• 대한본초학회지
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• 제22권2호
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• pp.51-63
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• 2007

Objectives : For the congenital feeble, the Gongjindan is useful medicine. The experiment is to estimate the value of the Gongjindan as therapeutic agent preventing against aging with an analysis of the ingredients and the bio-activating effects by enzymologic methods. Methods : General ingredients' of the Gongjindan's extract were analyzed first and the quantitative analysis of a reducing sugar, a soluble protein, an amino acid and minerals was made. The Gongjindan, which is extracted, concentrated, and freeze drying with water, ethanol and chloroform, have got applied for the experiment. The effects on electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, whitening effect have been investigated in the physiological activity measurement of function experiment. Results : The contained amino acid, in order of high amount, is Arginine, Alanine, Glutamic acid, Proline and the contained free amino acid is Glutamic acid, Leucine, Lysine, Phenylalanine. The derivative of free amino acid is ${\gamma}-Aminoisobutyric$ acid, Phosphoserine, Taurine. And the Gongjindan is containing 13 species of minerals in order of Ca>K>Na>Mg>Fe>AI>Mn. Then, to assure of the Gongjindan's capability of anti-oxidation, these following subjects-polyphenol, electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, tyrosinase inhibition- are analyzed and show high activity especially the most in ethanol extracts. Conclusion : With this analysis of ingredients, the Gongjindan is containing many materials functioning as anti-oxidation, anti-aging, anti-fatigue, neurotransmitter and immune agent. Moreover, In every water, ethanol, chloroform extracts, the Gongjindan's capability of anti-oxidation is confirmed so that we can apply to patients' treatment clinically.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2001년도 제34회 추계학술대회 개최
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• pp.117-126
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• 2001

Tribological properties of high temperature fade were investigated by changing relative amounts of ingredients in the brake friction material. Based on a simple experimental formulation containing 10 ingredients, friction materials were tested using a pad-on-disk type friction tester. Twenty-five friction material specimens with different relative amounts of the ingredients were manufactured according to the constrained mixture design .The difference ($\Delta$${\mu}$=${\mu}$$\sub$max/. -${\mu}$$\sub$min/. ) of friction coefficients was measured to represent the high temperature fade. Results from elevated temperature tests showed that five ingredients including cashew, graphite, Sb$_2$S$_3$, ZrSiO$_4$, and Cu fibers played important roles on $\Delta$${\mu}$. In order to find relative importance on fade phenomena among these ingredients, ANOVA(analysis of variance) was performed in this investigation. Thirty-two friction material specimens by changing ${\pm}$50vol.％ of these five ingredients were tested to examine the relative importance. Results showed that cashew, graphite '||'&'||' Sb$_2$S$_3$, and cashew '||'&'||' graphite aggravated the fade behavior and Cu fibers improved on fade resistance.

• Animal Bioscience
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• 제34권2호
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• pp.306-311
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• 2021

Objective: The objectives were to develop prediction equations for digestible energy (DE) and metabolizable energy (ME) of feed ingredients and diets for pigs based on chemical composition and to evaluate the accuracy of the equations using in vivo data. Methods: A total of 734 data points from 81 experiments were employed to develop prediction equations for DE and ME in feed ingredients and diets. The CORR procedure of SAS was used to determine correlation coefficients between chemical components and energy concentrations and the REG procedure was used to generate prediction equations. Developed equations were tested for the accuracy according to the regression analysis using in vivo data. Results: The DE and ME in feed ingredients and diets were most negatively correlated with acid detergent fiber or neutral detergent fiber (NDF; r = -0.46 to r = -0.67; p<0.05). Three prediction equations for feed ingredients reflected in vivo data well as follows: DE = 728+0.76×gross energy (GE)-25.18×NDF (R2 = 0.64); ME = 965+0.66×GE-24.62×NDF (R2 = 0.60); ME = 1,133+0.65×GE-29.05×ash-23.17×NDF (R2 = 0.67). Conclusion: In conclusion, the equations suggested in the current study would predict energy concentration in feed ingredients and diets.

• 한국식품영양학회지
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• 제37권2호
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• pp.88-99
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• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

• 한국식품과학회지
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• 제41권2호
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• pp.162-166
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• 2009

동치미의 관능특성에 있어 부재료의 영향을 알아보고자 동치미의 제조에 사용되는 부재료 4종(마늘, 파, 생강, 고추)을 조합하여 10종의 시료를 제조하였으며, 이들의 발효 중 이화학적, 미생물학적, 관능적 특성을 평가하였다. 산생성 및 pH의 변화에 있어서는 부재료의 영향이 뚜렷하게 나타나지는 않았으나, 관능적으로는 전체적인 기호도, 신냄새, 짠맛 및 매운맛에서 유의적인 차이가 나타났다. 관능 특성을 Ward법으로 군집분석한 결과, 마늘을 포함하여 부재료를 다양하게 사용한 동치미 시료군, 소금만을 사용한 동치미와 유사한 특성을 갖는 시료군 및 고추 이외의 한 종류의 부재료만을 사용한 동치미 시료군의 3개의 집단으로 분류되어 부재료 중 마늘이 동치미의 관능 특성에 중요한 역할을 하는 것으로 분석되었다. 또한 다양한 부재료의 첨가는 상호작용에 의해 동치미의 매운 맛을 강하게 하고, 신냄새, 신맛, 군덕내 및 탄산미를 감소시켰다.

• 대한본초학회지
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• 제23권2호
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• pp.123-136
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• 2008

Objectives : To estimate the value of the Gyungokgo as therapeutic agent preventing against aging with an analysis of the ingredients and the bio-activating effects by enzymologic methods. Methods : A quantitative analysis of general ingredients' of the Gyungokgo's extract was done first. The effects on electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, whitening effect have been investigated in the physiological activity measurement of function experiment. Results : The contained hydrolyzed amino acid is Valine, Aspartic acid, Arginine, Isoleucine and the contained free amino acid is Arginine, Phenylalanine, Valine, Glycine. The derivative of free amino acid is Phosphoserine, Carnocine, ${\gammer}$-Aminoisobutyric acid. And the Gyungokgo contains 14 species of minerals, K>Na>Ca>Mg>Fe>Al>Mn. Then, to assure of the Gyungokgo's anti-oxidation, these following subjects -polyphenol, electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, tyrosinase inhibation- are analyzed and show high activity especially the most in chloroform extracts, (every ingredients written by the order of high amount) Conclusions : The Gyungokgo contains many materials functioning as anti-oxidation, neurotransmitter, anti-fatigue and immune agent.

• 한국축산식품학회지
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• 제21권2호
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• pp.97-102
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• 2001

The characteristic fitness of food to each Sa-sang constitution and the relationship between Han-Yeoul characteristics and chemical composition after classifying Samgye-tang ingredients and other food into Ohn-Yeoul-Ryang-Han characteristic were assessed. When the suitable constitution to the each characteristic was investigated after classifying Samgye-tang ingredients and other food into Han, Ryang, Pyound, Ohn and Yeoul of which fitness case for Soeumin was 44∼63% but fitness case for Soyangin and Taeyangin was only 0∼18%. When the relationship between Samgye-tang ingredients and other food classified into Ohn-Yeoul-Ryang-Han and chemical composition of fatty acid, amino acid, vitamin and mineral was investigated, the value of correlation coefficient was extremely low. There was not the relationship between chemical composition and Han-Yeoul classification. Therefore it should be further investigated the relationship between characteristic and chemical composition by additional analysis index.

• 한국안전학회지
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• 제33권6호
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• pp.8-14
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• 2018

Recently, serious problems occurred such as insecticide eggs, sanitary pads with carcinogens, radon(Rn) emitting beds in domestic. It had not been establishing the inspection system to evaluate safety and human harmfulness before occurring real accidents. This research was conducted to test preliminary experimental inspection for consideration of safety insensibility. The influence of corrosion of metals and plants was studied through aerosol type spraying of agricultural pesticide products coming into the market. These products contain primary three insecticide ingredients(Flufenoxuron, Etoxazole, Fipronil) in recent accidents. Visual examination, SEM-EDS and optical microscope were used for the analysis for corrosion effect. Results show that a lot of ingredients contain in the crop protection products, and various type of corrosion exist in the surface of metals and plants. Therefore, it is necessary to provide health warning and accurate range of use for crop protection products containing insecticide ingredients.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.292-294
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• 1998

Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.

• 한국식품영양학회지
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• 제34권6호
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• pp.650-661
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• 2021

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.