• Journal of The Korean Society of Grassland and Forage Science
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• v.13 no.1
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• pp.16-22
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• 1993

Ladino clover stolen growing in grazed sward transplanted in 1/5,000a Wagner pot with two rows and were grown in green house with 12h lighting. Fifty days after transplanting the first cutting was made, the secound and 3rd cutting was made 20 days after each harvest. Treatment were nitrogen fertilization level of 2.5, 5.0 and 7.5 kg N/10a. Nitrogen was top dressed after transplanting and each cutting. Growing point, above and under ground DM yield, nitrogen fixation, crude protein of stolon, root and change of acetylene reduction activity after cutting were investigated. Result are as follows. 1. Growing point, DM production were heighst in 5 kg N at the first and 2nd harvest while 2.5 kg at 3rd cutting. Plants with 7.5 kg N/10a were dead at 3rd harvest. There were significant differences in growing point between treatment. 2 Nitrogen fixation of ladino clover were the heightest in 2.5 kg N pot at 1st cutting and as cutting and N fertilization were contiuned nitrogen fixation activity was lowered. 3. Leaf have more crude protein than that of stolen and root while plant crude protein increased by 2nd cutting as plant got more nitrogen fertilizer and again decreased in 3rd cutting. 4. Acetylene reduction activity were lowest at 3 week and recovered normal level at 5 week after cutting, also DM root was same trend.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.2
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• pp.75-80
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• 2008

To investigate the sulfate utilization efficiency that has been examined in rape (Brassica napus L.) cultivars (cv. Akela and Colosse). During 72h of treatment, in two cultivars, ${SO_4}^{2-}$ uptake was significantly higher in complete S condition (2.0 mM ${SO_4}^{2-}$) than that of the S-deficient condition (2.0 mM ${SO_4}^{2-}$). In young leaves, ATP sulfurylase activity increased after S-deficient treatment. However, in old leaves, ATP sulfurylase activity was not significantly changed in Akela. Glutathione concentration in young leaves significantly increased in all cultivars examined under S-deficient condition. The rate of increase in glutathigne concentration caused by S-deficiency treatment was higher in Akela. However, in old leaves, the glutathione concentration in Akela significantly decreased. The results suggest that ${SO_4}^{2-}$ uptake and ATP sulfurylase in rape plants were species specific, and that ${SO_4}^{2-}$ uptake was highly related to its assimilation into S containing compound such as glutathione.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.21-30
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• 2008

In this study, the antioxidant activities of 27 medicinal herbs and plants were measured. The dried medicinal herbs and plants were pulverized and extracted by water, 15% ethanol, and 45% ethanol, respectively at above $80^{circ}C$ for 90 minutes. The original and diluted extracts were tested for their antioxidant activities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity assay. Cornus officinalis (C) and Scutellaria baicalensis (S) were selected to develop rice wines with higher antioxidant activities, based on the result of the 45% ethanol extraction. The rice wine developed using sample showed the highest antioxidant activity as comparing to those of other commercial rice wines. The rice wine samples were analyzed for titratable acidity, pH, $^{\circ}Brix$, reducing sugar content, color (L, a, b), amino-acidity, and ultraviolet absorption. The preferences for color, aroma, and overall acceptability were determined using a 9-point hedonic scale by 150 consumers. The sweetness, sourness, fruitiness, color, and medicinal herb-taste levels of the developed rice wines were also evaluated, using a 9-point just-about-right scale. The mean overall acceptability score of c (5.54) was higher than that of sample S. Based on the results, the sourness and medicinal herb-taste levels of sample s should be modified to higher levels, and the fruitiness of sample S also needs to be adjusted. For a future study, the final compositions of the developed rice wines will be adjusted for product launching based on the preference test data acquired in this study.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.333-340
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• 2010

This study was conducted to evaluate the microbial contamination levels in the processing company of Nuroong-ji. Microbial contamination levels were examined for sanitary indication bacteria such as aerobic plate count, coliforms and fungi, and pathogenic bacteria such as Escherchia coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Contamination levels were detected differently according to handling materials and purposing work-space. The equipments and raw materials were not seriously contaminated but there were necessary to attend the cross-contamination. A high contamination level was detected at the process where the interference of the employees was relatively higher than the other process. Standardization of the roasting process (l20~$170^{\circ}C$, about 10 min) could be necessary to control the microbial organism effectively on Nuroong-ji manufacturing process. At small/medium size foodstuff manufacturers, it is the most important to improve the recognition level of individual hygiene but also expand a hygiene facility.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.341-345
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• 2010

Three-hundred samples of powdered infant formula milk and related products from four different manufacturers in 2010 were collected and surveyed their contaminations for aerobic bacteria, coliform, Enterobacter(Cronobacter) sakazakii, and food-borne pathogens. Fifteen samples of sterilized infant formula milk were all negative on these microorganisms. In all collected products of un sterilized infant formulas and follow-on infant formulas, aerobic bacteria were detected at 239 (83.9%) among 285 samples, and they all were found below $10^3$ cfu/g. Coliform bacteria were also detected at four among 285 samples. Salmonella spp. and Ent. sakazakii, weren't detected at the all samples. Bacillus cereus was detected at 24 (8.4%) among 285 samples. The level of B. cereus was below 100 cfu/g but it was suitable for the range of specification of B. cereus in infant formulas. Clostridium perjringens, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes weren't also detected. In consequence, it was suitable for total viable count, coliform and potential pathogen to the specification of infant formulas and related products.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• Korean Journal of Acupuncture
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• v.21 no.3
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• pp.59-76
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• 2004

Objectives : The usage of acupuncture has gained popularity for certain chronic pain conditions. However, the efficacy of acupuncture in various diseases has not been fully established and the underlying mechanism is not clearly understood. In the present study, the effect of electroacupuncture (EA) applied to yangno$(SI_6)$ on the neuropathic pain was examined. Methods : A common source of persistent pain in human is a neuropathic pain. Neuropathic pain was induced by tight ligation of L5 spinal nerve. When rats developed pain behaviors, EA was applied for 30 min. under enflurane anesthesia with repeated train stimuli at the intensity of 10X of muscle twitch threshold. The foot withdraw latency of the hind limb was measured for an indicator of pain level after each manipulation. Results : EA increased the mechanical threshold of the foot in the rat model of neuropathic pain significantly for the duration of 1 hr. suggesting a partial alleviation of pain. EA applied to SI6 point produced a significant improvement of mechanical sensitivity of the foot lasting for at least 1 h. However, $ST_{36}$ point did not produce any significant increase of mechanical sensitivity. The improvement of mechanical threshold was interpreted as an analgesic effect. The analgesic effort was specific to the acupuncture point since the analgesic effect on the neuropathic pain model could not be mimicked by EA applied to a point, $ST_{36}$. In addition, this analgesic effect of EA is mediated by a adrenergic mechanism of descending control of spinal cord from the brain. Conclusions : The data suggest that EA produces a potent analgesic effect on the neuropathic pain model in the rat; and 2) that EA-induced analgesia is mediated by a adrenergic mechanism of descending control in a point specific manner.

• Journal of Life Science
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• v.20 no.11
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• pp.1718-1724
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• 2010

Bioactive and chemical properties of silkworm powder (SP) degradation by fruit extract containing the proteolytic enzymes of kiwifruit, papaya, pineapple and pear were investigated. Silkworm powder was incubated with extracts from each fruit at $60^{\circ}C$ for 24 hr. Protein content was slightly higher in the SP treated with fruit extract than that in the control SP. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were linolenic acid, oleic acid, and palmitic acid. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), silkworm protein was strongly degraded by the treatment of fruit extract from pineapple, papaya, and pear, but little silkworm degradation was observed in kiwifruit extract treatment. Fibriolytic activity was only detected in the SP by the fruit extract treatments from papaya and pear. DPPH radical scavenging activity was slightly stronger in the SP treated with fruit extract than that in silkworm powder. However, all these samples exhibiteda relatively low activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data for understanding the biological activities and chemical characteristics of SP treated with fruit extract for development of functional foods.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.