• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.243-248
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• 1986

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.401-408
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• 1985

The yeast cell wall lytic action of the alkaline AL-protease, which was found out of the crude Zymolyase that a kind of yeast cell wall lytic $endo-{\beta}-1$, 3-glucanase produced from Arthrobacter luteus, was investigated with the viable cells of S. sake and it's cell wall preparation. AL-protease on the lysis of the viable yeast cells showed very low activities with the alone, but the lytic activities were highly increased with the combination of AL-protease and Zymolyase. On the stepwise treatment of the viable yeast cells with AL-protease and Zymolyase, the cells were lysed highly only by the course having a treatment with Zymolyase after pretreatment with AL-protease. Thus synergistic action of AL-protease was not observed with any some commercial enzymes, known as a type of alkaline and serine protease such as AL-protease, and was also found to be affected greatly by the culture conditions and species of the yeast tested. AL-protease caused the release of some peptide and a lot of sugar from the cell wall preparation, but could not lysed the cell wall more than 66%. Whereas Zymolyase could lysed the cell walls almost completely with alone. On the basis of these results, the synergistic action of AL-protease on the lysis of S. sake cells is hypothesized that at first AL-protease bind to the yeast cell surface layer consisting of mannan and protein, and then changes their conformation to facilitate the penetration of Zymolyase from the outside to the inside framework layer constituted of alkali insoluble ${\beta}-1,\;3-glucan$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.231-237
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• 2006

The extracellular enzyme alginase produced by Bacillus licheniformis AL-577 was purified by ion chromatography on CM-Cellulose column, DEAE-Sepharose column, and followed by gel filtration on Sephadx G-100 column. The optimum pH and temperature for the activity of the purified enzyme were 6.0 and $35^{\circ}C$, respectively. The enzyme was stable at the pH range of $6.0\~9.0$ and at $20^{\circ}C$. The molecular weight of the enzyme was estimated to be about 25,500 daltons by SDS-polyacrylamide gel electrophoresis. NaCl was required for high activity of the enzyme. The enzyme was inhibited by $Ba^{2+},\;Co^{2+},\;Cu^{2+},\;Fe^{2+},\;Mg^{2+},\;Zn^{2+},\;NH_4^+$, EDTA, L-cysteine, and 2-mercaptoethanol, while stimulated by DTT, O-phenanthroline, $K^+$ and $Li^+$. This enzyme was proposed to be an alginase specifically degrading alginic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.53-60
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• 1981

Dehydration phenomena has been studied for the shiitake mushroom Lentinus edodes sanryun No.1, through which examine the effect of temperature and air velocity and derivation of its kinetics. Temperature effect for the dehydration rate constant were examined under the constant air velocity (1.5m/sec) with the variation of temperature from $40^{\circ}C$ to $55^{\circ}C$. Water content were reduced exponentially with the course of time and calculated dehydration rate constant values varies with temperature with an Arrhenius-type relationship, which had been expected in the chemical reaction kinetics. Influence of air velocity for the dehydration rate constant under the constant temperature $(45^{\circ}C)$ showed interesting results. For the range 1.0m/sec to 2.0m/sec, dehydration rate constant values are increased with the air velocity, but for the 2.0 to 3.1m/sec, dehydration rate constant values are decreased which were caused by case hardening. One of the selected conditions in the optimal dehydration range, temperature $50^{\circ}C$, air velocity 2m/see, and its measured humidity 38-41%, mathematical model of dehydration curve and dehydration rate equations were developed and the resulting kinetic models were X=6.94 $e^{-0.345t}$ and dx/dt = -2.39 $e^{-0.345t}$

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.3-10
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• 2004

The physicochemical and microbiological studies were conducted to examine the effect of Prunus mume extract on the Dongchimi fermentation. Dongchimi with the addition of various levels (0, 0.05, 01, 0.2 or 0.3%) of Prunus mume extract was fermented at $10^{\circ}C$ for 30 days. The pH of the product decreased in the course of fermentation and it was between 3.8~4.2 at 6~8 days fermentation. Total acidity was decreased by the addition of Prunus mume extract. A more rapid decrease in pH and an increase in total acidity were observed in the control Dongchimi than in that with added Prunus mume extract. The content of vitamin C increased for up to 10 days of fermentation and then gradually decreased. Reducing sugar content increased for up to 10 days, and the highest of sugar content was shown in the Dongchimi with 0.3% of added Prunus mume extract. As Prunus mume extract levels increased, the total viable cell number and the Lactobacillus cell number decreased. Dongchitni in which Prunus mume extract was added gained it,j optimum taste after 10 days of fermentation. The results of this study indicate that Prunus mume extract causes a delay in the fermentation of Dongchimi by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Korean Journal of Childcare and Education
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• v.6 no.1
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• pp.157-176
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• 2010

The purpose of this study was to estimate the effect of "The unsafe food program" designed for improving children's biased eating habits coming from defenceless exposure to the instant food, fast food and adulterated food with MSG and artificial additives with analyzing the current condition of children's biased eating habits and preference for the unsafe foods. This program was performed for 5 year old children who was attending the kindergarten run by the author every day for two months. "The unsafe food program" consisted of the surveys on the parents' attitude towards food and health and children's eating habits, and of programs that was designed to attract children's attention to their daily food intake and to provide physical fitness, information about differences between wholesome food and junk food, and junk food's bad impacts on human body for children. In order to see the changes of children's body through this program, two physical examinations was preformed: SH pharmaceutical company's hair test to measure the accumulation level of toxic metal in children's hair and children's nutrition level before starting the program, and Ilsan Health Center's 'INBODY' test to analyze children's body composition such as body weight, skeletal muscle mass, body fat mass, BMI, body fat percentage and so on before and after the program. The results from this program follow as below. First, the unsafe foods were excluded from children's diet after parents came to recognize the negative effects of the unsafe foods. Second, children became highly interested in their daily diet through the course of gathering information by themselves and discussions together while testing and analyzing foods, and children demonstrated more self-restraint on fast food and instant food. Third, children's body constitution turned out to be improved by physical fitness in addition to this program. Fourth, children formed a good habit of eating well-balanced diet consisting of vegetables, staple food and fruits through this program designed to improve children's biased eating habits. From the results of this study it was confirmed that "the unsafe food project" had effects on improving children's eating habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.73-80
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• 1973

1. Generally speaking, our people have been carrying out the government policy of using grains other than rice comparatively well. But it is desirable that the government heirs the whole nation as well as the farmers to understand better the scientific meaning of using foods made from the flour of various grains. This will greatly improve the nation's eating habits, for it will make people discard the habit of eating only boiled-rice, which will not only improve our national health but will also increase the national income. 2. For the purpose of improving health and developing intellectual faculties of our mind, we had better, if possible, get much protein from plants(especially beans) which we can obtain more readily than from animals. However if we must use animal protein, we should dependonly on livestock. Pregnant women and new-born children must not be in ill health because of malnutrition caused by following groundless superstitions about foods: for example, some religions forbid the use very healthful foods or some traditional conventions do the blend of certain foods together with other victuals. 3. It is good that we conquer the difficulty of living in the season of spring poverty by having other substitute for regular victuals. But it requires us to pay a careful attention to the food and to do research on many foods problems such as food pollution. Farmers should cooperate with each other and help those who have very little arable land, or even those who have no place for cultivating, to grow miscellaneous cereals on the land which other farmers don't use that year. 4. On the whole, farmers have a good appetite for any, food, whatever it is. Neverthless, because they aren't econmically well-off, they generally eat hot meals only for breakfast and supper in the busy faming season. They eat a tepid lunch which, they think saves time and cooking fuel. In conclution, I feel sorry that many village farmers still steeped in conventional thought and superstition are inclined to have an unbalanced diet of boiled-rice and that they continue not to use the floor from other grains all the year round. when these unscientific dieting customs mentioned above are discarded, we will be able to enjoy good health, better knowledge or intellegence, and higher income. Then we will ba able to make our present lives more self-reliant and self-supporting.

• Journal of East-West Nursing Research
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• v.1 no.1
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• pp.40-49
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• 1997

This study was done for understanding the desirable direction of eastern and western nursing by comparing the nursing practice for the Pyrexia patient occuring most commonly. Body temperature usually maintains around $37^{\circ}C$ owing to the thermoregulatory center but pyrexia is caused by exogenous pyrogen like infection, cancer or disturbances in body's homeostatic heat balance. Pyrexia is defined that body temperature rise above $37.2^{\circ}C$. It has chill phase, course of the fever, termination accompanied various symptoms. Oriental medicine explains that pyrexia comes from Yang's(陽) abundance and Yin's(陰) lack. Pyrexia mainly happens when body constitution is in bad condition by Six Dirty's(六陰) affection to Wi Area (偉分). It also occurs because of unbalance between Qi (氣) and Yin(陰) caused by the lack in Seven Emotions, labor, food. The Sanghanron(傷寒論), explains that pyrexia is categorized exogenous fever like Poong Han(風寒), Poong Yul(風熱), Sup Yul(濕熱) and endogenous fever due to the Qi and blood deficiency. Explained above, even though pyrexia has different meaning in oriental medicine and western medicine, but this study have compared the oriental and western medicine assuming that pyrexia is rise of body temperature. From this point of view, oriental and western nursing shows the similarity in the field of 1) use of antipyretic to control the body temperature 2) rest and comfort 3) watering 4) nutrition and case study was executed in nursing practice. From the above study, western nursing has superiority in decreasing the patient's risen body temperature using antipyretic and ice bag. But in case of empty heat, oriental nursing which recommends the patient's body keep warm and prevent the use of ice bag as the first step and helps patient's sweating by drinking of hot water was comparatively effective. In conclusion, it is desirable that oriental nursing emphasizing the supportive nursing and western nursing should be harmonized according to the status of pyrexia patient and it is needed to study the nursing method appropriate in our culture.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.505-509
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• 2002

In the course of screening program for VHR DS-PTPase (dual-specificity protein tyrosine phosphatase) from natural sources, Gastrodia elata was selected. One compound showing potent inhibitory activity was isolated by the solvent extraction and column chromatography including silica gel, ODS RP-18, Sephades LH-20, and HPLC. This compound was identified as baicalein by several NMR techniques such as $^1H-NMR$, $^{13}C-NMR$, and DEPT. Baicalein showed selective inhibitory activity against VHR DS-PTPase with $IC_{50}=2.4\;{\mu}M$, and showed cytotoxicity against several human cancer cell lines with an $GI_{50}$ of $5.26{\sim}12.93\;{\mu}g/mL$ range, including, melanoma (LOX-IMVI), lung cancer (NCI H23 and A549), colon cancer (HCT 116 and SW 620), prostate cancer (PC-3), and leukemia (MOLT 4F).

• Korean Journal of Exercise Nutrition
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• v.13 no.2
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• pp.155-160
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• 2009

PURPOSE. The purpose of this study was to investigate the effects of fasting and high-fat diet feeding on uncoupling protein 3 (UCP3) mRNA levels, uncoupling the respiratory chain and producing heat, of skeletal muscle in rat. METHODS. Fasting experiment: Forty Male Sprague-Dawley rats (5 wk) were divided into non-fasting groups (CON) and fasting groups (FG) for 0 day, 0.5 day (12 hr), 1 day, 2 day and 3 day. The rats of CON were sacrificed at 0 and 3 day. High-fat diet experiment: Forty Male Sprague-Dawley rats (5 wk) were divided into low-fat diet groups (LF) and high-fat diet group feeding for 0 day, 0.5 day (12 hr), 1 day, 2 day and 3 day. The rats of LF were sacrificed at 0 and 3 day. Analysis: Analysis of UCP3 mRNA expression was used by Real-time PCR. RESULTS. UCP3 mRNA levels of FG group were increased according to time course for 2 days- fasting but decreased at 3 day-fasting. UCP3 mRNA of HF were increased during HF diet feeding for 2 day, and peaked at 1 day-HF feeding, but decreased 2 day and 3 day-HF feeding CONCLUSION. Therefore, it may be rational that UCP3 is up-regulation when a large amount of fatty acids influx occurs in skeletal muscles as well as might have a role for fine adjustments of energy expenditure.