• Korean Journal of Plant Resources
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• v.18 no.3
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• pp.417-423
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• 2005

In order to investigate effects of dyeing conditions on the dyeing characteristics in silk during natural dyeing using indigo plants , various dyeing conditions including the temperature of dyeing solution, dyeing period, the concentration and pH of dyeing solution and mordants were treated. As the temperature of dyeing solution decreases low, the color of silk surface showed lower b value. The color of silk surface showed G line when the dyeing solution was $-5^{\circ}C$ and room temperature and GY line at more than $40^{\circ}C$. Coloring degree increased high as the temperature increases. Dyeing period showed no effect on the surface color, but as dyeing period was longer the coloring degree increased. When the concentration of dyeing solution was $1\~4\%$, the silk was colored to BG line and $5\%$ to B line. The coloring degree increased as the concentration of dyeing solution more increased. The pH of dyeing solution sensitively affected coloring of silk. The pH lower than 7 showed G line, pH 8 showed GY line and pH 9 showed YR line. Coloring degree decreased as pH was more increases. Surface color of silk was different according to the kinds of natural mordants and coloring degree was increased by the natural mordants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.497-504
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• 2013

This study examined the characteristics of ionized calcium and in vitro calcium bioavailability rate of calcium from four natural sources: shellfish shell, oyster shell, starfish, egg shell. The levels of dissolved calcium and calcium ions increased at different concentrations of natural calcium (up to 8.0% (w/v)). However, there were insignificant differences in the levels of dissolved calcium and calcium ions between samples at calcium concentrations above 8.0% (w/v). In addition, no significant differences were observed (depending on the calcium source and concentration) with an ionization yield of about 90%. The temperature of the solutions also had little influence on the ionization of calcium. The highest calcium ion content was observed when solutions were left to dissolve calcium for 18 hours. The highest in vitro calcium bioavailability rate achieved among the different calcium solutions was BS (67.3%), with overall bioavailability rates about two times higher than the rates observed in commercially sold calcium supplements and natural calcium. In addition, the in vitro calcium bioavailability rate for ionized calcium in market milk, soy milk, and orange juice was more than twice as high as calcium carbonate. Overall, we expect a high and diverse bioavailability of ionized calcium from natural resources.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.1
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• pp.107-111
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• 2013

To investigate the possible usage as probiotics, we isolated and identified one strain of bacillus from Korean traditional food, Jeotgal. The isolate was identified as Bacillus megaterium KS12 by examining its biochemical properties and 16S rRNA sequence analysis (99% similarity). B. megaterium KS12 exhibited high viability in artificial gastric juice for 3 h and in artificial bile salts for 24 h, about 14.4 and 14%, respectively. The herbal digestive medicine containing the isolate showed high starch hydrolytic activity and proteolytic activities (about 6-fold) compared to traditional herbal digestive medicine. The viable cells in the herbal digestive medicine containing the isolate were higher than those of traditional herbal digestive medicine.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Parasites, Hosts and Diseases
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• v.26 no.1
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• pp.61-64
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• 1988

A human case of Echinostoma cinetorchii infection was found in Seoul Paik Hospital on August, 1987. Large trematode eggs, $98.9{\times}62.7{\mu\textrm{m}}$ in average size, were detected in stool examination. The eggs had a small.sired operculum and abopercular wrinkling. After treatment with praziquantel (single dose of 16.2mg/kg) and purgation with magnesium citrate, an adult fluke was collected. It was 8.0 mm long, equipped with 37 collar spines around head crown, and had only one testis just behind the Mehlis' gland. It was identified as E. cinetorchis Ando et Ozaki, 1923. The patient is an 18-year old man residing in Seoul, and was hospitalized due to nephritis. He had eaten raw meat juice of fresh water fishes such as top minnows (Orygias Satipes) and loaches, or tadpoles, which are considered possible source of this fluke infection. This is the 4th human case of E, cineterchis infection in Korea.

• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.3
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• pp.1-7
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• 1984

Traditionally dyeing fabrics with pigment extracted from carthamus flower was a popular method of obtaining red color in Korea. Such a method existed in several countries throughout the world before the synthetic dyestuff was developed. However, the traditional procedures of using natural products in obtaining colored materials are completely forgotten in modern Korea. The details of dyeing procedures fare not well documented in literature, either. In this study the method of extracting and dyeing with carthamus flower is reconstructed from Korean literature and actually carried out in laboratorf. The reconstructed method is compared with those of Japan, China, France, and Egypt, and the scientific basis of such an ancient tradition is discussed. Carthamus contains two kinds of coloring components : yellow carthamin and red carthamone. Water-soluble carthamin is first extracted by repeated washing and is usually used for the initial soaking procedure. Then carthamone is extracted in alkali solution by adding ashes of dried plants such as carthamus stalks and bean hull. Finally the solution of carthamone is made acidic by adding schizandra juice for dyeing on fabrics.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.689-695
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• 2013

This study was conducted to investigate the effects of in vitro human digestion on the antioxidant activity of blueberry leaf extracts (BLE) in emulsion-type sausages (ETS). Leaves from four cultivars of blueberries (Bluecrop, Bluegold, Duke, and Northland) collected from a wild blueberry farm were extracted with 80% ethanol. ETS were prepared with 0.2% BLE. The samples were then passed through an in vitro human digestion system which simulates the composition of the mouth, stomach, and small intestine juice. Only one phenolic compound (chlorogenic acid) was detected in the BLE. Northland BLE had appreciably higher amounts of chlorogenic acid than that of other BLE, both before and after in vitro human digestion. Antioxidant activity of any BLE was not influenced by in vitro human digestion, whereas the antioxidant activity of chlorogenic acid standard increased in response to in vitro human digestion in both 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric-reducing ability of plasma (FRAP). In the present study, the antioxidant activities of the BLE were not strongly influenced by in vitro human digestion, and the antioxidant activity depended on the chlorogenic acid content of ETS. Thus, compounds from blueberry leaves may have important applications in the future as natural antioxidants for meat products.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.204-213
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• 2005

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.151-159
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• 2003

This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high$(1.51\;times\;per\;a\;day,\;459.8{\mu}l)$, 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.

• Membrane and Water Treatment
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• v.13 no.2
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• pp.63-72
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• 2022

Choline chloride-glycerol (1:2 mol), a natural deep eutectic solvent (NADES) is examined as a draw solution in forward osmosis (FO) for dewatering application. The NADES is easy to prepare, low in toxicity and environmentally benign. A polyamide thin film composite membrane was used. Characterization of the membrane confirmed porous membrane structure with good hydrophilicity and a low structural parameter (722 ㎛) suitable for FO application. A dilute solution of 20% (v/v) NADES was enough to generate moderate water flux (14.98 L m^-2h^-1) with relatively low reverse solute flux (0.125 g m^-2h^-1) with deionized water feed. Application in dewatering industrial wastewater feed showed reasonably good water flux (11.9 L m^-2h^-1) which could be maintained by controlling the external concentration polarization and fouling/scaling mitigation via simple periodic deionized water wash. In another application, clarified sugarcane juice could be successfully concentrated. Recovery of the draw solute was accomplished easily by chilling utilizing thermo responsive phase transition property of NADES. This study established that low concentration NADES can be a viable alternative as a draw solute for dewatering of wastewater and other heat sensitive applications along with a simple recovery process.