• 한국해양학회지
• /
• v.26 no.3
• /
• pp.193-203
• /
• 1991

KODOS (Korea Deep ocean Study)-89 sediments, recovered from western part of Clarion-Clipperton fracture zone in north Pacific, show two distinctly colored layer zones: surface yellow brown layer (unit A) and subsurface dark brown layer (unit B), and roughly recognized as Quaternary and Tertiary in age, respectively. Geochemical characteristics are also different in those two units. Smectite, water, micronodule, and heavy metal contents are higher in unit B, while POC content is higher in unit A. High smectite and low POC contents in unit B are due to the longer formation period of smectite, almost decomposition of labile organic matter in unit B relative to unit A. High water content in unit B is caused by coarse fabric which results from higher content of spicules and spines. Additionally, stronger electrostatic repulsion force caused by high smectite content also supports high water content in unit B relative to unit A. Variations in heavy metal contents are closely related to the amount of micronodule, which has higher metal contents than that of sediment. Therefore, we conclude that the differences of geochemical characteristics in unit A and unit B are resulted from the different diagenetic durations of unit A and unit B.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.919-926
• /
• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Food Science and Preservation
• /
• v.19 no.4
• /
• pp.492-500
• /
• 2012

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

• 기호학연구
• /
• no.56
• /
• pp.7-44
• /
• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Korean Journal of Plant Resources
• /
• v.35 no.4
• /
• pp.455-463
• /
• 2022

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.868-874
• /
• 2023

This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a^* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b^* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.

• Conservation Science in Museum
• /
• v.31
• /
• pp.71-103
• /
• 2024

The National Museum of Korea Conservation science division conducted a precise diagnosis and a non-destructive investigation to comprehensively assess the overall damage of the Twin-lion stone lantern from the Godalsa Temple site, Yeoju to be placed on display in the museum's outdoor stone garden, then reviewed the relevant conservation and management plan and applied conservation treatment to the artifact. The museum carried out the treatment in the following order: precise diagnosis; dismantling of the previously-restored part of the roof stone; reinforcement and restoration of the roof structure with new stone; restoration of the previously-restored part of the lantern's support stone (jungseok); surface texture treatment to the restored area; cleaning (basic, laser); and color matching. The previously-restored part of the roof stone was removed and restored with new stone material, based on the results of a safety diagnosis regarding the separation at the said part. Granite from the Sangju area was selected as the material for the restoration in consideration of the results of mineral analysis as well as the surface color and particle size. The new stone was divided into three pieces based on the descending edges of the octagonal roof structure and joined together using epoxy resin. The structure was further strengthened by inserting titanium rods. It is expected that the status diagnosis and conservation treatment of the twin-lion stone lantern from the Godalsa Temple site in Yeoju will be used as a reference for the future conservation and management of outdoor displays of stone cultural heritage.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.161-168
• /
• 2008

The effects tea beverages (TBs) prepared from powdered green tea (Gt), oolong tea (Ot), black tea (Bt), or pure tea (Pt) with lemon, orange, grenadine etc on cadmium toxicity in rats were investigated Sensory evaluations of the TBs are better than those of each water extracted teas. Cadmium (50 ppm) was administered to experimental rats fed a basic diet, or a diet with various TBs (15% w/v), for 5 weeks. Although body weight gains, feed intakes, and fecal weights in all Cd-treated groups were lower than those in the normal control group (NC), feed efficiency ratio, urine volumes, liver weights, and kidney weights did not differ significantly between groups. The serum ALT and AST levels in the Cd-treated control group (Cd-Co) were higher than those in the NC animals. Serum ALT and AST levels in all Cd-treated rats fed TB-supplemented diets were lower than in animals of the Cd-Co group. Tibia and femur weights in Cd-Co animals were lower than those in NC rats. Tibia and femur weights in Cd-treated rats fed TB-supplemented diets were higher than those in Cd-Co animals. There were no between-group differences in tibia lengths; animals in the NC and TB-supplemented diet groups showed femur lengths longer than those of Cd-Co rats. Although the contents of crude ash and cadmium in the femurs of Cd-Co mts was markedly higher than in the femurs of NC animals, the cadmium content in femurs of Cd-Co rats was significantly lower than that in the femurs of NC animals. The changes in mineral levels caused by Cd administration were alleviated by every TB-supplemented diet tested Whereas fecal calcium excretion by Cd-Co animals was significantly higher than that of NC rats, calcium excretion by Cd-treated rats fed TB-supplemented diets was significantly lower than that of Cd-Co animals. Fecal cadmium excretion by all Cd-treated rats fed TB-supplemented diets was significantly higher than that of Cd-Co animals. In conclusion, this study provides experimental evidence that various TBs may regulate cadmium-induced organ toxicity by reducing cadmium accumulation in tissues through the mechanism of increasing the fecal excretion of cadmium.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.548-554
• /
• 2009

The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-$\alpha$ by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter's color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature ($20^{\circ}C$). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-$\alpha$ (27.32% of LPS) were proliferated at a dose of $1000{\mu}g/mL$. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p<0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter's a and b were significantly decreased (p<0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p<0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p<0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.774-783
• /
• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.