• The Plant Pathology Journal
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• v.30 no.3
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• pp.261-268
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• 2014

This work was conducted to identify mungbean genotypes showing yield stability and resistance to mungbean yellow mosaic virus (MYMV) disease. Sixteen genotypes were evaluated in a randomized complete block design with two replications for two years (2011 and 2012) at three locations (Gazipur, Ishurdi and Madaripur) of the Bangladesh Agricultural Research Institute. An analysis of variance exhibited significant effects of genotype (G), environment (E), and genotype ${\times}$ environment ($G{\times}E$) on grain yield. Among eight agronomic characters, the principal component 1 (PC1) was always higher than the PC2. Considering $G{\times}E$ interaction, BM6 was the best genotype at all three locations in both years. Based on grain yield and stability performance, BM6 ranked first while the worst performing genotypes were BM1 and G10. Based on discrimination and representation, Gazipur was identified as an ideal environment for these mungbeans. Relationship between soil-plant analysis developments (SPAD) value was positive with yield but negative with MYMV severity. BM6, G1 and G2 were considered as promising sources of resistance for low disease score and stable response across the environments. The environment proved to have an influence on MYMV infection under natural infestation. A positive correlation was observed between disease score and the temperature under natural growing condition.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.674-684
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• 2023

Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 ㎍/mL), and lysozyme (8.70-22.80 ㎍/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.184-191
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• 2012

The purpose of this study was to investigate the fatty acid profiles in 18 soybean cultivars grown in Korea. A total of eleven fatty acids were identified in the sample set, which was comprised of myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1, ${\omega}7$), stearic (C18:0), oleic (C18:1, ${\omega}9$), linoleic (C18:2, ${\omega}6$), linolenic (C18:3, ${\omega}3$), arachidic (C20:0), gondoic (C20:1, ${\omega}9$), behenic (C22:0), and lignoceric (C24:0) acids by gas-liquid chromatography with flame ionization detector (GC-FID). Based on their color, yellow-, black-, brown-, and green-colored cultivars were denoted. Correlation coefficients (r) between the nine major fatty acids identified (two trace fatty acids, myristic and palmitoleic, were not included in the study) were generated and revealed an inverse association between oleic and linoleic acids (r=-0.94, p<0.05), while stearic acid was positively correlated to arachidic acid (r=0.72, p<0.05). Principal component analysis (PCA) of the fatty acid data yielded four significant principal components (PCs; i.e., eigenvalues>1), which together account for 81.49% of the total variance in the data set; with PC1 contributing 28.16% of the total. Eigen analysis of the correlation matrix loadings of the four significant PCs revealed that PC1 was mainly contributed to by oleic, linoleic, and gondoic acids, PC2 by stearic, linolenic and arachidic acids, PC3 by behenic and lignoceric acids, and PC4 by palmitic acid. The score plots generated between PC1-PC2 and PC3-PC4 segregated soybean cultivars based on fatty acid composition.

• Korean Journal of Adult Nursing
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• v.13 no.1
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• pp.82-95
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• 2001

The purpose of this study was to examine the relationship among perceived health status, self-esteem, self-efficacy and health promoting behavior, and to determine the predictors of health promoting behavior in post-mastectomy patients. The study, a descriptive correlational study, was done with structural questionnaires. A total of 51 post-mastectomy subjects from C university hospital in Kwang-ju, South Korea completed mail-in self-reporting questionnaires during a three month period from March to June, 1999. The data were collected using Lawstone's(1982) perceived health status scale, Rosenberg's(1965) self-esteem scale, the modified self-efficacy scale(Shere et al, 1982), and the modified health promoting lifestyle profile (Walker et al, 1987). The data obtained were analyzed according to percentage, mean and standard deviation, principal component analysis, varimax rotation, t-test, ANOVA, Pearson's correlation, and stepwise multiple regression. The results were as follows: 1. The health promoting behavior measurement resulted in six factors. Each factor was labelled as follows: self-actualization, nutrition, stress management, exercise, health responsibility and interpersonal support. The total percent of variance explained by the six factors was 58.4%. 2. The mean score of health promoting behavior was 85.92(range 58~117). The scores of six factor were nutrition 3.20, self-actualization 2.59, stress management 2.58, interpersonal support 2.58, health responsibility 2.49, and exercise 2.34 on a four point scale. 3. When the score of health promoting behavior factors were compared by general characteristics. Factor I: self-actualization, differed significantly by the frequency of pregnancy (F=3.06, p=.037). Factor II: nutrition differed significantly by drinking experience(t=-2.26, p=.028) and the pre- or post stage of menopause(F=2.69, p=078). FactorIII: stress management differed significantly depending on regularity of mensturation(t=-2.12, p= .042). FactorIV: exercise differed significantly by type of religion (F=2.49, p=.072), marital status(F=5.03, p=.010), and feeding type (F=2.64, p=.036). Factor V: health responsibility differed significantly by regularity of mensturation(t=2.18, p=.037). 4. The total health promoting behavior score was significantly related to self-esteem and perceived health status(r=.610, p.006; r= .378, p=.006). The score of selfactualization also corresponded with selfesteem and perceived health status(r=.556, p=.001; r=.343, p=.013). 5. The predictor to explain the score of health promoting behavior was self-esteem, which accounted for 37.1% of the total variance. The predictor to explain the score of self-actualization was self-esteem, which accounted for 30.9% of the total variance. The score of nutrition was primarily affected by both premenopause and drinking experience, which accounted for 13.1% and 9.5% respectively. Finally, the score of exercise was dictated by marriage, Buddhism, no experience of breast feeding, which accounted for 17%, 9.8%, & 5.2% respectively. In conclusion, self-esteem is the main predictor for health promoting behavior in post-mastectomy women. These findings suggest a need for nursing strategies which promote self-esteem in such patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1618-1628
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• 2013

Relationships between fatty acids and tocopherols in conventional and genetically modified peanut cultivars were studied by gas chromatography with flame ion detector and high performance liquid chromatography with fluorescence detection. Eight fatty acids and four tocopherol isomers in the sample set were identified and quantified. Oleic acid and linoleic acid are major fatty acids and the ratio of oleic and linoleic acids ranged from 1.11 to 16.26. Tocopherols contents were 6.76 to 12.24 for ${\alpha}$-tocopherol (T), 0.08 to 0.39 for ${\beta}$-T, 5.28 to 15.02 for ${\gamma}$-T, and 0.17 to 1.17 mg/100 g for ${\delta}$-T. Correlation coefficient (r) for fatty acids and tocopherols indicated a strong inverse relationship between oleic & linoleic acids (r=-0.97, P<0.05) and positive relationships between palmitic & linoleic acids (r=0.95, P<0.05) and ${\gamma}$-T & ${\delta}$-T (r=0.83, P<0.05). Principal component analysis (PCA) of fatty acids and tocopherols gave four significant principal components (PCs, with eigenvalues>1), which together account for 85.49% of the total variance in the data set with PC1 and PC2 contributing 45.27% and 21.33% of the total variability, respectively. Eigen analysis of the correlation matrix loadings of the four significant PCs revealed that PC1 was mainly contributed by palmitic, oleic, linoleic, and gondoic acids, while PC2 was by behenic acid, ${\beta}$-T, and ${\gamma}$-T. The score plot generated by PC1-PC2 identified sample clusters in the two spatial planes based on the oleic and linoleic acids. The score plot PC3-PC4 didn't separate sample groups.

• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.219-224
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• 2009

Two functional modified-butterfats (MF668 and MF866) were synthesized with two blends (6:6:8 and 8:6:6, w/w%) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO, omega-3) via lipase-catalyzed interesterification reaction. Their flavor characteristic was investigated using electronic nose and SPME-GC/MS analysis. Each flavor pattern of ABF, FSO, MF668 and MF866 was significantly discriminated with first principal component score of 95.16% in PCA plot. In functional modified-butterfats analyzed with SPME-GC/MS, various volatile compounds such as aldehydes, ketones, acids, and alkanes were detected.

• Korean Parent-Child Health Journal
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• v.7 no.2
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• pp.111-120
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• 2004

Purpose: This study was done to test the validity and reliability of the MMDQ for middle school students. Method: A convenience sample of 318 middle school students were asked to complete the MMDQ which consisted of 37 items and data were collected from May to June, 2004. Result: 1. Six factors for MMDQ (except insomnia, finally 36 items) were extracted through the principal component analysis with varimax rotation, and these contributed 56.7% of the variance in the total score. All 36 items in the scale loaded above .37 on one of 6 factors. 2. Factor 1 has 7 items, factor 2 has 9 items, factor 3 has 8 items, factor 4 has 5 items, factor 5 has 4 items, and factor 6 has 3 items. 3. Cronbach's alpha coefficient for internal consistency of MMDQ was .946 for the total 37 items and .88, .86, .88, .81, .70, .61 for the six factors in that order. Conclusion: MMDQ was identified its adequacy as PMS measurement tool for middle aged students in Korea. In further study, these factors would be confirmed across different samples and across different methods of data collection.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.656-666
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• 2015

This study was performed to investigate the effect of Gastrodia elata powder on the quality characteristics of Jochung with barley malt. Grain syrups with 0, 2.5, 5, 7.5, and 10% Gastrodia elata powder were produced. The pH value decreased with higher volume of Gastrodia elata powder and showed a significant difference between the samples (p<0.05). Total polyphenol content was 77.45~129.25 mg/100 g, and DPPH radical scavenging ability was $36.70{\sim}57.09{\mu}mol$. Sensory score of Jochung containing 2.5% Gastrodia elata powder was similar to that of control. Jochung containing less than 7.5% Gastrodia elata powder gave the highest scores in terms of quality characteristics and sensory evaluation. The data from different procedures were compared and analyzed by multivariate techniques (correlation matrix, principal component analysis). Correlations between antioxidant activity and the analyzed parameters were found to be statistically significant (p<0.05).

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.443-448
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• 1992

We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58％, 7.79% and 3.12%, respectively.