• The Korean Journal of Mycology
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• v.23 no.3 s.74
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• pp.266-274
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• 1995

Fresh fungi were collected during field trips to mountain areas throughout the country from May to October of 1994. Through the observation and identification of specimens belonging to the Aphyllophorales, two genera, Botryohypochnus and Vesiculomyces, and seven species, Botryohypochnus isabellinus, Phanerochaete laevis, Vesiculomyces citrinus, Gloeoporus pannocinctus, Junghuhnia luteoalba, Inonotus andersonii, and Inonotus hispidus, were confirmed new to Korea and are registered here with descriptions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.902-908
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• 2010

In 2008, we monitored residual pesticides of 15 agricultural products such as rice, corn, pea, chestnut, mandarin, lemon, onion, pineapple, lettuce, chard, sweet potato stalk, burdock, squash, sweet pepper and mushroom. Agricultural commodities were collected from markets in 22 provinces (Seoul, Busan, Incheon, Daegu, Ulsan, Daejeon, Gwangju, Wonju, Pohang, Gumi, Changwon, Gimhae, Suwon, Seongnam, Bucheon, Goyang, Yongin, Cheongju, Cheonan, Jeonju, Yeosu, and Jeju). Total 48 pesticides were analysed by multi-residue method using GC/MS/MS. We analysed 1,064 samples and 34 samples (3.20%) were detected. Sweet potatostalk, burdock, chestnuts, peas, corn, chard, squash, mushroom and onions were found to be free from pesticide residues. 6 other agricultural products did not exceed MRLs (Maximum Residue Limits) by the Korean Food Code. Chloropyrifos and fenobucarb were particularly prevalent and also they were detected over 10 times in this monitoring. Nonetheless, the exposed quantity of the 7 residual pesticides is to be considered relatively safe, compared with the acceptable daily intake (ADI) of residual pesticides.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used 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 lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Archives of design research
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• v.16 no.2
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• pp.405-414
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• 2003

The modeling analysis for objects placed in a given space can be described objectively when their visual image structure is grasped. It can't be answered without first analyzing the basic program, visual expression. And when the whole aspect of the visual image of the desired interior utensils is presented, the mindset of its designer can be deduced from that. Therefore, the study was based on the lemon juice squeezer, one of the interior kitchen utensils that Philippe Starck designed for Italy ALESSI company. For the study method, putting'The Elements of Dynamic Symmetry' by Prof. Jay Hambidge into practice, 'paradigm' analysis containing the whole'lemon juice squeezer'image was attempted. And to describe it, the visual mark description method by Prof. Bok-Young Kim was used. In conclusion, henceforth, the relationship between interior space and articles, the relationship between object and user, the modeling critique or analysis of the production itself shoud not be intended to be emotional. On the contrary, the study presented an art analyic methodology that can analyze and describe the visual image structure numerically, and confirm the relationship between form and content.

• Food Science and Preservation
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• v.9 no.2
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• pp.240-247
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• 2002

This study, to enhance the sterilization, browning inhibition and precooling effect of electrolyzed oxidizing water(EOW) as cleaning water on food industry, was carried out to investigate the efficacy of electrolyzed oxidizing water(EOW) with 0.85% NaCl, 0.5% ethanol, polysorbate 80 of 1 ppm, 0.5% lemon juice and 0.5% citron juice. Escherichia coli KCTC 1039 with initial count of 5.63$\times$10$\^$8/ CFU/mL were reduced to <10$^1$CFU/mL after 15∼30 sec when it was treated by electrolyzed oxidizing water added with various food additives. Bacillus cereus KCTC 1012 were reduced to <10$^1$ CFU/mL after 2 minutes treatment with electrolyzed oxidizing water containing polysorbate 80 and ethanol. Iactobacillus plantarum KCTC 3108 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80, citron juice and lemon juice, respectively. Erwinia carotovora subsp. carotovora KCTC 2776 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80 and lemon juice. Browning inhibition effect was determined by comparison of polyphenol oxidase activity. Inhibition ratio of polyphenol oxidase was approximately 62∼84% in most treatments with the exception of 57% and 25% inhibition by 0.5% ascorbic acid and polysorbate 80, respectively. Sliced potato dipped in electrolyzed oxidizing water containing NaCl and citron juice for 30 minutes showed significantly low PPO activity, 64 units in treatment with NaCl and 91 units in treatment with citron juice. At the same time, changes in color value(△E) of sliced potato was below 3 in most treatments.

• Horticultural Science & Technology
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• v.18 no.1
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• pp.18-21
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• 2000

This study was carried out to investigate the MA response of fresh lemongrass (Cymbopogon citratus) depending upon film sources and storage temperatures. The fresh weight loss was significantly lower at 5 and $0^{\circ}C$ than those of higher temperatures. And ceramic $80{\mu}m$ film (CE 80) was more effective in preventing weight loss than CE40. The contents of $CO_2$ and ethylene were much higher in CE 80 wrapping than those in CE 40 ones. Rapid accumulation of $CO_2$ was observed at high storage temperature. However, the ethylene content during whole storage period was higher at $0^{\circ}C$ than those at $5^{\circ}C$, but the level of ethylene was remained below 1ppm and did not adversely affected to lemongrass quality. The treatment of CE 80 at $5^{\circ}C$ was most effective on keeping visual quality and chlorophyll content. The storage durations were up to 48 days at $5^{\circ}C$ and 35 days at $0^{\circ}C$, respectively. Results indicated that CE 80 at $5^{\circ}C$ is an optimal condition for MA storage of lemongrass.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.539-545
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• 2003

The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs substituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25 decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.

• KASI NEWSLETTER
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• s.43
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• pp.1-4
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• 2004

2004년 시무식/2005년도 월력요항 발표/제 12 회 천체사진공모전 개최/지역천문대 2004 상반기 관측일정 확정/'04 동계교원연수/연구원 방문의 날 행사/레몬산천문대 원격관측 시연회 및 현판식/2004 천문학ㆍ우주과학 및 관련기술에 대한 한일 공동강의/과학기술위성 1호 개발 유공자 정부특별포상 수여/본원 네트워크 증설/홈페이지 개설 및 개편/학회동정/신규임용/정부포상 : 과학기술위성 1호 개발 유공자 명단/파견 및 교육/직원동정/콜로키움/은하형성 연구의 길잡이- 구상성단

• Proceedings of the KAIS Fall Conference
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• 2011.12a
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• pp.238-240
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• 2011

본 연구는 뉴로 하모니 M 뇌파기기를 사용하여 스트레스가 있다고 측정된 대학생 6명을 대상으로 주니퍼, 라벤더, 레몬의 에센셜오일을 이용한 족욕을 10분씩 주2회 총 8회 적용하였다. 스트레스 측정도구는 스트레스 15문항, 심리적 스트레스 15문항의 2개의 영역으로 실험 전, 후의 스트레스를 측정하였다. 그 결과 신체적, 심리적인 스트레스가 유의하게 감소하였다. 따라서 에센셜오일을 이용한 주기적인 족욕방법은 간편하고 쉽게 활용할 수 있는 스트레스 완화 중재법이라고 사료된다.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.780-781
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• 2023

자전거 자물쇠를 사용해 자전거를 보관하고 있음에도 자전거의 도난 사건은 끊이지 않고 있다. 이를 방지하기 위해 경보 알림 기능을 탑재한 자물쇠가 존재하지만, 무게가 무거워 가벼운 자전거를 사기 위해 비싼 비용을 지불한 의미가 없어졌다. 본 논문에는 기울기 센서를 이용하여 도난 상황을 감지하고, 추가적으로 위치 정보까지 제공하는 "IoT 기반의 자전거 자물쇠"를 제안한다.