• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.158-163
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• 1999

The quality change of black rice during storage at $20^{\circ}C$ was measured to determine a packaging material for black rice storage, using polyethylene film (PE), polypropylene film (PP) and laminated film with PE and PP (PE/PP). Water activity of black rice was 0.642 at initial time and changed little in 8 months during storage at $20^{\circ}C$. Acidity of black rice was 25 mg KOH at initial time and was the lowest, 33.16 mg KOH, within PE/PP of 0.10 mm in thickness in 8 months during storage at $20^{\circ}C$. L, a and b values, hunter color value of black rice were not changed significantly in all packaging materials during 8 month storage. Hardness of the black rice was increased a little, but changed the smallest in PF/PP and the largest in PE with 0.05mm in thickness in 8 months. During storage, hexanal content was increased the smallest in PE/PP and the largest in 0.05 mm PE. Among fatty acid of black rice, linoleic acid was changed the smallest in PE/PP and the largest in 0.05 mm PE. In conclusion, PE/PP was better for the storage of black rice than PE and PP.

• Journal of Life Science
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• v.20 no.2
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• pp.225-230
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• 2010

This study was proposed to investigate the effects of water extract of aged black garlic on ethanol induced hangovers in rats. Male Sprague-Dawley rats weighing $180{\pm}10\;g$ were divided into the following three groups; control, 130 mg/kg, and 260 mg/kg of aged black garlic extract. Aged black garlic was administered orally 30 min before and 30 min after ingestion of 40% ethanol (5 g/kg, B.W.). The rats were killed 24 hr after ethanol treatment, and blood was taken from the caudal artery at 1, 3, and 5 hr to test for ethanol or acetaldehyde in the serum. Groups that were administered aged black garlic extract pre- and post-alcohol consumption showed a significant decrease in ethanol levels in the blood at 1, 3, and 5 hr. The acetaldehyde concentrations decreased in both 130 mg/kg and 260 mg/kg groups that were administered aged black garlic extract pre- and post-alcohol consumption. The activities of alcohol dehydrogenase seemed to be unaffected, although the aged black garlic showed slightly higher activities of acetaldehyde dehydrogenase in pre- or post-alcohol consumption. The aspartate aminotransferase (AST) activity in the serum, elevated by ethanol, was decreased by administering a high dosage of aged black garlic extract, but resulted in no significant change in serum alanine aminotransferase (ALT) activity. These results concluded that aged black garlic extract can reduce hangover syndrome through the elevation of ALDH.

• Korean journal of applied entomology
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• v.19 no.4 s.45
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• pp.228-233
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• 1980

The infection rate of soybean black root rot disease caused by Calonectria crotalariae was about $14\%$. The isolated fungi from the infected soybean roots and stems were Calonectria crotalariae, Fusarium solani, F. roseum, Phomopsis sojae, Pythium aphanidermatum, Rhizoctonia solani and Macrophomina sp. Among them, C. crotalariae was the most virulent pathogen under the laboratory conditions. Mycelial growth and microsclerotial formation were good on PSA containing 1000cc of water, 100g of potato and 20g of sugar. Mycelial growth, sporulation and microsclerotial formation were good on sterilized root. Perithecial formation was better in the dark condition than in the light. Survival of macroconidia was not available between $0\~25\%$ soil water content. Microsclerotia and mycelium in infected plant debris were survived for 4 months at to $8\%\;50\%$ soil water content. The plant height, when inoculated with $1.2\%$ inoculum density, reached approximately half of uninoculated plants. Disease severity was much higher at nonsterilized soil than completely sterilized soil. It was determined that the host range of this pathogen includes soybean, peanut, green bean and red bean.

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.86-90
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• 2002

Cooling water sampled at Pohang Steel Company, Korea, was used to study the effect of biocide (NaOCl) on biofilm formation and metal corrosion. Planktonic microorganisms were killed in the presence of biocide (0.2％ NaOCl) within 1.5 h, but not sessile microorganisms in biofilms even after one week. Black color of biofilms, possibly due to the activity of sulfate reducing bacteria, were made with the natural cooling waters, while orange color of biofilms were formed when cooling waters were autoclaved or when 0.2％ NaOCl was added to the natural cooling waters. Microbially influenced corrosion rate in black color of biofilms was 2.3 fold higher than that in orange color of biofilms.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.325-331
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• 2013

This experiment has been carried out to determine optimal culture conditions for the production of cut flowers and tubers of Calla (Zantedeschia 'Golden Affair' and 'Black Magic') in highlands. Treatments consisted of various levels of root zone environments, Results are as follows: Calla 'Golden Affair' were grown with different mulching materials such as Non-mulching, Black film, reflective film, Rice hull. Mulching materials resulted in no difference in the number of cut flowers but flower length was highest in reflective film. Calla 'Black Magic' were treated with various soil water content, soil type and watering time. Number of cut flowers and flower quality were greatest when the plants were watered at -80 kPa soil water content. No symptoms of soft rot (Erwinia carotovora) was observed at this soil water content. The occurrence of soft rot was observed with similar percentage according to soil type and the soil water content. When Calla 'Black Magic' were watered at the time of soil surface drying, growth was greater compared to others. Air temperature and PPF affected plant growth and photosynthesis. Photosynthetic rate was greatest at $25^{\circ}C$ and PPF $200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, while lowest at $28^{\circ}C$ and PPF $800{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$. Soft rot did not occur without regard to dipping treatment (0, 5, 10, 24, 48 hours) when the day and night temperature were maintained at $25^{\circ}C$ and $20^{\circ}C$, respectively.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.1
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• pp.34-40
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• 2011

The bulk density, water absorption and microstructure of the artificial aggregates were controlled as a function of sintering temperature (1100 and $1200^{\circ}C$) and time (10~60 min) in the fabrication process of the artificial aggregates by the direct sintering process using dredged soil, the inorganic wastes. Also, the physical properties of the artificial aggregates fabricated according to the different sintering methods such as the direct sintering method used in this study and the increasing temperature sintering method used in the previous report, were compared and analysed. The bulk density of aggregates sintered at $1200^{\circ}C$ by the direct sintering method showed below 1.0, and the thickness of a shell and the pore size of the black core were increased with sintering temperature. Also, in the same sintering temperature, the area of black core was decreased, the thickness of shell was increased and the water absorption was decreased with sintering time. The black core of artificial aggregates of bulk density below 1.0 had the similar microstructure, regardless of sintering methods. In contrast, the shell of aggregates fabricated by the increasing temperature sintering method showed more dense microstructure than that by direct sintering method, hence the water absorption of aggregate sintered using direct sintering was relatively high. Thus, the direct sintering method is suitable for fabrication of artificial aggregates in ceramic carriers or absorbents applications.

• Journal of dental hygiene science
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• v.22 no.1
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• pp.57-66
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• 2022

Background: This study aimed to investigate the effect of selecting commercially available blending teas and applying them to bovine teeth on color change over time. Methods: After selecting healthy bovine teeth, using a cutting-disc, 105 specimens with a dimension of 5×5×3 mm were prepared, and 15 specimens were distributed to each group. Black tea was used as a positive control, water was used as a negative control, and blended tea of five types was used as an experimental group. First, pH and buffering capacity were measured with a pH meter, and tooth color was determined using a spectrophotometer before immersion in the blending tea solution and 1, 5, 7, 14, and 21 days after immersion. Thereafter, the shape change of the enamel surface was observed using a scanning electron microscope, and SPSS ver.26 was used to analyze the color change. Results: The average pH of the five blending teas in the experimental group was 3.78, and the pH of group 3 (strawberry rhubarb) was the lowest at 3.22. The pH levels of black tea and water were 5.19 and 7.30, respectively. The buffering capacity was the highest in group 3 at both pH levels of 5.5 and 7.0. The L^*a^*b^* color change according to immersion time was the largest in group 4 (rooibos yellow flower), and the amount of color change was large in black tea and group 4. As a result of observing the enamel surface of bovine teeth, changes in the surface shape were noted in all groups immersed in the experimental solution for 21 days, except for water. Conclusion: There was a significant difference between the experimental groups in terms of color change according to the immersion time, and color and enamel surface changes were observed in black tea and all experimental groups, except for water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.965-971
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• 2008

The antioxidant activities of hot water and ethanol extracts from fresh, steamed and black garlic were compared. The levels of phenolic compounds of extracts from fresh, steamed and black garlic were $0.81{\sim}0.99\;mg$/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts, $0.96{\pm}0.05{\sim}1.06{\pm}0.09\;mg$/100 g, was higher than hot water extracts. DPPH radical scavenging activity was higher in ethanol extract. Although the highest level was $69.40{\pm}0.13%$ in concentration of 10 mg/mL from black garlic ethanol extract, ethanol extracts showed $50.55{\pm}1.40%$ in concentration of 15 mg/mL. Reducing power was significantly higher in black garlic extract and higher in the order of black garlic> fresh garlic> steamed garlic in ethanol extract. Hydroxyl radical scavenging activity was higher in ethanol extract, showing over 60% in concentration of 5 mg/mL. In oil emulsion, TBA value was significantly lower in hot water extracts from black garlic, however ethanol extracts were not significantly different. TBA value of ethanol extract were $1.49{\pm}0.08{\sim}2.11{\pm}0.16\;MA\;mg/kg$ and $1.33{\pm}0.18{\sim}1.62{\pm}0.19\;MA\;mg/kg$ from steamed and black garlic, respectively. Antioxidant activity to the linoleic acid was $72.71{\pm}2.17{\sim}88.74{\pm}3.70%$ in 1-day storage, but its level was increased at 4-day storage to $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.76-82
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• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.31-38
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• 2010

Extraction efficiency of colorants from red bean and black bean seed coat and its storage stability were examined according to the various extracting and storage conditions in this study. The obtained results were as follows ; The absorbance values of extracted colorants were increased with increasing extract time and temperature. pH 4 extracting was most efficient among the various pH conditions. The absorbance values of extracted colorant from red bean were increased with increasing extract time and temperature, when the extraction process was kept at $30^{\circ}C$ and $50^{\circ}C$, but it were decreased with increasing extract time at $70^{\circ}C$. In the case of black bean, it were also increased with increasing extract time and temperature. pH 5 extract was most efficient among the various pH conditions. In juice extractor system from red bean, the pH 5 of the pre-treatment was more efficient than the distilled water of pre-treatment. In black beans of the short-term pre-treatment with distilled water, the colorant was extracted better than at pH 5, but above 4 hours pre-treatment was decrease in pH 5. The Methionine added as a stabilizer gave the more effect to the stability of colorant from red bean the more Methionine addition. In the case of black bean 10mmol addition of methionine was more efficient than 20mmol.