• Food Science and Preservation
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• v.13 no.5
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• pp.548-554
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• 2006

This study investigated the effect of the addition of germinated brown rice extract powder (0, 0.67, 3.35 and 6.70%) to the fermentation of Korean cabbage kimchi. During the fermentation of Korean cabbage kimchi with GBREP, content of total free amino acid and essential amino acid was showed higher value by increasing the addition of GBREP. In particular, ${\gamma}$-aminobutyric acid (GABA) content of Korean cabbage kimchi, prepared with 6.70% GBREP was 2 times higher than control Korean cabbage kimchi. By increasing the content of GBREP, total phenol content was showed high value and the content was more increased during fermentation except control Korean cabbage kimchi. By increasing the content of GBREP, electron donating activity and superoxide radical scavening activity were showed higher value and then showed maximum scavening activity on palatable period. Nitrite-scavenging ability of Korean cabbage kimchi with GBREP was higher than control Korean cabbage kimchi and showed the highest scavenging ability at pH 1.2.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.234-241
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• 2007

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Korean Journal of Environment and Ecology
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• v.25 no.5
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• pp.725-735
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• 2011

This study was carried out to analyze the vegetation properties, soil characteristics, and ordination of Stewartia koreana community of Mt. Jirisan in Korea. The S. koreana community was classified into S. koreana-Quercus mongolica serrata community, S. koreana-Quercus mongolica community, and Typical community. In specific, S. koreana-Q. serrata community was classified into two subgroups such as Carpinus laxiflora subcommunity and typical subcommunity. The S. koreana community was found out to be located at an elevation of 409m to 1,604m. The Results of importance value on the S. koreana community consisted of the following in order: 75.47% of S. koreana, the highest, 21.83% of Q. serrata, 18.65% of Q. mongolica, 18.19% of Acer pseudosieboldianum, 10.56% of Rhododendron schlippenbachii, 10.36% of Styrax japonicus. In the targeted study sites, soil organic matter, total nitrogen, available phosphate, exchangeable potassium, soil moisture and soil pH were 3.15~39.1%, 0.37~11.7%, 0.9~45.4mg/kg, $0.09{\sim}1.48cmol^+/kg$, 19.28~55.47% and 4.08~5.65, respectively. The results of the correlation between communities and soil conditions of S. koreana community by DCCA ordination method are as follows: S. koreana-Q. serrata community was found in the highest elevation and followed in order S. koreana typical community, S. koreana-Q. serrata typical subcommunity, and C. laxiflora subcommunity.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.5
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• pp.237-242
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• 2010

Magnesium-substituted BCP (biphasic calcium phosphate) powders were prepared by incorporating small amounts of magnesium into the structure of different hydroxyapatite (HAp)/${\beta}$-tricalcium phosphate (${\beta}$-TCP) ratios through coprecipitation method. A series of magnesium substitutions ranging from 0, 0.5, and 1.0 wt%, which are comparable to the measured magnesium contents, were performed. The obtained powders were characterized by the following analytical techniques: X-ray diffraction analysis (XRD), Thermo Gravimetric Analyzer (TGA) and Fourier transform infrared spectroscopy (FT-IR). The results have shown that substitution of magnesium in the calcium-deficient apatites resulted in the formation of biphasic mixtures of different HAP/${\beta}$-TCP ratios after heating above $1000^{\circ}C$. The 1.0 wt% magnesiumsubstituted-BCP were soaked in Hank's solutions after 2 weeks to observe the morphology of the biocement, especially needle-like hydroxyapatite crystals and to estimate the length and diameter of nanoneedle crystals.

• Tuberculosis and Respiratory Diseases
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• v.38 no.2
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• pp.128-134
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• 1991

This report is an analysis of 60 cases of primary mediastinal tumors and cysts which were experienced in chonbuk National University Hospital, Wonkwang University Hospital and Chonju Presbyterian Medical Center from january 1985 to October 1990. The result was summarized like this; 1) Age distribution was various from ages of 5 to 75 years. There were 26 males and 34 females, sex ratio of patients was 1: 1.3 (M:F). 2) The most common chief compliant was dyspnea (21 cases, 35%) and followed by chest pain, coughing and chest discomfort. 17 patients (28%) were asymptomatic. 3) The most common primary mediastinal tumor was thymoma, which comprise 28% (17 cases) of all our cases and followed by neruogenic tumor (14 cases, 23%) and germ cell tumor (11 cases, 18%). 4) The incidence of malignancy of all case was 22%; 2 cases were asymptomatic and the most common malignancy was malignant lympoma (5 cases, 38.5%). 5) The anterior mediastinum was the most common tumor location and followed by posterior and middle mediastinum. Anterior mediastinal tumors mainly consisted of thymomas and germ cell tumors and posterioc mediastinal tumors mainly did neurogenic tumors. 6) Of 60 cases, 21 cases were confirmed histopathologically by percutaneous transthoracic needle lung biopsy. 7) Of 60 cases, 40 cases were received radical tumor resection.

• Journal of Periodontal and Implant Science
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• v.35 no.2
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• pp.461-474
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• 2005

The ultimate goal of periodontal therapy is the regeneration of periodontal tissue and the repair of function. For more than a decade there have been many efforts to develop materials and methods of treatment to promote periodontal tissue regeneration. Recently many efforts are concentrated on the regeneration potential of material used in traditional medicine. Safflower(Carthamus tinctorius L.) seed extract(SSE) have long clinically used in Korea to promote bone formation and prevent osteoporosis. The purpose of this study was to examine the effects of SSE on bone formation in human osteoblastic cell line. Human fetal osteoblastic cell line(hFOB 1.19) was cultured with DMEM and SSE($1{\mu}g/ml$, $10{\mu}g/ml$, $100{\mu}g/ml$, $1mg/ml$) at $34^{\cdot}C$ with 5% $CO_2$ in 100% humidity. The proliferation, differentiation of the cell was evaluated by several experiments. Cell proliferation was significantly increased at $10{\mu}g/ml$, $100{\mu}g/ml$, 1mg/ml of SSE after 3 and 7 days incubation(p<0.05). Cell spreading assay was significantly increased at $100{\mu}g/ml$ of SSE after 3 days and $1{\mu}g/ml$, $10{\mu}g/ml$, $100{\mu}g/ml$, 1mg/ml of SSE after 7 days(p<0.05). Alkaline Phosphatase(ALP) level was significantly increased in $10{\mu}g/ml$, $100{\mu}g/ml$, 1mg/ml of SSE(p<0.05). Collagen synthesis was significantly increased at $10{\mu}g/ml$, $100{\mu}g/ml$, 1mg/ml of SSE(p<0.05). A quantified calcium accumulation was significantly increased at $10{\mu}g/ml$, $100{\mu}g/ml$ of SSE(p<0.05). ALP and osteocalcin mRNA was expressed in $100{\mu}g/ml$ of SSE by RT-PCR. These results indicate that SSE are capable of increasing osteoblasts mineralization and may play an important role in bone formation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.2
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• pp.113-119
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• 2015

The measurement of hydration level in the surface layer of the skin, stratum corneum (SC), gives important information on the biophysical properties and function of the skin barrier such as softness, flexibility, and healthiness of the skin. But it is difficult to measure a consistent hydration level from a sample to another sample due to individual variations and environmental changes. The aim of this study was to evaluate objective hydration after using various products in the SC. The SC Hydration was measured by capacitance (Corneometer$^{(R)}$, C+K, Germany) on the ventral site of forearm from 40 healthy volunteers. The skin surface was chronologically measured immediately after application of the test products and 3 and 6 hours later. We analyzed the averages of five measurements of each site and used the hydration increase rate for correction on untreated site variation. We found that most polyols including glycerol and butylenes glycol influenced directly the hydration increase rate in the SC previously. In this study, glycerol was used to prepare the standard products from 0 to 20 percents and applied to the same volunteers. The individual standard curve showed linear relation to glycerol concentrations. Based on the the standard curve, hydration of SC was converted into hydration increase rate to glycerol concentrations. The converted glycerol concentrations of products were repetitive and reproducible. In addition, the individual standard curve was used to relate the skin type of each individual. These results suggest that the hydration of the SC standardized regardless of external variation and individual skin condition can explain detailed skin state variation. Further studies will be conducted with other ingredients such as surfactants, lipids and aqueous materials, and with other methods for noninvasive measurement.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.1-8
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• 2000

Fifty-seven extracts from flower, leaf and stem of Agastache rugosa O. Kuntze were prepared by varing extraction conditions: solvents (hot water, ethanol and NaCl solution); temp.$(60,\;80\;and\;100^{\circ}C)$ and solvent ratios (10 to 35 times per material). Lipid content of leaf was 9.54% and protein content of the flower where the essential amino acids were most abundant among all parts was 16.8%. Among six minerals (Na. Ca, Fe, P, K and Mg) detected from all parts of the plant, the content of K was the highest. Extraction yield rated higher in odor of water, ethanol and NaCl solution, respectively and the extractions reached eqilibrium in about 15 to 20 min, regardless of extraction conditions. pH values of all extracted solvents maintained neutral upon extraction and a few free sugars in forms of glucose and fructose were detected from ethanol extracts. Colors and organoleptic characteristics of the extracts which determine the properties of final products varied with extraction conditions.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1577-1582
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• 1999

Carrot juice inoculated with $2\;{\times}\;10^8\;cfu/mL$ of Escherichia coli was treated with pulsed electric fields(PEF) for the purpose of a development of new cold pasteurization processes. Inactivation of E. coli in carrot juice increased with increase in intensity of the electric field strength and treatment time. The cells were suspended at concentration of ca. $2\;{\times}\;10^8$ cells per ml. A reduction of 4D was obtained at 40 kv/cm and 256 exponential decay pulses at room temperature. Critical electric field strength(Ec) and treatment time(tc) needed for inactivation of E. coli were 11.74 kV/cm and $3.6\;{\mu}s$ at room temperature, respectively. The combination of PEF and thermal treatment inactivated E. coli more effectively. The reductions of up to 5.5D were observed when the carrot juice was treated with PEF of 22.5 kV/cm and $205\;{\mu}s$ at $50^{\circ}C$. PFF treatment did not effect in color, pH, $^{\circ}Brix$, titratable acidity and ${\alpha}-,\;{\beta}-carotene$ contents of carrot juice.