• Food Science and Preservation
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• v.21 no.2
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• pp.206-214
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• 2014

In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at $25^{\circ}C$, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, $7.8{\sim}9.0^{\circ}C$, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at $120^{\circ}C$ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1216-1224
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• 2017

Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.338-347
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• 1989

This study aims at revealing the effect of ${\omega}-3$ and ${\omega}-6$ polyunsaturated fatty acids on serum and lipid metabolism of liver in rats. Various diets were fed to 5 groups of rats differently composed of red pepper oil with about 64 % of ${\omega}-6$ linoleic acid and perilla oil with 60% or so of ${\omega}-3$ linolenic acid : group 1, 10% perilla oil ; group 2, 7.5% perilla oil and 2.5% red pepper oil; group 3, 5% perilla oil and 5% red pepper oil ; group 4, 2.5% perilla oil and 7.5% red pepper oil; group 5, 10% red pepper oil. The following shows the results. 1. As for cholesterol concentration in serum, group 1 was significantly lower than groups 4 and 5. 2. HDL-cholesterol concentration tended to grow gradually with the increase of ${\omega}-6$ linoleic acid and to decrease with the increase of ${\omega}-3$ linolenic acid. 3. Group 5 was the highest in HDL concentration of cholesterol. 4. About concentration of triglyceride and phospholipid in serum, group 2 was significantly lower than group 4. 5. In cholesterol level of liver, group 5 was the highest and groups 2, 3 and 4 were relatively lower. 6. Triglyceride concentration of liver was higher than others in groups 1 and 5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Korean Chemical Engineering Research
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• v.46 no.4
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• pp.813-818
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• 2008

Various additives were added in small amounts on Ni/YSZ anode of SOFC (solid oxide fuel cell) in order to improve reactivity and to inhibit deactivation due to coke deposition during methane reforming using a low mole ratio steam ($H_2O/CH_4=1.5$) at $800^{\circ}C$. Ni/YSZ catalysts added with various perovskites did not show any improvement but exhibited a gradual decrease in the methane conversion. K-doped Ni/YSZ showed a steady increase and maintenance of the conversion up to 42 hours, after which there was an abrupt deactivation of catalyst owing to potassium loss by volatilization. Addition of 5% of $K_2Ti_2O_5$ on Ni/YSZ showed a stable maintenance of the conversion without K loss, and was able to prevent coke formation during a long time operation. Deactivation of catalyst during the reaction was mainly caused by the accumulation of graphidic carbon on the catalyst surface.

• Computational Structural Engineering
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• v.12 no.1
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• pp.86-94
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• 1999

예비구조설계에서는 구조시스템 대안의 생성과 발전, 여러 방법과 대상에 따른 해석과 설계 다양한 요구조건과 구조적 특성을 고려한 여러 구조시스템 대안의 비교 및 선택 과정을 거친다. 그리고, 이러한 각 과정은 구조설계자의 경험적 지식을 바탕으로 하는 종합적인 사고와 판단에 따라서 단계적, 반복적으로 이루어진다. 그러므로, 예비구조설계에서는 정형화된 자료와 작어뿐 아니라 비정형화된 자료와 작업도 처리해야 한다. 따라서, 컴퓨터는 정형화된 자료와 작업을, 구조설계자는 비정형화된 자료와 작업을 직접 처리하고 이를 상호작용을 통하여 교환 및 지시하는 방식, 즉 구조설계자와 컴퓨터의 역할분담에 기초한 상호작용방식을 통하여 예비구조설계에 컴퓨터를 효율적으로 활용할 수 있을 것이다. 구조설계자와 컴퓨터의 역할분담에 기초한 상호작용을 원활히 지원하기 위해서는 구조시스템 대안의 기하학적 향상, 재료에 대한 자료를 효과적으로 제시할 수 있는 3차원 관점, 각 구조시스템 대안을 검토하고 비교하는 사항이 되는 다양한 요구조건에 대한 자료들을 관리하고 제시할수 있는 요구조건 관점이 필요하다. 그리고 예비 구조설계가 진행되어 온 과정, 방향, 설계의도등의 파악을 위한 바탕이 될 수 있는 작업과정관점, 구조시스템 대안 발전 관점이 필요하다. 예비구조설계의 프로세스 조절을 위한 상호작용을 효과적으로 지원하기 위해서는 컴퓨터가 수행 할 수 있는 정형화된 작업들을 예비구조설계의 진행순서인 구조시스템 대안의 생성과 발전, 구조시스템 대안의 해석과 설계, 구조시스템 대안의 선택에 따라서 나열하여 제시할 필요가 있다. 이를 통해서 구조설계자는 자신의 판단에 따라서 다음에 수행해야 할 작업을 결정하고, 그에 해당하는 정형화된 작업을 컴퓨터가 제시한 작업 중에서 선택하고 그 수행을 지시하여 자신의 경험적 지식과 설계의도에 맞추어 예비구조설계의 프로세스를 조절할 수 있다.정조합력은 유의차가 컸으나, 상반조합 능력은 없었다. 교배친의 우성효과는 컸다. 잡종강세 환경변이 및 상가적 작용도 컸다. 우성의 방향은 정의 방향이었으므로 우성귀전자가 크게 작용하였다. 이들 형질들의 귀전자들은 초우성을 나타내었다. 교배친의 자견층중의 우성순서는 잠120>잠114>잠108>잠119>잠118>잠107>잠117>잠113 순이었고, 웅견층중에서는 잠114>잠108>잠120>잠117>잠118>잠107>잠119>잠119>잠113 순이었다. 자견층 비율에서는 광의의 귀전력이 협의의 귀전력보다 컸고, 웅견층 비율에서는 같았다, 견층 비율에서는 일반조합 능력은 크게 나타났으나, 특정조합 능력과 상반조직 능력은 나타나지 않았다. 자견층 비율에서 교배친의 우성효과는 컸다. 자견층 비율에서는 교배친의 우성효과는 적었다. 자웅견층 비율의 잡종 강세는 적게 나타났다. 환경변이와 상가적 작계는 자웅견층 비율에서는 크게 나타났다. 우성의 방향은 자견층 비율에서는 정의 방향으로 우성 귀전자가 크게 작용하였으며, 자견층 비율에서는 정의 방향으로 우성 귀전자가 부분적으로 작용하였다. 교배친의 자견층 비율의 우성순서는 잠117>잠114>잠108>잠120>잠118>잠119>잠107>잠113 순이었고, 자견층 비율에서는 잠114>잠117>잠108>잠118>잠107>잠119>잠113>잠120의 순이었다.지방산의 조성이 많은 차이를 보였다.{2+}$ 26 및 $Na^+$ 26 mg $L^{-1}$이었다. 양액 재배 후 버려지는 폐양액 중의 무기성분 함량은 양액재배에 이용되는 원수에 비해 상당히 높아졌다.료로서 응용 가능성이 있음을 시사한다.약재료인 약초류 등을 이용하였는데 오랫동안 푹 삶아 그물에 곡류 등을 넣어 죽이나 밥으로 조리하였으며 면으로도 조리하였다. 이상과 같이 조선시대 주식류의 종류 및 조리방법에 대한

• Korean Journal of Environment and Ecology
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• v.26 no.1
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• pp.1-10
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• 2012

The habitats characteristics of Polypodium vulgare L. in Ulleung-do were investigated to compile basic data for conservation and restoration. Natural habitats were located at altitudes of 410~748m with inclinations of $12{\sim}80^{\circ}$. Sixty six vascular plants were identified from 10 quadrats in 4 habitats. Dominant species among the woody plants, based on importance value, were Acer pictum subsp. mono(49.52%) in the tree (T1) layer, Sorbus amurensis(28.99%) in the subtree (T2) and Schizophragma hydrangeoides(51.99%), Ligustrum foliosum(8.82%), Fagus engleriana(7.25%) in the shrub (S) layer. Importance value for members of the herb (H) layer were as follows: Polypodium vulgare 23.23%; Maianthemum dilatatum 9.65%; Phryma leptostachya var. asiatica 9.23%; Dryopteris crassirhizoma 8.40%; Carex shimidzensis 6.75% and Dystaenia takesimana 5.42%. The importance value of the last five species were high, so they were at affinity with Polypodium vulgare in their habitats. Species diversity was 1.18, and dominance and evenness were found to be 0.11 and 0.84, respectively. The soil types were sandy loam. Average field capacity was 30.42%, and the organic matter and pH were 17.95%, and 4.70. Correlation coefficients based on environmental factors, vegetation and soil analysis were showed that positive correlations between species diversity and species richness, whereas between species diversity and dominance, coverage of Polypodium vulgare and species richness were showed negative correlations.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.15-20
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• 2005

To identify and compare the nutritional composition of different kinds of citrus, three examples (Citrus fruit, Kumquat, and Hallabong) were taken from Jeju island in Korea at the same time and their nutritional compositions were measured using the Association of Official Analytical Chemists (AOAC) method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), mineral and vitamin contents were measured. The Nutrient composition revealed some significant differences among the Citrus. The Citrus fruit has more moisture and Fe content than those of the Kumquat. The Kumquat contained more ash, Ca, Na, Mg, Zn, Vitamin A, and B1 than the other Citrus specimens, while the Hallabong had the most protein and Fe. However, fiber, K, Vitamin B₂, C and niacin contents were not significantly different among the specimens. The results demonstrate that the three kinds of citrus used in this study have different nutritional compositions, but they can all be used as a good food for supplementation of K, vitamin A and C. We hope the nutritional analysis of Citrus specimens will be helpful in meeting the consumer's interest in these Citrus, and increase the export of our Citrus produce.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.