• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.95-103
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• 1997

This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2$^{\circ}C$. During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4％ in uncooled corns while those of ice cooled corns increased 0.4 to 0.5％ of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 3$0^{\circ}C$) or low temperature warehouse, and ${\gamma}$-aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Korean Journal of Plant Resources
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• v.31 no.2
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• pp.109-116
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• 2018

Erectile dysfunction (ED), also known as impotence, is the inability to attain and sustain an erection firm enough to have sexual intercourse. Frequent ED may be a symptom of health problems including heart disease, obesity, alcoholism, stress, smoking, and depression, that need treatment. This study aimed to effect of complex extract (CPL) including Cornus officinalis on sexual function factor in the erectile dysfunction rat model. The erectile dysfuction rat model was induced by cimetidine (500 mg/kg in 5% ethanol, oral injection 2 weeks). Rats were oral administered with different concentration of CPL in rat erectile dysfunction model. As a results, sexual function factors (NO, cGMP) significantly improved in CPL treated groups (CPL-300, 600, 900 mg/kg) compared to CON group. Serum testosterone was increased in a dose-dependent manner after CPL treatment. Furthermore, administrations of CPL restored lumen areas of the prostate in the erectile dysfunction rat model. These results indicated that CPL alleviated erectile dysfunction by increasing sexual function factor and testosterone in rat model. CPL could be used to natural treatement for erectile dysfunction. However, further study is required to identify active ingredient and its mechanism of erectile dysfunction.

• Food Science and Preservation
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• v.24 no.6
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• pp.827-833
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• 2017

This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water ($0.2ml{\cdot}L^{-1}$), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4$^{TM}$ (1,3,4%), Fresh produce wash$^{TM}$ (1,3,4%), Cleancol$^{TM}$ (1%), Chitochol$^{TM}$ (1%) and Natural Ca$^{TM}$ (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.795-800
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• 2003

Juniper seed oil extracted by steam distillation has been a useful material as a medicine, insect repellant, and flavorant for alcoholic beverages. As the result of juniper seed oil analysis, the acid value, saponification value, unsaponification value phosphorus contents, and refractive index were 91.04, 85.15, 15.52, 11.04 ppm, 1.47, respectively The content of neutral lipids, glycolipids and phospholipids were 85.4%, 12.2% and 2.4%, respectively. From the fatty acids analysis, the major fatty acids from the juniperseed harvested in August were lauric acid (31.9% ), palmitic acid (28.0% ), stearic acid (9.9%), and oleic acid (8.5%) . However, maturated seed oil harvested in October mainly consists of linoleic acid (47.6%), linolenic acid (17.6%), oleic acid (16.1%), and palmitic acid (11.9%). Upon these analyses, fatty acids composition of juniper seed oil depends on the seed maturation. According to volatile compounds analyses of essential oil extracted using steam distillation method and SPME, the major compounds were $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnescene, $\beta$-cubebene, limonene, trans-caryo-phyllene, $\alpha$-terpinolene, camphene, sabinene, and $\beta$-pinene.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5468-5475
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• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Journal of the Korean Society of Radiology
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• v.15 no.1
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• pp.55-61
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• 2021

In this study, microbes were collected before and after disinfection using ANIOS(ANIOSURF Premium NPC) and compared the areas where the radiological technologist and the patient frequently contacted the chest X-ray. From September 1st to September 7th, 2020. in P Hospital in Deagu, 4 region were collected in a 10×10 size using a sterile cotton swab of the transport medium, and before and after disinfection results were obtained through the colorimetric method. As a result, n the X-ray tube handle Proteus mirabilis, Staphylococcus epidermidis, Bacillus spp., Candida spp., and in the Chin region Proteus mirabilis, Enterococcu faecium, Pseudomonas aeruginosa, NTM, and in the Chest region Proteus mirabilis, Enterococcu faecium, Pseudomonas aeruginosa, and in the Palm region NTM, Candida spp. were detected, and 103 CFU(Colony Forming Unit) or more were measured. After disinfection, only X-ray tube handle was detect Bacillus spp. and more than 102 CFU was measured. Microorganisms found prior to disinfection can cause opportunistic infections, Experimental results showed that Aniosulf(0.25%) is more economical and disinfectant than ethanol(70-90%) and isopropyl alcohol(70-90%). However, further research is needed on the detection of Bacillus spp. resultingly this research is useful basic data of infection control in Radiography room and prevention secondary infections.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Food Science and Preservation
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• v.18 no.6
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• pp.875-883
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• 2011

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Journal of agriculture & life science
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• v.50 no.2
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• pp.125-138
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• 2016

To assess the industrial possibility of mixed-extracts containing Hovenia dulcis Thunberg and 12 different botanical ingredients, a protective effect was confirmed in the chronic ethanol-induced the liver, brain, and blood injury in mouse. Blood glucose levels of the normal control group(NG) and ethanol administration group(EG) were respectively 119.43mg/dL and 305.25mg/dL, and the mixed-extracts administration group(100, 200mg/kg body weight + 25% ethanol 5g/kg body weight respectively; ME100 & ME200) were decreased to 272.76mg/dL and 234.60mg/dL. Blood ethanol contents were decreased in ME100 and ME200(3.85mg/dL, 3.08mg/dL) compared to EG(4.08mg/dL), and blood acetaldehyde contents were also decreased in ME(15.76mg/dL, 15.16mg/dL) compared to EG(18.72mg/dL). The contents of hepatotoxic indicators such as glutamine pyruvic transaminase(GPT) and glutamic oxaloacetic transaminase (GOT), nephrotoxic indicators such as blood urea nitrogen(BUN), and creatine(CRE), and total cholestero(TCHO), and triglyceride(TG) in mouse blood serum were significantly decreased in the ME compared to EG. The acetylcholinesterase(AChE) activity of ME(109.00% and 108.47%, respectively) in mouse brain tissues was decreased in ME compared to EG(116.10%). Finally, ME was remarkable in vivo antioxidant activities in the mouse liver and brain tissues by superoxide dismutase(SOD), oxidized glutathione(GSH)/total GSH ratio and the malondialdehyde (MDA) assay. Therefore, the mixed-extracts was considered to be effective a high value food with protective effect against chronic ethanol traetment-induced cytotoxicity in liver and brain tissues.