• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.48-48
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• 2019

Amorphophallus paeoniifolius (Dennst.) Nicolson는 영명으로 Elephant yam 또는 Whitespot giant arum 으로 불리는 천남성과(Araceae) 식물로 동아시아, 뉴기니, 오세아니아, 마다가스카르 등지에서 자생하고 있으며 숲의 가장자리 또는 2차림에서 발견 된다. 다년생 식물로 덩이줄기는 어두운 갈색의 둥근모양으로 직경 20~25 cm로 자라고 수염뿌리가 사방으로 달린다. IUCN 적색목록(Red List)에 관심대상 종(LC: Least Concern)에 속하는 식물이다. 현지인들은 마(Dioscorea Polystachya Turcz.)처럼 채소로 먹기도 하며 약용으로 쓰이기도 하는데 복부장애, 소화불량, 천식, 기관지염, 빈혈 등에 약효가 있다. Amorphophallus paeoniifolius은 $25^{\circ}C{\sim}35^{\circ}C$, 연강수량 1,000~1,500 mm에서 잘 자란다. 가운데 눈이 올라오면서 생장을 시작하고 며칠이 지나서야 잎 또는 꽃으로 자라는지 알 수 있다. 잎의 생육주기는 잎눈이 생장을 시작하면 잎자루 끝에 소엽과 소잎자루가 접힌 채로 올라온다. 소엽들이 펴지면서 완전한 모습을 갖추는데 30일 이상의 생장기간을 갖는다. 잎의 형태는 우상복엽(pinnate compound leaf)으로 우산처럼 보이는 잎 하나로 광합성을 한다. 잎은 최대 높이 2.5~3 m, 너비 3 m까지 자라며, 잎자루의 색은 녹색과 청색으로 얼룩덜룩한 무늬가 있다. 인공환경 조건에서 Amorphophallus paeoniifolius 생활사 중 잎의 주기를 연구하기 위해서 광, 온도 등의 지상부 환경은 열대 및 아열대 식물의 자생지와 유사하게 조성하였고, 지하부 환경은 인공 배합토를 사용하여 조성하였다. 평균온도는 $25{\sim}28^{\circ}C$, 겨울철 최저 $16^{\circ}C$, 여름철 최고 $33^{\circ}C$를 유지 관리 하였다. 자동 환경제어시스템으로 온도 및 환기를 유지 관리하고 필요에 따라 수동제어 관리를 병행하여 조절하였다. Amorphophallus paeoniifolius는 잎을 먼저 생성하고 광합성으로 생산된 영양물질을 덩이뿌리에 저장을 하고 그 영양물질을 이용하여 꽃을 피우는 생육 특성을 지닌다. 실험에 사용된 공시 식물은 2018년 12월 미얀마에서 생체(덩이줄기) 형태로 도입되었다. 화분에 식재 후 약 5개월이 지난 시점에서 잎의 생장이 시작되었다. 2019년 7월 29일 기준으로 높이 80 cm, 너비 60 cm의 크기로 성장하였으며, 생육환경에 따라 3~5개월 뒤 잎이 지고 나면 다시 덩이줄기로 되돌아갈 것으로 판단된다. 하지만 지금까지 이 식물에 알려진 정보는 인공환경에서의 연구가 아닌 자연환경에서의 연구결과이기 때문에 인공적인 온실 환경에서 자란 Amorphophallus paeoniifolius는 잎의 주기는 더 오래 갈 수도 있으며 꽃의 주기 또한 느리거나 빠를 수 있다. 잎의 생장주기(Leaf Cycle)시 잎자루가 낮과 밤의 방향을 달리 하여 자라는 것이 관찰되었다. 이는 광합성을 위해서 잎자루의 방향을 햇빛 방향으로 돌리는 것으로 판단된다. Amorphophallus paeoniifolius를 실내 조경 식물 또는 식 약용의 소재식물로 활용하기 위해서는 꽃의 생장주기 등 추가적인 모니터링과 연구가 필요하다.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.19 no.6
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• pp.37-48
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• 2020

Eight colors prescribed by the Enforcement Rules of the Road Traffic Act and the group standard were tested to secure the minimum recursive reflectance performance standards when drying and wetting. The results were calculated to be 260.8 (mcd/㎡·lux) when drying white and 154.6 (mcd/㎡·lux) when wet. Yellow was 67% compared to the white reflective performance when drying. Wet poetry was 79 % and 59 %, respectively. In the case of blue, it was 64% in the case of white versus 72% in the case of white. Wet poetry was 63 % and 72 %, respectively. The range of changes in reflective performance during wetting was higher than when drying, and the absence of glass grains was similar to the previous results. The new colors also have a standard value of more than 50% compared to the white color in red, orange, pink, light green, and green. Based on this, it was estimated that the minimum reflective performance criteria according to the color of the road markings would form the basis for the enforcement rules of the Road Traffic Act.

• Conservation Science in Museum
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• v.29
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• pp.47-64
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• 2023

Daehye Bogakseonsaseo (Letters of Master Bogak) in the possession of the National Museum of Korea is a Goryeo-era book produced in 1387, which was acquired in 2005 in a state of severe general damage. Subsequently, its production techniques and materials were examined using bibliographical characteristics and scientific analysis, based on which an overall conservation treatment was carried out. Janghwang(mounting) in bibliographical characteristics is a five-hole-stitch binding (五針眼線裝本), a single-lined rectangular box (四周單邊), and no column lines. The conservation treatment was examined in two aspects: the basic form and the conservation treatment process. The book is composed of the outer cover, original cover, end paper, and inner paper of 0.04-0.07mm thick, which is significantly thinner than general book paper. The conservation treatment was applied after the entire book was disassembled, based on the assessment that both the cover and the inner sheets of paper were in a dire condition due to deterioration. The conservation treatment comprised of the process of disassembly, cleaning, reinforcement of defective parts, scanning, and binding, with a paulownia box made for its storage. At the time of disassembly, samples were made for the inner sheets and the book string in order to conduct fiber identification. The fibers were identified using Safranin and C-stains. Safranin staining identified a thick fiber wall, in addition to cross-marking, dislocation, and transparent membranes. C-stain staining identified the fiber as mulberry, given the dark red residue. The book strap has a flat, circular cross-section, and was identified as cotton fiber, since a lumen was observed in the center.

• Food Science and Preservation
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• v.25 no.1
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• pp.145-154
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• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1436-1443
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• 2007

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

• Investigative Magnetic Resonance Imaging
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• v.1 no.1
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• pp.114-118
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• 1997

Purpose: Functional MR imaging is the method of demonstrating changes in regional cerebral blood flow produced by sensory, motor, and any other tasks. Functional MR of visual cortex is performed as a patient stares a photic stimulation, so adaptable photic stimulation is necessary. The purpose of this study is to evaluate whether the size of photic stimulator can affect the degree of visual cortex activation. Materials and Methods: Functional MR imaging was performed in 5 volunteers with normal visual acuity. Photic stimulator was made by 39 light-emitting diodes on a plate, operating at 8Hz. The sizes of photic stimulator were full field, half field and focal central field. The MR imager was Siemens 1.5-T Magnetom Vision system, using standard head coil. Functional MRI utilized EPI sequence (TR/TE= 1.0/51. Omsec, matrix $No.=98{\times}128$, slice thickness=8mm) with 3sets of 6 imaging during stimulation and 6 imaging during rest, all 36 scannings were obtained. Activation images were obtained using postprocessing software(statistical analysis by Z-score), and these images were combined with T-1 weighted anatomical images. The activated signals were quantified by numbering the activated pixels, and activation a index was obtained by dividing the pixel number of each stimulator size with the sum of the pixel number of 3 study using 3 kinds of stimulators. The correlation between the activation index and the stimulator size was analysed. Results: Mean increase of signal intensities on the activation area using full field photic stimulator was about 9.6%. The activation index was greatest on full field, second on half field and smallest on focal central field in 4. The index of half field was greater than that of full field in 1. The ranges of activation index were full field 43-73%(mean 55%), half field 22-40 %(mean 32%), and focal central field 5-24%(mean 13%). Conclusion: The degree of visual cortex activation increases with the size of photic stimulator.

• Journal of the Korean Society for Marine Environment & Energy
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• v.10 no.3
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• pp.127-137
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• 2007

To confirm whether or not the Electrochemical Disinfection System (EDS) meet with the D-2 regulation established by IMO (International Maritime Organization), the biological treatment efficacy of the EDS was assessed using three groups of natural marine plankton (bacteria, $10-50\;{\mu}m$ and $>50\;{\mu}m$ sized organisms). Influent water was passed through the EDS under the flow velocity ($23.8\;m^3/hr$) and test design was consisted of control (no treatment) and experimental (10 ppm and 30 ppm) condition for total residual chlorine (TRC). And the biological condition of the influent water followed the standards established by the guidelines for the approval of ballast water management systems. The disinfection efficacy of the $10-50\;{\mu}m$ sized organisms (phytoplankton) was assessed by three kinds of measurements using photomicroscope, epifluorescence microscope and fluorometer (fumer Designs 10-AU). After being passed through the EDS, all motile phytoplankton lost their motility under photomicroscope, the colour of chlorophyll fluorescence fumed from red into green under epifluorescence, and the high chlorophyll fluorescence (Expt. 1: 6.95, Expt. 2: 7.11) detected by fluorometer decreased into value not detected. These results indicated phytoplankton community was totally killed after electrochemical disinfection treatment. Survivorship of the larger organisms than $50\;{\mu}m$ was determined based on the appendage's movement under a stereomicroscope. Natural assemblage collected from ambient seawater was killed shortly after being passed through the EDS, whereas some Artemia remained alive. However, no live Artemia was found after 24 hour further exposure to each TRC concentration (10 and 30 ppm) under darkness. After electrochemical treatment, the target bacteria such as aerobes, coliform and Escherichia coli were completely killed on the basis of CFU (colony forming unit) on Petrifilm plate ($3\;M^{TM}$) after 48 hr incubation. Moreover, no regrowth was found in the three groups of plankton during five days under additional exposure to the treated water. These results indicated that the disinfection efficiency of the EDS on the three groups of plankton satisfy D-2 regulation.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.190-197
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• 2012

This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at $4^{\circ}C$. A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at $4^{\circ}C$. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at $4^{\circ}C$ (p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.