• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.648-656
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• 1997

Thermal treatment of soymilk residue was carried out at 140, 150, and $160^{\circ}C$ for possible use as a raw material for dietary fiber, and some physicochemical properties of the extracts were investigated. Soluble dietary fiber(SDF) content of the extracts prepared under optimal conditions was more than 30% suggesting the conversion of insoluble dietary fiber to SDF. The main sugar components of the extracts were glucose, galactose, and arabinose. Analysis of the moelcular weight distribution by high performance size exclusion chromatography revealed that the proportion of high molecular weight fraction decreased and that of middle-sized polymer increased as the extraction temperature increased. The viscosity of aqueous solution of the extracts decreased with an increase in extraction temperature, but showed no trend as pH changed. The solubility increased with extraction temperature showing the highest at $160^{\circ}C$. The extract at $140^{\circ}C$ had the biggest calcium-binding capacity, which correlated with the changes in viscosity.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.306-312
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• 1995

In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at $5^{\circ}C$, R.H. 65% and $30^{\circ}C$, R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice$(30^{\circ}C$, R.H. 85%) were made more than those in rice starch at $5^{\circ}C$, R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at $30^{\circ}C$, R.H. 85% made changes more than those of rice starch stored at $5^{\circ}C$, R.H. 65% did.

• Journal of Gifted/Talented Education
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• v.20 no.2
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• pp.503-526
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• 2010

We investigated the brain activity in perceiving the emotional stimuli between a science invention group(n=13) and a general group(n=13). The science invention group, which mostly consisted of recipients of creativity prizes, scored 96% on creative personality tests(WKOPAY, SAM), whereas the general group performed at an average level on these tests. Analyzing the brain activity in perceiving the emotional stimuli(IAPS pictures), the science invention group than the general group showed higher activity in certain areas, such as MTG, STG, and so on. When correlation analysis was performed on the creative personality score and brain activity, MTG, STG, and so on areas showed significant correlations. There were more correlation areas in valence than in arousal. These results show that scientific creativity is related to emotional susceptibility. Thus, we insist that emotion be considered in the assessment and education programs for the gifted in science.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.889-892
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• 2005

Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.686-692
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• 2001

The effects of extrusion on solubilization of brown rice, glutinuous rice, barley and job's tear were analyzed by response surface methodology (RSM). Solubilization of whole grains by extrusion was characterized in terms of water solubility index (WSI), concentration of water soluble polysaccharides (C) and intrinsic viscosity $([\eta])$. Considering both concentration and intrinsic viscosity, a dimensionless target parameter $([\eta])$ was also included for analysing the extrusion effects on cereal extrusion. Response surface methodology analysis showed that the moisture content was the most significant contributor among screw speed, temperature and moisture content affecting the solubilizing phenomena of cereals processed with extrusion. Brown rice was not showed the significant relationship on $([\eta])$ because $([\eta])$ was more affected by intrinsic viscosity. The critical point of whole grains extrusion except brown rice was corresponded to screw speed of 300 rpm, moisture content of 20% and temperature of $120^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.802-807
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• 2001

Effects of ${\beta}-glucan$ from Lentinus edodes and hordeum vulgare on blood glucose and lipid composition were investigated. Diabetes mellitus was induced in male ICR mice by the injection of alloxan into the tail vein at a dose of 75 mg/kg. The ${\beta}-glucan$ were administered orally for 10 days and the normal and alloxan-control group were orally administered with saline. The body weight gain and food intake were monitored every day and plasma levels of glucose, triglyceride, total cholesterol, LDL-cholesterol were determined at last day. Also the weight of liver, heart, spleen and kidney were determined. The ${\beta}-glucan$ from Lentinus edodes and hordeum vulgure lowered significantly body weight gain in alloxan-induced diatetic mice (p<0.05) and plasma glucose levels compared to that of alloxan-control group. Plasma triglyceride level in B500 was lowered in alloxan-induced diabetic mice. The ${\beta}-glucan$ of hordeum vulgare lowered weight of liver significantly (p<0.05). In conclusion, it was assumed that ${\beta}-glucan$ from hordeum vulgare have anti-hyperglycemic and anti-obese effects by reducing body weight gain and decreasing serum glucose and triglyceride level.

• Korean Journal of Medicinal Crop Science
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• v.5 no.4
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• pp.318-324
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• 1997

When Bupleurum falcatum field was irrigated three times with 20mm at intervals of 10days after sowing, establishment was inproved (64%) and root yield increased to 58kg/10a. And in early growing stage, 30mm irrigation six times at intervals of 10days increased the number of harvested plants per square meter and resulted in yield increase by 26% over yield from natural plot. 20mm irrigation in sowing time at intervals of 10days and 30mm irrigation in early growing stage at intervals of 10days kept adequate soil moisture content (soil moisture tension: $0.39{\sim}0.49bar)$ and resulted in better establishment, growth and yield of Buleurum falcatum.

• Korean Journal of Medicinal Crop Science
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• v.3 no.1
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• pp.66-70
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• 1995

These experiments were conducted to investigate the growth and characteristics of Adenophora triphylla DC. seed, and effects of some pretreatments and light condition on the gemination of it. The results were as follows. Seed coat was soft and white at 30 days after flowering, but it became hard and brown from 40 days. The 1,000 grain weight was 247mg at 40 days after flowering and high at 50 days as 268mg, and decreased from 60 days. Germination percentage was highest at 100ppm $GA_3$ treatment for 24 hours as 96.7% and 88.3% at moistured treatment at $0^{\circ}C$ for 7 days, but only 40% at control. Adenophora triphylla. seed was light germinator, but it could be germinated 80% even under dark condition if $GA_3$ was treated 100ppm for 24 hours. The optimum temperature of germination in Adenophora triphylla. seeds was $25^{\circ}C$.

• Korean Journal of Human Ecology
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• v.10 no.4
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• pp.399-409
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• 2001

The purpose of this study was to evaluate the preference of image for modern application of Korean traditional patterns. A survey was conducted using the random selection among female undergraduate students in Daegu city. The degree of interest and preference in Korean traditional style or something like that measured by 5 scale method. And then they were classified into two groups which were interest/non-interest group, and preference/non-preference group. The image of Korean traditional patterns consisted of semantic differential scales. Frequency, percentage and mean were analyzed, for difference of groups t-test was analyzed. The results were as fellows; 1. For the degree of interest for Korean traditional patterns, it was showed that 53.8% of total respondents took interest and about 40.4% of them had preference for traditional patterns. the correlation coefficient of the degree of interest and preference was 0.782(p<0.01) and showed that the positive correlation was high. 2. Among 20 kinds of Korean traditional patterns, the degree of preference for the patterns of plants and nature was quite high whereas that for the patterns of geometrical things was low relatively. 3. It was evaluated that pattern of nature was fresh, refined and womanly image generally. It was evaluated that pattern of plants was womanly, fresh, weak, light and soft image and that of animals was heavy, splendid, high-class, manly, strong and positive image. It was evaluated that pattern of geometrical things was the most refined image and high-class, rigid and strong. 4. The statistical significance of mean between interest/non-interest group was showed statistically in the patterns of clouds, mountains, lotus, apricot, orchid, dragon, phoenix and bogey. In case of pattern of orchids, the degree of preference was most different between interest/non-interest group. 5. The pattern of plants showed the most different evaluation for images between interest/non-interest group. For refined/old-fashioned polar adjective images, the interest group evaluated the pattern of plants more refined. 6. For pattern of orchids, the difference of degree of preference between preference/non-preference group was most remarkable in Korean traditional patterns. 7. The pattern of geometrical things showed the most different evaluation for images between preference/non-preference group. For warm/cool polar adjective images, the preference group evaluated the pattern of geometrical things cooler.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.662-671
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• 1992

The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.