• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.11a
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• pp.199-200
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• 2023

Eco-friendly concrete contains only 5% of cement yet achieves equal or greater strength compared to conventional concrete, reducing salt-attack impact and hydration heat by more than 30% and ensuring higher construction quality for underground structures. Furthermore, eco-friendly concrete can reduce up to 90% of carbon dioxide emissions compared to traditional concrete, enabling a reduction of approximately 6,000 tons of carbon emissions for 1,000 of apartment units construction. This is equivalent to planting around 42,000 trees

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.684-689
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• 2006

This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and $1{\sim}4%$ for salt. For the number of aerobic bacteria present in each of them, both contain approximately $10^4{\sim}10^5\;CFU/g$g, which is safely under the FDA standard of $10^7{\sim}10^8 \;CFU/g$. Therefore, neither is harmful at all in terms of the number of bacteria but continuous monitoring will be necessary. from texture analysis, the hardness and chewiness of the domestic Kimchi was better than the imported Kimchi. The hardness and chewiness of the domestic Kimchi indicated a better production process than imported Kimchi. There may not be a particular difference in terms of the sensory evaluation apart from its crispy taste. However, this also needs to be continuously monitored while the Kimchi is undergoing the fermentation process.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.651-661
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• 2019

Suaeda asparagoides (Miq.) is a salt marsh plant, long been prescribed in traditional medicine for the treatment of hypertension and liver toxification in Asian countries. The powder of S. asparagoides was added at the ratio of 0, 5, and 10%, respectively, of grain-type Meju to manufacture Doenjang in brine according to the salt concentration (8 and 12%). After 24 weeks of fermentation, the Doenjang samples were determined to have an anti-inflammatory effect on RAW 264.7 cells. Evaluation of the anti-inflammatory effect of Doenjang added S. asparagoides powder extracted using 80% EtOH, was performed to study the inhibition of pro-inflammatory factors such as NF-κB (nuclar factor κB), NO (nitric oxide), TNF-α (tumor necrosis factor alpha), IL-6 (interleukin-6), iNOS (inducible nitric oxide synthase), and COX-2 (cyclooxygenase-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The results showed that the Doenjang extracts reduced the production of NO, IL-6, COX-2, and iNOS increased in the LPS-stimulated RAW cell without cytotoxicity. In the case of the NF-κB and TNF-α there was no significant difference between the control and samples. In conclusion, these results suggest that Doenjang added with the S. asparagoides powder acts as functional fermented food with anti-inflammation effect.

• Biomolecules & Therapeutics
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• v.18 no.1
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• pp.99-105
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• 2010

The purpose of this study was to evaluate relative bioavailability of the coenzyme Q10 (CoQ10) in emulsion and three liposome formulations after a single oral administration (60 mg/kg) into rats. Emulsion formulation of CoQ10 was prepared by conventional method using Phospholipon 85G as an emulsifier, and three liposome formulations (neutral, anionic, and cationic) of CoQ10 were prepared by traditional lipid film hydration technique using Phospholipon 85G, cholesterol, and charge carrier lipids (1,2-dioleoyl-3-trimethylammonium-propane chloride salt for cationic liposome and 1,2-dimyristoyl-sn-glycero-3-phosphate monosodium salt for anionic liposome). Mean particle size of all CoQ10-loaded liposome was less than a micron, and size distribution of the liposome population was homogeneous. Bioavailability of CoQ10 in emulsion was 1.5 to 2.6-fold greater than liposome formulations in terms of $AUC_{0-24\;h}$. $T_{max}$ was 3 h when administered as emulsion while it was greater than 6 h in liposome formulations. Notably, it was approximately 8 h in cationic liposome. $C_{max}$ was highest in emulsion and was significantly decreased when administered as liposome. Charged liposome showed even lower $C_{max}$ than neutral liposome, especially in cationic liposome. In conclusion, therefore, it is suggested that clinicians and patients consider bioavailability issue a primary concern when choosing a CoQ10 product, especially when very high plasma level is required such as in the treatment of heart failure and Parkinson's disease.

• Advances in Traditional Medicine
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• v.7 no.3
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• pp.261-273
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• 2007

We investigated the antihypertensive effect of Pet ether extract (PE) of ginger rhizome; its toluene fraction (TF) and Korean ginseng extract (KGE) in deoxycorticosterone acetate (DOCA) - salt induced and fructose induced hypertensive rats. In DOCA model, DOCA (25 mg/kg, once a week; s.c) was administered in uninephrectomised animals for 4 w. PE (50 mg/kg/day; p.o), TF (10 mg/kg/day; p.o) and KGE (30 mg/kg/day; p.o) were evaluated for their antihypertensive effect. In the fructose model, drinking water was replaced with fructose (10%) for five weeks to induce hypertension. PE (50 mg/kg/day; p.o) and KGE (30 mg/kg/day; p.o) were assessed for its antihypertensive effect in fructose model. After completion of the treatment schedule, vascular reactivity to various agonists like 5-HT, noradrenaline, adrenaline, phenylbiguanide and acetylcholine were recorded in rats of both the models. A cumulative dose response curve (CDRC) of 5-HT was carried out in isolated rat fundus strip of the fructose induced hypertensive rats. Chronic administration of PE (50 mg/kg/day; p.o), TF (10 mg/kg/day; p.o), and KGE (30 mg/kg/day; p.o) significantly reduced the blood pressure in DOCA salt whereas PE (50 mg/kg/day; p.o) and KGE (30 mg/kg/day; p.o) reduced the blood pressure in fructose induced hypertensive rats. Treatment with PE (50 mg/kg/day; p.o) and KGE (30 mg/kg/day; p.o) in fructose model for five weeks shifted the CDRC towards the right on rat fundus. The mechanism of action may partly involve the serotonergic antagonistic property.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.89-98
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• 2003

To assess the actual status of businesses selling fermented soybean products, this study surveyed 130 Farmhouse style small size soybean sauce processing sites supported by the Rural Development Administration nationwide. The sex composition of the businesses representatives of 2% male and 98% female showed that a farmhouse soybean processing business is generally operated by rural women as a non-filming business. The percentage of co-worked sites was 71.2 and that of sites with permits was 39.2. The main products were meju, doenjang, and kanjang. Total production volume was found to be 523 tons, 256 tons, and 135 k$\ell$s, respectively. The number of years of experience of the manufacturers of the kanjang and doenjang was found to be 25.7 on average which shows that long-experienced, skilled manufacturers are participating in this project. The traditional measuring unit differed greatly depending on the region. This difference in the measuring unit of soybeans resulted in a large difference in the volume of doenjang and kanjang produced Per Province. For one kg of raw soybeans, the weight of Doenjang produced also varied from 2.14 kg in the Gyeongbuk area to 1.62 kg in Jeju. In the aspect of salt use, 1.75 $\ell$ (translated by volumetric unit 0.704 due) of salt pet kg of meju, in Jeju, was the highest in Korea. Government supervision would be beneficial in the areas of raw material products, standardization of measuring units and production methods, organization and operation of a conference for the different groups of producers, and in construction of a nationwide database.

• Korean Journal of Materials Research
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• v.22 no.5
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• pp.227-236
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• 2012

Ionomer is a thermoplastic that is composed of covalent bonds and ionic bonds. It is possible to use this material in processes such as injection molding or extrusion molding due to the material's high oil resistance, weatherproof characteristics, and shock resistance. In this study, a new ionomer having a multifunctional group was prepared by a stepwise neutralization system with the addition of acidic and salt additives. In step I, to increase the contents of the multifunctional group and the acid degree in ethylene acrylic acid (EAA), MGA was added to the ionomer resin (EAA). A new ionomer was prepared via the traditional preparation method of the ionic cross-linking process. In step II, metal salt was added to the mixture of EAA and MGA. The extrusion process was performed using a twin extruder (L/D = 40, size : ${\varphi}30$). Ionomer film was prepared for evaluation of gas permeability by using the compression molding process. The degree of neutralized and ionic cross-linked new ionomer was confirmed by FT-IR and XRD analysis. In order to estimate the neutralization of the new ionomer film, various properties such as gas permeation and mechanical properties were measured. The physical strength and anti-scratch property of the new ionomer were improved with increase of the neutralization degree. The gas barrier property of the new ionomer was improved through the introduction of an ionic site. Also, the ionic degree of cross-linking and gas barrier property of the ionomer membrane prepared by stepwise neutralization were increased.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.221-230
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• 2011

This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.573-578
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• 1994

Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as $K^{+},\;Mg^{2+}\;and\;Ca^{2+}$ were increased during fermentation but slightly decreased in the last period. It was found that the concentrated dongchimi juice could be used as an improved ion beverage in future, since the electrolytic dissociation components were much more in the concentrated dongchimi juice than those in the existing ion beverages.