• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.69-74
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• 2010

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1058-1064
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• 2002

The purpose of this study was to investigate the effects of green tea on hepatic antioxidative defense system and recovery of muscle fatigue in rat after aerobic exercise. Male Sprague-Dawley rats weighing 150$\pm$ 10 g were randomly assigned to one normal (N) group and aerobic exercise training groups. Exercise training groups were classified into two groups: training (T) group and green tea (TG) group which were supplemented the distilled water and green tea extracts by dringking water during experimental periods, respectively. The experimental rats in exercise training groups (T and TG) ran on a treadmill 30 min/day at a speed of 28 m/min (7% incline) 5 days/week or were cage confined (Normal group) for 4 weeks. And rats were sacrificed with an overdose of pentobarbital injection just after running. Hepatic xanthine oxidase (XOD) activities were not significantly different among three groups. The activity of superoxide dismutase (SOD) in T group was no significant difference from N group, but those of TG groups were significantly increased, compared with that of T group. Hepatic glutathione peroxidase (GSHpx) activites of TG groups showed a similar tendency to that of normal group, but it was increased to 20% in TG group, compared with normal group. The reduced glutathione (GSH) contents in liver was not significantly different from that of any three group. The oxidized glutathione (GSSG) contents in T group was increased to 69%, compared with the normal group, but TG group significantly decreased, compared with the T group. The ratio of GSH/GSSG in liver of T group was lower than that of normal group, but those of TG group was a similar tendency to that of normal group. Contents of thiobarbituric acid reactive substance(TBARS) in T group was increased to 52%, compared with that of normal group but those of TG group were recovered the normal level. Contents of hepatic glycogen in T group were decreased to 23% compared with those of normal group, while that of TG group was the same as normal levels. The contents of serum lactic acid in T group were increased to 261%, compared with normal group, but those of TG group maintained the normal level by green tea supplementations. In conclusion, the effects of green tea in exercise training rats would appear to reduce peroxidation of tissue as an antioxidative defense mechanism and promote recovery of muscle fatigue.

• Journal of the Korean Association of Geographic Information Studies
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• v.19 no.4
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• pp.199-217
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• 2016

Influences of seasonal warming and cooling rates on the annual temperature patterns were analyzed based on the meteorological data from 13 weather stations in Busan Metropolitan Area(BMA), Korea during 1997~2014. BMA daily temperature time-series was generalized by Fourier analysis, which mathematically summarizes complex, regularly sampled periodic records, such as air temperature, into a limited number of major wave components. Local monthly warming and cooling rates of BMA were strongly governed by the ocean effect within the city. March($1.121^{\circ}C/month$) and November(-$1.564^{\circ}C/month$) were the two months, when the most rapid warming and cooling rates were observed, respectively during the study period. Geographically, spring warming rates of inland increased more rapidly compared to coastal areas due to weaker ocean effect. As a result, the annual maximum temperature was reached earlier in a location, where the annual temperature range was larger, and therefore its July mean temperature and continentality were higher. Interannual analyses based on average temperature data of all weather stations also showed that the annual maximum temperature tended to occur earlier as the city's July mean temperature increased. Percent area of impervious surfaces, an indicator of urbanization, was another contributor to temperature change rates of the city. Annual mean temperature was positively correlated with percent area of impervious surfaces, and the variations of monthly warming and cooling rates also increased with percent area of impervious surfaces.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.3
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• pp.473-480
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• 2007

The dentigerous cyst originates through alteration of stellate reticulum after amelogenesis has completed, with accumulation of fluid between the layers of the reduced enamel epithelium or between this epithelium and the tooth crown. Its incidence is relatively high on 10s or 20s of age and it is always related to the unerupted crown. Generally, it has no symptom, however, if the cyst is large or accompanied with pus formation, swelling and pain may occur. In radiographic findings, it shows impacted crown surrounded by well defined unilocular radiolucent lesion and occasionally displacement of adjacent teeth or root resorption. The goal of treatment is complete elimination of abnormal tissue preserving the tooth involved in the cyst. Enucleation and marsupialization are commonly used for the treatment. Marsupialization is the procedure which removes the partial portion of the cystic wall and connects with the oral mucosa. As the pressure in the cyst decreases, bone regeneration takes place in the defect area and cystic wall converts into normal mucosa. This procedure, however, is the most conservative procedure which allows the protection of adjacent important structures. If the eruption space is sufficient, then inducing the eruption of the permanent tooth in the cyst is also possible. In following cases, dentigerous cyst was diaganosed after clinical and radiographic examination. Marsupialazation was done to remove the cyst and induce the tooth, which was in the cyst, to erupt into the oral cavity.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2001.11a
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• pp.28-28
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• 2001

$Bi_2Te_3$계 열전반도체 재료는 200 ~ 400K 정도의 저온에서 에너지 변환 효율이 가장 높은 재료로서 열전냉각 및 발전재료로 제조볍 및 특성에 관한 많은 연구가 진행되어 왔다. 전자냉각 모듈의 제조에는 P형 및 N형 $Bi_2Te_3$계 단결정이 주로 사용되고 있으나. $Bi_2Te_3$ 단결정은 C축에 수직한 벽개면을 따라 균열이 쉽게 전파하기 때문에 소자 가공사 수윤 저하가 가장 큰 문제점으로 지적되고 있다. 이에 따라 최근 열전재료의 가공방법에 따른 회수율 증가 및 열전특성 향상에 관한 열간압출, 단조와 같은 연구가 활발히 이루어지고 있다. 본 연구는 가스분사법(gas atomizer)을 이용하여 용질원자 편석의 감소, 고용도의 증가,균일고용체 형성, 결정립미세화 둥 급속응고의 장점을 이용하여 화학적으로 균질한$Bi_2Te_3$계 열전재료 분말을 제조하고, 제조된 분발을 압출가공하여 기계적성질, 소자의 가공성 및 열전 성능 지수율 향상시키는데 연구 목적이 있다. 본 설험에서는 99.9%이상의 고순도 Bi. Te. Se. Sb를 이용하여, 고주파 유도로에서 Ar 분위기로 용융하고, 가스분사법를 이용하여 균질한 $Bi_2Te_3$계 열전재료 분만을 제조하였다. 분말표면의 산화막을 제거하기 위하여 수소분위기에서 환원처리를 행하였고, 된 분말을 Al 캔 주입하여 냉간성형 한 후 진공중에서 압출온도를 변화시켜 열간압출 가공을 행하였다. 압출 온도변화에 따른 압출재의 미세조직 및 열전특성에 중요한 영향을 미치는 C면 배향에 대한 결정방위 해석, 압출재의 압축강도 등을 분석하였으며, 압출온도에 따삼 미세조직 변화와 결정방위의 변화에 따른 열전특성의 관계를 해석하였다성시켰고 이들이 산인 HNO3에서 녹았기 때문이다. 본 연구에서 개발된 새로운 에칭 용액인 90H2O2 - 10HNO3 (vol%)의 에칭 원리가 똑같이 적용 가능한 다른 종류의 초경 합금에서도 사용이 가능할 것으로 판단된다.로 판단된다.멸과정은 다음과 같다. 출발물질인 123 분말이 211과 액상으로 분해될 때 산소가스가 배출되며, 이로 인해 액상에서 구형의 기공이 생성된다. 이들 중 일부는 액상으로 채워져 소멸되나, 나머지는 그대로 남는다. 특히, 시편 중앙에 서는 수십-수백 마이크론 크기의 커다란 기공이 다수 관찰된는데, 이는 기공의 합체로 만들어진 것이다. 포정반응 열처리 시 기공 소멸로 만들어진 액상포켓들은 주변 211 입자와 반응하여 123 영역으로 변한다. 이곳은 다른 지역과 비교하여 211 밀도 가 낮기 때문에, 미반응 액상이 남거나 211 밀도가 낮은 123 영역이 된다. 액상으로 채워지지 못한 구형의 기공들 중 다수가 123 결정 내로 포획되며, 그 형상은 액상/ 기공/고상 계면에너지에 의해 결정된다.단의 경우, 파단면이 매끄럽고 파변상의 결정립도 매우 미세하였으며, 산확물 의 용집도 찾아보기 어려웠 나, 접합부 파단의 경우에는 파변의 굴곡이 비교척 심하고 연성 입계파괴의 형태를 보였￡며, 결정립도 모채부 파단의 경우에 비해 조대하였다. 조대하였다. 셋째, 주상기간 중 총 에너지 유입률 지수와 $Dst_{min}$ 사이에 높은 상관관계가 확인되었다. 특히 환전류를 구성하는 주요 입자의 에너지 영역(75~l13keV)에서 가장 높은(0.80) 상관계수를 기록했다. 넷째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수록 현저했다. 주상에서 관측된 이러한 특성은 서브스톰 확장기 활동이 자기폭풍의

• Food Science and Preservation
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• v.12 no.2
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• pp.190-194
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• 2005

This study investigated the characteristics of honey wine, which was fermented by Saccaromyces sake, Saccharomyces bayanus and Nuruk. For alcohol fermentation of the diluting solution, mixtures of S. sake and Nuruk, and Nuruk and S. bayanus resulted the excellent fermentation. These conditions also produced a higher alcohol content than that from the single yeast Strain. The values of pH and acidity of honey wine showed little changes during the fermentation processes. In the case of the mixture of Nuruk and yeast, the content of reducing sugar during the fermentation processes decreased rapidly, but the content of alcohol increased. The soluble solids were $7.5\~8.1\;^{\circ}Brix$ after the fermentation period of 6 days, and the alcohol contents were represented $12.5\~13.1\%$, from the mixture of Nuruk and yeast. In addition, the sensory evaluation of honey wine with the mixture of Nuruk and yeast showed more effective results than that of the single yeast bacillus.

• Food Science and Preservation
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• v.10 no.2
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• pp.158-161
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• 2003

The six-year old fresh ginseng harvested at earlier October was stored for 10 weeks in the rendition of 4$^{\circ}C$${\pm}$1$^{\circ}C$ and RH 87∼92%, and the sugar content and the change of color was investigated in an interval of one week by taking sample of it after processed it to red ginseng. The total sugar content was 62.71% before it was stored and was a little reduced to 54.58% after 10 weeks of storage. The reducing sugar content was 11.69% before it was stored and was a little reduced to 9.92% after 7 weeks of storage. For the free sugars, the content of fructose was 0.47% before storage and gradually increased to 4.70% after 10 weeks of storage, and the contents of glucose and sucrose were gradually decreased after they have their peak value of 2.31% and 25.89% at five and three weeks of storage. The content of maltose was 6.62% before storage and it gradually reduced to 1.37％ after 10 weeks of storage. The color intensity was generally increased with the storage time, and the total rotor value(ΔE) has its peak value of 8.89 after 9 weeks of storage. For the browning pigment, the absorbance of 420nm and 440nm was increased after 6 weeks of storage. The similar trend was observed at 285nm where the precursor of browning pigment was investigated, however, the change was not observed for the freeze dryed ginseng.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.39-44
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• 1994

For the purpose of supplying the basic knowledge to make Doenjang which is acceptable to Korean people three kinds of koji, namely rice, wheat, and soybean Koji were made with Aspegillus oryzae. Then Doenjangs were made with four different ratio of three Kinds of Koji. Components related to the taste of Boenjang were analyzed, sensory evaluation of Doenjang were made, and correlation between analytical variables and sensory parameters were investigated. The results were as followed 1. Total nitrogen contents of each Doenjang were increased with increasing the ratio of Koji except Doenjang made with soybean Koji. The amounts of amino nitrogen increased with the ratio of koji increases in each Doenjang. Amino nitrogen contents of Doenjang made with soybean Koji were highe. than the others, 2. Reducing sugar contents of rice and wheat Doenjang were similar, but amounts were increased with increasing the ratio of Koji Reducing sugar contents of Soybean Doenjang were lower than the others. pH of the Doenjangs decreased as the ratio of the koji increased. The amount of sweet taste amino acids and MSf; like amino acids were increased, but bitter taste amino acids were decreased as the ratio of the koji increased in rice and wheat Doeujang, The sweet taste amino acids and bitter taste amino acids in soybean Doenjang showed little Changes in amount, but the amount of MSG like amino acids increased as the ratio of the Koji increased from 13% to 25%, 37%, and 50%. The nucleotide contents of wheat Doenjang were higher than other Doenjangs, and there is a tendency to increase the amounts of nucleotide as increasing the ratio of koji in each Doenjang. 3. As a result of sensory evaluation, wheat Doenjang of 13% koji ranked highest in the overall eating quality, and Doenjangs made with 50% and 37% of rice koji ranked next, 4. pH and sweet tast amino acids influenced on the Overall eating quality of the Doenjang, however most compo-nents of the Doenjang seemed to relate to overall eating quality of Doenjang, however most components of the Doenjang seemed to relate to overall eating quality of Doenjang.

• Food Science and Preservation
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• v.19 no.6
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• pp.925-932
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• 2012

This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.

• Food Science and Preservation
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• v.13 no.3
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• pp.375-381
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• 2006

This study was carried out to analyze the nutritional component of Lepista nuda in order to estimate its nutritional and functional values. The content of moisture were $90.90{\pm}0.09%$ carbohydrate $4.34{\pm}0.07%$, crude protein $3.70{\pm}0.03%$, ash $0.55{\pm}0.04%$, and crude fat $0.47{\pm}0.01%$, respectively The reducing sugar was $636.17{\pm}7.50mg$. Total amount of free sugar was 97.32 mg, which were mainly composed of galactose (51.98 mg) and trehalose (22.48 mg). In the results of mined analysis, the content of K was the highest as $103.10{\pm}0.18mg$, followed by $56.01{\pm}0.20mg$ of Mg. The total content of hydrolyzed amino acid was 310.39 mg which consist of essential amino acids including valine (25.40 mg), leucine (22.52 mg), lysine (21.34 mg) and 198.89 mg of non-essential amino acids including glutamic acid (60.72 mg), aspartic acid (30.17 mg), and alanine (29.72 mg), as the major amino acids. free amino acids were 220.86 mg which were composed of essential amino acids (36.21 mg) inclusive of isoleucine (21.57 mg) and threonine (11.20 mg) and non-essential amino acids (184.65 mg) including glutamic acid (42.78 mg) and aspartic acid (32.44 mg) as major amino acids. Total content of amino acid derivatives was 187.85 me and that of hydroxyproline was highest as 121.50 mg.