• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.154-158
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• 2010

The purposes of this work were to study germination conditions on $\gamma$-aminobutyric acid (GABA) contents and to develop a simple and effective technique for the production of germinated brown rice with an enhanced GABA levels. The samples were subjected to heat treatments at 40 and $45^{\circ}C$ before the soaking step. Moreover, four medicinal plant extracts including Schizandra chinensis, Dimocarpus longan Lour, Angelica dahurica, and Gastrodia elata Blume were used as soaking and germinating media. GABA levels were enhanced in the germinated brown rice compared to the non-germinated brown rice and the highest GABA contents were observed in heat treatment at $35^{\circ}C$. The brown rice soaked in Gastrodia elata Blume extract showed the highest GABA contents compared to the control sample. These results demonstrate that the GABA levels during germination could be significantly enhanced by the heat treatment and the treatment of medicinal plant extracts in the soaking step.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.55 no.8
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• pp.386-396
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• 2006

We implemented the Drug-Pad Moxibustion Method in order to improve the conventional moxibustion therapy. This method is aimed to eliminate burning wounds and smoke, which are the defects of conventional moxibustion therapy. And we performed to verify the efficiency by comparing the Drug-Pad Moxibustion Method with the conventional Indirect Moxibustion Therapy. We measured the body heat and the lasting time of blood circulation improvement using thermography. The moxibustion therapy has two kinds of effects: The formers are pharmacological effects of the Moxa's vasodilators and antioxidants. The latters are thermal effects which cause improvement of the blood circulation. To remove the demerits without omission of above therapeutic effects, we extracted the vasodilators and antioxidant compounds from the Moxa-$CH_2Cl_2$ fraction Moxa-EtOAc and composed the moxibustion kit with $(Ba_{0.8}\;Sr_{0.2})_{0.996}\;Y_{0.004}\;TiO_2+0.5_{WT}\;SiO_2%$ Positive Temperature Coefficients Thermistor. The experimental demonstrations have been made by the stimulating the spot which is CV4(Kwan-Won), CV8(Shin-Guel), CV12(Jung-Wan) acupuncture points of the conception vessel meridian(CV). And stimulating time was one hour. We divided the subjects into 5 groups such as no stimulation group, conventional Indirect Moxibustion group, only Drug-Pad stimulation group, only heat stimulation group, and Drug-Pad Moxibustion group. In the different cases, we have measured the body heat in pre-stimulation, just after stimulation, 2 hours after, and 4 hours after. The body heats of the group who were stimulated by the Drug-Pad Moxibustion Method were increased by over the $2^{\circ}C$. And the body heats of the group who were stimulated by the Indirect Moxibustion Method were increased by average the $1^{\circ}C$. We have evaluated that the Drug-Pad Moxibustion Method is improvement on the conventional Indirect Moxibustion Method by the heat-increasing rate is 200% and the lasting time is 150% with the body heat of the abdominal region. In the conclusions, We have implemented the Drug-Pad Moxibustion Method and evaluated the efficiency of the Drug-Pad Moxibustion Method comparing with the conventional Indirect Moxibustion Method.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.43-50
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• 1990

Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of $17.54{\sim}19.99%$ and $15.63{\sim}17.95%$, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained $(29.4{\sim}56.9%)$, and followed alanine $(6.6{\sim}10.4%)$ and glycine $(1.6{\sim}16.7%)$. The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, ${\alpha}-aminoadipic\;acid$, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at $100^{\circ}C$, whereas that of lysine, histidine, ${\alpha}-aminoadipic\;acid$ and proline were decreased with prolonged heating time. When heating temperature was changed from $90^{\circ}C$ to $130^{\circ}C$ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and aspartic acid were decreased.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.155-159
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• 2010

The antimicrobial activity of Sargassum fulvellum (SF) was investigated using the agar diffusion assay and MIC test. In addition, the stability of this activity under extreme heat and pH conditions was examined. The SF ethanol extract was shown to display strong antimicrobial activities against B. subtilis, C. perfringens, L. plantarum, S. aureus, L. monocytogenes, S. cerevisae and C. tropicalis in the agar diffusion assay at the concentration of 4 mg/mL. The MIC value of the SF ethanol extract against the tested microbes ranged from 0.05 to 0.0063%. In the heat and pH stability test, the antimicrobial activity of the SF ethanol extract was not altered when the temperature was maintained at $121^{\circ}C$ for 15 min, and it was also not affected in the pH range of 2-10. These results suggest that the SF ethanol extract is highly stable against drastic changes in temperature and pH.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.1332-1334
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• 2002

Thermoelectric generation is the direct energy conversion method from heat th electric power. The conversion method is a very useful utilization of waste energy because of its possibility using a thermal energy below $150^{\circ}C$ This research objective is th establish the thermoelectric technology on a optimum system design method and efficiency, and cost effective thermoelectric element in order to extract the maximum electric power from a wasted hot water. This paper is considered in manufacturing a thermoelectric generator and measuring of electric resistance of module a thermoelectric modules. It was found that the electric resistance of thermoelectric modules was defined as a temperature functions. The relationship between electric resistance and temperature characteristics can be a analogized as function of electric current.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2444-2448
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• 2007

The multi channel of DDI which is the core part of the LCD-TV has been propelled. When multi channel in DDI is introduced, it brings a thermal problem because of the increased power. To solve the thermal problem of the DDI it needs to be investigated each at the package level and module level. It is important to extract the junction temperature(Tj) of DDI clearly from the system level. The objective of this research is to construct a compact model. The compact model is to reduce LCD module including DDI. When the compact model is used, it will be able to easily handle the boundary condition and accurately predict the temperature. Consequently, the temperature of DDI can be calculated easily at the system level. Through this research,we also proposed the cooling plan of DDI for a protection of overheating. The cooling plan was utilized in DDI design.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.562-567
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• 2001

In order to utilize okara protein as a food auditive, nutritional composition of soymilk okara was investigated. Protein in okara Is highly insoluble due to excessive heat treatment during soymilk processing. Protein content of okara was 37.3% as compared to 42.5 % for soybean. Carbohydrate and lipid contents of okara were 40.6% and 17.9%, respectively. Okara lipid extracted with chloroform-methanol consisted of neutral lipid, glycolipid and phospholipid, with neutral lipid making up 98.6% . Linoleic acid, ileic acid, and palmitic acids accounted for about 80% of the total fatty acids with linoleic acid sharing 50.3% of the total. Amino acid composition of okara protein was dissimilar to that of soy Protein : Cysteine was totally absent in okara while lysine, which is the limiting amino acid of soy protein, was present in higher amount in okara on dry weight basis. Both aqueous extract of okara protein and soy Protein were found to have ACE inhibitory activity.

• International Journal of Industrial Entomology and Biomaterials
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• v.16 no.2
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• pp.57-59
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• 2008

While searching for pancreatic lipase inhibitors, the active compound was found in a methanol extract of Apis mellifera venome. The active compound was isolated by Diaion HP-20 column chromatography, thin layer chromatography and HPLC. The active compound is stable to the extreme pH and heat. There is no loss of activity both in acidic and alkaline solution in the pH range of 2 to 11 by heating for 15 minutes at $90^{\circ}C$. The rf value of the compound was 0.51 at TLC with butanol : methanol: water (4:1:2) solvent system. The molecular weight of the compound was determined to be 293 by EI-MS.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.183-188
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• 1997

Antimicrobial activity of various extracts of Xanthium strumarium L. was tested against 25 strains of bacteria, yeast and fungus. The crude ethylacetate extract exhibited strong growth inhibition to the tested strains with the exception of partial Gram-negative bacteria. The property of antimicrobial compound was very stable under heat treatment at $120^{\circ}C$, but it was unstable in acid (pH 3.0) and alkali (pH 10.0) treatment. The antimicrobial compounds were purified by boiling water extraction, ethylacetate extraction, charcoal column chromatography, silica gel column chro- matography and reverse phase HPLC. The purified compound A and B were detected in a single peak (each above 98% purity) through the HPLC analysis. The compound A and B showed a strong growth inhibition against Gram-negative and positive bacteria in the agar diffusion method. When tested by the FDA method using the esterase, compound A mainly inhibited the growth of bacteria and compound B showed the growth inhibition of both bacteria and yeasts.