• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.43-47
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• 1979

In order to get taste sensation 116 male and 82 female subjects were tested by dropping solution on tongue. Table I shows the number of subjects in each selected age group. none of the subjects complained gastrointestinal discomforts and drinking and smoking habits were moderate (Less than 5 cigarettes a day). Taste sensation was elicited by applying standard tap water solutions of sucrose(sweet), , sodium chloride(salty), citric acid (sour) and quinine (bitter) on tongue. The dour concentrations of each solution are given in Table 2. The test were done about 1 hour after meal . A drop of approximately 0.1 ml of the lowest concentration of solution was placed on tongue. The number of subjects who recognized the taste of concentrations were recorded in each age group. The obtained results were as follows ; 1. The sweet taste sensation of each age group was more sensitive in female than in male. 2. Decreased level of sensitivity to sweet. salty, sour and bitter taste was detected in the 40 year age group. 3. Females tent to be more sensitive to taste than males generally.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.193-200
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• 1993

This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2013.05a
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• pp.39-42
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• 2013

자동차 및 에너지 산업의 적용을 목표로 고망간강의 기계적 성질 향상 연구가 활발히 진행된 반면 내식성 연구는 미비하다. 본 연구에서는 염수 환경 및 H2S 환경에서 4종의 고망간강의 내식성에 미치는 크롬 및 망간의 영향을 조사하였다. 비교재로 사용된 탄소강 대비 실험재의 부식 속도는 침지 실험을 통해 얻어졌다. 또한 내식성 기구 고찰을 위하여 상평형 프로그램을 통하여 녹 층을 예측하고, 침지실험으로부터 얻어진 녹 층을 XRD, SEM-EDS 및 TEM-EDS로 분석하였다. 3.5% NaCl 용액에서 크롬 및 망간이 모두 내식성을 향상시킨 반면, synthetic seawater에서는 크롬만이 내식성을 향상시켰다. 또한 이들 염수 환경과 달리 H2S 환경에서 크롬과 망간 모두 내식성을 향상시키지 못했다. 환경에 따라 강의 내식성에 미치는 합금 원소의 영향이 상이한 원인은 각각의 환경에서 형성된 녹층의 구성 물질의 차이에 의한 것으로 이에 대하여는 본문의 된 녹 층 분석 결과에서 자세히 설명되었다.

• IE interfaces
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• v.13 no.4
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• pp.745-750
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• 2000

This paper evaluated the 12 sensory measures suitable for evaluating taste of kimchi stored for 64 maturing days in the three kimchi refrigerators each made by the three different electronics companies respectively. The panel composed of 6 married women and 6 married man tasted sample of kimchi 8 times during the 64 maturing days. Analysis of variance results showed that among the 12 sensory measures sour smell, fresh smell, fermenting smell, sour taste, fresh taste, sensory satisfaction, and maturing degree were sensitive to differentiate both maturing days and refrigerators. Among sensory measures, maturing degree showed the most consistently increasing pattern during maturing days and the most consistently differentiating pattern for the refrigerators.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• International Journal of Oral Biology
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• v.47 no.4
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.721-721
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• 2023

• Horticultural Science & Technology
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• v.33 no.3
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• pp.396-402
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• 2015

This study identified a new male-sterile germplasm of Chinese jujube, named male-sterile No. 2 (JMS2), and achieved controlled hybridization using that germplasm as the female parent. The anthers of JMS2 before flower bud opening became shrunken, dingy yellow and much smaller than normal ones, and they changed to brown after anthesis. No pollen was observed in anthers of JMS2 and its male-sterile trait remained stable over different years. A total of 1,642 fruits were obtained from ten intra- and interspecific cross combinations via controlled hybridization from 2008 to 2012 using JMS2 as the female parent. Of those, 27.3% produced seeds, on average (0-72.6%). The rate of fruit with seed (RFS) was significantly different between cross combinations or years. Compared to other cross combinations, the RFS in the combination of JMS2 ${\times}$ 'Xingguang' (a Chinese jujube cultivar with high resistance to jujube witches' broom disease) and JMS2 ${\times}$ 'Xing16' (a sour jujube genotype) remained high in different years and reached means of 48.7 and 58.1%, respectively. Finally, 150 plantlets were regenerated from immature embryos, and 51 of them were randomly selected and identified to be authentic hybrids using amplified fragment length polymorphism (AFLP) markers. This is the first report of hybrids obtained from a cross between Chinese jujube and sour jujube.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.12
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• pp.1143-1150
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• 2009

This study was carried out to investigate of aerobic granulation by using sequencing batch reactor(SBR). To make aerobic granular sludge in short period of time, we used polymer. In case of SBR, we have studied on physicochemical characteristics of particle size, settling velocity, surface charge, and specific oxygen utilization rate(SOUR) depending on aerobic particle's formation. The results of running SBR with $5.4kg{\cdot}COD/m^3{\cdot}d$ of COD loading rate and 20 days reaction time showed that aerobic particle size, settling velocity, SOUR, surface charge, polysaccharide/protein(PS/PN) ratio were 2.6 mm, 1.7 cm/s, $346mg{\cdot}O_2/g{\cdot}MLVSS{\cdot}hr,\;(-)0.26{\cdot}meq/g{\cdot}MLVSS$, and 2.06 mg/mg respectively.