• Applied Chemistry for Engineering
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• v.23 no.4
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• pp.399-404
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• 2012

The objective of this study was to investigate the efficient pretreatment method for bioethanol production from rice hull. Ammonia and sodium hydroxide as an alkaline solution and dilute sulfuric acid as an acidic solution were used in a batch reactor under high-temperature and high-pressure conditions. The highest enzymatic saccharification efficiency of 82.8% and ash removal rate of 94.7% were obtained in the dilute sulfuric acid treated sample after the sodium hydroxide solution treatment. The enzymatic saccharification efficiencies and ash removals of pretreated rice hull samples have very similar variation tendency. This means that the maximum obstructive factor for the enzymatic saccharification of rice hull is the ash (silicate) content in biomass. The findings suggest that the combined sodium hydroxide-dilute sulfuric acid treatment system under high-temperature and high-pressure conditions is a promising pretreatment method to enhance the enzymatic saccharification of the silica-rich biomass.

• Journal of Life Science
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• v.8 no.6
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• pp.702-710
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• 1998

The perillas were cultivated to investigate for the small metal ion effect on the harvest of perilla loaves in aquicul-ture system in the constant flow rate. The perillas were und-ergrown at the condition of low concentration of KNO$_3$and NH$_4$ H$_2$ PO$_4$as below 270ppm and 152ppm respectively. The high concentration of the metal and non-metal ca-tions of $Ca^{2+}$, $K^+,NH^{4+},Mn^{2+},Zn^{2+},Cu^{2+},Na^+,Mo^{+6}$ are influenced to the growth of plant length of perillas at the earlier time. The low concentration of the metal cations of $Ca^{2+}, K^+, NH^{4+}, NO_3^-, H_2PO_4^-$ are influenced to lower growth of perillas. The concentration of the cations of $Ca^{2+}, K^+$and $NH_4^+$ and the anions of $NO_3^-$and $H_2PO_4^-$ are affected the growth of leaf length and width of leaf of perillas. The spectoscopic analytical results showed that the perillas were growing rapidly in the period of 6 days from June 7 to June 12 by high amount of $Mg^{2+}$ ion with accumulation inside perillas. The crude protein, the crude fat and the hydrocarbon are accumulated in the leaves of perillas by binding the inorganic with amino acids to provide the nutritions needed for growth of perillas.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.306-311
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• 2012

This study was performed to evaluate the effects on saccharification and alcohol fermentation, according to the size of the ground rice (12, 20, 35 mesh) and ultra sonication process (15, 30, 60, 120 min). After saccharification of the ground rice samples for 3 h at $60^{\circ}C$, sugar content was observed to be high in the order of cooked ground rice (CGR) > ultrasonicated ground rice (UGR) > ground rice (GR), in all sizes of ground rice. Further, higher sugar content was obtained by increasing the time of ultrasonication process. Almost 90% saccharification of CGR ($11.5^{\circ}Bx$) could be reached up to $10.2^{\circ}Bx$ by ultrasonicating 35 mesh ground rice for 120 min. After alcohol fermentation on the 35 mesh saccharified-UGR for 4 days at $25^{\circ}C$, 16.7% alcohol concentration could be obtained, as high as of CGR (17.2%). After 4 days of alcohol fermentation, UGR showed a lower pH and a higher acidity (pH 4.06-4.17, 0.99-1.1%) than CGR (pH 4.27, 0.75%).

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.281-285
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• 2015

An oleaginous fungus was isolated from soil and identified as Mortierella sp. (M-12) for producing arachidonic acid (AA). Cell disruption methods, extraction methods, and particle sizes of freeze-dried biomass were tested to achieve maximum extraction of total lipids and AA. M-12 grown in glucose yeast media at $25^{\circ}C$ for 7 days contained 35.5% total lipid, and 47% of the total lipid was AA. Lipid extraction yield from wet biomass was shown to be similar to that in a dry state. Maximum lipid extraction was achieved using a mixture of chloroform and methanol (2:1) as an extraction solvent. Different mechanical cell disruption methods did not affect lipid extraction yields. The smaller the particle size of the biomass, the better the lipid extraction yield was observed. Particle size of biomass was shown to more strongly affect lipid extraction than extraction time. The highest AA content was observed in the class of neutral lipids.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.373-379
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• 2015

This study aimed to investigate the anti-amnesic effect of perilla oil against trimethyltin (TMT)-induced learning and memory impairment in ICR mice. Perilla oil (2.5 mL/kg of body weight) and soybean oil (2.5 mL/kg of body weight) were administered orally to mice for 3 weeks, and at the end of the experimental period, cognitive behavior was examined by Y-maze and Morris water maze (MWM) tests. Behavioral tests showed that the mice treated with perilla oil had improved cognitive function compared to that in mice administered soybean oil. Analysis of brain tissue showed that perilla oil significantly lowered acetylcholinesterase activity and malondialdehyde (MDA) levels. Oxidized glutathione (GSH)-to-total GSH ratio also decreased from 10.4% to 5.3% in perilla oil-treated mice, but superoxide dismutase (SOD) activity increased from 11.7 to 14.2 U/mg protein. Therefore, these results suggest that the perilla oil could be a potential functional substance for improving cognitive function.

• Applied Chemistry for Engineering
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• v.17 no.1
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• pp.87-92
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• 2006

The steam reforming of methane over Ru-promoted $Ni/Al_2O_3$ was carried out. Compared with $Ni/Al_2O_3$, which needs pre-reduction by $H_2$, $Ru/Ni/Al_2O_3$ catalysts exhibited relatively higher activity than conventional $Ni/Al_2O_3$. According to $H_2-TPR$ of reduced or used catalysts and $CH_4-TPR$, it was revealed that the reduction of $RuO_x$ by $CH_4$ decomposition begins at a lower temperature ($220^{\circ}C$) and the reduced Ru facilitates the reduction of NiO, and leads to self-activation. To improve metal dispersion, the catalyst was soaked in 7 M aqueous $NH_4OH$ for 2 h at $45^{\circ}C$ while stirring. As a result, $Ru/Ni/Al_2O_3$ catalysts with aqueous $NH_4OH$ treatment have higher activity, larger metal surface area (by $H_2$-chemisorption), and small particle size (by XRD and XPS). It is noted that the amount of noble metal could be reduced by aqueous $NH_4OH$ treatment.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.324-331
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• 2010

This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A) grapes. The total phenolic compound content of the MBA grape wine was $1,352.8{\pm}37.8\;mg/{\ell}$ at 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.51-56
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• 2002

This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.

• Korean Journal of Agricultural and Forest Meteorology
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• v.1 no.2
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• pp.81-89
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• 1999

To propose basic information for natural resource management and conservation strategy of Schisan-dra nigra Maxim., its habitat environment and vegetation structure of forest communities growing the species was investigated. Fourteen plots (each plot size 400 $m^2$) were set up at the distributed area of Cheju island, southern part of Korea. S. nigra is the economic useful species that scatteringly grows at 850~920 m in the western part, at 660~710 m in the northern part and at 750~1,250 m in the southern part of Mt. Halla. The community of S. nigra in Mt. Halla is the mixed secondary forest of pine and broad leaved trees that are mainly composed of Pinus densif1ora, Quercus serrata, Styrax japonica, Lin-dera erythrocarpa and Carpinus laxiflora. The density in a main distribution sector of S. nigra appears in the range of 3~39 individuals per each 20$\times$20 m plot. The distribution patterns by Morisita's Index showed that S. nigra was distributed randomly in all of the stands. The association analysis showed that the following tree species were positively associated with S. nigra. In other words, the following trees were appeared to require the same ecological niche together with S. nigra: Lindera erythrocarpa, Cornus waltri, Acer mono, and Styrax japonica.