• Food Science and Preservation
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• v.10 no.4
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• pp.517-521
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• 2003

This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10$^{\circ}C$ for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.

• Korean Journal of Plant Resources
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• v.9 no.2
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• pp.105-112
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• 1996

Physicochemical properties of Youngia sonchifolia were compared according to harvesting time and brine methods for its Kimchi preparation. Moisture contents in the roots and the leaves of Y. sonchifolia grown for 5 weeks was more than those grown for 11 weeks. 5-week-grown Y. sonchifolia contained more total free sugar than 11-week-grown ones, and among total free sugar the content of fructose was the most, and the contents of glucose and sucrose were rather high. The roots of 11-week-grown Youngia sonchifolia were harder than those of 5-week grown ones. When the roots were soaked in NaCl solution, the hardness decreased with time. Salt concentration of the Kimchi of Y. sonchifolia increased by the brined material of the Kimchi with soaking time.Salt concentration of the Kimchi was higher in the leaves than in the roots.The roots and leaves of Y.sonchifolia grown for 11 weeks contained organic acids such as malic acid, oxalic acid, succinic acid,lactic acid, and citric acid,among which major organic acids were malic acid, oxalic acid, succinic acid, whereas lactic acid and citric acid were minor organic acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.109-116
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• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.678-688
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• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1997.04a
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• pp.247-252
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• 1997

최근 자동차 배기 가스에 대한 규제가 강화되고 있고, 특히 자동차 매연중 대젤 차량에 대한 배기 가스 저감이 관심의 대상이 되고 있다. 이러한 배기 가스 규제에 대응하기 위하여 엔진의 여러 부위에 대한 설계변경이 이루어지고 있다. 설계변경의 대표적인 예로는 피스톤 탑 링(top piston ring)의 위치를 현재보다 위로 하고 피스톤과 라이너 사이의 간극을 좁게하여 크레비스 볼륨을 줄이거나, 연로 분사 시기 지연, 배기가스재순환(EGR, Exhaust Gas Recirculation)장치 등이 있다. 본 보고에서는 모사 실험 결과에 추가하여 엔진 시험을 수행함으로써 엔진유의 분산 특성및 산화안정성에 미치는 기유와 첨가제의 영향을 조사하였다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.211-212
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• 2003

지금까지 양어사료에 있어 양질의 단백질원으로서 어분이 가장 많이 사용 되어 왔지만 수급의 불안정, 높은 가격, 어분내 과잉의 인으로 인한 수질 오염 등 많은 문제점들을 야기시기고 있다. 이러한 이유들로 어분을 대체할 식물성 단백질원에 대한 연구가 많이 실행되었다. 특히, 식물성 단백질원 중 대두박은 단백질 조성이 우수한 반면인의 함량은 낮고, 경제적이며, 수급이 안정적인 장점이 있다. (중략)

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.05a
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• pp.204-205
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2004-2011
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• 2013

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

• Korean Journal of Plant Tissue Culture
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• v.22 no.1
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• pp.47-51
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• 1995

This study was conducted to investigate the possibility of obtaining platelets via somatic embryogenesis as a means of in vivo mass propagation in Paeonia lactiflora Pall.. When cultured on MS medium with 0.5 mg/L 2, 4-D, filament explants formed calli. UPon transfer to basal medium the calli gave rise to somatic embryos at a frequency of 38%. Additional of 3g/L activated charcoal enhanced the frequency to 60%. Mature embryos preheated at 5$^{\circ}C$ for 2 weeks had 37% germination on medium with 0.3 mg/L GA$_3$. The germinated embryos developed to complete plantlet when cultured on medium with 2mg/L BA.