• Journal of the Korean Society of Food Culture
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• v.12 no.4
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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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• v.23 no.2 s.54
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• pp.61-66
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• 1999

Experiments were carried out to examine the rusty tolerance in 61 inbred lines of ginseng cultivated in field, and chemical components were analyzed to clarify the difference between healthy and rusty ginseng roots. Among them, 10 lines showed rusty tolerance (RT) while 10 lines showed rusty sensitivity (RS). The content of phenolic compound in RT was lower than that in RS in cortex, epidermis and branch & fine roots, but it was not difference between RT and RS in stele. The contents of K, Ca, Na in RT were lower than RS in cortex, and the content of Mg, Fe, Na, Mn, AI, Si in RT were lower than RS in epidermis, and the content of Fe in RT were lower than RS in branch & fine roots, but mineral contents were not difference between RT and RS in stele. The content of phenolic compound in healthy cortex was lower than that in rusty cortex in same 6-year roots, but the mineral contents were not difference between healthy and rusty cortex in same 6-year roots. In root of seedlings, the contents of phenolic compound, K and Na in RT were lower than RS. It was suggested that the contents of phenolic compound, K and Na might be marker to select rusty tolerance ginseng lines.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.50-56
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• 2011

This paper proposes 3D visualization method of compound knowledge which will be able to identify and search easily compound knowledge objects based the multidimensional relationship. For this, we structurized a compound knowledge with link and node which become the semantic network. and we suggested 3D visualization method using SOM. Also, to arrange compound knowledge from 3D space and to provide the chance of realistic and intuitional information retrieval to the user, we proposed compound knowledge 3D clustering methods using object similarity. Compound knowledge 3D visualization and clustering using SOM will be the optimum method to appear context of compound knowledge and connectivity in space-time.

• The Korea Journal of Herbology
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• v.28 no.4
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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.

• Culinary science and hospitality research
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• v.22 no.6
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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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.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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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.

• Journal of the Korean Magnetics Society
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• v.11 no.4
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• pp.157-162
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• 2001

Rheological characteristics of Sm-Co type plastic magnet compound for powder injection molding process were investigated with the variation of the magnetic powder size, their relative contents and volume fraction using the mixture of fine and coarse powder. Shear viscosity of Sm-Co type compound was decreased with increasing the size of coarse powder due to the increase of powder packing density. However, the smaller the average size of fine powder resulted in the higher viscosity of compound due to the increase of agglomeration force. In case of mechanically milled Sm-Co type powder, the viscosity of compound with the mixture of coarse powder of 125∼75 ㎛ and fine powder of average size of 4.9 ㎛ greatly depends on their relative contents and shows a minimum value at the 60 % coarse powder fraction. This means that the compound shows a maximum packing density at the 60% coarse powder fraction. Compound viscosities satisfied well the rheological model with the volume fraction of magnetic powder, and maximum volume fraction of magnetic powder in Sm-Co type compound for powder injection molding was about 66%.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.26-31
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• 2010

This research does focus on realization of customizing recommendation service that all of formal, or informal learning is accomplished at real time according to worker's current situation or business context corresponding with the individual ability and the learning progress at industry or education field. For this, we designed the customizing intelligent recommendation system based on compound knowledge that workers can listen to coaching advices at real time and to retrieve and recommend multidimensional relation easily. Also, we constructed the repository based on compound knowledge and process engine for efficient management of compound knowledge. In specific industry, expert solution or coaching service will be created using the knowledge which is accumulated in long-term.

• Journal of Korea Foundry Society
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• v.26 no.3
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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.