• Journal of Nutrition and Health
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• v.27 no.10
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• pp.1007-1017
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• 1994

In order to investigate the effect of Korean green tea, oolong tea and black tea beverage on the antioxidative detoxification in cadmium(Cd) poisoned rat liver, male Sprague-Dawley rat weighing 143$\pm$3.2g were divided into control and experimental groups. The experimental groups were fed standard diet containing 40ppm Cd and were given distilled water(CD), 5% black tea(BT), oolong tea(OT) and green tea(GT), respectively. Tea beverages were extracted from 5G dry leaves of teas in 100ml hot distilled water by the treatment at 85$^{\circ}C$ for 3 min. Liver xanthine oxidase(XOD) activity was increased by the administration of Cd except GT group. Liver superoxide dismutase(SOD), glutathione peroxidase(GSH-px), glutathione S-transferase(GST) activities were decreased by te administration of Cd but did not decreased by the administration of green tea(in GT group). Vitamin E and reduced glutathione contents were significantly decreased in Cd administered groups. Liver lipid peroxide value in Cd administered groups were increased compared to control group, but was not increased in GT group. Serum glutamic oxaloacetic transaminase(GOT) activities in CD, OT, BT groups were higher than control, but that in GT group was similar to control group. Serum glutamic pyruvic transaminase(GPT) activity was not significantly different among various groups. It was concluded that green tea might alleviate peroxidative damage in Cd-administered rat liver by reinforcing antioxidative detoxification system.

• Journal of Korean Society for Atmospheric Environment
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• v.26 no.4
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• pp.380-391
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• 2010

Airborne in-situ measurements of aerosol/cloud number concentrations were analyzed to investigate the effects of aerosols on warm cloud formation in the Pacific Dust Experiment (PACDEX) during April and May 2007. In the air masses originating from the Asian continent, high concentrations of fine particles including black carbon (BC) were observed when compared to other regions. A strong correlation (r=0.88) between condensation nuclei (CN) having sizes ranging from 0.1 to 1.0 mm ($CN_{0.1-1.0}$) and cloud condensation nuclei (CCN) at 0.4% supersaturation ($CCN_{0.4%}$) suggests that most of the $CN_{0.1-1.0}$ can contribute to cloud formation. The possibility of a cloud droplet formation by BC particles was expected at the high water vapor mixing ratio (WVMR) and the abundance of water-soluble components at the low altitude less than 3 km.

• Bulletin of the Korean Chemical Society
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• v.29 no.7
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• pp.1323-1325
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• 2008

The acetylene black (AB) was dispersed into water in the presence of dihexadecyl hydrogen phosphate (DHP) via ultrasonication, resulting in a stable and well-distributed AB/DHP suspension. After evaporation of water, an AB/DHP composite film-modified electrode was prepared. The electrochemical responses of $K_3$[Fe$(CN)_6$] at the unmodified electrode, DHP film-modified electrode and AB/DHP film-modified electrode were investigated. It is found that the AB/DHP film-modified electrode possesses larger surface area and electron transfer rate constant. Furthermore, the electrochemical behaviors of 1-naphthylacetic acid (NAA) were examined. At the AB/DHP film-modified electrode, the oxidation peak current of NAA remarkably increases. Based on this, a sensitive and convenient electrochemical method was proposed for the determination of NAA. The linear range is in the range from $4.0 {\times} 10^{-8}\;to\;5.0 {\times} 10^{-6}$ mol $L^{-1}$, and the detection limit is $1.0 {\times} 10^{-8}$ mol $L^{-1}$. Finally, this new sensing method was employed to determine NAA in several soil samples.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.127-134
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• 2008

The purpose of this study was to analyze the anthocyanin content of black rice crude extract according to different extraction methods, as well as to compare the effects of stabilizers(${\beta}$-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on anthocyanin color deterioration, which was examined at $100^{\circ}C$ for $120{\sim}180$ min. In the water extract, C3G (cyanidin-3-glucoside) was detected, 3.22 ppm and 3.29 ppm of C3G respectively. In the $60^{\circ}C$ water extract, anthocyanin color deterioration was retarded by 10% sucrose and 1% maltose and the thermal color deterioration was retarded by the additions of 1% maltodextrin and 1% ${\beta}$-cyclodextrin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.299-304
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• 1995

Antioxidative effect of tea extracts from green tea(steamed, roasted), oolong tea and black tea was investigated. Antioxidative activities of the crude catechin fraction were the most effective in oolong tea which contained the highest level of (-)-epigallocatechin gallate(EGCg). The water-soluble fraction obtained from oolong tea exhibited binding with more ferrous than copper ions. It showed a synergistic effect when used with an antioxidant such as BHT(0.5mg) and $\alpha$-tocopherol(2mg). Especially, this synergistic effect was exhibited more with BHT than with $\alpha$-tocopherol. Also steamed green tea, roasted green tea and oolong tea showed remarkable free radical scavenging action. The SC50(the concentration of a water-soluble fraction which is required to scavenge 50% of 100$\mu$M 1, 1-diphenyl-2-picryl hydrazyl radicals) of steamed and roasted green tea, oolong tea and black tea extracts were 11.3$\mu\textrm{g}$/ml, 11.4$\mu\textrm{g}$/ml, 12.7 $\mu\textrm{g}$/ml and 14.9$\mu\textrm{g}$/ml, respectively. It is assumed that the antioxidative activity of tea extracts is due to inhibition of peroxidation free radical scavenging and binding action of ferrous ions by mainly tea polyphenol compounds.

• Bulletin of the Korean Chemical Society
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• v.31 no.12
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• pp.3567-3572
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• 2010

Black pine barks from the southern region of Korea were extracted using pressurized hot water and the water soluble extracts were then separated in a stepwise fashion using a variety of solvents, column chromatography (CC), thin layer chromatography (TLC), and high pressure liquid chromatography (HPLC). The antioxidant activities of each fraction and the active compounds were determined based on the radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), reductive potential of ferric ion, and total phenol contents. A DPPH test showed that the half maximal effective concentration ($EC_{50}$ value : $6.59{\pm}0.31\;{\mu}g/mL$) of the ethyl acetate fraction (ca. 0.67%) was almost the same as that of the control compounds and inversely proportional to the value of the total phenol contents. The cell viability of the water extracts was confirmed by methyl thiazol-2-yl-2,5-diphenyl tetrazolium bromide (MTT) with enzyme linked immune sorbent assay (ELISA). Catechin, epicatechin, quercetin and ferulic acid were isolated from the ethyl acetate fraction as active compounds and identified by nuclear magnetic resonance. The antioxidant activity as value of DPPH of each of the separated compounds was lower than the ethyl acetate fraction, and ferulic acid was the lowest among these compounds.

• Proceedings of the Korea Water Resources Association Conference
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• 2005.09a
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• pp.239-241
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• 2005

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.04a
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• pp.62-65
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• 2001

This thesis related to a reactive black dyes containing acetoxyethyl sulfone moiety which is characterized by lessening the loss of dyes in filtering process owing to the low solubility by introducing the aminophenyl- $\beta$ -acetoxyethyl sulfone moiety, saving the cost for waste water treatment by using a small amount of salt in salting-out process and furthermore obtaining bright color with high dyeing yield and substantivity.

• Current Research on Agriculture and Life Sciences
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• v.27
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• pp.13-19
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• 2009

The purpose of this study was the efficient use of the black rice bran for dyeing textiles. For this purpose, we investigated proper extracting conditions of black rice bran, dyeability and dyeing fastness of dyed silk fabrics. To find proper extracting condition of black rice bran, we extracted black rice bran with water at different temperatures($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$), different extracting pH(pH3, pH4, pH5, pH6) and extracting time(20, 40, 60, 80, 100, 120, 140, 160, 180min.). Also we investigated the effect of dyeing time(1, 2, 3, 4, 5, 6hr.), dyeing temperature($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$) and mordanting method(non, pre, sim, post) to examine dyeability and dyeing fastness of dyed silk fabrics. As a result, when the extracting temperature and time were $80^{\circ}C$, 3hr., respectively, extracting was best. And the higher the extracting concentration, the more the extracting amount. As the dyeing temperature and time were higher and longer, the dyeability of silk fabrics was better. With mordant, the dyeability was improved and when using premordant method better, the K/S value was maximized. The laundering fastness of the silk fabrics dyed with black rice bran was estimated to have a good grade of 3~4, however, the light fastness was poor to have a grade of 1~2.