• 한국식품영양학회지
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• 제11권5호
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• pp.570-575
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• 1998

This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.

• 정보과학회 논문지
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• 제42권8호
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• pp.1049-1056
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• 2015

2011년에 발표된 RIPE는 프로그램 공격에 대한 완화 기법 평가 도구로서 850 가지 패턴의 버퍼 오버플로우 기반 공격에 대한 완화 기법만을 평가한다. RIPE는 공격과 방어 루틴이 하나의 프로세스로 실행되도록 구성되어, RIPE가 실행될 때에는 공격과 방어 루틴이 프로세스 상태와 주소 공간 배치를 공유할 수밖에 없게 된다. 그 결과 공격 루틴은 방어 루틴의 메모리 공간을 아무런 제약 없이 접근할 수 있게 된다. 이 논문에서는 RIPE의 공격과 방어 루틴이 독립적인 2개의 프로세스로 동작하도록 하여 주소 공간 배치 난독화와 같은 기밀성에 근거한 방어 기법을 정확히 평가할 수 있도록 개선하였다. 또한 억지 공격에 대한 방어 능력을 실험할 수 있도록 실행 모드를 추가하였다. 마지막으로 vtable 포인터 공격과 형식문자열 공격을 수행하도록 38 가지 패턴의 공격을 추가하여 확장하였다. 개선 결과 공격 패턴이 다양하게 되었고, 보호 효과 평가의 정확성도 높아졌다.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• 한국초지조사료학회지
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• 제24권1호
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• pp.53-60
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• 2004

Recently, there has been a growing tendency to use whole crop rice for feeds as there is an increased rice supply and a decrease in the demand for rice in Korea. Little information, however, is available about the management and utilization of whole crop rice for feeds. This study was conducted to decide the optimum harvest date through examining the plant height, dry matter(DM) yield and feed composition of whole crop rice harvested at different maturity. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was sown at 52 kg/ha, and N, P and K were applied at 209, 113 and 81 kg/ha, respectively. The rice was harvested at six different mature stages for analysis; booting stage; 17 Aug., milk-ripe stage; 27 Aug., dough stage; 7 Sep., yellow ripe stage; 17 Sep., dead ripe stage; 27 Sep. and full ripe stage; 7 Oct. Plant height was 77 cm in booting stage (P<0.05) which was lower when compared to the other stages among which the heights did not differ with average range of 93∼97 cm. The highest dry matter yield was observed in yellow ripe stage (22.8 T/ha), which was followed by dead ripe stage (19.3 T/ha), full ripe stage (19.3 T/ha), and dough stage (15.1 T/ha). Crude protein (CP) and Neutral detergent fiber (NDF) concentrations consistently decreased with maturity. The highest concentrations of CP and NDF were obtained in booting stage with 9 and 73.6%, respectively (P<0.05), and lowest in full ripe stage with 5.8 and 64.6%, respectively (P<0.05). The concentration of total digestible nutrient (TDN) was highest in booting stage (59.7%); however no significant difference was found among other stages. The concentrations of Ca and P were not different among mature stages. According to these results, the yellow ripe period is appropriate to harvest the whole crop rice for forage considering dry matter yields, feed compositions and TDN concentrations.

• Mycobiology
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• 제45권4호
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• pp.421-425
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• 2017

In 2016, grape fruits showing ripe rot symptom were found in fields of Korea. The fungus was isolated and identified as Colletotrichum viniferum based on morphological characteristics and nucleotide sequence data of the internal transcribed spacer, glyceraldehyde-3-phosphate dehydrogenase and ${\beta}$-tubulin. To our knowledge, this is the first report of C. viniferum causing grape ripe rot disease of grape fruits in Korea.

• 원예과학기술지
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• 제16권4호
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• pp.511-513
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• 1998

토마토를 녹숙과(mature green에서 breaker 단계)와 적숙과(pink에서 red단계)로 수확하여 200km와 400km의 거리를 수송한 후 과실의 품질을 비교하였다. 수송후 열과와 찰상을 더한 손실율은 녹숙과 200km는 11%로 가장 적었으며 녹숙과 400km는 13.5%, 적숙과 200km는 20.5%, 400km는 45.5%의 손실율을 보였다. 경도를 보면 녹숙과가 적숙과보다 1.55배가 높아 원거리 수송에 적합함을 알 수 있었다. 수송거리별로 보면 역시 수송거리가 먼 400km에서 경도 감소가 많았으며 상자내 위치로는 하부에서 감소가 컸다. 비타민 C 함량은 적숙과가 녹숙과의 1.25배 많았으며 경도와 마찬가지로 400km와 상자내 하부에서 감소가 컸다. 수송후 손실율로 볼 때 적숙과는 200km이하의 단거리 수송이 필요하며, 400km이상의 원거리 수송에서는 녹숙과가 적합하다고 생각된다. 따라서 토마토를 수송할 때는 과실의 성숙 정도와 수송거리를 반드시 고려해야 할 것으로 제시한다.

• International Journal of Industrial Entomology and Biomaterials
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• 제7권1호
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• pp.79-82
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• 2003

To study the effect of mounting fully ripe and unripe silkworms at different maturation percentage, the ripe and unripe silkworms were mounted separately and observed the cocoon and reeling characters. The significant difference in the cocoon and reeling parameters was observed between all ripe and unripe batches except for summer season. The silkworms collecting together and mounting at a time can be recommended only in summer season and at certain level during rainy season.

• 한국식품영양과학회지
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• 제25권3호
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• pp.513-518
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• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.169-174
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• 2013

The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.

• 한국식품조리과학회지
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• 제29권4호
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• pp.353-359
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• 2013

쌀의 미성숙상태의 whole grain인 dough ripe stage rice(DRSR, 호숙기)와 yellow ripe stage rice(YRSF, 황숙기) flours의 호화특성을 분석하고, 각각 30% 첨가한 백설기를 제조하여 그 품질 특성을 조사하였다. RVA 분석 결과, 30% DRSR와 YRSR flour은 완숙기 멥쌀(FRSR, control) flour 보다 호화 속도와 호화액의 안정성은 증가하는 것으로 나타났다. DRSR과 YRSR을 중량대비 30%를 첨가하여 제조한 백설기의 수분함량은 DRSR와 YRSR flour 자체의 낮은 수분함량에 의해 완숙기(FRSR, control) flour로 제조된 백설기보다 낮게 나타났다. 백설기의 색도는 강한 greenness와 yellowness가 나타났는데, 이는 DRSR와 YRSR flour자체의 고유색에 의해 영향을 받아 나타난 것으로 사료된다. 한편, 조직감의 경우, adhesiveness, springiness, cohesiveness, chewiness와 resilience는 30% DRSR와 YRSR를 첨가한 백설기가 control보다 낮게 분석되었는데, 이는 DRSR과 YRSR 자체의 낮은 수분함량으로 인해 백설기 제조 시 위의 조직감 특성들에 영향을 받은 것으로 사료된다. 관능검사 결과, 30% DRSR와 YRSR 백설기의 green color와 greenish taste는 DRSR와 YRSR 고유의 색과 향에 의해 control에 비해 높게 나타났으며 전반적인 기호도는 30% DRSR 백설기가 가장 높았으나 control과 유의적인 차이가 없었다. 이상의 결과, 미성숙 전곡립 DRSR를 30% 첨가하여 백설기를 제조한다면 색과 맛 그리고 향이 부여되며 전반적인 기호도가 완숙기 일반 멥쌀로 제조한 백설기와 유사하여 백설기의 부재료로 이용이 가능할 것으로 보인다. 또한, 본 연구에 제시된 결과들은 제조당일의 백설기 품질 특성을 조사한 것으로, 앞으로 저장기간을 통한 백설기의 노화에 관한 품질특성 연구가 필요할 것으로 사료된다.