• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.75-80
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• 2002

The growth inhibition by nisin-Producing lactococci against Bacillus subtilis and its application to doenjang fermentation were investigated. Lactococcus lactis subsp. lactis IFO 12007, L. lactis subsp. lactis ATCC 7962 and L. lactis subsp. lactis ATCC 11454 were used as nisin-producing lactococci. All of three strain rapidly proliferated to more than 10$^{9}$ CFU/g in steamed soybeans. Only L. lactis subsp. lactis IFO 12007 was in steamed soybean without any pH decrease. In spite of the mild decrease in pH, the growth of B. subtilis was completely inhibited; no living cells were detected in a soybean sample inoculated with 10$^{6}$ CFU/g and incubated for 24 to 72h. The L. lactis subsp. lactis IFO 12007 was applied to doenjang fermentation as a starter culture. It produced high nisin activity in steamed soybean, resulting in the complete growth inhibition of B. subtilis, which had been inoculated at the beginning of the meju fermentation, throughout the process of doenjang production. Over-acidification, which is undesirable for doenjang quality, was successfully prevented simply by adding salt which killed the salt-intolerant L. lactis subsp. lactis IFO 12007. Furthermore, the nisin activity in doenjang disappeared with aging.

• Ecology and Resilient Infrastructure
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• v.3 no.1
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• pp.46-53
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• 2016

This study was conducted to analyze the effect of the different land covers of an urban park (Hyowon park) in downtown Suwon on the urban thermal variations during a hot summer. The effect of the air temperature reduction in the urban park was 4.4%-4.5% for the downtown residence (Maetan-dong). This value was about 0.8% lower than that of the outskirts residence (Sanggwanggyo-dong). The daily mean temperature, daily maximum temperature, summer day and heat wave frequency were measured under the different land covers (cement-block, grass, pine-grass, shading area and mixed forest) showed these values generally decreased under natural land cover types. Daily minimum temperature and tropical night frequency didn't seem to correlate with the land cover types. Means of thermal comfort indices (wet bulb globe temperature, heat index and discomfort index) in the shading area, mixed forest and the pine-grass types were lower than those of cement block and grass types. However the levels of those indices were equal to 'very high' or 'caution' levels in the afternoon (13:00-15:00). In the morning (06:00-08:00), thermal comfort indices of the urban park didn't correlate with land cover types. Therefore, to reduce heat stress and to improve the thermal comfort in urban parks, an increase in the area of natural land cover such as grass, forest and open spaces is required.

• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.637-643
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.221-228
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• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.

• Science of Emotion and Sensibility
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• v.14 no.3
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• pp.371-384
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• 2011

Three experiments were carried out to examine how LED lighting hues influence to the rating and recognition of affective stimuli. In Experiment 1 and 2, IAPS affective pictures were used and an affective rating(valence and arousal) task and a recognition memory task were conducted under red, green, blue, and white hue LED lightings in Experiment 1 and cyan, magenta, yellow, and white ones in Experiment 2, respectively. In Experiment 3, affective words were used and the same two tasks were conducted under red, green, blue, and white hue LED lightings. According to the results of affective rating tasks, when primary hues(RGB) were used, red LED lighting elicited an excitement at the arousal dimension and green LED lighting evoked pleasantness at the valence one. When secondary hues(CMY) were used, magenta and cyan showed the similar but weaker patterns of responses comparing to red and green. The results of recognition memory task showed that the responses to the picture stimuli presented at green and cyan hue lightings tended to be a bit faster comparing to the stimuli presented at the other conditions but the difference was insignificant. In Experiment 3, however, recognition memory responses to the affective words presented at green hue lighting were faster significantly. These results indicate that warm colors like red and magenta elicit unpleasantness or excitement while cool colors like green and cyan evoke pleasantness or relaxation, and the primary hues provoke more positive or negative affectivity than secondary ones do. Particularly, the result of recognition memory task in Experiment 3 suggests that green hue LED lighting might be advantageous at the memory performance of language stimuli rather than visual ones.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.525-530
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• 2011

Emotion is composed of various feelings such as pleasure, sorrow, comfortability, and so on. The complicated process of the measurement has long been recognized as a major hindrance for the studies of emotion. Previously, individuals' emotion has mainly been measured by means of self-report, interview, EEG (electroencephalogram), ECG (electrocardiogram), EOG (electroculography), and body temperature. With thanks to nano/micro technologies, the possibility in the development of emotion-on-a-chip (EOC) has begun to be proposed. EOC will make it possible to analyze one's psychological status by taking a drop of blood. Discovery of emotional biomarkers in body fluids, understanding of the correlation between those biomarkers and the results from brain science are prerequisites to validate the EOC technology. In this paper, paper microfluidics are introduced as a good candidate for the EOC. As paper microfluidics is cost-effective and easy to use it is expected to be a useful device for the emotion measurement. We present the design and fabrication process for the simple paper-based microfluidic device and discuss the possible application in the field of measuring the human emotion.

• Science of Emotion and Sensibility
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• v.12 no.4
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• pp.411-424
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• 2009

Morality is one of the references when people judge the world. In two studies we addressed the impact of social distance and mood on moral judgment. Participants judged the people who kill one person to save the many by moral and action appropriateness. In study 1 Social distance was induced in best friends and strangers condition. We hypothesized that judgments rely on deontology depends on social distance. Study 1 showed that same actions in moral dilemmas are judged more severely when the people are more socially distant(strangers). But this effect of social distant was found only judgment of moral appropriateness. Study 2 examined how mood can affect moral judgment. There have been many work investigated the role of mood in determining the kind of cognitive processing. Results from study 2 showed participants in positive mood condition are judged more severely. This difference between positive and negative mood was found only judgment of action appropriateness in contrast with study 1. These results suggested that moral judgment can be affected by social distance and mood. We also found that these factors have selected impact on moral and action appropriateness.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.643-651
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• 2016

This study considers the value of English-language films as material for learning a foreign tongue using posh discourse. In daily life, when we decline an invitation or convey unpleasant information to a listener, we use polite expressions; we are careful with our words. English language learners need to learn polite expressions in order to interact peacefully with others; doing so can minimize conflict, which is inherent in social relationships. This study uses the British drama Downton Abbey, which is about aristocracy. This study analyzes the posh discourse used in Downton Abbey and insists that students need to learn it explicitly. It is important to learn the polite expressions of this authentic drama in a real classroom. This study suggests that students work in groups to create a short video, and to try to understand the characters' personalities. Movies, TV dramas, and sitcoms provide great content that shows the various functions of the language that students want to learn. As a source of learning material, film can help improve students' motivation and interest in learning a foreign language.