• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Applied Chemistry for Engineering
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• v.23 no.6
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• pp.521-528
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• 2012

In this study, we analyzed the physical properties of an ethylene oxide adducted amphoteric surfactant such as critical micelle concentration, surface tension, interfacial tension, contact angle, viscosity and phase behavior. The dual function characteristics of an amphoteric surfactant were investigated by determining an isoelectric point, which were attained using zeta potential measurements and quartz crystal microbalance (QCM) experiments. The isoelectric points of DE3-OSA82-AO, DE5-OSA82-AO and DE9-OSA82-AO surfactant systems determined by zeta potential measurements were 6.97, 6.93 and 7.10 respectively and they are in good agreement with the isoelectric point values measured by QCM experiments. The frictional property measured using an automated mildness tester showed that the DE-OSA82-AO surfactant could provide a good softening effect at neutral condition.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.461-465
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• 2016

In order to prevent the blackening and texture softening of heated shrimp, the pH was adjusted by soaking shrimps in acidic and alkali solutions, and their qualities were evaluated. The lightness of shrimps pretreated with 0.2% (w/w) citric acid and 0.05% (w/w) ascorbic acid solution increased by 20% compared to that of the control. The strength of mechanical hardness of shrimps soaked in acetic acid and phosphate solution (pH 6.0) was significantly higher ($1209g_f$) compared to that of untreated shrimp ($801g_f$; p<0.05), and the overall preference of texture was 0.4 points higher than that of the control in the descriptive sensory evaluation (p<0.05). In contrast, soaking in solution of pH 8 exhibited a weak texture hardening effect ($855g_f$). Additionally, the hardness of the heated shrimp after soaking at an adjusted pH of 4.0 increased to $4046g_f$, but the yield based on weight decreased to 38% compared to that of untreated shrimp (70%; p<0.05).

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.35-41
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• 2006

Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at $18^{\circ}C$, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.

• Nuclear Engineering and Technology
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• v.8 no.4
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• pp.231-242
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• 1976

The effects of temperature and pressure of leaching water on the leaching of radionuclides from bitumen-waste products were studied. The principal results are as follows: The fraction of $^{90}$ Sr and $^{137}$ Cs leached for periods of up to 120 days at 8atm was 2.1$\times$10$^{-6}$ ($\textrm{cm}^2$/g)$^{-1}$ , day$^{-1}$ and 6.02$\times$10$^{-5}$ ($\textrm{cm}^2$/g)$^{-1}$ day$^{-1}$ respectively and at 5$^{\circ}C$, 1.7$\times$10$^{-5}$ ($\textrm{cm}^2$/g)$^{-1}$ day$^{-1}$ and 4.01$\times$10$^{-5}$ ($\textrm{cm}^2$/g)$^{-1}$ day$^{-1}$ respectively. These values were lower than those in atmospheric pressure and room temperature. No diffence in the leaching rate with sea and distilled water was observed for the bitumen-waste products containing 40wt% salts. It appears that these results could be saved by improving safety in the dumping of sea. The effect of the softening point of pure asphalt or bitumen-waste product by $^{60}$ Co irradiation was increased with increasing total dose. Irradiation of asphalts at a total dose of 5.8$\times$10$^{8}$ rad showed no evidence of volume and caused no swelling. The functional groups of blown asphalt by infrared spectra are also identified.

• Journal of the Korea Convergence Society
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• v.13 no.1
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• pp.149-160
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• 2022

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

• Food Science and Preservation
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• v.31 no.3
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• pp.433-443
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• 2024

This study investigated the effect of packaging method and root trimming on quality of green onions during storage. Two packaging methods (tied with string, S or packaged with film bag, FP) and two root trimming states (attaching the roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were treated after harvest. Then, the green onions stored at 20℃ for 8 days and 1℃ for 6 weeks to investigate changes in quality. When stored at 20℃, the differences in marketability between S and FP were minimal, while when stored at 1℃, the marketability of the FP remained higher than that of S. The leaf color change in CR progressed faster than in the AR treatment group, leading to faster quality deterioration. The occurrence of weight loss, browning, and softening of stems progressed as the storage period elapsed. However, except weight loss, they were at a level that did not affect marketability within the marketability limit period determined by color change and wiltig of leaves. The allicin and quercetin contents of stems increased in the early stages when quality deteriorated after harvest but decreased as quality deterioration became more severe.

• Korean Journal of Weed Science
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• v.11 no.2
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• pp.128-136
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• 1991

This experiment was conducted to evaluate the effect of plant growth regulators, dichlorprop and MCPB on the reduced effect of fruit drop and fruit quality before and after storage in apples. Dichlorprop was tested with dilution of 1000 at 30, 40, 50 days before harvesting, and MCPB with dilution of 4000 at 15, 25, 35 days before harvesting. The results are summarized as follows : Percentage of fruit drop was appeared to the notable reduction as compared with the untreated control when regulators was applied with dilution of 1000 at 30 days before harvesting by dichlorprop and with dilution of 4000 at 35 days before harvesting by MCPB. Degree of fruit colour showed to the remarkable promotion at all the treatment of 30, 40, 50 days before harvesting by dichlorprop as compared with the untreated control. Sugar contents in flesh was increased a little at the treatment of 30 days before harvesting by dichlorprop, but acid contents in flesh was reduced at all the treatment of 30, 40, 50 days before harvesting by dichloroprop and at 15, 25, 35 days before harvesting by MCPB. Passed firmness of fruit after storage was maintained at the treatment with dilution of 4000 at 35 days before harvesting. Therefore, it was repressed a softening of fruit, but by dichlorprop treatment at 30, 40, 50 days before harvesting, fruit firmmess was appeared to reduce according to the passage of storage period. Amount of ethylene evolution after storage was showed to reduce at all the treatment by early treated time of dichoroprop and MCPB, but carbon dioxide increased at treatment conditions such as the front. Accordingly, these relationship showed to be contrary each other.

• Korean Journal of Dental Materials
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• v.44 no.4
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• pp.337-348
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• 2017

In this study, the effect of cooling rate control on the change in hardness of the multi-purpose Ag-Pd-Zn-In-Sn alloy during porcelain firing simulation and post-firing heat treatment was investigated, and the following results were obtained. Softening of the multi-purpose Ag-Pd-Zn-In-Sn alloy during porcelain firing simulation was suppressed by controlling the cooling rate. When the cooling rate was adjusted to stage 0(firing chamber moves immediately to upper end position), the alloy was softened during porcelain firing simulation, and the hardness was greatly increased by the additional post-firing heat treatment. When the cooling rate was adjusted to stage 3(firing chamber remains closed), the alloy was not softened even after porcelain firing simulation, and the hardness was apparently lowered by the additional post-firing heat treatment. The apparent increase in hardness in the post-firing heat treated alloy after porcelain firing simulation at cooling rate of stage 0 attributed to the active precipitation. The apparent decrease in hardness in the post-firing heat treated alloy after porcelain firing simulation at cooling rate of stage 3 attributed to the fact that the precipitates were solutionized into the matrix by the post-firing heat treatment.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.428-433
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• 2010

Tomato were stored at different temperatures($10^{\circ}C$, $20^{\circ}C$, room temperature and $30^{\circ}C$) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at $30^{\circ}C$ for 1 day. Addtional, the $L^*$(lightness) and $b^*$(yellowness) decreased and $a^*$(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08 mg/100 g~17.82 mg/100 g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81 mg/kg~34.56 mg/kg after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.