• Applied Biological Chemistry
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• v.47 no.4
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• pp.403-408
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• 2004

We studied active substances like crude cell wall components, crude protein, composing amino acids and free amino acids including orinithine cycle-related amino acids such as asparagine, ornithine and citrullin in fully ripe fruits of Korean native squash, Cucurbita moschata Poir. Crude protein content of 'Jeju 2' was the highest with $2,830\;{\mu}g/g$, while 'Sangju' was the lowest with $1,319\;{\mu}g/g$. Regarding the contents of crude cell wall components, fruit 'Kanghaw' was the highest with 2,961 mg% while 'Namhea' was the lowest with 1,582 mg%. Pectin contents of crude cell wall components were the highest in 'Kanghaw' (2,198 mg%) followed by 'Jeju 2' (2,178 mg%) and 'Jeju l' (1,461 mg%). The main contents of amino acids in squash were glutamic acid, aspartic acid, lysine, leucine and valine, which comprised to be more than 50% of total amino acid contents. Especially, in 'Jeju 2' aspartic acid and threonine were not detected. In fully ripe fruits, a total of 34 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 50% of the total free amino acids were aspartic acid and asparagine, and also all varieties were detected in ornithine, citrullin, and arginine, which are related to Ornithine cycle. There was a big difference in the contents of arginine in all varieties whereas the contents of ornithine and citrullin were very similar. 'Teaan' 29.34% was 7 times higher than 'Namhea' 4.30% in regards to arginine contents.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.7-10
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• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50% and 70% of brewing water and the contents of free amino acids and free sugars during aging at $25^{\circ}C$ for 3 months were compared with those of the control group which was made from solid koji. All tested Kochujang were higher in glutamic acid, lysine and aspartic acid while lower in methionine, histidine and tryptophan. The content of total free amino acids was high in the order of control group, 70%, 50%, and 30% liquid koji group. Fructose and rhamnose were found in all groups, but glucose in only the control group and 70% liquid koji group. Fructose content was the highest of the free sugars and total free sugar content was higher in the control group and 70% liquid koji group than other groups.

• The Journal of the Korea Contents Association
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• v.17 no.9
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• pp.60-68
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• 2017

Through this thesis, I wanted to understand the form of free indirect discourse of modern films. To this end, I first explored the notion of the polyphonie as a mixture of the speaker and the character' voice in order to establish a concept related to free indirect discourse. However, I could not overlook the differences in the form of novels and movies to apply the following theory to films. Based on the concept of narrative distance, I sought to explore the possibility of free indirect discourse from the dual position of the camera. Next, I introduced the concept of free indirect discourse in the film by introducing the concept of Time in G. Deleuze' CinemaII. In other words, the time from Deleuze is the past and the present cycle, and he sees the Time circulating like the Non-Euclidean space. I wanted to understand the form of free indirect discourse in films by analyzing the concept of Time as an analysis of the movie .

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.937-943
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• 2017

This study was performed to investigate the changes between free and bound forms of bioactive compounds in germinated adzuki bean. Adzuki bean was germinated at $25^{\circ}C$ for 6 days, and then free and bound forms of bioactive compounds were extracted. Total free polyphenol and flavonoid contents in of raw adzuki bean increased from 0.91 mg/g and 0.60 mg/g in before germination to 2.37 mg/g and 3.03 mg/g in at 6 days after germination, respectively. Bound polyphenol, flavonoid, and phenolic acid contents also increased with increasing germination periods, whereas bound polyphenol and flavonoid contents slightly reduced in at 2 days after germination. The total phenolic acid contents, including ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin, and hesperidin, increased during germination, and germination process can convert compounds to phenolic acid via anabolism and catabolism. Total anthocyanin and anthocyanidin contents of adzuki bean decreased during germination due to hydration by water during soaking or enzyme activation of anthocyanase during germination. These results suggest that the germination process increased utilization of functional compounds such as phenolic compound and isoflavones in black soybean.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.103-108
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• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.36-43
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• 2010

The purpose of this study was to investigate the phenolic acid, proanthocyanidin (PAs), and flavonol glycoside contents, as well as the antioxidant activities of pine needle extracts from six species of young pine trees. The extracts were prepared from Section Pinus (Diploxylon): P. densiflora, P. sylvestris, P. pinaster and P. pinea, and Section Strobus (Haploxylon): P. koraiensis and P. strobus. Phenolics were extracted from pine needles with 80% acetone to obtain the soluble free fraction, and insoluble residues were digested with 4 M NaOH to obtain bound ethyl acetate and bound water fractions. Phenolics were analyzed by HPLC, and the hydrophilic antioxidant activity was measured using oxygen radical absorbance capacity (ORAC). Total phenolic and flavonoid contents of the soluble free fraction were higher than those of the bound ethyl acetate and bound water fractions. The main phenolics were monomers and polymers of PAs in the soluble free fraction, and phenolic acids and flavonol glycosides in bound ethyl acetate fraction. Flavonol glycosides found in different species of pine needles were qualitatively similar within fractions, but composition varied among Pinus sections. High levels of kaempferol arabinoside and an unknown compound were present in all Strobus species. The soluble free fraction had the highest antioxidant activity, followed by bound ethyl acetate and bound water fractions.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• Journal of Digital Contents Society
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• v.15 no.5
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• pp.579-586
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• 2014

This paper analyzes the recognition of driver's behavior in lane change using context-free grammar. In contrast to conventional pattern recognition techniques, context-free grammars are capable of describing features effectively that are not easily represented by finite symbols. Instead of coordinate data processing that should handle features in multiple concurrent events respectively, effective syntactic analysis was applied for patterning of symbolic sequence. The findings proposed the effective and intuitive method for drivers and researchers in driving safety field. Probabilistic parsing for the improving this research will be the future work to achieve a robust recognition.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.73-75
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• 1961

The Compositions of the free sugars in Korean Ginseng were determined by use of the ion exchange chromatography and anthrone reaction. The free sugars were sucrose, fructose and glucose. The contents of each sugar in dried and wet Ginseng were Sucrose: 8.525 and 5.280, Fructose: 0.498 and 0.245, glucose: 0.433 and 0.975, respectively.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.817-825
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• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.