• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.415-419
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• 2012

To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, $50^{\circ}C$). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

• Journal of KIISE:Databases
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• v.28 no.4
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• pp.545-557
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• 2001

In this paper we propose a hierarchical classification algorithm based on rough membership function which can reason a new object approximately. We use the fuzzy reasoning method that substitutes fuzzy membership value for linguistic uncertainty and reason approximately based on the composition of membership values of conditional sttributes Here we use the rough membership function instead of the fuzzy membership function It can reduce the process that the fuzzy algorithm using fuzzy membership function produces fuzzy rules In addition, we transform the information system to the understandable minimal decision information system In order to do we, study the discretization of continuous valued attributes and propose the discretization algorithm based on the rough membership function and the entropy of the information theory The test shows a good partition that produce the smaller decision system We experimented the IRIS data etc. using our proposed algorithm The experimental results with IRIS data shows 96%~98% rate of classification.

• Education of Primary School Mathematics
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• v.25 no.3
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• pp.233-249
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• 2022

Measurement plays an important role in both school mathematics and real life. Among the measurement areas, length is the first to learn and is the basis for measurement. Time is measured in its own way and is characterized by being the most abstract. This study attempted to analyze elementary mathematics textbooks and representations in real life to examine how the length and time of learning in school mathematics differ from those represented in real life. Based on this, we tried to derive implications for the direction of measurement education and elementary math textbooks. As a result of the analysis, the concept of length was used the same in real life and school mathematics. However, terms such as distance, depth, and height were not defined, and the representation of the approximate value was presented in a fragmentary form. In addition, there were parts where students were likely to feel confused in school mathematics and real life, such as the same units such as 'minutes and seconds' were used in time. Therefore, considering these differences, it is necessary to consider the direction of composition of math textbooks and teaching and learning so that students can connect school mathematics and real life and understand widely about measurement concepts.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Asian Journal of Atmospheric Environment
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• v.9 no.1
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• pp.66-77
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• 2015

In order to survey the seasonal variation of the chemical composition of particulate matter of $2.5{\mu}m$ or less ($PM_{2.5}$), $PM_{2.5}$ was sampled from 8 February 2013 to 31 March 2014 in an industrial area of Chiba Prefecture, Japan. Chemical measurements of the sample included: ionic components ($Na^+$, $NH_4{^+}$, $Ca^{2+}$, $Mg^{2+}$, $K^+$, $Cl^-$, $NO_3{^-}$ and $SO_4{^{2-}}$), carbonaceous components - organic carbon (OC) and elemental carbon (EC), and water-soluble organic carbon (WSOC). Also, secondary organic carbon (SOC) was measured based using the EC tracer method, and char-EC and soot-EC were calculated from the analytical results. The data obtained were interpreted in terms of temporal variation. Of the overall mean value of $PM_{2.5}$ mass concentration obtained during the study period, ionic components, OC and EC accounted for 45.3%, 19.7%, and 8.0%, respectively. $NO_3{^-}$ showed a unique seasonal distribution pattern due to a dependence on temperature and absolute humidity. It was estimated that an approximate temperature of $14^{\circ}C$, and absolute humidity of $7g/m^3$ were critical for the reversible reaction of $NH_4NO_3(p){\leftrightharpoons}NH_3(g)+HNO_3(g)$. The amount of OC and EC contributing to the monthly $PM_{2.5}$ mass concentration was higher in autumn and winter compared to spring and summer. This result could be attributed to the impact of burning biomass, since WSOC and the ratio of char-EC/soot-EC showed a similar pattern during the corresponding period. From the comparison of monthly WSOC/OC values, a maximum ratio of 83% was obtained in August (summer). The WSOC and estimated SOC levels derived from the EC tracer method correlated (R=0.77) in summer. The high occurrence of WSOC during summer was mainly due to the formation of SOC by photochemical reactions. Through long-term observation of $PM_{2.5}$ chemical components, we established that the degree to which the above-mentioned factors influence $PM_{2.5}$ composition, fluctuates with seasonal changes.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.70-76
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• 2005

Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.143-150
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• 1976

A trial has been made to find out a new method of calculating the survival rate of a fish Population utilizing the length composition data and the characteristics of the frequency curve of the length which usually is normal distribution curve. In this paper, a stochastic method is introduced and applied to calculate the survival rate of yellow croaker caught by Korean trawlers in the Yellow Sea and the East China Sea in 1971. The results are as follows : Mean of survival rate 0.46089 Variance 0.03073 Standard deviation 0.17529 95 percent confidence interval 0.36040-0.56138.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.839-846
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• Food Science and Preservation
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• v.12 no.4
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• pp.350-354
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• 2005

It was carried out for development of natural antimicrobial on Scutellariae Radix by measuring the general nutritional composition and mineral contents. This study analyzed it with LC-MS to identify antimicrobial activity substance in the Scutellariae Radix extract, its content was analyzed using HPLC. The searching substance was examined antimicrobial activity by disk method. The approximate composition of Scutellariae Radix was $8.93\%$ of moisture, $4.13\%$ of crude ash, $15.30\%$ of crude protein, $3.71\%$ of crude fat, $67.93\%$ of carbohydrate, respectively. Scutellariae Radix was contained high contents of minerals such as K(12,050 mg/kg),. Mg(4,295 mg/kg), remarkably. It was identified that molecular weight 445' peak was baicalin, molecular weight 283' peak was wogonin and molecular weight 269' peak was baicalein on Scutellariae Radix extract Baicalin showed remarkable antimicrobial activity against V. parahaemolyticus and L monocytogenes when examined by disk method, which was estimated antimicrobial activity substance in the Scutellariae Radix extract. The content of baicalin was $0.75\%$(with D.W.) and $0.82\%$(with methanol) in the Scutellariae Radix extract using HPLC.