• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.280-286
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• 2012

The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.327-334
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• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.125-132
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• 2006

The below is the results of physicochemical analysis of 40 breeding lines of colored barley (CB) whose systems are different Water content of CB No. 24 showed the lowest value of 7.4% while CB No. 9 showed the highest value of 10.8%. Crude protein of CB $9.7{\sim}12.9%$ range was found. Crude fat content of CB No. 6 showed the highest value of 4.35% while CB No. 34 showed the lowest of 1.35%. Crude ash content of CB No. 31 showed the lowest value of 1.20%. Ca content of CB No. 10 showed the highest value of 717.50 mg% while general barley showed the lowest value of 442.82 mg%. Mg content of CB No. 10 showed the highest value of 1320.00 mg%. Cu content of CB No. 20 showed the lowest value of 2.20 mg% while CB No. 33 showed the highest value of 6.25 mg%. K content of CB No. 20 showed the lowest value of 723.24 mg% while CB No. 1 showed the highest value of 1002.50 mg%. Mn content of CB No. 28 showed the lowest value of 31.72 mg% while general barley showed the highest value of 94.56 mg%. ${\beta}-Glucan$ content of CB No. 25 showed the lowest value of 5.20 mg% while CB No. 28 showed the highest value of 4.46 mg%.

• Restorative Dentistry and Endodontics
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• v.22 no.2
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• pp.720-730
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• 1997

This study was performed to observe the histopathological response to the bonding resin directly applied on the remaining pulp tissues. 40 teeth from 3 adult dogs were pulpotomized with a sterile round bur and sharp excarvater. In the control group, $Ca(OH)_2$ powder was applied on the pulp tissue and the cavities were sealed with IRM cement. In the experimental group 1, Superbond C&B was applied on the remaining pulp and the cavities conditioned with 10-3 solution were filled with the mixture of the MMA liquid, PMMA powder and Catalyst. Multi-purpose adhesive was used on the remaining pulp tissue in the experimental group 2 and Z-100 was filled in the cavities. In the experimental group 3, Clearfil photobond applied and directly photo-cured on the pulp tissue, then the cavities were treated with CA agent (10% citric acid and 20% $CaCl_2$ aqueous solution) for 20 seconds, washed and applied with Clearfil photobond then filled with Protect liner. The experimental animals were sacrified at the 1st, 2nd, and 4th week. The specimens were routinely processed and stained with H-E for light microscopic observation. The results were as followed : 1. In the experimental group 1, the number and characteristics of the dentin bridge formation case was similar to those in the control group and less cases were observed in the experimental group 2 and 3 than experimental group 3. The inflammatory response in experimental group 1 was less than that in the control group at 1st week but there had been little difference at between 2nd and 4th week. 2. The number of the dentin bridge in experimental group 2 was less than that in control group and experimental group 1. The inflammatory response of the experimental group 1 was similar to that of experimental group 1 but less than that of the control group. A number of bleeding and vascular congestion were observed. The least inflammatory response was seen in the experimental group 2 among all groups. 3. In the experimental group 3, one case of the dentin bridge formation was observed and that was the same as that in the experimental group 2 but smaller than that of the control and experimental group 1. The inflammatory response of the experimental group 3 was least at the 1st week and most at the 4th week in the all group.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.433-436
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• 1991

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

• Food Science and Preservation
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• v.13 no.6
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• pp.669-674
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• 2006

In order to develop a model on the quality and nutrition label of Korean fruit plum, we first examined the quality and nutritional characteristics of Korean Plum, ChooHee. The contents of moisture, crude protein, crude fat, crude fiber, crude ash and N-free extinct were 92% 0.74% 0.64% 1.65%, 0.32% 4.29% respectively. Thus the total calorie of the sample was 32 kcal/100 g. The content of sugar, acidity and Vitamin C were $33{\pm}0.85 Bx^{\circ}$, $1.08{\pm}0.12%$ and $7.037{\pm}0.317mg%$ respectively. The principle minerals were S, K, Ca, Na, and Mg. Major free sugars were fructose, glucose and sucrose and major organic acid were succinic acid, malic acid and citric acid. The difference of contents of total phenols between peel and flesh pare were considerable. The total phenolic contents of whole fruit were $75.55{\pm}0.73mg%$. On the above results, the quality and nutrition label of Korean plum were developed in the first time. We expect that this study on labeling could play an important role to the quality control and marketing of Korean agricultural products.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.734-740
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• 2016

The micron-sized indium zinc tin oxide (IZTO) particles were prepared by spray pyrolysis from aqueous precursor solution for indium, zinc, and tin and organic additives such as citric acid (CA) and ethylene glycol (EG) were added to aqueous precursor solution for indium, zinc, and tin. The obtained IZTO particles prepared by spray pyrolysis from the aqueous solution without organic additives had spherical and filled morphologies, whereas the IZTO particles obtained with organic additives had more hollow and porous morphologies. The micron-sized IZTO particles with organic additives were changed fully to nano-sized IZTO particles, whereas the micron-sized IZTO particles without organic additives were not changed fully to nano-sized IZTO particle after post-treatment at $700^{\circ}C$ for 2 hours and wet-ball milling for 24 hours. Surface resistances of micron-sized IZTO's before post-heat treatment and wet-ball milling were much higher than those of nano-sized IZTO's after post-heat treatment and wet-ball milling. From IZTO with composition of 80 wt. % $In_2O_3$, 10 wt. % ZnO, and 10 wt. % $SnO_2$ which showed a smallest surface resistance IZTO after post-heat treatment and wet-ball milling, thin films were deposited on glass substrates by pulsed DC magnetron sputtering, and the electrical and optical properties were investigated.

• Advances in nano research
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• v.5 no.4
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• pp.359-372
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• 2017

Metallic copper nanoparticles were synthesised by reduction of copper ions in aqueous solution, and metal-metal bonding by using the nanoparticles was studied. A colloid solution of metallic copper nanoparticles was prepared by mixing an aqueous solution of $CuCl_2$ (0.01 M) and an aqueous solution of hydrazine (reductant) (0.2-1.0 M) in the presence of 0.0005 M of citric acid and 0.005 M of n-hexadecyltrimethylammonium bromide (stabilizers) at reduction temperature of $30-80^{\circ}C$. Copper-particle size varied (in the range of ca. 80-165 nm) with varying hydrazine concentration and reduction temperature. These dependences of particle size are explained by changes in number of metallic-copper-particle nuclei (determined by reduction rate) and changes in collision frequency of particles (based on movement of particles in accordance with temperature). The main component in the nanoparticles is metallic copper, and the metallic-copper particles are polycrystalline. Metallic-copper discs were successfully bonded by annealing at $400^{\circ}C$ and pressure of 1.2 MPa for 5 min in hydrogen gas with the help of the metalli-ccopper particles. Shear strength of the bonded copper discs was then measured. Dependences of shear strength on hydrazine concentration and reduction temperature were explained in terms of progress state of reduction, amount of impurity and particle size. Highest shear strength of 40.0 MPa was recorded for a colloid solution prepared at hydrazine concentration of 0.8 M and reduction temperature of $50^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.202-210
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• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1158-1167
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• 2012

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.