• Culinary science and hospitality research
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• v.17 no.1
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.757-765
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• 2009

Bread was prepared with different concentrations of Pleurotus eryngii powder ($2.5{\sim}10.0%$), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control${\sim}5.0%$ groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.1
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• pp.10-24
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• 2017

The research takes note of the formation process and settling period of Gwandong-Palkyung(關東八景, Eight Sites of Eastern Korea), the representative palgyeong(prominent eight sites) and jipgyeong(集景, landscape collection of scenic beauty), and investigates the time of formation regarding the palkyung and jipgeyong of Gwandong's scenic beauty through the analysis and interpretation of bibliographic data, and reference data. The result of the study is as follows. As the first document that records the terminology of "Gwandong-Palkyung" is "Daphongeunggil(答洪應吉)" of Yi, Hwang(李滉), Gwandong-Palkyung is inferred to be settled within the recognition of the people even before the 16th century. The geographic analysis result including "Sinjeung Donggukyeojiseungram(新增東國輿地勝覽)", Gwandong-Palkyung expanded as Gwandong-Sipkyung in early to middle of the 16th century. The first confirmed landscape collection regarding Gwandong-Palkyung in this study is confirmed in Shin Zup(申楫)'s "Yeonggwandong-Palkyung(詠關東八景)", thus, the terminology of Gwandong-Palkyung existed before 16th century at the latest. The settlement time of current "Palkyung" collection is estimated to be early 17th century at the latest. Poetries regarding Gwandong-Palkyung, and the frequency on the appearance of Gwandong scenic beauties are analyzed as making clear of the concentrated phenomenon on the sceneries of Gwandong-Palkyung. On the other hand, the collection of Gwandong-Palkyung in the domain of arts is confirmed initially in the ${\ll}$Gwandongpalkyungdobyeong(關東八景圖屛)${\gg}$ of Heo, Pil(許泌). Gwandong-Palkyung, expressed as the actual scene landscape painting shows similar tendencies of the conditions in the jipgyeong from the poetry, but the appearance rate of the painting subject was more prominent in visual solidarity and cohesion due to the reflection of the importance on icon(圖像) of the art works produced with particular meaning in the case of fixed ideal system. From late Joseon to modern times, ${\ll}$palpokbyeongpung(八幅屛風)${\gg}$ of various forms of folk painting is a corroborative evidence notifying that the cultural phenomenon of Gwandong-Palkyung has entered the universal period of embrace. Also, the 13 scenic beauties of Gangwon-Do appearing in the games of Namseungdo and Myeongseungyuramdo include Gwandong-Palkyung, which confirms the settlement of Gwandog-Palkyung even within the culture of games in late Joseon. Such results demonstrate the existence of awareness regarding Gwandong-Palkyung from the first half of the 15th century, which is presumed to have completely settled in the 17th century through the continuous development of formative process in the 16th century. Ultimately, Gwandong-Palkyung is the concrete formation of regional scenic beauties that individually gained its reputations as scenery from the Koryo Dynasty to late 17th century. Gwandong-Palkyung of the scenic beauty of Gwandong is a unique cultural scenery of the region that have germinated and formed through the process of cutting and polishing of long time to collect the best eight of scenic beauty from the many participation of sightseeing culture.

• Microbiology and Biotechnology Letters
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• v.40 no.1
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• pp.43-49
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• 2012

In this study, we investigated the antibacterial activity and stability of a cream containing Hippophae rhamnoides leaf extract. The MIC values of ethyl acetate fraction from an H. rhamnoides leaf on Escherichia coli, Pityrosporum ovale, Propionibacterium acnes and Staphylococcus aureus were 0.5%, 0.25%, 0.25% and 0.06%, respectively. Stability evaluations, pH, viscosity and absorbance of the cream containing 0.25% ethyl acetate fraction of H. rhamnoides, were performed. The cream was measured under 4 different temperature conditions under sunlight at 2-week intervals for 12 weeks. The viscosity and pH were measured by a comparison of the experimental cream with a similar control cream. The H. rhamnoides extract was found to have contributed to the stability of the emulsion product via a protective effect in maintaining the viscosity of the cream against sunlight. The absorbance variations of the experimental cream at 270 nm were, under sunlight; $45^{\circ}C$, $37^{\circ}C$, $25^{\circ}C$, and $4^{\circ}C$. In addition, any change in color or smell was not observed through the 12 weeks of the experimental period. These results indicated that the cream containing 0.25% ethyl acetate fraction of H. rhamnoides leaf extract was stable. Accordingly, this suggests that further study is needed to provide additional information for manufacturers, who are seeking the application of the extract to improve anti-oxidant and antibacterial activities and the stability of cosmetic products.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.237-242
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• 2012

In this study, the skin moisturing effect and stability of cream containing L. cuneata G. Don extract (ethyl acetate fraction) were evaluated. The skin hydrating effect of the cream containing extract was 1020% higher than the placebo cream, and the TWEL of the cream containing extracts was decreased to $7.7g/m^2h$ compared to the control ($10.2g/m^2$) and placebo cream ($8.9g/m^2$). The pH, viscosity, and absorbance were measured under the 4, 25, 37, $45^{\circ}C$ and the sun light during the 12 weeks. The pH change between cream containing extract and placebo cream did not show the significant difference under the 4, 25, 37, $45^{\circ}C$ except for the sun light. Both creams showed high decrease (about 59%) of viscosity at $45^{\circ}C$. However, there was no significant change under other conditions. The absorbance of the cream containing the extract and the placebo cream was decreased similarly at all conditions. This decrease in absorbance was relatively small compared to the decrease of absorbance of the extract in ethanol solution under the sun light (Fig. 7). In addition, any change in color or smell of the cream was not observed during the 12 weeks. Also physical changes as creaming and cohesion were not shown. These results indicate that the cream containing L. cuneata extract has the skin moisturizing effect and is relatively stable. Therefore, it is suggested that the ethyl acetate fraction of L. cuneata extract could be applicable to cosmetics as a new cosmetic material with its antioxidative and antibacterial activities reported previously.

• Pediatric Infection and Vaccine
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• v.24 no.2
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• pp.79-86
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• 2017

Purpose: This study was aimed at analyzing the serotypes of group B streptococcus (GBS) isolated from Korean infants with invasive disease and evaluating their association with disease manifestation. Methods: Data were retrospectively collected from invasive GBS infections at Gachon University Gil Medical Center from January 2006 to June 2012 and at Samsung Medical Center from April 2010 to November 2012. Serotypes were determined by slide agglutination test. Results: A total of 37 cases were identified, which included 22 full-term infants and 15 preterm infants. Fifteen cases (40.5%) were early-onset, 19 (51.4%) was late-onset, and three (8.1%) was very late-onset. Early-onset diseases among preterm infants were higher than those among full-term infants (60.0% [9/15] vs. 27.3% [6/22], P=0.17). The most common manifestation was bacteremia (70.3%), followed by meningitis and septic arthritis. Among 24 isolates retrievable for serotyping, serotype III (41.7%) was most common, followed by V (16.7%), Ia, Ib, and II (12.5%, respectively), and non-typeable (4.2%). Serotype III was more common in isolates from full-term infants (10/22) than from preterm infants (0/15), whereas serotype V was more common in isolates from preterm infants (4/15) than from full-term infants (0/22) (P=0.002). No penicillin-resistant strain was detected, and resistance to erythromycin and clindamycin were both 64.9%. Conclusions: GBS is an important pathogen in both preterm and full-term infants, and serotype distribution of GBS causing invasive diseases can differ between preterm and full-term infants. It is necessary to monitor the nationwide epidemiology of GBS diseases, including in preterm infants, in order to prepare preventive measures without underestimating early-onset diseases.

• Journal of Nutrition and Health
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• v.23 no.3
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• pp.157-169
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• 1990

This study was designed to investigate the effect of supplementation of fish oil on serum apoprotein and platelet function in healthy young females. Eighteen female college students were divided into 3 groups. Each group fed a typical Korean diet supplemented with 15g, 12g, and 9g of fish oil respectively for 1-week. Blood samples were obtained 4 times, before supplementation, immediately after, 1-week after and 3-week after stopping supplementation. After 6-week break, the doses of fish oil were interchanged among 3 groups and the experiment was repeated to reduce interindividual variation. The concentration of apoprotein A, apoprotein B in the serum samples and the platelet adhesion, the platelet aggregation and bleeding time were determined immediately after supplementation of fish oil, 1-week after and 3-week after stopping supplementation and then the value compared with those of before supplementation period. The results obtained are summarized as follows: Serum apoprotein A levels decreased significantly(p<0.05), immediately after supplementation of fish oil in the 15g group. The serum apoprotein B levels did not show significant change. The platelet adhesion decreased significantly(p<0.05) 1-week after supplementation of fish oil in the 15g group. The platelet aggregation decreased significantly(p<0.01) immedeately after supplementation of fish oil in the 15g group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.352-359
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• 2016

White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.

• The Korean Journal of Blood Transfusion
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• v.23 no.2
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• pp.127-135
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• 2012

Background: Despite modern advances in laboratory automated medicine, work-process in the blood bank is still handled manually. Several automated immunohematological instruments have been developed and are available in the market. The IH-1000 (Bio-Rad Laboratories, Hercules, CA, USA), a fully automated instrument for immunohematology, was recently introduced. In this study, we evaluated the performance of the IH-1000 for ABO/Rh typing and irregular antibody screening. Methods: In October 2011, a total of 373 blood samples for ABO/Rh typing and 303 cases for unexpected antibody screening were collected. The IH-1000 was compared to the manual tube and slide methods for ABO/Rh typing and to the microcolumn agglutination method (DiaMed-ID system) for antibody screening. Results: For ABO/Rh typing, concordance rate was 100%. For unexpected antibody screening, positive results for both column agglutination and IH-1000 were observed in 10 cases (four cases of anti-E and c, three of anti-E, one of anti-D, one of anti-M, and one of anti-Xg) and negative results for both were observed in 289 cases. The concordance rate between IH-1000 and column agglutination was 98.7%. Sensitivity and specificity were 90.9% and 99.3%, respectively. Conclusion: The automated IH-1000 showed good correlation with the manual tube and slide methods and the microcolumn agglutination method for ABO-RhD typing and irregular antibody screening. The IH-1000 can be used for routine pre-transfusion testing in the blood bank.