• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.214-220
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• 1993

Browning of ascidian, Halocynthia roretzi, meat occurres very rapidly when skinned off or cut during processing and it resulted the quality loss of fresh frozen, dehydrated or fermented products. In this study, the causes of color development and prevention of browning were experimented. The browning of ascidian meat may be occurred enzymatically by a tyrosinase contained in meat and viscera which acted specifically on L-tyrosine as a substrate rather than on catechol. Activity of the enzyme in viscera was three times higher than in meat. The optimum pH and temperature on the tyrosinase activity of crude enzyme obtained from ascidian was 6.0 and $30{\sim}35^{\circ}C$, respectively. The enzyme was inactivated heating at $80^{\circ}C$ for 3 minutes or $90{\sim}100^{\circ}C$ for 1 minute and it was inhibited by $0.1{\sim}0.5mM$ solutions at ascorbic acid, sodium hydrogen sulfite, cystein, citric acid, cyanide but only sodium hydrogen sulfite treatment was effective to retard such a high content of enzyme as in case of viscera. In practical use for processing of ascidian meat browning was retarded by dipping the viscera removed ascidian meat in 0.2M citric acid for 5 minutes or $0.2\%$ sodium hydrogen sulfite solution for 1 minute resulting in sulfur dioxide residue less than 100 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Korean Journal of Dental Materials
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• v.44 no.2
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• pp.171-178
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• 2017

The purpose of this study is to investigate the effect of number of times dipped in coloring liquid and sintering temperature on the flexural strength of zirconia ceramic. In this study, using a zirconia block having improved transparency, specimens with size of $25mm{\times}2mm{\times}1.5mm$ were fabricated. The zirconia ceramic specimens were divided into three groups according to the number of times dipped in coloring liquid by 0, 2 and 4 times, and dyed in the coloring liquid to give color to each specimen. Then, after sintering them at the final temperature of $1,450^{\circ}C$ and $1,600^{\circ}C$, flexural strength was measured using a universal testing machine (total 6 group, n=10 for each group). Also, a scanning electron microscopy (SEM) was performed to observe its microstructure, and the data obtained through the experiment were analyzed with two-way ANOVA. The results of the flexural strength analysis show that the highest value was measured $762.3{\pm}42.3MPa$ in EKL2 group, while the lowest value was $516.4{\pm}77.1MPa$ in EKH4 group. According to the results of the two-way ANOVAs, flexural strength was not related with interaction between sintering temperature and number of times dipped in coloring liquid ($R^2=0.737$). However, there were statistically significant differences in flexural strength depending on sintering temperature (P<0.001). The flexural strength of zirconia ceramics having improved transparency was dependent on sintering temperature. The number of times dipped in the coloring liquid did not affect flexural strength of the zirconia ceramic having improved transparency.

• FLOWER RESEARCH JOURNAL
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• v.16 no.4
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• pp.299-303
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• 2008

An Oriental lily cultivar 'Pacific Wave' was released in 2007 at National Institute of Horticultural and Herbal Science, Rural Development Administration (RDA), Suwon, Korea. The crossing was made in 1999 between Oriental lily 'Simplon', an outward-facing and white colored cultivar, and 'Spinoza', pink colored cultivar. The first selection was done in 2003 with a line of 'O-03-16'. Multiplication and bulb growth, and performance test was conducted from 2004 to 2006. This selection was later on given as 'Pacific Wave' in 2007 at NHRI. Flowering time of 'Pacific Wave' in plastics house culture is mid June and grows average 115 cm. Flowers are upward-facing with 20.1 cm in diameter and white with yellow centered (RHS W155C + Y9A). Mean petal length and width is 12.2 cm and 4.2 cm, respectively. Leaves are 12.3 cm long, 2.9 cm wide. The throat color is green. It shows gray and purple stigma, and red brown pollen. The weight and size of bulb is 82.5 g and 19.6 cm, respectively. Year-round flowering can be by storing the bulb under -1 to $-2^{\circ}C$ conditions. It is necessary to add calcium to the fertilizer or remove side scales to prevent leaf scorch. It is needed to control Botrytis disease in summer wet season.

• FLOWER RESEARCH JOURNAL
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• v.19 no.1
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• pp.55-63
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• 2011

This study was carried out to develop new cultivars of Hibiscus species from crosses between introduced interspecific hybrids and cultivars in Hibiscus species. Fruit setting of interspecific crosses of Hibiscus strains was less than 10% and the number of seeds in the fruit was also in low level. Three individuals of specific flower and leaf characteristics were selected from crosses between introduced interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂) in 2004. A new strain, Hibiscus ${\times}$ 'W-26', was selected from the crossing of interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂), which had white flower and narrow separated petal. Hibiscus ${\times}$ 'WRB-2' was selected from the crossing of interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂), which had white flower and blue eye spot. Hibiscus ${\times}$ 'R-141' was selected from crosses between introduced interspecific hybrid, 'Shichisai'(♀) and H. syriacus 'Namwon'(♂), which had large flowers over 13 cm diameter and revealed tall tree type. Hibiscus ${\times}$ 'R-142' was selected from the crossing of interspecific hybrid, 'Shichisai'(♀), and H. syriacus 'Namwon'(♂), which had large flowers over 13 cm diameter and revealed tall tree type. The characteristics were succeded after grafting. Flower of 'R-142' had reddish violet color with red eye spot, whereas its parent had blue and purple flowers.

• Food Science and Preservation
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• v.17 no.5
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• pp.652-658
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• 2010

This study was to investigate physicochemical properties of Shinan seomcho growing in Jeollanamdo. The samples used were Shinan seomcho(Josaeng, Mansaeng varieties), Pohangcho(Josaeng, Mansaeng varieties), Namhaecho (Josaeng, Mansaeng varieties) and greenhouse spinach(Josaeng varieties). The results were as follows ; The thickness of spinach leaves were contained in order of Shinan seomcho > Pohangcho > Namhaecho > greenhouse spinach, and the hardness of those were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. In Hunter's color value, L, a, b value in greenhouse spinach was lower than those of the others. Among the spinach varieties, Josaeng-jong(3.39~5.38 mg%) had the highest level of total dietary fiber contents than that of Mansaeng-jong(2.94~3.91 mg%). By regional groups, total dietary fiber were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. The free sugar contents in the sample group, Shinan seomcho(4 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. The total sugar contents in the sample group, Shinan seomcho(3 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. Total flavonoid contents of Shinan seomcho(Josaeng-jong) and Namhaecho(Josaeng-jong) were lower than 130 mg%, but the other spinach had more than 130 mg% of total flavonoid contents. Germanium contents were detected in the following order ; Shinan seomcho(47.46 ${\mu}g$/kg) > Namhaecho(30.13 ${\mu}g$/kg) > Pohangcho(26.39 ${\mu}g$/kg) > greenhouse spinach(25.32 ${\mu}g$/kg).

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.25-32
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• 1998

To characterize the growth environment, inorganic composition and morphological chracteristics of leaves of Korean tea plant, soil and tea leaf samples were collected from 15 locations and analyzed. The chemical characteristics of soils were in range of pH 4.09~6.15, OM 23.9~72.6g/kg, available phosphate less than 300mg/kg, K $0.8{\sim}2.5cmol^+/kg$, Na $tr{\sim}0.17cmol^+/kg$, Ca $1.0{\sim}6.2cmol^+/kg$, and Mg $0.3{\sim}2.1cmol^+/kg$. The contents of Ni. Cr, Zn. Cu, Pb, and Cd were at the level less than natural content in upland soil. Most of the sample soils were sandy loamy and loamy texture. The native tea plants were mainly grown in bamboo thicket or in forest. The leaf sizes of tea plants were $6.85{\pm}1.75{\times}2.6{\pm}0.5cm$, lateral vein number $14.2{\pm}2.7$, and crenated number $58.5{\pm}11.2$, and the leaf color was thin to dark green. The contents of $NH_4{^+}$, $Na^+$, $K^+$, $Mg^{2+}$ and $Ca^{2+}$ in tea leaves were in range of 30.5~47.7, 45.5~164.5, 16,998~25,431, 1.590~2,392 and 1,085~1,958mg/kg, respectively. The contents of $F^-$, $Cl^-$, $NO_3{^-}$, $PO_4{^{3-}}$ and $SO_4{^{2-}}$ were in range of 21.2~63.2, 126.4~257.9, 108.5~185.9, 1,270~1.819, and $954{\sim}1,670mg/kg$, respectively. The leaf size of native tea plant grown widlly in Shunchun Changchun-ri, Hwasun Ssangbongsa, Kuryoi Chonunsa, Bosong Daewonsa and Namhae Boriam was as large as those of Yabukita. Japan cultiver, grown at Kangjin Jangwon tea field.

• Korean Journal of Remote Sensing
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• v.37 no.5_2
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• pp.1329-1340
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• 2021

The intertidal zone, which is a transitional zone between the ocean and the land, requires continuous monitoring as various changes occur rapidly due to artificial activity and natural disturbance. Monitoring of coastal topography changes using remote sensing method is evaluated to be effective in overcoming the limitations of intertidal zone accessibility and observing long-term topographic changes in intertidal zone. Most of the existing coastal topographic monitoring studies using remote sensing were conducted through high spatial resolution images such as Landsat and Sentinel. This study extracted the waterline using the NDWI from the GOCI-II (Geostationary Ocean Color Satellite-II) data, identified the changes in the intertidal area in Gyeonggi Bay according to various tidal heights, and examined the utility of DEM generation and topography altitude change observation over a short period of time. GOCI-II (249 scenes), Sentinel-2A/B (39 scenes), Landsat 8 OLI (7 scenes) images were obtained around Gyeonggi Bay from October 8, 2020 to August 16, 2021. If generating intertidal area DEM, Sentinel and Landsat images required at least 3 months to 1 year of data collection, but the GOCI-II satellite was able to generate intertidal area DEM in Gyeonggi Bay using only one day of data according to tidal heights, and the topography altitude was also observed through exposure frequency. When observing coastal topography changes using the GOCI-II satellite, it would be a good idea to detect topography changes early through a short cycle and to accurately interpolate and utilize insufficient spatial resolutions using multi-remote sensing data of high resolution. Based on the above results, it is expected that it will be possible to quickly provide information necessary for the latest topographic map and coastal management of the Korean Peninsula by expanding the research area and developing technologies that can be automatically analyzed and detected.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Korean Journal of Heritage: History & Science
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• v.52 no.1
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• pp.120-147
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• 2019

In this study, we divided the portraits in the reign of King Seonjo into those which were created before and after the Japanese invasion. We then examined various aspect of costumes expressed in the portraits of meritorious vassals. To analyze official uniforms (Heuk-Danryeung), we examined the Samo height; the side wings' type and pattern; the Danryeung pattern; the Mu style; the processing method of lateral lines in Danryeung the rank badge and rank belt, the color of Dabho and Cheolrik, which were undergarment of Danryeung and Heuk-wa. The meritorious vassals' portraits, prior to Imran, were analyzed with a portrait of Han Eung-in, a Gwang-kuk Pyeong-nan meritorious vassals. The Samo was the highest of the Choson dynasties, and the cloud and treasure pattern was identified on the side wings. The Heuk-Danryeung was a dark blue(acheongsaeg) Danryeung of manja-shaped cloud patterns with a large outward wrinkled Mu, and it had a wild goose badge (second rank) and a Sabgeumdae. It did not coincide with the Pumgye(Jaheondaebu) recorded in Gugjo-inmulgo. Reddish Dabho for Dangsang-kwan, green Cheolrik which was undergarment of Danryeung, and Heuk-wa. were identified. After the invasion of Japan, portraits of Hoseong, Seonmu, and Cheong-nan meritorious vassals were analyzed through eighteen portraits, including Lee Hyeon-bok. After the invasion of the Japanese, the height of the Samo's top was much lower and the width of the side wings was wider than before the invasion of Japanese. The Heuk-Danryeung was a dark blue (acheongsaeg) Danryeung of manja-shaped cloud patterns with a stretching backward Mu. Rank badge and rank belts were almost identical with the record, but there were two exceptions (Sin-jab and Kim, Sae-sin). Therefore, it was reaffirmed that the meritorious vassals' portraits were drawn by the Pumgye at the time of appointment. Among the undergarments of Heuk-Danryeung, green Dabho(11), blue Dabho(4), reddish Dabho(3), and blue Cheolrik(10), green Cheolrik(6), reddish Cheolrik(1), and yucheongsaeg Cheolrik(1) were identified, However, it is suggested that the Dabho of Hoseong, Seonmu, and Cheong-nan meritorious vassals should be the reddish Dabho of Dangsang-kwan, which is the same as the previous Imran, and a green Cheolrik.