• Applied Biological Chemistry
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• v.16 no.2
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• pp.85-93
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• 1973

These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at $20^{\circ}C$ for $1.5{\sim}2.5$ days and at $25^{\circ}C$, $30^{\circ}C$ for $1{\sim}2days$, in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature($30{\sim}35^{\circ}C$), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature ($30{\sim}35^{\circ}C$), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour $80{\sim}140g$ per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.

• The Journal of Korean Medicine
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• v.32 no.5
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• pp.50-65
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• 2011

Objectives: Moxibustion has been used for various post-stroke symptoms and has also been known to have effect on peripheral blood flow. This study investigated the effect of moxibustion on radial artery blood flow by Doppler ultrasound and on heart rate variability in post-stroke hemiplegia patients. Methods: Moxibustion was applied on the points of LI4, TE3, TE5 and LI11 on the affected side, and blood flow of the radial artery was measured using the Minimax-Doppler-K device. Blood flow velocity and pulsation index were analyzed before, during, and after moxibustion. Simultaneously LF, HF, and LF/HF as variables for HRV were measured by FM-150. Results: The mean value of blood flow velocity in all patients (n=23) showed significant increase between before and after moxibustion, but there was no significant difference in pulsation index and LF, HF, LF/HF ratio between before and after moxibustion. In Yin (n=9) and Yang (n=14) groups, both showed significant increase of blood flow velocity between before and after moxibustion, but there was no significant difference in pulsation index and LF, HF, LF/HF ratio between before and after moxibustion. In Deficiency (n=14) and Fullness (n=9) groups, only the Deficiency group showed significant increase of blood flow velocity between before and after moxibustion, while the Fullness group showed no significant difference in blood flow velocity between before and after moxibustion, and also there was no significant difference in pulsation index and LF, HF, LF/HF ratio between before and after moxibustion. Conclusions: This study suggests that moxibustion on LI4, TE3, TE5 and LI11 on the affected side of stroke patients increase the peripheral blood flow in the affected arm, which was most remarkable in those with Yin and Deficiency pattern.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.166-172
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• 2002

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

• Journal of Korean Society of Forest Science
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• v.85 no.4
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• pp.596-604
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• 1996

This study was carried out to offer the successive method of cultivation and increase the productivity of mushroom yield with good quality through the elevation of rate of spawn development for Lentinus edodes. Studied about the analysis of current management of actural cultivation, a base of these, researched and presented for the upward method of productivity through an experiment of the high rate of spawn development and cultivation, putting first cultural environment. The results obtained were as follows ; 1. As the result of the analysis of current management in actural cultivation, many cultivators had a tendency to neglect managements of cultivation. These were reason for the deficiency of labour, funds and the lack of knowledge of cultivation, etc. 2. Water contents in bed logs according to the date of inoculation was shown as the decreasing order of 28.63%(3/12), 25.20%(3/25) and 23.19%(4/10). For the purpose of the maintenance of the water contents, the full-development of mycelium in bed logs and the dispersion of labour, the date of inoculation should be started in the early March. 3. The difference of the rate of spawn development among species was not shown, 100%(Mori 465). 98.98%(Mori 3046) on the spawn in high temperature and 98.97%(Mori 290) on the spawn in low temperature. The relative rate of spawn development was 97.70%(Mori 465), 82.45%(Mori 3046) on the spawn in high temperature and 88.87%(Mori 290) on the spawn in low temperature, it showed the difference. The spawn should be selected carefully in the future, as the spawn of cultivater's preference showed the difference for the development of mycelium. 4. The rate of spawn development following the date of inoculation was 100.0%(3/12), 98.98%(3/25) and 96.79%(4/10) on the spawn in high temperature and 99.09%(3/12), 98.97%(3/25) and 97.89% (4/10) in low temperature, it showed little difference. And the relative rate of spawn development was 97.70%(3/12), 82.45%(3/25) and 81.42%(4/10) on the spawn in high temperature and 93.27%(3/12), 89.67%(3/25) and 88.87%(4/10) that in low temperature, As the result of the relative rate, the time of inoculation of spawn should begin in the early March. 5. The height of stock logs on temporary placing should be less than 60cm at most on the surface, because of the low rate of water contents.

• Food Science and Preservation
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• v.13 no.5
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• pp.634-642
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• 2006

This study was performed to investigate the effects of lotus root ethanol extinct (LRE) on 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity in vitro, and lipid metabolism in the serum and liver of rate fed normal or high cholesterol diet in vivo. LRE (200 mg/kg/day and 400 mg/kg/day) was administered only to rats with fed high cholesterol diet for 6 week. We divided into 6 groups: normal diet group (NC), high cholesterol diet group (1% cholesterol and 0.25% sodium cholate)(HC), LRE 200 mg/kg treated group (NC-LREL), LRE 400 mg/kg teated group (NC-LREH), high cholesterol diet and LRE 200 mg/kg treated group (HC-LREL), and high cholesterol diet and LRE 400 mg/kg teated group (HC-LREH). LRE significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. The body weight gain and liver weight of the high cholesterol diet group were higher than the normal diet group whereas the groups administered LRE were gradually decreased. The high cholesterol diet group increased serum triglyceride, total cholesterol, free cholesterol and LDL-cholesterol levels, and decreased atherogenic index, HDL-cholesterol and phospholipid levels as compared with the normal diet group. LRE administrated groups were increased in serum HDL-C/T-C, HDL-cholesterol and phospholipid levels, and decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared with the high cholesterol diet group. These effect of LRE within the high cholesterol diet groups were concentration-dependent manners. There were no differences in the levels of serum triglyceride, total cholesterol, phopholipid, HDL-cholesterol and free cholesterol between normal diet groups. The hepatic LRE administrated groups than in the high cholesterol diet group. Teken together, it is suggested that LRE exerts hypocholesterolemic effect by reducing serum cholesterol concentration in rats with high cholesterol diet-induced hypercholesterolemia.

• Korean Journal of Agricultural Science
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• v.19 no.1
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• pp.1-8
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• 1992

This experiment was conducted to improve the germination when we sowed Chinese milk vetch (Astragalus sinicus L. Local vas. Jinjoo) in the up-land.. The results are summerized as follows 1. There is no difference on the germination of Chinese milk vetch from $15^{\circ}C$ to $35^{\circ}C$. Germination ratio is 7l%, speed is 60% and mean of germinating day. is about 4. But at $10^{\circ}C$ germination ratio and speed are decreased as 65%, 8% but mean of germinating day is increased as 8. 2. Chemicals used for improve of germination $KNO_3$, $H_2SO_4$, HCl, NaOCl, NaOH and GA were increased about 6~8% of germination ratio. 3. Germination in response to soil covering up depth, surface sowing showed 68% of germination and not more than 4cm the seed is germinated 60% but not less than 6cm, germination ratio is not more than 50%. 4. Soil water content needed in the germination is proper about 70~80% of field water capacity and the ratio is 65% but not. more than 40% germination ratio is not more than 31%. 5. Germination in response to seed treatment (1 day sbsorption /1 day dry) germination ratio is not decreased when it treated 2 times but not less than 3 times it decreased seriously and not less that: 5 times it decreased not more than 31%. 6. Germination in response to seed largement, small seed is not good for germination, so seeds harvested after the majority of the seed is ripened.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.73-77
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• 1978

This experiment was made to select the optimum thickness of the polyethylene (P.E) film for Cheongdo Bansi and Sagoksi in the P.E film storage kept at $0^{\circ}C$. The experimental plots were divided into 4 plots by film thickness (0.04, 0.06, 0.08 and 0.10mm) and those were subdivided into 3 plots by fruits number (3, 10 and 50 persimmons) in each film bags. We investigated five experimental items; the change of loss of weight, firmness, titratable acidity, sugar contents and soluble tannin contents. 1. In the changes of loss of weight, the plot of packing in 0.04mm P.E. film bag with 50 persimmons were more retarded than other plots in Cheongdo Bansi, and packing in 0.08mm with 10 persimmons, 0.04 mm with 50 persimmons were more retarded than other plots in Sagoksi. 2. In the change of softening, the plot of packing in 0.04 mm with 50 persimmons were more retarded than other plots in Cheongdo Bansi and Sagkai. 3. In the changes of titratable acidity, the plot of packing in 0.04 mm with 50 persimmons were more slightly decreased than other plots in Cheongdo Bansu also in Sagoksi, packing in 0.06 mm with 10 persimmons were the same results. 4. In the changes of soluble tannin contents, the plots of packing in 0.06 mm with 10 persimmons, 0.04 mm with 50 perimmons were more ratarded in Chenongdo Bansi, also in Sagoksi, packing in 0.04 mm with 10 persimmons 50 persimmons were the same results. 5. In the changes of soluble tannin contents, the plots of packing in 0.04mm with 3 and 10 persimmons were more slowly decreased than other plots in Cheongdo Bansi and Sagoksi, on. the other hand, pcaking in 0.04mm with 50 persimmins in Cheongdo Bansi and Sagoksi, had not astringent taste at 120 days in storage. Judging through the upper results, the most desirable storage conditions for Cheongdo Bansi and Sagoksi were to pack in P.E film bag of 0.04mm with 50 persimmons.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.355-363
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• 1982

In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room($450{\times}650{\times}250cm$; year round temperature change, $2-17^{\circ}C;\;70-85%\;R.H.$) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control, $7.3{\sim}7.4%$ in irradiated group. The moisture content in whole storage period of two varieties were $72{\sim}82%$ without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.

• Development and Reproduction
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• v.10 no.3
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• pp.159-168
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• 2006

Rodents and many other mammals have two chemosensory systems that mediate responses to pheromones, the main and accessory olfactory system, MOS and AOS, respectively. The chemosensory neurons associated with the MOS are located in the main olfactory epithelium, while those associated with the AOS are located in the vomeronasal organ(VNO). Pheromonal odorants access the lumen of the VNO via canals in the roof of the mouth, and are largely thought to be nonvolatile. The main pheromone receptor proteins consist of two superfamilies, V1Rs and V2Rs, that are structurally distinct and unrelated to the olfactory receptors expressed in the main olfactory epithelium. These two type of receptors are seven transmembrane domain G-protein coupled proteins(V1R with $G_{{\alpha}i2}$, V2R with $G_{0\;{\alpha}}$). V2Rs are co-expressed with nonclassical MHC Ib genes(M10 and other 8 M1 family proteins). Other important molecular component of VNO neuron is a TrpC2, a cation channel protein of transient receptor potential(TRP) family and thought to have a crucial role in signal transduction. There are four types of pheromones in mammalian chemical communication - primers, signalers, modulators and releasers. Responses to these chemosignals can vary substantially within and between individuals. This variability can stem from the modulating effects of steroid hormones and/or non-steroid factors such as neurotransmitters on olfactory processing. Such modulation frequently augments or facilitates the effects that prevailing social and environmental conditions have on the reproductive axis. The best example is the pregnancy block effect(Bruce effect), caused by testosterone-dependent major urinary proteins(MUPs) in male mouse urine. Intriguingly, mouse GnRH neurons receive pheromone signals from both odor and pheromone relays in the brain and may also receive common odor signals. Though it is quite controversial, recent studies reveal a complex interplay between reproduction and other functions in which GnRH neurons appear to integrate information from multiple sources and modulate a variety of brain functions.