• Journal of Acupuncture Research
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• v.37 no.4
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• pp.259-269
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• 2020

Background: This study aims to statistically analyze and compare the curative effect and satisfaction level between typical traditional Korean medicine treatment and nonsurgical spinal decompression treatment. Methods: Of the patients who were diagnosed with the cervical or lumbar herniated intervertebral disc at the Department of Acupuncture and Moxibustion Medicine at the Daejeon Korean Medicine Hospital from April 14^th to August 25^th, 2019, this study retrospectively analyzed the medical records of 31 patients who underwent nonsurgical spinal decompression treatment and traditional Korean medicine (assigned to Group A) and another 31 patients who received typical traditional Korean medicine alone (assigned to Group B). The clinical data were analyzed using IBM SPSS Version 23.0. Results: No statistically significant differences appeared in terms of sociodemographic, condition, and therapeutic characteristics, except whether the patient received Western medicine treatment, before or after a treatment with traditional Korean medicine. Group A exhibited higher variations in numeric rating scale, EuroQol- 5 dimension and EuroQol visual analogue scale scores compared to Group B as determined by independent sample t test and analysis of covariance. In addition, the satisfaction score of Group A was higher than that of Group B The result of cross analysis revealed that desire for continued treatment in Group A was higher than that of Group B. Conclusion: This retrospective observational study showed that the patients with nonsurgical spinal decompression treatment reported a greater reduction in pain, improved quality of life and satisfaction than patients receiving typical traditional Korean medicine.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Journal of Korean Society of Water and Wastewater
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• v.13 no.2
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• pp.66-73
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• 1999

This study was carried out to derive the removal characteristics of target materials(DOC and turbidity) during the coagulation process after the injection of coagulants(PACl and FeCl3). Used apparatus were a jar test and a pilot plant. A great portion of DOC among the total removed DOC was achieved at the slow mixing process among the coagulation process. The ranges of removed DOC and optimum pH for each coagulant were 0.45~1.47mg/l and 6.0~6.5 by PACl, and 0.97~2.61mg/l. and 5.0~5.5 by FeCl3, respectively. Both of coagulants showed little increase of DOC removal above coagulant dosage 20mg/l Molecular weight distribution(MWD) of removed DOC was measured by get filtration(GF) technique. The MWD variation by gel filtrationin(GF) for removed DOC in the coagulation process were as follows; for raw water, the percentages of each MWD for total area were < MW 6,500 25.5%, MW 6,500~66,000 67.1%, and > MW 66,000 7.4%. For the same coagulant dosage(12mg/l), the percentages of each MWD for total area by PACl were < MW 6,500 20.5%, MW 6,500~66,000 48.7%, and > MW 66,000 9.1%, and those of FeCl3 were MW 66,000 18.2%. For each coagulant, the removal percentage of MW 6,500~66,000 occurred a little, but at a part of

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.911-918
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• 2004

Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p<0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p<0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.5
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• pp.1-10
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• 2008

Synthetic mineral microparticles (SMM) is a patented system which has been developed to promote drainage of water and retention of fine particles during papermaking. It is shown in patents that the SMM system can have advantages in both of drainage and retention, compared with montmorillonite (bentonite), which is one of the most popular materials presently used in this kind of application. Turbidity and gravity drainage time were measured using a Britt-Jar test with representative SMM formulations, in order to confirm the efficacy of SMM covering a wide range of compositions and discover effects of some key variables that have the potential to lead to unexpected advantages in terms of the effectiveness of the microparticles, when used in combination with a cationic polyacrylamide treatment of papermaking furnish. An iron silicate showed highest retention performance, as well as suitably fast drainage time relative to other metal silicate and bentonite. Zinc silicate improved retention and drainage. SMM synthesized from aluminum sulfate ($Al_2(SO_4){_3}$) did not show a benefit in retention and drainage, relative to bentonite. SMM synthesized from aluminum chloride ($AlCl_3$) performed better in drainage and retention than bentonite when the Al/Si ratios were 0.76 and 1.00. It was found that when the Al/Si ratio and neutralization are considered, pH variation due to the change of Al/Si ratio can be a key factor to control the size of primary metal silicate particles and the degree of coagulation of the primary particles.

• Journal of Powder Materials
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• v.23 no.6
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• pp.426-431
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• 2016

The Fe-Cr-Al alloy system shows an excellent heat resistance because of the formation of an $Al_2O_3$ film on the metal surface in an oxidizing atmosphere at high temperatures up to $1400^{\circ}C$. The Fecralloy needs an additive that can act as a binder because of its bad compactability. In this study, the green compacts of STS434L and Al powder added to Fecralloy are oxidized at $950^{\circ}C$ for up to 210 h. Fecralloy and Al is mixed by two types of ball milling. One is vented to air and the other was performed in a sealed jar. In the case of Al addition, there are no significant changes in the electrical resistance. Before the oxidation test, Al oxides are present in the Fecralloy surface, as determined from the energy dispersive spectroscopy results. The addition of Al improves the compactability because of an increased density, and the addition of STS434L increases the electrical resistivity by forming a composite oxide.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Journal of Acupuncture Research
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• v.35 no.4
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• pp.182-186
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• 2018

Background: The purpose of this study was to investigate the effects of wild ginseng pharmacopuncture on melanin production in B16/F10 murine melanoma cells. Methods: To determine the effect of wild ginseng pharmacopuncture solution on B16/F10 cells, cytotoxicity was evaluated using the 3-(4,5-dimethylthiazol-2-yl)- 2,5-diphenyl-tetrazolium bromide (MTT) method. To observe B16/F10 cell growth, death, and morphological changes, Trypan blue solution was used. The Hosoi method was used to investigate the effect of wild ginseng pharmacopuncture solution on melanin production. The Martinez-Esparza method was used to investigate the effect of wild ginseng pharmacopuncture solution on tyrosinase activity. To determine the pathway involved in the melanogenesis in cells exposed to wild ginseng pharmacopuncture solution, a cell-free tyrosinase was used. Results: Following treatment with $200{\mu}L$ of wild ginseng solution, the cell survival rate was $76.32{\pm}2.45%$ which significantly decreased with higher concentrations (${\mu}L$) of wild ginseng (up to $200{\mu}L$). When $100{\mu}L$ of wild ginseng was used, the cell survival rate was $89.95{\pm}2.07%$. No morphological changes or abnormalities were observed in the B16/F10 murine melanoma cells as observed in the Trypan blue test. Melanin production was significantly reduced to $72.17{\pm}3.74%$ at $100{\mu}L$. Using $100{\mu}L$ of wild ginseng solution, tyrosinase activity was significantly decreased to $80.15{\pm}1.05%$. Wild ginseng pharmacopuncture solution reduced melanin production both directly and indirectly. Conclusion: This study suggests that wild ginseng pharmacopuncture solution may be effective in inhibiting melanin production. Further studies are needed to determine safe and effective clinical applications.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.329-336
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• 1995

For the development of new antitumor antibiotics produced by microorganisms, Streptomyces sp. YBE-316 was isolated from soil. The productivity of the antitumor antibiotic from Streptomyces sp. YBE-316 gradually increased after 60 hours, and was maximum after 100 hours after inoculation in growth medium (2.0% sucrose, 1.0% soybean meal, 0.1% K$_{2}$HPO$_{4}$, pH 7.0) at 30$\circ$C, 150 rpm, 5 NL/min by 30 l jar fermentor. This antitumor antibiotic was present only in mycelium, and stable in pH 5.0-10.0 for 20 minutes at 100$\circ$C. Antitumor and antibiotic activities were maintained at neutral pH, and heat stability was low. This antitumor antibiotic was soluble in methanol and ethanol, and insoluble in water, ethyl acetate, chloroform, and n-hexane. This antitumor antibiotic was sequentially purified by acetone extraction from mycelium, butanol extraction, and silica gel column chromatography. Antitumor activity was low against most tested cell lines, but antibiotic activity was high and low against yeasts and bacteria, respectivelv. The visualization test showed that this antitumor antibiotic had higher hydroxyl, ketone, amino, carboxyl groups, and sugar(s) in its structure. Instrumental analyses showed that this antitumor antibiotic was a pentaene in polyene class antibiotics. In pentaene class antibiotics, this was considered as an eurocidin or capacidin type antibiotics. The molecular weight of this antitumor antibiotic was higher than 683.0 daltons, and this antitumor antibiotic might be glycosylated by other sugar(s), instead of mycosamine or perosamine, an amino sugar.