• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.1
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• pp.131-140
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• 2017

Uniform nanofibers of polyurethane with different content of Juniperus Chinensis extracts (JCE) were successfully prepared by the electrospinning method. We investigated physiochemical properties of prepared compound nanoweb according to various concentrations of Juniperus Chinensis extracts using a Fourier transform infrared (FT-IR) spectrometer, X-ray diffractometer (XRD), thermogravimeter (TGA), and differential scanning calorimeter (DSC). The antibacterial activity of the JCE loaded PU nanofiber was conducted using the disk diffusion test against Gram-positive and Gram-negative bacteria. JCE was induced in the infrared spectra in the absorption band of PU/JCE nanowebs at $3,300cm^{-1}$, $2,960cm^{-1}$, $1,400-1,600cm^{-1}$, and $1,050cm^{-1}$. Thermal stability decreased with increasing JCE content in the PU/JCE nanowebs. The DSC curve of the PU nanoweb shows an endotherm peak at $420^{\circ}C$; in addition, the peak also became smaller and broader with increasing JCE content. The diffraction intensities of PU observed at 2 theta of $20^{\circ}$ decreased with the increasing amount of JCE in the compound nanoweb. In addition, the crystal intensities of the compound nanowebs also decreased along with the JCE content. Structural analysis indicates that JCE and PU are miscible. Juniperus Chinensis incorporated PU nanofibers demonstrated excellent antibacterial properties against both Gram-positive and Gram-negative bacteria.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.63-68
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• 2009

Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.84-91
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• 2016

Korean ginseng (Panax ginseng C. A. Meyer) has been used as a traditional herbal medicine in East Asia and is very popular in the world, because of its health benefits. To comparison of pharmacological components and physiochemical properties between white and red ginseng from same body, we analyzed ginsenoside and malonyl ginsenoside, ash, crude lipid/protein, fatty acid, mineral contents, total/reducing sugar, and total phenolic and acidic polysaccharide contents. The general components did not show any significant difference between white and red ginseng. Whereas, the content of neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd were higher in red ginseng than those of white ginseng. However, malonyl ginsenoside such as $m-Rb_1$, $m-Rb_2$, m-Rc and m-Rd in white ginseng were similar to neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd in white ginseng and far higher than those of red ginseng. These results exhibit that malonyl ginsenosides were converted to neutral ginsenosides in steaming process for red ginseng. So, we suggest that malonyl ginsenoside are necessary to applies in ginsenoside analysis of Korean ginseng.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.1-13
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• 2013

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

• Journal of Korean Society for Quality Management
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• v.13 no.1
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• pp.26-30
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• 1985

In the light of the properties of colloids, in the surface of disperse phase and dispersion, there exist specific characters such as adsorption or electric double layer, which seems to play important roles in determining the physiochemical properties in the dyeing system. Nylon, wool and silk, the typical amphoteric fibers were dyed with Acid dye and various combinations were prepared by combining pH, temperature and dye concentration, in order to generate flowing electric potential which were measured by microviolt meter and specific conductivity meter. The results were transformed to Zeta potential by Helmholtz-Smoluchowski formular and to surface electric charge density by Suzawa formular, surface dye amount, and effective surface area of fibers, and these data were statistically analysed by principle component analysis.

• Journal of the Korean Ceramic Society
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• v.37 no.6
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• pp.564-568
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• 2000

Spinel LiMn2O4 catalyst with submicron and single phase particles was synthesized at 48$0^{\circ}C$ for 12 hr in air by a sol-gel method. The spinel LiMn2O4 was deoxidized by hydrogen at various temperatures. Effects of physiochemical properties of the catalyst reduced by hydrogen were examined with X-ray diffractometer, thermogravimetric analysis and scanning electron microscope. The decomposition rate of carbon dioxide was measrued using the catalyst deosidized at 35$0^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.337-345
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• 1995

Biosurfactants produced by Pseudomonas aeroginosa KK-7 were purified and their properties were studied. The bacterial surfactant was seperated into two sorts of biosufactants (Type I, 11) by silica gel column chromatograpgy. On the basis of physiochemical analysis, Type I was found to be mixture of two glycolipids with M.W. 800, and Type II was peptide with M.W. 1300. The Type 11 biosurfactant was compose of glutamic acid, proline, glycine, leucine, histidine. The crude extract was used to dertermine some properties as a surfactant. The biosurfactant had the properties as stronger emulsification agent and a stronger stabilizing agent emulsion than any other surfactants tested.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Archives of Pharmacal Research
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• v.26 no.8
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• pp.601-605
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• 2003

Traditional taxonomic methods used for the identification and differentiation of ginsengs rely primarily on morphological observations or physiochemical methods, which cannot be used efficiently when only powdered forms or shredded material is available. Randomly amplified polymorphic DNA (RAPD) was used to determine the unique DNA profiles that are characteristic not only of the genus Panax but also of various Panax subgroups collected from five different countries. RAPD results of OP-5A primer showed a specific single band that is characteristic of all ginseng samples. RAPD results of OP-13B primer demonstrated that OP-13B primer could be used as a unique RAPD marker to differentiate Panax species. These results support that this approach could be applied to distinguish Korean Ginseng (Panax ginseng) from others at the molecular level.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.501-505
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• 2011

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.