• Food Science and Preservation
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• v.22 no.1
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• pp.56-62
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• 2015

In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the $L^*$ value. Values of $a^*$ and $b^*$ were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.41-47
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• 2012

Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.

• Journal of the Korean Geographical Society
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• v.42 no.6
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• pp.851-862
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• 2007

The main reason of environmental pollution and destruction due to an indiscreet development of spa is the law of spa in use. According to the law of spa, the water of spa is ordained not mineral component and its efficacy but water temperature of over $25^{\circ}C$. Therefore this research was to analyze the differences between traditional spa and newly-established spa based on heat flow, geological rock, and fault relating to spa in order to call attention to a revision of the law of spa. According to the results, the location of the traditional spas was in accord with places which are Pohang, Bugok, Dongrae and Haeundae-gu of Busan, Uljin, Chungju, Usung-gu of Daejeon, Yesan, Asan, and Ichon. The heat flow of these places is over 67mW/m2 that is an average of South Korea. Relating to a fault, 92.3% of the traditional spas concurs with a fault and 33.5% of newly-established spa is in accord with a fault. 58.2% of the traditional spas and 42.7% of the newly-established spa are consistent with the granite.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.6
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• pp.335-343
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• 2002

Methods of bedsoil analysis were difficult to be applied universally because use and material of bedsoil are diverse from country to country. Korean Standard Methods for Bedsoil Analysis was developed to measure the water content, water retention, and saturated hydraulic conductivity. Fifty-three samples for horticultural bedsoil and nine samples for paddy rice bedsoil in the current market were collected. Water content of bedsoil was determined using gravimetric method through $105^{\circ}C$ oven-dry for 16 hours, but different calculations between horticultural and paddy rice bedsoils were chosen according to different predominant component, plant residue or mineral. Water content percentage of horticultural bedsoil was calculated as [(weight of sample before oven-dry - weight of sample after oven-dry)/(weight of sample before oven-dry)]${\times}100$, while that of paddy rice bedsoil as [(weight of sample before oven-dry - weight of sample after oven-dry)/(weight of sample after oven-dry)]${\times}100$. Water retention was measured at water potential -0.5, -1, -3, -5, -7, -10 kPa by Sandbox method and saturated hydraulic conductivity was measured by constant head method using acryl cylinder (${\Phi}5cm{\times}L\;20cm$). By new 'Korean Standard Methods of Bedsoil Analysis', the average water content of horticultural bedsoil was obtained 46.34%(w/w) and that of paddy rice bedsoil 16.89%. For horticultural bedsoil, easily available water(EAW), water buffering capacity(WBC), and optimal matric potential(OMP) was estimated at 28.4%, 7.01%, and -5.60 kPa, respectively. Optimal moisture content was 44.41% and average saturated hydraulic conductivity for bedsoils was estimated at $28.4cm\;min^{-1}$.

• Journal of the Mineralogical Society of Korea
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• v.19 no.1 s.47
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• pp.31-38
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• 2006

Site environments bring about various different deterioration forms of stone cultural properties. The aim of this study is to document the influence of coarse grained sandy soil on the deterioration of stone cultural properties. Bulguksadabotap is a good example that demonstrates the problem with coarse grained sandy soil. The ground around the Bulguksadabotap is covered with coarse grained sandy soil and the pagoda is surrounded by the corridors. Coarse grained sandy soil float easily in the air and deposit in the complicated stone structure caused by strong wind in Gyeongju and numerous visitors. To explain the influence of coarse grained sandy soil on the deterioration, the coarse grained sandy soil and weathered stone pieces of Bulguksadabotap were analyzed by XRD, optical microscopy, SEM for mineralogical component and IC and ICP-AES for the soluble salts. The soil and weathered stone pieces include clay minerals, such as smectite and kaolinite, can expand with water and exert pressure on the stone. Small size of the clay minerals in the coarse grained sandy soil can easily penetrate into the weathered surfaces of the Bulguksadabotap. The weathered stone pieces also contain NaCl, which is known to contribute to increase the expandibility of clay minerals by providing with $Na^{+}$ or by dropping the equilibrium of relative humidity. These results indicates that coarse grained sandy soil is not proper to site environment for weathered stone cultural properties.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Journal of Ocean Engineering and Technology
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• v.30 no.5
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• pp.389-399
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• 2016

This paper presents the explorations of hydrothermal vents located in the Marina Arc and Back Arc Basin using the deep-sea ROV Hemire. These explorations were conducted by KRISO and KIOST to demonstrate the capability of Hemire in various applications for deep-sea scientific research. The missions included the following: (1) to search the reported vents, (2) conduct visual inspections, (3) deploy/recover a sediment trap and bait traps, (4) sample sediment/water/rock, (5) measure the magnetic field at the vent site, and (6) acquire a detailed map using multi-beam sonar near the bottom. We installed three HD cameras for precise visual inspection, a high-temperature thermometer, a three-component magnetometer, and a multi-beam sonar to acquire details of the bottom contour or identify vents in the survey area. The explorations were performed in an expedition from March 23 to April 5, 2016, and the missions were successfully completed. This paper discusses the operational process, navigation, and control of Hemire, as well as the exploration results.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.105-112
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• 2011

Nutritional components and antioxidant activities of commercial loquat leaf tea (CLLT) were evaluated. Proximate compositions were as follows; moisture 5.34%, crude protein 8.38%, crude fat 13.26%, nitrogen free extract 46.21%, crude fiber 19.24% and crude ash 7.57%, respectively. Ascorbic acid and total phenolics content of CLLT was 0.47 mg/100 g and 42.55 mg/GAE g, respectively. Mineral elements were Ca 1,624.01 mg/100 g, K 1,099.66 mg/100 g, and Mg 192.70 mg/100 g, respectively. Amino acid contents of CLLT were very rich in glutamic acid 565.98 mg/100 g and deficient in cystine 12.97 mg/100 g. The 2,2'-azino-bis (3-ethylbenzthiazoline-6- sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of hot water extract from CLLT were 72.51% and 90.11%, respectively at a concentration of $1,000{\mu}g/mL$. Reducing power and ferric reducing antioxidant power (FRAP) of hot water extract from CLLT were increased in a dose dependent manner. Therefore, these results suggest that the hot water extract of CLLT possess antioxidant activities and thus it has great potential as a source for functional food such as natural antioxidant.

• Food Science and Preservation
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• v.19 no.6
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• pp.866-872
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• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Food Science and Preservation
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• v.18 no.3
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• pp.341-348
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• 2011

The nutritional components and antioxidative activities of jujube fruit and leaf were investigated and analyzed to provide basic data for functional food materialization and processing. The nitrogen-free extract contents of the fruit and leaf were 71.92% and 41.51%, respectively. The mineral components of the fruit and leaf were rich in Ca (72.14 and 3,252.09 mg/100 g), K (899.82 and 1,708.12 mg/100 g), and P (172.11 and 286.28 mg/100 g), respectively. The major free sugars of the fruit were glucose (13.01 %) and fructose (7.35%); and of the leaf, sucrose (3.94%) and fructose (0.75%). The ascorbic acid contents were higher in fruit (135.73 mg/100 g) than in the leaf (100.43 mg/100 g). The analysis of the component amino acid showed a relatively high ratio of glutamic acid, aspartic acid, proline, and essential amino acids of leucine, but a low methionine and cystine content. The ABTS and FRAP assays indicated that the butanol fraction of the leaf was a more potent radical scavenger and reducing agent than the other five solvent fractions. The butanol fraction of the leaf also presented inhibitory effects against lipid peroxidation in a dose-dependent manner. Therefore, this study verified that the butanol fraction of the leaf has strong antioxidative activities that are correlated with its high level of phenolics, particularly rutin and quercitrin. These phenolics of jujube leaf can be utilized as effective and safe functional food substances, i.e., natural antioxidants.