• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.880-886
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• 2015

The objective of this study was to determine the proximate composition and antioxidant activities of Dioscorea spp. Samples were divided into Dunggeunma (D. bulbifra L), Danma (D. polystachya Turcz), Jangma (D. batatas Decaisne) and Danpungma (D. quinqueloba Thunb). The samples were extracted with 70% ethanol and analyzed for total flavonoid contents, polyphenol contents, DPPH radical scavenging activity, and ABTS radical scavenging activity. The moisture contents ranged from 11.96% to 15.01%. The crude protein contents were in the range of 7.86% to 11.55% (Dunggeunma 11.55%, Danpungma 10.48%, Danma 9.43%, Jangma 7.86%). The crude fat contents were between 0.37% and 0.43% (Danpungma 0.43%, Jangma 0.37%, Dunggeunma 0.37%, Danma 0.37%). In the antioxidant activities assay, total polyphenol content of Danma was significantly higher than those of other species at 115.47 mg/100 g gallic acid equivalent (GAE) (p<0.05), whereas it was significantly lowest in Jangma at 66.31 mg/100 g gallic acid equivalent (GAE) (p<0.05). ABTS and DPPH radical scavenging activities of Danma were significantly highest at 104.43 and 56.72 mg trolox eq/100 g (p<0.05). Therefore, antioxidant activities of Dioscorea spp. provide a possible scientific basis for assessing the performance of functional material of Dioscorea spp.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.03a
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• pp.219-219
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• 1999

마직물은 통기성, 흡수성, 투습성이 좋고 건조가 빠른 편이므로 여름철 직물로 많이 사용되어 왔다. 마직물은 또한 뻣뻣하며 몸에 감기지 않고 촉감이 깔깔하여 시원한 느낌을 주며 다른 직물에 비해 강직하고 표면이 거칠고 드레이프성이 떨어지는 등의 독특한 태를 가지고 있다. KES-F 시험기에 의해 여러 물성량들을 종합적으로 계측할 수 있게 됨에 따라 의복의 착용감에 만족을 주는 소재의 성능에 대한 연구가 종래의 주관적평가에서 KES-F 시스템을 이용하여 객관적으로 태를 예측하는 방법으로 진행되고 있다. 그러나 태를 평가하는 객관적 방법에서는 일반적으로 Kawabata와 Niwa에 의해 만들어진 평가식들이 주로 사용되나 이런 식들은 주로 모직물이나 합성섬유직물들을 평가하기에는 적합하지만 마직물의 독특한 태를 평가하기에는 부족하다고 생각된다. 마직물의 태가 기존의 객관적 평가방법만으로는 규명되지 않기 때문에 주관적 태평가방법을 아울러 실시해야 할 필요가 있다고 생각된다. 따라서 본 연구에서는 마직물의 태를 평가하는 방법의 하나로 주관적 평가척도를 개발하고 이 척도를 사용하여 마직물의 주관적인 태 특성을 살펴보았다. 그리고 KES-FB 시스템을 사용한 객관적인 태를 측정하여 주관적 평가치와 객관적 측정치로부터 태 평가의 산출식을 유도하였다. 실험에 사용된 직물은 혼방률, 밀도, 두께 등이 다양한 암, 저마 그리고 마혼방직물과 한산모시, 중국마, 신합섬 직물 등 총 54종을 사용하였다. 마직물의 주관적 태 평가를 위해 26문항의 형용사쌍으로 구성된 9점의 의미미분척도를 개발하였으며 이 척도를 사용해 주관적 평가를 실시하였다. 또 객관적 평가를 위해 KES-FB 시스템을 통해 역학적 특성치를 구하였다. 주관적 평가를 실시한 결과 마직물의 태에 영향을 미치는 7개의 요인이 추출되었다. 이 요인들은 표면성질, 신축성/드레이프성, 중량감, 강연성, 회복성, 수분특성, 밀도감이었으며, 요인들로 설명되는 누적분산값은 67.18%였다.주관적 평가의 결과와 객관적 평가 결과를 이용해 마직물의 태를 평가하는 산출식을 제시하였다. 태 평가치의 경우 16가지 특성치를 모두 넣는 방법과 stepwise 방법, 또 Kawabatark 사용한 순차적 군 회귀법의 세가지 방법의 회귀식 중 16가지 특성치를 모두 넣는 방법의 결정계수가 가장 높았다.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.15-22
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• 2004

To investigate genetic features and the allele distribution of transferrin gene in three Cheju horse groups (group I, 137 horses of Jeju institute; group II, 107 horses of farms; group III, 89 racing horses) and three foreign breeds(l03 Thoroughbred, 10 Mongolian and 5 American Quarter horses), transferrin gene exons 13, 15, and 16 were analyzed by SSCP. The allele frequencies of transferrin gene of these groups and breeds were used to calculate genetic distances and to test population differentiations. The Fst values were 0.067 between Cheju horse groups I and II, 0.070 between Cheju horse groups I and group III, 0.091 between Cheju horse group I and Mongolian breed, and 0.189 between Cheju horse group I and Thoroughbred breed. Cheju horse group I showed significant population differentiation from other two Cheju horse groups and three foreign breeds while Cheju horse group III showed significant population differentiation only from Cheju horse group I and Thoroughbred breed(p <0.05). Results indicate that three Cheju horse groups showed population differentiation between each other, suggesting genetic heterogeneity of Cheju horses.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.

• The Korean Journal of Applied Statistics
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• v.12 no.2
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• pp.347-362
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• 1999

강수 형태 및 강수량을 동시에 고려하는 1차의 마코브 연쇄-의존 모델을 고차의 모델로 확장하였다. 남한의 53개 지역의 강수량 자료에 대해 계절별로 마코브 연쇄의 차수를 결정하였고, 고차의 마코브 연쇄-의존 모델을 적용하여 강수량의 분포특성을 살펴 보았다.

• Digital Contents
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• no.6 s.121
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• pp.113-115
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• 2003

헐리우드 애니메이션, 일본 재패니메이션과 다른 우리만의 색을 가진 창작 애니메이션을 만들수 없을까? 한국형 애니메이션 오세암의 제작업체인 마고 21은 이 한가지만을 고민하고, 한가지만을 이루고자 노력해 왔다. 사이즈가 모든것을 말해주는 것처럼 화려한 외양과 규모를 자랑하지도, 현란한 테크놀로지가 작품성을 대변하는 것처럼 신기한 기술만을 내세우지도 않는다. 마고 21이 담아내고자 하는 세계는 우리들 마음속 저 깊은 곳에 자리한 따뜻한 우리의 서정이다.

• 베이커리
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• no.9 s.398
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• pp.108-113
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• 2001

• Journal of Digital Convergence
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• v.19 no.7
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• pp.379-390
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.27-32
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• 2016

In this experiment, alcohol and blanching treatments were used for food packaging materials, quality of powder yam and sliced yams (5 mm size) were compared by alcohol concentration and time for measuring change of color, weight, moisture content saccharinity and decomposition. 5% and 10% alcohol were used to alcohol treatment for 5, 10 seconds each. Packaging materials were used OPP($30{\mu}m$), PET($25{\mu}m$), ON($25{\mu}m$) and all materials heat sealable were coated. Quality of powder yam were not changed during storage at low temperature however were changed during storage at room temperature after 5 days. In conclusion, powder yam were needed packaging materials with high water barrier property from moisture, sliced yams were high quality when packaged by ON and stored at low temperature. Therefore, using packaging materials with low oxygen permeability were expected to reduced quality degradation about browning of powder yam and sliced yams.

• Food Science and Preservation
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• v.24 no.5
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• pp.565-575
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• 2017

This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$, $75{\pm}2cmHg$) and storaging at $2^{\circ}C$, Dungkunma was peeled out and cut to dice type ($2.0{\pm}0.5cm^3$), and then washed and blanched using hot water (at $90{\pm}2^{\circ}C$ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, $40^{\circ}C$ and $50^{\circ}C$ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film ($100{\mu}m$, $15{\times}20cm$) with vacuum treatment ($75{\pm}2cmHg$) and stored at $2^{\circ}C$ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at $50^{\circ}C$ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was $1.88{\pm}0.18log\;CFU/g$ during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.