• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.589-597
• /
• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Journal of the Korean Chemical Society
• /
• v.19 no.2
• /
• pp.92-97
• /
• 1975

The molecular and electronic structures of $TiCl(OC_6H_5)_3{\cdot}C_6H_5OH\;and\;Ti(OC_6H_5)_4{\cdot}C_6H_5OH$ have been studied by employing cryoscopic and electronic spectroscopic methods. The cryoscopic data have shown that the dimeric tetraphenoxytitanium(Ⅳ) phenolate in solid undergoes complete dissociation into monomer in solution and also the chlorocomplex starts dissociation around the concentration of 8 m mole/l. Therefore, these two Ti-complexes are pentacoordinated in dilute solution and the local symmetry of the titanium ion in these complexes seems to be trigonalbipyramid. The electronic spectra of $TiCl(OC_6H_5)_3{\cdot}C_6H_5OH$ and $Ti(OC_6H_5)_4{\cdot}C_6H_5OH$ each show two band, systems, one vibration-structural band characteristic of the aromatic ring in the near UV and another visible band at 26.8 kK, 29.6 kK, respectively, which are assigned as a ligand to metal charge transfer band corresponding to $^1A_1''{\to}^1E'\;or\;^1E''$ transition.

• Korea journal of population studies
• /
• v.25 no.1
• /
• pp.33-50
• /
• 2002

This study examines cross-national patterns of asymmetry of marriage tables with respect to educational level and tries to measure the degree of gender inequality across nations. A Primary assumption of the study is that gender inequality inhibits symmetric marriage between men and women. As men and women differ more in status, the rate of symmetric marriage between them declines thus producing asymmetric marriage with respect to social status. More specifically, the main object of the study is to develop statistical models and index with which to assess the patterns and degree of asymmetric marriage. Additionally, it is intended to assess the appropriateness of several theoretical perspectives for explaining these variations identified by the statistical models. Two most important such perspectives are industrialism and theory of politics and culture. To answer these questions, this study relies on twenty-seven marriage tables with respect to educational level, some from published tables, and some extracted from other sources. The main findings of the study are: (1) compared to less industrialized countries, more industrialized countries have lower degrees of asymmetric marriage(gender inequality) with respect to educational level, and (2) other things being equal, differences in politics and culture seem to have the some impact on marriage pattern; for instance, social democracy and state socialism reduce the degree of asymmetric marriage while the high emphasis on gender-based hierarchy in Asian countries seems to increase it In short, these results suggest a weaker or modified version of industrialists That is, while with economic growth most nations show a decline in the degrees of asymmetric marriage with respect to social status, for some nations the degrees of asymmetric marriage are affected by their specific politics or cultures.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.11
• /
• pp.4404-4410
• /
• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.

• Korean Journal of Food Science and Technology
• /
• v.54 no.2
• /
• pp.196-202
• /
• 2022

In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.21 no.2
• /
• pp.15-25
• /
• 2019

The effect of blueberries on the quality characteristics of strawberry jam substituted with 50% sugar, glucose syrup 10% was investigated. Strawberry jams with 5, 10 and 20% blueberries in place of strawberry were prepared and evaluated for moisture content, reducing sugar, total acidity, pH, color, total sugar (°Brix), pectin content, anthocyanin content, DPPH radical scavenging activity, texture analysis and sensory characteristics. As the amount of blueberries increased, total acidity, °Brix , reducing sugar content and anthocyanin content of jams increased, while pH decreased, moisture content has changed little. The DPPH radical scavenging activities of the 80% methanol extract from jams were 75.33%, 85.75%, 91.23% and 92.73% at a concentration of 8 mg/mL. Radical scavenging activity increased with the added concentration of blueberries. The lightness decreased with addition of blueberries, but the redness and yellowness increased. The sensory scores for jams increased with the increase of blueberry content; however, strawberry jams with 10% blueberries showed the best scores.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.258-264
• /
• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• Korean Journal of Food Science and Technology
• /
• v.40 no.4
• /
• pp.436-442
• /
• 2008

Hydroxyproline and Pro-Hyp dipeptide are the digestive products of collagen hydrolysate called collagen peptide. Some suggested that collagen peptides could improve aged or damaged skins, however, the effects of collagen peptides on the skin have not been known. In this study, we investigated the effects of digestive products of collagen peptides, hydroxyproline and Pro-Hyp dipeptide on skin quality using the UV-damaged dorsal skin of hairless mouse as a model system. Female SKH hairless mice were pre-irradiated with UV for 7 weeks, and then hydroxyproline, Pro-Hyp dipeptide were orally administered for 7 weeks with UV irradiation. Wrinkle formation (by replica image), skin elasticity, barrier status (by TEWL, transepidermal water loss), epidermis thickness, and biophysical changes in the stratum comeum (by hematoxylin & eosin staining) were examined. With the oral peptide treatment, effects such as skin barrier maintenance, anti-skin thickening, and recovery of the stratum corneum were observed. These results indicate that oral intake of collagen peptides may have beneficial effects on damaged skin cells.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.723-729
• /
• 2004

To develop foods using dried persimmon, hot-water extracts of dried persimmons were added into strong wheat flour in the ratio of 10, 20, 30, and 40% and the quality characteristics of baked products were investigated. The proximate compositions of dried persimmons hot-water extracts were 70.37% of moisture, 1.72% of crude protein, 0.18% of crude lipids, 1.99% of crude ash and 4.37% of crude fiber, respectively. With increasing the addition of dried persimmons hot-water extracts, moisture content of the added breads was increased to 47.20% from 41.12% of non-added bread and water activity to 0.576 from 0.495. Water binding capacity of the added dried persimmons hot-water extracts rasied weight of the bread but decreased specific volume. In the hunter's color values the more dried persimmons hot-water extracts was added, the lower L vaules we, and the higher a and b values we. In the texture property, the addition of dried persimmons hot-water extracts increased hardness, gumminess and chewiness, while decreased adhesiveness and fracturability. Judging from texture, taste and overall acceptability of the product, recommended substitution level for hot-water extracts of dried persimmons in bread was 30% or less.

• The Korean Journal of Financial Management
• /
• v.21 no.2
• /
• pp.27-63
• /
• 2004

Since the 1980s, many multinational corporations have been issuing stocks on foreign stock exchanges, not only to enhance their investor base and liquidity, but also to diversify risks. The phenomenon has also been intensified by the rapid financial globalization and securitization trends. The main purpose of this study is to look into the long-run performance of MNCs' cross-listings of stocks on foreign stock exchanges. We use the event study and cross-sectional regression methods. We obtained some interesting empirical results about the long-run effect of cross-listings. First before the listing data the effect of cross-listing is to increase the underlying stock Vice in the local market. It may be caused by expectation of lower risk and cost of capital. However, after the listing data the stock price has been declining, even if it is not significant. Second, we examine the difference in the long-run cross-listing effect, which may be caused by the listing direction. When listing is made from a less developed market to a more developed market, the effect is better than that in the reverse direction. Furthermore, the effect is worse, when the listing company's home country is the U.S. Third, there is a negative relation between CARs and underlying stock liquidity in the local market, So it implies that a firm, whose underlying stocks are very liquid in the local market should carefully value cross-listing based upon the cost and benefit analysis. Last, but not the least we find that the long-un cross-listing effect is better, when a listing firm's ROE is higher.