• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.660-664
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• 2011

We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at $30^{\circ}C$ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.

• Carbon letters
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• v.6 no.1
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• pp.41-46
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• 2005

Plasma carbon blacks of 20~30 nm diameter were synthesized by direct decomposition of natural gas using a hybrid plasma torch system with 50 kW direct current and 4 MHz of radio frequency. The insulating rector which inside diameter of 400 mm and length of 1500 mm, respectively was kept at 300~$400^{\circ}C$ during the preparation. The ultimate analysis of plasma carbon blacks reveals that the raw plasma carbon blacks contains a large quantity of volatile which is mainly consist of hydrogen. Therefore devolatilization of raw plasma carbon blacks were carried out at $900^{\circ}C$ for one hour under nitrogen atmosphere. The devolatilization leads to the decrease in electrical resistivity and surface oxygen functional groups of plasma carbon black significantly. In order to investigate the plasma carbon as a catalyst support, devolatilized plasma black at $900^{\circ}C$ (DPB) supported PtAu catalyst was synthesized by sodium boronhydride reduction method. Electrochemical measurements and direct formic acid fuel cell test indicated that catalytic activity of DPB supported PtAu catalyst for formic acid oxidation was similar to that of Vulcan XC-72 of commercial carbon black supported one.

• KSBB Journal
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• v.18 no.5
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• pp.398-403
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• 2003

Due to the low biodegradability of dyes, conventional biological wastewater treatment systems are inefficient in treating dye wastewater. Various white-rot fungi were investigated for the decolorization of six industrial dyes (reactive blue 5, reactive blue 16, reactive black 5, acid black 52, reactive orange 16, and acid violet 43). Among ten fungi, T. versicolor KCTC 16781 was selected as a testing strain because this had the best performance of decolorization for six dyes from the results of the solid culture experiments. In liquid culture medium, T. versicolor KCTC 16781 decolorized over 96% of six dyes for 48 hrs. Laccase started to produce in the early stage of the culture, and showed the highest peak value of 2.3 U/mL in 24 hrs. Enzyme activity remained constant until the end of culture. Fungal decolorization is a promising alternative to replace or supplement present treatment process.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.762-767
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• 1995

The ${\alpha}-Amylase$ inhibitor from black bean(Phaseolus vulgaris) was purified to homogeneity using 70% saturated ammonium sulfate, DEAF-cellulose, Concanavalin-A sepharose chromatography and gel filtration with Superose 6. The purified α-amylase inhibitor showed a single band of 25 KD in molecular weight on the SDS-PAGE. The specific activity of the inhibitor was 544.0 units/mg and the purity was enhanced about 18-fold. The amino acids of ${\alpha}-Amylase$ inhibitor from black bean was mainly glutamic acid, aspartic acid and lysine. The inhibitor was glycoproteins and its carbohydrate contents was 3.2%.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

• Fashion & Textile Research Journal
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• v.9 no.1
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• pp.103-112
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• 2007

The purpose of this study was to investgate dyeing, moradnting properties and colorfastness activities of silk, polyamide, acetate treated black soybean extracts. The color of extract by buffer solution (pH=1) red, but the higher pH of extracted black soybean solution the paler of color strength. Black soybean extracts was approved anthocyanin of 3type(Delphinidin3-glucoside, Cyanidin 3-glucoside, Petunidin 3-glucoside) by chemiclal analysis. This anthocynin, in acid condition, is oxinium structure (red color, soluable) but, in alkali condition quinoid structure(dark brown, in soluable). The optimum dyeing condition of black soybean anthocynin was 10min at $30^{\circ}C$, pH -1. Colorfastness to washing and light showed generally low but crocking fastness was excellent.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2002.04a
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• pp.246-249
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• 2002

Black shale that has relatively high organic carbon content was tested to determine its sorption phenomena and capacity for TCE. Conventional batch sorption tests were peformed at room temperature. The parameters that were thought to affect the TCE sorption were solution pH and dissolved organic matter. The effect of solution pH on TCE sorption was minimal, but the dissolved organic matter increased the amount of TCE sorbed on black shale. Thus, using black shale as sorbent for TCE in groundwater could save material costs by replacing high cost conventional activated organic carbon.

• Journal of the Korea Furniture Society
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• v.20 no.3
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• pp.198-204
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• 2009

Less used small diameter logs of black locust were heated at $250^{\circ}C$ for improving utilization. The volatile compounds emitted by the heated logs were analyzed. Their effect of formaldehyde absorption was evaluated with PB. Ester and acid compounds were dominant in content. Especially, methyl acetate and acetic acid showed the highest contents. The total content of aromatic compounds decreased as heating time increased. Amoung ketone compounds, The contents of 2-propanone, 2-pentanone, 3-petanone, 3-hexanone and cyclopentenone decreased with the increase of heating time, but the others did not. The contents of the chemicals, furfural and 3-pentanol, increased with heating time, while that of 2-methyl butanal decreased. It was hard to say that formaldehyde was absorbed by the heated black locust samples. Some decorative goods were designed with the heated logs.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.348-354
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• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• YAKHAK HOEJI
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• v.41 no.5
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• pp.571-574
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• 1997

We have synthesized acetylsalicylic acid derivative of eugenol. And also, physico-chemical properties and analysis on this compound were examined. The correlation coefficient of the calibration curve in methanol solution was 0.9998. The hair growth stimulation of eugenol derivative on the hair of black mouse (C57BL/6), was also carried out using Implant method. When its ethanol solution was administered to the black mouse by route of skin, eugenol derivative promoted the growth of hair.