• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.361-373
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• 2015

This study was carried out to evaluate the antioxidant and antibacterial activities of Glycyrriza uralensis Fisher (Jecheon, Korea) extracts obtained by various extraction conditions (85% ethanol, heating temperatures and times), and to establish the optimal extraction condition of G. uralensis for the application as cosmetic ingredients. The extracts obtained under different conditions were concentrated and made in the powdered (sample-1) and were the crude extract solutions without concentration (sample-2). The antioxidant effects were determined by free radical scavenging activity ($FSC_{50}$), ROS scavenging activity ($OSC_{50}$), and cellular protective effects. Antibacterial activity was determined by minimum inhibitory concentration (MIC) on human skin flora. DPPH free radical scavenging activity of sample-1 ($100{\mu}g/mL$) was 10% higher in group extracted for 6 h than 12 h, but sample-2 didn't show any significant differences. The extraction yield extracted with same temperature for 12 h was 2.6 times higher than 6 h, but total flavonoid content was 1.1 times higher. These results indicated that total flavonoid content hardly increased with increasing extraction time. Free radical scavenging activity, ROS scavenging activity and cellular protective effects were not dependent on the yield of extraction, but total flavonoid content of extraction. Antibacterial activity on three skin flora (S. aureus, B. subtilis, P. acnes)of sample-1 in different extraction conditions were evaluated on same concentration, and the group extracted at 25 and $40^{\circ}C$ showed 16 times higher than methyl paraben ($2,500{\mu}g/mL$). In conclusion, 85% ethanol extracts of G. uralensis extracted at $40^{\circ}C$ for 6 h showed the highest antioxidant and antibacterial activity. These results indicate that the extraction condition is important to be optimized by comprehensive evaluation of extraction yield with various conditions, yield of active component, and activity test with concentrations, and activity of 100% extract, for manufacturing process of products.

• Journal of the Mineralogical Society of Korea
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• v.15 no.1
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• pp.1-10
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• 2002

The present study is focused on the granite weathering and soil formation, and the heavy metal contamination in soils in the Onsan industrial area. For profile study, soil sampling was conducted on each depth and experimental analyses have been conducted on those samples. X-ray diffraction analyses show that clay minerals consist mainly of kaolin minerals, vermiculite, and minor illite. Most of kaolin minerals in the lower kiwi of the profile consist of halloysite as confirmed by formamide intercalation, but the content of halloysite decreases gradually toward the surface since it has been transformed to kaolinite in the upper part of the profile. Thermal treatment by heating at $110^{\circ}C,\;300^{\circ}C,\;and\;550^{\circ}C$ shows a diffuse and broad peak the between 10 and $14\;{\AA}$ region in X-ray diffractograms. This suggests the possible existence of the hydroxy-Al interlayerecl vermiculite. Na-citrate extraction method reaconfirms this result showing transition of $14\;{\AA}$ peak to $10\;{\AA}$ In by removing the interlayer materials and restoring the vermiculite to its original state. The occurrence of hydroxy-Al interlayered vermiculite is also supported by soil pH distribution room 3.9 In the lower part to 3.6 in the upper part of the profile. Sequential extraction experiment was conducted to investigate the states of heavy metals in soils. The experiment shows that relatively high amounts of heavy metals are concentrated in the upper part of the profile and that most of them are bound to Fe/Mn oxides and organic matters while less concentration in clay minerals. The result indicates that most of heavy metal pollutants are concentrated in the surface soil and that the low concentrations of heavy metals in clays are mainly due to the low adsorption capacities of clay minerals such as kaolin minerals and hydroxy-Al interlayered vermiculite in acidified soil condition.

• The Journal of Natural Sciences
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• v.5 no.2
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• pp.49-62
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• 1992

This study was carried out to investigate the emergence, growth and yield components in rice inassoccation with Several cultivation methods direct sowing flooded paddy field(DSF), direct sowing by airplane(DSA), direct sowing in dry paddy field(DSD), 8days seedling planting(8DS), and 35days seedlingplanting(35DS). Also this study was attempeted to know the effects of calcium peroxide on germinationand early growth of rice under different soil conditions, seeding depth, application of organic matter,indirect sowing flooded paddy field.1. Rate of emergence was 73% in DSF, 70% in DSA, 62% in DSD, respectively, under the different cultivation method of rice in reclaimed paddy field.2. Degree of lodging in relation to cultivation was 5 at both DSF and DSA, 3 at DSD, 2 at both 8DS and 35DS respectively.3. Maximum tiller number was 568 per m2 at DSF and 527 at DSA. Heating was delayed for 4 days at DSF, 8 days at DSD and 2 days at 8DS as comparison with that at 35DS.4. Yield was higher 1% to 3% at DSF than that at DSA and DSD while decreased by 12% as compared with that of seedling planting.5. Total dry weight of seedling was decreased by 57% at 8DS, 60% at DSF 63% at DSD, respectively, under 0.3% of salinity. Ratio of decreasing in dry weight was higher with high salinity.6. The amount of O2 released was recorded highest to 2 to 3days after irrigatition, thereafter remaining constant to 10 days after irrigatition.7. The optimum coating amount of calcium peroxide for germination was a half of rice seed weight with 1 cm sowing depth and one-fold with 2-cm sowing depth when rice straw was not applied. With rice straw applied, on the other hand, the amount of peroxide was one-fold with 1-cm sowing depth. It was found that, under the condition of applied 600kg/10a, of 2-cm soil depth with rice straw calcium peroxide coating had no effect on emergence of rice seedling.8. In reclaimed paddy field, lodging degree was 7 with direct sowing by machine and 9 with direct sowing by hand.9. Yield was increased by 5% by applying rice straw with direct sowing by machine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.612-617
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• 2008

Tetrodotoxin (TTX) analogues were first determined from the liver extracts of puffer fish, Takifugu niphobles, by LC/MS with Hydrophilic Interaction Liquid Chromatography (HILIC). In total, 7 TTX analogues were detected within 20 minutes as follows; 5,6,11-trideoxyTTX (34.0%, 1,029.6 nmol/g), 6,11-dideoxyTTX (29.3%, 887.6 nmol/g), TTX (22.1%, 667.8 nmol/g), 4,9-anhydro-TTX (11.2%, 339.3 nmol/g), 11-deoxyTTX＋5-deoxyTTX (2.6%, 78.6 nmol/g), and 4-epiTTX (0.8%, 23.6 nmol/g). Mouse toxicity of diluted liver extracts showed the highest toxicity at pH 3 (8.7 MU/mL) and decreased, as increasing pH, to 1.4 MU/mL at pH 10. At acidic (pH 5) and neutral conditions (pH 7), mouse toxicity of liver extracts (79 MU/mL) decreased slowly, as increasing temperature from $80^{\circ}C$ to $115^{\circ}C$, and time until 1 hour; in contrast, at the akaline condition (pH 9), the toxicity decreased rapidly to the more than half within 10 minutes. Individual toxicity of the fillet of T. niphobles were between $43.2{\sim}106.7$ MU, and $64{\sim}78%$ of its toxicity was eluted to soup when boiled with 3 volumes of water during 10 minutes.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.629-639
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• 2000

The study was carried out to compare the antioxidant activities of products from caramel-type-browning reaction of xylose(XY), glucose(GL), sucrose(SU), glucose + citric acid (GLCA), glucose + sodium citrate(GLSC), glucose + glycine(GLGC) heated at 80, 120 or 140$^{\circ}C$ for 24 hr. 1. The hydrogen donating ability (HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. The HDAs of the browning reaction products heated at 80$^{\circ}C$ for 24 hr were in the order of GLSC (0.387) > GLSC (0.362) > GLCA (0.301) > GL (0.299) > XY (0.290) > SU (0.281). But they were in the order of GLSC (0.543) > SU (0.328) > GL (0.309) > GLGC (0.325) > XY (0.298) > GLCA (0.275) under the condition of heating at 140$^{\circ}C$ for 24 hr. 2. The antioxidant activities of the anhydrous ethanol extracts of the browning mixtures were inferior to that of TBHQ as measured in com oil, but SU was superior to tocopherol in its antioxidant activity. All the browning mixtures showed antioxidant activities when heated at 80$^{\circ}C$; however, only SU and GLCA showed the activites at 120 or 140$^{\circ}C$. And the antioxidant activity of the SU extract was higher than that of TOCO. The antioxidant activities of the ethanol extracts were in the order of TBHQ > GLCA > GLGC > TOCO > SU > XY > GL > GLSC > control at 80$^{\circ}C$, TBHQ > SU > TOCO > GLCA > control > GLSC> XY > GL > GLGC at 120$^{\circ}C$, and TBHQ > SU > TOCO > GLCA > control > GLSC > GLGC > XY > GL at 140$^{\circ}C$.

• International Journal of Highway Engineering
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• v.11 no.3
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• pp.97-109
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• 2009

One of the main causes of asphalt rutting is high temperature of the pavement. Nevertheless, there has been few research on lowering the pavement temperature for reducing rutting. This study investigated the performance characteristics of moisture-retaining porous asphalt pavement, which is known to have a temperature reducing effect. The purpose of this study is to quantify the temperature reducing effect of moisture-retaining porous asphalt pavement and its effect of reducing rutting through Accelerated Pavement Testing(APT). Additionally, the possibility of reducing the thickness of the pavement in comparison to general dense grade pavement by analyzing structural layer coefficient of moisture retaining pavement. A total of three test sections consisting of two moisture-retaining porous asphalt pavement sections and one general dense-grade porous asphalt pavement section were constructed for this study. Heating and spraying of water were carried out in a regular cycle. The loading condition was 8.2 ton of wheel load, the tire pressure of $7.03kgf/cm^2$, and the contact area of $610cm^2$. The result of this experiment revealed that the temperature reducing effect of the pavement was about $6.6{\sim}7.9^{\circ}C$(average of $7.4^{\circ}C$) for the middle layer and $7.9{\sim}9.8^{\circ}C$(average of $8.8^{\circ}C$) for surface course, resulting in a rutting reduction of 26% at the pavement surface. Additionally, the structural layer coefficient of moisture retaining pavement measured from a laboratory test was 0.173, about 1.2 times that of general dense grade pavement. The general dense-grade porous asphalt pavement test section exhibited rutting at all layers of surface course, middle layer, and base layer, while the test sections of moisture-retaining porous asphalt pavement manifested rutting mostly at surface course only.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.159-165
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• 2015

The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were $1.7{\sim}4.7log\;CFU/cm^2$ (total bacteria), $0.4{\sim}4.0log\;CFU/cm^2$ (coliform), $0.9{\sim}4.2log\;CFU/cm^2$ (fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers' hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.457-466
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• 2001

In this study. HACCP system was applied to improve the quality of instant ablactation baby food with rising sanitary problem among SunSig(powder of roasted grains and vegetables) . It took about 9min 30 second to produce and the temperature status of raw materials were 30.9∼31.8$\^{C}$. Raw material and production phase goods had average 6.2 in pH and 0.23∼0.63 in water activity. The average number of total aerobic bacteria(TAB) and coliform were 1.4$\times$10$^4$ CFU/g, 5.5$\times$10 CFU/g in raw materials. And the number became 8.7$\times$10$^2$ CFU/g, 6.9$\times$10 CFU/g after 1st grinding step. The distributions of TAB and coliform in equipments were 3.8$\times$10$^4$ CFU/㎠, 8.0$\times$10 CFU/㎠ on the average. According to storage temperature, variations of number of TAB coliform were slight at 4$\^{C}$ but increased at 20$\^{C}$ and 30$\^{C}$ . Therefore following subjects can be issued on the basis of results. Minimize the storage time and keep at cool temperature. 1st and 2nd grinders should be managed hygienically. Establish the heating step during the production of instant action baby food. Instant ablactation baby food produced should be stored at cool and freeze condition.

• Journal of Bio-Environment Control
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• v.29 no.2
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• pp.161-170
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• 2020

There is systematic spatial variations in environmental properties due to sensitive reaction to external conditions at plastic greenhouse occupied 99.2% of domestic agricultural facilities. In order to construct 3 dimensional distribution of temperature, relative humidity, CO₂ and illuminance, measurement matrix as 3 by 3 by 5 in direction of width, height and length, respectively, dividing indoor space of greenhouse was designed and tested at experimental site. Linear regression analysis was conducted to evaluate optimal estimation method in terms with horizontal and vertical variations. Even though sole measurement point for temperature and relative humidity could be feasible to assess indoor condition, multiple measurement matrix is inevitably required to improve spatial precision at certain time domain such as period of sunrise and sunset. In case with CO₂, multiple measurement matrix could not successfully improve the spatial predictability during a whole experimental period. In case with illuminance, prediction performance was getting smaller after a time period of sunrise due to systematic interference such as indoor structure. Thus, multiple sensing methodology was proposed in direction of length at higher height than growing bed, which could compensate estimation error in spatial domain. Appropriate measurement matrix could be constructed considering the transition of stability in indoor environmental properties due to external variations. As a result, optimal measurement matrix should be carefully designed considering flexibility of construction relevant with the type of property, indoor structure, the purpose of crop and the period of growth. For an instance, partial cooling and heating system to save a consumption of energy supplement could be successfully accomplished by the deployment of multiple measurement matrix.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.