• Transactions of the Korean Society of Machine Tool Engineers
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• v.17 no.6
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• pp.56-62
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• 2008

An Allium-odorum is difficult material to handle because it is soft and weak mechanically. For bundling work of allium-odorum, we must grip in the bundle shape of unit weight. However it is difficult to grip allium-odorum by hand because the bundle bulk is very big. Especially, in packing work, the bundle shape of allium-odorum package is more important than other vegetables because the sale price depend on the bundle shape. In this paper, we propose bundling mechanism for a rectangular shape, and semi-auto bundling mechanism by a eccentric roller and a triangular link. We carry out mechanical model and analysis respectively using the CATIA V5 and SimDesigner. We have manufactured the prototype of the semi-automatic bundling machine, and got satisfied result through field test. This machine is in the process of commercialization.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.4
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• pp.328-333
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• 2001

Allium is one of the largest genera, which has more than 700 species. PCR by URP (universal rice primer) primers was carried out to get phylogenetic information on 26 species, 62 accessions of subgenus Rhizirideum. The accessions were divided into seven groups at 0.76 similarity level. A. tuberosum (Chinese chives) and A. ramosum represented high similarity of 0.91. A. montanum, A. nutans, A. senescens, A. libani, A. odorum, A. austrosibiricum, and A. narcissiflorium grouped at 0.80 similarity. Some of the wild species, such as A. prostratum, A. polyrhizum, A. odorum, and A. mongolicum, showed different band patterns according to polyploidy, occurrence of B-chromosome, collection site, and origin.

• Journal of Environmental Health Sciences
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• v.17 no.2
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• pp.102-113
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• 1991

This study aimed to find out the effect of freeze-drying leek against cadmium poisoning on the cholesterol and enzyme activities in serum and superoxide radical, SOD and catalase in liver and kidney of the male rats during the administrered period. In this experiment, male rats of Sprague-Dawley strain were used. The rats were divided into 3 groups which were fed differently either for 5 weeks or for 10 weeks:basal diet, basal diet and cadmium in water and 3 % leek added diet and cadmium in water. Cadmium was administered ad libiturn 100 ppm CdCl$_{2}$ in water. The followings are the results of this experiment. 1. Leek reduced the cholesterol and the activities of GPT increase resulted from cadmium treatment. 2. Leek reduced the rate of cadmium in liver and kidney. 3. Leek reduced the activities of SOR and catalase in liver and kidney, while it enhanced the activities of SOD. 4. Leek reduced the necrosis and swelling in liver and kidney casused by cadmium treatment. This experiment showed that leek-addition group had protective effect against cadmium poisoning and increased ALPase activities in serum. Leek alleviated GPT activities in serum and cadmium concentration, necrosis, and swelling in liver and kidney. Therefore, this experiment concluded that leek has defensive power against cadmium poisoning.

• Journal of the Korean Applied Science and Technology
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• v.8 no.2
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• pp.183-189
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• 1991

This study aimed to find out the effect of freeze-drying leek against cholesterol feeding rats on the cholesterol and lipid in serum, hemolysis in erythrocyte and blood pressure in rats tall. In this experiment, male rats of Wistar strain were used. The rats were divided into 3 groups in 8 weeks : basal diet, 1% cholesterol and 1% cholesterol and 1% leek. The followings are the results of this experiment. 1. In vitro, leek-ext, reduced the hemolysis. 2. Leek reduced VLDL, LDL/HDL-cholesterol in serum. 3. Leek reduced the blood pressure in rat's tail. 4. Leek reduced the fatty change in liver caused by cholesterol treatment. This experiment showed that leek-addition group had portective effect against cholesterol fed and decresed VLDL, LDL/HDL-cholesterol in serum, Leek alleviated hemolysis in erythrocyte, blood pressure in rat's tail and fatty change in liver. Therefore, this experiment concluded that leek has defensive power against cholesterol.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.23-29
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• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• Journal of Environmental Health Sciences
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• v.18 no.1
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• pp.76-83
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• 1992

Effect of freeze drying leek against cadmium poisoning on glutathione peroxidase, on glutathione reductase and on glutathione-s-transferase in liver, kidney and testes of the male rats during the administered period. In this experiment, male rats of Sprague-Dawley strain were used. The rats which were fed for 15 weeks were divided into 4 groups basal diet 3% leek added diet basal diet and cadmium in water and 3% leek added diet and cadmium in water. Cadmium was administered ad libitum 100ppm CdCl$_{2}$ in distilled water. The followings are the result of this experiment. 1. Leek enhanced the glutathione peroxidase activities which were reduced by cadmium treatment in liver, kidney and testes but not significance. 2. Leek reduced glutathione reductase activities which were incresed by cadmium in liver, kidney and testes. 3. Leek incresed the activities of glutathfone-s-transferase in liver but not in kidney and but not in testes. 4. Leek incresed glutathione concentration which was decresed by cadmium treatment in liver and kidney but not testes. This experiment showed that leek-addition group had protective effect against cadmium poisoning and alleviated GR and glutathione-s-transferase activities in tissues. Leek incresed activities of glutathione peroxidase in liver, kidney and testes but not significance. Therefore, this experiment concluded that leek defensive power against long term cadmium poisoning.

• Journal of the Korean Home Economics Association
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• v.34 no.5
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• pp.85-98
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• 1996

This study was undertaden to investigate the effect of salted anchovy during Puchukimchi fermentation, Puchukimchi is a kind of Korean kimchi made with Puchu(Allium odorum L.). For this purpose, the Puchukimchi with 10%, 15% and 30% salted anchovy was investigated by measuring physicochemical, microbiological and sensory characteristics during fermentation at 5$\pm$2$^{\circ}C$ up to 60 days, In the palatable period, pH was remarkably decreased to the range of 4.8-5.16 and total acidity was increased 2-3 times more than that of initial period. Reducing sugar contents in Puchukimchi increased up to 22days and remarkably decreased. The changing pattern of vitamin C drawed sigmoidal curve, invreasing significantly in the palatable period. The content of lactic acid was a little in the initial fermentation period but increased 3-13 times more than that of the initial fermentation period in the palatable period. The content of malic acid and citric acid were decreased as the fermentation progressed. The contents of Ca, Mg and K was gradually decreased and Na was increased as the fermentation progressed in the same period. There were similiar changes in the number of lactic acid bacteria and total cell number. The score of overall taste, overall acceptability in evaluation during fermentation was high in order of 15%, 10%, 30% level of salt fermented anchovy.

• Environmental Mutagens and Carcinogens
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• v.21 no.1
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.421-429
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• 1998

The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchukimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation.