• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1039-1045
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• 2003

Functional healthy drinks were processed with freeze dried powders of ethanol extract from of defatted safflower (Carthamus tinctorious L.) seed cake and some useful components of the drinks were investigated. Yield of freeze dried powder was the highest as 8.42% when it extracted with 60% ethanol (60% EFDP). Each drink contained 0.02% of freeze dried powder and ranged 10.6∼13.8% of soluble solid, 2.90∼3.68 of pH, 0.10∼0.83% of titratable acidity. ‘L’ value of drink-I (DSD-I) was the highest as 94.82$\pm$2.45, ‘b’ and ‘a’ value of drink-V (DSD-V) was highest as 27.15-2.65 and 28.67$\pm$2.69, respectively. Major free sugars of drink were 6015.3∼7918.2 mg% of glucose and 1511.4∼2091.0 mg% of sucrose. The content of citric acid was the highest as 179.2∼981.3 mg%. The content of total phenol in 60% EFDP was 99.17 mg% and that of drink-II(DSD-II) and DSD-V was 307.84 mg% and 224.06 mg%, respectively. Total flavonoid was contained as 50.29 mg% in 80% ethanol extract (80% EFDP) and 125.20 mg% in DSD-V. N-[2-(5-hydroxy-1H-indol-3-yl) ethyl] ferulamide (serotonin-I) was determined as high as 18.81 ppm in 80% EFDP and ranged 2.42∼2.89 ppm in drinks. N-[2-(5-hydroxy-lH-indol-3yl)ethyl]-p-coumaramide (serotonin-II) was determined as 30.17 ppm in 80% EFDP and ranged 3.79∼4.59 ppm in drinks. Acacetin, flavonoid compound were 9.83 ppm in amyloglucosidase hydrosis + 60% ethanol extract (A + 60% EFDP) and ranged 0.98∼1.26 ppm in drinks. Electron donating ability (EDA, %) was measured and compared with 100 ppm BHA as chemical antioxidant. EDA was 93.97$\pm$2.21% in A+60% EFDP, 94.79$\pm$2.26% in DSD-I, 94.69$\pm$1.37% in DSD-II, and 93.83$\pm$1.49% in BHA. DSD-II added with hot water extract solution from Korean ginseng and safflower yellow pigment recorded the highest sensory score.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.342-349
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• 2003

Escherichia coli O157：H7, Staphylococcus aureus and Salmonella enteritidis are food borne pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowledges on the survival of Esc coli O157：H7, Sta aureus and Sal. enteritidis in the yoghurt added with water extract of Omija(Schizandra chinensis). The growth inhibition of Schizandra chinensis extract on the food borne pathogens were measured by total microbial count and effect of growth inhibition was correspondent to the concentration of Schizandra chinensis extract. The highest growth inhibition effect of Schizandra chinensis extract was shown on the Sta aureus followed by Sal. enteritidis and Esc. coli O157：H7. The number of surviving Esc. coli O157：H7 cell(3.55${\times}$10$\^$5/ CFU/mL) was decreased to 1.00${\times}$10$^1$∼3.00${\times}$10$^1$ CFU/mL after 24 hours incubation by the addition of 0.4∼l.0％ of Schizandra chinensis extract in the yoghurt. And also the viable cell counts of surviving Sta. aureus cells (initial inoculum 1.24${\times}$10$\^$5/ CFU/mL) were decreased gradually to 4.00${\times}$10$^2$∼8.50${\times}$10$^2$ CFU/mL after 48 hours of incubation, but the viable cells of Sal. enteritidis were not detected after 24 hours of incubation. Growth of the food borne pathogens was strongly inhibited by the addition and incubation of Schizandra chinensis extract for 48 hours in the yoghurt.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.446-454
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• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.

• The Korean Journal of Nuclear Medicine Technology
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• v.12 no.1
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• pp.49-56
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• 2008

Purpose: Whole body imaging with radioiodine can detect functioning metastases. Non-physiologic I-131 uptake detected on images usually is interpreted as suggesting functioning thyroid metastases. However, extra-thyroidal I-131 accumulation does not always imply thyroid cancer metastases and has been reported in many circumstances. In order to avoid unnecessary therapeutic interventions it is important to distinguish false-positive sites of I-131 localization. We study here to remove false-positive sites around esophagus region on I-131 whole body imaging in patients who were administrated thyroidectomy. Materials and Methods: From April to August in 2007, we had the patients who had visited our department after they received thyroidectomy due to thyroid cancer. They were given I-131, and performed radioiodine body scan after 41 to 50 hours. Patients were whole-body-scanned for the speed of 8 cm per minute. After that, we took anterior and posterior static images around the patients' neck measured by 300 thousand counts per image. We selected 44 patients who had hot spots around neck region, we divided the patients into two groups. One group was given 0.5 L of water and the other group was given 0.5 L of water with 1 g of Vitamin C dissolved. The patients were asked to drink the fluid for one minute in sitting position and after that, we measured 300 kilo counts per image again. We compared prior anterior, posterior static images with anterior, posterior images after the patients had water or water that Vitamin C resolved. Results: In using water, both observer 1 and 2 interpreted 6 patients were washed out. In the water with Vitamin C resolved, observer 1 and 2 interpreted 9 and 8 patients were washed out. Observer 1 and 2 interpreted 6 and 5 patients had 'indeterminate' when they used water. Both observer 1 and 2 interpreted 6 patients had 'indeterminate' when they used water with Vitamin C resolved. When they used water, observer 1 interpreted 10 patients had 'unchanged' and observer 2 interpreted 11 patients had 'unchanged'. Differently, when they used water with vitamin C resolved, observer1 had 8 patients having 'unchanged'and observer 2 had 9. Conclusion: As a result, by making patients drink 0.5 liter of water which has vitamin C resolved helped getting rid of false-positive sites in esophagus. Therefore, based on this study, we believe that drinking water with vitamin C dissolved is very in terms of reducing false-positive hot spot around the esophagus for the iodine-131 whole body scan.

• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.492-500
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• 2012

Cocoa is a popular drink for children and contains healthy polyphenols however; a deep brown stain is left when cocoa is spilled over clothes. The main pigments in cocoa are anthocyanins that change in washing solutions with different alkalinity and metals. The removal and color changes in a cocoa stain after washing with various pH solutions and water hardness were studied. Alkalinity and the water hardness of washing solutions were important factors for the removal of cocoa stains. The removal of cocoa things in washing solutions without detergent was low (and even became negative after removal and darker) in solutions with a pH 9 and above. The cocoa stain was not removed and only the fabric color faded, although the cocoa stained cloth was washed with Korea tap water that has a pH of 7. The cocoa stain removal in detergent solutions was conspicuously higher than for only water. Even in detergent solutions, the cocoa stain removal decreased as water hardness increased. Cocoa stain removal was more effective and the color dimmest when the stained cloth was washed in a solution without the metal cations, and the bleach added with the detergent at a temperature of $40^{\circ}C$ and for longer than 20 minutes. Effective and economical equipment for tap water softening for a washing machine should be developed and used to improve cocoa stain removal.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.28 no.1
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• pp.38-42
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• 2017

Background and Objectives : Globus pharyngeus is a sensation of foreign body in the throat. There are many studies evaluate relationships between globus pharyngeus and organic diseases such as laryngopharyngeal reflux, esophageal motility disorders as well as psychotic causes. But, Also many patients without etiologic causes complain of globus sensation. The authors performed a study that evaluate association between oral water intake and symptoms of globus sensation on the basis of a belief that pharyngeal dehydration due to lack of oral water intake causes globus sensation. Materials and Methods : A survey using visual analogue scale to evaluate symptoms was performed with 73 patients with globus pharyngeus. Results : Patients who drink water less than 500 mL per day (p=0.04) and less than five times per day (p=0.02) were improved after 6 months due to education and doctor's recommendation. Conclusion : Frequent and enough water intake should be recommended to resolve symptoms of globus sensation.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.37 no.4C
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• pp.347-353
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• 2012

In this paper, we carried out experiments to analyze influence of vocal cords according to changes of water temperature. We would like to particularly perform a study to design voice measurement system for significant extraction about vibration patterns of vocal cords according to temperature changes of water to drink. To this end, we measured elements value of voice analysis vibration of vocal cords to change, when drank, temperature difference of step 8 from $0^{\circ}C$ to $70^{\circ}C$ to $10^{\circ}C$ intervals. As a result of us experiment, when drank water of $30^{\circ}C{\sim}40^{\circ}C$, vibration of vocal cords stabilized and accuracy of pronunciation improved. We can analyzed that water of $30^{\circ}C{\sim}40^{\circ}C$ had a good effect in vocal cords.

• Clinical and Experimental Pediatrics
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• v.51 no.2
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• pp.129-133
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• 2008

Dental caries is the first disease to cause the pathological extraction of teeth in children. The complete prevention of dental caries is not achieved by toothbrushing alone. The use of fluoride and pit and fissure sealant is regarded as key tools to prevent dental caries. Fluoride-containing tablets or multi-vitamins and community water fluoridation can be used as systemic application techniques. Professional fluoride application, fluoride iontophoresis on teeth, fluoride mouth rinsing and fluoride-containing toothpaste can be used as local application techniques. Pit and fissure sealant is mainly used to prevent dental caries on occlusal surfaces of premolars and molars. Sweeteners not to occur dental caries has been developed to substitute sucrose. Dental erosion increases according to the high consumption of acidic soft drink or beverages. The appropriate use of fluoride and pit and fissure sealant are recommended to prevent dental caries effectively and the education is required to reduce the consumption of acidic soft drinks or beverages to decrease dental erosion.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.93-102
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• 2004

This study investigated the relationship among the flight stress, disease and eating behavior of the Airline cabin crews. Self administered questionnaires were collected from three hundred and twenty cabin crews. Statistical data analysis was completed using a SPSS v.10.0 program. The results were summarized as follows: Before the flight, the maladaptation to the oversea foods was the most common stress for the crews less than one year flight experience. During the flight, fastidious arrangement and loss of appetite due to overwork were the most common stresses. After the flight, anorexia due to jet lag was the most common stress. Backache and stomachache were the most common job-related ailments of the airline cabin crews. During the flight, the intakes of carbonated drinks and coffee were most common. After the flight, water was the most common drink they consumed.

• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.389-394
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• 2003

The concerns of wood vinegar increase with its various applications to food additive, functional drink, and in the sustainable farming. Chaff vinegar, a by-product of chaff charcoal which is produced by distilling smoke and having similar ingredients and efficacy with wood vinegar, contains harmful tar in the acceptable range and can be mass-produced. A chaff vinegar distiller, commercially mass-productive, was developed using a water cooling system. Initially distilled vinegar by the developed system contained little harmful tar in the acceptable range for the agricultural use and its acidity was about pH 3.2. Treatment of the chaff vinegar in the enhancing emergence test showed greater number of emerged seedlings, and vise-versa. Treatment of diluted in 100-holds showed 44.0% of emerged and 8.6% of not-emerged seedlings.