• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.38 no.6
• /
• pp.513-523
• /
• 1993

Varietal difference in structural and physical characteristics of rice starch and interrelationships between these starch properties and the physicochemical components of rice grains were investigated for twenty four rice varieties, which were considerably different in amylose content, gelatinization temperature and gel consistency, to obtain the basic informations for diversifying the utility of rice grains and for developing various rice cultivars adaptable to rice food processing. Wave length of maximum absorbance for blue color reaction of starch-I$_2$ complex was 520nm for glutinous rice and 560～600nm for nonglutinous rice. The higher amylose rice showed the longer wave length but there was considerable difference of the wave length among rice materials with similar amylose content. Varietal difference in frequency distribution of debranched starch molecules by isoamylase hydrolysis was largest in amylose fraction, the longest fraction(Fr. I), and was next bigger in intermediate fraction(Int.Fr.) and the ratio between short and long glucose chain of amylopectin fraction(Fr. III /Fr. II). The Fr. III / Fr II ratio was higher in glutinous rice than in nonglutinous one but it was considerably different among nonglutinous rice varieties without any connection with amylose content. The lower alkali digestible rice showed the longer half-hydrolysis time in acid solution. Both soft and hard gel rice varieties in gel consistency test revealed significant varietal difference of 50% acid hydrolysis time. The harder rice in gel consistency exhibited the less frequency of short branch fraction of amylopectin (Fr. III) and the higher amylose content. Twenty four rice varieties were cleary classified by upper two principal components contracted from structural or physical traits of rice starch and some physicochemical properties of rice grain by principal component analysis. The 1st and 2nd principal components can be characterized to components related with amylose and amylopectin structure respectively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.37 no.5
• /
• pp.425-430
• /
• 1992

This experiment was carried out to collect the Korean red rices and to evaluate them as useful germplasm, 1,113 lines of weedy red rices were collected from farmer's field of the Korean peninsula from 1988 to 1991. The collected red rices were classified into two groups : One was long grain type with length /width ratio of 3.01$\pm$0.11 in paddy rice and the other was short grain type with length /width ratio of 2.28$\pm$0.12. Among the collected red rices 289 lines were long grain type and 824 lines were short. The red rices of long grain type were distributed in Nagdong and Seomjin river vallies of the southern part of the Korean peninsula, and the short ones were distributed all around of the peninsula. Among the collected long grain type red rices, 90.8% was red and 9.2% was white, and among the short grain type 88.8% was red, 10.6% was brown and 0.6% was white in pericarp color. 9.3% of the long grain type and 30.7% of the short grain type of the Korean red rices reacted to phenol solution. In the short grain type, 4.3% was waxy grained, but no waxy line was found in the long grain type. All the long grained Korean red rice showed easy shattering and no awn, however in the short grained red rices, 85.2% showed easy shattering and 49.6% was awned.

• Ocean and Polar Research
• /
• v.24 no.4
• /
• pp.345-357
• /
• 2002

Ecological characteristics on habitats and morphological features of the seagrass Zostera caulescens Miki in Korea were examined. The biogeographical distribution of Z. caulescens was confirmed in the south coast of the Korea. Zostera caulescens usually inhabits at the inner bay, where is sheltered from wave action and 3.0 to 6.5 m deep. The sediment in habitats is composed of very fine muddy sand or sandy mud. In morphology, Z. caulescens is easily distinguished from other species of the genus by the formation of vegetative canopy on the top of reproductive stems. The number of longitudinal ribs in testa was 24 revealed by scanning electron microscope (SEM) while the number of ribs in Z. marina has been often reported to be 16-20. Purplish anthocyanin spots were displayed on the surface when the testa was removed. We found that the size and shape of leaf epidermal cells in Z. caulescens were very different from those of Z. marina when the leaf cuticles were removed by maceration which could be useful characters for identifying Zostera species. The leaf of Z. caulescens displays two different casts of color when the fresh plant is closely observed. The margins of leaves appear brighter than the center of leaves due to the thickening by the development of paralleled venation in the middle of leaves. The comparison of two populations of Z. caulescens in Korea showed that they were considerably different in their shoot density and biomass. The shoot density and biomass at Gabae population was $367.3 m^{-2}\;and\;725.7g$ dry wt $m^P{-2}$ respectively, while those at Jukrim population were $112.5m^{-2}\;and\;392.0g\;dry\;wt\;m^{-2}$, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.5
• /
• pp.725-732
• /
• 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.

• Journal of Conservation Science
• /
• v.34 no.3
• /
• pp.179-193
• /
• 2018

This study is aimed to investigate the provenance of raw materials and firing temperature of jar coffins excavated from the Oryang-dong kiln site and Jeonchon tomb site, Naju, Korea. Most of jar coffin samples shows same range of magnetic susceptibility and have gray color, while 404 and 405 of Jeongchon site are reddish yellow. In some samples fired at high temperature, the water absorption at the mouth rim and body part of same jar coffin were 3.50% and 7.56% respectively. It means that heat transfer and equilibrium in the kiln was not properly continued and the heat energy transferred to the mouth rim and the body part was different. In the petrographic analysis, As a tempering materials, biotite, weathered quartz and feldspar were added in the jar coffins of Oryang-dong site, and biotite, polycrystalline quartz and feldspar in it of Jeongchon site. Tempering materials were found more in the body than in the mouth rim of same jar coffin of Oryang-dong site. It seemed that some samples were fired at over 1,000 to $1,100^{\circ}C$, which showed vitrified texture in the scanning electron images and the rest of samples were fired at below $900^{\circ}C$. Due to similarity of chemical compositions, it is estimated that jar coffins of Jeongchon tomb were produced and supplied from Oryang-dong kiln site. However, the slight difference of some trace elements distribution of samples is attributed to the selection of clay depending on the location.

• Current Optics and Photonics
• /
• v.4 no.1
• /
• pp.31-43
• /
• 2020

The feasibility of the application of terahertz electromagnetic waves in the diagnosis of prostate cancer was examined. Four samples of incomplete cancerous prostatic paraffin-embedded tissues were examined using terahertz spectral imaging (TPI) system and the results obtained by comparing the absorption coefficient and refractive index of prostate tumor, normal prostate tissue and smooth muscle from one of the paraffin tissue masses examined were reported. Three hundred and sixty cases of absorption coefficients from one of the paraffin tissues examined were used as raw data to classify these three tissues using the Principal Component Analysis (PCA) and Least Squares Support Vector Machine (LS-SVM). An excellent classification with an accuracy of 92.22% in the prediction set was achieved. Using the distribution information of THz reflection signal intensity from sample surface and absorption coefficient of the sample, an attempt was made to use the TPI system to identify the boundaries of the different tissues involved (prostate tumors, normal and smooth muscles). The location of three identified regions in the terahertz images (frequency domain slice absorption coefficient imaging, 1.2 THz) were compared with those obtained from the histopathologic examination. The tissue tumor region had a distinctively visible color and could well be distinguished from other tissue regions in terahertz images. Results indicate that a THz spectroscopy imaging system can be efficiently used in conjunction with the proposed advanced computer-based mathematical analysis method to identify tumor regions in the paraffin tissue mass of prostate cancer.

• Food Science and Preservation
• /
• v.23 no.4
• /
• pp.471-478
• /
• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

• Journal of the Institute of Electronics and Information Engineers
• /
• v.52 no.2
• /
• pp.141-147
• /
• 2015

The contrast of a display is generally evaluated by using the ratio of the minimum luminance to the maximum luminance of the display. However, this contrast ratio is not matched with perceived contrast because it uses only physical characteristic of display without considering human perceptual characteristics. In this paper, the proposed contrast measure that considers perceptually discriminable brightness within the range of display brightness is suggested. First, the range between the minimum and maximum brightness of display in CIECAM02 color space is calculated to measure the length of perceived brightness for the display. Next, brightness ranges which are perceptually same at each brightness level are determined by applying Weber-Fechner ratio and then, the number of brightness values within each brightness range is counted. Finally, perceptually discriminable brightness is defined as the sum of ratio between the number of brightness values in each brightness range and the perceptual contrast length of the display. In the experiments, preference test using various displays with random brightness patches is performed to evaluate perceived contrast. As a result, the proposed measure is more consistent with human perception than the previous contrast measures.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.867-874
• /
• 2000

Kochujang, which is one of most favorable fermented hot seasonings in Korea, has swelling problem and color changes during distribution. To stop the gas formation, heat treatments were conducted at $50^{\circ}C\;to\;70^{\circ}C$ for 5 to 15 min. at the beginning or after 40 days fermentation. Yeast were not detected at $60^{\circ}C$ for 15min. heat treatment and bacteria were not effected in number that is concerned in fermentation of kochujang. At above heat treatment, there was no effect ${\alpha}-amylase$ but ${\beta}-amylase$ activity was increased in heat treated kochujang. The acid protease activity was higher than nonheat treated kochujang after 60 days fermentation but neutral protease decreased after 80 days fermentation. The L, a and b value by Hunter were gradually decreased during fermentation and ${\Delta}E$ value showed difference in kochujang heated before fermentation. The total hydroxy methyfurfural content was increased, and carotenoid and capsanthin in heated kochujang decreased during fermentation.

• Journal of the Korea Concrete Institute
• /
• v.21 no.4
• /
• pp.473-480
• /
• 2009

The 180 minutes fire test based on the standard curve of ISO-834 were conducted on three RC column specimens with different constant axial loading ratios to evaluate the fire performance of fiber cocktail (polypropylene+steel fiber) reinforced high strength concrete column. The columns were tested under three loading levels as 40%, 50%, and 61% of the design load. No explosive spalling has been observed and the original color of specimen surface has been changed to light pinkish grey. The maximum axial displacements of three specimens were 1.5~2.2 mm. There was no reduction in load bearing capacity of each specimen exposed to fire and no effect were observed on the fire performance within 61% of the design load. The tendencies of the results with loading, such as the temperature distribution of in concrete and the changes in temperature rise due to the water vaporization in concrete, are very similar to those without loading. The final temperatures of steel rebar after 180 minutes of fire test resulted in 491.4${^{\circ}C}$ for corner rebar, 329.0${^{\circ}C}$ for center rebar, and 409.8${^{\circ}C}$ for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 153.7${^{\circ}C}$ㅍ. The tendency of temperature rise in concrete and steel rebar changed after 30~50 minutes from the starting time of the fire test because the heat energy influx into corner rebar is larger than that into center rebar. The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.