• Korean Journal of Weed Science
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• v.7 no.3
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• pp.257-264
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• 1987

Effect of various physical and chemical treatments on dark germination of Oenothera lamarckiana seeds were primarily investigated to find out factors affecting germination. Germination of seeds which did not germinate in the constant temperature and darkness was induced by several physical treatments such as sonification, wetting and drying, freezing and thawing, and removal of seed coat. Pretreatment of chilling ($4^{\circ}C$), freezing ($-10^{\circ}C$) and incubation at high temperature ($80^{\circ}C$) induced dark germination of seeds which did not germinate in the constant temperature ranges of 15 to $40^{\circ}C$ under darkness. Alternating temperature also had a stimulatory effect on dark germination of Oenothera lamarckiana seeds. Sensing of seeds to alternating temperature appeared to be completed during the first two days after imbibition. The minimum difference of temperature required for dark germination was $5^{\circ}C$ in the range of $15-25^{\circ}C$. A thiourea (1.0%) treatment induced dark germination, but GA, IAA, BA and Ethrel failed to do so.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.8-13
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• 2010

The angiotensin converting enzyme (ACE) inhibition effect of soybean protein isolate hydrolysate was studied using protease. Soybean protein isolate was hydrolysed by seven enzymes (Alcalase 2.4 L, Flavourzyme 500 MG, GC 106, Multifect Neutral, Neutrase 0.8 L, Papain 30,000 and Protamex), enzyme concentrations (0, 0.5, 1.0 and 1.5%), at various hydrolysis times (0, 1, 2, 3, 4, 5 and 6 hr) and suspension concentrations (1, 5, 7, 10 and 15%). Absorbance at 280 nm, brix and ACE inhibitory activity of soybean protein isolate hydrolysates were investigated. Absorbance at 280 nm and brix of Alcalase 2.4 L treatment were higher than other enzyme treatments. The optimum condition of hydrolysis was Alcalase 2.4 L, 1% enzyme concentration, 5% suspension concentration for 4 hr. $IC_{50}$ value of ACE inhibitory activity of soybean protein isolate hydrolysate was $79.94 {\mu}g/mL$. These results suggest that soybean isolate protein hydrolysate from Alcalase 2.4 L may be of benefit for developing antihypertensive therapeutics.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.2
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• pp.25-35
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• 1997

오늘날 열대림 면적의 급격한 감소, 지구온난화등 지구환경 보전의 관점에서 이들 목재이외의 자원의 활용 및 양마와 같은 새로운 비목재자원 개발의 중요성이 재인식되기에 이르렀으며, 이 가운데서 양마는 생장이 라르고 수확량이 크며, 목질부의 단섬유는 물론 긴 섬유장을 가진 인피부섬유로 구성되어 있고, 실리카함량도 매우 적어, 특히 산림자원이 부족한 개발도상국에서 펄프.제지용 자원으로서 주목되고 있다. 양마가펄프.제지용자원으로서 오늘날과 같은 세계적 주목을 받게 된 것은 미국 농무성 북부지역연구센타 에서 이루어진 “새로운 섬유작물”에 관한 기초연구에서 양마가 제지용 섬유작물로서 높이 평가되고 있다. 양마의 경우 인피부는 비교적 리그닌함량이 적고, 목질부는 활엽수재에 가까운 리그닌을 함유하고 있는데다, 섬유형태에 있어서도 인피부와 목질부간에 큰 차이가 발견된다. 본 연구에서는 양마를 중성아황산법으로 전처리하여 제조한 반화학펄프로 부터 제조한 종이의 광학적 성질을 검토하였다 펄프의 광학적 성질은 원료의 화학적 조성,섬유의 형태, 부위.화학적 처리정도, 원료의 저장기간 및 충전제의 첨가에 따라 크게 영향을 받았다. 장섬유와 낮은 리그닌함량을 가진 전간부 펄프시트는 불투명도가 낮았으며, 목질부 펄프로부터 상대적으로 밀도가 다소 높고, 불투명도도 높은 종이를 만들 수 있었다. 펄프원료의 저장기간이 백색도를 낮추었으며, 불투명도에는 그다지 영향하지 않았다. 약품전처리 및 표백이 백색도 및 불투명도에 크게 영향하였고, 특히 충전제 첨가로 광산란을 증가시켜 불투명도가 높은 종이를 제조할 수 있었다.6. CL종의 난황콜레스테롤 수준에 대한 계란의 일령 상호간에는 전체적으로 상호간에 차이가 없었다. 7. 26주령시 혈중콜레스테롤 수준은 CL종이 다른 두 육계종들 보다 유의적 (P$\leq$0.05)으로 높았다. 8. 성별간 혈중콜레스테롤 수준의 차이는 CL종, BR1 및 BR2 중에서 CL종에서만 나타났으며, 수컷은 암킷보다 혈액 100 mL당 약 90 mg이 낮았다.구체적인 생화학적인 연구가 이루어져야 될 것으로 여겨진다.야 할 것으로 사료된다. 냉장 저장을 하고 저장기간이 길어질 경우는 냉동저장을 사용하는 것이 바람직하다고 생각된다.S, FOS나 말티톨로 대체된 스폰지 케익은 설탕 100% 사용한 케익과 비교하여 크게 나쁘지 않거나 휠씬 나은 특성을 보이므로 스폰지 케익 제조에 그들의 이용이 가능함을 확인하였다.thione 같은 다른 항산화제의 절약 효과, CYP2El의 유도 저하를 통하는 것으로 생각되며 그중 어떤 것에 가장 큰 영향을 받는 지는 아직 알려지지 않았고 더욱 많은 연구가 요구된다.우와 사료에 $\omega$3계 지방산 급원을 첨가, 동물에게 이행시켜 $\omega$3계 지방산 강화식품을 제조하는 두 가지 방법이 있을 수 있는데 전자는 통조림, 과자, 건강보조식품류에 다용되며 후자는 다양한 기능성 축산식품에 활용되고 있다. $\omega$3계 지방산 강화 축산식품에는 돼지고기, 우유, 치이즈, 계란, 분유, 햄 등 다양한 제품에 활용, 개발되고 있으며 최근에는 이러한 식품 개발에 더욱 박차가

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.159-163
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• 2013

As mulberry fruit's functionalities are known to the media, the interest in promoting of consumption and processed products is increasing. But there is no C3G(Cyanidin-3-glucoside) data based on the stability of the pigment during processing. To solve this problems, and to expand the use of mulberry fruit, processing methods was developed for mulberry fruit juice improved cyanidin-3-glucoside(C3G) stability. The results obtained are summarized as follows. The food additive citric acid with 0.3 % improved C3G content and antioxidant ability in the treatment of mulberry fruit and sucrose the ratio of 50 % : 50 %(w/w). In the case of the addition of oligosaccharides, citric acid decreased antioxidant ability. Xylitol treatment showed up the lowest of C3 content, but by the addition of citric acid improved the pigment content and antioxidant activity of the mulberry fruit juice. Addition of citric acid was more affected C3G stability than containers (clear glass bottles, brown glass bottles, aluminum foil, green glass bottle, translucent glass bottles). In the processing of mulberry juice, 3 minutes blanching treatment using microwave dropped C3G content somewhat. Therefore, using this method is not recommended. However in the antioxidant ability, microwave blanching showed a stabilizing effect compared to the other treatments.

• Journal of Periodontal and Implant Science
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• v.24 no.3
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• pp.618-632
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• 1994

The ultimate goal of periodontal therapy is promoting the regeneration of lost periodontal tissue. The purpose of this study is to evaluate the effect of treatment using decalcified freeze dried bone allograft as a bone graft material. 47 intrabony defects from 27 patients with clinical diagnosis of chronic periodontitis were selected among those 24 defects were treated via flap operation only and designated as the control group, the other 23 defects were treated with decalcified freeze dired bone allografting via flap operation and designated as the experimental group. Clinical parameters including probing depth, loss of attachment, probing bone level and gingival recession have been recorded at 6th months, and the significance of the changes has been analyzed. The results are as follows : 1. Probing depths were reduced significantly in both control group($2.75{\pm}0.99mm$) and experimental group($3.69{\pm}0.97mm$) postoperatively(p<0.01). Experimental group showed significantly higher decrease compared to the control group(p]0.01). 2. Loss of attachment showed statistically significant decrease in both control group($1.77{\pm}1.08mm$) and experimental group postoperatively($2.70{\pm}1.55mm$). Experimental group showed significantly higher decrease compared to the control group(p]0.05). 3. Probing bone levels were reduced with statistically significance in both control group($1.08{\pm}0.97mm$) and experimental group($4.00{\pm}1.41mm$) postoperatively(p<0.01). Experimental group showed significantly higher decrease compared to the control group(p<0.01). 4. Gingival recession showed statistically significant increase in the control group($1.21{\pm}0.72mm$) and experimental group($1.00{\pm}1.09mm$) postoperatively(p<0.01). There was no statistical significance between the control group and the experimental group. On the basis of these results, treatment using allogenic decalcified freeze dried bone is effective in reducing probing depth, loss of attachment and probing bone level. Therefore allogenic decalcified freeze dried bone is an effective bone graft material in periodontal regeneration.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.39-45
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• 2003

Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.

• Korean Journal of Plant Resources
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• v.33 no.4
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• pp.245-254
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• 2020

This study was conducted for the comparison of antioxidant activities in different cultivation areas, harvest date and processing statuses in the new variety 'Sammany' of Gomchwi (Fischer ligularia). The lowland was Gangneung, 20 m above sea level, and the highland was Daegwallyeong, 750 m above sea level. The total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power were analyzed by freezing and drying the raw and blanched of Gomchwi leaves from April 18th to July 15th, and extracting them through in the use of methanol. Total phenolic contents, flavonoids, DPPH free radical scavenging activities and reducing power were found to be more pronounced during May than they were in the period of early harvest on April 18th in the lowland, as well as to be more effective during June than in May in the highland. Total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power by region, harvest date, and processing status were more effective in May than the early harvest of April in flat areas, and antioxidant activity in the highlands was elevated as of June. When compared with raw and blench leaves, raw leaves exhibited higher antioxidant activities across the board. Highland cultivation also displayed higher antioxidant activities than did lowland cultivation. Combining the above results, the 'Sammany' variety of Gomchwi was found to be more active in terms of antioxidants, which were harvested in May in flat areas and June in the highlands. Also, consuming them raw showed higher antioxidant activity than when blanched.

• Journal of Oral Medicine and Pain
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• v.35 no.2
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• pp.119-122
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• 2010

Carbondioxide($CO_2$) laser is one of the most widely employed lasers in oral soft tissue surgery because of its excellent affinity for water based soft tissues. It has some inherent advantages such as hemostasis, less postoperative swelling, reduction of bacterial population at surgical site, less need for suturing, less scarring, and less postoperative pain compared to conventional surgical therapies including the use of scalpel, diathermy, cryotherapy and electrosurgery. A 30-years-old male was presented with gingival swelling. Clinical examination revealed a well?defined pedunculated fibrotic mass on the buccal gingiva near right maxillary 1st molar. In radiographic examination, no remarkable abnormality was seen. Excisional biopsy was performed with $CO_2$ laser (continuous wave mode, 4.0W). Histological diagnosis was "Irritation fibroma". $CO_2$ laser has advantages those are suitable for surgical treatment of intraoral lesion. If appropriate training and experience are provided, the dentist would be able to manage intraoral lesions more efficiently and successfully with the use of the $CO_2$ laser.

• Journal of Technology Innovation
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• v.25 no.3
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• pp.1-24
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• 2017

With the rise of internet of things (IoT), there have been several studies to analyze the technological trend and technological convergence. However, previous work have been relied on the qualitative work that investigate the IoT trend and implication for future business. In response, this study considers the patent information as the proxy measure of technology, and conducts a quantitative and analytic approach for analyzing technological convergence using patent co-classification analysis and text mining. First, this study investigate the characteristics of IoT business, and characterize IoT business into four dimensions: device, network, platform, and services. After this process, total 923 patent classes are classified into four types of IoT technology group. Since most of patent classes are classified into device technology, we developed a co-classification network for both device technology and all technologies. Patent keywords are also extracted and these keywords are also classified into four types: device, network, platform, and services. As a result, technologies for several IoT devices such as sensors, healthcare, and energy management are derived as a main convergence group for the device network. For the total IoT network, base network technology plays a key role to characterize technological convergence in the IoT network, mediating the technological convergence in each application area such as smart healthcare, smart home, and smart grid. This work is expected to effectively be utilized in the technology planning of IoT businesses.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.350-356
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• 2005

We examined the enhancement of thermotolerance for storage conferred on Lactobacillus acidophilus 30SC by adaptation to different stresses. The viable cells of Lactobacillus acidophilus 30SC were compared with their viability prior to heating at $45,\;55^{\circ}C\;and\;60^{\circ}C$. Heat-adapted ($45^{\circ}C$ for 15 min) L. acidophilus 30SC in MRS broth exhibited higher survivability at lethal temperature of $55^{\circ}C$ than control. Cellular protein profiles of L. acidophilus 30SC during heat adaptation were examined with SDS-PAGE, and scanning electron microscopy. When L. acidophilus 30SC was heat-adapted at $55^{\circ}C$ for 15min, 5 new protein spots of ca $8\~45\;kDa$ size were observed on 2D SDS-PAGE. It was presumed that new proteins of L. acidophilus 30SC were produced to adapt to the environment of higher growth temperature.