• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.8-15
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• 1993

We have examined the utility of alkaline ionic water for processing water In order to compare with piped tap water in cooking rice, making kimchi, making bean curd, raising bean sprouts and parboiling spinach. And we have estimated the quality of them. The result of the examination was as follow. A rice cooked with alkaline ionic water had pale yellow color, and had good quality in polish, viscocity, taste, odour and retrogradation as compared with a rice cooked of piped tap water. In the case of a water kimchi, refreshing taste and other kinds of taste were good. Unpleasant taste and smell have decreased. Fresh colour of a Chinese cabbage were maintained long because of the prevention of destruction of chlorophyll. In the case of bean sprouts, sprouting rate was promoted up to 2∼3% during the period of 2∼3 days as compared with that treated with piped tap water And the growth state was good and the contents of vitamin C were high as compared with those with piped tap water. In the case of parboiling of green spinach, the alkaline ionic water helped keeping the chlorophyll of spinach. In the case of bean curd, soft taste, polish, smell and total taste were good. The Utility value of alkaline ionic water for the processing of soft bean curd was recognized by making it soften.

• Journal of Pharmaceutical Investigation
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• v.15 no.2
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• pp.53-62
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• 1985

Pivampicillin hydrochloride is a kind of broad spectrum antibiotics with bactericidal action, and is used in many countries, although it has bitter taste, unpleasant odour and side effects of irritating gastric mucosa, nausea, penicillin allergy, etc. For the improvement of such side effects of pivampicillin hydrochloride, microcapsules, with wall of ethylcellulose, have been prepared by coacervation method. The shape was observed through the scanning electron microscope, the release of the drug into an aqueous medium was studied and the effects of core: ethylcellulose ratio were interpreted as well as making sensory evaluation of taste and odour. There was decreasing trend in dissolution rate of the drug with the increase of core: ethylcellulose ratios, and the smaller microcapsules released their contents more rapidly. A linear relationship was established between the amount of ethylcellulose and the time for 60% release of the drug, and the release pattern was found to have similar characteristics to the release of the drug from an insoluble porous matrix. The release of the drug in the artificial intestinal fluids (pH 6.8) was found to be similar to that in water, while the release in the artificial gastric juice (pH 1.2) was slightly slower. Bioavailability of microcapsule was compared with that of pivampicillin hydrochloride in rabbits using serum concentration and urinary excretion measurements. Microcapsule gave showed slightly higher serum level than pivampicillin hydrochloride from 2 hours after administration, while no significant difference was observed in the accumulated urinary excretion rate between pivampicillin hydrochloride and microcapsule. The ulcer index of pivampicillin hydrochloride administered group was 2.6, and microcapsule administered group was 1.5, while control group was 0.8. Therefore it may be concluded that microencapsulation of pivampicillin hydrochloride is a useful pharmaceutical approach to protect the gastrointestinal tract from being injured by direct contact of pivampicillin hydrochloride without any significant difference of bioavailability.

• Environmental Engineering Research
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• v.14 no.3
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• pp.170-173
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• 2009

This study examined the special technique of photocatalytic degradation (RPODisk) for removal of taste and odor causing materials, algae, and algal toxin. The RPODisk was effective for removal of these troublesome contaminants. It outperformed the fixed media and the UV irradiation for geosmin removal. The RPODisk performance was comparable to the combination of the UV irradiation with TiO2. The RPODisk performance was affected by the rotating speed. The faster the speed was, the better the performance. The RPODisk was also effective for removal of algae and algal toxin. The algal activity reduced by 80% after 30 mins of the treatment. More toxic microcystin (MC)-LR was more difficult to remove than MC-RR. The times for 50% removal were 23.7 mins for MC-LR and 14.1 mins for MC-RR. Almost 100 mins of the contact time was required to completely remove MC-LR at the rotating speed of 260 rpm.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.266-271
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• 1990

Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at $30^{\circ}C$ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around $250^{\circ}C$. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.116-123
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• 2003

Forages are the most important feed resource for ruminants worldwide, whether fed as pastures, forage crops or conserved hay, silage or haylage. There is large variability in the quality of forages so measurement and prediction of feeding value and nutritive value are essential for high levels of production. Within a commercial animal production system, methods of prediction must be inexpensive and rapid. At least 50% of the variation in feeding value of forages is due to variation in voluntary feed intake. Identification of the factors that constrain voluntary feed intake allows these differences to be managed and exploited in forage selection. Constraints to intake have been predicted using combinations of metabolic and physical factors within the animal while simple measurements such as the energy required to shear the plant material are related to constraints to intake with some plant material. Animals respond to both pre- and post-ingestive feedback signals from forages. Pre-ingestive signals may play a role in intake with signals including taste, odour and texture together with learned aversions to nutrients or toxins (post-ingestive feedback signals). The challenge to forage evaluation is identification of the factors which are most important contributors to these feedback signals. Empirical models incorporating chemical composition are also widely used. The models tend to be useful within the ranges of the datasets used in their development but none can claim to have universal application. Mechanistic models are becoming increasingly complex and sophisticated and incorporate both feed characteristics and use of biochemical pathways within the animal. Improvement in utilisation through the deliberate selection of pasture plants for high feeding value appears to have potential and has been poorly exploited. Use of Near Infrared Reflectance Spectroscopy is a simple method that offers significant potential for the preliminary screening of plants with genetic differences in feeding value. Near Infrared Reflectance Spectroscopy will only be as reliable as the calibration sets from which the equations are generated.

• Korean Journal of Microbiology
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• v.44 no.1
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• pp.22-28
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• 2008

Cutting oils are emulsionable fluids widely used in metal working processes. Their composition is mineral oil, water, and additives (fatty acids, surfactants, biocides, etc.) generating a toxic waste after a long use. Cutting oils also affect colour, taste and odour of water, making it undesirable for domestic and industrial uses. In these days, conventional treatment methods as evaporation, membrane separation or chemical separation have major disadvantages since they generate a concentrated stream that is more harmful than the original waste. In this study, our purpose is to reduce cutting oils by using biological treatment. Eighty one strains were isolated from cutting waste oil of industrial waste water sludge under aerobic conditions. Among these strains, KS47, which removed 90.4% cutting oil in 48 hr, was obtained by screening test under aerobic conditions(pH 7, $28^{\circ}C$). KS47 was identified as Pseudomonas aeruginosa according to morphological, physiological and biochemical properties, 16S rDNA sequence, and fatty acid analysis. P. aeruginosa KS47 could utilize cutting oil as carbon source. In batch test, we obtained optimal degradation conditions(1.5 g/L cell concentration, pH 7, and temperature $30^{\circ}C$). Under the optimal conditions, 1,060 mg/L cutting oil was removed 83.7% (74.1 mg/L/hr).

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.18-24
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• 1983

Oak mushroom (Lentinus edodes Sing.) has been used as one of vegetable foods for a long time, because it has particular odour, taste and abundant nutritive material. Its cultivation has been done extensively, but its checmical analysis of the components is curiously limited. It is the purpose of this study to analyse its component chemically and to get basic data in terms of nutrition science. The results are summarized as follows: 1. It was analysed that the total number of amino acid is 17 different kinds, mainly glutamic acid. 2. All the essential amino acids which are lecucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine, tyrosine, and methionine were found in this chemical analysis. 3. The seven kinds of vitamins are analysed, which are A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C(ascorbic acid), E(${\alpha}$-tocopherol), Niacin, choline chloride.

• CELLMED
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• v.11 no.4
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• pp.21.1-21.9
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• 2021

Background: Unani System of Medicine (USM) has its origin to Greece. To ensure and develop the quality, authenticity of Unani drugs, standardization on modern analytical parameter is essential requirement for drugs. Objectives: The aimed of the present study was to develop a standard profile of "Qurṣ-e-Mafasil" by systematic study through authenticated ingredients, pharmacognostic identification followed by physicochemical, TLC, HPTLC fingerprinting analysis as per standard protocol. Material and Methods: In this study three batches of "Qurṣ-e-Mafasil" QM were prepared by standard method as per UPI had been followed by organoleptic properties of formulation such as appearance, color, odor, taste. Powder Microscopy and physicochemical studies were carried out such as Uniformity of weight, Friability, Disintegration time, hardness, LOD, ash vales and extractive values in like aqueous, alcohol & hexane. Further qualitative tests such as Thin-Layer Chromatography (TLC), and High-Performance Thin Layer Chromatography (HPTLC) studies were also carried out to develop fingerprint pattern of the alcoholic solvent extract of QM. Phytochemical screening was carried out in different solvent extracts such as alcoholic, aqueous and chloroform extracts to detect the presence phytoconstituents in the formulation QM. Heavy metals, Microbial Load Contamination and pesticidal residues were also determined. Results: Qurṣ-e-Mafasil showed tablet-like appearance, light brown colour, mild pungent odour and acrid taste. Uniformity of weight (mg), friability (rpm), and hardness (kg/cm) and disintegration time was ranged between (500 to 503), (0.0340 to 0.038), (8.40 to 8.67) and (4-5 minutes) respectively for the three batches. Loss in weight on drying at 105℃ was ranged between (8.3425 to 8.7346). Extracted values were calculated in distilled water ranged between (30.9091 to 31.4358), hexane (1.1419 to 1.4281), and alcohol (3.3352 to 3.3962). The ash values recorded were ranged between (3.7336 to 3.8378), and acid insoluble ash (0.5859 to 0.6112).

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.88-92
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• 1970

1. Aflatoxin free and highly active new type kokja was made with strong two strains of yeast (Y-16, Y-21) and two strains of highly saccharifying active Aspergillus (A-32, A-11). And they were isolated from many kinds of kokja (over hundred) collected from all over Korea. 2. Activities of new type kokja was compared with old type kokja, and results were as following. (i) Saccharifying activity; New type kokja B, C and D were excellent (over 8. 0%), and home made old type kokja were poor quality. (ii) Alcohol fermentation; New type kokja C and D were over 12% and the old type K-12 and K-161 were low activity (less than 10%). (iii) Acid fermentation; Old type kokja K-2o and K-156 (industrial use) were better than the new type C and D. (iv) Fusel oil fermentation; Old type kokja K-23, K-26 (industrial use) and K-12 (home made) fermented high fusel oil (0.07%) and new type kokja C, D and B were the lowest (0.04%). 3. Adding food preservatives (AF-2, D.E.P.C.) and heat sterilizing of wheat bran for kokja had little concerning with the activity of new type kokja. 4. In brewing test, takju made from kokja C and D were more excellent in alcohol and fusel oil concentration than those from old type kokja K-1 and K-23. Taste and odour of takju from new type kokja was good enough to drink.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.104-112
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• 1970

Korean Paldal variety rice, harvested November and hulled into polished and unpolished forms in April, 1969, packed in the straw bags and the kraft paper bags. Being irradiated with 10, 30 and 50 krad ${\gamma}-ray$, the samples were stored at room temperature for testing infestation, uric acid content, fat acidity, riboflavin content and panel test. The results are as follows. 1. The kraft bag lot with polished rice or unpolished rice manifested the apparent disinfestation with $30{\sim}50$ krad irradiation. On the other hand, in the straw bag lot the irradiation effects on disinfestation were weakened through summer on account of the second contamination. 2. The changes of uric acid content in rice were proportional to the state of infestation. 3. Fat acidity, which has a close relation with the rancidity of fat in rice, increased during storage and showed some increasing tendency in the irradiated lot with $30{\sim}50$ krad. 4. In comparison with the control lot, riboflavin content was not affected by 50 krad irradiation. 5. With 10, 30 and 50 krad dose, the irradiated lot should have no significant difference in taste, odour, color and viscosity for the panel test.