• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1633-1639
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• 2009

Water extracts were extracted on water bath for 3 hrs at 90${^{\circ}C}$ after 5 times water was added to hot-air dried garlic (DG) and red ginseng (RG), respectively. Its extracts were dried on rotary evaporator, and then the mixture samples were prepared from RG extracts added to DG extracts at 5, 10, and 15%. To test biological activities such as DPPH, nitrite scavenging, tyrosinase, $\alpha$-glucosidase, human gastric (AGS), and human colon cancer cell (HT-29) growth, dryness of DG, RG, and mixture samples were diluted 500-10,000 $\mu$g/mL adding deionized water, respectively. DPPH scavenging activities of mixture sample were slightly higher than DG and RG sample alone. Nitrite scavenging activity was the highest in DG, and the other samples were below 45%. Inhibition activity of tyrosinase was below 35.0% in tested all samples. Inhibition activity of $\alpha$-glucosidase was lower in DG or RG alone, while its activity of mixture sample was increased in proportion to concentration of RG extracts. Inhibition of AGS cell growth was more effective in mixture samples than DG and RG alone, while inhibition of HT-29 cell growth was more effective in DG or RG alone than mixture samples.

• Journal of the Korean Ceramic Society
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• v.50 no.2
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• pp.157-162
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• 2013

The need for lead-free piezoceramics has caused a renewal of interest in $BaTiO_3$-based systems. Recently, it was found that ceramics in the $(Ba,Ca)(Zr,Ti)O_3$ system have properties comparable to those of $Pb(Zr,Ti)O_3$. However, these ceramics require rather high sintering temperatures of $1450-1550^{\circ}C$. In this work, the effect of $TiO_2$ and CuO addition on the sintering behavior, microstructure, dielectric and piezoelectric properties of $(Ba_{0.85}Ca_{0.15})(Zr_{0.1}Ti_{0.9})O_3$ (BCTZ) ceramics will be discussed. BCTZ ceramics were prepared by the mixed oxide route and 1 mol % of $TiO_2$ or CuO was added. Undoped and doped ceramics were sintered at $1350^{\circ}C$ for 1-5 h. CuO was found to be a very effective sintering aid, with samples sintered for 1 h at $1350^{\circ}C$ having a bulk density of 95% theoretical density; however the piezoelectric properties were greatly reduced, probably due to the small grain size.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.912-920
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• 2015

The study was designed to investigate the effects of die temperature and $CO_2$ injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and $CO_2$ injection were adjusted to 80, 110, and $140^{\circ}C$ and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to $140^{\circ}C$. The expansion index increased, while bulk density decreased with $CO_2$ injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to $140^{\circ}C$. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min $CO_2$ injection and $140^{\circ}C$ die temperature were highest at $6.65{\mu}g/g$ and 2.69 mg/kg, respectively. In conclusion, $CO_2$ injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• Journal of Sensor Science and Technology
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• v.21 no.1
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• pp.59-67
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• 2012

It was reported that the latest sensor technology allow an 65536 conductive polymer sensor array to be made with broad but overlapping selectivity to different families of chemicals emulating the characteristics found in biological olfaction. However, the supernumerary redundancy always accompanies great error and risk as well as an inordinate amount of computation time and local minima in signal processing, e.g. neural networks. In this paper, we propose a new method to reduce the number of sensor for analysis by reducing redundancy between sensors and by removing unstable sensors using the cosine similarity method and to decide on representative sensor using FCM(Fuzzy C-Means) algorithm. The representative sensors can be just used in analyzing. And, we introduce DWT(Discrete Wavelet Transform) for data compression in the time domain as preprocessing. Throughout experimental trials, we have done a comparative analysis between gas sensor data with and without reduced redundancy. The possibility and superiority of the proposed methods are confirmed through experiments.

• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.257-267
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• 1997

Fruit bodies similar to the Phellinus sp. residing on the mulberry were collected at Yang-yang in Kang-won-do province and one strain of Phellinus sp. was isolated from the fruit bodies. For mass production of the isolated mycelia in a submerged culture, the culture conditions, medium composition, and the effect of various culture systems on the mycelial growth, were investigated. The morphological characteristics of the fruit body were as follows: covered with blackish to black and rough, lower surface with yellowish-brown to dull-brown and smooth, 5-7 cm thick and hard woody. Also, the pure cultured mycelia showed yellowish-brown color, capability of purplish-brown pigment production on the PDA plate media, no-formation of clamp-connection, much binding branch, and enzyme activities such as laccase, tyrosinase and peroxidase. Therefore, pure cultured strain was identified to be Phellinus sp. In the flask culture, the optimum culture conditions for the mycelial production were obtained after cultivation of 8 days at inoculum level of 5%(v/v), media volume of 70 mL, 150 rpm, initial pH 6, and temperature of $30^{\circ}C$. Optimum medium composition from the response surface analysis were determined to be glucose 12.12 g/L, sucrose 12.12 g/L, yeast extract 11.15 g/L, malt extract 11.15 g/L, $KH_2PO_4$ 0.855 g/L and $CaCl_2$ 0.855 g/L. The production of the mycelia after 4 and 8 days of cultivation was 1.95 and 9.89 g/L, respectively. The maximum specific growth rate and productivity were $0.020\;hr^{-1}$ and 1.25 g/L/day, respectively. Among the three different culture systems for the growth of mycelia, the maximum mycelial dry weight of 7.5 g/L was obtained after cultivation of 4 days in the air-lift fermentor under aeration rate of 2.5 vvm. The maximum specific growth rate and productivity were $0.033\;hr^{-1}$ and 1.9 g/L/day, respectively, which were about 1.7 and 4.2 times higher than those of flask culture.

• Korean Journal of Microbiology
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• v.43 no.1
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• pp.31-39
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• 2007

This study has been carried out for investigating the relatedness of representative 135 Shigella sonnei strains isolated from 2000 to 2004 by using biotyping and antimicrobial resistance. All strains showed typical biochemical characterisics of Shigella strain. Among 135 strains,79 (58.5%) strains were biotype "g",54 (40.0%) strains were biotype "a" and 2 (1.5%) strains were biotype "e". The results of susceptibility test against 16 antimicrobial agents were like this. Most of strains were susceptible to AN, CIP, C and GM. 129 (95.6%) strains were resistant to SXT, 126 (93.3%) strains were resistant to TE and 122 (90.4%) strains were resistant to SM. One hundred thirty two (97.8%) strains were resistant to more than two antimicrobial agents. R28 type (antimicrobial resistance patterns 28: resistant to AM, SAM, TE, TIC, SXT, K, SM and AmC) were 42 strains (31.1%). The other strains were showed 33 kinds of R patterns. The results of $bla_{TEM}$, sulII, tetA and strA gene detection were coincided with phenotype of antimicrobial resistance by disk diffusion method. But some strains which had sulII and strA genes were not showed the resistance against SXT and SM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.544-548
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• 2005

The objective of this study was to determine the effect of die temperature and dimension on extraction pattern, extract yield, and crude saponin content of extruded white ginseng. The extrusion variables were die temperature $(110\;and\;120^{\circ}C)$ and die dimension (3 holes with 1.0 mm, 2 holes with 2.0 mm, and 1 hole with 3.0 mm diameter). The browness and redness were indicator of active components in ginseng extract. Both were used to evaluate the effect of die temperature and die dimension on release pattern and release rate constant. Browness and redness of extract achieved its lowest value at die temperature $110^{\circ}C$ and 2 holes with 2.0 mm diameter, indicating the lowest extraction rate constant. Extract yield highly increased by extrusion treatment. Extract yield and crude saponin content were the highest at die temperature $120^{\circ}C$ and 1 hole with 3.0 mm diameter. In conclusion, extrusion process has contributed significantly in improvement of release rate of its active components.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.385-389
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• 1986

Both hydrogenase and nitrogenase were found to be involved in hydrogen evolution independently in Rhodopseudomonas sp. KCTC 1437. The hydrogen formation in this bacterium was independent on light illumination and presence of N $H_4^{+}$ After establishment of conditions to measure the amount of hydrogen evolved by each of the enzymes in vivo, the several factors affecting on the hydrogen evolution, e.g. presence of gases ( $C_2$ $H_2$, $H_2$, $O_2$ or $N_2$), C/N ratio, were investigated, Hydrogenase was less inhibited than nitrogenase under $O_2$ and was active independent on the presence of $N_2$ or $C_2$ $H_2$ which were the strong inhibitor of nitrogenase. Besides, the hydrogenase activity was increased after incubation with $H_2$. And it was verified that this bacterium consume hydrogen and photoreduce $CO_2$ by hydrogenase. From above results, it is concluded that hydrogenase in Rhodopseudomonas sp. KCTC 1437 can produce hydrogen under more favorable condition that nitrogenase.e.