• Korean Journal of Medicinal Crop Science
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• v.8 no.1
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• pp.14-20
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• 2000

This experiment was conducted to investigate the effects of length of storage period under low temperature, $CO_2$ enrichment and addition of plant growth regulators in Murashige and Skoog medium on the plant regeneration of Korean ginseng (Panax ginseng C. A. Meyer). Seeds were treated for 60 and 80 days respectively under $5^{\circ}C$ environment. 2500ppm of $CO_2$ was enriched by ventilation. Three plant growth regulators added to the medium were Indolbutyric acid, Benzyladenin and Gibberellic acid (GA3). The result indicated that : The capacity of differentiation was higher in the aged cotyledons from the seeds treated for 80 days under low temperature condition than in those treated for 60 days. $CO_2$ enrichment had stimulating effects on the growth and development of shoot primordium significantly but less effects on the formation of adventitious buds. From one zygotic embryo hundreds of plantlets were differentiated. $CO_2$ enrichment had effects on the formation of both indirect somatic embryo and direct somatic embryo. Indirect somatic embryo showed little growth and differentiation, being undifferentiated vascular stele and epicotyl. Direct somatic embryos were formed on the epidermis of backside basal part of cotyledon. Those embryos developed to whole plant having latent bud.

• Journal of the Korean Electrochemical Society
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• v.20 no.2
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• pp.34-40
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• 2017

Electric double layer capacitors (EDLC: electric double layer capacitors) have drew attention as an energy storage device for the next generation because of their outstanding power capability and durability. But their usage is somewhat limited due to low energy density over secondary batteries. One of methods to improve the energy of EDLC is expanding the voltage window of cell operation by increasing the charge cut-off voltage. In this study, $SBP-BF_4$ (spirobipyrrolidinium tetrafluoroborate), $TEA-BF_4$ (tetraethylammonium tetraflouroborate) and $EMI-BF_4$ (1-ethyl-3-methylimidazolium tetrafluoroborate) in AN (acetonitrile) were selected to evaluate the possibility of application at high voltage environment. The LSV (linear sweep voltammetry) measurements showed that the 1.5M SBP-BF4/AN electrolyte was stable over a wide potential window and showed the best electrochemical performance compared to other combinations of electrolytes at high voltage environments (over 3.0 V). Furthermore, TMSP (tris(trimethylsilyl) phosphite) was applied to 1.5M SBP-BF4/AN in order to maintain stable performance at high voltage for the long period of time. The electrolyte with TMSP additive showed the capacity retention of 93% after 10,000 cycles at 3.3 V.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2004-2011
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• 2013

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.60-68
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• 2007

This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Journal of Life Science
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• v.9 no.2
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• pp.127-135
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• 1999

Gentiana scabra Bunge var buergeri Max, can be widely used such as cut-flower, ornamental and medicinal plant among the native plants. Microscopic and Scanning electron microscopic observation plant were carried out to estimates the characteristics correlated with germinability and germination process, and the results were as follows. The seeds were germinated just after harvest, and it means that there is no or little dormancy of the seeds. Matured seeds showed higher germinability than those of immatured. As the storage period was longer, immatured seeds showed shorter longevity than those of matured. The average longevity was about 190 days. According to the observation results of morphological changes during the germination, seed coat was expanded with water absorption immediately after seeding, and radicals were observed 2 days after seeding. Root hairs were formed behind the growing tip of the root on 4 days after seeding and cotyledon were unfolded on 6 days after seeding. In the microscopic observation of leaf tissues, it could be easily distinguished between midrib, and leaf blade, and also observed upper epidermis, palisade parenchyma and spongy parenchyma consisted as a sing1e layer. Palisade parenchyma was consisted of a single layer of cell. Stomata were restricted lower surface, arranged as anamocytic type, and surrounded by guard cells. In the microscopic anatomy of stem were consisted of cortical layer, forming a single layer of epidermis and parenchyma, and vascular bundle which was consisted of continuous cylinder of vascular tissues.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.151-155
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• 2004

This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4$^{\circ}C$ and -18$^{\circ}C$ during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18$^{\circ}C$(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p＞0.05). The amount of drip loss of fresh and frozen chicken meat at 4$^{\circ}C$ and -18$^{\circ}C$ was not significantly different (p＞0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18$^{\circ}C$) was significantly higher (p＜0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.430-436
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• 2009

A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.