• Journal of Plant Biotechnology
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• v.47 no.2
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• pp.124-130
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• 2020

The sweet potato (Ipomoea batatas [L.] Lam.) is the sixth-most important crop in the world following rice, wheat, potato, maize, and cassava. Four varieties ('Beniharuka', 'Annobeni', 'Pungwonmi', 'Hogammi') and their Japanese cultivars are broadly distributed in South Korea. In the Korean marketplace, sweet potatoes are classified by color and shape, not by variety, making it necessary to differentiate varieties for uniform production and consumption. In this study, molecular markers were developed to distinguish the four varieties of sweet potato using SNPs and genotyping-by-sequencing (GBS) analysis via a tetra-primer amplification refractory mutation system (ARMS)-PCR. The results revealed that three variety-specific fragments (164 bp and 241 bp of SNP 04-27457768 and 292 bp of SNP 03-16195623) were amplified in the 'Beniharuka', 'Pungwonmi', and 'Annobeni' sweet potato varieties. There were instances where some varieties produced three bands within the gel electrophoresis, indicating heterozygosity at the given SNPs loci. DNA sequencing analysis also confirmed the results of electrophoresis at the SNPs loci. Overall, these molecular markers would provide a useful, rapid, and, simple evaluation method for the Korean sweet potato marketplace, where the mixing of varieties is a serious issue.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.233-240
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• 2019

Dyeing is an essential process for improving the value of textile products, but it is considered as one of industries causing pollution because of producing wastewater containing hazardous chemicals as well as using a large amount of water and energy. Global demand for greener technologies in textile field is getting much more attention and accordingly, the use of eco-friendly natural dyes is growing much larger. In textile printing, both dyes and pigments can be used. Pigment printing is more simple process and requires less water and less energy, compared to dye printing. In this study, the organic pigment was prepared from the marigold colorant. Samples were stencil printed, pressed(70℃, 3min) and then heat treated(150℃, 5min). The uptake of polyacrylic acid as a chemical binder was the lowest. In particular, marigold pigments were excellent in color and texture when Guar Gum and Sodium Alginate were used as binders. In addition, the light and washing fastness was rated very high as 4, 4/5 grades, and the rubbing fastness was also excellent as 3 and 4 grades.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.204-211
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• 2013

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Cartoon and Animation Studies
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• s.17
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• pp.5-19
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• 2009

As webtoon became activated, new forms of expression corresponding to a web format were appeared. New forms can be classified into two. The first is regarding on the computer, which includes a wide use of CG, and color comics. The second is related to web-based one, which includes the trend of a vertical scroll, the introduction of concept in time, animation stage effects, the manufacture trend of media optimization, and the various media mixing. While problems regarding web-based comics service such as copyright and cartoonist become manifested, webtoon will widen new horizon of comics with its characteristics and the change in the form of expression.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.10
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• pp.3304-3312
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• 1996

An experimental study on the convective heat transfer characteristics was performed for a two-dimensional wall attaching offset jet(WAOJ). Thermochromic liquid crystal was used to measure the plate wall temperature. The Nusselt number was measured for Reynolds numbers from 6, 500 to 39, 000, and the offset ratios from 0.5 to 15. The maximum Nusselt number point coincides with the time-averaged reattachment point and Nusselt number decreases monotonically after the jet reattaches on the wall. In the recirculation region Nusselt number minimize near the upstream corner and then increases as X/D decreases to vanishes. This suggests the existence of secondary vortices, causing an additional mixing of the flow in the corner. The correlations between the local Nusselt number and Reynolds number, Re, offset ratio, H/D, and streamwise distance, X/D are presented.

• Journal of the Korean Society of Costume
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• v.37
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• pp.149-162
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• 1998

This study is thed Embroidery, Cross-stitchery, Weaving, Wax-Printing of technique and design appeared in textile of Miaos dwells in south-west among the minority people of china. The study is as follows. First, the technique of textile1) satin stitch, couching stitch, french-knot stitch, etc. using anther silk thread or cotton thread color 2) cross-stitchery 3) hand-weaving technique which is shaped other warp or weft using simple loom 4) the technique of dyeing of pattern using effect with wax. These methods are singly used mixing together, therefore doubled beauty. Second, these technuque of ornament have other independence, specially ornament apron, sling, sleeve borders, slack borderss, edge of upper garment, take off and put on easily, heighten effect of various ornament, can preserve many years. Third, Maker, female born in this country fashion by need of herself, used liberal method shown in unique creativity of life. This texture make standards capable female proud of intelligent and skill of herself. Fourth, Design appeared in textile like as pattern flying bird in the sky, strolling beast in the field, lion rolling gem, laughing dragon winding snake at gem, birks, flowers, fish, butterfly is used as the wish of long life, a lucky sign. They expressed creativity and unique conception using formation : the technique transform other shape using by omitting or adding or overestimating. Geometric pattern of tartan, revealing, Fifth, composition structure having balance and symmetry or contradiction towards center and circumstance of the center harmonized repeatedly method, expressed unique artful attraction by full composition.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• Textile Coloration and Finishing
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• v.12 no.1
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• pp.25-31
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• 2000

In order to decolorize disperse dyes by using biological treatment process, a strain which has potential ability to degrade disperse dyes was isolated from natural system. To increase the removal efficiency of decolorization in the aqueous solutions, the optimal condition of decolorization by this strain was investigated, and continuous plant test was also developed. The optimal culture conditions of temperature and pH were found to be 4$0^{\circ}C$ and 8.5~9, respectively. When yeast extract was mixed with polypeptone at the mixing ratio of 1:1 as a nitrogen source, decolorization efficiency was highest(93%) among the nitrogen sources. The strain to be screened was excellent to adjust to pH, and it seems to be have ability to control pH needed to growth. The optimal culture conditions in concentration of $MgSO_4\cdot{7H}_2O$ and $KH_2PO_4$ were 0.1%(w/v) and 0.2%(w/v). The result of continuous plant process using wastewater was as following : $COD_{Mn}$ removal efficiency was over than 50%, and this strain was very excellent in decolorization-efficiency for the wastewater of Taegu dyeing complex.