• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.126-134
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• 2015

Glycyrrhiza uralensis Fischer is one of the most commonly used herbs. Recently, the stem and leave of the plant have been interested in physiological activities because the aerial parts have been thrown away. Finding out cultivation method of Glycyrrhiza uralensis Fischer to improve chemical ingredients and biological activities has been tried these days. In this study, different wavelengths of light emitting diode (LED) were used for a cultivation of Glycyrrhiza uralensis Fischer. Antioxidant activities and inhibitory effect on mutagenecity of samples were evaluated. The stem and leave cultivated under blue light (BL-0) showed the strongest antioxidant activities of $3.02{\pm}0.13{\mu}g/ml$ ($EC_{50}$) and $2.18{\pm}0.18{\mu}g/ml$ ($EC_{50}$) in DPPH and ABTS radical scavenging test, respectively. Total phenolic content of BL-0 was $2.93{\pm}0.11g/100g$, the highest value between cultivation conditions. However, antioxidant activities of the stem and leave cultivated under red light were the weakest between samples. All of the stem and leave used in this study showed inhibitory effect on mutagenecity of 1-nitropyrene. BL-0 showed stronger inhibitory effects on mutagenicity of Trp-P-1, Trp-P-2, and AFB1 than samples cultivated under other conditions. Only on mutagenecity of 2-aminoanthracene, the stem and leave cultivated at 1 m apart from red light (RL-1) showed the strongest inhibitory effect. These results indicate that blue LED might be the most effective condition for improvement of physiological activities for the aerial parts of Glycyrrhiza uralensis Fischer in cultivation. The components were identified with GC/MS. Cytidine was detected only in RL-1 at 25 min of retention time and 2-bromotrimethylene glycol was detected only in BL-0 at 37 min.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• Restorative Dentistry and Endodontics
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• v.29 no.2
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• pp.177-184
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• 2004

Objectives : This study investigated the hypothesis that increasing light-curing time would leave the oxygen-inhibited layer (OIL) of the adhesive thinner, and in turn, result in lower shear bond strength (SBS) than those obtained by the routine curing procedures. Methods：120 human extracted posterior teeth were randomly divided into three groups for bonding with three adhesives：All Bond 2/sup (R)/, One Step/sup (R)/, and Adper Prompt/sup (R)/. They were subsequently divided into four subgourps with different light-curing time (10, 20, 30 and 60s). The assigned adhesives were applied on superficial occlusal dentin according to the manufacturer's instructions and cured with one of the four curing times. Composite resin cylinder, 2.35㎜ in diameter, were built on the cured adhesive and light-cured for 40s. SBS were measured after 24h from the bonding using a universal testing machine (crosshead speed 1.0 ㎜/min). The relative thickness of the OIL and the degree of conversion (DC) were determined from the adhesive on a slide glass using FT-NIR in an absorbance mode. Data were analysed with One-way ANOVA and Duncan's multiple test (p〈0.05), Results：With increasing cure time, although there were no significant difference in th SBS of One-step and Adper Prompt (p〉0.05), those of All Bond 2 decreased significantly (p〈0.05). The relative thicknesses of the OIL on each adhesive were not affected by the cure time (p〉0.05). Although the DC of All-Bond 2 were statistically not different with increasing cure time (p〉0.05), those of One-Step and Adper Prompt showed an increasing trends with increasing cure time (p〈0.05). Conclusions：Increasing light-curing time did not affect on the relative thickness of the OIL of the adhesives, and in turn, on the SBS to dentin.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.130-135
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• 2010

To select the viable alternative substrates among the variable organic substrates for productivity enhancement and production cost-reduction of oyster mushroom in bottle culture, this study was carried out at mushroom research institute of GGRDA in 2007. In bottle culture of oyster mushroom (Plerutus ostreatus), the seedcakes of rape (RS), soybean (SS), coconut (CCS), and kapok (KS) were examined as substitute of cotton seedcake which was primary nutritive material of mushroom growing substrate. The chemical properties of substrate mixed with kapok seedcake is similar to the mixture with cotton seedcake in T-C, T-N, C/N ratio, and other nutrients. Mixed growing substrate containing cotton seedcake and kapok seedcake was superior to other mixtures 99.2% and 99.5%, respectively in spawning ratio and was faster mycellium growth in column test than that of soybeen seedcake, cotton + soybeen seedcake, and coconut seedcake. The period required in first pin-heading was 1-2 days longer in rape and soybeen seedcake mixture. Also there wad no primodia and fruitbody formation at soybeen seedcake mixture which had highest T-N content among the other mixed substrates. Yield per bottle and biological efficiency were highest of 144.6 g and 75.4%, respectively at kapok seedcake mixture. As a result, this study found that cotton seedcake can be replaced with kapok seedcake in bottle culture of oyster mushroom.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.5 no.1
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• pp.59-67
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• 1995

Blood lead assay by $D_2$ lamp background correction method of atomic absorption spectrophotometer(AAS) with wavelength of 283.3 nm is most popular in occupational health practice in Korea. On the other hand, $D_2$ lamp background correction method with wavelength of 217.0 nm is also often used in general chemical analysis for lead assay in general purpose. But both methods have some weakness of background correction which brought direct effect on the results of analysis. Recently blood lead assay with polarized Zeeman effect of AAS was introduced and is now preferred in many laboratory than $D_2$ correction method in blood lead analysis. But still AAS with $D_2$ lamp are widely used in the field of occupational health in Korea. This study compared blood lead assay data with $D_2$ correction methods(283.3 and 217.0 nm) and with that of polarized Zeeman effect correction method to evaluate the validity of 02 correction methods. The results obtained were as follows; 1. Taking the value of polarized Zeeman effect method as reference value of 1.00, the mean relative value of $D_2$ correction method with wavelength of 217.0 nm was 0.92 and that with wavelength of 283.3 nm was 0.90 respectively in the analysis of blood lead whose value were below $20.0{\mu}g/dl$(p<0.001). Both mean values were statistically smaller than polarized Zeeman effect correction method. But in the analysis of blood whose value were between 20.0 to $20.0{\mu}g/dl$, the mean relative value of $D_2$ correction method was 0.96 in both wavelength and did not differ from polarized Zeeman effect method(p<0.001). There was no difference of blood lead between $D_2$ correction method and polarized Zeeman effect method in the analysis of blood lead whose value were over $40.0{\mu}g/dl$. 2. The variations of background correction value in polarized Zeeman effect method were not changed by increase of blood lead, but those in $D_2$ correction methods were increased by the increase of blood lead. While then relative standard deviation(RSD) of data measured by Zeeman effect method were decreased by the increase of blood lead, those by $D_2$ methods were nol differed by the increase of blood lead.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.25-31
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• 1987

We have examined to evaluate the taste compounds of damchi-jeotguk(concentrated sea mussel extract) which is a kind of traditional processed sea food in Korea. The contents of such compounds as free amino acids, nucleotides their and related compounds, non-volatile organic acid and fatty acid composition were analyzed. The content of total free amino acids was 10520.5mg/100g on dry basis and the major ones were glycine, arginine, aspartic acid and glutamic acid. These amino acids were resulted as 55.7% of total free amino acids in damchi-jeotguk. Hypoxanthine was the highest content($8.77\;{\mu}mole/g$, dry basis) of nucleotides and their related compounds. Free amino acid-N was the most abundant, resulting 53.3% of extractive nitrogen which was 3490.2mg/100g on dry basis and next ammonia-N, nucleotide-N and TMAO-N in order. The major non-volatile organic in damchi-jeotguk were succinic acid(125.5mg/100g, dry basis) and lactic acid 91.9mg/100g, dry basis). In this fatty acid composition of total lipid, polyenoic acid was abundant holding 45.5%. The major fatty acids were 16 : 0, 18 : 2, 22 : 6, 18 : 1 and 20 : 5. It was concluded from the omission test and chemical analysis that the major taste compounds of damchi-jeotguk were free amino acids and non-volatile organic acids.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.1
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• pp.21-28
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• 2009

Detailed information on soil characteristics is of great importance for the use and conservation of soil resources that are essential for human welfare and ecosystem sustainability. This paper introduces soil inventory of Korea focusing on national soil database establishment, information systems, use, and future direction for natural resources management. Different scales of soil maps surveyed and soil test data collected by RDA (Rural Development Administration) were computerized to construct digital soil maps and database. Soil chemical properties and heavy metal concentrations in agricultural soils including vulnerable agricultural soils were investigated regularly at fixed sampling points. Internet-based information systems for soil and agro-environmental resources were developed based on 'National Soil Survey Projects' for managing soil resources and for providing soil information to the public, and 'Agroenvironmental Change Monitoring Project' to monitor spatial and temporal changes of agricultural environment will be opened soon. Soils data has a great potential of further application in estimation of soil carbon storage, water capacity, and soil loss. Digital mapping of soil and environment using state-of-the-art and emerging technologies with a pedometrics concept will lead to future direction.