• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.596-602
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• 1998

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

• Archives of Pharmacal Research
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• v.26 no.10
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• pp.821-825
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• 2003

The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by $Fe^{2+}$ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2015.11a
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• pp.84-86
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• 2015

본 논문에서는 2차원으로 배열된 4개의 스피커를 이용한 음향 재생환경에서 청취자의 위치에 따라 최적의 sweet spot을 제공하도록 스피커를 구동하는 방법을 제안한다. 먼저 청취자의 위치를 추적하여 청취자의 귀와 스피커 쌍 후보 사이의 경로의 비율을 구한다. 다음, 청취자의 위치를 고려하여 스피커 쌍 후보들의 스피커 간 거리 비율을 구한다. 마지막으로, 앞서 구한 두 개 거리 비율의 비율이 1에 가까운 스피커 쌍을 구동 스피커로 결정하고 cross-talk cancellation을 음원에 적용하여 청취자에게 제공한다. 모의실험을 통해, 청취자의 위치가 변할 때 제안하는 스피커 구동 방법을 사용하여 기존의 방법보다 청취자에게 넓은 sweet spot을 제공할 수 있음을 확인하였다.

• Proceedings of the Korean Biophysical Society Conference
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• 1999.06a
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• pp.18-18
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• 1999

A sweet protein monellin was originally isolated from the berries of the West African plant Dioscoreophyllum cumminsii. The studies for molecular interaction of different sweeteners with receptor as well as receptor binding model have been proposed previously. The high-resolution solution structure of single-chain monellin (SCM) has been determined to investigate structural origin of sweet taste by NMR spectroscopy and simulated annealing calculations.(omitted)

• Journal of Korea Multimedia Society
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• v.24 no.10
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• pp.1358-1368
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• 2021

A research on agricultural automation is a main issues to overcome the shortage of labor in Korea. A sweet persimmon farmers need much time and labors for classifying profitable sweet persimmon and ill profitable products. In this paper, we propose a mixed two-step synthetic neural network model for efficiently classifying sweet persimmon images. In this model, we suggested a surface direction classification model and a quality screening model which constructed from image data sets. Also we studied Class Activation Mapping(CAM) for visualization to easily inspect the quality of the classified products. The proposed mixed two-step model showed high performance compared to the simple binary classification model and the multi-class classification model, and it was possible to easily identify the weak parts of the classification in a dataset.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Journal of Acupuncture Research
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• v.29 no.2
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• pp.15-27
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• 2012

Objectives : The purpose of this study is to evaluate the effect of cotreatment with $Samgieum-gagam$, acupuncture and sweet bee venom acupuncture on post-stroke shoulder pain. Methods : The subjects in this study were 43 patients with post-stroke hemiplegic shoulder pain. These patients were randomly divided into four groups : the group treated with acupuncture, the group cotreated with acupuncture and sweet bee venom acupuncture, the group cotreated with acupuncture and $Samgieum-gagam$, the group cotreated with acupuncture, sweet bee venom acupuncture and Samgieumgagam, They were treated for 4 weeks, and the effectiveness was assessed by visual analogue scale(VAS), Fugl-Meyer motor assessment(FMMA), painless passive ROM of shoulder external rotation(PROM), Modified Ashworth sacle(MAS) and Satisfaction. Results : All groups showed significant change in VAS, FMMA and PROM. The group cotreated with acupuncture, sweet bee venom acupuncture and $Samgieum-gagam$ showed more effectiveness in VAS and FMMA than the group treated with acupuncture. There was no significant difference in MAS among groups. Conclusions : This study suggests that cotreatment with $Samgieum-gagam$, acupuncture and sweet bee venom acupuncture is more effective than acupuncture treatment only on post-stroke shoulder pain. Further study based on many other combination methods, larger population, and long term follow-up is needed to confirm this suggestion.

• Journal of Microbiology and Biotechnology
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• v.27 no.4
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• pp.678-684
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• 2017

The aim of this study was to elucidate the changes in the microbial community and biochemical properties of a traditional sweet paste during fermentation. PCR-denaturing gradient gel electrophoresis (DGGE) analysis showed that Aspergillus oryzae was the predominant species in the koji (the fungal mixture), and the majority of the fungi isolated belonged to two Zygosaccharomyces species in the mash. The bacterial DGGE profiles revealed the presence of Bacillus subtilis during fermentation, and Lactobacillus acidipiscis, Lactobacillus pubuzihii, Lactobacillus sp., Staphylococcus kloosi, and several uncultured bacteria were also detected in the mash after 14 days of main fermentation. Additionally, during main fermentation, amino-type nitrogen and total acid increased gradually to a maximum of $6.77{\pm}0.25g/kg$ and $19.10{\pm}0.58g/kg$ (30 days) respectively, and the concentration of reducing sugar increased to $337.41{\pm}3.99g/kg$ (7 days). The 180-day fermented sweet paste contained $261.46{\pm}19.49g/kg$ reducing sugar and its pH value remained at around 4.65. This study has used the PCR-DGGE technique to demonstrate the microbial community (including bacteria and fungi) in sweet paste and provides useful information (biochemical properties) about the assessment of the quality of sweet paste throughout fermentation.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.425-430
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• 2009

This experiment was investigated to select suitable cultivars for the hydroponics of sweet pepper in the alpine area in summer. Sweet pepper plants were grown in the greenhouse in Jinbu (550m above sea level), Pyungchang, Korea. Seeding and transplanting of the 12 sweet pepper cultivars were done in February and April, respectively. The sweet pepper fruits were harvested every week from July to November. Seven cultivars were chosen from the 12 tested cultivars. 'Special' and 'Cupra' for red, 'Boogie', 'Fellini' and 'President' for orange, and 'Fiesta' and 'Derby' for yellow had more fruit sets, the more percentage of standardized products for the export to Japan, and higher yield than the other cultivars. This result has shown various characteristics among or within the cultivars. This study would provide the basic database of cultivars and give the information about control vegetative and reproductive growth to the farmers cultivating sweet pepper.

• Journal of Biosystems Engineering
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• v.34 no.3
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• pp.197-203
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• 2009

This study was performed to develop a nondestructive determination technology for sugar content in sweet persimmons, and the main research results included the following. In order to determine sugar content in sweet persimmons, a dual side reflex was adopted, and the study was to measure sugar content using a reflectance spectrum for 2 parts because it was difficult to determine representative sugar content due to a great deviation in sugar content according to the part of sweet persimmons. To predict sugar contents of sweet persimmon, PLSR and PCR models were compared with a few preprocess methods. As a result, PLSR had $R^2$=0.67, SEP=0.42 brix, LV=11, and PCR had $R^2$=0.65, SEP=0.41 brix, PC=16. SNV method was the best among preprocess methods for predicting sugar contents.