• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.95-110
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• 2020

Background: In Korea, Agastache rugosa (Fisch. & C. A. Mey.) O. Kuntze is one of the well-known perennial plants belonging to Lamiaceae. This mint-fragranced plant has long been used for the treatment of abdominal pain, congestion, chills, and diarrhea since the Goryeo Dynasty. Although this plant has various medicinal properties, it is only used as a spice and for landscape purposes. Methods and Results: The objective of this paper was to review the chemical composition and biological properties of the essential oil of A. rugosa. Several studies reported that the essential oil contains more than 60 different chemical components of monoterpene and sesquiterpene hydrocarbons and oxygenated hydrocarbons. The major component is methyl chavicol (estragole), accounting for 64% - 88% of the oil. The chemical composition of this essential oil vaired widely according to the planting time, environmental conditions, planting distance, fertilizer application, and harvesting time. Conclusions: The essential oil of A. rugosa possesses various pharmacological properties such as antioxidant, antibacterial, anticancer, antiviral, nematicidal, antifungal, insecticidal, wrinkle improver, stress reliever, and Alzheimer's disease alleviator. Hence, the essential oil from A. rugosa could be used for the development of high value-added industrial products in the near future.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.4
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• pp.10-20
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• 2017

The proportion of software in the automotive industry is steadily increasing due to the rapid technological development of automobile E/E parts. Because the automotive E/E technology is now on the basis of intelligent automobile and advanced safety automobile technology. The purpose of this study is to investigate the effect of organizational capability (organizational resource capability and management capability), process capability (process capability, customer Requirement management capability), performance dimension (motivation, participation level). In this study, we conducted questionnaires and statistical analysis on engineers (members of the Korea Advanced Automotive Technology Association) who perform research and development activities in the R&D organization of the automotive E/E part in South Korea. ANOVA is applied for the verification of the difference in performance measured by organizational capability, process maturity, and motivation participation level according to company characteristics (level of processing : supply chain configuration, annual sales, total SW development ratio). According to the results of this study, in order to improve the performance of ASPICE or ISO 26262-related consulting project, a different consulting approach strategy considering the characteristics of organization and personnel is needed. In summary, the analysis results for the three main treatment levels are as follows. The difference in organizational capacity, process capability and performance was found to be statistically significant according to supply chain configuration and annual sales, but it was found that the difference of response according to the proportion of total SW was not significant.

• The Journal of the Korea institute of electronic communication sciences
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• v.12 no.2
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• pp.273-280
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• 2017

As massive integration technology of transistors has been developing, multi-core circuit is fabricated on a silicon chip and a clock frequency is getting faster to meet the system requirement. But increasing the clock frequency can induce some problems to violate the operation of system such as clock synchronization, so it is very import to avoid metastability events to design digital chips. In this paper, metastability windows are measured by bisection method in H-spice depending on temperature, supply voltage, and the size of transmission gate with D-FF designed with 180nm CMOS process. The simulation results show that the metastability window(: MW) is slightly increasing to temperature and supply voltage, but is quadratic to the area of a transmission gate, and the best area ration of P and Ntransitor in transmission gate is P/N=4/2 to get the least MW.

• Journal of the Korean Chemical Society
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• v.54 no.5
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• pp.551-555
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• 2010

Cinnamomum Iners (Darchini, 쟈 바 계피), Elettaria Cardamomum (Elachi, 백두구, 소두구, 카다몬, 카도몬), Punica Granatum (Anar Dana, 석류), Curcuma Longa (Haldi, 터메릭, 투메릭, 심황, 울금, 울금은, 컬쿠마), Piper Nigrum (Kali Mirch, 페퍼, 페퍼블랙, 후추, 블랙 페퍼), Syzygium aromaticum (Loung, 클로브, 정향, 정향나무,), Capsicum Annum (Laal Mirch, Red Pepper), Mentha Arvensis (Pahari Podina), Curcuma Zedoaria (Kachur, 가쥬츠, 봉출, 아출, 커큐머 제도) Zingiber officinale (Adrak, 건강, 생강, 진저) and Garam Masala (Hot Spice, a mixture) have been analyzed in the present work for their metallic components with the help of SEM-EDS and ICP-AES. Minor concentrations have been determined with ICP-AES and major concentrations with the help of SEM-EDS.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Journal of the Korea Society of Computer and Information
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• v.13 no.2
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• pp.1-9
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• 2008

As the size of software becomes larger and the features of it become complex. it is really hard to successfully complete the project without following development guidelines. Software process is the best practices and procedures that organizations of high maturity and capability of software development carry out in common, and it is a set of progressive ideas of management. However, complicated and unfamiliar concepts can interrupt the introduction and improvement of software process of the organizations. Even though many kinds of frameworks such as standard of process and maturity measurement models are introduced, it is still difficult to follow software process without fully understanding their relations. The purpose of this study is to support successful internalization of organizations that introduce and use software process. It also suggests the design of standard ontology, standard relationship domain ontology, and the lifestyle of software process and the relations between them.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.603-623
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• 2012

This study was carried out in order to catalogue the native plants of 17 islands of Chungcheongnam-do Province from March to October, 2011. 905 pages of field notes relating to the native plants were collected from approximately 50 local inhabitants, and were subsequently analysed. The identified native plants were of 274 taxa, composed of 246 species, 3 subspecies, 22 varieties and 3 forms of 219 genera under 84 families. In accordance with their usage, they were classified into; 169, edible; 134, medicinal; 67, ornamental; 17, spice; 7, aroma; 7, fuel; 6, oil; 5, dye; 4, nectar; 3, fiber; 1, resin; 26, other plants. Coincidence degree dependent on age between the standard name and the local name was the highest at 50's, and the lowest at 60's.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.419-429
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• 2011

This study was carried out to classify the regional folk plants in Gyeongsangnam-do. According to the survey results from 293 survey sheets of 60 residents at 52 places of 17 counties and cities from March to October, 2009, the folk plants in Gyeongsangnam-do consisted of a total 182 taxa; 73 families, 157 genera, 168 species, 2 subspecies, 11 varieties, and 1 form. The use by its usage was: 129 taxa; edible, 41 taxa; medicinal, 3 taxa; dye, 2 taxa; aroma, 2 taxa; spice, 2 taxa; ornamental, 6 taxa; fiber, 2 taxa; oil, 25 taxa; others, respectively, so the edible use was the highest. The most useful part was the leaf, followed by all parts, fruit and root.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.317-323
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• 2004

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices. To confirm a successful detection by using PSL, ESR and TL methods, some spices were selected, irradiated at 5.0 and 10.0 kGy, and subjected to the detection methods. PSL identified the irradiated spices except the cassia, which showed very weak PSL sensitivity, but was identified by ESR analysis. Also, the ESR and TL exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated spices. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.