• Korean journal of food and cookery science
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• v.11 no.1
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• Research in Plant Disease
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• v.26 no.1
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• pp.57-60
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• 2020

Citrus scab symptoms were observed on leaves of trifoliate orange (Poncirus trifoliata) in open field of Citrus Research Institute, National Institute of Horticultural and Herbal Science. Typical scab pustules were formed and they were elevated protuberances form and light brown to grey. The pathogens were isolated from the symptomatic leaves and then were identified to Elsinoë fawcettii by morphological characteristics, pathogenicity and PCR assay. The morphological characteristics of colonies formed very slow-growing, pulvinate, or raised and deeply fissured, gummy to mucoid or tomentose colonies on potato dextrose agar medium. The pathogens were pathogenic to leaves of Satsuma mandarin, lemon, sour orange and grapefruit with typical scab symptoms. In PCR assay, specific amplified of products of 717 bp with Efaw-1 and 384 bp with Efaw-2 were observed from trifoliate isolates and E. fawcettii as reference but not from E. australis. This is first report of trifoliate orange being positive for citrus scab disease.

• Herbal Formula Science
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• v.26 no.2
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• pp.123-127
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• 2018

Objective : This research was performed In order to establish the standard of the proper and taste in Korean Medicine. Methods : The change of the proper and taste of Mahwang(麻黃), Gyeji(桂枝), Jagyak(芍藥) and the change of the interpretation of the effect was investigated literally. Results : The hypotheses could be induced as follows. The pungent taste of Mahwang(麻黃) and the sweet taste of Gyeji(桂枝) was inserted by Bonchogyeongso(本草經疏) in Ming Dynasty. In case of Jagyak(芍藥), the proper and taste was changed into sour and cold at Myeonguibyeollok(名醫別錄). It can be proposed that bitter, warm of Mahwang(麻黃), the pungent and warm of Gyeji(桂枝) and the bitter and neutral of Jagyak(芍藥) in Sinnongbonchogyeong(神農本草經) is the adequate proper and taste Conclusions : Therefore it can be hypothesized that the taste and property of Sinnongbonchogyeong(神農本草經) can be established as the standard of the taste and property of Korean Medicine. But in the case of Baekduong(白頭翁), there is the fault of transcribing. So the caution is needed to decide the adequate taste and property.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.388-393
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• 1998

This study was conducted to compare the perception and the criteria for tasty Kimchi between Korean focus group and American focus group. The perception of taste of Kimchi by American focus group was rather simple than that of Korean focus group. American focus group considered spicy, sweet and crunchy properties as the most desirable characteristics of Kimchi. Besides that properties, Korean focus group considered complicated characteristic taste, e.g. a combination of hot, sour, savory, salty, sweet and fresh taste and refreshing properties as essential factor in tasty Kimchi. Korean focus group had more peculiar descriptors in taste and American in mouthfeel and texture.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.189-194
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• 2000

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.364-372
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• 2016

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

• Journal of Life Science
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• v.6 no.1
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• pp.56-65
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• 1996

Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.

• Journal of KIISE:Information Networking
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• v.29 no.6
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• pp.625-634
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• 2002

Cryptography is the methods of making and using secret writing that is necessary to keep messages private between two parties. Cryptography is compute-intensive algorithm and needs cpu resource excessively. To solve these problems, there exists hardware approach that implements cryptographic algorithm with hardware chip. In this paper, we presents the design and implementation of cryptographic hardware and compares its performance with software cryptographic algorithms. The experimental result shows that the hardware approach causes high I/O overheads when it transmits data between cryptographic board and host cpu. Hence, low complexity cryptographic algorithms such as DES does not improve the performance. But high complexity cryptographic algorithms such as Triple DES improve the performance with a high rate, roughly from two times to Sour times.