• Mycobiology
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• v.34 no.4
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• pp.219-229
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• 2006

Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. flavus and Saccharomyces cerevisiae, the most prevalent microorganisms in juice, showed the highest resistance against these essential oils. GC-MS analysis showed that while e-citral, a'-myrcene, and z-citral represent the major components (75.1 %) of the essential oil of Cymbopogon citratus; bezynen,l-methyl-4-(2-propenyl), 1,8-cineole and trans-a'-bisabolene were the main components (90.6%) of Ocimum basilicum; whereas 3-cyclohexen-l-0l,4-methyl-l(l-methylethyl)-(CAS), c-terpinene and trans-caryophyllene represent the major components (65.1%) of Origanum majorana. These three essential oils were introduced into juices by two techniques namely, fumigation and direct contact. The former technique showed more fungicidal effect than the latter one against A. flavus, A. niger, and S. cerevisiae. The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of $1.5\;{\mu}l/ml$ medium and a sublethal concentration of $1.0\;{\mu}l/ml$. The antimicrobial activity of this oil is thermostable at $121^{\circ}C$ for 30 min.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.578-583
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• 2000

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.

• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.406-413
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• 2009

This study was carried out to investigate the natural dyeing characteristics of Korean traditional hand-made paper (Hanji). The Hanji was dyed black with extractive of gallnut (Rbusjavanica L), leaves of Amur maple (Acer ginnala), nutshell of chestnut (Castania crenata), and persimmon juice and Chinese ink. And moreover, the Hanji was dyed not only using single and combination of dyestuff but also changing mordants and mordanting procedure. And we estimated the relationship between dyeing characteristics and dyestuff concentration (o.w.f.). The gallnut was the most principal material dyeing black. The procedure of mordanting from copper acetate to Iron (II) chloride and dyeing from gallnut to Amur maple dyestuffs were the best dyeing method for the Hanji to black. The K/S value of dyed Hanji increased with increasing concentration of dyestuff.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Journal of Pharmaceutical Investigation
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• v.23 no.1
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• pp.19-26
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• 1993

The purpose of this paper is to explore the possible applicability of alginate beads as an oral controlled release system of polymeric drugs. Cellulase was used as a model polymeric drug. The release of cellulase from alginate beads was moderately affected by the ratio of cellulase to sodium alginate and strongly affected by $CaCl_2$ concentration. However, the release was not particularly affected by the other factors such as sodium alginate concentration and curing time. The drug was not released from alginate beads at pH 1.2, but was released continuously up to 8 hr at pH 6.8. At pH 6.8, the beads were swollen highly up to 3 hr, thereafter, were eroded into the bulk solution up to 6 hr, completely. Drug release from the beads can be caused due to diffusion and erosion of the matrix. Activity of cellulase was reduced when alginate beads containing cellulase were stored in simulated gastric juice. Further investigation would be necessary to improve the acid resistance of the beads. Since the release of cellulase as a model polymeric drug could be controlled by the regulation of the preparation conditions of alginate beads, the alginate beads may be used for a potential oral controlled release system of such polymeric drugs as polypeptide drugs.

• Journal of Radiation Protection and Research
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• v.45 no.4
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• pp.154-162
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• 2020

Background: Several studies have reported that wild mushrooms contain high amounts of radioactive cesium (137Cs). After the Fukushima Daiichi Nuclear Power Plant Accident, a significantly high concentration of 137Cs has been detected in wild mushrooms, and their consumption may be the cause of the chronic internal exposure of local consumers to radioactivity. Therefore, an accurate evaluation of the internal radioactivity resulting from mushroom ingestion is needed. Materials and Methods: The 137Cs elution rate through the cooking and digestion stages was evaluated using in vitro experiments. The edible mushroom Pleurotus djamor was taken as a sample for the experiments. The mushrooms were cultivated onto solid media containing 137Cs. We evaluated the internal dose based on the actual conditions using the elution rate data. For various cooking methods, the results were compared with those of other wild edible mushrooms. Results and Discussion: From the elution experiment through cooking, we proved that 25%-55% of the 137Cs in the mushrooms was released during soaking, boiling, or frying. The results of a simulated digestion experiment after cooking revealed that almost all the 137Cs in the ingested mushrooms eluted in the digestive juice, regardless of the cooking method. The committed effective dose was reduced by 20%-75% when considering the dissolution through the cooking process. Conclusion: We found that cooking lowers 137Cs concentration in mushrooms, therefore reducing the amount of radioactivity intake. Besides, since there were differences between mushroom types, we demonstrated that the internal exposure dose should be evaluated in detail considering the release of 137Cs during the cooking stages.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.642-649
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• 2012

The study was conducted to investigate the effect of fruit bearing type with leafy (LY) and leafless (LS) fruits on fruit growth, sugar, and acid characteristics in satsuma mandarin. Fruit growth including fruit length, diameter, shape index (diameter/length), weight, and size distribution was not different between LY and LS fruits at ripening time. Total soluble solids (TSS) concentration of the fruit juice increased and acidity decreased continuously and then TSS:acidity ratio increased with fruit development from 100 days after anthesis to ripening time. Soluble sugar was continuously increased, whereas organic acid decreased. Theses tendencies were related to the increase of sucrose and decline of citric acid, respectively. However, there was no effect of fruit bearing type on TSS, acidity, and TSS:acidity ratio, and soluble sugar and organic acid composition in fruit juice. Also, photosynthetic rate and chlorophyll index with SPAD value were not different between leaves adjacent to LY and LS fruits. The results indicated that fruit growth and sugar and acid characteristics were not affected by fruit bearing type with leafy and leafless fruits in satsuma mandarin.

• Food Science and Preservation
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• v.23 no.4
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• pp.516-521
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• 2016

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

• Korean journal of applied entomology
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• v.4
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• pp.19-24
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• 1965

In an attempt to find a satisfactory environmental factors which facilitate abundant conidial production of Piriculariaoryzae Cav. on tomato juice media, various environmental factors were studied for their effect on sporulation and mycelial growth of the fungus. Those factors were conditions of irradiation, color of light, age of culture and pH of the media. l) Continuous exposure to fluorescent light (Mitsubish FL-20-35 W) produced more conidia and much mycelial growth than did intermittent photoperiods and darkness. 2) Of 3 cellophane filters and direct exposure to fluorescent light used, conidia were produced best under the direct exposure to the light. Conidial production in color filter conditions sequently decreased with red, yellow and blue. Growth of mycelium was not significantly different within colors. 3) Periodic irradiation of 12-hour unit brought about zones on mycelial growth no matter what the color filter was used. 4) Older cultures responding to the light were more stimulated by light than were the younger one in the conidia production, but maximum production of conidia was 48 hours of age in this case. 5) Color of the mycelial mat and the aerial mycelium seemed to have a close relation to the production of conidia. The more darkness of the mycelial mat was produced the more conidia and the much aerial mycelium was produced the least conidia. The color of mycelium was more dark under the continuous irradiation than continuous darkness, while the periodic irradiation showed intermediate effect. 6) The concentration of hydrogen ion for growth and sporulation of the fungus was investigated the ranges between 5 and 9. The best pH for the fungus was also noted at 7. whereas the below of pH 4 was not occurred any mycelial growth and sporulation.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.650-656
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• 1996

Quality changes of salted Chinese cabbage with different package pressure and storage temperature were examined during 7-day storage. Each storage yield for 7 days at $0^{\circ}C$ was $87.1{\%}$ in AP (atmospheric pressure) and 83.1% in LP (low pressure). Initial salinity was 2.62 in AP and 2.05 in LP and their changes during the storage were very small. In AP the pH slowly decreased to 5.66 after 7-day storage at $0^{\circ}C$ but rapidly decreased to 4.08 at $20^{\circ}C$. Concentration of reducing sugar in LP was higher than that in AP, as more juice was exuded in LP than in AP. The compression force of salted Chinese cabbage changed slowly at $0^{\circ}C$ and constantly increased at $20^{\circ}C$ during the storage, but decreased in LP. The amount of exuded juice was small in AP but large in LP. Quality changes of salted Chinese cabbage was minimum in AP at $0^{\circ}C$ during the 7-day storage.