• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.37-42
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• 1981

Polar lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. The average content of glycolipids and phospholipids in barley were 8.9 and 17.3% and their average content of malt were 12.3 and 19.2%, respectively. Among the glycoliplds of the barley, digalactosyl diglycerides and monogalactosyl diglycerides were the major components, and the malts showed somewhat lower amounts of those components. Steryl glycosides and cerebrosides were the minor components of the glycolipids, and malts of the barley showed somewhat increased amounts of those components. Phosphatidyl cholines, lysophosphatidyl cholines, diphosphatidyl glycerols, and phosphatidyl ethanolamines were the major components of the phospholipids for the barley and represented 85 to 90% of the total phospholipids. The malts had lower amounts of phosphatidyl cholines and the lyso analog, and higher amounts of phosphatidyl ethnolamines and diphosphatidyl glycerols. The fatty acid composition in the glycolipids and phospholipids were similar to the pattern in those of the neutral lipids. But glycolipids and phospholipids fractions contained a higher percent of linoleic and palmitic acid than other lipid fractions, respectively.

• Journal of Haehwa Medicine
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• v.8 no.1
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• pp.827-836
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• 1999

Numerous persons complained dyspepsia even though no specific objective findings are revealed by imaging study, laboratory examinations and other clinical research. To find out of so many symptoms what they are, I would to approach by two ways. One way is oriental medical literatural study and the other is Helicobacter pylori infection that is accepted as one of most important causal factors of many gastric diseases. Background/Aims: Recently, the role of Helicobacter pylori as a causal factor in the etiology of gastric cancer, peptic ulcer, gastritis and low-grade gastric mucosa-associated lymphoid tissue(MALT) lymphoma is well known. Using endoscopy, biopsy urease testing and histology are recommanded as the tests of choice. Serological test is not recommanded at the moment because of its low sensitivity and espicially low specificity. The urea breath test is more sensitive and specific noninvasive test than serologic test, but it is not widely available yet. Methods/Results: We studied 90 cases by diagnostic endoscopy as a screening test for the persons complaining gastrointestinal symptoms. As a result eighteen persons are revealed to be Helicoacter pylori infected histologicaly. Conclusion: More specific literatural studies are requied.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.191-195
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• 2007

Red ginseng sikhye is one of Korean unique beverages with the addition of effective ingredients of ginseng. Considering economical and mechanical efficiency and quality of sikhye, the optimum conditions for saccharification is to saccharify at 90 degree celsius for 3 hours in the composition of 4% of malt, 20% of steamed rice, and 6% of red ginseng power. The red ginseng sikhye has high soluble solid content over 33% compared with conventional commercial sikhye. On the other hand, ginseng sikhye, which shows low pH, has more or less higher acidity than conventional commercial one. Especially the turbidity of the red ginseng sikhye is much higher than that of commercial sikhye, due to as high amount of rice as 20% compared with 3% in the commercial one. The use of high quantity of rice affected the level of turbidity in red ginseng sikhye. In this study, we wanted to establish optimum conditions for saccharification in manufacturing red ginseng sikhye which contains effective herbal medicinal ingredients maintaining the original taste of traditional sikhye.

• Geotechnical Engineering
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• v.7 no.4
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• pp.49-64
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• 1991

Abstract The stabilization by lime or Portland cement has long been the most commonly used methods for clay soil. But it wart the purpose of this reserch to define the effectiveness malt content on unconfined compressive strength of limeflay mixture and cementrlay mixture. From result of a laboratary investigation, saInt content in sample soil was not concernd with variation of PH value. PH value of lime 10% mixture and of cement 10% mixture were near 12.4, 11.6 respectively. In case of more than 7 curing days, PH value and Ca++ion concentration were decreased with increasing curing time. Also the result of X-ray difflection analysib for stabilized soil by admixture 10% in 90 curing days showed that the diffrection intensity of Tobermorite and Ettringite and other reaction products was smaller in the case of addition of salt 8% than malt 0% in stabilized soil. When lime-soil mixture and cement-boil mixture were cured in 2$0^{\circ}C$ and 5$^{\circ}C$, 2$0^{\circ}C$ cured mizture produced significantly higher compressive strength than 5t cured mixture and air dry curing sample produced higher than cured sample in water. The addition of salt 2~4% in conjuntion with lime or cement may accelerate strenth gain or not prevent front However, the addition of salt 8% prevent from strength gams.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.913-918
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• 1997

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.174-174
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• 1994

항종양 물질의 탐색 및 연구 작업이 미생물을 대상으로 행해져 온것은 이미 오래전부터 이며, 기존의 연구 발표된 것들을 볼때 미생물 스크리닝의 증요성은 점차 증대되어가고 있다. 이에 본 연구에서는 국내 토양에서 방선균 약 1000여주를 분리하여 항종양 물질을 생산하는 방선군의 분리, 동전하고, 그 생산물질의 특성을 밝히고자 하였다. 방선균의 분리는 전국 각지에선 채집한 토양시료 각 1 g 씩을 80 $^{\circ}C$에서 90분간 건조처리한후 멸균된 증류수를 이용하여 각 단계별로 희석하여 Starch nitrate casein agar와 Glycerol asparagine agar를 사용하여 방선균을 분리하였다. 분리된 방선균을 Yeast extract-malt extract 액체 배지에서 7일간(160 rpm/28 $^{\circ}C$) 배양하였다. 여기에서 얻어진 배양액을 이용하여 항종양능을 확인한기 위해서 암세포주인 L1210주와 P388 D$_1$주, 정상 세포주로는 Vero 세포주를 이용한 MTT colorimetric assay를 이용하였다. 이들 실현에 대한 결과로써 S-104, 117, 409의 세 균주의 항종양물질 생산 균주를 분리하였다. 이들 균주가 생산하는 물질들은 기존의 시판 항암제인 Adriamycin에 비해 높게 나타났으며, 이들 균주의 동정은 ISP의 기준에 의하여 행하였다.

• The Plant Pathology Journal
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• v.24 no.1
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• pp.87-89
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• 2008

A blue mold on tomato fruit caused by Penicillium oxalicum occurred sporadically in a greenhouse at Gyeongsangnam-do Agricultural Research and Extension Services. Infection usually occurred through wounds or cracks on the fruits. Symptoms began with water soaking lesions, then became watery and softened eventually. Colony of the causal fungus was white at the early growing stage, turned green on Czapek yeast extract agar and malt extract agar. Conidia were ellipsoidal in shape and $2-6{\times}2-4{\mu}m$ in size. Stipes were septate, smooth, thin walled, and $90-280{\times}3-4{\mu}m$ in size. Penicilli were mostly biverticillate. Ramuli were 1-3 groups, smooth, and $10-16{\times}2-3{\mu}m$ in size. Rami were 1-2 groups and $6-30{\times}2-4{\mu}m$ in size. Metulae were 2-3(5) verticils, smooth, and $12-20{\times}3-4{\mu}m$ in size. Phialides were 5-7 verticilate, ampulliform to cylindroidal, smooth, and $8-12{\times}2-3{\mu}m$ in size. Optimum temperature for growth was about $25^{\circ}C$. Pathogenicity of the fungus was proved on tomato fruit according to Koch's postulation. On the basis of mycological and pathological characteristics, the fungus was identified as P. oxalicum Currie & Thom. This is the first report of the blue mold on tomato fruit caused by P. oxalicum in Korea.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.91-96
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• 1998

Growth of acrospire length from germinated covered barley with 1.5∼2.0 times length of buds had the highest amylase activity for 9 days at 15$^{\circ}C$. When the extraction of malt was carried out at 50$^{\circ}C$ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60$^{\circ}C$ for 8 hr. showed total sugar content increased to 3.90∼9.27% in nonwaxy rice, 4.19∼11.91% in waxy rice, and reducing sugar-content increased 3.30∼7.61% in nonwaxy rice, 3.31∼9.11% in waxy rice. Also, brix was increased to 3.6∼10.8 brix (%) in nonwaxy rice, 3.6∼12.8 brix(%) in waxy .ice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saccharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.

• Journal of the Korean Wood Science and Technology
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• v.26 no.3
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• pp.53-62
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• 1998

In this research, 7 species of white rot fungi were used for determining the resistance against pentachlorophenol (PCP). Three fungi with good PCP resistance were selected for evaluating the biodegradability, and biodegradation mechanism by HPLC and GC/MS spectrometry. Among 7 fungi, there were significant differences on PCP resistance on 4 different PCP concentrations. In the concentrations of 50 and 100ppm ($\mu$g of PCP per g of 2% malt extract agar), most fungi were easily able to grow, and well suited to newly PCP-added condition, but in that of more than 250ppm, the mycelia growths of Ganoderma lucidum 20435, G. lucidum 20432, Pleurotus ostreatus, and Daldinia concentrica were significantly inhibited or even stopped by the addition of PCP to the culture. However, Trametes versicolor, Phanerochaete chrysosporium, and Inonotus cuticularis still kept growing at 250ppm, indicating the potential utilization of wood rot fungi to high concentrated PCP biodegradation. Particularly, P. chrysosporium even showed very rapid growth rate at more than 500ppm of PCP concentration. Three selected fungi based on the above results showed an excellent biodegradability against PCP. P. chrysosporium degraded PCP up to 84% on the first day of incubation, and during 7 days, most of added PCP were degraded. T. versicolor also showed more than 90% of biodegradability at 7th day, and even though the initial stage of degradation was very slow, I. cuticularis has been approached to 90% at 21 st day after incubation with dense growing pattern of mycelia. Therefore, the PCP biodegradability was definitely dependent on the rapid suitability of fungi to newly PCP-added condition. In addition, the PCP biodegradation by filtrates of P. chrysosporium, T. versicolor, and I. cuticularis was very minimal or limited, suggesting that the extracellular enzyme system may be not so significantly related to the PCP biodegradation. Among the biodegradation metabolites of PCP, the most abundant one was pentachloroanisole which resulted in a little weaker toxicity than PCP, and others were tetrachlorophenol, tetrachloro-hydroquinone, benzoic acid, and salicylic acid, suggesting that PCP may be biodegraded by several sequential reactions such as methylation, radical-induced oxidation, dechlorination, and hydroxylation.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.