• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Journal of Ginseng Research
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• v.28 no.3
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• pp.157-164
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• 2004

The study was conducted to investigate the tissue and chemical characteristics of rusty root epidermal cells. In histological study, the rusty symptoms were frequently observed in the epidermis of ginseng root and to be yellow under microscopic observation. Disks of the epidermal cell tissue of the rusty root were usually 2 and 3 times greater in the number of cell layer and thickness of cell wall than the healthy root, respectively. The color degree of methanol extracts from the rusty root epidermis was 5.5 times higher than that of the healthy root. And the extracts of rust matter in the root epidermis were easily dissolved in polar solvents compared to nonpolar solvents. UV-absorption spectra of methanol extracts in various fractions of phenolics showed a maximum peak between 275∼280 nm. The crude lipids and phenolic compounds such as acid insoluble bound phenolics, acid insoluble esterified phenolics, acid insoluble condensed phenolics, insoluble bound phenolics and free phenolics were also more in the rusty root epidermis than in the healthy one. Fe content in the rusty root epidermis was 2.7 times higher than that of healthy one. It was presumed that the phenolic compounds(precursor of the rusty) in association with lipid and iron in the root epidermis might defence the root when ginseng root was depressed by the unfavorable conditions in soil and/or portions of a root system were subjected to anoxic conditions.

• Korean journal of applied entomology
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• v.53 no.3
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• pp.209-215
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• 2014

This study was performed to monitor the seasonal occurrence of Pseudococcus comstocki (Kuwana) by using pheromone traps and to test a mating disruption technique to control this pest in pear orchards. We compared the attractiveness of rubber septa loaded with 1.5 and 3.0 mg of the pheromone, 2,6-dimethyl-1,5-heptadien-3-yl acetate. A total of 1,021 and 1,431 males were caught in traps baited with 1.5 mg and 3 mg of the pheromone, respectively. The numbers of males caught were not affected by trap color, although yellow traps were more attractive than white traps. In 2012, P. comstocki males were captured between June and October, with peaks in late June, early August, and late September. In 2013, the males were trapped between June and October, with peaks in middle June, late July, and late September. In pheromone mating disruption tests, catches were reduced by 17.7, 65.3, and 62.9% in orchards treated with 450, 900, and 1,350 mg per 10 a of the pheromone, respectively. At harvest, 3.4, 2.9, and 4.8% of fruits in orchards treated with 450, 900, and 1,350 mg per 10 a were damaged by P. comstocki, while 9.5% were damaged in the control orchard.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.205-212
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• 2004

Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.22 no.2
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• pp.73-77
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• 2012

Co-(0.8 wt%) and Ce-(0.4 wt%) doped cubic zirconia ($ZrO_2$ : $Y_2O_3$ = 80 : 20, 70 : 30, 60 : 40, 50 : 50 wt%) single crystals grown by a skull melting method were heat-treated in $N_2$ at $1000^{\circ}C$ for 5 hrs. The orange, yellowish brown and brown colored as-grown single crystals were changed into either brownish red, yellow and green color after the heat treatment. Before and after the heat treatment, the YSZ (yttria-stabilized zirconia) single crystals were cut for wafer form (${\phi}6.5mm{\times}t2mm$). The optical and structural properties were examined by UV-VIS spectrophotometer and X-ray diffraction. Absorption by $Ce^{3+}(^2F_{5/2,7/2}(4f){\rightarrow}^2T_g(5d^1))$, $Co^{2+}(^4A_2(^4F){\rightarrow}^4T_1(^4F)$ or $^4T_1(^4P))$ and $Co^{3+}$, change of ionization energy and lattice parameter were confirmed.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1439-1443
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• 2006

This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide $(SC-CO_2)$ extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of $CO_2$ density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in $SC-CO_2$ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for $60\sim180$ min at $40^{\circ}C/276$ bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of $CO_2$ density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by $SC-CO_2$ had better unsaturated fatty acid and decreased in saturated fatty acid. $SC-CO_2$ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.

• Food Science and Preservation
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• v.21 no.4
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• pp.468-472
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• 2014

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

• Food Science and Preservation
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• v.20 no.1
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• pp.81-87
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• 2013

Agri-food garlic has been recognized as healthful because of its antibacterial, anticancer and antioxidant effects. As such, its consumption is steadily increasing. This study was conducted to amplify the healthful ingredient of garlic, allicin, using light irradiation. The following conclusions were drawn from the investigation of peeled garlic under various conditions like fluorescent lighting, color (green, yellow, blue and red) and ultraviolet light (UV-A, UV-B and UV-C). The allicin content increased most with the 15-second $0.129W/m^2$ (40 W) UV-B treatment of the garlic at a 700 mm distance from the light source. At the treatment of the garlic with 126 lx (40W) red light for 24 hours at a 700 mm distance from the light source, its allicin content increased from $15.15{\pm}0.25mg/g$ to $15.15{\pm}0.34mg/g$, for a 10-percent amplification effect. Therefore, it is believed that the healthfulness of garlic can be amplified through irradiation processing of its healthful ingredient, allicin, and the development of its processing unit.