• Journal of the Korean Society of Manufacturing Process Engineers
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• v.16 no.3
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• pp.107-112
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• 2017

The purpose of this study was to develop an extractor to improve the effective ingredient of propolis. In order to improve the performance of conventional alcohol extraction at room temperature, a striking-type extractor used with a sprayed mist (alcohols, 95% alcohol) was developed for use at $40^{\circ}C$. Extraction of the effective ingredient of propolis was tested, and the resulting material was analyzed using a device. The extraction test of the mist spraying method indicated that the level of flavonoid was 1.56%, which is 1.5 times the 1.04% shown in existing data from a conventional stirred extractor. In addition, the extraction time can be reduced by half and the cost reduced by about 12.7% per year. It is confirmed that the extractor developed with a sprayed mist (alcohols, 95% alcohol) appears effective at the low temperature.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.2
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• pp.339-346
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• 2021

In this paper, we implemented an interface that provides a better food ordering mechanism and enables real-time selection of recipe ingredient ratios for customized food orders from global customers. Providing appropriate food to global customers by arranging a selection of menu on the order system screen that shows the basic ratio of each recipe ingredient and provides a customized recipe ingredient composition ratio by configuring a recipe graph without a system for simply selecting and ordering food menus. By enabling interaction, it allows users to provide customized services through the ratio adjustment of various recipe ingredients in the food menu ordering device

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.6
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• pp.908-914
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• 2012

To investigate the difference and change of ingredient and efficacy of Galgeun-tang (GGT) according to extraction solvent, water and 70% EtOH, the quantities of index components and the several in vitro activities of two kinds of GGT extract were compared. The contents of extracts were analyzed with HPLC. The biological activities such as anti-inflammatory and anti-obesity effects were measured through cell line-based in vitro assay. The cytotoxicity was measured by CCK-8 assay in RAW 264.7 cell, BEAS-2B cell, HaCaT cell and 3T3-L1 cell. We compared effects of two kinds of extract by measuring NO, PGE2, IL-6 and TNF-${\alpha}$ in RAW264.7 cell, RANTES in BEAS-2B cell, MDC and RANTES in HaCaT cell and GPDH activity and leptin level in differentiated 3T3-L1. 70% EtOH extract of GGT contained more compositions than water extract. The inhibitory effect of water extract of GGT on NO in RAW 264.7 cell and GPDH activity in 3T3-L1 was stronger than that of 70% EtOH. 70% EtOH has a stronger inhibitory effect on PGE2 in RAW264.7 cell, RANTES in BEAS-2B cell, MDC, RANTES in HaCaT cell, leptin in 3T3-L1 cell than water extraction. These results suggest that the ingredient and efficacy from 70% EtOH extract of GGT are more effective than water extract.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

• Korean Journal of Plant Resources
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• v.26 no.3
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• pp.403-409
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• 2013

This study has assessed the anti-oxidative activities and cytotoxic effects of Lithospermum erythrorhizon ethanol extract and measured the effects of tyrosinase inhibition activities with a goal of estimating the usage of the medicinal plant as an ingredient of cosmetics. First, to perform a basic test on the extract, pH and UV-spectrum were measured. According to the measurement, the extract had control functions at pH 5.5, and maximum absorbance occurred at 530nm. In particular, DPPH (1-1-diphenyl-2-picryl-hydrazyl)-inhibiting activity (IC50) and polyphenol content were 149.81 ${\mu}g/mL$ and $51.28{\pm}2.52$ mg/mL respectively. In addition, as extract concentration increased, tyrosinase inhibition activities improved as well. In raw 264.7 cell-based MTT assay, cell survival rates were 98% at 1000 ppm and 153% at 100 ppm. Therefore, it's been confirmed that there is almost no cytotoxin. According to the test results above, it appears that the Lithospermum erythrorhizon ethanol extract would be effective in anti-oxidation and application as a cosmetic ingredient.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.617-623
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• 2011

Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

• The Korea Journal of Herbology
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• v.27 no.6
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• pp.115-122
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• 2012

Objectives : This study evaluated activities and ingredient contents concerning extracts according to extraction solvents of Insampaedok-san (IS, Renshen bai du-san). Methods : The herbal constituents of IS were extracted with water and 70% ethanol at $100^{\circ}C$ for 2 hr. Using the HPLC system, the six ingredient contents of different solvent extracts of IS were analyzed. The nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$) production and proinflammatory cytokines were measured in RAW264.7 cells stimulated with lipopolysaccharide (LPS). The macrophage-derived chemokine (MDC/CCL22) and regulated on activation normal T-cell expression and secreted (RANTES/CCL5) production were measured in HaCaT and BEAS-2B cells stimulated tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) and interferon-${\gamma}$ (IFN-${\gamma}$). The activities of glycerol-3-phosphate dehydrogenase (GPDH) and leptin level were measured in 3T3-L1 cells. Results : The calibration curves showed good linearity ($r^2$=1.0000) for different concentration ranges. The contents of liquiritin, naringin, hesperidin, neohesperirin and glycyrrizin in 70% ethanol extracts of IS were relatively higher than that of water extract, however the content of ferulic acid in 70% ethanol and water extract of IS were similar. The extraction solvents of water and 70% ethanol were evaluated inhibitory effect on the production of NO, $PGE_2$, TNF-${\alpha}$ and IL-6 in RAW 264.7 cells. Their extractions were inhibitory effect on production of MDC/CCL22 and RANTES/CCL5 in HaCaT cell and BEAS-2B cell, respectively. In addition, evaluated reduced on GPDH activity and leptin level in 3T3-L1 preadipocyte cell. Conclusions : Our results suggest that IS extracts were inhibitory effects of disease such as inflammation, allergies and obesity.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.177-180
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• 2006

The accidents of oil leakage is increasing in the Underground Concrete structures for Oil Storege. In the result, the waterproofing in the underground structures is melt down and cannot fulfil its Performance. This study shows an experimental study in the effects of the oil leakage to on the performance of Waterproofing Materials. In order to investigate the actual condition and the problems, a comparative analyses were conducted considering the various types of leakage. Utilizing the obtained results at the basic data for test methods and the standard of quality, we intended to propose a strategy to develop an innovated waterproofing Materials and improve the clean environment of underground structures.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Korean Journal of Medicinal Crop Science
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• v.21 no.3
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• pp.165-173
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• 2013

The fruits of Schisandra chinensis have been used as an edible ingredient and traditional medicine in Korea. Due to morphological similarities of dried mature fruits, the correct identification of S. chinensis from other closely related Schisandrae species is very difficult. Therefore, molecular biological tools based on genetic analysis are required to identify authentic Schisandrae Fructus. Random amplifed polymorphic DNA (RAPD) and Sequence Characterized Amplified Region (SCAR) were used to develop an easy, reliable and reproducible method for the authentication of these four species. In this paper, we developed several RAPD-derived species specific SCAR markers and established a multiplex-PCR condition suitable to discriminate each species. These genetic markers will be useful to distinguish and authenticate Schisandrae Fructus and four medicinal plants, S. chinensis, S. sphenanthera, S. repanda and K. japonica, in species level.