• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.201-206
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• 2003

This experiment was conducted to establish the standard of quality evaluation in peony root (Paeonia lactiflora Pall.) cultivated in Korea. The contents of extract and changes of extract pH in peony root with different root ages, cultivars and drying method were investigated. The contents of extract and changes of extract pH in peony root with the removed and the unremoved cork layer showed no difference among different root ages. On the other hand, the contents of extract in the root with the unremoved cork layer which was two- to four-year-old, were higher by 3.7 to 9.2% than those in the root with removed cork layer. This suggests that cork layer might be a good source of extracts. The contents of extract in root of Youngchonjakyak in both the removed and the unremoved cork layer were 36% and 30%, respectively and were higher than of Euisungjakyak and Jomjakyak, but the extract pH was not significantly different among three cultivars which were four-year-old. It showed that the contents of extract and the changes of extract pH in peony root with the removed and the unremoved cork layer of Euisungjakyak, which being four-year-old, showed clear difference at various drying methods. Among the different drying methods, it showed that the contents of extract of that with unremoved cork layer in the room temperature drying method was 32.8%, and that of root with the removed cork layer in the $80^{\circ}C$ hot water treatment drying method was 28.1% which were the highest values, respectively. The pH of extract in freeze drying was the highest (about 5.1), and the $80^{\circ}C$ hot water treatment drying showed the lowest (about 3.7).

• Korean Journal of Ichthyology
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• v.1 no.1_2
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• pp.9-18
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• 1989

Blenniid fish, Istiblennius stellifer(jordan et Snyder) is distributed in the coastal waters of south-eastern Korea and Japan. Matured adults of blenniid fish were collected from the rocky shore of Namchun-dong, Nam-gu, Pusan, Korea on May 15, 1988. The fertilized eggs were incubated and the larvae were reared in laboratory. The eggs of this species were demersal and adhesive, and their diameters varied from 0.84 to 0.88 mm(mean 0.86 mm, n=30). They have a number of small oil globules. The water temperature throughout incubation ranged from 18.5 to $23.3^{\circ}C$ and salinity was maintained at $28.2-29.5\;^{\circ}/_{\circ\circ}$. The hatching took place in 130 hours after fertilization. The newly hatched larvae were 2.70 mm in total length with 11 (abdominal)+22~25 (caudal)=33-36 myomeres. The larvae absorbed the yolk material and oil globule completely in 10 days after hatching and became postlarvae. Total lengths of the larvae reached 4.65 and 5.75 mm in 10 and 13 days after the hatching, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Journal of Chest Surgery
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• v.31 no.10
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• pp.919-923
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• 1998

Background: Calcific degeneration is unavoidable in either homo- or heterografts implanted in the human body. We have developed a calcification-resistant cardiovascular tissue patch using a novel technique of anticalcification. Materials and methods: Fresh bovine pericardium was harvested at the slaughter house and transfered to the laboratory in Hank's solution. After trimming and fixing the pericardium, it was embedded in 4$^{\circ}C$ 0.65% glutaraldehyde for a week and then washed by phosphate-buffered saline(PBS) of pH 7.4. This prepared pericardium was then stored in 2.5% sulphonated polyethyleneoxide(PEO-SO3) solution for 2 days at room temperature and reversed by 4$^{\circ}C$ NaBH4 solution for 16 hours. To evaluate the calcification-resistance of surface modified bovine pericardium with PEO-SO3, either glutaraldehyde- treated(GA group, n=4) or PEO-SO3-treated pericardial patch(PEO-SO3 group, n=4) was implanted into adult mongrel dog to reconstruct the main pulmonary artery and the descending aorta using a partial clamp technique. After 1 month follow-up, the implanted patches were retrieved to evaluate the pathologic findings and the content of calcium and phosphorous. Results: The PEO-SO3 group showed substantially less retraction and significantly less calcium deposition than the GA group in both aortic(7.10$\pm$1.05 vs. 13.81$\pm$2.33 mg/g of dried tissue) and pulmonary positions(1.55$\pm$0.29 vs. 6.72$\pm$0.70 mg/g)(p<0.01). Phosphorous contents were also less in the PEO-SO3 group than the GA group significantly, 8.11$\pm$1.07 mg/g vs. 19.33$\pm$4.31 mg/g in the aortic and 2.58$\pm$0.40 vs. 12.60$\pm$3.40 mg/g in thepulmonary position(p<0.01). Conclusions: These findings suggest that PEO-SO3 modified bovine pericardium is highly calcification-resistant but further study is needed to evaluate the long-term biological safety and compatibility of the prosthesis.

• Korean Journal of Poultry Science
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• v.15 no.3
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• pp.229-246
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• 1988

These studies were conducted to investigate the effects of dietary protein and metabolizable energy(ME) levels on layer performance during summer period. Total 480 ISA Brown egg-type layers ageing 49 weeks housed 2 birds per cage with 4 replictes of 20 birds were employed in this study. Mean environmental temperature over experimental period ranged from 22.3$^{\circ}$to 29.5$^{\circ}C$. The treatments consisted of dietary ME levels of 2500, 2700, 2900kcal/kg of diet containing 15% and 17% protein, respectively, to provide $3{\times}2$factorial design. As metabolizable energy level increased form 2500 to 2900 kcal/kg of diet, daily feed and protein intake, egg production. egg weight, egg mass decreased, but the reverse was true for the daily energy intake, energy requirement and feed costs per kg egg. Feed conversion(kg feed/kg egg) and viability were not affected by the dietary energy levels. However, there were no significant difference in egg production, protein requirement per kg egg, and egg weight between those hens fed 2500 kcal ME/kg diets and those fed 2700 kcal ME/kg diets, and no difference was found in egg weight between those fed 2700 kcal ME/kg and those fed 2900 kcal ME/kg, either. In addition, no specific trend was observed in protein requirement per egg by the different level of metabolizable energy in diets. On the other hand, as dietary protein level increased from 15 to 17%, daily protein in-take, egg production, egg weight, egg mass, and protein requirement and feed costs per kg egg increased, but feed and energy requirement per kg egg decreased, and no significant difference in the daily feed and energy intake and viability were observed among dietary protein levels. It was concluded that metabolizable energy level of 2500 kcal/kg of diet and 17% dietary protein level were considered to be adequate to support the optimum productivity of layers during summer period.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.131-136
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• 2001

Relative growth and composition of larval development stages in brood pouch of the melania snail, Semisulcospira libertina libertina were investigated based on monthly field samples for a year. Total number of specimens examined was 1,200. Size values (mean$\pm$S. D.) of shell height (SH), shell diameter (SD), total weight (TW), meat weight (MW) and shell weight (SW) were $15.96\pm3.41\;mm$, $7.82\pm1.38\;mm$, $0.55\pm0.31\;g$, $0.24\pm0.15\;g$ and $0.39\pm0.23\;g$, respectively, Water temperature (WT) of the sampling site varied from $1.3^{\circ}C\;to\;22.5^{\circ}C$. Relative growth equations among SH, SD, TW, MW and SW of S. libertina libertina specimens pooled were as follows: SD=0,3583SH+2.1648 $(R^2=0.8391)$, $TW=0.0005SH^{2.4853}\;(R^2=0.8391)$,$MW:\;0.0005SH^{2.849}\;(R^2= 0.8391)$ and $SW=0.0004SH^{2.3798}\;(R^2=0.7057)$. Female S. libertina libertina had larvae in its brood pouch throughout the year, Average number of larvae in the brood pouch varied from $91\pm33(July)$ to $396\pm174\;(November)$, decreasing in spring and increasing in autumn. In the monthly composition of larval stage in the brood pouch, trochophore, pre-veliger, veliger and juvenile showed maximum as $66.7\%$ in May, $70.7\%$ in November, $60.9\%$ in February and $13.9\%$ in January, respectively. Percent composition of the juveniles decreased in spring and autumn. In conclusion, S. libertina libertina is likely to have two main parturition periods, March to May and September and October.

• Korean Journal of Remote Sensing
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• v.30 no.4
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• pp.481-491
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• 2014

Blue-ice area is a glacial ice field in ice sheet, ice shelf and glaciers where snow ablation and sublimation is larger than snowfall. As the blue-ice area has large influences on the meteorite concentration mechanism and ice mass balance, it is required to quantify the concentration of blue-ice. We analyzed spectral reflectance characteristics of blue-ice, snow and cloud by using MODIS images obtained over blue-ice areas in McMurdo Dry Valleys, East Antarctica, from 2007 to 2012. We then developed Normalized Difference Blue-ice Index (NDBI) algorithm which quantifies the concentration of blue-ice. Snow and cloud have a high reflectance in visible and near-infrared (NIR) bands. Reflectance of blue-ice is high in blue band, while that lowers in the NIR band. NDBI is calculated by dividing the difference of reflectance in the blue and NIR bands by the sum of reflectances in the two bands so that NDBI = (Blue-NIR)/(Blue + NIR). NDBI calculated from the MODIS images showed that the blue-ice areas have values ranging from 0.2 to 0.5, depending on the exposure and concentration of blue-ice. It is obviously different from that of snow and cloud that has values less than 0.2 or rocks with negative values. The change of NDBI values in the blue-ice area has higher correlation with snow depth ($R^2=0.699$) than wind speed ($R^2=0.012$) or air temperature ($R^2=0.278$), all measured at a meteorological station installed in McMurdo Dry Valleys. As the snow depth increased, the NDBI value decreased, which suggests that snow depth can be estimated from NDBI values over blue-ice areas. The NDBI algorithm developed in this study will be useful for various polar research fields such as meteorite exploration, analysis of ice mass balance as well as the snow depth estimation.

• Korean Journal of Remote Sensing
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• v.30 no.4
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• pp.455-464
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• 2014

After launching the Geostationary Ocean Color Imager (GOCI) on June 2010, field campaigns were performed routinely around Korean peninsula to collect in-situ data for calibration and validation. Key measurements in the campaigns are radiometric ones with field radiometers such as Analytical Spectral Devices FieldSpec3 or TriOS RAMSES. The field radiometers must be regularly calibrated. We, in the paper, introduce the optical laboratory built in KOSC and the relative calibration method for in-situ measurement spectroradiometer. The laboratory is equipped with a 20-inch integrating sphere (USS-2000S, LabSphere) in 98% uniformity, a reference spectrometer (MCPD9800, Photal) covering wavelengths from 360 nm to 1100 nm with 1.6 nm spectral resolution, and an optical table ($3600{\times}1500{\times}800mm^3$) having a flatness of ${\pm}0.1mm$. Under constant temperature and humidity maintainance in the room, the reference spectrometer and the in-situ measurement instrument are checked with the same light source in the same distance. From the test of FieldSpec3, we figured out a slight difference among in-situ instruments in blue band range, and also confirmed the sensor spectral performance was changed about 4.41% during 1 year. These results show that the regular calibrations are needed to maintain the field measurement accuracy and thus GOCI data reliability.

• Journal of Mushroom
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• v.5 no.1
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• pp.7-12
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• 2007

All intra-specific hybrids among ASI $2172{\times}2104$, $2172{\times}2307$, $2186{\times}2172$ and $2186{\times}2307$ in P. salmoneostramineus produced pink fruiting bodies as like wild parental types. However, three hybrids of them between ASI 2186 and 2104 were white fruiting bodies. A new commercial strain "Noeul" of Pink Oyster mushroom was developed by intra-specific hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2172 and ASI 2104. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was bright reddish pink. Commercial strain "Noeul" was as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms using bottle cultivation. Mushroom cultivator can save money for mushroom growing on summer in Korea. Mushrooms should be picked when moderately young, and handled carefully so as to not bruise the brilliantly colored gills. This pink color makes marketing an interesting challenge depending upon the market niche.