• 한국식생활문화학회지
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• 제12권4호
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• Journal of Ginseng Research
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• 제23권2호
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• pp.61-66
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• 1999

고려인삼의 적변내성 계통을 선발하기 위하여 포장에서 적변내성 계통 선발, 선발계통의 적변관련 물질함량분석, 묘삼에서 적변선발 지표성분 가능성을 검토한 결과를 요약하면 다음과 같다. 한국인삼연초연구원에서 보유하고 있는 고려인삼 61계통을 포장에 공시하여 자경종 보다 적변지수가 낮은 적변내성 10계통과 자경종과 적변지수가 비슷한 적변 감수성 10계통을 선발하였다. 선발한 계통중 적변내성 계통과 적변감수성 계통간의 성분 분석결과, phenolic compound 함량이 중심주에서는 차이가 없었으나, 피층, 표피 및 지세근에서는 적변지수가 낮은 계통군이 높은계통군 보다 현저히 낮았다. 적변내성 계통과 적변감수성 계통간의 부위별 무기성분 함량은 중심주에서는 차이가 없었다. 그러나 피층에서는 K, Ca, Na가, 표피 에서는 Mg, Fe, Na, Mn, Ah, Si가, 지세근 에서는 Fe 함량이 적변지수가 낮은 적변내성 계통이 적변지수가 높은 적변감수성 계통 보다 낮았다. 6년근 동일 뿌리내에서 건전과 적변 피층조직에서 건전한 피층조직이 적변된 피층조직보다 phenolic compound 함량은 낮았으나 무기성분 함량은 차이가 없었다. 묘삼시기에 건전한 묘삼을 분석시 적변지수가 낮은 적변내성 계통은 적변 지수가 높은 감수성 계통에 비하여 phenolic compound, K 및 Na의 함량이 낮아서, 인삼의 적변계통 조기선발 지표성분으로 phenolic compound, K및 Na의 가능성을 제시하였다.

• 한국콘텐츠학회논문지
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• 제11권5호
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• pp.50-56
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• 2011

본 연구는 복합지식 객체를 기반으로 다차원적인 관계를 쉽게 식별하고 검색할 수 있도록 복합지식의 3D 가시화방법을 제안한다. 이를 위해 복합지식을 네트워크 형태의 의미화된 링크와 노드로 구조화하고 3차원 형태로 보여줄 수 있도록 SOM을 이용한 가시화방법을 제안하였다. 또한, 3D 공간상에서 복합지식을 배치하고 사용자에게 제공함으로써 보다 실감적이고 직관적인 정보검색의 기회를 제공하기 위해서 객체 유사도를 이용한 복합지식의 3D 클러스터링 방법을 제안하였다. SOM을 이용한 복합지식의 3D 가시화와 클러스터링은 복합지식의 맥락과 연계성을 시공간에 가시화하는데 최적의 방법이 될 수 있다.

• 대한본초학회지
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• 제28권4호
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• pp.71-76
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• 2013

Objectives : The biological activities and compound contents of herbal medicine vary depending on manufacturing processes. In this study, we compared anti-inflammatory effects and compound contents of three kinds of multi-herbal extract HT008 produced by different manufacturing processes in order to determine chemical and biological equivalence. Methods : HT008 was produced by three different manufacturing methods: 1. Freeze dried extract of Eleutherococcus senticosus, Scutellaria baicalensis and Angelica sinensis (HT008 FD), 2. Spray dried extract of E. senticosus and S. baicalensis combined with reflux extract of A. sinensis (HT008 SD), 3. Spray dried extract of E. senticosus and S. baicalensis combined with supercritial fluid extract of A. sinensis (HT008 SF). Anti-inflammatory effects were evaluated using acetic acid induced pain model and ${\lambda}$-carageenan induced paw edema model. Compound contents were evaluated by HPLC quantitative analysis of standard compounds of HT008, eleutheroside E, baicalin, z-ligustilide. Results : HT008 FD, HT008 SD and HT008 SF significantly decreased acetic acid induced pain index and ${\lambda}$-carrageenan induced paw edema volume compared with that of control group. There was no significant difference in efficacy among the HT008 FD, HT008 SD and HT008 SF. Standard compound contents of HT008 FD, HT008 SD and HT008 SF were quantified within the range of Korean pharmacopoeia or other research. Conclusions : Three different manufacturing methods of multi-herbal extracts have been developed without noticeable difference in the efficacy or compound contents. The results might be used to establish manufacturing process and industrialization of herbal extracts.

• 한국조리학회지
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• 제22권6호
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1310-1315
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• 1999

Polyphenolic compounds widely occurring in the traditional medicine plants have been reported to possess strong antioxidant activity. The antioxidative substances of water soluble extract from leaves, stem bark, root bark and fruit powder of Cudrania tricuspidata were tested in three different in vitro experimental models. In oxidation models using DPPH( , ' diphenyl picrylhydrazyl) method, Fe2+ induced linoleic acid peroxidation, and autooxidation of hepatic microsomal membranes, the antioxidative activities of water soluble extract from stem bark were strong than that from leaves and root bark. Fruits of Cudrania tricuspidata contained the highest amounts of polyphenolic compounds among the parts of this plant. The changes in polyphenolic compound contents of fruit powder caused by heat treatment (20oC, 40oC, and 60oC) were also monitored. After water blanching, contents of phenolic compounds was increased slightly in the following order; 20oC(1454mg), 40oC(1487mg), and 60oC(1511mg). These results supports that water soluble extracts from Cudrania tricuspidata contain antioxidative compounds.

• 한국식품영양학회지
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• 제30권1호
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

• 한국자기학회지
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• 제11권4호
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• pp.157-162
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• 2001

Sm-Co계 플라스틱 자석 제조를 위한 사출 성형용 컴 파운드의 제조법을 연구하기 위해 미세분말과 조대분말을 혼합하여 자성분말의 입도 변화, 배합비 및 부피분율에 따른 컴파운드의 유변학적 특성을 조사하였다. 조대분말의 평균입도가 증가하면 분말의 충진율이 증가하여 컴파운드의 점도가 감소하였다. 그러나 미세분말의 평균입도가 작아지는 경우, 미세분말들간의 응집성으로 인하여 오히려 점도가 증가하였다. 기계적으로 분쇄된 Sm-Co계 분말의 경우, 125~75 $\mu\textrm{m}$ 크기의 조대분말과 평균입도 4.9 $\mu\textrm{m}$인 미세분말을 혼합하여 제조된 컴파운드의 점도는 분말의 배합비에 의존하며 조대분말을 60%혼합한 경우 가장 낮은 점도를 나타냈다. 이는조대분말의 양이 60 %일 때 자성분말의 충진율이 최대가 됨을 의미한다. 자성분말의 부피분율에 따른 컴파운드의 점도는 유변학적 모델을 잘 만족시켰으며 사출 성형이 가능한 Sm-Co계 자성분말의 최대 부피분율은 약 66 %이었다.

• 한국콘텐츠학회논문지
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• 제10권8호
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• pp.26-31
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• 2010

본 연구는 작업현장, 교육현장, 기타 시공간에서 작업자의 현재 상황이나 담당업무 맥락에 따라 개인의 숙련도나 학습 진도에 맞추어 비공식학습과 공식학습 모두 실시간으로 발생할 수 있는 개인 추천 서비스 구현을 목표로 한다. 이에 복합지식을 기반으로 실시간으로 코칭과 조언을 들을 수 있으며, 다차원적인 관계를 쉽게 검색하고 추천할 수 있는 개인 맞춤형 복합지식 지능화 추천 시스템을 설계하였다. 이를 위해, 복합지식 저장소와 복합지식관리 모듈을 개발하였다. 특정 산업분야에서는 장기적으로 축척되는 지식베이스를 근간으로 하여 전문적인 문제해결 혹은 코칭 서비스 등을 부가적으로 창출할 것으로 기대된다.

• 한국주조공학회지
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• 제26권3호
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• pp.123-128
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• 2006

Mechanical and thermal properties of spray-cast hypereutectic Al-20wt.%Si-xwt.%Fe alloys (x=0, 1, 3, 5) were investigated. After the spray-casting, hot extrusion was performed at $400^{\circ}C$. Intermetallic compound (${\beta}-Al_5FeSi$) and primary Si are observed in the spray-cast aluminum alloys. The size of primary Si and intermetallic compound of the spray-aluminum alloys became finer and more uniformly distributed than that of the permanent mold cast ones. Ultimate tensile strength of the spray-cast aluminum alloys increased by increasing Fe contents, but that of the permanent mold cast aluminum alloys decreased by increasing Fe contents possibly due to increased amount of coarse intermatallic compound. The coefficient of thermal expansion (CTEs) of the aluminum alloys became lower with finer primary Si and intermetallic compound, and this is attributed to the increased amount of interfacial area between the aluminum matrix and the phases of finer Si and intermetallic compound.