• 한국식품저장유통학회지
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• 제2권1호
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• pp.203-207
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• 1995

Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.

• 한국식생활문화학회지
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• 제14권4호
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• pp.385-393
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• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• 생물환경조절학회지
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• 제12권1호
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• pp.38-44
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• 2003

플라스틱 하우스 내에서 토성과 재배조건을 달리하여 라이시메터를 이용한 용적법으로 고추의 증발산량을 구하고자 하였다. 멀칭과 사질 또는 점질양토는 무멀칭과 모래에 비하여 고추의 증산량이 높았으며, 고추의 생장과 수량을 증가시켰다. 그히고 총 관수량의 약53%∼72%가 고추의 증산에 소모되었고, 증발산량의 약 91%∼94%가 증산에 이용되었으며 증발량은 시기에 따라 크게 변하지 않았으나 생장 초기에 증산량보다 높은 편이었다. 고추의 전 생장기간 동안 증발산량은 기상조건과 생장량에 따라 다르지만, 점질양토에서 337.7∼774.3 mm, 사질양토에서 910.6 mm, 모래에서 253.1 m의 증산량을 보였다.

• 한국정보통신학회논문지
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• 제24권11호
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• pp.1431-1436
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• 2020

현대사회에서 CCTV, 블랙박스 등 다양한 영상기기로 편리함을 도모한다. 하지만 야간에서 촬영된 영상이나 영상 신호가 송, 수신되는 과정에서 잡음이 빈번하게 발생한다. 이러한 잡음을 제거하지 않으면 영상의 식별이 어렵다는 문제점이 발생한다. 따라서 영상 정보에서 영상의 잡음 제거는 필수불가결한 단계이다. 영상 잡음 중 대표적인 임펄스 잡음으로 Salt and Pepper 잡음이 있다. 잡음을 제거하기 위한 방법으로 선행연구가 진행되어져 왔고 그중 대표적인 방법으로 CWMF, MMF, A-TMF 등이 있다. 이러한 필터들은 공통적으로 저밀도 잡음 영역에서는 우수한 성능을 보이지만 고밀도 잡음 영역에서 잡음 제거 성능이 다소 부족하다는 단점이 있다. 따라서 제안한 알고리즘은 히스토그램 그래프의 변곡점을 이용하여 영역을 나누어 특이점을 제거하고, 히스토그램 분포를 이용한 가중치 필터를 제안한다. 객관적인 판단을 위해 PSNR을 이용하였다.

• 농약과학회지
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• 제15권3호
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• pp.231-237
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• 2011

본 연구는 후추출물, 클로브버드, 로즈마리 및 오리가늄오일의 친환경 살충소재의 활용가능성을 탐색하고자 급성경구독성, 급성경피독성, 피부자극성 및 안점막자극성시험을 수행하였다. 랫드를 이용한 급성경구독성시험결과 후추추출물, 클로브버드, 로즈마리 및 오리가늄오일의 $LD_{50}$은 2,000 mg/kg bw이상이었고, 급성경피독성시험결과 모든 사험물질의 $LD_{50}$이 4,000 mg/kg bw으로 나타났다. 피부자극성시험결과 후추추출물, 클로브버드 및 로즈마리오일은 자극성이 없었고, 오리가늄오일은 중도의 자극성을 나타냈다. 안점막자극성시험결과 후추추출물과 로즈마리오일은 자극성이 없고, 클로브버드오일은 경도의 자극성을 나타냈으며, 오리가늄오일은 중도의 자극성을 나타냈다. 따라서, 후추와 로즈마리오열은 독성이 낮았으나, 클로브버드오일은 경도의 안점막자극성을 갖고, 오리가늄오일은 중도의 피부자극성과 안점막자극성이 있는 것으로 구분되었다.

• 한국식생활문화학회지
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• 제16권4호
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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.

• Bulletin of the Korean Chemical Society
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• 제27권9호
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• pp.1439-1444
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• 2006

A $Cu^{2+}$ ion-selective membrane microelectrode has been fabricated from poly vinyl chloride (PVC) matrix membrane containing a new symmetrical hexadentate Schiff,s base 2-{1-(E)-2-((Z)-2-{(E)-2-[(Z)-1-(2-hydroxyphenyl)ethylidene]hydrazono}-1-methylpropylidene)hydrazono]ethyl}phenol (HDNOS) as a neutral carrier, Potassium tetrakis(4-chlorophenyl) borate (KTpClPB) as an anionic excluder and o-nitrophenyloctyl ether (NPOE) as a plasticizing solvent mediator. The microelectrode displays linear potential response in the concentration range of $1.0\;{\times}\;10^{-5}-1.0\;{\times}\;10^{-11}$ M of $Cu^{2+}$. The microelectrode exhibits a nice Nernstian slope of 25.9 ${\pm}$ 0.3 mV $decade^{-1}$ in the pH range of 3.1-8.1. The sensor has a relatively short response time in whole concentration ranges ($\sim$5 s). The detection limit of proposed sensor is $5.0\;{\times}\;10^{-12}$ M (320 pg/L), and it can be used over a period of eight weeks. The practical utility of the sensor has been demonstrated by using it as an indicator electrode in the potentiometric titration of $Cu^{2+}$ with EDTA. The proposed membrane electrode was used for the direct determining of $Cu^{2+}$ content in black and red pepper, and in waste water samples.

• The Plant Pathology Journal
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• 제25권3호
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• pp.263-269
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• 2009

Bacterial wilt, Fusarium wilt and Foot rot caused by Ralstonia solanacearum, Fusarium oxysporum, and Phytophthora capsici respectively, continue to be severe problems to tomato, potato and black pepper growers in Vietnam. Three bio-products, Bacillus vallismortis EXTN-1 (EXTN-1), Bacillus sp. and Paenibacillus sp. (ESSC) and Bacillus substilis (MFMF) were examined in greenhouse bioassay for the ability to reduce bacterial wilt, fusarium wilt and foot rot disease severity. While these bio-products significantly reduced disease severities, EXTN-1 was the most effective, providing a mean level of disease reduction 80.0 to 90.0% against bacterial wilt, fusarium wilt and foot rot diseases under greenhouse conditions. ESSC and MFMF also significantly reduced fusarium wilt, bacterial wilt and foot rot severity under greenhouse conditions. Bio-product, EXTN-1 with the greatest efficacy under greenhouse condition was tested for the ability to reduce bacterial wilt, fusarium wilt and foot rot under field condition at Song Phuong and Thuong Tin locations in Ha Tay province, Vietnam. Under field condition, EXTN-1 provided a mean level of disease reduction more than 45.0% against all three diseases compared to water treated control. Besides, EXTN-1 treatment increased the yield in tomato fruits 17.3% than water treated control plants.

• 한국식품조리과학회지
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• 제15권6호
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• 한국식품과학회지
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• 제21권1호
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• pp.127-135
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• 1989

카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는 ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$, myristicin(19.98%), 쿠민은 cuminaldehyde(37.68%), 카다몬은 ${\alpha)-terpineol(47.33%)$, 1, 8-cineol(20.56%), 고수는 linalool(61.72%), 정향은 eugenol(63.63%), eugenol acetate(20.59%), 올스파이스는 eugenol(80.12%), methyl eugenol(10.85%), 카시아는 cinnamaldehyde(82.29%), 회향은 anethole(79.92%) 등이 주성분이었다.