• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.31-38
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• 1986

In order to investigate the harmful trace elements in Korean common vegetable, the contents of Lead, Cadmium, Copper, Zinc and Manganese are studied in this paper. As shown in the Table 1, the following vegetable samples collected from the agriculture-marine products market I Seoul were used; root vegetables-potato, sweet potato, carrot, radish, onion and garlic, fruit vegetables-cucumber, pumpkin, green pepper, egg plant, tomato and melon. The contents of the harmful trace elements were determinded by means of atomic absorption spectrophotometry. These elements were extracted from the vegetables with the DDTC-MIBK extraction method. The results were as follows; 1. The average contents of the harmful trace elements in the vegetables were as follows; Root vegetables-Lead, 0.387 ppm; Cadmium, 0.030 ppm; Copper, 1.267 ppm; Zinc, 7.395 ppm; Manganese, 5.380 ppm. Fruit vegetables-Lead, 0.259 ppm; Cadmium, 0.028 ppm; Copper, 1.155 ppm; Zinc, 3.732 ppm; Manganese, 3.532 ppm. 2. The contents of harmful trace elements in vegetables were significantly low compared with foreign standards. This means that vegetables contamination with those harmful trace elements is not significant at present.

• Food Science and Preservation
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• v.7 no.4
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• pp.362-365
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• 2000

Changes in eleutherosides by havest time and part of Acanthopanax koreanum Nakai were investigated. Eleutherosides contents in stem root and leaf of Acanthopanax koreanum harvested at September were 549.2 ppm 483.2 ppm and 255.9 ppm, respectively. Eleutheroside E content in stem was 653.1 ppm, which was higher than that in root, but it was not detected in leaf. As the trees were grown eleutheroside B and eleutheroside E contents were increased gradually. Eleutheroside B content of 5 year's age tree was 567.3 ppm, which was 1.6 times higher than that of 1 year's age tree.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.90-98
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• 1996

The mineral contents were analyzed for 12 varieties of Korean apples and 9 commercial apple juices by atomic absorption spectrophotometry. On the fresh matter basis, the ash contents of tested apples ranged 0.21-0.48%, Mn 0.20-2.52 ppm, Cu 0.10-1.03 ppm, Fe 0.24-9.88 ppm, Zn 0.09-1.06 ppm, Mg 21.08-99.00 ppm, Ca 15.16-99.56 ppm, K 842.10-1788.10 ppm, Na 10.32-40.53 ppm, P 24.43-90.07 ppm, Pb nd-98.05 ppb, Cd nd-36.08 ppb and Cr 2.25-123.76 ppb. Overally mineral contents of Aori and Jonathan were higher than those of Fuji. The mineral contents of apple cultivated at Wonju, Kangwon and Taegu, $Ky{\check{o}}ngbuk$ were higher than those of the other growing region. The mineral contents of commercial apple juice were ash 0.13-0.36%, Mn 0.24-0.99 ppm, Cu 0.10-0.61 ppm, Fe 0.19-3.70 ppm. Zn 0.20-1.77 ppm, Mg 18.16-49.56 ppm, Ca 14.42-42.30 ppm, K 785.07-1440.30 ppm, Na 14.71-52.58 ppm, P 16.57-63.56 ppm, Pb nd-95.55 ppb, Cd nd-17.65 ppb and Cr 8.60-110.98 ppb, respectively. Comparing mineral contents of apples and commercial apple juices, Cu, Mg, K, Ca and Fe contents of apples were higher and Zn, Na contents were lower than those of apple Juices.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.77-82
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• 2007

From the total methanolic extract of Chrysanthemum coronarium L. var. spatiosum (Compositae), nitrite scavenging ability and superoxide dismutase (SOD)-like activity were analyzed as antioxidative characteristics. After successive partitioning with chloroform, n-butanol, and water, the chloroform fraction showed the most significant nitrite scavenging ability with an $IC_{50}$ value of 39 ppm compared with the values of vitamin C and chlorogenic acid, 15 ppm and 36 ppm, respectively. The active fraction was subjected to silica gel and Sephadex LH-20 column chromatography, and the compound was isolated and identified as ${\beta}-sitosterol-O-{\beta}-D-glucoside$ using $^{1}H-NMR$ and $^{13}C-NMR$ spectral data. The glucoside was further hydrolyzed and confirmed as a glycosylated ${\beta}-sitosterol$. The compound and its aglycone, ${\beta}-sitosterol$, showed different nitrite scavenging and SOD-like activity. The $IC_{50}$ value of nitrite scavenging ability of the compound was 335 ppm at pH 1.5, while that of its aglycone was 41 ppm. As for the SOD-like activity, the $EC_{50}$ values of the sterol and the glucoside were 1,291 ppm and >2,000 ppm, respectively, compared with those of vitamin C and chlorogenic acid, 38 ppm and 449 ppm, respectively.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.3-8
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• 1987

ABSTRACT-Agricultural products collected from the suburbs of Chuncheon in 1984 were analyzed for carbamate pesticides by GLC-NPD. O-tert-butyl phenyl methyl carbamate(BPMC) was detected in most samples and their residue levels in strawberry, tomato, cucumber, grape, apple and chinese cabbage were in the range of non-detectable to 0.2356 ppm(Av. 0.0539 ppm). 1- naphthyl methyl carbamate(N AC) were detected in cucumber, grape and chinese cabbage and their residue levels were in the range of non-detectable to 0.0265 ppm. O-cumeryl methyl carbamate(MIPC) was detected in only chinese cabbage and its residue levels were in the range of non-detectable to 0.0059 ppm. Detection frequencies of BPMC, MIPC and NAC in the chinese cabbage were higher than those the others.others.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.182-188
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• 2020

This study aimed to collect the carbon dioxide generated as a by-product from petrochemicals and liquor factories and use it in a crop breeding greenhouse. This was applied mainly to the storage of dry ice and the supply of carbon dioxide to achieve this target. Dry ice has a strong cooling effect because CO₂ becomes a solid or gas at temperatures and pressures below the triple point, and the solid sublimes at -78.5℃ and atmospheric pressure. The consumption of dry ice according to temperature was 0.983kg/day, 2.358kg/day, 5.102kg/day, and 7.035kg/day when the temperature was 5℃, 10℃, 15℃, and 20℃, respectively, which corresponded to 1,102ppm, 1,481ppm, 1,677ppm, and 1,855ppm. Dry ice consumption in the test greenhouse decreased by approximately 0.9kg/h, and the CO₂ concentration in the greenhouse at 9 a.m., before supplying dry ice increased to 517ppm, 1,519ppm at 10 a.m., 1,651ppm at 11 a.m., and 1,651ppm at 12 p.m., before maintaining this level of activity. Overall, this study attempted to contribute to increasing farm income by deriving the supply conditions through an expansion of the supply of carbon dioxide gas for crops.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Korean Journal of Pharmacognosy
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• v.8 no.1
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• pp.17-21
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• 1977

$^{13}C-NMR$ behaviors of phenolic compounds such as phenol, catechol, pyrogallol, resorcine, phoroglucine and hydroquinone were studied. From the study on the effects of OH-substitution on benzene and its dervatives it was found that the additivity rule can be applied to the ortho-and para-effect but not to the meta-effect for the OH-function. The empirically calculated chemical shifts regarding the o-and p-effects coincide very well with the results of measurement. The chemical shifts of the phenolic compounds can be classified into three types. 1) Catechol-type C-1 and C-2 145 ppm C-3 and C-6 116-107 ppm 2) Pyrogallol-type C-1 132ppm C-2 and C-6 146ppm C-3 and C-5 106ppm 3) Resorcin-type C-1 and C-3 159ppm C-2 103-95ppm C-4 and C-6 107ppm

• Journal of the Korean Society of Fashion and Beauty
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• v.2 no.2 s.2
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• pp.93-100
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• 2004

This study is to measure the heavy metal content of permanent wave products which on marketing correctly as estimating the extent of exposure by a hair permanent wave scientifically. We would like to prevent an affair from arising health obstruction as to the heavy metal who is using those and also show the basic data for proposing the new standard. The results were as follows.: in case of the average heavy metal content for a wave type thioglycol acid ingredient includes 1.61ppm(Pb), 0.03ppm(Cd), 0.05ppm(Ni), 0.27ppm(Mn), 0.82ppm(Cu) and those were recognized the significant gap between products all the heavy metals. In case of a cysteine acid ingredient includes 0.86ppm(Pb), 0.01ppm(Cd), 0.05ppm(Ni), 0.20ppm(Mn) and 0.66ppm(Cu) and those were recognized the significant gap between products except a nickel. Straight type of permanent wave reductant includes 2.11ppm(Pb), 0.01ppm(Cd), 0.27ppm(Ni), 0.66ppm(Mn), 2.53ppm(Cu) and those were recognized the significant gap between products all the heavy metals. Permanent wave reducing agent includes 1.43ppm(Pb), 0.01ppm(Cd), 0.09ppm(Ni), 0.66ppm(Mn), 0.75ppm(Cu) and those were approved the significant gap between products except a cadmium. Exposure level of the heavy metal contents per onetime permanent waving were 242.3ppm(Pb), 2.5ppm(Cd), 17.7ppm(Ni), 89.0ppm(Mn), 174.7ppm(Cu).

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.