• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.486-497
• /
• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• The Korean Journal of Pesticide Science
• /
• v.10 no.3
• /
• pp.183-188
• /
• 2006

A nation-wide monitoring survey was performed to look into pesticide use pattern and amount on farmers' field after the national registration of pesticides from 2003 to 2004. Tow hundred ninety two leading farmers involved in the survey were chosen from main cultivating regions of targeted crops in consideration with area. Most farmers involved in the survey follow the safe use guideline of pesticides, while their information to select and making-decision for purchasing pesticides were done according to the recommendation of mainly pesticide market dealers or agricultural cooperative dealers. Used amount of pesticide per unit cropping area was surveyed as 5.51 on paddy, 3.91 on field cabbage, 2.93 on greenhouse cabbage, 0.76 on lettuce, 0.55 on spinach, 1.34 on perilla leaf, 4.89 on leek and 0.42 kg $ha^{-1}$ on young radish. As compound with those surveyed from 1999 to 2000, the pesticide amounts used for rice, lettuce and perilla leaf were reduced while that for cabbage was increased.

• Journal of Life Science
• /
• v.30 no.7
• /
• pp.581-591
• /
• 2020

This study investigated the probiotic properties and physiological activities of Korean fermented foods such as sikhae, young radish kimchi, and bean-curd dregs. Among the isolated lactic acid bacteria, Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus pentosaceus YMT1, and Leuconostoc mesenteroides YMT6 demonstrated a greater than 60% survival rate at pH 2.5, along with an excellent survival rate even at 0.3% bile acid. These five bacteria showed strong flocculation ability in autoaggregation and coaggregation tests, indirectly clustering useful micro-organisms and inhibiting the attachment of pathogenic bacteria. In a cell surface hydrophobicity test, these bacteria showed adhesion to three solvents (ethyl acetate, chloroform, and xylene) and high hydrophobicity, thereby indicating excellent indirect cell adhesion to intestinal cells. The cell-free supernatants and intracellular extracts of the five lactic acid bacteria showed antioxidative activity in the form of 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability and lipid peroxidation inhibition. Antimicrobial activities were also observed in four pathogenic bacteria, namely E. coli KCTC 2571, H. pylori HPKCTC B0150, L. monocytogenes KCTC 13064, and S. aureus KCTC 1916. These results demonstrate that these five lactic acid bacteria could be used as probiotics with antioxidant and antimicrobial properties.

• Polymer(Korea)
• /
• v.39 no.2
• /
• pp.338-345
• /
• 2015

Poly(phenylene oxide) (PPO) and polyether imide (PEI) were sulfonated and aminated to create sulfonated poly(phenylene oxide) (SPPO) and aminated polyether imide (APEI), respectively. Characterization of the SPPO and APEI were performed via measurements of FTIR, thermogravimetry (TGA), swelling degree, ion exchange capacity (IEC), and ion conductivity. Next, the surfaces of these membranes were modified by surface fluorination at room temperature. The surface fluorinated SPPO and APEI membranes underwent characterization again for the mentioned measurements to determine any differences. The 3 types of bi-polar membranes were prepared by varying the IEC of the APEI at a fixed SPPO IEC value, which were applied to the low and high NaCl concentration of feed solution at the different current density, respectively. The hypochlorite concentration derived from the surface fluorinated membranes was dependent on the IEC of the APEI and ranged from 491 to 692 ppm at $80mA/m^2$. At low current density of $5mA/m^2$, the hypochlorite concentrations ranged from 18 to 28 ppm for the 4 hrs surface fluorinated membranes and their durability increased greatly.

• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.976-982
• /
• 2005

Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated using brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9nmol/mg protein by treatment of $2.5{\mu}M$ ferrous sulfate and 7.5mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10min at $37^{\circ}C$ Mallow(88%) in leafy vegetables, small potato (93%) in root vegetables, green red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom. Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol(83%) showed high LPO inhibition capacities.

• Composites Research
• /
• v.33 no.4
• /
• pp.177-184
• /
• 2020

Flame retardant(FR) clothes prohibit additional fire diffusion and make the personnel do their tasks without a hitch in a flammable environment. The existing FR clothes, however, are heavy and give high thermal fatigue. Therefore, it is strongly demanded to develop a light, convenient, and eco-friendly clothes. Recently, many works have been reported to make FR fabrics with phosphorus compounds, but their performance could not satisfy the specified criteria in appraisal standards of domestic and American FR clothes or combat uniforms. In this paper, two kinds of phosphorus compounds were applied to cotton fabric. Graphene oxide functionalized with a phosphorus-rich deep eutectic solvent and ammonium polyphosphate were coated on cotton fabric by eco-friendly padding procedure. The coated fabrics were analyzed with thermogravimetric analysis, vertical flame resistance test(ASTM D6413), cone calorimeter test(ISO 5660-1), and method of test for limited flame spread(ISO 15025). It was revealed that the as-made cotton with those two materials simultaneously had better flame resistance than the cottons with each one. Furthermore, an additional coating for hydrophobicity on the FR cotton was tried for better washing fastness.

• Journal of the Korean Chemical Society
• /
• v.55 no.1
• /
• pp.28-37
• /
• 2011

Spectroscopic (infrared, electronic and $1^H$-NMR), elemental analyses CHN, molar conductivity, thermogravimetric analyses (TGA/DTG) and biological studies, of both benzanthrone derivatives 3-N-2-hydroxy ethylamine benzanthrone (HEAB) and 3-N-2-amino ethylamine benzanthrone (AEAB) with Cu(II), Co(II) and Ni(II) chlorides were discussed herein. Based on the above studies, HEAB ligand was suggested to be coordinated to each metal ions via hydroxo and amino groups to form [Cu(HEAB)$(Cl)_2$].$2H_2O$, [Co(HEAB)$(Cl)_2(H_2O)_2$].$8H_2O$ and [Ni(HEAB)$(Cl)_2(H_2O)_2$].$7H_2O$ coordinated complex. On the other hand, AEAB has an octahedral coordinated feature with formulas [Cu(AEAB)$(Cl)_2(H_2O)_2$].$2H_2O$, [Co(AEAB)$(Cl)_2(H_2O)_2$].$4H_2O$ and [Ni(AEAB)$(Cl)_2(H_2O)_2$]. $6H_2O$. The molar conductance values at $25{\circ}C$ for all complexes in DMF are slightly higher than free ligands; this supported the presence of chloride ions inside the coordination sphere. Both benzanthrone ligands and their complexes have been screened against different kinds of bacteria.

• Journal of the Korean Chemical Society
• /
• v.55 no.4
• /
• pp.594-602
• /
• 2011

The effect of ${\alpha}$-, ${\beta}$- and ${\gamma}$-picolines on the stereochemistry of the coordination compounds of lanthanide(III) nitrates derived from 4[N-(furfural)amino]antipyrine semicarbazone (FFAAPS) has been studied. The general composition of the present coordination compounds is [Ln(FFAAPS)$(NO_3)_3$Pic] (Ln=La, Pr, Nd, Sm, Gd, Tb, Dy or Ho and Pic=${\alpha}$-, ${\beta}$- or ${\gamma}$-picolines). All these coordination compounds have been characterized by elemental analyses, molecular weight, molar conductance, magnetic susceptibility, infrared and electronic spectra. The infrared studies suggest that the FFAAPS behaves as a neutral tridentate ligand with N, N, O donor while ${\alpha}$-, ${\beta}$- or ${\gamma}$-picoline is coordinated to the lanthanide(III) ions via heterocyclic N-atom. Nitrates are bicovalently bonded in these compounds. From the electronic spectral data, nephelauxetic effect (${\beta}$), covalence factor ($b^{1/2}$), Sinha parameter (${\delta}%$) and the covalence angular overlap parameter (${\eta}$) have been calculated. Thermal stabilities of these complexes have been studied by thermogravimetric analysis. The coordination number of lanthanide(III) ions in the present compound is found to be ten. The antibacterial studies screening of the primary ligand FFAAPS and the complexes showed that the present complexes have moderate antibacterial activities.

• The Korean Journal of Pesticide Science
• /
• v.19 no.1
• /
• pp.22-31
• /
• 2015

This study was carried out to monitor the current status of pesticide residues in selling agricultural products via online and assessed their safety in 2014. A total of 124 samples were purchased six times from March to August 2014 twenty online shopping malls randomly. These samples were analysed 208 pesticides by multiresidue method using a GC-ECD/NPD and a LC-MS/MS and confirmed by a GC-MSD. As a result of analysis, residual pesticides samples were 11 (8.9%) such as leek, young radish, welsh onion etc, of which 2 samples (1.6%) such as sesame bud (Chlorothalonil), artemisia (Chlorpyrifos) were violated Korea Maximum Residue limits (MRLs). 11 kinds of pesticides (19 times) were detected in 11 samples. Risk assessment evaluated human health exposure with the ratio of EDI (Estimated daily intake) to ADI (Acceptable daily intake) of pesticides detected. %ADI (the ratios of EDI to ADI) were 0.04~95.70% and some samples represented a fairly dangerous levels. In particular, Chlorothalonil in the sesame bud was shown as a significant risk close to 100% of %ADI. Accordingly, it is recommended to strengthen a safety check on agricultural products in online sales.

• Korean journal of food and cookery science
• /
• v.13 no.3
• /
• pp.364-368
• /
• 1997

The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30$^{\circ}C$ was rapidly increased to the highest level of 20 mg％. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to 10$\^$8/ cfu/$m\ell$ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$ for 9 days. In the Mulkimchi fermentated at 15$^{\circ}C$, the maximum amount of vitamin C was 15 mg％ at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4$^{\circ}C$ after 1 day-fermentation at 15$^{\circ}C$, its vitamin C didn't reach the above level after 9 day storage. As the fermentation temperature was kept at 4$^{\circ}C$, the content of vitamin C in Mulkimchi remained at 10 mg％ of its initial storage and didn't change through the 9 days storage.