1648
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• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.