• Food Science and Preservation
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• v.24 no.1
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• pp.68-73
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• 2017

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at $50^{\circ}C$ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.355-363
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• 1982

In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room($450{\times}650{\times}250cm$; year round temperature change, $2-17^{\circ}C;\;70-85%\;R.H.$) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control, $7.3{\sim}7.4%$ in irradiated group. The moisture content in whole storage period of two varieties were $72{\sim}82%$ without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.490-495
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• 2009

This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures ($110{\sim}150^{\circ}C$) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, $IC_{50}$ value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was $256.26{\pm}9.61$ mg/100 g at $150^{\circ}C$ (control: $27.90{\pm}1.28$ mg/100 g), $IC_{50}$ value was $1.34{\pm}0.004$ mg/mL at $150^{\circ}C$ (control: $34.93{\pm}0.039$ mg/mL), and AEAC was $53.10{\pm}1.155$ mg AA eq/g at $150^{\circ}C$ (control: $6.721{\pm}0.122$ mg AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 mg/100 g (at $140^{\circ}C$), $IC_{50}$ values of EDA and AEAC content were 0.39 mg/mL (at $150^{\circ}C$) and 183.72 mg AA eq/g (at $140^{\circ}C$), respectively.

• Archives of design research
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• v.12 no.4
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• pp.33-44
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• 1999

Fashion is subjected to newness and change by itself. Fashion trend and tendency which could predict next season akeady indicated that digital and cybel11ation environment lliould be factors in fashion. Changes in future life styles and values caused by digital environment must be variables as fashion objects by themselves. Therefore digital environment of a fashion itself and that all encountered in fashion will not only be an existing situation but also an objective and a factor which must be pursued with fashionable sense in future fashion. Advanced technology and social change in relation to digital environment requires that educational method as well as its content will be changed on the scene of education for future. Thus we should seek an educational direction in fashion design for future society in which digital environment requires new paradigm. Subject to these backgrounds this study has an intension to study the change in fashion extensively influenced by expanded digital environment on a limited situational level of fashion design education and to suggest an educational direction for professional in future fashion design who will serve as a core of fashion area in the future. It is essential that education of professional in fashion for future should be achieved by digital-minded level that eagerly understands and accepts future society in which digital environment will be a main axis. It is necessary for this to make them expetience computers, digital media including CAD program. We have to note that education of digital media is more effective and applicable when accomplished in CAI level which can be related and expetienced with fashion education rather than mere functional training in media themselves. Intellectual creativity will be a vety source of producing values and national competence in 21st centtury. Education of design professional in fashion area must positively accept these environmental charactetistics in future society, as well as deeply reflect the education for the future.

• The Korean Journal of Nuclear Medicine Technology
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• v.19 no.1
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• pp.62-66
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• 2015

Purpose Various database comparison methods(DCM) are used for analyzing functional neuro-imaging. It is possible to statistically evaluate decreased or increased metabolism of abnormal patient's brain by comparing with asymptomatic controls in DCM. And results of DCM are additionally used for easily explaining defect region. The aim of this study was to evaluate usefulness of statistical parametric mapping(SPM) and scenium. Materials and Methods Data of 15 patients($62.02{\pm}15.03year$) underwent $^{18}F-FDG$ brain PET/CT were collected and analyzed. Biograph TruePoint 40 with TrueV, (Siemens) was used as a PET/CT scanner. Scenium(version 4.0) in Syngo.via(version VA30A) and SPM99 were applied for statistical evaluation. Consistency between PET reading and result of DCM were evaluated by 5 nuclear medicine physicians through a questionnaire survey. SUV and SD changes were evaluated by changing iteration, gaussian filter and matrix size in scenium. And average required time for generating result of SPM99 and scenium was compared by 3 medical technologists. Results Consistency from the result of SPM99 and scenium showed 84% and 92.4% compare to PET reading. When iteration 4, FWHM 8 and matrix size 168, SUV and SD were decreased by 0.59%, 8.73%, 4.69%, 20.38% and 0.88%, 8.25% respectively compare to routine parameter(iteration 8, FWHM 2 and matrix size 336) of scenium. Average required time of SPM99 and Scenium took 282 seconds and 116 seconds to generate result. Conclusion Results of SPM99 and Scenium showed high consistency compare to PET reading. Various parameters can be controled by user when using SPM. However, normal database needs to be acquired. And it takes significant amount of time and effort for the first set up. On the other hand, Scenium provides normal database even though modifiable parameters are limited. Therefore, more informations could be provided for brain PET/CT if properly understanding and selecting each DCM.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1135-1141
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• 2000

For investigation of new utilization as jang-products, Meju was prepared using barely bran. As barley meju was fermented, change of pH was $5.2{\sim}5.6$, it was indistinguishable change. L-value of color was changed from 46.9 to 60.3, that meant it was getting moe dark. The counts of aerobic bacteria were $4.8{\times}10^7{\sim}5.6{\times}10^9$ CFU/g, it was extraordinarily increased during fermentation. Counts of Yeast, molds, and bacteria were $9.1{\times}10^6{\sim}5.0{\times}10^8$ CFU/g, $8.3{\times}10^5{\sim}6.9{\times}10^7$, and $2.0{\times}10^2{\sim}4.5{\times}10^6$ CFU/g, respectively. Crude ash content was $3146.0{\sim}7147.4$ mg%. The level of K was the highest in quantity among the crude ash in barely meju. 7 free sugars(i.e., raffnose, stachyose, inositol, fructose, glucose, arabinose, and maltose), 3 volatile organic acid(i.e., acetic acid, propionic acid, and butyric acid) and 4 non-volatile organic acid(i.e., fumaric acid, ${\alpha}-ketoglutaric$ acid, malic acid, and citric acid) were detected. The content of free amino acid was $596.3{\sim}1580.8$ mg%. Glutamic acid was most abundant component among the amino acids, 2nd abundant component was alanine, it's content was $79.9{\sim}165.3$ mg%, 3rd abundant component was leucine, it's count was $41.7{\sim}161.6$ mg%. Finally, essential amino acid content was revealed $33.2{\sim}40.38%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1178-1184
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• 2006

This study was carried out to investigate the effect of ethanol extract of antler velvet (EAV) on common serum chemistry panels and histopathological change in rats exposed to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Administration of TCDD ($50{\mu}g/kg$ body weight) induced significant decrease in platelet count (p<0.01), creatine phosphokinase (CPK, p<0.01), lactatate dehydrogenase (LDH, p<0.05) and glucose (p<0.05) levels and increase in hemoglobin (p<0.05), aspartate aminotransferase (AST, p<0.01), alanine amino transferase (ALT, p<0.05) and lipase activities (p<0.05), and blood urea nitrogen (BUN, p<0.05), triglyceride (p<0.01) and low density lipoptotein cholesterol (LDL-C, p<0.05) levels. However, pretreatment of EAV at daily dose of 20 mg/kg b.w. from 1 wk before TCDD exposure for 5 wks attenuated the abnormality of the overall serum chemistry panels but statistical difference between TE and TA groups was observed only in testicular weight (p<0.01), LDH activity (p<0.05), glucose (p<0.05) and lipase activity (p<0.01). In addition, TCDD induced significant histopathological changes including swelling, fatty metamorphosis, and vacuolar degeneration in liver; edema in proximal and distal convoluted tubules, and glomerulus in kidney; severe atrophy of red purple and appearance of significant number of macrophage in spleen; prominent atrophy and decrease in immune cells in thymus. On the other hand, administration of EAV attenuated histopathological damage induced by TCDD. These results further suggest that administration of EAV attenuates TCDD induced testicular, liver, pancreatic, hematopoietic and nephrotic toxicities in rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.97-103
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• 2015

This study investigated changes in phenolic contents of different parts of Rhus verniciflua Stokes (RV) according to extraction conditions. Bark and xylem parts of RV were extracted at 80, 100, 120, 140, and $160^{\circ}C$ for 1, 3, and 5 h, respectively. Major phenolic compounds (gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein) of RV were analyzed. The gallic acid, fisetin, sulfuretin, and butein contents significantly increased as extraction temperature increased. Protocatechuic acid and fustin contents increased as increasing extraction temperature to $120^{\circ}C$ and decreased afterward. The gallic acid, protocatechuic acid, and butein contents of bark were higher than those of xylem extracts. The optimal extraction conditions of gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein were $160^{\circ}C/3h$ (380.22 mg%), $120^{\circ}C/1h$ (9.25 mg%), $100^{\circ}C/3h$ (206.97 mg%), $140^{\circ}C/5h$ (93.84 mg%), $140^{\circ}C/5h$ (16.07 mg%) and $160^{\circ}C/5h$ (1.49 mg%), respectively. These results suggest that the optimum extraction temperature and time considering RV extraction yield and cost are $140^{\circ}C$ and 3 h, respectively.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.9-19
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• 2011

This study aimed to investigate the effect of night temperature on tomato and grafted watermelon seedlings, particularly, shoot height, leaf area, stem diameter, and total dry weight and relationship among the growth parameters which are used to evaluate healthy seedling. Plants were grown at 10, 15, and $20^{\circ}C$. Leaf area index (LAI) and total dry weight of tomato seedlings weight deceased more significantly under $10^{\circ}C$ than other night temperature regimes. In grafted watermelon seedlings, shoot height increased shapely and stem diameter decreased under $20^{\circ}C$. Increasing the integral temperature, leaf area of tomato seedlings under $10^{\circ}C$ decreased and shoot height of grafted watermelon seedlings increased although temperature integrals are same. The relationships among the growth parameter were changed upon the night temperature. Stem diameters of tomato seedlings had upward tendency with increase of shoot height, but there were no significant differences among night temperature regimes. Shoot hight of grafted watermelon seedlings had no relationship with shoot height. These results indicate that shoot height and stem diameter of tomato seedlings is not appropriate for assessing seedlings quality but shoot height of grafted watermelon seedlings with stem diameter is available.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.