• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.77-99
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• 1990

In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.192-202
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• 2010

Pesticide residues were investigated in 16 commodities (rice, foxtail millet, buckwheat, kidney bean, peanut, sesame, orange, grapefruit, kiwifruit, spinach, perilla leaves, leek, garlic stem, garlic, ginger and oak mushroom) collected from 22 provinces (Seoul, Busan, Incheon, Daegu, Daejeon, Gwangju, Ulsan, Suwon, Seongnam, Goyang, Bucheon, Yongin, Cheongju, Jeonju, Jeju, Cheonan, Changwon, Pohang, Gumi, Jinju, Wonju and Yeosu) in 2009. Pesticides (172 kinds) were analyzed using multiresidue method by GC/MS/MS from 510 samples, and phenthoate in kiwifruit was violated by exceeding MRL. The intake assessment for 24 kinds of pesticide residues including the detected pesticides at multi pesticide residue monitoring (bifenthrin etc.) were carried out. The result showed that the ratio of EDI (estimated daily intake) to ADI (acceptable daily intake) was 0.000007~0.458% which means that the detected pesticide residues were in a safe range so that residual pesticides in the agricultural products in Korea.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.210-215
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• 2000

This study surveyed the opinion of Korean residents in New York, Houston, and Los Angeles in the United States, on Korean food and the way to spread them internationally. The results were as follows: Over 71% of the respondents had interests on Korean food, and 39% of them answered the reason why they like Korean food is that it usually contains many important nutrients and little fat. Over 73% of the respondents were interested in spreading Korean food internationally, and 35% of them thought the sauces and the spices of the Korean food should be improved to be favored internationally. Foreigners'favorite Korean main dishes were Bibimbap and Ddunk-manduguk, favorite si de dishes were Bulgogi, Kalbigui, Chapchae, and Kimchi, and favorite desserts were Sikhe and Ginseng tea.

• Korean Journal of Agricultural and Forest Meteorology
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• v.7 no.4
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• pp.303-310
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• 2005

Vegetation composition and structure of forest community around Mt. Kumbong, Uiseong-Gun, Korea, were studied using a qualitative and a quantitative approach. Vegetation types and various ecological characteristics including constancy classes, relative coverage, species diversity and interspecific similarity of the major component species were analyzed. Seventy relatives were sampled in $100 m^2$ plots. Forest communities were grouped into mountain vegetation and lower-valley vegetation. The former were divided into 3 communities (Quercus mongolica, Quercus variabilis and Quercus dentata communities). The latter was an Acer mono community. Vegetation units were classified into ten groups. Woody vegetation coverage was $50\~65\%$. The lower-valley vegetation type showed from $2.06\pm0.25\;to\;2.31\pm0.26$ in the species diversity. The species showing interspecific similarity over 0.5 with Quercus mongolica appeared to be Pinus densiflora, Quercus dentata and Tilia amurensis in the tree and subtree layer, and Lindera obtusiloba, Fraxinus sieboldiana, Carex humilis and Carex siderostica in the shrub and herb layer, The species showing higher interspecific similarity with Acer mono were Cornus controversa and Ulmus davidiana in the tree and subtree layer, and Philadelphus schrenchkii and Aristolochia manshuriensis in the shrub and herb layer.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.525-530
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• 2000

A study was carried out to establish the detection method of irradiated agricultural products cultivated in Korea by Thermoluminscece(TL). Samples were irradiated using Co-60 gamma rays at various doses(0.05, 0.1, 0.2, 0.3 and 0.5 kGy). After irradiation, separated minerals of the samples measured by TL. TL intensity increased with increasing doses and the irradiated samples were higher than the non-irradiated samples. TL first and second glow curves showed maximum TL temperature point at $176.16{\sim}190.08^{\circ}C$ and $143.84{\sim}146.56^{\circ}C$, respectively. All the irradiated samples can be classified correctly by the shape of the glow curve and the glow curve ratio. Correlation coefficients of ginger, carrot, potato and sweet potato were 0.9968, 0.8522, 0.9612 and 0.9071, respectively, that showed very high correlation between irradiation dose and TL intensity. Therefore, these results suggest that TL measurement is an useful detection method for irradiated agricultural products.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.724-731
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• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• Journal of Korean Medicine Rehabilitation
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• v.21 no.2
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• pp.63-85
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• 2011

Objectives : This study was carried out to know the effects of Danggwisayeokgaohsuyusaenggang-tang(hereinafter referred to DST) on arthritis induced by collagen on DBA/1 OlaHsd mice. Methods : For this purpose, DST was orally administered to mouse with arthritis induced by collagen II. Cytotoxicity, high performance liquid chromatograph(HPLC) analysis, arthritis index, value of immunocyte in draining lymph node and paw joint, cytokine were measured in vivo. Results : 1. The cytotoxicity against human fibroblast cells(hFCs) was not measured in any concentration. 2. In HPLC analysis, There are high peak patterns at 8 minute(min), 12 min, 35 min, 45 min. 3. The arthritis index was decreased significantly. 4. The degree of arthritis induced damage of joint of DST group is slight compared with control group in histopathologic observation(Hematoxylin and eosin stain(H&E), Masson's trichrome(M-T) staining). 5. In total cell counts of draining lymph node(DLN) and paw joint, the cells in DLN decreased significantly on DST 200 mg/kg and the cells in paw joint decreased significantly on 200 mg/kg and 50 mg/kg. 6. In DLN, $CD4^+/CD25^+$, $CD3^+/CD69^+$, major histocompatibility complex(MHC), class-II/$CD11c^+$ cells decreased significantly on DST 200 mg/kg and 50 mg/kg $CD3^+/CD8^+$ cells decreased significantly on DST 200 200 mg/kg, $CD4^+$, $CD3^+/CD44^+$ cells decreased. 7. In paw joints, $CD4^+$, $CD11b^+/Gr-1^+$ cells decreased significantly on DST 200 mg/kg and 50 mg/kg. 8. In joints, levels of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, cyclo-oxygenase-2(COX-2), NOS-II were decreased on DST 200 mg/kg and DST 50 mg/kg. 9. In analysing of cytokine in CD3/CD28 activated spleen, IL-17 was decreased significantly, IL-4 was increased significantly $INF-{\gamma}$ was decreased on DST 200 mg/kg. 10. In analysing of cytokine in collagen activated spleen, IL-17 were decreased significantly, IL-4 was increased significantly. Conclusions : This results demonstrated that DST suppressed the inflammatory progression of collagen-induced arthritis(CIA) mice and supported further studies are required to survey continuously in looking for the effective substance and mechanism in the future.

• Korean Chemical Engineering Research
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• v.48 no.6
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• pp.690-694
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• 2010

In this study, herbal wood vinegar including Bambusoideae, Cinnamomi Cortex, Zingiberis Rhizoma was tested to see possibility for cosmetic or skin related medicine. Anti-oxidation effect of herbal wood vinegar was tested by DPPH free radical scavenging activity, and showed 97% inhibition rate at $50{\mu}g/ml$. Anti-bacterial effect was tested by disc diffusion method, and it indicated strong anti-bacterial activity against normal skin flora Staphylococcus aureus. Whitening effect was measured by tyrosinase inhibition assay, and it was lower compared with vitamin C. Stability test was done by MTT assay, and cell toxicity was relatively high. Stability was also checked, and there was not significant change in color, aroma, appearance and pH during storage. Anti-atopic dermatitis test was done by hairless mouse and herbal wood vinegar recovered damaged skin to almost normal condition after 9 days of application. IgE concentration in herbal wood vinegar treated mouse was also reduced 30% compared with control. From the study, herbal wood vinegar showed good anti-oxidation, anti-bacterial and anti-atopic dermatitis effect, and had promising application in cosmetic or skin related medicine.