• Food Science of Animal Resources
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• v.37 no.4
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Economic and Environmental Geology
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• v.29 no.4
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• pp.495-508
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• 1996

This study had three purposes: (1) to investigate dispersion and enrichment level of potentially toxic elements; (2) to identify uranium-bearing minerals in black shales; and (3) to assess the chemical speciation of heavy metals in soils and sediments. Rock, surface soil and stream sediment samples were collected in the Chungjoo area covered with black shales in Korea. These samples were analyzed for multi-elements using INAA and ICP-AES. The maximum abundance of U in black shales is 56 ppm and radioactivity counts up to 240CPM. Molybdenum, V, Ba, Cu, and Pb are enriched in black shales and most of soils show high concentrations of U, Mo, Ba, Cu, Pb and Zn. Concentrations of potentially toxic elements decrease in the order of mountain soil > farmland soil > paddy soil. Enrichment index of soils and sediments are calculated and higher than 1.0 in the black shale area with the highest value of 6.1. In order to identify U-bearing minerals, electron probe micro analysis was applied, and uraninite and brannerite in black shale were found. Uraninite grains are closely associated with monazite or pyrite with the size of $2{\mu}m$ to $10{\mu}m$ in diameter whereas brannerite occurs as $50{\mu}m$ euhedral grains. With the results of sequential extraction scheme, residual fractions of Cu, Pb and Zn in soils are mainly derived from weathering of black shale but Cu, Pb and Zn in sediments are present as non-residual fractions. Lead is predominantly present as oxidizable phase in soils whereas Zn is in exchageable/water-acid soluble phase in sediments.

• Resources Recycling
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• v.30 no.5
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• pp.49-56
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• 2021

In this study, using strontium sulfate (SrSO₄) recovered from magnetite ore in Hongcheon, the Black Ash process was used to produce strontium carbonate (SrCO₃). In the carbothermic reaction step, SrSO₄ was reacted with carbon (C) at 1273 K under Ar gas atmosphere using a gas-tight quartz reactor to produce strontium sulfide (SrS). Afterward, water leaching of the residues produced from the carbothermic reaction at 353 K and carbonation of the leaching solution using sodium carbonate (Na₂CO₃) at 298 K were conducted to produce SrCO₃. The results of this study demonstrate the feasibility of the production of SrCO₃ via the Black Ash process using domestic magnetite ore containing strontium (Sr).

• Journal of Ginseng Research
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• v.41 no.2
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• pp.151-158
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• 2017

Background: Chong-Myung-Tang (CMT) extract is widely used in Korea as a traditional herbal tonic for increasing memory capacity in high-school students and also for numerous body ailments since centuries. The use of CMT to improve the learning capacity has been attributed to various plant constituents, especially black ginseng, in it. Therefore, in this study, we have first investigated whether black ginseng-enriched CMT extracts affected spatial learning using the Morris water maze (MWM) test. Their molecular mechanism of action underlying improvement of learning and memory was examined in vitro. Methods: We used two types of black ginseng-enriched CMT extracts, designated as CM-1 and CM-2, and evaluated their efficacy in the MWM test for spatial learning behavior and their anti-inflammatory effects in BV2 microglial cells. Results: Our results show that both black ginseng-enriched CMT extracts improved the learning behavior in scopolamine-induced impairment in the water maze test. Moreover, these extracts also inhibited nitric oxide production in BV2 cells, with significant suppression of expression of proinflammatory cytokines, especially inducible nitric oxide synthase, cyclooxygenase-2, and $interleukin-1{\beta}$. The protein expression of mitogen-activated protein kinase and nuclear $factor-{\kappa}B$ pathway factors was also diminished by black ginseng-enriched CMT extracts, indicating that it not only improves the memory impairment, but also acts a potent anti-inflammatory agent for neuroinflammatory diseases. Conclusion: Our research for the first time provides the scientific evidence that consumption of black ginseng-enriched CMT extract as a brain tonic improves memory impairment. Thus, our study results can be taken as a reference for future neurobehavioral studies.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.59-75
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• 2016

Reduced or black $TiO_{2-x}$ materials with oxygen-deficiency have been achieved by creating oxygen vacancies and/or defects at the surface using different methods. Fascinatingly, they exhibited an extended absorption in VIS and IR instead of only UV light with bandgap decrease from 3.2 (anatase) to ~1 eV. However, despite the dramatic enhancement of optical absorption in black $TiO_{2-x}$ materials, they have failed to show expected visible light-assisted water splitting efficiency. This was ascribed to the high concentration of the surface defects and/or oxygen vacancies, considered as an electron donor to enhance donor density and improve the charge transportation in black $TiO_2$ can also act as charge recombination centers, which eventually decrease photocatalytic activity. Therefore, a black ot reducd $TiO_2$ material with optimized properties would be highly desired for visible light photocatalysis. In this report, a new controlled magnesiothermic reduction has been developed to synthesize reduced black $TiO_{2-x}$ in the presence $H_2/Ar$ for photocatalytic $H_2$ production from methanol-water system. The material possesses an optimum band gap and band position, oxygen vacancies, and surface defects and shows significantly improved optical absorption in the visible and infrared region. The synergistic effects enable the reduced $TiO_{2-x}$ material to show an excellent hydrogen production ability along with long-term stability under the full solar wavelength range of light and visible light, respectively, in the methanol-water system in the presence of Pt as a co-catalyst. These values are superior to those of previously reported black $TiO_2$ materials. On the basis of all the results, it can be realized that the outstanding activity and stability of the reduced of $TiO_{2-x}$ NPs suggest that a balanced combination of different factors like $Ti^{3+}$, surface defects, oxygen vacancy, and recombination center is achieved along with optimized bandgap and band position during the preparation employing magnesiothermic reduction in the presence of $H_2$. The controlled magnesiothermic reduction in the presence of $H_2$ is one of the best alternative ways to produce active and stable $TiO_2-based$ photocatalyst for $H_2$ production.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Journal of Aquaculture
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• v.12 no.3
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• pp.237-245
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• 1999

In this study, we evaluated the efficiency of chemical marking of black rockfish scales by immersion in oxytetracycline hydrochloride (OTC, 500 ppm), alizarin red S (AR, 250 ppm) and calcein (CARL, 250 ppm) diluted rearing water. Immersion treatment of chemicals had no effects on both mortality and growth of black rockfish. Marking sucess was 100% in all treatment durations (24, 48 and 72 hours) with three chemicals and marking quality was higher in 48 and 72 hours than 24 hours treatment. Marking retention rates at 24 weeks after treatment were 100% in OTC and CAL treated group, but marking quality was higher in CAL treated group (brilliant 92%, bright 8% and dim 0%) than in OTC treated group (brilliant 4%, bright 70% and dim 26%). AR treated group had lower marking retention rates and marking quality than OTC and CAL treated group. As a results, immersion treatment with OTC and CAL was effective in marking scales of black rockfish and practical in releasing program and other studies requires same rearing environment.

• Journal of Life Science
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• v.14 no.4
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• pp.577-581
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• 2004

Comamonas sp. AEBL-85 was isolated from microbial granules in an activated sludge process of long-term operated for the treatment of reactive azo dye, and characterized its capability to decolorize Reactive Black 5. The effects of adding carbon source and nitrogen source on the extent of decol-orization were analyzed to develop an optimal medium. The optimum initial pH and temperature wire 6.0 and 35$^{\circ}C$, respectively. Reactive Black 5 of 50 mg/l was readily decolorized up to 95% within 40 hr by Comamonas sp. AEBL-85.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.365-371
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• 2003

The reared fries of black sea bream, Acanthopagrus schlegeli were released in Gamak Bay and initial adaptation to the environment was evaluated. Thirty thousand fries were marked with magnetic tag, released and recaptured and its stomach content were analysed; the neighboring zooplankton, beuthic algae and other young fishes were investigated. The fries were released on July 30, 2001 in summer season. Water temperature of surface and bottom were $24^{\circ}C\;and\;21^{\circ}C,$ respectively. $Chlorophyll\;\alpha$ content was 4.5 ${\mu}g/L$ with high primary production. Salinity was $32.0-32.5\%_{\circ}.$ Water depth of releasing site was about 30 m. The sea jungle was formed at the first point of releasing and it kept the fries for about 3 days in the bay with plenty of food organisms within 5 m depth. Stomach analysis of the fries revealed that real feeding started from the 15 days after releasing and full feeding took place after the tenth day.