• Journal of Korean Society for Geospatial Information Science
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• 제9권1호
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• pp.19-25
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• 2001

Satellite remote sensing, with its synoptic coverage, is used to evaluate the trophic state of large reservoir for agriculture in Kum River basin. The prediction model for chlorophyll-${\alpha}$ which was derived from Daecheong reservoir was applied to four LANDSAT TM imageries to generate a distribution map of trophic state. The chlorophyll-${\alpha}$ model was found to be reasonably reliable predictors for average trophic state value of reservoir. LANDSAT TM imagery data appears to have great utility in assessing trophic state of reservoir.

• Food Science and Preservation
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• 제23권3호
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Korean Journal of Food Science and Technology
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• 제40권3호
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• pp.303-310
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• 2008

This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at $60^{\circ}C$, indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.

• Journal of the Korean Society of Food Science and Nutrition
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• 제35권6호
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• pp.780-785
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• 2006

The composition analysis of various radish (Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature $(X_1)$ and drying time $(X_2)$, dependent variables put in color, calcium, iron, vitamin, etc. In the proximate composition of radish leaves by varieties, there were no significant differences in the ash, protein, lipid, calcium and iron content of samples, but there were significant differences in the vitamins, chlorophyll and color value of samples. The quality characteristics on dried radish leaves by central composite design, it was significant value on the moisture content, chlorophyll and color value according to drying temperature and drying times. But there were no significant differences in the contents of calcium $(31.41{\sim}35.80\;mg/g,\;dry\;base)$ and iron $(0.21{\sim}0.29\;mg/g\;dry\;base)$. The multiplex regression coefficients analysis were calculated with independent variables $(X_1,\;X_2)$ and dependent variables (moisture, chlorophyll, color value). The calculated coefficient correlations for the each samples were $R^2>0.97$. The effects of drying temperature were greater than drying time in the total chlorophyll content changes of radish leaves. Based on the present study, the optimum drying condition for the lowest color changes and effective reduction of moisture of radish leaves were expected to be $5{\sim}6$ hours at $70^{\circ}C$.

• Korean Journal of Food Science and Technology
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• 제46권2호
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• pp.127-134
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• 2014

This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.

• Applied Chemistry for Engineering
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• 제25권3호
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• pp.324-329
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• 2014

Microalgae Nannochloropsis oculata (N. oculta) and Chlorella vulgaris (C. vulgaris) are important sources for biodisel because of the high content of neutral lipids. Stable nano bubble is maintained for a long time and therefore it is possible for use in biotechnology. In this study, effects of nano bubble oxygen or hydrogen water on the microalgae growth were characterized. The cell growth in nano bubble water was similar to that of control, and the total lipid content was rather low. But, chlorophyll content of N. oculata grown in nanno bubble oxygen and hydrogen water increased 54% and 30%, and increased 59%, 39% in C. vulgaris. Carotenoid content also increased 21%, 25% in N. oculata and 49%, 29% in C. vulgaris grown in nano bubble oxygen and hydrogen water. From these results, nano bubble water seems to enhance the photosynthetic capacity of microalgae.

• Journal of the Korean Society of Food Science and Nutrition
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• 제23권6호
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• pp.95-95
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• 1994

• Journal of the Korean Association of Geographic Information Studies
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• 제7권4호
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• pp.166-173
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• 2004

By analyzing the sea surface temperature (SST), phytoplankton and NOAA/AVHRR satellite data of Gijang, located at the eastern coast of the korean peninsula during the period of 2001 to 2003, we have analyzed the daily variation in the upwelling cold water, phytoplankton, and chlorophyll a. The SST of Gijang coast appealed rapid change due to the temporal and spatial variation of the upwelling cold water. This in turn led to an increase in the number of phytoplanktons and other varieties of organisms inhabiting in the Gijang coastal region.

• Journal of the Korean Society of Clothing and Textiles
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• 제37권3호
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• pp.413-423
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• 2013

Chlorophyll is an abundant pigment found in all green plants, algae, and cyanobacteria. This study uses methanol, acetone and water to extract spinach and mate powders in order to examine the possibility of dyeing animal fibers with chlorophyll without chemical alteration. It was shown that methanol extracts of spinach and mate powders can be effectively used to dye wool and silk fabrics if the extract is mixed with water by methanol:water 65:35 v/v. Compared to methanol extract, the acetone extract showed lower chlorophyll yield and lower dye uptake. Water was not an appropriate solvent for chlorophyll extraction and dyeing. Spinach powder showed a higher dye uptake than mate powder due to the higher chlorophyll content than mate powder. It is possible that the chlorophyll dyeing of wool and silk fabrics is due to the hydrogen bonding between the hydroxy amino acids in fiber and the carbonyl groups of chlorophyll. These carbonyl groups are on the heterocyclic ring and the methyl and ethyl side chains of chlorophyll.

• Korean Journal of Ecology and Environment
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• 제36권4호통권105호
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• pp.403-412
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• 2003

Temporal and spatial variations of size-structured phytoplankton (chlorophyll a) were investigated over an annual cycle (February-October, 2003) to elucidate phytoplankton dynamics in the Juam Reservoir, Chonnam. Physical properties were also measured to investigate the relationship between the properties and temporal and spatial variations of size structured phytoplankton using simple linear regression. Phytoplankton (chlorophyll a) were grouped into three size classes: micro-size(> 20 ${\mu}m$), nano-size (3-20 ${\mu}m$) and pico-size (< 3 ${\mu}m$) in this study. Physical properties included water temperature, light attenuation coefficients, PAR (photosynthetically active radiation) and turbidity. Maximum chlorophyll a was observed in April, 2003 in the lower region whereas a peak of chlorophyll a developed in October, 2003 in the upper region. Large cell-sized phytoplankton (micro-size class)were dominant in the events of the chlorophyll a peaks. Potential mechanisms in the physical properties affecting the size-structured phytoplankton dynamics in the Juam Reservoir were discussed.