• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.70-76
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• 2007

The purpose of this study was to measure the effects of food neophobia, nausea, and learned food aversion on food rejection and appetite. A total of 250 questionnaires were completed. Path analytic model was used to measure the relationships between variables. Results of the study demonstrated that the path analysis result for the data also indicated excellent model fit. The effects of food neophobia on nausea and food rejection were statistically significant. The effect of food neophobia on learned food aversion and appetite was not statistically significant. As expected, nausea had a significant effects on learned food aversion and appetite. Moreover, nausea played a perfect mediating role in the relationship between food neophobia and appetite. Nausea played a perfect mediating role in the relationship between food neophobia and learned food aversion. Learned food aversion played a partial mediating role in the relationship between nausea and appetite. Learned food aversion did not play a mediating role in the relationship between food neophobia and appetite. In conclusion, based on path analyses, a model was proposed of interrelations between variables. It should be noted that the original model was modified and should, preferably, be validated in future research.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.12
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• pp.8292-8296
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• 2015

We manufactured a liqueur containing Cordyceps extract. 21 kinds of the liqueur were manufactured and analyzed the cordycepin content, cordycepin stability and alcohol content. Cordycepin content was detected up to $58{\mu}g/mL$ in DL-3(adding Cordyceps militaris and leached for 3 months). Results of Alcohol content analysis, Methanol was not detected in all samples. Ethanol contents showed at 31.4% from the Leaching process for 3 months after distillation, and at 17.2% from the rice wine adding Cordyceps militaris 8 g. In the results of the Cordycepin content stability analysis, the Cordycepin content decreased during storage period little by little, so our considered opinion is that the cordycepin content should be increased slightly when producing as products.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.59-71
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• 2005

The purpose of this study was to observe the makeup behavior and cosmetics preference based on the segmented age group and fashion appearance interested group. The target consumers were women aged in their 20's. We distributed 443 questionnaires and conducted statistical analysis using SPSS program for the 400 reliable questionnaires. Statistical analyses included frequency, Chi-square test, t-test, ANOVA and cluster analysis(K-means). The results of this study were as follows: 1. There was a significant association between specific cosmetic items currently used and segmented age group. The age 24-29 had more basic makeup than color makeup, compared to the age 20-23 group. There was a statistical difference between the highly interested group and the lowly interested group in fashion and beauty. The group of highly interested in fashion and beauty considered trendy colors, while the group of lowly interested in fashion and beauty used their favorite color as an important factor in purchasing makeup products. 2. There was a significant difference in the preference of lip colors and textures, eye shadows textures, types of eye liner and types of foundation according to segmented age groups. 3. Those who sought 'sexy' images preferred red/wine/purple lipstick colors, and green/blue/violet eye shadow colors. They significantly preferred jell/liquid type eye liner and liquid type foundation. Those who sought 'pure' images preferred orange colors and glossy textures of lipsticks. Those who sought 'elegant' and 'intellectual' images preferred pearl type eye shadow.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.580-588
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• 2007

The purpose of this study was to measure the effects of the perceived sacrifice, service quality, value and satisfaction on the intention to revisit restaurants. A total of 273 questionnaires were completed. The equation model was used to measure the causal effects. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The modified model yielded a significantly better fit to the data than the service quality model, and accounted for a greater share of the variance in intention to revisit than the service quality model. The effects of value and service quality on intention to revisit were statistically significant in both the service quality model and modified model. The effects of perceived sacrifice and service quality on value were statistically significant in the service quality model and modified model. As expected, service quality had a significant effect on satisfaction in the modified model. Satisfaction had a significant effect on intention to revisit in the modified model. Satisfaction also had a significant effect on service quality in the service quality model. Moreover, service quality had an indirect influence on intention to revisit through value and satisfaction in the modified model. Service quality had an indirect influence on the intention to revisit through value in the service quality model. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable intention to revisit, and decrease unfavorable intention to revisit.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.4
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• pp.203-210
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• 2017

Data clustering is one of the most difficult and challenging problems and can be formally considered as a particular kind of NP-hard grouping problems. The K-means algorithm is one of the most popular and widely used clustering method because it is easy to implement and very efficient. However, it has high possibility to trap in local optimum and high variation of solutions with different initials for the large data set. Therefore, we need study efficient computational intelligence method to find the global optimal solution in data clustering problem within limited computational time. The objective of this paper is to propose a combined artificial bee colony (CABC) with K-means for initialization and finalization to find optimal solution that is effective on data clustering optimization problem. The artificial bee colony (ABC) is an algorithm motivated by the intelligent behavior exhibited by honeybees when searching for food. The performance of ABC is better than or similar to other population-based algorithms with the added advantage of employing fewer control parameters. Our proposed CABC method is able to provide near optimal solution within reasonable time to balance the converged and diversified searches. In this paper, the experiment and analysis of clustering problems demonstrate that CABC is a competitive approach comparing to previous partitioning approaches in satisfactory results with respect to solution quality. We validate the performance of CABC using Iris, Wine, Glass, Vowel, and Cloud UCI machine learning repository datasets comparing to previous studies by experiment and analysis. Our proposed KABCK (K-means+ABC+K-means) is better than ABCK (ABC+K-means), KABC (K-means+ABC), ABC, and K-means in our simulations.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.4
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• pp.519-526
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• 2012

Recently, herbal flavonoids have been implicated for anti-cancer therapy. Flavonoids as a commonly known for their anti-oxidant activity, are contained in the herbal medicine as well as root of plants, vegetables, fruits, grains, tea, and wine. Kaempferol, a component of Polygonati rhizoma, a member of the herbal flavonoids, has been studied for anti-hypercholesterol, anti-hypertension and anti-diabetes. It is also known to be effective in anti-cancer therapy for breast, prostate and other type of cancers. However, the anti-cancer therapeutic mechanisms are pooly understood. Here, we investigated the molecular mechanism underlying kaempferol-induced anti-cancer effects using the human liver cancer cell lines, Hep3B, HepG2, and Sk-Hep-1, and human Chang liver cell as a control. As shown by the FACS analysis, measurement of caspase activity, DAPI and trypan blue staining, and DNA fragmentation assay, kaempferol induced apoptosis in the liver cancer cells with the greater potential in Hep3B cells than other liver cancer cells. In addition, we performed microarray analysis to profile the genome-wide mRNA expression regulated by kaempferol. Many of the apoptosis-related genes were significantly induced in kaempferol-treated Hep3B cells, in particular, the genes associated with MAPK cascade. Additionally, kaempferol induced the mRNA expression of genes involved in MKK7-JNK cascade, MKK3-p38 cascade, and caspase signaling pathway, which are all known to trigger apoptosis. Overall, our data suggest that kaempferol has anti-liver cancer effects by inducing apoptosis through the MKK7-JNK cascade, MKK3-p38 cascade, and caspase signaling pathways.

• Korean Journal of Microbiology
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• v.53 no.4
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• pp.235-241
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• 2017

The purpose of this study was to investigate the enhanced physiological activities of two Pichia strains, yeasts isolated from grapes pericarp. Based on phylogenetic analysis using 18S rRNA sequencing, two isolates were identified as Pichia manshurica GU-3 and Pichia terricola GU-4, respectively. The scanning electron microscopic analysis showed that the two isolates grown on YPD medium were of typical elliptical shape with buds and bud scars on cell surface. Physiological activities of the single and mixed Pichia cultures were monitored and compared. In mixed cultures after 72 h of incubation, the maximum activities of tyrosinase inhibition, ACE inhibition, and antioxidant were 81.7%, 45.9%, and 42.7%, respectively. Superoxide dismutase-like activity was approximately 30% in the mixed cultures. These studies demonstrate that Pichia species cultured in the form of mixture can enhance the physiological activities and has potential for the development of new bioactive products.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.

• Analytical Science and Technology
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• v.27 no.1
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• pp.60-65
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• 2014

The aim of this study was to establish an analytical method for the determination of E,E-farnesol and squalene in makgeolli, which is a traditional type of Korean fermented rice wine. E,E-farnesol and squalene in makgeolli were extracted using stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry. SBSE was found to be an effective method for analyzing the E,E-farnesol and squalene levels in makgeolli. The linear dynamic range of the SBSE method for detecting E,E-farnesol and squalene ranged from 0.5 to 200 ng/mL with $R^2=0.9974$ for E,E-farnesol and 100 to 50000 ng/mL with $R^2=0.9982$ for squalene. The limit of detection and the limit of quantification using the SBSE method were 0.1 and 0.5 ng/mL for E,E-farnesol and 15.0 and 40.0 ng/mL for squalene, respectively. The average recoveries obtained were, quantitatively, 101-107% for E,E-farnesol and 98-103% for squalene, respectively, supporting the accuracy of the SBSE-GCMS method.

• Journal of Life Science
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• v.22 no.2
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• pp.232-238
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• 2012

Kumjungsansung-Makgeolli$^{(R)}$ is a traditional Korean rice wine that is fermented from traditional nuruk and rice. In this study, we performed the PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes to characterize bacterial and fungal diversity during Makgeolli fermentation. The predominant bacteria in the PCR-DGGE profile during Makgeolli fermentation were Lactobacillus spp. (Lactobacillus curvatus, L. kisonensis, L. plantarum, L. sakei, and L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans, and P. pentosaceus), Pantoea spp. (P. agglomerans and P. ananatis), and Citrobacter freundii; these were identified on the base of analysis of 16S rRNA gene sequences. The dominant bacterium during Makgeolli fermentation was L. curvatus. The predominant fungi in PCR-DGGE profile during Makgeolli fermentation were Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera, and Torulaspora delbrueckii, and these were identified on the basis of analysis of 28S rRNA gene sequences. The dominant fungal species during Makgeolli fermentation changed from P. kudriavzevii at 0-2 days incubation to S. cerevisiae at 3-6 days incubation. This study suggests that PCR-DGGE analysis could be a suitable tool for the understanding of microbial diversity and structure during Makgeolli fermentation.