• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1936-1942
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• 2010

To examine the effect of overdosed functional food in liver-injured patients, we tried to investigate the dose effect of Allium sativum L. (also called garlic) extract on rats with CCl4-induced liver damage, by comparatively examinating the hepatic function of each group. 42 male Sprague-Dawley rats were selected and divided equally (n=7) into normal, control, positive control, and three experimental subgroups (E1, E2 and E3), respectively. For each kg of body weight, hepatic injury was induced by intraperitoneal administration of $0.5\;m{\ell}$ (0.20 g/kg/day) $CCl_4$, which was diluted in equal amount of olive oil, once a day on every other day for total 5 times. Hot water extraction was performed using domestically cultivated organic garlics, and the obtained extract was injected by sonde, once daily during 4 weeks, to each experimental subgroups by different dosage of 0.35 g/kg(E1), 0.70 g/kg(E2), 1.40 g/kg(E3), respectively. Results showed that the injection of garlic extract positively influenced the physiological activation which lowered the oxidative stress, changed the toxicity, and functionally improved the hepatic condition. Comparing the dose effect between the three experimental subgroups (E1, E2, E3), results of the maximal-dosed subgroup (E3) showed less significance compared with the lower-dosed subgroups(E1 and E2), which seems to resulted from the (increased) toxicity of garlic.

• Korean Journal of Environmental Agriculture
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• v.34 no.4
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• pp.355-358
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• 2015

BACKGROUND: Changes in Korea's agricultural soil properties were analyzed at a four-year interval from 1999 to 2002 on a national scale and used as basis for the determination of the appropriate agricultural policy on maintaining food safety and soil quality. The scope of this study ideally requires sampling thousands of paddy, greenhouse, upland and orchard land across the country, however, due to limitations in economic and manpower resources, it was deemed necessary to reduce sampling site to greenhouse soil. In this study, we try to investigate the applicability of cultivated crops as criteria for selecting representing fields in greenhouse soils.METHODS AND RESULTS: Soil samples were collected from red pepper, oriental melon, watermelon and strawberry cultivated soil. Principal components analysis (PCA) was performed on soil chemical properties of the selected fields: pH, electron conductivity (EC), available phosphate (Av-P₂O₅), organic matter (OM), and exchangeable cation (Ex.-K, Ca, and Mg). Soil chemical properties of oriental melon cultivated soil was separated from red pepper, watermelon, and strawberry cultivated soil on PC1 and red pepper cultivated soil was separated from watermelon cultivated soil on PC2. Position on PC1 was strongly correlated with pH, Ex.-Ca and Ex.-Mg and position on PC2 was strongly correlated with OM and Av-P₂O₅.CONCLUSION: The soil chemical properties of greenhouse soil was assorted amongst the different crops. Therefore, the cultivated crops as a criteria for the selection of representative field in greenhouse soil would be used in the future.

• Journal of the Korean Society for Marine Environment & Energy
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• v.12 no.2
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• pp.96-103
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• 2009

The biodegradability in water of the artificial baits for blue crab pots which were made of intestines of mackerel, tuna and grinded krill were studied. The biodegradability of artificial bait was evaluated with the effective capacity of 10L water tank which was made of acryl pipe at the velocity of 1m/d and hydraulic retention time of 12 hours. For the 23 days operation time, all artificial baits were degraded fast at the early stage of operation time and stabilized within 5 days after start up. The rates of biodegradation were different depending on the raw materials of artificial baits. In terms of degradation rate of organic matter which can be expressed as COD, artificial bait made of tunas intestine showed the fastest degradation rate. On the other hand, in terms of degradation rate of nitrogenous matter which can be expressed as ammonia nitrogen, artificial bait made of mackerels intestine showed the fastest degradation rate. In order to evaluate the effect of artificial bait on marine ecosystem, seawater qualities including SS, COD, DO, nitrogen, phosphorus were determined depending on depth and location during 2 days test operation period. It is apparent that the effect of artificial bait on seawater quality was negligible when comparing seawater quality of test operation area with control area.

• Journal of Life Science
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• v.20 no.1
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• pp.60-65
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• 2010

Since organic sulfur compounds respond to GC/ECD sensitively, they interfere with quantitative separation of pesticides during residual pesticide analysis of Allium species. In this study, it was intended to develop a rapid and simple method for pesticide multi-residues analysis through clean-up and interferences by a solid-phase extraction (SPE). An SPE method employing silver nitrate impregnated Florosil cartridge was developed and evaluated for the elimination of sulfur compounds from the test solution of Allium species during pesticide residues analysis. The silver nitrate impregnated Florosil cartridge was prepared by efflux of 3 ml of 20% silver nitrate solution through Florosil cartridge (1 g packing, 6 ml tube). The extracts equivalent to 2, 4 6, and 10 g of each sample were loaded onto the cartridge and allowed to exude, and then the exudations were analyzed by GC/ECD. More than 95% of sulfur compounds were removed from the loaded extracts equivalent, up to 6 g in onion, 4 g in spring onion and 4 g in shallot, respectively. 40 pesticides were spiked in the Allium species and loaded onto the cartridge to determine the recoveries; from this, the recoveries of 34 pesticides were within 70~120%.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.255-265
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• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• The Korean Journal of Mycology
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• v.3 no.1
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• pp.21-25
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• 1975

This is a study to determine the content of the mercury compound and the distribution of microorganisms in the waste waters flowing from the chemical plants in the Ulsan area (at 4 stations). The summary of the result of this study is as follows: 1. The content of the mercury compound has ranged from non-detection to 0.075 ppm with an average of 0.03 ppm. The highest content has been detected from the water at station A. 2. As for the distribution of the microorganisms, one species each of bacteria, Mucor, Aspergillus, Cladosporium, and Trichothecium (T. roseum); 4 species of Penicillium; and 3 species of Sterile hyphae; a total of 12 species have been isolated. 3. The following results have been found with regard to the growth of these microorganisms in terms of the content of the mercury compound. In the case of an inorganic mercury compound, most of the microbes can grow in water with a content of up to 10 ppm. Pe. sp No. 1 particularly can grow even in 50 ppm. In the case of an organic mercury compound, the growth of the microbes seems to be somewhat restrained even in 2 ppm.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.377-383
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• 1998

This study was undertaken to obtain the fundamental data for improving the quality of Korean traditional chonggugjang. To compare the physicochemical properties of traditional chonggugjang produced in different regions, sixty-seven chonggugjang samples collected at nine provinces were analyzed. The average moisture, protein, fat, non-fibrous carbohydrate, fiber, ash, amino nitrogen contents and pH value of collected chonggugjang samples were 55.0%, 17.6%, 3.3%, 13.3%, 4.9%, 5.8%, 0.23%, and 7.21, respectively. The average fatty acid compositions of chonggugjang were 53.8% for linoleic, 21.1% for oleic, 12.4% for palmitic, 9.0% for linolenic, and 3.7% for stearic acid. Traditional chonggugjang contained large amounts of glutamic acid, aspartic acid, and leucine, but less than 0.2% of cysteine and methionine. The average free sugar content was 3.3%, and the dominant free sugar among them were sucrose and galactose. The total average organic acid content of the samples analyzed was 883.0 mg% and citric, acetic, latic, malonic, succinic, formic, tartaric acid were also detected. The Hunter's color L, a, and b values of samples were 49.1, 7, 2, and hardness was $8.3\;kg/{\Phi}20\;mm$.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.45-62
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• 2012

The purpose of this study is to secure the basic data for the physical environment of an eco-friendly restaurant by surveying and analyzing customer perceptions of the servicescape of an eco-friendly restaurant and to verify the organic causation of the servicescape of an eco-friendly restaurant and customer perceived value, attitude and behavior intention. The samples for empirical analysis were selected from the customers over 20 years who lives in Seoul and Kyung-gi suburbs have experienced visiting eco-friendly restaurant or green restaurant more than once a month. Total 300 copies of questionnaire were distributed for the survey from the second day to the fifteenth day of April for 14 days, and total 264 (88.0%) copies of survey questionnaire except for some questionnaires that had much strong lean tendency or the missing value was discovered. The research results are as follows; when a customer recognizes an eco-friendly restaurant favorably, he or she considers that servicescape plays an important role in deciding perceived value through tangible and intangible perceived values. Since, customer perceived value has a positive effect on attitude and behavior intention, the customer considers as affected on his/her behavior intention when satisfied with the eco-friendly restaurant, which is considered that positive customer attitude will have an effect on behavior intention. Thus, it is considered based on this in-depth analysis result that maintaining and providing servicescape of high standard in the manager's perspective will have a direct effect on ensuring tangible outcomes.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Resources Recycling
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• v.22 no.5
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• pp.20-28
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• 2013

This study was carried out to evaluate the possibility of resource recovery for municipal solid waste(MSW) that sorted by a MBT system. First, physical property of MSW was similar to wastes carried into Sudokown landfill site. However, moisture of MSW was little higher than that. As a result of BMP test using organic fraction of MSW(OFMSWs), approximately 60 ~ 80 mL $CH_4/g$-VS of methane was occurred. Compared to the other studies, the value of methane is lower. It seems to be caused that high ratio of vinyl/plastic in OFMSWs. The other BMP test using sample of MBT system located in Sudokwon landfill was conducted each physical properties. According to the result of experiment, food waste makes 193 mL $CH_4/g$-VS, and paper is 102 mL $CH_4/g$-VS. However, there was not methane production in vinyl and rubber. Additionally, others that can't sort no more show 30 m $CH_4L/g$-VS of methane production. From the result of experimental data OFMSWs has high fraction of vinyl, rubber and other substance that difficult for biodegradation. Therefore it is need to sort of them.