• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• Journal of Korean Society of Forest Science
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• v.90 no.5
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• pp.608-618
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• 2001

To understand the weathering processes of the soil by submicroscopic method is very important to realize the properties of the soils. In this study soil formation processes show every steps to the changes in chemical and mechanical properties and the submicroscopic characteristics of soil weathering on the profiles of forest soils derived from granite in southern part of Korea. Fecal pellets(SEM) are given a full detail of the positive activities of the forest soil animals; mainly invertebrates in the O horizon and the E horizon. External shapes of fecal pellets have been divided into five groups : spherical, ellipsoidal, cylindrical, platy and threadlike. But doughnutlike form of fecal pellets is observed in this study. The soluble and suspended materials in the soils move downwards by percolation from the A horizon to the B or the BC horizons, and result in the illuviation cutans(SEM) on the ped surface of the lower horizon and deposited stack of kaolinite. Illuviated cutans are deposited on the ped surface even in the depth of 312cm in the BC horizon as well as the Bt horizon and comprise of fine silt, coarse clay and fine clay. A lot of halloysites are observed on the cutan surface. Halloysite formation from feldspars has been well known but a lot of hallyosite formation are observed in this study. The formation were predicted by Jackson(1962), inferred by Wada and Kakuto(1983a, b) and proved evidently by Cho and Mermut(1992a, b). This also suggests that halloysites in the soils derived from granite are formed a lot from ferruginous chlorites. The release of Fe from the chlorite structure are significant pedogenic processes and newly formed Fe oxides imparted a red color to the soils. The iron oxides particles, which are ejected and recrystalized, aggregate thickly on the edge of the ferruginous chlorites, and this indicates the release of structural Fe from weathered chlorites. Hematites and goethites are frequent in the fine clay in this soils.

• Journal of the Mineralogical Society of Korea
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• v.20 no.4
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• pp.277-287
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• 2007

To understand the effects of the powdered manganese nodule and sea bottom sediment pumped up with nodules on the mining process, the shattering ratio of manganese nodule and their physical properties are analyzed. The self shattering ratio and crushing shattering ratio are about 27% and about 3%, respectively. Then total shattering ratio is about 30%. The initial turbidity of the powdered manganese nodule and the bottom sediment show high, i.e., about 3,100 and 1,850 respectively. But their turbidities decrease rapidly with time. After 1 hour, turbidity of the powdered manganese nodule drops to about 1,570 and that of the bottom sediment to 1,310. The turbidity of Na-bentonite changes from 820 to 730 after 1 h and to 700 after 2 h. The viscosity of powdered manganese nodule is $1.4{\sim}1.5cP$, and the viscosity of bottom sediment is less than 1 cP. The viscosity fo Na-bentonite is initially 37.2 and increase with time to 86.4 cP after 30 min. The high initial turbidity of powdered manganese nodule is due to dark color of the powder. The high specific gravity makes rapid precipitation and then decreases the turbidity rapidly. The bottom sediment shows high initial turbidity because of easy suspension with very fine particle size. But it cannot be hydrated and formed gel in suspension, then it is easily precipitated. However Na-bentonite is hydrated to the expended state and makes gel state, then it shows high turbidity and high viscosity. These physical properties of the powdered manganese nodule suggest that the powder of manganese nodule should not make scaling inside of lifting pipe or pump. And the bottom sediment lifted up with manganese nodule should not play the role of drilling mud shch as Na-bentonite.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.40 no.3
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• pp.36-45
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• 2022

This study examines the historical transition process of Hwanseonjeong Pavilion in Suncheon, identifies the landscape of the original Hwanseonjeong Pavilion in the past and its constituent elements, and compares it with the landscape of the present Hwanseonjeong Pavilion at Jukdobong area. It was intended to identify the problems and draw implications for future restoration of Hwanseonjeong Pavilion. Hwanseonjeong pavilion, the subject of this study, was built in 1543 by Tong-won Shim, the governor of Seungpyeong, as a garden architecture for government. Since then, it has been renovated several times, and as a pavilion representing "Seonhyang(immotal world)" Suncheon in the past, it was located along with an artificially created lake and other elements of the garden at a location where can be seen Dongcheon stream and Jukdobong Peak on the opposite side at a glance. Hwanseonjeong pavilion, which had been safely maintained during the Japanese colonial period, was lost on August 28, 1968 due to a major flood in Suncheon. The difference between Hwanseonjeong Pavilion and other lost is that another Hwanseonjeong Pavilion for the role of archery was built on Jukdobong Peak in 1935, before it was destroyed. The restoration case of Hwanseonjeong pavilion provides the following important implications for the restoration of pavilions as a garden architecture: First, the value of a pavilion is not formed from the building itself, but from the relationship with the surrounding landscape. Therefore, restoration of a pavilion should not be approached in the same way as restoration of buildings. Restoration of a pavilion requires efforts to understand the existing landscape value and to restore landscape elements together with buildings. Second, an artificially created long north-south lake along with Hwanseonjeong pavilion was a very important landscape component and a means of providing a way to enjoy the landscape. For restoration in the cultural context of Hwanseonjeong pavilion, efforts are also required to restore not only the architecture, but also the experience of cultural activities through an integrated examination and restoration based on an understanding of the cultural activities performed in Hwanseonjeong Pavilion. Third, compared to the past original Hwanseonjeong Pavilion, the existing Hwanseonjeong Pavilion shows a different shape, composition, scale, color, etc. In terms of the restoration of buildings, it is thought that restoration will be possible only when restoration is done through more accurate historical evidence, research, and investigation.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.468-475
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• 2005

To determine the effect of different fermentation level on the quality of Nabak Kimchi during storage, this study was carried by analysing the result of physico-chemical properties, microbiological characteristics and sensory evaluation of Nabak Kimchi stored up to 24 days. For the physico-chemical properties, pH, total acidity, reducing sugar, carbon dioxide contents, color values were investigated while for the microbiological characteristics, total microbial counts and lactic acid bacteria were studied. Nabak Kimchi products were fermented at six different level of temperature and time and stored in Kimchi refrigerator at $4^{\circ}C$ for 24 days. As the storage period increased, the pH values of LF15, SF25 and LF25 decreased rapidly after initial fermentation and the pH values of SF4, LF4 and SF15 increased slightly in the beginning and then decreased. total acidity increased as storage period proceeded. the amount of reducing sugar was 4.92mg/ml before fermentation and increased significantly and reached its maximum values then decreased. lightness and redness of Nabak Kimchi decreased as storage period became longer, but yellow of Nabak Kimchi increased during storage. Total microbial counts of SF25 and LF25 reached to the highest at the 6th day and total microbial counts of LF15 reached to the highest at the 12th day and then significantly decreased. However, total microbial counts of SF4, LF4 and SF15 continuously increased up to the 24th day. The number of lactic acid bacteria was similar to the phase of the change of total microbial counts.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.402-411
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• 2014

This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at $100^{\circ}C$ for 3 min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at $4^{\circ}C$. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.234-242
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• 2019

We analyzed the anthocyanin accumulation, abscisic acid (ABA), gibberellic acid (GA) contents and metabolic genes expression in berry skins under high temperature (High T) at veraison, in order to investigate the cause of bad coloration of 'Kyoho' grape due to High T in summer season. The coloration of 'Kyoho' grapes was stopped by High T for 10 days from veraison, and the fruit quality was not affected except skin color. Total anthocyanin of skins was decreased by High T treatment and malvidin and peonidin were decreased compared to control. In berry skins, ABA content did not decrease by High T treatment, but it was rather higher than that of control. GA content was increased about two times compared to the control after 10 days of High T treatment, which caused decreased ratio of ABA/GA. Analysis of expression of anthocyanin biosynthetic genes showed that the early biosynthetic genes were not affected by High T and the expression of UFGT was decreased by temperature treatment. ABA biosynthetic gene expressions were not affected by High T and the expression of GA20ox1 and GA2ox1/2, which are known to regulate the biosynthesis and inactivation of GA, were increased and decreased by High T, respectively. Therefore, the bad coloration of 'Kyoho' grapes under the High T at veraison was due to inhibition of anthocyanin biosynthesis of skin, and it was suggested that the anthocyanin biosynthesis was controlled by the ratio of ABA and GA rather than ABA content.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.1
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• pp.59-65
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• 2024

For plasma cosmetics, it is important to ensure the long-term stability of plasma in the formulation. This study examined the suitability of containers for efficient plasma cosmetics development. By varying the surface area covered by the plasma, 4 cm², 25 cm², 75 cm², and 175 cm² containers were injected with cosmetic plasma, and the amount of nitric oxide (NO), the main active species of nitrogen plasma, was analyzed. As a result, the surface area and stability exposed to plasma tended to be inversely proportional, and it was most effective in a 4 cm² container. Furthermore, 25 mm, 40 mm, and 50 mm vials were treated with plasma, which resulted in relative long-term stability of NO at 25 mm, a smaller surface area of the container exposed to air. Water mist and stratified mist were selected as cosmetic formulations, and NO plasma was injected into the water layer to observe the changes in formulation properties and the state of the injected NO plasma. In both formulations, the amount of NO plasma injected was about 1.5 times higher in the water phase mist than in the stratified mist, and the stratified mist gradually decreased with time and was found to disappear after 3 weeks. The stability of the nitrogen plasma was studied at low temperature (4 ℃), room temperature (25 ℃), and high temperature (37 ℃, 50 ℃). As a result, it was found that the water mist did not affect the stability, but the stratified mist observed a color change in the oil phase layer. Overall, this study demonstrates the container suitability of nitrogen plasma and suggests the importance of ensuring the stability of injected nitrogen plasma in cosmetic formulations.