• 동아시아식생활학회지
• /
• 제4권3호
• /
• pp.147-169
• /
• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Journal of Nutrition and Health
• /
• 제10권4호
• /
• pp.104-110
• /
• 1977

Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual. On the other hand, oxalic acid is an unwanted constituent of several clinical disorders. It is therefore necessary to take into account the calcium as well as the oxalic acid content of the various calcium, foods. Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables. The results are summarized as follows; 1. The highest content of oxalic acid has been recorded in Amaranth. spinach and beet. It is respectively 1,100mg%, 619mg%, 550mg% in fresh sample. It is comparatively high in Leek, leavels of perilla, Mugwort, Chyi-leaves, green red pepper, Burdock. 2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio. 3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, Wild onion, Cabbage and Radish root. 4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.

• 한국농림기상학회지
• /
• 제24권2호
• /
• pp.78-82
• /
• 2022

생물계절은 작물의 발달 시기를 결정하며, 생육기 온도에 의해 크게 영향을 받는다. 과정 기반 모델(PBM)에서 엽면적은 생물계절 및 형태 모듈의 결합에 의해 동적으로 시뮬레이션된다. 따라서 잎 발달 속도 또는 최종 잎 수의 예측은 전체 작물 모델의 성능에 영향을 주게 된다. 기온에 따른 잎 축적 속도 결정을 위한 데이터는 SPAR 챔버로부터 수집되었다. 온도의 함수로서 발달 속도를 설명하기 위해 베타 분포 함수(Yan and Hunt(1999)에 의해 제안됨)가 사용되었으며, 최적온도와 임계온도는 각각 26.0℃와 35.3℃로 추정되었다. 모델 추정치는 기온 모델에 생장기의 일 평균 기온을 입력하여 얻은 양파 잎의 일별 증가량을 누적한 결과이며, 모델 평가를 위해 온도구배하우스에서 관찰된 양파 잎의 누적 개수를 모델 추정치와 비교하였다. 본 연구에서 잎 수 추정 모델의 결정계수(R²)와 RMSE 값은 각각 0.95와 0.89였다.

• 한국식생활문화학회지
• /
• 제19권4호
• /
• pp.460-467
• /
• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• 한국농공학회:학술대회논문집
• /
• 한국농공학회 2003년도 학술발표논문집
• /
• pp.287-290
• /
• 2003

To devise better development plan, survey was conducted about current Farmer's irrigation Practice on upland in the Youngsan River Irrigation Project District IV. Major upland crops are garlic and onion in this region. Currently, upland irrigation is conducted using ground water. It is found that irrigation interval is $2{\sim}3$ day for dry-field rice and $3{\sim}7$ days for other crop, in general. Whole day is required to irrigate for many farmers due to lack of facilities and water source. Farmers have no intention to change staple crops even after completion of Irrigation Project of Youngsan River District IV.

• 대한한의학원전학회지
• /
• 제24권5호
• /
• pp.83-97
• /
• 2011

Objective : "Sikryochanyo"written by Jeon Soonyi is the first food-Therapy book at Korea. In "Sikryochanyo", there are many kinds of food-Therapy including Five-Vegetable therapy. Method : We will try to find out cases of food-therapy with Five-Vegetable in "Sikryochanyo". Result : In "Sikryochanyo", Five-Vegetable were treated as materia medica widely. Green onion, one of Five-Vegetable as materia medica was the major in use and porridge or soup were the major in frquency. Conclusion : On several types of Five-Vegetable, such as parts or whole, methods to make, the prescription shape etc., there are plenty of usage with its own effectiveness.

• International Journal of Computer Science & Network Security
• /
• 제24권4호
• /
• pp.155-162
• /
• 2024

Anonymity online has been an ever so fundamental topic among journalists, experts, cybersecurity professionals, corporate whistleblowers. Highest degree of anonymity online can be obtained by mimicking a normal everyday user of the internet. Without raising any flags of suspicion and perfectly merging with the masses of public users. Online Security is a very diverse topic, with new exploits, malwares, ransomwares, zero-day attacks, breaches occurring every day, staying updated with the latest security measures against them is quite expensive and resource intensive. Network security through anonymity focuses on being unidentifiable by disguising or blending into the public to become invisible to the targeted attacks. By following strict digital discipline, we can avoid all the malicious attacks as a whole. In this paper we have demonstrated a proof of concept and feasibility of securing yourself on a network by being anonymous.

• The Korean Journal of Physiology and Pharmacology
• /
• 제23권5호
• /
• pp.381-392
• /
• 2019

Sperm function and male fertility are closely related to pH dependent $K^+$ current (KSper) in human sperm, which is most likely composed of Slo3 and its auxiliary subunit leucine-rich repeat-containing protein 52 (LRRC52). Onion peel extract (OPE) and its major active ingredient quercetin are widely used as fertility enhancers; however, the effect of OPE and quercetin on Slo3 has not been elucidated. The purpose of this study is to investigate the effect of quercetin on human Slo3 channels. Human Slo3 and LRRC52 were co-transfected into HEK293 cells and pharmacological properties were studied with the whole cell patch clamp technique. We successfully expressed and measured pH sensitive and calcium insensitive Slo3 currents in HEK293 cells. We found that OPE and its key ingredient quercetin inhibit Slo3 currents. Inhibition by quercetin is dose dependent and this degree of inhibition decreases with elevating internal alkalization and internal free calcium concentrations. Functional moieties in the quercetin polyphenolic ring govern the degree of inhibition of Slo3 by quercetin, and the composition of such functional moieties are sensitive to the pH of the medium. These results suggest that quercetin inhibits Slo3 in a pH and calcium dependent manner. Therefore, we surmise that quercetin induced depolarization in spermatozoa may enhance the voltage gated proton channel (Hv1), and activate non-selective cation channels of sperm (CatSper) dependent calcium influx to trigger sperm capacitation and acrosome reaction.

• 대한원격탐사학회지
• /
• 제34권1호
• /
• pp.141-150
• /
• 2018

Crop type classification is essential for supporting agricultural decisions and resource monitoring. Remote sensing techniques, especially using hyperspectral imagery, have been effective in agricultural applications. Hyperspectral imagery acquires contiguous and narrow spectral bands in a wide range. However, large dimensionality results in unreliable estimates of classifiers and high computational burdens. Therefore, reducing the dimensionality of hyperspectral imagery is necessary. In this study, the Random Forest (RF) classifier was utilized for dimensionality reduction as well as classification purpose. RF is an ensemble-learning algorithm created based on the Classification and Regression Tree (CART), which has gained attention due to its high classification accuracy and fast processing speed. The RF performance for crop classification with airborne hyperspectral imagery was assessed. The study area was the cultivated area in Chogye-myeon, Habcheon-gun, Gyeongsangnam-do, South Korea, where the main crops are garlic, onion, and wheat. Parameter optimization was conducted to maximize the classification accuracy. Then, the dimensionality reduction was conducted based on RF variable importance. The result shows that using the selected bands presents an excellent classification accuracy without using whole datasets. Moreover, a majority of selected bands are concentrated on visible (VIS) region, especially region related to chlorophyll content. Therefore, it can be inferred that the phenological status after the mature stage influences red-edge spectral reflectance.

• 한국식품영양과학회지
• /
• 제16권4호
• /
• pp.268-277
• /
• 1987

재료(고추가루, 파, 마늘, 생강)를 달리하여 담근 김치를 $20^{\circ}C$에서 숙성시키면서 호기성 생균수와 성분 함량 변화 및 관능검사를 실시하였다. 호기성 생균수는 숙성이 진행되면서 급격히 감소하다가 숙성 2일후에는 완만한 변화를 보였다. 염도는 $1.8{\sim}2.0%$이었으며 적정 산도는 1일째는 고추가루 무첨가군과 파 무첨가군이, 5일 이후에는 마늘 무첨가군이 낮았다. 총당 함량은 숙성이 진행되면서 $1.8{\sim}2.7g/100g$에서 $0.8{\sim}1.1g/100g$으로 점차 감소하였다. 이산화탄소 함량은 고추가루 무첨가군과 생강무첨가군이 비교적 높게 유지되었다. 휘발성 유기산 함량은 시료나 숙성에 따른 차이가 없었다. 숙성 전기간을 통해 외관은 고추가루 무첨가군이 유의적으로 나빴으며 탄산미는 생강 무첨가군이 유의적으로 좋았고, 조직감과 이취는 마늘 무첨가군이 가장 나빴다. 종합적인 맛을 생장 무침가군이 가장 좋았고 마늘 무첨가군이 가장 나쁘게 평가되었다.