• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.1532-1533
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• 2011

본 연구에서는 SQL를 배우고자 하는 개발자들에게 SQL 문법을 학습할 수 있는 교육용 Tool을 개발한다. 개발자가 예제와 설명을 통하여 SQL 문법을 배우고 ER-Diagram을 보면서 논리적인 DB의 개념을 이용하여 쉽게 학습할 수 있다. 예제는 초급과 중급으로 나누어져 있어 사용자의 수준에 맞는 학습이 선택가능하다. TPC-H 데이터는 DSS 환경에서 사용되는 표준 데이터 모델로 Database Generater를 통해 생성하며 본 연구에서 사용자가 데이터량의 조정이 가능하도록 구성하였다.

• Polymer(Korea)
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• v.32 no.4
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• pp.305-312
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• 2008

A novel TPC-PEG-TPC with active end-groups was obtained from the end-groups of polyethylene glycol (PEG) modified by terephthaloyl chloride (TPC). These active end-groups can link up with a rare earth ion, which is a luminescent center of a rare earth fluorescent complex. Complexes of Eu-PEG with novel ligands (TPC-PEG-PTC) were synthesized by the coordination of the active reactant (as the first ligand) and phenanthroline (as the second ligand) with $Eu^{3+}$.IR, $^1H$-NMR, element analysis, DSC, WAXD, fluorescent spectroscopy, TGA, and SEM were used to characterize the structure and properties of these complexes. The results showed that this type of complex is a heat storage material with the phase change character of polyethylene glycol (PEG) and the luminescent properties of europium. There was no thermal decomposition of the complex of Eu-PEG until $300^{\circ}C$. SEM showed that the complex of Eu-PEG can be dispersed in PE.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.668-676
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• 2019

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.67-73
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• 2014

Mulberry fruits were semi-dried using hot air ($60-100^{\circ}C$) or cool air ($20-40^{\circ}C$), and the effects of the drying temperature and processing time on the quality of the final dried mulberry fruits were investigated. Response surface methodology was employed to establish a statistical model and predict the conditions resulting in minimal loss of the total phenolic content (TPC) and ascorbic acid. Thus, using overlapped contour plots, the optimal conditions for producing semi-dried mulberry fruits, which reduced the moisture residue to 45% and minimized the nutrient losses of TPC and ascorbic acid, were determined for the hot-air process ($60.7^{\circ}C$ for 5.4 h) and cool-air process ($34.8^{\circ}C$ for 23.3 h). Plus, a higher drying temperature was found to lead to a faster loss of moisture and ascorbic acid, while the TPC was significantly decreased in the cool-air dried mulberry fruits due to the higher activity of polyphenol oxidase between 30 and $40^{\circ}C$.

• Journal of Environmental Science International
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• v.21 no.10
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• pp.1265-1274
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• 2012

This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

• Journal of Environmental Science International
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• v.18 no.11
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• pp.1207-1214
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• 2009

Functional properties of Solanium nigrum-ethanol extract were investigated, nitrite scavenging ability(NSA) and antioxidant activities based on thiobarbituric acid(TBA) value were measured. The contents of potassium in fruit and root, calcium in leaf were the highest mineral components in each parts of Solanium nigrum. Total aromatics contents(TAC) was order of fruit>root>leaf, total flavonoid contents(TFC) in leaf was 6 and 10 times, total phenolic compounds contents(TPC) in leaf was 15 and 30 times of those in fruit and root, respectively, and TFC was high with TPC increase. NSA of leaf-ethanol extract was 61.9% on pH 1.2, 53.5% on pH 3.0, 54.8% on pH 4.0 and 14.3% on pH 6.0, where as NSA of root and fruit-ethanol were considerably low to 3.5~7.9% over pH 1.2~6.0. TBA value of soybean oil with the dosage of leaf-extract showed few differences from control within 3 days, but it fairly decreased with considerable antioxidant effect to 47.6% of the control in 8 days.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.550-556
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• 2013

Reflux extraction properties of Schisandra chinensis were investigated with different extraction conditions of ethanol concentration (0-99%), extraction time (2-8 h), and extraction temperature ($40-100^{\circ}C$). Different chemical properties, such as reducing sugars (RS), titratable acidity (TA), Hunter's color values, total phenolic compounds (TPC), and antioxidant activity (DPPH and ABTS assays) were analyzed for the corresponding extracts. The results showed that RS and TA increased as the extraction temperature increased. For each parameter, the maximum value was achieved, when extraction was carried out with 50% ethanol for 8 h at $100^{\circ}C$. Redness ($a^*$) of the extract decreased as all 3 extraction parameters were increased. TPC increased significantly as the extraction time and temperature increased; further, the highest TPC was achieved, when extraction was carried out with 50% ethanol. The same tendency was observed for DPPH and ABTS radical scavenging activities. The highest TPC and antioxidant activity were obtained, when extraction was carried out with 50% ethanol for 4-6 h at $60-80^{\circ}C$, respectively.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.443-449
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• 2020

This study was performed to investigate total phenolic contents, anti-oxidant, biological disease-related enzyme inhibitory, and anti-microbial effects of extracts of Lonicera morrowii leaves prepared with water and 40% ethanol. Anti-oxidative activities of the extracts increased in a dose-dependent manner and were very high even at low phenolic concentration. At phenolic concentrations ranging between 50 and 200 ㎍/mL, the water and ethanol extracts inhibited 39.34-76.35 and 47.53-99.83% of xanthine oxidase activity, 30.21-79.06, and 59.40-87.14% of angiotensin converting enzyme activity, and 59.81-80.35 and 36.06-63.58% of α-glucosidase activity, respectively. All inhibitory effect were increased in a dose-dependent manner. In the paper disc agar diffusion assay against seven microbes, L. morrowii extracts had anti-bacteria activities against Helicobacter pylori, Propionibacterium acne but no effect against other bacteria. These results indicate that the extracts from L. morrowii leaves have the possibility to be developed as a physiologically functional source for prevention of adult diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.68-76
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• 2017

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.