• Journal of Plant Biotechnology
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• v.48 no.2
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• pp.77-85
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• 2021

Hydroponic cultivation, in which crops are grown without soil and are unaffected by the weather, has many advantages over conventional soil cultivation. The crop's growth can be further accelerated by using nutrient solution in place of water. This study investigated the growth and physicochemical properties of hydroponic barley sprouts under various nutrient solution and artificial light treatments. The shoot, root, and total plant length increased over time, with the fastest growth occurring in the nutrient solution and light-emitting diode (LED) treatments. Fresh and dry plant weights were higher in the fluorescent lamp treatment than in the LED treatment. Barley sprout powder color differed slightly by treatment, with the Hunters L value ranging from 50.79 to 53.77; Hunters a value from -6.70 to -4.42; and Hunters b value from 13.35 to 14.76. The Hunters L and Hunters b values were highest in the LED treatment, whereas the Hunters a value was relatively highest in the fluorescent lamp treatment. The total phenol content was higher in the control than in the nutrient solution treatment; however, the total flavonoid content showed the opposite pattern to that of total phenol content, being highest in plants that were grown in nutrient solution. The Trolox equivalent antioxidant capacity (TEAC) was higher in the control group than in the nutrient solution group. The ferric ion reducing antioxidant power (FRAP) was higher in the fluorescent treatment group than in the LED treatment group. The total amino acid composition ranged from 106.82 to 122.63 mg/g dry powder, with the essential amino acid composition ranging from 47.01 to 56.19 mg/g, and non-essential amino acid composition from 67.86 to 77.66 mg/g. The most frequently detected compositional amino acid was aspartic acid, followed by glutamic acid, alanine, leucine, and valine.

• Journal of Korean Society of Forest Science
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• v.84 no.1
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• pp.1-9
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• 1995

This study investigates the collective aspects of hunting motivation and hunters' attitude toward natural environment. Data were collected from three different types of respondents : 148 hunters who purchased hunting license between November 1992 and March 1993 in Cholla Province. 120 university students and 260 Suwon residents. The 26 items out of 90 items were selected to develop an attitude scale toward natural environment. Results of ANOVA revealed that there were significant differences among five groups(hunters, urban residents and students from 3 major fields) in terms of their attitude values. Hunters' attitude value toward natural environment was the highest among five different types of respondents. Two major motives for hunting participation are 'exercise' and 'like out-of-doors'. Factor analysis presents eight motivational dimensions underlying hunter's involvement in the activities: 1)stewardship, 2)social contact, 3)show-off, 4)sportsmanship, 5)like to kill, 6)recreation/relax, 7)economic gain, and 8)being alone. The correlation between the motivational factor of 'economic gain' and the attitudinal item of 'relationship between man and nature' was negative(r=-0.28). There is a positive correlation(r=0.24) between the motivation of 'being alone' and the attitude of 'needs for natural environment'. These relationships indicate that individual's attitude value decreases when one perceives nature as economic goods, while it increases when one visits nature to relieve stress and to develop self-esteem.

• Structural Engineering and Mechanics
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• v.52 no.2
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• pp.351-368
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• 2014

This study presents a hunting search based optimum design algorithm for engineering optimization problems. Hunting search algorithm is an optimum design method inspired by group hunting of animals such as wolves, lions, and dolphins. Each of these hunters employs hunting in a different way. However, they are common in that all of them search for a prey in a group. Hunters encircle the prey and the ring of siege is tightened gradually until it is caught. Hunting search algorithm is employed for the automation of optimum design process, during which the design variables are selected for the minimum objective function value controlled by the design restrictions. Three different examples, namely welded beam, cellular beam and moment resisting steel frame are selected as numerical design problems and solved for the optimum solution. Each example differs in the following ways: Unlike welded beam design problem having continuous design variables, steel frame and cellular beam design problems include discrete design variables. Moreover, while the cellular beam is designed under the provisions of BS 5960, LRFD-AISC (Load and Resistant Factor Design-American Institute of Steel Construction) is considered for the formulation of moment resisting steel frame. Levy Flights is adapted to the simple hunting search algorithm for better search. For comparison, same design examples are also solved by using some other well-known search methods in the literature. Results reveal that hunting search shows good performance in finding optimum solutions for each design problem.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Journal of Korean Society of Forest Science
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• v.87 no.2
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• pp.286-299
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• 1998

This study was conducted to do a comparative analysis of hunting system in 16 OECD(Organization for Economic Co-operation and Development) countries. Hunting is one of the most advanced types for developing natural resources, esp. wildlife, which is one of major products from forest. There are two types of hunting system ; Revier and/or License System, around most countries which have traditional advanced hunting and higher hunter population. Licence system, which is chosen in Korea, is less efficient ways of hunting for maximizing economical value and wildlife management than Revier system does. Adopting better system for much more efficient economical condition from hunting in Korea in a future is a ultimate goal in this study. The first step for the goal is an analysis of these two system among 16 OECD countries ; United State, Japan, Germany, France, etc. Comparative researches in hunting regulations such as number of hunters, hunter ratio to population, hunting bags, game species, seasons, ammunition and hunting permit are a next step for adopting developed hunting system in Korea. Korea has a smallest hunter ratio to population (1/2,463) among 16 OECD centuries and economical value lead by hunting is estimated still very low. Revier system is a popular one in most OECD countries except United State, Japan, etc, which is useful for wildlife management and maximizing economical value of hunting. And usually rifles are permitted for big game hunting. Hunting examination and/or insurance are compulsory for achieving hunting permit. Depend on game species, yearly hunting bag and season are constructed in most OECD countries.

• Food Science and Preservation
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• v.13 no.1
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• pp.115-118
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• 2006

As a study on the physico-chemical stability of irradiated food and cosmetics, the effect of gamma irradiation on the color values of some food colorants was evaluated. Amaranth, Fast Green FCF, and Indigo Carmine solutions were prepared with different concentration (0.01 and $0.10\%$), gamma irradiated (0.25, 0.5, 1 and 3 kGy), and then Hunters color (L, a, b, ${\Delta}E$) values were determined. The. gamma irradiation process induced decoloration of the coloring agents. In particular, $0.01\%$ solution showed significant differences in the overall color difference$({\Delta}E)$. The lightness (L value) of Amaranth and Indigo Carmine was increased in proportion to irradiation dose, and their redness (a value) and yellowness (b value) also were increased. The redness (a value) and yellowness (b value) of Fast Green FCF $(0.01\%)$ were increased by gamma irradiation. However, there were no significant spectroscopic differences in $0.10\%$ concentrations of the samples.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.162-167
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• 2005

This study was carried out to investigate the effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken meat The moisture content of raw chicken meat was higher than fried chicken meat, but the crude protein and fat were lower than those of fried chicken meat The moisture and crude fat of ultrasonic fried chicken meat were higher than those of control. The crude protein of breast meat was higher than leg meat, but the moisture and crude fat were lower than leg meat The ultrasonic treatment did not affect on calorie of the fried chicken meat The pH of leg meat was higher than breast meat, and the fried loss of breast meat was higher than leg meat Frying loss of the leg meat was higher than that of control when ultrasonic treated The Hunters $L^{\ast}$ value of ultrasonic treated breast meat was higher than control, but the leg meat were not significantly different between ultrasonic treatment and control. The $a^{\ast}$ value of leg meat was higher than breast meat, and $b^{\ast}$ value of breast meat was higher than leg meat And the $b^{\ast}$ value of ultrasonic treatment was higher than control. The glutamic acid and aspartic acid were major amino acids in chicken meat The palmitic acid $(C_{16:0})$ and oleic acid $(C_{18:1})$ by fried were decreased, and the linoleic acid $(C_{18:2})$ was increased But the fatty acid composition by ultrasonic treatment were not changed.

• Food Science and Preservation
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• v.11 no.3
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• pp.299-303
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• 2004

Changes of concentration properties and shelf-life were investigated for preservation using Kalopanax pictus extract. We compared physicochemical (pH, sugar content, total acidity, color) and microbiological qualities of concentrated extract and extract with glucose added. At the result, pH of samples were increased as storage time increase. Whereas samples were not significantly different sugar content and total acidity as storage time. In Hunters color values, whiteness(L) and yellowness(b) value of samples tended to decrease during storage time but increase after 2 weeks of storage time. The samples were contaminated by microbial levels of 3.6$\times$10$^{1}$$\~$1.330$\times$10$^{3}$ CFU/g in total aerobic bacterial counts and negative in collforms. Samples at 2 $^{\circ}$Brix and 1 $\%$ glucose were effective for keeping the microbial population less than 2.0$\times$10$^{1}$ CFU/g.

• Food Science and Preservation
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• v.13 no.2
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• pp.168-173
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• 2006

To investigate the effect of grapefruit seed extract pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for $60{\sim}100$ days at room temperature $(15^{\circ}C)$ after dipping in grapefruit seed extract and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch $(30{\times}30cm^2)$. Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content and color between grapefruit seed extract pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunters value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.338-342
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• 2002

Antimicrobial activity of yellow pigment produced by Monascus anka Y7 (Y7) was studied. The crude yellow pigment of Y7 showed antimicrobial activity against some bacteria and yeasts. The diameter of inhibition zone against gram-positive bacteria was a little smaller t]fan that of gram-negative bacteria to the crude yellow pigment. Especially, E2 fraction obtained from the crude yellow pigment by TLC method showed high anti-microbial activity against E. coli.. The fraction had bright yellow pigment, showing fluorescent light and having the maximum absorption at 373 nm. Citrinin, a mycotoxin which had been characterized as an antimicrobial substance from a Monascus strain, was not detected in the E2 fraction and in the crude yellow pigment by the results of TLC and HPLC. This indicates that the antimicrobial activity of Y7 pigments did not any relationship with citrinin. Yellow degree (b/a of Hunters color value) of Y7 pigment was much higher than that of other natural colorants such as annatto, gardenia yellow and carthamus yellow. But the colors of all of the yellow pigments were similar by panels. Thus, the yellow pigment of Y7 could be used as a useful alternative colorant for food industry, having the advantage of antimicrobial activity.