• FLOWER RESEARCH JOURNAL
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• v.16 no.3
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• pp.168-173
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• 2008

This study was conducted to determine biological characteristics of Acorus calamus L. angustatus by using aqueous, ethanol and methanol extracts from the leaves and the rhizomes of Acorus calamus L. angustatus plants. The highest total phenol contents were found in the extracts from the leaves of Acorus calamus L. angustatus ($68.4mg{\cdot}L^{-1}$) followed by rhizome ($49.3mg{\cdot}L^{-1}$). At $1,000mg{\cdot}L^{-1}$ the free radical scavenging activity of 1, 1-Diphenyl-2-picrylhydrazyl showed the highest activity in the extracts of the leaves and the rhizomes by 86.3% and 86.1%, respectively. Total flavonoid contents at $2,000mg{\cdot}L^{-1}$ extracts showed the greatest amount in the aqueous leaf extracts ($61.1mg{\cdot}L^{-1}$), and the ethanol rhizome extracts ($15.4mg{\cdot}L^{-1}$). Nitrite radical scavenging activity at $2,000mg{\cdot}L^{-1}$ was highest in the methanol extracts from leaves and rhizomes by 75.7% and 77.9%, respectively. Mushroom tyrosinase inhibition activity of leaves and rhizome from the Acorus calamus L. angustatus was very low, showing less than 1.3% regardless of the extract solvent, plant part, and concentration. These results indicated that methanol extracts from leaves exhibited higher biological activities than other extracts from rhizomes.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.91-99
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• 2010

The objective of this work was to investigate the influence of ultrasonification on extraction yield and chemical properties of green tea infusion. Changes in total soluble matter(TSM), vitamin C, total phenolic compounds, flavonols, catechins, caffeine, free amino acids contents in green tea infusion(GTI) influenced by ultrasonification at $60^{\circ}C$ of extraction temperature for 1, 5, 30, and 60 min were investigated. The amount of infused TSM increased about 5.3% by ultrasonification for 60min. Vitamin C contents also increased 0.21, 0.16, 0.31 mg/g from 1 to 30 min by ultrasonification. However, vitamin C decreased from 2.47 to 2.22 mg/g at 60min. Total phenol compounds contents increased about 10~13 mg/g on all extraction times by ultrasonification. Flavonols such as, myricetin, quercetin, kaempferol were increased to doubled contents as an influence of ultrasonification. Catechins such as, EGCG, EGC, ECG, EC, (+)-C and caffeine contents showed same tendency as the results of vitamin C. On the other hand, result of free amino acids showed different tendency. All amounts of free amino acids did not increase by ultrasonification. Consequently, content of bioactive compounds such as, vitamin C, total phenolic, flavonols and catechins in green tea infusion were influenced by ultrasonification.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.447-453
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• 2019

In this study, the contamination of 4 types of heavy metals (lead, cadmium, arsenic, and mercury) was monitored in 80 seaweeds and their processed products, and a food safety assessment was also carried out for these heavy metals. Lead, cadmium and arsenic were analyzed by ICP-OES and mercury was analyzed by mercury analyzer. The detection ranges of heavy metals were found as follows: Pb (N.D-0.802 mg/kg), Cd (N.D-0.759 mg/kg), As (0.134-17.296 mg/kg), and Hg (0.0005-0.0331 mg/kg). Pb and Hg showed no significant differences among seaweeds whereas Cd and As were significantly higher in the species hizikia fusiforme (P<0.05). Food safety assessment from seaweed intake was measured by PTWI (Provisional Tolerable Weekly Intake), PTMI (Provisional Tolerable Monthly Intake), and MADL (Maximum Allowable Daily Body Load) as set by JECFA (Joint FAO/WHO Expert Committee on Food Additives). Pb and Hg were 0.197%, 0.036% of PTWI respectively, while Cd was 1.877% of PTMI and As was 0.619% of MADL. Therefore, it was found that heavy metal levels of seaweed were low and was considered to be safe for consumption.

• Bulletin of the Society of Naval Architects of Korea
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• v.27 no.3
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• pp.131-136
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• 1990

여러해 전부터 선박의 생산실적이나 생산성 관련 자료를 기록하고 보완하는 작업을 꾸준히 개선토록 노력해온 결과중 중요한 것 하나는, 선박의 여러 가지 설계 검토과정에서 충분히 활용할 수 있는 함축성 있고 믿을만한 형태의 생산정보를 제공해줄 수 있게 되었다는 것이라고 말 할 수 있겠다. 이러한 자료들은 생산계획상 각 단계(stage)에서의 작업량, 예상재료비와 인건비의 산출등이 포함될 수 있으며, 선박이나 해상구조물의 전반적인 설계방법론(design methodology)을 개선코자 한다면 ''생산지향적 설계(Design for Production)''의 근간이 되는 선박건조전략(build strategy), 구매정책(purchasing policy)과 생산기술(production technology)에 대한 폭넓은 지식이 한데 어우러져야 한다. 최근에는 CIMS의 일부분에서 보는 바와 같은 경영관리, 설계 및 생산지원 시스템의 도입으로 이와 같은 설계 프로세스의 추진을 가능케하고 있다. 이와 병행하여 설계를 지원하기 위한 전산기술, 특히 대화형 화상처리기술(interactive graphics)의 발달은 설계자가 선박의 형상이나 구조 배치를 여러 가지로 변화시켜 가면서 눈으로 즉시 확인할 수 있도록 설계자의 능력을 배가시키는데 크게 기여하고 있다. 여러 가지의 설계안(alternative design arrangement)을 신속히 만들어내고 이를 즉시 검토 평가할 수 있는 능력을 초기설계 단계에서 가질 수 있다면 이는 분명히 큰 장점일 것이며, 더구나 설계초기 단계에 생산관련인자를 설계에서 고려할 수 있다면 이는 더욱 두드러진 발전일 것이다. 생산공법과 관련생산 비용을 정확히 반영한 각 가지의 설계안을 짧은 시간내에 검토하고 생산소요 비용을 산출하여 비교함으로써, 수주계약단계에서 실제적인 생산공법과 신뢰성있는 생산실적자료를 기준으로 하여 총 건조비(total production cost)를 최소로 하는 최적의 설계를 선택할 수 있도록 해 줄 것이다. 이제 이와 같은 새로운 설계도구(design tool)를 제공해 주므로써 초기설계에 각종 생산관련 정보나 지식 및 실적자료가 반영가능토록 발전되었다. 본 논문은 영국의 뉴카슬대학교(Univ. of Newcastle upon Type)에서 위에 언급한 특징들을 반영하여 새로운 선박구조 설계 방법을 개발한 연구결과를 보여주고 있다. 본 선계연구는 5단계로 구분되는데; (1) 컴퓨터 그라픽스를 이용하고 생산정보 데이타베이스와 연결시켜 구조형상(geometry)을 정의하고 구조부재 칫수(scantling) 계산/결정 (2) 블럭 분할(block division) 및 강재 배치(panel arrangement)의 확정을 위해 생산기술 및 건조방식에 대한 정보 제공 (3) 상기 (1) 및 (2)를 활용하여 아래 각 생산 단계에서의 생산작업 분석(work content assessment) a) 생산 준비 단계(Preparation) b) 가공 조립 단계(Fabrication/Assembly) c) 탑재 단계(Erection) (4) 각각의 설계(안)에 대하여 재료비(material cost), 인건비(labour cost) 및 오버헤드 비용(overhead cost)을 산출키 위한 조선소의 생산시설 및 각종 품셈 정보 (5) 총 건조 비용(total production cost)을 산출하여 각각의 설계안을 비교 검토. 본 설계 방식을 산적화물선(Bulk Carrier) 설계에 적용하여 구조배치(structural geometry), 표준화의 정도(levels of standardisation), 구조생산공법(structural topology) 등의 변화에 따른 설계 결과의 민감도를 분석(sensitivity studies)하였다. 전산장비는 설계자의 대화형 접근을 용이하도록 하기 위해 VAX의 화상 처리장치를 이용하여 각 설계안에 대한 구조형상과 작업분석, 건조비 현황 등을 제시할 수 있도록 하였다. 결론적으로 본 연구는 설계초기 단계에서 상세한 건조비 모델(detailed production cost model)을 대화형 화상 처리방법에 접합시켜 이를 이용하여 여러가지 설계안의 도출과 비교검토를 신속히 처리할 수 있도록 함은 물론, 각종 생산 실적정보를 초기설계에 반영하는 최초의 시도라고 믿으며, 생산지향적(Design for Production) 최적설계분야의 발전에 많은 도움이 되기를 기대해 마지 않는다. 참고로 본 시스템의 설계 적용결과를 부록에 요약 소개하며, 상세한 내용은 참고문헌 [4] 또는 [7]을 참조 요망한다.

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• Food Science and Preservation
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• v.19 no.6
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• pp.882-892
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• 2012

This study was conducted to investigate several indicators of fruit maturity, and expert sensory evaluation was done to determine the most appropriate maturity time for the new Korea grape cultivar 'doonuri' for high quality winemaking. The grape component changed dramatically during ripening, after veraison. Considerable drops in berry firmness (<0.60 kgf/$cm^2$) and titratable acidity (<0.66%) were found at the ripening stage while the soluble solid content significantly increased in the ripening process. Most of the organic acids contained were tartaric and malic acid. The malic acid content was about twice the tartaric acid content in the fruit-growing period but was less than the tartaric acid content in the maturity period. The total anthocyanin and polyphenol contents increased sharply after veraison. In particular, the total anthocyanin and polyphenol contents reached their maximum levels when the acidity was 0.55%, and after that, there was almost no change. Correlations between anthocyanin accumulation and several factors were found in sugar 0.7811 (p<0.05), pH 0.9315 (p<0.05), and Brix/acid ratio 0.9409 (p<0.05). $Brix{\times}pH^2$ and brix/acid ratio were used as indicators of the proper maturation of the grapes when the acidity was 0.53 to 0.55%, and at sugar 17 Brix. When surveyed, the quality characteristics and sensory evaluation of the wine made using the latest harvested grapes showed the most reliable sourness. The color, aroma, and overall harmony of the wine, however, were evaluated to be the best when the wine acidity was about 0.60% or when the grape acidity was below 0.55%.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.165-175
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• 1995

To determine the effect of soil moisture stress on growth of barley and grain quality, a pot experiment was carried out for two barley varieties(Olbori and Chogangbori) by using large plastic pot(52cm in diameter and 55cm in depth) filled with sandy loam soil under rain-controlled open green house. By means of measuring soil water potential with micro tensiometer and gypsum block installed at 10cm in soil depth, soil moisture was controlled by sub-irrigation at several irigation points such as -0.05bar, -0.2bar, -0.5bar, -1.0bar, -5.0bar and -10.0bar in soil water potential. The lower soil water potential was controlled, the shorter length of stem and internode became, and the more narrow stem diameter was. Leaf area was significantly decreased when soil water potential was controlled lower than -0.5bar, although chlorophyll content of flag and first leaves was not changed so much. Weight of grain and ear was significantly decreased when soil water potential was lower than -5.0bar and the highest grain yield was obtaind in a plot where soil water potential was controlled at -0.2bar. However, the most efficient water use of Olbori and Chogangbori was obtained at -0.5bar and -1.0bar in water potentials, respectively. Crude protain content, maximum viscosity, consistency and ${\beta}$-glucan content of barley flour increased as soil water potential significantly decreased, especially below -5.0bar, but gelatination temperature decreased as soil water potential decreased.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.270-279
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• 2021

Objectives: The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in "efforts to make the food as bland as possible overall" (P < 0.001), and "serving less soup and stew" (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.607-612
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• 2021

This study investigated the seed and water absorption characteristics of red bean cultivars in Korea. The length and width of all seeds were 7.74-8.99 mm and 5.33-5.54 mm, respectively. The hilum lengths and widths were 3.21-4.01 mm and 0.58-0.73 mm, respectively. The weight of 100 seeds was 12.14-20.21 g, and the seed coat thickness of red beans ranged from 39.18-50.01 mm. During soaking for 30 h, red beans exhibited a lag phase in the initial soaking time, followed by a rapid absorption phase, and finally contained more than 130% moisture. When water absorption was applied to the sigmoid equation, the curve fitting exhibited a high R², and the kinetics of water absorption were 0.202-0.715 h^-1, which differed among varieties. Pearson's correlation of hilum width (r=0.7858^*) and seed thickness (r= -0.9954^***) exhibited strong correlations with water absorption, suggesting that these are important factors in red bean processing.