• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.460-465
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• 2006

This study was conducted to investigate the isoflavone contents including daidzein and genistein in soy sauces made with whole grain soybean Meju(WGSM), comparing with defatted Meju(DM) du.ins fermentation. Total isoflavone contents in 2 soy sauces made with DM, Control and product A, increased with period of fermentation and were 15 and 4.3 times higher after 180 days of fermentation than on the day before fermentation respectively. Meanwhile, 2 soy sauces made with WGSM, product B and C, had the highest amounts with $20.53{\mu}g/g\;and\;19.52{\mu}g/g$ of isoflavones on the day before fermentation respectively, and then decreased with fermentation time. High amounts of isoflavones were detected in 20 days of fermentation of soy sauce which made with WGSM and wheat Meju(product D). Daidzein was the largest amounts in isoflavone contents, regardless of total or free isoflavone types. The level of daidzein increased with fermentation time in 2 soy sauces made with DM, Control and product A, whereas 2 soy sauces made with WGSM, product B and C decreased with fermentation time, instead of increasing of genistein contents.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.452-461
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• 2012

There is increasing evidence that dietary factors in plant-based diets are important for the prevention of chronic disease. Especially, phytonutrients in fruits and vegetables have been recognized as major contributors for the decreased level of oxidative stress. In this study, the effect of switching the dietary habit to high consumption of fruits and vegetables were evaluated on the parameters of serum antioxidant status in healthy high school students. Forty one students participated in a randomized controlled trial and were assigned to the control group (n = 18) or the intervention group (n = 23). The intervention group was provided for 8 weeks with the main food source being whole grain and vegetables. Anthropometric measurements, blood parameters and dietary intakes were measured, and compared before and after study. After 8 weeks, weight and BMI were significantly decreased in the intervention group (p = 0.000). The serum diacron reactive oxygen metabolites (d-ROMs) test resulted in a significantly decreased level only in the intervention group (p < 0.05) after 8 weeks, but serum biological antioxidant potential (BAP) was increased significantly in both groups (p < 0.001). Intake of energy, total fat, cholesterol and sodium in the intervention group were significantly decreased after 8 weeks (p < 0.05). Also, the intervention group had significantly increased vitamin and phytonutrient intakes of all-trans-${\beta}$-carotene, ${\alpha}$-carotene, ${\alpha}$-tocopherol, ascorbic acid, and total phenols (p < 0.05). Overall, the results of this study suggest that whole grain, fruits, and vegetables supplementation showed improvement of the adolescent health.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.6
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• pp.851-858
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• 2002

This study was conducted to determine effects of whole (intact), coarsely-ground (4 mm), finely-ground (1 mm), steam-flaked and steam-flaked-ground (1 mm) corns on in vitro and in situ DM digestibilities and also in vitro fermentation characteristics. After 48 h incubation, in vitro dry matter digestibilities of whole, steam-flaked, coarsely-ground, steam-flaked-ground, and finely-ground corns were 6.79, 61.68, 76.48, 85.72 and 90.31%, respectively. Steam-flaked-ground corn showed the highest digestibility until 24 h incubation (p<0.01). After 48 h incubation, pH of whole corn decreased with a small range. However the values of pH of other media significantly decreased (p<0.01). The gas productions of finely-ground and steam-flaked-ground corns were higher than those of the other corns (p<0.01). After 24 h incubation, $NH_3$-N concentration of finely-ground and steam-flaked-ground corns increased rapidly. Total VFA was the highest in finely-ground corn, followed by steam-flaked-ground, steam-flaked, coarsely-ground and whole corns. Incorporating steam-flaked corn resulted in the highest propionate concentration (p<0.01) and the lowest acetate : propionate value (p<0.05). Finely-ground corn showed the highest in situ DM digestibility throughout the incubation period (p<0.01), followed by coarsely-ground, steam-flaked and whole corns, respectively. Overall, DM of whole corn was merely digested in vitro as well as in situ.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.2
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• pp.123-129
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• 1982

To determine the optimum harvesting date with good grain yield and quality, six different harvesting dates were tested from 25 to 50 days heading with five days intervals, using two varieties of Baekdong, naked barley and Olmil, wheat. The dates when grain yield, 1,000 grain weight and grain/whole spike weight ratio were reached to the highest were 35 and 40 days after heading for Baekdong and Olmil, respectively. Various grain qualities such as unhulled grain, plumpness, protein content and whiteness of grain were also very good at that times. One day earlier harvesting before the optimum dates resulted in yield decreases by 3.9% for Baekdong and 4.4% for Olmil. And it might be delayed for each 5 days with Combine harvesting.

• Korean Journal of Materials Research
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• v.3 no.5
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• pp.553-561
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• 1993

In this study, thr effect of $Bi_2O_3$ and BN addition as grain boundary modifiers on sintering and electrical properties of semiconducting PTCR(Positive Temperature Coefficient of Resistivity) mate rial were analyzed using TMA, XRD and Complex Impedance Spectroscopy method. Bismut.h Ox~de and Boron Nitride were added to Y-doped $BaTiO_3$ respectively. Bismuth sesquioxide up to O.lmol%solubil~ ty limit of $Bi_2O_3$ in Y--$BaTiO_3$ ceramics-retarded densification and grain growth, and further addition mitigated these retardation effects. The resistivity at room temperature increased with increasing amount of $Bi_2O_3$ and thus decreased the PTCR effect, probably due to the $Bi_2O_3$ segregation on the grain boundaries. From the complex ~mpedance pattern, it is known that the grain boundary resisitivity is dominant on the whole resistivity of sample. In the result of applying the defect chemistry, $Bi^{3+} \;and \; Bi^[5+}$ are substituted for Ua and Ti site, respectively. Boron nitride decomposed and formed liquid phase among the $BaTiO_3$ grains. The decomposed com~ ponents made the second phase and existed the tr~ple juntion from the result of EPMA. From the complex impendencc pattern, the gram and grain boundary resistivity were small. The grain size increased with increasing BN contents, and decreased grain boundary resistivity enhanced the PTCR effect.

• Proceedings of the Korean Society of Crop Science Conference
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• 1997.05a
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• pp.38-39
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• 1997

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• Fashion & Textile Research Journal
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• v.10 no.6
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• pp.989-996
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• 2008

The purpose of this study is to provide the basic knowledge for the pattern development of a flared skirt. Two flat pattern (FP) methods, the concentric circle method and the corrected concentric circle method, and a draping were used for pattern making. Using these patterns, skirts were made with lengthwise grain in the centerline. The influence of pattern making method on the silhouette of the flared skirt was evaluated by the hemlines formed at the skirt worn in a dress form. Moreover, the combined influence of pattern making method and cutting direction on the silhouette of the flared skirt was examined with the draping pattern (DP) skirt and a FP skirt with $45^{\circ}$ bias grain in the centerline. The DP skirt had more uniform nodes and formed a stable wave form than the FP skirts throughout the whole hemlines. The number of nodes was reduced with lining in the two FP skirts, whereas the number of nodes was not changed in the DP skirt. The unit wave form of all the skirts by three patterns showed long loop form, and the slope angles of the unit wave form of the two FP skirts were higher than that of the DP skirt. The silhouette of the flared skirt was highly influenced by the shape of the waist circumference line in patterns. The DP skirt with lengthwise grain in the centerline showed good silhouette with uniform nodes and high marking efficiency, compared to the FP skirt with $45^{\circ}$ bias grain in the centerline.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.2
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• pp.102-107
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• 2002

Cereal grains are rich in phenolic compounds that give beneficial effect in human health. Although several research works have been reported on the effects of phytochemicals of plant origin, such as fruits, vegetables, few studies have examined the antioxidative effects of whole cereal grains. The objective of this study was to determine total antioxidant capacity of 80% ethanolic extracts of cereal grains by testing the ability of the extracts to inhibit UV -induced lipid peroxidation in vitro using linoleic acid in comparison to well-known antioxidant such as ascorbic acid and tannic acid. The total phenolic content of the cereal grain (80% ethanolic extracts) investigated in this study varied from 2.1 mg/g (wheat cv. Olgeurumil) to 10.4 mg/g (barely cv. Seodunchalbori). Highly positive relationship between total phenol compounds and antioxidant activity was found. When the antioxidant activities of all investigated extracts were measured with application of same quantity of phenol compounds, oat grain extracts showed similar antioxidant activity of barely cultivars. However, barely extract appeared as the most potent antioxidant activity of inhibition of UV -induced lipid peroxidation. This indicated that factors such as phenolic compound composition and their individual antioxidant activity could playa crucial role in the total antioxidant activity of cereal grains.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2008.11a
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• pp.207-210
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• 2008

We developed an integrated design system for a solid rocket motors. We can do a conceptual design of a solid rocket motor easily and quickly with this system. It consists of four modules, or, size design, structure design, grain design and performance analysis module. Size design module determines the lengths and diameters of some major parts, which results in fixing the whole size of a motor. Structure design module has many master models, which enables a designer can do a conceptual design of almost parts of motor structures. Grain design module can design a solid fuel according to the result of structure design. Finally performance analysis module verifies the proposed design with the output from grain design module.