• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• Bulletin of the Korean Chemical Society
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• v.27 no.2
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• pp.211-218
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• 2006

This work deals with 24 substances composed of nitrogen-containing heterocycles. The relationships between the chromatographic retention factor (k) and those physicochemical properties which are relevant in quantitative structure-properties relationship (QSPR) studies, such as the polarizability $(\alpha)$, molar refractivity (MR), lipophilicity (logP), dipole moment $(\mu)$, total energy $(E_{tot})$, heat of formation $(\Delta H_f)$, molecular surface area $(S_M)$, and binding energy $(E_b)$, were investigated. The accuracy of the simple linear regressions between the chromatographic retention and the descriptors for all of the compounds was satisfactory (correlation coefficient, $0.8 \leq r \leq 1.0$). The QSPR models of these nitrogen-containing heterocyclic compounds could be predicted with a multiple linear regression equation having the statistical index, r = 1.000. This work demonstrated the successful application of the multiple linear approaches through the development of accurate predictive equations for retention factors in liquid chromatography.

• Journal of the Korean Wood Science and Technology
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• v.50 no.1
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• pp.59-67
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• 2022

Dietary fiber is considered a feed ingredient with high nutritional value in the broiler feed industry. Pine chips contain a large amount of dietary fiber and require some modification for use as broiler feed. In this study, pine chips were subjected to steam explosion under different severity factor (Ro) conditions to improve the chemical and physical properties of dietary fiber. The highest water-holding capacity, oil-holding capacity, and swelling capacity were found for Ro 4.0, followed by Ro4.5 and 3.5. The optimal condition for the steam explosion was determined to be Ro 4.0 (reaction temperature of 210℃, and reaction time of 6.0 min). Under these conditions, the water-holding capacity, oil-holding capacity, and swelling capacity of steam-exploded pine chips were 8.3 g/g, 6.5 g/g, and 5.0 mL/g, respectively. This study may contribute to the application of lignocellulose and related products in the broiler feed industry.

• Journal of Pharmacopuncture
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• v.23 no.2
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• pp.79-87
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• 2020

Objectives: Ginsenosides found in ginseng, and the hydrolysates derived from their conversion, exhibit diverse pharmacological characteristics [1]. These have been shown to include anti-cancer, anti-angiogenic, and anti-metastatic effects, as well as being able to provide hepatic and neuroprotective effects, immunomodulation, vasodilation, promotion of insulin secretion, and antioxidant activity. Therefore, the purpose of this study was to examine how quickly the ginsenosides decompose and what kinds of degradation products are created under physicochemical processing conditions that don't involve toxic chemicals or other treatments that may be harmful. Methods: The formation of ginsenoside-Rg2 and ginsenoside-Rg3 was examined. These demonstrated diverse pharmacological effects. Results: We also investigated physicochemical factors affecting their conversion. The heating temperatures and times yielding the highest concentration of ginsenosides (-Rb1, -Rb2, -Rc, -Rd, -Rf, -Rg1, and -Re) were examined. Additionally, the heating temperatures and rates of conversion of these ginsenosides into new 'ginseng saponins', were examined. Conclusion: In conclusion, obtained provide us with effective technology to control the concentration of both ginsenosides and the downstream converted saponins (ginsenoside-Rg2, Rg3, Rg5, and Rk1 etc.), as well as identifying the processing conditions which enable an enrichment in concentration of these compounds.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.712-719
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• 2006

Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

• Environmental Analysis Health and Toxicology
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• v.14 no.1_2
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• pp.65-73
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• 1999

Dioxins refer to a family of chemicals comprising 75 polychlorinated dibenzo-p-dioxin (PCDD) and 135 polychlorinated dibenzo-p-furan (PCDF) congeners, which may cause skin disorder, human immune system disruption, birth defects, severe hormonal imbalance, and cancer. The effects of exposure of dioxin-like compounds such as PCBs are mediated by binding to the aryl hydrocarbon receptor (AHR), which is a ligand-activated transcription factor. To grasp physicochemical factors affecting human toxicity of dioxins, six geometrical and topological indices, eleven thermodynamic variables, and quantum mechanical descriptors including ESP (electrostatic potential) were analyzed using QSAR and semi-empirical AM1 method. Planar dioxins with high lipophilicity and large surface tension show the probability that negative electrostatic potential in the lateral oxygen may make hydrogen bonding with DNA bases to be a carcinogen.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.2
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• pp.123-128
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• 2007

Demand for high quality rice has always been a major factor in the international rice marketing. In the present study, doubled haploid (DH) population derived from anther culture of a Tongil/japonica hybrid was used for genetic analysis of rice grain quality. The average values of DH lines for grain weight, grain length and the ratio of grain length to width were near the mid-parent value. More than 40% DH lines showed transgressive segregation for grain weight, length, amylose and lipid content, but less than 10% DH lines observed on ratio of length to width and grain thickness were transgressive segregation. Correlation analysis between appearance qualities and physicochemical characters indicated that grain width and grain thickness both significantly and negatively correlated to protein and lipid content. A highly significant negative correlation between protein content and amylose content was observed.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.116-117
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• 2002

Olive flounder and Black rockfish comprises around 90％ of the total fish culture in Korea. Most of the olive flounder is consumed as raw fish meat “saengseonhoe”, as like a sashimi in Japan. Also, texture is particularly a important factor which determine the quality of raw fish meat in Korea. Many works have attempted to improve of texture such as arai, electrical stimulation and compulsory exercise of fishes. (omitted)

• Journal of Environmental Science International
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• v.5 no.1
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• pp.15-23
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• 1996

During the last two decades, many industrial complexes for heavy and chemical industries have been established along the Korean coastline, thereby increasing the pollution materials burden on the coastal environment of seawater. Masan Bay is one of the most polluted coastal areas in Korea and the main soures of pollutants are domestic and industrial wastewater from Masan, Changwon. This study was aimed to evaluate relationships among the physicochemical parameters in the bottom water of Masan bay and to examine environmental factors affecting to pollutions of seawater by factor analysis. 'rife factor loading, 1 is showed higher increasing inclination after 1989 year in station 1. The variance of pollutant materials is showed 43.7% in which the coastal inflow water is indicated external loadings(factor 1 : NO3--N, TN, factor 4 : SiO2-Si) corresponded to domestic sewage, industrial wastewater, and earth-sands in the bottom water of Masan bay And the internal loadings(factor 2 : SS, salinity, factor 3 . W.T., DO) are explained 33.8%'corresponded the phenomena of sedimentary layer and oxygen concentration. Therefore, The external loadings are explained by the higher factor pollutantal variance in Masan bay.