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

• Superconductivity and Cryogenics
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• v.2 no.2
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• pp.27-36
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• 2000

• Superconductivity and Cryogenics
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• v.20 no.2
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• pp.6-10
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• 2018

• Proceedings of the Korean Magnestics Society Conference
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• 2010.06a
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• pp.181-181
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• 2010

• Proceedings of the Korean Magnestics Society Conference
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• 2011.12a
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• pp.167-167
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• 2011

• The Journal of Korean Academy of Prosthodontics
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• v.8 no.1
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• pp.20-24
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• 1968

Recognition thresholds for representatives of the salt, sweet, bitter, and sour modalities of taste were determined in 25 patients with dentures. The following results were obtained. (1) Recognition thresholds for the taste of NaCl(salt) and Sucrose(sweet) were essentially unchanged with or without the dentures in place. (2) Recognition thresholds for HCl(sour) and Urea(bitter) increased after the patients inserted their dentures. The amount of increase was 59.4% and 112.5% for HCl and Urea, respectively. (3) Recognition thresholds for all four taste modalities inpatients with ill-fitting dentures were not significantly changed with or without dentures in place. (4) Recogniton thresholds for all four taste modalities in Korean were greater than those of Pfaffamann's.

• Progress in Superconductivity and Cryogenics
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• v.6 no.3
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• pp.1-5
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• 2004

This paper presents a study on the stability of bare and cu-laminated YBCO-coated conductor. we investigate the characteristics of quench/recovery behavior of YBCO test samples. bare and copper-laminated, by subjecting each test sample. immersed in a bath of liquid nitrogen boiling at 77.3 K. to a transport current pulse superimposed to a baseline DC current of 90-95% the critical current. The current pulse has an amplitude up to ∼4.5 times the critical current and a duration of 300 ms. This paper presents both experimental and simulation results.

• Herbal Formula Science
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• v.12 no.2
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• pp.213-220
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• 2004

Background: We had treatment for two cases of Hyperemesis Gravidarum . they had difficulty in taking herbal medcine(Gamibosengtang), because of bitter taste and increased nausea and vomiting. So We used acupuncture treatment for increasing of taking herbal medicine and reduction of nausea and vomiting. Methods: The patients estimated their dgree of chief complain on a visual analogue scale and change of oral intake and change of frequency of vomiting. Result: Herbal treatment andacupuncture treatment was efficacious for Hyperemesis Gravidarum. Conclusion: More study fo herbal medicine is needed because of bitter taste.

• Journal of Magnetics
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• v.11 no.4
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• pp.170-181
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• 2006

Spin dependent tunneling has enormously activated the field of magnetism in general, and in particular spin transport studies, in the past ten years. Thousands of articles related to the subject have appeared with many fundamental results. Importantly, there is great interest in their potential for application. There was another surge of activity in this field since the past five years - created by the theoretical prediction of a large tunnel magnetoresistance that arises due to band symmetry matched coherent tunneling in epitaxial magnetic tunnel junctions with (001) MgO barrier and experimentally well demonstrated. This further development in the field has boosted the excitement in both fundamental science as well as the possibility of application in such as magnetic random access memory, ultra sensitive read heads, biosensors and spin torque diodes. This review is a brief coverage of the field highlighting the literature that deals with magnetic tunnel junctions having epitaxial MgO tunnel barriers.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.19-35
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.