• Journal of Preventive Medicine and Public Health
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• v.28 no.3 s.51
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• pp.678-689
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• 1995

Chromium is one of the representative toxic substance by occupational exposure which damage the mucosa of respiratory tract including nasal septal perforation. The aim of this study is to evaluate the effect of chromium exposure on olfactory function and to obtain the fundamental information about chromium exposure. The authors performed olfactory function test, laboratory tests and questionnaire interview on the subject of three groups, that is, two exposed groups and one nonexposed group from May 1 to June 30, 1994. Exposed group 1 was 15 male workers without nasal septal perforation, exposed group 2 was 15 male workers with nasal septal perforation among 103 workers in 22 chromium plating factories, and nonexposed group was 15 male medical students. The gathered informations were histories of chromium exposure, habits of smoking and alcohol drinking, the concentrations of chromium in serum and urine, and asparate aminotransferase(AST), alanine aminotransferase(ALT), gamma-glutamyl transferase, etc. Olfactory function was checked by T and T olfectometer using phenyl ethyl alcohol(material A), methyl cyclopentenolone(material B), iso-valeric acid(material C), $\gamma$-undecalactone(material D), skatole(material E) and the results were expressed by detection threshold(DT) and recognition threshold(RT). There was a significant difference between exposed groups and nonexposed group in A, B, C, D, E substances by DT and in A, B, C, D substances by RT(P<0.01). The degree of olfactory dysfunction was highest in the exposed group 2 and lowest in the nonexposed group in all five substances by DT and it was same in A B, D substances RT and the difference of RT and DT. As summary, olfactory dysfunction by chromium exposure was recognized and the degree of olfactory dysfunction was higher in the exposed group with nasal septal perforation. Therefore, it would be helpful to apply olfactory function test for the early detection of olfactory dysfunction, and this test would be considered as the basic tool within workers' compensation system.

• The Korean Journal of Physiology
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• v.8 no.1
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• pp.15-22
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• 1974

The influence, upon male rat's mating behavior, of Korean Panax Ginseng administered for 3 and 5 days was investigated by direct behavioral observation and also by counting the number of copulation plugs the animals deposited. Four쇼-four male albino rats were used. Part of the animals received ginseng for 3 days (ginseng-3 day group, N= 12) or for 5 days(ginseng-5 day group, H=10), while the remaining animals received saline for 3 days (saline-3 day group, N=12) or for 5 days (saline-S day group, N=10). Each animal belonging to the 2 ginseng groups received subcutaneously 0.5 ml/100 g body weight of ginseng alcohol extract solution (4 mg of the ethyl alcohol extract in 1 ml of physiological saline), and each rat belonging to the 2 saline groups received the same amount of saline per day. During the dark period of the light-dark cycle on the next day following the last drug administration, a female rat in the artificial estrus was introduced to each male and the mating behavior was observed for 45 minutes. The observation session was divided into two parts and, in the early part which terminated with the first ejaculation and succeeding intromission, following behavioral measures were taken: mounting latency, intromission latency, inter-intromission period, ejaculatory latency(time from the first intromission until the first ejaculation), occurrence of mounting with intromission, occurrence of mounting without intromission, and postejaculatory interval. Behavioral measures taken in the later part of the session after the first ejaculation were: occurrence of mounting with intromission, occurrence of mounting without intromission, and occurrence of ejaculation. Immediately after the behavioral observation session the experiment turned to measure, for 10 days, the number of copulation plug which each pair of rats deposited. Following results were obtained: 1. After several mountings mounting with intromission, males of the 2 ginseng groups finished the first ejaculation significantly earlier than the corresponding 2 saline groups did. 2. The postejaculatory latency was significantly reduced in the ginseng-5 day group compare with the value of the saline-5 day group and also compared with the value of the ginseng-3 day group. 3. The 2 ginseng groups ejaculated significantly more often in 45 minutes' observation session than the corresponding 2 saline groups did. 4. The number of copulation plug deposited in 10 days by the animals of the 2 ginseng groups. significantly exceeded the number deposited by the corresponding 2 saline group animals. The animals of the ginseng-5 day group deposited copulation plugs significantly more than the animals of the ginseng-3 day group did. It is inferred from the above results that the ginseng facilitates mating behavior of male rats, and that the degree of facilitation may be influenced by the duration of drug administration.

• Korean Journal of Environmental Agriculture
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• v.10 no.1
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• pp.51-57
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• 1991

Field experiments were carried out to evaluate the utility of water hyacinth(Eichhornia crassipes Solm-Laub) for purifyng sewage water in paddy fields of $247m^2$(75 Pyung). A field was lined with PVC film at a depth of 30cm and sewage water for 40 days. The results obtained with the use of water hyacinth in the sewage water are summarized as follows : 1. The Sodium linear dodecyl benzene sulfonate content of sewage water on the inlet was 6.33 ppm, themiddle point was 3.50 ppm and the outlet was 1.37 ppm. 2. With the use of water hyacinth in the sewage and the distilled water, the L.A.S. content were decreased from 7.3 and 4.0 to 0, respectively. 3. Sterillization with 70% ethyl alcohol at the roots of the water hyacinth was reduced the degradation effect of L.A.S. 4. The COD and $NH_4^+-N$ content of the sewage decreased from 107 and 32.7 ppm to 32.6 and 16.2 ppm, respectively and the P, Na and Cl content also were reduced.

• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Food Science and Preservation
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• v.13 no.5
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• pp.629-633
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• 2006

Pinus rigida Miller leaf extract (PRLE) showed antimicrobial activity remarkably against food pathogenic and spoilage bacteria at concentrations of $100{\sim}250{\mu}g/mL$. Alcohol-soluble PRLE had higher antimicrobial activity against Staphylococcus aureus and E-coli than any other-soluble PRLE such as butanol, ethyl acetate, ether and water. As PRLE concentration increased alcohol-soluble PRLE increased the remarkable inhibitory zone of microbial growth on the microbial media. PRLE showed good stability against temperature and pH in the range of $40{\sim}150^{\circ}C$ and $4{\sim}11$, respectively. This may indicate that PRLE can be a potential anti-microbial agent for industrial application. In addition, SEM of Listeria monocytogenes suggested that it antimicrobial component would perturb the functions of microbial cell membranes synergistically. In the feeding experiment the formaldehyde content in the serum of formalin-fed and PRLE-treated me decreased remarkably due to the lysis of formaldehyde and the rate of hemoglobin biosynthesis was recovered to the orignal state within a short breeding time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Food Science and Preservation
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• v.18 no.6
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• pp.891-897
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• 2011

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.342-347
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• 2013

In this study, we investigated changes in the organosulfur compounds of garlic (by fermentation with lactic acid bacteria) and the effects of these fermented garlic extracts on alcohol-induced cytotoxicity in CYP2E1-transfected HepG2 cells. Lactobacillus plantarum has the highest growth rate in a garlic medium and the S-allyl-L-cysteine (SAC) in fermented garlic extracts with Lactobacillus plantarum and Pediococcus pentosaceus were significantly higher compared to other lactic acid bacteria strains (p<0.05). The SAC, S-ethyl cysteine (SEC) and S-methyl cysteine (SMC) in garlic extracts were all increased by fermentation with lactic acid bacteria. However, alliin in the fermented garlic extracts with lactic acid bacteria strains was lower than the original garlic extract and the contents of cycloalliin in the garlic extracts did not change with fermentation (p<0.05). The electron donating ability of the fermented garlic extracts increased with dose. The electron donating ability of the fermented garlic extract with L. plantarum and P. pentosaceus was over 90% efficient at 5 mg/g. The fermented garlic extracts (with lactic acid bacteria) and garlic extract were not influenced, up to $100{\mu}g/mL$, in CYPE1-transfected HepG2 cells. The CYPE1-transfected HepG2 cell viabilities were 92.60% and 92.23% when treated with both alcohol (200 mM) and fermented garlic extract ($100{\mu}g/mL$) with lactic acid bacteria respectively, for 6 days.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.327-334
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• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

• Food Science and Preservation
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• v.18 no.4
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• pp.559-566
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• 2011

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.