• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.40-50
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• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Korean Journal of Poultry Science
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• v.40 no.2
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• pp.105-113
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• 2013

The present study was performed to assess the worth of using the by products for seaweed (Eucheuma spinosum) ethanol production process (SEPPB) as broiler feeds. For this purpose, 225 broiler chicks (white mini broilers) were used as experimental animals. The control (Control group) was fed with the broiler feeds. 5% mixture (5% SEPPB group) was fed with a 5% SEPPB mixture feeds, and the 10% mixture (10% SEPPB group) was fed with a 10% SEPPB group mixture feeds. The experiment was repeated for five times and 15 birds were assigned in each experiment and the experimental period was five weeks. There was no difference in the rate of weight gain until the second week of the 5% SEPPB group and 10% SEPPB group. However, the weight gain rate was increased to 6.2% for the 5% SEPPB group and 11.4% for the 10% SEPPB group as compared to the Control group at the third weeks of the experimental period. There was no statistical significant difference in terms of feed FCR and feed intake. Analyses of the quality of chicken breasts showed that pH was 2.5% higher in the 5% SEPPB group and 2.3% higher in the 10% SEPPB group. Shearing force was 31.3% lower in the 5% SEPPB group and 14.7% lower in the 10% SEPPB group, while heating loss was 14.4% lower for 5% SEPPB group and 10% SEPPB group when compared to the Control group. No significant differences were observed in terms of moisture, protein, and crude ash components in chicken breast analyses. However, crude fat was 36.8% higher in the 5% SEPPB group when compared to the Control group (P<0.05). Analyses of fatty acid in chicken breast meat showed that stearic acid was significantly higher in the 10% SEPPB group (P<0.05) and linolenic acid was significantly higher in 5% SEPPB group and 10% SEPPB group in comparison to the Control group (P<0.05). Interleukin-2 (IL-2) in blood serum was 44% higher in the 5% SEPPB group and 36% higher in the 10% SEPPB group (P<0.05). Interleukin-6 (IL-6) was similar in both the Control and the 5% SEPPB group, but it was 62% higher in the 10% SEPPB group in comparison to the Control group (P<0.05). Analyses of serum chemical values revealed that albumin was the highest in the 5% SEPPB group, followed by the Control group and then 10% SEPPB group.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.1
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• pp.8-17
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• 2018

Pre-harvest sprouting (PHS) refers to seed germination during ripening, due to loss of dormancy before harvest. As PHS in rice causes decrease in grain yield and quality, tolerance to PHS is an important trait of Japonica cultivars in Korea. It is important to investigate the related genes and environmental factors, because PHS is a quantitative trait. In this study, we examined PHS rates at three different times according to the cumulative daily mean temperature after heading (CTAH) for 5 rice cultivars released in Korea for 5 years from 2013 to 2017 to determine the effect of environmental factors on PHS. ABA content in ripening spikelets was analyzed to understand how it was related to PHS tolerance. PHS rate increased as CTAH increased from $800^{\circ}C$ to $1200^{\circ}C$. PHS rate was significantly different (p < 0.001) among the cultivars, showing Dasanbyeo, Jounbyeo, and Nampyeongbyeo to be PHS-tolerant, and Jopyeongbyeo and Gopumbyeo to be susceptible at all the CTAH of 800, 1000, and $1200^{\circ}C$. In 2015 and 2016, PHS rates were relatively higher, because of high temperature and frequent rainfall during the ripening period. In each cultivar, ABA content decreased as CTAH increased from $800^{\circ}C$ to $1200^{\circ}C$. However, there was no significant correlation between ABA content and PHS tolerance among the cultivars.

• The Journal of Korean Society for Radiation Therapy
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• v.24 no.2
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• pp.183-188
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• 2012

Purpose: The concern of improving the quality of life and reducing side effects related to cancer treatment has been a subject of interest in recent years with advances in cancer treatment techniques and increasing survival time. This study is an analysis of differing scattered dose to the contralateral breast using common different treatment techniques. Materials and Methods: Eclipse 10.0 (Varian, USA) based $30^{\circ}$ EDW (Enhanced dynamic wedge) plan, $15^{\circ}$ wedge plan, $30^{\circ}$ wedge plan, Open beam plan, FiF (field in field) plan were established using CT image of breast phantom which in our hospital. Each treatment plan were designed to exposure 400 cGy using CL-6EX (VARIAN, USA) and we measured scattered dose at 1 cm, 3 cm, 5 cm, 9 cm away from medial side of the phantom at 1 cm depth using ionization chamber (FC 65G, IBA). We carried out measurement by separating effect of medial tangential field and lateral tangential field and analyze. Results: The evaluation of scattered dose to contralateral breast, $30^{\circ}$ EDW plan, $15^{\circ}$ wedge plan, $30^{\circ}$ wedge plan, Open beam plan, FIF plan showed 6.55%, 4.72%, 2.79%, 2.33%, 1.87% about prescription dose of each treatment plan. The result of scattered dose measurement by separating effect of medial tangential field and lateral tangential field results were 4.94%, 3.33%, 1.55%, 1.17%, 0.77% about prescription dose at medial tangential field and 1.61%, 1.40%, 1.24%, 1.16%, 1.10% at lateral tangential field along with measured distance. Conclusion: In our experiment, FiF treatment technique generates minimum of scattered dose to contralateral breast which come from mainly phantom scatter factor. Whereas $30^{\circ}$ wedge plan generates maximum of scattered doses to contralateral breast and 3.3% of them was scattered from gantry head. The description of treatment planning system showed a loss of precision for a relatively low scatter dose region. Scattered dose out of Treatment radiation field is relatively lower than prescription dose but, in decision of radiation therapy, it cannot be ignored that doses to contralateral breast are related with probability of secondary cancer.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.588-596
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• 2011

Wild grape extract (WGE) was added into hwajeon at different concentrations (0, 5, 15, 30, 50% of water). The resulting hwajeon were analyzed for their physicochemical and sensory properties. With increasing concentrations of WGE, the pH of dough and hwajeon decreased, and their degrees brix and color intensity increased, presumably due to the presence of tartaric acid, sugar, and anthocyanin in the WGE. The WGE-enriched hwajeon showed higher hardness, gumminess, and chewiness than control hwajeon, which might have been because the sugar and tartaric acid in the WGE partially inhibited starch gelatinization during heat processing. Nevertheless, all the sensory properties and preference were higher in WGE-enriched hwajeon than controls, which could be partially attributed to the fact of that the WGE-enriched hwajeon retained relatively higher moisture. It is suggested that WGE-enriched hwajeon with high preference could be prepared without loss of hwajeon quality.

• Korean Journal of Psychosomatic Medicine
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• v.10 no.2
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• pp.154-165
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• 2002

Objectives : The purpose of this study was to identify characteristics of depression in cancer patients treated with chemotherapy. Methods : Subjects were 37 cancer inpatients of oncology in Yeungnam university hospital. BDI and ZDS were done and HDS was performed through semistructured interview. Results: 1) There were no significant differences of depression scale score according to sex, education, religion, marital status. 2) The mean scores of BDI, ZDS and HDS in 37 cancer patients were 18.27${\pm}$7.73, 36.51${\pm}$10.82, 15.14${\pm}$6.60, respectively. 3) HDS, ZDS scores were significantly higher in other cancer group receiving high dose chemotherapy. 4) Item score for depressed mood, diurnal variation(p<0.001), dissatisfaction(p<0.01), physical anxiety, decreased libido, sleep disturbance(p<0.05) were significantly higher in other cancer group than others. 5) Eight patients were diagnosed as having major depressive disorder, 11 as adjustment disorder, and 18 patients had no axis I diagnosis. 6) In major depressive disorder group, the score of the depressed mood item in ZDS was high (p<0.05). HDS item score for depressed mood, work difficulty, anxiey(p<0.001), psychomotor retardation(p<0.01) were significantly higher in major depressive disorder group. 7) In patients with adjustment disorder, ZDS item score of constipation(p<0.001), fatigue, anorexia (p<0.01), emptiness, sleep disturbance, dissatisfaction, weight loss(p<0.01) were high. HDS item score of hypochondriasis(p<0.01), agitation(p<0.01), fatigue, decreased libido(p<0.05) were significantly higher in adjustment disorder group. Conclusion : Some psychiatric disorders, such as adjustment disorder and major depressive disorder were common in the cancer patients in chemotherapy. Psychiatric intervention will increase compliance of cancer treatment and improve the quality of life. This study suggests that it would be important to consider the nature of somatic symptoms in diagnosing depression in cancer patients.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• Journal of Korean Society for Atmospheric Environment
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• v.24 no.2
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• pp.196-205
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• 2008

Variability in vertical ozone and meteorological profiles was measured by 2Z electrochemical concentration cells (ECC) ozonesonde at Bangyi in Seoul ($37.52^{\circ}N$, $127.13^{\circ}E$) during June $6{\sim}9$, 2003 in odor to identify the vertical distribution of ozone and its relationship with the lower-atmospheric structure resulted in the high ozone concentrations near the surface. The eight profiles obtained in the early morning and the late afternoon during the study period clearly showed that the substantial change of ozone concentrations in lower atmosphere(${\sim}5\;km$), indicating that it is tightly coupled to the variation of the planetary boundary layer (PBL) structure as well as the background synoptic flow. All profiles observed early in the morning showed very low ozone concentrations near the surface with strong vertical gradients in the nocturnal stable boundary layer due to the photochemical ozone loss caused by surface NO titration under very weak vertical mixing. On the other hand, relatively uniform ozone profiles in the developed mixing layer and the ozone peaks in the upper PBL, were observed in the late afternoon. It was noted that a significant increase in ozone concentrations in the lower atmosphere occurred with the corresponding decrease of the mixing height in the late afternoon on June 8. Ozone in upper layer did not vertically vary much compared to that in PBL but changed significantly on June 6 that was closely associated with the variation of synoptic flows. Interestingly, heavily polluted ozone layers aloft (a maximum value of 115 ppb around 2 km) were formed early in the morning on 6 through 7 June under dominant westerly synoptic flows. This indicates the effects of the transport of pollutants on regional scale and consequently can give a rise to increase the surface ozone concentration by downward mixing processes enhanced in the afternoon.

• Journal of Intelligence and Information Systems
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• v.17 no.3
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• pp.131-146
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• 2011

It is becoming more essential than ever for office professionals to become competent in information collection/gathering and problem solving in today's global business society. In particular, office professionals do not only assist simple chores but are also forced to make decisions as quickly and efficiently as possible in problematic situations that can end in either profit or loss to their company. Since office professionals rely heavily on their tacit knowledge to solve problems that arise in everyday business situations, it is truly helpful and efficient to refer to similar business cases from the past and share or reuse such previous business knowledge for better performance results. Case-based reasoning(CBR) is a problem-solving method which utilizes previous similar cases to solve problems. Through CBR, the closest case to the current business situation can be searched and retrieved from the case or knowledge base and can be referred to for a new solution. This reduces the time and resources needed and increase success probability. The main purpose of this study is to design a system called COKRS(Case-based reasoning Office Knowledge Recommender System) and develop a prototype for it. COKRS manages cases and their meta data, accepts key words from the user and searches the casebase for the most similar past case to the input keyword, and communicates with users to collect information about the quality of the case provided and continuously apply the information to update values on the similarity table. Core concepts like system architecture, definition of a case, meta database, similarity table have been introduced, and also an algorithm to retrieve all similar cases from past work history has also been proposed. In this research, a case is best defined as a work experience in office administration. However, defining a case in office administration was not an easy task in reality. We surveyed 10 office professionals in order to get an idea of how to define a case in office administration and found out that in most cases any type of office work is to be recorded digitally and/or non-digitally. Therefore, we have defined a record or document case as for COKRS. Similarity table was composed of items of the result of job analysis for office professionals conducted in a previous research. Values between items of the similarity table were initially set to those from researchers' experiences and literature review. The results of this study could also be utilized in other areas of business for knowledge sharing wherever it is necessary and beneficial to share and learn from past experiences. We expect this research to be a reference for researchers and developers who are in this area or interested in office knowledge recommendation system based on CBR. Focus group interview(FGI) was conducted with ten administrative assistants carefully selected from various areas of business. They were given a chance to try out COKRS in an actual work setting and make some suggestions for future improvement. FGI has identified the user-interface for saving and searching cases for keywords as the most positive aspect of COKRS, and has identified the most urgently needed improvement as transforming tacit knowledge and knowhow into recorded documents more efficiently. Also, the focus group has mentioned that it is essential to secure enough support, encouragement, and reward from the company and promote positive attitude and atmosphere for knowledge sharing for everybody's benefit in the company.