• Journal of Environmental Science International
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• v.26 no.10
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• pp.1155-1166
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• 2017

This study selected commonly known species of fruit trees, and re-selected the species that endure the stress of extreme cold weather and physiologically restore themselves to the previous state until the following year. Then we could go ahead to propose the species that were appropriate as urban greening plants in weather condition of any part of the country. To do this, we conducted an experiments for six species of fruit trees based on the preference of the general public and recommendation of the experts; Morus alba (English name: mulberries), Diospyros kaki (English name: Persimmon), Prunus persia (English name: Peach), Elaeagnus umbellata var. coreana (English name: Korean Autumn Olive), Malus domestica 'Alps Otome' (English name: Alps Otome), and Prunus mume (English name: Blue Plum). The experiment verifies whether the trees survive without any stress from the cold weather under the national climate conditions (one in the suburbs of Seoul: Yongin city, one in the central Chungcheong region: Daejeon city, and in the southern Gyeongsang region: Jinju city in Korea). The experiment lasted for a year from August 2016 to August 2017. The levels of electrolytic efflux, chlorophyll content, plant height, fresh weight, and dry weight were measured four times (on August of 2016, January, February, and August of 2017) for each tree planted bare ground outdoors. Results showed that Diospyros kaki, Prunus persia, and Malus domestica 'Alps Otome' were proven durable and resistant to winters of all three areas (one in the suburbs of Seoul: Yongin city, one in the central Chungcheong region: Daejeon city, and in the southern Gyeongsang region: Jinju city in Korea). Especially, the increase of chlorophyll content and the reduction of electrolytic efflux were noticeable in Prunus persia than in the other two species, proving itself as the most cold-tolerant among the six species used in the experiment. In addition, interpreting from the physiological restoration data of one-year span before and after getting through winterer, Prunus persia was proven to be the most cold-tolerant species.

• Fashion & Textile Research Journal
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• v.7 no.5
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• pp.472-480
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• 2005

It was proved the practical use of the unique traditional Korean paper through the previous researches. The purpose of this study was to suggest the adequate application which is making various applied patterns in the fashion products so as to contribute to textile, fashion, and Korean paper industry. Six kinds of vests with the same fashion material using the Korean traditional paper were manufactured in order to investigate the images of materials in case of wearing them on the actual human bodies. As the results of image assessment for the materials and the factor analysis, 'classical', 'natural', 'Korean traditional', 'rural' and 'luxury' images were presented as the representative image of the Korean traditional paper material. Making repeated patterns of stripes and zigzag by sewing-machine stitches showed the natural effect on Korean traditional paper. Well-matched harmony was shown between holes made by the needle in sewing and slits torn by the tension to the needle and the thread. Especially, transparency by irregular holes formed by artificial frictional washing could shown special formative arts harmoniously with semi-transparency of Korea traditional paper and touch of sewing yarn. After the unripe persimmon dyeing, holes made by the needle became more hard and tight. The changes were no longer shown by the artificial frictional washing and then fixed. As the result of applying the Korean traditional paper fashion materials with various patterns for the basic formed garments, it was shown that the common and simple garments were changed the garments with special formation which could be found on the art garments due to the creative touch and formative arts using the Korea traditional paper fashion material. A variety of formative application by means of the developed samples was suggested to enlarge the practicality. As the result of this study, it was discovered that the possibility and application of fashion goods through the developed samples made of Korean traditional paper.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.63-69
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• 2017

Objectives : Advanced glycation end product (AGEs) is combine formation of glucose and protein. AGEs and reactive oxygen species are potential therapeutic targets for the various disease such as diabetic complications, renal injury, skin damage. The aim of this study was investigated the AGEs inhibitory activity and antioxidant activity of water extracts from 40 Korean medicines and 5 heating-processed Korean medicines. Methods: AGEs formation inhibitory activities of Korean medicines measured using bovine serum albumin (BSA), glucose, and fructose. Then, five effective Korean medicines were selected and heated with 30% ethanol. The AGEs inhibitory activities of heated Korean medicine were measured compared with not-heated Korean medicines. The antioxidant activities were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals. Furthermore, we examined total phenol and flavonoids contents. Results: Scutellariae Radix, Corni Fructus, Persimmon Fruit, Paeoniae Radix, Mori Folium respectively reduced AGEs production. Morever, heating-processed Scutellariae Radix has AGEs inhibitory activities better than not-processed Scutellariae Radix. Heating- processed Scutellariae Radix scavenged DPPH and ABTS effectively and $IC_{50}$ of DPPH and ABTS radical scavenging activity of Heat processed Scutellariae Radix were $15.47{\pm}0.26{\mu}g/m{\ell}$ and $12.07{\pm}1.23{\mu}g/m{\ell}$. It caused heat processing methods of Scutellariae Radix up regulated total phenol and flavonoids contents ($26.68{\pm}0.01$ to $46.15{\pm}0.10$, $20.30{\pm}0.38$ to $64.20{\pm}0.52$). Conclusion: It has AGEs inhibitory activities that 20 kind of medicinal plants of 40 medicinal plants. Especially, heat processed Scutellariae Radix has excellent AGEs inhibitory activities and antioxidant effect.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.57-62
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• 2011

This study was conducted to determine the distribution of nitrogenous compounds to various tree parts and the extent of reserve accumulation in persimmon (Diospyros kaki) under various fruit-loads. This study also ascertained the proportion of storage nitrogen made available for the new growth the following year. On June 15, the fruit-load was adjusted to a leaf-fruit (L/F) ratio of 10, 20, and 30, and some trees were completely defruited. Between June 15 and November 11, the increase of total amino acids were greater with a high L/F ratio. The amino acids increased in the root were negligible at the 10-L/F ratio. Of the total amino acids increased during this period, the proportion distributed to the root was 64% in the 20-L/F, 18.5% in the 30-L/F, and 81% in the defruited trees, and the distribution to the fruits was 81% in 10-L/F, 12% in 20-L/F, and 35% in the 30-L/F trees. Leaf amino acids decreased in the 10-L/F trees. Total proteins increased in autumn were greater as the L/F ratio was higher. Total proteins were in the fruits the most, and the distribution to the permanent parts was decreased as the L/F ratio was decreased. At the L/F ratio of 30, 59% of the total proteins increased in the autumn was distributed to the fruits and 40% to the root. Leaf proteins decreased at 10 and 20 L/F ratios. During the new growth from April 10 to June 10 the following year, amino acids decreased in the old wood and 1-yr-old shoot, whereas proteins decreased only in the 1-year-old shoots. Amino acids and protein decreased by 540 mg and 610 mg, respectively, in the roots of the defruited trees. Total amino acid and proteins in the newly-grown parts were the most at 730 mg and 1290 mg, respectively, when defruited the previous year. They were the least at the 10-L/F ratio, being 120 mg and 400 mg, respectively.

• Lingua Humanitatis
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• v.1 no.2
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• pp.47-63
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• 2001

"A Variation of Love" is a characteristic Kim Soo-Young poem, in that it embodies the poet′s innovative use of language and proceeds speedily, like many of his other poems. Above all, the poem reveals the core of Kim′s poetical spirit, his speculation about love. The poem is difficult to understand because it broadly uses run-on lines and even run-on stanzas, a technique that many readers are unfamiliar with. The semiological approach of this paper will bring new light on the poem by restructuring the relationship between signs, that is, by taking apart the sign system of the original text and reconstructing its sentence structure. If we rearrange the poem from its original six stanzas and fifty-one lines to four stanzas and twenty-three lines, we will discover a close connection between stanzas 1 and 2, and between stanzas 3 and 4. Of the many keywords of the poem, we may establish the dominant word as "love," into which every poetic word converges and from which each word emanates. Another important keyword is "fatigue of the city" in stanza 4. Similarly negative aspects of the city may be found in the line "the same may be said of Bombay, of New York, of Seoul" in stanza 3, as well as in the words "desire" in combination with "the lamplights of Seoul like leftovers in the pig sty" in stanza 1. The persona of the poem tries to overcome the "fatigue of the city" by "love," but the way he realizes love is, somewhat peculiarly, through stillness and silence. The persona aligns "the stones of the peach and the apricot and the dried persimmon" with the his faith in love. He calls the stones "beautiful hardness" presumably because that hardness (the stillness and silence) may blossom into beauty. In the earlier stanzas, the persona′s quest for love results in an awareness that love is omnipresent, but the persona determines "not to shout it out loud." The reason for this determination is found in stanza 4. Those who experience the "fatigue of the city" will be able to realize it by themselves. This seemingly defeatist conclusion by no means suggest pessimism, for the persona holds the conviction that "there will come a day when [one] will rave for love." This conviction rescues the poem from the dismal mood suggested by the "fatigue of the city." At all events, it is important to note that the "fatigue of the city" should not be considered apart from "love." Yet, strangely enough, the poem embodies a severe critique of the city, and further investigation is necessary in order to clarify why this critique appears in the form of "love." But this will be the treated in another paper.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1471-1476
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• 1999

A simple and practical method for determination of caffeine in foods was developed. The analysis of caffeine was performed by reverse phase high performance liquid chromatography using a ${\mu}-Bondapak\;C_{18}$ column at isocratic condition with methanol-acetic acid-water(20 : 1 : 79) on UV detector at 280 nm. The clean-up and extraction of caffeine in samples were based on a simple pretreatment using a Sep-Pak $C_{18}$ cartridge. Recovery rates obtained with this method for cider, candy, cookie, milk, ice cream and persimmon leaf tea were 99.23%, 99.50%, 99.17%, 99.37%, 98.93% and 99.10% respectively. And the detection limit of caffeine was $0.1\;{\mu}g/mL$. With this method, the range of caffeine contents extracted from coffee, green tea, black tea, Oolong tea(tea bag), soft drinks, ice cream, milk and commercial confectionery were $3.38{\sim}37.50\;mg/g,\;16.30{\sim}26.10\;mg/g,\;10.80{\sim}16.65\;mg/g,\;11.25\;mg/g,\;0.06{\sim}0.11\;mg/g,\;0.04{\sim}0.44\;mg/g,\;0.04{\sim}0.39\;mg/g\;and\;0.10{\sim}1.80\;mg/g$, respectively. But caffeine was not detected in the other tea such as Acanthopanax sessiliflorum tea, Angelica gigas tea, Angelica tea, Arrow root tea, Duchu'ng tea, Dunggulle tea, Ganoerma lucidum tea, Ginger tea powder, Persimmon leaf tea, Ssanghwa tea and Cocoa mix powder.

• Food Science and Preservation
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• v.25 no.1
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• pp.44-51
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• 2018

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately $-22--23^{\circ}C$, $-19--18^{\circ}C$ and $-25^{\circ}C$ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of $a^*$ and $b^*$ were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.88-88
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• 2009

단감은 우리나라가 세계에서 가장 많은 양을 생산하는 대표 과일로 과잉생산과 수확기에 일시적인 홍수출하로 인한 가격이 하락하고, 기상이변에 의한 비상품 과일의 생산이 많아지나 전량 폐기되고 있으며, 유통 및 저장 중에 연화현상과 생리적장애로 품질이 저하되어 경제적 손실이 발생되므로 안정적 생산과 소비를 위하여 다양한 형태의 식품개발이 절실히 요구된다. 국내 감 생산량은 352,822톤이며 이 중 떫은감은 146,233톤(41.45%), 단감은 206,589톤(58.55%)으로 단감 생산량이 떫은감에 비하여 많으며 국내 단감 생산지는 진영, 순천, 문산, 담양, 장성 등 집단화 되어 있고, 원료확보가 유리하나 저장은 수확기인 10월 중순, PE필름 봉지에 넣고 밀봉하여 박스 등에 넣어 $0{\sim}1^{\circ}C$의 저온저장고에 이듬해 4월 중순까지 6개월 정도 저장 가능하나 저장비용이 많이 들고, 4월 이후에는 생리적 장해로 보관이 어렵다. 단감은 다른 과일에 비하여 높은 감미와 비타민 A, 비타민 B1, 비타민 C, 식이섬유 및 리코핀 성분이 다량 함유되어 있고, 노화와 암 발생을 억제하는 폴리페놀물질이 풍부하여 건강 기능성 과일로 알려져 있다. 본 연구에서는 시중에서 구입한 단감의 저온저장 중 감모율 및 이용성 구명을 위하여 관련특성을 검토하였다. 단감을 3월에 구입하여 $5^{\circ}C$에 저온저장하여 보관기간별 감모율을 조사하였고, 단감의 전 처리 후 당도, pH, 색도, 수분함량 등을 조사하였다. 3월에 시중에서 구입하여 PE필름에 봉한 채 종이박스 넣어 $5^{\circ}C{\pm}2$ 저온저장고에 저장하여 1개월 후에 조사한 결과 정상과가 75.47%, 25%미만 장해과가 14.37%, 50%이상 장해과가 10.16% 이었고, 2개월 후는 정상과가 41.52%, 25%미만 장해과가 42.88%, 50%이상 장해과가 15.61%이었다. 단감을 꼭지제거, 박피, 제핵 후 절단하여 파쇄 후의 당도는 14.8 $^{\circ}Brix$, pH는 6.0, 수분은 56.7%, 색도 L값은 39.8, a값이 12.6, b값이 22.7이었다. 파쇄한 단감을 $-20^{\circ}C$에 1차 냉동하여 해동 후 당도는 냉동 전 $14.8^{\circ}Brix$에서 $14.2^{\circ}Brix$로, 2차 냉동 해동 후는 $12.6^{\circ}Brix$로 감소하였으며, 색도 L값과 a값 및 b값은 냉동 전에 비하여 감소하였고, 수분함량은 냉동 전 64.4%, 1차 냉동 해동 후에 82.78%, 2차 냉동 해동 후에는 84.09%로 증가하였다.