• Food Science and Biotechnology
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• v.17 no.4
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• pp.850-856
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• 2008

White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.

• Korean Journal of Mineralogy and Petrology
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• v.36 no.1
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• pp.1-17
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• 2023

On painting cultural properties to which Orpiment, a traditional yellow mineral pigment, is applied, the color's degeneration is frequently observed. To identify the cause of the degeneration, this study takes a look into orpiment and the various pigments that are mixed into it (Lead White, Lead Red, and Cinnabar) in powder and painting state. The pigment was mixed with Argyo glue and then applied to korean traditional paper and silk. Considering the possibility that alum causes the discoloration, it was applied to the specimen. With a UV tester, the powders and the painted specimens were subjected to a light resistance test in three phases (96 hour). Color changes were measured with a colorimeter and minerals, chemical composition and structural changes were analysed by XRD, SEM/EDS and Raman spectrometers. While the color change of pure Orpiment powder according to the light resistance test was small, the colored specimen became darker. The color change was large in the Orpiment colored on the silk and in the alum-treated specimen. In Orpiment powder was produced white arsenolite as altered orpiment after UV test. In the mixed powder of Orpiment and Lead White were detected only the constituent minerals of Orpiment and Lead White, and no altered substances were produced. Whereas after the UV test, orpiment and arsenolite, which were altered substances of orpiment, and the constituent minerals of Lead White were detected. In the case of mixing the two pigments in the powder state, darkening did not occur even by the UV test. However, the specimens colored with the mixed powder were darkened by the UV test. The color change of Orpiment was different depending on the mixed pigment and base material. The color change was greater in the case of alum treatment than in the case without alum treatment, and it was found that alum also had an influence on the color change of Orpiment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.633-639
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• 2008

The quality characteristics of white pan bread prepared with chungkukjang powder were investigated. Breads were prepared with the addition of 0, 0.5, 1.0, and 1.5% of chungkukjang powder to the basic formulation. The bread volume slightly decreased from 0% to 1.5%. pH was nearly unchanged. As the added amount of chungkukjang powder increased, lightness (L-values) decreased while redness (a-values) and yellowness (b-values) increased. During storage, total viable cells of the control bread increased. In preference characteristics, the highest sensory scores for color, air cell, smell and softness were obtained when chungkukjang powder content was 0.5%. The intensity characteristics related to color and smell were the strongest with increasing chungkukjang powder. These results showed that the white pan bread with 0.5% chungkukjang powder was acceptable.

• 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.

• Journal of the Korean Ceramic Society
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• v.24 no.4
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• pp.329-334
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• 1987

Diffusion of SO4-- ion in hardened cement paste with slag and siliceous powders such as silica fume and white carbon was investigated. Ca(OH)2 from hardenend cement paste was dissolved by sea-water and then gypsum was formed from the reaction of Ca++ in hardenend cement paste and SO4-- ions in MgSO4 solution. A part of the gypsum by reaction with calcium aluminate hydrates formed ettringite. Amounts of SO4-- ions passed through hardened cement paste was less than that of Cl- ions(Dcl-) in hardened cement paste were 0.1∼0.6${\times}$10-11$\textrm{cm}^2$/sec and 1∼4${\times}$10-8$\textrm{cm}^2$/sec respectively.

• Journal of Food Hygiene and Safety
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• v.9 no.1
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• pp.43-48
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• 1994

Instrumental determination was performed for the analysis of residues of ethylene oxide(EO), ethylene chlorohydrin(ECH) and ethylene glycol(EG) in white ginseng powders which were deaerated for 30 min after EO fumigation. Gas chromatographic data showed that EO residues were 570 ppm in the immediate samples after deaeration and 170 ppm in the stored ones for 8 days at 30$\pm$1$^{\circ}C$, respectively, showing a decreasing tendency with elapsed time. On the other hand, ECH and EG residues in samples as the secondary products of EO were 17, 650 ppm and 727 ppm stored for one month, and 9, 595 ppm and 221 ppm stored for 3 months, respectively.

• Progress in Superconductivity and Cryogenics
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• v.18 no.1
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• pp.14-18
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• 2016

Organic compounds have a problem that the separation of structural isomer in the preparation process requires high energy consumption. This study proposes a new separation method of structural isomer using Magneto- Archimedes method. Firstly, the levitation height of 1, 6-DDA and 1, 10-DDA was respectively calculated by simulation of the forces acting on the particles under magnetic field, and it was indicated that they could be separated by the difference of levitation height. To confirm the phenomenon experimentally, white powders of 1, 6-DDA and 1, 10-DDA were formed into pellets, and were soaked in manganese chloride solution. Then the solution was put on the center of the cryostat of HTS bulk magnet (maximum magnetic flux density is 3T). As a result, it was confirmed that the separation of structural isomer by difference of levitation height could be possible.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.138-143
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• 1995

Currently, some food materials are disinfected by $\gamma$-irradiation (using Co-60) or ethylene oxide treatment. These treatments were applied to ginseng powder and the ginseng components such as ginsenosides, polyacetylenes and phenolic acids were analyzed by HPLC to determine any compositional changes due to irradiation. No appreciable difference was observed in the HPLC pattern of ginsenosides, polyacetylenes of ginseng powder after 10 key irradiation or ethylene oxide treatment (EO $CO_2$= 3 : 7, w/wfb) from those of untreated fresh ginseng powder when they were analyzed soon after treatments. When the ginseng powders were stored at room temperature for three years after the same treatment, the HPLC patterns of polyacetylenes and phenolic acid fraction showed appreciable change from those of fresh ginseng powder, however, the HPLC patterns of three year old samples did not show any appreciable difference.

• Journal of Ceramic Processing Research
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• v.20 no.1
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• pp.30-34
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• 2019

Copper (Cu)-incorporated silica aerogel was synthesized by a sol-gel process with two-step drying process for color modification. The microstructure of the silica aerogel was not affected significantly by the Cu concentration and an amorphous structure was maintained without any crystalline impurity phases. The textural properties of the silica aerogels investigated by using N2 adsorption-desorption isotherms exhibited the typical features of mesoporous materials. The pore size and porosity were not changed significantly even with the incorporation of Cu up to 1.5 M, which indicates negligible variation of thermal insulating properties. However, the color of the aerogel changed from white and light greenish to dark greenish with increasing Cu content. The color change of the silica aerogel was due to the modification of the electron energy band structure of silica by the Cu atomic levels. Therefore, the color of the silica aerogel powders could be manipulated by incorporating Cu without degrading the thermal insulating properties.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.221-228
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• 2022

Major egg white proteins and their hydrolysates serve as functional food ingredients that have certain metal-chelating properties. Employing egg white proteins and their hydrolysates to scavenge dietary oxalates is anticipated to have beneficial effect in the prevention of kidney stones. The objective of this study was to determine the biogenic oxalate-chelating activity of ovalbumin, ovomucin, and ovotransferrin and their hydrolysates. To prepare oxalate extracts, 30 mL of 0.25 N HCl was added to separately to 0.5 g of dried spinach and starfruit powders followed by boiling for 15 min, and after cooling, the addition of a further 20 mL of 0.25 N HCl. Having prepared these extracts, ovalbumin, ovomucin, and ovotransferrin and their hydrolysates were separately mixed with oxalate extracts and incubated at 3℃ for 24 h. Following centrifugation, supernatants were analyzed by HPLC using a reverse-phase C18 column coupled with a diode array detector. We found that all assessed proteins and their hydrolysates showed biogenic oxalate-chelating activity against the oxalates of spinach. In contrast, however, only ovalbumin, ovalbumin-hydrolysate, and ovomucin showed chelating activity (57.10%±8.84%, 85.44%±5.30%, 73.20%±4.13%, respectively) against the oxalates of starfruit (P<0.05). Overall, hydrolyzed ovalbumin was identified as the most effective chelator of the oxalates both spinach and starfruit. In this study, we thus established that the assessed egg white proteins and their hydrolysates have oxalate-chelating activity in vitro, thereby indicating that these compounds have potential utility as nutraceuticals for the chelation of dietary oxalate. However, further research will be necessary to verify their oxalate-chelating activities against different fruits and vegetables and under specific in vivo conditions and against purified oxalate.