• The Korea Journal of Herbology
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• v.30 no.5
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• pp.1-6
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• 2015

Objectives : Vertigo is a sensation of spinning while stationary. It is commonly associated with nausea or vomiting, unsteadiness (postural instability), falls. It can affect a person's thoughts and life style. Recurrent episodes in those with vertigo are common and frequently impair the quality of life. The purpose of this study was to report the clinical effects of herbal medicine on vertigo.Methods : We employed oriental medical treatments; herbal-medication (Banhabaekchulcheonma-tang gamibang), acupuncture and moxibustion. At the same time, the blood cupping therapy in the neck area was applied. We treated the patients two or three times a week with oriental therapy methods. They took medicine three times a day after a meal. During taking medicine, we let the patients avoid fatty food, flour based food, and alcohol. We determined the course of treatment with visual analogue scale (VAS). We let them respond to a VAS item between 0 and 10 point continuously. The symptoms that we evaluated were vertigo, headache, chest discomfort, nausea and vomiting.Results : After taking treatment - acupuncture and moxibustion during some period and taking herbal-medicine, the VAS scale was gradually getting decreased. Generally the symptom of vomitting and nausea was eased at first, and then the symptom of chest discomfort, headache, vertigo was relieved.Conclusions : Banhabaekchulcheonma-tang gamibang was effective in the treatment of vertigo and its related symptoms, headache, chest discomfort, nausea and vomiting.

• Journal of Aquaculture
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• v.18 no.4
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• pp.267-271
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• 2005

A feeding trial was carried out to investigate the effect of various fish meals as dietary protein source on growth, feed utilization and body composition of Juvenile flounder. Ten experimental diets were prepared to contain different fish meals: 4 kinds of white fish meal (WM-1, 2, 3, 4), 3 kinds of herring meal (HM-1, 2, 3), mackerel meal (MM), WM mixture and HM+MM mixture. Dietary energy and protein levels were designed to be isocaloric ($3.8 kcal g^{-1}diet$) and isonitrogenous ($46\%$) by adjusting the levels of fish meal, wheat flour and squid liver oil. Three replicate groups of fish (initial mean weight: 11.1 g) were hand-fed to visual satiety two times daily for 7 weeks. Survival was not significantly different among all groups. Weight gain of fish fed the HM-1 and HM-3 diets was the highest, but not significantly different from that of fish fed the either WM-2 or HM+MM diets. The lowest weight gain was found in fish fed the W-1 and WM-3 diets. Feed efficiency and protein efficiency ratio of fish fed the WM-2, HM-1, HH-3, MM and HM+MM diets were significantly higher than those of fish fed other diets. Daily feed intake of fish fed the WM-3 diet was highest, but not significantly different from that oi fish fed the either WM-4 or WMM diet. Significant differences were found in contents of moisture, crude protein, crude lipid and ash of whole body of fish. The results of this study indicated that growth of flounder can be affected by dietary fish meal source and quality, and WM-2, HM-1, HM-3 and HM+MM mixture are considered as useful dietary fish meal sources under these experimental conditions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.181-191
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• 2009

To investigate the genetic variation of high-and low-molecular-weight glutenin subunits (BMW-GS and LMW-GS), granule-bound starch synthase I (GBSSI) and puroindoline in 24 Korean wheat cultivars. At the BMW-GS compositions, three Glu-A1 alleles, five Glu-B1 alleles and three Glu-D1 alleles were identified. The high frequency of alleles at each locus was Glu-A1c allele (15 cultivars), Glu-B1b allele (16 cultivars) and Glu-D1f allele (16 cultivars). Four alleles were identified at the Glu-A3 and Glu-B3 loci and three at Glu-D3 locus and Glu-A3d, Glu-B3d and Glu-D3a were mainly found at each Glu-3 locus. Glu-A3d, Glu-B3d, Glu-D3b or c (4 cultivars, respectively) and Glu-A3d, Glu-B3d, Glu-D3a and Glu-A3c, Glu-B3d or h, Glu-D3a (3 cultivar, respectively) were predominantly found in Korean wheats. At the GBSS compositions, 2 waxy wheat cultivars, Shinmichal and Shinmichal1, showed null alleles on the Wx loci and other cultivars were wild type in GBSS compositions. At the puroindoline gene compositions, Korean wheat cultivars carried 3 genotypes, which 10 cultivars (41.7%) were Pina-D1a and Pinb-D1a, 11 cultivars (45.8%) had Pina-D1a and Pinb-D1b and 3 cultivars (12.5%) carried Pina-D1b and Pinb-D1a. These genetic variations could present the information to improve flour and end-use quality in Korean wheat breeding programs.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.58-61
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• 2006

This study was carried out to investigate the effect of black pigmented rice flour added in the soybean on the quality of soybean dasik. Chewiness, gumminess, cohesiveness and hardness were varied significantly by addition of black pigmented rice while springiness and adhesiveness were no difference in the soybean dasik. Chewiness in addition of over 40% was significantly reduced than that of control. The more addition of black pigmented rice reduced the gumminess the more significantly. Cohesiveness in addition of over 40% was reduced significantly. Hardness was significantly decreased with the amount of addition of black pigmented rice. Panel sensory test scores indicated that the soybean dasik with addition of 40% black pigmented rice was the most propper for color, taste, flavor and texture.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.93-97
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• 1995

Effects of added ginger juice in Yackwa on the sensory quality and the lipid oxidation were studied. Also effects of soaking on the lipid oxidation were examined. There were no significant differences between Yackwa without adding ginger juice and ones with adding ginger juice on texture, shape, color. However, Yackwa, with ginger juice more than 1 tea spoon(1.5) of ginger juice per 1 cup of flour, was better than one without ginger juice on taste, flavor and overall acceptibility. Added ginger juice showed the antioxidant effect during frying in oil and storage at room temperature. The higher the amount of ginger juice was added, the slower of lipid oxidation was resulted in Yackwa. Yackwa soaked in syrup or in honey showed lower lipid oxidation than one without soaking during storage at room temperature. The antioxidant effect of soaking in honey was higher than one of soaking In syrup.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.398-405
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• 1986

The food quality of lupin seed, i.e. soaking, cooking, sprout growing and mold growing for fermentation, was investigated by using the seed of Lupinus angustifolius harvested in Western Australia. A method to produce lupin seed protein concentrate (LPC) was developed, and the wage of LPC in Korean food system was investigated. The water soaking rate of lupin seed was faster than that of soybean, but the cooking rate of lupin seed was much slower compared to soybean. The thermal softening time, $D_{100}$, was 345 min for lupin seed and 84 min for soybean. A two-phase solvent extraction system consisting of haxane-alcohol-water could effectively remove the residual bitter taste, lipid and yellow pigments of lupin seed flour, and the resulting LPC contained over 50% protein and had bland flavor and milky white color. Treatment of LPC with carbohydrate decomposing enzymes resulted in a product of more soluble and higher concentration of protein. Methods to produce lupin seed vegetable milk and lactic beverages from LPC products were discussed.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.644-648
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• 2017

The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ${\Delta}E^{\ast}$ as well as $a^{\ast}$ and $b^{\ast}$ values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.

• Journal of the Korean Society of Systems Engineering
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• v.12 no.1
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• pp.7-23
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• 2016

Plant engineering industry is considered as a key industry which will drive the future of Korea. However, Korean plant engineering companies have recently made huge losses in overseas businesses and the lack of engineering capability is pointed out as a main cause of this situation. Unlike Korean plant engineering companies, world leading engineering companies such as Flour and Bechtel have their own systems Engineering Standards/Guides ensuring successful fulfillments of the concept and basic design processes. An engineering standard for an organization is an essential means to shorten the time for engineering design, to maintain the engineering quality and to secure the engineering efficiency in the development of the complex system. Korean plant engineering companies'lack of engineering capability comes from the absence of the engineering standard. In the paper, we have developed a steel-making plant engineering standard based on a systems engineering standard. We chose both ISO/IEC/IEEE 15288 and NASA SE Handbook as main reference standards. First, we have introduced a life-cycle definition and a physical hierarchy of a general steel-making plant. Then we have introduced detailed engineering processes of each life-cycle stage. The full scope of the study was from the feasibility study to the basic design but in the paper, we have only introduced detailed engineering processes and exit criteria for the feasibility study and the concept design.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.290-296
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• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.