• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.447-452
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• 2007

This experiment was conducted to enhance the colored potatoes utilization and to determine the biological activity of colored potato extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of colored potatoes, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. There were significant differences of antioxidant activities in $50{\mu}g/mL$ extracts treatment among different colored potatoes. About two-fold higher radical scavenging activity was found in 'Daegwan 1-102', 'Daegwan 1-104' and 'Jasim' compared to that in 'Superior'. Based on the flesh color tested, potatoes with purple tuber showed higher radical scavenging activity than red potatoes, while white potato showed the lowest radical scavenging activity. The ability of 80% ethanol extracts from colored potatoes to influence the inhibitory activity of angiotensin converting enzyme(ACE) and xanthine oxidase(XOase) has also been investigated. Expect 'Jasim', the high levels of inhibition activity of xanthine oxidase in two colored potatoes such as 'Daegwan 1-102' and 'Daegwan 1-104' were highly correlated to $IC_{50}$ values of ACE inhibition activity. The various therapeutic benefit claims in the new functional medicinal usage of colored potatoes ascribed to the phenolic compounds and anthocyanin. This result revealed that the extracts of colored potatoes are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive agent.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.836-844
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• 2010

This study was carried out to investigate plant characteristics and nutritional components of the genetically modified (GM) Chinese cabbage and its control line grown in the central and northern parts of Korea in order to establish the evaluating protocol and standard assessment. The GM and non-GM Chinese cabbage was planted with normal and concentrated density at two locations in spring and fall of 2008 and 2009. From the statistic analysis on plant characteristics and nutritional components, there were not many significant differences between GM and non-GM Chinese cabbage. Only few differences in the plant characteristics were found between the dense and normal planting. In the dense planting, there was no significant difference between GM and non-GM Chinese cabbages except for three out of 18 plant traits, such as leaf shape, hairiness and midrib length. On the other hand, nine plant traits including leaf length, leaf width, leaf color, leaf shape, fresh weigh of ground part, number of leaf, midrib length, midrib width and root diameter were slightly different between GM and non-GM Chinese cabbage in the normal planting. In case of leaf length, midrib length, midrib width and fresh weigh of ground part, there were significantly differences not only between two lines, but also between two locations. From nutritional component analysis, only five fatty acids were identified in the Chinese cabbage: palmitic acid, oleic acid, stearic acid, linoleic acid and linolenic acid. Except linoleic acid, four fatty acids in one gram of dried sample from GM line were little higher than those from non-GM line. However, there were no significant differences in total contents of fatty acids not only between GM and non-GM Chinese cabbage line, but also between northern and central cultivating areas in the normal and dense planting. According to the composition of inorganic elements identified in the samples from both lines, there were six macro-elements, such as N, P, Ca, K, Mg and Na, and four micro-elements, Cu, Fe, Mn and Zn. Based on the result from PCA analysis, specific clusters were not found between GM Chinese cabbage and the control line, but found between two regions.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.166-174
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• 2006

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at $30^{\circ}C$ for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at $75^{\circ}C$ in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p<0.05) than that of T1. In meat color, $L^*$ values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. $b^*$ values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p<0.05) in ,the order of T3$log_{10}$ CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time ($4{\sim}5 hr$) of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.71-77
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• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.313-323
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• 1980

The objective of this experiment was to improve the quality and shortening the aging time of Kochujang by adding mixed starter cultures of yeast strains. Kochujangs were mashed during the summer season with mixed starter cultures of Saccharomyces rouxii, Torulopsis versatilis and Torulopsis etchellsii. Enzyme activities and chemical composition of the Kochujang were determined during the period of aging and their organoleptic values were tested. The maximum activities of liquefying amylase and saccharogenic amylase in the Kochujang were obtained during 20 to 60 days and 20 to 30 days after mashing respectively. The acidic protease activity was reached maximum during 20 to 40 days. All enzyme activities were decreased markedly during the final stage of aging period. Among mixed starter cultures tested, mixed culture of T. versatilis and T. etchellsii shows the highest liquefying and saccharogenic amylase activities. Ethyl alcohol contents in 10 days after mashing were highest in the Kochujang with S. rouxii and T. versatilis, followed in order of S. rouxii and T. etchellsii mixture, T. versatilis and T. etchellsii mixture and control without addition of yeast. But the contents in all sample became similar after 20 days with the level of 2.3 to 2.8% and then decreased gradually. The level of reducing sugar contents was markedly increased during the first 10 days, especially in the batches of T. versatilis and T. etchellsii mixture and control. However, the concentration became similar in all samples after 40 days. The contents of amino nitrogen were increased markedly during the first 10 days then slowly up to 90 days. The rate was high in the Kochujang with T. versatilis and T. etchellsii when compared with others. The organoleptic values of all Kochujang made with addition of yeast starter cultures were superior to control, especially in flavor, taste and color. The Kochujang with T. versatilis and T. etchellsii marked the highest value. The data obtained from this experiment suggests that the quality of Kochujang could be improved by using starter culture of suitable yeast strains according to product characteristics and aging time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1088-1094
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• 2014

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

• Fiber Technology and Industry
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• v.2 no.4
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• pp.490-508
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• 1998

One of the latest fields of research in the area of output devices is tactual display devices [13,31]. These tactual or haptic devices allow the user to receive haptic feedback output from a variety of sources. This allows the user to actually feel virtual objects and manipulate them by touch. This is an emerging technology and will be instrumental in enhancing the realism of wearable augmented environments for certain applications. Tactual displays have previously been used for scientific visualization in virtual environments by chemists and engineers to improve perception and understanding of force fields and of world models populated with the impenetrable. In addition to tactual displays, the use of wearable audio displays that allow sound to be spatialized are being developed. With wearable computers, designers will soon be able to pair spatialized sound to virtual representations of objects when appropriate to make the wearable computer experience even more realistic to the user. Furthermore, as the number and complexity of wearable computing applications continues to grow, there will be increasing needs for systems that are faster, lighter, and have higher resolution displays. Better networking technology will also need to be developed to allow all users of wearable computers to have high bandwidth connections for real time information gathering and collaboration. In addition to the technology advances that make users need to wear computers in everyday life, there is also the desire to have users want to wear their computers. In order to do this, wearable computing needs to be unobtrusive and socially acceptable. By making wearables smaller and lighter, or actually embedding them in clothing, users can conceal them easily and wear them comfortably. The military is currently working on the development of the Personal Information Carrier (PIC) or digital dog tag. The PIC is a small electronic storage device containing medical information about the wearer. While old military dog tags contained only 5 lines of information, the digital tags may contain volumes of multi-media information including medical history, X-rays, and cardiograms. Using hand held devices in the field, medics would be able to call this information up in real time for better treatment. A fully functional transmittable device is still years off, but this technology once developed in the military, could be adapted tp civilian users and provide ant information, medical or otherwise, in a portable, not obstructive, and fashionable way. Another future device that could increase safety and well being of its users is the nose on-a-chip developed by the Oak Ridge National Lab in Tennessee. This tiny digital silicon chip about the size of a dime, is capable of 'smelling' natural gas leaks in stoves, heaters, and other appliances. It can also detect dangerous levels of carbon monoxide. This device can also be configured to notify the fire department when a leak is detected. This nose chip should be commercially available within 2 years, and is inexpensive, requires low power, and is very sensitive. Along with gas detection capabilities, this device may someday also be configured to detect smoke and other harmful gases. By embedding this chip into workers uniforms, name tags, etc., this could be a lifesaving computational accessory. In addition to the future safety technology soon to be available as accessories are devices that are for entertainment and security. The LCI computer group is developing a Smartpen, that electronically verifies a user's signature. With the increase in credit card use and the rise in forgeries, is the need for commercial industries to constantly verify signatures. This Smartpen writes like a normal pen but uses sensors to detect the motion of the pen as the user signs their name to authenticate the signature. This computational accessory should be available in 1999, and would bring increased peace of mind to consumers and vendors alike. In the entertainment domain, Panasonic is creating the first portable hand-held DVD player. This device weight less than 3 pounds and has a screen about 6' across. The color LCD has the same 16:9 aspect ratio of a cinema screen and supports a high resolution of 280,000 pixels and stereo sound. The player can play standard DVD movies and has a hour battery life for mobile use. To summarize, in this paper we presented concepts related to the design and use of wearable computers with extensions to smart spaces. For some time, researchers in telerobotics have used computer graphics to enhance remote scenes. Recent advances in augmented reality displays make it possible to enhance the user's local environment with 'information'. As shown in this paper, there are many application areas for this technology such as medicine, manufacturing, training, and recreation. Wearable computers allow a much closer association of information with the user. By embedding sensors in the wearable to allow it to see what the user sees, hear what the user hears, sense the user's physical state, and analyze what the user is typing, an intelligent agent may be able to analyze what the user is doing and try to predict the resources he will need next or in the near future. Using this information, the agent may download files, reserve communications bandwidth, post reminders, or automatically send updates to colleagues to help facilitate the user's daily interactions. This intelligent wearable computer would be able to act as a personal assistant, who is always around, knows the user's personal preferences and tastes, and tries to streamline interactions with the rest of the world.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.202-218
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• 1976

In this experiment American Summer Pairman apple was selected as test fruit in order to study the effect of sub-atmospheric pressure storage in the apple. keeping a certain pressure condition, a new sub-atmospheric pressure system was designed and constructed in which fruits were stored at $25^{\circ}C$ under two different atmospheric pressure conditions such as Normal Atmospheric Pressure (NAP) and Sub-Atmospheric Pressure (SAP). Moreover, they were divided into plots of 5% and 0% of $CO_2$, on the basis of gas composition. Under these conditions, the amount of respiration and ethylene evolution, and the changes of intercellular gas composition and organic components were investigated throughout the storage. The results obtained are as follows: (1) The intercellular gas was exhausted so rapidly by the SAP treatment that the gas equilibrium in the tissues reached within 5 minutes. (2) The amount of respiration was found to be higher in plots of NAP than SAP, and under the conditions, controlling $CO_2$ content, plots of $CO_2$ 5% were lower in the amount of respiration than $CO_2$ 0%. The climateric rise was revealed more slowly in plots of the SAP than NAP. These results indicate that the SAP treatment was an efficient method for controlling the respiration of fruits. Furthermore, these results were also realized with the results of the respiratory quotient (R.Q) and intercellular gas composition. (3) Evolution of ethylene, the ripening hormone in plant, was shown the similar tendency to the climacteric pattern of respiration; at the stage of climacteric maximum, the maximun amount of ethylene was found earlier in plots of NAP than SAP, and post climacteric stage was prolonged in the plots of the SAP compared to those of the NAP. The ethylene concentration in tissue appeared lower in plots of the SAP than NAP, which might suggest that the SAP treatment was caused to restriction of ethylene evolution. (4) Effects of the SAP treatment mentioned hitherto were proved also with the test of the external appearance such as changes of color and freshness, firmness, rotting and weight loss. (5) In the investigation of organic components, vitamin C and organic acids varied less in plots of SAP than NAP. Specially, it was remarkable that the loss of malic acid was least decreased by the SAP treatment. These effects of the SAP treatment were distinctive in the changes of the ratios of malic and citric acid to total acid, and the ratios of free sugar to free acid.

• Asian Journal of Turfgrass Science
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• v.22 no.2
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• pp.185-196
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• 2008

This Study was conducted to evaluate the effect of liquid fertilizer containing medium of on growth of shoot and root in creeping bentgrass (Agrostis palustris Huds. cv. Pennlixs). According to application method of liquid fertilizer, the experiment plot was designed as follows; NF : non-fertilizer; CF : compound fertilizer(21-17-17) only; T500, T300, T100 : compound fertilizer +liquid fertilizer solution diluted 500, 300, 100 folds, respective; L500 : only liquid fertilizer solution which contained the medium of Lactobacillus confusa and Pichia anomala diluted 500 folds. The every treatments was arranged by a completely randomized complete block designs with three replications. The order of turf qualities like leaf color index and chlorophyll content in treatments showed T500 T300 T100 $\geq$ CF > NF. In treatment applied with compound fertilizer, the dry weight of shoot increased by about 13% in T500, T300 and T100 than CF, and that of root about 25% in just T300. Dry weight of shoot and root increased by 88% and 44% in L500 than NF, respectively. As compared with CF, T/R ratio in T500, T300 and T100 increased by 20%, 11% and 21%, respectively and root length 7%, 8% and 3%. In comparison with NF, T/R ratio and root length in L500 increased by 39% and 74%. These results suggested that the application of liquid fertilizer containing medium of Lactobacillus confusa and Pichia anomala induced the development of turf quality and growth by promoting root growth in creeping bentgrass.

• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.