• 한국약용작물학회:학술대회논문집
• /
• 2011.09a
• /
• pp.250-251
• /
• 2011

• Journal of Nutrition and Health
• /
• v.27 no.7
• /
• pp.717-728
• /
• 1994

This study was aimed to screen edible herbs which control the composition of intestinal microflora. With in vitro experiments, we screened the water or ethanol extracts of about 60 edible herbs and wild plants in terms of the inhibition activity on the growth of the harmful Clostridium perfringens and growth promoting activity for the beneficial Bifidobacteria. The water extracts of mugwort and small water dropwort inhibited the growth of Cl.perfringens both in agar diffusion method and broth culture. On the other hand, the water extracts of petasites, mugwort, yellow day-lily and bitter cress have shown the promotion effect on the growth of Bifidobacterium longum. In the culture test using human feces as starter, the extracts of the above selected herbs increased the population of Bifidobacteria and Lactobacillus while they reduced the numbers of Cl.perfringens and E.coli.

• Journal of Korean Medical classics
• /
• v.25 no.2
• /
• pp.15-24
• /
• 2012

Objective : I would define the differences of sentences that 'A tongue can detect five basic tastes' and 'A mouth can perceive the five cereals' in Youngchu Macdo(靈樞 脈度). Methods : 1. I refer to literatures for the sentences in Youngchu Macdo 2. I look into the symptoms which may be caused by heart and pancreas troubles, respectively. Result : Human being can not detect a specific taste on his heart trouble. That is, acid, bitter, sweet, hot, and saltness can be all one. Human being may lose his appetite on his pancreas trouble. Even though the viscera and the tongue are connected to on-meridians, the function of a tongue is managed and controlled by a heart. Such a tongue perceives five basic tastes. Conclusion : A healthy tongue appreciates five basic tastes clearly and a healthy mouth may stimulate his appetite.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.25 no.4
• /
• pp.57-64
• /
• 2011

Most of the user has been used linear load and non-linear load. The former is usually inductive load which is needed power factor compensation, the latter is power conversion system device. Actually two kinds of load is used together in the customer application. Generally capacitor is used for power-factor compensation of inductive load and reduction harmonics of non linear load with reactor. Non-linear load generates harmonic current for its energy conversion process. If harmonic current pass along the low impedance side of distribution system, the magnification of voltage and current is appeared by the series and parallel resonance. As a result, condenser has received a bitter electrical stress by the harmonic component. In this paper, we analyzed that how resonance is changed by the 5-th harmonic current pattern and proposed an alternative plan for non-magnification.

• The Transactions of the Korean Institute of Electrical Engineers P
• /
• v.58 no.3
• /
• pp.257-262
• /
• 2009

Capacitor is basically used for the power-factor compensation and sometimes as the passive filter to reduce harmonics of nonlinear load. Since the impedance of capacitor is inversely proportional to the frequency. The harmonic current may result in the problems of voltage distortion and resonance. Capacitor has easily fall under by two harmonic components, a nonlinear load and a distorted utility voltage. The amplified harmonic current and voltage may damage power capacitor. Hence the pre-investigation of harmonic is needed before designing and application the power factor for reducing fault rate. In this paper, we analyzed that voltage and current with harmonics components act on the capacitor under the resonance condition. we concluded that both voltage and current harmonics have an bad effect on the capacitor and current harmonics is a bitter rather than effect by voltage harmonics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.20-24
• /
• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

• Journal of Life Science
• /
• v.11 no.2
• /
• pp.138-143
• /
• 2001

Marsh calm(Corbicular elatior)with a short-term storage in raw and a law-rate of utilization has been increasing the needs to develop new marsh calm processing products for a temporary mass treatment and long-term distribution, Therefore the processing conditions of marsh calm beverage using proteolytic enzyme hydrolysis were investigated. A partial hydrolysis at 6$0^{\circ}C$ for 1 hour after adding 3% Alcalase as more effective than a hot water extraction to develop taste compounds from the marsh calm. The result of ommission test showed that nucleotides and their related compounds were contributed in the taste of the marsh calm hydrolysates rather than free amino acids. The taste of the hydrolysates was produced by association with these compounds rather than only one compound s the hydrolystes taste differently for the control when one of these compound was omitted. The hydrolysates were fractionated to molecular weight below 500 dalton to eliminate bitter taste and to improve it flavor from the hydrolysates, 0.05% bay leaf was more effective to improve the odor than other herbs.

• Journal of Haehwa Medicine
• /
• v.11 no.1
• /
• pp.91-101
• /
• 2002

According to the literature on the, the results were as follows. 1. The mechanism of External therapy for prostatitis is some medicicne to come into prostate have anti-inframation and the other medicine to come into nerve system control pain. 2. For the method are uesed hip bath, enema and sticking the pacth to the umbilicus etc. 3. For the medicine are used safflower(紅花), patrinia(敗醫草), chrysanthemum flower(菊花) and Cortex Phellodendri(黃栢). nature and flavor of the medicine is almost cold, bitter in taste and hot in taste. 4. For the classification of medicine are used drug to induce diuresis to elominate stranguria(利尿通淋藥) and drug to induce diuresis to dispersing swelling(利水退腫藥). sometimes they are used to Heat-clearing and detoxifying drug(淸熱解毒藥) and blood-quickening aget(活血祛瘀藥).

• YAKHAK HOEJI
• /
• v.38 no.4
• /
• pp.410-417
• /
• 1994

As one of the studies for Korean cultivated Rhubarb, which has been used stomachic bitter, laxative and purgative, etc, MeOH extract of the leaves was fractionated with ether, ethylacetate. From the ether fraction of MeOH extract, two anthraquinone derivatives, 1,6,8-trihydroxy-3-methyl anthraquinone(emodin, $C_{15}H_{10}O_5$), 1,6,8-trihydroxy-3-hydroxymethyl anthraquinone (citrerosein, $C_{15}H_{10}O_6$) and from the ethyl acetate fraction of MeOH extract, one anthraquinone derivative, emodin-8-${\beta}$-D-glucopyranoside$(C_{21}H_{20}O_{10})$ were isolated and identified through the physico-chemical properties and spectroscopic evidences(UV, IR, NMR, Mass), respectively.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.1
• /
• pp.116-122
• /
• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.