• Journal of the Korean Vacuum Society
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• v.12 no.4
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• pp.235-238
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• 2003

Conventional LED displays use pixels which consist of red, green and blue LEDs of different operation voltages and degradation characteristics. Thus, the circuits are complicated and the display of each color changes independently with the operated time. In order to solve these drawbacks, an LED chip of a short wavelength and an LED lamp with the mixture of red, green, blue fluorescencers and epoxy on the LED chip were studied. The fluorescencers are excited by the light of the LED chip. The LED chip has an active layer of InGaN, a peak wavelength of 408 nm, a FWHM of 13 nm and the CIE index of (0.198, 0.087). White LED lamps were obtained and the CIE index change was observed with the change of the epoxy amount added to the fluorescencers.

• Journal of Life Science
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• v.28 no.4
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• pp.398-407
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• 2018

The Purple pericarp (Prp) trait is a trait often bred for in black rice. Generally, the Prp trait is displayed in the color variations of seeds following the 9:3:4 purple, brown, and white ratio, respectively. The Prp trait is a recessive epistasis of two gene interactions; however, it is caused by the two complementation genes Pb and Pp. Here we present a study of the genetic characteristics of the Prp trait using an $F_1$ hybrid with a Pbpb Pppp genotype. This hybrid generated four seed colors with the following numbers: 3 dark purple, 6 medium purple, 3 brown, and 4 white (or 9 purple, 3 brown, and 4 white). However, further biochemical analysis of the all progenies divided them into two groups. One group had the Pb_ Pp_ allelic constitutions and contained cyanidin 3-O-glucoside (C3G) in both the dark purple or medium purple seeds. The other group, however, was absent of C3G in both the brown and white seeds, resulting in a ratio of 9:7, respectively. This segregation revealed the extended Mendelian 9:7 ratios of the complementary gene interactions with a good fitness in ${\chi}^2$ analysis. Further analysis revealed that brown seeds with the Pb_ pppp genotype corresponded with a null C3G, indicating that the Brown pericarp trait in rice is caused by a dominant allele of the Pb gene. Therefore, we conclude that the production of C3G is a main phenotype of the black and purple colored rice in the Prp trait, and it is governed by the complementary gene interactions between Pb and Pp genes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.7524-7533
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• 2015

The purpose of this study was to investigate the effects of purple sweet potato(PSP) intake and aerobic combined exercise in obese middle school girls. Twenty-four, obese(%body fat > 30%) middle school girls composed of the purple sweet potato intake and aerobic combined exercise group(A, n=6), the aerobic combined exercise group(B, n=6), the purple sweet potato intake group(C, n=6), the control group(D, n=6). The variables of health related fitness, blood lipid profile, insulin resistance were measured in all the subjects before the start and after the end of 12 week aerobic combined exercise program(40~70%HRR, 3 times per week, 70 mins). The test data were analyzed by paired t-test and one way ANOVA, and the alpha level of p<.05 was set for all tests of significance. In the comparison within each group, %body fat[A(p<.01), C(p<.05) groups], TC[A(p<.05), B(p<.01), C(p<.01) groups] and insulin resistance[A(p<.05) group] were significantly decreased and LBM[A(p<.01), B(p<.01) groups], muscular strength[A(p<.01), B(p<.001), C(p<.05) groups], muscular endurance[A(p<.05), B(p<.001) groups], flexibility[A(p<.05), B(p<.01) groups] and cardiorespiratory endurance[A(p<.05), B(p<.001), C(p<.01) groups] were significantly increased. In the comparison between groups, A group was significantly decreased in %body fat, TC and TG than D group(p<.05). A group was significantly increased in muscular strength and cardiorespiratory endurance than C, D groups (p<.05). A group was significantly increased in muscular endurance and HDL-C than D group(p<.05). A, B groups were significantly increased in flexibility than D group(p<.05). A, B, C groups were significantly decreased in insulin resistance than D group(p<.05). In conclusion, purple sweet potato intake and aerobic combined exercise were effective in improving the health related fitness, blood lipid profile and insulin resistance in obese middle school girls.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Journal of the Mineralogical Society of Korea
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• v.21 no.1
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• pp.17-26
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• 2008

The Madagascar garnets wear mainly found as a porphyroblast in gneiss and classified into rhodolite, purple almandine, and brown almandine based on compositional characteristics and color. UV-visible analysis strong absorption bands, 400, 428, 504, 521, and 572 nm, were observed for rhodolite and purple almandine, and main absorption bands of 433 and 502 nm observed for brown almandine. For FT-IR analysis a strong absorption band of $640\;cm^{-1}$ was observed for rhodolite, two strong bands of 628 and $651\;cm^{-1}$ observed for brown almandine, and two weak absorption bands of 635 and $653\;cm^{-1}$ observed for purple almandine. Single distinct absorption band, $3552\;cm^{-1}$, was observed only for rhodolite. It is possible to distinguish rhodolite from purple or brown almandine by considering overall characteristics of the rhodolite such as color, RI, UV-visible absorption, FTIR absorption etc.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.253-258
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• 2010

In this study, a total of 25 lines consisting of five native ginseng collections from Poonggi area, five lines from Geumsam area and 15 varieties were analyzed and clustered for the selection of Poonggi native ginseng in Korea using DNA markers. The results indicated that the long cluster distance were observed between the collections of 331002, 331004, 331005, 331007 and 331026 from Poonggi area, and the collections of 332009, 332021, 332046, 332050 and 332066 from Geumsan area because of the sensible differences on the number of leaves per stem, stem color and petiole color. Thus, the collections from Poonggi area with specific characters consisting of one stem per plant, five leaves per stem and broad elliptic leaflet shape were finely classified using nine primers including OPD05, OPD20, OPG17, OPH05 and so on. In this study, the collection of 331007 from Poonggi area was considered as the respective collection with above characters. Thus, the nine primers such as OPD05 and so on, will be used to select the Poonggi ginseng in the future studies.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.348-355
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• 1999

Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except $Cu^{2+}$ increased stability of the pigment-especially, $Cd^{2+}\;and\;Al^{3+}$ were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.

• Korean Journal of Microbiology
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• v.46 no.2
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• pp.157-161
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• 2010

Photosynthetic purple nonsulfur bacterial strains were isolated from the sediments collected from rice paddy fields and sludges of wastewater treatment plant, and their plant growth promoting capabilities were examined. Most well known phytohormones, auxin such as indole-3-acetic acid (IAA) and indole-3-butyric acid (IBA) and 5'-aminolevulinic acid (ALA) were detected by HPLC in the culture broth of these isolates. Among the isolated bacteria, Rhodopseudomonas faecalis D15 showed the highest production rate of 769.8 ${\mu}g$/mg protein of IAA, 1323 ${\mu}g$/mg protein of IBA and 7.4 mM/mg protein of ALA in the modified Biebl and Pfennig's medium. R. faecalis C9 showed the highest production rate of 20.82 ${\mu}g$/mg protein of gibberellin. In consequence, the root length and dry weight of the germinated tomato seedling treated with R. faecalis isolates were longer and heavier than those of uninoculated control after 15 days of incubation in the soil. Especially, the dry weight of germinated tomato seedling increased by 119.4% in C9-treated samples after 15 days. These purple nonsulfur bacteria may be utilized as environment-friendly biofertilizer in the agriculture.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.492-496
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• 1997

Purple sweet potato pigment extract was concentrated using both membrane separation method and vacuum concentration method. The pigment extract (anthocyanin content 1.6 g/L) was concentrated $({\times}25)$ after 5 hr of continuous operation of a nanofiltration to get anthocyanin content of 10.6 g/L. Total solid content also increased continuously while the flux decreased continuously during the concentration process. Degradation index (DI) changes of concentrated pigment solution were insignificant during the whole concentration process which is indicating that the nanofiltration method does not affect color degradation of anthocyanin pigment. For the comparison test, the same pigment extract was concentrated using a rotary vacuum evaporator at temperatures of 40 and $60^{\circ}C$. At both temperatures, pigment content increased in a similar manner during concentration $({\times}5)$. However, DI value at $60^{\circ}C$ increased while that at $40^{\circ}C$ did not change appreciably. Total color difference value changed only slightly by nanofiltration and $40^{\circ}C$ while changed significantly by $60^{\circ}C$. These indicate that a membrane filtration method is more effective in concentrating purple sweet potato pigment extract than a vacuum concentration method by high temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.167-174
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• 2003

Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at $0^{\circ}C$. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.