• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1485-1489
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• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.

• Food Industry And Nutrition
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• v.7 no.3
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• pp.39-43
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• 2002

본 연구에서는 전통적으로 한방에서 성장 촉진을 위하여 사용된 녹각, 우슬, 구기자, 두충, 오미자 및 용안 등의 한약재 추출물과 액상칼슘을 각각 첨가하여 4구간의 빵을 제조하여 품질 특성을 비교 분석하였다. 빵의 물성을 측정한 결과, strength, hardness는 한약재 추출물과 액상칼슘의 첨가량이 많을수록 높아지는 경향을 나타냈었으며 cohesiveness, springiness, gumminess 및 brittleness는 감소하는 경향으로 나타났다. 빵의 내부와 표면의 색도(L,a,b)는 첨가량에 따라 차이가 있었으며 저장 4일째에 각각 변화 정도의 차이가 있었다. $37^{\circ}$ 에서 4일간 저장 후 일반세균은 무첨가구 $15\times10^3CFU/g$에 비하여 한약재 추출물 및 액상칼슘 첨가량이 많은 구간에서는 급격히 감소하여 보존성이 높게 나타났다. 관능적 특성은 실험구간에 따른 유의적 차이는 크게 나타나지 않았으며, 각각의 실험구간에 따른 칼슘함량을 비교 분석한 결과. 한약재 추출물과 액상칼슘이 많은 구간에서 높게 나타나는 경향이었다. 이상의 결과를 바탕으로 성장촉진 한약재 및 액상칼슘을 기능성 소재로서 제빵에 활용 가능할 것으로 생각된다.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• Clean Technology
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• v.12 no.1
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• pp.45-51
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• 2006

Colloidal Liquid Aphrons(CLAs) were prepared from different solvents such as nonpolar hydrocarbons, alcohols, and amines. Water-soluble surfactant and oil-soluble surfactant were used in this study. The effect of PVR (phase volume ratio) and concentration of extractant on the stability of CLA was investigated. The stability of CLA was affected by PVR. As PVR was increased, the stability of CLA was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1465-1471
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• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56W microwave power, 2.40 g/mL of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/mL and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $55{\sim}75$ W, ratio of solvent to sample content of $2{\sim}5$ g/mL and extraction time of $3.5{\sim}15$ min, respectively.

• Food Science and Preservation
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• v.14 no.5
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• pp.474-480
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• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions preserving valuable functional properties of fluid Cheonggukjang obtained from red ginseng. Based on a central composite design, the study plan was established using variations in microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. A maximum electron donating ability (EDA) of 99.09% was obtained under the specific extraction conditions of microwave power 135.62 W, ratio of solvent to sample contents. 3.60 g/mL, and an extraction time of 11.79 min. The maximum inhibitory effect on tyrosinase activity was 10.02% at 119.16 W, 4.02 g/mL, and 5.57 min. The maximum superoxide dismutase (SOD)-like activity was 63.83% under the extraction conditions of 125.29 W, 4.04 g/mL, and 11.02 min. Based on superposition of four-dimensional RSM data obtained to optimize electron donating ability, nitrite-scavenging ability, inhibitory effect on tyrosinase activity, and SOD-like activity, the optimum ranges of extraction conditions were found to be a microwave power of $l{\sim}85 W$, a ratio of solvent to sample content of $1.4{\sim}2.8\;g/mL$, and an extraction time of $6.5{\sim}11\;min$.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.146-152
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• 2018

In the construction sector, new demands for aesthetics are increasing due to structural stability and improvement of living standard and consciousness level. On the other hand, Red Mud sludge is generated from aluminum hydroxide extraction process from Bauxite. Red mud sludge contains about 20% of $Fe_2O_3$ and represents a natural reddish brown. It is highly applicable to the construction industry. In this paper, red mud sludge with a water content of 50%, which is a by - product of the industry, was prepared as a liquid phase. The liquefied red mud was added to cement mortar and the strength and color difference of cement mortar were investigated according to the addition amount of liquefied red mud. As a result, the compressive strength decreased with increasing amount of liquefied red mud. The color of cement mortar containing liquefied red mud was found to be distributed in the range of YR series in all samples. As the amount of liquefied red mud increased, the color became darker.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2006.05a
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• pp.105-109
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• 2006

본 연구는 Karr column을 이용하여 희토류 염화물 수용액상에서 비희토성분인 철의 분리에 대한 기초 연구로서, 아민계 추출제인 Alamine336을 이용하여 염화물 수용액상에서 유기상의 농도, 염소이온 농도, 염산 농도에 따른 철 성분의 분리특성을 파악 하였다. Batch 실험결과 추출제 농도가 증가함에 따라 철성분 제거율이 급격히 상승하였으며, 염산 및 염소이온 농도의 경우도 유사한 결과를 나타내었다. Batch 실험을통해 확인된 불순물(Fe)을 추출하기위한 최적 조건은 염산농도 2M, 추출제 농도 0.1M, 상비 1, 추출시간 30분으로서, 이때 희토류 염화물 수용액상의 철 성분 함량은 0.7ppm 이하로서 제거율은 99.9%였다. 또한 최적의 batch 실험조건에서 반응시간(=체류시간)을 변화시키며 실험한 결과, 반응시간 60분의 조건에서 batch 실험과 유사한 결과를 얻을 수 있었다.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.113-120
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• 2008

This study was performed to develop environmentally-friendly finishing materials for construction. In order to abate formaldehyde and ammonia in indoor air, liquid coating agents for indoor finishing were formulated with bamboo charcoal powder, cypress extracted water, and water-borne acrylic binder. Deodorization rate, far-infrared ray emission rate, anions emission amount, and anti-bacterial effect were investigated. Deodorization rate was increased as cypress extracted water content increased. Deodorization rates of the coating agents were 60.0~98.6% on formaldehyde and 76.7~86.2% on ammonia. No differences on far-infrared ray emission rate, anions emission amount, and anti-bacterial effect were found depending on different formulations. A 91.7% of far-infrared ray emission rate, 77 ea/cc of anions emission amount, and 99.4% of anti-bacterial effect were detected for all formulations. More effective application method of the coating agents revealed was a spray-gun. A $0.66kg/m^2$ of coating agent with a spray-gun and $0.94kg/m^2$ of coating agent with a brush was consumed each.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.69-74
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• 2002

In the present study, we investigated the quality characteristic of ginseng cultured in bioreactor system and the optimum recipe condition of the liquid tea using cultured ginseng. The contents of soluble solid and crude saponin in cultured ginseng were 31.8% and 1.94%, respectively, which were lower than commercial ginseng. In the concentrated extract, crude saponin content was 4.77% and the contents of ginsenoside Rc, Re and Rg$_1$were 7.36, 4.40 and 1.75 mg/g, respectively. The ginsenoside Rb$_1$and Rb$_2$, main contents of commercial ginseng, were not detected. The optimum ranges of recipe on organoleptic properties of ginseng liquid tea were estimated on 9.0~10.4% of the extract, 6.8~8.1% of apple vinegar and 40% of fructose. The liquid tea using commercial ginseng showed higher scores of sensory lest than the liquid tea using cultured ginseng in bioreactor system at the given condition, 10% of the extract, 7% ofapple vinegar and 40% of fructose, with the same recipe condition ranges.