• Applied Biological Chemistry
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• v.35 no.6
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• pp.485-489
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• 1992

Plants are altered not only in the outward appearance but also in their physiological and biochemical properties with reaction to the environmental stresses; particularly, the biosynthetic system of protein in situ rapidly responds to this. In order to investigate the change of properties of polypeptides in rice plants induced by several stresses, the seedlings were subjected to exposure to NaCl, drought, and low and high temperatures, respectively, and then some aspects of polypeptide variations were compared. Without exception, the rice plant, which is somewhat tolerant to environmental change, shows the alteration in several polypeptides. Moreover, newly synthesized polypeptides were observed in response to stresses. The existing proteins for the primary metabolic pathways were markedly decreased as each treatment progressed.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.459-466
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• 2020

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.165-172
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• 2010

Recently, the recognition is changing about cultural heritage, and the various types of buildings or facilities of modern or contemporary times have been designated as cultural properties after that Registered Cultural Properties System is enforced. The purpose of this study is to survey how the newly born the historic buildings of modern or contemporary times through the remodeling process of the Studio 'Byeol'(the Training Center for Performers of Korean Traditional Music) in the National Theater of Korea so-called a microcosm of performing arts history. In the process, it will examine the merits and demerits of various alternatives and the direction of the remodeling etc., and propose an utilization as a basic data of post evaluation for the remodeling of a historic building. The result are as followings. Firstly, the remodeling that gave a new physical properties to a building can be used a method of conservation and reuse on a historic building. The remodeling of a historic building must be eclectically progress between the owner and the citizen or the economic value and the historicity conservation. And, the remodeling of historic buildings such as the Training Center for Performers of Korean Traditional Music must consider the conservation of the exterior walls in whole or in part at least. Secondly, an architect Lee Hee Tae(李喜泰) who had been to develop his own architectural vocabulary and to test based on the korean traditional architecture and the Training Center for Performers of Korean Traditional Music must be newly evaluated today. Lastly, the remodeling alternatives of the Training Center for Performers of Korean Traditional Music have been analyzed with three types, which is 'repairing only the interior which maintains the size and an appearance of present', 'extending the outer wall to the external column line', 'extending the basement'. And, it was analyzed with the appropriate final decision that it remodels only the interior in the current situation because of a historicity, a budget, a relevant law etc.

• Journal of the Korean Magnetics Society
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• v.12 no.4
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• pp.154-159
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• 2002

Amorphous FeBSiNb alloy ribbons having bulk glass forming ability and high saturation magnetic flux density were produced by single-roller melt spinning apparatus in the thickness range of 22∼102㎛. With the increase of thickness, the coercive force and squareness ratio decreased, while maximum permeability and AC permeability increased. However electrical resistivity was almost constant. Furthermore refined and complex magnetic domain structure was observed in thicker ribbons owing to the change in internal magnetic anisotropy. For the alloy with the thickness of 81㎛, small coercive force of 24 mOe and high effective permeability of 12,000 at 1㎑ were obtained, those are considered to be better comparing to the conventional soft magnetic amorphous alloys (∼20 ㎛). The good soft magnetic properties of the thick FeBSiNb amorphous alloys were attributed to the decrease in surface pinning effect during wall motion, appearance of perpendicular anisotropy and resulted domain refinement.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.11
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• pp.1696-1706
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• 2009

Nonwoven fabrics have been widely used in various fields that include household, industrial, agricultural, medical goods, especially in the automobile industry. In this study, eco-friendly fiber materials were developed and investigated as a substitute material for polyester fibers in nonwovens. To make plant fiber bundles, stems of Indian mallow (IM), and Kuzu vine (KV) were retted; in addition, the non-cellulose component was partially removed. Plant fiber bundles and polyester fibers (P) were blended and needle punched to produce nonwovens. Five kinds of nonwovens were manufactured: P100 (Polyester 100%), IM10 (IM 10% and Polyester 90%), IM20 (IM 20% and Polyester 80%), KV10 (KV 10% and Polyester 90%), and KV20 (KV 20% and Polyester 80%). The color values, surface appearance, tensile strength, elongation, tear strength, abrasion strength, flexstiffness, moisture regain, water or oil absorbency, and static electricity of manufactured nonwovens are investigated. As the blended ratios of IM or KV increased, the brightness of nonwovens decreased compared to that of polyester 100%. Tensile strength, tear strength, abrasion strength, and flexstiffness of IM10 as well as KV10 were higher than those of P100, IM20, and KV20, resulting from the influence of the structure and properties of nonwoven fibers. Moisture regain and water or oil absorbency increased, while static electricity decreased in proportion to the amount of plant fibers. IM or KV and polyester blended nonwovens showed improved properties over P100 that could be substituted for P100 as a novel material for textiles.

• Journal of fish pathology
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• v.11 no.2
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• pp.89-96
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• 1998

Marine birnavirus (MABV) has wide host range in marine organisms. To clarify various infection properties of MABV in different host species, in vitro study was performed by subculture for 10 passages in several fish cell lines. In CHSE-214, RTG-2 and RSBK-2 cells, the virus produced high yield of virus. Typical CPE with high protein expression was observed in these cells. On the contrary, the virus grown in EPC, FHM and BF-2 cells exhibited no CPE appearance although virus protein was detected. In EPC and FHM cells, the virus titer increased in later passages. The plaque size was distinctly bigger in CHSE-214, RTG-2 and RSBK-2 cells than in other cell lines. The nucleotide sequence of VP2/NS junction region on genome segment A exhibited one specific nucleotide change at 195. The different infection properties in several cell types performed in the present work might reflect in vivo MABV infection in various host species occurring in natural conditions.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.1-8
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• 2016

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.