• Korean journal of food and cookery science
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• v.20 no.5
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1770-1774
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• 2000

Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.20 no.2 s.33
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• pp.132-141
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• 2007

Objectives : The purpose of this study is to consider the definition, history, classification and clinical effect of balneotherapy. Methods : We researched oriental documents and recent sources of balneotherapy. Results and Conclusions : 1. Balneotherapy is medical cure method which uses physical chemistry effects of water. 2. Records of balneotherapy are seen in oriental documents such as Hwangjenaegyeong(黃帝內經), Sinnongbonchogyeong(神農本草經), Jaebyoungwonhuron(諸病源候論), Youmoonsachin(儒門事親), Bonchogangmok(本草綱目) and Donguibogam(東醫寶鑑) etc. 3. Spa can classify eleven types according to ingredient. The types were as following. Simple thermal spirng, Common salt spring, Sodium bicarbonated spring, Sulfate spring, Radioactive spring, Acid spring, Sulfur spring, Carbon dioxide spring, Iron spring, Alum spring & Sulfate-iron spring, Bicarbonatealkaline spring. 4. Physical, chemical and environmental effect of spa therapy have effectiveness on the chronic and we akness disease more than acute disease. And balneotherapy have more effectiveness on digestive disease, pulmonary disease, metabolic disease, circulatory disease, muscle skeletal disease and dermatologic disease than any other diseases.

• Journal of Korean Traditional Oncology
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• v.10 no.1
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• pp.75-86
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• 2005

Disease associated with microorganisms are far from resolved by current therapeutics. One of effective approach to health maintenance and disease control is the use of dietary bacterial and carbohydrate supplements. This comprises use of probiotics and prebiotics. Probiotics mean the live microorganisms, which when administered in adequate amounts confer a health benefit on the host. Prebiotics mean a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria that can Improve the host health. Especially, probiotics has the relation which is close with innate immunity and adaptive immunity. And probiotics has the clinical value with many disease like lactose intolerance, constipation, acute gastroenteritis, food hypersensitivity and allergy, atopic dermatitis, crohn's disease, rheumatoid arthritis, pelvic radiotherapy, intestinal inflammation and chemical exposure, colon cancer, inhibitory effect of Helicobacter pylori and lowering the level of cholesterol. We use jointly korean medicine and probiotics and it has the more therapeutic effect in the many disease.

• KIEAE Journal
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• v.6 no.2
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• pp.11-18
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• 2006

In this research, Conducting an engineering properties experiment, this study examined basic properties of regional Hwangto. The results of experiments are as followings. 1) This study confirmed that a result of examining lime order for Hwangto and comparison of stimulants, this study confirmed that 28 day's strength promotion is found in case of calcium hydroxide(Ca(OH)2) and calcium chloride(CaCl2) stimulant. Finally, it is known the fact that lime highly improves the weak strength of Hwangtoh. 2) As XRD analysis for proving the strength manifestation principle of Hwangto by regions, CSH figure and CASH figure appeared in each regional Hwangto in all the strength areas. This result could be appeared through hydraulicity from reaction of alkali stimulant and water, and pozzolan reaction(CSH figure) and $Str{\ddot{a}}tlingite$ reaction(CASH figure) by silica (SiO2) ingredient and calcium hydroxide (Ca(OH)2) among ingredients of clay, and alumina(Al2O3). 3) In result of strength analysis, It is knowned that the Gyeongsangdo Hwangto is stronger than the Jeollado Hwangto in reactivity.

• Journal of the Korea Safety Management & Science
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• v.12 no.3
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• pp.27-35
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• 2010

In this study, we have developed the database of safety and health information for pesticide active ingredients used in Korea. There were 1,283 pesticide items among which 296 were found to be out of use in current. A total of 349 pesticide ingredients were being used in Korea. The database consists of 32 types of information including chemical characteristics, acute toxicity, chronic toxicity (carcinogenic and reproductive toxicity), specific symptoms by exposure route and first aid. When pesticide ingredients were assessed in terms of key properties such as color, odor, acute toxicity, carcinogenic and reproductive toxicity, they were white, colorless and odorless, in general. When ingredients were classified by category of acute toxicity, 'Non-hazardous' represented 29%, followed by 'Slightly hazardous' at 16%, 'Moderately hazardous' at 14%, 'Highly hazardous' at 5%, and 'Extremely hazardous' at 2%. 85 out of 349, or 24% of ingredients were found to be possibly carcinogenic to human. This database is expected to provide an easy access for farmers, agriculture supervisors, researchers and consumers, and it can ultimately be used as basic data on farmer's safety and health.

• Journal of The Korean Society of Clinical Toxicology
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• v.7 no.1
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• pp.26-31
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• 2009

Hydrogen sulfide is a by-product of decayed organic material and is ubiquitously found as an ingredient of manufacturing reagents or as an undesirable by-product of the manufacturing or industrial processing. Hydrogen sulfide is a chemical asphyxiant and interferes with cytochrome oxidase and aerobic metabolism. It has thus been deemed an important cause of work-related sudden death. This gas is particularly insidious due to the unpredictability of its presence and concentration and its neurotoxicity at relatively low concentrations, causing olfactory nerve paralysis and loss of the warning odor. Here, we report two cases of comatose patients presenting after accidental exposure to hydrogen sulfide gas.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Computers and Concrete
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• v.11 no.4
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• pp.337-350
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• 2013

The sensitivity of compressive strength of no-slump concrete to its ingredient materials and proportions, necessitate the use of robust models to guarantee both estimation and generalization features. It was known that the problem of compressive strength prediction owes high degree of complexity and uncertainty due to the variable nature of materials, workmanship quality, etc. Moreover, using the chemical and mineral additives, superimposes the problem's complexity. Traditionally this property of concrete is predicted by conventional linear or nonlinear regression models. In general, these models comprise lower accuracy and in most cases they fail to meet the extrapolation accuracy and generalization requirements. Recently, artificial intelligence-based robust systems have been successfully implemented in this area. In this regard, this paper aims to investigate the use of optimized support vector machine (SVM) to predict the compressive strength of no-slump concrete and compare with optimized neural network (ANN). The results showed that after optimization process, both models are applicable for prediction purposes with similar high-qualities of estimation and generalization norms; however, it was indicated that optimization and modeling with SVM is very rapid than ANN models.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.