• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.1
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• pp.40-47
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• 1989

To elucidate the relationship of the Quality of aromatic tobacco to their chemical constituents, certain chemical components and leaf Quality by price were compared among leaves produced, 1) under 4 different light intensities during maturing stage in field, 2) under 4 different temperature of 20$^{\circ}C$. 25$^{\circ}C$. 30$^{\circ}C$ and control of l8-22-28$^{\circ}C$ in phytotron. As the light intensity decreased chlorophyll content of harvested leaves increased, but specific leaf weight and Quality of cured leaves lowered. The content of sugar. pet. ether exts. and volatile organic acids decreased, but total nitrogen, nicotine, ash and pH increased as the .light intensity decreased. As the growth temperature increased days to flower was shortened and the growth was decreased without significant difference in leaf Quality. With higher growth temperature the content of nitrogen, ash and pH increased, but sugar decreased with no difference in pet. ether exts., volatile organic acids and volatile neutral content. Several Quality indices were disscussed for the Quality evaluation of aromatic leaves for two groups, respectively.

• Journal of Environmental Impact Assessment
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• v.3 no.2
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• pp.25-32
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• 1994

This study was carried out as the Anyang creek water quality management using Geographic Information System (GIS) is the purpose of this pilot project to apply a GIS to environmental management field. Analysis of water quality data has been investigated using GIS with modeling of water quality management for the Anyang creek. The results of this study are summarized as follows: 1. The concentration of Mercury in sediment was increased rapidly nearby A26(Nightsoil Treatment Plant) and maximum was showed at A18 (Imgok bridge). Cadmium was increased rapidly at A35(Chulsan bridge). 2. River water quality management using visible computer system as GIS is effective to make decision for water quality management plan and database of environmental factors should be completed before applying GIS. 3. When water pollution accident is occurred in the river water system, pollutant source can be traced and analysed systematically using GIS to manage pollutants discharged into the river water system.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1028-1033
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• 2010

The effects of delta-aminolevulinic acid (DALA) or chito-oligosaccharide (COS) in layer diets on production performance, egg quality and hematological characteristics were investigated in this 8-week trial. Two hundred and seventy 27-week-old (Hy-Line brown) layers were randomly assigned to 5 treatments with 9 replications per treatment. Dietary treatments were i) Control (basal diet); ii) DALA1 (basal diet+DALA 2 mg/kg); iii) DALA2 (basal diet+DALA 4 mg/kg); iv) COS1 (basal diet+COS 100 mg/kg) and v) COS2 (basal diet+COS 200 mg/kg). In this study, no significant difference was observed in feed intake and egg shell quality (eggshell breaking strength and egg shell thickness) among treatments. The inclusion of DALA increased egg production during the first 4 weeks. Egg weight was increased in both DALA (quadratic, p<0.05) and COS (linear, p<0.05) treatments compared with the control treatment. Laying hens fed the DALA treatment had an increased yolk color unit (quadratic, p<0.05) and haugh unit (linear, p<0.05) compared with the control group. Similarly, these characteristics were also affected by COS treatments, with both values being linearly increased (p<0.05) in COS treatments compared with the control treatment. Additionally, birds fed DALA treatments significantly increased (quadratic, p<0.05) the number of RBC, WBC and lymphocytes compared with the control treatment. Dietary DALA supplementation linearly increased (p<0.05) the serum iron concentration at the end of the 8th week. The inclusion of COS increased (linear, p<0.05) the concentration of RBC, WBC and lymphocytes compared with the control treatment. In conclusion, dietary DALA at the lower dosage (2 mg/kg) could exert better effects in laying hens than higher dosage (4 mg/kg). Birds fed DALA supplemented diet had an increased iron availability, egg weight, eggshell quality and immunity. Moreover, the inclusion of COS (200 mg/kg) can increase egg weight, eggshell quality and immunity in laying hens. Therefore, both the utilization of COS and DALA could be considered as a new strategy for optimizing egg quality and health condition of laying hens.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.61-68
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• 2017

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.56-57
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• 2019

Recently, the risk of fine dust is emerging in Korea. According to the OECD report, the incidence of hospitalization and mortality from lung disease is increased, and the incidence of lung cancer and mortality from ischemic heart disease with prolonged exposure are increased. In addition, indoor air quality has become an important factor affecting the human body as indoor life has increased due to the Industrial Revolution. Air pollutants that cause indoor air deterioration typically include particulate dusts as described above, formaldehyde and VOCs released in gaseous form from adhesive wood products used in building materials and furniture. May cause breathing problems. In this study, we analyzed the properties of adsorption matrix for improving indoor air quality using cork.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.105-114
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• 2019

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.