• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.179-184
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• 2009

This studies were carried out to assess the effects of feeding bovine colostrum on growth and feed intake of mouse. A total of 30 mice were divided into three groups(10 mice for each groups), and treatments(colostrum, city milk, or no milk as the control) were randomly assigned. Average daily intake of solid feed during the experimental period were 4.73, 3.95 and 3.41g for control, normal milk, and colostrum, respectively. Average daily intake of milk were 0, 9.93, and 10.17g for control, normal milk, and colostrum, respectively. Average daily water intake were 6.28, 4.743, and 4.67g for control, normal milk, and colostrum, respectively. The growth rate of the colostrum group was 16.7% higher compared to the control group (P<0.05). There were differences in the concentrations of IL-4 and IL-13 associated with allergy in mouse blood at colostrum and city milk feeding as compared with control.

• Elastomers and Composites
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• v.59 no.1
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• pp.1-7
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• 2024

Nanorod graphitic carbon nitride (g-C₃N₄) was synthesized by reacting melamine (C₃H₆N₆) with trithiocyanuric acid (C₃H₃N₃S₃) in distilled water for 10 h at room temperature. The resulting mixture was calcined at 550℃ for 2 h in an electric furnace under an air atmosphere. Nanorod g-C₃N₄/Ag₃PO₄ composites were prepared by adding nanorod graphitic carbon nitride (g-C₃N₄) powder, silver nitrate (AgNO₃), ammonia (NH₃·H₂O, 25.0-30.0%), and sodium hydrogen phosphate (Na₃HPO₄) to distilled water. The samples were characterized via X-ray diffraction, scanning electron microscopy, and Fourier-transform infrared spectroscopy. The photocatalytic activities of the nanorod g-C₃N₄/Ag₃PO₄ composites were demonstrated via the degradation of organic dyes, such as methylene blue and methyl orange, under blue light-emitting diode irradiation and evaluated using UV-vis spectrophotometry.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.53-62
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• 1990

There has been considerable organisms the most indicative of the sanitary quality of food products. Of the suggested indices of sanitary quality of foods are coliform organism and SPC. In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality The authors have tested with 282 fish products (spring : 39, summer : 109, autumn : 112, winter . 22) 1. The range of microbial organism in fish products are as follows Spring : SPC is $13{\times}10^3\; to\; 50{\times}10^8/g$, coliform group is $16{\times}10^2\; to\; 48{\times}10^8/g$ and 2. coli is 50 to $22{\times}10^4/100g$. Summer : SPC is 70 to$64{\times}10^9/g$. coliform group is 25 to $26{\times}10^8/g$ and E. coli is 20 to $22{\times}10^4/100g$. Autumn : SPC is $10{\times}10^3\; to\; 46{\times}10^8/g$, coliform group is 200 to $20{\times}10^5/g$ and E. coli is 20 to $22{\times}10^4/100g$. Winter : SPC is $30{\times}10^3\; to\;30{\times}10^8/g$. coliform group is $21{\times}10^2\;to\;16{\times}10^3/g$ and E. coli is 20 to 790/100g. Salmonella and Staphylococcus species were not in 282 fish products.

• Journal of Life Science
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• v.29 no.12
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• pp.1364-1370
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• 2019

The anti-oxidant activity, sinigrin content, and sensory evaluation of frying batter treated with Dolsan leaf mustard powder (DLMP) were investigated. These endpoints were measured in the control sample (batter without DLMP) and seven other batters with the addition of DLMP in the following quantities: 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3), and 0.3 g (S-4, S-5, S-6, and S-7 with different amounts of red pepper powder). The acid value (AV) and peroxide value (POV) were low in the S-4 and S-5 batters; the total polyphenol content was 190.97 mg GAE/g in the control sample and 721.17 mg GAE/g in S-4; and the total flavonoid content of S-6 was 67.82 mg QE/g which was higher than that of the control sample. The anti-oxidant activity was measured by EDA, ABTS, and FRAP assays and was seen to rise as the amount of DLMP increased. Moreover, sinigrin content was higher in S-4, S-5, S-6, and S-7 than in the control, S-1, S-2, and S-3, and there were no significant differences among S-4 to S-7 when just 0.3 g of DLMP was added. Sensory evaluation showed that color, flavor, taste, texture, and overall acceptability values were significantly higher in S-4 and S-5, and that there was no significant difference across the samples. The addition of DLMP is therefore expected to increase the anti-oxidant activity of frying batter which would be effective in improving the storage and quality of the product.

• Communications of the Korean Mathematical Society
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• v.9 no.4
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• pp.933-944
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• 1994

Let $\pi : P \to S^4$ be a principal G-bundle over $S^4$ whose the structure group G is a compact, connected, simple Lie group. Since $\pi_3(G) = \pi_4 (BG) = Z$, we can classify the principal bundle $P_k$ over $S^4$ by the map $S^4 \to BG$ of degree k. Atiyah and Jones [2] showed that $C_k = A_k/g^b_k$ is homotopy equivalent to $\Omega^3_k G \simeq \Omega^4_k BG$ where $A_k$ is the space of the all connections in $P_k$ and $g^b_k$ is the based gauge group which consists of all base point preserving automorphisms on $P_k$. Here $\Omega^nX$ is the space of all base-point preserving continuous map from $S^n$ to X. Let $M_k$ be the space of based gauge equivalence classes of all connections in $P_k$ satisfying the Yang-Mills self-duality equations, which we call the moduli space of G instantons.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.28-33
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• 1990

The present study was conducted to evaluate agronomic characters of the soybean germplasm which was collected from the sites covering southern parts of Korean peninsula. The total collections of 2748 native soybean varieties were grouped by eight levels of seed weight and the correlation between the seed weight and the other agronomic traits were determined. Seed weight was ranged from 7. 3g to 48. 4g with a great variation and averaged 23. 5g. Seed size of the many local lines were relatively large than that of foreign varieties. Frequency distribution of the germplasm for seed weight were 2.2% in Group 1 (below 10.0g), 14.7% in Group 2 (10.1-15.0g), 11.7% in Group 3 (15.1-20.0g), 26.2% in Group 4 (20.1-25.0g), 30.2% in Group 5 (25.1-30.0g). 10.6% in Group 6 (30.1-35.0g), 3.3% in Group 7 (35.1-40.0g) and 1.1% in Group 8 (over 40.0g). There was positive correlationship between seed weight and maturity or fruiting period, while there was negative correlationship between the seed weight and the other traits such as days to flowering, plant height, and number of nodes and pods. While 100 seed weight of 464 lines (16.9% of total lines) were below 15g, and those are adequate for the bean sprouts. The fruiting period of large seeded lines was longer, however the number of pods per plant of those were less lines than that of small seeded lines.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.521-526
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• 2010

A high-performance liquid chromatography (HPLC) method was established for the determination of fluoroquinolones in milk. Protein was removed by using trichloroacetic acid in order to increase a mean recovery of milk. The extracts were using $Strata^{TM}$-X solid-phase extraction cartridge. The analytes were detected by HPLC on a $C_{18}$ column. HPLC method with fluorescence detection system (Ex: 278 nm, Em: 456 nm) provided a high degree of sensitivity in detecting fluoroquinolones. The limits of quantitation (LOQ) and mean recoveries of fluoroquinolones were 40 ${\mu}g$/kg and 73.6-95.2% (ofloxacin), 10 ${\mu}g$/kg and 77.3-91.9% (norfloxacin), 20 ${\mu}g$/kg and 91.6-94.3% (ciprofloxacin), 10 ${\mu}g$/kg and 81.0-87.8% (enrofloxacin), 10 ${\mu}g$/kg and 71.3-81.0% (sarafloxacin), 10 ${\mu}g$/kg and 89.4-90.8% (orbifloxacin), 2 ${\mu}g$/kg and 69.4-85.5% (danofloxacin).

• Korean Journal of Plant Resources
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• v.21 no.5
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• pp.402-407
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• 2008

Total phenol content was obtained from the stem extract of 7.8 (g/100g, D.W.) and root extract of 10.5 (g/100g, D.W.) on Rosa rugosa. S-4 and R-2 compounds were isolated from the stem and root of R. rugosa. The structure of S-4 and R-2 compounds was assigned as catechin by $^{1}H,\;^{13}C$ CNMR signal and TOF-MS. The tannin content of stem extract was 752.5 (mg/100g, D.W.) as 6.3 of gallic acid, 61.5 of epicatechin and 684.8 of catechin. The tannin content of root extract was higher about 2 times (1676.0) as 6.8 of gallic acid, 160.3 of epicatechin and 1508.5 of catechin than that of stem. It was shown that catechin was main compound in the stem and root extracts of R. rugosa. Antioxidant activities were stronger low concentration, and were not different of stem and root extracts. As the results, stem and root of R. rugosa were evaluated, as natural antioxidant resource.