• Journal of Ginseng Research
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• v.16 no.1
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• pp.1-6
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• 1992

Chemical composition was determined to evaluate the quality of Panel ginseng-leaf tea over green teas. Ginseng-leaf tea was shown to contain higher contents of soluble matter, ascorbic acid and lower contents of tannins, as compared to tea leaves. The profiles of ginsenoside and sugar of ginseng-leaf tea were noticeably different from those of ginseng roots and the sample maintained high levels of these components under the manufacturing process. Total unsaturated fatty acids and free amino acids were estimated to be decreased in ginseng-leaf tea as compared to those of ginseng leaves. The compositions of amino acids and minerals in ginseng-leaf tea were similar to those of tea leaves and glutamic acid, aspartic acid, leucine, calcium, potassium, sodium, and copper were found to be major components.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.823-827
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• 2005

Fusarium mycotoxin deoxynivalenol (DON) contents and its critical quality parameters were analyzed using two-rowed, six-rowed, and hulless barleys. DON content in the two-rowed Korean barleys was lower than that in the six-rowed barleys. The average DON contents of six-rowed, two-rowed, and hulless barleys were 1.35 ppm, 0.36 ppm, and 0.49 ppm, respectively. The DON content was reduced by 6.2% by sieving, by 6.0% by washing with water and by 18.1-69.8% by treatment with aqueous chemical solutions. Of the reagents investigated, aqueous sodium bicarbonate gave the greatest reduction in the barley DON level. The DON content was reduced to 62.5% of initial level after 3 days of steeping and to 23.1% after 3 days of germination. DON was not detected after steeping barley for 24 hr in 0.1M $Na_2CO_3$ solution with 0.1 % activated carbon.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.9-12
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• 1990

This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexameta-phosphate(SHMP) varied in the range of 1.85% ~ 2.63%. Anhydrogalacturonic acid(AUA) contents were 78.64%~89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000~46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron's values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.90-96
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• 1994

Changes in haemolymph proteins, hydrolases such as esterase(EST), acid phosphatase(ACP) and alkaline phosphatase(ALP) , and inorganic ion(Na+, K+ and Cl- ) contents were induced by the injection of Bacillus thuringiengis into haemocoel of the last instar larva of Heliothis assulta. Protein concentration of haemolymph was increased until 24 hrs after injection, and decreased thereafter. Among the 8 basic protein bands identified through acid - polyacrylamide gel electrophoresis(PAGE), 2 bands(bands a and b) became stronger by the bacterial infection. Activities of EST and ALP increased until 12 hrs after injection and then fell down, whereas ACP activity was decreased continuously with time after injection. Contents of inorganic ions were all increased by the bacterial injection, showing slow rate of increase in the chloride ion, but rapid in the sodium and potassium ions.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.189-195
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• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.4 no.4
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• pp.137-145
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• 1984

Tests for the physical and chemical properties on the dispersive soils from the 3 selected sites in the northeast region of Thailand were carried out in the field and laboratory. In oder to find out the relationship between c1ay contents and dispersivity of the soil, some specimens are artificially mixed with a certain amount of clay in the laboratory and tested by means of pinhole tests. The artificial soils are dispersed in pinhole tests regardless of their clay contents. Chemical properties on the soil saturation extract and reservoir water are also determined by means of sodium adsorption ratio (SA,R), exchangeable sodium percentage (ESP) and pH. The dispersive soils in the region have ranges of 1.8~6.7 SAR, 1.4~7.9 ESP and 5.4~9.0 pH value. Namely, the dispersive soils studied have somewhat higher SAR, ESP and pH value than those of ordinary soil.

• Applied Chemistry for Engineering
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• v.24 no.2
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• pp.121-125
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• 2013

In this work, we prepared the carbon paper from chopped carbon fibers using a gas diffusion matrix in polymer electrolyte membrane fuel cells by wet processing. The process of making carbon paper using wet processing is consisted of the three steps involving the dispersion of chopped carbon fibers, the preparation of the carbon fiber web, the impregnating of phenol resin. This work was focused on finding the optimal surfactant to make the carbon paper with 2D orientation of carbon fibers by investigating the dispersion state of carbon fibers in different dispersion solutions. Furthermore, the effect of phenol resin and carbon black contents on properties of electric conductivity was analyzed. As a result, it is confirmed that the carbon fiber was well dispersed when using sodium dodecyl sulfate as a surfactant, and the carbon paper with 8 wt% of phenol and 5 wt% of carbon black contents showed the most excellent electrical property.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.55-63
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• 2005

Ground water samples of 275 were collected from Gapyeong county which it contained six-eup and myeon and analyzed for 12 mineral inorganics extending from March to October in 2004. Among the inorganics, Calcium, Magnesium, Sodium, Potassium, Copper and Zinc had more than $70\%$ of detection frequencies, which coincided with essential inorganics required by the human body. The average values of inorganic contents by sampling sites were insignificant. Fluorine contents of 8 samples, $2.9\%$ of 275 samples, exceeded KDWR, and it was considered to be affected by a base rock being made up granite and gneiss because there were not polluting sources around. It is necessary to find out relation between geological characteristics and mineral inorganics in ground water through the further investigation. Compared to noted concentrations of bottled water, inorganic minerals including Calcium, magnesium, Sodium and Potassium related to taste were fluent double in target samples and those average concentrations were 14.80, 3.80, 7.60, and $2.31\cal{mg/L}$ respectively.

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.403-410
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• 2000

The effects of dietary Ca and Na levels on lipid metabolism in hyper lipidemic/hypercholesterolemic rats were examined. In Expt. 1, normal rats were divided into six groups and fed high fat(15%, w/w)/cholesterol(1%, w/w) diet containing two levels of Na, low (0.05) or high(1.5%) and three levels of Ca, low(0.1%), normal (0.5%), or high(1.5%) for 8 weeks. In Expt. 2, hyperlipidemia / hypercholesterolemia rats were induced by feeding high fat / cholesterol diet for 4 weeks. They were divided into four groups and fed the high fat / cholesterol diet, containing two levels of Na, low or high and two levels of Ca, low or high for 4 weeks. In Expt. 1, total lipid and total cholesterol contents in serum and liver were significantly lower in rats fed high Ca diet than in rats fed normal or low Ca diet regardless of dietary Na levels. Serum TG was the highest in rats fed low Ca and low Na diet. In Expt. 2, Serum total lipid, TG, and total cholesterol levels decreased by 24, 35, 26% respectively in rats fed high Ca diet regardless of dietary Na levels. Serum total lipid level tended to increased in rats fed low Na diet. The total lipid and TG contents in liver slightly decreased in rats fed high Ca diet. Another observation was that high Ca intake significantly faciliated the fecal lipid and cholesterol excretion regardless of dietary Na levels. There results suggest that the hypolipidemidc/hypocholesterolemic effects of high Ca diet could be partly due to increase in lipid and cholesterol excretion and these effects may be independent of dietary Na levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.30-37
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• 2016

Microalgae are functional foods because they contain special anti-aging inhibitors and other functional components, such as ecosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and omega-3 polyunsaturated fatty acids. Many of these functional dietary components are absent in animals and terrestrial plants. Thus, microalgae are widely utilized in human functional foods and in the feed provided to farmed fish and terrestrial livestock. Many marine organisms consume microalgae, often because they are in an appropriate portion of the cell size spectrum, but also because of their nutritional content. The nutritional requirements of marine organisms differ from those of terrestrial animals. After hatching, marine animals need small live forage species that have high omega-3 polyunsaturated fatty acid contents, including EPA and DHA. Euglena cells have both plant and animal characteristics; they are motile, elliptical in shape, 15-500 μm in diameter, and have a valuable nutritional content. Mixotrophic cell cultivation provided the best growth rates and nutritional content. Diverse carbon (fructose, lactose, glucose, maltose and sucrose) and nitrogen (tryptone, peptone, yeast extract, urea and sodium glutamate) supported the growth of microalgae with high lipid contents. We found that the best carbon and nitrogen sources for the production of high quality Euglena cells were glucose (10 g L^–1) and sodium glutamate (1.0 g L^–1), respectively.