• The Korean Journal of Mycology
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• v.31 no.1
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• pp.40-43
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• 2003

Symptoms similar to anthracnose were observed on Amaranthus mangostanus in Sancheon-gun, Gyeongnam province, where the plants were autogenously formed community. The symptoms were appeared in stem and spread, eventually whole plants died. Mycelial colony of the isolate was whitish gray to dark gray on potato dextrose agar. Conidia were single celled, colorless, cylindrical and measured as $10.5{\sim}21.7{\times}3.8{\sim}6.0{\mu}m$. Appressoria were dark brown, ovate to obovate and sized as $5.6{\sim}13.7{\times}4.6{\sim}11.4{\mu}m$. Perithecia were brown to black in color and shaped as globose to obpyriform and sized as $79.7{\sim}286.7{\mu}m$. Asci had eight ascospores and sized as $47.7{\sim}89.7{\times}8.1{\sim}13.3{\mu}m$. Ascospores were slightly curved at the center cylindrical, fusiform and measured $9.3{\sim}20.3{\times}4.6{\sim}6.3{\mu}m$. Optimum temperature for growth was $30^{\circ}C$. On the basis of morphological characteristics and pathogenicity test to host plants, the fungus was identified as Glomerella cingulata. This is the first report on the Anthracnose of Amaranthus mangostanus caused by Glomerella cingulata in Korea.

• The Journal of the Petrological Society of Korea
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• v.24 no.1
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• pp.11-24
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• 2015

In this study, the stone used for three storied pagoda of Bulguksa Temple, which is easy to access due to works for dismantle and restore will be analyzed on the basis of petrographic study, magnetic susceptibility, and ${\gamma}$-ray spectrometer, and identify petrographic characteristics. Also we will select candidate areas of fresh rock to change the stone used for three storied stone pagoda as from its provenance is presumed. According to the results of visual inspection, the stones used for the three storied stone pagoda are similar to the features of Namsan granite, which is distributed around Gyeongju-si, and when it comes to the section of the stupa finial, the features of all the parts from the stupa finial is similar to Namsan granite except for the section of Jeweled cover. On the other hand, the color, the composition, and the mineral size of the stones in the section from the part of jeweled cover are similar to Tohamsan granite. As a result of none-destruction inspection, it seems that the stones used for the three stories stone pagoda except for the section of jeweled cover are similar to the values for the magnetic susceptibility and the ${\gamma}$-ray spectrometer. On the other hand, Jeweled cover and the values of Tohamsan granite are alike. Namsan granite is appropriate in case that the stone used for three storied stone pagoda must be replaced to fresh rock because of damage by weathering. Meanwhile, Namsan granite is seperated from Yangsan fault. Due to this fact, Namsan granite appears to not only Mt. Namsan in Gyeongju, but also Dongcheon-dong, Gyeongju, and Huenggok-ri, Pohang. As a result, these two areas are suitable to the candidate area to change the stone used for three storied stone pagoda.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.349-355
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• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About $60{\pm}3kg$ pigs were randomly assigned to one of four experimental diet groups[(both sexes)${\times}$(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.387-394
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• 2014

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

• Journal of Wetlands Research
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• v.22 no.4
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• pp.328-336
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• 2020

In this study, the soil characteristics of peat layer in Korea were analysed to predict new peat distribution areas in Taean, Chungcheongnam-do. The soil characteristics of peat distribution areas in Taean were compared with those in other areas in Korea. In Korea, peat researches were conducted in various regions, such as Taean in Chungcheongnam-do, Pyeongtaek in Gyeonggi Province, Gangneung in Gangwon-do, Ulsan, Iksan in Jeollabuk-do and Jangheung in Jeollanam-do. We summarized a) topographic distribution, b) deposition type, c) soil drainage classes, and d) soil suborder of previously studied area to determine criteria for prediction of peat distribution area. Through a case study, the type of peat layer distribution area in Taean were divided into two; (1) a) valley, b) co-alluvium, c) somewhat poorly drained, d) aqualfs and (2) a) marine plain, b) alluvium, c) very poorly drained, d) aquepts. A field survey was conducted to confirm the distribution of the actual peat layer. All peat layer were located within 10-km from the coastal line which is similar to previous studies, and the peat layer was characterized with pH 5, humic acid content of less than 15% and dark brown color. The new peat layer in Taean was deeper, thicker and less humificated than other studied areas.

• Cartoon and Animation Studies
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• s.41
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• pp.337-356
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• 2015

Recently augmented reality contents are variously used in public such as advertisements or exhibits as well as children's books. Therefore, it is certain that the market, development of augmented reality contents, is gradually growing. Those who are the producer of augmented reality may be familiar with the skill where those images are used as a marker which is created by image recognition technique. In case of using image recognition technique, they usually use the augmented reality marker platform from Qualcomm since it is able to recognize self-produced images and 3-dimensional figures at no cost. This study was started when undergraduate students began to use those general techniques in their contents producing process. AR majoring students in Namseoul University applied image recognition technique to 3 AR contents exhibited in Sejong Center. Creating 3 different images, they have registered images at Image Target Manager provided by Vuforia to use as a marker. Moreover, they have modified the image producing method to raise the recognition rate by research. The higher recognition rate brings the more stable use of augmented reality contents. To achieve the satisfied rate, they have compared the elements of color contrast, pattern and etc. in the use of platform. Thus, the effective image creation method has been drawn. This study is aiming to suggest the production of stable contents by recognizing smart devices' limitation and producing educational contents. The purpose of this study is to help practically augmented reality contents developers by illustrating the application of augmented reality contents which are based on image recognition technique and also its effectiveness at the same time.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.467-474
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• 2010

Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit ${\alpha}$-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter's color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.577-583
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• 2011

In 2007, pet food contaminated with melamine caused hundreds of dogs and cats to develop renal failure all over the world. In 2008, over 294,000 infants consumed infant formula and developed kidney stones in China. Further investigation revealed that fish feed also contained melamine; this raised concerns about melamine residues in edible fish tissues, which could have caused the urinary tract stone epidemic. In Korea, catfish fed with assorted feed that included cuttlefish organs that contained melamine developed whitening syndrome and fell dead in some populations in 2008. This event raised suspicions about the toxicity of melamine and all feeds containing melamine were immediately recalled. In this study, we investigated the rates of melamine accumulation and depletion in muscle and viscera of catfish to propose proper withdrawal periods. One group of catfish was fed a commercially available diet that contained 30, 100 and 300 mg melamine per kg diet for 14 days. To investigate residual melamine contents in muscle and viscera, other experimental groups were fed a melamine free diet after being fed melamine for 7 days. The residual amount of melamine was analyzed by LC-MS/MS. The melamine concentration in muscle was estimated to be 3.7 mg/kg after 6 days of feeding with a diet containing 300 mg melamine/kg. After 2 days of culture with a melamine free diet, the residual melamine was depleted and the concentration had decreased from 1.15 mg/kg to 0.19 mg/kg in the muscle of catfish fed a diet containing 300 mg melamine/kg for 7 days. The residual amount of melamine was reduced to 0.03 mg/kg in muscle after 7 days of culture with a melamine free diet and was undetectable after a prolonged culture period of 14 days. Catfish tend to excrete melamine rapidly after oral administration and changes in body color were not observed during the short dosing period.