• 대한본초학회지
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• 제34권3호
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• pp.19-30
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• 2019

Objectives : This study is to propose the identification keys based on stereoscopic examination of 8 seed herbs in 2 categories (Phyllolobobii Semen (PS) with 4 Astragali Semen (AS), and 2 Lepidii seu Descurainiae Semen (LDS) with 1 Drabae Semen (DS)) which have difficulties in discrimination with visual observation. Methods : We reviewed the description of original plants and their medicinal parts from the literature. The original plants were collected, identified, confirmed as specimens, and compared to the samples distributed in the market. The first identification was made by visual observation, and insufficient points were supplemented by stereoscopic observation. Identification criteria were set by considering morphological characteristics of authentic herbs, percentage of adulterants, and distinction between authentic herbs and adulterants. Results : The original plants of PS and AS could be distinguished by upright or lying form of stem, color of flowers, number of leaflets, and presence of hair of fruits. LDS and DS could be distinguished by leaf arrangement on stem: radical or cauline, whole plants size, leaf division, color of flowers, and shape of fruits. The herbal medicines of PS and AS could be distinguished by seed surface pattern, size, and hardness. LDS and DS could be distinguished by size, shape, viscosity when chewed, and degree of mucous layer formation when soaked in water. Conclusions : This study suggests the identification keys of original plants and herbal medicines. Especially, since fine seed herbs are difficult to distinguish by visual observation, the stereoscope should be applied to the discrimination.

• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• 한국조리학회지
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• 제23권4호
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• pp.116-124
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• 2017

This study was investigated quality characteristics of gluten-free noodles added guar gum and basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1% and 2% of guar gum and basil seed gum. Water binding capacity was measured by centrifuge, and moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of noodles. Water absorption of noodles was calculated by weight of uncooked and cooked noodles. pH of noodles was measured by pH meter. Texture and tensile strength were obtained by rheometer. SPSS 12.0 program was used for significant differences by Duncan's multiple range test. Water binding capacity of noodles was the highest in 2% basil seed gum but 1% guar gum was the lowest. Moisture content was not different in uncooked noodles, but 1% guar had the highest moisture content in cooked noodles. Water absorption of noodles was high in basil seed gum group. pH of noodles was more increased in guar gum additions than basil seed gum additions. For hardness, control had the lowest as 16.09 N, but 2% guar gum showed the highest as 28.40 N. Tensile strength of noodles was increased by adding gums. These results suggested that 1% basil seed gum could be good materials for manufacturing gluten-free noodles in order to improve quality characteristics.

• 한국자원식물학회지
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• 제29권3호
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• pp.339-346
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• 2016

This study was carried out to develop an effective seed propagation method for Thalictrum rochebrunianum var. grandisepalum (H. Lev.) Nakai by analyzing seed dormancy types and germination characteristics. Seeds were collected between September to October at Gangwon province, and well-selected seeds were used while being dry-stored at 4±1℃. The seed size ranged 4.52 × 1.58 ㎜ and the weight of thousand seeds were 1,603.5 ± 0.02 ㎎. The moisture content was 7.2%. Seeds were achene type, and morphology characters showed an elliptical shape and rough texture, and light brown in color. Moist-chilling treatment was conducted for dormancy breaking because the seeds had an undeveloped embryo of liner type. The embryo had developed during a moist-chilling period, constantly, and fully developed in 10 weeks. Consequently, it seemed to be non-deep complex or intermediate complex type of morphophysiological dormancy, and embryo dormancy was broken by wet-chilling for 10 weeks. After 10 weeks of wet-chilling treatment, seed germination began. Germination percentage was higher in dark condition raher than light condition and recorded the maximum at 25℃ in the dark (16.3%). A pre-soaking treatment with a combined plant growth hormones promoted germination and shortened T₅₀. Specifically, seed germination of 84.5% was achieved by pre-soaking of seeds with a combined solution of 500 ㎎/L GA₃ and 10 ㎎/L kinetin for 24 h after a wet-chilling treatment for 10 weeks. Thus the effect of plant growth hormones coupled with chilling temperature on seed breaking dormancy provide asubsequent growth of seedlings for successful plantation.

• 한국산업정보학회논문지
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• 제25권5호
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• pp.83-90
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• 2020

본 논문에서는 콩/벼 종자의 이미지에서 표현체 정보인 종피색, 길이, 면적, 둘레, 응집도 등의 데이터를 추출하고 가시화하는 웹 기반 종자 표현체 가시화 지원시스템을 제안한다. 본 시스템은 종자에서 추출된 데이터를 체계적으로 데이터베이스에 저장하고, 데이터테이블과 차트를 이용하여 연구자의 데이터 분석을 용이하게 하는 웹 기반 사용자 인터페이스를 제공한다. 기존의 종자 특성 연구는 사람이 수작업으로 종자의 특성을 측정하였지만, 본 논문에서 개발한 시스템을 이용하여 간단히 연구자가 분석할 종자 이미지를 업로드하고 영상 처리 후 종자의 수치 데이터를 얻을 수 있다. 제안된 시스템이 종자 특성 연구에 활용이 되면 시간적 효율성을 얻을 수 있고 공간적 제약을 제거할 수 있을 것으로 기대되며, 표현체의 특성 분석 과정에서 연구 성과의 체계적인 관리와 특성의 가시화를 통한 분석이 용이할 것이다.

• 한국작물학회지
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• 제41권3호
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• pp.302-307
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• 1996

1. 종피에 함유된 anthocyanin은 1% HCl-Methanol 용액에 3회 추출하는 것이 가장 효과적이었고, anthocyanin함량은 수집계통별로 매우 다양하였으며, 종피 색깔별로는 흑색계통의 anthocyanin함량이 평균 15.07$ extperthousand$로 가장 높았던 반면 갈색 아주까리형 계통이 0.31$\textperthousand$로 가장 낮았다. 2. 수집 흑색종피 계통중 종피내 자엽색깔별 평균 anthocyanin은 대체로 녹색자엽을 가진 계통이 황색 자엽계통에 비해 높았고, 성숙기가 늦은 계통일수록 anthocyanln이 많이 축적되는 경향을 나타내었으며, 100립중, 개화일수 및 생육일수가 anthocyanin함량에 정의 상관을 보인 반면 결실일수와는 고도의 부의 상관을 나타내었다. 3. 수집 흑색종피 계통을 성숙기군별로 분류한 결과 대부분이 V 및 Ⅵ군에 속하였고 생육일수가 비교적 긴 Ⅵ군이 V군에 비해 anthocyanin함량이 상대적으로 높은 경향이었으며, 파종기별 anthocyanin함량은 5월 15일 에 파종하였을 경우 가장 높았다.

• 한국작물학회지
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• 제49권3호
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• pp.222-226
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• 2004

들깨 유전자원을 평가하여 품종육성을 위한 기초자료를 제공하고자 전국적으로85점을 수집 2001년에 충북농업기술원에서 재배하고, 작물학적 특성을 조사한 결과를 요약하면 다음과 같다. 1. 들깨 수집종 85점은 조생종이 19개로 전체의 23%, 중생 종이 57개로 67%, 만생종이 9개로 10%였는데, 조생종은 주로 중북부지역 수집종이었고, 만생종은 주로 남부평야지역에서 수집된 것들이었으며, 중생종은 전국적으로 고르게 분포되었다. 2. 천립중은 평균 2.7g이었는데, 경남 함양종이 3.9g으로 가장 무거웠으며, 강원 평창종은 1.7g으로 극소립종이었는데, 대부분 중$.$소립종이었다. 립중이 무거울수록 만생종인 경향이었다. 3. 종피색은 암갈색이 30%, 갈색이 55% 그리고 회갈색이 6%로 갈색계통이 전체의 91%였다. 회백색 계통이 경장이 길고, 립중이 무거웠다. 4. 경장과 절수, 분지수와 화방군수 그리고 화방군당삭수와 화방군장은 상호간에 유의적인 정의 상관이었으며, 화방군당삭수와 천립중과는 유의한 부의 상관이었다. 5 .회백색 계통 1개 수집종과 3.5g이상의 대립인 경남 함양 종 등 4개 수집종을 교배모본으로 활용하고자 한다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.76-76
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• 2017

Buckwheat has gained scientists concern due to its nutritional and medicinal values in recent years, and many important bioactive compounds. The present study was performed to investigate the influence of the varietal performance and environmental conditions on the content of rutin and quercetin in Tartary buckwheat germplasm. A total of 44 foreign Tartary buckwheat germplasms were examined and compared their contents based on the collected countries, seed shape, and seed color. The highest number of germplasm (16) was found in ranged from 600 mg/100 g to 800 mg/100 g of rutin content. In case of quercetin content, the highest number of germplasm (19) was observed in ranged from 5 mg/100 g to 10 mg/100 g. However, the rutin content showed the highest value (1326.6 mg/100 g) from CBU408 and quercetin content showed the highest value (22.5 mg/100 g) from CBU456. The number of germplasm showed the highest value (23) in ranged from 3000 mg/100 g to 4000 mg/100 g of rutin content. The number of germplasm is the highest value (30) in ranged from 100 mg/100 g to 200 mg/100 g of quercetin content. When rutin and quercetin content in seed was compared according to collected countries, seed shape, and seed color respectively, no association was appeared with rutin and quercetin content. In sprout of whole Tartary buckwheat germplasm, mean of rutin content and quercetin content was 3362.9 mg/100 g and 14.2 mg/100 g respectively. In conclusion, the results observed from the present study suggest that highly rutin germplasm could be used more efficiently via breeding to develop a highly rutin content variety for using in sprout. No correlation was appeared in the case of quercetin. However, the quercetin content in sprout was 4~90 times more than seed. So, sprout could be used more efficiently than seed in the case of quercetin. Our results suggest that the varietal variation and qualitative characteristic differences of rutin and bioactive compounds may provide important nutrient sources and industrial application of Tartary buckwheat.

• 한국식품영양과학회지
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• 제42권6호
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• pp.948-956
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• 2013

국내 쌀가공산업의 활성화로 인해 떡류 시장은 활발해지고 있으나 떡의 노화현상으로 인한 유통상의 제한점으로 시장개척에 어려움이 따르고 있다. 따라서 떡류 제품 중 대중에게 인지도가 가장 높은 가래떡의 일종인 떡볶이떡에 자몽씨 추출물과 산도조절제를 첨가하여 제조된 떡볶이떡의 품질개선을 확인해보고자 하여 이들의 품질평가를 수분, 색도, pH, 기계적 조직감, 미생물 특성 및 관능적 특성을 통해 살펴 보았다. 떡볶이떡의 수분함량은 저장기간 동안 자몽씨 추출물 첨가군에서 가장 높게 나타났으며(p<0.05), 떡볶이 떡의 색도측정 결과 산도조절제 첨가떡의 L, a, b 값이 자몽씨 추출처리군과 대조군보다 낮게 나타났다(p<0.05). 떡볶이떡의 기계적 강도는 저장 온도보다 첨가제에 더 큰 영향을 받는 것으로 나타났다. 즉 자몽씨 추출물과 산도조절제를 첨가한 떡볶이의 경도가 무첨가군인 대조군보다 낮게 나타났다. 자몽씨 추출물과 산도조절제의 첨가는 떡볶이떡의 미생물 생장을 효과적으로 지연시켜 주는 것으로 나타났고 전반적인 기호도는 첨가제를 넣지 않은 대조군에서 가장 높은 점수를 획득하였다. 본 연구결과를 통해 자몽씨 추출물과 산도조절제의 첨가가 저장중 미생물 생장을 지연시키며 저장 15일까지 품질을 유지시켜 주어 관능적 평가가 가능한 것으로 나타나 첨가제로써 자몽씨 추출물과 산도조절제가 떡볶이떡의 품질특성에 긍정적인 영향을 주는 것으로 확인되었다.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 1999년도 가을 학술발표논문집 Vol.26 No.2 (2)
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• pp.533-535
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• 1999

자궁경부진 세포인식 시스템에 있어서 가장 중요한 것이 영상처리를 이용하여 세포핵과 세포질을 추출하여 세포의 형태적인 정보를 알아내는 과정이다. 기존의 전역 thresholding 기법이나 region growing의 경우는 pap smear 검사를 통해 얻어진 세포 영상을 분할할 수 있는 region growing 기법을 제안한다. 제안된 region growing 기법은 초기에 seed를 검출할 때 local threshold growing 기법을 제안한다. 제안된 region growing 기법은 초기에 seed를 검출할 때 local threshold 개념을 도입하여 seed의 검출을 고르게 하고, 2가지 확장 조건을 사용하여 영역을 확장한다. 첫 번째 확장 조건은 비정상 세포나 artifact가 많아서 어둡게 나타나는 영상이나 세포질과 배경의 경계가 뚜렷하지 않아서 세포질의 구별이 어려운 영상의 영역 분할이 가능하도록 그 특성을 반영하고, 두 번째 조건은 세포가 흡수하는 빛의 양이 일정하다는 가정으로 영상에서의 지역 특성(gray level, color 등을 반영한다. 제안된 기법은 정상세포 영상뿐만 아니라 비정상 세포 영상에 대하여 over-segment나 under-segment하는 경우를 줄여서 영역 분할에 좋은 결과를 보인다.