• YAKHAK HOEJI
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• v.37 no.2
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• pp.143-148
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• 1993

The objective of this study was to evaluate the sedative activity of four aporphine alkaloids (APA) and nine cyclopeptide alkaloids(CPA), which had been isolated from the seeds (sanjoin) of Zizyphus vulgaris var. spinosus, and the fruits and stem bark of Zizyphus jujuba var. inermis. The assessment of sedative activity was carried out, employing a hexobarbital-induced sleeping time method in mice. When the relative sedative potency of sanjoinine-A(CPA) was given as one unit, those of nuciferine (APA), lysicamine (APA), chlorpromazine (positive control), and sanjoinine -Ahl (an epimer of sanjoinine-A) were 13, 6.5, 5, and 3, respectively. The sedatvie activities of other CPAs were much lower than those of sanjoinine-A and -Ahl, and other APAs were not active. On heat treatment, nuciferine and lysicamine were degraded into some artifacts which exhibited no sedative activity, while sanjoinine-A was converted into sanjoinine-Ahl which showed more potent sedative activity. These results suggested that nuciferine and sanjoinine-A were major sedative components of native sanjoin, and that sanjoinine-A and its epimeric artifact, sanjoinineAhl were the active principles of roasted sanjoin. It provides a scientific basis for heat-processing (roasting) of this Oriental medicine.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.502-508
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• 1997

Rice bran dietary fiber extract, which was obtained after termamyl treatment of defatted rice bran contained $27.3{\sim}30.5%$ protein, $49.7{\sim}54.1%$ insoluble dietary fiber, and $1.9{\sim}2.7%$ soluble dietary fiber. Extrusion decreased the insoluble dietary fiber content but increased the soluble dietary fiber content, while roasting did not. Influence those content. Each mineral element content was depended upon heat processing method. Extrusion increased the water binding capacity and L value, while roasting reduced the water binding capacity and L value. Scanning electron microscopy showed damaged cell walls for extruded sample compared to roasted one which had fully collapsed cell walls. The increase of water absorption, developing time, and stability and the of MTI of wheat flour-dietary fiber extract composites with addition of dietary fiber extract were observed by Farinograph. Rice bran dietary fiber extract had an effect on the bread making resulting in increase of bread weight and color of crumb and crust, and decrease of bread volume and texture. As a result of sensory evaluation, appearance, texture, overall acceptability were significantly different from control but flavor and taste were not different significantly up to 6% level. Heat treated samples had differences in mean values, but not significant differences statistically.

• Resources Recycling
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• v.16 no.3 s.77
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• pp.3-11
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• 2007

Presently, most of gold is smelted from gold concentrates and anode slimes. Anode slimes are by-products of nonferrous smelters such as lead and copper. In addition, gold is recovered from waste dental and medical materials, waste gold coating solution, and waste printed circuit boards (waste PCBs). The smelting method of gold from gold concentrates and various wastes containing high concentration of gold is largely divided into chlorination, cyanidation, and amalgamation methods. For the anode slimes, electrolysis method is usually used, which largely consists of roasting, high temperature melting and electrolysis processes. Also, various wastes containing low concentration of gold are mainly treated by pyrometallursical processes. In the paper, current status on gold smelting technology is reviewed, and a novel process for gold smelting which is researched in the recent is briefly introduced.

• Journal of Korean Home Economics Education Association
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• v.12 no.1
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• pp.59-73
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• 2000

The purpose of this study was to investigate the percent of body fat. fatness indices. and relationship between the percent body fat and dietary factors among the female middle school athletes. Hights, weights, an percent body fats of 17 soccer player. 10swimmer, and 5 rhythmic gymnast were measured. Dietary data were collected by questionnaires. The results of this study are summarized as follows. 1. Average body fat measured by infrared interactance method was 23.8$\pm$4.9% and BMI body fat was 20.3$\pm$2.6% Fatness indices such as BMI was 18.8$\pm$2.1 Rohrer index 119.4$\pm$11.8 percentage of ideal weight 90.4$\pm$9.2 and RBW 29.7$\pm$4.1. 2. Soccer player, swimmer, and rhythmic gymnast showed significant differences in percent body fat and fatness indices. ryhthmic gymnasts were smaller and lighter. 3. Most athletes were interested in diet and nutrition. and wanted to learn more about nutrition. Middle school female athletes ranked parents first or second for nutrition information. followed by managers$.$coaches$.$trainers. 4. Nutrition knowledge test score was 4.7 point out of possible 10, which is rather low, and showed significant difference in 3 kinds of players. 5. The quantities of food eaten in breakfast. lunch dinner and snack were significantly different among soccer player. swimmer. and rhythmic gymnast. In preference score of food groups, only beverage score was significantly different and of cooking methods. roasting and steaming were significantly different among the soccer player. swimmer. and rhythmic gymnast. 6. When subjects were divided into 3 groups on the basis of % infrared body fat, subjects with the highest body fat showed the tendency to eat more than others(non-sig). In the preference score of food groups. only fish showed significant difference among the groups. There were no significant differences between body fat and preference of various cooking method.

• Journal of the Korean Ceramic Society
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• v.13 no.1
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• pp.25-29
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• 1976

The properties vary with quality of ferric-oxide that is major material of ferrites. In this point of view, a manufacturing method of pure and homogeneous fine ferric oxide is very important. The characters of this study are as follows: 1) Ferric oxide was made from waste pickling liquor of steel. 2) The crude ferric-oxide that is made by roasting the pickling liquor was dissolved in 20% HCI solution and then produced ferric chloride is purified by ethyl ether extraction. 3) The methanol solution of purified ferric chloride was sprayed into the refractory tube with compressed air and propane gas and then ignited leading to the ferric-oxide powder. 4) The produced oxide powder was introduced to the scrubber type vessel throught cooling system in order to collect the powder. 5) Crystalline phase of the powder was identified by X-ray diffraction and particle size, crystalline shape of the powder were investigated by settling method and electron microscope and the effects of concentration of ferric chloride in methanol on grain size were discussed. Results were obtained as fellows: 1) Total impurity in the ferric oxide produced from waste pickling liquor was 3.7%. 2) The solubilityof crude ferric oxide that was made from waste pickling liquor in HCI solution increased with the HCI concentration and reached to saturation range at 15% HCI concentration. 3) Extraction of FeCl3 increased with HCI concentration which is solvent. 4) Alpha ferric oxide obtained was very fine crystalline particles, the mean crystalline grain increased with the concentration of ferric chloride, and mean grain size distributed from 3.5$\mu$(at 0.5mole/l) to 0.5$\mu$(at 0.05mole/l).

• Korean Journal of Pharmacognosy
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• v.45 no.3
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• pp.200-208
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• 2014

In this study, we performed quantification determination of four major components including aurantio-obtusin, emodin, chrysophanol, and physcion in the 70% ethanol extracts of non-processed Cassiae Semen and processed Cassiae Semen using a high-performance liquid chromatography coupled with photodiode array detector. The analytical column for separation of the 4 constituents used a Gemini $C_{18}$ column kept at $40^{\circ}C$ by the gradient elution with 1.0% (v/v) acetic acid in water and 1.0% (v/v) acetic acid in acetonitrile as mobile phase. The flow rate was 1.0 mL/min and the injection volume was $10{\mu}L$. The amount of aurantio-obtusin, emodin, chrysophanol, and physcion in non-processed Cassiae Semen were 0.07%, 0.02%, 0.25%, and 0.10%, respectively. The amount of aurantio-obtusin, emodin, chrysophanol, and physcion in processed Cassiae Semen were 0.04-0.14%, 0.01-0.03%, 0.02-0.42%, and 0.01-0.24%, respectively. Consequently, the optimal processing condition of Cassiae Semen for the improvements of amounts of four anthraquinone compounds was obtained by roasting at $240^{\circ}C$ for 15 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Korean Journal of Pharmacognosy
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• v.37 no.4 s.147
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• pp.246-252
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• 2006

Processing of traditional herbal medicine is one of the pharmaceutical technique in oriental medicine. Most frequently used processing method in oriental medicine are roasting and steaming. In this studies, to elucidate the pharmacological transformation of traditional herbal medicine by means of processing them, Ginseng Radix (root of Panax ginseng, Araliaceae) was used as a sample. Processed ginseng radix (SGR, Sun Ginseng) was prepared by steaming of roots of white ginseng (GR) for 3 hours at $120^{\circ}C$. The biological activities of methanol extract of GR and SGR were investigated. According to DPPH radical scavenging effects, and inhibitory effects of xanthine oxidase and AAPH induced hemolysis, PGR exhibited more effective than those of GR in vitro. And, the antifatigue effect of GR and SGR were investigated using a weight-loading forced swimming test by monitoring swimming times and prolonged intensity exercise model rats by measuring blood biochemical parameters. GR and SGR were significantly prolonged swimming times in 8% body weight ratio loaded mice. Also, they had the inhibitory effects on the decrease of blood glucose levels, the elevation of serum creatinine, lactic acid and free fatty acid, and lactic dehydrogenase activities in forces swimming rats with 1% of the body weight attached to the neck for 3 hours. SGR was more excellent than GR on these effect. Also, these effects were transformed to the n-butanol fraction of methanol extract of SGR. From these results, it can be considered that SGR has antifatigue effect.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.299-306
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• 2006

The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.