• Food Science and Preservation
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• v.8 no.1
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• pp.74-78
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• 2001

Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{\circ}C$ was preferable at 120$^{\circ}C$ for 30∼40 min treatments.

• Journal of Korea Multimedia Society
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• v.10 no.5
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• pp.687-697
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• 2007

Although the Java bytecode has numerous advantages, there are also shortcomings such as slow execution speed and difficulty in analysis. Therefore, in order for the Java class file to be effectively executed under the execution environment such as the network, it is necessary to convert it into optimized code. We implemented CTOC for transforming to optimized code. In Optimization, SSA Form that distinguish variable by assignment is used to determine value and type statically. Copy propagation, dead code elimination optimization is applied to SSA Form. However, existing SSA Form is related to variable than expression. Therefore, in this paper, to performing optimization to SSA Form expression, after performing copy propagation and dead code elimination, in addition to that, partial redundant expression elimination is performed

• KSBB Journal
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• v.23 no.4
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• pp.311-316
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• 2008

We investigated several biological activities using the ethanol extract and its fractions from Dictyota coriacea to evaluate the usefulness of its extract as a functional biomaterial. The ethanol extract and n-hexane and ethyl acetate fractions showed dependently inhibitory effect on tyrosinase activity and melanin content in B16F10 cells. The ethanol extract and its fractions showed inhibitory effect on Tyrosinase and TRP-1 gene transcription but didn't showed inhibitory effect on TRP-2 gene transcription. Also, the n-hexane and ethyl acetate fractions dose-dependently inhibited the NO production in a RAW 264.7 cells. These results suggest that extract of Dictyota coriacea could be used as functional biomaterial in developing a skin whitening agent having the anti-inflammatory activity.

• Journal of Korean Society of Forest Science
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• v.8 no.1
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• pp.11-16
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• 1968

1. A Study was to delineate the correlation relationship growth factors, a) height and clear-length, b) height and circle of breast height, c) height and circle of ground height, d) height and crown length, of phyllostachys reticulata kock and phyllostachys edulis riv, 2. The formula applied to arrive at correlation coefficient according to correlation table, was $e=\frac{1-{\mu}^2}{\sqrt{\Sigma}X^2y^2}$ the formula for average error was $e=0.6745\frac{1-{\mu}^2}{\sqrt{n}}$ 3. The correlation coefficient and average error by each species were as three tables. 4. Area of the sample plot were 0.5~1 acres. 5. Height, clear-length, circle of breast height, circle of ground height and crown-length of bamboos were measured by weise hypsometer and pole.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.737-744
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• 1997

Four-dimensional response surface methodology was used for optimizing preparation conditions and monitoring sensory quality of instant rice gruel prepared using oyster mushroom and brown rice. Water absorption time of brown rice and glutinous rice to prepare instant rice gruel were 50 hr at $5^{\circ}C\;and\;1\;hr\;at\;20^{\circ}C$, respectively. The optimum conditions predicted for each corresponding sensory properties of instant rice gruel were 47.58% (rate of brown rice in water-absorbed brown and glutinous rice), 569.68 mL (content of solution) and 52.40 min (heating time at $120^{\circ}C$) in viscosity of instant rice gruel, 47.15%, 568.49 mL and 53.04 min in taste of instant rice gruel, 44.06%, 558.54 mL and 53.84 min in mouth-feel of instant rice gruel, and 46.20%, 561.64 mL and 51.60 min in overall acceptance of instant rice gruel, respectively. The optimum conditions, which satisfy all sensory properties of rice gruel, were 44%, 620 mL and 56 min in rate of brown rice in water-absorbed brown and glutinous rice, content of solution and heating time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental sensory scores.

• Journal of Korean Society of Forest Science
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• v.101 no.1
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• pp.138-147
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• 2012

For biomass estimation of Phyllostachys pubescens stands by optimal survey method we established 9 bamboo sample plots in the research forests of KFRI (Korea Forest Research Institute). The dry weight of culm segment determined by relative heights of total bamboo height show us two groups of 1st to 5th culm segment (up to 0~55% culm of tree height from the bottom area) and 6th to 8th culm segment (55~100%) by the results of cluster analysis for dry weight ratio. This results show that upper and lower part of 55~70% reference height from the bottom area against total culm height can be used in obtaining 1 kg of a sample bamboo, respectively, rather than 2.0 m stem segments of other forest tree species. In above-ground biomass estimation by $W=aD+bD^2$ having the highest coefficient of determination in this study, above ground stand biomass was 57.77 ton/ha (culm 40.47 ton/ha, branch 9.29 ton/ha, and leaf 8.01 ton/ha) of which 70% was contributed by culm component followed by branch (16%) and leaf (14%). Below-ground biomass was 53.35 ton/ha in total.

• Food Science and Preservation
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• v.19 no.6
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• pp.841-848
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• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1750-1756
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• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1617-1622
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• 2011

We conducted this study to investigate the quality characteristics of saccharified rice gruel prepared with different cereal koji mold (rice, buckwheat, sorghum, adlay, or Italian millet koji). The moisture, crude protein, crude lipid, and crude ash content of rice, buckwheat, sorghum, adlay, and Italian millet showed a range of 11.12~12.85, 5.81~16.24, 0.56~4.36, and 0.28~1.93%, respectively. The proximate composition of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) higher than unsaccharified rice gruel. The pH, L, a, and b values of saccharified rice gruel ranged between 6.09~6.39, 60.38~78.25, -0.87~5.70, and 7.74~13.37, respectively. The viscosity of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) lower than the unsaccharified rice gruel. After saccharification, the soluble solids, glucose, and maltose content of saccharified rice gruel prepared with different cereal koji were significantly increased in the range of 11.47~13.03$^{\circ}Brix$, 0.60~1.44%, and 0.47~0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p<0.05) better than unsaccharified rice gruel. In conclusion, cereal koji could be used as a gruel processing method to increase the sensory properties and nutritional values of gruels.