• Journal of Acupuncture Research
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• v.31 no.4
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• pp.29-32
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• 2014

Objectives : Jakyakgamcho decoction is a traditional prescription known to be an effective pain control medication and muscle relaxant. For more localized treatment outcomes achieved in a shorter period of time, Jakyakgamcho decoction was reprocessed into a form of pharmacopuncture. An analysis of Jakyakgamcho decoction pharmacopuncture showed that there was a significant loss of paeoniflorin(Jakyak's index component). This study was designed to investigate ways to minimize this loss. Methods : After making changes to the processing methods of Jakyakgamcho decoction pharmacopuncture, we measured the quantity of paeoniflorin using high performance liquid chromatography(HPLC) for a before-and-after analysis Results : Paeoniflorin loss was observed 15 minutes after sterilization with $Na_2HPO_4$ at $121^{\circ}C$ Conclusions : It was found that paeoniflorin loss did not occur when pH was not controlled for during processing.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.293-301
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• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.3
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• pp.158-167
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• 2020

Purpose: The purpose of this study was to study the effects of the utilization of ethanol solution in infection control of dental implant hand drivers, a common practice in dental prosthodontic clinics. Materials and Methods: Infection control methods were divided into two groups. One swabbed with 83% ethanol gauze and the other immersed in 83% ethanol solution for 30, 60, 90, 120, 150, 180 and 300 second intervals after inoculation of the dental implant hand drivers with Staphylococcus aureus. After measuring the number of colony forming units and analyzing the optical density, the effects of infection control in the experimental group were compared with the positive control group without infection control after inoculation with bacteria and the negative control group without inoculation with bacteria after sterilization. Results: The number of colony forming units and optical density analysis showed a statistically significant difference compared to the positive control. On the other hand, there was no statistically significant difference between the negative control and the group immersed in the 83% ethanol solution for more than 150 seconds. Conclusion: It is recommended to use the ethanol solution as a pre-cleaning process before sterilization, since the intermediate-level disinfection method using ethanol solution alone for the infection control of the dental implant hand driver cannot clinically secure the sterility.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.642-647
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• 2006

Yeast selection and the sterilization methods of strawberry juice were optimized for making strawberry wine. In addition, changes in the physicochemical characteristics of the wine during its fermentation were estimated. Maehyang and Yukbo cultivars of strawberry were tested for wine making; they contained 9.8 and 9.3% soluble solids and 0.59 and 0.58% titratable acidities, respectively. Among six yeasts tested, the Wg-15 and Sc-51 strains were selected based on the alcohol yield in the strawberry wine. Alcohol and soluble solid contents following heat treatment ($85^{\circ}C$, 10 min) or $K_2S_2O_5$ (200 ppm) treatment for sterilization were 7.10-7.20% and 5.60-5.80%, respectively, and no differences were observed between the Wg-15 and the Sc-51 strains. However, the flavor of wine produced following heat treatment was slightly better than that following $K_2S_2O_5$ treatment. The greatest amounts of alcohol were produced after 2 days of fermentation at $26^{\circ}C$. The alcohol content in wines produced with 12, 14, and 16% sugar content in the initial stages were 5.1, 6.0-6.2, and 7.5-7.7%, and the soluble solid contents were 3.9-4.3, 4.1-4.3, and 5.0-5.3%, respectively; no significant differences were observed between the Wg-15 and the Sc-51 yeast strains. For making strawberry wine, we proposed that the sugar content of Maehyang or Yukbo cultivars be adjusted to 16% soluble solids in the initial stages with heat treated at $85^{\circ}C$ for 10 min and fermentation with the Wg-15 or Sc-51 yeast strains at $26^{\circ}C$ for 8 days.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.6-13
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• 2003

Various kinds of genetically modified organisms (GMO) and processed foods have been developed during recent years. Genetically modified organisms can be classified into several groups as their development methods. Generally, GMO has three foreign DNA regions such as gene expression adjustment region(Promoter), termination region (terminator) and structure gene. Detection of these regions can be done particularly by polymerase chain reaction (PCR). PCR-based detection can virtually be performed for any GMO within short of time. The most important prerequisite for the application of PCR-based detection is to decide abstraction method of efficient nucleic acids. Specially, in the case of processed food, because nucleic acids of foodstuffs are damaged by heat treatment (sterilization), pressure and fermentation, DNA must be extracted ken the samples prior to PCR analysis. Although many DNA extraction protocols are available, they have rarely been compared in a comprehensive method. In this study low widely used commercial and non-commercial DNA extraction methods-DNeasy$^{TM}$, Wizard$^{TM}$, CTAB, phenol/chloroform system-were compared with respect to the quality and yield of nucleic acids and insertion genes.nes.

• Biomedical Science Letters
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• v.27 no.4
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• pp.291-297
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• 2021

Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and anti-inflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.

• Food Science and Preservation
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• v.16 no.3
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• pp.342-347
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• 2009

We sought to improve the methods for washing fresh raw ginseng. The quality of ginseng surface-washed by different methods was evaluated during storage at 10C and $20^{\circ}C$. The raw ginseng surface-washing method was a full-cone spray-type procedure using water and air. The water for decontamination had an electrolysis value of 80 ppm, also known as electrolysis water $2^{\circ}C$ water and water containing 5 ppm chlorine dioxide, were also used for decontamination. The Hunter color (${\Delta}E$) of ginseng washed with water withan electrolysis value of 80 ppm, or water with 5 ppm chlorine dioxide, was greater than that seen after other washing methods were used. The weight loss after washing with 5 ppm chlorine dioxide water was similar to that seen after washing with $2^{\circ}C$ water or 80 ppm electrolysis water. Reductions in total microorganism levels, and counts of yeasts and molds, assayed 10 days after washing with 5 ppm chlorine dioxide water were greater than seen after use of other sterilization methods. Quality maintenance on storage, at both 10C and 20C, after washing with 80 ppm electrolysis water, was better than that noted after other sterilization methods. The moisture content of washed ginseng was similar under all storage conditions tested.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.165-169
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• 1977

An apparatus for continuous sterilization of fluids in which heating-up and cooling time are negligible enabled determination of the kinetics of thermal inactivation of peroxidase for the range of temperatures $110{\sim}140^{\circ}C$. The enthalpy of activation was 146.4 kJ/mol; free energy of activation, 113kJ/mol; and the entropy of activation, 82.9J/mol.K. Comparisons of the experimental results with the thermal destruction time curves of microorganisms showed the possibility that the time required to inactivate peroxidase might be taken into account in evaluating thermal processes for commerciel HTST methods.

• Korean Journal of Environmental Agriculture
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• v.28 no.4
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• pp.403-408
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• 2009

Dandelion (Taraxacum platycarpum) has been widely utilized for medicinal purposes. However, the dandelion seeds are relatively difficult to germinate under cultivation conditions, which hampers seedling propagation of dandelion plants and reduces the opportunity of usage of such a useful medicinal plant. Thus, in this study, in vitro conditions for the dandelion seed germination were optimized to enhance the germination rate. In seed washing steps, the sequential treatments with 20% of ethanol, 20% of NaOCl, and distilled water avoided microbial contamination with the highest in vitro germination rate (67.5%) from seeds sown in germination media. The media supplemented with 1.4 g/L of MS salts and 1% of sucrose significantly enhanced the germination rate compared to the media with 4.4 g/L of MS and 3% of sucrose. Sowing the seeds vertically in the optimized media supplement conditions, 1.4 g/L of MS salts and 1% of sucrose, gave the maximum in vitro germination rate (61%), which was almost three times higher than sowing seeds on a soil pot (23%). Our results indicate that the seed washing and sowing methods including germination medium supplements can be optimized to enhance in vitro seed germination of dandelion.

• Journal of Korean Medical classics
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• v.33 no.1
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• pp.159-178
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• 2020

Objectives : The purpose of this paper is to study the metaphor that the liver is the admiral from which strategic planning is derived in 『Suwen Linglanmidianlun』 in relation to Liver function. Methods : Annotations to the verse along with descriptions of strategic planning in classical texts and their relation were examined. Results : Previous annotators described the Admiral organ and Strategic Planning separately, in which it is difficult to fully explain the totality the two. They cannot be separated from each other, and only when they are in dependence of each other can they become complete. Liver function as described in classical texts and contemporary text books such as detoxification and sterilization all embody this meaning of strategic planning of an admiral. Conclusions : Reinterpretation of the Liver function based on an integrated understanding of the Liver as described in 『Suwen Linglanmidianlun』 is required. This will allow for better understanding of what the metaphor means, and to better connect this description to Liver physiology for an integrated understanding of the Liver itself in Korean Medicine.