• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Archives of design research
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• v.16 no.3
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• pp.201-210
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• 2003

The world is preparing another unseen war, that is, the cultural war of digital economy which will dominate the new millenium. As the “contents”, which are composed of various ingredients of media, gain vitality, the developed nations are in preparation of the war with the “cultural industry” weapons. The digital economic experts say that the left out nations will become economic colony in the new millenium age. The most important characteristics of cultural industry is the unity of creativity and culture which is all the more improved on the basis of the culture created upon knowledge. This leads to competition between nations or regions, and to survive one has to develop the industrial structure through cognition of its own cultural value. Furthermore, it is not a short-term development and investment of cultural products but a study on the method to graft the cultural value to the industry itself. The multi-media period does not accept an independent medium, and the contents products are becoming the leading industry since il is proved that they last semi-permanently in the digital world. The victory lies in the quality and quantity of the contents as the high ability and variety of the technology of media advance in accordance to the market principles. Since the culture, science and economy are becoming one complex structure, all nations of the world are trying the evolve a unique design of their on culture on the basis of the global universality. In consequence, we should excavate a uniqueness from our cultural heritage and develop into a korean design which will be recognized in the world market. The value of our cultural property should not only be used as academic and research purposes but should be re-evaluated with modem view, recognized as the core element that decides the quality of life and developed into exclusive designs. The korean designs represent the mould concept of our people which evolves from the mould or shape alphabet of Korea To meet the requirements of the changing world and in preparation of the cultural competitive age, it is never too early to make a data on the korean designs through their analysis and evaluation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.172-180
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• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.485-495
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• 2020

Melon (Cucumis melo L.), one of the most important fruit crop species, is cultivated worldwide. In this study, a total of 206 melon accessions conserved at the National Agrobiodiversity Center (NAC) in RDA were characterized for nine morphological characteristics according to the NAC descriptor list. In addition, to confirm the genetic composition of each melon accession, genetic profiling was performed using 20 SSR markers. Among the 206 melon accessions, 159 (77.2%) were collected from Asia. The color of fruit flesh and skin were mostly 'white' (56.0%) and 'green' (49%), respectively. Days to female flowering (FD) and maturity (MD) of the accessions ranged from 58 to 72 and 17 to 63, respectively. The fruit length and width of the accessions ranged from 6.0 to 29.3 and 3.6 to 17.2 cm, respectively. The sugar content (SU) ranged from 2.5% to 13.2% with an average of 7.0%. In correlation analysis, SU showed positive and negative correlations with MD and FD, respectively. The accessions were classified into four clusters by cluster analysis. From the results of genetic profiling using 20 SSR markers, three accessions (K189118, K100486, and K190292) were expected to be inbred lines among 206 melon accessions. These results could expand the knowledge of the melon germplasm, providing valuable material for the development of new melon varieties to suit consumer tastes.

• Korean Journal of Environmental Agriculture
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• v.21 no.4
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• pp.243-247
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• 2002

Irrigation water quality along Donjin river watershed was monitored to find a possible pollutant, for maintaining water quality to achieve food safety through water quality preservation of river. As a pollution indicators, such as Biological Oxygen Demand(BOD), Chemical Oxygen Demand(COD), Total Nitrogen(T-N), and Total Phosphate(T-P) in Dongjin river were examined from May to November in 2001. The results were as follows : The BOD level of Dongjin river ranged from 2.84 to 6.45 mg/L, which would be in a II$\sim$IV grade of the potable water criteria by Ministry of Environment. Averaged BOD level of downstream DJ6(After Jeongupcheon confluence) was 4.07 mg/L. The average COD level of Dongjin river ranged from 11.20 to 32.96 mg/L. COD level of DJ6 rapidly increased rapidly after the junction of Dongjin river and Jungupcheon because it showed the latter had relatively high pollution level. T-N content were significantly high in all sites of Dongjin river ranged through 4.16 to 5.84 mg/L. T-P examined high concentration than another thing point by 0.19 mg/L after Jeongupcheon confluence as BOD and COD. COD of main stream was expressed high concentration to dry season after rainy season. In case of T-P, pollution degree of dry season before rainy season appeared and examined that quality of water was worsened go by dry season after rainy season. The water quality of Dongjin river was deteriorated with inflow of Jungupcheon polluted by municipal and industrial sites near Jungup city.

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.342-349
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• 2018

In this study, the physicochemical properties, emulsifying capacity, moisture content and cytotoxicity of the composite material produced by transesterification reactions of the olive oil (olive oil esters) were investigated for cosmetic applications. Olive oil esters with short (S) and long (L) reaction times were studied. From the TLC-image analysis, composition ratios of the olive oil esters S were found to be 5.2, 24.1, 46.4, and 21.9% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. Those of the olive oil esters L were 4.1, 24.7, 40.6, and 28.8% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. The iodine value, acid value, saponification value, unsaponified matter, refractive index, and specific gravity were determined and purity tests were also carried out and normalized to establish standards and testing methods for using olive oil esters in cosmetics. To evaluate their emulsifying capacities, the O/W emulsion was prepared without surfactants and the formation of the emulsified particles were confirmed. After 5 days of applying the olive oil esters to human skin, the skin moisture retention was improved by 13.1% from the initial state. For the evaluation of toxicity on human skin cells, the olive oil esters showed 90% or more of the cell viability at $0.2-200{\mu}g/mL$. These results suggested that olive oil esters can be applied as natural/non-toxic ingredients to cosmetics industries.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.469-478
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• 2004

Pig slurry, urine and fermented liquid manure were evaluated measuring electrical conductivity (EC), dry matter (DM) contents and other components. Samples were collected during a period from February to April, 2001: slurry samples from 70 storage tanks, urine samples from 19 and 20 fermented liquid manure samples from 109 pig farms in Jeju. Samples were analyzed for pH, EC, DM, $NH_4$-N, K, P, Ca, Mg, Na, BOD, S-S, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Zn and OM. Relationships between EC or DM and various mineral and $NH_4$-N contents were examined using linear regression. EC, DM, all mineral contents and $NH_4$-N were higher in slurry samples than in urine or fermented liquid manure. EC, $NH_4$-N, Ca, Mg and Na concentration was similar in urine and fermented liquid manure, but K and DM values in liquid manure were twice as much as in urine. P concentration was higher in urine than in liquid manure. $NH_4$-N and Na in slurry, $NH_4$-N in urine and $NH_4$-N, P and Ca in fermented liquid manure were highly correlated with EC, while $NH_4$-N, P, Ca and Mg in slurry, $NH_4$-N and Ca in urine, and K, P, Ca, Mg, and Na in fermented liquid manure with DM (P<0.05). BOO in slurry (22,520 mg/mL) was higher than that in urine (4,763) and fermented liquid manure (2,701). Results indicated that slurry is a better fertilizer source than urine or fermented liquid manure. However, slurry may pollute soil more than urine or fermented liquid manure when applied to land, although the levels are not above the permit.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.188-194
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• 1987

Changes in some qualities of boiled-dried anchovy during storage at $-18^{\circ}C$, $-3^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$ and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at $5^{\circ}C$ and $25^{\circ}C$, respectively. Volatile basic nitrogen (VBN) content was found to be higher at $5^{\circ}C$ and $-3^{\circ}C$ than those values at $10^{\circ}C$, $-18^{\circ}C$ and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for $4{\sim}6\;months$ at room temperature, $5{\sim}8\;months$ at $10^{\circ}C$, $8{\sim}10\;months$ at $5^{\circ}C$ and 12 months at 7 below $-3^{\circ}C$. During storage at room temperature for 5 months after 7 months storage at $5^{\circ}C$ and $-18^{\circ}C$. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by $1.21{\sim}1.60 $and $1.02{\sim}2.80$ times in comparison with the basic room temperature, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.