• Title/Summary/Keyword: 일반성분분석

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Effect of the Application of a Suspended and a Mixing-in-Pipe Type Aerator on the Liquid Fertilization of Pig Manure Slurry (현수, 배관 내 혼합 폭기방식 적용이 돼지분뇨 슬러리의 액상 비료화에 미치는 영향)

  • Jeong, Kwang Hwa;Kim, Jung-Kon;Khan, Modabber Ahmed;Kwag, Jung-Hoon;Han, Duk-Woo
    • Journal of the Korea Organic Resources Recycling Association
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    • v.22 no.4
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    • pp.62-71
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    • 2014
  • Three types of diffuser systems were manufactured and applied to investigate the effect of liquid fertilization of pig manure slurry by application of aeration processes. In the first type reactor, commonly used diffuser system, which diffuse air upward by diffusing aerator fixed at the bottom of the reactor is installed. In case of the second type, air diffuser is installed 10 cm above of the bottom of a reactor. In the third type reactor, the venturi-type air diffuser is installed at circulation pipe, which return pig slurry in the reactor(mixing-in-pipe process). The pig manure slurry separated to solid/liquid was flowed into the experimental reactor, and left as it for one week to precipitate solids. The concentration of organic matter, T-N, T-P and BOD in the raw pig manure slurry flowed into the reactor of bottom-fixed type aeration process were 1.82%, 4,400 mg/L, 360 mg/L and 13,542 mg/L, respectively. After aeration the concentration of organic matters, T-N, T-P and BOD in the slurry were 2.01%, 4,400 mg/L, 420 mg/L and 16,824 mg/L, respectively. The concentration of organic matter, T-N, T-P and BOD in the mixing-in-pipe type changed from 1.58%, 3,700 mg/L, 260 mg/L and 15,735 mg/L to 1.96%, 4,000 mg/L, 340 mg/L, and 18,098 mg/L, respectively. Changes of the concentration of organic matter, T-N, T-P and BOD of the pig manure slurry collected from the middle layers of two aeration reactors; bottom aeration process and the mixing-in-pipe process, were 10.4%, 0%, 16.7% and 24.2% and 24.0%, 8.1%, 30.8% and 15.0%, respectively. The thickness of foam layer generated on the surface of pig manure slurry in aeration tank was thinner in mixing-in-pipe reactor than bottom-fixed type aeration reactor.

The effect of air quality and humidity on aged characteristics of beeswax-treated paper during artificial aging (인공열화 시 공기질 및 습도가 밀랍지의 열화에 미치는 영향)

  • Yang, Eun Jeong;Choi, Kyoung Hwa;Kang, Yeong Seok;Cho, Jung hye;Jeong, Hye Young
    • 보존과학연구
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    • s.33
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    • pp.45-55
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    • 2012
  • A beeswax-treated paper has no air permeability but has the water repellency compared with a general Hanji. Because of these properties, the differences of the aging factors and mechanisms between the outer partition of beeswax-treated paper that is affected by the surrounding conservation environment and the inner partition of it that is not affected are bigger than general books. In this research, we analyzed and compared the aging characteristics through the accelerated aging of the beeswax-treated paper by some air and humidity conditions. The results of the physical and optical analysis after the artificial aging, it was shown that the oxygen accelerates the aging of the beeswax-treated paper and the condition with the humidity 50% RH is more stable than the condition with the humidity 0% RH. The results of the CG/MS analysis that was conducted to figure out the decomposition charateristics of the beeswax according to the air quality and the humidity, a low molecular weight compound that the number of carbon is C9-C20 including a fatty acid such as a palmitic acid was increased as the aging was progressed. However, under the same environment, a compound that the number of carbon is C21-C36 including a hydrocarbon and a aliphatic alcohol and a high molecular weight compound that the number of carbon is more than C34 including a wax ester were decreased. A rate of change according to the air quality and the humidity was similar to the beeswax-treated papers.

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Spectrophotometric Determination of Soil Chemical Properties Using Soiltek® KA-P Spectrophotometer (Soiltek KA-P 분광광도계률 사용한 토양 화학적 성질의 분광학적 분석)

  • Hyun, Hae-Nam;Oh, Sang-Sil;Koo, Bon-Jun;Kang, Ho-Jun
    • Korean Journal of Soil Science and Fertilizer
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    • v.33 no.2
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    • pp.127-138
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    • 2000
  • To enable rapid and convenient soil test, new soil analytical methods, which require only one instrument, UV/Vis spectrophotometer, were developed and named "Soiltek KA-P spectrophotometric methods". The Soiltek$^{(R)}$ KA-P spectrophotometric method was compared with standard method of RDA in analytical capability for soil chemical properties. Using the 78 soils collected from upland, paddy, orchard, and vinyl house soils, soil organic matter, exchangeable K, Ca, and Mg. CEC, available $SiO_2$, and nitrate were analyzed by the two methods. The color stability(ratio of the absorbance at elapsed time t to the absorbance at time t=0) of organic matter. Ca, Mg, and available $SiO_2$ decreased to about 2% within one hour. However, that of exchangeable K, CEC, and nitrate remained constant. The results obtained with Soiltek$^{(R)}$ KA-P spectrophotometric method showed highly significant correlation with those measured by the standard method of RDA($R^2$ >0.9501), in which the slopes were near unity of $1.0{\pm}0.05$. The standard deviation values of organic matter, exchangeable K, Ca, and Mg, CEC, available $SiO_2$, and nitrate were apparently lower than ${\pm}1.8gkg^{-1}$, ${\pm}0.05cmol^+kg^{-1}$, ${\pm}0.18cmol^+kg^{-1}$, and ${\pm}0.13cmol^+kg^{-1}$, ${\pm}1.0cmol^+kg^{-1}$, ${\pm}5.0mgkg^{-1}$, and ${\pm}10.0mgkg^{-1}$, respectively. All the measurements showed coefficients of variation of less than 7~17% and were within the confidence level of 95%, which means both the methods are precise. Considering the relative simplicity, low cost, precision and accuracy, the proposed Soiltek$^{(R)}$ KA-P spectrophotometric methods could be recommended as an alternative to standard method.

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Study on the Genetic Variations of the Economic Traits by Backcrossing in Commercial Chickens (실용계군에 있어서 누진퇴교배에 의한 주요경제형질의 유전적 변이에 관한 연구)

  • 이종극;오봉국
    • Korean Journal of Poultry Science
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    • v.16 no.2
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    • pp.61-71
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    • 1989
  • The purposes of this study were to investigate the genetic variations by backcrossing in commercial chickens. Backcrossing was carried out successively back to parent stock (P.S). Heritabilities and genetic correlation coefficients were estimated to verify the genetic variations. The data obtained from a breeding programme with commercial chickens (I strain) were collected from 1955 to 1987 at Poultry Breeding Farm, Seoul National University. Data came from a total of 1230 female offspring. The results obtained are summarized as follows: 1. The general performance ($Mean\pmStandard deviation$) of each trait was $663.94\pm87.11$g for 8 weeks body weight, $1579.1\pm155.43$g for 20 weeks body weight, $2124.1\pm215.3$g for 40 weeks body weight, $2269.1\pm242.94$g for 60 weeks body weight, $168.43\pm12.94$ day for a9e at sexual maturity (SM), $214.52\pm29.82$ eggs , for total egg number to 60 weeks of age (TEN), $61.45\pm3.48$ g for average weight (AEW), $13180.7\pm1823.22$ g for total egg mass to 60 weeks of age(TEM). All traits, except 10 weeks body weight and AEW, were significant for the degrees of backcross (p<0.01). 2. The pooled estimates of heritabilities derived from the sire, dam and combined variance components were 0.47~0.52 for age at sexual maturity (SM), 0.07~0.37 for total egg number (TEN), 0.40~0.54 for average egg weight (AEW), 0.18~0.27 for total egg mass (TEM). High heritability estimates were found for SM and AEW. TEN and TEM were estimated to be a lowly heritable traits. Heritability estimates from dam components were higher than those from sire components. These differences might be due to non-additive genetic effect and maternal effect. 3. The estimates of heritabilities and standard errors derived from combined variance components for different degrees of backcross were $0.47\pm0.11$ (BCO), $0.42\pm0.16$ (BC1), $0.51\pm0.29$ (BC2) for TEN, $0.59\pm0.20$ (BCO), $0.43\pm0.17$ (BC1), $0.35\pm0.18$ (BC2) for AEW, $0.28\pm0.12$(BC0), $0.20\pm0.11$(BC1), $0.18\pm0.14$ (BC2) for TEM. Heritability estimates for AEW and TEM were decreased by backcrossing while those for SM and TEN remained constant. Since backcrossing contributes to increased homozygosity, the genetic variation of the traits (AEW and TEM) decreased . 4. The pooled estimates of genetic correlation coefficients were -0.55 between SM and TEN, 0.20 between SM and AEW, -0.29 between TEN and AEW, 0.82 between TEM and TEN, 0.31 between TEM and AEW, -0.42 between TEM and SM. The genetic correlation between TEM and TEN was higher than that between TEM and AEW, and it was suggested that egg mass was strongly affected by egg number. Also, age at sexual maturity(SM) contributes to egg mass(TEM). 5. When backcrossing was carried out successively, the genetic correlation between TEM and TEN increased (BC0:0.79, BC1:0.82, BC2:0.91) but those between TEM and SM decreased (BC0:-0.54, BC1:-0.36, BC2:-0.09) with successive backcrosses.

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The Biochemical Studies on Stored Soy-sauce (저장(貯藏)간장의 생화학적(生化學的) 연구(硏究))

  • Chang, Chi-Hyun
    • Applied Biological Chemistry
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    • v.9
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    • pp.9-27
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    • 1968
  • Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

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A Study on the Preparation of Traditional Andong sikhe with Lactic Acid Bacteria (유산균을 이용한 전통안동식혜의 제조방법에 관한 연구)

  • Choi, Cheong;Son, Gyu-Mok
    • Journal of the Korean Society of Food Culture
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    • v.7 no.3
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    • pp.259-270
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    • 1992
  • The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.

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Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time (무 새싹채소의 구매시기에 따른 미생물 및 영양학적 품질특성 비교)

  • Park, Jin Ju;Yang, Hye Jeong;Han, Kyu-Jai;Lim, Jeong-Ho
    • Food Science and Preservation
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    • v.22 no.2
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    • pp.232-240
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    • 2015
  • This study investigated the microbiological and nutritional characteristics of bimonthly radish sprouts purchased at a local market. The total bacteria and coliform measurements were highest in summer (June and August) and lowest in winter (February and December). The total phenol content was $16.82{\pm}0.69GAEmg/g$, and it did not significantly differ during the investigation period. The total carotenoid contents were highest in February (about $12.81{\pm}0.49$ ${\beta}$-carotene mg/g) and lowest in April (about $8.09{\pm}1.01$ ${\beta}$-carotene mg/g). However although total glucosinolates content differ between the total crude glucosinolate and the sum of the individual glucosinolates, it was highest in December. The individual glucosinolates were found to have been gucoraphenin, glucoerucin, glucobrassicin and gluconasturtiin in radish sprouts via HPLC analysis. The purchasing time of the glucoraphenin content did not significantly differ. The measured glucoerucin was highest in February and lowest in October. The gucobrassicin and gluconasturtiin were higher in summer than in winter, but did not significantly differ. The antioxidant activity (i.e., the $IC_{50}$ values of the DPPH radical scavenging) was highest in February. In conclusion, the microbial contamination, total carotenoids, and antioxidant activity changed according to the purchasing season, but the total phenolic compounds and total glucosinolates were maintained regardless of the time in the radish sprouts.

Rotifer 대량 배양에 적합한 계절별 미세조류 개발

  • 배진희;민병희;허성범
    • Proceedings of the Korean Aquaculture Society Conference
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    • 2003.10a
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    • pp.90-91
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    • 2003
  • 어류 등의 종묘 생산시 초기 먹이로 이용되는 rotifer의 배양에 주로 해수산 Chlorella가 많이 이용되어 왔으나, 해수산 Chlorella는 수온 30℃이상 이거나, 10℃ 이하 일 때는 그 성장 상태가 극히 불안정하다. 따라서 부경대학교 한국 해양미세조류은행에서 보유하고 있는 국내외 Chlorella 종류 130종 중에서 채집 해역, 크기 등을 고려하여 해수산 Chlorella 5종, 해수산 Nannochloris 5종, 기수산과 담수산 Chlorella 각각 3종, 총 16종을 선택하여, 계절별 rotifer 배양에 적합한 Chlorella를 개발하고자 하였다. 먼저, 5종의 해수산 Chlorella를 수온 25℃, 염분 15‰과 30‰, 조도 5,000 lux 연속조명하에서 10일간 배양한 결과 15‰에서는 C-23 Chlorella vulgaris (감천), C-12 Chlorella vulgaris(낙동), C-20 Chlorella ellipsoidea(일본) 의 S.G.R. 이 각각 0.6621, 06353과 0.6251로 높게 나타났으며, 30‰에서는 C-23 이 13,146×10⁴cells/㎖로 가장 높은 세포 밀도를 보였다. 다음으로 5종의 해수산 Nannochloris를 동일한 조건에서 7일간 배양한 결과, 15와 30‰ 모두에서 C-31 Wannochloris oculata(UTEX), C-87 Nannochloris sp.(득량만) 와 C-189 Nannochloris sp.(부안) 의 S.G.R.이 0.9504∼0.9734로서 높은 성장률을 나타내었고, C-31은 30‰에서 11,229×10⁴cells/㎖의 높은 세포 밀도를 보였다. 그리고, 3종의 기수산 Chlorella는 25℃, 5,000 lux 연속조명, 염분 0, 15, 30‰에서, 담수산 3종은 동일한 수온과 조도에서 0, 15‰에서 각각 7일간 배양한 결과, 기수산에서는 S.G.R.이 0.6915∼0.8601로 나타났다. 특히, EC-001 Chlorella vulgaris(화진포)가 15와 30‰에서 각각 6491×10⁴cells/㎖, 6166×10⁴cells/㎖로 가장 높은 세포 밀도를 보였으며, 3종의 담수산 Chlorella는 0‰에서 S.G.R.이 0.6215∼0.6596의 성장률로 FC-001 이 2454×10⁴cells/㎖로 높은 밀도를 보였으나, 15‰에서는 모두 접종후 세포수가 감소하였다. 따라서 담수산 Chlorella는 rotifer의 적정 배양 염분인 15‰에서는 성장이 저조한 것으로 판단되어 제외하였다. 위의 배양 실험에서 각각 성장이 우수한 7종(C-12, C-20, C-23, C-31, C-87, C-189, EC-001)을 선정하여 다시 25℃, 15‰, 5,000 lux 연속 조명하에서 동시에 배양한 결과 해수산에서는 C-12, C-20, C-31, C-87 및 C-189의 S.G.R.이 0.8170∼0.8752로 높았으나, C-23은 0.7868로 낮게 나타났으며, EC-001은 0.7807로서 해수산에 비해서는 다소 낮았다. 한편, 이들 7종의 일반 성분을 분석한 결과에서는 조단백질은 C-31, C-12이 각각 42.93%, 42.7%였으며, 조지방 함량은 C-12 2.64%, C-31 2.58% 및 EC-001 2.43%로 나타났다. 위의 결과에서 C-23을 제외한 6종을 대상으로 성장과 영양성분이 높은 6종(C-12, C-20, C-31, C-87, C-189, EC-001)을 선택하여, 고수온기에 해당하는 32℃와 30℃, 저수온기인 10℃에서 각 종의 성장을 측정한 결과 32℃에서는 C-87과 C-189의 세포수가 6475×10⁴cells/㎖와 5932×10⁴cells/㎖로 가장 높았으며, 30℃에서는 C-31과 C-87이 각각 7951×10⁴cells/㎖와 7775×10⁴cells/㎖로 높게 나타났다. 반면 10℃에서 배양한 결과 EC-001이 3316×10⁴cells/㎖ 로 다른 종들의 107∼986×10⁴cells/㎖에 비하여 월등히 높은 세포 밀도를 나타내었다. 이들 6종의 미세조류를 L-type rotifer, Brachionus plicatilis에 먹이로 공급한 결과 C-12에서 5일째 300개체/㎖로 가장 높은 개체수를 나타내었다. 이와 같은 결과를 종합할 때 rotifer의 먹이로서는 여름철 고수온기에는 C-87 Nannochloris sp. (득량만)과 C-189 Nannochloris sp.(부안)이, 저수온기에는 기수산인 EC-001 Chlorella vulgaris(화진포)가 적당하며, 봄, 가을의 다른 계절에는 C-12 Chlorella vulgaris(낙동)이 가장 효과적일 것으로 판단되어진다.

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Nutritional Properties of ChOl-PyOn Preparation by Adding Mugwort and Pine leaves (쑥과 솔잎을 첨가한 절편의 영양학적 특성)

  • 김종군
    • Korean journal of food and cookery science
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    • v.11 no.5
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    • pp.446-455
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    • 1995
  • The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the lligher con-tents of crude protein, crude lipid and crude ash than in rice powder. Ihe pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOl-PyOn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7% in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOl-fyOn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOl-PyOn preparation was 0.9% increased in the order of K> Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOl-PyOn, hardness, fracturability and adhesiveness at 25${\pm}$1$^{\circ}C$ were measured to be highest in white ChOl-PyOn. Cohesiveness was shown to be highest at 15% in case of mugwort and 2.5% in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOl-PyOn. As a result of estimating the sensory qualities of the ChOl-PyOn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5% showed the superior sensory qualities Chol-PyOn (p < 0,01).

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Analysis of Nutritional Composition and Effects of Yak-sun Tea Prescription from Oriental Medicinal Herbs for Serum Lipid Levels and Homocystein Content (한약자원을 이용한 약선차의 영양성분 분석 및 약선차의 섭취가 여대생의 혈청지질수준과 호모시스테인 농도에 미치는 효과)

  • Han, Jong-Hyun;Song, You-Jin;Park, Sung-Jin;Park, Sung-Hye
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.5
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    • pp.557-564
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    • 2006
  • This research was planned and executed to evaluate how the composition of Yak-sun (oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like obesity and hyper lipidemia by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Yak-sun tea with $Ky\hat{a}lmy\hat{a}ngja$, Kamguk, $K\hat{u}m\hat{u}nhwa$, Ch'onkung and observed nutritional composition and evaluated how this tea effects on serum lipids and homocystein concentration by clinical practices. With this observation, we found out that this tea has significant effect on increasing of HDL-cholesterol, decreasing of LDL-cholesterol and homocysteine concentration, and we think that scientific and objective evaluation was done on the components of Yak-sun tea prescription. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a stepping stone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.