• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Journal of Mushroom
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• v.8 no.3
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• pp.109-115
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• 2010

We investigated the morphological traits, hardness and color of fruting bodies on eight strains according to changes of the humidities in mushroom house in Flammulina velutipes. The morphological traits like length and thickness of stipe, diameter and thickness of pilei didn't show any relations to humidity. Variation of these traits were rather showed by strains. ASI 4065 and ASI 4031 produced the longest stipes and ASI 4103 did the shortest ones. Fruiting body of ASI 4103 showed the most thickness of stipe, diameter and thickness of pilei. The pilei of ASI 4065, ASI 4021 and the stipe of ASI 4153 was the thinest. Brightness (L) values of white strains were increased at the low humidity except ASI 4021. But chroma (a, b) value showed little variation according to the humidity. L value of brown strains usually increased at the low humidity and a chroma (a, b) value showed little variation according to the humidity. But the chroma (a) value of pilei increased and the chroma (b) value of pilei decreased at the hight humidity. Most strains were brighter at pilei than at stipes. Hardness were not any relations to the humidity. In general, hardness of stipes were higher than that of pilei and their degrees were different according to strains. Hardness of ASI 4021 was the highest and ASI 4166 was the lowest. White strains were higher than brown strains at the hardness. As a result, hardness was rather affected by strains than by humidity.

• Restorative Dentistry and Endodontics
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• v.34 no.2
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• pp.154-161
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• 2009

This clinical study evaluated the whitening effect and safety of polymer based-pen type BlancTis Forte (NIBEC) containing 8.3% carbamide peroxide. Twenty volunteers used the BlancTis Forte whitening agent for 2 hours twice a day for 4 weeks. As a control. Whitening Effect Pen (LG) containing 3% hydrogen peroxide was used by 20 volunteers using the same protocol. The change in shade (${\Delta}E^*$, color difference) was measured using $Shadepilot^{TM}$ (DeguDent) before, during, and after bleaching (2 weeks, 4 weeks, and post-bleaching 4 weeks). A clinical examination for any side effects (tooth hypersensitivity or soft tissue complications) was also performed at each check-up. The following results were obtained. 1. Both the experimental and control groups displayed a noticeable change in shade (${\Delta}E$) of over 2. No significant differences were found between the two groups (p > 0.05), implying that the two agents have a similar whitening effect.2. The whitening effect was mainly due to changes in a and b values rather than in L value (brightness). The experimental group showed a significantly higher change in b value, thus yellow shade, than the control (p < 0.05). 3. None of the participants complained of tooth hypersensitivity or soft tissue complications, confirming the safety of both whitening agents.

• Journal of the Korean Chemical Society
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• v.67 no.5
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• pp.378-392
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• 2023

The purpose of this study is to analyze the pre-service chemistry teachers' cognition of the nature of model in process of designing and developing models using technology. For this purpose, 19 pre-service chemistry teachers' in the 3rd grade of a education college located in the central region observe experimental phenomena related to Boyle's law presented in the 7th grade science textbook and researchers required the design and development of a model related to the observed experimental results using technology. Based on previous studies, the nature of model were classified into two aspect: 'Representational aspect' and 'Explanatory aspect'. The 'Representational aspect' was classified into 'Representation', 'Abstraction', and 'Simplification', and the 'Explanatory aspect' was classified into 'Analysis', 'Interpretation', 'Reasoning', 'Explanation', and 'Quantification'. The pre-service chemistry teachers' cognition were analyzed by the classification. As a result of the study, the 'Representation' of the 'expressive aspect' was uniformized in the form of space that changes in volume, and the pressure was expressed as the Brightness inside the cylinder or frequency of color change of particles for 'Abstraction'. In the case of 'Simplification', the particle collision was expressed as a perfectly elastic collision, but there was a group that could not simply indicate the type of particle. In the 'Explanatory aspect', in the case of 'Analysis', volume was classified as a manipulated variable, and in the case of 'Interpretation', most groups analyzed the change in pressure through the collision of gas particles. However, the cognition involved in 'Reasoning' was not observed much. In the case of 'Explanation', there were groups that did not succeed in explanation because the area where the particles collided was not set or incorrectly set, and in the case of 'Quantification', there was a group that formulated the number of collisions per unit time, and on the contrary, there was a group that could not quantify the number of collisions because they could not be expressed in numbers.

• Economic and Environmental Geology
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• v.52 no.1
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• pp.107-118
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• 2019

Two assertions about the process the formation of the high-purity limestone in the Taebaeksan Basin, categorized into syngenetic and epigenetic origin, are verified on the basis of its oxygen-carbon stable isotopic characteristics. The carbonate rocks sampled from the selective six high-purity limestone mines and several outcrops in the Daegi formation are featured by various colors such as the gray, light gray and dark gray. They show a wide range of oxygen stable isotope ratios (4.5 ~ 21.6 ‰), but a narrow range of carbon stable isotope ratios (-1.1 ~ 0.8 ‰, except for vein calcite), which means that they had not experienced strong hydrothermal alteration. In addition, there is no difference in the range of the oxygen stable isotope ratios by mine and color, and it is similar to the range from surrounding outcrop samples. These results indicate that the effect of the hydrothermal alteration were negligible in the generation of high-purity limestone in deposit scale. Whereas, the carbonate rocks can be divided texturally into two groups on the basis of an oxygen isotope ratio; the massive-textured or well-layered samples (>15 ‰), and the layer-disturbed (or layer-destructed) and showing over two colors in one sample (<15 ‰). In the multi-colored samples, the bright parts are characterized by the very low oxygen stable isotope ratios, compared to the dark parts, implying the increase in brightness of the carbonate rocks could be induced by the interaction between hydrothermal fluid and rock. However, these can be applied in a small scale such as one sample and are not suitable for interpretation of the generation of high-purity limestone as a deposit scale. In particular, the high oxygen isotope ratios from the recrystallized white limestone suggest that hydrothermal fluids are also rarely involved during recrystallization process. In addition, the occurrences of the high-purity limestone orebody strongly support the high-purity limestone in the area are syngenetic rather than epigenetic; the high-purity limestone layers in the area show continuous and almost horizontal shapes, and is intercalated between dolomite layers. Consequently, the overall reinterpretation based on the sequential stratigraphy over the Taebaeksan basin would play an important role to find additional reserves of the high-purity limestone.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.742-747
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• 2008

This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.221-226
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• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1981-1987
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• 2013

In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.

• Korean Journal of Materials Research
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• v.10 no.1
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• pp.49-54
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• 2000

The new green $Al_3GdB_4O_{12}:Tb^{3+} and red Al_3GdB_4O_{12}:Eu_{3+}$ phosphors were synthesized and then characterized their optical properties for PDP application. And also the photoluminescence properties of these phosphors were compared with the commercial green $Zn_2SiO_4:Mn^{2+} and (Y,Gd)BO_3: Eu^{3+}$ red PDP phosphors. The phosphors were synthesized by solid state reaction at 115$0^{\circ}C$ for 4hr. It was found that the emitting brightness of $Al_3GdB_4O_{12}:Tb^{3+}$(15mol%) green phosphor under 147nm excitation was higher than that of commercial $Zn_2SiO_4: Mn^{2+}$ green PDP phosphor. However, the color coordinate of this new green phosphor was inferior to the commercial one. On the other hand, the emitting intensity of $Al_3GdB_4O_{12}:Eu^{3+}$(15mol%) red phosphor was smaller than the $commercial(Y,Gd)BO_3: Eu^{3+}$ red one, but the CIE coordinate was slightly improved. The excitation spectrum showed that $Al_3GdB_4O_{12}$ phosphors had a strong excitation band at $\lambda=160nm$ associated with the host absorption. And the photoluminance excitation (PLE) intensity in VUV range for $Al_3GdB_4O_{12}:Tb^{3+}$ green phosphor was higher than that of $Zn_2SiO_4: Mn^{2+}$, but the PLE intensity of $Al_3GdB_4O_{12}:Eu^{3+}$ red phosphor was smaller than $(Y,Gd)BO_3: Eu^{3+}$.

• Journal of Mushroom
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• v.16 no.3
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• pp.236-238
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• 2018

This study investigated the characteristics of different cultivars of Lentinula edodes in sawdust culture at different cultivation days. Between cultivation days 30-120, the color of 'Sanjo701ho' displayed a reduction in L value (brightness) from $83.8{\pm}2.5$ to $45.7{\pm}2.3$, values a and b increased, but hardness decreased from $9.4{\pm}0.9g/mm$ to $2.6{\pm}0.2g/mm$. Between cultivation days 30-120, 'Nongjingo' displayed a reduction in L value from $86.2{\pm}2.1$ to $53.4{\pm}1.3$. Values a and b increased with longer cultivation; however, hardness decreased from $4.8{\pm}0.7g/mm$ on day 30 to $3.8{\pm}1.0g/mm$ on day 120. 'Sanjo701ho' was first harvested at 46 days after a 30-, 89 days after a 60-, 8 days after a 90- (the shortest), and 9 days after a 120-day cultivation. The average fruit body weight was the highest on day 90 of cultivation, at 48.3 g, when the diameter and thickness of the mushroom cap also appeared highest. However, the colorimetric results showed that fruiting bodies produced in the culture medium for 120 cultivation days showed the most excellent commercial properties. 'Nongjingo' was first harvested at 22 days after a 30-, 18 days after a 60-, 8 days after a 90- (the shortest), and 9 days after a 120-day cultivation. Therefore, this study determined that a stable quantity of mushrooms with high commerciality can be produced with 120 cultivation days, considering the shiitake culture and the characteristics of the fruit body.