• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.786-793
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• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• Journal of the Korean Wood Science and Technology
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• v.43 no.2
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• pp.265-273
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• 2015

In general, when wood products are used outdoors for a certain period of time the surface color of wood changes due to light, water, heat and so on. This color change can be considered importantly for the product's market value. In this study, the color change of ACQ (Alkaline Copper Quaternary) and CBHDO (CuO $H_3BO_3$ N-cyclohexyldiazenium-anion) treated wood and untreated wood was investigated during 2-year weathering test. From this experimental study, it was found that the colors of the treated wood changed more reddish and yellowish from green. Meanwhile, the untreated wood turned to grey color rapidly. Also, the color of the treated wood in short-term exposure changed closer to the inherent color of the fresh natural wood than that of the untreated woods.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.404-410
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• 2012

This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at $4^{\circ}C$ vs. no precooling, and storage temperature (4 vs. $8^{\circ}C$) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or $8^{\circ}C$) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at $8^{\circ}C$ storage temperature than in $4^{\circ}C$ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $4^{\circ}C$ and storage at $4^{\circ}C$, respectively.

• The Journal of the Korea Contents Association
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• v.16 no.3
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• pp.676-693
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• 2016

Although the methodology and models to assess the economic value of technology assets such as patents are being presented in various ways, there does not exist a structured assessment model which enables to objectively assess a database property's value, and thus there is a need to enhance the application feasibility of practical purposes such as licensing of DB assets, commercialization transfer, security, etc., through the establishment of the valuation model and the life-cycle decision logic. In this study, during the valuation process of DB assets, the size of customer demand group expected and the amount of demand, the size and importance of data sets, the approximate degree of database' contribution to the sales performance of a company, the life-cycle of database assets, etc. will be analyzed whether they are appropriate as input variables or not. As for most of DB assets, due to irregular updates there are hardly cases their life-cycle expires, and thus software package's persisting period, ie. 5 years, is often considered the standard. We herein propose the life-cycle estimation logic and valuation models of DB assets based on the concept of half life for DB usage frequency under the condition that DB assets' value decays and there occurs no data update over time.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• The Korean Journal of Malacology
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• v.27 no.4
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• pp.387-393
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• 2011

The objective of this study was to develop a real-time PCR method for the rapid detection and quantification of the protozoan pathogen Perkinsus olseni using a TaqMan probe. For the standard, genomic DNA was extracted from $10^5$ in vitro-cultured P. olseni trophozoites, and then 10-fold serial dilutions to the level of a single cell were prepared. To test the reliability of the technique, triplicates of genomic DNA were extracted from $5{\times}10^4$ cells and 10-fold serial dilutions to the level of 5 cells were prepared. The standards and samples were analyzed in duplicate using an $Exicycler^{TM}$ 96 real-time quantitative thermal block. For quantification, the threshold cycle ($C_T$) values of samples were compared with those obtained from standard dilutions. There was a strong linear relationship between the $C_T$ value and the log concentration of cells in the standard ($r^2$ = 0.996). Detection of DNA at a concentration as low as the equivalent of a single cell showed that the assay was sensitive enough to detect a single cell of P. olseni. The estimated number of P. olseni cells was similar to the original cell concentrations, indicating the reliability of P. olseni quantification by real-time PCR. Accordingly, the designed primers and probe may be used for the rapid detection and quantification of P. olseni from clam tissue, environmental water, and sediment samples.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.289-298
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• 2002

This study was designed to investigate the anti-tumor effects of fresh carrot juice, methanol-extracts, and $\beta$-carotene on the human lung cancer cell line NCI-H1299. The anti-tumor effect was evaluated by the MTT assay in vitro. The anti-tumor effect of fresh carrot juice against NCI-H1299 lasted up to 96 hours after exposure; the viability rate of lung cancer cells decreased below 50% after 48 hours, and further after 72 hours. The strongest propagation inhibition effect of fresh carrot juice was shown at the concentration of 2000 $\mu\textrm{g}$/$m\ell$ after 72 hours and the viability rates was 45.98% even at the concentration of 25 $\mu\textrm{g}$/$m\ell$. The value of $IC_{50}$/ was 23.1$\mu\textrm{g}$/$m\ell$ when the elapsed time was 72 hours. The viability rate of methanol-extract was 52.4% under the concentration of 2000 $\mu\textrm{g}$/$m\ell$ and the elapsed time of 72 hours. Under the concentration of 1000 $\mu\textrm{g}$/$m\ell$ and the elapsed time of 48 hours, $\beta$ -carotene decreased the viability rate to 29.99%. The $IC_{50}$/ value of $\beta$-carotene was 691.2$\mu\textrm{g}$/$m\ell$ after 72 hours. According to the above results, the anti-tumor effect arose in NCI-H1299 when the concentration of the fresh carrot juice or the $\beta$-carotene was more than 25 $\mu\textrm{g}$/$m\ell$ or 1000 $\mu\textrm{g}$/$m\ell$, respectively. On the other hand, the methanol-extracts showed a weak anti-tumor effect even at a concentration as high as 2000 $\mu\textrm{g}$/$m\ell$.

• Journal of Multimedia Information System
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• v.9 no.2
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• pp.113-120
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• 2022

Mongolian folk songs are inspired by Mongolian labor songs and are classified into long and short songs. Mongolian long songs have ancient origins, are rich in legends, and are a great source of folklore. So it was inscribed by UNESCO in 2008. Mongolian written literature is formed under the direct influence of oral literature. Mongolian long song has 3 classes: ayzam, suman, and besreg by their lyrics and structure. In ayzam long song, the world perfectly embodies the philosophical nature of world phenomena and the nature of human life. Suman long song has a wide range of topics such as the common way of life, respect for ancestors, respect for fathers, respect for mountains and water, livestock and animal husbandry, as well as the history of Mongolia. Besreg long songs are dominated by commanded and trained characters. In this paper, we proposed a method to classify their 3 types of long songs using machine learning, based on their lyrics structures without semantic information. We collected lyrics of over 80 long songs and extracted 11 features from every single song. The features are the name of a song, number of the verse, number of lines, number of words, general value, double value, elapsed time of verse, elapsed time of 5 words, and the longest elapsed time of 1 word, full text, and type label. In experimental results, our proposed features show on average 78% recognition rates in function type machine learning methods, to classify the ayzam, suman, and besreg classes.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.476-481
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• 2007

The methanolic roots bark extract of Cudrania tricuspidata (Carr.) Bureau was chromatographed, which yielded three xanthones 1-3 by tyrosinase inhibitory activity-guided fractionation. The structures were fully characterized by analysis of physical and spectral data. Among them, furano prenylxanthone 3, never reported as tyrosinase inhibitor, showed potent activity with $IC_{50}$ value of $16.5{\mu}M$, and appeared to inhibit the polyphenol oxidase activity of tyrosinase in an uncompetitive inhibitor($K_i=1.6{\mu}m$) when L-tyrosine was used as a substrate. Moreover, potent inhibitor furano prenylxanthone 3 had an extended lag time of 310 sec at $20{\mu}M$, while lag time of kojic acid as positive control was prolonged with 350 sec at the same concentration.