• Journal of Digital Convergence
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• v.14 no.11
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• pp.449-457
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• 2016

At this study, we select five colorful and high-acid fruits: grape, lemon, orange, grapefruit and kiwi, and we made a composite resin specimen and dipped into fruit juice in order to figure out influence that affects on surface corrosion and coloring. We dipped resin specimen into fruit juice by three-day and seven-day interval at $37^{\circ}C$. Control group used the resin that was not dipped into fruit juice. For surface change according to the time, it was observed by using scanning electron microscopy, and it was measured by using spectrophotometer for change of coloring degree. As a result of surface change of resin by using scanning electron microscopy, furrow size between surface particles increased, and rectangular rod-shape structure was emerged, and small prominent particles on bumps disappeared. As a result of coloring degree of resin by measuring spectrophotometer, a difference between experimental group appears with the darkest brightness in the case where it is dipped into grape extracts.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.793-801
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• 2014

This study evaluated the qualitative properties of lotus root (Nelumbo nucifera) peels as food materials. Proximate composition, sweetness, pH, total acidity, color, mineral, fatty acid, free sugar and organic acid contents of preprocessed lotus root were measured. Crude moisture, protein, and total fiber contents of non-peeled treated Lotus roots were higher than those of peeled treated lotus roots (p<0.05). Lightness and yellowness of color were reduced by peeling process, whereas redness increased (p<0.05). The mineral contents of Mg, Ca, Fe and Na were higher in non-peeled lotus roots, whereas peeled treated lotus root showed higher K contents (p<0.05). The major fatty acids were palmitic, oleic, linoleic and linolenic acids. The total free sugar content of non-peeled lotus roots was higher than that of peeled treated lotus roots (p<0.05). Glucose content was not significantly different, whereas fructose, sucrose, and maltose contents were significantly different. The organic acid and free amino acid contents were higher in peeled lotus roots (p<0.01).

• Journal of Ginseng Research
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• v.31 no.3
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• pp.154-158
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• 2007

In order to increase the content of germanium in ginseng adventitious roots, the effects of chelating agents on germanium content and root growth were investigated in the submerged cultures of ginseng adventitious roots. Chelating agents such as citric acid, oxalic acid, phosphoric acid, EDTA (Ethylenediamine tetraacetic acid) or EGTA (Ethylene glycol-bis $({\beta}-aminoethylether)-tetraacetic$ acid) were administrated in the submerged culture of ginseng root containing 50 ppm $GeO_2$. After 6 weeks of cultivation, fresh weight, germanium and saponin contents in the roots were analyzed. Among chelating agents, addition of 1.0mM phosphoric acid was found to be best for germanium accumulation. Under this condition, germanium content increased 1.4 times as compared to that of the control. The germanium content in the adventitious roots also increased with addition of EDTA or EGTA, while they inhibited the growth of ginseng adventitious root. Citric and oxalic acids were not effective for increasing germanium content in adventitious roots. As the results, it suggests that the phosphoric acid can be proved as the optimal agent for the enhancement of germanium accumulation in ginseng adventitious roots. These results can be served as a guideline for the mass production of ginseng adventitious roots containing germanium by large-scale production.

• Journal of KIISE:Computing Practices and Letters
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• v.7 no.2
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• pp.165-182
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• 2001

In this paper, we describe a design and implementation of the Wireless Markup Language(WML) compiler to deploy wireless Internet services effectively. The WML compiler translates textual WML decks into binary ones in order to reduce the traffic on wireless links that have relatively low bandwidth to wireline links and mitigate the processing overhead of WML decks on, wireless terminals that have relatively low processing power to fixed workstations. In addition, it takes over the overhead of eXtensible Markup Language(XML) well-formedness and validation processes. The WML compiler consists of the lexical analyzer and parser modules. The granunar for the WML parser module is LALR(1) context-free grammar that is designed based on XML 1.0 and WML 1.2 DTD(Document Type Definition) with the consideration of the Wireless Application Protocol Binary XML grammar. The grammar description is converted into a C program to parse that grammar by using parser generator. Even though the tags in WML will be extended or WML DTD will be upgraded, this approach has the advantage of flexibility because the program is generated by modifying just the changed parts. We have verified the functionality of the WML compiler by using a WML decompiler in the public domain and by using the Nokia WAP Toolkit as a WAP client. To measurethe compressibility gain of the WML compiler, we have tested a large number of textual WML decks and obtained a maximum 85 %. As the effect of compression is reduced when the portion of general textual strings increases relative to one of the tags and attributes in a WML deck, an extended encoding method might be needed for specific applications such as compiling of the WML decks to which the Hyper Text Markup Language document is translated dynamically.

• Journal of the Korean Magnetics Society
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• v.16 no.1
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• pp.102-106
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• 2006

Magnetic nanoparticles can be used for a variety of biomedical applications. They can be used in the targeted delivery of therapeutic agents in vivo, in the hyperthermic treatment of cancers. in magnetic resonance (MR) imaging as contrast agents and in the biomagnetic separations of biomolecules. We have synthesized magnetite $(Fe_3O_4)$ nanoparticles using chemical coprecipitation technique with sodium oleate as surfactant. Nanoparticle size can be varied from 2 to 8nm by controlling the sodium oleate concentration. Magnetite phase nanoparticles could be observed from X-ray diffraction. Magnetic colloid suspensions containing particles with sodium oleate and chitosan have been prepared. Nanoparticles, both oleate-coated and chitosan-coated, have been characterized by several techniques. Atomic farce microscope (AFM) was used to image the coated nanoparticles. Magnetic hysteresis measurement were performed using a superconducting quantum interference device (SQUID) magnetometer at room temperature to investigate the magnetic properties of the magnetite nanoparticles. The SQUID measurements revealed superparamagnetism of nanoparticles.

• Journal of Life Science
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• v.18 no.1
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• pp.109-113
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• 2008

For useful basic data in new ascidian processed products, this study investigated and compared the biological activities of two ascidians, Styela clava and Styela plicata, in two conditions with fresh one and cooking one at $100^{\circ}C$ for 10 min. By fresh state, Styela clava (8.46 mg/ml) had higher activity than Styela plicata (13.67 mg/ml) in the antioxidative assay ($EDA_{50}$), whereas Styela plicata (10.54 mg/ml) had higher than Styela clava (12.05 mg/ml) after cooking. Particularly the antioxidative activity of Styela plicata increased 1.3 times after cooking. Fresh Styela clava had antimicrobial activity against Bacillus subtilis, B. cereus, E. coli, whereas the activity appeared against E. coli only after cooking. However, antimicrobial activity in Styela plicata appeared against 4 gram positive bacteria (B. subtilis, B. cereus, S. aureus and L. monocytogenes) and E. coli, regardless of concentration level (1,000-1,500 ppm) and with/without cooking. ACE inhibitory activity was not observed in the samples. By cooking, the level of fibrinolytic activity increased to 1.79 from 1.24 plasmin unit/ml in Styela plicata, whereas the level decreased to 1.55 from 1.62 in 5tyela clava.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

• Journal of Wetlands Research
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• v.22 no.4
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• pp.286-294
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• 2020

This study aims to economically evaluate rice production and various ecological services provided by organic rice paddy carrying out rice-fish mixed farming. It was also conducted to find a stable structure for increasing the income of rice-producing farmers and promoting ecological services by evaluating the economic feasibility of organic rice paddy for rice-fish mixed farming. As a result of the analysis of expected effects by ecological service functions according to the types of agriculture in the rice-fish mixed farming, general conventional paddy fields were evaluated to have an effect of continuously decreasing biodiversity such as amphibian reptiles, aquatic insects, bird habitats, experience and ecological education, and vegetation diversity, while the biodiversity of organic and rice-fish mixed paddy fields was assessed to increase. As a result of evaluating the economic value, as the area for fish production increases compared to the common practice and organic paddy fields, rice production decreases, but fish production increases and total income was analyzed to increase. In addition, if the value of ecosystem service functions is assessed in the future, it will increase further. It is hoped that these findings will be used as basic data for solving oversupply problems in the rice industry, preserving safe farm income, and improving sustainable farming and ecosystem service functions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.307-310
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• 2003

This study investigated the nutritional components of jokpyun. Jokpyuns made with cow feet and two kinds of jokpyun were added 30% of chicken and dry codfish to 70% of cow feet, respectively. There was no difference in moisture contents among three jokpyuns. Crude protein content was higher in jokpyun made with cow feet than in those added chicken and dry codfish. Contents of lipid and ash in jokpyuns added chicken and dry codfish were higher than those of jokpyun made with cow feet. The ratio of unsaturated fatty acid in jokpyun added dry codfish was the highest, but, that of linoleic acid was the highest in jokpyun added chicken than the others. Amino acid contents were higher in the order of glycine, proline, alanine, glutamic acid and composition of essential amino acid was similar to soupstock made with beef shank and leg bone. The contents of glycine and alanine in jokpyun added codfish and that of glutamic acid in jokpyun made with cow feet were the highest. Especially, among essential amino acids lysine was the highest in all jokpyuns. Methionine and valine were higher jokpyun added chicken and jokpyun made with cow feet than the others. Calcium and phosphorous were higher in jokpyun added chicken than in others. From these results, jokpyun, especially added chicken, was seemed to be more nutritious than other jokpyuns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.102-109
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• 2014

Crab-like flavoring base (CFB) was made from a concentrated snow crab cooker effluent (SCCE) containing five food additives (proline, glycine, arginine, methionine, fructose) using reaction flavor technology (RFT). The volatile flavor compounds in CFB were compared between raw (SCCE) and control (without food additives) samples using solid phase microextraction (SPME) and gas chromatography with mass selective detector. A total of 74 compounds were detected in all samples (30 raw samples, 34 control samples, 55 CFB samples). A total of 22 nitrogen-containing compounds, including 19 pyrazines and 3 pyridines, were formed through RFT and increased 27 times compared to the control. Dimethyl trisulfide and dimethyl disulfide were predominant sulfur-containing compounds that increased through RFT, while aromatic compounds decreased through RFT. Seven compounds, tetramethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 2,3,5-trimethyl-6-(3-methylbutyl)pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-3-(3-methylbutyl)pyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-decanone potentially have a role in CFB odor by Pearson's correlation analysis.