• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.335-341
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• 2003

The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.

• The Journal of Korean Academy of Prosthodontics
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• v.44 no.4
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• pp.455-465
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• 2006

Statement of problem: Many factors influence shade determination in clinical practice and shade matching is highly affected by the viewing conditions. Purpose : This study investigated the differences in shade perception among distinct groups of dental personnel (10 prosthodontists, 10 general practitioners, 10 last-year dental students and 10 dental technicians) Material and method: Four groups of dental personnel were investigated. They were tested to eliminate color blindness. To compare shade selection ability, they were asked to match four test tabs of shades A3, B2, C2 and D4 (VITAPAN$^{(R)}$ Classical shade guide. The identification codes of the shade tabs were masked to prevent shade memory. ) against another full set of VITA$^{(R)}$ PAN$^{(R)}$ Classical shade guide under similar lighting conditions. Shade selections were randomly repeated five times every week and then the repeatability between dental personnel was evaluated. To compare value perception ability, they were asked to arrange randomly selected five test tabs (Bl, A2, D2, C3, A4) in descending order from the brightest to the darkest. To compare hue determination ability, they were asked to divide selected eight test tabs (n, A3, B2, B3, C2, C3, D2, D3) into four groups by manufacturer as follows : Group A-Reddish brown, Group B-Reddish yellow. Group C-Grey. Group D-Reddish grey. Results and conclusion : The obtained results were as follows : 1. For the value perception ability and hue determination ability. there was no significant difference among 4 groups: prosthodontists, general practitioners, dental students, dental technicians (P>.05). 2. For shade selection ability, the prosthodontists and dental technicians were significantly higher than dental students(P<.05). 3. The repeatability of selected shade in the dental technicians was significantly higher than that of general practitioners and dental students(P<.05). 4. The prosthodontists and dental technicians had significantly higher selection ability than dental students for shade B2 (P<.05).

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• The Korean Journal of Malacology
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• v.28 no.2
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• pp.175-185
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• 2012

To clarify reproductive ecology of the melania snail Semisulcospira coreana (v. Martens, 1886) in Bukhan River, gonad development, fatness, gonad index, sex ratio, first sexual maturity of population, monthly change of larvae number and developmental stages in brood pouches were investigated by six identification methods. As maturation progrsses, the sex of the snali can be distinguishable easily by color:: the ovary being blue-green and testis light yellow. The sex ratio of female to male individuals over 13.95 mm shell height was significantly different from 1:1 (${\chi}^2$ = 38.45, p < 0.05). The sex ratio of female to male individuals changed drastically according to the season, Based on the monthly variations of fatness, gonad index and histological analysis, spawning occurred twice a year (spring and autumn) and the mean size of matured eggs was $450{\mu}m$ in diameter. The monthly change of larval number in brood pouch showed also two distinct peaks in March and September during the year. The average number of larvae in brood pouches was 286 - 862 individuals. In this study, the number of larvae in the brood pouches were a minimum in December and a maximum in March (975 larvae). The biological minimum size (the size at 50% of group sexual maturity) of the melania snail was 13.95 mm in shell height in females and males. All females over 15 mm in shell height possesed brood pouches.

• The Korean Journal of Mycology
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• v.42 no.2
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• pp.150-158
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• 2014

Four ectomycorrhizal fungi were tested for their ability to utilize seven carbon sources in modified Melin-Norkrans medium. After 60 days of mycelial culture, the highest mycelial growth in Hygrophorus russula (KFRI 1987), Sarcodon aspratus, Leccinum extremiorientale (KFRI 1194), and Tricholoma matsutake (KFRI 1256) was observed with use of dextrin used as a carbon source. H. russula, S. aspratus (KFRI 1676), and L. extremiorientale showed the lowest mycelial growth on nutrient medium with pectin. The utilization of homoglycans (starch, dextrin) in seven strains (except for T. matsutake KFRI 1256) was higher than that of heteroglycan (pectin). The final pH values of all culture media were decreased by pH 1.1~3.0 compared with the initial pH values of culture media. The dominant color of mycelia was white and varied according to the carbon sources (yellow, brown, and purple) in some strains. A single colony was observed in L. extremiorientale cultured in liquid media containing four or five different types of carbon sources, whereas multiple colonies were formed in liquid media containing six different types of carbon sources by six strains.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.49-54
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• 2009

Cultivation characteristics of 12 strains of cauliflower mushroom (Sparassis crispa) collected in Korea were investigated by growing the mushroom on sawdust medium of Larix kaempferi. As cultivation characteristics, incubation period for full growth of mycelium in a cultivation bottle, cultivation time period taken for first harvest, and mushroom color and yield were examined. S. crispa KFRI 723 showed the shortest for incubation period with 59 days while S. crispa KFRI 746 showed the longest with 94 days. The earliest mushroom harvesting was achieved by 29 days from S. crispa KFRI 746 and the latest was by 63 days from S. crispa KFRI 691. The colors of fruit body of the tested strains can be divided into three groups; S. crispa KFRI 700 was white, S. crispa KFRI 747 was yellow brown, and the others were light yellowish. KFRI 700 yielded the most as 163 g from 380 g sawdust media, while KFRI 746 and KFRI 747 were the lowest with 58 g and 35 g, respectively. As results of cultivation characteristics of 12 strains of cauliflower mushroom, we consider that three strains (KFRI 700, 723 and 724) of S. crispa are suitable for sawdust cultivation on L. kaempferi in the aspects of mycelial growth period, harvesting period and mushroom production, respectively.

• Food Science and Preservation
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• v.22 no.3
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• pp.328-334
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• 2015

The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.

• Food Science and Preservation
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• v.18 no.5
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• pp.636-642
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• 2011

The chemical components of four muskmelons (Thankyou, Beauty, Picnic, and Symphony), according to the cultivars, were investigated during storage at $7^{\circ}C$ for 28 days. After the storage period, the Picnic cultivar indicated a weight decrease of up to 4.70% whereas the Symphony cultivar showed the best weight maintenance during storage (1.02%). The Thankyou and Symphony cultivars had higher sugar content and acidity levels than the Beauty and Picnic cultivars during storage. While the Symphony and Beauty cultivars showed high hardness at the start of their storage, their hardness decreased much during storage while the Thankyou and Picnic cultivars showed little change in hardness during storage. Further, the Thankyou cultivar not only maintained its unique muskmelon yellow color but also showed lower microorganism growth than the other cultivars. The stem water loss seen in this cultivar, however, tends to be the first thing seen by the consumers and may thus determine its merchantable quality. In addition, as the Thankyou cultivar showed the least quality change during storage, it will be useful for the development of a technology for minimizing the moisture content of a muskmelon's stem.

• Conservation Science in Museum
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• v.6
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• pp.55-66
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• 2005

Three types of epoxy resins (Epo-Tek 301, Araldite 103, and Araldite 106) and three types of pigments (bunche, pastel, and conté), which are materials for porcelain restoration, were selected as examination materials. The tone change, porosity, and sedimental resulting from the mixtures of varying ratios of these three materials were observed. Samples were also made from the mixture of Epo-teck 301, four kinds of white pigments, and six types of fillers and subjected to ultraviolet ray penetration for 200 hours to observe the oxidation of the epoxy resins. The result showed that the chemical composition of pastel drastically changed when mixed with Epo-tek 301. Although bunche and conté displayed clear colors, those of conté were less clear when it was mixed with other substances. Adding a small amount of Epo-tek 301 tended to be driven into the corner, whereas mixing a large amount caused saturation and boiling. On the other hand, AW 106 did not display clear colors owing to its high viscosity; when mixed in large amounts, however, the clarity of colors improved. For AY 103, a similar standard of color clarity was maintained regardless of the mixture ratio. The following was ranked according to the level of porosity: [Pastel>bunche≒conté]. In terms of sedimentary, however, [bunche>conté>Pastel], [Epo-tek 301> AY 103> AW 106]. The result of measuring the degree of yellowing revealed that titanium, pastel, silicon dioxide, and kaolin tended to turn yellow, whereas bunche, conté, diatomaceous earth, and calcium hydroxide tended to resist yellowing.

• Journal of the Mineralogical Society of Korea
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• v.26 no.2
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• pp.87-99
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• 2013

The occurrence, mineralogical characteristics, and origin of the dolomite ores were investigated from major dolomite mines in South Korea. Mineralogical and textural properties of the ores and associated minerals were analyzed using X-ray diffraction, thin section petrography, and scanning electron microscopy. Dolomite ores were light to dark gray in color and mainly composed of dolomite in varying particle size with minor amounts of calcite, quartz and micas. Calcite, quartz, illite, feldspar, kaolin minerals, and chlorite occurred in local veins, dikes and alteration zones. Sepiolite and wollastonite occurred in the altered part of some mine. Asbestos minerals such as chrysotile and tremolite, however, were not identified in the present study. Reddish brown to yellow clay materials were mainly composed of illite, occasionally associated with kaolin minerals and smectite. These clay minerals might be a product of the local hydrothermal alteration related to the dyke intrusion and subsequent weathering. As well indicated in the previous studies, mineral composition, texture, and occurrence of the dolostone beds suggest their formation through the diagenesis of carbonate sediments deposited in the shallow sea during the Precambrian to Paleozoic period.