• Applied Biological Chemistry
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• v.30 no.2
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• pp.141-146
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• 1987

Chemical compositions of Japonica and J/Indica brown rices were compared. No significant differences were noted for amino acid composition of brown rice among varieties. The first and second limiting amino acids of brown rice were lysine and isoleucine, respectively. The major fatty acids of brown rice were palmitic, oleic and linoleic acid, which comprised of 96% of total fatty acid. The contents of saturated fatty acids were lower in Japonica varieties. The average value of calcium over phosphorus was 0.052.

• Journal of architectural history
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• v.31 no.6
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• pp.33-45
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• 2022

The tombs at the royal level of the Western Han dynasties belong to the five kingdoms of Chu, Liang, Lu, Zhongshan and Changyi, representing the new forms and ideas of the tomb architecture. Taking Shanchuwang Tomb in BeidongShan, Xuzhou as an example, this paper analyzes the architectural structure and symbolic significance of the tomb, and tries to discuss the concept of burial reflected in it.The analysis of the structure of the main body of the tomb reveals the basic logic of the tomb imitating the palace on the ground, and the definition of the nature of the annex reflects its transcendence over the general form of the tomb.

• Food Science and Preservation
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• v.30 no.1
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• pp.155-169
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• 2023

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.2
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• pp.145-150
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• 2007

This study was conducted to evaluate the application effects of phospho-gypsum fertilizer (PGF) as reclamation material in the newly reclaimed paddy fields located in Goheung and Youngam, Jeonnam province in Korea. The PGF used in this experiment was produced by Namhae Chemical Co. as the name of Soil-Saver$^{TM}$. Prior to rice transplanting, the PGF was applied as soil amendment as the amount of $3,000kg\;ha^{-1}$. The PGF increases rice plant height and number of tiller at the heading stage by 119.9 cm and 9.1, respectively, in Youngam area. The harvest index of brown rice increased up to 5 and 13% more in the PGF applied paddy field from both sites than in the non-application of PGF at paddy field before rice transplanting, and the ripening ratio in increased in both sites to 81 and 90%. Protein content of brown rice was also greater than in the non-application of PGF at the both sites. For the effects of the reclamation by PGF in the paddy field soils, we found that PGF reduced exchangeable Na to 18 and 28% for both sites, respectively, and increased exchangeable Ca and $SO_4$. And we found relatively higher amounts of $K_2O$, CaO and MgO in the rice plants from both sites applied with PGF.

• Food Science and Preservation
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• v.17 no.4
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• pp.541-546
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• 2010

Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.

• The Microorganisms and Industry
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• v.15 no.2
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• pp.46-49
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• 1989

단백질의 아미노산 서열에 변화를 줄려고 할 때 대상단백질의 3차구조에 대한 충분한 정보가 있고 시험해 보고자 하는 가설이 확실할 때에는 특정잔기를 다른 특정잔기로 치환시켜 효능을 전환시키는 것이 효과적이겠고, 3차구조가 안밝혀져 있거나 어떻게 치환해야 할지 모를 경우에는 무작위 변이유도법과 세포에 의한 형질선별법이 바람직하다 하겠다. 이러한 관점에서 볼 때 유전자 재조합기법을 통한 신물질창출을 성공적으로 수행하기 위해서는 유전자 조작기술과 단백질 분석기술은 물론 단백질생화학, 분자유전학, 미생물생리학 등에 대한 충분한 이해를 바탕으로하여 여러 분야에서 협동적으로 연구되어야 하겠다.

• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.279-283
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• 2013

This work was carried out to evaluate the effect of preharvest sprayable 1-methylcyclopropene (1-MCP: $Harvista^{TM}$) treatment on the fruit quality attributes in cold stored 'Gamhong' (Malus domestica Borkh) apples. Preharvest sprayable 1-MCP treatment did not affect fruit qualities at harvest but titratable acidity (TA) was higher in fruit treated 10 days before harvest (DBH) than in control. During cold storage, fruit firmness and TA were higher in 1-MCP treated fruit than in control fruit as storage duration progressed, while SSC was not affected. Internal ethylene concentration (IEC) levels were not different among treatments at harvest. While the IEC level in control fruit reached to $58.3{\mu}L{\cdot}L^{-1}$ after 6 month cold storage, the IEC levels in 1-MCP treated fruit ranged from 18.2 to $25.0{\mu}L{\cdot}L^{-1}$. Therefore, this result indicates that preharvest sprayable 1-MCP treatment should be another promising approach to retain fruit quality attributes in long-term cold stored 'Gamhong' apples.

• Journal of Sericultural and Entomological Science
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• v.31 no.2
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• pp.121-126
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• 1989

Two kinds of solution for the measurement of solubilities of Sericin are prepared as followings at temperature 90 deg. C. One has the total carbonate concentration as 0, 50, 100mg CO2/l prepared with non-carbonate distilled water, sodium hydrogen carbonate and 0.1N HCI and NaOH, the other has total hardness, that is, calcium hardness or magnesium hardness as 0, 20, 50, 100mg CaCO2/l respectively prepared with non-carbonate distilled water, calcium carbonate and magnesium oxide. Solubilities of Cocoon layer Sericin at above solution gives following results ; 1. pH shows little effect on the solubility of Sericin at the non-carbonate solution but at the carbonate solution pH shows a sensitive effect on the solubility of Sericin. These means that pH controls the concentration of H2CO3, HCO3-and CO32- which prevent and promote the solution of Sericin. 2. After the cocoon layer treatment at the solution, the initial pH of 4.0, 7.0, 9.0 of the solution changed to 6.0-6.5 at the lower total carbonate solution. However in the higher total carbonate solution pH did not changed very much. This may be explained by the buffer action of carbonate. 3. The effect of the hardness on the solubility of Sericin was not found in the non-carbonate solution with the standard hardness after treatment of cocoon layer.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.60-65
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• 2004

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.