• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• Food Science and Preservation
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• v.20 no.3
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• pp.304-316
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• 2013

To determine the appropriate harvest maturity of mulberry to prolong the freshness during distribution, mulberries were classified into three groups (80%, 90%, and 100%) based on their degree of maturity and then compared for their firmness, color, anthocyanin, soluble solids content, pH, titratable acidity, viable cell, mold and sensory quality. They were then investigated for quality changes by maturity under different distribution temperature at $20^{\circ}C$, $10^{\circ}C$ and $0^{\circ}C$. Immediately after harvest, the 80% matured mulberries were shown to be the firmest and 1.74 and 2.64 times firmer than 90% and 100% matured mulberries respectively. The more mature the mulberries were the lower the "a" value was while anthocyanin content was higher. The soluble solids content and pH of mulberries increased as they matured. Less mature the mulberries were the higher titratable acidity was and lower microbial levels in mulberries were. In terms of sensory quality, color of the 100% matured mulberries was the highest but the 90% matured mulberries were most preferred based on other sensory indexes. In comparison to storability of mulberries by maturity, although the firmness of the 80% matured mulberry decreased rapidly, they were the firmest during distribution periods. The level of mold of the 100% matured mulberries was higher than others. Moreover, the more mature mulberries were the quicker they deteriorated. According to quality indexes, depending on maturity and sensory evaluation of mulberry distributed at different temperatures, the storability of the 80 and 90% matured mulberries were higher than that of the 100% matured mulberries. In conclusion, judging by their sensory quality, the 90% matured mulberries were more appropriate for harvesting than the 80% matured mulberries.

• Korean Journal of Digital Imaging in Medicine
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• v.14 no.2
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• pp.23-31
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• 2012

There are AEC mode and fix mode to exposure when the whole spine antero-posterior radiography is done by using DR equipment. This study compared the utility of fix mode to AEC mode, by evaluating organ dose and effective dose and by examining the quality of radiographic image. GE DEFINIUM 8000 and ART-200X Rando Phantom manufactured by Flukebiometical were used for this study. The Rando phantom was set in front of wall detector of X-rays equipment. AEC mode was set at 80kVp and Fix mode was set at 80kVp, 25mAs, 32mAs, 40mAs, and 50mAs. Whole spine AP image were aquired by combining C, T-L and L-S spine images obtained through 3 exposures. When obtaining C, T-L and L-S spine images, were checked for Air kerma (mGy) value calculated by UNFORS Xi meter attached at the phantom surface of center of radiation field. The effective and organ doses were compared by PCXMC program (PC-Based Monte Carlo Program). The quality of obtained radiographic image was evaluated visually by 3 radiologists using resolution chart. When the effective doses was calculated based on tissue weighting factor of ICRP-103, 1.278mSv was measured by AEC mode, and Fix mode measured 0.405mSv at 25mAs, 0.518mSv at 32mAs, 0.649mSv at 40mAs, and 0.810mSv at 50mAS. In addition, the organ dose measured with esposure at 25mAs by Fix mode was almost equivalent to the organ dose by AEC mode, at the esophagus, thyroid, oral mucosa, salivaly glands located at the cervical spine part, while the organ dose by Fix mode was in general lower than the organ dose by AEC mode at the other organs. When Fix mode at 32mAs, 40mAs, and 50mAs was compared to AEC mode for organ dose in 26 organs, AEC mode had higher measurement in 21 organs but not for than brain, trachea, thyroid, oral mucosa, and salivaly glands which are located at the cervical spine part. The image quality evaluated by resolution test chart was much higher with AEC mode than the quality with Fix mode at all exposure conditions. However, while the image quality of cervical spine exposured at 50mAs by Fix mode was lower than the quality of AEC mode, thoraco-lumbar spine and lumbo-sacral spine were calculated and the quality was similar to AEC mode. Scoliosis occurs mainly at thoraco-lumbar and lumbo-sacral spine, not at cervical spine. Compared to AEC mode, Using the appropriate protocol (80kVp, 50mAs) of fix mode for whole spine AP radiography was thought to be useful because the image quality of the thoraco-lumar and lumbo-sacral spine was similar on AEC mode, Also organ and effective doses can be decreased with Fix mode. Therefore, It is considered that fix mode can be used properly with AEC mode for whole spine AP radiography when considering patient's body posture.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.68-76
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• 2012

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Journal of Korea Water Resources Association
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• v.53 no.6
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• pp.409-416
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• 2020

An extreme climate monitoring is essential to the reduction of socioeconomic damages from extreme events. The objective of this study was to produce the near-realtime weekly root-zone Soil Moisture Index (SMI) on the basis of soil moisture using the Noah 3.3 Land Surface Model (LSM) for potentially monitoring extreme drought events. The Yangtze basin was selected to evaluate the Noah LSM performance for the East Asia region (15-60°N, 70-150°E) and the evapotranspiration (ET) and sensible heat flux (SH) were compared with ET and SH from FluxNet and with ET from FluxCom, Global Land Evaporation Amsterdam Model (GLEAM), ERA-5, and Generalized Complementary Relationship (GCR). For the ET, the coefficients of determination (R²) were higher than 0.96, while the R² value for the SH was 0.71 with slightly lower than those. A time series of the weekly root-zone SMI revealed that the regions with Extreme drought had been expanded from the northern part of East China to the entire East China between July to October 2019. The trend analysis of the number of extreme drought events showed that extreme drought events in spring had reduced in South Korea over the past 20 years, while those in fall had a tendency to increase. It is concluded that this study can be useful to reduce the socioeconomic damages resulted from climate extremes by comprehensively characterizing extreme drought events.

• Korean Journal of Agricultural and Forest Meteorology
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• v.12 no.2
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• pp.95-106
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• 2010

The performance of Community Land Model version 3.5 - Dynamic Global Vegetation Model (CLM-DGVM) was evaluated through a comparison with the observation over temperate deciduous forest in Gwangneung, Korea. Influence of plant phenology, composition of plant functional type, and climate variability on carbon exchanges was also examined through sensitivity test. To get equilibrium carbon storage, the model was run for 400 years driven by the observed atmospheric data at the deciduous forest of the year 2006. We run the model for 2006 with the equilibrium carbon storage at Gwangneung forest and compared the model output with the observation. A comparison of leaf area index (LAI) between the model and observation indicated that the simulated phenology poorly represented the timing of budburst, leaf-fall, and evolution of LAI. Senescence of the phenology was delayed about four weeks and the simulated maximum LAI (of 5.8 $m^2$ $m^{-2}$) was greater than the observed value (of 4.5 $m^2$ $m^{-2}$). The overestimated LAI contributed to overestimation of both gross primary productivity (GPP) and ecosystem respiration $(R_e)$ through increased photosynthesis and foliar autotropic respiration $(R_a)$, respectively. Despite the discrepancy between the simulated and observed LAI, the simulated tree carbon storage amounts were comparable with the reported values at the site. Change in plant phenology from the simulated to the observed reduced more than six weeks of the plant growth period, resulting in the decreased amount of GPP and $R_e$. These values, however, were still higher (~10% of GPP and 40% of $R_e$) than the observed values. The effect of change in plant functional type composition (from dominant temperate deciduous forest to the coexistence of temperate deciduous and needle leaf forests) on the estimated amount of GPP and $R_e$ was marginal. The influence of climate variability on carbon storage amounts was not significant. The simulated inter-annual variation of GPP and $R_e$ from 1994 to 2003 depended on annual mean air temperature and total radiation but not on precipitation. Other deficiencies of CLM3.5-DGVM have been discussed.

• The Korean Journal of Pesticide Science
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• v.15 no.4
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• pp.350-356
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• 2011

Environment-friendly agro-materials tend to be preferred to chemical insecticides recently. For this reason, many studies were conducted to develop environment-friendly insecticides containing natural materials. The purpose of this study was to assess ecotoxicity for 5 plant essential oils (Thyme white, Clove bud, Cassia, Lavender, Lemon eucalyptus) expected to prevent from pests and be used for agro-materials. Target species used to assess acute toxicity were aquatic invertebrate (Daphina magna), fish (Oryzias latipes), honeybee (Apis mellifera L.) and earthworm (Eisenia fetida). The EC50 value, toxicological responses of thyme white, clove bud, and cassia to Daphina magna were 2.5, 2.8, and $6.9mg\;L^{-1}$ respectively and these values were moderately toxic according to standard of USEPA. $EC_{50}$ of Lavender and lemon eucalyptus were >$10mg\;L^{-1}$ then they were considered as slightly toxicity. In case of acute toxicity test to fish, $LC_{50}$ of thyme white and cassia were 6.7 and $7.5mg\;L^{-1}$ each other. The other plant essential oils indicated $LC_{50}$ >$10mg\;L^{-1}$. Acute contact and oral toxicity test to Honeybee were conducted. As a result, $LD_{50}$ of all essential oils were >$100{\mu}g$ a.i. $bee^{-1}$ in both of tests. In case of acute toxicity test to earthworm, $LC_{50}$ of thyme white, clove bud, cassia, lavender, and lemon eucalyptus were 149, 230, 743, 234, and $635mg\;kg^{-1}$, respectively. In conclusion, if the safety for earthworm is confirmed, 5 plant essential oils are expected to be use for environment-friendly insecticide materials with low risk against ecosystem and contribute to developing environment-friendly agro-materials.