• The Journal of Korean Society of Virology
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• v.27 no.2
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• pp.227-237
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• 1997

In order to search for anti-Herpes simplex virus (HSV) type-1 agents from Korean medicinal herbs and Korean traditional prescriptions (herb complexes), we selected 80 medicinal herbs and 45 prescriptions, based on a review of the Korean traditional medicine books. Both methanol extracts and boiling-water extracts were tested by means of the MTT assay (tetrazolium based colorimetric assay). Ten of the 125 methanol extracts: CM-11, CM-18, CM-19, CM-21, CM-22, CM-39, MM-3, MM-18, MM-29, MM-73 (see explanation of nomenclature below), showed efficacy against HSV-1. Twelve of the water extracts: CW-2, CW-3-I, CW-3-II, CW-18, MW-3, MW-5 MW-6, MW-12, MW-47, MW-69, MW-73 and MW-79 were active. #3 (individual herb) and #73 (individual herb) were interesting because both water and methanol extracts were active. Especially, #3 is a part of composition of Hong-il-$laksamd{\check{u}}ngbang$ and Hojanghaedokt'ang which have anti-HSV-1 activitives. The SI value of MW-69 and CW-18 was relative high as $10.2{\pm}0.7$ and $11.8{\pm}2.2$. The cytotoxic effect on Vera cells of $Panch'{\check{o}}nch'onch'{\check{o}}ngbang$, Taraxacum platycarpum H. Dahlst. and acycloguanosine was determined by MTT assay. Water extracts of $Panch'{\check{o}}nch'onch'{\check{o}}ngbang$ (prescription) and Taraxacum platycarpum H. Dahlst. showed very weak cytotoxic effects on Vero cells at > $100\;{\mu}g/ml$ but acycloguanosine showed strang cytotoxic effects on Vera cells at > $100\;{\mu}g/ml$. As a result, #3, #73, MW-69 and CW-18 are considered as potentially useful for anti-HSV-1 agent and will be the focus of further research. Abbreviations: CM - methanol extracts of traditional prescriptions; CW - water extracts of traditional prescriptions; MM - methanol extracts of individual herbs; MW - water extracts of individual herbs.

• Journal of Korean Society of Forest Science
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• v.60 no.1
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• pp.51-57
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• 1983

Properties and glue shear strength of each water soluble rues-phenol copolymer adhesive and phenolic resin adhesive were examined as a high temperature curing binder through the manufacture of plywood made of Kapur veneer. The former has different molar ratio and the latter was made from different catalyst method. The results are summarized as follows: 1) Specific gravities of air dried plywood manufactured from each adhesive ranged from 0.67 to 0.82 and their moisture contents met the K.S. standard 2) In dry and wet shear strength, adhesives with 60 percent of non volatile content showed higher values than those with 50 percent except phenolic resin. Urea-phenol copolymer resin with 20 percent of phenol content exhibited the highest, and that with 70 percent the lowest. Filling effect of wood flour on the bonding strength is great in urea-phenol copolymer resin with more than 50 percent of phenol content, especially significant in 50 percent of non volatile content including alkali catalyst phenolic resin. Alkali and acid catalyst methods were the highest among the adhesive manufacture methods. In wet strength, urea resin belongs to the lowest group. 3) In glue shear strength after boiling and drying test, no method for manufacturing phenolic formaldehyde resin adhesive was stronger than alkali and acid catalyst methods. Phenolic resin made from alkali catalyst method needs a wood flour filler to improve the bonding quality. Urea-phenol copolymer resin with 10 percent of phenol content showed the reasonable water resistance.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Weed & Turfgrass Science
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• v.2 no.3
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• pp.242-247
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• 2013

Currently, methods for controlling weeds in organically produced crops have not been as effective as conventional methods. This research was carried out to determine the herbicidal effects of leaf, stem, fruit, root extracts of Trichosanthes kirilowii. The extraction methods used were water, boiling water and ethanol. The characteristics of potential herbicidal components among extraction methods were investigated by using the following solvent fractions: hexane, chloroform, ethyl acetate, butanol, and water. Generally, water extracts provided the best on inhibition of germination rate, plant height, and root length in cucumber and barley. Specifically, extractions made from fruit parts of T. kirilowii provided the greatest inhibition effect on plant growth in cucumber and barely. Inhibition of germination rate, plant height, and root length in cucumber and barley in solvent fractions was the best in water fractions, but there were no significant differences among the other fractions. Digitaria siliaris and Solanum nigrum were controlled 80-100% by 5% extractions of water fraction. However, there were no herbicidal effects from foliar treatment in cucumber, barley, black nightshade, and henry crabgrass by 5% extractions of the water fraction. These results show that extractions of T. kirilowii can be used for controlling some weeds in organically produced crops.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.207-218
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• 2005

In room temperature, Kimchi becomes acidified and a little decayed, scenting a bad smell, and It couldn't be well kept. But if it should be made into a pill, it could be preserved for a long time for marketing, with nutrition highly concentrated as well as with no scent. Therefore, making Kimchi into a pill needs drying. When dried Kimchi, lactic acid and fragrant ingredient will vanish along with volatilization. The cyclodextrin(CD) as a stabilizer shows that the protecting rate of volatility of lactic acid in Kimchi is higher before than that of after fermentation, and it is higher at the addition $2\%\;than\;of\;1\%$ in case of Kimchi with CD. But it doesn't give much effect on total sugar, reducing sugar, protein and amino acid. Evaporation rate of lactic acid is the least in freeze dry, and natural dry, heat dry come next, respectively. In heat dry, if dried at more than $60^{\circ}C$ for a long time, Kimchi exudes boiling and scorched scent, causing bitter taste. The result of HPLC with superose 12 column at 280nm and 210nm shows that place and amount of main peak is almost the same, but the distribution of other peaks are different, with the revelation of various peaks like peptide and amino acid. The Kimchi pill made by the addition of $1\%$ CD shows that concentration is eight times higher than general Kimchi, total sugar is $14.4\%$, reducing sugar is $8.8\%$, protein is $4.8\%$, amino acid is $2.4\%$, and other contents are $74.4\%$, acidity is 32.8, and pH is 3.5 each. The result of letting 20 people with obesity, 20 patients with constipation have 30 pills(total weight 30g) three times a day for 60 days reveals they lost $2.29\%$ in weight on the average, and 7 among 20 were all relieved in constipation, and 8 responded that they experienced its efficacy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• The Korean Journal of Nuclear Medicine
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• v.34 no.4
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• pp.344-352
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• 2000

Purpose: Re-188-Hydroxyethylidene diphosphonate (HEDP) is a new cost-effective agent for systemic radioisotope therapy of metastatic bone pain. We investigated the influence of carrier for labeling and biodistribution of Re-188-HEDP using HEDP kit with or without carrier ($KReO_4$). Materials and Methods: The kits (HEDP 15 mg, gentisic acid 4 mg and $SnCl_2.2H_2O_2$ 4.5 mg) with or without carrier ($KReO_4$ 0.1 mg) were labeled with Re-188 solution, made available from an in-house generator by boiling for 15 min. We compared the labeling efficiency and stability of carrier-added and carrier-free preparations of Re-188-HEDP Biodistribution and imaging studies of each preparation were performed in ICR mice ($1.85{\sim}3.7MBq/0.1ml$) and SD rats ($74.1{\sim}85.2MBq/0.5ml$). Results: The carrier-added preparation showed high labeling efficiency (95% at pH 5) and high stability in serum (88%, 3 hr). However, the carrier-free preparation showed low labeling efficiency (59% at pH 5) and low stability (43%, 3 hr). The carrier-added preparation showed high uptake in bone and low uptake in stomach and kidneys. However, the carrier-free preparation showed lower uptake in bone and higher uptake in both stomach and kidneys, which is supposed to be due to released perrhenate. The carrier-added preparation also showed better images with higher skeletal accumulation, lower uptake in other organs and lower soft tissue uptake than the carrier-free preparation. Conclusion: The results of these studies clearly demonstrate that addition of carrier perrhenate is required for high labeling efficiency, stability, bone uptake and good image quality of Re-188-HEDP.