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Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder (열풍 건조한 돼지감자 분말의 영양성분 및 이화학적 특성 분석)

  • Kim, Ha-Neul;Yu, Seok-Yeong;Yoon, Won-Byong;Jang, Sun-Min;Jang, Yong-Jin;Lee, Ok-Hwan
    • Korean Journal of Food Science and Technology
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    • v.46 no.1
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    • pp.73-78
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    • 2014
  • This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

Antimicrobial, Antioxidant and Anticoagulation Activities of Korean Radish (Raphanus sativus L.) Leaves (무청의 항균, 항산화 및 항혈전 활성)

  • Lee, Ye-Seul;Kwon, Kyung-Jin;Kim, Mi-Sun;Sohn, Ho-Yong
    • Microbiology and Biotechnology Letters
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    • v.41 no.2
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    • pp.228-235
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    • 2013
  • Radish (Raphanus sativus) is a common cruciferous vegetable, and its aerial parts, called Mu-chung in Korean, have plentiful nutritional components such as vitamins, minerals and dietary fibers. Mu-chung has been used as a kimchi, a traditional Korean fermented dish, and dried Mu-chung is an important component of soups commonly consumed during winter in Korea. Since the advent of the mass production of radish in Korea, with the segregation of farm areas and towns and changing diets, Mu-chung has mostly been discarded instead of utilized. In addition, studies concerning the efficient utilization and useful bioactivities of Mu-chung are still lacking worldwide. In this study, we prepared the ethanol extract of Mu-chung and its subsequent solvent fractions. Antimicrobial, antioxidation, and anticoagulation activities were then evaluated in the hopes of developing a functional biomaterial from Korean radishes' aerial parts. The ethanol extraction yield for hot-air dried Mu-chung was 5.6%, and the fraction yields of n-hexane (H), ethylacetate (EA), butanol (B) and water residue were 25.3, 3.6, 19.4, and 51.7%, respectively. Analysis of total polyphenol and total flavonoid contents showed that the EA fraction had the highest content (97.57 and 152.91 mg/g) amongst the fractions. In antimicrobial activity assays, the H and EA fractions were effective against gram positive bacteria (Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis), but not effective against gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The B fraction also exhibited moderate antibacterial activity, suggesting that the extract of Mu-chung has various antibacterial components. In antioxidation activity assays, the EA fraction showed strong DPPH, ABTS and nitrite scavenging activities ($69-222{\mu}g/ml$ of $IC_{50}$), including reducing power. In anticoagulation activity assays, the EA fraction demonstrated strong inhibition activity against human thrombin and prothrombin. Prominent anticoagulation activity was found in aPTT assays; the aPTT of the EA fraction was extended 15-fold compared than that of the solvent control. Our results suggest that Mu-chung is an attractive nutritional food material possessing useful bioactivities, and the EA fraction of Mu-chung could be developed as a functional food ingredient.

Research of 6 MeV Electron Dose Distribution (6 MeV Electron Therapy에서의 Electron Dose Distribution에 관한 연구)

  • Je Jae-Yong;Park Chul-Woo;Jin Sung-Jin;Park Eun-Tae
    • The Journal of Korean Society for Radiation Therapy
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    • v.17 no.2
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    • pp.161-166
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    • 2005
  • Purpose : Electron is used for the treatment of skin cancer, breast cancer, and head and neck cancer in clinic. Our study is performed to check the isodose distribution in source surface distance(SSD)and source bolus distance(SBD)setup, nipple influence to isodose distribution of electron, junctional area isodose variation of photon and electron field. Materials and Methods : The electron dose distribution measures the diameter for 20 cm hemisphere paraffin phantom 2 made. It inserted the film between 2 paraffin phantom and it investigated it got radiation and dose distribution curve. Results : The 8% of isodose difference is with the surface distance(SSD)and source bolus distance(SBD)setup. The electon when the nipple exists inside the field, as nipple size it cuts the bolus and when it puts out and there is a possibility of getting the dose distribution which is homogeneous. When in the junction of electron and photon it uses the bolus it uses in the electron field whole, there is a possibility of getting the dose distribution which is homogeneous. Conclusion : The dose distribution decrease from the SBD setup. To reduce the influence of nipple, corresponding volume of bolus should be removed. And bolus covering all the electron field reduced hot and cold spot of junctional area of photon. In the future becomes the research which sees an effective electron therapy.

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Physicochemical Properties of Brown Rice Flours Produced under Different Drying and Milling Conditions (제조조건에 따른 현미쌀가루 품질특성)

  • Park, Jong-Dae;Choi, Bong-Kyu;Kum, Jun-Seok;Lee, Hyun-You
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.495-500
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    • 2006
  • The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder (전지분유와 새송이버섯 분말을 함유한 스프의 품질특성)

  • Back, Su-Yeon;Kim, Sung Soo;Lim, Sang-Dong;Do, Jeong-Ryong
    • Journal of Dairy Science and Biotechnology
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    • v.35 no.2
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    • pp.113-119
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    • 2017
  • This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at $40^{\circ}C$ for 8 hours and at $60^{\circ}C$ for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different-sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below $150{\mu}m$ showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below $150{\mu}m$ was the most desirable and could be successfully used as convenience food in the food processing industry.

Analysis of Emission Characteristics and Emission Factors of Carbon Monoxide and Nitrogen Oxide Emitted from Wood Pellet Combustion in Industrial Wood Pellet Boilers Supplied According to the Subsidy Program of Korea Forest Service (산림청 지원사업에 따라 보급된 산업용 목재펠릿보일러에서 목재펠릿 연소 시 배출되는 일산화탄소와 질소산화물의 배출 특성 및 배출계수 분석)

  • Kang, Sea Byul;Choi, Kyu Sung;Lee, Hyun Hee;Han, Gyu-Seong
    • Journal of the Korean Wood Science and Technology
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    • v.46 no.5
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    • pp.597-609
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    • 2018
  • Korea Forest Service has supplied 76 industrial wood pellet boilers from 2011 to 2015 through subsidy programs. Since carbon monoxide (CO) and nitrogen oxides ($NO_x$) generated during boiler combustion are substances that lead to death in the case of acute poisoning, it is very important to reduce emissions. Therefore, the CO and $NO_x$ emission values of 63 boilers excluding the hot air blower and some boilers initially supplied were analyzed. The emission factor was also calculated from the measured exhaust gas concentration (based on exhaust gas $O_2$ concentration of 12%). The average value of CO emitted from industrial wood pellet boilers was 49 ppm and it was confirmed that the CO concentration was decreasing as the years passed. The emission factor of CO was 0.73 g/kg. The average value of $NO_x$ emitted from industrial wood pellet boilers was 67 ppm and the emission factor of $NO_x$ was 1.63 g/kg. Unlike CO, there was no tendency to decrease according to the installation year. Both CO and $NO_x$ measurements met the limits of the Ministry of Environment. These $NO_x$ emission factors were compared with the $NO_x$ emission factors produced by certified low $NO_x$ burners. The $NO_x$ emission factor of industrial wood pellet boilers was about 1.9 times that of certified low $NO_x$ LNG combustors and about 0.92 times that of coal combustion.

Effects of Growth and Cellular Tissue under Abnormal Climate Condition in Chinese Cabbage (이상기상 조건이 배추의 생육 및 세포조직에 미치는 영향)

  • Lee, Sang Gyu;Choi, Chang Sun;Choi, Jun Myung;Lee, Hee Ju;Park, Suhyoung;Do, Kyung Ran
    • Journal of Bio-Environment Control
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    • v.22 no.2
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    • pp.87-90
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    • 2013
  • The average annual and winter ambient air temperatures in Korea have risen by $0.7^{\circ}C$ and $1.4^{\circ}C$, respectively, during the last 30 years. Due to climate change, the occurrence of abnormal weather conditions has become more frequent, causing damage to vegetable crops grown in Korea. Hot pepper, chinese cabbage and radish, the three most popular vegetables in Korea, are produced more in the field than in the greenhouse. It has been a trend that the time for field transplanting of seedlings is getting earlier and earlier as the spring temperatures keep rising. Seedlings transplanted too early in the spring take a longer time to resume the normal growth, because they are exposed to suboptimal temperature conditions. This experiment was carried out to figure out the change of cellular tissue of chinese cabbage under the condition of low temperature to provide the information regarding the coming climatic change, on the performance of 'Chunkwang' chinese cabbage during the spring growing season. In our study, plant height, number of leaf, chlorophyll and leaf area was lower at the open field cultivation than heating house treatment after transplanting 50 days. Especially in fresh weight, compared with heating treatment, open field and not heated treatment were notably low with the 1/3 level. Of damage symptoms due to low temperature cabbage leaves about 10 sheets when $-3.0^{\circ}C$ conditions in chinese cabbage was a little bit of water soaking symptoms on the leaves. $-7.4^{\circ}C$ under increasingly severe water soaking symptoms of leaf turns yellow was dry. Microscopy results showed symptoms of $-3.0^{\circ}C$ when the mesophyll cell of palisade tissue and spongy tissue collapse, $-7.4^{\circ}C$ palisade tissue and spongy tissue was completely collapsed. The result of this study suggests that the growers should be cautioned not to transplant their chinese cabbage seedlings too early into the field, and should be re-transplanting or transplanting other plants if chinese cabbage are exposed to suboptimal temperature conditions ($-3.0^{\circ}C$ or $-7.4^{\circ}C$).

A Study about the Direction and Responsibility of the National Intelligence Agency to the Cyber Security Issues (사이버 안보에 대한 국가정보기구의 책무와 방향성에 대한 고찰)

  • Han, Hee-Won
    • Korean Security Journal
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    • no.39
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    • pp.319-353
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    • 2014
  • Cyber-based technologies are now ubiquitous around the glob and are emerging as an "instrument of power" in societies, and are becoming more available to a country's opponents, who may use it to attack, degrade, and disrupt communications and the flow of information. The globe-spanning range of cyberspace and no national borders will challenge legal systems and complicate a nation's ability to deter threats and respond to contingencies. Through cyberspace, competitive powers will target industry, academia, government, as well as the military in the air, land, maritime, and space domains of our nations. Enemies in cyberspace will include both states and non-states and will range from the unsophisticated amateur to highly trained professional hackers. In much the same way that airpower transformed the battlefield of World War II, cyberspace has fractured the physical barriers that shield a nation from attacks on its commerce and communication. Cyberthreats to the infrastructure and other assets are a growing concern to policymakers. In 2013 Cyberwarfare was, for the first time, considered a larger threat than Al Qaeda or terrorism, by many U.S. intelligence officials. The new United States military strategy makes explicit that a cyberattack is casus belli just as a traditional act of war. The Economist describes cyberspace as "the fifth domain of warfare and writes that China, Russia, Israel and North Korea. Iran are boasting of having the world's second-largest cyber-army. Entities posing a significant threat to the cybersecurity of critical infrastructure assets include cyberterrorists, cyberspies, cyberthieves, cyberwarriors, and cyberhacktivists. These malefactors may access cyber-based technologies in order to deny service, steal or manipulate data, or use a device to launch an attack against itself or another piece of equipment. However because the Internet offers near-total anonymity, it is difficult to discern the identity, the motives, and the location of an intruder. The scope and enormity of the threats are not just focused to private industry but also to the country's heavily networked critical infrastructure. There are many ongoing efforts in government and industry that focus on making computers, the Internet, and related technologies more secure. As the national intelligence institution's effort, cyber counter-intelligence is measures to identify, penetrate, or neutralize foreign operations that use cyber means as the primary tradecraft methodology, as well as foreign intelligence service collection efforts that use traditional methods to gauge cyber capabilities and intentions. However one of the hardest issues in cyber counterintelligence is the problem of "Attribution". Unlike conventional warfare, figuring out who is behind an attack can be very difficult, even though the Defense Secretary Leon Panetta has claimed that the United States has the capability to trace attacks back to their sources and hold the attackers "accountable". Considering all these cyber security problems, this paper examines closely cyber security issues through the lessons from that of U.S experience. For that purpose I review the arising cyber security issues considering changing global security environments in the 21st century and their implications to the reshaping the government system. For that purpose this study mainly deals with and emphasis the cyber security issues as one of the growing national security threats. This article also reviews what our intelligence and security Agencies should do among the transforming cyber space. At any rate, despite of all hot debates about the various legality and human rights issues derived from the cyber space and intelligence service activity, the national security should be secured. Therefore, this paper suggests that one of the most important and immediate step is to understanding the legal ideology of national security and national intelligence.

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Studies on the Processing and Management Forms of Filatures (우리나라 제사공장의 공정 관리실태에 관한 조사연구)

  • 송기언;이인전
    • Journal of Sericultural and Entomological Science
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    • no.12
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    • pp.37-45
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    • 1970
  • The processing management forms of our country's filature factories in 1969 are summarized as follows. (1) About 80% of total cocoon collection is made within 5 days involving peak day, and 10% of cocoon collection is finished until 3 days before and after the peak day, (2) About 92% of alive cocoons transported on unpaved road, and about 40% of the cocoons purchased by all factories are loaded on trucks from common selling station which is far beyond 40km, therefore a new packing system of alive cocoons to drop the damage of cocoon qualities, should be taken. (3) 22% of all factories in our. country have only low-temperature cocoon drying machine. Therefore the installment of hot-air cocoon drying machine is required urgently. (4) In view of cocoon qualities in our country, the grouping method of cocoon for reeling. taken by about 50% of the factories at percent, which classify cocoons for reeling as high group (1,2,3,4 grades) and low group(5,6 grades), will have to be replaced by the method tat classify them high group (1,2 grades) middle group (3,4 grades), low group (5,6 grades). (5) The .ratio of cocoon assorting stood about 10% in multi-ends reeling, about 15% in automatic reeling, conclusively, the ratio of cocoon assorting for automatic reeling was higher tan that for multi-ends reeling. One person's ability for a day in cocoon assorting reaches to about 80-100kg. (6) Cocoon cooking condition requires the increase of the cooking time, the pressure and temperature used to be prolonged as much as the qualities of cocoons are material cocoon ior automatic and double cocoon machines are treated uncompletely. (7) Automatic silk reeling is being performed at 1-2$^{\circ}C$ lower in reeling water temperature and operated at about twice velocity. (8) The temperature and humidity of rereeling room stood at 25$^{\circ}C$, 67.2% R.H and 32.3$^{\circ}C$, 51.9% R.H of rereeling machine are showed, Average rereeling velocity is 233m/min and large reefs charged for one person are 7.5 reels and form of skein used in all factories is double skein. (9) About 73% of water sources for filature used under-earth water. About 48% of all filature factories in our country have not yet water purifying equipments. Installation of the equipment for these factories seems to be urgent, (10) Denier .balance, sizing reel, seriplane, are being used in most factories as self-inspection apparatus. (11) More than 90% of the factories use the vacum tank in rereeling process and about 20% of them use it in cocoon cooing process (12) Only 21% of the factories use chemicals in filature process. About all them use "Seracol 100" in cocoon cooking process and "Seracol 500" in rereeling process, (13) Above survey results explain each all factories show large difference in the processing management. Therefore, it is believed that intercommunication through seminar or technical exchange will contribute to the production evaluation of cocoon in our filature industry.

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Study of Sulfur Dioxide Contents in Various Fresh Vegetables During the Drying Process (건조에 따른 채소류 중의 이산화황함량 분석)

  • Ha, Sung-Yong;Kim, Hyun-Jung;Woo, Sung-Min;Lee, Jun-Bae;Cho, Yu-Jin;Kim, Yang-Sun;Bahn, Kyeong-Nyeo;Park, Jong-Seok;Kim, Hee-Yun;Jang, Young-Mi;Kim, Mee-Hye
    • Journal of Food Hygiene and Safety
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    • v.25 no.4
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    • pp.303-309
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    • 2010
  • This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.