• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.185-189
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• 2013

Daeripjami, a novel black rice variety developed by conventional breeding has high contents of Cyanidin-3-glucoside(C3G) and a more strong antioxidant than normal black rice. This study aimed at informing ordinary people of the superiority of Daeripjami, a variety of rice proven to be superb physiologically and valuable as natural coloring, and making it popular by examing the physicochemical features of the rice. Recently, an increasing number of people in modern society are suffering from various adult diseases and atopic diseases. Therefore, in order to resolve the problem by making people consume more C3G, the main coloring contained in functional rice Daeripjami. The general components of Daeripjami, Superjami, Heugjinju and Ilpum were compared, As for water content, Ilpum took first place, followed by Heugjinju, Daeripjami and Superjami, As for crude protein and fat content, Heugjinju was highest, followed by Daeripjami, Superjami and Ilpum. This indicated that Daeripjami likely has better cooking qualities than Heugjinju. Amylose content turned out to be related with the volume, stickness and retrogradation of cook rice. As Heugjinju contained more amylose than Daeripjami, the latter was expected to have better eating quality than the former. The 1000 grain weight of daeripjami was 1.67 times heavier than that of Heugjinju. The C3G content of Daeripjami is 3.49 times higher compared with that of Heugjinju. As for total polyphenol and electron donating ability, Daeripjami was high in physiological functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.234-238
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• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.69-69
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• 2019

Pepper (Capsicum spp.) is one of the main quality features of this crop because of its sense of pungency, which is due to the presence of capsaicinoids. This compound is synthesized as a secondary metabolite and found only in the placental tissue of spicy fruit (Suzuki et al., 1980). Stewart et al. (2005) concluded that Pun1 encodes for the acyltransferase AT3 and they demonstrated its involvement in capsaicinoids metabolism. It was analyzed that the capsaicinoids content and PUN1 genotype in pepper genetic resources which were selected with excellent phenotype in field evaluation. The number of pepper genetic resources analyzed was 135, and species were C. annuum, C. baccatum, C. chinense, C. frutescens. The content of capsaicinoid ranged from 0 mg/100g to 828 mg/100g. The content of 0 mg/100g was the sweet pepper type, the highest content is IT 158530, the capsaicinoid content of which was 828 mg/100g and species was C. annuum. PUN1 gene analysis showed 117 pungent, 5 hetero, and 13 non-pungent. PUN1 analysis showed that 5 out of 13 non-pungent accessions were detected with low levels of capsaicinoid.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.1-8
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• 2012

The thermal properties including volumetric heat capacity, thermal conductivity, thermal diffusivity, and diurnal and annual damping depths of 10 representative soil series of Korea were calculated using some measurable soil parameters based on the Taxonomical Classification of Korean Soils. The heat capacity of soils demonstrated a linear function of water content and ranged from 0.2 to $0.8cal\;cm^{-3}^{\circ}C^{-1}$ for dry and saturated medium-textured soil, respectively. A small increase in water content of the dry soils caused a sharp increase in thermal conductivity. Upon further increases in water content, the conductivity increased ever more gradually and reached to a maximum value at saturation. The transition from low to high thermal conductivity occurred at low water content in the soils with coarse texture, and at high water content in the other textures. Thermal conductivity ranged between $0.37{\times}10^{-3}cal\;cm^{-1}s^{-1}^{\circ}C^{-1}$ for dry (medium-textured) soil and $4.01{\times}10^{-3}cal\;cm^{-1}s^{-1}^{\circ}C^{-1}$ for saturated (medium/coarse-textured) soil. The thermal diffusivity initially increased rapidly with small increases in water content of the soils, and then decreased upon further increases in the soil-water content. Even in an extreme soil with the highest diffusivity value ($1.1{\times}10^{-2}cm^2s^{-1}$), the daily temperature variation did not penetrate below 70 cm soil depth and the yearly variation not below 13.4 m as four times of damping depths.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.62-70
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• 2009

The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{\circ}C$ and $80^{\circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{\sim}3.33$ and the sugar content of the solution was $6.60{\sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{\sim}38.70\;kcal$, and a protein content of $0.45{\sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{\circ}C$ or $80^{\circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{\circ}C$ or 45 g of concentrate into 200cc water of $80^{\circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{\sim}5.4$.

• Journal of Microbiology and Biotechnology
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• v.13 no.3
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• pp.477-481
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• 2003

The community escape response of Rhodobacter sphaeroides is exerted through the action of CerR and CerI, which code for a LuxR-type regulatory protein and acylhomoserine lactone synthase, respectively. Deletion of chromosomal DNA including cerR and cerI (mutant RI) or insertional interruption of cert (mutant AP3) resulted in two-fold increase in the cellular poly-${\beta}$-hydroxybutyrate (PHB) content In comparison with the wild-type under aerobic growth conditions. The PHB synthase (PhbC) activities of the cer mutants were doubled, and the enzyme expression was regulated at the level of phbC transcription. Thus, CerR, possibly in response to autoinducer (AI), appears to modulate the PHB content of aerobically grown cells by downregulating phbC transcription.

• Journal of the Korean Ceramic Society
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• v.37 no.2
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• pp.122-127
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• 2000

The thermal expansion, thermal stability, mechanical strength and infrared radiative property of Al2TiO5-clay composites, prepared from synthesized Al2TiO5 and clay, were investigated to develop a material for far infrared radiators. The emittance of composites containing 10~50 wt% clay, heated at 1,20$0^{\circ}C$ for 3 h, increased with increasing clay content and emittance was about 0.3 and 0.92 in the ranges of 3,400~2,500 cm-1 and 2,500~400cm-1, respectively. The bulk density and bending strength of the Al2TiO5-clay composites increased with increasing clay content. 50 wt% Al2TiO5-50 wt% clay composite, heat-treated at 1,20$0^{\circ}C$, had an adequate strength for infrared radiators; 80 MPa. The degree of thermal expansion hysteresis decreased with increasing clay content and the mean thermal expansion coefficient increased with increasing clay content. The thermal expansion coefficient of 50 wt% Al2TiO5-50 wt% clay composite heated at 1,20$0^{\circ}C$ was 5.78$\times$10-6/$^{\circ}C$.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.413-419
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• 2022

The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and β-carotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 mol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 μmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.

• Advances in concrete construction
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• v.11 no.4
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• pp.285-298
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• 2021

This study focused on experimental evaluation of mechanical properties of pervious concrete mixtures with the aim of achieving higher values of strength while considering the associated costs. The effectiveness of key parameters, including cement content, water to cement ratio (W/C), aggregate to cement ratio (A/C), and sand replacement was statistically analyzed using paired-samples t-test, Taguchi method and one-way ANOVA. Taguchi analysis determined that in general, the role of W/C was more significant in increasing strength, both compressive and flexural, than cement content and A/C. It was found that increase in replacing percent of coarse aggregate with sand could undermine specimens to percolate water, though one-way ANOVA analysis determined statistically significant increases in values of strength of mixtures. Cost analysis revealed that higher strengths did not necessarily correspond to higher costs; in addition, increasing the cement content was not an appropriate scenario to optimize both strength and cost. In order to obtain the optimal values, response surface method (RSM) was carried out. RSM optimization helped to find out that W/C of 0.40, A/C of 4.0, cement content of about 330 kg/m3 and replacing about 12% of coarse aggregate with sand could result in the best values for strength and cost while maintaining adequate permeability.