• Food Science and Preservation
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• v.10 no.4
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• pp.527-533
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• 2003

This study was performed for increasing the consumption and developing the function of pumpkin(Cucurbita moschata DUCH.) seed. The changes of the contents of general chemical compositions, fatty acids, amino acids, ascorbic acid and ${\beta}$-carotene during sprouting were analyzed. Also, the bitter taste, which was produced during sprouting, were purified by using thin layer chromatography and preparative high pressure liquid chromatography. The purified bitter compound was identified by mass spectrum and nuclear magnetic resonance($^1$H '||'&'||' $\^$13/C-NMR). Weight of pumpkin seed sprout was increased to 348.4% and the length of stem was dramatically increased at 8 days. In each head and stem parts of the pumpkin seed sprout, the contents of protein and lipid were decreased, however, the contents of fiber, ash and soluble inorganic nitrogen were increased. The fatty acids of the pumpkin seed sprout were mainly represented as linoleic acid, oleic acid, palmitic acid and stearic acid. During sprouting, palmitic acid was gradually increased, reversely, linoleic acid was gradually decreased. The general amino acids of head part in the pumpkin seed sprout grown at 23$^{\circ}C$ during 8 days were orderly more contained glycine, alanine, arginine, cystein and proline. Those of free amino acids were orderly more contained arginine, threonine, alanine and glutamine. The contents of L-ascorbic acid and ${\beta}$-camtene of the pumpkin seed sprout were gradually increased with increasing sprouting days. The bitter taste material of head part of the pumpkin seed sprout was detected at Rf value 0.72 on silicagel TLC plate and separuted as one peak by HPLC. The chemical structure of the puified bitter compound was identified as a cucurbitacin glycoside by MS and NMR. The content of bitter compound at 8 days was contained 42.2 mg per 1kg sprout head.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.903-909
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• 2017

This study was conducted to develop Helianthus tuberosus (HT) juice mixed with dried bitter melon juice and assess its hypoglycemic effect in streptozotocin (STZ)-induced diabetic rats. HT juice mixed with 5.0% dried bitter melon juice was used in this study. Male Sprague-Dawley rats were divided into four groups (eight rats per group) and drunk each sample for 4 weeks: normal water [normal control (NC) group], STZ+normal water (STZ group), STZ+HT juice (HT group), STZ+HT juice mixed with 2.5% bitter melon juice (HT2.5 group), and STZ+HT juice mixed with 5.0% bitter melon juice (HT5.0 group). HT juice was diluted to 25% in distilled water and supplied to rats. Food intake, body weight gain, and food efficiency ratio were lower in the STZ group than in the NC group. HT, HT2.5, and HT5.0 groups showed higher parameters than the STZ groups. Water intakes were higher in the STZ group than in the NC group. After 3 weeks, HT, HT2.5, and HT5.0 groups showed lower parameters than the STZ group. After 1 week, blood glucose level of the STZ group ($476.7{\pm}22.8mg/dL$) was significantly higher than those of the HT group ($376.3{\pm}25.8mg/dL$), HT2.5 group ($405.2{\pm}35.1mg/dL$), and HT5.0 group ($342.8{\pm}29.7mg/dL$). After 4 weeks, blood glucose level of the STZ group were significantly higher than those of the HT, HT2.5, and HT5.0 group. Serum insulin levels of the HT group ($3.13{\pm}0.32ng/mL$), HT2.5 group ($3.40{\pm}0.23ng/mL$), and HT5.0 group ($3.48{\pm}0.43ng/mL$) were higher than that of the STZ group ($2.72{\pm}0.53ng/mL$). These results indicate that H. tuberosus juice mixed with dried bitter melon juice helps prevent or attenuate progression of diabetes in rats with STZ-induced diabetes.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Superconductivity and Cryogenics
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• v.2 no.2
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• pp.27-36
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• 2000

• Superconductivity and Cryogenics
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• v.20 no.2
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• pp.6-10
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• 2018

• Proceedings of the Korean Magnestics Society Conference
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• 2010.06a
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• pp.181-181
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• 2010

• Proceedings of the Korean Magnestics Society Conference
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• 2011.12a
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• pp.167-167
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• 2011

• The Journal of Korean Academy of Prosthodontics
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• v.8 no.1
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• pp.20-24
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• 1968

Recognition thresholds for representatives of the salt, sweet, bitter, and sour modalities of taste were determined in 25 patients with dentures. The following results were obtained. (1) Recognition thresholds for the taste of NaCl(salt) and Sucrose(sweet) were essentially unchanged with or without the dentures in place. (2) Recognition thresholds for HCl(sour) and Urea(bitter) increased after the patients inserted their dentures. The amount of increase was 59.4% and 112.5% for HCl and Urea, respectively. (3) Recognition thresholds for all four taste modalities inpatients with ill-fitting dentures were not significantly changed with or without dentures in place. (4) Recogniton thresholds for all four taste modalities in Korean were greater than those of Pfaffamann's.

• Progress in Superconductivity and Cryogenics
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• v.6 no.3
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• pp.1-5
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• 2004

This paper presents a study on the stability of bare and cu-laminated YBCO-coated conductor. we investigate the characteristics of quench/recovery behavior of YBCO test samples. bare and copper-laminated, by subjecting each test sample. immersed in a bath of liquid nitrogen boiling at 77.3 K. to a transport current pulse superimposed to a baseline DC current of 90-95% the critical current. The current pulse has an amplitude up to ∼4.5 times the critical current and a duration of 300 ms. This paper presents both experimental and simulation results.

• Herbal Formula Science
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• v.12 no.2
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• pp.213-220
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• 2004

Background: We had treatment for two cases of Hyperemesis Gravidarum . they had difficulty in taking herbal medcine(Gamibosengtang), because of bitter taste and increased nausea and vomiting. So We used acupuncture treatment for increasing of taking herbal medicine and reduction of nausea and vomiting. Methods: The patients estimated their dgree of chief complain on a visual analogue scale and change of oral intake and change of frequency of vomiting. Result: Herbal treatment andacupuncture treatment was efficacious for Hyperemesis Gravidarum. Conclusion: More study fo herbal medicine is needed because of bitter taste.