• Food Science and Preservation
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• v.12 no.4
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• pp.355-360
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• 2005

This study was carried out to research the use of tar colors in children's favorite foods such as candies, soft drinks, chewing gums, cereals, and ice bars in order to acquire basic data on food safety. The tar colors were simultaneously analyzed by high performance liquid chromatography (HPLC). The contents of tar colors in candies, soft drinks, gums, cereals, and ice bars were maximum 74.10 mg/100 g, 5.96 mg/100 g, 35.70 mg/100 g, 20.10 mg/100 g, and 4.93 mg/100 g, respectively. In addition, every tar colors except for Indigo carmine (B2) and Fast Green FCF (G3) among permitted tar colors were used in foods and more than two kinds of tar colors were used in most cases. From the results, only types of tar colors for foods were regulated, but the amount was not regulated.

• Geomechanics and Engineering
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• v.12 no.5
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• pp.815-830
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• 2017

Due to numerous environmental concerns in recent years, the search for and the development of sustainable technologies have been pursued. In particular, environmentally friendly methods of soil improvement, such as the potential use of biopolymers, have been researched. Previous studies on the use of biopolymers in soil improvement have shown that they can provide substantial strengthening efficiencies. However, in order to fully understand the applicability of biopolymer treated soils, various properties of these soils such as their dynamic properties must be considered. In this study, the dynamic properties of gel-type biopolymer treated soils were observed through the use of resonant column tests. Gellan gum and Xanthan gums were the target gel-type biopolymers used in this study, and the target soil for this study was jumunjin sand, the standard sand of Korea. Through this study it was demonstrated that biopolymers can be used to enhance the dynamic properties of the soil, and that they offer possibilities of reuse to reduce earthquake related soil failures.

• Journal of Korean society of Dental Hygiene
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• v.14 no.3
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• pp.303-310
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• 2014

Objectives : The purpose of the study is to investigate the effects of bite force by gender and physical features. Methods : A self-reported questionnaire was filled out by 212 college students in Chungnam province from October to December, 2013. The questionnaire consisted of oral health condition. The bite force of the first molar teeth was measured. Results : Males showed the greater bite force than females(p<0.001). Those who had temporomandibular joint(TMJ) disorder suffered from mouth opening difficulty and weaker bite force than those who had not(p<0.05). Those who had malocclusion showed weaker bite force (p<0.01). Those who had a habit of chewing gums tended to have greater bite force than those who had not(p<0.05). The bite force was correlated with height(r=0.309), weight(r=0.345), and BMI(r=0.249)(p<0.01). Conclusions : Males showed greater bite force than females. The temporomandibular joint (TMJ) disorder, subjective malocclusion, and eating habit also affected the bite force.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.170-175
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• 2000

This study was carried out to compare the quality of licorices from various cultivating areas. licorice samples used in this study were collected from North-east and Sinkiang area in China, Mongolia, Uzvekistan and Kazahstan. The chemical components of licorice samples were analyzed and the signal patterns of the electracts were detected by the electronic nose. Contents of glycyrrhizin and glicyrrhizic acid, the key components of licorice were distributed in the region of 16.7～25.2% and 5.8～10.2%, respectively and were various according to the samples of the collected areas. In glycyrrhizin contents, root of Sinkiang showed the lowest value of 16.7%, and that of North-east the highest of 25.2%. In glycyrrhizic acid contents, root of Sinkiang showed the lowest of 5.8 %, and Kazahstan showed the highest of 10.2 %. Composition ratio of glycyrrhizin to glycyrrhizic acid was not always limear. As other components is other components affecting quality, contents of ash, starch and gums were 2.4～3.7%, 0.2～3.9%, respectively. When the headspace volatiles of licorices were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA, characteristic patterns of licorices were different from each other according to collected area and its p value showed 0.0001. These results suggest that licorices may be discriminated from the collected areas by using Electronic Nose System.

• YAKHAK HOEJI
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• v.35 no.4
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• pp.319-325
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• 1991

Aluminum phosphate gel was synthesized by reacting aluminum sulfate as a soluble aluminum salt to tribasic sodium phosphate in this study. The optimal synthesis conditions based on the yield of product were investigated by applying Box-Wilson experimental design. It was found that optimal synthesis conditions were as follows: Reaction temperature; $61~71^{\circ}C$, concentration of two reactants; 12.27~13.83%, concentration ratio of two reactants; [AI$_{2}$(SO$_{4}$)$_{3}$]/[Na$_{3}$PO$_{4}$]= 0.5, reaction time; 10.9~12.1 minutes, drying temperature of product; $60~72^{\circ}C$. Aluminum phosphate gel prepared by the optimal synthesis conditions was suspended with four types of natural and synthetic gums at the concentration of 0.375~1.5wv%. Their Theological properties of aluminum phosphate gels were examined with Haake-Rotovisco RV 20 rotational viscometer. It showed that the higher concentration of suspending agents and lower temperature, the higher viscosity. Aluminum phosphate gel suspended by pectin and agar showed plastic flow with rheopexy, and their gels suspended by sodium alginate and sod. CMC showed plastic flow with thixotropy.

• CELLMED
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• v.6 no.1
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• pp.2.1-2.9
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• 2016

Traditional system of medicine mentioned the use of plants in treatment of various human ailments. Mochrus (Bombax ceiba Linn.) is one of the medicinal plants used in Unani medicine since time immemorial. It is a very tall tree with approximately 150 feet height. It is widely found in temperate Asia, tropical Asia, Africa and Australia. In India, it can be found at altitudes up to 1500 m. In peninsular India, the tree is very common in the dry as well as moist deciduous forests and near rivers. It is reported to possess qabiz (constipative); mujaffif (siccative); muqawwi rehm (uterine tonic); nafi sailan rehm (beneficial in leucorrhea); mumsik wa mughalliz mani (increase consistency of semen); muallide mani (production of semen); habise tams (amenorrhoic); dafi fasaad khoon wa safra (purifies blood and bile); taskeen hiddat aza (hotness of organs); muqawi asnan wa lissa (tonic to teeth and gums) etc. Ethnobotanical studies prove that it is used in diarrhoea, asthma, impotency, boils, wounds, leprosy, pimples and many other skin diseases. It is an anthelmintic remedy since ancient time. Pharmacological studies like hypotensive, antioxidant, analgesic, anti-inflammatory, antipyretic, antiangiogenic, anti- bacterial, cytotoxic, hepatoprotective, diuretic, anthelmintic, anticancer, spermatogenic and anti-helicobacter pylori activities have been evaluated for various parts of this plant that confirms to its use in classical medicine.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• Journal of Microbiology and Biotechnology
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• v.30 no.11
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• pp.1739-1749
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• 2020

Exopolysaccharide produced by the yeast Papiliotrema flavescens, isolated from wine grape berries of Champagne vineyard, was investigated for both chemical and functional characterization. SECMALLS and colorimetric assay analyses showed that the EPS is a high M_W heteropolymer (2.37 × 10⁶ g/mol) majorily consisting of mannose, glucose, xylose and glucuronic acid as monosaccharide constituents, with two substituents (sulphate and phosphate groups), and a minor protein moiety. Structural enchainment of these carbohydrates based on methylation, GC-MS and NMR analyses revealed a linear main backbone built up of α-(1 → 3)-D-mannopyranosyl residues on which are branched side chains consisting of a single β-D-glucopyranosyluronic acid residue and β-(1 → 2)-xylopyranoses (2-5 residues). Suggestion of some xylopyranose side chains containing a mannose residue at the nonreducing terminal end was also proposed. This is first report on EPSs from the grape P. flavescens yeast with such structural characteristics. Furthermore, investigations for valuating the application performance of these EPS in relation with their structural features were carried out in 8% alcohol experiment solutions. Very exceptional viscosifying and foaming properties were reported by comparison with commercial biopolymers such as Arabic, gellan and xanthan gums. The intrinsic properties of the natural biopolymer from this wild grape-associated P. flavescens yeast make it a potential candidate for use in various biotechnology applications.

• Korean Journal of Health Education and Promotion
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• v.31 no.5
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• pp.71-79
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• 2014

Objectives: The purpose of this study was to investigate the oral health behaviors of multicultural family adolescents and native family adolescents to use as the basis for the oral health care. Methods: The data included a subset of the Korean Youth Health Behavior Online Survey, self-administered, targeting 72,435 middle school and high school students in 2013. The questionnaire was composed of respondents characteristics, oral eating behavior, drinking, smoking, oral health behavior, oral symptoms. Results: 1. 35.7% of the multicultural adolescents were bad economic level and 26.5% of the multicultural adolescents perceived their oral health status to be poorer than native adolescents. 2. 51.1% of multicultural adolescents was 5 times more likely to intake milk and 15.5% of multicultural adolescents cookie intake was higher than native adolescent. 3. 29.9% of multicultural adolescents always brushed their teeth more in a week than native adolescents. 4. Bleeding gums and oral odor symptoms in multicultural adolescents were 24.6%, 28.0% higher than native adolescents. Conclusions: This finding suggests that the multicultural adolescent need health education including oral health food habit, oral health care, early dental visit for prevention, early treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.465-468
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• 2002

The galactose/mannose ratio of guar gum, guar gum treated with purified ${\alpha}$-galactosidase and locust bean gum were investigated. Gel-promoting property of enzyme-treated guar gum increased when the galactose/mannose ratio was about 1 : 3.2, which was close to the ratio of 1 : 3.3 for locust bean gum. And the ratio was obtained when the guar gum was hydrolyzed by the enzyme for 24 hr. It is clear that enzymatic depletion of galactose from guar gum by sunflower seed ${\alpha}$-galactosidase would lead to a significant increase in gelation ability. The mixture of xanthan gum and guar gum, and xanthan gum, guar gum and enzyme-treated copra meal were also investigated in viscosity behavior.