• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2004.05a
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• pp.279-284
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• 2004

Red tide(harmful algae) in the Korean Coastal Waters has a given a great damage to the fishery every year. However, the aim of our study understands the influence of meteorological factors (air and water tempaerature, precipitation, sunshine, solar radiation, winds) relating to the mechanism of red tide occurrence and monitors red tide by satellite remote sensing, and analyzes the potential area for red tide occurrence by GIS. The meteorological factors have directly influenced on red tide formation. Thus, We want to predict and apply to red tide formation from statistical analyses on the relationships between red tide formation and meteorological factors. In future, it should be realized the near real time monitoring for red tide by the development of remote sensing technique and the construction of integrated model by the red tide information management system (the data base of red tide - meteorological informations).

• Spatial Information Research
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• v.12 no.3
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• pp.263-274
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• 2004

The purpose of this study is to develop of red tide information system for spatial and temporal analysis of red tide including the outbreak season of red tide and biological-oceanography parameters using GIS techniques. The outbreaks of red tide were sporadic in the South Sea until 1994, but became frequent and widespread in whole coastal waters of the South Sea and East Sea since 1995. Therefore, the research fields of red tide has undergone a major changes. For monitoring of red tide, many kinds of techniques were carried out such as remote sensing, GIS and fuzzy model system. In this research, the development methods of red tide information system were suggested. For construction of the CIS based Red Tide database, spatial distribution area, species of red tide plankton and physical environment were analyzed.

• Bulletin of the Korean Chemical Society
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• v.35 no.6
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• pp.1670-1674
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• 2014

Two red emitters, 2-(7-(4-(diphenylamino)styryl)-2-methyl-4H-chromen-4-ylidene)malonitrile (Red 1) and 2-(7-(julolidylvinyl)-2-methyl-4H-chromen-4-ylidene)malonitrile (Red 2) have been designed and synthesized for application as red-light emitters in organic light emitting diodes (OLEDs). In these red emitters, the julolidine and triphenyl moieties were introduced to the emitting core as electron donors, and the chrome-derived electron accepting groups such as 2-methyl-(4H-chromen-4-ylidene)malononitrile were connected to electron donating moieties by vinyl groups. To explore the electroluminescence properties of these materials, multilayered OLEDs using red materials (Red 1 and Red 2) as dopants in $Alq_3$ host were fabricated. In particular, a device using Red 1 as the dopant material showed maximum luminous efficiencies and power efficiencies of 0.82 cd/A and 0.33 lm/W at $20mA/cm^2$. Also, a device using Red 2 as a dopant material presented the CIEx,y coordinates of (0.67, 0.32) at 7.0 V.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.126-132
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• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10c
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• pp.115-117
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• 2003

ea­RED(Efficient Adaptive RED)[1][2] 라우터 버퍼 관리 알고리즘 성능 향상을 위해서 ea­RED 라우터 버퍼 사이즈 변화를 예측할 수 있는 예측 알고리즘 모듈의 추가 필요성을 느낀다. 그래서 본 논문에서는 ea­RED 라우터 버퍼 관리 알고리즘의 원형인 RED 라우터 버퍼 관리 알고리즘에 AR(AutoRegression Analysis), IIR(Infinite Impulse Response) MACD(Moving Average Convergence & Divergence), LR_Lines(Linear Regression Lines)등의 예측 알고리즘 모듈을 적용하여 변화를 살펴보고. 결과를 비교. 분석하여 ea­RED 라우터 버퍼 관리 알고리즘 성능 향상에 가장 적합한 예측 알고리즘으로 LR_Lines를 선정했다. ea­RED 라우터 버퍼 관리 알고리즘에 적합한 예측 알고리즘 선정을 위해서 RED 라우터 버퍼 관리 알고리즘을 대신 이용한 이유는 ea­RED 라우터 버퍼 관리 알고리즘의 경우 네트워크 상황에 따라, 버퍼 관련 파라미터 값을 수시로 바꾸기 때문에 예측 알고리즘의 정확성을 판단하는데 어려움이 있지만, RED 라우터의 경우는 버퍼 관련 파라미터 값을 변화시키지 않기 때문에, 좀 더 일관성 있고 정확한 분석을 수행할 수 있기 때문이다.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• Environmental Analysis Health and Toxicology
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• v.6 no.1_2
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• pp.39-57
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• 1991

The effect of red ginseng ethanol extract on the immunotoxicity of diethylstilbestrol (DES) was studied in ICR mice. ICR male mice were divided into S groups (10 mice/group), and red ginseng ethanol extract (50, 100 and 200 mg/kg body wt., respectively) and DES (1 mg/kg body wt.) were injected intraperitoneally (i.p.) to ICR mice once a day for 2 weeks. Mice were sensitized and challenged with sheep red blood cells (S-RBC). Immune response were evaluated by humoral immunity, cell-mediated immunity, non-specific immunity, and circulating leukocyte counts. The results of this study were summarized as followings: 1. The DES-treated control group as compared with normal group showed the tendency to decrease body weight rate and relative liver weight, decreased both humoral and cellular immune responses, phagocyte activity, and circulating leukocyte counts, but increased the natural killer (NK) cell activity. 2. Compared with the DES-treated control group, DES plus red ginseng ethanol extract-treated groups significantly decreased the body weight rate (P<0.01). Relative liver weight was significantly decreased in DES plus red ginseng ethanol extract (50mg/kg)-treated group (P<0.01), but significantly increased in DES plus red ginseng ethanol extract (100mg/kg)-treated group (P<0.01). Relative spleen and thymus weights were significantly enhanced in DES plus red ginseng ethanol extract (100 mg/kg)-treated group (P<0.01), but significantly decreased in DES plus red ginseng ethanol extract (200 mg/kg)-treated group (P<0.01). 3. Both humoral and cellular immune responses were significantly decreased in DES plus red ginseng ethanol extract-treated groups rather than in the DES-treated control group (P<0.01). Especially, it weakened the decrease in DES plus red ginseng ethanol extract (100 mg/kg)-treated group. 4. Phagocyte activity and circulating leukocyte counts were significantly decreased in DES plus red ginseng ethanol extract-treated groups rather than in the DES-treated control group (P<0.01). Especially, it weakened the decrease in DES plus red ginseng ethanol extract (100 mg/kg)-treated group. NK cell activity was significantly enhanced in DES plus red ginseng ethanol extract (100 mg/kg)-treated group (P<0.01), but significantly decreased in DES plus red ginseng ethanol extract (50 and 200 mg/kg)-treated groups (P<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.1-5
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• 2001

This study was carried out to isolate saponin compounds from red-ginseng efflux, which was produced during the industrial processing of red-ginseng from fresh ginseng. We isolated crude saponin from the efflux extract (moisture content 35.0%) by using Diaion HP-20 adsorption method. Non-saponin fraction, which was adsorbed on Diaion HP-20 resin, was removed by eluating with $H_{2}O$ and 25% spirit. Then crude saponin was eluated with 95% spirit, continuously. Saponin in the eluated fractions was confirmed by TLC analysis. Crude saponin isolated from red ginseng efflux extract contained 12.10% of saponin. whereas those of white ginseng and red-ginseng were 3.30 and 3.39%, respectively. Ginsenoside contents showed the highest contents kin crude saponin from red ginseng efflux extract. Expacilly, the ginsenoside-$Rb_{1}$ and Re showed the highest contents in red-ginseng efflux extract when compared with those of white ginseng and red ginseng crude saponins. And the other ginsenosides except ginsenoside-$Rb_{1}$ and -Re also showed the highest contents in red ginseng efflux extract. However, the ratio of PD saponin (Panaxadiol saponin: $Rb_{1}+Rb_{2}$+Rc+Rd) to PT saponin (panaxatriol: $Re+Rg_{1}$) showed almost the same level when compared with those of ginseng saponin fractions. Ratio of PD/PT from red ginseng efflux extract was 1.99. Ratios of PD/PT from white ginseng and red ginseng were 1.85 and 1.84, respectively. Saponin purity, which was calculated by ratio percent of total ginsenoside to curde saponin content, was 45.90%. In case of white ginseng and red ginseng, the purities were 35.50 and 36.00%, respectively. However, by PHLC analysis, we confirmed that crude saponin isolated from red ginsengs. It suggested that crude saponin isolated from red ginseng ellux also would be useful component as ginseng saponins.