• Fisheries and Aquatic Sciences
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• v.22 no.10
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• pp.22.1-22.7
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• 2019

The functional peptides from protein hydrolysates of various fishery sources have been identified such as antioxidant activity. The main intention of this study was purification and characterization of antioxidative peptide from black eelpout muscle. The antioxidative peptides were purified from black eelpout (Lycodes diapterus) muscle using different proteases. Antioxidant activity of black eelpout hydrolysates was evaluated using DPPH radical scavenging activity. Among six hydrolysates, the pepsin hydrolysate had the highest antioxidant activity compared to the other hydrolysates. Therefore, it was further purified and a peptide with seven amino acid residues of DLVKVEA (784 Da) was identified by amino acid sequence analysis. The EC₅₀ value for scavenging DPPH radicals by purified peptide was 688.77 μM. Additionally, the purified peptide exhibited protective effect against DNA damage induces by oxidation in mouse macrophages (RAW 264.7 cells). The results of this study suggest that black eelpout muscle protein hydrolysate could potentially contribute to development of bioactive peptides in basic research.

• Particle and aerosol research
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• v.5 no.2
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• pp.45-52
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• 2009

Black carbon, which is a by-product of combustion of fossil fuel and biomass burning, is the component that imposes the largest uncertainty on quantifying aerosol climate effect. The direct, indirect and semi-direct climate effects of black carbon depend on its state of the mixing with other water-soluble aerosol components. The process that transforms hydrophobic externally mixed black carbon particles into hygroscopic internally mixed ones is called "aging". In most climate models, simple parameterizations for the aging time scale are used instead of solving detailed dynamics equations on the aging process due to the computation cost. In this study, a new parameterization for the black carbon aging time scale due to condensation and coagulation is presented as a function of the concentration of hygroscopic atmospheric components and the black carbon particle size. It is shown that the black carbon aging time scale due to condensation of sulfuric acid vapors varies to a large extent depending on the sulfuric acid concentration and the black carbon particle size. This result indicates that the constant aging time scale values suggested in the literature cannot be directly applied to a global scale modeling. The aging time scale due to coagulation with internally mixed aerosol particles shows an even stronger dependency on particle size, which implies that the use of a particle-size-independent aging time scale may lead to a large error when the aging is dominated by coagulation.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.289-294
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• 2007

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.240-243
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• 2002

A total of 135 black seeded soybeans genotypes were collected in 45 island locations from January to May 2001. Seeds of 135 genotypes collected were analyzed for crude protein and fatty acid compositions. The crude protein content was averaged to be 40.75%, and was ranged from 34.70% to 44.20%. The average palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid content were 11.41%, 3.93%, 22.75%, 53.55%, and 8.35%, and the ranges of those were 9.00% to 14.40%, 2.90% to 5.00%, 22.75% to 26.50%, 50.30% to 57.20% and 6.7% to 11.20%, respectively. Heritabilities of palmitic acid, oleic acid, linoleic acid, and crude protein were higher, but that of stearic acid and linolenic acid were relatively lower, Crude protein content was correlated positively with oleic acid content, whereas it was correlated negatively with linoleic acid, palmitic acid, stearic acid, and linolenic acid contents.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.50-59
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• 2013

Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and ${\alpha}$-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5'-hydroxymethylfurfural (5'-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5'-HMF content with 338.89 mg% after aging for 3 days. Also, $IC_{50}$ values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. ${\alpha}$-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

• Korean Journal of Materials Research
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• v.30 no.10
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• pp.522-532
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• 2020

Conductive polymer composites with high electrical and mechanical properties are in demand for bipolar plates of phosphoric acid fuel cells (PAFC). In this study, composites based on natural graphite/fluorinated ethylene propylene (FEP) and different ratios of carbon black are mixed and hot formed into bars. The overall content of natural graphite is replaced by carbon black (0.2 wt% to 3.0 wt%). It is found that the addition of carbon black reduces electrical resistivity and density. The density of composite materials added with carbon black 3.0 wt% is 2.168 g/㎤, which is 0.017 g/㎤ less than that of non-additive composites. In-plane electrical resistivity is 7.68 μΩm and through-plane electrical resistivity is 27.66 μΩm. Compared with non-additive composites, in-plane electrical resistivity decreases by 95.7 % and through-plane decreases by 95.9 %. Also, the bending strength is about 30 % improved when carbon black is added at 2.0 wt% compared to non-additive cases. The decrease of electrical resistivity of composites is estimated to stem from the carbon black, which is a conductive material located between melted FEP and acts a path for electrons; the increasing mechanical properties are estimated to result from carbon black filling up pores in the composites.

• Korean Journal of Organic Agriculture
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• v.9 no.3
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• pp.73-83
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• 2001

The qualities of the rice straw, black locust and orchardgrass silage added with grape pomace were investigated in this study and the amount of grape pomace added in different treatments were 0, 20, 40 and 50%, respectively. Crude protein contents of rice straw(6.5-10.6%) and orchardgrass silage(13.2-14.8%) added with grape pomace were significantly higher(p<0.05) than that of 100% rice straw(5.3%) and orchard grass silage(12.8%), however the crude protein contents(14.9-15.6%) of black locust silage in supplementation were lower than that of 100% black locust silage(16.3%). With higher amount of addition of grape pomade to rice straw, black locust and orchardgrass silages, ADF, NDF and crude ash contents decreased significantly(p<0.75). Moisture contents decreased according to the higher proportion of grape pomace in the rice straw silages, but increased according to the higher proportion of grape pomace in the black locust and orchardgrass silage. Values of pH in 20∼60% addition of grape pomace in rice straw(4.0∼4.2), black locust(4.1∼4.3) and orchardgrass silages(4.2∼4.4) were lower than that of 100% in rice straw(4.6), black locust(5.4) and orchardgrass silages(4.7). The contents of acetic acid and total volatile fatty acid significantly increased according to higher levels of addition of grape pomace compared to the respective values of silage. However the contents of lactic acid in supplementation of grape pomace were lower than that of 100% black locust silage.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.48-54
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• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.