• Journal of Environmental Health Sciences
• /
• v.21 no.1
• /
• pp.7-20
• /
• 1995

The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation on the drinking water. The results are as following 1. Status and drinking behavior about school drinking water (1) 97.82% of the schools are using the tap water as the resource of drinking water. (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The clearing and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials. (3) 51.28% of the schools are providing the students with drinking water and 75% of them with boiled water. The drinking water supply managers are low-level officials, nurse teachers, and dietitian. 2. Analysis of the drinking water quality (1) Most of the drinking water provided by the school are tap water 35.8%, barely tea 5.85%, filtered water 6.3%, ground water 1.1% and all turned out to be suitable for drinking. (2) The drinking water carried from home turned out to be unsuitable for drinking except pH criterion, especially the test of APC(Aerobic Plate Count) and Coliform group showed worse degree. These results were caused by the hygiene problem and maltreatment in water container.

• Journal of environmental and Sanitary engineering
• /
• v.1 no.1 s.1
• /
• pp.41-46
• /
• 1986

This study was performed to investigate the sanitation of restaurants in Seoul Area. The subjects were 153 wet towels, 64 cold noodle soup and 190 barely tea. The results were as follows: In wet towels: The detected rate of standard plate counts was $86.9\%$ (133 samples) and average count was $1.8\times10^3/g$ $the detected rate of coliform was $37.9\%$ (58 samples) and average count by MPN method was $2.0\times10^3/100g$, the detected rate of fecal coliform was $15.7\%$ (24 samples) and average count by MPN method was $3.2\times10/100g$. In cold noodle soups: The detected rate of standard plate counts was $100\%$ (64 samples) and average count was $9.4\times10^5/ml$, the detected rate of coliform was $75\%$ (48 samples) and average count by MPN method was $6.0\times10^5/100ml$, the detected rate of fecal coliform was $51.6\%$ (33 samples) and average count by MPN method was $3.4\times10^3/100ml$. In barely tea: The detected rate of standard plate counts was $87.4\%$(166 samples) and average count was $5.8\times10^3/ml$the detected rate of coliform was $66.3\%$ (126 samples) and average count by MPN method was $3.9\times10^3/100ml$, the detected rate of fecal coliform was $32.6\%$ (62 samples) and average count was by MPN method was $4.7\times10/100ml$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1025-1029
• /
• 2008

Fresh green tea leaf extracts were prepared by different enzyme treatment conditions, such as concentration, treating time and treating temperature using complex enzyme, Rapidase TF, and then extracted for 30 min at $80^{\circ}C$ to investigate their physicochemical properties. The results showed that free sugar content in every sample tended to increase, especially glucose content was increased up to 7.25 times compared to the control. Total amino acid was barely affected by the enzyme treatment and caffeine content was increased with reaction temperature. Total polyphenol and total catechin content was increased according to the amount of enzyme added and reaction temperature. Regardless of enzyme treatment conditions, composition of catechins were epigallocatechin, epicatechin, epicatechin gallate and epigallocatechin gallate by descending order of the content. Gallic acid content increased up to 0.04% and $45^{\circ}C$ with no further significant changes thereafter. From the results above, we could conclude that a simple and new method to extract green tea materials directly from fresh green tea leaves with improved extract ratio may be introduced by adding $0.08{\sim}0.1%$ of Rapidase TF to heat treated fresh green tea leaves and keeping temperature at $37{\sim}45^{\circ}C$ for $180{\sim}240\;min$ in order to skip existing complicated procedures.

• Journal of Ginseng Research
• /
• v.43 no.2
• /
• pp.186-195
• /
• 2019

Background: Notoginseng stem-leaf (NGL) ginsenosides have not been well used. To improve their utilization, the biotransformation of NGL ginsenosides was studied using ginsenosidase type-I from Aspergillus niger g.848. Methods: NGL ginsenosides were reacted with a crude enzyme in the RAT-5D bioreactor, and the dynamic changes of multi-ginsenosides of NGL were recognized by HPLC. The reaction products were separated using a silica gel column and identified by HPLC and NMR. Results: All the NGL ginsenosides are protopanaxadiol-type ginsenosides; the main ginsenoside contents are 27.1% Rb3, 15.7% C-Mx1, 13.8% Rc, 11.1% Fc, 7.10% Fa, 6.44% C-Mc, 5.08% Rb2, and 4.31% Rb1. In the reaction of NGL ginsenosides with crude enzyme, the main reaction of Rb3 and C-Mx1 occurred through Rb3${\rightarrow}$C-Mx1${\rightarrow}$C-Mx; when reacted for 1 h, Rb3 decreased from 27.1% to 9.82 %, C-Mx1 increased from 15.5% to 32.3%, C-Mx was produced to 6.46%, finally into C-Mx and a small amount of C-K. When reacted for 1.5 h, all the Rb1, Rd, and Gyp17 were completely reacted, and the reaction intermediate F2 was produced to 8.25%, finally into C-K. The main reaction of Rc (13.8%) occurred through Rc${\rightarrow}$C-Mc1${\rightarrow}$C-Mc${\rightarrow}$C-K. The enzyme barely hydrolyzed the terminal xyloside on 3-O- or 20-O-sugar-moiety of the substrate; therefore, 9.43 g C-Mx, 6.85 g C-K, 4.50 g R7, and 4.71 g Fc (hardly separating from the substrate) were obtained from 50 g NGL ginsenosides by the crude enzyme reaction. Conclusion: Four monomer ginsenosides were successfully produced and separated from NGL ginsenosides by the enzyme reaction.