• Food Science and Preservation
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• v.7 no.2
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• pp.171-176
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• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.259-262
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• 2005

A fraction (CMEx-AH-${\beta}$) of water-soluble polysaccharides, showing selective antitumor activities, was isolated from the mycelia of solid cultured Agaricus blazei Murill by hot-water extraction, ethanol precipitation, and series of chromatography. Chemical characteristics of CMEx-AH-${\beta}$, were as follows: carbohydrate content, 48%; monosaccharide composition, Man:Glu:Gal (2:93:5); molecular weight, $2{\times}10^5$; uronic acid content, 6.2%. Fundamental structure of CMEx-AH-${\beta}$, was deduced as ${\beta}-(1\;{\rightarrow}\;6)$-D-glucan with ${\beta}-(1\;{\rightarrow}\;3)$-D-glucosidic side chains based on results of methylation and $^{13}C$ NMR spectroscopic analyses.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.783-787
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• 2005

Fraction (PMEx-AH-${\beta}$) of water-soluble polysaccharide, showing stimulating activity against macrophages, was isolated from mycelia of solid cultured Phellinus linteus by hot-water extraction, ethanol precipitation, and chromatography. Chemical characteristics of PMEx-AH-${\beta}$ were as follows: carbohydrate content, 71%; monosaccharide composition, Man:Glu:Gal (9:64:27); molecular weight, $1-7{\times}10^4$; uronic acid content, 6.8%. Fundamental structure of PMEx-AH-${\beta}$ is deduced as ${\beta}$-($1{$\rightarrow}6$)-D-glucan with ${\beta}$-($1{\rightarow}3$)-D-glucosidic side chains based on methylation analysis.

• 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.

• Bulletin of the Korean Chemical Society
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• v.18 no.12
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• pp.1291-1295
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• 1997

The catalytic dehydrocoupling of di-n-butylstannane n-Bu2SnH2 by the Cp2MCl2/Red-Al (M = Ti, Zr, Hf) and M(CO)6/Red-Al in situ combination catalysts yielded a mixture of two kinds of catenated products: one is a cross-linked insoluble solid, and the other is a non-cross-linked soluble solid (≒Sn5) or viscous oil (≒Sn2). The soluble oligostannanes could be produced by simple dehydrocoupling of n-Bu2SnH2, whereas the insoluble polystannanes could be obtained via disproportionation/dehydrocoupling combination process of n-Bu2SnH2. The disproportionation/dehydrocoupling combination process may initially produce a low-molecular-weight oligostannane with partial backbone Sn-H bonds which could then undergo an extensive cross-linking reaction of backbone Sn-H bonds, resulting in the formation of an insoluble polystannane.

• Food Science and Preservation
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• v.2 no.1
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• pp.147-154
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• 1995

The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5$^{\circ}C$, $25^{\circ}C$) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5$^{\circ}C$ than $25^{\circ}C$. The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5$^{\circ}C$ than $25^{\circ}C$ and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at $25^{\circ}C$ and 21 days at 5$^{\circ}C$.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.243-245
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• 2009

The single phase $Ba_2SiS_4$ doped with $Eu^{2+}$ was successfully synthesized by direct sulfurization of an oxide precursor prepared by a spray drying method using a novel water soluble silicon compound, which remains soluble in a given aqueous solution. The intensity of the emission peak of thus obtained $Ba_2SiS_4:Eu^{2+}$ was 1.75 times larger than that of a sample prepared by a solid state reaction method, and it approached 106% compared to one of the best commercially available YAG:$Ce^{3+}$ phosphor.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.359-364
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• 2001

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1997.12a
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• pp.200-205
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• 1997

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.124-132
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• 2005