• 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.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.4
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• pp.717-725
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• 2005

It is widely known that individuals with Down's syndrome(DS) often develop early onset severe periodontal diseases. In this study, We examined the prevalence of periodontopathic bacteria in DS patients to compare controls with mental disabilities(MD) The subjects were 27 DS patients (7 to 19 years old) and 27 age-matched controls with MD. Plaque index and gingival index were measured. And 5 pathogens, Actinobacillus actinomycetemcomitans, Porphyromonas gingivalis, Tannerella forsythia, Treponema denticola, Fusobacterium nucleatum, were surveyed in subgingival plaque samples using a polymerase chain reaction. No significant difference in plaque index and gingival index were observed between the DS and control group. The prevalence in DS was 96.3% for F. nucleatum, 74.1% for T. forsythia, 63.0% for P. gingivalis, 55.6% for A. actinomycetemcomitans. 40.7% for T. denticola. No significant differences were observed in the prevalence of periodontopathic bacterias between the DS and control. Prevalence of P.g(16.7%) at age $7{\sim}10$ is lower than other age group in DS, but its prevalence increased with age. Prevalence of A.a(83.3%) is peak at age $7{\sim}10$ in DS. These results suggest that various periodontopathic pathogens can colo nize in the very early childhood of DS and MD patients. But no significant difference was observed in the prevalence of periodontopathic bacterias between the DS and control.

• Korean journal of applied entomology
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• v.20 no.3 s.48
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• pp.135-145
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• 1981

Vegetables including Chinese cabbage and radish have been grown in alpine areas such as Muju, Namweon, Jinan and Jangsu during the shortage period of vegetables. The incidence of various diseases, environmental factors such as temperatures and rainfalls, and aphid populations as virus vector were observed at 10-day intervals from July to September in those areas. Disease incidence showed no significant difference among locations. Major diseases in Chin ese cabbage were bacterial soft rot, white spot, downy mildew, mosaic virus, Alternaria leaf spot and Fusarium seedling blight. Major diseases in radish were virus, white rust, black rot, root rot, leaf spot and Fusarium seedling blight. Disease incidence reached peak on Aug. 20 with $27\%$ infection in radish and with $20\%$ infection in Chinese cabbage during the growing season, and declined thereafter. Percentage of infection in each growth stage showed $25\%$ at root thickening stage and $26\%$ at the harvest time in radish; and the head formation stage, $24\%$ at the harvest time. The data indicate that disease incidence in radish increased rapidly at late growing stage and progressively increased in Chinese cabbage Seedling blight caused by Fusarium sp. and root rot caused by Aphanomyces sp. were also observed in those areas. Cool and wet weather appeared to be favorable for disease incidences during the rainy period of growing season although average temperature was about $25^{\circ}C$. Populations of aphids were lower in the alpine vegetable growing area than that of flat areas. Aphids as virus vectors from total aphids collected were $73.5\%$ or 289 virus vectors /993 total aphids in Namweon and $18.1\%$ or 31 virus vectors/171 total aphids in Muju. The most prerevalent species of aphids was Myzus persicae Sulz.

• Nuclear Engineering and Technology
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• v.5 no.1
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• pp.38-43
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• 1973

The spin-rotation constants of the proton and tile fluorine nucleus in C $H_4$, Si $H_4$, Ge $H_4$, C $F_4$, Si $F_4$ and Ge $F_4$ were determined experimentally by the molecular beam magnetic resonance method. From the Hamiltonian and the high field approximation, the quantized energy level is given by the following equation. W $m_{I}$ $m_{J}$=- $g_{I}$ $m_{I}$H- $g_{J}$ $m_{J}$H- $C_{av}$ $m_{I}$ $m_{J}$, where $c_{av}$ is one third of the trace of the C tensor. In the nuclear resonance experiment, the proton and the fluorine nuclear resonance curves consist of many unresolved lines given by v=- $g_{J}$H- $C_{av}$ $m_{I}$, and a Gaussian approximation is made to correlate $c_{av}$ to the experimentally obtained half-width of the resonance curve. In the rotational resonance experiment, the five resonance peaks as predicted by v=- $g_{I}$H- $c_{av}$ $m_{I}$, $m_{I}$=0, $\pm$1 and $\pm$2, were all observed. The magnitude of car was determined by measuring the frequency distance between two adjacent peaks. The sign of $c_{av}$ was determined by the side peak suppression technique. The technique is described, and the sign and magnitude of the spin-rotation constant cav are summarized as following: for C $H_4$ -10.3$\pm$0.4tHz(from the rotational resonance), for SiH +3.71$\pm$0.08kHz(from the nuclear resonance), for Ge $H_4$+3.79$\pm$0.13kHz(from the nuclear resonance), for C $F_4$, -6.81$\pm$0.08kHz(from the rotational resonance), for Si $F_4$, -2.46$\pm$0.06kHz(from the rotational resonance), and finally for Ge $F_4$-1.84$\pm$0.04kHz(from the rotational resonance).onal resonance).esonance).

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.442-447
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• 1994

Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and $120^{\circ}C$, respectively. The resisdence time distribution of the most of materials were within 30 second and small portion of them went up to 80 second. The expansion ratio was the highest value (2.93) for 70% of glutinous rice in the mixture, while the lowest value for 100% of non-glutinous rice. Breaking strength was in the range between 1,051g and 1,117g for $10{\sim}20%$ of glutinous rice in the mixture, while the lowest value (737g) for 80%r of glutinous rice. As the amount of glutinous rice increased, L and a values were increased and b value was decreased. The uncooked cold paste viscosity had 400 B.U. for 100% non-glutinous rice , while no peak for the 100% glutinous rice. As the amount of glutinous rice increased up to 100%, the water absorption index (WAI) was decreased, while water solubility index (WSI) was increased. The rheological properties of extrudate were accounted by the law of Oswald. The flow behavior index of extrudate was less than 1.0, which showed pseudoplastic behavior. Yield stress was the highest value for 20% of glutinous rice in the mixture and the lowest value for $80{\sim}100%$ of glutinous; rice. Number of air cell was between 128 and 159 for $80{\sim}100%$ of glutinous rice in the mixture, while $81{\sim}84%$ for $0{\sim}20%$ of glutinous rice. The degree of shapefact was increased more when the mixtures of glutinous and non-glutinous rice was used than when glutinous or non-glutinous rice was only used.

• The korean journal of orthodontics
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• v.32 no.1 s.90
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• pp.19-31
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• 2002

To investigate the association between the hypertrophy of adenoid and jaw morphology during growth, this paper was based on children patients with experimental adenoids (male-15 subjects at each bone age group, female-15 subjects at each bone group) and comparing them to data taken from a control group (male-15 subjects at each bone age group, female-15 subjects at each bone group) with normal respiratory function. The comparisons between the groups were done at each growth stage using cervical vertebrae maturation index(CVMI) of Hassel. The obtained results were as follows : 1. The differences in craniofacial morphology between experimental group and control group were appeared from CVMI 3 and CVMI 4 (aroud adolescent period) in males, and from CVMI 1 in females. 2. The mandibular position of experimental group was more inferior than control group. The difference appeared at adolescent period(male : at CVMI 4, female : at CVMI 5). 3. Experimental group had greater anterior facial height than control group. This difference seemed a relation with lower anterior facial height. The difference appears at CVMI 3(11.94 ${\pm}$ 1.38 years old, at adolescent period) in male and at CVMI 1 in female. 4. The adenoid size of control male group was increased until CVMI 2(10.58 ${\pm}$ 1.07 years old, just before adolescent growth peak) and then decreased, but in female the adenoid size was decreased from CVMI 1(6.92 ${\pm}$ 0.53 years old).

• Tuberculosis and Respiratory Diseases
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• v.45 no.4
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• pp.835-845
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• 1998

Background: Silica-induced lung diseases is characterized by the accumulation of inflammatory cells at early stage and fibrosis in pulmonary parenchyma and interstitium at late stage. As a consequence of inflammation, silicosis is accompanied with the expansion of interstitial collagen and the formation of fibrotic nodule. In this process, several kinds of lung cells produce cytokines which can amplify and modulate pulmonary fibrosis. The alveolar macrophage is a potent source of proflammatory cytokines and growth factor. But in the process of silicotic inflammation and fibrosis, there are many changes of the kinetics in cytokine network. And the sources of cytokines in each phase are not well known. Method: 2.5 mg of silica was instillated into the lung of C57BL/6J mice. After intratracheal instillation of silica, the lungs were removed for imunohistochemical stain at 1, 2, 7 day, 2, 4, 8, 12 week, respectively. We investigated the expression of IL-1$\beta$, IL-6, TNF-$\alpha$ and TGF-$\beta$ in lung tissue. Results: 1) The expression of IL-6 increased from 1 day after exposure to 8 weeks in vascular endothelium. Also peribronchial area were stained for IL-6 from 7 days and reached the peak level for 4 weeks. 2) The IL-1 $\beta$ was expressed weakly at the alveolar and peribronchial area through 12 weeks. 3) The TNF-$\alpha$ expressed strongly at alveolar and bronchial epithelia during early stage and maintained for 12 weeks. 4) TGF-$\beta$ was expressed strongly at bronchial epithelia and peribronchial area after 1 week and the strongest at 8 weeks. Conclusion: The results above suggests IL-6, TNF-$\alpha$ appear to be a early inflammatory response in silica induced lung fibrosis and TGF-$\beta$ play a major role in the maintenance and modulation of fibrosis in lung tissue. And the regulation of TNF-$\alpha$ production will be a key role in modultion of silica-induced fibrosis.

• The Korean Journal of Mycology
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• v.1 no.1
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• pp.3-11
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• 1973

Four species of nematodes attacking mushroom beds were found in samples taken from 35 mushroom farms throughout Korea. These were Rhabditis sp., Aphelenchoides sp., Ditylenchus sp. and Aphelenchus sp. ,Rhabditis sp. was found from compost and casing from all mushroom farms and the frequencies of Aphelenchoides sp. was 31.4% in the both compost and casing. Both Ditylenchus sp. and Aphelenchus sp. showed 2.7% of frequencies in the compost, none in casing. Temperature and moisture content of compost affected pathogenicity of Aphelenchoides sp. on mushroom mycelia grown in compost. The higher temperature and moisture content the sooner the damage became apparent, and the more rapid was subsequent destruction of mycelia. There was no mycelial destruction at the lowest temperature of $10^{\circ}C$. Rhabditis sp. completely disintegrated mycelia grown in the compost, in the early stage, the numbers of Rhabditis sp. rose gradually and then increased suddenly to reach a peak but soon declined. At first, the pH of Rhabditis-infested spawned compost declined but then rose gradually as mycelia was disintegrated by nematodes. The trend in pH of infested unspawned compost was similar to those of uninfested, unspawned compost. Cultures inoculated with surface-disinfected dead Rhabditis sp. and with tap water used in the nematode extraction procedures showed no mycelial injury associated microorganisms containing within or outside the nematodes even though added by artificial wounding of the mycelia. Cultures artificially wounded showed no injury away from the wounds without the presence of living Rhabditis sp., such wounded mycelia slowly regenerated. On the other hand, artificial wounding accelerated the breakdown of mycelia in the presence of living Rhabditis sp.