• Applied Biological Chemistry
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• v.47 no.2
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• pp.176-181
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• 2004

This study was carried out to investigate the effect of yucca extract on the quality characteristics of Chungkookjang using Bacillus subtilis p01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined during aging of Chungkookjang. The amount of amino-type N increased gradually with time for aging. The content of amino-type N was slightly higher in Chungkookjang fermented by adding yucca extract than in the control without yucca extract. The content of ammonia-type N was slightly lower in Chungkookjang with yucca extract than in the control without yucca extract. The activities of amylase and protease were higher in Chungkookjang with yucca extract than in the control and the highest in Chungkookjang containing 0.5 mg/g of yucca extract. Organic acid contents in Chungkookjang was the highest at the initial period of fermentation. The contents of organic acids in Chungkookjang with yucca extract was higher than that in control for 48 hr of aging. The amounts of 2,5-dimethylpyrazine were increased by addition of yucca extract, while those of cis-3-hexanol were decreased.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Korean Journal of Microbiology
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• v.55 no.1
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• pp.46-51
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• 2019

This study was carried out to evaluate antimicrobial effects of a mixture of resin fractionated ethanol extract of Eucalyptus globulus, Yucca recurvifolia, and tea tree (Melaleuca alternifolia). The plant fraction mixture showed low minimum inhibitory concentration (0.24~3.32 mg/ml) against several bacteria and yeast that usually used as the target skin microbes in a cosmetic industry, and it was more effective than antibiotics, triclosan and ampicillin. In a time-kill assay the plant fraction mixture reduced more than 92% of microbial populations during 4 h, and significantly increased leakage of nucleotides from all microorganisms tested. Antimicrobial effect of the plant fraction mixture was not affected by divalent cation ($Mg^{2+}$ and $Ca^{2+}$). These results suggest that the fraction mixture of ethanol extracts of E. globulus, Y. recurvifolia, and M. alternifolia may be utilized as an efficient preservative in cosmetics to prevent contamination by human skin microbes.

• Korean Journal of Poultry Science
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• v.22 no.2
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• pp.105-115
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• 1995

The balance of microbial populations in the gastrointestinal (GI) tract of all warm-blooded animals is critical to the maintenance of health and resistance to disease. The composition of the populations can be altered by diet and environment, making the host animal susceptible to disease, and reducing growth rate and feed efficiency. Some feed additives including antimicrobial agents, prohiotics or yucca extract have been used to promote growth and feed utilization. There is evidence that part of growth-promoting effect of those feed additives results from the suppression of microbial urease activity or ammonia production in the GI contents of animals. Over 200 microbial species have been known to produce urease and the product of urea hydrolysis, ammonia, is toxic to animals. Carefully tested probiotics or other urease-suppressing agents can be a possible alternative to antimicrobial agents including antibiotics as growth promotants used for animals feeds.

• International Journal of Safety
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• v.9 no.2
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• pp.22-28
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• 2010

This paper describes a web-based design review system as a knowledge management system relating reliability and safety system design. Since people's consciousness for safety and security become sensitive and increases the need of establishing a proactive prevention method for internal failures and relating risks in products. It also means that prevailing tacit knowledge in retired workers, in order to transform them to be easily used to support new system development, become more important. When considering safety and reliability design, at least two data sheet are necessary; Failure Modes and Effects Analyses (FMEA) and Risk Assessment (RA). These two data are practically made separately. However, it includes the concerns that a risk by failures during long-term use may not be noticed. To overcome this insufficiency, a support tool for integrating reliability evaluation and risk assessment data simultaneously is expected to be revealed. The authors have then developed a web-based design review system for reliability and safety system design. The system include various profitable functions; making FMEA and RA sheet, retrieving past data sheet for engineering change management and new product development and web-based discussion to increase the efficiency of discussion. The system is applied to one practical development works in order to demonstrate its effectiveness that is to be made clear by interviewing user's qualitative comment.

• Fashion & Textile Research Journal
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• v.23 no.5
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• pp.634-644
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• 2021

This study aims to propose various ways to utilize CLO, which focuses mainly on the production of 3D virtual samples, by comparing it with the pattern drafting functions of Four apparel CAD experts, who have teaching experience in YUKA and CLO, participated in a focus group interview, and a basic bodice prototype drafting was carried out by each participant to evaluate the pattern drafting functions of YUKA and CLO. The result of this study showed that the pattern drafting tools of YUKA are subdivided since YUKA is a CAD tool inherently specialized in pattern making. Though CLO provided a relatively limited pattern drafting menu compared to YUKA, it was found that pattern drafting could be accomplished with the help of supplementary tools and functions. This finding suggests that each CAD offers the corresponding tools for the same use of menus or functions in the prototype drafting process. The major difference between YUKA and CLO is that YUKA defines the pattern area by a set of line segments, whereas CLO utilizes an outline composed of closed curves. YUKA provides various specific tools according to the options such as angles, straight lines, and curves, while CLO produces the same results using combinations of a limited number of tools. Compared with YUKA, the advantage of CLO is its user-friendly task environment such as the Windows-based user interface, from the usability perspective. This study concludes that pattern drafting education using CLO would help not only industrial 3D design practitioners but also pattern education in academia

• Fashion & Textile Research Journal
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• v.20 no.6
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• pp.690-703
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• 2018

The purpose of this study is to help user understand the basic principles and interfaces of each program, and to provide a base material for the development of more efficient apparel CAD systems to compensate for each program's shortcomings by comparing the function of three apparel CAD systems: Yuka CAD, Opti-tex, and Style CAD. For this purpose, the skirt waistband and sleeve armhole line creation process were selected based on these two criteria. 1) There is a big difference between principle and method between CAD systems. 2) When CAD system is used rather than paper drawing process, the process is shortened and convenience is high. In this study, pros and cons and supplement point of each CAD system are suggested by comparing the functions of the CAD system performing the selected drafting process by four criteria: icon, key, method, and characteristic point. As a result of the study, it was confirmed that the three CAD systems differ in the basic principle and interface environment. As a result of analyzing the skirt waistband method function, it was confirmed that the band line is formed directly on the outline of the skirt and the band dart recognition function is the most efficient function and as a result of the analyzing the sleeve armhole line method function, it was confirmed that the curve generation function using the shape of the actual curve measure and the length adjustment function through the automation of the dimension calculation is the most efficient function.

• Fashion & Textile Research Journal
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• v.26 no.1
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• pp.65-77
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• 2024

This study aimed to propose effective ways to integrate CLO into educational settings by conducting a comparative analysis of pattern functions in YUKA and CLO, specifically focusing on skirt prototypes and variations. CLO, being a 3D virtual sample CAD tool, is mainly used in education to facilitate the creation of 3D virtual clothing. In order to explore the applicability of CLO's pattern functions in pattern education, CAD education experts were asked to produce two types of skirt prototypes and two skirt variations. Subsequently, in-depth interviews were conducted. In addition, the skirt pattern creation process was recorded on video and used for comparative analysis of YUKA and CLO pattern functions. The comparison revealed that CLO provides the pattern tools necessary for drafting skirt prototypes. The learning curve for acquiring the skills necessary for drafting and transforming skirt prototypes was found to be relatively shorter for CLO compared to YUKA. In addition, due to CLO's surface-based pattern drawing method, it is difficult to move or copy only specific parts of the outline, and there are some limitations in drawing right angle lines. In the pattern transformation process, CLO's preview function proved to be advantageous, and it was highly rated on user convenience due to the intuitive UI. Thus, CLO shows promise for pattern drafting education and is deemed to have high scalability as it is directly linked to 3D virtual clothing.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.901-916
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• 2017

This study was conducted to evaluate natural plant extracts for methane gas reduction in ruminants. Rumen fluid was collected from cannulated Hanwoo cow ($450{\pm}30kg$) consuming 400 g/kg concentrate and 600 g/kg timothy. The 15 ml of mixture comparing McDougall's buffer and rumen fluid in the ratio 2 to 1, was dispensed anaerobically into 50 ml serum bottles. Rumen fluid contents were collected and in vitro fermentation prepared control (timothy, 300 mg), ginseng, balloon flower, yucca plant, camellia, tea plant and ogapi extracts were added at the level of 5% against 300 mg of timothy as a substrate (v/w) and incubated for 3, 6, 9, 12, 24, 48, and 72 h. In vitro pH values range 6.55~7.41, this range include rumen titration. The dry matter digestibility was not differ between all treatments and control. Total gas emission was significantly higher (p<0.05) in ginseng and balloon flower treatments on 24 h than in control. Carbon dioxide emission was not differ all treatments on 9 h than in control and significantly higher (p<0.05) yucca plant, camellia and tea plant treatments on 12 h than control. Methane emission was not differ all treatments on 6 h than in control. The rumen microbial growth rate was significantly higher (p<0.05) in ginseng, balloon flower on 12 h and significantly higher (p<0.05) in ginseng, yucca plant, tea plant and ogapi treatments on 24 h than in control. Total VFA was significantly higher (p<0.05) in tea plant and ogapi treatments on 12 h than in control and significantly higher (p<0.05) in ginseng, balloon flower treatments on 48 h than in control. Acetic acid was significantly lower (p<0.05) in ginseng and balloon flower treatments on 24 h than in control. Propionic acid was significantly higher (p<0.05) in ginseng and balloon flower treatments on 48 h than in control. As a results, sixth natural plant extracts had no significant effect dry matter digestibility and negative on rumen fermentation, but not effect methane reduction.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.57-64
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• 2002

This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.