• The Journal of Internal Korean Medicine
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• v.15 no.1
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• pp.176-209
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• 1994

1. The Jung-Sa(正邪) of the Excessive Liver-Symptoms belongs to the eleven symptoms, there are blue face, blue thin fingernail, anger, fancy of larg body, dizziness, eye flame, Bell's palsy, hard swelling pain at braest, side pain going on the belly from the side, side pain and movement at the left side. 2. The Mi-Sa(微邪) of the Excessive Liver-Symptoms belongs to the four symptoms, there are meat in eye, edema in cheek, lack of appetite and diarrhea. 3. The Juk-Sa(賊邪) of the Excessive Liver-Symptoms belongs to the only one symptom, this is nosebleeding. 4. The Hu-Sa(虛邪) of the Excessive Liver-Symptoms belongs to the three symptoms, there are scrotum constraction, strain in belly and constipation. 5. The Sil-Sa(實邪) of the Excessive Liver-Symptoms belongs to the twenty eight symptoms, there are red eye, raised eyes(兩眼上?), spitting blood, sternocostal turgid pain, turgidity in belly, drooping testis, vomiting water acid, sickening, belching, confusion, impatience, frequent forgetfulness, headache, giddness, eye pain, deaf, ringing in the ear, feeling inverse, drying mouth, stuffiness sensation in the chest, chest pain, stuffiness sensation in the belly, bellyache, quadriplegia, spasm of extremities, tremor, alternate spells of fever and chills, high fever and strain in muscle. 6. Those symptoms, Red corner of the eye, red face, swelling on the forehead, stiff-neck and back strong, opisthotonos, constracture of the limbs, vomiting yellow bitter water, speech impediment, epilepsy, depression, strong tongue, different thing in throat, fullness and distention of the gastric region, feeling sick and tenesmus, have no connected with the Excessive Liver-Symptoms(肝實證) 7. The Excessive Liver-Symptoms(肝實證) is connected with the ganjabyoung(肝自病) and Hwa(火) which the pathology is, than because Mock(木) is excessive and Mock-Saeng-Hwa(木生火), the ganjabyoung(肝自病) and Sil-Sa(實邪) are many. 8. There are the sixteen symptoms with the exception of The Excessive Liver-Symptoms(肝實證), because supposed that the scholars in medicine included the union syndroms(合病), the combine syndroms(兼病) and the analysis of symptoms(辨證) in The Analysis of Five Visceral Symptoms. 9. During consideration of the symptoms at the above statements, where are many causes by Gan-Pung(肝風), there is difficult of distinction between the excessive Liver-Symptoms(肝實證) and C.V.A(Cerebral Vascular Attack). Because than NaeKyung(內經) distinguished between the excessive Liver-Symptoms(肝實證) and C.V.A., the future medical specialists connected with the excessive Liver-Symptoms(肝實證) and C.V.A.. 10. An appearance of Sang-Hwa(相火) that the liver possessed is divided into an appearance of Hwa(火), there will be making a study att the more necessary. 11. The cuases of each syndroms are consist of the origins of syndroms, its pathology and the positions where the syndroms appeared, I consider that is the various ways how judge the syndroms except the Five Pathogenic Factors(五邪). 12. If more than study will be achieved in all, the new definition will be standed about the Excessive and Deficient Five Visceral Syndroms(五臟虛實證), I consider this will be the foundation data that study the Oriental Medicine and the important data that is a judgement standard of clininc.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.85-93
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• 1994

The fish skin gelatin hydrolysates were produced using a continuous two-stage membrane (MWCO 10,000, MWCO 5,000) reactor, and molecular weights, amino acids and functional properties of the hydrolysates were investigated. The major molecular weights distribution of the major fractions were $8{\sim}10\;KDa$ and $4.5{\sim}6.5\;KDa$ in the 1st-step hydrolysates, $2{\sim}6\;KDa$ and $0.5{\sim}2\;KDa$ in the 2nd-step hydrolysates. Among the amino acids in the hydrolysates, glycine, proline, serine, alanine, hydroxyproline, glutamic acid and aspartic acid having sweet taste were responsible for $68{\sim}72%$ of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only $23{\sim}25%$ Taste evaluations show that the gelatin hydrolysates have a brothy and sweet taste, 2nd-step hydrolysate have more a favorable taste than 1st-step hydrolysate. The hydrolysates were completely soluble and clear over the entire pH range. Moisture sorption at intermediate water activities of the 2nd-step hydrolysate was much higher than the unmodified fish skin gelatin, but foaming and emulsification properties were poor. Buffer capacity of the 2nd-step hydrolysate was higher than the fish skin gelatin and 1st-step hydrolysate, while viscosities of the hydrolysates were lower than the fish skin gelatin.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.150-157
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• 1980

In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.716-722
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• 2014

Aminopeptidase-active fractions from crude extract of the hepatopancreas of a common squid (Todarodes pacificus) were obtained using acetone (AC; 30-40%) and ammonium sulfate precipitation (AS; 60-70% saturation), anion exchange (AE-II; 0.2 M NaCl) and gel filtration chromatography (GF-I; 30-50 kDa), respectively. The debittering capacity of GF-I fraction based on the aminopeptidase activity (89.2 U/mg), recovery (56.6%) and sensory evaluation (1.0) was better than that of other fractions. Release of amino acids increased as incubation time was increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides, as revealed by reverse-phase HPLC profiles. Peaks 3, 5 and 6 showed the decreased area (%), whereas peaks 1, 2 and 4 showed the increased area. The GF-I fractions were found to be suitable for reducing bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.453-457
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• 2011

The effect of the amount of water added during fermentation on the quality of takju (rice beer) was investigated. Takju was made by adding water 2-fold (A), 4-fold (B), 5-fold (C), and 6-fold (D), respectively, of the rice weight (w/w). Although the amount of takju increased in proportion to the amount of water added before fermentation, the amounts of B, C, and D were 1.17-1.19 times larger than the amount in A, and the total acidities of B, C, and D were 1.34, 1.40 and 1.46 times higher than those in A after adjusting alcohol content to 6%(v/v). Moreover, the sensory preferences for B, C, and D were higher overall than those for A, which was suggested to be due to the amount of sweet, sour, and bitter tastes as well as body in A. Different types of takju could be made by changing the amount of water added before fermentation.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).

• Food Science of Animal Resources
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• v.28 no.5
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• pp.596-603
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• 2008

Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a "starter culture". This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.49-53
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• 1998

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.86-91
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• 1989

To investigate the effect of NaCl concentration and nitrogen sources in the medium for the Streptococci on the intra- and extracellular proteinase(ICP and ECP) which have been known as one of the major causes for the bitter peptide formation, Streptococcus lactis $ML_8$ and Streptococcus cremoris $ML_4$ strains were incubated at 0-4% NaCl in the medium and Na-caseinate as a nitrogen source 0-100%, and the cell growth, ICP and ECP activities were analyzed. As the concentration of the NaCl in the medium increased, the growth and ECP activity decreased but the ICP $activity/10^{10}$ cells increased on the contrary. This implied that the NaCl in the medium affects only the ECP which is associated mainly to the cell wall and cell membrane but not the ICP activity. When the content of the caseinate instead of other low molecular nitrogen sources were increased in the medium, the cell growth was lowered while the ECP activities increased probably by induction of proteinase production.