• Applied Chemistry for Engineering
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• v.21 no.2
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• pp.148-153
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• 2010

This study was carried out to investigate the effect of extraction methods on the physicochemical characteristics using seed oil of wild green tea (Camellia sinensis). When the solvent extraction method after grinding and steam treatment (SGS) was used for oil extraction, the yield was highest. The specific gravity was a range of $0.91{\sim}0.94g/cm^{3}$ irrespective of extraction methods of oil. However, the light in the solvent extraction method after grinding (SG), the red in the pressure extraction method after grinding and roasting treatment (PGR), and the yellow in SG method were highest. Among various fatty acids, the concentrations of C16 : 0, C18 : 1 and C18 : 2 were highest, irrespective of extraction methods. Especially, the C16 : 0 concentration was in the order of SG (34.78%), SGS (23.04%), and PRGS method (23.01%), the C18 : 1 concentration was in the order of PGR (43.35%), SGS (42.7%), SG method (39.0%), and in the case of C18 : 2, it was in order of PGR (23.15%), SGS (23.03%), and SG method (15.01%). The saturated fatty acid concentration was in the order of SG (40.59%), PGR (31.61%), and SGS method (30.1%). On the other hand, in the case of the unsaturated fatty acid, it was in the order of SGS (69.9%), PGR (68.39%), and SG method (59.41%). The acid values in the SGS and SG method after 10 days of storage were in the range of 6~8 mgKOH/g. However, in the case of PGR method, it was increased with the increase of storage time and was 49.3 mgKOH/g after 60 days. The peroxide values in the SGS and SG method were in the range of 60~100 mEq/g from 10 to 60 days of storage. On the other hand, when the storage time was increased from 10 to 30 days, it was sharply increased from 60 to 240 mEq/g. The rancidity was in the order of $Fe^{2+}$, $Cu^{2+}$, $Cr^{2+}$, $Zn^{2+}$ and $Ni^{2+}$, irrespective of extraction methods. Especially, when butylated hydroxyanisole (BHA) was added into oil containing 1.0 ppm of <$Fe^{2+}$, the peroxide value was decreased from 539.4 to 216.6%. These results show that seed oil of Camellia sinensis grown in Iksan can be applied as sources for cosmetics, detergents, food, and pharmaceuticals.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of the Computational Structural Engineering Institute of Korea
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• v.28 no.4
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• pp.409-415
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• 2015

For the design of Concrete-Filled Steel Tube(CFST) columns, the outside diameter D to the steel tube thickness t ratio(D/t ratio) is limited to prevent the local buckling of steel tubes. Each design code proposes the respective model to compute the maximum D/t ratio using the yield strength of steel $f_y$ or $f_y$ and the elastic modulus of steel E. Considering the uncertainty in $f_y$ and E, the reliability index ${beta}$ for the local buckling of a CFST section can be calculated by formulating the limit state function including the maximum D/t models. The resulted ${beta}$ depends on the maximum D/t model used for the reliability analysis. This variability in reliability analysis is due to ambiguity in choosing computational models and it is called as "modelling uncertainty." This uncertainty can be considered as "non-specificity" of an epistemic uncertainty and modelled by constructing possibility distribution functions. In this study, three different computation models for the maximum D/t ratio are used to conduct reliability analyses for the local buckling of a CFST section and the reliability index ${beta}$ will be computed respectively. The "non-specific ${beta}s$" will be modelled by possibility distribution function and a metric, degree of confirmation, is measured from the possibility distribution function. It is shown that the degree of confirmation increases when ${beta}$ decreases. Conclusively, a new set of reliability indices associated with a degree of confirmation is determined and it is allowed to decide reliability index for the local buckling of a CFST section with an acceptable confirmation level.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.210-218
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• 2015

Melon leaves showing yellowing symptoms were analyzed using electron microscopy and RT-PCR for major cucurbit-infecting-viruses (CMV, MNSV, CGMMV, SqMV, WMV, KGMMV, PRSV and ZYMV) reported in Korea, but these viruses were not detected. As the result of further analysis by next-generation sequencing (NGS), the virus was identified as Cucurbit aphid-borne yellows virus (CABYV), and then confirmed by RT-PCR using CABYV-specific primers. When photosynthetic capacity was measured based on chlorophyll fluorescence yield (ChlFY), the leaves of the diseased plants showed $4.09{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, which was one-third of the readings observed for unaffected normal plants ($12.36{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$). The root functions of plants affected by leaf yellowing symptoms (LYS) was $0.28mg{\cdot}g^{-1}$, about half that measured for the normal unaffected plants ($0.48mg{\cdot}g^{-1}$). Cytological observations revealed that there were no morphological differences in the palisade parenchyma and mesophyll spongy cells of the leaves between the diseased and the normal plants. However, the same leaf cells of the affected plants contained more starch granules compared to those of the normal, unaffected plants. We conclude that the LYS of muskmelon is not merely a physiological disorder but a viral disease caused by CABYV and spread by aphids.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.503-510
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• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1460-1468
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• 2011

This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.

• Food Science and Preservation
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• v.16 no.3
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• pp.376-384
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• 2009

Response surface methodology (RSM) was used to monitor the characteristics of ethanol extracts from glasswort (Salicornia herbacea). A central composite design was used to investigate the effects of the independent variables of sample ratio, extraction temperature, and ethanol concentration on the dependent variables color, sugar, salinity, yield, electron donating ability, and total polyphenol content of extracts. The maximum $^{\circ}Brix$ (8.46) was obtained under specific extraction conditions, with a sample ratio of 7.04 g/100 mL, an extraction temperature of $89.01^{\circ}C$, and an ethanol concentration of 34.29% v/v. At a sample ratio, extraction temperature, and ethanol concentration of 7.00 g/100 mL, $89.15^{\circ}C$, and 34.14% v/v, respectively, the salinity was 7.35%. When the sample ratio, extraction temperature, and ethanol concentration were 5.56 g/100 mL, $68.61^{\circ}C$, and 99.14% v/v, respectively, the maximum electron donating ability was 86.10%. A maximized total polyphenol content of 1,140.15 mg/100 g was found with the following conditions: sample ratio of 8.6 g/100 mL, extraction temperature of $64.19^{\circ}C$, and ethanol concentration of 71.74% v/v. Overall, the optimal ranges of extraction conditions for effective components of glasswort were 3.38.5.33 g/100 mL sample ratio, $55.87-76.96^{\circ}C$, and 25.00.67.31% v/v ethanol.

• Korean journal of applied entomology
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• v.48 no.2
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• pp.123-158
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• 2009

An attempt was made to stimulate future research by providing exemplary information, which would integrate published knowledge to solve specific pest problem caused by resistance. This review was directed to find a way for delaying resistance development with consideration of chemical(s) nature, of mixture, rotation, or mosaics, and of insecticide(s) compatible with the biological agents in integrated pest management (IPM). The application frequency, related to the resistance development, was influenced by insecticide activity from potentiation, residual period, and the vulnerability to resistance development of chemical, with secondary pest. Chemical affected feeding, locomotion, flight, mating, and predator avoidance. Insecticides with negative cross-resistance by the difference of target sites and mode of action would be adapted to mixture, rotation and mosaic. Mixtures for delaying resistance depend on each component killing very high percentage of the insects, considering allele dominance, cross-resistance, and immigration and fitness disadvantage. Potential disadvantages associated with mixtures include disruption of biological control, resistance in secondary pests, selecting very resistant population, and extending cross-resistance range. The rotation would use insecticides in high and low doses, or with different metabolic mechanisms. Mosaic apply insecticides to the different sectors of a grid for highly mobile insects, spray unrelated insecticides to sedentary aphids in different areas, or mix plots of insecticide-treated and untreated rows. On the evolution of pest resistance, selectivity and resistance of parasitoids and predator decreased the number of generations in which pesticide treatment is required and they could be complementary to refuges from pesticides To enhance the viability of parasitoids, the terms on the insecticides selectivity and factors affecting to the selectivity in field were examined. For establishment of resistant parasitoid, migration, survivorship, refuge, alternative pesticides were considered. To use parasitoids under the pressure of pesticides, resistant or tolerant parasitoids were tested, collected, and/or selected. A parasitoid parasitized more successfully in the susceptible host than the resistant. Factors affecting to selective toxicity of predator are mixing mineral oil, application method, insecticide contaminated prey, trait of individual insecticide, sub-lethal doses, and the developmental stage of predators. To improve the predator/prey ratio in field, application time, method, and formulation of pesticide, reducing dose rate, using mulches and weeds, multicropping and managing of surroundings are suggested. Plant resistance, predator activity, selective insect growth regulator, and alternative prey positively contributed to the increase of the ratio. Using selective insecticides or insecticide resistant predator controlled its phytophagous prey mites, kept them below an economic level, increased yield, and reduced the spray number and fruits damaged.

• Journal of Life Science
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• v.18 no.9
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• pp.1186-1193
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• 2008

The growth performance of pangasiid catfish (Pangasius hypophthalmus), silver carp (Hypophthalmichthys molitrix) and catla (Catla catla) was evaluated in polyculture at varied combinations and stocking ratios in earthen pond for a period of 16 weeks. Combinations of pangasiid catfish, silver carp and catla with the total density of 30,000 fish per hectare were evaluated. A commercial pelleted feed containing 28% crude protein and 6% lipid was fed only to pangasiid catfish at the rate of 8% of body weight during the first six weeks, 6% during the second six weeks and 4% thereafter twice daily. The growth and feed utilization efficiency of pangasiid catfish were found similar in all treatments. The growth of silver carp was markedly decreased upon the increase of its own stocking density. The highest growth of silver carp achieved in polyculture of pangasiid catfish, silver carp and catla at 2:1:1 ratio where density of silver carp was lowest. The growth of catla was found to be affected by the presence of silver carp. The growth rate of catla markedly declined with the increase of silver carp density. The highest growth of catla obtained in polyculture of pangasiid catfish only with catla stocked at 1:1 ratio. The highest yield and economic return achieved in polyculture of pangasiid catfish, silver carp and catla at the ratio of 2:1:1 due to higher growth of silver carp and higher market value of catla. The water quality conditions in all different treatment ponds were within optimum ranges throughout the culture period and the values did not show any significant variation (p>0.05) among the treatments.