• The Plant Pathology Journal
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• v.21 no.3
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• pp.207-213
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• 2005

Cultural, morphological and pathogenic variation in Indian isolates of Ascochyta rabiei, the causal agent of blight of chickpea, was investigated. Fungal isolates representative of seven agroclimatic regions in north western plain zones (NWPZ) of India showed variation in colony colour as mouse gray with green hue, light mouse gray with slate gray centre and gray with dark brown centre, when grown on chickpea dextrose agar (CDA). Conidiomatal color of the isolates varied from brown to slate gray and black. The number of conidiomata and conidia formed on CDA ranged from 49.7 to 90.7 and $5.5\times10^4\;to\;3\times10^5cm^{-2}$, respectively. The size of conidiomata and conidia of A. rabiei isolates varied from $274\times232{\mu}m\;to\;156\times116{\mu}m$, and from $14.0\times6.2{\mu}m\;to\;10.7\times4.6{\mu}m$, respectively. Fourteen A. rabiei isolates from the seven agroclimatic regions of NWPZ were evaluated for their virulence on 180 chickpea genotypes in controlled environment. Cluster analysis based on the disease rating on a 1-9 scale indicated higher similarity coefficient (> 0.65) between isolates from different agroecological regions, while few isolates from the same region had less similarity. The 14 isolates were grouped into eight pathotypes at > 0.5 similarity coefficient. Sixteen genotypes were identified as probable differentials to distinguish A. rabiei isolates.

• Journal of Mushroom
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• v.13 no.3
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• pp.237-242
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• 2015

A new brown button mushroom cultivar, 'Hogam', C34 line, was made by crossing homokaryons, ASI1164-37 and ASI1175-66, selected by RAPD analysis and by cultivating three times. Mycelium of 'Hogam' on CDA (compost dextrose agar) media grew well at $25^{\circ}C$. The optimum pin-heading temperature of new variety and optimum growing temperature was $14-18^{\circ}C$. The thickness of the mature cap and stipe were thicker than a control, 'Dahyang' that developed in 2010. The color of pileus was light brown and lighter than 'Dahyang'. Days required from casing to first harvesting were three days longer than control strain, but the weight of harvested fruiting body increased by 1.35 times. 'Hogam' cultivar are expected to contribute to the diversification of domestic mushroom cultivars.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.677-681
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• 2014

The effects of toasting, simulated gimgui (dried and toasted laver) manufacturing, on lipid oxidation and antioxidant and pigment contents of dried laver (Porphyra spp.) were evaluated by peroxide value (POV) and conjugated dienoic acid (CDA) value measurement, HPLC, and spectrophotometry. Dried laver was toasted for 40 or 300 s at $120^{\circ}C$, or for 2 or 5 s at $250^{\circ}C$. The POV and CDA contents were significantly higher in the toasted samples (0.60-0.69 mmol/kg and 2.17-4.20%, respectively) except in samples toasted at $120^{\circ}C$ for 40 s, compared to those in the non-toasted samples (0.43 mmol/kg and 1.21%, respectively). Chlorophyll was the most stable pigment during toasting (>90% retention), followed by carotenoids (50-77% retention) and phycocyanins and phycoerythrins (13-73% retention). Porphyran was the most stable antioxidant (>95% retention), and polyphenols, the most unstable antioxidant (24-75% retention). Despite the degradation of pigments and antioxidants during toasting, the dried laver still contained health-benefiting components after toasting.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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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.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Smart Media Journal
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• v.7 no.3
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• pp.57-63
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• 2018

With many types of data generated in the shift of business environment as a result of growth of an organization or enterprise, there is a need to improve the data-processing efficiency in smarter means with a single domain model such as Data Lake. In particular, creating a logical single domain model from physical partitioned multi-site data by the finite resources of nature and shared economy is very important in terms of efficient operation of computing resources. Based on the advantages of the existing Data Lake framework, we define the CDA-Concept (connected data architecture concept) and functions of Data Lake Framework over Abyss Storage for integrating multiple sites in various application domains and managing the data lifecycle. Also, it performs the interface design and validation verification for Interface #2 & #3 of the connected data architecture-concept.

• Smart Media Journal
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• v.7 no.4
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• pp.30-36
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• 2018

Single domain model like DataLake framework is in spotlight because it can improve data efficiency and process data smarter in big data environment, where large scaled business system generates huge amount of data. In particular, efficient operation of network, storage, and computing resources in logical single domain model is very important for physically partitioned multi-site data process. Based on the advantages of Data Lake framework, we define and extend the concept of Connected Data Architecture and functions of DataLake framework for integrating multiple sites in various domains and managing the lifecycle of data. Also, we propose the design of CDA-based AI service and utilization scenarios in various application domain.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Journal of Microbiology
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• v.35 no.4
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• pp.271-276
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• 1997

We isolated phenotypic suppressors of an absB (antibiotics synthesis suppression) strain. In the absB colonies, all four antibiotics including two pigmented antibiotics were blocked so that no pigmentation could be found. We assumed that in the colonies with the wuppressive(or reversive) mutation, both pigmentation would be restored so that the strains with suppressive mutation could be cisually detected. Harvested absB spores were treated with chemical mutagen along with electric shock, and were spread on specially fromulated minimal medium plates. The pigmented colonies were isolated from the unpigmented majorities. In one candidate strain, the restoration and significant overproduction of actinorhodin and undecylprodigiosin were recognized. In three other candidate strains, the overproduction of actinorhodin and restoraion of undecylprodigiosin were observed. The production of the two unpigmented antibiotics (CDA and methylenomycin) were visualized in the tested candidate strains. The strains with wuppressive mutations would be very useful in dlucidating the regulation network of antiviotics synthesis and overproduction of the antibiotics.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2006.11a
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• pp.725-738
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• 2006

The final purpose of this study is to develop noise abatement procedures for minimizing damages caused by aircraft noise, to establish appropriate noise limits and to suggest a plan for imposing surcharges and penalties on aircraft infringing the noise limits. This study establishes noise abatement procedures and suggests a plan to complement and improve upon NMS in Gimpo International Airport by reviewing the NMS structure. In addition, this study establishes a noise limit at each noise monitoring system and a verification system to discriminate infringing aircraft. Finally, this study suggests a control plan for aircraft infringing the noise limit.