• Food Science and Preservation
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• v.19 no.2
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• pp.249-256
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• 2012

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, ${\gamma}$-hexalactone, ${\gamma}$-octalactone, and ${\gamma}$-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

• Food Science and Preservation
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• v.12 no.4
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• pp.379-386
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• 2005

Free amino acids and polysaccharide content of submerged mycelial culture of Fomitopsis pinicola using $2\%$ citrus peel water extracts(CP), $2\%$ green tea water extracts(GT) and yeast-malt broth(YM) were investigated. Cultivations were conducted at $30^{\circ}C$ and 150 rpm for 10 days. Yields of the mycelium as fresh weight basis in GT-, CP- and YM-broth were $42.3\%,\;34.2\%\;and\;9.89\%$, and their turbidity(OD at 660 nm) of the broth without mycelium were 0.14, 0.16 and 0.22, respectively. Total free amino acid content in the mycelium were 928.19 $mg\%$ in YM, 1060.53 $mg\%$ in CP, 764.83 $mg\%$ in GT, and the major free amino acid was lysine in YM, glutamic acid in CP and GT. Total free exo-amino acid contents were 659.75 $mg\%$ in YM, 954.55 $mg\%$ in CP, 838.69 $mg\%$ in GT, and the major in the all broths was glutamic acid Total amino acid derivatives content of the mycelium were in order of CP>GT>YM, and the major was cystathionine in YM, hydroxy proline in CP and GT. The major among exo-amino derivatives was hydroxy proline in the all broth. Exo-AIS content was in order of CP>GT>YM. Acid soluble polysaccharide content of the mycelium was GT($0.69\%$)>YM($0.39\%$)>CP($0.18\%$). The exo-polysaccharide content was in order of GT($0.87\%$)>CP($0.69\%$)>YM($0.09\%$). Alkali soluble polysaccharide content of the mycelium was in order of CP($5.21\%$)>GT($5.18\%$)>YM($4.56\%$), and exo-polysaccharide was in order of GT($6.79\%$)>YM($3.57\%$)>CP($3.01\%$). The alkali soluble polysaccharide eluted from mycelium cultivated in CP broth was supposed to polysaccharide(about 500,000 daltons) composed of hexose and uronic acid bounded with protein(below 10,000 daltons).

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.4
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• pp.11-31
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• 2019

Taking the painting, 「Landscape of the Jiuqu River in the Wuyi Mountain」 as the study object, which was produced in the middle of Qing Dinasty and collected by the British Library, this paper analyzes the scenery names recorded in the painting, and describes the landscape of the mountain, port and ships, architectural elements, civil elements, character, stone inscription and other scenery in the painting. The investigation results of the cultural landscape properties of each Gok are as follows: According to statistics, there are 28 architectural elements in the painting, including 7 pavilions (25%), 4 temples (14.3%), 3 Colleges and Taoist temple (10.7%), 2 Dowon(道院) and villages (7.1%); 29 civil elements, including 9 holes (31%), 6 Historical Sites (20.7%), 3 Stations(臺) (10.3%), 2 Ferries, 2 Bridges, and 2 Ponds (6.9%), 1 Garden, 1 Gate, 1 Mine(坑), 1 Well and 1 Remains(3.4%). These physical factors and civil factors are the important relics reflected the cultural landscape attributes of Wuyi-Gugok in the middle of the 18th century. Among the shape element in each Gok, the 1^st Gok have 12 shape elements(21.1%), the 5^th Gok 11(19.3%), the 4^th Gok 9(15.8%), the 9^th Gok 8(14%), the 3^rd Gok 7(12.3%), the 6^th Gok 4(7%), the 2^nd Gok 3(5.3%), the 7^th Gok 2(3.5%), and the 8^th Gok 1(2%). Through collation, it is found that the 1^st Gok, 5^th Gok and 4^th Gok have more prominent cultural landscape characteristics. In addition, according to the description of scenic spot types in 『Muisanji(武夷山志)』, there are 38 types of scenery description in the painting, of which, the three scenery of big rock, peak, small rock occupy the vast majority. This reflects the Danxia(丹霞) landform characteristics of Wuyi-Gugok. The cultural connotation of Wuyi Mountain expressed and contained in the painting is analyzed and interpreted, and it is found that the Jiuqu(九曲) River in the Wuyi Mountain has Neo-confucianism culture, Taoism culture, Buddhism culture, Tea culture and so on. In addition, among the 171 scenery names shown in the painting, there are altogether 7 stone inscriptions that are consistent with or have the same meaning as the rock inscriptions site, including 3 for inscriptions praising the landscape, 3 for philosophical inscription and 1 for auspicious language inscription, which is considered as the important basis for the mutual textuality between the pictures and the stone inscriptions.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.443-456
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• 2003

The lyophilization of the solution extracted from 60 percent of acetone applied to persimmon leaves, the compounding process in accordance with the solution's concentration, and the gel filteration through Sephadex G-50 of biologically activated substances obstructing enzyme activity, such as tyrosinase, xanthine oxidase, and angiotesin converting enzyme (ACE) led to the assumption that polyphenol was the compound serving as biologically activated substances obstructing enzyme activity. Xanthine oxidase involved in pruine metabolism oxidizes hypoxanthine to xanthine and xanthine to uric acid. In the continuous study for natural compound, nine flavan-3-ols have been isolated from the persimmon leaves. The structures of (+)-catechin, (+)-gallocatechin, procyanidin B-1, pyrocyanidin C-1, prodelphinidin B-3, gallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin, procyanidin B-7-3-O-gallate, procyanidin C-1-3'-3'-3'-O-trigallate and (-)-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin were established by NMR and their inhibitory effect on xanthine oxidase activity was investigated. Procyanidin B-7-3-O-gallate, (-)-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-epigallocatechin-$(4{\alpha}{\rightarrow}8)$-catechin and procyanidin C-1-3'-3'-3'-O-trigallate showed 94%, 90.69%, 80.90% inhibition at $100\;({\mu})M$ and inhibited on the angiotensin converting enzyme respectively. Procyanidin B-7-3-O-gallate and procyanidin C-1-3'-3'-3'-O-trigallate showed 66%, 63% inhibition at $100\;({\mu})M$ and inhibited on the xanthine oxidase competitively. Procyanidin C-1-3'-3'-3'-O-trigallate showed 70% inhibition at $100\;({\mu})M$ and inhibited on the tyrosinase competitively.

• The Korean Journal of Physiology
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• v.26 no.2
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• pp.113-122
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• 1992

It is well known that chromaffin cells of adrenal medulla secrete catecholamine in response to sympathetic nerve activation and the influx of $Ca^{2+}$ through the voltage dependent $Ca^{2+}$ channels (VDCC) in the cell membrane do a major role in this secretory process. In this study, we explored the effect of divalent cations on VDCC of rat chromaffin cells. Rat (Sprague-Dawley rat, 150-250 gm) chromaffin cells were isolated and cultured. Standard giga seal, whole cell recording techniques were employed to study $Ca^{2+}$ current with external and internal solutions that could effectively isolate VDCC currents $(NMG\;in\;external\;and\;TEA\;and\;Cs^{2+}\;in\;internal\;solution)$. The voltage dependence and the inactivation time course of VDCC in our cells were identical to those of bovine chromaffin cells. A persistent inward current was first activated by depolarizing step pulse from the holding potential (H.P.) of -80 mV to -40 mV, increased to maximum amplitude at around +10 mV, and became smaller with progressively higher depolarizing pulses to reverse at around +60 mV. The inactivation time constant $(\tau)$, fitted from the long duration test potential (2 sec) was $1295.2{\pm}126.8$ msec $(n=20,\;1\;day\;of\;culture,\;mean\;{\pm}S.E.M.)$ and the kinetic parameters were not altered along the culture duration. Nicardipine $(10\;{\mu}M)$ blocked the current almost completely. Among treated divalent cations such as $Cd^{2+},\;Co^{2+},\;Ni^{2+},\;Zn^{2+}\;and\;,Mn^{2+},\;Cd^{2+}$ was the most potent blocker on VDCC. When the depolarizing step pulse from -80 mV to 10 mV was applied, the equilibrium dissociation constant $(K_d)$ of $Cd^{2+}\;was\;39\;{\mu}M,\;K_d\;of\;Co^{2+}\;was\;100\;{\mu}M\;and\;K_d\;of\;Ni^{2+}];was];780{\mu}M.$ The principal findings of this study are as follows. First, the majority of $Ca^{2+}$ channels in rat chromaffin cells are well classified to L-type $Ca^{2+}$ channel in the view of kinetics and pharmacology. Second, all divalent cations tested could block the $Ca^{2+}$ current and the most potent blocker among the tested was $Cd^{2+}$.

• Journal of Periodontal and Implant Science
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• v.28 no.1
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• pp.133-143
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• 1998

Diabetes mellitus is a systemic disease with profound effects on oral health and periodontal wound healing. Uncontrolled diabetes adversely affects surgical wound healing and is often associated with abnormal proliferation of fibroblasts. Human gingival fibroblasts and PDL cells were chosen because they are intimately involved in periodontal therapy and are important for the success of surgical procedure such as guided tissue regeneration. The aim of the present study was to elucidate whether cellular activity and collagen synthesis by glucose pre-treated human gingival fibroblasts and PDL cells are influenced by insulin, and whether healthy cells differ from glucose treated cells. Cells were cultured with DMEM at $37^{\circ}C$, 5% $CO_2$, 100% humidified incubator. To evaluate the effect of glucose on gingival fibroblasts and periodontal ligament cells, the cells were seeded at a cell density of $1{\times}10^4\;cells/well$ culture plates and treated with 20 and 50mM of glucose for 5 days. Then MTT assay was carried out. To evaluate the effect of insulin on glucose-pretreated cells, the cells were seeded at a cell density of $1{\times}10^4\;cells/well$ culture plates and treated with 20 and 50mM of glucose for 5 days. After incubation, $10^3$, $10^4$ and $10^5mU/l$ of insulin were also added to the each well and incubated for 2 days, respectively. Then, MTT assay and collagen synthesis assay were carried out. The results indicate that cellular activity of gingival fibroblasts significantly increased by glucose while periodontal ligament cells were unaffected and cellular activity of gingival fibroblasts and periodontal ligament cells were unaffected by insulin. Collagen synthesis of gingival fibroblast with 20mM glucose and insulin unaffected, but 50mM glucose and insulin increased than control. Collagen synthesis of periodontal ligament cell with 20mM glucose and $10^5mU/l$ insulin significantly increased than other groups and 50mM glucose pretreated PDL cells significantly increased at $10^3mU/l$ insulin but decreased at $10^4mU/l$ insulin. Our findings indicated that these cell types differed in their growth response to glucose, and the increase in collagen synthesis was significantly raised at insulin level of $10^3mU/l$ in gingival fibroblasts and periodontal ligament cells except 20mM glucose pretreated periodontal ligament cells.

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.71-79
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• 2008

It is known that the content of asparagine, an excellent detoxifying substance of alcohols in human body, is the highest in the roots of soy-sprout. At the same time, it is inferred that soy-sprouts producing more roots are better for detoxifying. In this experiment, the effects of room temperatures on number of watering per day, and duration of soy-sprout culture were carefully investigated. Some of the results obtained are as follows; 1. The yield rate of soy-sprouts for Agakong and Pungsannamulkong was continuously increased up to 9 days. It was higher in room temperature of $30^{\circ}C$ than in $20^{\circ}C$ and was the highest at 8th day of culture with 5 times of watering per day. 2. The asparagine content in soy-sprouts of Agakong and Pungsannamulkong was the highest in cotyledon and the lowest in roots. This rate was higher in the room temperature of $20^{\circ}C$ than in $30^{\circ}C$. 3. The highest asparagine content of soy-sprout of Agakong was 18.9%, obtained in the room temperature of $30^{\circ}C$, cultivated for 8 days with 5 times of watering per day. 4. The highest asparagine content of Pungsannamulkong was 18.8%, obtained in hypocotyl cultivated in the room temperature of $30^{\circ}C$ for 8 days with the number of 2 times watering per day. 5. When an cultivation apparatus of 5 liters volume was used, the optimum seed amount for the highest yield rate was 300g for Agakong and 500g for Pungsannamulkong. At the same time, the number of lateral roots showed increasing tendency with more amounts of soybean seeds used.

• 지역과문화
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• v.7 no.1
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• pp.153-182
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• 2020

Andong is the place where the most ginger is produced in Korea. The article is based on a study on the development of storytelling of a co-brand of local agricultural products, focusing on the case of 'The Geudae Ginger,' a co-brand of ginger in Andong. This study aims to develop a brand storytelling of Andong Ginger's co-branded 'Geudae Ginger' to build an image as a local specialty and help revitalize the Andong ginger's industry. The process of developing storytelling to activate 'Geudae Ginger' brand is as follows. In the first step, I collected storytelling materials through data research. Ginger, which has long been used as a medicine for mankind, has more historical and cultural stories than anything else. In the second step, story resources were extracted based on data research. By analyzing the story properties of Andong ginger, we made its list. As a result, the image of the nobility, rigidity and chastity of ginger, which is used to benefit all over, could be associated with the image of Andong, the capital of Korean spiritual culture. Storytelling was developed in the third step. The main theme was 'Andong ginger with anther level ' and the main story was 'The Story of Andong's Ginger Teacher'. The scenario developed is as follows: 1. Introducing Andong's Ginger Teacher, 2. The birth of Dosan Thirteen Tea, 3. 'Geudae Ginger' that bridges love. In the last fourth step, I proposed ways to utilize storytelling. I presented the spread methods of consumer-participated storytelling using images of 'Geudae Ginger' and a new-tro event with teachers highlighting the image of 'Ginger Teacher' and others as a local business program for storytelling expansion.

• Journal of Appropriate Technology
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• v.5 no.2
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• pp.91-96
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• 2019

Microalgae do not require much land and make a higher efficient oil production. However, it costs still much higher than other biodiesel resources, such as crops. Sugars charge 80% of culture media when microalgae are massively cultured in the fermenter. This study aims to develop a cost-efficient process for sugar production from Chinese cabbage byproducts. Pre-treatment with 0.25% H₂SO₄ was most effective when chopped cabbage was incubated 50℃/130 rpm for 24 hours. To hydrolyze cabbage cellulose, we used cellulases secreted from Trichoderma. harzianum. T. harzianum was cultured at 28℃/pH 7/130 rpm for five days. Optimal enzymatic activity of cellulase was obtained by incubating at 0.24 FPU/ml/45℃/pH 5/130 rpm for three days. In comparison to other agricultural waste, such as rice straw, green tea leaves, and palm residue, Chinese cabbage produced the highest sugar yield. We found the optimal conditions to produce sugar from Chinese cabbage byproducts as a carbon source to culture biodiesel-producing microalgae. The efficient process developed in this study helps microalgae as a sustainable alternative energy source by cost-down.