• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.70-76
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• 1988

Since ancient times, records pertaining to chi-reinforecenent of ginseng have been documented in books of Chinese nedicine. We, therefore, assessed the therapeutic effects of ginseng on patients with chi-deficiency syndrome. Eigheen cases of chi-deficiency, screened at the outpatient service in the internal department of Chinse medicine at the China Medical College Hospital. were prescribed two grams of Korean red ginseng powder three times daily for a two week period. For evaluation, a questionnaire and diagnosis by sphygmography were conducted prior to and after administration of the prescription. For control purposes, fourteen volunteers fasted for more than five days (seven had access only to ginseng. and the other seven were given only mineral water) and were subsequently evaluated by the same criteria. Three results were obtained for the ginseng treated group: (1) improvements in symptoms of chi-deficiency such as fatigue and dizziness; (2) changes in pulse waves with time domains showing alternate P-waves, strengthened dicrotic waves, and some minute waves in the end-diastolic period; (3) frequency domains with enhanced amplitudes around 12Hz. These three findings, which are consistent with each other, suggest the reinforcement of the effect of ginseng on 'heart-spleen chi' in Chinese medicine.

• Food Science and Preservation
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• v.14 no.3
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• pp.294-300
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• 2007

Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• Archives of Pharmacal Research
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• v.21 no.4
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• pp.465-469
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• 1998

The search for platinum (II)-based compounds with improved therapeutic properties was prompted to design and synthesize a new family of water-soluble, third generation cis-diaminedichloroplatinum (II) complexes linked to uracil and uridine. Six heretofore unreported uracil and uridine-platinum (II) complexes are; [N-(uracil-5-yl-methyl)ethane-1,2-di-amine]dichloroplatinum (II) (3a), [N-(uracil-6-yl-methyl)ethane-1,2-diaminel dichloroplatinum (II) (3b), t[N-($2^1$, $3^1$,$5^1$-tri-O-acetyl)uridine-5-yl-methyl] ethane-1,2-diamineldichloroplatinum (II) (6a), {[N-($2^1$,$3^1$, $5^1$-tri-O-acetyl) uridine-6-yl-methyl]ethane-1,2-diamine)dichloroplatinum (II) (6b),[N-(uridine- 5-yl-methyl)ethane-1,2-diamine]dichloroplatinum (II) (7a), [N-(uridine-6-yl- methyl)ethane-1,2-diamine]dichloroplatinum (II) (7b). These analogues were prepared from the key starting materials, 5-chloromethyluracil (1a) and 6-chloromethyluracil (1b) which were reacted with ethylenediamine to afford the respective 5-[(2-aminoethyl)aminol methyluracil (2a) and 6-[(2-aminoethyl)amino]methyluracil (2b). The cis-platin complexes 3a and 3b were obtained through the reaction of the respective 2a and 2b with potassium tetrachloroplatinate (II). The heterocyclic nucleic acid bases 1a and 1b were efficiently introduced on the .betha.-D-ribose ring via a Vorbruggen-type nucleoside coupling procedure with hexamethyldisilazane, trimethylchlorosilane and stannic chloride under anhydrous acetonitrile to yield the stereospecific .betha.-anomeric 5-chloromethyl- $2^1$,$3^1$,$5^1$-tri-O-acetyluridine (4a) and 6-chloromethyl-$2^1$,$3^1$,$5^1$-tri-O-acetyluridine (4b), respectively. The nucleosides 4a and 4b were coupled with ethylenediamine to provide the respective 5-[(amino-ethyl)aminolmethyl-$2^1$,$3^1$,$5^1$-tri-O-acetyluridine (5a) and 6-[(aminoethyl)amino] methyl-$2^1$,$3^1$,$5^1$-tri-O-acetyluridine (5b). The diamino-uridines 5a and 5b were reacted with potassium tetrachloroplatinate (II) to give the novel nucleoside complexes, 6a and 6b, respectively which were deacetylated into the free nucleosides, 7a and 7b by the treatment with CH$_{3}$ONa. The cytotoxic activities were evaluated against three cell lines (FM-3A, P-388 and J-82) and none of the synthesized compounds showed any significant activity.

• Fire Science and Engineering
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• v.34 no.3
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• pp.43-48
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• 2020

The purpose of this study is to develop an earth leakage alarm circuit breaker, equipped with a leakage alarming function (JER-E2S, ETECKOREA Co., Korea), and to analyze its characteristics. The developed mechanism is exclusively used for single-phase and 220 V circuits, with a rated current of 32 A, 20 A, 20 A (for restrooms), 16 A, etc. It satisfies all characteristics of existing earth leakage circuit breakers (ELB). If a fire current, which is a resistive leakage current (Igr), flows through an electric line, the device detects the leakage current in real time and warns against the leakage through a blinking LED lamp. Since the developed device displays a tolerance to a capacitative leakage current (Igc) that inevitably occurs in LED lamps, communication devices, etc., it ensures a stable power supply. In addition, the earth leakage alarm circuit breaker protects against power failure due to a momentary ground fault. Therefore, it can supply power without the risk of the circuit breaker malfunctioning due to a momentary ground fault caused by water droplets, leaves, etc. Moreover, with a standby power of less than 0.1 W, the developed earth leakage alarm circuit breaker exhibits a power saving performance that is 3~8 times greater than that of other ELBs. Installation of approximately 10 earth leakage alarm circuit breakers in one apartment household, with an area of 120 ㎡, can save 2~5 kWh per month. Therefore, the developed earth leakage alarm breaker not only satisfies the characteristics of existing earth leakage breakers, but also exhibits outstanding power supply quality since it has the functions of electric fire prevention and malfunction prevention. Therefore, this device can innovatively contribute to electric fire prevention.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1557-1562
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• 1999

As a series of studies on the preservation methods for boiled-dried anchovies, determination of sorption properties and shelf-life prediction were made for the samples. Dried anchovies, which were gamma-irradiated at pre-established dose (5 kGy) after packaging in both a polyethylene film (PE, 0.1 mm) and a laminated film $(nylon\;15\;{\mu}m/polyethylene\;100\;{\mu}m,\;NY/PE)$, were subjected to a quality evaluation during 4 months at different storage conditions, such as $15^{\circ}C/68%\;RH,\;25{\circ}C/75%\;RH,\;and\;35^{\circ}C/84%$ RH. The sample showed 5.47% of BET monomolecular layer moisture content and the corresponding water activity, 0.15. The velocity constants of browning reaction and organoleptic changes in the sample were in proportion to storage temperature, and $Q_{10}$, values were ranged from 2.17 to 2.40 in a given packaging and irradiation conditions. In the shelf-life prediction of the stored sample at $25^{\circ}C$, non-irradiated groups packaged in PE and NY/PE were 84 days and 125 days. While 5 kGy-irradiated groups in the same packaging were 126 days and 138 days, respectively. This finding proved the efficacy of laminated-film packaging and irradiation treatment in preserving the quality of dried anchovies.

• 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.