• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.47-47
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• 2020

In this study, we aimed to study carnation italian ringspot virus (CIRV) in Erigeron annuus (L.) Pers. in Bonghwa County, Korea. The collected samples showed mosaic and malformation symptoms. To identify the virus species, we performed high-throughput sequencing, reverse transcription polymerase chain reaction, and cloning. The virus was confirmed to be an unreported species, and therefore we performed genome sequencing of the samples. The complete genome was 4,746 nucleotides in length. The CIRV contained five open reading frames (ORFs), and it showed the typical features of members of the genus Tombusvirus. Phylogenetic analyses revealed that ClRV isolates had the highest nucleotide identities with the CZ isolate (95.89%) from Korea. In recent years, these viruses have sporadically been reported in floral scent and medicinal plants. This research found the first natural host infected with CIRV, and provides baseline information to determine the correlation between weeds and crops.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.2
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• Journal of Society of Preventive Korean Medicine
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• v.20 no.3
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• pp.75-82
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• 2016

Objectives : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean Tea, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean Tea market, the researchers attempt to explain the superiority of traditional Korean Tea. And it will be used basis data on further traditional Korean Tea. Methods : We conducted a research targeting traditional Korean Tea in domestic market from June through December 2014, and finally 205 kinds of Tea were selected and analyzed. Results : 48 kinds of medicinal herbs were used alone as ingredients in the traditional Korean Tea containing just one medicinal Herb. and 87 kinds of medicinal herbs were used as ingredients in the traditional Korean Tea containing more than two kinds medicinal Herbs. In the classification of the medicinal Herbs by part for use, roots and rhizome is most used. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional Korean Tea. Conclusions : Medicinal herbs have been widely used in the traditional Korean Tea. Tea consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean Tea.

• Journal of Wetlands Research
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• v.14 no.3
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• pp.413-418
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• 2012

In this study, both habitat use analysis by rumen contents of Eurasian river otter (Lutra lutra) were carried out to investigate the preference of habitat environment and diet using their fecal samples. As the target sites, two streams (the Naechon-cheon and the Koonup-cheon) were selected in the upstream of the Hongcheon river, Hongcheon County, Gangwon Province. A total of 478 track samples (e.g., feces, scent and footprint) were found during the survey periods (May to November, 2009 and November, 2010). The dominant points, where the tracks of river otters were observed, were areas with the low depth(0.5-1m) and the slow flow velocity (5m/sec). Also, both rocks and rock-beds were preferred but artificial facilities were avoided. This ecological study of river otters using habitat use analysis and diet analysis by rumen contents will be useful fundamental information to conserve the river otter populations, and to protect their habitats.

• Korean Journal of Oriental Medicine
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• v.16 no.3
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• pp.53-66
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• 2010

This study focuses on the contents about the Urinalysis which is the most representative one of the Tibetan medicine. Also, this study compares it with the Urinalysis of Traditional Korean medicine. This study focuses on the simple history, the theoretical system, the diagnosis and the urinalysis mainly based on the documents related to the Tibetan medicine. Also, through the comparison with the contents of textbook of Traditional Korean Medicine and the urinalysis shown in the Dongeuibogam(東醫寶鑑) which is the representative Korean medical book, the difference between Tibetan Medicine and Traditional Korean Medicine will be observed. The contents related about the urinalysis of the Tibetan medicine are more specific than those of Traditional Korean Medicine. By observing the color, scent, vapor and sediment of one's urine together with periodic changes more thoroughly, it is possible to find out the cause of a certain disease. However, Traditional Korean Medicine examines the medical conditions mainly based on the state of discharge and fever, showing a clear difference. The Tibetan medicine has an extremely specific type of urinalysis in comparison with that of Traditional Korean Medicine. It is the only characteristic of the Tibet medicine, which cannot be found in any other traditional medicine. By applying the viewpoint of the doctor who diagnoses the patient by measuring his or her pulse, it is possible to make the diagnosing process more specific and accurate. It is expected that the follow-up study will be continuously executed with the introduction of the system for the urinalysis of the Tibetan medicine to Traditional Korean medicine.

• Journal of Korean Elementary Science Education
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• v.36 no.1
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• pp.1-15
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• 2017

The purpose of this study is to analyze the problems of land and sea breeze model experiment that has presented in $5^{th}$ grade curriculum in chapter "Weather and our lives" and makes better model simulation so that learners can have better and more effective way to study it. To survey the opinions from dedicated teachers about land and sea breeze model experiment, we produced the survey through interview with science exclusive teacher from M elementary school. An elementary science education expert, 3 men of science EdD modified and complemented survey and started Delphi survey to 12 science teachers who have career teaching more than 3 years. The problems found in this survey were 'one heat bulb, short heating time, small temperature difference of water and sand, lack of class time, empty space between sand and water, back of transparent boxes, little amount of scent and the location of the it' etc. But the most of all, it is hard to see the successful result of the experiment. Based on these kinds of investigations, and lots of trial and error, redesigned the new model experiment that has the most similarity to the real one and high probability of success. According to this, it was able to see the smoke forms horizontal movement along the sand and the smoke goes in one circulation cycle. through this experiment, we made a conclusion that although those scientific experiments in textbook were developed through lots of considerations of expert, to consider the aspect of consumer, it needs to reach the educational agreement about simulation experiment so that It can lead to successful experiment and high quality education.

• Journal of Microbiology and Biotechnology
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• v.30 no.2
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• pp.296-305
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• 2020

Tricholoma matsutake is an ectomycorrhizal fungus, related with the host of Pinus densiflora. Most of studies on T. matsutake have focused on mycelial growth, genes and genomics, phylogenetics, symbiosis, and immune activity of this strain. T. matsutake is known for its unique fragrance in Eastern Asia. The most major component of its scent is (R)-(-)-1-octen-3-ol and is biosynthesized from the substrate linoleic acid by the sequential reaction of lipoxygenase and peroxide lyase. Here, we report for the first time the biosynthesis of (R)-(-)-1-octen-3-ol of T. matsutake using the yeast Saccharomyces cerevisiae as a host. In this study, cDNA genes correlated with these reactions were cloned from T. matsutake, and expression studies of theses genes were carried out in the yeast Saccharomyces cerevisiae. The product of these genes expression study was carried out with Western blotting. The biosynthesis of (R)-(-)-1-octen-3-ol of T. matsutake in recombinant Saccharomyces cerevisiae was subsequently identified with GC-MS chromatography analysis. The biosynthesis of (R)-(-)-1-octen-3-ol with S. cerevisiae represents a significant step forward.

• Industry Promotion Research
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• v.5 no.2
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• pp.1-7
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• 2020

This study is a technology related to a lighting lamp that illuminates indoor or outdoor lighting with light. In more detail, a see-through window is created in all directions on a case constituting the exterior, and a jade stone processed in a thin panel form is attached to the see-through window. By constructing a lighting lamp, since the soft light is irradiated indoors or outdoors through the jade stone, it provides comfort and warmth to the user, enhances the indoor or outdoor interior effect, emits far-infrared rays and negative ions, and emits a subtle floral scent It is a technology for lighting lamps using jade stones that emit. The characteristics of the product of this research and development is that the viewing window is formed in all directions on the case constituting the exterior, and the lighting lamp is composed by attaching the processed jade stone in the form of a thin panel to the viewing window. It is meaningful that they studied lightings using jade stones that generate sounds such as Buddhist scriptures, the Bible, and Sijo.