• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Journal of Ginseng Research
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• v.15 no.1
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• pp.1-5
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• 1991

For the quality control of crude drug drink preparations, methods for identification of cinnamon components and quantitative determination of cinnamic acid were established. Cinnamon components were identified by TLC with benzene/ethyl acetate (1:1, v/v) on silica gel plate by spraying p-anisaldehyde-sulfuric acid. Cinnamic acid contents were determined at UV 280 nm by HPLC on $\mu$-Bondapak Cls column with acetonitrile/water/acetic acid (40:60:2, v/v). Recoveries of cinnamic acid in three crude drug drink preparations were between 84.1-90.2% compared to the content of the cinnamon extract.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.4
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• pp.1078-1082
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resources. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants(Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae fructus) and we examined the effects of drink on physiological function in aorta relaxation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement transducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 9.5%, 3.3 and 0.22%. The approximate nutritional composition of beverage was carbohydrate, 5.98%, crude protein, 0.70%, crude fat, 0.20% and crude ash, 0.20%. Developed beverage contained K(4.00 ㎎%), Na(3.68 ㎎%), Ca(2.54 ㎎%), Mg(1.60 ㎎%) and Fe(0.29㎎%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly low in each experimental groups compared with control groups, These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of the Korea Society of Computer and Information
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• v.28 no.2
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• pp.153-160
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• 2023

Recently, interest in the environment and well-being is increasing due to changes in people's level of consciousness. Accordingly, it is trying to reduce disposable products, and interest in "water diet" is increasing as a way to maintain a healthy body. Many people use portable tumblers to drink water or drinks, and in particular, recently, they have evolved into a smarter form that provides various functions to increase user convenience. Existing studies have limited drinks to "water," so there is a limit to monitoring various drinks. To solve this problem, this paper produced a smart tumbler that can judge drinks using IoT technology and monitor the intake of drinks. In addition, it became possible to measure the intake more accurately by judging the case of throwing away the beverage without drinking it. Based on the data of various IoT-based sensors, the user can identify the intake amount of each drink in a dedicated application and receive various conveniences.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.640-645
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• 2004

An eight-week-old male ICR mouse, which was induced with acute alcohol and sub-acute alcohol poisoning condition, was administered with bohee tea(Camelia sinensis L) extract. Under the inducement of the sub-acute alcohol poisoning condition, no considerable differences could be found in the blood alcohol concentration of the positive control group and the bohee tea group(p<0.05). The GOT activity of the three groups: bohee tea, Drink, and Alcodex decreased than that of the normal control group(9.064±4.687 unit)(p<0.05). In addition, the blood GOT activity of the dark green tea group dropped by 81.44% compared with that of the positive control group. On the other hand, the blood GTP activity of the bohee tea group decreased by 5.2% as opposed to that of the positive control and the Drink that decreased by 7.5% as opposed to that of the positive control. The hepatic ADH activity of the bohee tea increased by 22.7%, as opposed to that of the positive control group. The Drink, however, had an increase rate of 33.6%. In the case of the hepatic ALDH activity of the liver, no significant differences were ever recorded among all groups, except for the positive control group. Due to an intake of bohee tea extract, the hepatic ALDH activity decreased by 77.27% which could not be seen in the positive control group. However, Drink and A1codex had a decrease could be seen(p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.634-639
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• 2004

An eight-week-old male ICR mouse, which was induced with acute alcohol and sub-acute alcohol poisoning condition, was administered with bohee tea(Camelia sinensis L) extract. After oral administration of bohee tea and inducement of acute alcohol poisoning condition, the mouses blood alcohol concentration became as low as that of the normal control group. Its decrease rate was 87.26%, in comparison with that of the positive control group. Moreover, its blood GOT activity decreased with a rate of 93.1 % until it reached the normal level, as opposed to that of the positive control group. In addition, the GOT activity, despite rising after the alcohol intake, decreased(p<0.05) significantly after administration of each sample and reached the normal level. The bohee tea group experienced a significant decrease in the GOT activity, compared with the A1codex group and the Drink group. The GPT activity of the Alcodex group decreased by 11 % compared with that of the positive control group. The CTP activity of the bohee tea group decreased by 8.2%, while that of the Drink group decreased by 6.5%(P<0.05). However, there were no significant differences between the results in the control group and those of the test group. The bohee tea group's hepatic ADH activity increased by 22.7% compared with that of the positive control group. On the other hand, the hepatic ADH activity of the Drink group increased by 33.6% while that of the A1codex group increased by 20.4%. On the contrary, the bohee tea extract, the hepatic ALDH did not manifest any significant difference as compared with the normal control group. However, its decrease rate was about 16.67% as compared with that of the positive control group. The Drink group, meanwhile, obtained a decrease rate of about 21.59%.

• The Journal of Korean Physical Therapy
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• v.12 no.3
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• pp.369-377
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• 2000

Hot spring water is petrifaction water and mixed with animals and plants disintegrated water in the underground. The ingredient are complicated and abundant. The contained element is used to facilitate the function of human body. activate the human structure movement. discharge waste material due to increase circulation and metabolism, also it can remain the homeostasis. We can not find research for spa therapy in our country. We use to drink and bath in the hot spring water bue don't have rehabilitation facilities

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.83-91
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• 2018

This study was performed to measure the liquid intake and the liquid intake difference by obesity, exercise frequency, and salty food intake score in female high school students. A total of 235 students in Daejeon area were participated, and the liquid intake was recorded for 3-days(2 weekdays and 1 weekend) by self-recording. The T-test, F-test, Pearson's correlation, and Scheffe test were exercised. The results of this study are as follows. The amount of total liquid intake was 838.5 ㎖/d. Among the 13 kinds of beverages, water was the highest 611.6 ㎖/d, 72.9% of liquid intake total, followed by carbonated drink(65.7 ㎖/d), milk(41.6 ㎖/d), fruit drink(32.8 ㎖/d), and fruit·vegetable juice(25.4 ㎖/d). The other beverages' intake were very small, ≤13.0 ㎖/d. Carbonated drink, milk, and coffee's intake were higher during weekend than weekday. There were sig. difference in water and total liquid intake by the obesity, student of BMI≥23.0 was higher than students of BMI<23.0. And only carbonated drink was sig. different by exercise frequency and salty food intake score. Exercise frequency of ≥3 d/week and salty food intake score of ≥7(very dangerous) consumed more carbonated drink than the lower counterparts. Total liquid intake of female high school students was not reach to 900 ㎖/d, the Adequate Intake in Dietary Reference Intake for Koreans 2015. The amount of milk intake was 41.6 ㎖/d, far less than the Recommended Intake of 2 serving, 400 ㎖/d. Education and promotion program may necessary to increase the liquid intake amount and to choose the nutritious beverage.