The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at 15℃, 20℃, and 25℃ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at 20℃. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures (15℃); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at 25℃. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature (15℃) condition.

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at 0℃ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, 50 μm) or in a polyethylene/polypropylene film (PE/PP, 100 μm) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and 10℃) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at 4℃ showed less aerobic and coliform bacterial population than those stored at 10℃ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at 10℃ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (ΔE) of fresh-cut onions in PE/PP film stored at 10℃ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at 10℃ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher CO2 and less O2 concentrations at 10℃ than those at 4℃. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at 4℃ could be effective to prolong the quality of fresh-cut onions up to 21 days.

Due to problems concerned with environment pollution in urban areas, the city dwellers’ social demand for urban green space is ever more increasing. The purpose of this investigation is to define the relationship between the Ornamental Linum usitatissimum L. seed germination and temperature for effective use of the seed. The petri-dish (90 mm in diameter) was covered with two sheets of filter papers and 50 Ornamental Linum usitatissimum L. was layered for four times. After then, 10ml of distilled water was supplied. Then, the sprouting test was conducted in chamber where the temperature was controlled at 5, 10, 15, 20, 25, 30 and 35°C. The light was adjusted to 12 hours. The source of light was 1341㎛ol･m -2 s -1 by using fluorescent light and halogen. The germination growth was investigated on two day term after the radicle projected by 3 mm. The investigation stopped when there was no further germination growth for seven days. The finding was that the final sprout growth rate was 80% at 5, 10, 15, 20, 25 and 30°C, while it was 70% at 35°C. In the optimal temperature investigation that leveraged normal distribution function standardized at the reciprocal of T50, the temperature was found to be 12~13°C, and the sprout growth rate was 80% within the range of 5~30°C.

Background: We investigated the optimal aqueous extraction conditions for recovery of high yields of total phenolic compounds from roots of Arctium lappa L. (burdock, Asteraceae), and we compared their antioxidant capacity.Methods and Results: The antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)-diammonium salt, and oxygen radical absorbance capacity assays. In addition, the major phenolic compounds present in the extracts were determined by high performance liquid chromatography analysis. Our results suggest that the roasted burdock 100°C, 15 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. The polyphenol content of both dried burdock and roasted burdock significantly increased with increase in the extraction temperature and time.Conclusions: These results indicated a relationship between phenolic compound levels in burdock and their free radical scavenging activities. This suggests that phenolic compounds significantly increase the antioxidant potential of burdock extracts.

Background : The roots of Codonopsis lanceolata have been used as a tonic crude drug and an edible plant in Korea. The plant mainly contains triterpenoid saponins, including codonolaside, codonolasideⅠ-Ⅴ, lancemaside A-G. Their saponins have shown anti-inflammatory effects such as bronchitis and cough, insomnia and hypomnesia. C. lanceolata is well known to affect various pharmacological effects for human health, and its consumption is increasing. Recently, plant and plant-derived products were treated a part of the healthcare system by applying the bioactive phytochemicals. Antioxidant and immune activity substances in food play an important role as a health-protecting factor. This study was designed to investigate the in vitro immune cell growth and xanthine oxidase Inhibitory activity of different storage period and storage temperature of C. lanceolata. Methods and Results : The plant materials were used the roots of C. lanceolata cultivated in Jeju area, Korea. Immune enhancing effect was conducted using T cell and B cell of human immune cells. Each cell incubated for 8 days with the sample extracts compared to the control group, and the immune activation was measured according to the growth of immune cells. The xanthine oxidase Inhibitory activity was measured by modifying the method of Noro(1983). In different storage period and storage temperature conditions, the immune cell growth of C. lanceolata extract promoted a concentration-dependent manner in both human T cell and B cell, and did not show a significant difference. The xanthine oxidase Inhibitory activity of C. lanceolata extract tended to decrease more, depending on the longer the storage period or the higher the storage temperature. Conclusion : These results of this study suggested that the root of C. lanceolata may assist in the potential biological activities, and can be used as a source of human health products.

Background : Upon harvest in the summer, seeds of Panax ginseng are unmatured and need further maturation, dehiscence and cold-stratification, for germination. For the cold-stratification, the seeds should be stored in the cold temperature for 90-100 days, however no further description about the storage condition have been described even though there have been many problems in emergence rate and quality of ginseng in the spring-sowed filed. Methods and Results : Thus here we tested 3 different storage temperature(2℃, -2℃, and – 20℃) in combination of 4 different seed water content(59%, 54%, 31%, and 7%) as cold-stratification condition. After 100 days of storage, seeds were placed on the filter paper after watering with distilled water in the petri dish and incubated at 10℃. Fifty percent of seeds stored at 2℃ with 59% water content had already germinated even in the storage room before germination test. Seeds with 59% and 54% water content stored at 2℃ and –2℃ germinated in a similar rate, but emergence of above ground part was higher in the seeds with 54% water content. Seeds with 31% and 7% water content stored at 2℃ and –2℃ showed low germination rate, because of fail in stratification or death. Seeds stored at –20℃ scored even lower germination rate and fail in emergence of above ground part. Conclusion : Seed water content and temperature during the cold-stratification period of ginseng seeds affected on the seed viability and germination rate, thus control of seed water content and storage temperature might improve the emergence rate of spring-sowed ginseng filed.

The thermal properties of high temperature cementitious thermal storage material were investigated in this paper. Ordinary portland cement was used as basic binder and the effect of the replacement of slag was investigated.

In this study, it is intended to find out clearly whether there are any initial damages by frost by analyzing the temperature characteristics of the reinforcing bars of each area depending on the changes of surface curing methods for the exposed areas of some reinforcing bars by modelling the wall reinforcing bar areas of a wall-type apartment.

In this study, to evaluate the performance of fire resistance of the mortar with magnesium hydroxide(MH) and aluminium hydroxide(AH) which has a RCC (Radiant Control Capability) as repair material to the steel structure, temperature evaluation of mortar was conducted by increasing 500°C in the furnace. The performance of RCC can decrease a temperature to external and internal mortar. As a result, it is confirmed that temperatures of mortar with magnesium hydroxide(MH) and aluminium hydroxide(AH) were more decreased than general mortar due to the RCC effect of MH and AH. Therefore, it can be possible to apply to a repair material at the steel structure.

This study presents the results of experiments to investigate the effect of polymer type and curing temperature on the mechanical properties of polymer mortar. The flexural strength, compressive strength of RHP mortar at the curing temperature of 20℃, 0℃, and –20℃ at the curing age of 24hr were 93%, 93%, and 91%, respectively, relative to those at the curing age of 168hr. On the other hand, The flexural strength, compressive strength of HDP mortar at the curing temperature of 20℃, 0℃, and –20℃ at the curing age of 72hr were 91%, 81%, and 80%, respectively, relative to those at the curing age of 168hr.

Quality control of concrete during its curing process is crucial when it comes to reaching the ideal strength. This paper presents the basic study of optimizing concrete curing process by using Arduino platform based on the maturity method. The research has suggested a quality control of curing process by visualizing the curing temperature and its strength from web. The maturity method was coded into the web which allows managers to monitor regardless their locations.

본 연구에서는 해수 침지 온도에 따른 비소성 시멘트 경화체의 물리적 및 역학적 특성에 대해 비교 분석하였다. 비소성 시멘트는 플 라이애시와 고로슬래그미분말을 6:4, 7:3 및 8:2의 중량비로 혼합하여 수산화나트륨과 액상규산나트륨으로 알칼리 활성화 하여 제작되었다. 알칼리 활성화를 위한 활성화제는 플라이애시와 고로슬래그미분말을 혼합한 중량의 5%로 하였으며, 화학첨가제로 탄산칼슘이 사용되었다. 본 연구에서는 알칼리 활성화된 시험체들을 3가지 다른 온도(5°C, 15°C 및 25°C)의 해수에 각각 침지 시킨 후, 침지 재령 3일 및 28일에 대해 경 화체의 압축 강도, 밀도 및 흡수율을 측정하였으며, 해수 침지 재령 28일에 대해서는 XRD 및 SEM 시험 분석을 실시하였다. 또한, 해수 침지 재 령 28일에 대하여 시험체들 내의 수용성 염화물(자유염화물) 및 산-가용성 염화물(총염화물) 함유량을 측정하여 분석하였다. 본 연구에서 해수 온도별로 침지시킨 플라이애시-고로슬래그미분말 혼합 알칼리 활성화 경화체는 플라이애시 혼합률이 증가함에 따라 밀도 감소, 흡수율 증가 및 강도가 감소하는 경향을 나타냈다. 또한 플라이애시 혼합률이 증가할수록 시험체 내의 수용성 염화물 및 산-가용성 염화물의 양이 증가하는 것으로 나타났다. 본 연구에서 제작된 플라이애시-고로슬래그미분말 혼합 알칼리 활성화 경화체는 노출된 해수 온도 영향으로 인한 강도 차이 는 없는 것으로 판단되며, 플라이애시와 고로슬래그미분말의 혼합중량비에 따라 강도 특성이 달라지는 것으로 나타났다.

일부 소스류 제품에 사용된 스탠딩 파우치에서 전자레인 지 가열조리 시 열변형이 발견되어 이의 원인을 규명하고자 온도 변화 패턴을 조사하였다. 전자레인지로 포장된 식품 을 가열 시 포장재의 온도 변화는 식품 자체의 온도보다 높고 국소적인 온도 측정 기술을 요한다. 공시 시료로 매운 맛 닭 소스와 인도카레의 전자레인지 가열 시 포장재와 시료의 온도를 열화상 카메라, 온도센서 테이프 및 광섬유 온도계를 이용하여 측정하였다. 스탠딩 파우치 형태의 포 장은 전자레인지 가열 조리 시 내용물의 불균일한 가열이 관찰되어 특정 부위, 특히 액위선 상단과 측면 sealing layer 에 열이 집중되는 현상이 발생하였다. 열화상 카메라를 이 용한 온도 측정 방법은 식품의 표면 온도를 측정하는 제약 이 있고 실제 식품의 온도보다 낮게 측정되는 경향을 보였 다. 온도센서 테이프를 이용할 경우 200℃까지 온도까지 측정되어 전자레인지 가열 과정 중 포장재 변형 현상이 야기될 수 있는 가능성을 확인할 수 있었다. 그리고 전자레 인지 가열 시 포장재 표면의 온도 변화를 기존 광섬유 온도 계로 측정할 경우 실제 온도보다 낮게 측정되는 결과가 초래되므로, 좁은 범위에서의 hot spot의 온도 변화를 감지할 수 있는 방법으로 GaAS crystal 센서를 사용함으로서 기존 센서보다 더 민감하고 정확한 온도 측정이 가능하였다.