• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1391-1396
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• 2011

Houttuynia cordata Thunb powder (0.05 g) was placed in a stainless vessel containing 10 mL of water, and subcritical water (SCW) extraction was carried out at various temperatures (50, 100, 200, and $300^{\circ}C$) for 10, 30, and 60 min. SCW treatment significantly affected physiologically important compounds, antioxidant activity, and acetylcholinesterase inhibitory activity of H. cordata Thunb extracts. H. cordata Thunb extracted at $300^{\circ}C$ for 30 min had the highest quercetin content, DPPH radical scavenging activity, total phenolic content, and acetylcholinesterase inhibitory activity, whereas the extract at $100^{\circ}C$ for 10 min possessed the highest flavonoid content. The highest ABTS radical scavenging activity was found in H. cordata Thunb extracted at 200 and $300^{\circ}C$ for 60 min. These results indicate that SCW extraction might be a useful processing method for obtaining valuable materials from H. cordata Thunb.

• Journal of the Society of Disaster Information
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• v.10 no.2
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• pp.238-243
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• 2014

Recently environmental pollution is serious and therefore, This study aims at reviewing individual mixing ratio and engineering characteristics of concrete due to mixture and mixing using fine powder and fly ash of blast furnace slag having effect on aspects of environmental preservation and resources recycling and performance increase of the concrete, and verifying possibility of application in the field. Test results are as follows: 1)As mixing quantity of the admixture has increased, performance of the slump has been improved, 2)As mixing quantity of the admixture has increased, there is a trend of delayed ending time, 3)As mixing quantity of admixture has increased, it has showed lower strength at short time age, however, as the age has elapsed and mixing quantity has increased, strength improvement has increased and the admixture has effect on the long term age. In this study, the characteristics and critical value of concrete contained blast furnace slag and fly ash are defined, and will be examined about the field applications.

• Journal of Bio-Environment Control
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• v.10 no.1
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• pp.55-60
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• 2001

To investigate the effect of red light (R) and far-red light(FR) on controlling the growth of tomato transplants, height, length of 1st internode, and stem diameter of plant were measured every 12 days during 24 days of light treatment. At the end of experiment, fresh and dry weights of roots and shoots were measured. Generally, it was shown that the height of plant was suppressed by the treatment of FR. However, the effect of light-treatment time (10 or 20 min) on plant height was not significant. Stem diameter of the plant treated with R was greater than that of the plant treated with FR or the control. Dry weight ratio of shoot to root of the plant treated with R was smaller that of the plant treated with FR. R was more effective than the control, which was more effective than FR, in making the transplant compact.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Journal of the Korea Concrete Institute
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• v.25 no.3
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• pp.347-354
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• 2013

Recently, crushed fine aggregates are being widely used due to the shortage of natural sand. In Korea, the amount of fine particles under 0.08 mm contained in crushed fine aggregates is restricted to be less than 7%, which is similar to the regulations of ASTM but is still very strict compared to the regulations of the other nations. In addition, the crushed aggregates already have in them about 20% of fine particles under 0.08 mm which occurs while they are crushed. The fine particles are not easy to wash out, and also to maximize the use of resources it is deemed necessary to review the possibility of enhancing the limit of the amount of fine particles. Therefore, this study conducted experiments to analyze the characteristics of fine particles under 0.08mm and their influence on the properties of concrete. Experiments using silt and cohesive soil were also done for comparison. In the experiments on fine particles, the methylene blue value was more in the soil dust contained in silt and cohesive soil than in the stone powder contained in crushed fine aggregates. Also, the methylene blue value had a close correlation with packing density and liquid & plastic limit. In the experiments done with concrete, the quantity of high range water reducing agent demanded to obtain the same slump increased as the fine particle substitution rate heightened. However, in the experiment which used stone powder testing the compressive strength and tensile strength of concrete in the same water-cement ratio, there was little change in strength with less than 20% addition of fine particles among the fine aggregates, and no meaningful difference in the amount of drying shrinkage of concrete.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.348-355
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• 1998

The developments of various processed foods and the high quality dried fruits, in particular, are urgently needed for the enhancement of fruit consumption and their competitive values. Therefore, in this study, three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of kiwifruit. The relationships of moisture losses, solid gains, weight reductions, sugar contents, titratable acidities and vitamin C contents depending on changes with temperature, sugar concentration and immersion time were investigated. The moisture loss, solid gain, weight reduction and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Sugar content was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. Titratable acidity and vitamin C content were increased by decreasing temperature, immersion time and increasing concentration during osmotic dehydration. The regression models showed a significant lack of fit (P>0.05) and were highly significant with satisfying values of $R^2$. At the given conditions such as $66{\sim}69%$ moisture content, above $24^{\circ}Brix$ sugar content and more than 23 mg% vitamin C, the optimum condition for osmotic dehydration was $37^{\circ}C,\;55^{\circ}Brix$ and 1.5 hour.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.46-49
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• 2003

Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.440-448
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• 1993

To utilize effectively fish skin wasted from fish processing, a dover sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable pretreatment, extraction and decolorization for gelatin preparation from dover sole skin are as follows: the skin is limed with 1.0% calcium hydroxide solution at $5^{\circ}C$ for 4 days, washed thoroughly for 2 days with tap water, extracted with 5 volumes of water $(pH\;5.0{\sim}7.0)$ to dehydrated skin for 3 hours at $50^{\circ}C$, and then bleached with 3% activated carbon. Though dover sole skin gelatin was prepared under above conditions, physico-chemical property values such the melting point and gelling point of that were lower than those of yellowfin sole skin gelatin as well as the commercial pork skin gelatin. Therefore, the purified dover sole skin gelatin requires a suitable modification operation for better quality gelatin manufacture.

• The Journal of Engineering Geology
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• v.26 no.4
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• pp.439-445
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• 2016

The new airports apply the systematic runway foundation construction to build the high quality runways in order to take the leading position to win future aerial demands and stay ahead of competitors. This study is intended to supplement the weakness of existing standard compaction test to minimize residual settlement of lower weak foundation during operation of passenger berthage. The fill material was sampled from 4 construction sites using the fill material with diameter of 100mm or less, and the standard compacting test (KS F 2312), large circular mold compacting test, and water-replacement field density test (ASTM D 5030) were conducted. The regression analysis of correlation of the field density test and the standard indoor compaction test showed the unreliable value at P-value of 0.05, and the regression analysis of the field density test and the large indoor compaction test showed the high correlation with R value of 0.8878. It is judged that the construction of overall uniform quality can be assured as the site condition is truly reflected only if the compacting test method is selected in consideration of maximum size of fill material when evaluating the maximum dry density used in design and construction.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.28-32
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• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).