• Food Science and Preservation
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• v.6 no.4
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• pp.442-447
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• 1999

A curd yogurt was prepared by fermenting milk added with skim milk powder and purple sweet potato by culture of 5 types of lactic acid bacteria(Lactobacillus delbruekii sub. sp. lactis, Streptococcus lactis, acidity, number of viable cell, stability of purple sweet potato's pigment and keeping qualify. Among the organisms tested, the acid production and number of viable cell by the culture of L bulgaricus remarkably increased for the first 12 hem which showed 1.04${\times}$10$\^$9/ CFU/mL in number of viable cell and 4.22 In pH where as fermentation by the culture of B. bifidum was slow. After 36 hours of incubation which showed 3.3 ${\times}$ l0$\^$8/ CFU/mL in number of viable cell and 5.1 in pH. In stabilities of purple sweet potato anthocyanin pigment n fermentation, yogurt by B. bifidum was found to be most stable followed by Leuc. lactis, L. delbruekii sub. sp. lactis, L bulgaricus, but yogurt by St. lactis was not stable. When curd yogurt added with Purple sweet Potato was kept at 2∼3$^{\circ}C$ for 14 day, its keeping quality(pH, titratable acidity, number of viable cell) was relative good except product by L. bulgaricus was found to be decreased most of viable cell. After 2 weeks of keeping, pigment of yogurt was decreased by B. bifidum, stable by L. delbruekii sub. sp. lactis.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.141-149
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• 2021

This study investigated the effect of accounting information on dividend policy as a measure of corporate conservatism from the perspective of the internal accounting management system. The verification is based on a sample of 543 companies listed on securities (excluding KOSDAQ and financial industry) among the Bank of Korea (2019) 「2018 Corporate Management Analysis」 and company analysis of the Korea Productivity Center (financial data disclosed as listed companies as a December settlement company) was composed. Using SPSS 22, empirical analysis was conducted using exploratory factor analysis and regression analysis. The first is the verification related to corporate conservatism and the role of dividend policy, and it is verification of whether internal accounting management influences financial decision-making. Second, if internal accounting management exists, it is a verification of how conservatism and investment policies (in-house reserve, debt borrowing, capital increase, dividends, etc.) affect the corporate value according to accounting information. As a result, from the perspective of the internal accounting management system, it was found that among the variables of accounting information, profitability can have a positive effect on corporate conservatism and dividend policy as a corporate valuation method of reinvestment. In addition, it has been proven that corporate conservatism has an effect on profitability-to-value through capital accumulation and reinvestment such as surplus and internal reserves. In the future, we will study and discuss the complementarity of corporate conservatism and dividend policy in relation to governance structure and improvement of the internal accounting management system.

• International Area Studies Review
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• v.13 no.3
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• pp.527-549
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• 2009

This paper investigates the relation of invert U-shape between the M/B ratio and leverage ratio by market, firm size, and a level of technology of firm. Our sample consists of 510 manufacturing firms continually listed on the Korea Securities Market and Kosdaq Market from January 1, 2001 to December 31, 2008. The total sample consists of the Korea Securities Market(large firms, high technology industry) sample of 2,248(1,816, 1,704) observations and the Kosdaq Market(small and medium firms, high technology industry) sample of 1,632(2,264, 2,376) observations. The empirical results show that the relation of invert U shape appears on the sample of the Kosdaq Market, small and medium firms, and high technology industry. However, the relation doesn't appear on the sample of the Korea Securities Market, large firms, and low technology industry. These mutually different results may be caused by the relatively low M/B ratio of the latter.

• The Journal of Korean Philosophical History
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• no.35
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• pp.249-274
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• 2012

This article looks at the thought of Oh Jae-soon's seonggong sasangin Jeongjo period while focusing on his Seonggongdo and Seonggong doseol. his thought will be explained as seen below. First, he gave more emphasis on seonggong, not seonghak, which is a concept abbreviated from Seonginjihak.He actually gave more importance to practice than to scholarly work. Therefore, the essential concepts provided in his work are most related with drills and practices. Second, he focuses on dotong(characters). Looking at Yosunwoosangjeonsimhakdo, he presents dotong ((Yo-Sun-Woo)-Kongtzu-Chengtsu-Jasa-Mengtsu-Chungtzu), while presenting himself to such a scholarly inheritance. Third, he intended to provide his interpretation based on his consistent thought. He actually classified and analyzed all the characters and classics based on the principles of knowledge, practice, self-esteem, bitter words, diligence. In addition, all things are classified with these five items as shown above. Fourth, he analyzed classics and presented his ideas in simple terms and concepts. Fifth, he deals with the seven Chinese Classics and particularly he emphasizes Shizing and Shujing. He did not mention Chunqiu (the Spring and Autumn Annals) and Liji (The classic of Rites),both of which he did not consider as adequate. Sixth, Sunam's thought was inherited to Ganjae Jeonwoo's soonamhakgyeol.

• The Korea Journal of Herbology
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• v.29 no.2
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• pp.15-21
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• 2014

Objectives : The purpose of this study was to investigate inhibitory effects of steamed Polygonatum odoratum extract (POE) on differentiation and adipogenesis in 3T3-L1 adipocytes. Methods : Polygonatum odoratum (P. odoratum) extract was extracted with ethyl acetate. Total phenolic and flavonoid contents in POE were measured for antioxidant activity. The spectrophotometric method was used to determine the DPPH and ABTS radical scavenging activity and ferric-reducing antioxidant potential (FRAP). MTT assay was examined for cell toxicity, oil red O staining was performed for intracelluar adipogenesis in differentiated 3T3-L1 adipocytes. Western blot analysis for measurement of CCAAT/enhancer-binding protein ${\alpha}$ ($C/EBP{\alpha}$), peroxisome proliferator-activated receptor${\gamma}$ ($PPAR{\gamma}$) and AMP-activated protein kinase (AMPK) expressions were performed. Results : The results revealed that POE has antioxidant activities. Contents of total polyphenolics and flavonoids were $50.83{\pm}1.52$ GAE mg/100g dry weight of POE and $17.05{\pm}2.47$ RE mg/100g dry weight of POE, respectively. DPPH radical scavenging activity, and FRAP in 10 mg/ml concentration were $92.1{\pm}0.6%$, $244.8{\pm}9.0{\mu}M$ Fe(II) and ABTS inhibition in 5 mg/ml concentration was $84.8{\pm}4.1%$. Treatment of POE in adipocytes inhibited the differentiation and adipogenesis of 3T3-L1 adipocytes compared to those of vehicle control. Additionally, protein expressions of $C/EBP{\alpha}$ and $PPAR{\gamma}$, major transcription factor for the adipogenic genes, were significantly decreased compared to those of vehicle control (p<0.05). Futhermore, phosphorylation of AMPK was increased in 3T3-L1 adipocytes treated with POE compared to that of vehicle control (p<0.05). Conclusions : we demonstrate that steamed P. odoratum extract (POE) has potentiating antioxidant activities, inhibits differentiation and lipid accumulation and also induces energy expenditure in adipocytes, which may contribute to antiobesity property.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.583-593
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• 2019

The purpose of this study was to investigate the relation between and subjective instability pain behavior (SIPB) and physical instability test(PIT) according to the presence of characteristic past histories(CPH) in people with chronic low back pain(CLBP). Forty CLBP subjects participated in this study. The presence of four characteristics past histories(long term history, traumatic experience, sports activities, neurologic sign) were examined. According to presence number(PN) of CPH, subjects were divided into 5 groups[group 1(PN:0): n=8, group 2(PN:1): n=8, group 3(PN:2): n=8, group 4(PN:3): n=8, group 5(PN:4): n=8]. After 16 items were examined for the SIPBs, then Seven PITs were conducted, and the results were scored. The SIPBs and PITs were compared according to the presence numbers of CPH, and the relation between them was analyzed. There was a significant difference(p<.05) in both SIPB scores and PIT scores in the comparison of groups according to the presence number of CPH. There was high positive correlation between the presence numbers of CPH and SIPB score(r=.819, p=.000) and PIT score(r=.606, p=.000). Also, there was a correlation between SIPB score and PIT score(r=.571, p=.000). Based on the findings in the present study, the presence of three or more CPH in people with CLBP may be a useful variable in the diagnosis of lumbar instability. The combined findings of the three variables such as CPH, SIPB, and PIT can improve the accuracy of lumbar instability diagnosis.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.95-113
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• 1988

In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.125-132
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• 2006

The below is the results of physicochemical analysis of 40 breeding lines of colored barley (CB) whose systems are different Water content of CB No. 24 showed the lowest value of 7.4% while CB No. 9 showed the highest value of 10.8%. Crude protein of CB $9.7{\sim}12.9%$ range was found. Crude fat content of CB No. 6 showed the highest value of 4.35% while CB No. 34 showed the lowest of 1.35%. Crude ash content of CB No. 31 showed the lowest value of 1.20%. Ca content of CB No. 10 showed the highest value of 717.50 mg% while general barley showed the lowest value of 442.82 mg%. Mg content of CB No. 10 showed the highest value of 1320.00 mg%. Cu content of CB No. 20 showed the lowest value of 2.20 mg% while CB No. 33 showed the highest value of 6.25 mg%. K content of CB No. 20 showed the lowest value of 723.24 mg% while CB No. 1 showed the highest value of 1002.50 mg%. Mn content of CB No. 28 showed the lowest value of 31.72 mg% while general barley showed the highest value of 94.56 mg%. ${\beta}-Glucan$ content of CB No. 25 showed the lowest value of 5.20 mg% while CB No. 28 showed the highest value of 4.46 mg%.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.161-168
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• 2012

This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety educatio n for personal hygiene and safetymanagement in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.219-222
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• 1970

Riboflavin in the various materials which used for Takju brewing was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The riboflavin contents in 100 grams of each materials were: Polished rice $46.9{\gamma}$ Wheat flour $67.3{\gamma}$ Corn powder $73.9{\gamma}$ Nuruk $169.0{\gamma}$ Koji of wheat flour $87.1{\gamma}$ Koji of corn powder $84.4{\gamma}$ b) About 30 to 40 percent of riboflavin in the polished rice, wheat flour and corn powder were losed by steaming at 10 pounds for 50 minutes. c) Riboflavin content in the plots used Nuruk only was decreased during 3 days after mashing and then increased markedly after 5 days and, more or less, decreased after 6 days. Quantitative changes of riboflavin in the plots used Nuruk and Koji showed a rugged curve without decreasing in early stages, and its content was also increased markedly 5 days after mashing and then decreased a little after 6 days. d) Approximately $82{\gamma}$ of riboflavin was determined in 100ml. of the ripened mash of the rice plot and $72{\gamma}$ in the wheat flour plot in the case of using Nuruk only. $88.6{\gamma}$ of riboflavin were determined in 100ml. of the ripened mash of the wheat flour plot and $83.6{\gamma}$ in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that $28.8{\gamma}$ to $41{\gamma}$ of riboflavin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 33.6 to 44.5${\gamma}$ in the both two plots used Nuruk and Koji. f) About $47.3{\gamma}$ of riboflavin were determined in 100 grams of Takju cake of the rice plot and $66.2{\gamma}$ in the wheat flour plot used Nuruk only, and $62.9{\gamma}$ in the corn powder plot and $64.5{\gamma}$ in the wheat flour plot used Nuruk and Koji.