• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.456-464
• /
• 2014

Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.28 no.3
• /
• pp.122-130
• /
• 2010

The Study takes the rivers in Zhouzhuang - traditional Chinese Kangnam watery landscape as the object. The purpose of this study is to grasp the relationships between visual characteristics and the preference. The following is the research process: Firstly, the theoretical study of Zhouzhuang, the traditional Kangnam region in China, is conducted, the watery landscape is taken pictures, and 22 photos are selected. Secondly, in order to grasp the visual preference and landscape characteristics of the watery landscape in Zhouzhuang, 22 pictures and 25 pairs of adjectives are adopted for the questionnaire survey. Thirdly, in order to have a better understanding on the physical properties and effects of physical quantity on the preference, the occupation ratios of buildings and sculptures, natural elements, footpaths, bank revetments and other landscape elements are calculated, and the mean analysis, dispersion analysis and regression analysis are conducted. In order to grasp the landscape characteristics and preference factors, 25 pairs of adjectives are used to conduct the factor analysis. In order to grasp the effects of characteristics of visual factors on the preference, the dispersion analysis and regression analysis are carried out. The results are as follows: From the results of the landscape preference analysis, in the No.22 photo with the top preference, 11 pairs of adjectives, namely, "harmonious-disharmonious", "beautiful-ugly", "rural-urban", "soft-rough", "stable-instable", "romantic-realistic", "cheerful-gloomy", "brilliant-simple", "natural-artificial", "familiar-strange", and "clean-dirty" have positive effects on watery landscape. It can be viewed as the relatively important factor in the visual preference. In terms of the results of visual physical quantity analysis of traditional Chinese Kangnam watery landscape, the landscape with high occupation ratio of buildings and sculptures has positive effects on visual preference. The results of analysis of visual physical quantity and preference show that the preference degree increases as the occupation ratio of footpath area increases. The analysis results of visual characteristics of traditional Chinese Kangnam watery landscape identify four factors, namely psychological factor, cultural factor, condition factor and physical factor. It can be concluded from the results of analysis of the relationships between visual preference and visual characteristics that the return coefficient B of the psychological factor is +0.936. It can significantly affect the watery landscape, so it can be identified as the most important factor among the visual preference factors of Chinese Kangnam watery landscape.

• Applied Biological Chemistry
• /
• v.40 no.5
• /
• pp.416-421
• /
• 1997

Physicochemical properties of six cultivars of Cheju citrus fruits were investigated according to the harvest date. The fruit index of Citrus. unshiu Marc. var. miynawa, C. $natsudaidai{\;}H_{AYATA}$ and C. sudachi ranged from 1.14 to 1.38 with oval form. The fruit index of C. grandis OSEECK, C. aurantiun LINN and C. platymamma. Hort. SWINGLE ranged from 0.89 to 1.03 with a round form. The fruit weight showed the heaviest in C. grandis, followed by C. natsudaidai, C. aurantiun, C. unshiu, C. platymamma and C. sudachi. The rate of flesh showed the highest in C. unshiu, followed by C. platymamma, C. nat녀daidai, C. sudachi, C. grandis and C. aurantiun. The ratio of juice showed the highest in C. unshiu, followed by C. sudachi, C. platymamma., C. natsudaidai,, C. grandis, C. aurantiun. C. unshiu and C. platymamma, which showed a possibility to be used as raw materials for juices. The soluble solid and the Brix/acid ratio of all the varieties increased as the fruits ripen. Especially those of C. unshiu and C. platymamma were high(10.39, 7.67) in full ripe compared to other varieties. Acid content of C. natsudaidai, C. aurantiun, C. grandis and C. sudachi was sustained higher than $3{\sim}5%$ from the middle of September to the middle of January, and there was the possibility of manufacturing aromatic products like citrus vinegar. The C. sudachi contained the highest content of vitamin C,77.48 mg/100 g. The correlation between vitamin C extraction and season was insignificant. Rind and color value of all varieties were investigated, and the value of the L, a and b increased as the fruits were ripen. The value of a of rind of C. $natsudaidai{\;}H_{AYATA}$ and C. grandis until the end of November was negative. This means that their color was not presented by November since the chlorophyll was in the rind, unlike the colors of the rind of C. unshiu, C. sudachi and C. platymamma which were completed by that time.

• Radiation Oncology Journal
• /
• v.22 no.4
• /
• pp.271-279
• /
• 2004

Purpose: The object of this study Is to investigate sociodemographic and clinical characteristics, psychology, self-esteem and quality of life in cancer patients on radiation therapy and to provide useful information for therapeutic approach to cancer patients on radiation therapy. Materials and Methods: The subjects were 36 patents who had been treated with radiation therapy and 20 normal people. Sociodemographic information and clinical characteristics of cancer patients on radiation therapy were investigated, and symptom checklist-90-revised, Rosenberg Self-esteem Scale for self esteem, World Health Organization Quality of Life Assessment Instrument for quality of life were administered to subjects. And Spearman's correlation analysis was used among these. Result : The tendency of somatization, depression, anxiety and hostility in cancer group were significantly higher than normal group. Self esteem and quality of life in cancer group were significantly lower than normal group. No significant difference was found in comparison of psychology, self esteem and qualify on life according to sociodemographic variables. Among clinical characteristics, in the presence of metastasis in cancer patients, the scores of anxiety, phobia and paranoid ideation were higher In patients with pain, the score of somatization was higher And in case of weight loss, the score of somatization was higher. The higher score of depression, anxiety and hostility were significantly associated with lower self-esteem. And higher score of somatization, depression, anxiety and hostility were significantly associated with lower quality of life. Conclusion: Understanding and management of psychological symptoms, such as somatization, depression, anxiety, and hostility, and pain control are necessary to improve quality of life in cancer patients on radiation therapy.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.423-428
• /
• 2010

The quality change of musk melons, divided into ripened (90 days) and over-ripened (92 days) set by the formal day maturing melons, was investigated during marketing period at both 10 and $25^{\circ}C$. The rate of weight loss was increased in all samples as the storage period passed and greater in ripened melons than over-ripened melon. The hardness decreased in both well and over-ripened melon as the storage period passed. Furthermore, changes in hardness were prevented in fruit stored at $10^{\circ}C$ compared to fruit stored at $25^{\circ}C$. Immediately after harvest, the solid solubility of over-ripened melon was 14.6%, while that of ripened fruit was 12.8%. The respiration rate of both well and over-ripened melon increased temporarily when stored at $25^{\circ}C$, which is characteristic of climacteric fruits during the first day of storage; however, no change in respiration rate was observed in fruit stored at $10^{\circ}C$. When sensory evaluation was conducted, there were no differences observed in flavor and taste among samples. However, with the exception of over-ripened melon, the texture of all samples increased significantly with storage time when melon was stored at $25^{\circ}C$. The score of overall acceptability remained high for 12 days in both well and over-ripened melon, while that of ripened melon stored at $10^{\circ}C$ and over-ripened melon stored $25^{\circ}C$ remained high for 7 and 5 days, respectively (p<0.05).

• Korean Journal of Ecology and Environment
• /
• v.42 no.2
• /
• pp.260-269
• /
• 2009

Hwabuk Dam has been under construction to reduce flood damage in Nakdong River watershed and to supply stable water for middle area of Gyeongbuk Province. Therefore, fish investigation in up and downstream of the dam was conducted from 2004 to 2008 in order to determine any negative effect on fish community due to dam construction and to use as fundamental data for conserving species diversity and maintaining stream health. According to data analysis on water quality, temperature, dissolved oxygen, pH, suspended solids, and total E-coli had seasonal variation, but they did not significantly differ in sites. However, biological and chemical oxygen demand, chlorophyll-a, nitrogen, and phosphorus representing organic matter and nutrient concentration were higher in upper site and decreased to lower site so that they differed by site. Concentration of arsenic among the heavy metals was less than 0.05 mg $L^{-1}$, which is regulated for protection of human health in water quality standard, except for 0.092 mg $L^{-1}$ in June 2005. During the study period, the total number of fish caught from the 6 sites was 10,263 representing 7 families 19 species. Among them, dominant and subdominant species were Korean chub (Zacco koreanus, 62.5%) and Chinese minnow (Rhynchocypris oxycephalus, 10.6%) which inhabit mostly in mid and upper streams, Korea. Among the 19 species, Korean endemic species were 9 species (47.4%) including Korean slender gudgeon (Squalidus gracilis majimae), Korean dark sleeper (Odontobutis platycephala), and Korean shiner (Coreoleuciscus splendidus). There was several individuals of the $1^{st}$-class endangered species, Naktong nose loach (Koreocobitis nahtongensis), caught in 2005${\sim}$2007, and no introduced species of fish was found in entire sampling period. According to result of community analysis, dominance index decreased toward lower site, but diversity and richness indices increased toward lower site. The equation of length-weight relationship on the dominant species was TW=0.000003$(TL)^{3.2603}$. The parameter b in the equation was greater than 3.0 indicating good nutritional condition in the populations. Compared to populations of Korean chub in other streams, the population in Hwabuk Dam watershed had higher mean of condition factor by size indicating better growth rate. With fish fauna and multi-metric health assessment model in each sampling attempt, index of biotic integrity (IBI) was evaluated and it resulted mostly in good (26${\sim}$35) and excellent (36${\sim}$40) condition in all sites, and the mean of IBI was the highest in site 5. The results indicate that it is very important to study not only environmental impact assessment with fish composition but also stream health assessment in order to conserve healthy aquatic ecosystem.

• Korean Journal of Food Science and Technology
• /
• v.48 no.5
• /
• pp.466-473
• /
• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Korean Journal of Food Science and Technology
• /
• v.50 no.1
• /
• pp.61-68
• /
• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• Korean Journal of Food Science and Technology
• /
• v.50 no.3
• /
• pp.331-338
• /
• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.663-669
• /
• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.