• Bulletin of the Korean Chemical Society
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• v.8 no.3
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• pp.150-155
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• 1987

A new method of measurement of pore volume distribution in a porous material by adsorption of gases is proposed. In the newly proposed method the use of spherical molecules with relatively large molecular weight as adsorbates is strongly recommended to eliminate the troubles caused by stereospecificity and low boiling point of widely used $N_2$. It is also claimed that the universal t-curves that have been widely used since proposed by de Boer et al. must be replaced by the flat-surface isotherms that can be derived from the theory proposed by Chang et al. The results of analysis of pore volume distribution based on the method described in this paper are found to be reasonable and satisfactory.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1680-1687
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• 2011

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.701-705
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• 1992

The effect of different boiling methods(with distilled water, 1% salt added water and 1% sodium bicarbonate added water) on the physicochemical properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KITAM.) were investigated. The addition of 1% sodium bicarbonate (baking soda) to the boiling water resulted in an increase in the pH of effluent. The green value of cooked Su Ri Chwi was simillar to the raw material. Su Ri Chwi cooked in 1% sodium bicarbonate added for 10minutes retained higher chlorophyll and vitamin C contents than those of Su Ri Chwi treated in distilled water and 1% salt water for 30minutes. 70% of the water-soluble proteins in raw Su Ri Chwi was albumin. However, albumin was decreased by the method used. The contents of glutelin, globulin, and prolamin were increased by the cooking, vice versa. The contents of NDF, ADF, cellulose, and lignin were decreased regardless of the method used, on the other hand, the content of hemicellulose was increased.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.53-53
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• 2022

Modem agricultural production needs to provide sustainable management practices that are eco-friendly and low cost. Plant extracts are a cost-effective and environmentally friendly alternative to synthetic plant growth regulators. This study was therefore carried out to investigate the effects of various plant extracts produced using different extraction methods on the vegetative growth of rice under laboratory and greenhouse conditions. For this study, seventeen plant extracts were made from plant species such as leaves of M. arvense, C. asiatica, M. oleifera, V. radiata, V. unguiculate, P. guajava, A. vera, and A. tuberosum, aboveground plant parts of C. rotundus, M. sativa, and P. frutescens, roots of R. undulatum, tubers of A. sativum, leaves and stems of G. max (cv. Taegwang) as well as rice straw and hulls (cv. Hopyeong). As a test crop, we applied these extracts to rice plants. For the purpose of making our extracts, some plant materials and species were collected in fields and others were purchased from Chonnam Hanyaknonghyup Cooperation (South Korea). Leaves, roots, and aboveground plant parts of plant species were dried, ground, extracted (water, boiling water and ethanol) and fermented. Rice growth promotion effects were determined using plant extracts at 0, 0.05, 0.1, 0.5, and 1% concentrations under petri dish conditions. Seven selected plant extracts were applied to rice seeds with soil drench application or seedling at 3-4 leaf stages with soil and foliar applications under greenhouse conditions. For comparison with extracts, we used urea at 0.6%. Of the 17 water extracts used in this study, 10 extracts reduced rice growth, but the other 7 extracts (P. guajava, A. vera, A. tuberosum, M. sativa, A. sativum, and G. max) increased growth by 40-60% on compared to the control in Petri dish bioassay. Thus, these 7 extracts were selected for further study. Under greenhouse conditions, rice growth also increased by 20-40% when the same 7 extracts were applied to rice seeds using soil drench application. Furthermore, at the 3-4 leaf stage rice growth also increased 30-80% or 30-60% when the same 7 extracts were applied using soil and foliar applications. Overall, the 7 extracts produced higher rates of growth promotion when soil drench application was used than when foliar application was used. In the case of boiling water and ethanol extracts, rice growth increased only 20% in response to both soil drench and foliar application of the same 7 extracts. Rice growth promotion was greater when extracts were produced using water extraction method than boiling water and ethanol extraction methods. Most notably, the 7 water extracts used in this study produced higher rates of growth promotion than urea at 0.6% which is typically used for crop growth promotion. Overall, the 7 water extracts when applied using soil drenching method can be used as effective growth promotors of rice in organic agriculture.

• KSBB Journal
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• v.29 no.2
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• pp.124-130
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• 2014

Acer tegmentosum was a traditional Korean herbal medicine showing various pharmacological activities. In this work, A. tegmentosum were extracted with boiling water and then successively partitioned with dichloromethane, ethyl acetate, n-butyl alcohol (n-BuOH), and water. Salidoside, the target compound, was purified in n-BuOH phase using a chromatography method. For the analysis of salidoside, TLC and LC-MS were used as well as on-line screening $HPLC-ABTS^+$ assay with three different wavelength of 254, 280, and 320 nm. An amount of 1.34 g of salidoside were obtained in n-BuOH phase fromAcer tegmentosum was a traditional Korean herbal medicine showing various pharmacological activities. In this work, A. tegmentosum were extracted with boiling water and then successively partitioned with dichloromethane, ethyl acetate, n-butyl alcohol (n-BuOH), and water. Salidoside, the target compound, was purified in n-BuOH phase using a chromatography method. For the analysis of salidoside, TLC and LC-MS were used as well as online screening $HPLC-ABTS^+$ assay with three different wavelength of 254, 280, and 320 nm. An amount of 1.34 g of salidoside were obtained in n-BuOH phase from 3 kg of dry biomass. The on-line screening $HPLC-ABTS^+$ assay is rapid and efficient tool to search bioactivity from A. tegmentosum. 3 kg of dry biomass. The on-line screening $HPLC-ABTS^+$ assay is rapid and efficient tool to search bioactivity from A. tegmentosum.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.22 no.7
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• pp.980-991
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• 1998

In this study, nucleate pool boiling heat transfer coefficients of alternative refrigerants on a plain, low fin, and two enhanced tubes were measured and compared against each other. To obtain data at conditions similar to the actual evaporator, a fluid heating method was employed instead of an electric heating method in the experiments. R123, R134a, R22 and R410a were used as working fluids and data were taken at 7 deg.C ar heat fluxes of 20 ~ 100 kW/m$\^$2/. Comparison of the plain tube data against some correlations showed that the simplest correlation of Cooper based on reduced pressure predicted the data for all fluids tested with a 10% deviation. For all refrigerants, enhanced tubes composed of subsurface and subtunnels, especially Thermoexcel-E tube, showed the highest heat transfer coefficients among the tubes tested with one exception that the low fin tube's performance was better than those of enhanced tubes for high vapor pressure fluid such as R410a at high heat flux. Finally, a low fin and enhanced tubes showed higher heat transfer enhancement for low vapor pressure of R123 than for high vapor pressure fluisd. For R123, the enhancement factors for Turbo-B and Thermoexcel-E tubes were 2.8 ~ 4.8 and 4.6 ~ 8.1 respectively.

• Journal of Ocean Engineering and Technology
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• v.22 no.1
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• pp.13-21
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• 2008

In this study a method to predict CHF(Critical heat flux) in vertical round tubes with axially non-uniform cosine heat flux distribution for water was examined. For this purpose a local condition hypothesis based CHF prediction correlation for uniform heat flux in vertical round tubes for water was developed from 9,366 CHF data points. The local correlation consisted of 4 local condition variables: the system pressure(P), tube diameter(D), mass flux of water(G), and 'true mass quality' of vapor($X_t$). The CHF data points used were collected from 13 different published sources having the following operation ranges: 1.01 ${\leq}$ P (pressure) ${\leq}$ 206.79 bar, 9.92${\leq}$ G (mass flux) ${\leq}$ 18,619.39 $kg/m^2s$, 0.00102 ${\leq}$ D(diameter) ${\leq}$ 0.04468 m, 0.0254${\leq}$ L (length) ${\leq}$ 4.966 m, 0.11 ${\leq}$ qc (CHF) ${\leq}$ 21.41 $MVW/m^2$, and -0.87 ${\leq}X_c$ (exit qualities) ${\leq}$ 1.58. The result of this work showed that a uniform CHF correlation can be easily extended to predict CHF in axially non-uniform heat flux heater. In addition, the location of the CHF in axially non-uniform tube can also be determined. The local uniform correlation predicted CHF in tubes with axially cosine heat flux profile within the root mean square error of 12.42% and average error of 1.06% for 297 CHF data points collected from 5 different published sources.

• Biomedical Science Letters
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• v.14 no.1
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• pp.1-6
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• 2008

This investigation was performed to study the antioxidant activities and the antimicrobial effect of plum (Santarosa, Oishiwase) extracts. Plums were extracted by ultrasound-assisted method and boiling method. All extracts of plums showed concentration-dependent inhibitory effects on the DPPH free radical scavenging activity. In the superoxide anion radical scavenging method, all the plum extracts showed lower activity than BHT. But in case of sonicate extract of Oishwase exhibited the highest activity in plum extracts. The antimicrobial effect of plums used for human skin- or oral cavity-presented strains; Bacillus cereus (KCTC 1012) and Staphylococcus aureus (KCTC 1927). Addition of plum extracts was used by autoclaved and filtrated. Each extract solution was added into culture media with several concentration and then the bacteria cell growth was investigated for 72 hours. The effect of antimicrobial activities showed in a higher Staphylococcus aureus than Bacillus cereus. Results indicate that the autoclaved sample showed a higher antimicrobial activity than did the filtrated sample.