• Korean Journal of Veterinary Research
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• v.31 no.3
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• pp.241-251
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• 1991

In order to investigate the effect of Panax ginseng extract and it's degree in mucociliary change of mice nasal septum epithelia exposured to sulfur dioxide, 96 ICR male mice were used. They were at first divided the 4th week, the 8th week or the 16th week groups according to the age after birth and 6 hour or 12 hour groups according to the $SO_2$ gas exposured hour in a day, and at control, 50mg, 100mg and 200mg injection groups according to the dosage of the freeze-drying powder of the ginseng extract which was injected into the mouse peritoneal cavities in the condition of the solution solved with physiological saline solution. Each subgroups which were divided finaly included 4 male mice. The histological tissue sections for observation were made from nasal septum, posterior nasal orfice and trachea. The results obtained by experiments were summarized as followings. 1. The loss of the nasal mucosa epithelial cilia of the mouse exponsure to the $SO_2$ gas after ginseng extract injection was apparently diminish eompare to those exposured only $SO_2$ gas without pretreatment of ginseng extract (p<0.01). 2. The inhibition effect for the loss of nasal mucocilia according to the ginseng extract dosages not found in this research (p>0.05). 3. There were differences in the loss of nasal mucosa cilia according to the $SO_2$ gas exposure time between the control group and ginseng extract pretreatment group (p<0.01). 4. According to the increase of the postnatal time, there were remarkable differences between the control group and the ginseng extract pretreatment groups in the loss of nasal mucosa cilia (p<0.01). 5. Ciliary changes of the posterior nasal orifice and trachea according to the $SO_2$ gas exposure time, mice age and ginseng dosages, were not dearly observed in this light microscopical observation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.300-306
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• 1989

This study was investigated to determine the functional properties of mugbean protein isolates(MPI) from sunhwa-nogdu(SH) and conventional mungbean varieties(C). MPI were prepared from defatted mungbean flour by extraction with 0.1N NaOH, precipitation at pH 4.5, washing of dispersed precipitate with buffer solution and distilled water, and subsequent freeze-drying. Crude protein content of MPI was in the range of $88.7{\sim}91.3%$. The lowest solubility was recorded at $pH\;4{\sim}5$, whereas the best buffering action was in the range of $5.5{\sim}7.5$. On the other hand, gelation of MPI was found to depend on the protein concentration. In the cases of foamability, % volume increase and specific volume were higher for 10 min. with a good whipping ability. And also, the MPI properties of two varieties of SH and C were compared and discussed.

• Clean Technology
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• v.18 no.4
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• pp.432-439
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• 2012

The electrocatalytic oxidation of CO was studied using carbon-supported 20 wt% PtRu (PtRu/C) catalysts, which were prepared with different Pt : Ru atomic ratios from 7 : 3 to 3 : 7 using a colloidal method combined with a freeze-drying procedure. The bimetallic PtRu/C catalysts were characterized by various physicochemical analyses, including X-ray diffraction (XRD), transmission electron microscopy (TEM), energy dispersive X-ray spectroscopy (EDS), and X-ray photoelectron spectroscopy (XPS). CO stripping voltammetry measurements indicated that the addition of Ru with a Pt catalyst significantly improved the electrocatalytic activity for CO electrooxidation. Among the tested catalysts, the $Pt_5Ru_5/C$ catalyst had the lowest onset potential (vs.Ag/AgCl) and the largest CO EAS. Structural modification via lattice parameter change and electronic modification in the unfilled d band states for Pt atoms may facilitate the electrooxidation of CO.

• Journal of Radiation Protection and Research
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• v.17 no.2
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• pp.25-35
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• 1992

To evaluate tritium level in some environmental samples, tissue-free water tritium (TFWT) and tissue-bound tritium (TBT) were analyzed in rices, chinese cabbages and pine needles collected at 12 locations in Korea. The TFWT was recovered by freeze-drying of the samples and the TBT was obtained in the form of water by combustion of the dried samples. Tritium was measured by liquid scintillation counter. The concentrations of TFWT were in the range of $0.96{\sim}3.96 Bq/1,\; 0.83{\sim}3.40 Bq/1\;and\;1.02{\sim}3.01 Bq/1$ in rices, chinese cabbages and pine needles, respectively. The mean specific activity ratios (TBT/TFWT) were 0.94, 1.71 and 1.39 in rices, chinese cabbages and pine needles, respectiviely. This excess TBT in the samples may be attributed to the fact that the residence time of TBT in the plant is longer than that of TFWT. The specific activity ratio depends on the plant species, the exposed time to tritiated atmosphere, atmospheric moisture, temperature and diffusion factor.

• Polymer(Korea)
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• v.37 no.4
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• pp.526-532
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• 2013

The effect of CNT dispersion method on rheological and electrical properties of polystyrene/carbon nanotube (PS/CNT) nanocomposites via latex technology was compared. The nanocomposites were prepared through freeze-drying the dispersed suspension comprised of CNTs and PS particles. In this study, physical dispersion method, either sodium dodecylsulfate (SDS) addition or polyvinyl pyrrolidone (PVP) wrapping, was employed to prevent the deterioration of intrinsic properties of CNT caused by chemical modification. The physical method applied to latex technology was very effective in CNT dispersion. With SDS addition, the enhancement of rheological properties was low compared to PVP wrapping because the properties of matrix were deteriorated due to the incorporation of low molecular weight SDS. The electrical percolation threshold of PS/SDS-stabilized CNT and PS/PVP-wrapped CNT nanocomposites was 0.23 and 0.90 wt%, respectively. The enhancement of electrical conductivity was low in the case of PVP wrapping because the non-conducting PVPs wrapped around CNT restricted the electrical connection between CNTs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.115-120
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• 2006

To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.812-815
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• 2009

The effects of processing conditions on the ${\alpha}$-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The ${\alpha}$-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, ${\alpha}$-amylase activity was stably maintained at pH range of $4{\sim}7$ and temperature of $25{\sim}40^{\circ}C$. When radish was processed to kakdugi and danmooji, the residual ${\alpha}$-amylase activity was 45.39% and 19.19%, respectively. Consequently, the ${\alpha}$-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below $60^{\circ}C$ and at neutral to acidic pH condition.

• Journal of Radiation Industry
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• v.5 no.2
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• pp.159-164
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• 2011

A variety of natural polymers have been used as tissue engineering scaffolds, drug delivery system, and cosmetic materials due to their higher biocompatibility and water uptake. As a major component of extracellular matrix, hyaluronic acid consisting of D-glucuronic acid and N-acetylglucosamine has been popularly used as a hydrogel material. Even though it has good properties to be used in the tissue engineering and cosmetic industry, its higher viscosity has limited a potential use in a variety of applications; only low content should be applied in preparing above products. In the present study, we investigated the effect of electron beam irradiation on the properties of hyaluronic acid. Hyaluronic acid paste containing low contents of water changed to solution after electron beam irradiation ranging from 1 to 10 kGy, which didn't exhibit any alteration of surface properties and morphological change after freeze-drying. However, its viscosity was significantly decreased as absorbed dose increased, which was approximately one by hundred in comparison with the viscosity of original hyaluronic acid solution with same concentration. In addition, it can still interact with positive charged chitosan generating polyelectrolyte complex. Therefore, only viscosity was decreased after electron beam irradiation, whereas other properties of hyaluronic acid maintained. Consequently, these hyaluronic acids with lower viscosities can be used in a variety of applications in tissue engineering, drug delivery, and cosmetic industry.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.234-243
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• 2018

In this study, the physicochemical properties of freeze dried (FD) and spray dried powders (SD-MD10, SD-MD20, SD-CD10, SD-CD20) from green coffee bean extract were investigated. Yields were 91.46% for FD powder and 71.63~87.98% for SD powders, respectively. The moisture content of SD powders (1.39~1.86%) was lower than that of FD powder (3.19%). L, a and b value of SD powders were higher than of FD powder. The particle size of the FD powder ($147.67{\mu}m$) was higher than that of the SD powders ($54.23{\sim}66.07{\mu}m$). The water absorption index of the SD powders (0.51-0.59) were lower than that of the FD powder (0.72). The water solubility index of the SD powders, 77.26-90.07%, was higher than that of the FD powder (70.07%). The total phenolic and flavonoid contents of SD-CD10 were 20.67 g/100 g and 8.92 g/100 g, respectively. The chlorogenic acid content of SD-CD10 (12.04 g/100 g) was higher than other SD powders. The DPPH and superoxide radical scavenging activities of SD-CD10 at $1,000{\mu}g/mL$ were 88.02% and 86.89%, respectively. The SD-CD10 was better than other SD powders on protective effects against oxidative stress in L-132 cells (87.33%). In conclusion, we provided experimental evidence that spray-dried powder of green coffee bean extracts have potential as functional food materials.