• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• Journal of the Korea Furniture Society
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• v.18 no.2
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• pp.143-146
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• 2007

This study was carried out to assess the dimensional stability of wood material treated by plastic processing for bentwood and compression wood. The evaluation method was different between two wood materials, but the treatments for them were very similar to each other. One of the main methods is heat treatment with sufficient water vapor. In bentwood, the used species were painted maple (Acer mono), bitter wood (Picrasma quassioides) and birch (Betula schmidtii). Steaming was the worst treatment method for dimensional stabilization of bentwood. The best results could be attained with PEG treatment for dimensional stabilization of bentwood. Dimensional stability of bitter wood was found to be conspicuous. However the steaming treatment at lower temperatures, i.e., about $130^{\circ}C$ was not suitable for dimensional stability of bentwood. In compression wood, the used specimen was Italian poplar wood (Populus euramericana). Two heat compressive pressing conditions, an open-press system and an air-tighten closed-press system, were used. The recovery rate was measured after boiling and/or absorbing in water to estimate the dimensional stability of heat compressed wood. The best dimensional stability of compressed wood in the air-tighten closed-press system was found to be better at $200^{\circ}C$ than $180^{\circ}C$. The best compression rate for dimensional stability was 73 percent.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Korean journal of applied entomology
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• v.10 no.1
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• pp.39-41
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• 1971

Apple bitter rot caused by Glomerella cingulata has been known to occur annually on the fruits of previously infected twigs and the trunks. This study was carried out to ensure whether the pathogen overwinters in the form of perithecium or not. Since the acervuli of the pathogen were formed in inoculated apple trees, it would be possible that the pathogen could overwinter on the twigs, Ascigerous stage was found both under the cuticle of the infected trunk and in outer layers of rotted fruits. Therefore, it could be concluded that the pathogen overwintered in the form of perithecium is a primary inoculum in next year. Ascigerous stage of the appfe bitter rot organism was observed for the first time in Korea.

• Development and Reproduction
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• v.21 no.2
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• pp.215-221
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• 2017

Bitter melon (Momordica charantia, MC) has been used in traditional Korean medicine in treating diabetes. In addition, some reports were emerged, showing the antifertility activities of MC in mammals. We investigated the effects of ethanolic MC extract on the reproductive activity of golden hamsters whose spermatogenetic capacity is controlled by their photoperiods. The animals were divided into 4 groups: long photoperiod (LP) control, short photoperiod (SP) control, and LP animals treated with MC. The animals were orally ingested with low (0.03 g/kg) or high (0.15 g/kg) concentrations of the ethanolic extracts for 8 weeks on the daily basis. The control animals received the vehicle. The animals were then mated with age-matched females, experienced pregnancy. As results, the LP control animals showed active large testes but SP control animals displayed remarkably reduced testes. The animals treated with both concentrations of MC extracts demonstrated large testes, indicating fertile activity as animals in LP. LP control animals had litters as expected, but SP controls had no litters at all. MC extract showed the same results as LP animals in generating offsprings. These results suggest that the MC extract does not change the photoperiodic influence on reproductive activity of male golden hamsters.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.409-416
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with $\beta$-cyclodextrin (CD): 1) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1% $\beta$-CD). The cholesterol removal of the cheese was 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher in milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compound production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased with ripening time, however, that in cholesterol-reduced cheese decreased dramatically. Our results indicated that the cheese made by $\beta$-CD treated milk with low pressure homogenization showed an effective cholesterol reduction and a rapid cheese ripening, while no capture of flavor compounds by $\beta$-CD.

• Herbal Formula Science
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• v.26 no.2
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• pp.123-127
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• 2018

Objective : This research was performed In order to establish the standard of the proper and taste in Korean Medicine. Methods : The change of the proper and taste of Mahwang(麻黃), Gyeji(桂枝), Jagyak(芍藥) and the change of the interpretation of the effect was investigated literally. Results : The hypotheses could be induced as follows. The pungent taste of Mahwang(麻黃) and the sweet taste of Gyeji(桂枝) was inserted by Bonchogyeongso(本草經疏) in Ming Dynasty. In case of Jagyak(芍藥), the proper and taste was changed into sour and cold at Myeonguibyeollok(名醫別錄). It can be proposed that bitter, warm of Mahwang(麻黃), the pungent and warm of Gyeji(桂枝) and the bitter and neutral of Jagyak(芍藥) in Sinnongbonchogyeong(神農本草經) is the adequate proper and taste Conclusions : Therefore it can be hypothesized that the taste and property of Sinnongbonchogyeong(神農本草經) can be established as the standard of the taste and property of Korean Medicine. But in the case of Baekduong(白頭翁), there is the fault of transcribing. So the caution is needed to decide the adequate taste and property.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.304-310
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• 1985

Sensory comparison of the flavor of ginseng teas prepared from concentrated white or red ginseng extract was investigated by multipl comparison test and quantitative descriptive analysis (QDA) on 12 selected descriptions. The white ginseng tea revealed higher intensities in odor and taste than those of red ginseng tea, particularly on earthy and sweet odor and bitter and astringent taste. Increase in sample temperature from $2^{\circ}C$ to $80^{\circ}C$ caused a general increase in aroma and bitter taste. When sucrose added into 3% ginseng tea solution, all of the taste descriptions, most significantly on bitterness and astringency, scored lower except sweetness while the aroma was affected a little.

• Journal of Oriental Neuropsychiatry
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• v.21 no.3
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• pp.105-114
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• 2010

Objectives : This case report presents a 77-year-old female patient, who was suffered from fitful sigh, chest discomport and bitter taste diagnosed with psychosomatic disease improved by application of korean traditional treatments. Methods : The patient in this case had been suffered from severe stress by her family. Therefore, she diagnosed heart eum deficiency(心陰虛), heart qi stagnation(心氣鬱滯) and since then she had received herbal treatments. These treatments were successful and reduced the level of symptoms. Results : After treatment, her chief complains that fitful sigh, chest discomport and bitter taste were almost reduced. Conclusions : This result suggests that our korean traditional treatments was effective on psychosomatic disease caused by stress.

• The Korea Journal of Herbology
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• v.27 no.5
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• pp.77-83
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• 2012

Objective : For the purpose of developing Korean herbalogy of the plants to Violaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbalogical books and research paper which published at home and abroad. Results : 1. Violaceae plants (raised in Korea) are devided into 1 classes with 57 species. Among them, 14 species in 1 classes were found serviceable, which indicates 32 % of all Violaceae plants. 2. The herb is main medicinal part if medicinal plants in the Violaceae, which is used in 14 species. 3. According to the nature and flavor of medicinal plants in the Violaceae, they were classified into cold 8 species, and cool 7; bitter taste 8; acrid taste and little bitter taste 6 in the order. 4. According to the meridian propism of medicinal plants in the Violaceae, they were classified into liver meridian 6 species, heart meridian 3 species in the order. 5. According to the properties and principal curative action, they were classified into drugs for clearing heat, removing toxins 12 species; drugs for alleviate edema 7, and drugs for arresting bleeding 6 in the order. 6. There were no toxic species in the Violaceae family. Conclusion : There were totaled to 1 genera and 57 species in Violaceae in Korea and among them medicinal plants are 1genera, 14 species, some 32% in total.