• Animal Systematics, Evolution and Diversity
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• 제31권2호
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• pp.122-127
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• 2015

The subfamily Ennominae is one of the most species-rich taxa of Geometridae that include more than 9,700 species worldwide and over 280 species in South Korea. Herein, we present the first report of five species of Ennominae. Abraxas flavisinuata can be characterized by the white wings, a thick black postmedial line that is medially and dorsally broken with an orange band, large rounded black discal dots on the forewing, and a black dotted postmedial line on the hindwing. Lomographa claripennis can be characterized by the whitish wings, the black undulating postmedial line as well as the minute blackish discal dot on the forewing, and the black undulating postmedial line with a minute black discal dot on the hindwing. Arichanna tetrica can be characterized by the grayish forewings, thick black transverse ante- and postmedial lines, a large blackish discal dot, whitish apical streak on the forewing, and scattered black dots on the whitish hindwing. Apocleora rimosa can be characterized by the brown ground color of the fore- and hindwings, the black slanted ante- and postmedial lines of the forewing, and two black medial lines on the hindwing. Ourapteryx japonica can be characterized by the white wings, the dark brown transverse ante- and postmedial lines with a long discal dot on the forewing, and the dark brownish transverse antemedial line as well as a termen that has a sharp white tail with one large dark reddish dot and one small black dot on the hindwing.

• 한국약용작물학회지
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• 제22권3호
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• pp.177-187
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• 2014

We compared effects of fruit, leaf, and stem extracts from black raspberry on improvement of cholesterol and blood pressure in HepG2 and HUVEC cells, respectively. Cholesterol secretion was inhibited by water extracts of unripe fruit and stem, but not leaf of black raspberry in HepG2 cells. Also, water extracts of unripe fruit, leaf, and stem reduced HMG-CoA reductase activity. Furthermore, nitric oxide production and expression of angiotensin-converting enzyme (ACE) protein were regulated by extracts of fruit, leaf, and stem of black raspberry in HUVEC cells. Overall, the rank order according to the improving level of cholesterol and hypertension is as follows: stem > fruit > leaf. In addition, various polyphenol compounds displayed inhibitory effects of HMG-CoA reductase activity and ACE expression. Thus, these data suggested that leaf and stem as wells as fruit of black raspberry can be used as useful food resources for reduction of cholesterol and blood pressure.

• 농업과학연구
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• 제45권4호
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• pp.799-809
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• 2018

This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black dry-cured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness ($L^*$) and yellowness ($b^*$) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.

• 문화기술의 융합
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• 제7권3호
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• pp.241-246
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• 2021

Ladysmith Black Mambazo는 남아프리카공화국의 전통적인 줄루 아카펠라와 미국흑인음악의 영향을 받은 남성그룹이다. 미국의 주빌리 합창단이 1870년대에 남아프리카공화국에 와서 공연을 하면서 남아프리카공화국의 음악에 영향을 미쳤다. 토착적인 줄루족의 아카펠라와 미국의 주빌리 음악 스타일이 만나 탄생한 음악이 Ladysmith Black Mambazo의 음악이라고 할 수 있다. 이들은 Paul Simon의 앨범 『Graceland』에 참여하게 되면서 전세계적으로 유명해진다. 앨범은 수백만 장의 판매고를 올리게 되고 그래미 어워즈에서 수상을 하게 되었다. 그 후로도 자신들만의 앨범을 발매하여 그래미어워즈에서 총 5회의 수상을 하게 되고, 15회 노미네이트 되었다. 그들은 음악적 유산보존을 철학으로 삼아 줄루족의 음악을 계승·발전시켰다. 같은 비서구권 국가로서 법고창신의 정신을 돌아보고 우리나라의 뮤지션들에게 좋은 영향력이 되길 바라며 Ladysmith Black Mambazo의 'Black Is Beautiful'과 'Homeless'의 음악 분석을 통하여 이들의 음악이 서양의 음악에서 받아들인 점과 자신들만의 전통음악에서 계승해나가고 있는 점들을 알아보았다.

• 한국식품조리과학회지
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• 제26권6호
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• pp.677-684
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• 2010

Black food로서 흑미와 흑마늘을 이용하여 이들이 가지고 있는 생리활성 기능을 부여한 설기떡을 제조하여 품질특성을 측정하였다. 설기떡의 주재료인 쌀가루의 호화특성은 모든 항목에서 흑미의 값이 낮게 나타났다. 이는 멥쌀보다 흑미를 이용하여 떡을 제조할 경우 상대적으로 노화지연에 효과적임을 알 수 있었다. 색을 측정한 결과 주재료의 영향을 받아 L, a, b값의 차이가 나타났으며 흑마늘 첨가량에 따라 L, a값의 유의적인 차이가 있었다. 기계적 물성 측정 결과 조직감의 변화는 호화특성 결과와 연관되어 쌀가루의 종류에 따라 차이가 있었고 저장기간 동안 흑미 설기떡의 경도증가 폭은 control에 비해 적었다. 미세구조 관찰을 통해 BG0~BG5에서 규칙성을 띄는 벌집모양의 망상구조를 확인하였다. 관능적 품질특성 결과에서는 BG1과 같은 적절한 흑마늘의 첨가는 맛/향(taste/flavor)의 향상에 도움을 주었다. 이상의 결과로부터 흑미 설기떡이 저장에 따라 경도증가가 감소하여 노화지연에 효과가 있었으며 흑마늘의 적정 첨가 함량은 전체적인 기호도 및 맛과 향 등을 고려하여 1% 첨가구가 우수한 것으로 나타났다. 또한 흑마늘과 흑미가 가지고 있는 생리적 활성으로 인해 기존의 멥쌀을 이용한 떡에 비해 영양적인 가치의 증가도 기대된다.

• 천문학논총
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• 제12권1호
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• pp.145-148
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• 1997

In this letter we will investigate the possibility whether primordial black holes can grow to become galactic black holes or not. We find that even a primordial black hole with the probable maximum mass cannot grow in a short timescale. Only a hole with the initial mass of order $\sim10^4M_{\odot}$ can significantly grow to become a galactic hole.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2007년도 6th OSONG INTERNATIONAL BIO-SYMPOSIUM
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• pp.226.2-226.2
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• 2007

• 복식
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• 제41권
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• pp.207-223
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• 1998

The purpose of this study is to abstract the image from black dress, which has been favored by many people regardless of the times and examine it throughout the history of drss and thereby clearly define the images that black limplies in dress. Color image is a visual symbol, an image that forms through a combination of visual stimulus created by color, coupled with all the external factors related to it. Black is a one-dimensional color, of which the impact is subjective to its energy, which depends on light reflected on the object, and its texture. Therefore, black projects different images, depending on its surroundings. In general, black has had negative connotations in the Western culture. In dress, however, it has implied other various images different from the general negative ones. By combining general images of black and those exprssed in dress, major images of black were categorized into dignity, elegance, eroticism, asceticism and tragedy. Dignity is a category similar to the sublime. Dress with dignity has sharp contours and is generally made of velvet or silk which can be characterized by their splendor and voluminous-ness, exaggerating the body of a person wearing it. Such costume is mostly found in powerful countries in history such as Burgundy Court in the 15C, Spain in the 16C. Netherlands in the 17C. Elegance evokes grace and beautifulness. It includes elegance, grace, beauty and dandyism as subcategories or silk. Good examples are dandies' black costume and Ladies black and white dressees in the 19C. Eroticism is an image which expresses sexual attractiveness. Costume with eroticism is made of velvet or silk, which project sumptuousness through reflection. Such costumes expose parts of the body or are tightly tailored in order to emphasizes body contours. Asceticism means restraint from physical and mental desires. Costume with asceticism makes a person wearing it look smaller by covering the whole body. Puritan's black dresses and Bourgeoisie's black suit are good examples. Tragedy is anguish. sorrow. Black costume with grievous feelings such as mourning dresses is made of lusterless textile concealing most of the body except for the face.

• 한국식품조리과학회지
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• 제22권2호
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• pp.193-203
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• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.

• 한국식품영양학회지
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• 제30권1호
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.