• Journal of the Korean Society of Environmental Restoration Technology
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• 제11권5호
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• pp.38-59
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• 2008

This research has a meaning to provide basic data for eco-friendly way of district unit plans and ecological landscape planning by evaluation of biotope preservation value at the level of district unit and designating land development of the site, the whole area of Sinseo-dong (Dong-gu, Daegu metropolitan city) for research site. The summary of analysis result is as follows. As a result of classification of biotope types on the research site, it is divided into 11 biotope groups such as a residential biotope group and 51 specific biotope types which is subordinate to the groups. As a result of the first value assessment on classified biotope types, there are 16 types of natural rivers which is full of vegetation as a I class. Also it is analysed as 9 types of IIclass, 14 of IIIclass, 8 of IVclass, and 4 of Vclass. In particular, in light of a wildlife habitat, EB, in case of broad-leaved tree of mixed forest assessed as a II class, was classified into Iclass which is one-step upgraded as a final class with the analysis as there is a structural characteristic (more than 71% of low density, 50 years of age-class). As a result of second assessment, it is analysed that there are 17 special sites (1a,1b) and 33 special sites (2a, 2b, 2c) respectively for preservation of species and biotope. Particularly, in case of the No. 27 space, it was assessed that it has the value of about medium (IIIclass) level, but its value was upgraded with the on-spot detailed investigation that most of Aristolochia contorta, designated as a rare plant by Ministry of Environment, is growing. It is regarded that the above-mentioned research result on evaluation of biotope preservation value is expected to provide very important basic materials for future district unit plans and smooth integration with landscape ecology plans and eco-friendly space development.

• Food Science and Preservation
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• 제11권1호
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• pp.130-133
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• 2004

This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

• Journal of the Korean Chemical Society
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• 제4권1호
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• pp.83-84
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• 1957

I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120$^{\circ}C$., but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90$^{\circ}C$., while it does not effect on its fat during preservation.

• Journal of the Daesoon Academy of Sciences
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• 제48집
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• pp.337-374
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• 2024

Designating and registering cultural heritages are actions taken to effectively preserve and utilize something's value as a form of cultural heritage. It is the designation and registration of cultural heritage that establishes a legal basis for preservation and utilization. The preservation and utilization of cultural heritage starts with recognizing a given object, entity, or idea's value as a form of cultural heritage. Protecting and utilizing these forms of heritage properly can only occurs after something is recognized as a form of cultural heritage. In light of this, new religions, given their relatively short histories, naturally have fewer sites or objects designated or registered forms of cultural heritage. They tend not to actively recognize the value of the heritage they have inherited. Cultural heritage can be appropriately preserved when we recognize that it has potential value cultural and historical that can be designated and registered in the future. Among the designated and registered forms of cultural heritage, those associated with religious culture account for a large proportion; however, most of these are Buddhist. Since new religions have also been around for over 50 or even 100 years in some cases, they should have a foundation to proactively protect various items, sites, and traditions that may be designated and registered in the future. Selecting and listing forms of cultural heritage to be protected, minimizes further change to instead focus on historical and cultural value. This process also involves preparing internal regulations within the religious community regarding the protection and promotion of research on cultural heritage values, preservation, and management of the selected example of cultural heritage. Furthermore, comprehensive management, including cultural heritage and its surrounding environment, are necessary requirements for this process. Although potentially valuable as forms cultural heritage, many have items and sites end up damaged or go missing before they have a chance to be designated and registered. Establishing a foundation for preserving and managing cultural heritage internally within religious communities is meaningful because it preemptively preserves that value even prior to formal designation and registration. Daesoon Jinrihoe's Yeoju Headquarters Temple Complex, houses objects that have obvious value as cultural heritage such as Cheonggye-tap Pagoda. This pagoda and other comparable items at the headquarters should be properly and preemptively preserved in light of their cultural value.

• Food Science and Preservation
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• 제4권3호
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• pp.311-315
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• 1997

Proximate compositions of black rice and antioxidative effects of its methanol extract on refined perilla oil were investigated. Black rice seeds were composed of water 12.4%, crude protein 7.9%, crude fat 2.2%, crude fiber 1.0%, ash 1.4% and N-free extract 75.1%. The hexane and 80% methanol fractions in yields were higher than 80% ethanol and chloroform. In AOM(active oxygen method) test, antioxidative effects of black rice added to the refined perilla oil was increased with dose-dependent fashion in concentration of the black rice extracts. Among several extracts tested, 80% aqueous methanol extract showed the highest antioxidative activity, followed by hexane, chloroform, in that order. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. This result was similar to that of AOM test.

• Food Science and Preservation
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• 제6권1호
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• pp.66-70
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• 1999

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.

• Food Science and Preservation
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• Food Science and Preservation
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• 제1권1호
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• pp.29-36
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• 1994

This study was carried out for the establishment of optic harvest date and storage condition of 'Fuji' apple for CA storage. Apples were picked at 10 day intervals from 17 Sept to 27 Oct.. Apples were analyzed for respiration rata, weight flesh firmness, titratable acidity, soluble solid, total sugar, reducing sugar, surface color and thiault value. In 1990, the optimal harvest season could be judged between 17 Oct. and 27 Oct. from the results of respiration rate rise and change of quality properties. Apples harvested on 27 Oct. wert stored at 2$^{\circ}C$ and 90~95% RH in 1%O2 + 3%CO2, 3%O2 + 3%CO2 and air for 9 months. After 9 months of storage, apples kept in CA storages had beater quality than apples kept in refrigeration storage. Especially, apples kept in 1%O2, + 3%CO2 were fumer and more acid than those kept in 3%O2 + 3%CO2 At the sensory evaluations, apples stored in CA were rated higher quality than apples stared refrigeration.

• Food Science and Preservation
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• 제30권5호
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• pp.758-769
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• 2023

The main aim of this study was to determine python fat's several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180℃ for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.

• Magazine of RCR
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• 제19권1호
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• pp.12-18
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• 2024