• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.24 no.1
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• pp.1-10
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• 2013

In this paper, a broadband planar monopole antenna for multi-band services is proposed. The physical size of the proposed antenna is miniaturized by folding a rectangular loop. And a resonance point in the 3.9 GHz band is reduced by a coupling phenomenon with the central part of the T-shaped patch and the folded rectangular loop. In addition, the T-shaped patch is inserted to the rectangular shaped monopole antenna due to deriving the broadband frequency characteristics. The frequency characteristic is optimized by adjusting the gap and length of the folded rectangular loops and a transverse diameter of the T-shaped patch. The antenna dimensions including the ground plane are $40{\times}60{\times}1.6mm^3$. It is fabricated on the FR-4 substrate(${\epsilon}_r$=4.4) using a microstrip line of $50{\Omega}$ for impedance matching. In the measured result, the bandwidth corresponding to the VSWR of 2:1 is 162 MHz(815~977 MHz) and 2,530 MHz(1.43~3.96 GHz). For analyzing the human effect by the proposed antenna, 1 g and 10 g averaged SARs are simulated and measured. As the simulated results, 1 g-averaged SAR is 1.044 W/kg, and 10 g-averaged SAR is 0.718 W/kg. This result are satisfied by the SAR guidelines which are 1.6 W/kg(1 g-averaged) and 2.0 W/kg(10 g-averaged).

• Food Science and Biotechnology
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• v.14 no.2
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• pp.233-237
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• 2005

Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at $25^{\circ}C$ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) increased with the increase in guar gum concentration. Within the temperature range of $25-70^{\circ}C$, the {\eta}_{a,100}$ of mixtures obeyed the Arrhenius relationship with high determination coefficient ($R^2=\;0.974-0.994$). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.

• Bulletin of the Korean Mathematical Society
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• v.30 no.2
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• pp.213-221
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• 1993

In this paper, we will show that the multiplicative group G in a finite ring R with identity 1 has a (B, N)-pair satisfying the following conditions; (1) G=BNB where B and N are subgroups of G. (2) B.cap.N is a normal subgroup of N and W = N/(B.cap.N), is generated by a set S = { $s_{1}$, $s_{2}$, .., $s_{k}$} where $s_{i}$.mem.N/(B.cap.N), $s_{i}$$^{2}$.iden.1 and $s_{i}$.neq.1. (3) For any s.mem.S and w.mem.W, we have sBw.contnd.BwB.cup.BswB. (4) We have sBs not .subeq. B for any s.mem.S. When G, B, N and S satisfy the above conditions, we say that the quadruple (G, B, N, S) is a Tits system. The group W is called the Weyl gorup of the Tits system.ystem.m.

• Bulletin of the Korean Mathematical Society
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• v.47 no.6
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• pp.1275-1283
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• 2010

If the Wiener-Hopf $C^*$-algebra W(G,M) for a discrete group G with a semigroup M has the uniqueness property, then the structure of it is to some extent independent of the choice of isometries on a Hilbert space. In this paper we show that if the Wiener-Hopf $C^*$-algebra W(G,M) of a partially ordered group G with the positive cone M has the uniqueness property, then (G,M) is weakly unperforated. We also prove that the Wiener-Hopf $C^*$-algebra W($\mathbb{Z}$, M) of subsemigroup generating the integer group $\mathbb{Z}$ is isomorphic to the Toeplitz algebra, but W($\mathbb{Z}$, M) does not have the uniqueness property except the case M = $\mathbb{N}$.

• Journal of Bio-Environment Control
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• v.27 no.3
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• pp.260-268
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• 2018

The aim of this study was to evaluate the effect of light quality using either monochromatic or combined LEDs on the growth and antioxidant accumulation of Agastache rugosa cultivated under hydroponics for 4 weeks. This experiment was performed in a controlled-environment room at $22{\pm}1^{\circ}C$ and $18{\pm}1^{\circ}C$ (day and night temperatures, respectively) and 50-70% relative humidity, with a provided photosynthetic photon flux density (PPFD) of $180{\pm}5{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and irradiated with either monochromatic (W10 and R10) or mixed LEDs (W2B1G1, R3B1, R2B1G1, and W2B1G1) with a differing ratio of each LED's PPFD and fluorescent lighting (FL: control) with a 16/8 h photoperiod. Fresh and dry weights were highest for plants grown under the W2B1G1 treatment. A. rugosa grown with R10 had the greatest plant height but the lowest SPAD among all treatments. The concentration of rosmarinic acid in plants grown under W2B1G1 was significantly higher than that of plants grown under other treatments. Tilianin content was significantly higher in R3B1 than in the other treatments. However, whole-plant rosmarinic acid and tilianin content was the highest under the W2B1G1 condition. To cultivate A. rugosa in a plant factory, mixed-LED light conditions with W2B1G1 is considered to be more advantageous for the growth and antioxidant accumulation of A. rugosa. It is though that the total whole-plant antioxidant content is more crucial for commercial use; the present study demonstrates the potential to achieve higher content of functional materials in plants through the selection of light quality.

• Food Science and Preservation
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• v.15 no.1
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• pp.94-98
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• 2008

To search functional biomaterials of citrus pressed cake, the chemical constituents were analyzed Moisture content of citrus pressed cake varied slightly with sampling time. Moisture, non-nitrogen compounds, crude protein, crude fat, and ash of citrus pressed cake were 82.23% 16.94% 1.27% 2.5%, 0.58% (all w/w) on average, respectively. The chemical composition of citrus pressed cake was more similar to the peel than to the flesh of Citrus unshiu var: miyakawa. The pH, acid content, and pectin content were 3.57, 0.43% (w/w) and 1.49% (w/w), respectively. The vitamin C content of peel of Citrus unshiu var. miyakawa was 87.1mg/100g, and was higher than the 46.4mg/100g of citrus pressed cake. Total carotenoids of citrus pressed cake, and the peel and flesh of Citrus unshiu var. miyakawa, were 512.2mg/kg, 2,649.5mg/kg, and 199.4mg/kg, respectively. Therefore, citrus pressed cake may be utilized as a natural source of pectin, flavonoids and carotenoids. The major inorganic elements of citrus pressed cake were 201.3mg/100g of K, 47.9mg/100g of Ca, 19.4/100g of P, and 17.8/100g of Mg. The major free sugar contents of citrus pressed cake were 3.05% (w/w) fructose, 2.91% (w/w) glucose, and 4.94%(w/w) sucrose. Total free sugar was 9.91% (w/w), corresponding to 58.5% of 1be non-nitrogen compounds. The main flavonoids of Citrus unshiuwere narirutin, hesperidin, and rutin. Neohesperidin and hesperetin were also detected in trace amounts. Themajor flavonoids of citrus pressed cake were hesperidin and narirutin, and the content of hesperidin was 194.6mg/100g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.393-397
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• 2003

P. aeruginosa F722 produces biosurfactant (BS) while degrading hydrocarbons. BS production was 0.78 $g/{\ell}$ on the C-medium. However, BS production increased by 1.66 $g/{\ell}$ on the condition of 0.05% (w/v) $NH_4Cl+0.1%$ (w/v) yeast extract and 3.0% (w/v) glucose, which was proved to be advantageous to BS production. In the condition of aeration of 1.0 liter per minute (LPM), BS production was increased 20% (1.94 $g/{\ell}$)more than 1.66 $g/{\ell}$ produced when the air was not supplied. Moreover, the velocity of glucose degradation at both of log and stationary growth phases increased from 0.25 and 0.18 $h^{-1}$ to 0.33 and 0.29 $h^{-1}$ respectively when the air was supplied. Besides, BS activity was more stabilized on the condition of air supply.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1725-1731
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• 2003

Effect of strategically supplemented pregnancy allowance was ascertained during different phases of gestation on the reproductive performance of does. Gravid does (18) were allotted to 3 dietary treatments HH, HL and LH in a completely randomized block design. All does were provided wheat straw ad libitum and supplemented with concentrate mixture at the rate of $20g/kgW^{0.75}$ from 0-60 days post-mating. Subsequently, HH group was given concentrate at the rate of $40g/kgW^{0.75}$ from 61 d post-mating to term. HL group was offered concentrate from 61-90 d post-mating and 121d post mating to term at the rate of $20g/kgW^{0.75}$ and from 91-120 d post-mating at the rate of $40g/kgW^{0.75}$. LH group was provided with concentrate from 61 to 120 d post-mating and 121 to term at the rate of 20 g and $40g/kgW^{0.75}$, respectively. Mean total dry matter and concentrate intake ($g/kgW^{0.75}$) was significantly higher on HH in comparison to comparable intake of HL and LH treatments, however, wheat straw followed the reverse trend. Haematological and biochemical parameters except serum glucose, total serum protein and A:G ratio did not differ significantly among dietary treatments. The gross gain in weight, products of pregnancy at 21 weeks of gestation, pregnant does average daily gain, birth weight of kids and survivability of kids were significantly lower in treatment HL in comparison to comparable values for HH and LH treatments. The net gain in gravid does was significantly higher in treatment HH than the comparable values obtained in HL and LH treatments. The last month of pregnancy was found to be nutritionally most sensitive period of gestation for native goats.