• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.553-560
• /
• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Journal of Korean society of Dental Hygiene
• /
• v.8 no.2
• /
• pp.53-66
• /
• 2008

There was to purpose of this study improves analyzing cause that prosthesis brings bite engaging that is inaccurate in patient's mouth, when supposed that all conducts that do in operatory and dental laboratory are perfect. Impression did check bite by alginate impression material and polymerization style silicon impression material that use usually in presence at a sickbed Irreversibility, hydrocolloid, alginate impression material washed in flowing water and poured anhydrite after wait about 8 minutes so that region that charge interest after impression check bite may become undoing. And hydrophile property addition polymerization style impression material poured anhydrite after blow 30 considering impression material dwell time and H2 gas occurrence time (5~15 minute) after have washed in flowing water. I got each 7 models, result that manufactures total 28 and measures by third dimension measuring instrument (Meteo, Korea) following sequence curing in tray holder and floor 1, By Alginate impression when is hardened in tray holder and when is hardened in the floor after do check bite, SPH 4, SPH5 all as there is synonymy appeared(P<0.05). By in case do not use average 0.1741 in case use tray holder in 0.0447 SPH5s in case do not use average 0.2838 pastas in case use tray holder in SPH4 0.0309, When did not use both SPH4 and SPH5 tray holder, when used tray holder, 1 appeared more greatly. 2. By amity sex addition polymerization style silicon impression when is hardened in tray holder after do check bite and when is hardened in the floor SPH 4, a11 of the SPH5s very big synonymy be(P>0.05). And in case use tray holder in 0.000657 pasta SPH5s in case do not use average 0.000129 pastas in case use tray holder in SPH4 average 0.000114 pastas, by in case do not use 0.000757, I appeared more greatly when used tray when did not use both SPH4 and SPH5 tray holder, but 1 appeared is not level to keep in mind(Table 8~9). 3 SPH4 was looked very big mindfulness in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon without using tray holder(P< 0.001). I use tray holder and SPH4 did not appear synonymy in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon(P>0.05). Study finding of above when see synthesis Alginate certainly tray holder use must and I could know that hardening method does not exert big influence on volume stability if remove impression sieve of excess because amity sex accessory penalty silicon passes over tray, Also, Alginate impression material previewed can get heading a conspiracy style that volume stability of accessory penalty silicon impression material degree is if use tray holder.

• Applied Biological Chemistry
• /
• v.49 no.1
• /
• pp.49-54
• /
• 2006

Physicochemical properties of cross-linked rice starches were investigated. Swelling power of cross-linked rice starch increased at relatively lower temperature $(60^{\circ}C)$ than native rice starch $(70^{\circ}C)$. Cross-linked rice starch showed lower solubility $(1.7{\sim}6.1%)$ than native rice starch $(2.2{\sim}13.8%)$ and solubility is not significantly different with the amount of phosphorus oxychloride. Pasting temperature $(69.2{\sim}70.6^{\circ}C)$ and peak viscosity $(2,874{\sim}3,175\;cp)$ of cross-linked rice starch were lower than native starch $(71.6^{\circ}C,\;3,976\;cp)$, but holding strength $(2,177{\sim}2,708\;cp)$ and final viscosity $(3,424{\sim}3,826 \;cp)$ of cross-linked rice starch were higher than native starch (1,000 cp, 2,312 cp). DSC thermal transitions of cross-linked rice starches were shifted to a lower temperature than native rice starch but there was no significant difference in gelatinization enthalpy between native and cross-linked rice starches. X-ray diffraction pattern of both native and cross-linked rice starches showed typical A-type crystal indicating that cross-linking had not affected the crystalline region of starch.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.6
• /
• pp.1074-1079
• /
• 1996

Physicochemical characteristics of pigment separated from cockle shell were studied. Pigment on the cockle shell was peeled with distilled water, and soaked in 4% TCA solution for 30 minutes and filtered. Filtrate was washed 3 times with distilled water and Iyophilized. Dried pigment was dissolved with 2N NaOH solution and preparative TLC with 2N NaOH : acetone(1 : 1). UV/vis spectrum of pigment separated from cockle shell and melanin as standard was same one peak at UV area and λ$_{max}$was 226nm. Dissolved property of pigment was same as that of melanin. Pigment was not ommochrome but like melanin, because it was insoluble in formic acid, whitening in $H_2O_2, $ and pattern of UV-spectrum was same as melanin. Pigment separated from cockle shell was stable at high temperatures. In thermal treatment at $70^{\circ}C, $ $80^{\circ}C, $ $90^{\circ}C$ and $100^{\circ}C$ for 8 hours, retention ratio of pigment separated from cockle shell were 95.0%, 93.3%, 90.8% and 87.6%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.8
• /
• pp.1168-1175
• /
• 2012

Gel properties of Mook manufactured from acorn harvested in various countries [domestic (KAS), Chinese (CAS), and North Korea (NAS)] were analyzed according to storage period. Gel properties included water binding, syneresis of gel, DSC (differential scanning calorimetry), X-ray diffraction, SEM (scanning electron microscopy), texture, Hunter's color value, and sensory value. Water binding of NAS, CAS, and KAS were 233.8%, 217.3%, and 215.0%, respectively. Syneresis of gel from KAS, CAS, and NAS were 2.06%, 1.85%, and 1.45%, respectively, after 1 day of storage. There were significant differences upon storage for 1~3 days (p<0.05), whereas were no significant differences upon storage for 4~10 days. Peak temperature of gelatinization property by DSC was $55.28^{\circ}C$ for KAS, $54.45^{\circ}C$ for CAS, and $54.12^{\circ}C$ for NAS after 1 day of storage. Hardness of texture in NAS, KAS, and CAS were 374.9, 357.4, and 348.9, respectively, after 1 day of storage. Hunter's color L value, and a value were highest in NAS, whereas b value was the lowest in CAS. There were no significant differences in any particular sensory values.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.408-415
• /
• 2021

This study was conducted to evaluate various beneficial functions of soaked and germinated Robusta coffee beans. Vietnam Robusta coffee beans were soaked in purified water or Salicornia extract for 12 h. The total polyphenol content of non-germinated coffee (NGC), Salicornia extract-germinated coffee (SGC), and water-germinated coffee (WGC) was found to be 16.71-20.17%. First, NGC, SGC, and WGC at concentrations of 25-100 ㎍/mL showed significant anti-oxidant effects on DPPH radical scavenging and xanthine oxidase activity. NGC, SGC, and WGC also inhibited tyrosinase activity and melanin formation in α-MSH-induced B16F10 cells. In addition, the anti-obesity property of germinated coffees was tested by the Oil Red O staining method. NGC, SGC, and WGC inhibited adipogenesis in 3T3-L1 cells without cytotoxicity. Taken together, germinated Robusta coffees with enhanced flavor showed beneficial multifunctional effects, such as anti-oxidant, anti-melanogenesis, and anti-adipogenesis effects.

• Journal of the Korea Concrete Institute
• /
• v.24 no.2
• /
• pp.173-183
• /
• 2012

Recently, experimental studies to prevent explosive spalling based on spalling mechanism and addition of Polypropylene fiber in high strength concrete (HSC) are performed actively. However, with respect to ultra high strength concrete (UHSC), its compact internal structure is more difficult release vapor pressure at rapid rising temperature compared to HSC. Therefore, in this study, an experiment was conducted to evaluate spalling properties of UHSC using ${\Box}$ $100mm{\times}100{\times}H200mm$ rectangular specimen according to ISO-834 standard fire curve. With respect melting point of fiber, three fiber types of Polyethylene, Polypropylene, and Nylon fibers with melting temperature of $110^{\circ}C$, $165^{\circ}C$, and $225^{\circ}C$, respectively, were considered. Mixed fiber of 0.15% and 0.25% of concrete volume was used to consider spalling properties based on water vapor pressure release. Then, TGDTA test on fiber and FEM analysis were performed. The results showed that it is difficult to prevent initial spalling without loss of fiber mass even if fiber melting temperature is low. Also, in preventing thermal spalling, fiber that melts to rapidly create porosity within 10 minutes of fire is more effective than that of low melting temperature property of fiber.

• Korean Journal of Food Science and Technology
• /
• v.49 no.4
• /
• pp.369-376
• /
• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Journal of Korean Ophthalmic Optics Society
• /
• v.12 no.3
• /
• pp.39-48
• /
• 2007

The stimulus of accommodation A, the stimulus of convergence C and the prism diopter ${\Delta}$ are reviewed and redefined more obviously. How the A and C are managed in the practice are reviewed and summarized. As a result, the common practical process of the binocular vision findings is most suitable in the case of the $l_c=26.67mm$, where the near distance is measured from the test lens to the near target and its value is 40 cm and the average of the P.D equal to 64 mm. The $l_c$ is the distance between the test lens and the center of rotation. Those values were used at calculating the various values in this paper. The error of the stimulus of accommodation values which are evaluated by the practically used formula (5) are calculated. Where the distance between lens and the principle point of eye is 15.07 mm ($=l_H$). The incremental stimulus of convergence values P' caused by the addition prism $P_m$ are evaluated by the recursion computation method. The P' are varied with the $P_m$, the distance $p_c$ between the prism and the center of rotation, the initial convergence value (or inverse target distance) $C_o$ and the refractive index n of the prism material. The recursion computation method and the other formulas are described in detail. In this paper n=1.7 is used. The two factors by which the P' is increased are exist. The one which is major is the property by which the values of convergence whose unit is ${\Delta}$ are not added in the generally way. The other is the that the actual power of the prism is varied with the angle of incidence light. And the P' is decreased remarkably by an increase in the $p_c$ and $C_o$. The $P^{\prime}/P_m$ are calculated and graphed which are varied with the $p_c$ and $C_o$, where the $P_m=20{\Delta}$, P.D=64 mm and n=1.7. The index n dependence of the $P^{\prime}/P_m$ is negligible (refer to fig. 6). The $p_c$ are evaluated at which the P' equal to the $P_m$ for various $P_m$ (refer to table 1). The actual values of the stimulus of convergence and accommodation which are manipulated simply in the practice are calculated. Two graphical forms are suggested. The one is like as the commonly used one. But the stimulus of convergence and of accommodation values in the practice are positioned at the exact positions when the graphic is made (refer to fig. 9). The other is the form that the incremental stimulus of convergence values caused by the addition prisms are represented at actual positions (refer to fig. 11).

• Korean Journal of Environment and Ecology
• /
• v.25 no.1
• /
• pp.17-30
• /
• 2011

This study has analyzed the vegetation composition in the areas using different slope revetment techniques of riverbanks, in a way to improve the vegetation induction in the future considering the ecological aspects of the induction in Garaeyoul Village, Gangdong-gu, Seoul. The result of the vegetation distribution in each different slope revetment technique was analyzed, that the naturalized herb was dominant in the pole block accounting for 70.7%, while native herb was dominant in the lawn block occupying 48.5% and in the crib block occupying 55.7%. The vegetation coverage measured by different slope revetment techniques was highest in the crib block(average 97.5%), followed by the lawn block(average 95.3%) and pole block(average 27.9%). The vegetation base area was the most wide in the crib block and the most narrowest in the pole block. The result of community analysis in areas using different slope revetment techniques, dry herbs and vine herbs were dominated and the coverage was very poor in the pole block. In the lawn block, the barb was fragmented into narrow areas due to the blocks, which prevented the creation of large-scale plant communities. In the crib block, Miscanthus sacchariflorus, Fescue arundinacea and Aster pilosus, which also consisted of large-scale communities. Average dry weight was also measured by each slope revetment technique. The weight was heaviest in the crib block with $187.63g/m^2$, followed by the lawn block($137.65g/m^2$) and pole block($6.75g/m^2$). The soil moisture contents in the crib block and lawn block was 16.3% and 15.2%, respectively, while that of the pole block was 4.7%, which revealed the highly dry condition of the pole block soil. The analysis result of soil chemical property showed that there was little difference in soil texture, soile acidity(pH), and exchangeable ion content, however, the soil organic matter(OM) content and available $P_2O_5$ were highest in the pole block. In the future, in order to induce more vegetation into river banks and walls, a proper construction method should be applied so that the vegetation area can be expanded as much as possible, considering the safety of the banks.