• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.4
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• pp.382-388
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• 1994

For the comparision of the differences in dry matter weight and the chemical composition of soybean seeds in relation to utilization styles and storage durations, the seed coats and cotyledons including embryo axis separated from the seeds of 3 recommended cultivars stored for 3 years and of 5 recommended cultivars and 2 local varieties with black seed coat and green cotyledons were observed in dry weight, germination percentage, protein, oil, soluble sugar, oilgosaccharide, and starch. In the seeds stored for 3 years, dry weight and germination rate were decreased distinctively. This decrease of seed dry matter resulted from the decrease of the cotyledon weight, and the ratio of seed coat to whole seed was increased. For the change of chemical compositions by the decrement of seed dry weight during the storage, protein, oil, and carbohydrate contents of the seed coat were decreased, and protein content of the cotyledon was markedly decreased in the seeds stored for 3 years. The ratio of seed coat to whole seed was higher in small seed than large seed cultivars. In the local varieties, protein and oil contents were 43.59% and 18.25% in the cotyledons, respectively, which were lower than those of recommended cultivars. But starch and sugar contents were 5.70% and 11.58%, respectively, which were higher than those of recommended cultivars. Sucrose, raffinose and stachyose contents were also higher in the cotyledon of the local varieties.

• Journal of the Korean Applied Science and Technology
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• v.8 no.1
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• pp.51-54
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• 1991

The seeds of wild and cultivated Camellia japonica were studied for their lipid contents and fatty acid composition. The seeds of wild and cultivated Camellia japonica contained 70.2% and 73.4% lipids, respectively. Fifteen fatty acids were identified in the lipids from the Camellia japonica seeds. In addition to confirming the 5 previously reported (16 : 0, 18 : 0, 18 : 1, 18 : 2 and 18 : 3), 10 more acids were characterized. The newly identified acids were 14 : 0, 16 : 1, 17 : 0, 20 : 0, 20 : 1, 20 : 2, 22 : 0, 22 : 1, 24 : 0 and 24 : 1. Both seeds lipids contained 18 : 1 in high levels (81. 6${\sim}$82. 2%). Little difference in fatty acid composition was noted between the wild and cultivated Camellia japonica seed lipids. The fatty acid composition of commercial Camellia japonica oil was similar to those of the Camellia japonica seed lipids.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.83-87
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• 1978

Dehulled pumpkin seeds produced in Korea were defatted and their composition of fatty acid was analyzed by gas chromatography. Soluble protein and insoluble protein were isolated from the dehulled and defatted pumpkin seeds. The protein component was identified by disc-electrophoresis and the amino acid composition of the protein was analyzed. (1) The pumpkin seed contained 46.5% of fat and 25.5% of protein respectively. (2) The fatty acid of the pumpkin seed was compassed chiefly of linoleic acid (51.74%), oleic acid (22.2%), palmitic acid (18.1%) and stearic acid (7.84%) (3) The amino acid composition of the soluble and insoluble seed protein contained most of all the amino acids except for S-contained amino acids. (4) It has been identified by disc-electrophoresis that the soluble protein had 13 bands and the insoluble protein had 4 bands.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.11a
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• pp.328-331
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• 2000

The effect of the constituent elements and their composition of the seed layer on the properties of the evaporated Zn thin films was investigated. It was carried out by the analysis of the preferred orientation and the grain size, and the corrosion characteristics. Seed layers were prepared by evaporation of Al and AlCu respectively, and here the Cu content as additives of the source materials of seed layers were designed 5 a/o to 20 a/o. The values of full width at half maximum (FWHM) of the (002) x-ray diffraction peaks of Zn decreased by increasing the amount of the additives on Al seed layer, as a results, the grain sizes also decreased. In order to characteristics of Zn thin films evaporated on the various seed layers, electrical resistivity changes with a function of time at the temperature of 40$^{\circ}C$ and the relative humidity of 80%, as a result, the relative resistivity changes were increased by decreasing the grain size and the FWHM values of (002) peaks of Zn.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Journal of Technology Innovation
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• v.26 no.4
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• pp.29-56
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• 2018

The purpose of this research is to examine whether investment portfolio composition affects the technological performance of corporate venture capital (CVC). The stages of investment are categorized from "start-up/seed", "early", and "expansion", to "later" stage. We posit and test that the investment stage composition in a portfolio is highly correlated with the growth potential and downside risk of the portfolio, which in turn influences an investor's innovation performance. To test this hypothesis, we used negative binomial panel regression with 21 years of deal data from 70 cases of CVC. The results show that there is an inverted U shaped relationship between investment portfolio composition and technological performance. This means that the more seed or early stage investment within the investment portfolio, the higher the innovation performance; however, if the amount of seed or early stage investment is over a certain level, the performance decreases. Further, this study finds that the external partners of a venture negatively moderate the inverted U shaped relationship between portfolio composition and innovation performance. We believe that corporate planners, venture capitalists, and policy makers will be helped by these results showing that companies can maximize their investment performance by considering the investment stage and progress of investments.

• Journal of Veterinary Clinics
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• v.19 no.1
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• pp.66-72
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• 2002

Korean safflower seed has been known to have healing effects on both bone fracture and osteoporosis. On the base of such a notice, this experiment was carried out to explore the effects of safflower seed on bone formation and bone repair. The toxicity test and the effect of Korean safflower seed were evaluated with 60 rats, 3-month old. Forty Sprague-Dawley rats composed of 20 male and 20 female were underwent unilateral tibial defect and then fastened with unilateral fixators. The operated rats were divided into two groups depending on the composition of diet, such as positive control group fed normal diet(C-OP group) and safflower seed group fed 30% of safflower seed diet and 70% of normal diet(S-OP group). Another 20 rats without operation were maintained, each 10 rats were fed either normal diet or 30% of safflower seed diet and 70% of normal diet, and observed the toxicity of safflower seed by measuring weight and urine parameters. Postoperative radiography were taken once in 2 weeks to evaluate callus formation for operated groups and blood collection via heart puncture were carried out once in 3 weeks for 3 groups. The concentration of Ca and Pi in serum were measured using both auto Kit and $^{31}$ P Nuclear Magnetic Resonance(NMR). At present study, no toxic effect was observed from both weight increment and urine index after feeding the safflower seed diet. The comparison of the radiography between C-OP and S-OP group were showed that the safflower seed diet appeared to stimulate the formation of callus in the rat. The ratio of Ca/P in serum was low in S-OP group compared to C-OP group with the auto Kit, but there were no significant differences between two groups (p < 0.05). In addition, the variations of Pi values in NMR examination were also confirmed based on the result of auto Kit. In conclusion, this study implied that safflower seed might influence to bone formation and shorten the periods of remedy by stimulating the calcification of bone

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.98-114
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• 1988

This study was conducted to investigate the status and prospects of seed quality researches in rapeseed. Rapeseed Quality was mainly related to oil and protein content, fatty acid composition and glucosinolate content. Hence, breeding for improvement of rapeseed Quality has been emphasized as follows: 1) inheritance mode, 2) investigation of germplasm, 3) establishment of analysis technique, 4) establishment of selection method, 5) idealization of cultural technique. The oil quality is determined by its fatty acids. Fatty acids have been determined by gas chromatography. To improve oil quality was emphasized for zero erucic acid, the highest possible linoleic acid and the lowest possible linolenic acid content. Rapeseed meal is not considered as top quality feed ingredient although it has higher protein content and well-balanced amino acid composition. This is mainly because of the presence of considerable amounts of glucosinolates. Thus the reduction of glucosinolate content in rapeseed meal is of great importance. In breeding for meal quality, low glucosinolate lines (plants) were selected and analyzed by gas chromatography and UV-spectrophotometer. Current problems and future researches of rapeseed quality in Korea are 1) improvement of researcher's number and facilities, 2) depression of animal feeding trials, 3) unsatisfied relationship between research and manufacturing and products field, 4) improvement of fertility for yellow and thin seed coat lines crossed between mustard and rapeseed, 5) establishment of new rapid analysing system for rapeseed quality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.2
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• pp.121-128
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• 2010

We investigated the effects of skin hydration and composition analysis of proteoglycan (chia seed polymer) produced from chia (Salvia hispanica) seed. The result showed that proteoglycan of chia seeds is composed of galactose (46.8 %), glucuronic acid (27.1 %), rhamnose (8.7 %), xylose (7.6 %), glucose (4.9 %), fructose (2.3 %), mannose (1.8 %), arabinose (0.9 %) and the amount of proteins contained is 31.3 mg/g with the constituent amino acid compositions (mg/g) of Asp (1.9), Glu (3.6), Ser (0.9), Gly (3.6), Thr (0.8), Arg (1.0), Ala (2.0), Tyr (0.4), Cys (4.8), Val (1.1), Phe (0.5), Ile (0.6), Leu (0.9). The molecular weight of the proteoglycan measured by GPC (Gel Permeation Chromatography) is the range of 100,000~250,000 Da and the average molecular weight is 170,000 Da. The moisturizing effects and trans-epidermal water loss (TEWL) of chia seed polymer in cosmetic products (O/W emulsion) were studied in vivo. Chia seed polymer showed good skin hydration effects when compared with sodium hyaluronate which is a common moisturizer. Taken all together, chia seed polymer should be a very useful cosmetic ingredient as a moisturizer and a protecting agent from various skin irritations.