• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.613-619
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• 2010

Three varieties of taro flours (Altoran, Josaengjong, and Jaeraejong) were analyzed to evaluate their nutrient composition and physicochemical properties. Moisture contents of the three taro cultivars varied from 5.74-10.30%. Among the three cultivars, Altoran flour had higher protein and fat contents than other cultivars. There were 17 kinds of amino acids in the three taro flours. The major fatty acids in the three taro flours were linoleic acid (46.5-51.4%), palmitic acid (21.7-25.8%), and oleic acid (12.3-18.7%), and two thirds of the total fatty acids were unsaturated fatty acids. Potassium, phosphorus, magnesium, and calcium were the most plentiful minerals in the three taro flours, and the free sugars were glucose, fructose, and sucrose. The total dietary fiber contents of the three taro flours ranged from 12.97 to 17.60%. From these results, Altoran contained a high level of dietary fiber, minerals, essential amino acids, and free sugars. Jaeraejong showed the highest water absorption index. The water soluble index of Altoran was higher than that of the other cultivars. From the differential scanning calorimeter results, the gelatinization temperatures of the three taro flours were $84.98-89.91^{\circ}C$. The pasting temperature of the three taro flours was from 46.77 to $49.30^{\circ}C$ by rapid visco-analyzer. Among these varieties, Josaengjong had the highest peak viscosity and final viscosity, whereas Altoran had the lowest. These taro cultivars are expected to be potential material for application in taro processed foods, due to their gelatination and pasting properties.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.336-344
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• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.413-418
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• 2011

This study was carried out to establish a proper cultivation site and diagnose the drought-tolerance of Aster scaber and Synurus deltoides leaves by using Pressure-volume curves. In order to measure pressure-volume (P-V) curves, Aster scaber and Synurus deltoides were cut off above ground part and the tip of the cutting were placed in water, which was covered with a plastic bag. Samples were kept overnight (about 12 hours) in darkness at room temperature (20~25$^{\circ}C$) to achieve maximal turgor (full saturation). The pressure in the chamber was gradually increased from 0.3MPa to 1.8MPa by nitrogen gas. After measured, leaf samples were dried at 80$^{\circ}C$ for 48 hours and dry weight of each samples were determined. The result of the original bulk osmotic potential at maximum turgor ${\Psi}^{sat}_o$ sat was lower -0.8 MPa in Aster scaber leaves than -0.7 MPa Synurus deltoides leaves. Also the osmotic potential at incipient plasmolysis ${\Psi}^{tlp}_o$ in Aster scaber leave was -0.9 MPa. In contrast, the value of maximum bulk modulus of elasticity $E_{max}$ of Aster scaber leaves were approximately two folds higher than that of Synurus deltoides leaves. The values of the relative water content at incipient plasmolysis $RWC^{tlp}$ are all above 90% showing that the function of osmoregulation is somewhat better, and Vo/DW, Vt/DW, Ns/DW of Synurus deltoides leaves were approximately 1~2 times higher than that of Aster scaber leaves. Thus, responses to water relations of Aster scaber and Synurus deltoides such as ${\Psi}^{sat}_o$, ${\Psi}^{tlp}_o$, $E_{max}$, ${\Psi}_{P,max}$, $RWC^{tl}$ were shown that the Aster scaber leaves was slightly higher drought-tolerance than Synurus deltoides leaves. However, in both of Aster scaber and Synurus deltoides, occurring incipient plasmolysis at the high water content, have a relatively lower drought-tolerance property indicating that growth of these plants are cultivated appropriate in high moisture soil sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Asian Journal of Turfgrass Science
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• v.23 no.2
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• pp.229-240
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• 2009

The high temperature and water content in soil profile probably affect the physiological disorder especially on cool-season turfgrasses in warm and humid weather of Korean summer. The purpose of this research was to analyze the effect of soil temperature and water content on the growth and stress response of creeping bentgrass(Agrostis palustris Huds.) under a humid and warm temperature. USGA(United State of Golf Association) green profile in laboratory test, Daily temperature changes were tested under a dried sand, 70% water content of field capacity, and saturated condition at $34^{\circ}C$ of the USGA green in lab. In this test, the dried sand reached to $80^{\circ}C$, however, the surface temperature decrease of $10^{\circ}C$ on the saturated condition. In the thermal properties test in field, thermal conductivity, thermal diffusivity, and soil temperature were increased followed by irrigation practise. In the water-deficient condition, the highest soil temperature was reached temporally right after irrigation, however, the excessive soil water content higher than field water holding capacity showed the highest soil temperature after a while. This result indicated that a heat damage to root system was caused from the thermal conductivity of a high surface soil temperature. The excessive irrigation when a high turf surface temperature should occur a negative result on tufgrass growth, moreover, it would be fatal to root growth of creeping bentgrass, especially when associated with a poor draining system on USGA sand green. Overall, this study shows that high soil temperature with water-excessive condition negatively affects on cool-season grass during the summer season, suggesting that excessive irrigation, over 70% field capacity of soil condition, does not help to reduce soil temperature for summer season in Korea. In the study that cool-season grass were treated with different water content of soil, The soil had higher temperature and more water holding capacity when treatment rate of soil conditioner was increased. The best growth at the normal water condition and the worst state of growth at thee water-excessive condition were observed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.315-324
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• 2015

In this study, we prepared liquid crystal emulsion composed of amphiphilic substance $C_{14-22}$ alcohol, $C_{12-20}$ alkyl glucoside, behenyl alcohol and studied liquid crystal emulsion of properties and in vitro skin permeation. The results of formulation experiments, the clear liquid crystalline structure was observed in the ratio of $C_{14-22}$ alcohol 0.8%, $C_{12-20}$ alkyl glucoside 3.2%, behenyl alcohol 4% in the formulation. The results of physical property measurements, the viscosity of liquid crystal emulsion and O/W emulsion applied as a control group was respectively $1871.26{\sim}1.15Pa{\cdot}s$, $1768.69{\sim}1.14Pa{\cdot}s$ and the shear stress of O/W emulsion was 178.68 ~ 909.18 Pa, that of liquid crystal emulsion was 190.45 ~ 919.38 Pa. The storage modulus of O/W emulsion was 3428.53 ~ 9157.45 Pa, that of liquid crystal emulsion was 4487.82 ~ 8195.59 Pa. The tan (delta) value of O/W emulsion which means a ratio of viscosity to elasticity was 0.43 ~ 0.19, and that of liquid crystal emulsion was 0.23 ~ 0.25. The water content value on the skin for liquid crystal emulsion was significantly higher from 1 h to 6 h compared with that of O/W emulsion and the transepidermal water loss on the skin was significantly superior in skin moisture loss suppression from 30 min to 4 h compared with that of O/W emulsion. The results of skin permeation using glycyrrhizic acid, the result of skin permeation amount of liquid crystal emulsion for 24 h was $64.58{\mu}g/cm^2$, that of O/W emulsion was $37.07{\mu}g/cm^2$, that of butylene glycol solution was $41.05{\mu}g/cm^2$. Hourly permeability results, it is showed that skin penetration effect of the liquid crystal emulsion increases after 8 h. These results suggest that liquid crystal emulsions are effective for skin moisturizing effect and function as potential efficacy ingredient delivery system for the transdermal delivery.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Journal of Soil and Groundwater Environment
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• v.21 no.1
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• pp.49-60
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• 2016

Distribution and behavior of baseline soil CO₂ were investigated in a candidate geologic CO₂ storage site in Pohang, with measuring CO₂ concentrations and carbon isotopes in the vadose zone as well as CO₂ fluxes and concentrations through ground surface. This investigation aimed to assess the baseline CO₂ levels and to build the CO₂ monitoring system before injecting CO₂. The gas in the vadose zone was collected using a peristaltic pump from the depth of 60 cm below ground surface, and stored at gas bags. Then the gas components (CO₂, O₂, N₂, CH₄) and δ¹³C_CO2 were analyzed using GC and CRDS (cavity ringdown spectroscopy) respectively in laboratory. CO₂ fluxes and CO₂ concentrations through ground surface were measured using Li-COR in field. In result, the median of the CO₂ concentrations in the vadose zone was about 3,000 ppm, and the δ¹³C_CO2 were in the wide range between −36.9‰ and −10.6‰. The results imply that the fate of CO₂ in the vadose zone was affected by soil property and vegetations. CO₂ in sandy or loamy soils originated from the respiration of microorganisms and the decomposition of C₃ plants. In gravel areas, the CO₂ concentrations decreased while the δ¹³C_CO2 increased because of the mixing with the atmospheric gas. In addition, the relation between O₂ and CO₂, N₂, and the relation between N₂/O₂ and CO₂ implied that the gases in the vadose zone dissolved in the infiltrating precipitation or the soil moisture. The median CO₂ flux through ground surface was 2.9 g/m²/d which is lower than the reported soil CO₂ fluxes in areas with temperate climates. CO₂ fluxes measured in sandy and loamy soil areas were higher (median 5.2 g/m²/d) than those in gravel areas (2.6 g/m²/d). The relationships between CO₂ fluxes and concentrations suggested that the transport of CO₂ from the vadose zone to ground surface was dominated by diffusion in the study area. In gravel areas, the mixing with atmospheric gases was significant. Based on this study result, a soil monitoring procedure has been established for a candidate geologic CO₂ storage site. Also, this study result provides ideas for innovating soil monitoring technologies.