• 한국염색가공학회지
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• 제28권2호
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• pp.118-123
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• 2016

The use of natural organic dyes obtained from renewable resources such as plants and trees has the potential for not only preserving petrochemicals but also all-endangered environment for coming next generations. In spite of inferior fastness, natural dyes can be employed in the colouration of natural as well as synthetic fibers. Recently, the potentiality of using natural dyes in colouration with additional UV-protection and antimicrobial properties has been reported. This study is aimed to investigate the effect of Zinc compounds compared to another metallic compounds as mordants on the dyeing properties of natural dye extracted from mulberry leaves and coffee. In this study, the results showed Zinc compounds was expose that is more similar than other mordants in washing fastness through a repeated experiment. Also, Zinc is the environmental impact is less material compared with other mordants, essential edibility minerals ingredient that is necessary in human body.

• 대한본초학회지
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• 제20권3호
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• pp.19-27
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• 2005

Objectives : The antioxidant activities of Yeonkyo-san and its ingredient were investigated for industrial application. Methods : We experimented radical scavenging effect, superoxide dismutase and cytotoxicity effect of various cancer cell. Results : The result were obtained as follows : Primary testing of cytotoxicity of Yeonkyo-san and ingredient was done for G361. B16F10, MDA and A549 cell lines. Yeonkyo-san and ingredient water extract, ethanol extract showed cytotoxicity of over 90% respectively against cell line. The electron donating ability(EDA) of water extract from the Yeonkyo-san was higher than 60%, ethanol extract from the Yeonkyo-san was over 80% at 1000 ppm. The electron donating ability(EDA) of water extract and ethanol extract from the Yeonkyo-san ingredients were increased as well. SOD-like activity was high as 75% in 700 ppm, it was increased. All the other samples showed less than 40% SOD-like activity. Conclusions : The results indicated that water extract and ethanol extract of Yeonkyo-san and ingredient can be used as a natural ingredient with biological functions in cosmetic and food composition.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.139.2-140
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• 2003

Tannin-rich fruit of Cornus officinalis Sieb. et Zucc has been used as an ingredient in several prescriptions of Oriental medicine. Cornis fructus was extracted by successive extraction. Cornis fructus extracts were investigated for antimicrobial and antioxidative activities. Antimicrobial effects used disk diffusion method. All extracts were examined against Streptococcus mutans. (omitted)

• 한국식품조리과학회지
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• 제26권3호
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• 한국식품과학회지
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• 제41권2호
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• pp.162-166
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• 2009

동치미의 관능특성에 있어 부재료의 영향을 알아보고자 동치미의 제조에 사용되는 부재료 4종(마늘, 파, 생강, 고추)을 조합하여 10종의 시료를 제조하였으며, 이들의 발효 중 이화학적, 미생물학적, 관능적 특성을 평가하였다. 산생성 및 pH의 변화에 있어서는 부재료의 영향이 뚜렷하게 나타나지는 않았으나, 관능적으로는 전체적인 기호도, 신냄새, 짠맛 및 매운맛에서 유의적인 차이가 나타났다. 관능 특성을 Ward법으로 군집분석한 결과, 마늘을 포함하여 부재료를 다양하게 사용한 동치미 시료군, 소금만을 사용한 동치미와 유사한 특성을 갖는 시료군 및 고추 이외의 한 종류의 부재료만을 사용한 동치미 시료군의 3개의 집단으로 분류되어 부재료 중 마늘이 동치미의 관능 특성에 중요한 역할을 하는 것으로 분석되었다. 또한 다양한 부재료의 첨가는 상호작용에 의해 동치미의 매운 맛을 강하게 하고, 신냄새, 신맛, 군덕내 및 탄산미를 감소시켰다.

• 한국식생활문화학회지
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• 제27권6호
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• pp.686-694
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• 2012

This study was conducted to develop a method to change the color of traditional Dongchimi using natural dyes to meet changing consumer demands. It was intended to improve the manufacturing process ability for color Dongchimi, and the best optimum extraction solvent and method from the natural dyes were proven to be confirmed and valid. The extraction process was evaluated using different solvents including distilled water, 20% ethyl alcohol, and 1% citric acid, and the quantity of the extracted anthocyanin was then measured based on the absorbance. The greatest absorbance was observed when 1% citric acid was used. Based on these findings, it would be most efficient to allow the traditional Dongchimi to produce citric acid naturally instead of using artificial additives during its production. Celosia cristata L. was extracted in its largest quantity when reacted with 20% ethyl alcohol. Therefore, instead of applying Celosia cristata L. to Dongchimi as the sub-ingredient during the preparatory stage, it will be more efficient to use Celosia cristata L. as the fractional ingredient in order to first extraction.

• 한국동물위생학회지
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• 제37권2호
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• pp.123-129
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• 2014

This research was performed in order to investigate the origin, standard compound, and structural and physical properties of honeybee venom which used as natural antibiotic ingredients to animal. We compared the nucleotide sequence of mitochondrial cytochrome c oxidase subunit 1 gene (COI) of honeybees were collected from Gangwon, Gyeonggi, Chungnam, Gyeongbuk, Gyeongnam province and Suwon. As major constituent of honeybee venom, melittin was assayed by liquid chromatography. X-ray, differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FT-IR) were utilized to examine the structural and physical properties of honeybee venom. Based on the 627bp sequence of COI, Apis mellifera ligustica was determinated honeybees collected from all six regions. Melittin content varied from 50.7 to 68.6 and averaged 59.8%. According to XRD analysis, honeybee venom showed regular crystal structure peaks at $2{\Theta}=8.5^{\circ}$ and $21.5^{\circ}$. DSC showed that the maximum degration temperature of powder was around $230^{\circ}C$. Through FT-IR analysis, we could identify cross-linking by the presence of peptide peak at 1,500~1,600 $cm^{-1}$. In conclusion, the origin of honeybee venom was Apis mellifera ligustica and effective ingredient standards was melittin content varied from 50.7 to 68.6 as natural antibiotic ingredients.

• 유통과학연구
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• 제13권3호
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• pp.79-91
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• 2015

Purpose - First, the study identifies and analyzes consumer preferences with regard to health foods and supplements. Second, it identifies and analyzes consumer preferences with regard to the properties of Vitamin C supplements. Third, in order to provide a basic data for the development of Vitamin C supplements and to measure how consumers value the properties of different Vitamin C products, a consumer survey was conducted through the choice-based conjoint model. Based on the results, the research estimates consumers' relative product-related priorities as well as price levels and willingness to pay (WTP) for different product types, and makes suggestions regarding consumer-oriented new product development and progressive directions for the successful launch of health foods and supplements. Research design, data, and methodology - This study aims to define the attributes of health foods and supplements based on several characteristics including their natural ingredients, product price, product originality, natural ingredient content, and additional functional ingredients, and makes suggestions regarding strategic market pricing and product development for health foods and supplements according to customer attitudes and characteristics. The research used choice-based conjoint analysis methodology based on the Multinomial Logic Model and collected 94 questionnaires filled out by users of Korean Vitamin C supplements. Results - Product price is the most influential factor among the five analyzed properties. When consumers buy Vitamin C products, the relative significance level of four of the examined properties is as follows: 40.9% for product price, 23.3% for product originality, 21.9% for natural ingredient content, and 13.9% for additional functional ingredients. Vitamin C content is excluded as it is not a statistically significant factor. It is interesting that supplement manufacturers and retailers consider Vitamin C content to be very important whereas consumers do not regard it as an important factor at the time of purchase. The results for the marginal willingness to pay (MWTP) for each property of Vitamin C supplements show that consumers are willing to pay an additional 11,146 Korean won for a 50% increase in the natural ingredient content. With regard to product originality, consumers are willing to pay an additional 11,301 Korean won for products manufactured in Europe than for products manufactured in China. Moreover, consumers show a greater preference for products manufactured in Korea than in Europe. However, consumers are not willing to pay more for additional Vitamin C or additional functional ingredients added to Vitamin C products. Conclusions - According to the results of consumer research on Vitamin C supplements, which represent a popular health food supplement in Korea, most Korean health food and supplement companies are not consumer- or market-oriented when developing new products. Companies gather information from either R&D specialists or sales managers and their opinions are highly reflected in new product development. The study's results will help companies recognize the importance of understanding consumers' unmet needs in advance to develop new products in the future.

• 한국수학교육학회지시리즈D:수학교육연구
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• 제8권1호
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• pp.31-37
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• 2004

This study explores the relations between mathematics and the natural human language. At the very outset, a general definition of language was, given while it was attempted to make some comparisons between the words of natural language and mathematical symbols at that. Besides, the occupation of natural language functions within mathematics was handled. Consequently, it was tried to manifest that the language of mathematics enjoys the features of natural language as well. Mathematics makes use of many functional and structural features. The fact that fundamental ingredient of mathematics is symbols does not change this reality.

• Journal of Microbiology and Biotechnology
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• 제1권4호
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• pp.288-292
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• 1991

The aim of the current study is to evaluate the effects of medium compositions on the production of protease inhibitor in Streptomyces sp. SMF13. The production of protease inhibitor was counter-currently linked to extra-cellular protease, which were regulated by the culture conditions. Nitrogen source was the most critical ingredient affecting the production of protease inhibitor and protease. Carbon source was an important factor to determine the culture pH which affected very clearly the formation of protease and protease inhibitor. Inorganic phosphate inhibited the protease inhibitor production which was linked to the cell growth rate, although the optimal conditions for the production of protease inhibitor were not favouring to the cell growth.