• Korean Journal of Plant Resources
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• v.1 no.1
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• pp.23-32
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• 1988

The Plants medicinal resources of Mt. Mohu were investigated 12 times from July 1, 1987 to July 28, 1988. In order to analyze the vegetation of Mt. Mohu area,herb plants structure and distribution. Herb plants of Mohu Mt. consisted of 58families, 230 species in all. The resources of important herb drugs were plant-aginaceae, Labiatae, Amarantaceae, Campanulaceae, Asclepiaclaceae, Leguminosae,Gentianaceae, Liliaceae, lilicaceae, Dioscoreaceae, Compositae, Caprifoliaceae,Ranuncvlaceae, Lauraceae, Lardizabalaceae, Araliaceae, Solanaceae, Cornaceae,Fagaceae and Rosaceae. The herb drugs were comparatively more than in othermountains in our country.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.557-561
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• 2002

The changes in some chemical and physical properties of fresh or rancid soybean oil by the treatment with sweet potato, potato, burdock, and carrot were investigated. The results of the study were as follows: The specific gravity of the soybean oil increased by heating and decreased by the addition of sweet potato, burdock and carrot into the oil. The chromaticity of soybean oil increased by heating and treatment with above vegetables having antioxidant activity. To investigate the antioxidant effects of above vegetables during heating, anisidine value (AV) and DPPH (1,1-diphenyl-2-picrylhydrazyl) electron donating ability were measured. The AV of oil decreased by heating with sweet potato in fresh or rancid oil. The DPPH value decreased by heating with sweet potato and carrot, of which the antioxidant activity were similar to that of 0.02 ∼ 0.05 mg of dl-${\alpha}$ -tocopherol.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.122-128
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• 2005

Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p>0.05), showing approximately $4\;to\;6\;log_{10}CFU/g$. E. coli counts were significantly higher in kimbab from general restaurants ($65%:\;0.7-2.6\;log_{10}CFU/g$) than those from specialized ones ($8.33%:\;0.70log_{10}CFU/g$), whereas those of S. aureus and B. cereus were not significantly different (p>0.05). L. monocytogenes was not detected in all Kimbab samples. These results indicate hygiene of Kimbab and its main ingredients are deleterious. Contamination levels of pathogens determined in the present study may be used as primary data for microbial risk assessment.