• Korean journal of food and cookery science
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• v.24 no.2
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• International Journal of Industrial Entomology and Biomaterials
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• v.47 no.1
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• pp.51-62
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• 2023

The advantages of silkworms as functional foods are well known and various products are being developed. In general, silkworms sold in the market include silkworm powder (3 days of fifth instars) and SukJam (7 days or more of fifth instars), In other words, product classification is made according to the maturity of the fifth instar silkworms. In this study, we analyzed the gene expression changes in the fifth instar silkworms and attempted to validate the use of deregulated genes in maturity analysis. After rearing BaekokJam, transcriptome analysis was performed on days 1, 3, 5, and 8 days of the fifth instar, and differentially expressed genes showing differences at each period were selected. Of the 31,841 contigs analyzed, 4012 contigs were identified with a log2 fold change of two or more between 5 and 8 days of the fifth instar. RT-PCR was performed for 18 contigs, which showed increased or decreased expression, but in c127159, c97909, c96974, c119920, c42251, and c80216 showed clear differences. To identify SukJam, a combination of the contigs c127159 (180 bp), c97909 (143 bp), and c80216 (120 bp) was amplified. Taken together, these results suggest that the harvest time of silkworms can be determined using gene expression pattern analysis.

• Korean journal of applied entomology
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• v.61 no.4
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• pp.675-688
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• 2022

Produced by steaming mature silkworms, HongJam is a natural functional food with various health-promoting effects. The current standard HongJam production protocol involves freezing and freeze-drying steamed mature silkworms for convenient long-term storage and/or selling it to customers. However, freeze-drying HongJam requires a range of processes and costs, which have contributed to its high resale value. In this study, we found that the cost of manufacturing HongJam powder could be reduced by homogenizing steamed mature silkworms using a high-speed blender and digital homogenizer, followed by spray drying. After the homogenized HongJam solution was digested by directly adding food-graded proteases, food-graded protease-digested homogenized HongJam solution was spray-dried. Food-graded digested protease or non-digested homogenized HongJam solutions could be used to produce food for special medical use for patients with general or specific diseases. This more efficient HongJam processing protocol proposed in this study can facilitate the development of sericulture farms and related industries by reducing the production costs of HongJam and its associated products.

• Journal of Environmental Science International
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• v.17 no.12
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• pp.1403-1411
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• 2008

Wangdol-cho, located 23 km offshore of Hupo in southwest of East Sea, is underwater rock floor, called to Wangdol-Am or Wangdol-Jam and has three tops as Mat-Jam, Middle-Jam and Set-Jam. The composition, abundance, diversity and community structure were investigated in winter and summer in 2002 around Wangdol-cho. The temperature around the Northwest and Southeast part of Wangdol-cho was influenced by the North Korea Cold Current (NKCC) and East Korea Warm Current (EKWC), respectively. Nutrient and chlorophyll-a concentration were higher at the top of Wangdol-cho than other area. A total of 41 genera and 78 species of phytoplankton were identified. The average cell abundance of phytoplankton in winter and summer were $286{\times}10^3\;cells/m^3,\;432{\times}10^3\;cells/m^3$ respectively. The largest community was Bacillariophyta containing 52 taxa. The dominant species were Lauderia anulata and Coscinodiscus spp. which preferred cold water in winter. In contrast, warm water species such as Rhizosolenia stolterfothii and Ceratium spp. were dominant in summer. The average species diversity index of phytoplankton in winter was higher than that in summer. According to dominant species and standing crops, phytoplankton community resulted in a clear separation. One group was western area, which showed low density, and the other was eastern area, which showed the higher density. The abundance and species composition of phytoplankton. were affected by topological characteristics around Wangdol-cho.

• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.2
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• pp.84-92
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• 2022

White-Jade silkworm (previously also known as Baegokjam) variety is the most popular silkworm variety that produces white cocoons. In 2021, the market share of White-Jade variety in Korea is very high, accounting for 88% of the silkworm production. Daebaekjam, Dodamsilkworm, Kumkangjam, and Kumokjam varieties, which have recently been established, make white cocoons like White-Jade. In this study, we found that 5 types of HongJams produced from 5 varieties of silkworms producing white cocoons did not show any severe difference in proximate analysis. The amounts of crude proteins, the most abundant nutrient, were between 71.05 ~ 73.38%, and those of crude lipids were 13.89 ~ 14.69% in 5 types of HongJams. In addition, there was no difference between White-Jade HongJam (WJ) and Daebaekjam HongJam in amino acid compositions. The amount of unsaturated fatty acid was significantly higher in WJ than in the other four types of HongJams, but the omega-6 fatty acids/omega-3 fatty acids ratio was higher in the four types of HongJams. Most of the minerals were higher in four types of HongJams than in WJ, and three heavy metal were not detected in all 5 types of HongJams. Phytochemicals were also most abundant in WJ, but the difference in the amounts were not severe. And pepsin digestibility was the highest for Kumokjam HongJam and the lowest for Dodam-silkworm HongJam, but the difference was not severe. The nutritional component analysis results of this study suggested that four new varieties can be used for producing HongJams, and Daebaekjam can replace White-Jade the most as the protein source.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.11a
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• pp.278-280
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• 2007

This survey was carried out to provide a sound and a vibration level of bridges on the Han river. A sound and a vibration level of 6 bridges(Ban po, Cheon ho, Olympic, Jam soo, Young dong, Dong ho) were measured. The X-axis vibration level($L_{10}$) was $42{\sim}60$ dB(H), Y-axis vibration level was $41{\sim}52$ dB(H) and Z-axis vibration level was $44{\sim}77$ dB(V). The Z-axis vibration level($L_{10}$) on the midpoint of bridges was 68 dB(V), and on the joint point was 56 dB(V). The sound level was $77{\sim}84$ dB(A). The sound level of Jam soo bridge was higher than any other bridges.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Food Science and Preservation
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• v.12 no.3
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• pp.216-222
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• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Journal of Korea Multimedia Society
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• v.16 no.5
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• pp.610-618
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• 2013

The damaged district by flooding has been changed from mainly farmland to cities due to the weather phenomena which is different from the past. This has caused not only irreparable damage of people's lives and property but social infrastructures. There also exist serious damages such as isolation of drivers and traffic jam as the roads were flooded. In this study, we suggested a method to develop a flood risk index focused on not Si, Gun or Gu but roads. In addition, flood risk index in the roads just at the moment, when it rains quantitatively, will be provided by using real-time rainfall information provided by the Weather Center. Then it should be helpful to prevent people from being isolated by flooded roads in advance.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1596-1596
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• 2012