• Food Science and Preservation
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• v.18 no.5
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• pp.714-720
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• 2011

Sweet Pumpkin (Cucurbita maxima) is rich in minerals, vitamins, and dietary fibers and has less fat. It is thus effective for dieting and for preventing constipation. Sweet Pumpkin contains vitamin A, particularly beta-carotene, which is turned into retinol in the body and helps protect the vision. It is currently on the spotlight as a vision care, anticancer, and diet food, among others, but because it is hard to find yogurt made of Sweet Pumpkin, in this study, Sweet Pumpkin powder was added to yogurt for promotion as a new health food. Yogurt was made with 0, 0.5, 1, 2, and 3% Sweet Pumpkin powder, and the color properties (brightness, redness, and yellowness), viscosity, pH, and acidity were measured through a sensory test (color, flavor, taste, overall acceptability). The storage stability at five-day intervals for one day, five days, ten days, 15 days, etc. was also experimented on. For the color properties, the greater the amount of Sweet Pumpkin powder added, the greater the decrease in the lightness (L) value, but the redness (a) and yellowness (b) values increased (p<0.001). For the viscosity, it was decreased for five days and then increased by 47-68% for ten days. This showed a significant difference in storage stability period: one day (p<0.001), five days (p<0.01), and ten days (p<0.01) (except 15 days). Further, there was a significant difference in pH and acidity [pH: for one day (p<0.001), five days (p<0.01), and ten days (p<0.01); acidity: one day (p<0.001), ten days (p<0.05), 15 days (p<0.001)]. No significant difference in pH was shown, however, for 15 days, and in acidity for five days. The results of the sensory test are highly estimated in the order of 1%>2%.3%>0%>0.5%. The study results indicate that the addition of 1% Sweet Pumpkin powder is most suitable for manufacturing Sweet Pumpkin yogurt.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.252-257
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• 2000

The physicochemical and pasting properties of amaranth starches isolated from five cultivars, Andy, Suvarna, Nu World, K266-1, K432, grown in Korea, were investigated. The shapes of starch granules were all polygonal and size was in the range $1.14{\sim}1.48\;{\mu}m$ for all five cultivars. X-ray diffractograms were shown typical A type diffraction patterns for all amaranth starches. The protein and crude lipid contents of starches were $0.13{\sim}0.23%$ and $0.01{\sim}0.05%$, respectively. The apparent amylose contents ranged from $2.79{\sim}4.35%$ and the water binding capacities were $128.05{\sim}135.80%$. The transmittances of 0.1% amaranth starch suspensions except K266-1 increased rapidly above $65^{\circ}C$, thereafter increased slowely. The initial pasting and peak temperature ranges of five cultivars by RVA were $71.3{\sim}73.7^{\circ}C$ and $81.5{\sim}84.0^{\circ}C$, respectively. The peak and cooling viscosities followed the order : Nu World>Andy>Suvarna>K432>>K266-1. Nu World was shown the highest peak (166), final (103) and cooling viscosities (30 RVU). K266-I exhibited the lowest setback (-38) of all five cultivars. Gelatinization (To) and peak temperature (Tp) of amaranth starches in DSC thermograms were $65.7{\sim}68.0^{\circ}C$ and $70.6{\sim}75.8^{\circ}C$, respectively. Enthalpies followed the order: K266-1

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.112-118
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• 1978

Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at $180^{\circ}C$. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.191-198
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• 1985

Seven different strains of lactic bacteria and 13 combinations of these microorganisms were tested for their acid forming capacity on a vegetable milk made from lupinseed protein concentrate(LPC). L acidophilus, L casei, S. lactis, L. mesenteroides, mixed culture of L. acidophilus and S. thermophilus, and mixed culture of S. lactis and L. mesenteroides were selected and further tested for their growth pattern and acid forming property on lupinseed milk both untreated and partly hydrolized one with carbohydrate decomposing enzymes. The enzyme hydrolized lupinseed milk had 1.5 folds of total free sugar, 8.2 folds of fructose, 3 folds glucose, 2.3 folds maltose, compared to the untreated lupinseed milk. For the untreated lupinseed milk, L. mesenteroides was appeared to be most suitable microorganism having the maximum cell concentration of 1.0 $\times$ 10$^{9}$ $m\ell$ and the final pH 4.40 with the acidity 0.46％. For the enzyme treated lupinseed milk, mixed culture of L. acidophilus and S. thermophilus showed the best performance having 1.9$\times$10$^{9}$ $m\ell$ maximum cell number and the final pH and acidity were 3.69 and 1.13％, respectively. Lactic acid fermentation altered the physical property of lupinseed milk; by fermentation the viscosity generally increased with untreated lupinseed milk, but decreased with enzyme hydrolized one. The viscosity change and sedimentation rate of fermented milk varied with the type of lactic bacteria. The results of sensory evaluation indicated that S. lactis, L. casei, mixed culture of S. lactis and L. mesenteroides, and mixed culture of L. acidophilus and S. thermophilus, grown on enzyme hydrolized lupinseed milk, could produce acceptable lactic beverage.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.687-700
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• 2004

This experiment was carried out to examine the fennentation properties of yogurts with or without Lyeii fructus, Lyeii folium and Lyeii cortex extract as additives at concentrations of 1.0%. The effects on promoting the fermentation by Lycii fructus, Lycii folium and Lycii cortex additives were higher and pH was below 4.06 when Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus cosei, and Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus were used. The acid production was higher when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw were used. The average lactic acid bacteria counts was 2.62 ${\times}$ $10^9$ cfu/ml in the yogurt added with Lycii fructus extract and fermentation with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw. The lactose hydrolysis ratio was higher in the milk added with Lycii fructus extract(36.11%), Lycii folium extract(37.76%) and Lycii cortex extract(32.70%) when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus were used. The isobutylic acid concentration was(34.39 to 37.72 mM) with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus. The viscosity of yogurt was 1,615 to 2,030 cP in yogurts added with skim milk and L. acidophilus; B. longum and S. salivarius ssp. thermophilus were used. The sensory scores of colors, tastes and overall acceptability of yogurt with Lycii cortex extract were shown 3.34 to 3.77 when fermented by L. cosei, L. acidophilus, B. longum and S. salivarius ssp. thermophilus. The cholesterol reducing effects were 17.38${\sim}$32.08% in all the yogurts and especially, greater effect(25.75 to 32.08%) for yogurts fermented with L. acidophilus KCTC3150 and L. salivarius subsp. salivarius CNU27. The inhibitory effects on the pathogenic bacteria by lactic acid bacteria added with Lycii fructus, Lycii folium and Lyeii cortex lower on S. typhimurium M-15, but higher on E. coli KCTC1021 and L. monocytogenes.

• The Korean Journal of Soil Zoology
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• v.5 no.2
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• pp.133-137
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• 2000

Community and distribution of Coleoptera were investigated in 4 different regional areas (Danseoksan, Tohamsan, Namsanm and Daebon) of Kyeougju National Park from June 17, 1997 to Oct. 30, 1997 by sweeping net method. 565 individuals belonging to 139 species, 115 genera in 30 families were collected. Species diversity was much higher in the areas of Tohamsan and Danseoksan (0.716 and 0.762, respectively) than the other areas because of the good plantation for the leaf beetles. In the family Chrysomelidae, Tohamsan area revealed very high Simpson diversity index, a 0.916. On the other way, Simpson diversity index was 0 in Daebon area which had very simple plantation with beach side and pine trees. Chrysomelidae was the most abundant; 270 individuals belonging to 45 species of 34 genera. Among them, Mordellina brunneotincta Marseul was the highest frequency. And then, the species of Coccinellidae, Alleculidae, Cerambycidae, Attelabidae and Curculionidae were mostly abundant in all regional area. Stigmatium pilosellum Gorham, Mordellina brunneotincta Marseul and Rhaphirtropis guttifer Sharp were newly recorded in Korea.

• Journal of Korean Medical classics
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• v.18 no.4 s.31
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• pp.101-119
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• 2005

금원사대가적태두류완소(金元四大家的泰斗劉完素), 1110년생어하북성하간현(年生於河北省河間縣), 졸어(卒於)1200년(年), 향년(享年)90세(歲). 타통과연구(他通過硏究)${\ulcorner}$황제내경(黃帝內經)${\lrcorner}$화(和)${\ulcorner}$상한론(傷寒論)${\lrcorner}$, 저술료(著述了)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$, ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$, ${\ulcorner}$소문병기기의보명집(素問病機氣宜保命集)${\lrcorner}$, ${\ulcorner}$상한표본심법류췌(傷寒標本心法類萃)${\lrcorner}$, ${\ulcorner}$상한직격론(傷寒直格論)${\lrcorner}$등저작(等著作). 령외, 응용운기대이론진행연구(應用運氣對理論進行硏究), 주장(主張)‘화열론(火熱論)’, 제출이한량약물치료질병적방법, 사금원시대재의학상(使金元時代在醫學上), 형성료백가쟁명적국면(形成了百家爭鳴的局面). 필자통과대류완소적방제학설급임상경험적연구(筆者通過對劉完素的方劑學說及臨床經驗的硏究), 득출여하결론(得出如下結論): 재방제학설상(在方劑學說上), ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中), 기사용적(其使用的)${\ulcorner}$상한론(傷寒論)${\lrcorner}$화각가급기제자문운용방제(和各家及其弟子們運用方劑), 공포괄(共包括)366개(個). 대부분주장료이용신고적한약(大部分主張了利用辛苦的寒藥), 래개통울결(來開通鬱結), 조습제열(操濕除熱). ‘상복보양(常服保養)’시인위여기소거주적중국북방(是因爲與其所居住的中國北方), 기후건조(氣候乾操), 인문다식습성강(人們多食濕性强), 차교표한적식물(且較標悍的食物), 소이유사인체장위비조적경향(所以有使人體腸胃秘操的傾向). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$적(的)366개방중(個方中), 유산제(有散劑)126개(個), 탕제(湯劑)87개(個), 기중(其中), 지유(只有)18개방가칭지위진정적탕제, 기여도접근위자산(其餘都接近爲煮散). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중소나열적주요방제유(中所羅列的主要方劑有)‘방풍통성산(防風通聖散)’, ‘삼화신우환(三花神佑丸)’, ‘쌍해산(雙解散)’, ‘삼일승기탕(三一承氣湯)’, ‘대금화환(大金花丸)’, ‘익원산(益元散)’, ‘대건중탕(大建中湯)’, ‘당귀룡담환(當歸龍膽丸)’, ‘비방다주조산(秘方茶酒調散)’, ‘계령감로산(桂零甘露散)’, ‘천궁석고탕(川弓石膏湯)’, ‘전성산(全聖散)’, ‘지유탕(地楡湯)’, ‘인참산(人參散)’, ‘작약탕(芍藥湯)’, ‘내통황연탕(內統黃連湯)’, ‘신궁환(神芎丸)’, ‘도환산(倒換散)’등(等). 재임상경험상(在臨床經驗上), 류씨유풍부치료경험(劉氏有豊富治療經驗), 단시유감적시몰유전하일부관우의안방면적저작(但是遺憾的是沒有傳下一部關于醫案方面的著作). 재질병적치료상(在疾病的治療上), 가간출기유독창적견해(可看出其有獨創的見解), 저일점도견우(這一點都見于)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$등이론저작(等理論著作), 우기산견어(尤其散見於)${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中).

• Applied Biological Chemistry
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• v.36 no.3
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• pp.163-171
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• 1993

The collagens from filefish (Novoden modestus) and cod (Gadus macrocephalus Tilesius) skin were isolated and their physicochemical properties were investigated. Glutamic acid, hydroxyproline, valine and phenylalanine in the filefish skin collagen (FSC) were presented at higher levels than those of cod skin collagen (CSC), but the contents of glycine, proline and serine were contrary. The content of essential amino acids of FSC (265 residues/1000 residues) was higher than CSC (229 residues). The solubilities of both collagens were the lowest at pH 7.0, but precipitously increased at acid zone(below pH 5.0). FSC has lower viscosity than CSC. Furthermore, while the viscosities of both collagens were the lowest at pH 7.0, the viscosities of FSC and CSC were the highest at pH 4.0 and pH 2.0, respectively. The denaturation temperature of $FS(25^{\circ}C)$ was higher than $CSD\;(17^{\circ}C)$. The free hydrophobic residue contents of FSC and CSC tended to increase till $60^{\circ}C,\;and\;50^{\circ}C$ respectively, and to decrease thereafter. Hydration capacities of both collagens were the lowest at pH 7.0, and CSC had the superior hydration capacity to FSC. In addition, emulsifying and emulsifying stability of CSC was also superior to FSC.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.59-67
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• 1987

In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.

• Journal of Korean Society of Forest Science
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• v.101 no.4
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• pp.579-591
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• 2012

Berchemia berchemiaefolia is a rare and endangered species and important as a honey resource. The purposes of this study were to investigate physical environmental factors and the population and community structure of Berchemia berchemiaefolia stands at Mt. Gunja in Sogrisan National Park in Chungcheongbuk-do. The B. berchemiaefolia stands belonged to deciduous forests in mid-temperate zone and were $5{\sim}25^{\circ}$ in slope, 30~90% in rock ratio, and 6.37 in soil pH. They had 656 trees within the area of 36 ha and their average density was 18.2 trees per ha. The trees within the stands were 11.8 m in tree height, 22.6 cm in DBH and 56 years old. The number of branched stems was the maximum 8 and 32.9% of the trees were branched. B. berchemiaefolia trees over 12 cm diameter occupied 89.9%, but young B. berchemiaefolia did only 11%. The structure of B. berchemiaefolia stands were classified into three groups as Acer pseudo-sieboldianum & A. mono community group, A. pseudo-sieboldianum & Quercus aliena community group, and B. berchemiaefolia & Quercus serata community group. The mean importance value of B. berchemiaefolia was 10.9%, while species diversity of the community ranged 0.77~1.31 and interspecific competition ranged 0.78~0.94. The dominance of the community ranged of 0.07~0.29 and the evenness ranged 0.71~0.93. Although B. berchemiaefolia was dominant in the habitat, but the species was already in natural successional stage to Cornus controversa or Ulmus davidiana var. japonica.