• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.358-364
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• 1995

In order to determine the moisture content level for safe storage of wild vegetables, drying characteristics and water vapor sorption characteristics of four vegetables, i.e., zucchini slice, sweet potato stem, taro stem, and platycodon, were investigated. The drying curves of these vegetables were consisted of three characteristic stages which were the initial settling down period, the constant drying rate period, and the falling drying rate period. And the falling rate period of the vegetables showed 2 or 3 parts of falling rate. All of the falling rate curves of the vegetables showed upwardly convex shape which is known as a characteristic pattern for the drying of fibrous food materials. The critical moisture contents of the vegetables were $8.29{\sim}9.75,\;10.40{\sim}15.08,\;9.51{\sim}14.52\;and\;3.29{\sim}3.56g\;H_2O/g$ dry solids for zucchini slice, sweet potato stem, taro stem, and platycodon, respectively. Activation energy values of drying rate during falling rate period were 2.30, 2.11, 4.97, and 2.80 kcal/mol for zucchini slice, sweet potato stem, taro stem, and platycodon respectively. The BET monolayer moisture contents of the vegetables were $10.05{\sim}13.59,\;9.49{\sim}12.69,\;9.50{\sim}16.48\;and\;5.01{\sim}5.44g\;H_2O/g$ dry solids for zucchini slice, sweet potato stem, taro stem, and platycodon, respectively. And these values were found to be very compatible with the values of the critical moisture content. Consequently, it was found that the moisture of these vegetables should be removed below the BET monolayer moisture content or below the critical moisture content for the long term storage.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.262.2-262.2
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• 2007

• The Plant Pathology Journal
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• v.20 no.2
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• pp.135-141
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• 2004

A filamentous virus was isolated from taro (Colocasia esculenta Schott) showing mosaic and chlorotic feather-ing symptoms in Chuncheon, Gangwon province in 2002. Based on ELISA, its appearance in electron microscope, serological relationships, and RT-PCR using specific primer and nucleotide sequence analysis of the CP gene, the isolated virus was identified as Dasheen mosaic virus (DsMV) and designated as Korean isolated (DsMV-Kr). DsMV was not serologically related to Zantedeschia mosaic virus (ZaMV), which has been reported to infect an Araceae plants. Since the coat protein revealed electrophoretic heterogeneity, about 42 kDa, 39 kDa and 31 kDa by SDS-PAGE, an improved purification method was established for the production of antisera against DsMV-Kr. The purification method used in this study may be effectively applied to the purification of other filamentous viruses.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.742-750
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• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.985-989
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• 2013

This study was performed to determine the best conditions for preparing Toranbyung. We examined different boiling periods (0~20 min) and types of Gomyeong (pine nut, soy, black sesame, and chestnut powder), as recorded in "Sumunsasul". The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter's color values. In addition, the sensory characteristics of Toranbyung boiled for different periods and prepared using different types of Gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the length of boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the length of boiling time increased. Sensory evaluation indicated no significant difference in the flavor and taste of Toranbyung boiled for different periods of time. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of Gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other types of Gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as the Gomyeong.

• Journal of radiological science and technology
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• v.13 no.2
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• pp.53-65
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• 1990

Exposure factors in the chest radiographic examination vary with hospital. They include low voltage radiation to high voltage hard radiation quality, which are in wide use. In the present report, exposure factors generally employed are reviewed, and the chest radiograhic techniques performed in our hospital are explained. In addition, the attitude of radiological technologists toward patients and so forth are also discussed.

• Electrical & Electronic Materials
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• v.6 no.3
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• pp.228-231
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• 1993

Langmuir-Blodgett(LB) 초박막 MIM구조의 소자에서 직류전압이 발생된다는 것은 이미 잘 알려져 있다. 발생전압의 원인은 LB막과 전극사이의 어떤 화학반응에 의한 것으로 보고되었다. 본 논문에서는 1986년에 제작되어 공기중에 방치된 LB 초박막 시료를 대상으로 실험한 결과, 제작 당시와 동일한 크기의 전압이 발생하고 있음을 확인할 수 있었다. 이때 LB막과 전극의 두께는 각각 20~30.angs. 및 2000.angs.정도이었다.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2002.10a
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• pp.78-78
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• 2002

No Abstract, See Full Text

• Bulletin of the Korean Mathematical Society
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• v.58 no.3
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• pp.617-635
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• 2021

Let X be a smooth hypersurface X of degree d ≥ 4 in a projective space ℙⁿ⁺¹. We consider a projection of X from p ∈ ℙⁿ⁺¹ to a plane H ≅ ℙⁿ. This projection induces an extension of function fields ℂ(X)/ℂ(ℙⁿ). The point p is called a Galois point if the extension is Galois. In this paper, we will give necessary and sufficient conditions for X to have Galois points by using linear automorphisms.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.54-55
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• 2001

The Maori people were early New Zealand settlers of Polynesian descent. The incidence of non-infectious diseases appears to have been low in these people, perhaps in part due to the presence of protective chemical constituents within their food plant supply. Three of the tropical crops they introduced are still eaten here today: the sweet potato of kumara (Ipomoea batatas), the taro (Colocasia esculenta) and the cabbage tree or ti (Cordyline terminalis).(omitted)