• Food Science and Biotechnology
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• v.16 no.4
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• pp.576-579
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• 2007

The effects of temperature and Korean bramble (Rubus coreanum Miquel) tissue concentrate on heterocyclic aromatic amine (HAA) formation in fried ground beef patties were investigated. Various amounts of Korean bramble tissue (4.0, 7.0, and 11.0%, w/w) were added to ground beef patties were fried at 2 different temperatures (190 and $225^{\circ}C$) for 10 min/side. It was observed in the fried ground beef patties fried at $190^{\circ}C$ with the addition of 11.0%(w/w) Korean bramble that the mutagenicity decreased by 64%, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-I-methyl-6-phenylimidazo[4,5-b]-pyridine(PhIP) reduced by 55 and 86%, respectively. Although no difference in total mutagenicity was shown in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w), different levels of reduction of PhIP formation in patties fried at $225^{\circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w) were shown 49, 63, and 75%, respectively.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.11 no.2
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• pp.67-77
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• 2007

This paper is concerned with the proof of so-called Bramble-Hilbert Lemma. We present that $Poincar{\acute{e}}'s$ inequality in [3] implies one of results of Morrey which is crucial in the proof. In this point of view, we recognize that removing the average term in $Poincar{\acute{e}}'s$ inequality fulfills a crucial role in the proof of Bramble-Hilbert Lemma. It is accomplished by adding some polynomial of degree one less than the degree of the Sobolev space in the outset. So, the condition annihilating the set of polynomials $P_{k-1}$ of degree k - 1 is required necessarily in Bramble-Hilbert Lemma.

• Korean Journal of Medicinal Crop Science
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• v.17 no.3
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• pp.165-172
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• 2009

The bramble cultivated widely in South Korea, which is known as Bokbunja-ddal-gi, is regarded as having originated from Korean native Rubus coreanus. This study was carried out to obtain basic phylogenetic information on Korean cultivated bramble (KCB) by comparing the internal transcribed spacer (ITS) regions with those of R. coreanus, blackberry (R. lanciniatus), black (R. occidentalis) and red (R. idaeus) raspberry. Sequences of the ITS 1 suggest that some KCB accessions share a significant similarity with both R. occidentalis and R. coreanus in the ITS 1 region. The ITS 2 sequences of the three KCB accessions clustered more closely to those of two R. occidentalis accessions than to those of R. coreanus. These results suggest that there exist variations in the sequences of ITS among KCB accessions and KCB accessions are more closely related to black raspberry than R. coreanus in the ITS regions.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.115-122
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• 2001

The effect of mineral oil treatment in Burley 21 tobacco field on the control of potato virus Y(PVY-VN) mostly transmitted by green peach apid(Myzus persicae Sulzer) in nature was studied and the virus infection in some plants including potato, pepper, bramble, radish, etc near the tobacco fields as a virus infection source was tested by capillary tube precipitatioin test with PVY-antibody and bioassay in Xanthi-nc tobacco. The main source of PVY-VN infection in tobacco field in korea was potato(ca. 40% of test plants infected). Pepper and bramble were also infected by PVY-VN. The control level of PVY-VN infection by treatment of 0.75% liquid mineral oil with 3 % nonionic emulsifier to the plants was 84.8 % in case of the artificial transfection with a infected apterous aphid in laboratory. However, the reduction of PVY-VN disease severity in tobacco fields treated with mineral oil at late June was only 35.5%. These results suggest that mineral oil treatment is not so effective for the protection of aphid-born virus(PVY - VN) infection in tobacco fields.

• Journal of the Korean Mathematical Society
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• v.34 no.3
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• pp.515-531
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• 1997

In this paper, finite difference method is applied to approximate the generalized solutions of Sobolev equations. Using the Steklov mollifier and Bramble-Hilbert Lemma, a priori error estimates in discrete $L^2$ as well as in discrete $H^1$ norms are derived frist for the semidiscrete methods. For the fully discrete schemes, both backward Euler and Crank-Nicolson methods are discussed and related error analyses are also presented.

• Journal of Crop Science and Biotechnology
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• v.11 no.1
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• pp.39-44
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• 2008

Korean cultivated bramble, which is known as Bokbunja-ddal-gi is regarded to be originated from Korea native Rubus coreanus. However, little scientific evidence and significant morphological differences between Korean cultivated bramble(KCB) and R. coreanus throw doubt on the ancestry of KCB. This study was carried out to obtain phylogenetic information on KCB by comparing its nuclear genomic background with those of R. coreanus, black(R. occidentalis) and red(R. idaeus) raspberry, blackberry(R. lanciniatus) and R. crataegifolius. A total of 99 random amplified polymorphic DNA(RAPD) markers were generated and used for phylogenetic analysis of 76 Rubus accessions. Accessions of each species were grouped into each distinct subclade by the RAPD markers at a similarity coefficient of about 0.59. The KCB subclade formed a clade with R. occidentalis and R. crataegifolius subclades at a similarity coefficient of 0.47. The R. coreanus subclade formed a clade with R. idaeus, R. lanciniatus and R. crataegifolius subclades at a similar similarity coefficient. Only one KCB accession from Hoengsung was included in R. coreanus subclade. The accession shows leaf and flower characteristics different from the rest of the KCB accessions. The phylogenetic relationship inferred from the RAPD markers suggests that the nuclear genomic background of KCB accessions which show morphological similarity to black raspberry is more closely related to black raspberry than to R. coreanus. This brings about the need for close scientific evaluations on the ancestry of KCB at both morphological and molecular levels.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.24 no.2
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• pp.143-159
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• 2020

We propose a consistent numerical method for elliptic interface problems with nonhomogeneous jumps. We modify the discontinuous bubble immersed finite element method (DB-IFEM) introduced in (Chang et al. 2011), by adding a consistency term to the bilinear form. We prove optimal error estimates in L² and energy like norm for this new scheme. One of the important technique in this proof is the Bramble-Hilbert type of interpolation error estimate for discontinuous functions. We believe this is a first time to deal with interpolation error estimate for discontinuous functions. Numerical examples with various interfaces are provided. We observe optimal convergence rates for all the examples, while the performance of early DB-IFEM deteriorates for some examples. Thus, the modification of the bilinear form is meaningful to enhance the performance.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.