• Korean Journal of Pharmacognosy
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• v.44 no.1
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• pp.22-29
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• 2013

This study was to investigate the quality of commercial Hwangryunhaedok-tang (Hwanglianjiedu-tang, HHT) extractive granules by comparing with HHT decoction. The contents of index components and the anti-inflammatory and antioxidative abilities of two different commercial HHT granules (HHT-2 and HHT-3) were compared with those of the HHT decoction (HHT-1). The contents were analyzed with HPLC. The anti-inflammatory effects were determined by measuring NO, $PGE_2$ and IL-6 in RAW 264.7 cell. We compared the anti-oxidative effects through ABTS radical scavenging activities. The range of contents of 7 ingredients was 0.42-36.54 mg/g in HHT-1, not detected-12.30 mg/g in HHT-2, not detected-18.79 mg/g in HHT-3. Although HHT-1, HHT-2, HHT-3 had the inhibitory effects on the production of NO, $PGE_2$ and the scavenging activities on ABTS, HHT-1 showed stronger effects than HHT-2, HHT-3 (HHT-1 > HHT-3 > HHT-2). HHT-1 inhibited the production of IL-6, while HHT-2, HHT-3 showed no inhibitory effects. It is necessary to find appropriate methods for extracting HHT and to establish standardized processes, in order to improve the quality of commercial traditional herbal formula.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.282-288
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• 2007

The quality characteristics of cookies between fresh shredded garlic(FSG) and heat-treated($150^{\circ}C$, 5 min) shredded garlic (HT-SG) were comparatively analyzed based on different content additions. The levels investigated were 0, 0.5, 1, 2, 4 and 6% for both shredded garlics. Dough pH was lower in the FSG-added cookies than in the HT-SG-added cookies. The spread factor decreased with the addition of shredded garlic compared to the control($10.63{\pm}0.57$), but differences were insignificant within each group. Cookies hardness was highest at 2% garlic content, and it was higher for HT-SG than FSG. Compared to the measured L-value of the control, the L-values of the test samples decreased with increasing garlic contents. With increasing garlic contents, the a-value increased, but the b-value remained mostly unchanged, with less significant difference compared to the control. The color of the HT-SG group tended to be brown as the garlic content increased. The degree of browning was more pronounced for HT-SG than FSG. Surface cracking of the cookies tended to be higher in the FSG samples than in HT-SG. Compared to the control, garlic taste and flavor increased remarkably with increasing garlic content, and they were stronger for the FSG cookies. The overall acceptability of HT-SG was relatively high, and it was highest for the HT-SG cookies with a 0.5~2% garlic contents than for the control cookies.

• Korean Journal of Construction Engineering and Management
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• v.20 no.3
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• pp.12-21
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• 2019

Specification is an important document for securing safe construction and improving quality as well as the contract document. Currently, the specifications used in modular buildings in Korea are only the construction specification, and most of the contents are used by borrowing the standard specifications of the building, so the contents of the modular buildings can not be reflected and it is contents are similar to the guideline book. The current status of domestic specification for modular buildings is affecting the quality of modular buildings. Therefore, we analyze activity through monitoring the modular process of modular buildings and analyze systematically relationship by applying IDEF modeling with analyzed activity. As result this paper proposes a structure of special specification specialized in modular building through generalization. The major classifications were divided into three stages : factory construction, transportation, and on-site installation. The specification structure was divided into 32 types of construction items from the floor slab assembly of the factory production to the joint finish of the on site installation in accordance with the opinion of experts.

• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.1
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• pp.36-43
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• 2023

To establish a culture system with enhanced cellular nutrition, we investigated the effects of light quality (blue, 450 nm; yellow, 590 nm; and red, 630 nm) of a light-emitting diode (LED) on the biochemical composition of Tetraselmis suecica and T. tetrathele. The protein content of both species was higher (42-69%) than the content of other biochemical substances under all wavelengths. Carbohydrate, protein, and lipid contents were higher under the yellow wavelength, which showed a low growth rate, than those under other wavelengths. The contents of all biochemical substances were low under the red wavelength, which showed a high growth rate. These results indicated that protein synthesis occurs in response to decreased cell division rate, while lipid and carbohydrate synthesis occurs owing to altered chemical composition and enzymatic activity. Therefore, we suggested a two-phase LED culture system, which emitted red LED during the early-middle exponential phase and yellow LED during the late exponential and stationary phases, to increase the yield of useful biochemical substances of T. suecica and T. tetrathele.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.4
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• pp.380-383
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• 1998

For the evaluation of the quality of compost, the determination of C/N ratio is mandatory in Korea. Accordingly it is necessary to measure the total carbon content of compost for the quality control of composts. It is, however, not easy to measure the carbon content of compost. For practical purposes total carbon content of compost can be estimated from the total organic matter content, which is estimated by way of ignition loss. For this, it is necessary to establish the factor for conversion of organic matter into carbon. We studied the relationship between the organic matter content determined by ignition method and total carbon content measured by elemental analyzer using 160 compost sample collected from the markets. The relationship between the carbon content and organic matter in those composts was found to be "y(% carbon)=1.995+0.484%(% organic matter)"($r^2=0.943$). This result suggests that total carbon contents of composts can be estimated from the organic matter content.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.55-60
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• 2006

The common recognition which the organic baby foods is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. Because the mineral content of agricultural products is partly influenced by the soil quality, chemical fertilizer may change the mineral contents of the products. In that case, it may result in the possibility of the change of the contents of the agricultural vegetable products. However, the contents and the compositions of vitamin, carbohydrate, protein and fatty acids does not change largely from their original nutrition facts of the organic foods. The most advantage of organic baby foods seems to protect the agricultural products from the possibility of chemical contamination. It must be the most strong desire of all the consumers to provide and to nurse their babies with the high quality of baby foods made from organic food materials which are safe, reliable and healthier. That would also be a sincerely good way for the environment and ecosystem of the world.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.171-180
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• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

• Journal of the Korean Association of Geographic Information Studies
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• v.12 no.3
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• pp.56-65
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• 2009

This study was carried out to embody monitoring system of growing environments of fruit tree with Ubiquitous Sensor Network and to analyze various fruit qualities by the tree's vigor in the apple orchard located in Poonggi-eup, Yeongju-shi, Gyeongsangbukdo, Korea. The tree's vigor of apple trees was influenced to insolation, temperature, and humidity and it had influence on the weights, sugar contents and the quality(especially in mineral contents) of apples. The use of Ubiquitous Sensor Network will not only contribute to improve the quality of fruit by the offer of scientific fruit-cultivation method, but also to expand its application more and more.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.343-352
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• 2022

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO₂ contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO₂ contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.