• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1515-1520
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• 2012

This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The $IC_{50}$ value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.2
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• pp.1-13
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• 2008

Bus stops are places that a variety of things happen including waiting, meeting and taking breaks. Therefore, these locations need to be made to meet the usage demands. They should be landscaped to provide a comfortable and satisfying environment for users. At present, bus stops are made with artificial materials and are all unified in form without consideration to landscape, ecology and other characteristics. Users are exposed to the poor surroundings. However, if small urban parks, which are of vital importance as well as extremely convenient, were connected to bus stops, the results would be a quantitative increase in the leisure locations and a qualitative change in the form of improved landscape and various forms of parks. The research was carried out to determine the effects of connecting bus stops and small parks, and the results are as follows. First, small parks provide resting areas for waiting passengers and buses. Second, it provides presently insufficient rest areas with convenience facilities and makes it more comfortable to take buses and use the park. Third, it provides a multi-functional efficient use of space that functions as both bus stop and park. Fourth, it can be a symbolic landmark that can represent the color of the area by adding a cultural element. Fifth, the existing green space in the park can contribute to the natural environment of the city. This study deduced general problems surrounding bus stops on the basis of selected indices and researched bus stops which are being used as parks and the places which have the potential for such purposes, in order to suggest a plan of attack. In addition, this proposal can create a new form of space, the bus stop park, and try to create a module of cases to establish it.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2004.11a
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• pp.250-255
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• 2004

To analyze delay, Seoul - Daegu line of Korea High Speed Railway was divided into three sections and analyzed independently by the business characteristics. The analysis on the project delay reasons was performed on macro and micro scales. This analytic method was named as 'Macro-Micro Delay Analysis Method (MMDAM)'. The macro scale analysis has three approaches, which are (1) scheduling, (3) structural characteristic, (3) and responsibility of project administrative works. Micro analysis also has three, methodologies which are (1) As Planned Method, (2) As Built method, (3) Modified Time Impact Analysis for analyzing the most influential section which the largest delay occurred. Using elicited project delay reasons from above analysis, the questionnaire was carried out for analyzing the influence of project delay reason. The reasons of the delay were driven from two different aspects (1) structural characteristic and (2) responsibility of the people involved in the project. The reasons that were identified from aforementioned three sections are the factors of the delay of the large-scale government driven projects. Finally, the author suggested the methodology of identifying the project delaying factors. The author also analyzed delay reasons in both the overseas and domestic cases of high rapid railway construction and has elicited some benchmarks for the future projects.

• Journal of Aquaculture
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• v.8 no.3
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• pp.195-207
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• 1995

In order to study the embryonic development and hatching of wild long shanny, Stichaeus grigorjewi, were caught with the gill nets in the East Sea of Korea, and stocked at indoor tanks to induce natural spawning in February 25, 1994 and February 16 to 24, 1995. They were already matured when stocked, and average body length (50.66 cm) and body weight (1,192.74 g) of 57 females and average body length (48.62 cm) and body weight (612.58g) of 43 males were recorded. Before stocking, they were inserted with identification tags(ID tags) in the dorsal muscle, and spawning was traced by the portable reader (Destron/lDl Ltd.) Forty females among 57 spawned successfully in the average of 4 days after stocking. Females spawned almost all eggs contained in the ovaries at one time in the form of an egg mass and averaging 227,200 eggs Per egg mass. The egg mass was oval in shape, translucent milky in color, 20.32cm long axis and 14.57cm short axis in size, and 803.7g in weight. Male parents guarded their egg masses and circulated water with the tail part of the body. Fertilized egg was spherical in shape, and their average diameter was 1.54 mm. Each egg had a containing single oil globule, and it's average diameter was 0.37 mm. The average water temperature was $13.2^{\circ}C$ and incubation times after fertilization were 5 hours 25 minutes up to 2-cell stage, 13 hours up to morula stage, and 66 hours 35 minutes up to embryo formation stage. Hatching rate was approximately 10 percent in 368 hours 50 minutes after fertilization, and approxionateoly 90 percent of eggs were hatched in 425 hours 30 minutes after fertilization.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.226-234
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• 2016

In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-9
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• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.83-87
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• 2014

The objective of this study was to examine the changes in carbon dioxide ($CO_2$) concentration due to application of solid $CO_2$ generator (Tansansol) in plastic greenhouses during winter cultivation of Korean melon. The experimental treatments consisted of four levels, namely, 0 (control) 10, 20 and 30bags with solid $CO_2$ generator per $600m^2$ of plastic greenhouse. $CO_2$ concentration in plots with solid gas generators was higher by 3.0-3.2% compared to control. Fruit weight, sugar content and color parameter were also enhanced due to application of solid $CO_2$ generator. The fraction of fermentated and unmarketable fruits were decreased by 2.9-3.9% and 5.4-7.3%, respectively, in plots where solid $CO_2$ generators were applied. The marketable yield increased by 10.3, 14.8 and 16.2% in plots with 10, 20 and 30bags with $CO_2$ generators, respectively. As a result, $CO_2$ concentration within the greenhouses was increased by applying $CO_2$ generators and it is positively affected the rate of photosynthesis.

• Journal of Life Science
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• v.20 no.2
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• pp.190-196
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• 2010

Nowadays many people use antibiotics to protect processed foods from many pathogenic bacteria. The abuse of antibiotics, however, can run the risk of creating resistant forms of bacterium. Our study focus is on making new substances that can not only replace antibiotics but also be friendly to the environment. In our experiments, we used fermented citrus fruit, soil microbes and coenzyme Q10 as probiotics and prebiotics. Chickens in the experimental group were fed these substances via oral route while those in the control group were not. After specific time periods, blood and feces samples were collected to test for Salmonella spp.. It is interesting that fermented citrus fruit was the most effective in suppressing this bacterium. Furthermore, dissection of the experiment group chickens shows that their livers did not change to a yellow color, in contrast to the control group. The results confirmed our proposal that the chickens fed with these materials can be protected from infection by Salmonella and other pathogens. These probiotics and prebiotics are highly practical because they are natural substances that can be easily recycled in the environment. It can also be used as an animal feed ingredient because of its safety.

• Journal of Life Science
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• v.28 no.4
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• pp.398-407
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• 2018

The Purple pericarp (Prp) trait is a trait often bred for in black rice. Generally, the Prp trait is displayed in the color variations of seeds following the 9:3:4 purple, brown, and white ratio, respectively. The Prp trait is a recessive epistasis of two gene interactions; however, it is caused by the two complementation genes Pb and Pp. Here we present a study of the genetic characteristics of the Prp trait using an $F_1$ hybrid with a Pbpb Pppp genotype. This hybrid generated four seed colors with the following numbers: 3 dark purple, 6 medium purple, 3 brown, and 4 white (or 9 purple, 3 brown, and 4 white). However, further biochemical analysis of the all progenies divided them into two groups. One group had the Pb_ Pp_ allelic constitutions and contained cyanidin 3-O-glucoside (C3G) in both the dark purple or medium purple seeds. The other group, however, was absent of C3G in both the brown and white seeds, resulting in a ratio of 9:7, respectively. This segregation revealed the extended Mendelian 9:7 ratios of the complementary gene interactions with a good fitness in ${\chi}^2$ analysis. Further analysis revealed that brown seeds with the Pb_ pppp genotype corresponded with a null C3G, indicating that the Brown pericarp trait in rice is caused by a dominant allele of the Pb gene. Therefore, we conclude that the production of C3G is a main phenotype of the black and purple colored rice in the Prp trait, and it is governed by the complementary gene interactions between Pb and Pp genes.