• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.11-17
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• 2000

In an effort to produce high quality Angelica gigas in the southern area of Korea, a variety of mulching materials were used to prevent withering during the summer. The experimental results are summarized as follows. Soil water content and temperature under various mulching materials were higher than those without mulching, in all the cases studied. Among various mulching materials P. E.(polyethylene) mulching material showed the highest effect. The appearance of weeds was the lowest when using the black P. E. mulching, while growth of weeds was the greatest when using transparent mulching. Growth and development of the plant were better with P. E. mulching than straw mulching or no mulching, allowed for more and bigger leaves. The bolting rate was about 2∼5%, with a slightly larger value under P. E. mulching. Under P. E. mulching, probably due to good physical properties of the soil the number of roots was large, and the length and diameter were good. Active growth of roots under P. E. mulching resulted in a yield increase of the plant. The black P. E. mulching material showed a prominent effect on suppression of weed growth, and the black P. E. material was considered to be the most recommendable among various P. E. mulching materials when there is a lack of labor.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.603-610
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• 2011

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

• Korean Journal of Human Ecology
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• v.23 no.6
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• pp.1217-1229
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• 2014

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.1
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• pp.43-48
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• 2008

Purpose: This study is to evaluate reliability of geometrical optics properties of spectacle lenses by using ISO and the medical instrument standard of KFDA, which are being sold in Korea. Methods: We used samples of three hundred and ninety eight spectacle lenses of eight company in total. Refractive indices of each samples which were used in experiment were classified into three groups of medium index (1.55~1.56), high index (1.60~1.61) and extra high index (1.67). Results: Conformity of refractive power was 81.61% in total spectacle lenses. The results showed that thickness conformity 90%, appearance conformity 85.18%, size conformity 96.23% and optical center point conformity 99.50% in total. Conclusions: We found that they deviated from the permitting value in many spectacle lenses on refractive power. The results of errors on prism power, surface inspection and optical center point showed small values in total products. In experiment of lens size and thickness, the bulk of indication rates and conformities of samples deviated from the permitting errors.

• Journal of Sasang Constitutional Medicine
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• v.19 no.3
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• pp.20-29
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• 2007

1. Objectives We know that the origine of the pe-tsai is from 백채(白菜; pronounced as bak-tsai, meaning white vegetable). But some literatures said that the japanese butterbur(Petasites japonicus (Sieb. et Zucc.) Maxim) is from 백채(白菜;: pronounced as bak-tsai), too. These two words have same origin. It makes us get into a mess. So We are about to study the origine of the pe-tsai more. Also, we investigated its historical origin, properties and Sasang constitutional medicine's efficacy. 2. Methods We reviewed farmings(e.g. 山林經濟, 林園經濟法), dictionarys(e.g. 訓蒙字會), encyclopedia(e.g. 物名攷), books on herbs and medicines to summarize literatures about the pe-tsai. 3. Results and Conclusions (1) The origin of term, pe-tsai is sung, named after a pine tree(松), chineses character pronounced as song) which we can see throughout a year. Also, pe-tsai was called white vegetables(白菜, pronounced as bak-tsai) because its appearance is green and white. Therefore, the pronounciation of sung derives from its character and we also say bak-tsai(白菜), which came from its looks. (2) Today we pronounce pe-tsai inro bae-tsu(배추) in korean. There are pronunciational developments of this word : bak-tsai(白菜) $\to$ bae-tsae $\to$ bae-tsa $\to$ bae-tsa $\to$ bae-tsae(배채) $\to$ bae-tsu(배추). (3) Our ancestor used bak-tsai(白菜) as the name of japenese butterbur, which was different from China. The latter times of Joseon(조선), however, sometimes bak-tsai(白菜) meant pe-tsai. After the year of 1800, bak-tsai(白菜) only meant pe-tsai. So when we try to translate our ancestor's books, we must examine carefully their published year. (4) Pe-tsai is used for baby's erysipelas, boil, fever in the chest, thirst after alcohol drinking and kind of diabetes. It helps digestive organs as well. Pe-tsai is used for stress, fever in the chest and cough with fever of Soyangin and Tayangin in Sasang Constitutional Medicine.

• Tribology and Lubricants
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• v.30 no.4
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• pp.224-233
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• 2014

We prepared polyester-polyamines to improve the effect of carbon black dispersibility for use in thermal transfer ink, and synthesized polymeric dispersing agents by two-step reactions. In the first step, we made polyester by polycondensing 1,6-hexanediol and adipic acid. The resulting polymers had carboxylic acid, which was linked with polyamine via an acid-base reaction. We then characterized the polyester-polyamine structure by NMR spectroscopy and Fourier transform infrared spectroscopy (FT-IR). We also determined the basic characterizations such as total acid numbers (TAN) (5.0-67.5 mgKOH/g), hydroxyl values (27.1-67.5 mgKOH/g), and molar masses ($M_n=1.6-8.4kg\;mol^{-1}$) for the polyester and total base numbers (TBN) (15.3-57.1 mgKOH/g), hydroxyl values (33.0-79.8 mgKOH/g), and nitrogen contents (1.02-3.48%) for the polyester-polyamine polymers. We thus prepared thermal transfer ink using carbon blacks and the polyester-polyamine dispersing agents, and evaluated the resulting mixtures for printability, adhesive force, storage stability, ink appearance, ink gloss, and processability. These mixtures showed significant dispersibility for carbon black in the ink. Thus, we concluded that the dispersibility of the polymeric materials depended on the polyamine structure and the hydrophilicity-hydrophobicity distribution of the polymeric dispersants.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Journal of the Korean Magnetics Society
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• v.21 no.1
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• pp.10-14
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• 2011

We have measured the ferromagnetic resonance (FMR) signal in as deposited and $400^{\circ}C$ annealed CoFeB/MgO thin film to investigate the annealing effect on magnetic anisotropies and FMR linewidth (${\Delta}H_{PP}$). The uniaxial anisotropy field ($H_{K1}$) was only observed in the as deposited sample. Whereas, in the $400^{\circ}C$ annealed sample, the biaxial anisotropy field ($H_{K2}$) was additionally observed in accompany with uniaxial anisotropy field ($H_{K1}$). The appearance of biaxial anisotropy fields was originated from the crystalline growth of bcc CoFeB(001) from the MgO(001) interface and by the B diffusion during thermal annealing. Also, the ${\Delta}H_{PP}$ of $400^{\circ}C$ annealed sample was increased compared with that of as deposited sample, which was due to the broad distribution of the magnetization axis by the biaxial anisotropy.