• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.612-618
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• 1999

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at $70^{\circ}C$. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature $(75.1^{\circ}C)$ and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were $58.7{\sim}64.0$, 67.2 and $71.5^{\circ}C$, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at $4^{\circ}C$ was higher than those of waxy corn and rices starchs.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean Journal of Weed Science
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• v.15 no.1
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• pp.73-84
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• 1995

Four malformin A's produced by Aspergillus niger van Tiegh. were separated by HPLC equipped with $C_{18}$ reversed-phase column and subjected to structural determination. Amino acid analyses and mass spectra data of the compounds indicate that they structurally resemble the cyclic pentapeptide malformin $A_1$. Their structures were deduced by two dimensional NMR and MS/MS experiments as cyclo-D-Cys-D-Cys-L-Val-D-Leu-L-Ile for $A_1$, cyclo-D-Cys-D-Cys-L-Val-D-Leu-L-Val for $A_2$, cyclo-D-Cys-D-Cys-L-Val-D-Leu-L-Leu for $A_3$, and cyclo-D-Cys-D-Cys-L-Val-D-Ile-L-Val for $A_4$. Among the mal-formin A's, the structure of $A_3$ was identical to that of malformin C, which was produced by A. niger strain AN-1. All the malformin A's caused severe curvatures of corn(Zea mays L.) roots and the activities of the malformin A's with molecular weight 529 were greater than those with molecular weight 515. Malformin $A_1$ caused the corn root curvature by 83% at a concentration of $0.25{\mu}M$. In the mung bean(Phaseolus aureus Roxb.) hypercotyl segment test, however, the molecular weight of malformin A's was not a factor influencing the physiological activities. Malformin $A_1$ stimulated the growth of mung bean hypercotyles by 165% at a $0.1{\mu}M$ concentration.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.508-513
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• 1997

Thermal characteristics and granular morphology on enzyme-resistant starches (RS) formed during heat-moisture treatment (HMT) and retrogradation were investigated in high amylose corn starches, Hylon V and Hylon VII. With each treatment, both starches showed a similar trend in the increase of RS, but RS yield of Hylon VII is higher than that of Hylon V. Specially, RS was increased remarkably by HMT. It was more than doubled from 11.4% to 26.6% for Hylon V and from 15.9% to 32.8% for Hylon VII. A small increase of RS resulted from retrogradation. HMT on starch increased gelatinization temperature, decreased enthalpy. Retrograded starch exhibited small three endothermic transitions at $94^{\circ}C$, $110^{\circ}C$ and $140^{\circ}C$ in differential scanning calorimetry (DSC) thermogram due to the remained ungelatinized starch granules, dissociation of amylose-lipid complex and melting of recrystallized amylose, respectively. Enzyme-resistant starches isolated from native and heat-moisture treated starches showed a broad endothermic transition at higher temperature than native starch, while retrograded starch exhibited a very sharp peak at ${\sim}150^{\circ}C$ due to the melting of amylose crystallites. Under microscopy, starch granules with HMT was not changed, but retrograded starches showed the aggregates of starch granules because amylose leached out during gelatinization. Iodine stained RS clearly showed the differences in enzyme hydrolysis on the native, heat-moisture treated and retrograded starches.

• Korean Journal of Environmental Biology
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• v.27 no.2
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• pp.198-204
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• 2009

From leaf mold and reclamation site soil of the Capital area of Korea, 3 poly(butylene succinate-co-butylene adipate: PBSA)-degrading strains were isolated through the clear zone test. The PBSA-degrading activities of the strains were assessed by means of a modified Sturm test using 0.01% of PBSA film as a sole carbon source. After the modified Sturm tests for 40 days at the respective isolation temperatures, the 3 strains degraded 30%, 55% and 43% of PBSA, respectively. The isolated strains were identified to be Burkholderia cepacia PBSA-4, Bacillus licheniformisPBSA-5 and Burkholderia sp. PBSA-6 through the 16S rDNA gene sequence analysis. Among them, PBSA-5 degraded both PBSA and Poly(vinyl alcohol). The degradation activity of the PBSA degrading strains appeared to be high at moderate temperatures such as $27^{\circ}C$ and $37^{\circ}C$, and initial inoculum size of $10^{10}cfu\;mL^{-1}$ degraded PBSA 1.2~1.3 more times than that $10^9cfu\;mL^{-1}$. Addition of 0.1 or 0.5% (w/w) of gelatin, yeast extract and ammonium sulfate raised the PBSA degrading activity, and especially addition of 0.1% (w/w) of gelatin enhanced the PBSA degrading activity by more than 33%. The mixed strains degraded PBSA faster than the single strain.

• Journal of Educational Research in Mathematics
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• v.16 no.4
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• pp.367-386
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• 2006

There are two strands for considering tile relationships between education and technology. One is the viewpoint of 'learning from computers' and the other is that of 'learning with computers'. In this paper, we call mathematics education with computers as 'computers and mathematics education' and this computer environments as microworlds. In this paper, we first suggest theoretical backgrounds ai constructionism, mathematization, and computer interaction. These theoretical backgrounds are related to students, school mathematics and computers, relatively As specific strategies to design a microworld, we consider a physical construction, fuctiionization, and internet interaction. Next we survey the different microworlds such as Logo and Dynamic Geometry System(DGS), and reform each microworlds for mathematical level-up of representation. First, we introduce the concept of action letters and its manipulation for representing turtle actions and recursive patterns in turtle microworld. Also we introduce another algebraic representation for representing DGS relation and consider educational moaning in dynamic geometry microworld. We design an integrating microworld between Logo and DGS. First, we design a same command system and we get together in a microworld. Second, these microworlds interact each other and collaborate to construct and manipulate new objects such as tiles and folding nets.

• Journal of Korean Home Economics Education Association
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• v.6 no.1
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• pp.73-92
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• 1994

The purpose of this study is to investigate the need of home economics education on high School male students for purpose, the questions raised in this study are as follows. 1. Does home economics education on high school male students needs\ulcorner and are whether not or home economics education on high school male students need different according to sex, age, edu-cation, income, occupation\ulcorner 2. If home economics education on high school male students need or not. What is the reason of that\ulcorner and are the reason of that different according to sex, age, education, income, occupation\ulcorner 3. If home economics education on high school male students need, what is the contents of home economics education and are that different according to sex, age, education, income, occupation\ulcorner The subjects of the study consisted of 183 men and women in Ch’ong ju City(over 21 years old) The data were analiged by statistical procedures such as frequency, X(sup)2, oneway ANOVA, two-way ANOVA, Duncan’s Multiple Range Test. The major results of the study were summarized as follow: 1. The response rate on home economics education on high school male students was absolutely high(91.8%). of demographic variables, the only sex appeared the significant differences. the men groups responsed higher not to need than the women groups. 2. As the reasons of home economics educations on high School male students needing the respons of the highest response rate were that ‘as family community, family members understant, cooperated, and are responsible with each other or one anther’and that ‘as society becomes in-dustrial gradually, family members have to have the accurate perception, or attitudies on home life’of demographic variables, sex, income, and occupation appeard the significant differences. In the contrast of that, as the reaspon of home economics education on high school male stu-dents not needing, the reasons of the highest. response rate were that ‘as sex, the role is different’and that ‘home economics education needs not essentially to learn through the school education’. and there were not differences according to demographic variables. 3. As home economics education contents for high school mal students, the most need content part was child part. the second content part was family development and family relationships part. There was the significant differences according to all the demographic variables. Particulary, the lower the lever of education, in come and occupation were, the less the degree of need on all content part was.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.1-14
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• 2007

The term, "food safety", has traditionally been viewed as a practical science aimed at assuring the prevention acute illnesses caused by biological microorganisms, and only to a minor extent, chronic diseases cause by chronic low level exposures to natural and synthetic chemicals or pollutants. "food safety" meant to prevent microbiological agents/toxins in/on foods, due to contamination any where from "farm to Fork", from causing acute health effects, especially to the young, immune-compromised, genetically-predisposed and elderly. However, today a broader view must also include the fact that diet, perse (nutrients, vitamins/minerals, calories), as well as low level toxins and pollutant or supplemented synthetic chemicals, can alter gene expressions of stem/progenitor/terminally-differentiated cells, leading to chronic inflammation and other mal-functions that could lead to diseases such as cancer, diabetes, atherogenesis and possibly reproductive and neurological disorders. Understanding of the mechanisms by which natural or synthetic chemical toxins/toxicants, in/on food, interact with the pathogenesis of acute and chronic diseases, should lead to a "systems" approach to "food safety". Clearly, the interactions of diet/food with the genetic background, gender, and developmental state of the individual, together with (a) interactions of other endogenous/exogenous chemicals/drugs; (b) the specific biology of the cells being affected; (c) the mechanisms by which the presence or absence of toxins/toxicants and nutrients work to cause toxicities; and (d) how those mechanisms affect the pathogenesis of acute and/or chronic diseases, must be integrated into a "system" approach. Mechanisms of how toxins/toxicants cause cellular toxicities, such as mutagenesis; cytotoxicity and altered gene expression, must take into account (a) irreversible or reversal changes caused by these toxins or toxicants; (b)concepts of thresholds or no-thresholds of action; and (c) concepts of differential effects on stem cells, progenitor cells and terminally differentiated cells in different organs. This brief Commentary tries to illustrate this complex interaction between what is on/in foods with one disease, namely cancer. Since the understanding of cancer, while still incomplete, can shed light on the multiple ways that toxins/toxicants, as well as dietary modulation of nutrients/vitamins/metals/ calories, can either enhance or reduce the risk to cancer. In particular, diets that alter the embryo-fetal micro-environment might dramatically alter disease formation later in life. In effect "food safety" can not be assessed without understanding how food could be 'toxic', or how that mechanism of toxicity interacts with the pathogenesis of any disease.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.68-74
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• 1989

The changes of the contents of chemical components and sensory evaluation of Kimchis which were prepared by addition of different amounts of garlic were investigated during fermentation at $21^{\circ}C$ for 8 days. The range of salinity of Kimchis was 1.8-2.0% The titratable acidity of Kimchis was rapidly increased with garlic contents during fermentation. Ascorbic acid was decreased with fermentation but increased with more addition of garlic. Total sugar content was decreased until third day and the free sugar content decreased to 0.8-1.1g/100g at the 8th day fermentation. It was found that lactic acid and succinic acid were relatively high among the nonvolatile organic acids. The lactic acid content increased with the addition of garlic while succinic acid was not certain. During the whole fermentation, the result of sensory evaluation suggested that Kimchis contained more than 2g garlic were more palatable and desirable than eliminated garlic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.345-352
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• 1990

This study was investigated on the antitumor of protein-polysaccharide fraction(PPF) extracted from seaweeds such as sea-staghorn and laver toward sarcoma-180 cells. In the PPF extracted from these sewaweeds, the polysaccharide contents of sea-staghorn and laver were $62.26\%$ and $65.78\%$, respectively. The highest levels of polysaccharides found in seaweeds was fructose. The major amino acids were aspartic acid, glutamic acid, glycine and cystein. The solid tumor growth inhibition showed the highest level of $53.30\%$ when 50mg/kg sea-staghorn was administrated. The life prolongation effect was $17.35\%$ at 50 mg/kg of laver. In the effects of immunologic activity, when 100mg/kg sea-staghorn was administrated, the number of circulating leucocyte showed the highest level of $82.23\%$ but decreased leucocyte for prolonged times. The number of total peritoneal exudate cells of the sea-staghorn administerated group was increased significantly in comparison with the control group. The hematobiolgoical analysis of the experimental group was similar with that of the control group. This experiments indicated that hemeastasis still maintained nor-mal state and not showed any harmful effects in normal mice.