• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.322-328
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• 1994

In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1993.04b
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• pp.108-113
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• 1993

The material for the machine tool structure should have high static stiffiness and damping in its property to improve both the static and dynamic performances. The static stiffness of a machine tool can be inceased by using either higher modulus material in the structure of a machine tool. However, the machine tool structrue with high stiffness but low damping is vulnerable to vibration at the resonance frequencies of the structure . For the high precision and highsped machine tool structure, therefore, the high damping capacity is most important in order to suppress vibration. The damping of a machine tool can not be increased by increasing the static stiffness. The best way to increase the damping capacity of the machine tool structure is to use a composite material which is composed of on material with high stiffness with low damping and another material with low stiffness with high damping. Therefore, in this paper, the bed of the ultra high precision grinding machine for mirror surface machining of brittle materials such as ceramics and composite materials was designed and manufactured with the epoxy concrete material. The epoxy concrete material was prepared by mixing epoxy resin with different size sands and gravels. The modulus, compressive strength, coefficient of thermal expansion, specific heat, and damping factor were measured by varying the compaction ratio, sizes and contents of the ingredients to assess the effect of the processing parameters on the mechanical properties of the material. Based of the measured properties, the prototype epoxy resin concrete bed for the mirror surface CNC grinding machine was designed and manufactured.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.309-313
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• 1993

This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of Pharmaceutical Investigation
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• v.35 no.1
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• pp.7-16
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• 2005

Gardeniae Fructus is consisted of geniposide and it's derivatives. For the purpose of treatment of skin disease, geniposide and hydrolyzed products (HP) of Gardeniae Fructus were studied on skin permeation and cross1inking with biological tissue. The hydrolyzed products (HP) and active ingredients of Gardeniae Fructus were identified and investigated about skin permeability. Genipin has provided low cytotoxic cross1inking reagents and formed stable and biocompatible crosslinked products. The permeation enhancing effects of geniposide and genipin under the hydrolyzed products of cream and hydrogel preparations were tested using Franz type diffusion cell and the skin of hairless mouse. The remaining proportions of geniposide and genipin were measured in the hydrolyzed products of cream and hydrogel preparations. The crosslinking of epidermic and endodermic tissue with genipin under the hydrolyzed prodcuts of cream and hydrogel preparation was observed using light microscopy. Increased absorption ratio of the skin of hairless mouse about genipin was higher than that of geniposide. Loads at break, tensile strengths and skin permeation rate of the hydrolyzed products (HP) of cream and hydrogel preparations were higher than the nonhydrolyzed products (NHP). The hydrolyzed products (HP) of cream and hydrogel of Gardeniae Fructus Extracts were proper preparations and crosslinking agents to increase the transdermal absorption with epidermic and endodermic tissue.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.383-389
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• 2014

An 8-week feeding trial was conducted to determine the apparent dry matter and protein digestibility of seven different dietary protein sources by juvenile river puffer Takifugu obscurus. Eight diets containing white fish meal (WFM), brown fish meal (BFM), squid liver powder (SLP), krill meal (KM), leather meal (LM), soybean meal (SM), or fermented soybean meal (FSM) were prepared by mixing a basal diet (BD) with one of the seven test ingredients at a ratio of 7 to 3. Fish averaging $10.8{\pm}0.04g$ were fed the experimental diets in triplicate groups. The apparent dry matter digestibilities of BFM, WFM, FSM, SLP, LM, SM, and KM were 80, 78, 72, 67, 56, 55, and 54%, respectively, while the corresponding apparent protein digestibilities were 96, 96, 93, 92, 89, 88, and 86. The weight gain of fish fed BFM was significantly greater than that of fish fed SM or LM (P<0.05), while it was not significantly different from that of fish fed the BD, WFM, FSM, BFM, SLP, or KM. These results indicated that WFM, BFM, FSM, and SLP are potentially good protein sources for replacing fish meal in river puffer feed.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.371-386
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• 2015

The purpose of this research was to investigate perception, knowledge, and practice level for school food hygiene and need for hygiene education with 300 students of elementary schools in Daegu. The average of correct answer percentage on knowledge about food hygiene of the respondents was 65.3%. For practice level of personal hygiene in school food, the average score was 3.75 out of 5 points. The ratio of educational experience of hygiene and dietary behaviors at home was 73.2%. Almost half of the respondents answered that 'food ingredients' should be the most hygienic. About 90% of the respondents recognized 'hand washing' had effect on prevention of foodborne illness. In addition, the respondents wanted to get the information about food hygiene from 'cooking practice at school', 'school broadcasting', 'education program on TV', and 'school newsletter' in order. These results suggest that continuous education on food hygiene for elementary school students are required and supervision to let them have proper hygiene habit is needed.