• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.83-85
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• 2012

The causes of blossom-end rot (BER) are still not understood clearly, although there was a lot of research on the development of BER over 100 years. This experiment was conducted to investigate the influence of Ca content of fruit on the incidence of BER in red pepper. BER affected fruits and healthy fruits had been harvested and the samples were divided into two parts, the upper and the lower, for chemical analysis to determine the content of mineral nutrients in the tissue. The content of nitrogen (N), phosphorus (P), potassium (K) and magnesium (Mg) was higher in the BER affected fruits and the difference of each nutrient content was revealed much larger in the lower part of the fruit but there were no significant differences in calcium content between the BER and the healthy fruits of red pepper, in this experiment. The results indicate that it is difficult to find a certain relation between the calcium content of the fruit and the occurrence of blossom-end rot.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.137-147
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• 2016

The Online video content service developed into one of the most popular network service of internet and mobile users. The number of online video content distributors are rapidly increasing in China. But, at present, Online video content distributors in china has the following problems: severe similar content, copyright infringement issue and profit model absence. The purpose of this study is to analyze the development of these distributors, especially YoukuTudou and iQiyiPPS. This study also reviews the stage of development and current situation of online video content market in china.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.3
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• pp.457-466
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• 2007

This study is to analyze literacy textbooks for adult learners developed by adult literacy education institutes. In the study, six different kinds of literacy textbooks are collected and analyzed on the basis of five evaluation criteria.: unit organization, presentation way of Hangeul, type of content, level of content, and degree of subject integration. The results of literacy textbook analysis are as follows. First, literacy textbooks carry different forms of unit organization in different textbooks. Most textbooks are composed of lessons, without a hierarchical organization of lessons, whereas some textbooks carry a hierarchical structure of 'unit + lessons'. Second, Hangeul is mostly presented in the form of reading and writing and literacy textbooks tend to present Hangeul as constructing letter through combining vowels and consonants rather than as whole language. Third, literacy textbooks contain life-adjustment situations which would help adult learners to lead everyday lives more efficiently. Fourth, literacy textbooks carry different levels of educational content, ranging from 'basic Hangeul' through 'expanded content' to high level of Hangeul writing. Fifth, literacy textbooks appear to integrate educational content from different subjects in order to provide more relevant content for adult learners.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.12
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• pp.1326-1331
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• 2004

In this paper, we have investigated thermal properties and Impurities content of specimens showing by changing the content of carbon black that is semiconductive materials for underground power transmission. Specimens were made of sheet form with the three of existing resins and the nine of specimens for measurement. Impurities content of specimens was measured by ICPAES(Inductively Coupled Plasma Atomic Emission Spectrometer). Heat capacity(ΔH) and melting temperature(Tm) were measured by DSC(Differential Scanning Calorimetry). The ranges of measurement temperature were from $0^{\circ}C$ to 20$0^{\circ}C$, and heating temperature was 4$^{\circ}C$/min. And then thermal diffusivity was measured by LFA 447. The measurement temperature was $25^{\circ}C$. Impurities content was highly measured according to increasing the content of carbon black from ICPAES results. And heat capacity and melting temperature from the DSC results were simultaneously decreased according to increasing the content of carbon black, while thermal diffusivity was increased according to increasing the content of carbon black. Because ionic impurities of carbon black containg Fe, Co, Mn, Al, and Zn were rapidly increasing kinetic energy by vibration of ionic impurities through the applied heat energy.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.1
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• pp.1-12
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• 2002

Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D$\times$2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.296-296
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• 2017

In order to study the content variation of Quercetin and Kaempferol associated with Varieties (with thorn, without thorn), Cultivating Locations, Collecting Seasons, Leaves of Cudrania tricuspidata (carrier) Bureau containing higher content of pharmaceutical components than the other parts were tested after collecting 6 varieties including w or w/o thorn from 4 locations such as Cheongsong, Milyang, Goesan and Gochang at 3 seasons, spring, summer and fall in 2015 and 2016. As a result, Kaempferol content associated with Varieties between with thorn and without thorn, collecting Locations and Years have no difference statistically in their mean values but the differences associated with Seasons were statistically significant. The content was higher at spring and then gradually declined at summer and fall. The content variation in Year 2015 which was higher at spring and lower at summer and then recovered at fall abnormally, shows similar pattern of sunshine variation of the year. The content variation of Quercetin and Kaempferol seems to be come from climate fluctuation specially in Sunshine hours rather than Varieties, Locations. The variation associated with drying methods for utilizing leaves are statically significant. Natural Dry was shown the least variation because heat input while drying makes degradation of the content.

• Journal of the Korean Wood Science and Technology
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• v.43 no.5
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• pp.613-627
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• 2015

Simple methods of conductometric titration and infrared spectroscopy were used to quantify the surface carboxyl content of cellulose fibrils isolated by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation. The effects of different cellulose sources, post or assisted-sonication oxidation treatment, and the amount of sodium hypochlorite addition on the carboxyl content of cellulose were reported. This study showed that post sonication treatment had no influence on the improvement of surface carboxyl charge of cellulose macrofibrils (CMFs). However, the carboxyl content increased for the isolated cellulose nanofibrils (CNFs). Thus the carboxyl content of CNFs is different from those of their corresponding bulk oxidized cellulose and CMFs. Filter paper as a CNF source imparted a higher surface charge than did hardwood bleached kraft pulp (HWBKP) and microcrystalline cellulose (MCC). It was considered that the crystallinity and microstructure of the initial cellulose affected oxidation efficiency. In addition, the carboxyl content of cellulose was successfully controlled by applying sonication treatment during the oxidation reaction and adjusting the amount of sodium hypochlorite.

• BMB Reports
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• v.42 no.5
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• pp.310-314
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• 2009

Globotriaosylceramide (Gb3) and globotetraosylceramide (Gb4) are the proposed functional receptors for Shiga toxin (Stx). To elucidate the effect of Gb3 content on Stx-induced cytotoxicity in HeLa cells, we cloned HeLa cells and determined the correlation between glycolipids content and Stx-induced cytotoxicity. The 29 HeLa cell clone (HLCC) lines used showed a wide range of sensitivity to Stx, compared to Gb3-rich cells which were more sensitive, showing as little as 20% viability to 100 pg/ml Stx. In contrast, Gb3-deficient cells proved resistant as they were more than 80% viable to 100 ng/ml Stx. Gb3 content in the HLCC lines corresponded with Stxs-induced cytotoxicity as well as Gb3 synthase expression, but no correlation with Gb4 content was noted. These data show that Gb3 content, which is regulated by the expression of Gb3 synthase, determines the sensitivity of HeLa cells toward Stx.

• Journal of Biosystems Engineering
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• v.23 no.6
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• pp.561-570
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• 1998

The MLR(Multiple Linear Regression) models to estimate soluble solids content non-destructively were presented to make a selection of optimal photosensor utilized to measure the soluble solids content of apples. Visible and NIR absorbance in the 400 to 2498 nanometer(nm) wavelength region, soluble solids content(sugar content), hardness, and weight were measured for 400 apples(gala). Spectrophotometer with fiber optic probe was utilized for spectrum measurement and digital refractometer was used for soluble solids content. Correlation between absorbance spectrum and soluble solids content was analyzed to pick out the optimal wavelengths and to develop corresponding prediction model by means of MLR. For the coefficient of determination($R^2$) to be over 0.92, the MLR models out of the original absorbance were built based on 7 wavelengths of 992, 904, 1096, 1032, 880, 824, 1048nm, and the ones of the second derivative absorbance based on 5 wavelengths of 784, 1056, 992, 808, 872nm. The best model of the second derivative absorbance spectrum had $R^2$=0.91, bias= -0.02bx, SEP=0.28bx for unknown samples.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.