• Korean Journal Plant Pathology
• /
• v.13 no.1
• /
• pp.22-29
• /
• 1997

Etiological and ecopathological studi88888es on the leaf blight of kiwifruit (Chinese gooseberry), a disease newly found in 1993 in Korea, were carried out in this experiment. The leaf blight symptom was prevalent in the southern area of Chonnam Province where kiwifruits were widely cultivated. The disease occurred from July to fall, causing early defoliation of kiwifruit vines. Small brownish circular or irregular lesions appeared initially on the leaves, starting from the marginal leaf areas, and enlarged. Afterwards small grayish black granules (acervuli) were formed on the lesions. The color of old lesions changed to grayish brown or grayish white. The causal fungus was identified as Pestalotiopsis menezesiana (Bress. & Torr.) Bissett according to its morphological characters and pathogenicity (pathogenic to Chinese gooseberry and grapevine, but not to other hosts of Pestalotiopsis spp.such as tea, apple, persimmon, and chestnut). As P. longiseta and P. neglecta were reported recently in Japan as pathogens causing similar blight symptoms in kiwifruit, P. menezesiana is a new leaf blight pathogen in kiwifruit. Development of the disease was stimulated by wounding, prevailing wind, and drought. The causal fungus was proven to be overwintered in the diseased leaves on the ground surface.

• The Journal of Advanced Prosthodontics
• /
• v.12 no.5
• /
• pp.259-264
• /
• 2020

PURPOSE. The aim of this study was to investigate and compare the color stability of provisional restorative materials fabricated by 3D printing, dental milling, and conventional materials. MATERIALS AND METHODS. For the experimental groups, two commercially available 3D-printing provisional resins (E-Dent 100; EnvisionTEC GmbH, Germany & VeroGlaze™; Stratasys^®, USA), two dental milling blocks (PMMA Disk; Yamahachi Dental Co., Japan & Telio^®CAD; Ivoclar Vivadent AG, Liechtenstein), and two conventional materials (Alike™; GC Co., Japan & Luxatemp automix plus; DMG, Germany) were used. The water sorption and solubility test were (n=10, respectively) carried out according to ISO4049:2000 (International Standards Organization, Geneva, Switzerland). For the color stability test (n=10), coffee and black tea were used as staining solutions, and the specimens were stored for 12 weeks. Data were analyzed by one-way ANOVA and Tukey's HSD using SPSS version 22.0 (SPSS Inc. Chicago, IL, USA) (P<.05). RESULTS. Alike and Veroglaze showed the highest values and Luxatemp showed the lowest water sorption. In the color stability test, the ΔE of conventional materials varied depending on the staining solution. PMMA milling blocks showed a relatively low ΔE up to 4 weeks, and then significantly increased after 8 weeks (P<.05). 3D-printed materials exhibited a high ΔE or a significant increase over time (P<.05). CONCLUSION. The degree of discoloration increased with time, and a visually perceptible color difference value (ΔE) was shown regardless of the materials and solutions. PMMA milled and 3D-printed materials showed more rapid change in discoloration after 8 weeks.

• Herbal Formula Science
• /
• v.17 no.2
• /
• pp.133-142
• /
• 2009

Objective : Recently, obesity has increased at an alarming rate and is now a worldwide health problem. Natural dietary supplement, $CharmSlim^{(R)}$(C), is mixed pills, which consists of beans, black sesames, kelps, onions, adlay seeds, anchovies, pyogo mushrooms, green tea. Our study was performed to determine the weight-loss effects of natural dietary supplement, based on natural ingredients, in mice fed high-fat diet with an abundance of carbohydrates. Methods : Four groups of male ICR mice were fed different diets during 6 weeks: normal diet(NOR), high-fat (15%, w/w) diet(HF), high-fat supplemented with natural dietary supplement powdered 5%(C5) and 10%(C10) groups. We measured the changes of food intake, body weight and adipose tissues weights. Also we examined levels of lipid profiles in serum. Results : Body weight, liver weight and food efficiency ratio were significantly higher in the HF group than in NOR group. After 6 weeks of treatment, body weight, liver weight and adipose tissues weights (epididymal, perinephric, visceral and BAT) were significantly decreased in the C10 group when compared to the control HF group. The C10 group had markedly lower serum levels of total cholesterol and triglyceride when compared with HF group. Conclusion : These results demonstrate that this dietary supplement can suppress the increased lipid profiles, body weight and fat gains, thus could be considered as an effective adjunct in the treatment of obesity.

• Applied Chemistry for Engineering
• /
• v.21 no.5
• /
• pp.559-563
• /
• 2010

The representation of color with natural dyes is closely related with the modern well-being life. This study is focused on the representation of target color of the blue, yellow, and red color system, these color sources were originated from the green tea, gardenia, and black rice respectively. The quantitative numerical value of brightness (L), color coordinates (a, b) were designated for the target color, the optimum color nearest to the target value was extracted with the solvent pH, temperature, and extraction time. The longer the extraction time had more thickening color in case of the gardenia. The L-a-b coordinate of extracted color were analyzed with the color difference meter and compared with the target color. The experimental variables were optimized to extract the color of the smallest ${\Delta}E$ with the target color. As a result, the CIE standard value was proposed and the color was represented.

• The Journal of Advanced Prosthodontics
• /
• v.8 no.6
• /
• pp.417-422
• /
• 2016

PURPOSE. The purposes of this study were to evaluate the staining resistance of CAD/CAM resin-ceramics polished with different techniques and to determine the effectiveness of the polishing techniques on resin-ceramics, comparing it with that of a glazed glass-ceramic. MATERIALS AND METHODS. Four different CAD/CAM ceramics (feldspathic ceramic: C-CEREC Blocs, (SIRONA) and three resin-ceramics: L-Lava Ultimate, (3M ESPE), E-Enamic, (VITA) and CS-CeraSmart, (GC)) and one light cure composite resin: ME-Clearfil Majesty Esthetic (Kuraray) were used. Only C samples were glazed (gl). Other restorations were divided into four groups according to the polishing technique: nonpolished control group (c), a group polished with light cure liquid polish (Biscover LV BISCO) (bb), a group polished with ceramic polishing kit (Diapol, EVE) (cd), and a group polished with composite polishing kit (Clearfil Twist Dia, Kuraray) (kc). Glazed C samples and the polished samples were further divided into four subgroups and immersed into different solutions: distilled water, tea, coffee, and fermented black carrot juice. Eight samples ($8{\times}8{\times}1mm$) were prepared for each subgroup. According to CIELab system, four color measurements were made: before immersion, immersion after 1 day, after 1 week, and after 1 month. Data were analyzed with repeated measures of ANOVA (${\alpha}=.05$). RESULTS. The highest staining resistance was found in gl samples. There was no difference among gl, kc and cd (P>.05). Staining resistance of gl was significantly higher than that of bb (P<.05). Staining resistances of E and CS were significantly higher than those of L and ME (P<.05). CONCLUSION. Ceramic and composite polishing kits can be used for resin ceramics as a counterpart of glazing procedure used for full ceramic materials. Liquid polish has limited indications for resin ceramics.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.365-377
• /
• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Journal of Nutrition and Health
• /
• v.54 no.3
• /
• pp.305-320
• /
• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.6
• /
• pp.713-720
• /
• 2007

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Korean Journal of Food Science and Technology
• /
• v.48 no.5
• /
• pp.399-404
• /
• 2016

The applicability of photostimulated-luminescence (PSL) and thermoluminescence (TL) for the detection of 12 food materials (potato, onion, garlic, dried pumpkin, black mushroom, black soybean, Cheongkukjang powder, sea mustard, pepper powder, Ramyun soup, corn tea, and green tea powder) irradiated with an electron beam, gamma ray, and X ray at a range of 0.15 to 10 kGy was investigated. For PSL, negative results (less than 700 photon counts (PCs)) were observed from non-irradiated foods while the irradiated foods showed intermediate (879 to 2,414 PCs) and/or positive (19,951 to 65,919,035 PCs) values. In all irradiated samples, the maximum peak of the TL glow curve was observed between 150 and $250^{\circ}C$. Our findings demonstrate the successful application of PSL and TL to determine whether food items were irradiated or not. However, there were no significant differences among the radiation sources.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.710-718
• /
• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.