• Korean Journal of Ecology and Environment
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• v.56 no.4
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• pp.303-319
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• 2023

Pitfall traps that use ethylene glycol as a preservative solution are commonly used in arthropod research. However, a recent surge in cases involving damage to these traps by roe deer or wild boars owing to the sweet taste of ethylene glycol has prompted the addition of quinone sulfate, a substance with a pungent taste, to deter such wildlife interference. This study aimed to assess the effects of quinone sulfate on arthropods collected from pitfall traps containing ethylene glycol. We strategically positioned 50 traps using ethylene glycol alone and 50 traps containing a small amount of quinone sulfate mixed with ethylene glycol in a grid pattern for systematic sampling at the Gwangneung Forest long-term ecological research (LTER) site. Traps were collected 10 days later. The results revealed a notable effect on ants when quinone sulfate was introduced. Specifically, it decreased the number of ants. In a species-specific analysis of ants, only Nylanderia flavipes showed a significant decline in response to quinone sulfate, whereas other ant species remained unaffected. Additionally, among the arthropod samples obtained in this survey, we identified species or morpho-species of spiders, beetles, and ants and assessed species diversity. Consequently, the utilization of quinone sulfate should be undertaken judiciously, taking into account the specific species composition and environmental characteristics of the monitoring site. Our study also highlighted the significant response of various arthropod groups to variations in leaf litter depth, underscoring the crucial role of the leaf litter layer in providing sustenance and shelter for ground-foraging arthropods. Furthermore, we have compiled comprehensive species lists of both spiders and ants in Gwangneung forest by amalgamating data from this investigation with findings from previous studies.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.12 no.1
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• pp.356-368
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• 1999

The gu-chang is oriental medical disease name. This study has been carried out to investigate pathogenic factor, pathogenesis, treatment method and medicine of the gu chang by referring to literatures. The results were obtained as follows; 1. Pathogenic factors are pungent taste, stir frying, rich and fatty diet, alchol, disorder of emotion, exogenous pathogen, excessive fatigue and indulgence in sexual activities. 2. Pathogenesis of the gu chang is that the fire heat go up to the mouse. 3. The symptoms are divided into two syndrome. one is sthenia syndrome(實證) - red color and swelling, unendurable pain, strong pulse(脈實), the other is asthenia syndrome(虛症) - pink color, a slight pain, relapse, loose stool, feeble pulse(脈虛). 4. The treatment method is divided into two parts. one is a sthenic syndrome (實證) - clearing strong heat (淸實熱), the other is a asthenic syndrome(虛症) - nourishing yin(滋陰) and clearing deficient heat (淸虛熱), reinforcing the spleen and strengthening middle - JIAO(健脾 補中). 5. The prescription were liang ge san(凉膈散), Ij jhong tang(理中湯) ,xie xim tang(瀉心湯), bu ja li jhong tang, (附子理中湯),liuwei wan(六味元), ba wei wan(八味元), zhuye shigao tang(竹葉石膏湯), si wu tang(四物湯), bu zhong yi gi tang(補中益氣湯) etc.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.96-100
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• 2008

Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.20-27
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• 2001

The consumption of radish ( Rhaphanus sativus L.) sprout, which is Cruciferae family, is increasing because of its pungent flavor and taste. Its volatile components were analyzed by SDE (simultaneous steam distillation & extraction) method and P&T(purge & cryogenic trapping) method. As a solvent, diethyl ether and diethyl ether : pentane mixture(2:1, v/v) were used in SDE method, and diethyl ether in P&T method. Analyzing by GC and GC-MS, the major component was sulfur compounds (19 species, peak area 76.6%) with diethyl ether, sulfur compounds(15. 44.0%) and hydrocarbons(23, 23.8%) with diethyl ether-pentane mixture in SDE method. Also, hydrocarbons(25, 84.1% ) was major component in P& T method. The major volatile component of fresh radish sprout were n-heptane, methyl pentane and that of boiled radish sprout were 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide. Low molecular volatile components were detected more by P& T method, but types and relative quantities of volatile components were measured less comparing to SDE method.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.233-243
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• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.131-139
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• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.105-110
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• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.137-142
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• 1994

Myrosinase in leaf mustard was purified and characterized to furnish a grounding information for utilizing the pungent taste and the potential antimicrobial capability of Dolsan leaf mustard to enhance the taste and storage life of kimchi. When myrosinase was purified from leaf mustard through a series of DEAE Sephadex, chromatofocusing and Con A Sepharose column chromatography, specific activity of the enzyme increased 7107-fold compared with that of crude enzyme preparation, and 18.8% yield was obtained. The purified myrosinase showed the optimum pH of 5.9, isoelectric point of 4.6, molecular weight of 129 kD, Km of 0.206 mM, and Vmax of $2.039\;{\mu}M{\cdot}min^{-1}{\cdot}mg\;protein^{-1}$, respectively. The optimum concentration of L-ascorbic for the maximum activity of the enzyme was 0.6 mM, and the enzyme activity decreased at a higher concentration of L-ascorbic acid than 0.6 mM, showing almost no enzyme activity at a L-ascorbic acid concentration of higher than 2.0 mM. Myrosinase activity in leaf mustard kimchi immediately after the kimchi was formulated was shown to be about 70 nmol/min/mg protein which decreased rapidly after 3 days of storage at $20^{\circ}C$, showing that less than half and almost none of the enzyme activity was retained in 4 and 10 days of storage, respectively.