• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.265-270
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• 2008

This study examined the effects of treating green tea leaves with ozonated water by evaluating pesticide residue levels and catechin content. The pesticide residue levels of tea leaves treated with carbendazim, captain, diazinon, fenthim, dichlorvos, and chlorpyrifos ranged from 43.2 to 48.2 ppm. For leaves treated by soaking or watering with tap water, or with 0.25 ppm of ozone water for 30 min. Pesticide residue levels were reduced by 24.0-30.2%, 30.3-33.6%, 52.4-70.5%, and 65.5-80.2%, respectively. No major differences in catechin content were observed in the leaves according to the soaking and rinsing treatments using ozonated or tap water.

• Journal of Conservation Science
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• v.25 no.1
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• pp.39-47
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• 2009

This paper reports a study on physical properties of the traditional adhesives for developing natural adhesives. This is to certify that the superiority of tradition through systematic surveys and experiments as well. We used three kinds of starches differing fermentation time(7 years, 4 years 8 months, and 2 years 8 months) which are fermented from wheat flour starches. The amylose contents, total sugar contents, crystallinity, particle size and shape, viscosity, pH, and adhesive strength were examined. The effect of fermentation time on physical properties of fermented wheat flour were studied. It was found that fermentation time effect various physical properties such as total sugar contents, amylose contents, crystallinity, viscosity, and so on.

• Proceedings of the SOHE Conference
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• 2001.10a
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• pp.99-99
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• 2001

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.464-470
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• 2009

This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.221-224
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• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.766-769
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• 2000

This study was attempted to investigate granular properties of acorn flours which were prepared by soaked nut and sediment. X-ray diffraction pattern of acorn flour was B type and was not affected by soaking treatment. The principal indices of the pattern were at diffraction angles ($2{\theta}$) of $14.5^{\circ},\;17.2^{\circ},\;19.7^{\circ},\;22.2^{\circ}\;and\;24.5^{\circ}$. The shape of acorn flour was elliptical and some rounded triangular by scanning electron microscope (SEM). The granule size of acorn flours varies from $4\;{\mu}{\textrm}{m}$ to approximately $20\;{\mu}{\textrm}{m}$. although morphology of the acorn flour was not affected, the non-starchy substances of surface was slightly changed by soaking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.401-406
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• 1983

Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.

• Journal of Veterinary Clinics
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• v.22 no.3
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• pp.202-205
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• 2005

The present study was made in order to clarify the anti-emetic effect by needle-acupuncture (AP), injection-AP and moxibustion in xylazine - induced vomiting of dogs. Twelve mongrel dogs (4 months to 5 year old, 2 to 4 kg of body weight), eleven mongrel dogs (4 months to 5 years old, 2 to 10 kg of body weight) and twelve mongrel dogs (4 months to 1 year old, 2 to 4 kg of body weight) were used for clarification of anti-emetic effect by needle-AP, injection-AP and moxibustion, respectively. The experimental animals were devided into control(6 heads), BL-21(6 heads), CV-12(6 heads) and BL-21+CV-12(6 heads) groups using total 6 dogs with vomiting selected in preliminary experiment, respectively in needle-AP treatment. In addition, the experimental dogs were divided into control (11 heads), BL-21 (6 heads) and CV-12(6 heads) groups using 11 dogs, respectively in injection-AP treatment. In moxibustion treatment the experimental dogs were divided into control (6 heads), BL-21(6 heads) and CV-12(6 heads) groups using 6 dogs, respectively. Five days after the experiment of one group was finished, the other group was examined in each experiment. Acupuncture needle was maintained for 20 minutes in needle-AP treatment. Metoclopramide was used in injection-AP treatment. Commercial moxa was used in moxibustion treatment. Vomiting was induced by intramuscular injection with $2{\%}$ xylazine 20 minutes after treatments of needle-AP, injection-AP and moxibustion, respectively. The vomiting rates of BL-21($33.3{\%}$), CV-12($50{\%}$) and BL-21+CV-12($33.3{\%}$) were lower than that of control($66.7{\%}$) and vomiting times of experimental groups were similar to that of control in needle-AP treatment. The vomiting rates of BL-21 ($0{\%}$) and CV-12($16.4{\%}$) were lower than that of control($66.7{\%}$) and the vomiting time of CV-12 group was similar to that of control group in injection-AP treatment. The vomiting rates of BL-21($33.3{\%}$) and CV-12($33.3{\%}$) were lower than that of control ($66.7{\%}$) and vomiting times of experimental group were similar to that of control group in moxibustion treatment. In conclusion, it was considered that needle-AP, metoclopramide injection-AP and moxibustion at BL-21 and CV-12 were effective for anti-emesis in xylazine induced vomiting of dogs and metoclopramide injection-AP was the most effective method for anti-emesis among them.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.393-397
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• 2004

Rice was steeped at elevated temperatures of $40,\;50,\;or\;60^{\circ}C$ for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at $40^{\circ}C$ displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at $60^{\circ}C$ showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at $40^{\circ}C$. Peak and breakdown viscosities decreased at $50\;and\;60^{\circ}C$, whereas setback and final viscosities increased.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.193-199
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• 2002

The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.