• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.3
• /
• pp.362-369
• /
• 1996

Seven different drying methods were tested in peony roots of Euisung cultivar, harvested in February, in three year's old plant. The roots were selected in length and diameter and half of the samples were removed cork-layers to compare the effects of cork-layer in processing of drying. The 3$0^{\circ}C$ heat drying without cork-layer reduced in days to drying by five days compared to those of the with cork-layers at the same temperature. The 5$0^{\circ}C$ heat drying after cork-layers removed was the most effective in days to drying. In quality of skin color of the 5$0^{\circ}C$ heating was worse to compare with the lower drying temperature. In the drying at room temperature and the heat drying at lower temperature, the paeoniflorin content in drying after cork-layers removed were higher than that of the drying with cork-layers. However, in the boiling water treatment, the paeoniflorin contents in drying after cork-layers removed were lower than those of with cork-layers. In heat drying, paeoniflorin content showed a decreasing tendency to increase of drying temperature. Total sugars in the peony roots showed a decreasing tendency according to the drying temperature increasing, but starch concentration showed a increasing tendency at the same condition. Concentrations of crude protein, crude fiber and crude ash were showed no differences in various drying methods and the materials with or without cork-layers. Relationships between the paeoniflorin and total sugars, and the paeoniflorin and starch were different significantly by the materials of cork-layers removed or not. The 30~4$0^{\circ}C$ heat drying without cork-layers was the most advisable condition for drying in paeoniflorin concentration, days to drying and skin color after drying.

• Horticultural Science & Technology
• /
• v.32 no.6
• /
• pp.794-802
• /
• 2014

The aim of this study was to determine the effect of day-length extension treatment using LED lighting (blue, green, red, or 3 mixed) on vegetative growth and flowering of freesia 'Yvonne', in comparison to that using glow lamps and metal halide lamps. Lighting treatments were imposed from 5 PM to 8 PM for 150 days from after flower bud differentiation to flowering end. For the period from leaf emergence to floral bud formation, no light source affected plant height but the number of leaves was decreased by the metal halide lamp. The highest SPAD value in the flower bud developing period occurred in the metal halide lamp treatment. The time of flowering was advanced by blue or green LED treatment compared to the no lighting control. The green LED lighting advanced flowering by 6 and 8 days compared to no lighting and metal halide lamp treatment, respectively. The blooming period tended to be shortened by the red LED treatment. As for the flower characteristics of 'Yvonne', floret length and width, and the weight of cut flowers were highest in the metal halide lamp treatment. Red LED decreased corm width and weight of 'Yvonne' while glow lamp decreased height and weight. Starch contents in corm were not influenced by the lighting source. Our results indicate that the green LED lighting advanced the time of flowering and the metal halide lamp was good for cut-flower quality.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.213-219
• /
• 2009

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.

• Journal of Conservation Science
• /
• v.34 no.5
• /
• pp.345-358
• /
• 2018

The purpose of this study is to analyze the characteristics of low-grade 12th-century celadons, which were excavated from a kiln site in Noksan-dong, Busan. The physical and chemical properties of the body and the glaze are evaluated through scientific analyses. All the selected celadon shards have a similar body color, regardless of the kiln from which they originated. The celadon shards from 2 3 kilns are brighter than those from 4 5 kilns, and there are two saturations, namely gray and brown. The brightness of the glaze shows a high contribution of red and yellow. The porosity of the selected shards is 8.8% in the gray saturation and 16.1% in the brown saturation. The major chemical compositions of the body and glaze are in the typical chemical composition of the celadon, but the $TiO_2$ flux contents are different. The visible characteristic difference between the 2 3 kilns and the 4 5 kilns can be attributed to the mixing and the firing process rather than the raw materials used. The difference in the $Fe_2O_3$ and $K_2O$ flux between the 2 3 and 4 5 kilns can be attributed to changes in the ingredient combination during the process. In conclusion, Noksan-dong celadon could not be easier vitrification due to the manufacturing process that primary burning process, It is highly likely that there were process differences in kilns to produce high quality celadon.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.2
• /
• pp.224-232
• /
• 2008

The health benefits associated with tea consumption have resulted in the wide inclusion of green tea extracts in botanical dietary supplements, which are widely consumed as adjuvants for complementary and alternative medicines. Tea contains polyphenols such as catechins or flavan-3-ols including (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG), as well as the alkaloid, caffeine. The contents of catechins and caffeine in green tea are considered as a standard of quality evaluation of green tea. Therefor, the purpose of this study was to investigate the most suitable HPLC condition for simultaneous determination of catechins and caffeine in green tea extracts. The efficient HPLC analytical condition of catechins and caffeine contained green tea extracts was developed. The gradient elution employed a $250\;mm\;{\times}\;4.6\;mm$ i.d. YMC-pak ODS-AM 303 column. The gradient system was used two mobile phases. A gradient elution was performed with mobile phase A, consisting of 0.1% aqueous phosphoric acid, and mobile phase B, comprising 100% MeOH, and delivered at a flow rate of 1 mL/min as follows: $0{\sim}25\;min$, 80% A; $26{\sim}50\;min$, $80{\sim}70%$ A; 51 min, 80% A. $51{\sim}55\;min$, 80% A. The UV detection wavelength was set at 280 nm. The limit of detection (LOD) for catechins and caffeine standards were under 50 ng/mL.

• Journal of Engineering Education Research
• /
• v.12 no.1
• /
• pp.64-72
• /
• 2009

The objective of the current study is to establish the CQI procedure of leadership outcome education, which is emphasized in engineering education accreditation. Leadership includes many program outcomes, especially soft skills, such as communication skill, team work skill, and etc. This paper studied leadership education program in Yeungnam University. In particular, this research was conducted by using focus group interviews with experts and working level staffs of relevant organizations for the analysis of Yeungnam University curriculum and non-curriculum courses related to leadership education and for the preparation of leadership education CQI method. In addition, we conducted leadership competence diagnosis, leadership education demand survey and satisfaction level survey on the leadership camp participants. Interviews with experts, lecturers and focus group of Dale Carnegie Research Institute Daegu branch that administered the progress of leadership camp were conducted along with analysis of education contents through non-participation observation method during camp period and participant students interviews. The conclusions are summed up as follows: To educate global leaders in true meaning, first, psychological level competence strengthening method and study completing ability improvement method should be considered simultaneously. In particular, for non-capital region universities, emphasis should be given to education for self-confidence and vision establishment. Second, leadership education methods of mid/long term and systematic curricular and extra-curricular type should be pursued. For instance, with the use of engineering design subject completing system, leadership education can be consolidated to engineering subject courses with engineering design projects or the system of mentor-pupil among earlier leadership camp participants and later participants may be utilized. Third, it is determined necessary to pursue and realize practical methods of conducting various intramural leadership related education activities in mid/long term perspective by organizing leadership education advisory group consisting of major, departments and intramural and extramural relevant organization authorities that focus on leadership education.

• Food Science of Animal Resources
• /
• v.23 no.2
• /
• pp.115-121
• /
• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.285-292
• /
• 1999

An analytical method applicable to quality control and its optimum conditions were studied for rapid and efficient analysis of sorbic and benzoic acids used as preservatives in the commercial soybean paste. In gas chromatographic analysis of sorbic and benzoic acids, the application of HP-FFAP (acid modified polyethylene) wide bore column improved the separation ability significantly. By setting the oven temperature of GC to $200^{\circ}C$, the total elapsed time for quantitative analysis was also reduced to the level required in using packed column. By extracting sorbic and benzoic acids from soybean paste with an automatic steam distillation device, the elapsed time for analysis was reduced by 80% more compared to using conventional steam distillation method. The recoveries of sorbic and benzoic acids by the automatic steam distillation were 98.1% and 99.9%, respectively. The sorbic acid was found in 3 samples of 14 commercial soybean pastes, of which contents were $466{\sim}530ppm$, while $0.3{\sim}4.4ppm$ of benzoic acid was found in all the samples.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.490-496
• /
• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.122-129
• /
• 2002

This study was conducted to investigate the effect of dietary Panax ginseng Leaves, (PGL), Dioscorea japonica Hulls(DJH) and Oriental Medicine Refuse(OMR) on meat quality and physico-chemical properties in meat sample of Korean Native Chicken(KNC). KNC were randomly assigned to one of the 4 dietary treatment : 1) control(commercial feed), 2) PGL(commercial feed supplemented with 5% Panax ginseng leaves) 3) DJH(commercial feed with 5% Dioscorea japonica hulls) 4) OMR (commercial feed with 5% oriental medicine refuse). They were feed one of the experimental diets for 12 weeks and slaughtered. 160 KNC raised for 20 weeks. In the proximate composition, moisture, crude protein and crude ash was no significantly difference. But fat content were tended to high in control. The heating loss of control, PGL, DJH and OMR were 28.44%, 30.44%, 28.83% and 25.71% and control, PGL, and DJH were higher compared with that of OMR. The WHC(whiter holding capacity) was contrary to heating loss. The shear value and pH did not show any difference among the treatment groups. There were no significantly different in meat color(L*, a*,　b*) between control and treatment groups (L*=63.20∼70.67, a*=2.20∼4.15, b*=2.70∼6.01). In sensory evaluation, juiciness, tenderness and flavor were not detected to panelist. Among fatty acid, oleic acid of DJH and OMR were higher than that of control and PGL(p<0.05). Also, saturated fatty acid/unsaturated fatty acid of control, PGL, DJH and OMR were 1.58, 1.58, 1.64 and 1.67, respectively. DJH and OMR groups was higher than control and PGL groups(p<0.05). Total amino acid contents was control>OMR>DJH>PGL. Major amino acid of KNC was comprised to glutamic acid, lysine, aspartic acid, leucine and arginine.