• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.747-753
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• 1996

This study was undertaken to enhance the shelf-fife of kimchi by heat treatment at $40~80^{\circ}C$ for Chinese cabbage during salting. Kimchi was analyzed to determine pH, titratable acidity and sensory evaluation, number of microbe and lactic acid bacteria, content of organic acid and texture. The kimchi(HT 40-kimhi) soaked with Chinese cabbage by heat treatment at $40^{\circ}C$ was enhanced the shelf-life more than that of control kimchi when evaluated by pH, titratable acidity, sour taste and overall taste. HT 40-kimchi was higher in hardness and the lowest in brittleness and gumminess and also, the content of lactic acid, number of total microbe and lactic acid bacteria were the lower than those of control kimchi. Considering all results obtained throughout these experiments, it can be concluded that the kimchi soaked with Chinese cabbage salted in heated 10% salt solution at $40^{\circ}C$ improved the quality and shelf-life of kimchi.

• Membrane and Water Treatment
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• v.6 no.3
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• pp.237-249
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• 2015

In this study we investigate a laboratory scale vacuum membrane distillation system to produce pure water from model oil in water emulsion. Experimental determination of liquid entry pressure (LEP) of a commercial Durapore$^{TM}$ GVPH flat sheet membrane using model emulsions in various oil concentrations has been carried out. Two different methods of liquid entry pressure determination - a frequently used, so-called static and a novel dynamic method - have been investigated. In case of static method, LEP value was found to be 2.3 bar. No significant effect of oil content on LEP was detected up to 3200 ppm. In contrast, LEP values determined with dynamic method showed strong dependence on the oil concentration of the feed and decreased from 2.0 bar to a spontaneous wetting at 0.2 bar in the range 0-250 ppm, respectively. Vacuum membrane distillation tests were also performed. The separation performance is evaluated in terms of flux behavior, total organic carbon removal and droplet size distribution of the feed and final retentate. No significant effect of oil content on the flux was found ($5.05{\pm}0.31kgm^{-2}h^{-1}$) up to 250 ppm, where a spontaneous wetting occurred. High separation performance was achieved along with the increasing oil concentration between 93.4-97.0%.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.125-132
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• 2011

As the enhancement of indoor air quality is increasingly compelling the use of natural materials without any emission, this study reports the preparation and performance of natural garlic adhesives for wallpaper. The natural garlic adhesives were successfully prepared by the extraction of the clove of raw garlic with water to isolate carbohydrates and proteins. Properties of the prepared garlic adhesives such as the non volatile solids content, viscosity, density, and pH were 62%, 2,789 mPa.s, $1.3g/cm^3$, and 6.6, respectively. The non-volatile solids content has a great impact on the adhesion performance of the prepared garlic adhesives, which was adequate about 60%. Bonding strength of prepared garlic adhesives was greater than the requirement of a Korean standard for wallpaper. In addition, the garlic adhesives showed antibacterial activity inheriting from the garlic. It is expected that the prepared garlic adhesives could be used as safe and natural adhesives without emitting any volatile organic compounds and formaldehyde gas.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.302-310
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• 2008

In this study, potato kimchi was prepared by applying heat to raw potatoes, and then the physico-chemical properties and anti-cancer effects of the kimchi were analyzed. The texture results indicated the potato kimchi had very good hardness and springiness attributes. During th late storage period, total vitamin C content of the kimchi slowly increased. In addition, the potato kimchi had non-volatile organic acid changes that promoted early aging; however, after the complete aging period, it was comparatively similar to other types of kimchi. Using the methanol extracts of various kimchi samples, the potato kimchi(solid 100%) showed the highest anti-carcinogenic effects in terms of anti-tumor activity in tumor bearing Balb/c mice with sarcoma-180 cells. In addition, the effects of the methanol extracts on hepatic glutathione S-transferase content were $289.76\;{\mu}mol/mg$ protein/min, $250.97\;{\mu}mol/mg$ protein/min, $251.20\;{\mu}mol/mg$ protein/min, $219.53\;{\mu}mol/mg$ protein/min, $183.79\;{\mu}mol/mg$ protein/min, for control kimchi, mul kimchi, and two potato kimchis [(solid 100%) and(solid 60%+kimchi juice 40%)], respectively. The in vivo anti-cancer effects of the potato kimchi were investigated using AGS human gastric adenocarcionoma cells and HT-29 human colon adenocarcionoma cells. Overall, an MTT assay revealed that the methanol extract of the potato kimchi showed the highest anti-carcinogenic effects.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.498-506
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• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.3
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• pp.191-198
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• 2014

Absorption and accumulation of heavy metals in plants were determined by phytoavailable contents rather than total contents of heavy metals. Therefore, phytoavailability-based management protocol should be prepared for safe food crop production in contaminated agricultural lands. This study was conducted to understand the distribution and phytoavailability of heavy metal in the Korean agricultural soils affected by abandoned mining sites along with investigation of soil properties (soil pH, OM, DOC, clay content, Al/Fe/Mn content) influencing on the metal phytoavailability. For this, 142 agricultural soils located nearby 39 abandoned mining sites distributed in five province in Korea, were analyzed. Among the four different heavy metals, cadmium (Cd) and zinc (Zn) appeared to exist in more phytoavailable form than cupper (Cu) and lead (Pb). Soil pH was the main factor governing phytoavailable Cd, Pb, and Zn showing positive relationship with partitioning coefficients of the corresponding metals; Cd (r = 0.66, P < 0.001), Pb (r = 0.70, P < 0.001), and Zn (r = 0.62, P < 0.001). This implied higher phytoavailability of the corresponding metals with higher soil pH. In contrast, phytoavailability of Cu (r = 0.41, p < 0.01) was only negatively related with soil DOC (dissolved organic carbon).

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.434-439
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• 2016

Anthropogenic soil in cropland is formed in the process of subsoil reversal and the refill of soil into cropland. However, there was little information on the chemical properties within soil profiles in anthropogenic soil under rice paddy near the river. In this study, we investigated the chemical properties within soil profiles in the anthropogenic soil located at 4 sites in Gumi, Kimhae, Chungju, and Euiseong to compare with the natural paddy soil near the river. Among particle sizes, the sand content decreased under soil profiles but the silt and clay contents increased compared to the natural paddy soil in soil profiles. Organic matter content in topsoil of anthropogenic soil was lower than in that of natural soil, which was shown the contrary tendency within soil profiles. Also, the soil pH, available $P_2O_5$, and exchangeable cations were higher in anthropogenic soil compared to natural paddy soil at topsoil, which was maintained these tendency into soil depth. Nutrients may be equally distributed in anthropogenic soil during the process of refill in paddy soil near the river. This results indicated that anthropogenic soil would contribute to carbon sequestration, the mitigation of compaction, and reduction of fertilizer application in paddy soil. Therefore, characteristics of anthropogenic soil can be used for the soil management in cropland.

• The Research Journal of the Costume Culture
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• v.20 no.1
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• pp.72-82
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• 2012

The purpose of this research to look into formative characteristics of eco T-shirt design. Previous study researchers have mostly focused on overall eco fashion design, but on the other hand the research on eco product entity leaves much to be desired. We analyzed formative characteristics of eco T-shirt design that is easily accessible in real life and is easy to passing message. We selected 23 eco brands through internet and analyzed total 500 photos of eco T-shirt. Each photo was categorized by sex and the nations which belong to the eco fashion world associations. The content and statistical analysis was used for data analysis. The content of the research is as the following. First, it was found out that basic straight silhouette, achromatic color, human pattern, plant pattern, and eco-friendly organic material were used for the design of eco T-shirt. Second, it showed difference of silhouette, color, pattern according to nations. Third, it showed difference of silhouette, color, pattern according to sex. Fourth, symbolism of eco T-shirt was nature love, nature support, society ethicality, anti-sociality, and economics. This research aims for providing practical help and assistance to the development of eco T-shirt and its relevant industries.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.37-41
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• 2000

This study has been carried out to investigate the chemical composition of Acorus calamus L., a wild plant (Chang Po) which has long been used as a medicine or a hair rinse in Korea and China. Potassium was found to be the most predominant mineral in leaf and root, followed by calcium, magnesium, and phosphorus, in a decreasing order. Contents of potassium in leaf and root account for 54a.65 mg% and 242.87 mg%, respectively. Contents of these minerals in leaf were higher value than that in root. Glucose and fructose were found to be the major free sugars in leaf and root. Malic acid was the most abundant organic acid of leaf and root, and followed by citric acid. Fourteen different kinds of fatty acids were identified from the leaf and root. Content of unsaturated fatty acids. such as linolenic, and linoleic acid ware higher than that of saturated fatty acids. Content of total amino acids was 3 times higher in leaf than that in root. Leucine was the major amino acid in leaf and glutamic acid in root.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.77-80
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• 1979

Effects of interfering substances on the determination of L-ascorbic acid (AsA) in green tea and it's extracts by 2,4-dinitrophenylhydrazine (DNP) method was studied. and the removal of these interfering substances was also investigated. Under the condition prescribed for DNP method, AsA content of green tea are effected by some sugar, reductones, dicarbonyl compounds, organic acids, amino acids and others. All interfering substances except amino acids were eliminated by the chloroform extraction after adding o-phenylendiamine to sample solution. and remaining amino acids were eliminated almost completely by the treatment with ion exchange resin$(Amberlite{\;}IR-120H^{+})$. After removing the interfering substances by the above mentioned procedure, total AsA in green tea was determined by DNP method. The values obtained by this method were in good agreement with those by thin layer chromatography (TLC) method. and the method was more rapid and simple than TLC method.