• Archives of design research
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• v.17 no.2
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• pp.373-382
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• 2004

The value of Korean ginseng has been known in the world since the 4th century B. C. Red ginseng is hot-steamed, and then dried for the purpose of long-term storing. Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown. Its hardened structure enables long-term storage without any deformation. Especially, Korean red ginseng contains substances that promote micro-physiological activities which are not found in American or Sanchi ginseng. Ginseng is produced in diverse forms for the customer's convenience. In this study, these are classified as sliced, dried, and honeyed ginseng, granulated tea, extract, powder, capsules, tablets, drinks and candy. Package design is one of the most effective method in the marketing fields. However, in this research, we found that red ginseng packages are not variously and properly developed in materials and designs. The research pointed out the problems and discuss ways and means of the package design.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.245-249
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• 1978

Gas chromatogram of standardized samples for 10 different kinds of polyphenol components, which contained universally in common vegetables and fruits, and those of polyphenol extracts from various ginseng products and Acanthopanax, were revealed, respectively. The consequent results are as follows; 1. There were practically no obvious difference in the polyphenol pattern among white ginseng with skin of either Korean, American, Canadian products, or Korean red ginseng. There was, however, no coincidence in $t_R$ as indicated by peaks of polyphenol pattern for these ginseng products with those expressed by the standard samples. 2. A great similarity existed in the polyphenol pattern between white ginseng and red ginseng extracts, but the number of peaks for the ginseng extracts was far less than dried ginseng. 3. The polyphenol patterns of Russian and Korean Acanthopanax showed a similarity. However, the polyphenol pattern as represented by Acanthopanax was considerably different from that of ginseng products, especially chlorogenic acid which was not present in the ginseng products was identified in Acanthopanax.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.37-40
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• 1982

Fifteen free amino acids except tryptophan, proline and cystine were identified from Korean red ginseng and dried ginsengs from Korea, America and Canada using by high performance liquid chromatography (HPLC). Arginine was 72.6% of total free amino acids in the red ginseng and 48.2 to 68.7% in the dried ginsengs. The content of each free amino acid was lower in the red ginseng than in Korean dried ginseng. Most free amino acids in Korean dried ginseng showed higher content than those in American and Canadian ones. Tryptophan, proline cystine, methionine and phenylalanine were not detected in the extracts of red ginseng and of Korean white ginseng. Arginine was highest in these extracts and all free amino acids were higher in the white ginseng extract.

• Journal of Ginseng Research
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• v.22 no.4
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• pp.304-309
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• 1998

Incubation condition affecting the chlamydospore formation and isolation from mycelia and conidia of Cylindrocarpon destructanse (isolate ACY-9701), isolated from the root rot lesion of the American ginseng (Panax quinquefolium) was investigated. Chlamydospores were formed from mycilia but not from conidia on the Czapek-Dox agar without carbon or nitrogen source after 20 days incubation at 2$0^{\circ}C$. In the medium added with nitrogen and carbon sources, immatured chlamy-dospore-like cells were formed from microconidia and mycelia as well. Immatured chlamydospore-like cells were formed from mycelia as well as microconidia In corn, kidney bean, and pea root extracts after 20 days incubation at 20"C, while typical chlamydospores were formed from both of them in the root extract of Panax quinquefolium. The 3.6 log chlamydospore/mm" was converted from microconidia in the medium, which was equal to 2.5% conidia formed. Under the light condition (251.1 pmol/m" sec, 12 hrs dark and light cycle), 4.2 log/mm" of chlamydospores were converted from interracially or terminal cells of macroconidia, which was 4.0% of macroconidia produced on Potato dextrose agar (PDA). When mycelia and microconidia were stored at -7$0^{\circ}C$ for 32 days and incubated on PDA after thawing at room temperature to isolate chlamydospores from them, microconidia and mycelia were still alive. Meanwhile, microconidial lysis was found after heating them at 32$^{\circ}C$ for 7 days, but the chlamydospores converted from macroconidia were not lysed up to 13 days at 32"C. to 13 days at 32"C.ot;C.