• Natural Product Sciences
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• v.21 no.3
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• pp.210-218
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• 2015

The antioxidant activity of white ginseng was not recorded in Korea Functional Food Code, while its activity of red ginsengs was recorded. The aim of this study was to evaluate the antioxidant and hepato protective effect of different ginsengs in H₂O₂-treated HepG2 cells. White and red ginseng were prepared from longitudinal section of the same fresh ginseng (4-year old). The whole parts of white and red ginsengs were separately extracted with 70% ethanol and distilled water respectively, at 70 ℃ to obtain therapeutic ginseng extracts namely, WDH (distilled water extract of white ginseng), WEH (70% ethanol extract of white ginseng), RDH (distilled water extract of red ginseng) and REH (70% ethanol extract of red ginseng). In this work, we have investigated the DPPH, hydroxyl radical, Fe²⁺-chelating activity, intracellular ROS scavenging capacity and lipid peroxidation of different ginsengs. All these extracts showed a dose dependent free-radical scavenging capacity and a ROS generation as well as lipid peroxidation was significantly reduced by treatment with bioactive extracts of white ginsengs (WDH) than red ginsengs. Additionally, white ginseng extracts (WDH) has dramatically increased intracellular antioxidant enzyme activities like superoxide dismutase and catalase in H₂O₂-treated HepG2 cells. All these results explain that administration of white ginseng is useful as herbal medicine than red ginseng for chemoprevention of liver damage.

• Korean Journal of Plant Resources
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• v.26 no.4
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• pp.516-518
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• 2013

A new leaf variegated cultvar 'White Edge' was developed by ethyle methane sulfonate(EMS) treatment on seed of Hosta minor. Among induced leaf variegated plant, some with white color on the edge of the leaves was selected. They were cultivated via vegetative propagation. 'White Edge' was finally selected through the test of characteristics from 2003 to 2005. Assessment of botanical characteristics was conducted for three years. The major characteristic of these cultivar is that they maintain uniformly all year round. 'White Edge'(Grant No.1880) was registered to the Korea Seed and Variety Service(KSVS) for commercialization in 2007. These cultivar are useful as materials for pot or as ground cover plants.

• Journal of Communications and Networks
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• v.18 no.3
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• pp.273-287
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• 2016

White-box cryptography presented by Chow et al. is an obfuscation technique for protecting secret keys in software implementations even if an adversary has full access to the implementation of the encryption algorithm and full control over its execution platforms. Despite its practical importance, progress has not been substantial. In fact, it is repeated that as a proposal for a white-box implementation is reported, an attack of lower complexity is soon announced. This is mainly because most cryptanalytic methods target specific implementations, and there is no general attack tool for white-box cryptography. In this paper, we present an analytic toolbox on white-box implementations of the Chow et al.'s style using lookup tables. According to our toolbox, for a substitution-linear transformation cipher on n bits with S-boxes on m bits, the complexity for recovering the $$O\((3n/max(m_Q,m))2^{3max(m_Q,m)}+2min\{(n/m)L^{m+3}2^{2m},\;(n/m)L^32^{3m}+n{\log}L{\cdot}2^{L/2}\}\)$$, where $m_Q$ is the input size of nonlinear encodings,$m_A$ is the minimized block size of linear encodings, and $L=lcm(m_A,m_Q)$. As a result, a white-box implementation in the Chow et al.'s framework has complexity at most $O\(min\{(2^{2m}/m)n^{m+4},\;n{\log}n{\cdot}2^{n/2}\}\)$ which is much less than $2^n$. To overcome this, we introduce an idea that obfuscates two advanced encryption standard (AES)-128 ciphers at once with input/output encoding on 256 bits. To reduce storage, we use a sparse unsplit input encoding. As a result, our white-box AES implementation has up to 110-bit security against our toolbox, close to that of the original cipher. More generally, we may consider a white-box implementation of the t parallel encryption of AES to increase security.

• Journal of the Korean Home Economics Association
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• v.29 no.1
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.12 no.8
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• pp.1356-1362
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• 2008

In this paper. we propose a novel auto white balance algorithm which is one of the representative functions on cameras. White balance is the process of removing unrealistic color casts, which will make the captured white objects appear white. For white balance, we employ $CIEL^*a^*b^*$ color space which is the most complete color model available and is conventionally used to describe all the colors visible to the human eye and estimate the color difference on white objects with distribution of the image which is called the reference white estimation. For accuracy, we form groups or sets of pixels that are altered by the light sources and other elements. Moreover, Standard group is decided by judgment of specific-case images with the information of groups. Then, the reference white estimation is performed by the color sampling which is to choose all the accumulated pixels contained within the standard group. The color gain for image compensation by considering the color saturation is also computed. the proposed algorithm provides a significant performance.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.2
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• pp.84-92
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• 2022

White-Jade silkworm (previously also known as Baegokjam) variety is the most popular silkworm variety that produces white cocoons. In 2021, the market share of White-Jade variety in Korea is very high, accounting for 88% of the silkworm production. Daebaekjam, Dodamsilkworm, Kumkangjam, and Kumokjam varieties, which have recently been established, make white cocoons like White-Jade. In this study, we found that 5 types of HongJams produced from 5 varieties of silkworms producing white cocoons did not show any severe difference in proximate analysis. The amounts of crude proteins, the most abundant nutrient, were between 71.05 ~ 73.38%, and those of crude lipids were 13.89 ~ 14.69% in 5 types of HongJams. In addition, there was no difference between White-Jade HongJam (WJ) and Daebaekjam HongJam in amino acid compositions. The amount of unsaturated fatty acid was significantly higher in WJ than in the other four types of HongJams, but the omega-6 fatty acids/omega-3 fatty acids ratio was higher in the four types of HongJams. Most of the minerals were higher in four types of HongJams than in WJ, and three heavy metal were not detected in all 5 types of HongJams. Phytochemicals were also most abundant in WJ, but the difference in the amounts were not severe. And pepsin digestibility was the highest for Kumokjam HongJam and the lowest for Dodam-silkworm HongJam, but the difference was not severe. The nutritional component analysis results of this study suggested that four new varieties can be used for producing HongJams, and Daebaekjam can replace White-Jade the most as the protein source.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.2
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• pp.105-114
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• 2004

This pot experiment was. conducted to investigate the effects of systematic variation application of Fe, Mn, Cu, and Zn on forage performance of orchardgrass and white clover. The treatments of systematic variation were 0/100, 25/75, 50/50, 75/25, and 100/0％ in the Fe/Cu(trial-1), Mn/Zn(trial-2), and Fe + Cu/Mn + Zn(trial-3), respectively. The treatments of Fe/Mn/Cu/Zn(trial-4) were composed of 70％ in main element and 10％ in other 3 elements, respectively. 1. In general, the unbalanced applications of Fe and Mn resulted in the Mn and Fe deficiencies(chlorosis) on white clover, respectively, because of the antagonism between Fe and Mn. In white clover, the traits of growth, root/nodule, and flowering, which were influenced by the systematic variation of Fe, Mn, Cu, and Zn, were closely correlated to each other. In the Fe/Cu trial, the 0/100 and 25/75 induced a Fe-deficiency on white clover, and the 0/100 also showed poor root growth and flowering. In addition, the 50/50 and 75/25 showed an early flowering of white clover. 2. In the Mn/Zn trial, the 0/100 induced a severe Mn-deficiency(chlorosis) on white clover. The 25/75 and 50/50, however, diminished the chlorosis symptom. The 75/25 and 100/0 showed generally good root growth and flowering of white clover. 3. In the Fe + Cu/Mn + Zn trial, the 0/100 induced a Fe-deficiency, and the 100/0 induced a Mn-deficiency on white clover, which were correlated to the poor root growth and flowering. The 75/25 showed good root growth and flowering of white clover. 1be flowering of white clover tended to be more influenced by the Fe + Cu than by the Mn + Cu ratios. 4. In the Fe/Mn/Cu/Zn trial, the Fe and Mn deficiencies on white clover, which were influenced by the Mn and Fe treatments, also occurred. The Cu and Zn-deficiency symptoms, however, were not recognized. General differences have been showed in the numbers of flowers as following orders; Zn > Cu > Mn > Fe - 70% treatments.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

• Journal of Conservation Science
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• v.36 no.3
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• pp.152-161
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• 2020

The purpose of this study was to compare the chemical properties of white soil and refined clay sediment, which are produced early in the refining process. The characteristics of the white wares made at the kiln site in Goseong-ri, Chuncheon were also examined. Three groups of materials were examined: white wares excavated from the white wares kiln, raw material from white soil collected from the surface, and a refined clay sediment group. There were also three analysis methods, which were a main components analysis, a trace components analysis, and a mineral analysis. The main components analysis found that the white wares clay was in the RO₂4.04~4.28 and the RO + R₂O 0.30~0.31 mole areas, which were similar to the results for the refined clay sediment. However, the refining process used to produce better quality white wares meant that the large differences in the early white soil raw material appeared in the refined sediment. The mineral phase analysis showed that the crystals detected in the early white soil raw materials and refined clay sediment were almost identical. However, quartz and mullite mineral phases, which can occur above a certain temperature, were detected in the excavated white wares clay. Rare earth elements that were not affected by the pottery making process and the weathering of clay materials were found to have the same origin in all three groups.