• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.2
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• pp.131-138
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• 2019

Carbonylated proteins (CPs) are synthesized by the chemical reaction of basic amino acid residues in proteins with aldehyde compounds yielded by lipid peroxidation. CPs are excited by a range of light from UVA to blue light, and resulted in the generation of superoxide anion radicals ($^{\cdot}O_2{^-}$) by photosensitizing reaction. Then, they CPs induce new protein carbonylation in stratum corneum through ROS generation. Furthermore, the superoxide anion radicals produce CPs in the stratum corneum (SC) through lipid peroxidation and finally affects skin conditions including color and moisture functions. The purpose of this study was to investigate the relationship between the production of stratum corneum carbonylated protein (SCCP) and the skin elasticity. 46 healthy female Koream at the ages of 30 ~ 50 years old were participated in this study for 8 weeks. The skin test was experiment conducted into two groups; placebo group (N = 23) used cream that did not contain active ingredients, and the other group (N = 23) used cream containing the elasticity improving ingredients. Test areas were the crow 's feet and the cheek. Various non-invasive methods were carried out to measure biophysical parameters on human skin indicating that dermis density and skin wrinkle were measured by using DUB scanner and Primos premium, respectively. Skin elasticity were measured using dermal torque meter (DTM310) and balistometer (BLS780). SCCP was assessed in a simple and non-invasive method using skin surface biopsy on the cheek of the subject. The amount of SCCP was determined using image analysis. All measurements were taken at 0, 4 and 8 8week. Results revealed that the amount of CP in SC was reduced when the skin wrinkle and skin elasticity related parameters were improved. This indicates that the correlation between the elasticity improvement and the amount of CP can be used as a anti-aging indicator and applicable to the skin clinical test for the measurement of skin aging in the future.

• Korean Journal of Remote Sensing
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• v.36 no.5_1
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• pp.667-677
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• 2020

Crop water stress can be detected based on soil moisture content, crop physiological characteristics and remote-sensing technology. The detection of crop water stress is an important issue for the accurate assessment of yield decline. The crop water stress index (CWSI) has been introduced based on the difference between leaf and air temperature. In this paper, drone-based thermal infrared image was used to map of crop water stress in water control plot (WCP) and water deficit plot (WDP) over spring chinese cabbage fields. The spatial distribution map of CWSI was in strong agreement with the abnormal growth response factors (plant height, plant diameter, and measured value by chlorophyll meter). From these results, CWSI can be used as a good method for evaluation of crop abnormal growth monitoring.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.163-171
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• 2017

Effects of different packaging methods for maintaining the shelf life and postharvest quality of iceberg lettuce (Lactuca sativa L.) were studied after harvesting in summer season. Lettuce heads were packaged in plastic crate with or without different films such as (A) Individual lettuce head sealed packaging with linear low density polyethylene (LLDPE) film; (B) Packaging lettuce head in plastic crate and wrapped with LLDPE film; (C): Individual lettuce head sealed packaging with perforated high density polyethylene (HDPE) film; (D) Packaging lettuce head in plastic crate and wrapped with perforated HDPE; and (E) Packaging lettuce head in plastic crate without any film (control), and stored at $2^{\circ}C$ for 35 days. Several quality parameters such as fresh weight loss, SPAD (soil & plant analyzer development) meter value, respiration rate, moisture content and appearance of lettuce were investigated. The lettuce wrapped with individually-sealed LLDPE film showed the lowest weight loss and the highest SPAD value rendering the best appearance index among the treataments throughout the three-week storage period at $2^{\circ}C$. Extending the freshness of iceberg lettuce during low temperature storage will definitely increase the salability potential in the domestic market even during summer season.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.99-103
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• 1994

The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3627-3641
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• 1975

The Government is trying to increase total food grain yield to meet national self sufficiency by means of increasing unit yield as well as extending crop land, and this year he set the target of 321,000 hectare of forest to clear for cropping. This study was carried to investigate the most efficient method of clearing hillock by bulldozer, and successful method to develope yielding potential of newly cleared land in short term. Since the conventional land clearing method is just earth leveling and root removing neglecting top soil treatment, the growth of crop was poor and farmer tends not to care the land. The top-soil-furrowing method is applied through out this study, that is advantageous especially for the land having shallow top soil and low fertility like Korean forest. In this study, various operating method were tried to find out most efficient method separately in connection with the land slope less than 25 percent and over, and several fertilizing methods to develop yielding potential. The results are as follows; 1) For the natural land slope utilization method, applicable to the land having less than 25 percent slope, reverse operating was more efficient than using forward gear of bulldozer. The operating time was 3 hour 32 minutes and 36 seconds using forward gear was 2 hour 32 minutes and 30 seconds for reverse gear operation per 1,000 square meter. 2) Bulldozer having angle blade adjustment needed 7hr 15min. for constructing of terrace per 10a compaire with the one having angle & tilt adjustment needed 6hr 4min for same operations. Specially there is significant difference for operation time of first period (earth cutting) such as bulldozer having angle blade adjustment needed 3hr 56min compaired with the one having angle & tilt adjustment 3hr 59min. In construction of terrace, the bull-dozer having tilting and angle blade adjustment was most suitable and performed efficiently. 3) For the fertilizer application treatment, the grass (Ladino clover) yield in first year was almost same as ordinary field's in the plot applied(N.P.K+lime+manure) while none fertilizer plot showed one tenth of it, and (N.P.K.+lime) applied plot yielded on third. 4) The effect of different land clearing method to yield showed significant difference between each treatment especially in the first year, and the conventional method was the lowest. In the second year, still conventional terracing plot yielded only half of ordinary field while the other plots showed as same as ordinary field's. 5) The downward top soil treatment plot showed most rapid improvement in soil structure during one year physio chemically, it showed increase in pH rate and organic composition, and the soil changed gradually from loam to sand-loam and the moisture content increased against the pF rate, and it gives good condition to grow hay due to the increase of field water capacity with higher available water content. 6) Since the soil of tested area was granite, the rate of soil errosion was increased about 2 to 5 percent influencing in soil structure more sand reducing clay content, and an optimum contour farming method should be prepared as a counter measure of errosion.

• Korean Journal of Environmental Agriculture
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• v.36 no.4
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• pp.288-292
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• 2017

BACKGROUND: Silicon tetrachloride reacts with moisture in the atmosphere to generate hydrogen chloride, which affects the environment. Since silicon tetrachloride and its by-products are dispersed in the atmosphere in a short time after the silicon tetrachloride release into the atmosphere, it is difficult to directly assess the extent of environmental impact. In the present study, the exposure test of silicon tetrachloride or hydrogen chloride was examined in order to establish the criterion of the range affected by the silicon tetrachloride release, and the actual crops in the area exposed to silicon tetrachloride leakage were analyzed. METHODS AND RESULTS: For the experiment of exposure to silicon tetrachloride or hydrogen chloride, the leaves of red-pepper and corn were used in glass sealed containers. In the actual accident area, 59 samples from 10 different kinds of crops were collected. The pretreatment of the sample was performed by freezing and grinding, and then extracted using distilled water. The pH and concentration of chloride ($Cl^-$) ion of the extracted solution were measured using pH meter and ion chromatograph, respectively. CONCLUSION: Exposure to silicon tetrachloride caused visible damage, increasing the concentration of chloride ion, and decreasing the pH as well as hydrochloric acid. In the actual crops of the affected area, the tendency was the same as the result of the laboratory test, and the range of influence could be estimated through the concentration of $Cl^-$ ion over 2,000 mg/kg, and the correlation evaluation between the concentration of $Cl^-$ and pH. Therefore, the concentration of $Cl^-$ ion and the correlation between $Cl^-$ and pH would be considered as the factors to estimate the influence range of silicon tetrachloride release.

• 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.

• Korean Journal of Agricultural Science
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• v.19 no.2
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• pp.179-186
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• 1992

This experiment was carried out to study the drying characteristics of model foods containing moisture, protein and starch on different concentration of additives such as sodium chloride and sucrose. Textural properties of model foods were measured by using UTM(instron). The results obtained are summaried as follows: As starch content and solute concentration of model foods increase, drying time was extended. The multiple regression equations for drying characteristics of additive concentration ($X_1$, %), drying time ($X_3$, hr), drying temperature ($X_2$, OC), starch content($X_4$, %) are : $$E(MC)=58.282-5.197X_3-15.151X_4-0.145X_2+2.672X_1\;R^2=0.798\;(NaCl)$$ $$E(MC)=56.651-7.253X_3-0.183X_2-42.844X_1+3.025X_4\;R^2=0.858\;(Sucrose)$$ As starch content, drying temperature and solute concentation increased, he hard ness of model foods increased.