• Korean journal of food and cookery science
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• v.27 no.5
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• pp.545-556
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• 2011

The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28$^{\circ}$ Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.18 no.1
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• pp.46-63
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• 2024

One of the biggest dangers in the globe is water contamination. Water is a necessity for human survival. In most cities, the digging of borewells is restricted. In some cities, the borewell is allowed for only drinking water. Hence, the scarcity of drinking water is a vital issue for industries and villas. Most of the water sources in and around the cities are also polluted, and it will cause significant health issues. Real-time quality observation is necessary to guarantee a secure supply of drinking water. We offer a model of a low-cost system of monitoring real-time water quality using IoT to address this issue. The potential for supporting the real world has expanded with the introduction of IoT and other sensors. Multiple sensors make up the suggested system, which is utilized to identify the physical and chemical features of the water. Various sensors can measure the parameters such as temperature, pH, and turbidity. The core controller can process the values measured by sensors. An Arduino model is implemented in the core controller. The sensor data is forwarded to the cloud database using a WI-FI setup. The observed data will be transferred and stored in a cloud-based database for further processing. It wasn't easy to analyze the water quality every time. Hence, an Optimized Neural Network-based automation system identifies water quality from remote locations. The performance of the feed-forward neural network classifier is further enhanced with a hybrid GA- PSO algorithm. The optimized neural network outperforms water quality prediction applications and yields 91% accuracy. The accuracy of the developed model is increased by 20% because of optimizing network parameters compared to the traditional feed-forward neural network. Significant improvement in precision and recall is also evidenced in the proposed work.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.1
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• pp.34-42
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• 2013

Our study is to review Chinese traditional medicine's journals about the diagnosis and treatment of spasmodic torticollis such as category, syndrome differentiation, acupoints of treatment, and herbal medicine. The journal search was performed using the search engine of China Academic Journal (CAJ) and China Doctor/Master's Dissertation (CDMD) in China National Knowledge Infrastructure (CNKI) from January 1982 to October 2012. Searching key words were the diverse combination of "spasmodic torticollis", "cervical dystonia", "Chinese traditonal medicine", "herbal medicine", "acupuncture", and "syndrome differentiation". The inclusion criteria was all kinds of journals including Chinese traditional medicine approach except for experiment study. The category, syndrome differentiation, acupoints of treatment, and herbal medicine from finally selected journals were extracted and summarized. The fourty-seven Chinese journals were selected finally. The category was divided into wind syndrome, trembling syndrome, convulsive syndrome, and convulsions. The syndrome differentiation was classified as internal stirring of liver wind, yin-blood depletion, invasion of external contraction, uncontrol of governor vessel, internal obstruction of phlegm turbidity, dual deficiency of qi and blood, and blood stasis due to qi stagnation. The combination of acupoints to unblock the meridian and dissipate binds and to tonify governor vessel and repel tremor was mainly used in acupuncture treatment. Galgun-tang or galgun-tanggami was primarily used and the others were the prescriptions to tonify liver and kidney, to calm convulsion, and to dispeling wind-phlegm. We suggests that spasmodic torticollis could be treated using Korean medicine's approach in Korea.

• Journal of Environmental Impact Assessment
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• v.21 no.5
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• pp.631-648
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• 2012

The integrative ecological approaches of chemical assessments, physical habitat modelling, and multi-metric biological health modelling were applied to Gwanpyeong Stream within Gap-Stream watersheds to evaluate environmental impacts on the constructions of residential and commercial complex. For the analysis, the surveys conducted from 45 sites of reference streams within the Gap-Stream watershed and 3 regular sites during 2009 - 2010. Physical habitat health, based on the habitat model of Qualitative Habitat Evaluation Index(QHEI) declined from the headwaters(good - fair condition) to the downstream(poor condition). Chemical water quality, based turbidity and electric conductivity(EC), was degraded toward to the downstream, and especially showed abrupt increases, compared to the values of control streams(CS). Also, concentrations of chlorophyll-a in the downstreams were greater compared to the control stream(CS), indicating an eutrophication. Biological health conditions, based on the Index of Biological Integrity(IBI) using fish assemblages, averaged 19.3 which is judged as a fair condition by the biological criteria of the Ministry of Environment, Korea. The comparisons of model metric values in sensitive species and riffle-benthic species on the Maximum Species Richness Line(MSRL) of 45 reference streams indicated a massive disturbances in all sampling locations. Also, tolerance guild and trophic guild analyses suggest that dominances of tolerant species and omnivores were evident, indicating a biological degradation by habitat disturbances and organic matter pollutions. There was no distinct longitudinal variations of IBI model values from the headwater to the downstream in spite of slight chemical and habitat health gradients among the sampling sites. Overall, integrative ecological health(IEH) scores, based on the chemical, physical, and biological parameters, were low compared to the 45 reference streams due to physical and chemical disturbances of massive constructions of the residential and commercial complex. This stream, thus showed a tendency of typical urban streams which are disturbed in the chemical water quality, habitat structures, and biological integrity. Effective stream management plans and restoration strategies are required in this urban stream for improving integrative stream health.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.587-597
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• 2018

The quality characteristics of pudding products comprising of Korean Olbyossal (traditional steamed rice), added at different percentages, were examined to explore the application of Olbyossal to develop different types of processed food products. Five groups of pudding were produced containing 0%, 25%, 50%, 75%, and 100% of Olbyossal. Evaluation of their quality characteristics and antioxidant activities revealed that the control group (with no added Olbyossal) had the highest moisture content and pH (p<0.001). The sugar content and turbidity was highest in the 100% Olbyossal group and lowest in the control group (p<0.001). The salinity was lowest in the 100% Olbyossal group (p<0.001). In terms of color values, the L-value (p<0.001) and a-value were highest in the control group, while the b-value was highest in the 100% group (p<0.001). Texture properties revealed that hardness (p<0.001), springiness (p<0.01), and chewiness (p<0.001) decreased as the percentage of Olbyossal increased. Increase in adhesiveness was noted with an increase in the percentage of Olbyossal (p<0.01). Based on the sensory evaluation of Olbyossal pudding in terms of appearance (p<0.05), flavor (p<0.05), taste (p<0.01), texture (p<0.001), and overall quality (p<0.001), the 100% group showed the best results. Examination of Olbyossal pudding revealed that antioxidant activities, radical scavenging activities for DPPH and superoxide anion, and reducing power increased as the percentage of Olbyossal increased (p<0.001). Therefore, pudding containing 100% Olbyossal is considered as the ideal product with reference to the high level of preference and product quality.

• Journal of Korean Society on Water Environment
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• v.30 no.3
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• pp.283-291
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• 2014

To study the distribution characteristics of diatom communities in relation to the gradient of water quality and land-use, water samples and epilithic diatoms were collected from 90 sites including mainstream and tributaries, in the Geum River System (GRS) during no rainfall, May 2011. Of 239 taxa identified, Achnanthes convergens and Cymbella minuta were dominated over all the sites. Cluster analysis on the GRS divided into three groups. Group 1 (G1) is the mountainous upstream, a relatively good water quality, and mainly consisted of saproxenous species. Group 2 (G2) is the urban sites, polluted (high in electric conductivity, total phosphate and soluble reactive phosphorus), and saproxenous and common species. Group 3 (G3) is the agriculture sites, and polluted (turbidity, total nitrogen, nitrate), and saprophilous species. There were some discrepancies between abiotic and biotic variables in GRS; biologically similar between G1 and G2, but abiotically similar between G2 and G3. These differences may attribute to not only physiological characteristics of diatom cells, but complicate relationships between microhabitat and water quality. Thus, an urgent development of generalized or standardized methods to diminish the differences between epilithic diatom community and environments is advent.

• Journal of Physiology & Pathology in Korean Medicine
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• v.31 no.4
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• pp.201-212
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• 2017

This study draws pattern differentiations of headache disorders on the ground of modern clinical applications and Korean medical literature. Categorization and symptoms of headache disorders are based on International Classification of Headache Disorders 3rd edition(beta version). And clinical papers are searched in China Academic Journals(CAJ) of China National Knowledge Infrastructure(CNKI). In the aspect of eight principle pattern identification, primary headache occurs due to lots of yang qi and has more inner pattern rather than exterior pattern, heat pattern rather than cold pattern, excess pattern rather than deficiency pattern. And primary headache is related with liver in the aspect of visceral pattern identification and blood stasis, wind and phlegm are relevant mechanisms. Migraine without aura is associated with ascendant hyperactivity of liver yang, phlegm turbidity, sunken spleen qi, wind-heat, blood deficiency or yin deficiency. Migraine with aura is mainly related with wind and it's major mechanisms are ascendant hyperactivity of liver yang, liver fire, yin deficiency of liver and kidney, blood deficiency or liver depression and qi stagnation. High repetition rate of tension-type headache can be identified as heat pattern or excess pattern. And trigeminal autonomic cephalalgias can also be accepted as heat pattern or excess pattern when the occurrence frequency is high and is relevant to combined pattern with excess pattern of external contraction and deficiency pattern of internal damage based on facial symptoms by external contraction and nervous and anxious status by liver deficiency. This study can be expected to be Korean medical basis of clinical practice guidelines on headache by proposing pattern identifications corresponding to the western classifications of headache disorders.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.