• Journal of Ginseng Culture
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• v.1
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• pp.1-10
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• 2019

The purpose of this study is to investigate the changes of ginseng properties through bibliographical records. The cultivation of Korean wild simulated ginseng (mountain cultivated ginseng) started from the Goryeo Dynasty around A.D. 1000. Thereafter, from A.D. 1500 to A.D. 1600, ginseng cultivation technology was established in the Joseon Dynasty. At this time, the ginseng was begun to grow in the field near the house, and it is recorded as Gasam (field cultivated ginseng). The Jung-Jo-Sil-Rok (A.D. 1790) states that Gasam cultivation has expanded to the whole country. The properties of ginseng described in almost all oriental medicine books from A.D. 250 to A.D. 1600 were a slightly cold. However, after A.D. 1600, it is said to be slightly warm or warm. Considering from this record, the slightly cold ginseng before A.D. 1600 can be recognized as the properties of wild ginseng or wild simulated ginseng, and the slightly warm ginseng after A.D. 1600 can be recognized as Gasam properties.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.4
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• pp.253-259
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• 2018

A new barley (Hordeum vulgare L.) cultivar 'Mihan' having ruminant-palatable semi-smooth awn and good silage quality was developed at National Institute of Crop Science(NICS), RDA in 2016. This cultivar was derived from a cross of the 'SB00T2064' and 'Suwon385' in 2001. And its promising line showed high yielding through the preliminary yield trials(PYT) and advanced yield trials (AYT) in Iksan from 2012 to 2013. It was designated as the 'Iksan487'. 'Iksan487' was conducted to regional yield trials (RYT) in one upland field and five paddy fields around Korea for three years from 2014 to 2016. And it was released as the name of 'Mihan'. It has growth habit of IV, erect plant type, green leaf and semi-smooth awn. Its heading date was April 23 in the paddy field and maturing date was May 24. Plant height of 'Mihan' was 96cm. Mihan's spikes per $m^2$ was 665. It has better winter hardiness and resistance to BaYMV (Barley Yellow Mosaic Virus) than that of barley cultivar 'Youngyang'. The average dry matter of 'Mihan' was about $10.9ton\;ha^{-1}$ in paddy field. And average feed quality of 'Mihan' was 10.3% of crude protein content, 26.1% of ADF (Acid Detergent Fiber), 46.9 % of NDF (Neutral Detergent Fiber) and 68.2% of TDN (Total Digestible Nutrients). 'Mihan' had grade I of silage quality. This cultivar would be suitable for the area above the daily minimum average temperature of $-8^{\circ}C$ in January in Korean peninsula.

• The Korea Journal of Herbology
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• v.37 no.6
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• pp.9-17
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• 2022

Objective : In modern society, liver diseases such as liver fibrosis are on the rise as inflammation and wound healing processes of the liver are repeated due to factors such as drinking, smoking, and stress. This study was conducted to evaluate the effect of Saenggangeonbi-tang (SGGBT) on thioacetamide (TAA)-induced liver fibrosis. Methods : The mice were divided into 4 groups for examination (n=6): Normal group (Nor), distilled water-treated liver fibrosis mice (Con), silymarin 50 mg/kg-treated liver fibrosis mice (Sily), SGGBT 200 mg/kg-treated liver fibrosis mice (S200). Liver fibrosis was established in the mice via TAA for 8 weeks (1 week 100 mg/kg, 2,3 weeks 200 mg/kg, 4-8 weeks 400 mg/kg, three times a week, intraperitoneal injection) and they were administered silymarin and SGGBT (every day, oral administration) with the TAA. Results : SGGBT significantly decreased the levels of aspartate aminotransferase, alanine aminotransferanse, ammonia, and myeloperoxidase in serum increased by liver fibrosis. As a result of confirming H&E and MT staining, it was confirmed that SGGBT reduced damage and inflammatory cell infiltration in liver tissue, and alleviated changes in collagen fiber deposition and histological fibrosis. Also, it was confirmed through PAS staining that it reduced glycogen deposition in liver tissue. In addition, SGGBT significantly decreased the NADPH oxidases as well as significantly modulated the expression of MMP-2 and TIMP-2. Conclusions : These results suggest that SGGBT regulates the expression of MMP/TIMP protein through inhibition of oxidative stress and alleviates liver fibrosis by reducing collagen and glycogen deposition in liver tissue.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.12
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• pp.55-62
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• 1972

In order to study the biolgiocal effects of dry back following EMS (Ethyl methane sulfonate) treatment on seeds of 'Dunghan Shali' that belongs to indica-type rice with various presoaking(24, 36, and 40 hrs respectivily) and treatment time(l, 2 and 3 hrs respectivily), this experiment was done. Seedling heights of wet seeds presoaked for 36 hrs was only greatly decreased with EMS treatment compared with other periods. In germination rate of wet seeds, all of these damage was not changed. For the drying back seeds, otherwise, seedling height and germination rate were greatly reduced depend upon the time of treatment and presoaking as well as storage effects after drying back. Reduction patterns, both seedling height and germination rate, between 1 week and 8 weeks after dry back were quite similar. The other experiment was carried out in order to study for the influences on the seedling growth as biological damage with EMS and MMS(Methyl methane sulfonate) treatments among different varieties. The indica-type rice varieties; Taichung Native No.1, Dunghan Shali and IR-8, were used as the experimental materials. From this trial some results were obtained as follows; 1. Both seedling growth and germination rate on all varieties, used, MMS, treatment showed more toxic effects than those of EMS treatment. 2. Seeding growth injury of rice seeds dried back was increased gradually, and then was approached the maximum at 6-8 days after storing. In IR-s variety, otherwise, growth damage was appeared a little. Germination rate of these were quite smilar, even though chemical used is different and storage period was prolonged. 3. It was showed clearly that varietal differences of chemical mutagene treatments were recognized.

• Journal of Ginseng Culture
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• v.3
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• pp.119-131
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• 2021

The purpose of this study was to explore the characteristics of and solution to thermogenic reactions to Korean ginseng through bibliographic research. A review of bibliography on the thermogenic reaction induced by ginseng indicated that people who lack fluids, have fever in lungs, a stuffy chest, coughing up sputum, a strong pulse, and constipation due to fever in the stomach may exhibit such a reaction. In the herbal medicine book of the Qing Dynasty, Bon-Cho-Jeong-Ui (本草正義) recorded that wild simulated ginseng is slightly cold and replenishes the body's liquid reserves. The book also describes the field cultivated ginseng is slightly warm and enhancing stamina. Bon-Kyung-Bong-Won (本經逢源), Bon-Cho-Pyon-Dok (本草便讀), and Bon-Cho-Jeong-Ui were published authors in the Qing Dynasty, and they explained that ginseng fine root is bitter, supplements bodily fluids, and can be easily ingested because it is cold. Wol-Ji-In-Sam-Jeon (月池人蔘傳) and Bon-Cho-Bi-Yo (本草備要) described fresh ginseng assweet, bitter, and slightly cold in the Ming and Qing Dynasties, respectively. On the basis of this bibliographic description, the thermogenic reaction induced by Korean ginseng can be overcome by using ginseng fine root, fresh ginseng, or wild simulated ginseng. These ginseng radices are slightly cool, replenish human bodily fluids, and show the physiological effects of easy ingestion properties.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.