• Food Science and Preservation
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• v.19 no.2
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• pp.301-307
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• 2012

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Journal of Bio-Environment Control
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• v.11 no.3
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• pp.144-148
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• 2002

The overall objective of this study was to determine which variety of carrot-10 Japan varieties or 6 domestic varieties- produces the optimum quality, when cultivated on Jeju Island. Plant height, leaf number and leaf weight were observed to be more superior in the purebred variety ‘Jungang’than other varieties. further studies, however, skewed the crossing variety ‘Bureoun’was superior to all others. Furthermore, when comparing root diameter, root length and root weight, the ‘Bibary’was superior in both the purebred and crossing variety, When researching Japan varieties, the crossing variety, ‘Jung’showed an increase in underground root. The purebred variety ‘Donghae’also showed an increase in underground root. Marketable yields in domestic varieties were greatest in ‘Hapa’, while in Japan varieties, ‘Kaneko’was the most productive. The percentage of root cracked was 15％ greater in ‘Bureon’. In the purebred variety, Jungang, the percentage was only 10％. The percentage of roots branched was highest in ‘Hidomi’which showed a rate of 9%, The roots branched rate was 2% for ‘Jung’and 6％ for‘Donghae’. Considering the percentage of roots clacked or branched, the marketability of carrots was higher in Japan varieties in comparison with domestic varieties. Therefore we conclude that, in the cropping patterns of carrots, the domestic variety has an advantage over the Japan variety.

• Korean Chemical Engineering Research
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• v.57 no.6
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• pp.841-846
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• 2019

The purpose of this work is to manufacture of high efficiency water-treatment filter that is equal to imported products or even higher in terms of quality and even develop the manufacturing process. The filtration efficiency of the developed filter was 93~99%, which was better or similar to that of domestic filter (82~97.5%) and Japanese filter (92.5~98%). The pressure loss(durability) along with the amount of contaminant particles was significantly smaller than that of domestic products, and showed $0.1kg_f/cm^2$ less than that of Japanese products. In addition, at the cost side of production, the developed cartridge filter can be produced with 50% of the current price compared to that of Japanese products. Therefore, it is possible to replace the imported Japanese products as well as domestic products.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.586-592
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• 2003

This research used High Performance Liquid Chromatography(HPLC) to analyze and compare the content and the pattern of chlorophyll to find the difference in quality, water temperature, and the stirring time between the three different types of Korean and Japanese powder green tea, which were currently on the market. Chlorophyll contents of Japanese-made medium quality tea (S5: 8.34mg/g), and low quality tea (S6: 8.23mg/g) were relatively high, and that of Korean-made medium quality tea (S2 ; 4.87mg/g) was lower. The water temperature of 85$^{\circ}C$ and 95$^{\circ}C$ were high except in Korean-made medium and low quality powder green tea (S2 and S3). Japanese-made powder tea required 60 seconds of stirring time and Korean-made tea required 15 seconds, but 30 seconds seem to be the ideal stirring time for both of them. Chlorophyll a, b, pheophytin a, b, and pheophorbide were confirmed from the chlorophyll pattern. There were 1.5∼2 times more of chlorophyll a in Japanese-made one compared to that of Korean-made one; also 1.5∼2 times more of pheophytin a in Korean-made one than Japanese-made one. It might be concluded that Japanese-made powder green tea was higher in quality.

• Journal of Sericultural and Entomological Science
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• v.33 no.1
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• pp.13-20
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• 1991

The flacheric virus(FV) was isolated from the diseased larvae with flaccidity symptoms of the silkworm, Bombyx mori, which were collected in Hyangnam, Kyunggi Province and in Youcheon, Kyungpook Province. The properties of the virus were investigated and compared with the Japanese FV in morphology, size, nucleic acid and structural proteins. The Hyangnam isolate had a diameter of 27$\pm$1, 7nm with speherical shape and contained RNA of which the electrophoretic pattern was same as that of the Japanese FV. The virus had four sturctural proteins and their molecular weight were estimated as 35, 000, 33, 000, 31, 000, and 11, 400 daltons, respectively. The Youcheon isolate had two different sizeds in diameter of 27$\pm$1.7nm and 21$\pm$0.8nm. The antigenicity of the Hyangnam isolate was proved to be identical to that of Japanese FV, whereas the antisera against the Youcheon isolate (mixed with two different sizes) reacted with Japanese FV and densonucleosis virus type 1, respectively. From these characteristic of the isolated viruses, it was concluded that the Hyangnam isolate was identical to the Japanese FV and the Youncheon isolate contained the same viruses as the Japanese FV and DNVI.

• Korean Journal of Ichthyology
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• v.2 no.1
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• pp.47-52
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• 1990

Anew species of cyprinid fish Acheilognathus koreensis is described from specimens collected in several rivers of southern part of Korea. In general aspect it is similar to A. liηzbata but differs form this by having large snout length, narrow interorbital width and characters of early developmental stage. The new species is distinguished from A. signifer by color parttern of dorsal and anal fin ray in male, and egg form and ovipositor length in female.

• Proceedings of the Plant Resources Society of Korea Conference
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• 1996.09b
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• pp.12-28
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• 1996

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• International Commerce and Information Review
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• v.14 no.1
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• pp.3-22
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• 2012

China has used the Antidumping policy as a trade protection tool against Japanese products due to reduce the deficit of trade balance of payment, boost the economic growth and protect its weak industries. This paper investigates whether there is a connection between the China's macroeconomic activity and pressures for protection to Japanese products under antidumping measures with using the current data that come from the WTO, World Bank for 1997 to 2010. The result suggests that pressures for protection under Antidumping measure against exporting of Japanese products to China have increased during periods of macroeconomic weakness like high unemployment, larger deficit of trade balance and decreased during periods of macroeconomic strength.