• Tuberculosis and Respiratory Diseases
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• v.39 no.2
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• pp.131-140
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• 1992

In order to investigate the changes of hydroxyproline amount and pathologic finding in rat lung which were instilled the natural coal and free silica dust intratracheally, the subjects were divided into two groups as follows. The control group was only administered intratracheally 0.5 ml of normal saline, and the experimental groups were instilled at once the turbid solution containing 10 mg, 30 mg and 50 mg of natural coal and free silica dust each, subjects were sacrified at the 3rd and the 20th week each after the experiment. Hydroxyproline amount in the right upper lung was measured by Woessner method and HPLC (modified Dunphy) method, and the pathlogic finding of lung tissue were observed for hematoxylin-eosin staining, Bielschowski method and Masson's trichrome method. The results were as follows. 1) The wet lung weights of all experimental groups excluding in the groups instilled 10 mg and 30 mg of natural coal dust at 3rd week, were significantly increased (p<0.05) compared with control group. The weight in each free silica group was markedly increased (p<0.05) at 20th week compared with the same dose of natural coal dust group, while the weight in the same dose group of free silica dust was increased significantly at 20th week compared with at 3rd week. 2) The amount of hydroxyproline were significantly increased (p<0.05) in the natural coal and free silica groups at 20th week compared with the control groups, and in each experimental group instilled the same kind and dose of dust, its amount was markedly increased (p<0.05) at 20th week compared with at 3rd week. And also the hydroxyproline in 30 mg and 50 mg free silica groups increased markedly (p<0.05) at 20th week compared with the natural coal dust of the same dose. 3) The polymorphonuclear leukocytes, fibroblasts and macrophages in interstitium and alveolar space showed the increasing tendency in the free silica group more markedly than in the natural coal dust group. The exudate in alveolar space at 3rd week was disappeared at 20th week, and pneumoconiotic nodules observed microscopically in all experimental groups at 20th week, while the nodules apeared already at 3rd week in the 30 mg and 50 mg free silica dust groups. The significant increase of Hydroxyproline content in lung tissue and pneumoconiotic nodule formation in experimental groups found in this study indicate that the observation period, dust amount and kind of dust is important factors associated with pneumoconiosis. And these findings were generally more severe in free silica dust groups than in natural coal groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.29-32
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• 2007

We investigated new ingredients with real efficacy in both in vitro and in vivo all together. Especially we focused on the real improving effort in the clinical experiments. Because most products containing effective materials evaluated in vitro failed to show a real improving effect in the human with acne. We evaluated the well-known ingredients in a small scale clinical experiment with half-finished goods containing each ingredient. Among these products, product formulating SeleMix AN composed with germinating soy bean and magnolias bark extract remarkably improved acne and acne scar. Moreover skin redness caused by severe acne was improved. There was statistical significance between placebo and sample. Two hundred volunteers participated in our pilot study with written informed consent. After then we performed in vitro efficacy test this ingredient. SeleMix AN inhibited the growth of propionibacterium acnes at a concentration of 0.0125% and suppressed histamine release by 16.9%. Moreover human fibroblast cell activity was increased by 57% compared to control. Lastly, we performed a clinical study. Consisting of groups of 23 volunteers. Although the period of the test was in summer accelerating sebum secretion and recurring a high tate of acne, inflammation lesions were especially improved after applying product containing SeleMix AN for 4 weeks.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2002.05a
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• pp.46-48
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• 2002

본 연구는 신문지 고지의 점착성 이물질 중 Primary Stickies의 정 량에 관한 것으로 서, 실제 신문지료를 화상분석하여 실시간으로 매크로크기의 점착성 이물질올 측정할 때 효율적인 측정조건을 탐색하여 제지공정의 l 현장에서 일차 점착성 이물질을 정량 하는 새로운 측정기의 측정 기준을 제시하고자 하였다. 이물질이란 제지공정에 의도적으로 첨가되지 않은 불질의 총칭으로 dirt 및 각종 점착 성 이물질 즉, stickies를 들 수 있다. 이 가운데 스틱키{stickies}란 부드럽고, 점착성을 나타내는 이물질의 총청으로 주로 점착제와 확스에 의해 형성된다. 스틱키는 고지 재활 용의 효율성을 가장 크게 저해하는 이물질로 와이어, 펠트 및 기타 공정요소에 부착되 어 초지 시 지절을 발생시킴으로써 생산성을 저하시킬 뿐 아니라, 외관상 상품가치와 인쇄적성올 저하시키며, 최종 제품의 강도적 물성 및 가공적성에도 영향을 미친다. 특 히 국내에서는 원가절감을 위해 고지의 재활용율올 증대시키고자 전력을 다하고 있으 며 환경보호 및 용수 절감올 위해 공정수를 절감하고 궁극적으로는 무방류화를 목표로 하고 있어 토지 계 내의 점착성 이물질의 투입과 농축 현상이 심각하게 진행되고 있는 실정이다. 초지공정에서 발생하는 스틱키 즉 점착성 이물질은 미세한 스크린의 슬롯 폭인 0.15 - -0.3mm 이상의 크기를 가져 스크린에 의해 분리될 수 있는 매크로 스틱키{macro s stickies}와 이보다 작은 마이크로 스틱키(micro stickies)로 크게 분류된다. 즉 매크로 스틱키는 스크린에 의해 분리될 수 있으나 마이크로 스틱키는 스크린을 통하여 기계적 으로 분리할 수 없다는 문제점을 지니고 있다. 스틱키는 또 거동 특성에 따라 primary s stickies와 secondary stickies로 구분할 수 있다. primary stickies는 펄핑과정에서 점착 성 이물질이 파괴됨에 따라 나타나지만, secondary stickies는 지류 제지공정의 백수에 용해 되거나 분산된 상태인 1때1 이하의 콜로이 드로 폰재 한다. 이 러 한 secondary stickies 는 pH, 온도의 변화나 각종의 첨가제에 의해 웅집이나 홉착 등을 발생할 수 있는 잠재 적 문제점 등을 가지고 있다. 예를 들어 양성 고분자의 첨가는 펄프 섬유를 웅집시킬 뿐 아니라 지료에 함유된 secondary dtickies의 안정성을 저하시켜 응집, 침적시키는 작용을 한다. 따라서 분리가 어렵고, 제지공정에서 문제를 일으키기 쉬운 2차 스퇴키를 적절히 제어하기 위한 기술 개발은 용수절감 뿐 아니라, 초지공정의 침적물 절감을 통 한 공정개선에도 매우 중요한 요소기술이라 할 수 있다.

• Food Science and Preservation
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• v.18 no.2
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• pp.149-155
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• 2011

Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.90-90
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• 2018

고사리(Ferns)는 고사리 속(Pteiidium spp.)에 속하는 양치식물의 총칭으로서 우리나라에는 22과 70속 272종이 분포되어 있는 것으로 보고되었다. 고사리의 어린 순에는 가식부 100g 당 칼슘 15.0mg, 칼륨 185.0mg 등이 함유되어 있으며 골다공증, 심혈관질환 등에 효과가 있고 식이섬유로 인해 변비 예방에도 유용한 것으로 알려져 있다. 2017년 기준 우리나라의 고사리 재배면적은 3,280ha 수준으로 그중 전라북도의 고사리 재배는 재배면적 285ha이며 연간 생산량 1,985톤으로 전국 생산량의 21%를 차지하고 있어 전라북도의 산채 재배작목 중 중요한 비중을 차지하고 있다. 고사리 재배는 정식 후 수확기간이 길고 제초노력 등의 노동력 의존도가 상대적으로 낮아 최근 재배면적이 늘어나고 있는 추세이나, 종근의 적정 규격 등에 대한 기준이 제시되지 않아 경영비 부담이 큰 실정이다. 본 연구는 고사리 종근 규격을 종근 두께 기준 A등급($14.1{\pm}3.31mm$), B등급($8.3{\pm}1.88mm$), C등급($3.3{\pm}2.31mm$)로 구분하여 표고 500m의 허브시험장 연구포장에 3월 28일 정식한 후 2018년 4월부터 신초 출현양상 및 수량성을 조사하였다. 파종 2년차 고사리 신초의 출현양상은 4월 11일부터 출현을 시작하여 6월 11일 까지 빠르게 증가하여 7월 9일 이후 고온기이후 증가세가 완만해지는 경향을 보였고 9월 10일까지 누적 신초수는 A 등급 파종구에서 80.0개를 보였다. 신초 출현 후 포자엽이 전개되어 상품성을 상실하기까지의 포자엽 전개일수는 주 수확시기인 4~5월에는 5.3~6.7일이 소요되었으나, 포자엽 전개이후 울폐가 이루어지는 8~9월에는 9.7~11.7일이 소요되어 생육 초기 차광에 의한 전개일수 연장효과가 기대되었다. 생육기간 동안 조사시기별 신초의 두께는 6월 11일과 9월 11일 조사한 신초에서 굵어지는 경향을 보였고, 상품성 있는 고사리 신초의 규격을 신초장 20cm로 포자엽 전개 직전으로 한정하여 수확을 실시한 결과 파종 2년차 수확은 4월18일 이후 4회 이루어졌으며 신초의 생체중은 5.2~6.0g/개의 범위로 종근 규격 간에는 차이가 인정 되지 않았다. 4월 18일에서 5월 8일까지의 수확기간 동안 누적 신초 수확량은 A 등급과 B 등급의 종근을 파종한 처리에서 각 32.2개/$m^2$, 30.3개/$m^2$로 C 등급 파종구에 비해 유의하게 수확 신초수가 증가하였다. 단위면적당 신초 수량성은 4월 30일 3회차 수확시부터 종근 규격간 차이가 있었으며 누적 신초수량은 A 등급과 B 등급 파종구에서 각 183.3kg/10a, 169.9kg/10a로 유의하게 높았는데 이는 파종된 종근의 두께에 따라 상품성 있는 신초 출현수가 유의하게 증가된 때문으로 판단되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.647-654
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• 2012

This study was conducted to investigate the physicochemical properties of raw and blanched $Haetsun$ vegetables. The proximate composition, reducing sugar, free amino acid, organic acid, vitamin C and mineral composition were compared between raw and blanched $Haetsun$ vegetables. After blanching treatment, the moisture content of $Haetsun$ vegetables was increased, but the crude ash, crude fat, crude fiber, and crude protein content decreased in all samples. $C.$ $sinensis$ contained the highest level of reducing sugar with 1,518.16 mg% among all samples, and the content of the reducing sugar was decreased after blanching in all samples. Raw and blanched $Haetsun$ vegetables contained all essential amino acids except tryptophan. The vitamin C content of blanched samples was reduced 29~88% compared with raw samples. All $Haetsun$ vegetables contained high levels of potassium and calcium regardless of blanching. From these results, even though this study confirmed that $Haetsun$ vegetables were rich in vitamin C and minerals, their high amount of nutrient was reduced by blanching. Therefore, blanching conditions which can keep food value of $Haetsun$ vegetables must be established, because most of the nutrient composition of $Haetsun$ vegetables decreases by blanching.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.63-71
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• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.543-547
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• 2006

In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and $10^{\circ}Brix$ sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other $SO_2$ sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner $(18-28^{\circ}Brix)$. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.

• Journal of Nutrition and Health
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• v.43 no.1
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• pp.5-11
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• 2010

We conducted comparative study on metabolizable energy content of extracts of angelica keiskei and its byproduct. Total six different groups consisting of five test groups treated with angelica keiskei and one control group were compared. Each of the five test groups were given 30% of one of whole plant, extracts, fermented of extracts, byproduct and extracts plus byproduct, respectively, mixed with AIN93M. After 3 days of adjustment period, all groups were subjected to 4 days of test period during which the amounts of feed intake and excretion were measured everyday. All feces were treated for the prevention of decomposition and changes before its energy content were measured using a bomb calorimeter. The amount of excretion was $4.8\;{\pm}\;0.3\;g$/rat/3 days in control group and 9.9-15.0 g/rat/3 days in the groups were added with extracts of angelica keiskei indicating that the angelica keiskei-treated groups produce 2-3 times more excretion. Metabolic energy of control diet was 4,133.3 kcal. This was found to be 15 to 20% higher compared with the metabolic energy content ranging from 3,117.0 kcal/kg (extracts of angelica keiskei) to 3,259.8 kcal/kg (extracts plus byproducts) angelica keiskei-treated groups. This is interpreted as the result of the decreased metabolic energy in the test diets were substituted with 30% of ngelica keiskei-treated ingredient which has low metabolic content itself. One notable finding is that the metabolic content of the group mixed with byproducts and extracts (1,763.0 kcal/kg) is 27% higher than that of extracts of angelica keiskei (1,286.8 kcal/kg) indicating that mechanical grinding increases the rate of digestion and absorption increasing, in turn, the energy content used in the body. The results of analysis of overall caloric absorption showed absorption rate in order of Whole plant < extracts < byproduct < extract plus byproduct < fermented of extract.