• The Research Journal of the Costume Culture
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• v.17 no.4
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• pp.575-582
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• 2009

The coffee has been used as drink in the world and it has been using not only food but also dyeing. It can be used for four seasons in our normal living and it can be taken friendly everywhere. The coffee consists of about 8${\sim}$10% phenol(chlorogenic acid) that related to antioxidant and antimicrobial activity. However, its exact components and the dyeing property effects has not been well known yet. Therefore, the purpose of this study was to investigate the dyeing property and ultraviolet-cut ability of silk and nylon fabrics that was dyed variously with coffee extracts. Coffee extracts were done by boiling coffee with distilled water at $100^{\circ}C$ for 2 hours. As mordanting agent, we used $AlK(SO_4)_2$ $12H_2O$, $CuSO_4$ $5H_2O$, $FeCl_2$ $4H_2O$. As the result of the dyeing properties and ultraviolet-cut ability of fabrics dyed with coffee bean extracts, we can find that the optimum dyeing temperature and dyeing time of the silk and nylon fabrics dyed with coffee bean extracts was $90^{\circ}C$, 60 min. and the colorfastness of washing and dry-cleaning was improved by using mordanting agent(4${\sim}$5 grade). Ultraviolet-cut ability was showed more 90% in dyed nylon fabrics.

• Journal of Mushroom
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• v.3 no.4
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• pp.129-132
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• 2005

A new functional mushroom cultivated variety "Jangsaeng" of Fomitella fraxinea was developed by crossing monokaryons derived from collected strains for contribution to mushroom farmers. The major characteristics of this mushroom were compared to Yeongji 2ho of Ganoderma lucidum because of their morphological similarities. The optimal temperature of mycelial growth and fruitbody sprouting and growth were 30 and 25~30, respectively. The surface color of fruitbody pilus was reddish brown and the fruitbody was flat kidney-shaped like Ganoderma lucidum except that the stipe was absent. Its texture was so tough and rigid that the yield per 1,000 ml bottle might be as high as 136 g. The hot water extract of this medicinal mushroom is fit to drink just like Ganoderma lucidum but its taste is not bitter.

• Journal of Sasang Constitutional Medicine
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• v.26 no.3
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• pp.272-280
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• 2014

Objectives This research was carried out to establish the clinical practice guideline(CPG) for Yin-Deficit Diurnal-Heat (Eumheo-oyeol) symptomatology of Soyangin disease. Methods Dongeuisusebowon(sinchuk edition) and several kinds of literatures including journal articles concerning this symptomatology of Soyangin disease were collected and classified. Sasang constitutional specialists' conference was held to make an agreement on the conflicting issues as well. Consensus was drawn as a result of the conference. Results & Conclusions 3 papers were selected as an inclusion and exclusion criteria for the relevant articles to Yin-Deficit Diurnal-Heat (Eumheo-oyeol) symptomatology of Soyangin disease. Yin-Deficit Diurnal-Heat (Eumheo-oyeol) symptomatology consists of two aspects : Yin-Deficit Diurnal-Heat (Eumheo-oyeol) severe pattern and Yin-Deficit Diurnal-Heat (Eumheo-oyeol) critical pattern. In Yin-Deficit Diurnal-Heat (Eumheo-oyeol) severe pattern contains 1 disease, namely, Clear Yang Depletion of Large Intestine (Daejang-cheongyang Moson) pattern (Lower wasting-thirst (Haso) pattern). In Yin-Deficit Diurnal-Heat (Eumheo-oyeol) critical pattern contains 2 diseases, Yin-Deficit Diurnal-Heat (Eumheo-oyeol) pattern and Yin-Deficit Diurnal-Heat (Eumheo-oyeol) advanced pattern. Yin-Deficit Diurnal-Heat (Eumheo-oyeol) symptomatology has several kinds of symptoms like dry mouth, disliking to drink much water, diurnal body fever, coldness on the back and nausea as well as body fever, chest discomfort, constipation or dry stool as a common symptoms of Interior Heat disease. Clear Yang Depletion of Large Intestine (Daejang-cheongyang Moson) pattern (Lower wasting-thirst (Haso) pattern) has above mentioned symptoms and much urine/turbid urine, thin thigh and knee joints and twinge of joint pain over the body. Yin-Deficit Diurnal-Heat (Eumheo-oyeol) pattern has symptoms like indigestion and epigastric discomfort, abdominal pain and vomiting in addition. Yin-Deficit Diurnal-Heat (Eumheo-oyeol) advanced pattern has symptoms like hematemesis as well.

• Journal of Environmental Science International
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• v.19 no.5
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• pp.655-663
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• 2010

Today, the importance of environmental education is a matter we are all concerned about. The environment surrounding us, such as the air we breathe, the water we drink, and the soil plants grow in, is critical for our survival. Currently there is a lot of interest in environmental education at the elementary, middle, and high school levels. This is a result of the deep recognition of the importance of the environment. However the environmental education being conducted in schools is not yet at a satisfactory level. The practical issues, including an entrance exam-oriented atmosphere, student' and parents' lack of understanding, and teachers' lack of expertise in environmental education, interfere with the stability of environmental curriculum in the schools. Accordingly, we need to devise an alternative environmental curriculum due to the fact that it hasn't been included as a regular subject in the curriculum of many national schools. This study, carried out from April to December 2009, was an examination of the effect of volunteer work at the place of ecology experience on the environmental sensitivity & state-trait anxiety of the 61 Gifted Students. The students were divided into two groups. The test group consisted of 30 gifted students who did volunteer work at the place of ecology experience run by Ulsan Science High School, in Ulsan Metropolitan City. The control group consisted of the rest of the students. The following are the study results: First, the volunteer work at the place of ecology experience was influential in increasing the environmental sensitivity of the gifted students. Second, the volunteer work at the place of ecology experience was influential in decreasing the state anxiety of in gifted students. Third, the volunteer work at the place of ecology experience was influential in decreasing the trait anxiety of in gifted students. Fourth, the volunteer work at the place of ecology experience positively influenced not only the gifted students' view of environmental education, but also their overall character.

• Journal of Biosystems Engineering
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• v.41 no.4
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• pp.365-372
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• 2016

Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Journal of Environmental Health Sciences
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• v.47 no.1
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• pp.87-100
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• 2021

Objectives: The purpose of this study was to analyze the factors affecting Bisphenol A (BPA) exposure in children and adolescents using the results of the Korean National Environmental Health Survey (KoNEHS) cycle 3. Methods: A total of 2,380 subjects (n=571, 887, and 922 for 3-5, 6-11, and 12-17 years of age, respectively) were analyzed using an environmental exposure survey and environmental chemical substances concentration levels. Univariable linear regression analysis was performed to determine associated variables such as sex, age, income level, housing type, secondhand smoke time, cup noodles and canned food consumption, seafood consumption, new furniture (within the previous six months), drinking water type, and consumption of herbal medicines. Variables with p-values of less than 0.2 were extracted from the results and a multivariable linear regression analysis was performed using stepwise selection. Results: Univariable linear regression analysis showed positive associations between BPA concentration levels and variables including sex, age, secondhand smoke time, new furniture (within the previous six months), renovated living space (within the previous six months), fish and shellfish consumption, plastic-bottled drink consumption, and herbal medicine. As a result of performing multivariable linear regression analysis, the lower was the age the higher was the concentration of BPA levels. Additionally, women showed higher BPA levels than those of men. The more frequently fish was consumed, the higher was the BPA concentration. Moreover, higher BPA concentrations were observed when taking herbal medicine. Conclusions: The main factors affecting BPA concentration levels were age, gender, and consumption of fish and herbal medicine.

• Analytical Science and Technology
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• v.20 no.1
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• pp.78-83
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• 2007

To perform proficiency test for determining anti-impotence drug-like compounds in food, interlaboratory test has been done. Targets were 6 such as sildenafil, tadalafil, vardenafil, homosildenafil, hydroxy-homosildenafil and pseudo-vardenafilI. Total 13 institutes were participated and all is in charging of food analysis. To do double blind test, the reference materials were made as 13 different ginseng drink samples and each sample had random 3 targets. By the official method for anti-impotence drug-like compounds in food code, sample was just diluted in water, extracted in organic solvents, determined by HPLC/UV and then confirmed by LC/MS. The analytical duration was 60 days after receiving sample. Ten out of 13 institutes were satisfied by evaluation of Z-score and RSZ according to the regulation for managing analytical quality assurance.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Food Engineering Progress
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• v.14 no.4
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• pp.299-306
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• 2010

This study was performed to develop new functional red ginseng drinks with Astragali Radix and Opuntia humifusa. Optimum extraction conditions such as solvent property and temperature for Astragali Radix were determined by distilled water vs. ethanol (95%) ratio (0:100, 25:75, 50:50, 75:25) and 60 vs. $80^{\circ}C$. Water-soluble extracts at $80^{\circ}C$ showed higher antioxidant activities than fat-soluble extracts at $60^{\circ}C$. Viscosities of 1-2% (w/v) of Opuntia humifusa solution were similar to that of the 0.1% guar gum solution. Addtion of Astragali Radix (3% and 5%, w/v) and Opuntia humifusa (1.2%, w/v), especially, had effect on the changes of pH of the red ginseng solution(5%, w/v) during storage for 7 days. A significant difference during the storage was shown in total plate counts by addition of Opuntia humifusa (1.2%, w/v) and microorganisms were reduced by six log cycles. Significant antiproliferation effects of red ginseng (5%, w/v) solution with Astragali Radix (3% & 5%, w/v) and Opuntia humifusa (1.2%, w/v) on Colon26m-3.1 carcinoma (colorectal carcinoma) cell and U87-MG neuronale glioblastoma (brain carcinoma) cell were not observed.