• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.418-425
• /
• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.206-214
• /
• 2017

The objective of this study is to investigate the quality characteristics of Yanggaeng by using the functional properties of Glechoma hederacea (GH). Sample was dried at $50^{\circ}C$ dry oven. The results of the study were as follows : The Phenolic compounds of GH was $12.99{\pm}0.3mg/g$ in water extract (GHWE), $3.14{\pm}0.07mg/g$ in 70% ethanol extract (GHEE). The antioxidant activity of GH was determined in various phenolic concentrations at $50-200{\mu}g/mL$. DPPH activities of GHWE and GHEE were 77.16-78.24% and 73.04-77.00%, respectively. The ABTS were 84.35-99.75% and 83.74-99.55%. The anti-oxidant protection factor (PF) were 1.54-1.62 PF and 1.62-2.09 PF and TBARS were 42.93-94.09% and 91.05-95.19%, respectively. Tyrosinase inhibitory activity of GHEE increased concentration dependently. Hyaluronidase inhibition activity of GHEE and GHWE, showing that there were increasing pattern depending on the increases in the phenolics concentration of GH. In texture, Hardness and springiness were significantly different in the control and 2% groups, but cohesiveness and chewiness did not show any significant difference. In color, L value decreased in proportion to concentration, and a and b values did not change. Sensory characteristics showed that the 1% group had the highest score and the 2% group had the lowest score. Thus, when the GHP Yanggaeng was prepared, in consideration of its sensory characteristics, and at appropriate concentration on below 1%.

• The Journal of Korean Academy of Prosthodontics
• /
• v.49 no.1
• /
• pp.73-79
• /
• 2011

Purpose: The aim of this study was to evaluate the effect of repeated firings on the color of zirconia restoration with different shading method. Materials and methods: Three different types of zirconia frameworks (adding metallic pigments to the initial zirconia powder before sintering (Group NM), dipping the milled frameworks in dissolved coloring agents (Group KI), or application of liner material to the sintered white frameworks (Group KW) were used to support A3 shade dentin porcelain. Repeated firings (3, 5, or 7) were performed, color differences among ceramic specimens were measured using a colorimeter. Repeated measurements analysis of variance (ANOVA) was used to analyze the data for significant difference. The Tukey Honestly Significant Different (HSD) test was used to perform multiple comparisons (${\alpha}$ = .05). Results: 1. $L^*a^*b^*$ values of the ceramic systems were affected by the number of firings (1, 3, 5 or 7 firings) (P < .001) and shading methods (P < .001). 2. As the number of firings increased, the $L^*$ (for all groups) and $a^*$ value (for KW and NM groups) decreased and the $b^*$ value(for all groups) increased. 3. The mean color differences caused by repeated firings were perceptible (${\Delta}E$ > 1) for group KW and KI fired after 3 times, except for group NM fired after 7 times. 4. In order of decreasing ${\Delta}E$ value fired after 7 times, the values were group KI(${\Delta}E$ = 2.26) > group KW (${\Delta}E$ = 1.47) > group NM (${\Delta}E$ = 1.08) (P < .001). Conclusion: Repeated firings influenced the color of the zirconium-oxide all-ceramic specimens with different shading methods.

• Korean Chemical Engineering Research
• /
• v.54 no.1
• /
• pp.11-15
• /
• 2016

Proton Exchange Membrane Fuel Cells (PEMFC) instead of batteries is appropriate for long time flight of unmanned aero vehicles (UAV). In this work, $NaBH_4$ hydrolysis system supplying hydrogen to PEMFC was studied. In order to decrease weight of $NaBH_4$ hydrolysis system, enhancement of hydrogen yield, recovery of condensing water and maintenance of stable hydrogen yield were studied. The hydrogen yield of 3.4% was increased by controlling of hydrogen pressure in hydrolysis reactor. Condensing water formed during air cooling of hydrogen was recovered into storage tank of $NaBH_4$ solution. In this process the condensing water dissolved $NaBH_4$ powder and then addition of $NaBH_4$ solution decreased system weight of 14%. $NaBH_4$ hydrolysis system was stably operated with hydrogen yield of 96% by 2.0g Co-P-B catalyst for 10 hours at 2.0L/min hydrogen evolution rate.

• Journal of the Korean Chemical Society
• /
• v.55 no.3
• /
• pp.502-508
• /
• 2011

Synthesis of $Nd_{2x}Cd_{2-3x}SiO_4$ ($0.01{\leq}x{\leq}0.21$) [S1-S3: x=0.01, 0.11 and 0.21] solid solutions were prepared by solgel method. Powder x-ray diffraction (XRD) results show monoclinic unit cell with space group P21/m. The average crystallite sizes are found to be 20 to 45 nm. The Scanning Electron Microcopy (SEM) images show morphology of the sample is in globular nature. The energy dispersive analysis of x-rays (EDX) and X-ray mapping results confirmed that all the constituent elements of the composites were present and that were distributed in uniformly. The optical absorption band at ~750 nm was due to $^4I_{9/2}{\rightarrow}^4F_{7/2}+^4S_{3/2}$ transition optically active $Nd^{3+}$ ions. Electron Paramagnetic Resonance (EPR) lineshapes of S1-S3 at 10, 40, 77 and 300 K show a broad unresolved isotropic lineshapes were observed due to rapid spin lattice relaxation of $Nd^{3+}$.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.4
• /
• pp.543-550
• /
• 2010

This study was conducted to determine the characteristics of chungkukjang with added isoflavone extracted from arrowroot and to determine its utility as a functional food substance. Crude isoflavone was prepared from arrowroot by the ethanol extraction method and frozen dried (AI). Samples of chungkukjang each had different amounts of isoflavone extracts added to them: 0 (control), 1.76 (AC1-chungkukjang), 3.52 (AC2-chungkukjang), and 7.11 (AC3-chungkukjang) g/kg. The pH, color, slime material content, calcium, and isoflavone of each sample were measured to investigate the quality and changes in isoflavone content. As AI increased, the pH of chungkukjang decreased to 7.46~7.53 compared to the pH of control (7.63). The slime material content range increased to 4.46~6.16%. However, there was no significant difference in the general components of chungkukjang between each of the groups (Con, AC1, AC2, AC3). In colors of chungkukjang, values for $L^*$, $a^*$, and $b^*$ decreased as AI increased. Meanwhile, the calcium content of AC1, AC2 and AC3 tended to increase by 11.18~12.82% compared to the control. This may be due to the influence of Ca in the arrowroot extract powder. There was a remarkable increase in total isoflavone content, by 30.81~130.66%, with an order of AC3>AC2>AC1. In all of the groups, the content of genistein and daidzein, aglycone form, increased dramatically, by 65.00~128.34%, and 89.38~142.91%, respectively, compared to the control. In AC3, in particular the genistin and daidzin content increased by 103.47% and 188.13%. These results showed that AI can be used as a source of isoflavone supplementation in chungkukjang.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1799-1807
• /
• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Korean Journal of Environmental Agriculture
• /
• v.12 no.1
• /
• pp.1-8
• /
• 1993

This study was conducted to investigate the effect of woody chared materials on the injuries and growth of plant, and chemical properties of soil in the continuous cropping field of red pepper. The field for the experiment was selected among districts, where have been taking place seriously injuries by continuous cropping of red pepper for above 20 years. The growth of red pepper was promoted and the growing period was prolonged about 2 weeks longer than that of control, and yield was increased with the increment of charcoal application amount. The occurrance rate of phytopthora blight disease was 9% lower at charcoal 500 kg/l0a application treatment than at control in the experiment of application amount of the first year, but was not significantly different between sizes of charcoal. The mix of charcoal and pyroligeous liquor had no effect on the growth of red pepper. In applicated soil of charcoal, pH was increased, EC was decreased, and Ca and Mg content was low somewhat. In all, charcoal granule was most effective type. The B/F value of soil was higher at the charcoal powder treatment on July 18 than other treatment, but was no difference between treatments in anytime else.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.3
• /
• pp.438-444
• /
• 2007

Bacillus licheniformis N1 is a biological control agent to control gray mold diseases caused by Botrytis cinerea. Various formulations of B. licheniformis N1 were generated and evaluated for the activity to control strawberry gray mold. The wettable powder type formulation N1E was selected in pot experiments with remarkable disease control activity on both strawberry leaves and flowers. The N1E formulation contained 400 g of com starch, 50 ml of olive oil, and 50 g of sucrose per a liter of bacterial fermentation culture. Optimum dilution of N1E to appropriately control the strawberry gray mold appeared to be 100-fold dilution in plastic house artificial infection experiments. The significant reduction of symptom development in the senescent leaves was apparent by the treatment of N1E at 100-fold dilution when N1E was applied before Bo. cinerea inoculation, but not after the inoculation. Both artificial infection experiments in a plastic house and natural infection experiments in the farm plastic house under production conditions revealed that the disease severity of gray mold on strawberry leaves and flowers was significantly reduced by N1E treatment. The disease control value of N1E on strawberry leaves was 81% under production conditions, as compared with the 61.5% conferred by a chemical fungicide, iprodione. This study suggests that our previously generated formulation of B. licheniformis N1 will be effective to control strawberry gray mold by its preventive activity.

• Journal of Korean Ophthalmic Optics Society
• /
• v.17 no.1
• /
• pp.83-89
• /
• 2012

Purpose: This article was to study the optical and surface properties of soft contact lenses (SCL) exposed to eye make-ups. Methods: Rates of the light transmission of etafilcon A (HEMA based hydrogel lens) and lotrafilcon B (silicone based hydrogel lens) exposed to four different cosmetics over time were investigated. After cleansed with multi-purpose solution (MPS), rates of the light transmission and surface change of lens that were exposed to the cosmetics for 7 consecutive days were analyzed. Results: Visible light transmissions of all lenses exposed to cosmetics decreased to 93.35% (HEMA based hydrogel lens) and 90% (silicone based hydrogel lens) compared with those of the fresh SCLs, such as 97.8% and 96.4%, respectively. It was found that cosmetic residues from powder eye shadow and mascara attached to the lenses were not removed completely when cleansed with MPS. Especially with silicone based hydrogel lens, we found a decrease in visible light transmission of the lens and noticeable particles on lens surface imaged by SEM. Conclusions: Depending on types of eye make-ups and contact lens materials, make-ups were not completely eliminated with current cleansing methods and that caused a decrease in optical property and a change in surface property of the lenses.