• Journal of the Korean Institute of Landscape Architecture
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• v.45 no.1
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• pp.52-62
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• 2017

Overseas landscape practices have already benefited from the awareness of BIM while landscape-related organizations are encouraging its use and the number of landscape projects using BIM is increasing. However, since BIM has not yet been introduced in the domestic field, this study investigated and analyzed overseas landscape projects and discussed the positive effects and implementation of BIM. For this purpose, landscape projects were selected to show three effects of BIM: improvement of design work efficiency, building of a platform for cooperation, and performance of topography design. These three projects were analyzed across four aspects of implementation methods: landscape information, 3D modeling, interoperability, and visualization uses of BIM. First, in terms of landscape information, a variety of building information was constructed in the form of 3D libraries or 2D CAD format from detailed landscape elements to infrastructure. Second, for 3D modeling, a landscape space including simple terrain and trees was modeled with Revit while elaborate and complex terrain was modeled with Maya, a professional 3D modeling tool. One integrated model was produced by periodically exchanging, reviewing, and finally combining each model from interdisciplinary fields. Third, interoperability of data from different fields was achieved through the unification of file formats, conversion of differing formats, or compliance with information standards. Lastly, visualized 3D models helped coordination among project partners, approval of design, and promotion through public media. Reviewing of the case studies shows that BIM functions as a process to improve work efficiency and interdisciplinary collaboration, rather than simply as a design tool. It has also verified that landscape architects could play an important role in integrated projects using BIM. Just as the introduction of BIM into the architecture, engineering and construction industries saw great benefits and opportunities, BIM should also be introduced to landscape architecture.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Food Science and Preservation
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• v.22 no.6
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• pp.831-837
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• 2015

Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.

• Food Science and Preservation
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• v.23 no.1
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• pp.42-48
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• 2016

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or $MgCl_2$, were evaluated. Crude protein ($6.14{\pm}0.30$ and $6.25{\pm}0.18%$, respectively) and crude lipid ($10.86{\pm}1.74$ and $11.29{\pm}1.69%$, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using $MgCl_2$. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using $MgCl_2$. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using $MgCl_2$. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

• Food Science and Preservation
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• v.22 no.6
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• pp.893-900
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• 2015

In this study, we evaluated the antidiabetic effect of a submerged culture of Ceriporia lacerata mycelium (CL01) on hematological indices, as well as protein and mRNA expression of the insulin-signaling pathway, in db/db mice. After CL01 was administrated for 4 weeks, blood glucose levels decreased consistently, and plasma insulin and c-peptide levels each decreased by roughly 55.8%, 40% of those in the negative control (p<0.05). With regard to HOMA-IR, an insulin resistance index, insulin resistance of the CL01-fed group improved over that of the negative control group by about 62% (p<0.05). In addition, we demonstrated that the protein expression levels of pIR, pAkt, pAMPK, and GLUT4 and the mRNA expression levels of Akt2, IRS1, and GLUT4 in the muscle cells of db/db mice increased in the CL01-fed group compared to the corresponding levels in the control group. These results demonstrate that CL01 affects glucose metabolism, upregulates protein and gene expression in the insulin-signaling pathway, and decreases blood glucose levels effectively by improving insulin sensitivity. More than 90% of those who suffer from type 2 diabetes are more likely to suffer from hyperinsulinemia, hypertension, obesity, and other comorbidities because of insulin resistance. Therefore, it is possible that CL01 intake could be used as a fundamental treatment for type 2 diabetes by lowering insulin resistance, and these results may prove be useful as basic evidence for further research into the mechanisms of a cure for type 2 diabetes.

• Food Science and Preservation
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• v.22 no.6
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• pp.845-850
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• 2015

The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: $150^{\circ}C$, 10 min, R12: $150^{\circ}C$, 20 min, R21: $250^{\circ}C$, 10 min, R22: $250^{\circ}C$, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The $L^*$ values decreased, but the $a^*$ and $b^*$ values increased with increasing the roasting temperature and time. The $L^*$ values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

• Food Science and Preservation
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• v.19 no.2
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• pp.294-300
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• 2012

The anti-oxidant properties of $Lactuca$ $indica$ were determined using in-vitro assay systems. The vitamin C contents of the leaf and root extracts were 24.14 and 0.38 mg/100 g, respectively. The total polyphenol contents of the leaf and root extracts were 42.8 and 7.66 mg/g, and their flavonoid contents were 23.09 and 0.77 mg/g. The leaf extract showed higher DPPH and ABTS radical scavenging ability than the root extract at all the extract concentrations. Especially, the ABTS radical scavenging ability of the leaf extract was 92.3% at a concentration of 5 mg/mL. The reducing power was increased with the increase in the concentration of extracts, and the leaf extract had a higher reducing power than the root. The $Fe^{2+}$-chelating ability of the leaf and root were 97.2% and 34.3% at 14 mg/mL, respectively. The $IC_{50}$ values of the leaf for DPPH, its ABTS radical scavenging ability, and its $Fe^{2+}$-chelating ability were 0.19, 2.7, and 6.27 mg/mL, respectively, and the leaf extract showed lower $IC_{50}$ values than root extract. These results show that the $L.$ $indica$ leaf extract contained high amounts of anti-oxidative compounds and had higher anti-oxidant activity levels than the root extract. It is suggested that Lactuca indica is very high in availability as a functional food and in its materials.

• Food Science and Preservation
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• v.24 no.5
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• pp.615-622
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• 2017

This study investigated the antioxidant and antidiabetic activities of Stachys sieboldii Miq. extracts by solvents (water, ethanol, butanol, chloroform, and hexane). The contents of total polyphenols (7.18-37.25 mg/g) and flavonoids (0.21-5.21 mg/g) in extracts from Stachys sieboldii Miq. showed a significant difference dependent on the extraction solvents, butanol > ethanol > water > chloroform > hexane. Antioxidant activities by DPPH and ABTS radical scavenging were increased in a dose-dependent manner. These activity trends associated with the extraction solvent were different at each concentration, but resembled phenolic compound contents trend, generally. FRAP value increased in a dose-dependent manner, but there was a difference in radical scavenging activities when comparing between extraction solvents by butanol > ethanol > hexane > chloroform > water on all concentrations. The trend of ${\alpha}$-amylase inhibition of extracts from $1,000{\mu}g/mL$ to $2,000{\mu}g/mL$ was not affected as enzyme activity is promoted and not inhibited. The inhibition of ${\alpha}$-glucosidase was increased in a dose-dependent manner without water extracts, the activity on hexane extracts was higher than others per the extraction solvent. ${\alpha}$-Glucosidase inhibition of hexane extracts showed 57.76% at $250{\mu}g/mL$, which is 2.8 times higher than the second highest chloroform extract (20.65%). From these results, we presume that the active ingredients of Stachys sieboldii Miq. is different according to the extraction solvent and also the activity is different by these major functional groups.

• Food Science and Preservation
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• v.24 no.5
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• pp.647-657
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• 2017

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at $30^{\circ}C$ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

• Clean Technology
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• v.13 no.1 s.36
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• pp.28-33
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• 2007

We measured cloud points of Poly(methylmethacrylate) (PMMA) in various solvents using the high-pressure variable volume view cell apparatus. The solvents used for dissolving PMMA were chlorodifluoromethane (HCFC-22), dimethylether (DME), 1,1,1-trifluoroethane (HFC-143a), 1,1-difluoroethane (HFC-152a) and 1,1,1,2-tetrafluoroethane (HFC-134a), and the effect of $CO_2$ concentration on the phase behavior of $PMMA+HCFC-22+CO_2$ system and $PMMA+DME+CO_2$ system was observed. PMMA was dissolved well in HCFC-22 from about 340 K, 5MPa and in DME from about 300 K, 28MPa. However, PMMA was not dissolved at all up to 423.15 K, 160MPa in the other fluorine compound such as HFC-l43a, HFC-152a and HFC-134a. PMMA+HCFC-22, $PMMA+HCFC-22+CO_2$ and PMMA+DME systems exhibit the lower critical solution temperature (LCST) behavior, however, $PMMA+DME+CO_2$ system exhibits the upper critical solution temperature (UCST) behavior. In the $CO_2$ mixture, the cloud point pressure of PMMA was increased dramatically proportional to the amount of $CO_2$ added, and from this result, it was known that $CO_2$ could be used as an antisolvent for fabricating PMMA nano-particles. And the cloud point of PMMA could be controlled by changing the concentration of $CO_2$.