• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.359-366
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• 2002

Bacillus polyfermenticus SCD which is commonly called as Bisroot strain is being used for functional foods through the treatment of long-term intestinal disorders, since the live strains in the form of active endospores can successfully reach the target intestine in humans. The cells of B. polyfermenticus SCD were treated for 4h in artificial gastric juice (pH 2.0,3.0) and bile acid. Final viability of the strain in artificial gastric Juice (pH 2.0, 3.0) is reached to 62.8% and 81.2% respectively B. polyfermenticus SCD is resistant to antibiotics such as streptomycin, rifampicin, nystatin and ampicilin. B. polyfermenticus SCD is well known supplies the nutrients by synthesizing vitamin $B_1$, $B_2$, C and K. B. polyfermenticus SCD produces various digestive enzymes and the enzymes enable to completely digest diets in our body. Above all, $\alpha$-amylase and pretense activities are very higher than B. subtilis KCTC 1020, about two fold and twenty five fold respectively. B. polyfermenticus SCD is very stable during long-term storage period in phosphate buffers of wide-range pH, solutions of various concentrations of sodium chloride, 5% glucose solution and water.

• Korean Chemical Engineering Research
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• v.48 no.3
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• pp.327-331
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• 2010

Porcine placenta was treated with alkali, acid and enzyme treatment to obtain extracts. Heavy metal contents such as Pb, As, and Hg were low enough to satisfy cosmetic agent standard. As a result of safety test(MTT assay), porcine placenta extracts showed over 80% of cell viability at $50{\mu}g/ml$, and cell toxicity was relatively lower. From antioxidation test using DPPH free radical scavenging assay, antioxidation effect was highest as 63% at $50{\mu}g/ml$ when porcine placenta was treated with alkali in pH 9. From whitening effect test using tyrosinase inhibition assay, tyrosinase inhibition effect was 30% at $50{\mu}g/ml$ concentration in alkali treated procine placenta, however, the efficiency was lower compared with arbutin or vitamin C. In anti-wrinkle effect test from elastase inhibition assay, elastase inhibition effects were 20~30% at $50{\mu}g/ml$ for 5 kinds of porcine placenta treatments, which was superior to standard, and especially, protease treated extracts showed best results. Skin formulation including 1% porcine placenta was made and the formulation was very stable for temperature and storage period. From this research, porcine placenta extract showed high potential for anti-wrinkle functional cosmetic agent.

• KIEAE Journal
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• v.15 no.3
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• pp.43-48
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• 2015

Purpose: Recently, many countries around the world are actively looking for the ways to make full use of natural energy sources and also develop and apply an environmentally friendly system designed to save building energy consumption. Under these circumstances, this study intended to determine the applicability and energy saving effect by deriving the indoor thermal performance characteristics and the PCM temperature appropriate for a double skin façade to reduce indoor energy consumption through the application of different PCM temperatures to double skin façade and perform a performance evaluation depending on the application or non-application of PCM to a double skin façade. Method: For this study, the physical variables of the double skin façade with PCM were configured through a preliminary examination based on an experimental measurement, and experimental measurements were taken with a total of 7 types of mockup cases: Type-1 (Basic), the basic double skin façade, Type-2 (PCM $18^{\circ}C$) which was applied to the inner skin of the double skin façade depending on the phase-change temperature of PCM, Type-3 (PCM $20^{\circ}C$), Type-4 (PCM $22^{\circ}C$), Type-5 (PCM $24^{\circ}C$), Type-6 (PCM $26^{\circ}C$), and Type-7 (PCM $28^{\circ}C$) with reference to the data analysis of the basic double skin façade which preceded this study, to analyze the indoor thermal performance of the double skin façade depending on PCM temperature and the installation or non-installation of a double skin façade applying PCM based on the selected unit space. Result: Indoor thermal performance was analyzed depending on the PCM temperature applicable to double skin façade, and the analysis of heating energy reduction showed that Type-2 (PCM $18^{\circ}C$) gained 15.9% more heat compared with Type-1 (Basic) and secondly, Type-3 (PCM $20^{\circ}C$) gained 11.5% more heat. Based on these findings, it is deemed possible that the use of energy for heating can be reduced when heat coming indoors increases during the heating period, and the appropriate temperature for PCM applied to the inner skin of a double skin façade to reduce heating energy in winter, Type-2 (PCM $18^{\circ}C$) showed the highest efficiency and Type-3 (PCM $20^{\circ}C$) was also deemed appropriate.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.1
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• pp.25-30
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• 1993

It is common that in the vegetable cultivation areas, the farmers tend to continue the heavy fertilization to maximize the crop yields in short term. This results in the accumulation of fertilizer elements in the soil and increase in the electrical conductivity of soil. Disregarding these, farmers continue to apply heavy doses of fertilizers. A field experiment was conducted to find out on such a soil whether fertilizer application taking the quantity of nutrients accumulated in the soil into account would save the fertilizer without losing the yield of crop, using Chinese cabbage and spinach as test crops. The findings of the experiment is summarized as following. 1. The yield of Chinese cabbage was not affected by reduction of $19kg\;P_2O_5/10a$ and $7kg\;K_2O/10a$ as compared to farmers doses, and in case of spinach the yield rather was increased under the reduction of $22kg\;P_2O_5/10a$ and $22kg\;K_2O/10a$. 2. The reduction of fertilizers according to plant nutrient status of soils did not affect the inorganic nutrient contents of the crops significantly, in both Chinese cabbage and spinach. 3. A trend was observed that the reduction in the P and K fertilizers application would shorten the storage period of Chinese cabbage. 4. The reduction in P and K fertilizers application resulted in the reduction in available P, exchangeable K, EC and $NO_3-N$ in the soil after the harvest of the crops.

• Food Science and Preservation
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• v.18 no.2
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• pp.256-265
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• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Food Science and Preservation
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• v.17 no.2
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• pp.182-189
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• 2010

To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.194-200
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• 2000

The main objective of this study was to characterize physico-chemical properties, sensory property and oxidative stability of safflower seed obtained by various roasting temperature and time. The contents of water soluble solids decreased in the higher roasting temperature and time. Sensory evaluation of safflower seed roasted in various conditions showed significant differences in taste, color, flavor and palatability. The safflower seed roasted at $190^{\circ}C$ for 20min had the best palatability. At the change of Hunter's values, L values were decreased, and a, b and ${\Delta}E$ values were increased in the higher roasting temperature and time. The content of free sugars such as sucrose and raffinose were reduced significantly in higher roasting time of $190^{\circ}C$ and $210^{\circ}C$. During the storage period after roasting treatment, peroxide values (POV) were highly increased after eight months at the all treatment except for $150^{\circ}C$. Therefore, it is inadequate over eight months after roasting treatment.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.277-286
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• 2010

This study examines the quality characteristics of garaedduk with roasted rice bran in addition of the control at 10%, 20%, 30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. The result of adding roasted rice bran with 10% up to 40% in all research groups are as follows; First of all, the moisture content was decreased and the "L" score which represents the brightness of garaedduk showed 68.86 in control which was non supplemented garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in control group. In the experiment on hadness, it showed 0.69 in control group and it showed 0.94 in garaedduk with 10% of roasted rice bran. Also, there was significant difference in hardness depending on the amount of roasted rice bran and storage period. In the experiment on the sensory evaluation of color and flavor in panel test, all groups showed higher scores than control group. Moreover, there was significant taste difference depending on the amount of roasted rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 30%>10%>20%>40%> in the group added with roasted rice bran.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

• Journal of Acupuncture Research
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• v.32 no.4
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• pp.37-45
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• 2015

Objectives : The main aim of this study is to evaluate changes in the microbiological safety of pharmacopuncture exposed to room temperature for an elapsed period of time. Methods : The four most frequently used pharmacopuncture products were stored in syringes at room temperature at three different hospitals for 24 hours and 48 hours respectively, and they were compared with pharmacopuncture products stored in vials through a sterility and microbial limited test. Results : Storage forms and duration of exposure to room temperature did not show significant difference in bacterial or fungal contamination, which was confirmed by the sterility and microbial limited test. Conclusions : Pharmacopuncture products stored in syringes at room temperature for 24 hours and 48 hours demonstrated their safety in terms of lack of microbiological contamination.