• Journal of Ginseng Research
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• v.31 no.2
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• pp.102-108
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• 2007

The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at $25^{\circ}C$ for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at $25^{\circ}C$ for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.

• Food Science and Preservation
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• v.15 no.1
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• pp.150-154
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• 2008

This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05 for both values), but overall acceptabilities of all three wines were similar (4.30-4.85, p<0.05).

• Membrane Journal
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• v.11 no.3
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• pp.133-139
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• 2001

The hydorgen ions in PVA/SSA membranes were substituted with monovalent metal ions, $Li^{+}$, $Na^{+}$, $K^{+}$, divalent metal ion forms, $Mg^{2+}$, $Ca^{2+}$, $Ba^{2+}$, trivalent metal ion forms, $Al^{+}$. The effect of exchange with metal ions was investigated through the swelling measurement and pervaporative experiments for water-ethanol and water-methanol mixtures at various operating conditions. In addition, ESCA analysis was carried out to study the substitution of the metal ions in membranes. The swelling ratio decerased in the sequence of $Li^{+}$, $Na^{+}$, $K^{+}$ and this might be due to the 'salting-out` effect while the swelling ratios for divalnet and trivalent ion-substituted membranes were affected by the combined effect of salting-out, electrostatic crosslinking and extent of metal ion substitution. For the pervaporation performance, PVA/SSA-$H^{+}$membrane showed the lowest flux and highest separation factor for all aqueous ethanol solutions. The typical results of the flux, 59 g/$m^{2}$hr and the separation factor, 44 were obtained at $50^{\circ}C$ for 90% ethanol aqueous mixture. For water-methanol solutions, the PVA/SSA membranes substituted with monovalent PVA/SSA membranes substituted with divalent and tribalent metal ions, both `salting-out` and electrostatic effects affected the pervaporative results.

• Economic and Environmental Geology
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• v.42 no.5
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• pp.509-512
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• 2009

Powder diffraction patterns of the zeolite mesolite ($Na_{5.33}Ca_{5.33}Al_{16}Si_{24}O_{80}{\cdot}21.33H_2O$), with a natrolite framework topology were measured as a function of pressure up to 5.0 GPa using a diamond-anvil cell and a $200{\mu}m$-focused monochromatic synchrotron X-ray. Under the hydrostatic conditions mediated by pore-penetrating alcohol and water mixture, the elastic behavior of mesolite is characterized by continuous volume expansion between ca. 0.5 and 1.5 GPa, which results from expansion in the ab-plane and contraction along the c-axis. Subsequent to this anomalous behavior, changes in the powder diffraction patterns suggest possible reentrant order-disorder transition. The ordered layers of sodium- and calcium-containing channels in a 1:2 ratio along the b-axis attribute to the $3b_{natrolite}$ cell below 1.5 GPa. When the volume expansion is completed above 1.5 GPa, such characteristic ordering reflections disappear and the $b_{natrolite}$ cell persists with marginal volume contraction up to ca. 2.5 GPa. Further increase in pressure leads to progressive volume contraction and appears to generate another set of superlattice reflections in the $3c_{natrolite}$ cell. This suggests that mesolite in the pressure-induced hydration state experiences order-disorder-order transition involving the motions of sodium and calcium cations either through cross-channel diffusion or within the respective channels.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1358-1364
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• 2000

A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at $4^{\circ}C$. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at $4^{\circ}C$ by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.

• Korean Journal of Medicinal Crop Science
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• v.27 no.4
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• pp.247-258
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• 2019

Background: Astragali radix (A) and Lithospermi radix (L) have long been used as traditional medicines due to their known anti-inflammatory effects. This study aimed at evaluating, their optimal mixing ratio and their functional compounds by investigating the inhibitory effects of mixed extracts of A and L and their active compounds on matrix metalloproteinases (MMPs). Methods and Results: A and L extracts were obtained by extraction at $80^{\circ}C$ using 50% and 70% fermented alcohol, respectively, and then mixed at a ratio of 5 : 5, 6 : 4, 7 : 3 and 8 : 2 (w/w). The activities of MMP-1, MMP-3, and MMP-13 were evaluated in interleukin-1beta ($IL-1{\beta}$)-induced SW1353 cells. The extract mixtures showed synergistic inhibitory effects on MMP-3 and MMP-13, higher than the effects of the individual A and L extracts. The 7 : 3 mixture (ALM16) showed the most effective MMPs inhibitory activity, while among the active ingredients, calycosin-7-O-${\beta}$-D-glucoside and lithospermic acid exhibited excellent MMPs inhibitory activity. Additionally, an HPLC method was established for simultaneous quantification of the effective components of the extract mixtures, and validated by measuring the linearity, precision and accuracy of the limit of detection (LOD) and limit of quantification (LOQ). Conclusions: ALM16 showed the most effective MMPs inhibitory activity. Calycosin-O-${\beta}$-D-glucoside, calycosin and lithospermic acid were identified as useful candidates, as they were the major functional compounds in the MMP inhibitory activity. Summarily, ALM16 might be a highly effective in osteoarthritis management, owing to its because it exhibits a protective effect on cartilage via excellent inhibition of MMPs.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.305-316
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• 2021

This study relates to the development of a new gel sheet mask that finally does not require support based on the reactivity and acid/base reaction experiments of Tamarindus indica seed gum (TG), ethanol, and polyols. When TG and a specific alcohol was mixed at a certain mixing ratio, a transparent gel is formed by reaction with each component, and thus a gel sheet mask without support might be obtained using the mixture. In order to maximize skin tone improvement, a carbonation system of acid and base reactions was introduced, and skin brightness and moisturizing power were evaluated using a spectrophotometer and a moisture measuring device. Through this study, it is expected that the gelation reaction by hydrogen bonding of TG, ethanol, and polyols can be developed into various types, and the gel sheet mask formulation introduced in this study is expected to help develop new products in the future.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.34 no.1
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• pp.67-76
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• 2024

Objectives: Direct reading instruments (DRIs) are widely used by industrial hygienists and other experts for preliminary survey and identifying source locations in many industrial fields. Photoionization detectors (PIDs), which are a form of hand-held portable DRIs, have been used for a variety of airborne vaporized chemicals, especially evaporated hydrocarbon solvents. The benefits of PIDs are high sensitivity between each chemical, competitive price, and portability. With the goal of increasing the accuracy of logged PID concentrations, previous studies have performed tests for the assessment of single chemical compounds, not mixtures. The purpose of this preliminary study was to measure mixtures with a PID and charcoal tube at the same time and compare the accuracy between them. Methods: A chamber test was implemented with different mixtures of hydrocarbon chemicals (acetone, isopropyl alcohol, toluene, m-xylene) and levels in the range of 14 to 864 ppm. Three PIDs and charcoal tubes were connected to the chamber and measured the chemical mixtures simultaneously. A comparison of accuracy and the PID group of concentrations with manufacture correction factor (M_CF) and field correction factor (F_CF) applied was performed. Results: The accuracy of the PID concentrations data-logged from the PID did not meet the accuracy criteria except for the mixture level B and C logged from PID No. 2, which was 18% of all tests for meeting accuracy criteria. The mean and standard deviation (SD) of concentration (ppm) of the charcoal tube followed by each mixtures' level were 10.37±0.26, 155.33±5.28, 300.80±11.65, and 774.93±22.65, respectively. When applying F_CF into the PID concentrations, the accuracy increased by nearly 82%. However, in the case of M_CF, none met the accuracy criterion. Between the PID there were differences of logged concentrations. Conclusions: In this preliminary study, the concentration of a logged PID with F_CF applied was a better way to increase accuracy compared to applying M_CF. We suggest that additional research is necessary to consider environmental factors such as temperature and humidity.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.9
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• pp.946-951
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• 2005

In this wort plasma treatment was evaluated as an alternative clean desizing technology. Size materials such as PVA(polyvinyl alcohol), PACL(polyacrylic acid esters) and their mixture on PET(polyethylene terephthalate) fabrics were treated by $N_2$ and $O_2$ plasma. $O_2$ plasma was more efficient in size removal than $N_2$ plasma, and the removal of PVA was higher than that of PACL. SEM(scanning emission microscopy) pictures of the plasma treated samples directly proved the disappearance of sizing agents. After $O_2$ plasma treatment, the PET fabrics were subjected to conventional desizing process. Compared with untreated fabrics, the desizing effluent from the treated fabrics gave lower TOC, COD and $BOD_5$ values. This indicates plasma treatment not only serves to directly remove sizing agents but also offered several advantages by changing the chemical properties of sizing agents. Lastly, the effect of plasma desizing process on dyeing was examined using color difference and dyeing fastness tests. The CCM(computer color matching) results showed rotor difference between PET fabric desized by $O_2$ plasma treatment for 20 min and reference PET fabric desized by the conventional wet desizing process was around 1. This suggests the treated PET fabric can be directly subjected to dyeing process without any additional process. The plasma treated fabric also gave a good result of dyeing fastness so that grades of laundering, crocking, heat and light fastness were same or even better than the reference PET fabric did.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.