• Microbiology and Biotechnology Letters
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• v.38 no.3
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• pp.283-288
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• 2010

Yam (Dioscorea spp.) has been used as important edible and medicinal natural resource in worldwide and D. alata L. is most popular nourishment among the yam. In this study the composition, color, antioxidation and antimicrobial activity of D. alata Gyeongbuk No. 6 (GB-6), which was established in Gyeongbuk Agricultural Research & Extension Services, Andong, Korea, was compared to those of D. batatas Gyeongbuk No. 1 (GB-1), a major domestic cultivation species. Water content of GB-6 was $78.02{\pm}0.16%$, which is slightly lower than that of GB-1 ($82.6{\pm}0.07%$). The contents of crude protein, crude fat, crude fiber and ash of GB-6 were 0.95, 0.26, 0.85 and 0.70%, whereas those of GB-1 were 1.58, 0.15, 1.39 and 0.88%, respectively. Analysis of color using colormeter showed that the GB-6 is slight dark-yellow than GB-1, and total polyphenol content of GB-6 was 2-fold higher compared than that of GB-1. Sequential organic solvent fractions from methanol extract of GB-6 showed that the ethylacetate fraction has highest total polyphenol ($144.1{\pm}3.20\;mg/g$). Determination of antioxidation activity showed that the ethylacete fraction and water fraction has strong DPPH radical scavenging activity ($IC_{50}=78.32\;{\mu}g/mL$) and reducing power, respectively. In antimicrobial activity assay, the n-hexane and ethylacetate fraction showed antibacterial activity against B. subtilis, L.monocytogenes, S. epidermidis, S. aureus, P. vulgaris, and S. typhimurium. These results provide the possibility of domestic cultivated D. alata GB-6 as a healthy food.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.91-99
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• 2002

This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.

• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.4
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• pp.431-440
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• 2011

This experiment was conducted to investigate the effects of molasses and $Phellinus$ $linteus$ meal supplementation on the quality of Korean herbal medicine silage. Herbal medicine meal silages were produced by the addition of 0, 15, and 30% of $Phellinus$ $linteus$ meal and 0, 1, and 2% of molasses ($3{\times}3$ factorial design) and stored for 40 days at room temperature. There were three replicates per treatment. Its quality such as chemical composition, pH, organic acids, the number of microorganisms and $in$ $vitro$ dry matter disappearance were determined. As the $Phellinus$ $linteus$ meal level increased, crude protein and crude fat contents increased significantly, but the acid detergent fiber (ADF) content decreased significantly. As the addition of $Phellinus$ $linteus$ meal decreased, and molasses increased, pH tended to decrease, but the lactic acid content trended to increase. The acetic acid content was lower in a higher level (30%) of $Phellinus$ $linteus$ meal, and higher in a higher level (2%) of molasses. As the $Phellinus$ $linteus$ meal level increased, the butyric acid content decreased, and butyric acid of molasses treatment was higher than that of non-supplemented control. Molasses increased the number of Lactobacillus, but decreased the number of fungi in silage. A lower level of $Phellinus$ $linteus$ meal increased the number of Lactobacillus, but decreased the number of fungi. $in$ $vitro$ dry matter disappearance tended to increase by the addition of $Phellinus$ $linteus$ meal and molasses. It is concluded that the addition of molasses and $Phellinus$ $linteus$ to herbal medicine meal silage could enhance its nutritional quality. It is considered that proper levels of molasses and $Phellinus$ $linteus$ meal in herbal medicine meal silage were 2 % and 15% respectively.

• Journal of the Korean Wood Science and Technology
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• v.42 no.3
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• pp.231-243
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• 2014

In this study, the potential of biomass, which is generated from oil palm cultivation and crude palm oil (CPO) production of Indonesia was assessed in the aspect of energy content. The types of oil palm biomass were classified on the basis of the cultivation stage and the CPO production stage. In the cultivation stage, biomass is considered to be produced from its' root, trunk and frond. Other possible biomass resources such as empty fruit bunch (EFB), palm kernel shell (PKS) and fiber were included in the CPO production stage. As results, total biomass from damaged plantation area of Indonesia was estimated to be annually from 3 million to 16 million tons in 2011. From CPO mills, approximately 49 million tons/yr of biomass residues were estimated to be annually occurred. Their total energy content from each biomass source in cultivation stage was analyzed to be from 593,000 to 3,197,000 TOEs in terms of gross calorific value. In the case of CPO mills, around 22.7 million TOEs was estimated to be potential energy producible by biomass based on gross calorific value of dry basis. If moisture content considered, net calorific value was analyzed to be decreased to 16.3 million TOEs. Based on the results, the total energy contents of all oil palm biomass were estimated to be up to 25,919,000 TOE in terms of gross calorific value. CPO : Crude Palm Oil, EFB : Empty Fruit Bunch, FFB: Fresh Fruit Bunch, PKS : Palm Kernel Shell, OPF : Oil Palm Frond, PKOC : Palm Kernel Oil Cake, ISPO : Indonesia Sustainable Palm Oil Commission, TOE : Tone of Oil Equivalent.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.1-8
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• 2014

Field studies were conducted from the years 2009 to 2012 in order to determine the cultivation limit as well as to evaluate the characteristics and forage production of warm season grass in Korea. Two bermudagrass [Cynodon dactylon (L.) Pers.] cultivars, two bahiagrass (Paspalum notatum Flugge) cultivars and a Kleingrass [Panicum coloratum L.] cultivar were compared for forage production and quality in the mid-southern regions of Korea. The experimental design was a randomized block design (RBD) with three replications. The number of days to seedling emergence for bremudagrass and bahiagrass was observed as approximately 12 days and 28 days after seeding, respectively. In Kwangju, the heading dates of bahiagrass and kleingrass were 21 August and 10 July, respectively,. Warm season grass did not winter in the mid-regions (Kimjea, Cheonan) of Korea. All of the Bermudagrass cultivars had higher dry matter (DM) than bahiagrass at the first harvest. The dry matter yield of kleingrass was usually greater than the other entries at all study sites. Peak forage DM production of bermudagrass and bahiagrass cultivars occurred in June and July, respectively. The contents of crude protein (CP) and total digestibility nutrient (TDN) for bermudagrass cultivars were usually greater than the other entries at all study sites. Further, acid detergent fiber (ADF) and in vitro DM digestibility (IVDMD) were similar across all cultivars.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.505-511
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• 2008

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$ over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.19-25
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• 2004

This study was carried out to investigate a radial distribution of moisture contents (MCs) within a log cross section (LC) during oven-drying of 3 mm-thick circumferential slices cut from several domestic softwoods LCs.For Korean red pine, drying rate of sapwood slices during oven-drying represented much higher values than that of heartwood slices, and so sapwood with higher green MC early reached below fiber saturation point (FSP) rather than heartwood did. However, this distribution of moistures did not last for long duration. For Japanese larch, green MC of sapwood was approximately three times higher than that of heartwood. This similar distribution in MC was lasted until about 20% average MC. The MC was around uniform throughout the sapwood of Ginkgo when green and during oven-drying, although it was somewhat fluctuated. For Japanese cedar, the heartwood with so low moistures around FSP would begin to shrink from the beginning stage of drying, but the sapwood above hygroscopic MC prevents the heartwood from shrinking, and consequently, the heartwood or the transition wood goes into tension stress. The results for Japanese cypress showed that the green MCs of the sapwoods were much lower than those for heartwoods, and then this trend was continued until about 20% in average MC. For Chinese thuja, the green MCs of sapwoods were about 2 times as high as those of heartwood, but this along the radial gradient in MC rapidly became gentle during oven-drying.

• Korean Journal of Heritage: History & Science
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• v.56 no.1
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• pp.80-97
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• 2023

By taking wallpaper specimens from Gyeongbokgung Palace, Changdeokgung Palace, and Chilgung Palace preserved from the late Joseon Dynasty to the present, we planned in this study to determine the types and characteristics of the paper used as wallpaper in the Joseon royal family. First, we confirmed the features of paper hanging in the palaces with old literature on the wallpaper used by the royal family based on archival research. Second, we conducted a field survey targeting the royal palaces whose construction period was relatively clear, and analyzed the first layer of wallpaper directly attached to the wall structure after sampling the specimens. Therefore, we confirmed that the main raw material was hanji, which was used as a wallpaper by the royal family, and grasped the types of substances(dyes and pigments) used to produce a blue color in spaces that must have formality by analyzing the blue-colored paper. Based on the results confirmed through the analysis, we checked documents and the existing wallpaper by comparing the old literature related to wallpaper records of the Joseon Dynasty palaces. We also built a database for the restoration of cultural properties when conserving the wallpaper in the royal palaces. We examined the changes in wallpaper types by century and the content according to the place of use by extracting wallpaper-related contents recorded in 36 cases of Uigwe from the 17th to 20th centuries. As a result, it was found that the names used for document paper and wallpaper were not different, thus document paper and wallpaper were used without distinction during the Joseon Dynasty. And though there are differences in the types of wallpaper depending on the period, it was confirmed that the foundation of wallpaper continued until the late Joseon Dynasty, with Baekji(white hanji), Hubaekji(thick white paper), jeojuji(common hanji used to write documents), chojuji(hanji used as a draft for writing documents) and Gakjang(a wide and thick hanji used as a pad). As a result of fiber identification by the morphological characteristics of fibers and the normal color reaction(KS M ISO 9184-4: Graph "C" staining test) for the first layer of paper directly attached to the palace wall, the main materials of hanji used by the royal family were confirmed and the raw materials used to make hanii in buildings of palaces based on the construction period were determined. Also, as a result of analyzing the coloring materials of the blue decorative paper with an optical microscope, ultraviolet-visible spectroscopic analysis(UV-Vis), and X-ray diffraction analysis(XRD), we determined that the type of blue decorative paper dyes and pigments used in the palaces must have formality and identified that the raw materials used to produce the blue color were natural indigo, lazurite and cobalt blue.