• Archives of Pharmacal Research
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• v.22 no.1
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• pp.30-34
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• 1999

When liriodendrin or syringin was incubated for 24 h with human intestinal bacteria, two metabolites, (+)-syringaresinol$\beta$--D-glucopyranoside and (+)-syringaresionl, from liriodendrin and one metabolite, synapyl alcohol, from syringin were produced. The metabolic time course of liriodendrin was as follows: at early time liriodendrin was converted to (+)-syringaresinol-$\beta$-D-glucopyranoside, and then (+)-syringaresinol. The in vitro cytotoxicities of these metabolites, (+)-syringaresinol and synapyl alcohol, were superior to those of liriodendrin and syringin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.845-849
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• 1999

We can make Samul Chol Pyon to add four powdered Korean medicines to Chol Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol Pyon and the group of 5% raw materials for Samul tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol Pyon much deeper. The changes in textural properties of Chol pyon during storage at 20$\pm$5oC were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul tang raw material powder. The cohesiveness and chewiness were increased by adding Samul tang powder in the course of time. The Chol Pyon prepared with 5% of Samul tang powder showed the superior sensory qualities as Samul Chol Pyon.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.170-170
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• 2017

The highly valued ornamental plant, Platycodon grandiflorum for. duplex was generated by petaloidy of a calyx of Platycodon grandiflorum. The present investigation was executed to explore the several factors having effects on the germination of pollens with a view to acquire the underlying data for the artificial crossing to cultivate the species of Platycodon grandiflorum for. duplex. Both low and high temperature impaired the germination of Platycodon grandiflorum for. duplex pollens. The good germination rate was observed at the temperature of $25^{\circ}C$. The types and concentrations of carbon sources induced the differences in germination rate. The germination rate increased with the increasing concentration of sucrose and glucose except for fructose. Sucrose and glucose showed the highest results at the concentration of 20%. While fructose demonstrated the similar tendency to sucrose and glucose, it reduced the germination rate at the concentration of 20%. The highest germination rate was observed at the concentration of 15%. The appropriate carbon course for germination of pollens of Platycodon grandiflorum for. duplex was glucose of which germination rate was twice as high as that of sucrose and fructose. The germination rate was reduced substantially when the pH was close to alkali, and the potential germination rate was obtained at pH 6. Boric acid enhanced the germination rate at a lower concentration than the higher concentration.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.60-67
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• 1984

Inhibiting action of sulfur dioxide $(SO_{2})$ on enzymatic discoloration was investigated with crude enzyme preparations from homogenized tissues or sliced disks of raw potato tubers. $SO_{2}$ appeared to inhibit the formation of dopachrome in a competitive manner. At insufficient concentrations of $SO_{2}, the formation of dopachrome was reinitiated as time elapsed. The present results suggested that $SO_{2}$ would form an additional compounds with certain intermediate during the course of enzymatic browning and delay the enzymatic discoloration. To inhibit the production of dopachrome in sliced disks of raw potato tubers, much higher concentrations of $SO_{2}$ were required than homogenized tissues.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.13-22
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• 1990

Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it's sanitary condition. The main course of bacterial contamination was persuited for it's sanitary improvement. Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7$\times$10i1m1, lactic acid bacteria 8.7$\times$106/ml, coliform group 1 2$\times$105/ml, Staphylococcus aureus 6.5$\times$102/ml. Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnant Nangmyun-broth contained high level of bacteria Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage. The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01~0.05%) or mustart(0.1~0.5%)

• Nutritional Sciences
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• v.8 no.4
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• pp.205-211
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• 2005

This study examined the time course effects of conjugated linoleic acid (CLA) on the body weight, adipose depots and lipid profiles of ICR male mice using two different sources of fats in the diet Ninety eight mice weighing 25 to 30 g were divided into four groups: beef tallow (BT) and fish oil (FO), beef tallow with CLA supplementation (BTC), and fish oil with CLA supplementation (FOC) group. Eight to nine mice in each group were fed with the experimental diets for 1, 2 or 4 weeks, respectively. All mice were fed experimental diets containing $12\%$ of total dietary fat (w/w) with or without $0.5\%$ CLA (w/w). CLA supplementation did not affect the body weight The weight of epididymal and visceral fats were significantly lower in BTC compared to those in BT groups during the periods examined (p<0.05), whereas they were significantly lower in FOC than those in FO only at 4 weeks (p<0.05). The levels of triglycerides in the plasma were significantly decreased in the BTC group than in BT group throughout the experimental periods (p<0.05). But, FOC was only effective at 4 weeks as compared to FO. The levels of total cholesterol and HDL-C were significantly increased in the BTC than in BT during the entire period (p<0.05), whereas there were no difference between FO and FOC on the levelsof total cholesterol and HDL-C. The levels of free fatty acids (FFA) were significantly decreased in BTC than in BT at 1 and 4weeks and in FOC only at 4 weeks as compared to FO (p<0.05). Taken these results together, CLA was more effective in the beef tallow diet in lowering the epididymal and visceral fat weights and triglyceride level rather than fish oil diet with CLA. Furthermore, the effect became clearer at 4 weeks than at one week of the experiment.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.578-583
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• 2002

The purposes of this study were to a) find out the operational characteristics of the contract-managed highschool foodservice in Seoul, b) investigate the expected level of meal-price and facilities investment cost perceived by contract-managed highschool foodservice managers c) compare the present level and expected level of meal-price and facilities investment cost. From October 12 to November 13 in 2001, the questionnaires were mailed to 249 high schools which was managed by contract foodservice company with respondent rate 40.2%. Data were analyzed using SPSS Win(10.0) for descriptive analysis and one group paired t-test. The results of this study were as follows ; 1. The student enrollment of highschools run by contract-managed foodservice was 1,243 with 72.6% participation rate of school lunch program. The average meal-price was 2,138 won. The average annual period of school foodservice operation was 156.78 days per year. The average contracting period was about 3 years. 2. The average cost concerned in the facilities investment amounts 169,578,180 won at the initial investment and 25,204,092 won at the repairs and maintenance cost in the course of operation. 3. The present level of meal-price and facilities investment cost were respectively 2,136won/meal and 171,157,336.72 won. And expected level of meal-price and amount of facilities investment cost were 2,418.75 won and 121,353,215.19 won. Comparing the present level with the expected level of the meal- price and facilities investment cost, expected level of meal-price was significantly higher than the present level of meal-price(p<.001) and expected level of facilities investment cost was significantly lower than present level of facilities investment cost(p<.001).

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.763-770
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• 2008

A taste-testing method that accurately measures consumer-acceptance is critical during the course of the product development stage. Although various types of consumer-acceptance tests are available, the testing protocol appropriate for measuring the acceptance of ready-to-eat-meals (REM) has not yet been verified. In this study, various hedonic taste-testing methods (9-point hedonic scaling, best-worst scaling, open ended response) were compared for their efficiency and power in identifying the preferred REM menu of consumers. Forty-four consumers evaluated the acceptance of five types of REM menu samples consisting of a wide variety of flavors. Consumers initially used the 9-point hedonic rating method to choose the best and the worst sample among the 5 meals tested. Finally, consumers were asked to fill out open-ended comments where they could freely describe their liking and disliking of each sample. The results showed that the REM menu acceptance measured by the 9-point hedonic method that rated best-worst scaling exhibited a similar preference pattern. The open-ended response method could not provide a quantifiable acceptance data but was able to provide supplementary information regarding the limitations of the samples and therefore, provide a general idea of the direction of improvement during the product development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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• pp.17-20
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• 1977

Contents of free amino acids and organic acids in the leaves of Ailanthus altissima were surveyed through the course of this study. The results were as follows; 1. Lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine were presented in the leaves of A. altissima, and glutamic acid showed the highest amount and was more than about 48% of total free amino acids. 2. Fumaric acid was the major organic acid in the leaves of A. altissima, and also formic acid, acetic acid, maleic acid, succinic acid, oxalic acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.593-602
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• 1993

As part of the Nutrition CRSP Mexico project conducted in rural villages in highland Mexico, this study examined whether nutritional factors, family characteristics, and the duration of schooling were associated with cognitive performances in 107 schoolers(53 boys and 54 girls) aged 8~10. Food intake was measured by recall, direct observation and weighment twice monthly over the course of a year. Families were characterized in terms of socioeconomic status and parental cognitive performance, education and aspiration. Dietary quality, but not energy intake, and anthropometry (wt-for-age, ht-for-age, head circumference) were significantly associated with cognitive test results for both verbal and performance measures. When the effect of SES is controlled using partial correlation, the relationships were substantially weakened. Sex differences were also found in response to nutritional deprivation. Among boys, dietary quality was the most important indicator of cognitive performance, while household economic conditions were more importantly associated with cognitive performance among girls. Participation in schooling was important for cognitive skille as it related to nutritional status.