• Journal of Society of Preventive Korean Medicine
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• v.21 no.2
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• pp.117-126
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• 2017

Objectives : The use of health functional foods is gradually increasing. On the other hand, the use of the Korean herbal medicine is gradually decreasing. Especially children are known to have a high percentage of taking a health functional food. This study was designed to compare the use of health functional food with the reason for taking the Korean herbal medicine. Methods : The participants were 453 parents who have kids age between 3 to 6 years old from day care center in Wonju and Chungju. The questionnaire consisted of 17 questions and the survey was conducted by self-entry method. This study analyzed 374 participants' questionnaires who agreed to the survey. Results : The percentages of children's health functional food intake experience were 82.9% and they usually bought products which contain lactic acid bacteria(55.6%). The reason for consuming health functional food was to strengthen the immune system and enhance the physical strength. Most of the participants purchased health functional food from pharmacy through inaccurate information such as the internet. The percentages of children's health functional food preference were 58.5% because it is easy to take. The percentages of children's herbal medicine preference were 41.7%. There are inconveniences of taking herbal medicine because of taste and smell(68.8%). Conclusions : Therefore, it is necessary to change the formulation of the herbal medicine and increase convenience for use of the herbal medicine to preschooler(3-6 years old). In additionary, it is necessary to supply accurate and up to date information of herbal medicine taking.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.373-378
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• 1991

The skin and fleshy substance on the net fiber of sponge-gourd fruit pressed mechanically was removed with 0.2% NaOH solution in $3{\sim}5$ hours. The treatment of 0.2% NaOH with 0.02% Monopol(non-ionogenic polyoxethylen derivative) as surfactnat and with 0.1% $Ca(OCl)_2$ as bleaching agent enhanced the effect to remove the fleshy substance and improve the quality of net fiber. Also, the wet hardness and tensile strength of net fiber were controlled by the crosslinkage of the fiber with glu tardialdehyde, glyoxal, and formalin, respectively. The net fiber was stable on the acid and alkaline solutions. Also the range of temperature to degradate the fiber was $338{\sim}385^{\circ}C$. These values indicated a fair stability. The improved net fiber can be used for raw material of bath, dish washing, oil and gas filter, and many kinds of decorations.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.502-506
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• 2017

To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

• Polymer(Korea)
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• v.37 no.2
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• pp.127-134
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• 2013

The vascular endothelial cells are the inner layers of blood vessels. It regulates the function of blood vessels and proliferation of vascular smooth muscle cells. Poly(lactide-co-glycolic acid) (PLGA) is a biodegradable synthetic polymer with a well-controlled degradation rate and an acceptable mechanical strength. It can be easily fabricated into many shapes. Silk consists of 18 amino acids. It found important for attaching cells cultured in vitro, and maintaining cell functions. In this study, we fabricated silk/PLGA biomaterial hybrid films of 0, 10, 20, 40 and 80 wt% silk. We performed MTT, SEM, ELISA, and immunocytochemistry analyses. We confirmed the adhesion and the proliferation of HAECs on silk/PLGA according to the content of silk, and 40 wt% silk/PLGA hybrid films have superior adhesion and proliferation properties. These results demonstrate that silk/PLGA hybrid films provide suitable surfaces for HAECs, and there is the effect of silk on cell growth and proliferation.

• Membrane Journal
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• v.27 no.1
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• pp.68-76
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• 2017

Flat membrane with $0.4{\mu}m$ pore size was prepared with PVdF (polyvinylidene fluoride) nanofiber, which has the advantages such as excellent strength, chemical resistance, non-toxicity, and incombustibility. The spiral wound module was manufactured with the flat membrane and a woven paper. Hybrid water treatment process was composed of the PVdF nanofibers spiral wound microfiltration and granular activated carbon (GAC) adsorption column. Effect of GAC packing mass was investigated by comparing the case of recycling or discharging the treated water using the synthetic solution of kaolin and humic acid. After each filtration experiment, water back-washing was performed, and recovery rate and filtration resistances were calculated. Also, effect of GAC adsorption was compared by measuring turbidity and $UV_{254}$ absorbance. As a result, there was no effect of GAC packing mass on turbidity treatment rate; however, the treatment rate of $UV_{254}$ absorbance was 0.7~3.6% for recycling the treated water, and increased to 3.2-5.7% for discharging the treated water. In the case of recycling the treated water, reversible filtration resistance ($R_r$) and irreversible filtration resistance ($R_{ir}$) trended to decrease as increasing GAC packing mass; however, total fitration resistance ($R_t$) was almost constant, and recovery rate of water back-washing trended to increase a little.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.111-116
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• 2011

The characteristics of natural resin, sap of the lacquer tree were examined as an adhesive for the ceramic conservation since it has such outstanding properties like corrosion resistance against acid and alkali, heat-resistance, waterproof, antiseptic and protection against insects. In order to utilize raw lacquer as an adhesive not under the hardening conditions of lacquer like high humidity (RH 75 to 85%) and high temperature (120 to $170^{\circ}C$), but under normal condition, isinglass and animal glue were added to raw lacquer at certain ratio. In addition, the viscosity and the drying time were measured and their possibilities of application were also investigated through measurement of tensile and adhesive strength. As a result of experiment, it was possible to dry at room temperature and RH $50{\pm}5%$ to mix with raw lacquer and glue, and the drying time of sample with animal glue was faster than that of isinglass. Furthermore, the adhesion of sample with glue was increased more than raw lacquer. It seems to be possible to use the environmental friendly traditional adhesive for the ceramic conservation and restoration, if there are studies or examinations of safety of applications on objects and weathering resistance.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Polymer(Korea)
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• v.37 no.4
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• pp.518-525
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• 2013

To improve the mechanical properties of polypropylene (PP) biocomposites reinforced with sulfuric acidtreated green algae (SGA), SGA/graphite nanoplatelets (GNP)/PP biocomposites were prepared and their properties were evaluated depending on the particle size and content of GNP. The flexural and impact strength of SGA/GNP/PP biocomposites decreased with the addition of GNP, whereas the flexrual and storage moduli were greatly improved with increasing GNP loading. SGA/GNP/PP biocomposites reinforced with GNP5 showed generally better mechanical properties compared to that reinforced with GNP15 mainly due to the improved dispersion of the smaller GNP. SGA/GNP/PP biocomposites reinforced with GNP5 showed a lower resistance to the thermal expansion because the relatively uniform dispersion of smaller GNP was responsible for the effective heat transfer to the polymer matrix. As a result, SGA/GNP/PP biocomposite was acceptable for the general purpose application due to the improved flexural resistance, storage moduli, and damping characteristics.