• Journal of Nutrition and Health
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• v.29 no.3
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• pp.296-306
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• 1996

The ultimate aim of this study is to find high-fiber sources among Korean common foods and to develop a high-fiber supplement which can be useful in the therapeutic diet for the diabetic patients. For this purpose the effect of four kinds of seaweeds(mixture of purple laver & sea lettuce : MPS, sea tanle : ST, sea mustard : SM, agar agar : AA) on the glucose and lipid mtabolism were examined. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of four seaweeds for six weeks. The effects of seaweeds were campared with the effects of fiber-free diet or pectin diet. ST, SM, and AA showed a tendency of improving glucose tolerance improvement by those seaweeds, however, was less than that by pectin. MPS was found to possess a serum cholesterol-lowering effect which is comparable to that of pectin. All the supplementations of seaweeds induced significant increase in fecal steroids excretion. The amounts of fecal cholesterol excretion follwing in feeding of MPS and SM were as high as the level cause by pectin. The excretion of bile acids in the MPS group was much higher than that in the pectin group. Based on its effects of alleviating the diabetic symptoms in the previous study and of improving the glucose tolerance, sea mustard seems to have a benefical effect on glucose metabolism. The serum cholesterol-lowering effect of MPS possibly due to the significant increase in fecal steroids excretion suggests that MPS may be effective in improving abnormalities of lipid metabolism. Therefore, sea tangle and mixture of purple laver & sea lettuce seem to be promising as an effective source of high-fiber supplement for the diabetic patients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.502-508
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• 1986

Extracts of six seaweeds obtained from solvents such as water, methanol, hexane and ethyl ether have been tested for desmutagenic activities in the Salmonella typhimurium/microsome systems. Water extracts obtained from tangle, sea-tangle, and gompi were moderately effective on the mutagenicity of Trp-P-2 and aflatoxin $B_1$. Methanol extracts of sea-tangle and gompi were effective against Trp-p-2, and all samples of methanol extracts were very effective from 1.0mg to 2.0mg per plate on the mutagenicity of MeIQ and aflatoxin $B_1$. Hexane extracts of tangle, ses-tangle, gompi and sea-straghorn were very effective on the mutagenicity of Trp-p-2, MeIQ and aflatoxin $B_1$ except laver and green laver. Ethyl ether extracts of gompi and sea-straghorn were most effective from 1.0mg to 2.0mg per plate on the mutagenicity of Trp-P-2. Especially, ethyl ether extracts of all samples were great effective on the mutagenicity of MeIQ and aflatoxin $B_1$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.3
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• pp.220-224
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• 2003

Effect of the ingestion of porphyran extracted from Porphyra yezoensis on calcium, magnesium and potassium contents in serum and tissue was investigated using hyperlipidemic and hypercholesterolemic rats. The contents of calcium magnesium and potassium in serum of rats fed porphyran for four weeks were higher than those of the control group. The contents of calcium and potassium were decreased with increasing a porphyran level while magnesium content was increased. Liver calcium contents in an $1\%$ porphyran group were significantly (p<0.05) higher than those in the control group, and magnesium contents in a $10\%$ porphyran group were higher than those in the control group. Kidney calcium and magnesium contents in rats fed porphyran were significantly (p<0.05) high compared with the control group. However, potassium content in kidney was Increased as a porphyran level was increased in diet. Spleen calcium and potassium contents were significantly lower in the porphyran groups than those in the control group. Rats fed the $5\%$ porphyran diet had higher magnesium content in spleen than any other diets. The results showed that diets supplemented with several porphyran levels had variable effects on the contents of calcium, magnesium and potassium in serum and tissue of hyperlipidemic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.152-158
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• 2001

In this study, we determined major foods and food groups which contributed to the intake of folate in korean child-bearing women. Folate content of the major foods was also analyzed. A total of 91 healthy women with childbearing potential participated. They were divided into one of three groups by age; A (15∼24 yrs), B(25∼34 yrs) and C (35∼49 yrs). Food consumption data of the subjects were obtained by the 24-hr recall method. The rate of contribution of each food to the total intake of dietary folate was determined. Seventy major foods for folate were selected from the 178 foods they consumed. Two sets of the 70 foods were collected from different markets. After extracting folates from the foods by heating with a HEPES-CHES buffer, the samples were treated with α-amylase, protease and folate intakes was Korean cabbage kimchi followed by laver, soybean sprout, rice, yolmu kimchi, eggs, lettuce, perilla leaves, sea mustard and radish root. Food items that contributed to folate intake were slightly different among the age groups. Although the folate content of Korean cabbage kimchi was 51.6 ㎍/100g, but due to the high amount of intake, it was ranked the first major food prviding folate. High folate foods containing over 100㎍/100g were laver, corn flakes, spinach, mungbean, sesame, quail's eggs, small radish kimchi, kidney beans, leeks and peanuts. However, based on the serving size, spinach, corn flakes, leeks, sweet potato, pepper leaves, quail's eggs, crown daisy, small radish kimchi and perilla leaves contributed above 50㎍ of folate per serving size.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.248-251
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• 2013

The purpose of this study was to investigate the inactivation effect of intense pulsed light (IPL) on Micrococcus roseus, an irradiation-resistant bacterium isolated from laver, and the commercial feasibility of this sterilization method on dried laver. The inactivation of M. roseus in cultivated plates increased with increasing light intensity and treatment time. Approximately 6.6 log CFU/mL reduction of the cell viability was achieved with IPL treatment for 3 min at 1,000 V of light intensity, tailing was not shown. In addition, the inactivation rate of M. roseus increased with increasing pulse number at same light intensity and treatment time. The killing efficiency for M. roseus increased with by decreasing the distance between the light source and the sample surface.

• 한국해양학회지
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• v.5 no.1
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• pp.14-29
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• 1970

Tidal variations of various chemical constituents in the laver bed sea waters in Wan Do Gun were determined over one spring tidal cycle from Oct. 1968 to Feb. 1969. Total ranges and means of the contents at Pyung-il Do and Wan Do are as follows. Although the average monthly variations of each content at Pyung-il Do were similar to those at Wan Do, most of the contents at Pyung-il Do were at a slightly higher level than at Wan Do. The values of silicate-silicon, phosphate- phosphorus and soluble iron, however, showed high levels at Wan Do. Chlorinity, magnesium, calcium, dissolved oxygen, silicate-silicon and phosphate-phosphorus contents increased from Oct. 1968 to Feb. 1969, though the content of soluble iron decreased before December and slightly increased in January and February. The average monthly variations of ammonia-nitrogen and nitrate-nitrogen contents were irregular. The nitrite-nitrogen content appeared in trace amounts in the months with a comparatively high water temperature, i.e., October and November, but in midwinter it was undetected. The ranges of the tidal variations of the contents of each chemical constituent were not significantly wide, though the contents varied excessively by the hour, and this may show the irregularity of the water quality in Wan Do Gun coastal area. As a rule, no regular tidal variation of the chlorinity was observed except slightly decreased value at ebb tide at Wan Do. In general, although the pattern of the variations of calcium and magnesium contents were similar to that of the chlorinity, no definite relationships between these constituents and chlorinity were observed. Tidal variations of the dissolved oxygen content, nutrient salts and soluble iron were irregular.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.04a
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• pp.127-130
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• 2003

We have carried out two-beam interference experiment to form holographic grating on amorphous $As_{40}Ge_{10}Se_{15}S_{35}$ single-laver, $MgF_{2}/As_{40}Ge_{10}Se_{15}S_{35}$ muliti-layer. In this study holographic grating formed using He-Ne laser(632.8nm) under different polarization state(intensity, phase polarization holography). The diffraction efficiency was obtained by first order intensity. The maximum diffraction efficiency of $As_{40}Ge_{10}Se_{15}S_{35}$ single-laver was 0.8% and The maximum diffraction efficiency of $MgF_{2}/As_{40}Ge_{10}Se_{15}S_{35}$ multi-layer(multi-layer I, multi-layer II) were 1.4% and 3.1%.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.