• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Journal of Plant Biotechnology
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• v.31 no.3
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• pp.249-253
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• 2004

The type of air lift bioreactor affected the root growth in ginseng adventitious root cultures. Among bioreactors used in this experiment, bulb type bubble bioreactor (BU) was the best to increase root growth (41.92 g dry weight). The kLa value representing the oxygen transfer capacity from medium to explants (6.98 h$^{-1}$ ) in BU with 5 cm bubble column was higher than other bioreactors. On the other hand, cylindric tube bioreactor (CT) without bubble column resulted in minimum root growth (38.55 g dry weight) and kLa value (5.25 h$^{-1}$ ). Furthermore, the root growth (50.30 g dry weight) in BU with 10 cm bubble column more increased than 5 cm bubble column. However, the kLa value do not affected the secondary metabolite such as ginsenosides. These results show that the bubble column in air lift bioreactor increase kLa value and increased kLa value stimulate the growth of ginseng adventitious roots.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.8
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• pp.4075-4079
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• 2012

Benzimidazoles 1-4 were obtained using modified synthesis methods and studied for their ability to inhibit cell proliferation of colon cancer cell HCT-116 and breast cancer cell MCF-7 using MTT assays. In the HCT-116 cell line, benzimidazole 2 was found to have an $IC_{50}$ value of $16.2{\pm}3.85{\mu}g/mL$ and benzimidazole 1 a value of $28.5{\pm}2.91{\mu}g/mL$, while that for benzimidazole 4 was $24.08{\pm}0.31{\mu}g/mL$. In the MCF-7 cell line, benzimidazole 4 had an $IC_{50}$ value of $8.86{\pm}1.10{\mu}g/mL$, benzimidazole 2 a value of $30.29{\pm}6.39{\mu}g/mL$, and benzimidazole 1 a value of $31.2{\pm}4.49{\mu}g/mL$. Benzimidazole 3 exerted no cytotoxity in either of the cell lines, with $IC_{50}$ values $>50{\mu}g/mL$. The results suggest that benzimidazoles derivatives may have chemotherapeutic potential for treatment of both colon and breast cancers.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.637-647
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• 2019

Objective: The study aimed at quantifying seasonal and spatial variations in availability and nutritive value of herbaceous vegetation on native pastures and supplement feedstuffs for domestic ruminants in Western Kenya. Methods: Samples of herbaceous pasture vegetation (n = 75) and local supplement feedstuffs (n = 46) for cattle, sheep, and goats were collected in 20 villages of three geographic zones (Highlands, Mid-slopes, Lowlands) in Lower Nyando, Western Kenya, over four seasons of one year. Concentrations of dry matter (DM), crude ash (CA), ether extract (EE), crude protein (CP), neutral detergent fibre (NDF), gross energy (GE), and minerals were determined. Apparent total tract organic matter digestibility (dOM) was estimated from in vitro gas production and proximate nutrient concentrations or chemical composition alone using published prediction equations. Results: Nutrient, energy, and mineral concentrations were 52 to 168 g CA, 367 to 741 g NDF, 32 to 140 g CP, 6 to 45 g EE, 14.5 to 18.8 MJ GE, 7.0 to 54.2 g potassium, 0.01 to 0.47 g sodium, 136 to 1825 mg iron, and 0.07 to 0.52 mg selenium/kg DM. The dOM was 416 to 650 g/kg organic matter but differed depending on the estimation method. Nutritive value of pasture herbage was superior to most supplement feedstuffs, but its value strongly declined in the driest season. Biomass yields and concentrations of CP and potassium in pasture herbage were highest in the Highlands amongst the three zones. Conclusion: Availability and nutritive value of pasture herbage and supplement feedstuffs greatly vary between seasons and geographical zones, suggesting need for season- and region-specific feeding strategies. Local supplement feedstuffs partly compensate for nutritional deficiencies. However, equations to accurately predict dOM and improved knowledge on nutritional characteristics of tropical ruminant feedstuffs are needed to enhance livestock production in this and similar environments.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.159-165
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• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Journal of Environmental Science International
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• v.9 no.2
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• pp.137-144
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• 2000

The observations on the seasonal fluctuation and distributional characteristic of organic matters on surface sediments and its origin were carried out at the 25 stations in Keogeum-sudo, southern coast of Korean Peninsula from February to October in 1993. I made an analysis on the environmental factors for surface sediments such as temperature, ignition loss, chemical oxygen demand, pheopigment, total sulphide, water content, mud content in grain size, COD/IL ratio and COD/sulphide ratio. The results are as follows ; 1) The range of temperature on the surface sediments was between 6.2${\circ}C$ and 24.6${\circ}C$. The highest mean temperatuer of mud was 24.0${\circ}C$ in summer, the lowest 6.6${\circ}C$ in winter. 2) Ignition loss(IL) fluctuated between 1.2% in winter and 16.8% in spring, that is to say, the seasons of increasing in temperature were very high ignition loss. 3) Chemical oxygen demand(COD) showed the highest mean value of 20.52 mg/g dry in summer within the range of 15/46~32.78 mg/g dry, while showed the lowest of 5.79 mg/g dry in winter within the range of 7.4~17.39 mg/g dry. 4) Pheopigment concentrations showed the highest mean value of 4.85 $\mu\textrm{g}$/g dry in autumn within the range of 0.84~9.21 $\mu\textrm{g}$/g dry, while it did the lowest mean value of 1.97 $\mu\textrm{g}$/g dry in summer within the range of 0.23~4.83 $\mu\textrm{g}$/g dry. 5) Total sulphide (H2S) fluctuated between no detect(ND) in spring, and 2.43 mg/g dry in sutumn. The highest mean value was 0.68 mg/g dry in sutumn, the lowest was 0.16 mg/g dry in spring. 6) Water content(WC) and mud content in grain size showed the mean value of 43.2% within the range of 26.5~59.7% and 91.0% within the range of 57.8~99.2%, respectively. 7) By the analytical results on the source of organic matter, it had been dumped from the seaweed farms in Keogeum-sudo coastal waters.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.160-166
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• 2004

This study was carried out to get the basic informations regarding the varietal variations for the physicochemical properties such as protein content, amylose content, fatty acid content, grain quality values and color properties such as lightness value, chroma and hue for the 164 recombinant inbred lines(RILs) of Milyang 23 and Gihobyeo(M/G) at the experimental farm in the Sangji University. The principal component analysis and heritability study were conducted for this experiments. The rapidity of grain filling(RCF) for the 164 M/G RILs could be classified into four groups such as slow maturing group less than 41％, mid-slow maturing group 41∼60％, fast maturing group 61∼80％ and very fast maturing group more than 81％ based on the rapidity of grain filling rate. The slow maturing group of RGF showed a little bit higher protein content 9.1％, compared to the other RGF groups. However, the amylose content of all the RGF groups revealed the same content by the groups. The very fast maturing group of RGF showed longer grain length in brown rice compared to other RGF varietal groups, in case of grain width in brown rice showed shorter than any other groups. The alkali digestive value which was so much related to gelatinization temperature showed 3.40 degree at fast maturing group of RGF in M/G RILs. However, the very fast maturing group of RGF revealed 4.31 degree of alkali digestive value. The principal component analysis was performed by the chemical and color properties such as quality value, protein content, amylose content, alkali digestive value, fatty acid content, lightness value, chroma and hue for M/G RILs. The first principal component was able to explained upto 36％ to total informations. It was corresponded to quality value, protein content, amylose content, fatty acid content, lightness value and a-value(green -1 red). The characters regarding grain quality showed high heritable properties more than 75％ of heritability, but color characters appeared relatively lower heritability compared to grain quality.

• Journal of the Korean Chemical Society
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• v.17 no.3
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• pp.207-212
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• 1973

The mechanical degradation of poly (-vinylacetate) in several mixed solvents (dioxane-n-butanol, dioxane-sec-butanol, dioxane-ethyleneglycol, dioxane-kerosene.) was studied using the capillary flow method. The velocity constant of scission reaction (k) and the limited degree of polymerization (g) were compared at the same value of [${\eta}$], which is considered as the parameter of molecular dimension of polymers in solution. As result, (k) did not change much, even if the species and the volume fraction of poor (non-) solvents changed, while the value of (g) changed according to the species of poor solvents and the value of [${\eta}$]. From the facts described above, It follows that the limited degree of polymerization (g) were affected by the composition and distribution of mixed solvent molecules around the polymer chain, and the value of $\alpha$ (at [${\eta}$] = $KM^a$) in the polymer solution.

• The Journal of Asian Finance, Economics and Business
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• v.5 no.4
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• pp.107-116
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• 2018

The aim of this study is to delve deeper into the online brand community study. This study tests (a) the effects of online brand community on its outcomes, (b) the impact of value creation practice construct as a whole, (c) the effects of value creating practice construct on the two types of loyalty, loyalty toward the brand and the community. Participants of this study (N=353) are members of four types of online brand communities (e.g., business-to-consumer virtual product support community, firm-hosted online community, user-generated online community, peer-to-peer problem-solving community, and social media based brand community). Data were collected online using Amazon Mechanical Turk from April 10, 2016 to May 10, 2016. The data were analyzed through structural equations modeling using AMOS 20. The three community markers (e.g., consciousness of kind, rituals and traditions, and moral responsibility) and the four value creation practices (e.g., social networking, impression management, community engagement, and brand use) are proved to be significant indicators of online brand community and value creation practice constructs, respectively. Test results showed that strong and effective online brand communities generate value creation practices, and value creation practices enhance brand loyalty. The mediating effects of community loyalty between value creation practices and brand loyalty were revealed.

• Journal of the Korea Institute of Military Science and Technology
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• v.20 no.1
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• pp.119-128
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• 2017

G-induced Loss of Consciousness(G-LOC) can be predicted by measuring Electromyogram(EMG) signals. Existing studies have mainly focused on specific body parts and lacked of consideration with quantitative EMG indices. The purpose of this study is to analyze the indices of EMG signals by human body parts for monitoring G-LOC condition. The data of seven EMG features such as Root Mean Square(RMS), Integrated Absolute Value(IAV), and Mean Absolute Value(MAV) for reflecting muscle contraction and Slope Sign Changes(SSC), Waveform Length (WL), Zero Crossing(ZC), and Median Frequency(MF) for representing muscle contraction and fatigue was retrieved from high G-training on a human centrifuge simulator. A total of 19 trainees out of 47 trainees of the Korean Air Force fell into G-LOC condition during the training in attaching EMG sensor to three body parts(neck, abdomen, calf). IAV, MAV, WL, and ZC under condition after G-LOC were decreased by 17 %, 17 %, 18 %, and 4 % comparing to those under condition before G-LOC respectively. Also, RMS, IAV, MAV, and WL in neck part under condition after G-LOC were higher than those under condition before G-LOC; while, those in abdomen and calf part lower. This study suggest that measurement of IAV and WL by attaching EMG sensor to calf part may be optimal for predicting G-LOC.