• YAKHAK HOEJI
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• v.8 no.3
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• pp.69-73
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• 1964

Cayenne pepper used traditionally as hot seasoning and for antifungal agent in "Ganjang" soy sauce in Korea. However the correlation between its component and antifungal activity has been unknown. CApsaicine is known as hot component of cayenne pepper. Antifungal activity of capsaicine in 'Ganjang' soy sauce was studied and the results are as follows; 1) In 'Ganjang' soy sauce, antifungal activity of capsaicine were strong in same degree with butyl-p-hydroxybenzoate. 2) Antifungal activity of capsaicine were intensified by the addition of sodium chloride. 3) The antifungal activity of capsaicine was increased by lower pH (pH 5.5-4.5) of 'Ganjang' soy sauce.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.69-73
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• 1975

Hot air drying of red pepper was studied on the quality of dried products at various drying conditions. In order to investigate the effects of drying methods on the red pepper quality, color appearance, capsanthin (red pigment) and capsaicine (hot taste principle) were analyzed. Color appearance and red pigments of dried red pepper powder were excellently superior to the conventional sun dried products, in spite of partial decolorization by cut drying, at moderate drying temperature ranges from $55^{\circ}C$ to $65^{\circ}C$. A better capsaicine content was recorded at hot air whole dried peppers than the conventional sun dried products. on the other hand about 20 percent loss was observed in cut dried ones. And hot air dried red pepper powder showed better preservative properties than sun dried pepper.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.75-81
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• 1983

The performance of the flat-plate solar collector with rock-pile thermal storage medium and the drying characteristics of rough rice and red pepper by use of natural air and of supplementary heated air by the solar drier were studied. The thermal efficiency of the flat-plate solar collector was average 25.4 percent and the overall heattransfer coefficient of the collector was approximately $38.13kJ/hr.m^2^{\circ}C$. The flat-plate collector was able to supply the supplementary heated air which was about $7^{\circ}C$ higher than the ambient air temperature during the daytime and about $3^{\circ}C$ higher than during the night. For rough rice drying of grain moisture content front 24.5 to 14.5%, it took 18 days in the natural air system, 12 days in the tubular solar collector and 10 days in the flat-plate solar collector. For red pepper drying from it's moisture from 81.0 to 15.0%, 68 hrs required under conventional sun drying system, but 38 hrs in tubular solar collector and 36 hrs in the flateplate solar collector. The changes of capsanthin and capsaicine content were investigated at various drying system, and little difference was found among the drying system.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.6
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• pp.1689-1693
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• 2005

In this case, it is considered that the cause of the lower limb Flaccidity-syndrome is the peripheral neuropathy accompanied with inflammation and in oriental medicine, it is understood that the factors such as lung fluid consumption caused by heat-evil, wetness-heat evil cause the lower limb Flaccidity-syndrome. Because the peripheral neuropathy is regarded as a neuropathy with a series of inflammation reaction producing inflammatory neuropeptides such as substance P, prostaglandin ect., in western medicine, nonsteroidal antiinflammation drug;NASID, lidocaine, capsaicine are prescribed to control this neuropathy. In the view of treatment of the lower limb weakness, Wooseul-tangkami is used to remove the wetness-heat evil and we had a electronic acupuncture on the Yangmyung channel(陽明經) selected in The Yellow Emperor's of internal Medicine and also on Panggwang channel(膀胱經) considered as painful lesion. We experineced a case of the lower limb Flaccidity-syndrome diagnosed as the peripheral neuropathy the patient was treated by wooseul-tangkami, a acupuncture on Yangmyung channel and also Panggwang channel and had a significant improvement in gait ability and the range of motion.

• Korean Journal of Agricultural Science
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• v.6 no.1
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• pp.56-64
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• 1979

Two types of fiat-plate collector were designed and constructed for utilizing the solar energy as heating source of red pepper drying. It was performed to investigate the basic factors on using the collectors and the drying effect on various types of red pepper, and the results obtained are summarized as follows. 1. The optimum tilted angles of the collector in Daejeon area were ${\phi}-15^{\circ}$ in summer season and ${\phi}+15^{\circ}$ in winter season when it was adjusted two times per a year: 2. In the conditions during experiment period, average atmospheric temperature and relative humidity were $25.6^{\circ}C$ and 52.6%, respectively, and $42.0^{\circ}C$, 74.2% in the control chamber. The temperature in the drying chamber connected to the water heater was the highest but relative humidity in the chamber connected to the air heater was the lowest among the chambers. 3. The drying velocity of whole red pepper in the chamber connected to the water heater was the fastest as 2.3 times as compared to the whole type on the mat drying followed by air heater and control in decreasing order. The horizontally cut red pepper in the chamber connected to the water heater was dried exceedingly fast among twelve plots. 4. The content of capsaicine as pungent principle and of capsanthine as red pigment in the red pepper were reduced during drying but there were no differences significantly on the drying method, and it could not affect much on the quality of dried product.

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.209-219
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• 2010

This study was carried out to evaluate the effects of applying levels of organic liquid fertilizer (OLF) on growth and fruit quality of hot pepper. The OLF was made with compositions of chicken dung : rice bran : soybean meal (2:1:1). Hot pepper was applied with 5 treatments; control (chemical fertilize), OLF-1.0X (standard applying levels), OLF-0.7X (70% of standard applying level), and OLF-1.3X (130% of standard applying level). The plant height was reduced at 23cm in the OLF-1.0X treatment compared to control of 293cm. The number of hot pepper fruits was significantly increased. The content of capsaicin in the ripened pepper decreased by 23.6% in the OLF-1.0X treatment with $253mg{\cdot}kg^{-1}$ compared with control of $331mg{\cdot}kg^{-1}$, but the content of free sugar increased by 19.5%. The content of capsaicin and soluble solid content in OLF-1.3X treatment were significant different with other treatments. The yield of red pepper in OLF-1.0X treatments increased by 15% with $4,190kg{\cdot}10a^{-1}$ compared to control of $3,643kg{\cdot}10a^{-1}$, and OLF-1.3X and OLF-0.7X treatments showed increase by 10% and 6%, respectively.