• Food Science and Preservation
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• v.21 no.2
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• pp.224-230
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• 2014

Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• The Journal of Internal Korean Medicine
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• v.33 no.4
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• pp.476-484
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• 2012

Objectives : The purpose of this study was to report the clinical characteristics of glossodynia patients and effects of traditional Korean treatment on glossodynia and to gather data in order to carry out future study. Methods : We surveyed 40 glossodynia patients visiting the Department of Korean Internal Medicine of Stroke and Neurological Disorders Center, Kyung Hee University Hospital at Gangdong and analyzed their glossodynia questionnaires, examination results, and progression of symptoms. Results : In Glossodynia patients the average age was 62.4 years old. Glossodynia was more prevalent in females than males (5.67:1). Red tongue color, white fur, and fissured tongue were observed most often. The average glossodynia duration was 36.1 months and the average glossodynia degree was VAS 5.6. The most commonly appearing symptom was burning sense, and dryness of tongue. In Korean medicine diagnosis, Yin, deficiency, Tae-eum was most commonly diagnosed. In herbal medicine, Gamichungsim-tang was the most frequently prescribed. In laboratory tests, zinc deficiency was the most common result. In heart rate variability (HRV), average SDNN was 34.03 and average LF/HF ratio was 2.11. Of 40 patients, 23 completed treatment and their pain was relieved from average VAS 5.52 to VAS 3.63. Pre-and post-treatment results showed a significant difference. The average duration of treatment was 34.91 days. Conclusions : The results of this study suggest that Korean medical approach and treatment for glossodynia could be effective. Further study should be conducted for more valuable information.

• Journal of Animal Science and Technology
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• v.52 no.6
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• pp.481-490
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• 2010

This study was conducted to characterize the morphological and behavior patterns of Sapsaree dogs. The population (n=8,256) has been constructed since 1990 over 12 generations and managed at the Sapsaree Breeding Research Institute, Gyeongsan, Gyeongbuk province. Eighteen morphological and seven behavioral traits were investigated for 882 individuals. Linear models were applied for each trait by fitting sex, season of birth, hair color or test age. The averages of body weight, body length, body height, and depth of chest were $20.5{\pm}2.4\;kg$, $57.3{\pm}4.2\;cm$, $52.1{\pm}3.6\;cm$, and $21.1{\pm}2.4\;cm$, respectively. Males had greater estimated values than females for these body conformation traits. The chocolate Sapsarees had greater averages for body weight, body height and chest depth. The older animals (>2 years) had heavier body weight than younger animals. About 54, 69, 97, 39 and 83.3% of the Sapsarees had hairs with yellow color, straight, medium to long, untangled, and longer around eyes, respectively. Also, about 40% brown eye, 43% curly tail, 78% normal jaw, 86% no missing teeth, 90% no dewclaw, and >90% with black nose, pendent ear, tongue without spots were observed. About 95% males were normal in testicles state. The males performed significantly better than the females for majority of the behavioral traits. For nerve stability, affability, wariness, adaptability, sharpness, activity, and reaction during blood drawn about 79%, 73%, 76%, 61%, 70%, 48% and 81% of the Sapsarees performed at desired level. In general, the Sapsarees showed good characteristics for both morphological and behavioral traits, which can be exploited to use the Sapsaree breed as a companion or guide dog.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.447-450
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• 2013

This paper proposes the way to prevent drowsy driving by recognizing drivers eyes and yawn using a front camera. The method uses the Viola-Jones algorithm to detect eyes area and mouth area from detection face region. In the eyes area, it uses the Hough transform to recognize eye circle in order to distinguish drowsy driving. In the mouth area, it determines whether for the driver to yawn through a sub-window testing by applying a HSV-filter and detecting skin color of the tongue. The test result shows that the recognition rate of yawn reaches up to 90%. It is expected that the method introduced in this paper might contribute to reduce the number of drowsy driving accidents.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.3
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• pp.580-585
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• 2005

Treatment chart(醫案) is a document that doctors have described about their own practice. Western doctor's chart has a prescribed form, but otherwise chart of oriental medicine is a free form. As It has no prescribed form, doctors of oriental medicine have recorded important facts that they think especially. For example, details are patient's name, age, sex and address, the name of disease, state of pulse and tongue, state of secretions(stools, urine, perspiration, etc.), color of face, state of sleep and thirst, diagnosis, prescription, improvement of herb, teaching, and so forth. If we study on chart of oriental medicine, we draw a lesson about practices of a famous doctors. Through that we can increase ability of diagnosis and adaptation to circumstance, make ourselves familiar with use of past prescriptions and way of changing prescription, and learn narrative story of past doctors' personal experience, their though and teaching. As chart of oriental medicine had many methods to take a measure to meet the false situation, we can learn that. Through chart of oriental medicine, we can improve our practice of oriental medicine.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.6
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• pp.1410-1415
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• 2008

Acupuncture and herbal treatment are based on diagnosis of cold and heat pattern in Traditional Korean Medicine. This diagnosis is accomplished through pulse, tongue and question examination, which are not objective. Quantification and objectification of this diagnosis process are required for efficacious treatment and traditional medicine development. In this study, we developed the cold-heat pattern questionnaire for this purpose. Seventy nine patients who visited oriental medical hospital were included in this study. The cold-heat pattern questionnaire was composed of many questions about patient's physical condition, which were derived from The Traditional Oriental Medical Literature with Delphi Technique. Patients filled out the cold-heat pattern questionnaire by themselves. Diagnosis of cold and heat pattern are conducted separately by oriental medical doctors with more than 5 years' clinical experience. Various physical condition factors were derived for the cold-heat pattern questionnaire. (Preference temperature, Body temperature, Pain type, Face color, Urine, Stool and secretion features) Each cold and heat symptoms group acquired internal consistency. (Cronbach's ${\alpha}$ : Cold - 0.605, Heat - 0.722) There were significant associations between doctor's diagnosis and cold symptoms in 'Aversion to cold', 'Desire for heat', 'Pale face', 'Loose stools'. (p-value < 0.05) There were significant associations between doctor's diagnosis and heat symptoms in 'Desire for cold', 'Body feverishness', 'Thirst'. (p-value < 0.05) The internal consistency results suggest that the cold-heat pattern questionnaire assured reliability. Besides, these results showed that cold-heat symptoms are apt to appear together with, and this can be indirect evidence that diagnosis of cold-heat pattern is valuable for comprehension about disease pattern. Moreover, respective symptoms of cold-heat pattern showed different significance with doctor's diagnosis. Consequently these significant symptoms can be more considered for comprehension of cold-heat pattern.

• Journal of Korean language education
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• v.29 no.3
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• pp.325-344
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• 2018

The purpose of this study is to summarize PWIM (Picture Words Inductive Model) which is one of learner-centered vocabulary teaching-learning models, and suggest ways to implement them in Korean language education. The pictures that are used in the Korean language education field help visualize the specific shape, color, and texture of the vocabulary that is the learning target; thus, helping beginner learners to recognize the meaning of the sound. Visual material stimulates the intrinsic schema of the learner and not only becomes a 'bridge' connecting the mother tongue and the Korean language, but also reduces difficulty in learning a foreign language because of the ambiguity between meaning and sound in Korean and all languages. PWIM shows commonality with existing learning methods in that it uses visual materials. However, in the past, the teacher-centered learning method has only imitated the teacher because the teacher showed a piece-wise, out-of-life photograph and taught the word. PWIM is a learner-centered learning method that stimulates learners to find vocabulary on their own by presenting visual information reflecting the context. In this paper, PWIM is more suitable for beginner learners who are learning specific concrete vocabulary such as personal identity (mainly objects), residence and environment, daily life, shopping, health, climate, and traffic. The purpose of this study was to develop a method of using PWIM suitable for Korean language learners and teaching procedures. The researchers rearranged the previous research into three steps: brainstorming and word organization, generalization of semantic and morphological rules of extracted words, and application of words. In the case of PWIM, you can go through all three steps at once. Otherwise, it is possible to divide the three steps of PWIM and teach at different times. It is expected that teachers and learners using the PWIM teaching-learning method, which uses realistic visual materials, will enable making an effective class together.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.