Particulate matter is known to have adverse effects on health, making it crucial to accurately gauge its concentration levels. While the recent advent of low-cost air sensors has enabled real-time measurement of particulate matter, discrepancies in concentrations can arise depending on the sensor used, the measuring environment, and the manufacturer. In light of this, we aimed to propose a method to calibrate measurements between low-cost air sensor devices. In our study, we introduced decision tree techniques, commonly used in machine learning for classification and regression problems, to categorize particulate matter concentration intervals. For each interval, both univariate and multivariate multiple linear regression analyses were conducted to derive calibration equations. The concentrations of PM10 and PM2.5 measured indoors and outdoors with two types of LCS equipment and the GRIMM 11-A device were compared and analyzed, confirming the necessity for distinguishing between indoor and outdoor spaces and categorizing concentration intervals. Furthermore, the decision tree calibration method showed greater accuracy than traditional methods. On the other hand, during univariate regression analysis, the proportion exceeding a PM2.5/PM10 ratio of 1 was significantly high. However, using multivariate regression analysis, the exceedance rate decreased to 79.1% for IAQ-C7 and 89.3% for PMM-130, demonstrating that calibration through multivariate regression analysis considering both PM10 and PM2.5 is more effective. The results of this study are expected to contribute to the accurate calibration of particulate matter measurements and have showcased the potential for scientifically and rationally calibrating data using machine learning.

In the world of SNS, once ordinary users get recognized for discriminated fashion taste, they affect other users’ choice of fashion products. Fashion companies capture the importance of these influencers and tries to take advantage of their ability. However, the benefits offered to influencers such as financial compensation may provoke negative consumer reactions. The purpose of this study is to identify what aspects of SNS influencers and how they influence other fashion consumers. We suggest that influencers’ self-disclosure and authenticity of posts are important factors which elicit positive response from consumers. We also investigate the psychological mechanism of envy which can mediate the impact of self-disclosure and authenticity on consumer response. This study was conducted by an online survey of 120 Korean women in their 20s and 30s with a 2 x 2 between-group experimental design. The data was collected from 28 November to 5 December 2016. The collected data was analyzed using SPSS 23.0 for ANOVA analysis and regression analysis. The results were as follows. The main effect of authenticity was confirmed, while self-disclosure did not play a significant role, which indicates authenticity is the main factor in exercising influence on consumer response. The interaction of authenticity and self-disclosure was also observed. The participants of high in both self-disclosure and authenticity showed the strongest consumer reaction. However, the participants of high self-disclosure and low authenticity induced the weakest consumer response. For the impacts of self-disclosure and authenticity on envy, the participants exposed to the condition of both high self-disclosure and authenticity showed benign envy. On the other hand, malicious envy was aroused when both self-disclosure and authenticity were low. In relations between authenticity and consumer response, partial mediating effect of benign envy and malicious envy was confirmed. But, there was no mediating effect between self-disclosure and consumer response. This research on consumer response to influencers’ posts will provide key implications to fashion companies in building marketing strategies. In order for influencers' posts displaying their daily lives to have a positive impact on consumer response, not only self-disclosure but authenticity has to be considered. Such posts can induce benign envy and subsequently impact consumers indirectly. Influencers’ posts which narrow the gap between daily lives and products and raise the authenticity are important keys to successful marketing.

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

In the present study we report a newly recognized crambid species, Sinibotys butleri (South, 1901). Previously, two species, S. evenoralis and S. obliquilinealis, were known from Korea, but now they are belonged to a genus Torulisquama Zhang, 2010, that was newly erected in a recent study. Sinibotys differs from Torulisquama by having: forewing 36－47.5 mm in length and without unscaled areas; male with transtilla covered with setae and editum bearing dense setae; female with ductus bursae relatively broad and short; corpus bursae and signum much larger. We update taxonomic position of these three species accordingly and compare Sinibotys and Torulisquama morphologically. A Key to species, description of adult, male and female genitalia structures are provided with available information such as collection locality, host plant and distribution range for the species.

Halitosis is a bad odor in mouth. The etiology of halitosis is multifactorial including intra-oral and extra-oral causes. It affects social interactions in many people. The aim of this study is to investigate an association between recognition group and non-recognition group by evaluating halitosis level and systemic factors. Nineteen participants who visited Department of Periodontology of Seoul National University Bundang Hospital were enrolled. Volatile sulfur a compounds (VSCs) were measured by Oral ChromaⓇ, a questionnaire was requested and oral exam was carried out in all subjects. Female is more sensitive than male for oral malodor. VSCs level of hydrogen sulfide(H2S) and methyl mercaptan(CH3SH) in male is higher than that in female. Participants who gave appeal dry mouth seem to recognize halitosis.

The species composition of the parasitoid complex and the degree of parasitism by each species were analyzed for Ivela auripes Butler (Lepidoptera, Lymantridae) populations in the increasing phase. Total of 2,177 eggs, larvae and pupae were collected and reared from the Gwangneung forest Pocheon-si, Korea. The most abundant parasitoids from each developmental stage were: a trichogrammatid wasp (Trichogramma kurosuae) from eggs, a braconid wasp (Cotesia melanoscela) from larvae, an ichneumonid wasp (Pimpla disparis) and a tachinid fly (Tachinidae sp.1), each from pupae. 19 other parasitoids, mostly hyperparasitoids, also occurred including Tachinidae sp.2, Pteromalidae sp.1, Ichneumonidae sp.3, and Apechthis capulifera. Illustrations and a list of the species parasitizing of I. auripes are provided.

Anoplophora isa moderate-sized genus with 36 species of woodboring cerambycid beetles that occur throughout Asia, with the highest diversity in the tropical and subtropical region. Two species, A. chinensis (Forster) and A. glabripennis (Motchulsky) are known in the Korean peninsula. The latter is an infamous invasive species, commonly called the Asian longhorned beetle, in the U.S. causing economic damage on hard woods. For the present study, we carried out field surveys from 2010 to 2013 and literature review on the host plants of Korean Anoplophora species. A. chinensis is associated with 14 host plant species in 4 families and A. glabripennis 17 species of 11 families. Most importantly, the Manchurian striped maple, Acer tegmentosum Maxim. (Aceraceae), is newly recognized as a host of the Asian longhorned beetle. In the present study, a revised host plant checklist of Korean Anoplophora species is provided, with correction of scientific and Korean names of the host plants.

Family Micropterigidae is a most archaic family of Lepidoptera and purely known through the world. The family previously had been placed in a proper ordinal rank as Zeugloptera (Chapman, 1917, Hinton, 1946, 1958), but this family is a member of the Lepidopetera (Kristensen, 1984). Adults has typical shaped antenna with ‘ascoid’ sensilla (branched basiconic sensilla). They are usually diurnal, but noctunal activity is reported for some species. They mostly pollen eaters (Kristensen, 1999). The family consist of about 120 described species in 10 genera, but about half as many are recognized and still unnamed (Kristensen, 1999). The genus Micropterix known 67 species from the Palaearctic region and mainly from the Mediterranean sub-region. In Asia, seventeen species belonging to five genera of the family were reported from Japan, but it has not been known from Korea. Recently, we catched a specimen of genus Micropterix of the family Micropterigidae from Mt. Gariwang-san, Prov. Gangwon. The purpose of this study is to introduce about the family Micoropterigidae new to Korea.

The Cerambycidae is a very diverse family in Chrysomeloidea (Insecta: Coleoptera), and the members are commonly called as longhorn beetles, long-horned beetles or longicorn beetles. The family is comprised of approximately 25,000 described species in nine subfamilies worldwide, and 311 species are known from Korean insect fauna. Most species are associated with woods and shrubs or live on herbaceous vegetation in open areas. Cerambycid larvae are primarily borers in deadwood. Some species develop in living trees and cause damage on host plants by boring heart wood and making galleries. As the results of four year field surveys (from 2010 to 2013) and literature review, host plants of 181 species of Korean Cerambycidae are revised, including thirteen new cerambycid-host associations, and more than 179 host plants species of 107 genera in 44 families are compiled. Among them, most common host plants are belonged to mainly four families: Ulmaceae, Pinaceae, Fagaceae and Betulaceae. Additionally, Acer tegmentosum Maxim. (Aceraceae) is newly recognized as a host plant of the Asian longhorned beetle, Anoplophora grabripennis (Motchulsky) in South Korea.

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of 120℃ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1～73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

The family Tineidae (Lepidoptera), known as fungus moths or tineid moths, contains more than 3,500 species in over 320 genera (Robinson & Nielsen, 1993). It has been known 26 species in 17 genera from Korea (Byun et al., 2009). In this study, two species, Monopis congestella (Walker) and Harmaclona tephrantha (Meyrick), are reported from Korea for the first time. According to Nasu et al. (2008), larvae of M. congestella were founded from nests of Goshawk and Ural Owl and the species distribute South-East Asia and Japan. The genus Harmaclona is known from the Oriental, Ethiopian Regions and the New World but only from China in North-East Asia (Huang, 2010). The adult photos and genitalia illustrations of those two species are provided.

The family Epermeniidae (Lepidoptera) is a small family with more than 100 described species in the world (Gaedike, 1996). It is divided into two subfamilies, Epermeniinae and Ochromolopinae (Dugdale et al., 1999). Although this family comprises species with variously shaped wings from broad to narrow lanceolate, it is characterized by stiff bristles on the whole surface of the hind tibia. Another character, one or more scale teeth on the dorsum of the forewing seems to be another apomorphy for the family. However, some species lack these teeth by secondary loss (Kuroko, 2006). The family has been poorly known from Korea to date. The first record of Epermeniidae in Korea was Epemenia strictella (Wocke), by Park (1983), on the basis of specimen collected in the Suwon, Province Gyeonggi. Since this report, no research has been conducted on this family in Korea. This study is based on the recent survey on the Microlepidoptera by Korea National Arboretum(KNA) to clarify the fauna of microlepidoptera of Korea. In this study, we report two species of the family Epermeniidae, Phaulernis chasanica and Ochromolopis sp., for the first time from Korea along with illustraton of adults.

The family Gracillariidae belonging to Gracillarioidea comprises more than 2,000 described species of 75 genera in the world (Davis & Robinson, 1999). The members of the family are mostly small-sized moths, which can be distinguished by a short (2-10mm in length) and lanceolated narrow wing with prominent cilia. The larvae of the family have been known as leaf-miner and hypermetamorphic development in larval stages. In Korea, it has been recorded 39 species of 11 genera by several researchers (Nakayama & Okamoto, 1940; Ko, 1969; Park, 1975; Park et al. 1977; Kumata & Park, 1978; Park, 1983; Kumata et al., 1983; Park & Han, 1986). Recently, Sohn (2007) reported 6 species without descriptions and detail information for the species. However, it is necessary to investigate and review the Korean Gracillarid moths, due to their lack knowledge from Korea to date, comparing with Japanese fauna, which contains 225 known species from Japan (http://www. jpmoth.org/). In this study, three species, Cloptilia heringi Kuroko, Phyllonryeter cavella (Zeller), and P. tritorrhecta (Meyrick), of the family Gracillariidae aree reported for the first time from Korea.

염수 침지 여부를 고려한 장담금법에 따른 저염 된장의 품질특성 변화를 조사하기 위하여 염 농도를 달리하여 6개 월 동안 발효시킨 후 품질특성 변화를 살펴보았다. 수분 함량에서는 염수 침지한 12% 메주 된장에서 55% 수준으로 가장 낮았으며, 나머지 된장 시료들은 대략 60% 수분 함량을 나타냈다. pH는 장 담금 초기부터 메주 된장이 메줏가루 된장에 비해 높았으며, 특히 발효기간 내 8% 메주 된장의 경우 감소폭이 적었고 이는 산도 변화에서도 담금 직후부터 발효 6개월까지 메주 된장이 메줏가루 된장보다 낮은 경향을 나타내어 상관성을 보여주었다. 환원당 함량은 1-2개월 내에 최대값을 나타내고 이후 감소하는 경향을 나타냈으나, 발효기간 내 8% 메줏가루 된장이 가장 높아, 염도 및 장 담금법 간에 상관성은 낮았다. 아미노태 질소 변화는 담금 직후에는 염 농도가 낮을 수록 높은 값을 나타냈으며, 메주 된장에서 메줏가루 된장보다 높은 값을 보였다. 암모니아태 질소 함량은 발효초기에는 12% 메줏가루 된장에서 가장 높은 값을 나타냈으며, 메줏가루 된장이 메주 된장보다 높은 값을 보였지만, 이후 급격히 감소하여 시료 간 차이를 보이지 않았다. α-Amylase 효소 활성은 모든 시료가 발효 초기에는 0.91-0.94 Unit/g 수준이었다가 이후 일정하게 감소하여 0.01-0.06 Unit/g 값을 나타내었는데, 특히 8% 메주 된장에서는 완만한 감소를 보였다. Protease 효소 활성은 발효 2주차에 메주 된장이 메줏가루 된장에 비해 높은 활성을 나타냈으나 이후 감소하여 비슷한 수준을 나타내었다. 총 균수는 발효초기부터 메주 된장에서 메줏 가루 된장보다 높은 값을 나타내었고, 발효 6개월째 메주 된장이 7.8-8.0 log CFU/g로 메줏가루 된장(7.2-7.5 log CFU/g)보다 통계적으로 유의하게 높은 값을 보였다. 맛 센서를 통한 맛 분석결과, 비록 12% 시판 된장에 비해 제조 한 된장이 높은 짠맛과 쓴맛, 낮은 풍미를 나타내었지만, 8% 메주 된장이 시판 된장과 전반적으로 유사한 맛 패턴을 보였다. 유리 아미노산 함량은 숙성기간 동안 장가르기 여부에 따라 메줏가루 된장에서 증가폭은 컸으나 메주 된장의 함량이 높았으며, 염도 8% 된장에서 12% 된장보다 높은 값을 보였다. 결론적으로 염수 침지 여부에 따른 된장의 품질 특성을 비교한 결과, 장담금 과정을 거친 저염 된장이 품질 특성뿐만 아니라 맛 분석결과에서 좋은 평가를 나타내 었고, 아울러 메줏가루를 이용한 간편 저염 장류 제품 개발 을 위한 기초 자료로 활용될 수 있을 것으로 기대된다.

This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the 8th day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.

The purpose of this study was to investigate the physiochemical properties of Doenjang was fermented by added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than those of control w/o protease while the contents of titratable acidity, reducing sugar, and amino-type nitrogen in WP were higher than control. The α-amylase activities of Doenjang added with single and mixed Protease B were the highest at 4 weeks of fermentation period and protease activity of WP was about 4 times higher than that of control. The 4-9 kinds of free amino acids (proline, isoleucine, leucine, and phenylalanine etc.) in WP was increased in comparison with control. The DPPH radical scavenging activity and total polyphenol content were higher in WP than control. Total aerobic bacterial and fungal numbers were decreased depending on fermentation time regardless of addition of protease. In conclusion, the protease can be used as additives improving the quality and taste of fermented Doenjang.

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid　and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.