• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.284-287
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• 2009

A new spray rose cultivar "Morning Star" was bred from the cross between orange spray cultivar 'Macarena' and yellow spray cultivar 'Lion Sunshine' at the National Institute of Horticultural Research Institute. The cross was made in 2002 and "Morning Star" was finally selected in 2007 after investigating characteristics for three years from 2005 to 2007. "Morning Star", a orange spray cultivar grows vigorously and has good flower shape. The major characteristics of this cultivar are 170.2 stems/$m^2$/year in yield, 57.4cm in length of cut flower, 5.5cm in flower diameter, 48.5 in petal number, and 11.4 days in vase life. This cultivar can be propagated by both cutting and grafting. The consumer's preference of this cultivar is relatively higher than that of control cultivar, 'Sunny Lady'.

• Journal of the Korean Chemical Society
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• v.54 no.3
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• pp.283-286
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• 2010

A sensitive and reproducible method for the flotation-spectrophotometric determination of zirconium is reported. The method is based on the complex formation zirconium and xylenol orange (XO) which is floated in the interface of aqueous phase and n-hexane by vigorous shaking. By discarding the aqueous solution and n-hexane, the adsorbed complex on to the wall of a separating funnel was dissolved in a small volume of methanol solvent and its absorbance was measured at 429 nm. The effect of different parameters such as pH, concentrations of HCl, and XO, and volume of n-hexane flotation dissolvent, standing and shaking time were studied. The calibration curve was linear in the range of 7-120 ng $mL^{-1}$ of zirconium with a correlation coefficient of 0.9991. The limit of detection (LOD) was 5.8 ng $mL^{-1}$. The relative standard deviation (RSD) for seven replicate measurements of 50 and 110 ng $mL^{-1}$ of zirconium were 4.4 and 3.0%, respectively. The method was successfully applied to the determination of zirconium in water samples.

• Science of Emotion and Sensibility
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• v.18 no.3
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• pp.3-16
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• 2015

Will orange scent enhance video reality if it is presented with a video which vividly illustrates orange juice? Or, will romantic scent improve video reality if it is presented along with a date scene? Whereas the former is related to reality improvement when concrete objects or places are present in a video, the latter is related to a case when they are absent. This paper reviews previous research which tested diverse videos and scents in order to answer the above two different questions, and discusses implications, limitations, and future research directions. In particular, this paper focuses on measurement methods and results regarding acceptability of olfactory information, perception of scent similarity, olfactory vividness and video reality, matching between scent vs. color (or color temperature), and description of various scents using emotional adjectives. We expect this paper to help researchers or engineers who are interested in using scents for video reality.

• The Science & Technology
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• v.33 no.5 s.372
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• pp.26-28
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• 2000

지난 3월 12일부터 나흘간 미국 올란도 오렌지카운티에서 열린 미국 정형외과연구학회 연례학술대회는 25개국에서 1천8백여명이 참석하여 1천1백여편의 논문이 발표되었다. 정형외과의 모든 기초연구 분야의 논문들이 발표되는 이 학술대회에서 필자는 악성골종양에 항암제의 효과를 높이기 위한 방법의 하나로 항암제를 뼈의 약성종양수술에 흔히 사용되는 골시멘트에 혼합하여 약성종양세포 성장이 억제되는 내용의 논문을 발표했다.

• 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.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.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 $50^{\circ}C$.

• 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.

• Korean Journal of Microbiology
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• v.43 no.1
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• pp.59-65
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• 2007

The optimal conditions for Monascus pigments production of Monascus sp. KM 1001, pigment overproducing mutant, in submerged culture was investigated. The optimal medium for the production of pigment from KM 1001 mutant is determined to be composed of 4% rice powder, 0.15% Bacto-peptone, 0.1% glycine, 0.01% $FeSO_{4}{\cdot}7H_{2}O,\;0.1%\;MgSO_{4}{\cdot}7H_{2}O,\;0.25%\;KH_{2}PO_{4},\;pH4.5$. On optimal conditions,10.0 g/L of the cell mass was obtained at $30^{\circ}C$ for 5 days. Yellow, orange and red pigment of Monascus sp. KM 1001 were produced 3.25 units, 1.59 units and 0.88 units in extracellular part, and 84.96 units, 78.84 units and 91.80 units in intracellular part, respectively.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.97-103
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• 2002

Five citrus juices were separated into a ascorbate and phenolic portion using rep-pak C$\_$18/ cartridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine(NDMA) formation in model system. The nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ∼98.6% under the condition of pH 2.5. 48.5∼86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.