• Journal of Veterinary Clinics
• /
• v.20 no.3
• /
• pp.389-395
• /
• 2003

Artemisia is a major edible vegetable in Korea and it has traditionally been used as a herbal medicine for the treatment of coughing, abdominal pain, indigestion, bleeding, jaundice, chronic liver disease and diabetes. However the biological and pharmacological actions of the herb have not been studied well. Recently it is known to possess antibacterial, antihelmintic and antifertility activities. But the effect of Artemisia capillaris extract on carbon tetrachloride($CCl_4$) induced liver damage in dogs have not been reported yet. This study was designed to investigate the effect .of Artemisia capillaris crude juice extract on $CCl_4$ induced liver damage in dogs. 30 clinically healthy dogs were divided into 2 groups: crude Artemisia capillaris juice treated group(CEC group) and carbon tetrachloride($CCl_4$) administerd group. The results are as follows: I. The degree of increase in AST activity and ALT activity in CEC group was lower than that in $CCl_4$ group and the recovery in CEC group was faster than that in $CCl_4$ group. 2. Changes of ALP concentration in CEC group were significant(P < 0.05) but changes of Total-bilirubin concentration were not significant(P < 0.05) in both groups. 3. The recovery of GGT concentration in CEC group was faster than that in $CCl_4$ group. 4. Hematological changes other than MCHC were significant(P < 0.05) in CEC group only and changes of GSH and Met-Hb concentration were significant(P < 0.05) in $CCl_4$ group.

• Korean journal of food and cookery science
• /
• v.17 no.4
• /
• pp.338-343
• /
• 2001

This study was carried out to analyze the characteristics of Dongchimi(watery radish kimchi) juice while fermenting the samples prepared at various salt concentrations(2, 2.5, and 3 %) and fermentation temperatures(4$^{\circ}C$, 12$^{\circ}C$, and 12$^{\circ}C$ for 12 hr followed by 4$^{\circ}C$). The changes in colour, total vitamin C and free sugar contents were analyzed, and sensory evaluation was performed. As the fermentation proceeded, the “L” value was decreased and “a” and “b” values were increased in all samples. Total vitamin C contents increased up to 26-33 days and decreased thereafter in the samples fermented at 4$^{\circ}C$ and those fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$. In Dongchimi fermented at 12$^{\circ}C$, vitamin C contents increased up to 12-15 days. Glucose, fructose and sucrose were detected in Dongchimi juice. The total content of free sugars in Dongchimi juice was the highest in the samples fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$ . Sensory evaluation was performed for sour taste, salty taste, carbonated flavor, offensive odor, overall preference and clearance of the juice. In overall preference, Dongchimi juice fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$ was the best.

• Korean Journal of Soil Science and Fertilizer
• /
• v.48 no.4
• /
• pp.295-304
• /
• 2015

To develop a technique for efficient management of fertility for cucumber in greenhouse, a quick test method to quantify nitrate ($NO_3{^-}$) content in soil solution and leaf petiole juice using a simple instrument that are easy to use for farmers was investigated. N fertilizer (urea) was applied at 0, 50, 100 and 200% levels of the recommended application rate from 30 days after transplanting to harvest by soil fertigation treatments. Stable results were obtained from analysis of nitrate ($NO_3{^-}$) using top $10^{th}$ or $11^{th}$ leaf petioles collected between 10 to 11 am in the morning. Under the semiforcing culture, $NO_3{^-}$ content of leaf petiole juice was highest at 60 days after transplanting (DAT) at all fertigation treatments. Appropriate $NO_3{^-}$content of leaf petiole juice was $2,418{\pm}78{\sim}2,668{\pm}118$ at 45 DAT, $3,032{\pm}90{\sim}3,332{\pm}63$ at 60 DAT, $2,709{\pm}50{\sim}3,158{\pm}155$ at 75 DAT, $2,535{\pm}49{\sim}2,907{\pm}83$ at 90 DAT, and $2,242{\pm}48mg\;L^{-1}$ at 105 DAT. In addition, appropriate $NO_3{^-}$ content of soil solution was $167{\pm}9{\sim}212{\pm}15$ at 45 DAT, $83{\pm}10{\sim}112{\pm}12$ at 60 DAT, $49{\pm}3{\sim}92{\pm}6$ at 75 DAT, $71{\pm}9{\sim}103{\pm}9$ at 90 DAT, and $73{\pm}9mg\;L^{-1}$ at 105 DAT. The cucumber yield at 100% N level of fertigation was $7,770kg\;10a^{-1}$ and no difference in yield was found at 200% N level of fertigation. However, there was 12% decrease in yield at 50% N fertigation and, 17% decrease at 0% N fertigation. Under retarding culture, $NO_3{^-}$ concentration of leaf petiole juice was highest at 55 days after transplanting (DAT) at all fertigation treatments. Appropriate $NO_3{^-}$ content of leaf petiole juice was $2,464{\pm}102{\sim}2,651{\pm}33$ at 45 DAT, $3,025{\pm}71{\sim}3,314{\pm}84$ at 55 DAT and $2,488{\pm}92mg\;L^{-1}$ at 65 DAT, respectively. Appropriate $NO_3{^-}$ content of soil solution was $111{\pm}10{\sim}155{\pm}14$ at 45 DAT, $93{\pm}7{\sim}147{\pm}14$ at 55 DAT, $67{\pm}4mg\;L^{-1}$at 65 DAT, respectively. The cucumber yield at 50% N fertigation was not different from $1,697kg\;10a^{-1}$ of 100% N fertigation level and even with that of the 200% N fertigation. However, there was 21% decrease in yield at 0% N fertigation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1220-1226
• /
• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• Fashion & Textile Research Journal
• /
• v.6 no.2
• /
• pp.245-248
• /
• 2004

This study examied ned physical properties and surface characteristics of papers post-processed by Jumchi technique and stainability of extract from Amur Cork-Tree to use Dakji as clothing material. Then, it found the following results. After-treatment by Amorphophalus konjac K. Koch and persimmon juice showed stronger tensile strength and tearing strength than untreated samples and the drape stiffness was substantially increased. After-treatment by persimmon juice generated dyeing effects as well as excellent tensile strength and tearing strength all samples were generally dyed well by Amur Cork-Tree, While the untreated samples did not show any significant effects in dyeing for more than 5 minutes. It was found that after-treatment substantially contributed on concentration of dyeing as dyeing amounts of post-processed samples were gradually increased as time increased. After-treated sample with agar did not show any significant differences from untreated sample. Accordingly, it has to be studied further.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.4
• /
• pp.377-380
• /
• 1992

To produce economically important acid with pear juice, an acetic acid bacterium was selected from many isolated acetic acid bacteria. The alcohoic fermentation was conducted by inoculating pear juice with Saccharomyces cerevisiae ATCC 4124, and then the pear vinegar was prepared by batch cultivation in flaskes with the isolated Acetobacter sp. The optimum conditions for high yield of acetic acid were studied experimentally in the batch shake flask . For seed purposes the Acetobactor sp. was cultivated for 2 -days and transferred to the acid production medium . Optimum alcohol concentration, initial acidity and temperature for the acid production were 8.0% , 2.0% and 28$^{\circ}C$, respectively. Under the same conditions, the addition of yeast extract (1%) was observed to produce relatively high yield of acetic acid.

• YAKHAK HOEJI
• /
• v.22 no.4
• /
• pp.193-200
• /
• 1978

Cholic, ursodesoxycholic, chenodesoxycholic, desoxycholic and hydesoxycholic acids were dissolved in the propylene glycol to make solution and then above solution of cholanic acids on bile secretion was investigated by injection those solutions into small intestine of rabbits and albino rats. The cholates in bile juice from rabbits injected with cholic acid were remarkably increased and therefore it exhibited a typical choleretic action. In view of pharmacological point, desoxycholic acid is considered as superior hydrocholeretic agent, and ursodesoxycholic and chenodesoxycholic acids have similar effect in decreasing order. However, the effect of bile secretion by hyodesoxycholic acid was almost negligible as that by propylene glycol administered. The cholate content in the bile juice from albino rat was increased by cholic and desoxycholic acids in decreasing order: i.e., they exhibited choleretic action. In the case of ursodesoxycholic and chenodesoxycholic acids, the concentration of cholate was slightly increased in bile juice from the rat, so that these cholates showed a weak choleretic action. While total output of bilirubin was increased by chenodesoxycholic acid, the other cholanic acid showed no effect in the rabbit.

• Journal of Environmental Science International
• /
• v.11 no.12
• /
• pp.1307-1313
• /
• 2002

This study was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritidis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature ($25~42^{\circ}C$), pH (5.5~9.0) and concentration of garlic Juice (0~0.8%) showed that a badge with high temperature had low D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of $37^{\circ}C$ and pH 7.0 presented the lowest D.T.value.

• Fashion & Textile Research Journal
• /
• v.4 no.1
• /
• pp.79-85
• /
• 2002

To develope natural dyeing materials from the unused plant materials, we had several dyeing experiments to investigate the optimum conditions of dyeing fabrics with the waste grape juice. Dyeing experiments were done under different dyeing conditions of dyeing time, dyeing temperature, pH and concentration of dyebath and mordants which were treated after dyeing. Experimental fabrics were silk, cotton, ramie and hemp. Color difference(${\Delta}E$) and Munsell's HV/C of the dyed fabrics and color fastness of silk dyed fabrics to dry cleaning, washing, rubbing, perspiration and light were measured. The color differences of dyed experimental fabrics were very slightly increased with dyeing time and the color of dyed silk was light purple and the cotton, ramie and hemp was light red purple. The color differences of dyed experimental fabrics were decreased and the color became lighter with dyeing temperature increased. The color differences of dyed experimental fabrics were decreased and the color changed from light purple to blue with the pH of dyebath increased. The color differences of dyed experimental fabrics were slightly increased with the concentration of dyebath increased. The color of dyed fabric changed with the mordant treatment and were different among the experimental fabrics. On the whole, blue tone increased with the Al and Fe mordant and green tone increased with the Cu mordant. The color fastness of dyed silk fabrics to light, washing (change) and perspiration (change) was bad and color fastness to dry cleaning and rubbing were good.

• Fashion & Textile Research Journal
• /
• v.17 no.3
• /
• pp.476-485
• /
• 2015

The purpose of this research is to analyze the effects of persimmon juice and hibiscus flowers extract to perform combination dyeing of silk fabrics, with respect to color changes, fastness, and functionality. The optimal conditions as a result, were shown at 100% of dye concentration, $40^{\circ}C$ of dyeing temperature and 30 minutes of dyeing time while in terms of dye uptake depending on the kind of mordants and methods. The highest K/S value was recorded at pH 3, pre-mordants of $CuSO_4$, and $SnCl_2$, post-mordanting. After repeated dyeing and post-mordanting, various color change occurred with mordant treatments. Color fastness of dyed fabrics with hibiscus flowers extract was improve considerably by combination dyeing with persimmon juice extract. In aspects of functional properties, it showed excellent results of 99% deodorization rate, 99.9% Staphylococcus aureus rate and 99.9% Klebsiella pneumoniae.