• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.195-200
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• 1999

The present study has been undertaken to investigate the effects of crude ginseng extract added to food on the lipid composition in serum of rats fed lard and alcohol. Thirty-five males of Sprague-Dawley strains weighed about 130 g were divided into 7 group, each group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% crude ginseng extract, basal diet plus 15% lard and 0.5% crude ginseng extract. Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, triglyceride, total cholesterol, HDL-cholesterol, free cholesterol. The results obtained were as follows : 1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but crude ginseng extract caused an increase in food efficiency ratio. 2. Lard supplementation group showed increase in the weight of liver, kidney, spleen, but another groups did not. 3. The contents ratio of triglyceride, total cholesterol in serum of lard-fed group showed significant increase compared to controls and but the simultaneous supplementation of crude ginseng extract and lard decreased significantly than those of lard-fed group. 4. The contents of free-cholesterol and ester cholesterol in serum of the simultaneous supplementation of crude ginseng extract group decreased as compared with the lard single fed group. 5. Crude ginseng extract single-fed groups. 6. The ratio of contents of VLDL, LDL-cholesterol in serum was significantly high in the only lard containing group and alcohol group, the crude ginseng extract supplemented group was showed lower tendency than only lard and alcohol group. The above results suggest that crude ginseng extract would prevent the metabolic disease by improving hyperlipoidemia.

• Journal of Nutrition and Health
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• v.26 no.9
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• pp.1049-1070
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• 1993

The purpose of this study is to investigate dietary factors which influence the conditions of Korean fatty liver patients. The subjects were 83 fatty liver patients living in city, ages of 10 to 60 yrs old, and they were the same patients studied 9 months ago in previous study. The patients were groupsed into 3 groups(improved, similar, worsened groups) according to the changes in disease condition. Nutrient and alcohol intakes and health status were investigated. In improved group, the patients tended to lose weight, the number of exercising patients was increased, the consumptions of calorie, carbohydrate, calcium, phosphorus were decreased. And alcohol intake was decreased markedly and serum total amino acids(AA), EAA, NEAA, BCAA and AMAA contents, EAA/NEAA and BCAA/AMAA ratios were increased. In worsened group, patients tended to gain weight, the number of exercising patients decreased, the consumptions of calorie, protein, carbohydrate, calcium, phosphorus and niacin decreased but vitamin. A intake increased. And also, in this group, alcohol intake of male patients decreased and that of female slightly increased, and serum EAA, BCAA and AMAA contents, EAA/NEAA and BCAA/AMAA ratios, and total fatty acid contents increased and total AA and NEAA contents decreased. In conclusion, it is desirable to reduced weight, stress, alcohol, salt and animal fat consumptions, and to exercise, and to take adequate amount and quality of protein to improve conditions of fatty liver patients.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.103-113
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• 2017

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

• Archives of Pharmacal Research
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• v.27 no.3
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• pp.351-356
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• 2004

A transdermal preparation containing diclofenac diethylammonium (DDA) was developed using an O/W microemulsion system. Of the oils tested, lauryl alcohol was chosen as the oil phase of the microemulsion, as it showed a good solubilizing capacity and excellent skin permeation rate of the drug. Pseudoternary phase diagrams were constructed to obtain the concentration range of oil, surfactant and cosurfactant for microemulsion formation, and the effect of these additives on skin permeation of DDA was evaluated with excised rat skins. The optimum formulation of the microemulsion consisted of 1.16% of DDA, 5% of lauryl alcohol, 60% of water in combination with the 34.54% of Labrasol (surfactant)/ethanol (cosurfactant) (1:2). The efficiency of formulation in the percutaneous absorption of DDA was dependent upon the contents of water and lauryl alcohol as well as Labrasol: ethanol mixing ratio. It was concluded that the percutaneous absorption of DDA from microemulsions was enhanced with increasing the lauryl alcohol and water contents, and with decreasing the Labrasol:ethanol mixing ratio in the formulation.

• Korean Journal of Medicinal Crop Science
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• v.17 no.2
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• pp.121-124
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• 2009

This study was performed to compare alcohol fermentation ability and saccharification of potatoes and sweet potatoes. Cooperated with ultrasonification process is not contain pass through cook process, but contain process using ulrasonification instead cook process. In result of sugar contents measurements sweet potato and potato was highest of a family at 6 hours fermentation, and it showed the highest sugar contents as each 11.5 brix, 10.4 brix. In result of alcohol contents measurements of sweet potato and potato, highest of a family in 4 days, and it showed th highest alcohol contents as each 8.2, 6.0%. Finally complex enzymes II process revealed similar activities like cook process.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• Journal of Biosystems Engineering
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• v.29 no.4
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• pp.323-328
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• 2004

A surface plasmon resonance (SPR) sensing system, which belonged to a family of thin film refractometry-based sensors, was fabricated to measure the alcohol contents in alcoholic beverages. In this study, a SPR owe was obtained by a photodiode array with 128 pixels and transformed into a refractive index which was calculated by means of the first moment of values below a baseline of 0.85. When the sensing system was applied to Soju, Cheonju, Igwaduju and Tacju highly linear relationships between the refractive index by SPR and the contents of alcohol were obtained. That is, the coefficients of determination in their linear models were 0.992, 0.933, 0.918 and 0.954, respectively. Meanwhile, the effect of sample preparations on the accuracy of measurement was analyzed. As for Soju and Tacju, the best calibration equations were obtained when no sample preparation was applied. The best calibration models for measurement of Cheonju and Igwaduju were obtained through the samples filtered by $C_{18}$ disks.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.235-240
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• 1995

Volatile components and fusel oils of sojues and mashes brewed by four different traditional methods such as Andong soju, Moonbaeju, Leekangju, Jindo-hongju were studied. Fusel oil contents of mashes were in the range of $0.09{\sim}0.32{\;}mg/ml$, but those of sojues were increased to reach the range of $0.35{\sim}0.87{\;}mg/ml$. Fusel oil contents of Moonbaeju and Andong soju were lower than those of other sojues. Among fusel oils, iso-amyl alcohol content was highest in all sojues and mashes. Thirty-three volatile components were detected in mashes and distillates which were fermented for 16 days. Among them, seven alcohols, seven esters, four aldehydes and one acid were identified. Furfural that was not found in mashes were detected in four type of sojues. Mashes had more various volatile components than sojues had. Higher content of n-hexyl alcohol, acetic acid and phenethyl alcohol were found in mashes while more iso-amyl alcohol were found in sojues.