• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Environmental Mutagens and Carcinogens
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• v.26 no.2
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• pp.53-58
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• 2006

Normally, environmental toxicants are classified as endocrine disruptors if they interfere with regulation of cellular function by endogeneous steroids through inhibition of receptor binding and/or transcriptional activation. So, many studies have been performed about agonist/antagonist of hormone receptor to study mechanisms of endocrine disruptors. If toxicants affect steroid biosynthesis and/or degradation and alter hormone homeostasis, these also are classified as endocrine disruptors. But there are not many studies of the mechanisms of endocrine disruptors on the basis of alteration of steroid biosynthesis and/or degradation. Isolation and culture of Leydig cells from testis is one of methods for the steroidogenesis screening assays to evaluate a substance for altering steroidogenesis. Leydig cells were harvested using the method described by Klinefelter with modifications. Leydig cells were purified by perfusion of testis and incubation ($34^{\circ}C$, 80cycles/minute, 20 minutes) with collagenase (0.25 mg/kg), centrifugal elutriation, percoll gradient centrifugation and BSA multidensity gradient centrifugation. To confirm if this method is one of appropriate tools to evaluate a substance for altering steroidogenesis, ketoconazole, positive control was administered to purified Leydig cells. Ketoconazole ($10^{-8}M$ and above) significantly reduced testosterone production in purified Leydig cells. From above results, we suggest that this method for steroidogenesis screening assay appears to be a appropriate tool to detect suspected compounds for altering steroidogenesis.

• Journal of Sericultural and Entomological Science
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• no.11
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• pp.87-94
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• 1970

This study was conducted in order to find out the tendency of sericultural woman's clothes. This data was based on random samples of 183 sericultural women throughout the country, and was derived from the investigation of c1othes (western and Korean-style) which had been made during the years, 1967∼1969. The results obtained are summarized as follows: 1. Western-style clothes were about twice as popular as Korean-style, and more evident among the young women. It was also shown that the ratioes mentioned above were gradually decreased year by year. 2. Most popular among the western-style clothes were blouses, one-piece dresses and skirts. Jogori(coat) and Cheema(long skirt) were favorites among the Korean-styled clothes. One-piece dresses showed increasing tendency of use year by year. 3. Costume-made clothes were much more in number than the home-made and the ready-made types. The home-made and the ready-made clothes increased as the ages increased. 4. Western-styled clothes were popular in summer seasons while Korean-styled clothes were popular in the winter time. Among the western-styled clothes one-pieces dresses and two-piece suits were most popular during the spring through autumn. In Korean clothes the Cheema was popular all year round. 5. Western-style clothes were mostly made of polyester and their blends. Silk was the least used fabric. On the contrary, most of Korean-style clothes were made of silk and their blends. The synthetic fibers showed increasing use year by year. 6. Favorite colors were in order; white, blue, brown, and black in western-style clothes; white, blue, green, and gray were in Korean style clothes. Young women teaded to have a wider preference of colors than the older women.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.783-786
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• 2011

Various mushroom extracts were examined for their anti-Streptococcus mutans and anti-glucosyltransferase (GTase) activities. Mushrooms were extracted with chloroform, methanol, acetone, ethyl acetate, and distilled water. The chloroform, methanol, and ethyl acetate extracts showed higher antimicrobial activity than that of the others. The inhibitory effects of the chloroform, methanol, and ethyl acetate extracts of Lyopyllum ulmarium, which have high anti-microbial and GTase activities, on the growth of S. mutans were examined and the optimal ratio of solvents was also evaluated to investigate the influence of solvents using a simplex centroid design. The anti-cariogenic effects of the L. ulmarium extract on S. mutans was influenced by the solvent, and the optimum anti-cariogenic activity of the extract was obtained with the ratio of chloroform:methanol:ethyl acetate=1:1:1 (v/v/v). These results suggest that solvent selection is an important factor to extract anti-cariogenic materials effectively from mushrooms.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Polymer(Korea)
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• v.38 no.6
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• pp.752-759
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• 2014

Crosslinked polyimides (PIs) were synthesized by reacting 4,4'-(hexafluoroisopropylidene)-diphthalic anhydride (6FDA) and 2,2'-bis(trifluoromethyl)benzidine (TFDB) with various ratios of the cross-linkable, end-capping agent cis-1,2,3,6-tetrahydrophthalic anhydride (CDBA) via ring-opening metathesis polymerization. Residual stress behaviors were investigated in-situ during thermal imidization of the crosslinked PI precursors using a thin film stress analyzer (TFSA) by wafer bending method. The thermal properties were investigated via differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and thermogravimetric analysis (TGA). The optical properties were measured by ultraviolet-visible spectrophotometer (UV-vis) and spectrophotometry. All properties were interpreted with respect to their morphology of crosslinked networks. With increasing the amounts of the end-capping agent, the residual stress decreased from 27.9 to -1.3 MPa, exhibited ultra-low stress and high thermal properties. The minimized residual stress and enhanced thermal properties of the crosslinked PI makes them potential candidates for versatile high-density multi-layer structure applications.

• Food Science and Preservation
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• v.12 no.4
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• pp.336-343
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• 2005

This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.337-343
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• 1978

In order to develope a new kind of fermented milk, basic studies on several lactic acid bacteria and yeasts were conducted, 8 kinds of alcohol fermented milk were manufactured and sensory evaluation was undertaken. The results obtained are summarized as follows: 1. Four kinds of lactic acid bacteria were isolated, among which Y-2 strain was strongest in acid productivity and it was elucidated that acid productivity of all strains was stornger in synthetic medium than in milk medium. 2. The pH in milk medium inoculated with Y-2 strain and incubated at $30^{\circ}C$ for 24 hours was dropped from 5.8 to 3.8 and fluctuation in amino nitrogen content was found during incubation. 3. The pH in milk medium inoculated with K. fragilis and incubated at $30^{\circ}C$ for 7 days was dropped from 6.2 to 5.2 and amino nitrogen content was in the range of $0.12{\sim}0.27mg/ml$. Alcohol productivity of K. fragilis was stronger than E-2 and E-4 strain but no difference in alcohol productivity was found between milk medium and synthetic medium. 4. The repression in growth and acid productivity of lactic acid bacteria was recongnized if inoculated after inoculating yeast firstly. 5. Alcohol productivity was increased rapidly at the end of acid production of lactic acid bacteria if lactic acid bacteria if lactic acid bacteria and yeast were inoculated simultaneously. 6. Sensory evaluation showed that the product that alcohol content and acidity were 1% and 0.8% respectively had the best palatability(p<0.01). 7. Chemical composition of final product was similar to that of milk koumiss in ash, protein and moisture content.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.42-49
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• 2012

This study was carried out to investigate the toxicity of food Red No.2 in the Sprague-Dawley (SD) female rat for 4 weeks. SD rats were orally administered for 28 days, with dosage of 500, 1,000, 2,000 mg/kg/day. Animals treated with food Red No.2 did not cause any death and show any clinical signs. They did not show any significant changes of body weight, feed uptake and water consumption. There were not significantly different from the control group in urinalysis, hematological, serum biochemical value and histopathological examination. In conclusion, 4 weeks of the repetitive oral medication of food Red No.2 has resulted no alteration of toxicity according to the test materials in the group of female rats with injection of 2,000 mg/kg. Therefore, food Red No.2 was not indicated to have any toxic effect in the SD rats, when it was orally administered below the dosage 2,000 mg/kg/day for 4 weeks.