• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.93-103
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• 1992

Experiments were conducted in the research field of the Wheat and Barley Research Institute with three barley cultivars, Olbori, Kangbori and Suwon 18, which showed different growth characteristics. The highest rates of daily dry matter accumulation in grains were 1.03 1.94 mg / grain / day in early and optimum sowings and 0.88 1.88 mg / grain / day in late sowings, which occurred around 20～30 days after heading in early and optimum sowings and 15～20 days after heading in late sowings. Grains reached their maximum weight by 40 days after heading in early and optimum sowings and 35 days after heading in late sowings. Total sugar content in grains followed a pattern of linear increase immediately after heading, but it started to decrease around 20 days after heading. On the other hand, starch content continued to increase until maturity. The contents of both components were high in the order of ＆apos;Olbori＆apos; ＆gt; ＆apos;Kangbori＆apos; ＆gt; ＆apos;Suwon 18＆apos;, but they did not respond in a regular pattern to different sowings. 1,000 grain weight showed highly significant positive correlation(r=0.767$^{**}$) with the duration of grain growth, but it had negative correlations with the average (r=-0.548$^{**}$) or the sum (r=-0.595$^{**}$) of post-anthesis daily mean temperature.ature.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.94-101
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• 2005

The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.

• Journal of Chest Surgery
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• v.32 no.5
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• pp.413-421
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• 1999

Background: Ischemia reperfusion injury is known to contribute to the major causes of the early graft failure in lung transplantation. Triiodothyronine (T3) has been suggested to ameliorate ischemia reperfusion injury from both in vivo and in vitro experiments of various organs. Prospecting its beneficial effect for pulmonary allograft preservation, we made a new solution by adding T3 into the extracellular type dextran solution. Material and Method: Twelve adult mongrel dogs underwent left lung allotransplantation. Six donor dogs were flushed with the new solution(Group 1, n=6), and the remaining six were flushed with Euro-Collins solution to serve as controls(Group 2, n=6). Allografts were stored in each preservation solution for 20 hours at 4$^{\circ}C$. Left single lung transplantations were performed. The right pulmonary artery and the right main bronchus were clamped at 15 minutes after the reperfusion and maintained throughout the experiment to evaluate the transplanted left lung function. Result: Arterial carbon dioxide tension was better in group 1 than in group 2 throughout the experiment period and the difference was statistically significant at 2 hours after reperfusion(28.0${\pm}$3.0 mmHg and 53.1${\pm}$17.4 mmHg, p<0.05). The differences of arterial oxygen partial pressure, peak airway pressure and pulmonary vascular resistance showed no statistical significance. The malondialdehyde(MDA) level, measured from tissue obtained at 120 minutes after reperfusion showed no statistically significant difference. The tissue wet/dry ratio of group 1(649${\pm}$27 %) was significantly lower than that of group 2(686${\pm}$71 %, p<0.05). The microscopic examination revealed varying degrees of injury represented mainly by findings such as perivascular neutrophil infiltration, capillary hemorrhage and interstitial congestion. These findings were less severe in group 1 than those in group 2. Conclusion: The new solution demonstrated superior allograft preservation after 20 hour ischemia compared to Euro-Collins solution in canine single left lung transplantation model, these results suggest that T3 might be a promising agent for pulmonary allograft preservation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.570-579
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• 2011

This study created hamburger patties by substituting a portion of the meat with sea tangle (Laminaria japonica) powder and/or cooked rice to reduce fat and calories and to add the functional components of the sea tangle. Four types of experimental patties were prepared: Control, L, LI, and LII. L was the patty with sea tangle powder substituted for 2.5% of the meat and LI and LII were patties with cooked rice containing sea tangle powder substituted for 25 or 50% of the meat. In all experimental patties, moisture content increased and crude fat and cholesterol content decreased, pH increased, and malondialdehyde concentration decreased compared to those in the control. The substitutions made the color of the patties darker with dimmed redness and amplified yellowness. The substitutions also made the cooking loss weight and diameter of the patties lessen but that of thickness increased. In the sensory evaluation, symmetry and color of the patties improved significantly by substituting sea tangle powder and/or cooked rice for meat, and no adverse effect on preference for the experimental patties and hamburgers was observed. Therefore, substituting sea tangle and/or cooked rice for a portion of the meat could be used to develop healthier patties without any adverse influence on preference or sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.53-61
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• 2014

In this study, we investigated the production process and the chemical composition of saccharogenic mixed grain beverages (SMGBs). Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A~E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I)-starter at $53^{\circ}C$ for 24 hours. The saccharogenic power of the strains was higher in samples F and G. The soluble solid ($^{\circ}Brix$) of SMGBs were the highest in Sample C. The moisture, crude protein, crude lipid, and crude ash content of various SMGBs showed a range of 77.9~80.7%, 3.7~7.5%, 0.37~0.97% and 1.81~7.47%, respectively. The viscosity of various SMGBs were in the range of 60~528. Further, free amino acid contents of SMGBs were in the range of 347~1,352 ${\mu}g/$ 100 g, respectively. From these results, we could secure the possibility and basic information for the development of SMGBs products. For future studies, we need to improve the taste and functionality of the products.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.833-841
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• 2010

This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.

• Korean Journal of Environmental Biology
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• v.30 no.2
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• pp.98-106
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• 2012

The chlorophyll fluorescence and photosynthetic $CO_2$ fixation capacity of leaves from three major crop trees found on Jeju Island, Camellia sinensis L., Camellia japonica L., and Citrus unshiu M., were analyzed. The photosynthetic $CO_2$ fixation rate of C. sinensis was similar to that of C. unshiu, and much higher than that of C. japonica which belongs to the same genus. Stomatal conductance in the three species was high at dawn and low during daytime. The intercellular $CO_2$ concentration of the three species was also high at dawn and decreased at midday. The transpiration rate showed an opposite trend from the intercellular $CO_2$ concentration. The photochemical efficiencies of PSII (Fv/Fm) in C. sinensis were slightly lower at midday compared to the level at dawn and/or dusk. The decline in Fv/Fm of C. sinensis at midday was much smaller than that of C. japonica. These results indicate that C. sinensis is better acclimated to high levels of radiation under natural conditions in late summer, although its PSII reaction center was inhibited by strong radiation. Of the chlorophyll fluorescence parameters in the species, the RC/CS decreased significantly while the ABS/RC, TRo/RC, ETo/RC, and DIo/RC increased significantly at midday in late summer. However, C. unshiu did not show significant changes in these values depending on the time of day. Among the three species, the daily $CO_2$ fixation rate in C. sinensis ($320.1mmol\;m^{-2}d^{-1}$) was the highest, followed by that of C. unshiu ($292.5mmol\;m^{-2}d^{-1}$) and C. japonica ($244.8mmol\;m^{-2}d^{-1}$). Thus, C. sinensis may be a valuable crop tree in terms of the uptake of $CO_2$ under natural field conditions.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.457-466
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• 2001

In this study. HACCP system was applied to improve the quality of instant ablactation baby food with rising sanitary problem among SunSig(powder of roasted grains and vegetables) . It took about 9min 30 second to produce and the temperature status of raw materials were 30.9∼31.8$\^{C}$. Raw material and production phase goods had average 6.2 in pH and 0.23∼0.63 in water activity. The average number of total aerobic bacteria(TAB) and coliform were 1.4$\times$10$^4$ CFU/g, 5.5$\times$10 CFU/g in raw materials. And the number became 8.7$\times$10$^2$ CFU/g, 6.9$\times$10 CFU/g after 1st grinding step. The distributions of TAB and coliform in equipments were 3.8$\times$10$^4$ CFU/㎠, 8.0$\times$10 CFU/㎠ on the average. According to storage temperature, variations of number of TAB coliform were slight at 4$\^{C}$ but increased at 20$\^{C}$ and 30$\^{C}$ . Therefore following subjects can be issued on the basis of results. Minimize the storage time and keep at cool temperature. 1st and 2nd grinders should be managed hygienically. Establish the heating step during the production of instant action baby food. Instant ablactation baby food produced should be stored at cool and freeze condition.