• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.3
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• pp.197-202
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• 1999

This study was conducted to evaluate the dry matter yield, quality and utilization of nutrients of crabgrass (Digitaria sanguinalis L.) dominant swards as a roughage sources. Dry matter yield of stages, chemical composition, DM digestibility was obserbed, and DM intake, digestibility and utilization of nitrogen and energy by Korean native goats was determined. Average DM yield of crabgrass dominant swards was obtained 8,473kg/ha, and average contents of CP, NDF, ADF and lignin was 13.0%, 74.1%, 38.6% and 10.4%, respectively. DM intake by Korean native goats was lower for crabgrass dominant swards than for sown grass swards(P>0.05). Digestibility of DM, celluar constituents, NDF and ADF by Korean native goats was significantly lower for crabgrass dominant swards than for sown grass swards(P<0.05). Utilization of nitrogen and energy by Korean native goats was significantly lower for crabgrass dominant swards than for sown grass sward(P<0.05). Above the results, although crabgrass dominant swards was lower than in DM yield, digestibility, and utilization of N and energy, but the DM yield of crabgrass dominant swards was obtained 8,471kg/ha without fertilizer. Therefore it appears that crabgrass dominant swards have a potential to provide roughage sources.

• Journal of Hospice and Palliative Care
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• v.12 no.2
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• pp.61-71
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• 2009

Purpose: The purpose of this study was to develop a CD program of applied logotherapy for psycho spiritual care of late adolescents with terminal cancer. Methods: Keller & Song's ARCS theory and a model for developing learning materials was applied to develop this program composed four distinct phases: planning, designing, developing, and evaluation stages. Results: This program was entitled 'Finding meaning in my life' and consisted of 5 sessions and its educational contents were made up as follows: "First Secret" is 'learning three natures of the human mind', "Second Secret" is 'learning creative values first method to find meaning of life', "Third Secret" is 'learning experiential value as second method to find meaning of life', "Fourth Secret" is 'learning attitudinal value as third method to find meaning of life', and "Fifth Secret" is 'Becoming the master of my life'. The sub-menu was made up of 'Beginning', 'Opening mind', 'Learning'. 'Laughing Song', 'Experiencing'. Conclusion: This CD program applied logotherapy with flash animation technique as an emotional and spiritual nursing intervention program for easier and more scientific application in pediatric oncology and hospice care area.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.83-90
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• 2010

This study was conducted to investigate the residue amount of harmful materials on the 153 commercial medical herbs in Gwangju area. It was performed using the GC-ECD, GC-NPD, GC-MSD and the LC-UVD, LC-FLD, LC-MSD to analyze 200 pesticides. The heavy metals were determined using a Mercury analyzer and AAS. The sulfur dioxides were analyzed by modified Monnier-Williams method. The residual pesticides were detected in 7 samples, and were over MRLs (Maximum Risk Levels) in 2 samples (1.3%). The mean values of heavy metal contents (mg/kg) were Pb, 0.570; Cd, 0.081; As, 0.082; Hg, 0.0093. The measured values of Pb, As, Hg showed within MRLs. The excess samples of MRLs were 3 samples (changchul 2, cheongung 1) on Cd. The sulfur dioxides were over MRLs in 7 samples (4.6%), hwanggi and gugija. These results will be used to establish on the regulation of commercial medical herbs in Gwangju area.

• Food Science and Preservation
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• v.22 no.6
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• pp.804-810
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• 2015

Salvia miltiorrhiza has been used for treating heart and liver disease. In the present study, the influences of temperature on photosynthetical capacity of S. miltiorrhiza under controlled cultivation environment using growth chamber were investigated because of providing information about growth and secondary metabolite synthesis. And effect of harvesting time on growth properties and constituents such as salvianolic acid B, cryptotanshinone, tanshinone I, tanshinone IIA were evaluated. Maximum photosynthesis rate ($5.102{\mu}mol\;CO2/m2/s$) and net apparent quantum yield ($0.147{\mu}mol\;CO2/m2/s$), stomatal conductance (0.035 mmol/m2/s) and water use efficiency ($7.108{\mu}mol\;CO2/mmol\;H2O$) was highest at $20^{\circ}C$. Results of chlorophyll fluorescence showed that elevated temperature had contributed to reduce a quantum yield and electron flux in photosystem. This result demonstrated that favorable temperature condition was determined at $20^{\circ}C$. Contents of salvianolic acid B, cryptotanshinone, tanshinone I and tanshinone IIA was highest in root sample harvested at 20 March, whereas growth and yield of S. miltiorrhiza had no significant differences with harvesting time. Therefore, this study shows that temperature play an important role in photosynthetic activity and harvesting time have influence upon accumulation of constituents in root of S. miltiorrhiza.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.671-679
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• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

• Korean Journal of Ecology and Environment
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• v.42 no.2
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• pp.172-182
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• 2009

This study was to analyze characteristics based on tolerance and trophic guilds and to determine the level of total mercury in tissues of sentinel species, Zacco platypus at 3 sampling sites of the Mangyeong River in 2007. Total sampled fishes were 26 species and the most dominant species was Zacco temminckii (47%). Fish community analysis was resulted that eveness index and diversity index showed low value at S1. However, diversity index and richness index at other sites showed high. According to various guilds analysis, relative abundance of sensitive species was 70% and 42% at S1 and S2, respectively. While sensitive species were decreased (1%) and tolerant species were increased (60%) at S3. It was mainly carried to the impacts of wastewater treatment plants near the location. Relative abundance of insectivore species was decreased from up (S1) to midstream area (S3). In addition, chemical water quality, based on analyses of BOD, COD, TP, TN, EC, MPN and SS concentration showed similar trends. Qualitative Habitat Evaluation Index (QHEI) was averaged 164, judged as "good" habitat condition. Average concentrations of total [Hg] was 146.9 ${\mu}g$ $kg^{-1}$. In the muscles of total [Hg] was the highest, and then followed by kidney, vertebrae, liver, and gills. According to FDA standards (500 ${\mu}g$ $kg^{-1}$) of Korea, total [Hg] has not affected to the individual fish health.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.260-266
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• 2018

The change in physicochemical characteristics of sorghum among different varieties and at different harvest stages after heading were evaluated. The proximate compositions and chromaticity of sorghum were significantly different, depending on their varieties and harvesting times. Water solubility was high in sorghum harvested on the $50^{th}$ day after heading; however, the swelling power was reversed. Total polyphenol content of Hwanggeumchal, Nampungchal, and Sodamchal was 17.60-24.62, 17.88-24.67, and 17.37-22.37 mg GAE/g, respectively, and the flavonoid content was 10.43-13.50, 9.68-13.85, and 9.52-12.46 mg CE/g, respectively. The DPPH radical-scavenging activities were 9.94-16.21, 11.42-16.54, and 10.12-15.16 mg TE/g, respectively, and the ABTS radical-scavenging activities were 8.85-19.99, 10.51-20.24, and 9.71-17.93 mg TE/g, respectively. Total polyphenol and flavonoid contents, and radical scavenging activities were high in sorghum harvested on the $40-50^{th}$ day after heading. As a result, it is considered that sorghum varieties such as Hwanggeumchal, Nampungchal, and Sodamchal should be harvested on the $40^{th}$ day after heading.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Food Science and Preservation
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• v.19 no.4
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• pp.547-553
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• 2012

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at $40^{\circ}C$. The total aerobes of the Cheongkookjang variants reached $10^8{\sim}10^9$ CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.