• Parasites, Hosts and Diseases
• /
• v.32 no.2
• /
• pp.65-74
• /
• 1994

Surface ultrastructure of Pawctrema timonnauini developmental stages was studied using a scanning electron microscope. The metacercariae were collected from the marine clam, Topes phiLippinam and juvenile and adult worms were recovered at 1, 2, 3 and 7 days after experimental infection of mice. The metacercariae had a large oral sucker and characteristic lateral projections. Around the lip of the oral sucker many type I and type II sensory papillae were observed, and type III papillae were located symmetrically on the medial side of the lateral projection. Numerous type I papillae were grouped around the genital pore. The tegumental spines were distributed over the worm surface except the lip of the suckers and genital pore. The 1-day old worm had a well-developed ventral sucker, with 6 type II sensory papillae on its outer surface and another 6 type I papillae on the inner side. Two small type I papillae were seen on the anterior side of the ventral sucker. The genital pore was small and opened separately from the ventral sucker and 15 type I papillae were grouped around it. The 2-, 3-. and 7-day worms revealed that as they grew to be adults, the spine tips became multipointed, the genital pore formed a genital atrium, and the cytoplasmic process became well differentiated. In 2- and 3-day worms 10 type II papillae encircling the lip of the oral sucker, and additional 4 papillae at the dorsal side of 4 dorsal type II papillae were a characteristic feature. The distribution pattern of sensory papillae around the oral sucker and genital pore, and 2 type I papillae on the anterior side of the ventral sucker, was so peculiar in R timonnnuini, that they seem to be useful keys for taxonomic differentiation from other gymnophallids.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.418-425
• /
• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.2
• /
• pp.119-124
• /
• 2001

In Conventional process, sugaring and seasoning step were combined during seasoning process of Changran-Jeotgal. While, in the case of Improved process, sugaring and seasoning step were separated and agitation was employed in order to control moisture content and improve taste. The addition of $20\%$ of corn syrup and agitation with 10 rpm for 4 hours at $20^{\circ}C$ were carried out to optimize the seasoning process in Changran-Jeotgal. From above results, quality estimation of Changran-Jeotgal manufacturing process, such as chemical and microbiological changes, there were little difference for salinity, pH, VBN value, crude fat and crude protein between Improved process and Conventional one, However water activity of Changran-Jeotgal produced by the Improved process was lower with 0.82 than that of Conventional one with 0.90. And the sensory evaluation showed that Improved process produced more favorable products; By regional groups, Seoul residents favored them more than Busan ones and by age, teen-aged like them best.

• Parasites, Hosts and Diseases
• /
• v.33 no.4
• /
• pp.289-296
• /
• 1995

The surface ultrastructure of metacercariae and adults of Gymnophallokles seoi, the only known gymnophallid infecting humans, was observed by scanning electron microscopy. Metacercariae were ovoid or pyriform in shape and slightly concave ventrally. The oral sucker had two sizes of type I papillae, small and large, encircling its lip. Type I papillae were arranged in a row on both side oi the body. The ventral pit had several type I papillae on its inner surface. The ventral sucker was covered with cobble-stone like cytoplasmic processes and had 6 type I papillae on its lip. The surface of the body was covered with the tegumental spines except for the ventromedian area between the two suckers. The spines at anterior body were digitated into 3-5 points, and their size decreased at posterior one third or the body. Adult worms were rhomboid or ellipsoid in shape and covered with tegumental spines except for the ventromedian area. The shape and distribution of the tegumental spines and sensory papillae were similar to those of metacercariae. However, sensory papillae arranged in a row on the ventral surface of metacercariae were not observed in adults. The ventral pit became larger and more prominent as the fluke grew. It is suggested that the ventral pit function as an additional adhesive organ to the host tissue.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.3
• /
• pp.381-388
• /
• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1444-1450
• /
• 2007

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at $-20^{\circ}C$ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine ($63^{\circ}C$, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to <10 CFU/mL while freezing-treated jujube wine was partially sterilized $(30{\sim}60%)$. Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

• Journal of the Korean Society of Tobacco Science
• /
• v.32 no.1
• /
• pp.1-11
• /
• 2010

This study was carried out to investigate the influence of stem materials such as black stem on the quality of expended stem and cigarettes. Normal and black stem were separated by tobacco scan and then, those stems were expanded after treating with their respective stem casings. Total sugar, ether extract, ash contents and pH were slightly low in black stem compared with normal stem. However, the number of bacteria and fungi ratio were remarkably higher in black stem than that of normal stem. As compared with normal stems, ratio of rushed stem in rolled process was approximately 2 times higher in black stem with the consequency that the filling capacity of black stem was decreased. The ratio of large particles (> 3.35 mm) of expanded black stem showed decreasing tendency and small particles rate (1.40 mm <) was increased compared with normal stem. When expanded stems were prepared using stem containing 5 levels (0, 10, 20, 30 and 100 %) of black stem, the filling capacity was decreased and static burning rate was significantly decreased with increasing expanded black stem rate. However, the weight and hardness of cigarettes were slightly increased with increasing expanded black stem rate. The contents of phenol compounds, aromatic amines and carbonyl compounds in the cigarette mainstream smoke from the cigarette which was manufactured with various ratio of expended black stem, were gradually increased with increasing expanded black stem rates. Also, the cytotoxicity and the mutagenicity of the TPM were significantly increased with increasing expanded black stem rate. The sensory test result showed that cigarettes blended with 10 and 30 % level of black stem rate was exhibited significantly high sensory attributions such as off-taste, impact, hotness, bitterness and irritation as compared with cigarette blended with normal stem, while smoke fullness and cleanness were slightly decreased with increasing expanded black stem rates. The number of brown spots on cigarettes paper was 2 to 3 times high in cigarettes containing black stem than that of cigarette made from normal stem and were high with increasing black stem rate. The overall assessment in this study suggest, that black stem should not be used because of bad quality of expanded stem and high toxicological activity of cigarette mainstream smoke.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.280-286
• /
• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• The Journal of the Korea Contents Association
• /
• v.11 no.2
• /
• pp.178-185
• /
• 2011

The recent development of 3D and its application contents have made it possible for people to experience more various 3D contents such as 3D/4D, VR, 3D ride film, I-max, sensory 3D games at theme parks, large-scale exhibitions, 4D cinemas and Video ride. Among them, Video ride, a motion-based genre, especially is getting more popularity, where viewers are immersed in and get indirect experiences in virtual reality. In this study, the production process of the genre of sensory 3D image getting attention recently and ride film are introduced. In the material selection of 3D images, the space and the setting up which is suitable to the fierce movement of rides are studied and some examples of the realization of creative direction ideas and effective technologies using the functions of Stereo Camera which has been first applied to MAYA 2009 are also illustrated. When experts in this 3D image production create more interesting stories with the cultural diversity and introduce enhanced 3D production techniques for excellent contents, domestic relevant companies will be sufficiently able to compete with their foreign counterparts and further establish their successfully unique and strong domains in the image contents sector.

• Journal of Distribution Science
• /
• v.13 no.5
• /
• pp.45-52
• /
• 2015

Purpose - Augmented reality (AR) content used in mobile media today can accommodate a wide variety of contextual information. This indicates that making people experience a sense of presence and flow is a very significant factor in augmented reality content. Flow represents a rich immersion potential as representing the progress of emotion and the means to facilitate the operation of the smart phone. Therefore, users will have friendly relational continuance behavior with products and brands that supply this experience. Based on that, the purpose of this study is to investigate the relationships among smart phone AR application traits, presence, flow experience, and relational continuance behavior. First, AR application traits are defined as three categories sensory immersion, navigation, and manipulation, based on preceding studies. This study then examines the influence of AR application traits on the presence and flow experience and looks into the relation among presence, flow experience, and relational continuance behavior. This analysis suggests more detailed and concentrated strategic implications. Research design, data, and methodology - A research model is designed to examine the relation among AR application traits, presence, flow experience, and relational continued behavior. For data collection, questionnaire surveys were composed of multi-items for each component and the direct interview method was used for the interviews. To collect the data, after running the smart phone AR applications, the consumer behaviors of the respondents were generally determined. The questionnaire surveys were conducted for one month, October 2014. A total of 300 questionnaires were distributed with 278 questionnaires used for analysis, excluding the unanswered and insincere questionnaires. The data were analyzed using SPSS ver. 20.0 and LISREL ver. 8.51. Results - The following results are found: First, AR application traits have a significantly positive effect on presence with sensory immersion, navigation, and manipulation all having a significantly positive effect. Second, sensory immersion and manipulation among the AR application traits have a significantly positive effect on flow. However, navigation did not have a significantly positive effect on flow. Third, presence has a significantly positive effect on flow and has a significantly positive effect on relational continuance behavior. Moreover, flow also has a significantly positive effect on relational continuance behavior. This behavior tends to be formed since brands want to encourage relational continuance behavior and positive emotions with the brands being used. Relational continuance behavior accompanies repeat purchasing, positive word-of-mouth and recommendation activities, and forms of trust with the brand. Conclusions - The research results showed that smart phone AR traits had significantly positive effect on presence, flow, and relational continuance behavior. Based on this, smart phone AR application providers should establish an aggressive marketing strategy to accommodate more realistic problems in order to positively influence user behavior. Additionally, the marketers should make efforts to provide fun or convenience in the AR application operation process of the user.