• Korean Journal of Soil Science and Fertilizer
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• v.10 no.1
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• pp.69-74
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• 1977

This study has been conducted to identify physico-chemical and clay mineralogical characteristics of bentonites produced in Korea for the purpose of finding good quality bentonite for agricultural ure. The results are summarized as follows: 1. Bentonites are mainly composed of montmorillonite developed from tuffs in a lava flow. 2. Chemical properties of bentonites are: pH in $H_2O$(1:1), 7:cation exchange capacity, 60-96me/100g; content of $SiO_2$, 54-72%; ratio of $SiO_2$ to $Al_2O_3$, 4.1-10.0;oven dry loss of $H_2O$ is higher than the ingnition loss of $H_2O$. 3. The x-ray diffrection patterns of powder bentonites show peaks at $14-15{\AA}$, $4.4{\AA}$, and $2.5{\AA}$, and that of swellen one show $17{\AA}$ when treated with ethylene glycol. 4. Distribution areas of the good quality bentonites were (1) Dogu-Dong, Donghae-Myeon, Yeonil-Gun, Gyeongsangbug-Do (2) Hamyeon-Ri, Yangnam-Myeon, Weolseong-Gun, Gyeongsanbug-Do. (3) Joam-Ri, Gangdong-Myeon, Weolseong-Gun, Gyeongsangbug-Do. (4) Sanha-Ri, Gangdong-Myeon, Ulju-Gun, Gyeongsangnam-Do. (5) Sinhyeon-Ri, Gangdong-Myeon, Ulju-Gun, Gyeongsangnam-Do. (6) Yonghang-Ri, Pyeongchang-Myeon, Pyeongchang-Gun, Gangweon-Do.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.576-582
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• 2017

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.34-40
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• 2016

The objective of this study was to determine the effect of moisture content on the physical and chemical characteristics of Italian ryegrass cube. Cube quality according to moisture contents (15, 20, 25, and 30%) was determined. Cubes made with 15 to 20% moisture showed a little cracks. But, the amount of powder generate from these cubes were lower by 10 to 16% compared to other cubes made with 25 to 30% moisture contents. The highest hardness at 159 kg/f was obtained when the cube was made with 15% moisture content and the lowest was 70 kg/f when the cube was made with 30% moisture content. The electrical loading and surface temperature were increased when moisture content was decreased. The chemical compositions of cube were differ from those of raw materials. Crude protein (CP) and ether extract (EE) contents were increased after cubing works. However, crude fiber (CF), acid detergent fiber (ADF), and neutral detergent fiber (NDF) contents were decreased after cubing. The crude ash content was not significantly (p > 0.05) different between raw material and cube. Higher moisture content resulted in higher crude protein content. However, crude fiber and crude ash content were not significantly (p > 0.05) different between each other. The contents of ADF and NDF were the lowest in cubes made with 30% moisture content. Our results suggest that the proper moisture content of Italian ryegrass cubing is recommended to be 15 to 20% and that cubing works should help increase forage quality.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.

• Herbal Formula Science
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• v.32 no.3
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• pp.235-245
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• 2024

Objective : The study's objective is to assess the components of Dendropanax morbifera (DM) utilizing UPLC-MS/MS and assess their antioxidant properties in order to establish fundamental information for quality control of herbal formulations. Methods : The DM leaves were ground into powder and extracted with water at 80℃. The extract was subsequently concentrated and subjected to freeze-drying for subsequent analysis. The LC-MS/MS analysis was performed using a 1260 series HPLC system and a 3200 QTrap tandem mass system in positive ion mode, with detection conducted at 280 nm. The Folin-Ciocalteu method was employed to measure the phenolic content, while a colorimetric method using aluminum chloride was used to determine the flavonoid content, with gallic acid and quercetin as standards, respectively. The evaluation of antioxidant activity was conducted through the measurement of DPPH radical scavenging activity, by adding the DPPH solution to the extract and recording the absorbance at 517 nm. Results : The UPLC-MS/MS analysis identified five polyphenolic compounds in the DM extract, specifically syringin, 6-hydroxyluteolin 7-O-laminaribioside, shaftoside, rutin, and kaempferol-3-O-rutinoside. The extract was found to contain a total phenolic content of 83.106 ± 0.21 mg GAE/g and a total flavonoid content of 87.963 ± 1.014 mg QE/g. The DM extract demonstrated substantial antioxidant properties, resulting in a reduction of DPPH radicals that was evident at concentrations as low as 40 ㎍/㎖. Conclusions : The study determined important polyphenolic compounds in DM and established its considerable antioxidant efficacy. These findings provide evidence for the efficacy of DM in disease prevention related to oxidative stress and establish a foundation for ensuring quality control in herbal preparations.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.657-661
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• 2009

Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.721-726
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• 2013

In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. ${\beta}$-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.675-682
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• 2013

One hundred and sixty Taiwan country chickens (d-old chicks) were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein) linearly increased (p<0.03) and that of VLDL+LDL (very low-density+low-density lipoprotein) linearly decreased (p<0.03) in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05). Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05) serum GOT (glutamic-oxaloacetic transaminase) levels. The IgG, ${\gamma}$-globulin levels and PHA (phytohemagglutinin) skin challenge results in 1% Bazhan supplemented group were higher (p<0.05) than in the control group, the SRBC (sheep red blood cell) and ND (newcastle disease) titers in Bazhen supplemented groups were linear higher (p<0.05) than in the control group. The liver catalase activity and the capacity of scavenging DPPH (${\alpha}$-${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical were linearly increased (p<0.03) in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05). Liver TBARS (thiobarbituric acid-reactive substances) levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05) compared to the control group and displayed a linear response (p<0.05). The TBA (thiobarbituric acid) and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05) than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, ${\gamma}$-globulin levels, PHA skin challenge result, decreased VLDL+LDL and GOT levels, and displayed antioxidation effects in serum and carcass meat parameters.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.428-435
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• 2015

This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained $18.53{\mu}g/100g$ vitamin $D_2$, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel.

• Food Science and Preservation
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• v.22 no.1
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• pp.70-77
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• 2015

The physiological properties of water extracts from Hizikia fusiformis extracted using different extraction methods (water extraction, WE; autoclave extraction, AE; high pressure extraction, HPE) were investigated. The freeze-dried powder yields from HPE, AE and WE were 29.33, 27.84 and 23.63%, respectively. The $L^*$ and $b^*$ color values were higher in WE, while the $a^*$ color values were higher in WE and AE. The total sugar content of AE (60.14%) was higher than those of WE (47.10%), HPE (40.97%). The reducing sugar content (7.88%) and protein content (42.83%) of AE was higher than those of WE, and HPE. The uronic acid (5.04%), total free amino acid (785.19 mg/g), taurine (19.16 mg/g), aspartic acid (66.63 mg/g), asparagine (204.84 mg/g), alanine (188.87 mg/g) and ammonium chloride (243.91 mg/g) contents, however, were the highest in HPE. Additionally, the crude polysaccharide yield was higher in HPE (4.75%) than in AE and WE, and the crude saccharide (fucose, galactose, glucose, xylose and fucose) yields were higher in AE. It can be concluded that optimum conditions for the efficient extraction of Hizikia fusiformis depending on components are high pressure and a lower temperature than in the typical process.