• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Journal of Biomedical Engineering Research
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• v.24 no.4
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• pp.267-273
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• 2003

The present study attempted to observe what changes the supply of highly concentrated (30%) oxygen cause to people's ability of visuospatial cognition, compared to air of normal oxygen concentration (21%). This study sampled eight male university students (the average age : 23.5) as subjects for functional Magnetic Resonance Imaging (MRI) study It also developed equipment that supplies 21% and 30% oxygen) at a constant rate of 8L/min. Two questionnaires containing 20 questions were developed to measure the ability of visuospatial cognition, and accuracy was calculated from the result of task performance. The experiment paradigm consisted of the run conducting tasks at 30%'s concentration of oxygen and another run at 21%'s concentration of oxygen. Each run was composed of four blocks and each block included eight control tasks and five visuospatial taks. 3T MRI was used and fMRI was obtained through the single-shot EPI method. The activation in the occipital-associated area, bilateral superior parietal lobes, bilateral inferior parietal lobes. bilateral precuneus, bilateral postcentral gyri, bilateral middle frontal gyri, bilateral inferior frontal gyri, bilateral medial frontal gyri, bilateral superior frontal gyri, bilateral cingulate gyri was significantly increased at the 30%'s concentration of oxygen rather than 21%'s. Furthermore, the result of task performance showed the accuracy increased at 30%'s concentration of oxygen rather than 21%'s. From the result of this study, it is concluded that the supply of highly concentrated oxygen has a positive effect on the ability of visuospatial cognition.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.250-255
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• 2010

This study examined the physiological activities as well as the total polyphenol and flavonoid content of water extract (WE), ethanol extract (EE) and hot water extract of Calystegia japonica leaves under high pressure (HWE). The xanthine oxidase inhibitory rate of EE was the highest with a value of 98.89% at a concentration of 1.0 mg/mL, whereas the rate of WE and HWE was over 90% at a concentration of 0.3 mg/mL. The superoxide dismutase (SOD)-like activity of HWE was the highest at 18.88%. The nitrite scavenging abilities were 64.59-66.46% at conditions of pH 1.2 and 1.0 mg/mL, and 52.78-55.89% at pH 3.0. The electron donating ability of EE was the highest with a value of 84.80% at a concentration of 0.1 mg/mL. All extracts showed the highest degree of electron donating at the concentration of 0.1 mg/ mL, and this effect decreased as the extract concentration increased. The EE had the highest content of total polyphenol compound (173.89 mg/g) and flavonoid compounds (40.68 mg/g).

• Food Science and Preservation
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• v.17 no.5
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• pp.712-719
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• 2010

This study was carries out to analyzed the antioxidant activities and xanthine oxidase inhibitory effects of extracts from jujube to provide basic data for the development of functional materials. Antioxidative activities of extracts from jujube were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. Extract yields from jujube fruits were 11.55% for unripe fruits, and about twice that value when ripe fruit extracts were prepared. The yields of hot-water and ethanol extracts was 55.67 and 65.95% in dried fruits, respectively. Total phenol contents were higher in unripe fruit extracts. The EDA values of hot-water and ethanol extracts from jujube fruits were increased by increase of extract concentration, and were about 90% in 10.0 mg/mL of extract concentration. The SOD-like activity was increased by the increase of extract concentrations. The SOD-like activity of the hot-water extract from unripe fruits was higher than that of other extracts. The SOD-like activity of ethanol extracts was 39.92% at 10 mg/ml of extract concentration from unripe fruits. The nitrite scavenging ability was about 50% in 1.0 mg/ml of extract concentration at pH 1.2, and that of extracts from unripe fruits was higher than that of other extracts. The xanthine oxidase inhibitory activities of hot-water and ethanol extracts from unripe fruits were higher than those of other extracts, were increased by concentration of extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.496-502
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• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Journal of Plant Biology
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• v.13 no.4
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• pp.23-31
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• 1970

The rice variety, Kwanok, was reared in the water and land beds and transplanted to the reclaimed soil area, having an average salt concentration of 0.39%. Two levels of the moderate and late season cultures with 4 treatments were used. The K and Si contents of the stem part of land bed seedlings were somewhat smaller, but total carbohydrate remarkably larger, the C/N ratio was accordingly greater than water bed seedlings. The rooting ability of land bed seedlings was vigorous markedly in culture solutions, to which added various concentrations of NaCl, The rooting ability of each seedling water not much declined in theculturing solution of up to 9.4mmhos/cm, (0.6%) of salt concentration, but it was drastically declined in the salt concentration over that. It seemed that the critical salt concentration for the rooting rice plant. The land bed seedlings in each salty condition markedly decreased compared with the water bed seeldings in transpiration rate and it showed a stronger drought resistance and contained a large amount of chlorophyll at transplanting stage, and also showed higher stability of chlorophyll at rooting stage in the salt treatment. The number of panicles, panicle weight, number of grains per panicle and ratio of matured grains of the rice plant grown by the land bed seedlings were much greater and 1,000 grain weight was less than from water bed seedlings. The cultural practices with the land bed seedlings increased the rough rice yields by 15% and 11%, respectively, compared with the yields of the moderate and late season cultures by water bed seedlings.

• Fashion & Textile Research Journal
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• v.7 no.5
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• pp.547-552
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• 2005

The study has objective in raising value of the gray color as a meaningful color suiting sentiments of modern people by expressing the gray color in various perspective utilizing natural dyes that is natural at the same time having aesthetic color tones. For example, the main ingredient used for coloring black and gray color is the pyrogallol tannin and the gray tone dye can be acquired by combining the tannin with iron. In order to find the suitable condition for processing tannin, UV-Vis part absorption spectrum of Gallapple pyrogallol tannin, dye ability based on temperature and time, reflection rate based on concentration, color changes based on acid treatment and alkali treatment, changes on surface based on concentration or metal mordant condition, and lightfastness were measured. Maximum absorption wavelength (${\lambda}_{max}$) of Gallapple tannin was at around 273 nm, while strong absorption was also observed at below 350 nm. Dye ability of Gallapple tannin is done more easily on silk rather than cellulose fibers such as cotton, while the optimum condition for dyeing was observed to be at $60^{\circ}C$, for 20 minutes. As a result of acid treatment, the color of dye material consist highly of gray tones and showed red tone after the alkali treatment. While it was observed that as dye concentration and metal mordant concentration increased the color changed at counter-clockwise direction on the Y-scale of Munsell's scale of colors. Lightfastness was more on a normal fading. I hope this study opens up possibilities towards presenting gray color expressed from tannin as color with diversity and aesthetic value. In future, comparative study between dye expressed from catechol tannin dye materials will be helpful.

• Fashion & Textile Research Journal
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• v.8 no.3
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• pp.343-348
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• 2006

This study aims to attain gray tone dyed goods by using tannin that is contained in green tea. Tannin is given general name of polyphenol, which has a characteristic that bonds with protein and it is used for food preservative that protects against bacteria, as well as its purpose of black tone dye for silk treatment that has been processed since its early ages. In particular, as tannin reacts with all kinds of metallic mordant and changes to various colors, when tannin acid is combined with iron, it becomes tannin steel and produces gray tone color. Tannin that is contained in green tea is condensed tannins and its structure does not hydrolyze, thus having flavan type structure. In order to find the suitable condition for processing tannin, UV-Vis part absorption spectrum of green tea tannin, dye ability based on temperature and time, reflection rate based on concentration, color changes based on acid treatment and alkali treatment, changes on surface based on concentration or metal mordant condition, and lightfastness were measured. Maximum absorption wavelength (${\lambda}_{max}$) of green tea tannin was at around 273nm, while strong absorption was also observed at below 350 nm. Dye ability of green tea tannin is done more easily on silk rather than cellulose fibers such as cotton, while the optimum condition for dyeing was observed to be at $60^{\circ}C$, for 20 minutes. As a result of acid treatment, the color of dye material consisted highly of gray tones and showed overall gray tone with the combined color of yellow and red after the alkali treatment. While it was observed that as dye concentration and metal mordant concentration increased, the color changed at counter-clockwise direction on the Y-scale of Munsell's scale of colors. Additionally, lightfastness was more on a normal fading.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.687-691
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• 2008

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

• Journal of Acupuncture Research
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• v.40 no.4
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• pp.356-367
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• 2023

Background: The aim of this study is to determine the antioxidant and anti-inflammatory effects of Dusokohwaeum (DOE). Methods: To measure the antioxidant and anti-inflammatory effects of DOE, the total flavonoid and polyphenol contents and radical scavenging activity were measured. Furthermore, reactive oxygen species (ROS), nitric oxide, and cytokine production were measured by treating lipopolysaccharide-induced RAW264.7 cells with DOE, and gene expression levels of inducible cyclooxygenase-2, nitric oxide synthase, and cytokines were evaluated. Results: Radical scavenging experiments revealed a significant concentration-dependent increase in scavenging capacity. The production of ROS, nitric oxide, and cytokines in the cells showed a significant concentration-dependent decrease when compared with the control group. The gene expression levels of inducible cyclooxygenase-2, nitric oxide synthase, and cytokines also showed a significant concentration-dependent decrease when compared with the control group. Conclusion: Interestingly, the antioxidant and anti-inflammatory effects of DOE were 23.42 ± 0.64 mg GAE/g and 20.83 ± 0.98 mg QE/g, respectively. The administration of DOE resulted in a concentration-dependent increase in scavenging ability in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging ability experiments. The production of intracellular ROS and nitric oxide was significantly reduced in the presence of DOE. The production of inflammatory cytokines (prostaglandin E2, tumor necrosis factor-alpha [TNF-α], interleukin-1 beta [IL-1β], and IL-6) was significantly reduced in the presence of DOE. Finally, the expression levels of inducible nitric oxide synthase, cyclooxygenase-2, TNF-α, IL-1β, and IL-6 were significantly decreased in the presence of DOE.