• Applied Biological Chemistry
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• v.50 no.4
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• pp.281-286
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• 2007

The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced with the ripening of kimchi, and the amounts of some volatile odor components in kimchi were changed during ripening.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.2
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• pp.376-380
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• 2004

The purpose of this study is the develop a questionnaire for measuring Yin-Deficiency and examine the reliability and validity for its' value as a barometer for evaluating Yin-Deficiency. Questionnaire was developed according to the symptoms of Yin-Deficiency suggested in the 'Standardization of diagnostic terms and requirements of Korean Medicine', With and as a reference, each symptom has been worked on to be put on the questionnaire. Visual analogue scales(VAS) was used as a barometer for measuring frequency of manifestation of symptoms. A study was performed to measure validity and reliability of the final questionnaire for analysis. reliability of YinDQ was measured by Cronbach's alpha coefficient and test-retest method. This study utilized factor analysis and clinical validity for evaluation of validity. For the purpose of decreasing the amount of data-the number of factors, and at the same time minimize the loss of information factor analysis was performed Component factors were extracted using Principal Component Analysis. This study evaluated the clinical validity for examination of difference between the normal group and the patient group. Evaluation on the's internal consistency showed strong internal consistency with value of 0.8615. reliability from test-rest with three-week interval, followed by comparisons of the correlation coefficient and mean values of each item between the two. The Spearman correlation coefficient was 0.54-0.79. By factor analyse two factors with Eigen value of greater than 2.2 were selected. Factor 1 consists of items of 'irritable fever on the five Hearts', 'flushing of the zygomatic region in the afternoon', 'tidal fever', 'night sweats', and 'dryness on the mouth or the throat'. Factor two consists of items of 'emaciation', 'dizziness', 'insomnia', 'decreased amount of urine with yellowish color', and 'constipation'. The comparison between the patient group and the normal group showed significant differences for every ten questions. The results implies that YinDQ is a barometer with sufficient reliability and validity. The questionnaire for Yin-Deficiency may not be enough to replace the specific differential diagnosis by a doctor of Oriental medicine. Nevertheless, it can be effectively utilized as an assisting method in consultation or a method of measuring the degree of Yin-Deficiency in a group.

• Journal of Microbiology and Biotechnology
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• v.15 no.6
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• pp.1286-1298
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• 2005

The genus Paenibacillus is a new group of bacilli separated from the genus Bacillus, and most of species have been isolated from soil. In the present study, we collected 450 spore-forming bacilli from the roots of winter crops, such as barley, wheat, onion, green onion, and Chinese cabbage, which were cultivated in the southern part of Korea. Among these 450 isolates, 104 Paenibacillus-like isolates were selected, based on their colony shape, odor, color, and endospore morphology, and 41 isolates were then finally identified as Paenibacillus spp. by 16S rDNA sequencing. Among the 41 Paenibacillus isolates, 23 were classified as P. polymyxa, a type species of the genus Paenibacillus, based on comparison of the 16S rDNA sequences with those of 32 type strains of the genus Paenibacillus from the GenBank database. Thirty-five isolates among the 41 Paenibacillus isolates exhibited antagonistic activity towards plant fungal and bacterial pathogens, whereas 24 isolates had a significant growth-enhancing effect on cucumber seedlings, when applied to the seeds. An assessment of the root-colonization capacity under gnotobiotic conditions revealed that all 41 isolates were able to colonize cucumber roots without any significant difference. Twenty-one of the Paenibacillus isolates were shown to contain the nifH gene, which is an indicator of $N_{2}$ fixation. However, the other 20 isolates, including the reference strain E681, did not incorporate the nifH gene. To investigate the diversity of the isolates, a BOX-PCR was performed, and the resulting electrophoresis patterns allowed the 41 Paenibacillus isolates to be divided into three groups (Groups A, B, and C). One group included Paenibacillus strains isolated mainly from barley or wheat, whereas the other two groups contained strains isolated from diverse plant samples. Accordingly, the present results showed that the Paenibacillus isolates collected from the rhizosphere of winter crops were diverse in their biological and genetic characteristics, and they are good candidates for further application studies.

• Journal of Conservation Science
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• v.35 no.5
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• pp.518-527
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• 2019

This investion studies the manufacturing techniques of chimi(ridge-end roof tiles based on the) fragments excavated from the Wonju Beopcheonsa temple site(Historic site No. 466) and aids in the conservation of the fragments. The results of the investigation are categorized into the production of the body parts, the wing and the feather attachment, the production of the decorative parts, the scratches in the upper and lower part, the perforations connecting the upper and lower parts, and the formative features(bending phenomenon). The procedures in the conservation treatment of the chimi was performed in a sequential order beginning with a preliminary examination, followed by the removal of foreign substances, coating, joining and restoration, and color retouching. A three-dimensional scanning data was employed to restore the missing parts after adhesion to determine the location, size, and angle of the original shape. The restored chimi measures 118 cm in height and weighs 121 kg, which makes it the fifth largest in size among any chimi(including restored) in Korea. We expect that the pointed feathers will make the chimi from the Beopcheonsa temple site a rare reference as no specimens with these features have been found in Korea until now.

• Journal of the Korean Society of Marine Environment & Safety
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• v.23 no.4
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• pp.415-420
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• 2017

In this paper, an algorithm for object counting via a conveyor system using machine vision is suggested. Object counting systems using image processing have been applied in a variety of industries for such purposes as measuring floating populations and traffic volume, etc. The methods of object counting mainly used involve template matching and machine learning for detecting and tracking. However, operational time for these methods should be short for detecting objects on quickly moving conveyor belts. To provide this characteristic, this algorithm for image processing is a region-based method. In this experiment, we counted young abalone shells that are similar in shape, size and color. We applied a characteristic conveyor system that operated in one direction. It obtained information on objects in the region of interest by comparing a second frame that continuously changed according to the information obtained with reference to objects in the first region. Objects were counted if the information between the first and second images matched. This count was exact when young shells were evenly spaced without overlap and missed objects were calculated using size information when objects moved without extra space. The proposed algorithm can be applied for various object counting controls on conveyor systems.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.414-421
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• 2012

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.94-100
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• 2014

The purpose of this study was to evaluate the accuracy of digitized elastomeric impression materials of crown abutment, using non-contact white light scanner and virtual three-dimensional superimpositional analysis. The stone models and impressions were digitized white light scanner to create three-dimensional surface models. Stone models were used as CAD reference model (CRM). The resulting point clouds (ASC file) from digitization of impressions using converting software. Discrepancies between the points in the point clouds and CRM were measured by superimpositional software. Mean and standard deviation of values of discrepancies were analyzed by one-way ANOVA and multiple comparison (${\alpha}=0.05$). The mean discrepancy between the impressions for the extra-light body (XLB), light body (LB), and heavy body (HB) group were $5.10{\pm}1.45{\mu}m$, $6.30{\pm}1.87{\mu}m$, $9.80{\pm}1.52{\mu}m$, respectively. The different impression materials affected the digitization of impressions significantly (p<0.05). As a result, digitization of elastomeric impression materials on dental scanner was influenced by material sort.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.1 s.307
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• pp.45-54
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• 2006

This paper proposed color matching technique, including display characterization, chromatic adaptation model, and gamut mapping and extension, to generate consistent colors for the same input signal in each display device. It is necessary to characterize the relationship between input and output colors for display device, to apply chromatic adaptation model considering the difference of reference white, and to compensate for the gamut which display devices can represent for reproducing consistent colors on DTV display devices. In this paper, 9 channel-independent GOG model, which is improved from conventional 3 channel GOG(gain, offset gamma) model, is used to consider channel interaction and enhance the modeling accuracy. Then, the input images have to be adjusted to compensate for the limited gamut of each display device. We proposed the gamut mapping and extension method, preserving lightness and hue of an original image and enhancing the saturation of an original image in xy chromaticity diagram. Since the hmm visual system is more sensitive to lightness and hue, these values are maintained as the values of input signal, and the enhancement of saturation is changed to the ratio of input and output gamut. Also the xy chromaticity diagram is effective to reduce the complexity of establishing gamut boundary and the process of reproducing moving-pictures in DTV display devices. As a result, reproducing accurate colors can be implemented when the proposed method is applied to LCD and PDP display devices