• The Journal of Korea CHUNA Manual Medicine
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• v.1 no.1
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• pp.83-90
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• 2000

Oryeong-San, Pangpungtongseong-San, Rangkyeoksanwha-Tang, Sipeemikwanjoong -Tang and Taeumjoui-Tang are not only examined using the code which are related to overweight in the QRIS but are also investigated the level of Free Radical using the Free Radical Measurement after steeping those 5 prescriptions in water. The results are as follows: 1. We indicated in the study of QRIS that 5 kinds of medicines which used most frequently In the treatment of the obesity appeared to affect the Immune system, spleen, kidneys, pancreas, the fatigue toxicity, TSH, and the metabolic disability but did not influence high on the contents of overweight and those of fatty cell, as well. in addition, there were no significant differences between the prescriptions as regards testosterone and progesterone. 2. In the Free Radical Measurement, Rangkyeoksanwha-Tang evaluated significantly high level of Free Radical, whereas others appear to have the similar level of Free Radical. These findings suggest that the treatment of the obesity affects particular body parts with respect to the control of overweight, although those medicines are not related directly to the areas(such as fatty cell Code), it is possible that they influence on the cure for the obesity. Furthermore, they indicate that with soaking prescription, Free Radical is not produced as much as we expected.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.238-243
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• 1999

For the development of technique for isolation of naked barley starch from Youngsan variety, optimum conditions of the isolation process were investigated. The effect of blending was examined and the results showed that 29.7% starch yield was obtained by 6 times of blending. After the blending, the barley starch contained 3.2% protein, 0.7% fat, 0.4% fiber, 0.4% ash and 2.8% ${eta}$-glucan. The opitmum conditions of ${eta}$-glucanase treatment were studied and the results showed that the amount of ${eta}$-glucanase and barley flour-water ratio were 60,000 unit and 1/2, the optimum steeping temperature, pH were $45^{\circ}C$ and 6.5, respectively. The effect of alkali treatment which would be supposed to increase the yield and purity of the barley starch was also examined. 76.7% starch content was obtained by 2 hr of alkali treatment. After all the treatment of isolation process, the barley starch finally contained 0.2% protein and 0.1% ${eta}$-glucan.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.17
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• pp.7479-7484
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• 2015

Diseases related to water impurities may present as major public health burdens. The present study aimed to assess the mutagenicity of drinking water from different zones of Tehran, and evaluate possible health risks through making tea with tea bags, by Ames mutagenicity test using TA 100, TA 98 and YG1029 strains. For this purpose, 450 water samples were collected over the period of July to December 2014 from 5 different zones of Tehran. Except for one sample, no mutagenic potential was detected during these two seasons and the MI scores were almost normal (${\leq}1-1.6$) in TA 100, TA 98 and YG1029 strains. Although no mutagenic effects were considered in TA 98 and TA 100 in the test samples of our three evaluated tea bag brands, one sample from a local company showed mutagenic effects in the YG1029 strain (MI=1.7-1.9 and 2) after prolonged (10-15 min.) steeping. Despite the mild mutagenic effect discovered for one of the brand, this cross sectional study showed relative safety of water samples and black tea bags in Tehran. According to the sensitivity of YG1029 to the mutagenic potential of water and black tea, even without metabolic activation by s9 fraction, this metabolizer strain could be considered as sensitive and applicable to food samples for quantitative analysis of mutagens.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.228-232
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• 1989

Katsuobushi has widely been used from olden times to prepare soup stock. This study was carried out to prepare stock of powdered Katsuobushi, and to examine the extractive conditions and the contribution of principal taste compounds to its characteristic taste. The extractive condition of powdered Katsuobushi in preparing stock was the most appropriate at $100^{\circ}C$ for 1 minute boiling water-steeping method in flavor, clearance of stock. From the chemical analysis and omission test, the principal taste-active components in $4\%$ solution powdered Katsuobushi under this extractive condition were nucleotides 93.6mg/100ml, free amino acids and imidazole dipeptides 41.3mg/100ml, and non-volatile organic acids 39.3mg/100l1 in order. IMP, inosine, AMP, histidine, anserine, taurine, carnosine and lactic acid were predominant among the detected compounds.

• Journal of Society of Preventive Korean Medicine
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• v.9 no.1
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• pp.37-48
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• 2005

Subjects in this study comprised of general public (907), high school students (772), individuals associated with Oriental medicine (660), and 60 majoring in western medicine, totalling 2,413 individuals. Survey was conducted on the necessity of establishing Oriental medicine school at the national university level and the following result were obtained: - 78.3% (1847 individuals) were in favor of establishing Oriental medicine school at the national university level. - For the validity of establishment, responders expressed opinions of standard and virtuous education, higher quality education, standardized practice, research on difficult to cure diseases, and obtaining competitiveness in the world market. - One to three schools were considered as an appropriate number of schools with less than 80 students per class, Class size may be adjusted from existing schools (52.5% favored decrease in size) and (46.3% favored increase in size). - Educational and research facilities must be accopanied with schools of Oriental medicine as well as clinical training facilities, herbal pharmaceutical research centers, and fundamental medical centers. - Many favored 6 year curriculum as the most appropriate system and the school of Oriental medicine should be established within the university. Based on the information gathered in this survey, we may recognize the limitations of Oriental medicine schools at the private institutional level and support the establishment of Oriental medicine schools at th national university level. This establishment may play as a steeping stone for advancement in education, standardization of research and treatment, and commercialization of Oriental medicine of benefit the general public.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.943-947
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• 2007

The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.432-437
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• 2011

The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.309-315
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• 2001

The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.524-530
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• 2016

Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were $C_b$ and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.

• The Journal of Korean Medicine
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• v.28 no.1 s.69
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• pp.25-34
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• 2007

Objectives : The present study was carried out to provide basic information necessary for the prevention and efficient treatment of stroke through a comparison between thr patients of the first attack and those of recurrence. Methods : The observation f3r the current study was made on 210 cases of stroke that were confirmed through brain CT-scan. The patients were hospitalized at one of two oriental medical hospitals in Seoul during 2006. Result : The main results were as follows. First, the male-to-female ratio of stroke patients were 1:1.26, with more primary stroke far females and more recurrent stroke for males. Second, in the age distribution, seventies was the top, and sixties, fifties, and forties were next in the order of frequency. A large city was the most frequent residential site and unemployment was the most frequent occupation to have stroke. The incidence of stroke became higher as patients had a taste for spicy and salty food. Third, the most common preceding disease was hypertension. In the relationship of diastolic blood pressure with recurrence, there was significance in the test of independence. Fourth, the most important precipitating conditions at the onset of stroke were rest and steeping. The most common precedent symptoms were verbal disturbance, numbness, and dizziness. In the stroke patients with hemiparesis, male and female patients usually showed It. hemiparesis. Fifth, as a result of brain CT-scan, cerebral hemorrhage was inclined to reduce but cerebral infarction was inclined to increase due to senility and change of lifestyle. Finally, total cholesterol findings disclosed that 22.4% were hypercholesteremia, 18.6 % were hyperlipemia in triglyceride findings, and 19.0% were glycosemia in glucose findings. Conclusions : The above results suggested avoidance of meat and salty fDod and positive control of hypertension and diabetes mellitus in order to prevent stroke.