• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• Korean journal of applied entomology
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• v.20 no.1 s.46
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• pp.6-14
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• 1981

The effect of heat or chemotherapeutant treatment on the mosaic virus infected garlic(Allium sativum L.) scales and that of chemotherapeutant added to the culture medium were summarized as following. The treatment of the virus infected garlic scales at $37\~57^{\circ}C$ for 35 days to one hour in water or in air shelved no effort of inactivating the virus. Although treatment of the garlic scales at $62\~72^{\circ}C$ for 90 to five minutes reduced the mosaic symptom on the leaves of the garlic plants grown after the heat treatment, it reduced the growth vigor of the plants so greatly that complete inactivation of the virus in garlics was not feasible. The mosaic symptom on the leaves of garlic plant was reduced when the infected garlic scales were grown after 24 hours soaking in $10\~50\;ppm$ Malachite Green, 2,4-Dichlorophnoxy Acetic Acid, or in $20\~100\;ppm$ Quinhydron. These chemotherapeutants, however, inhibited the growth of garlic plant at the high concentration. Garlic scales soaked in $10\~50\;ppm$ Naphthyl Acetic Acid showed the least mosaic symptom without its complete extiction on the garlic leaves. When incorporated into the modified Murashige-Skoog's medium, $0.5\~l.5\;ppm$ Naphthyl Acetic Acid could inactivate the mosaic virus in newy developed garlic plants showing no mosaic symptom on the leaves, no inclusion bodies and intact nuclei in the leaf tissue cells.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.7-15
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• 2006

In this study, the effect of oligopeptide ($Oligosproutin^{(R)}$) from sprouted black rice was evaluated for possible improvement in skin elasticity. We examined the changes in gene expression on oligopeptide-treated HaCaT cells using DNA microarray analysis. As a result, oligopeptide treatment showed a differential expression ratio of more than 2-fold : 745 genes were activated and 1011 genes were repressed. One of the most interesting findings is a 2-fold increase in hyaluronan synthase 2 (HAS 2) gene expression by oligopeptide. We also found that oligopeptide increased cell proliferation, HAS2 mRNA expression and intracellular ROS scavenging activity in HaCaT cells. A human clinical study which oil-in-water emulsion with oligopeptide was topically applied showed significant increase in skin elasticity. These results suggest that the sprouted black rice oligopeptide ($Oligosproutin^{(R)}$) can be effective anti-aging ingredient for cosmetics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.147-151
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• 2005

Retort pouch is widely used in food industry for a long-term preservation and safe food production. By applying retort pouch technique to waxycorn storage, the quality of waxycorn could be maintained and the storage expense could be saved during storage. Water activities(Aw) of retort waxycorn were below 0.80 except blanching treatment, and it is known that microbial propagation is subdued below 0.80. Commercial value of waxy corn was deteriorated when it was frozen quickly at $-40^{\circ}C$ before treating Retort due to obscurity of chromatocity, while the color change was not noticeable when it was treated with Retort at $121^{\circ}C$ for 10min. For all treatments, very small amounts of free sugar were detected, however, there were no significant differences between treatments. As storage period was longer, shelf lifes of waxy corn in control and waxy corn treated with blanching were more shortened when waxy corn was stored at $15,5^{\circ}C$ before Retort, while waxy corn with boiling treatment was not significantly different compared with that in storage in freezer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.5
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• pp.398-404
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• 1993

This study was conducted in order to obtain the information for yield improvement in saline paddy. Saline concentration, growth and yield of rice, being subjected to different flooding times and days to transplanting were investigated in saline paddy with 0.35 % and 0.5 % salt concentration. Saline concentration of soil was increased to 0.41 % just after rotary in the paddy with 0.35 % salinity, but decreased to 0.20 % after 3 to 4 times of flooding treatment. And also that of surface water was decreased from 0.2 % to 0.11 %. Saline concentration of soil in 5cm depth was decreased to 0.31 % by one time flooding and to 0.22% by 3～4 times flooding but salinity below 7cm depth showed slight decrease. Seedling death was exceeded 37 % when transplanted one day after rotary in the paddy with 0.35% salinity. Death ratio was decreased to 20% by three times flooding and transplanting six days after rotary. In paddy with 0.5 % salinity, death ratio was high but the tendency was very similar to 0.35 % field. In 0.35 % saline paddy field, yields were increased by 14 % by three times flooding and transplanting six days after rotary as compared to one time flooding and transplanting are day after rotary. Therefore, 3 to 4 times flooding and transplanting 5 to 6 days after rotary are desirable in high saline paddy.

• Journal of Animal Environmental Science
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• v.17 no.sup
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• pp.35-42
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• 2011

This work was conducted to investigate the effect of dietary phytase on growth performance and excreta excretion of growing-finishing pigs for 7 days. Eighty three crossbreeds (Yorkshire ${\times}$ Landrace ${\times}$ Duroc) of growing-finishing pigs were used in this work, and divided into 6 treatments. Six treatments were compared in a $2{\times}2$ factorial arrangement with 2 groups (5 replications/group, 8 head/replications) with the additive phytase and 3 groups(growing I, II and finishing phase) with growing phases. Initial weights with growing phases were $58.6{\pm}3.9$. $83.2{\pm}3.8$ and $111.4{\pm}5.4kg$, respectively. Body weight gain was high in phytase treatment (P<0.01) and low at finishing phase. Feed conversion ratio was high in no phytase treatment and at finishing phase (P<0.05). Feed and water intakes have no significant difference with phytase existence and growing phases. Feces excretion decreased with growing phase (P<0.05), and was low at phytase treatment (P<0.05). There was no significant difference on urine excretion (P>0.05). Nitrogen (N) and phosphorus (P) intake was not found significant difference with phytase and growing phases. N excretion had no significant difference on phytase existence and growing phase (P>0.05), but P excretion decreased at phytase treatment (P<0.05). N and P excretion ratio was low at phytase treatment (P<0.05). Finally, dietary phytase resulted in improvement of growth performance and reduction of excreta excretion of growing-finishing pigs.

• Ecology and Resilient Infrastructure
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• v.7 no.3
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• pp.189-198
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• 2020

Wetlands, which provide various ecological services, have been regarded as an important nature-based solution for, for example, sustainable water quality improvement and buffering of impacts from climate change. Although the importance of conserving wetlands to reduce the impacts of various perturbations (e.g., changes of land use, climate, and hydrology) has been acknowledged, the possibility of applying these efforts as a nature-based solution in a macro-scale (e.g., landscape) has been insufficient. In this study, we examine the possibility of ecological network analysis that provides an engineering solution as a nature-based solution. Specifically, we analyzed how land use change affects the structural and functional characteristics (connectivity, network efficiency, and clustering coefficient) of the ecological networks by using the ecological networks generated by multiple dispersal models of the hypothetical inhabiting species in wetlandscape. Changes in ecological network characteristics were analyzed through simultaneously removing wetlands, with two initial conditions for surface area, in the zones where land use change occurs. We set a total number of four zones of land use change with different wetland densities. All analyses showed that mean degree and network efficiency were significantly reduced when wetlands in the zones with high wetland density were removed, and this phenomenon was intensified especially when zones contained hubs (nodes with high degree). On the other hand, we observed the clustering coefficient to increase. We suggest our approach for assessing the impacts of land use change on ecological networks, and with additional analysis on betweenness centrality, we expect it can provide a nature-based engineering solution for creating alternative wetlands.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.1
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• pp.37-46
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• 2004

In order to increase fishing efficiencies of the fyke net used in the coast of Jeju Island, water tank experiment was caried out entering and escaping behavior using nets that were reduced to 1/20 of the size of the full scale fyke net and were improved to have antrance structure, and mackerel Scomber japonicus as experimental fish. The results of measurement are as follows : 1. Fish school behavior in the main net was showed two different patterns : swimming in a circle in the right space of the main net and swimming back and forth in ellipse in the right and left space. 2. The swimming speed of mackerel school was 23.9. 12.6 and 32.0cm/sec in the center space, right space of main net and in the mouth 3. The entering rate of fish school was 40% in net with 35cm length of the upper and funnel net in the mouth of fyke model net and 49% in conventional type fyke model net. 4. The escaping rate of fish school was 10% in net with 35cm length of the upper and funnel net in the mouth of fyke model net and 69% in conventional type fyke model net. 5. The remain rate of fish school was 90% in net with 35cm length of the upper and funnel net in the mouth of fyke model net and 31% in conventional type fyke model net.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.27 no.6
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• pp.295-302
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• 2017

In this study, the effect of pre-curing process on the enhancement of mechanical properties of IGCC-slag-based-geopolymer was studied. Pre-curing is a process in which the green geopolymer is left at room temperature for a certain period of time prior to the high-temperature curing, and it is known as increasing the strength of a specimen. Therefore, in this experiment, the compressive strength of the geopolymers was measured according to various pre-curing conditions, and microstructure and crystal phase changes were observed by SEM and XRD, respectively. The W/S ratio was determined to be 0.26, which can offer the maximum geopolymer strength with easy molding ability, and the concentration of the alkali solution was 15 M. Pre-curing was performed at room temperature for 0 to 27 days. Compressive strength of the geopolymer made with pre-curing process increased by 36~87 % compared with the specimens made with no pre-curing process. Those improved compressive strength for the pre-cured geopolymer was confirmed owing to promotion effect of pre-curing process on generation of C-S-H gel and zeolite phases, which were analyzed using by XRD and SEM measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.