• Journal of the Korean Applied Science and Technology
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• v.31 no.3
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• pp.534-540
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• 2014

The analysis of the change in the herbal tea composition according to the difference in processing conditions result. Was slightly reduced crude is treated ash puffing process was relatively increased, moisture, crude protein, the solid elution rate than the roasting process. Benzopyrene content was significantly reduced to 0.18 ppb from 0.35 ppb. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. Generally the taste, aroma and color did not show a big difference but tasted quite stuffy and the strong sour taste reduced its preference.

• Journal of The Korean Astronomical Society
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• v.47 no.5
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• pp.167-178
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• 2014

We search for misclassified type 1 AGNs among type 2 AGNs identified with emission line flux ratios, and investigate the properties of the sample. Using 4 113 local type 2 AGNs at 0.02 < z < 0.05 selected from Sloan Digital Sky Survey Data Release 7, we detected a broad component of the $H{\alpha}$ line with a Full-Width at Half-Maximum (FWHM) ranging from 1 700 to $19090km\;s^{-1}$ for 142 objects, based on the spectral decomposition and visual inspection. The fraction of the misclassified type 1 AGNs among type 2 AGN sample is ~3.5%, implying that a large number of missing type 1 AGN population may exist. The misclassified type 1 AGNs have relatively low luminosity with a mean broad $H{\alpha}$ luminosity, log $L_{H\alpha}=40.50{\pm}0.35\;erg\;s^{-1}$, while black hole mass of the sample is comparable to that of the local black hole population, with a mean black hole mass, log $M_{BH}=6.94{\pm}0.51\;M_{\odot}$. The mean Eddington ratio of the sample is log $L_{bol}/L_{Edd}=-2.00{\pm}0.40$, indicating that black hole activity is relatively weak, hence, AGN continuum is too weak to change the host galaxy color. We find that the O III lines show significant velocity offsets, presumably due to outflows in the narrow-line region, while the velocity offset of the narrow component of the $H{\alpha}$ line is not prominent, consistent with the ionized gas kinematics of general type 1 AGN population.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.