• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

• Journal of Information Processing Systems
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• v.16 no.2
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• pp.261-276
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• 2020

Digital contents services are one of the topics that have been intensively studied in the media industry, where various semantic and ontology techniques are applied. However, query execution for ontology data is still inefficient, lack of sufficient extensible definitions for node relationships, and there is no specific semantic method fit for media data representation. In order to make the machine understand digital contents (DCs) data well, we analyze DCs data, including static data and dynamic data, and use ontology to specify and classify objects and the events of the particular objects. Then the formal representation method is proposed which not only redefines DCs data based on the technology of OWL/RDF, but is also combined with media segmentation methods. At the same time, to speed up the access mechanism of DCs data stored under the persistent database, an ontology-based DCs query solution is proposed, which uses the specified distance vector associated to a surveillance of semantic label (annotation) to detect and track a moving or static object.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.498-502
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• 2005

Three Korean soybean varieties - Shinpaldal-2, Seomoktae and Seoritae - were investigated for changes in their physical properties and the amount of functional components (i.e. isoflavones and oligosaccharides), during germination. Soybeans were germinated at $20^{\circ}C$ for 96 hr in complete darkness. The dry weights of cotyledone, hypocotyl, seed coat, and hilum of Seoritae were heavier than those of other varieties. The dry weights of the three bean varieties decreased steadily in spite of root growth. The largest amount of isoflavone content was observed from Shinpaldal-2 (1.824 mg/g), followed by Seoritae (1.216 mg/g) and Seomoktae (1.125 mg/g). Total isoflavone content increased by 13% during initial germination, and then decreased thereafter. Aglycone types such as daidzein and genistein dominated the increase in isoflavone contents. The increase in genistein content of Shinpaldal-2 was 17.5 fold compared with ungerminated soybean, while the amount of daidzein was 6.7 times as much as ungerminated Shinpaldal-2 over an 18-hr germination period. Oligosaccharide contents such as raffinose (Raf) and stachyose (Sta) rapidly decreased during germination, while the sucrose (Sue) content remained constant until 36-48 hr of germination. From these results, it was clearly shown that the germination process significantly changed the contents of functional nutrients in soybeans. Therefore, the optimization of germination process should be considered to improve the biological functionality of soybeans in food processing.

• Journal of Korea Multimedia Society
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• v.19 no.8
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• pp.1479-1486
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• 2016

According to the advancement of display devices, the multi-screen contents display environment is growing to be accepted for the display exhibition area. The objectives of this research are to find communications technology and to design an editor interface of contents delivery system for the larger and adaptive multi-display workspaces. The proposed system can find existence of display devices and get information without any additional tools like marker, and can recognize device layout with only web-cam and image processing technology. The multi-display contents delivery system is composed of devices with three roles; display device, editor device, and fixed server. The editor device which has the role of main control uses UPnP technology to find existence and receive information of display devices. extract appointed color in captured picture using a tracking library to recognize the physical layout of display devices. After the device information and physical layout of display devices are connected, the content delivery system allows the display contents to be sent to the corresponding display devices through WebSocket technology. Also the experimental results show the possibility of our device connection and layout recognition techniques can be utilized for the large spaced and adaptive multi-display applications.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.50-59
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• 2013

Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and ${\alpha}$-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5'-hydroxymethylfurfural (5'-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5'-HMF content with 338.89 mg% after aging for 3 days. Also, $IC_{50}$ values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. ${\alpha}$-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.738-742
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• 1990

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

• Journal of The Korean Association For Science Education
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• v.12 no.3
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• pp.119-128
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• 1992

The contents of two elementary science textbooks are analyzed; they are HBJ Science and Holt Science. A) The ratio of the contents is as follows physics area, 21-27% ; chemistry area, 6-7% ; biology area, 32-41% ; earth science area, '27-31 %. B) The jobs related in science and technology are introudced in both textbooks. The kinds of jobs found in Holt Science and HBJ Science are 94 and 55, respectively. C) There cent developments in science and technology are introduced in Holt Science and HBJ Science are 57 and 46 times respectively. The introductoin of the recent development of science & technology and the jobs relcated in science & technology may interest children in science.

• Journal of the Korean Wood Science and Technology
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• v.37 no.5
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• pp.459-464
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• 2009

This study was conducted to find the relationship between the moisture content and basic density of green lumber and the final moisture content of kiln dried lumber. The possibility of using a ultrasonic nondestructive testing technology was investigated. Four matched 2-foot long boards were kiln-dried for 12, 24, 36 and 48 hours. Twenty three slices were cut to examine the distribution of moisture content along the length. It was revealed that the green weight was a better estimator of the final moisture content of the kiln-dried board than the green moisture content. The standard deviations of the moisture contents of the slices were not correlated with the final moisture contents of the kiln-dried boards. The two ultrasonic devices used for this study were apparently good tools for NDT.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1044-1049
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• 1997

Physicochemical characteristics of kochujangs prepared with the powders from 4 different red pepper varieties, were investigated during 90 days fermentation to obtain information for the industrial production of traditional kochujang. Water activities and consistencies of all varities slightly decreased during fermentation, but in consistency Jangter kochujang was higher than others. The red values in color of all sample remarkably increased after 15 days. Especially L, a and b values of Hongkwang kochujang were higher than those of others. The acidities of 4 kochujangs linearly increased during fermentation. Reducing sugar contents of kochujang increased until 30 days but thereafter decreased slightly, showing highest value for Hongkwang kochujang. Ethanol contents increased until 75 days and were higher in Kumtop and Jangter kochujang. Amino and ammonia nitrogen contents rapidly increased until 30 days. Ammonia nitrogen content was gradually decreased after 30 days. Amino nitrogen contents were higher in Hongkwang kochujang.