• Food Engineering Progress
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• v.22 no.4
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• pp.304-308
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• 2018

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

• Journal of The Korean Society of Agricultural Engineers
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• v.55 no.4
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• pp.65-72
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• 2013

The physical, mechanical, water purification and temperature properties of fiber reinforced porous hwang-toh green roof concrete have been evaluated in this study. The effect of the depending on replacement ratio of blast furnace slag to cement was investigated such that the replacement ratio is varied to 0 % and 30 %. Also, the replacement ratios of hwang-toh were 0, 20 and 30 %. The polyvinyl alcohol fiber was used for the reinforcing fiber. A series of pH test, unit weight, void ratio, compressive strength, after purification and variation of temperature test have been performed to evaluate the performance, water purification effect and temperature properties of the fiber reinforced porous hwang-toh green roof concrete. The test results indicate that the physical and mechanical properties of fiber reinforced porous hwang-toh green roof concrete is affected by the replacement ratio of the blast furnace slag and hwang-toh contents. Results of purifying water showed that the water purification effect of porous hwang-toh green roof concrete is about 40 %. Also, the temperature properties test results indicate the green roof blocks using fiber reinforced porous hwang-toh green roof concrete have insulation and temperature reduction effect.

• The Korean Journal of Food And Nutrition
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• v.37 no.4
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• pp.211-219
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• 2024

Cirsium setidens, Allium hookeri, Aronia melancocarpa, are popular dietary ingredients for Asian cuisine or beverage. this study attempted to search and report the antioxidant activity of extracts of aronia, gondre and samchae, which are used for food in Korea. As a result, total phenol content and DPPH radical scavenging activity tended to increase, and Gondre extract showed the highest DPPH radical scavenging activity effect. The results of a study on the ABTS radical scavenging activity of extracts of Gondre, Aronia, and Samchae showed a tendency for radical scavenging activity to increase as the concentration increased. Gondre hot water extract showed the highest ABTS radical scavenging activity. In this way, antioxidant activity was shown in the order of Gondre, Aronia, and Samchae, and the concentration showed a high activity effect at high concentrations. In the cell protection effect results, the concentration of Gondre extract was 500 ㎍/mL, the Samchae alcohol extract was used at concentrations of 2.5, 5, 7.5, and 10 ㎍/mL, and the Aronia extract was used at concentrations of 125 ㎍/mL. and showed a cytoprotective effect at 250 ㎍/mL. We hope that these research results will be used as basic data for the development of various functional foods.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Clean Technology
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• v.18 no.3
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• pp.280-286
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• 2012

The dry etching of sacrificial $SiO_2$ was performed in supercritical carbon dioxide. The etching of boron phosphor silica glass (BPSG), tetraethyl orthosilicate (TEOS), thermal $SiO_2$, and Si-nitride (SiN) was investigated by using a two chamber system with HF/py etchant and alcohol additives. The etch rate of sacrificial $SiO_2$ increased upon the addition of methanol. The etch selectivity of BPSG with respect to SiN was highest with IPA although the highest etch rate was resulted from methanol except BPSG. The etch rate increased with the temperature in HF/py/MeOH system. Especially the increase of the etch rate was much higher for BPSG with an increase in the reaction temperature. The etch residue was not reduced apparently upon the addition of alcohol cosolvents to HF/py. While the etch rate in HF/$H_2O$ was higher than HF/py/alcohol system, the rate decreased with the addition of alcohols to HF/$H_2O$. The cantilever beam structure of high aspect ratios was released by the dry ething in supercritical carbon dioxide without damage.

• Journal of fish pathology
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• v.34 no.2
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• pp.249-253
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• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.340-347
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• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.622-629
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• 2017

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

• Journal of the Korea Convergence Society
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• v.12 no.4
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• pp.77-86
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• 2021

This study explored the role of perceived stress in Korean high school students' suicidal thought. In so doing, we also investigated the mediating role of high school students' internet use time and amount of drinking alcohol. For this, 2019 Korean adolescent health behavior survey was used. Complex design multivariage logistic regression analysis revealed that high school students' perceived stresss(OR:5.607, 95%CI:5.077-6.191) and amount of drinking(ranging from OR:1.412, 95%CI:1.159-1.720 to OR:2.325, 95%CI:1.928-2.803) played a significant role in their suicidal thoughts. Internet use time and amount of alcohol consumed were found to play a mediating role. Implications of the results are discussed. Therefore, since internet use mediated suicidal thinking among adolescents, it is necessary to develop a intervention program or message for them.

• Journal of Music and Human Behavior
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• v.11 no.2
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• pp.19-39
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• 2014

This study investigated whether a song psychotherapy based on the change stages of alcohol addiction impacted the change readiness of alcoholics. The song psychotherapy intervention consists of six activities (listening to a song, singing, songwriting, song sharing, lyrics analysis, and discussion and analysis of a song), which considers the change stages of alcohol addiction. A total of 64 inpatients diagnosed with alcoholism were randomly assigned to either the control (n = 33) or experimental group (n = 31). The experimental group took part in the intervention program for 45 minutes twice a week for 6 weeks (total of 12 sessions). The intervention effect was evaluated with SOCRATES-K. The results showed that the SOCRATES-K score significantly increased by 14.6% (p < .001) for the experimental group, whereas it remained almost unchanged (0.8% increase, p = .141) in the control group. For subcategory scales, the experimental group showed the highest increase in the ambivalence factor, followed by the recognition and taking-steps factors. Meanwhile, no significant changes in all three scales were found in the control group. Therefore, the song psychotherapy intervention based on the change stages of alcohol addiction was found to significantly increase the change readiness of alcoholics.