• Korean Journal of Psychosomatic Medicine
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• v.13 no.1
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• pp.24-31
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• 2005

The aim of this study was to assess effects of aromatherapy on anxiety and depression of caregivers for patients in rehabilitation therapy and to provide basic data for the aromatherapy. Beck Anxiety Inventory(BAI) and Beck Depression Inventory(BDI) for the preliminary assessment of anxiety and depressive mood were administered to caregivers for patients in rehabilitation therapy in Chungbuk National University Hospital. Forty two out of seventy subjects who got scores above 10 in BDI were selected. Forty two Participants were divided into orange group, lavender group and control group. They had got the aromatherapy by using the lamp diffusion method for 4 weeks. Only forty participants completed a trial. Effects of the aromatherapy were measured using BAI, Hamilton Anxiety Rating Scale(HAM-A), BDI, Hamilton Depression Rating Scale(HAM-D), Self Esteem Scale(SES) and Index of Wellbeing(IOWB) before and after the aromatherapy. Orange group showed significant difference in the change of BDI scores compared with control group. Lavender group showed significant difference in the mean change of BAI, BDI and IOWB scores compared with control group. These results suggested that aromatherapy with orange oil was effective for depression and the aromatherapy with lavender oil was effective for anxiety as well as depression.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.146-152
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• 2011

In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, and $0.49{\pm}0.19%$, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.109-116
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• 2016

This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at $20^{\circ}C$ for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C content, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar content, reducing sugar content, and vitamin C content. Difference in hardness between non-irradiated and irradiated samples decreased at the end of storage. Reducing sugar content was reduced as storage period increased. The sensory evaluation scores of non-irradiated and irradiated samples were not significantly different according to storage period, except for sweetness and texture. Overall acceptability was not significantly different by irradiation dose or storage period. These results suggest that X-ray irradiation does not affect quality characteristics or sensory evaluation.

• Korean journal of applied entomology
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• v.53 no.4
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• pp.473-477
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• 2014

Halyomorpha halys (St${\aa}$l) (Hemiptera: Pentatomidae) is a typical polyphagous stink bug causing losses in several host plants including leguminous crops and fruits. Nutritional status of fruits such as apple and orange for the development of H. halys is not yet clear. We evaluated fruits of apple and orange with or without soybean-peanuts as food sources to investigate development, mortality and fecundity of the stink bug in a controlled condition. Those only fed on water could not develop into third instars. H. halys could not develop into fourth instar on apple only food. However, on an orange only food, 14% of H. halys emerged as adults. Those fed on orange only food had the longest development period (74.2 d). Total mortality of those fed on foods consisting of soybean-peanut ranged from 38 to 44%. In an average a female laid 169~190 eggs in a lifetime and those eggs had 81~83% hatchability. Results indicated that the apple fruit as a solo food source is an incomplete food for H. halys development while orange could support development of only few of the bugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.378-382
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• 2006

Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.748-752
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• 1995

Canned and bottled orange juices currently sold in Korean market were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed after opening at 4 week intervals. Activation energy, $Q_{10}$ values and shelf-life at respective temperatures were calculated from the data on various quality indexes. Proposed indexes were lead, tin, iron and vitamin C contents in canned juices and vitamin C content and browning index in bottled juices and $Q_{10}$ values for these parameters were in the range of $1.3{\sim}2.0$. Shelf-life calculated for canned juices at 10, 20 and $30^{\circ}C$ were 10, 6 and 3 months and that in bottled juices, 24, 12 and 6 months, respectively. When the distribution temperature of juices in Korea is assumed to be $15^{\circ}C$ average, the optimum shelf-life was estimated to be 8 months in canned juices and 18 months in bottled juices. In order to ascertain the safety of canned orange juices, efforts are needed to re-examine the recommended distribution period, legal limit for lead and improvement of container materials.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.742-747
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• 1995

The effect of storage temperature and period on the contents of tin, iron, lead and vitamin C, browning index and pH was studied for canned and bottled orange juices currently sold in Korean market, which were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed at 4 week intervals. The change of metal content in bottled juices was negligible but metal release in canned juices was remarkably affected by storage temperature. Tin content after 16 weeks increased by $2.7{\sim}13.1$ times, iron content after 24 weeks increased by $4.3{\sim}5.2$ times and lead content after 24 weeks increased by $1.1{\sim}2.9$ times. Retention of total ascorbic acid in canned juices after 24 weeks at $30{\sim}50^{\circ}$ decreased to $13{\sim}76%$, while that in bottled juices decreased to $4{\sim}80%$. Browning index in canned juices after 24 weeks below $40^{\circ}C$ increased slightly with serious discoloration at $50^{\circ}C$ while that in bottled juices increased a little rapid. pH change in canned and bottled juices during storage below $40^{\circ}C$ was not observed regardless of container type but a great change of pH was accompanied with swelling of container ends in the case of canned juices after 24 weeks at $50^{\circ}C$.

• Food Science and Preservation
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• v.19 no.5
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• pp.712-719
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• 2012

In this study, the physicochemical and physiological activities of 10 different commercially available juices (apple juice-A: cloud type; apple juice-B: clear type; blueberry juice; grape juice-A; grape juice-B; orange juice-A; orange juice-B; pineapple juice; pomegranate juice; and tomato juice) were investigated. The average pH, titratable acidity, Brix, and reducing sugar were 3.57, 0.57%, $13.1^{\circ}Brix$, and 57.58%, respectively. The total polyphenol and flavonoid contents were within the ranges of 98.29-878.12 ug/mL and 23.82-156.63 ug/mL, respectively, and pomegranate juice showed the highest content, followed by blueberry juice and apple juice-A. In the DPPH radical scavenging assay, apple juice-A, grape juice-A, and pomegranate juice exhibited the highest activity (greater than 90%) while orange juice-B, pineapple juice and tomato juice showed the weakest. The tyrosinase inhibitory effect was highest in apple juice-A, followed by orange juice-A and blueberry juice. The reducing power was highest in pomegranate juice and lowest in pineapple juice and grape juice-A. The antioxidant activity by reducing power was highly correlated with the total polyphenol content.

• The Journal of the Petrological Society of Korea
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• v.22 no.1
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• pp.1-8
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• 2013

Physical properties, XRF, UV-Vis, FTIR studies were carried out in order to characterize gemological features of ruby from Tajikistan. Fluorescence reaction of the Tajikistan ruby to short wave ultraviolet was moderate to very strong in red and long wave ultraviolet rays was weakly detected. UV-visible analysis strong absorption bands at 468.5, 475, 476.5 nm and broaden bands at 550 nm were observed for ruby due to $Cr^{3+}$. According to FT-IR analysis, all rubies from Tajikistan showed the similar patterns and kaolinite peaks at 3500, 3617, 3630, $3677cm^{-1}$ and boehmite broaden absorption bands at 3085 and $3320cm^{-1}$. Inclusions in Tajikistan ruby are observed solid inclusions, negative crystals, needle and silk inclusions. These distinctive characteristics mentioned above can be used to identify the locality and source of ruby stones from Tajikistan.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.388-397
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• 2012

The tennis was one of the most popular sport in the general physical education lesson. However there are many problems such as difficult of improvement tennis skill, lack of class days and so many students in a class. These reasons could ultimately damage the overall quality of class. The purpose of this research was to beginner students was fun and easy to learn. The tennis lesson using tools were 1.selective hitting ball, 2. high net hitting ball, 3. hitting orange ball. Scores of the experimental group(n=23) and the control group(n=21) were compared. In order to verify course content was the same 15 weeks, conducted a tennis teaching methods to take advantage of the tools. And tools to take advantage of the students who participated in a class analysis of the qualitative data (interviews, documents, questionnaires, observations, journals). As a result, the satisfaction scores of the experimental group were higher than those of the control group. The tennis lesson using tools to take positive effect(meaning, improved skill, easy, fun/curious/confident) and negative effect(difficulties of adaptation, a high challenge level) was induced. In summary of the quantitative/qualitative data 'Orange Ball' has a positive impact on the girls than boys and teaching methods using tools gave generally positive influence to students.