• Applied Biological Chemistry
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• v.44 no.2
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• pp.88-91
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• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Journal of Acupuncture Research
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• v.32 no.3
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• pp.1-13
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• 2015

Purpose : This research was conducted to investigate the effect of sweet bee venom pharmacopuncture and low level laser acupuncture on paw edema, pain index, anti-inflammatory factor, AST, ALT and complete blood cell count of a rat model with Complete Freund's Adjuvant-induced arthritis. Methods : Five experimental groups were formed with each consisting of six rats: normal group, control group, sweet bee venom pharmacopuncture group, lower level laser acupuncture group, and sweet bee venom pharmacopuncture, lower level laser acupuncture group. The experimental model of arthritis was induced by two injections of Freund's adjuvant into the left knee joint of Sprague Dawley(SD) rats. The second injection of Freund's adjuvant was given ten days after the first one. Ten days later, sweet bee venom pharmacopuncture and low level laser acupuncture were administered separately or together by assigned groups at $GB_{34}$ and $GB_{39}$ of rats twice a week for a total of six times. Thereafter, edema rate, pain index, tumor necrosis factor-${\alpha}$, interleukin-6, aspartate aminortansferase, alanine aminotransferase and complete blood cell count were measured. Results : We noticed synergic effects of sweet bee venom pharmacopuncture and low level laser acupuncture according to the results of the paw edema and Von Frey pain index. The sweet bee venom pharmacopuncture(BVA) and sweet bee venom pharmacopuncture+ low level laser acupuncture(BVA+LLA) groups experienced a more significant effect when compared with the control group. Conclusions : These results suggest that Sweet Bee Venom Pharmacopuncture and low level laser acupuncture at GB34 and GB39 have a significant anti-inflammatory effect on Freund's adjuvant arthritis in rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1495-1502
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• 2010

This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.

• FLOWER RESEARCH JOURNAL
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• v.26 no.4
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• pp.216-220
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• 2018

Freesia (Freesia hybrida Hort.) 'Sweet Lemon' was developed for the cut flowers in National Institute of Horticultural Herbal Science, Rural Development Administration, Korea in 2015. This hybrid was crossed and selected from 'Teresa' and 'Yvonne' in 2007. Morphological characteristics of the selected freesia hybrid were investigated for 5 years from 2009 to 2014, and then it was named 'Sweet Lemon' in 2015. 'Sweet Lemon' has double and lemon petals (RHS color chart Y2B). The average flower diameter was 6.8 cm and the average yield is 6.7. The growth of the plant is vigorous and the average plant height is 99.0cm, which is 34.7cm higher than the standard cultivar 'Yvonne'. The average floret number per stalk of 'Sweet Lemon' was 10.7, and stalk length was 7.7 cm. The average days to first flowering of 'Sweet Lemon', 126 days, was approximately 20 days earlier than the control cultivar. It's average vase life and yield is 8.7 days and 5.6 cormlets per plant, respectively. Totally 58 of volatile compounds were identified using gas chromatography-mass spectrometry (GC-MS), the major components were linalool, alpha-terpineol, alpha-selinene, and limonene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.738-742
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• 2002

To develop sweet persimmon bread, the proper ratio of the sweet persimmon powder substituted for strong flour was decided. When 5%,10%,15% and 20% of sweet persimmon powder was substituted as much amount of strong How, the ratio of moisture absorption and loaf volume decreased while its weight increased. The contents of vitamin A,9-carotene and vitamin C increased as the substitute ratio of sweet persimmon powder increased. In color values, as sweet persimmon powder was added more, L and b values decreased and a value increased in the crust while in the crumb bread L value decreased and a, b values increased. In the sensory evaluation, the bread added with 10% persimmon powder was preferred to control in flavor, texture and overall acceptability but not in appearance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.139-142
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• 2013

The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.

• Journal of Pharmacopuncture
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• v.12 no.4
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• pp.5-32
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• 2009

Objectives: This study was performed to analyse single dose toxicity of pure melittin(Sweet Bee Venom-Sweet BV) extracted from the bee venom by utilizing protein isolation method of gel filtration. Methods: All experiments were conducted at Biotoxtech, a non-clinical studies authorized institution, under the regulations of Good Laboratory Practice (GLP). Six weeks old female Sprague-Dawley rats were chosen for the pilot study and determined 30㎎/㎏ which is 4285 times higher than the clinical application dosage as the high dosage, followed by 15 and 7.5㎎/㎏ as mid and lose dosage, respectively. Equal amount of excipient to the Sweet BV experiment groups was administered as the control group. Results: 1. No mortality was witnessed in all of the experiment groups. 2. Hyperemia and movement disorder were observed around the area of administration in all groups, and higher occurrence in the higher dosage groups. Hyperemia and movement disorder diminished with elapsed time. 3. For the weight measurement, male groups showed larger reduction in weight in accordance with higher dosage. Female groups didn't s how significant changes. 4. To verify abnormalities of organs and tissues, cerebellum, cerebrum, liver, lung, kidney, and spinal nerves were removed and conducted histological observation with H-E staining. No abnormalities were detected in any of organs and tissues. 5. One female rat in the 30㎎/㎏ group had amputated toe near the administered area and histopathological finding was hemorrhage with inflammation. This is presumed as a secondary infection after the administration of Sweet BV. Conclusion: Above findings suggest Sweet BV is relatively s safe treatment medium. Further studies on the subject should be conducted to yield more concrete evidences.

• Journal of Pharmacopuncture
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• v.11 no.2
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• pp.33-40
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• 2008

Objective The purpose of this study was to investigate the effects of Sweet Bee Venom to the abdominal fat accumulation clinically. Methods The 20 healthy women volunteers who showed the notice of this study by the home page of Sangji University were treated with Sweet Bee Venom(SBV) during twenty times. To investigate the effects of Sweet Bee Venom of the abdominal fat accumulation, abdominal CT, LFT, Thermography, BMI, Inbody 3.0 etc. were performed during clinical trials. And statistical analysis was carried out the data of 10 volunteers who performed all the schedule of this study. Results Following results were obtained from the clinical studies Sweet Bee Venom showed the effect of decreased the body weight, thickness of abdominal skin and fat layer, BMI, and increased abdominal heat, but they are not showed statistical significant. Conclusions These results suggest that treatment Sweet Bee Venom on the abdomen was effective to decrease fat tissue but for the treatment of obesity was performed with right diet program and exercise.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.