• Food Science and Preservation
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• v.10 no.4
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• pp.447-453
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• 2003

Causal factors related to the skin disorder such as black stains during cold storage of 'Niitaka' pear fruit are of great importance to solve the postharvest disorder problems. The morphological and biochemical changes observe of pear skin affected by different harvest times and storage environments. Occurrence rate of black stain in 'Niitaka' pear fruit was the highest in newspaper bagging with 75% among various bagging materials at harvest time because of the high relative humidity within the double layer paper bags. During cold storage, the rate was 54～100% in 30 $\mu\textrm{m}$ polyethylene (PE) film packaging. As the harvest time was postponed, the rate increasedduring cold stoinge. The into was 1.5 to 2.4 times higher in pears harvested in late September than in those harvested in early and mid October. There was no significant difference in occurrence of black stain fruit between the 30 and 50 $\mu\textrm{m}$ PE film bags. The causal fungus of the black stain pear was assumed as Gloeodes pomigena (Schweintz, 1920). The treatment of 0.1～0.5 ppm ozone gas prevented the occurrence of the pear fruit black stain until 180 days after cold storage. The ozone treatment on the affected fruit was also effective in preventing the progress of the black stain.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.120-123
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• 2010

The standard method for somatic cell counts in goat milk is the direct microscopic method after a pyronin Y-methyl stain. It has been reported, however, that are found to differ by measuring methods, but. A total of forty eight goat milk samples from eight farms were compared by pyronin Y-methyl stain, ADAM-SCC in National Institute of Animal Science, and Somacount 500 in Chungbuk Veterinary Service. The average SCC of the samples was $7.3{\times}10^5$ cells/mL by pyronin Y-methyl stain, $4.9{\times}10^5$ cells/mL by ADAM-SCC, and $11.6{\times}10^5$ cells/mL by Somacount 500. The correlations between the methods were not significant. SCC measuring equipment should be developed for reducing the SCC in goat milk, and pyronin Y-methyl green stain for estimating SCC in goat milk should be included in NVRQS Notice for livestock products processing and composition standards.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.4
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• pp.191-200
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• 2020

The purpose of this pilot study was to examine the effect of tongue color change due to food ingestion on tongue diagnosis by both Korean Medicine doctors and digital tongue diagnosis system. In order to obtain objective and quantitative data, we used digital camera to collect the data. Prior to our investigation, we conducted a brief survey of 26 Korean Medicine doctors and found out that tongue diagnosis is frequently used and food-stained tongue could be commonly observed in clinics. Depending on their color, viscosity, and amount of intake, various foods caused stains with different colors and thicknesses. Also, duration and amount of food stain on tongue were different from person to person. Since coffee-stained tongue was the most frequently observed one in clinics according to the survey, we used coffee to evaluate the effect of food-stained tongue on tongue diagnosis. Korean Medicine doctors tended to interpret coffee-stained tongue as having yellow tongue coat but their judgement on tongue body color did not differ in spite of the coffee stains. Meanwhile, tongue diagnosis system algorithm tended to judge coffee-stained tongue as having normal but yellowish tongue coat and reddish tongue body. Altogether, food color on tongue can influence tongue diagnosis outcomes. Further research is needed in order to develop more efficient tongue diagnosis algorithm and digital medical service system.

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.1
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• pp.14-24
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• 1999

The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.6
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• pp.1000-1007
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• 2011

This study was conducted to determine the analgesic effect of onion and acanthopanax senticosus mixture extract using the rheumatoid arthritis rat model. Rheumatoid arthritis model was made by the intradermal injection of type II collagen emulsified. Rats were divided into four groups: (1) Sham group(n=5), (2) Control group(administered DW 3 $m{\ell}$/1 day after RA induced, n=7), (3) Experimental group I(administered Onion extractor 600 mg/3 $m{\ell}$/1 day after RA induced, n=7). (4) Experimental group III(administered Onion and Acanthopanax senticosus mixture extractor 600 mg/3 $m{\ell}$/1 day after RA induced, n=7). After that, we examined the arthritic index, paw edema, pain threshold at 1st, 14th, 28th days. And also we examined histopathologic study(safranin-O green), immunohistochamical stain(COX-2) of knee joint at 28th days. Arthritic index, paw edema and pain threshold test were decrease in experimental group I, II than control group. Especially group II was most significantly inhibit effect than the other groups at 28th days. On the histopathologic view, all experimental groups were relieved and reproduced the erosion of arthritic site compared with control group. All experimental groups were COX-2 positive cells in the immunohistological stain of the knee joint were significantly decreased compared with control group. Especially group II was most significantly decreased than the other groups at 28th days. Onion and Acanthopanax senticosus mixture extractor can be used for curing rheumatoid arthritis. Anti-inflammatory effects may be somewhat better in combination of Onion and Acanthopanax senticosus.

• Food Science and Preservation
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• v.21 no.4
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• pp.468-472
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• 2014

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.203-207
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• 1996

One kind of fungus was isolated and identified from comtaminated red-ginseng in order to give fundermental data for improving hygienic quality of ginseng product. The isolated strain was identified as Aspergillus sp. Hyphae of the strain had septum structrue. The strain showed vesicle and sterigmata structure which were typical characteristics of Aspergillus species. The growth of the strain was slightly inhibited by sodium benzoate and potassium sorbate at a concentration of 0.05%. The strain showed no growth at 4.0% potassium sorbate. The isolated stain Aspergillus sp. showed no significant degradation in the presence of red-ginseng saponins.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1028-1032
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• 1997

The strain No. 33, which produces cellulose-degrading enzyme, was isolated from soil. Yellow halo was identified when the culture supernatant of the strain was loaded onto agar plate containing 2.0% CMC using paper disc method. From scanning electron microscopic observation, the morphology of the stain was rod-shaped. For identification, several biochemical characteristics were tested, and this strain was identified to Bacillus sp. So, we named this strain as Bacillus sp. No. 33. The maximal growth was observed when the stain was cultured in the medium containing 1.0% glucose, 3.0% yeast extract, 0.5% $KH_2PO_4$, 0.02% $MgSO_4{\cdot}7H_2O$, pH 7.0 at $30^{\circ}C$ for 39 hours with shaking. The maximal enzyme production was accomplished using the medium containing 4.0% CMC, 2.0% yeast extract, 0.5% $KH_2PO_4$, 0.04% $MgSO_4{\cdot}7H_2O$, pH 7.0 at $30^{\circ}C$ for 42 hours with shaking.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.331-336
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• 2018

Oral health is an essential requirement for maintaining and promoting health and quality of life while aging. It is known that there is a deep connection with hygienic management of dentures. However, despite the emphasis on the importance of clean management of dentures, there is a lack of quantitative research on denture-related detergents. Therefore, the purpose of this study is to evaluate food stain removal performance of three denture cleansers containing proteolytic enzymes. In addition, this study provides basic data on self-cleaning methods using detergents and suggests ways to improve effective treatment for oral health of elders in domiciliary care. In order to obtain quantitative data concerning food stain removal performance of each proteinase denture cleaner, the test evaluation method proposed by the Korean Consumer Agency, ISO 20795, was used. A total of 18 specimens were discolored for 48 hours in water dissolved with turmeric, and then washed with each denture cleaner for 24 hours. The cleaned denture specimens were measured quantitatively using a spectrophotometer to measure the color values of the denture specimens before the discoloration as well as the color values of the discolored specimens after cleaning with the denture cleanser. The experimental values were analyzed through one-way ANOVA with post-hoc Tukey's test, and statistically significant differences were found among the experimental groups. It was found that C had statistically significant stain removal performance compared with A and B(p<.05). All experiments were conducted for a total of 21 days, from July 3- 23, 2017. This study confirms that denture cleansers is a beneficial self-denture management method for domiciliary seniors. Therefore, it is necessary to extend accessibility for denture cleansers in order to to optimize domiciliary care for elderly oral hygiene and health.