• Applied Biological Chemistry
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• v.37 no.3
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• pp.175-181
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• 1994

Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period $(1{\sim}4\;days)$, slow in the middle $(5{\sim}7\;days)$, and almost unchangeable in the final $(8{\sim}10\;days)$. Total acid content was remarkably increased during the initial period but slowly afterwards. Reducing sugar content, total sugar content, and pH were remarkably decreased during the initial period but slowly afterwards. Alcohol concentrations of medicinal herb rice wines were $0.3{\sim}1.5%$ lower than the traditional wine throughout the fermentation periods. After the final period of 10 days of fermentation, alcohol concentration was observed as 12.6% in wine from sasam, 12.9% from gilkyung, 12.3% from peony, 12.4% from danggwi, 13.4% from hwangki, 12.6% in wine from chunkung, 13.6% in raditional wine respectively. Those differences were expected as the results of differences in various herbs. From the sensory evaluation, the highest score of overall quality was observed in the wine from hwangki, the next from chunkung, sasam, the traditewional wine, gilkyung, danggwi and the last from peony.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.748-752
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• 1995

Canned and bottled orange juices currently sold in Korean market were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed after opening at 4 week intervals. Activation energy, $Q_{10}$ values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and $Q_{10}$ values for these parameters were in the range of $1.3{\sim}2.0$. Shelf-life calculated for canned juices at 10, 20 and $30^{\circ}C$ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distribution temperature of juices in Korea is assumed to be $15^{\circ}C$ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.

• Korean Journal of Medicinal Crop Science
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• v.16 no.2
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• pp.112-117
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• 2008

This experiment was carried out to obtain the basic information on processing for product of high quality goods in Artemisia capillaris. We investigated antioxidant and antimicrobial activities by harvesting date and plant parts in Artemisia capillaris. Contents of total polyphenol compounds and flavonoids were the highest in leaf, followed by capitulum and stem. Leaf on June 30 contained 76.7 mg/g DW total phenolic compounds and 78.2 mg/g DW flavonoids. As $RC_{50}$ value, that was, the concentration of sample required for 50% reduction of DPPH (2,2-diphenyl-l-picrylhydrazyl) absorbance, was very low as $5.42\;{\mu}g$ in leaf on June 30, antioxidant activity was the highest. In addition, $RC_{50}$ of BHA, BHT and ${\alpha}-tocopherol$ were $3.09\;{\mu}g$, $24.30{\mu}g$ and $2.87{\mu}g$, respectively. And capitulum had antimicrobial activities against Bacillus subtilis, Staphylococcus aureus, Enterobacter aerogenes, Citrobacter freundii, Vibrio vulnificus, Pseudomonas aeruginosa, Saccharomyces cerevisiae. By the way, leaf and stem rarely had antimicrobial activity. Antimicrobial activities of capitulum according to harvesting date were very various. Capitulum on August 30 had the highest antimicrobial activities against Bacillus subtilis, Staphylococcus aureus, Vibrio vulnificus, Saccharomyces cerevisiae and on July 30 against Enterobacter aerogenes, Citrobacter freundii, Pseudomonas aeruginosa.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.39-48
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• 2020

Many studies have been conducted to analyze factors that affect customer satisfaction, and service quality improvement in the parcel delivery industry. Most of these studies have a limited number of respondents using methods such as surveys and interviews. Therefore, this study aims to supplement the shortcomings of previous studies, by searching and analyzing the common major topics related to the complaints pointed out by consumers and suppliers in the parcel delivery service with cases of consumer counseling, and articles that reflect the complaints of workers in the industry. In addition, by analyzing the trend of these topics, we attempted to discover new topics and suggest implications. In conclusion, topics such as delay/lost/wrong deliveries as well as the fierce competition in the parcel delivery industry, turned out to be central aspects. As a result of the topic trend analysis, talks with international couriers have recently increased, and many conflicts related to apartment parcel delivery have been dealt with. The topics presented in this study are mainly focused on the contents of previous studies, but we expect that new and valuable topics can be derived by adding other data and analysis methods, such as internal counseling and academic literature.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.42-49
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• 2009

This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from olive flounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fish moist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulated extruded pellets(FEP), commercial extruded pellets(CEP), or the MP feed, and their average weight was 1.15 kg. The proximate compositions of the dorsal muscle were not different among the groups, whereas in the fin muscles of the fish fed with the MP diet, moisture content was higher and crude lipid content was lower. The major fatty acids in the dorsal and fin muscles of the fish fed with the MP, CEP, and FEP diets were palmitic acid and oleic acid. Finally, no significant differences were observed among the diet groups in the results for amino acid content or the sensory and textural properties of the muscle.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.249-256
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• 2021

Napa cabbage (Brassica campestris var. Pekinensis) is the main material of Kimchi so that important crop in South Korea. There are two typical napa cabbage cropping systems in the alpine area. One is cultivating napa cabbage annually while another is cultivating napa cabbage and potato biennially. In this research, we evaluated soil physiochemical properties, yield, and mineral contents of napa cabbage depending on two cropping systems. As a result, organic matter, available P₂O₅, exchangeable K⁺ was decreased after six-years of cultivation on both cropping systems. However, soil pH was only decreased in a continuous napa cabbage cropping system. Soil porosity is also decreased in both cropping systems on topsoil while is increased in rotation with potato on subsoil. The rotation system showed a significantly higher yield with a higher value of leaf and napa cabbage size than the continuous cropping system. Total nitrogen, Ca²⁺, and Ma²⁺ were increased and total carbon and phosphate decreased in both cropping systems after six-years. Especially, total nitrogen and Mg²⁺ were significantly higher in the continuous system while Ca²⁺ was higher in the rotation system. In conclusion, the cropping system influences soil physiochemical properties and plant production in an agricultural field.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.239-253
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• 2021

This study investigates the metabolomic changes in breast and thigh meat from Cobb and Ross 308 chickens regarding the rearing environment. One-day-old Cobb and Ross broilers were raised for 35 days in conventional and animal welfare farms with, amongst others, different floor sizes, stock densities, and ammonia concentrations. One-dimensional ¹H nuclear magnetic resonance, orthogonal partial least squares-discriminant analysis (OPLS-DA), and pathway analyses were performed to analyze the metabolomic properties of broiler meat. For breast meat, only those from the Ross strain could be separated according to the environment in the OPLS-DA plot. Ross breast meat from animal welfare farms showed significantly higher acetate, anserine, creatine, and inosine monophosphate content than those from conventional farms (P<0.05). In contrast, for thigh meat, the Cobb strain was differentiated using OPLS-DA. The contents of five metabolites, such as glucose and lactate, were higher in thigh meat from animal welfare farms; however, nine metabolites, including seven free amino acids, were lower compared to those from conventional farms (P<0.05). Pathway analysis was performed to interpret the biological changes in chicken meat based on environmental factors. The results indicated that the animal welfare environment led to significant changes in four metabolic pathways in Ross breast meat and in 20 metabolic pathways in Cobb thigh meat (P<0.05). In conclusion, the animal welfare environment could influence the metabolomic properties of Ross breast meat and Cobb thigh meat, which may affect the sensory quality of meat.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.285-292
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• 2017

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• MISULJARYO - National Museum of Korea Art Journal
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• v.97
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• pp.69-86
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• 2020

Haenghaeng Ilgi (Diary of a Royal Trip) (koo 7152; hereafter Ilgi) in the collection of the National Museum of Korea provides an account of Crown Prince Sado's incognito royal visit to Pyeongyang in the fourth month of 1761. Ilgi was written by Ham Daeil, a low-ranking military officer in Pyeongyang. Ham was singled out for praise by Crown Prince Sado (1735-1762) and served the prince from the seventh day of the fourth month to the first day of the fifth month. Ilgi documented the deeds of Crown Prince Sado during this period and provides detailed information on his incognito visit to Pyeongyang, which was not officially recorded. Ilgi shows characteristics differentiating it from many other diaries. For example, the quality of the paper, neat handwriting, and well-organized sentences differ from those of common diaries. These distinctions indicate that Ilgi is closer to an official document than a private diary written by an individual. Since Ilgi records Crown Prince Sado's incognito visit to Pyeongyang, is only vaguely known otherwise, its contents need to be examined in terms of whether or not they are fully factual. As the first step in such verification, It is traced that Ham Daeil's family history which turned out to match what is written in Ilgi. Moreover, Ilgi mentions about Prince Crown Sado's writing a piece of calligraphy, and a matching piece of calligraphy written by Sado still survives today. It can be confirmed that the contents of Ilgi are factual in at least these regards. However, although Crown Prince Sado was known to have met people from various social classes during his visit to Pyeongyang, Ilgi focuses only on Crown Prince Sado and Ham Daeil. This suggests the possibility that the surviving version of Ilgi may be an edited condensation based on original texts containing more complete information on Crown Prince Sado's visit. Ilgi is presumed to have been produced during the generation of Ham Jeonghui, a son of Ham Daeil. The dates of birth and death of Ham Daeil fall during the reign of King Yeongjo. It is unlikely that any records regarding Crown Prince Sado would have been published while King Yeongjo, who was hostile to Sado, ruled the country. Ilgi also provides strong evidence that Ham Jeonghui presented the subsequent king, King Jeongjo, with the calligraphy by Crown Prince Sado and the diary. It is unclear if the book Ham Jeonghui presented him was the same as the extant version of Ilgi. Nonetheless, considering the situation at the time when King Jeongjo was pursuing several projects to honor his father Sado, it is highly probable that Ilgi was produced during the reign of King Jeongjo. The periods of presenting the calligraphy and the diary respectively overlapped with the production of Hyeollyungwon, the royal tomb of Crown Prince Sado, and Sado's sixtieth birthday. Therefore, is it considered reasonable that Ham Jeonghui produced Ilgi to promote his own social ambitions.