• Korean Journal of Organic Agriculture
• /
• v.6 no.1
• /
• pp.127-132
• /
• 1997

This experiment was carried out to examine the effect of various functional materials such as bioceramic podwers, crushed shells and elvanites supplemented to the each substrate on the seedlings growth of rices. The rice seedlings were grown in pots filled with substrates supplemented with bioceramic podwers, crushed shells and elvanites. The growth of rice seedlings in terms of plant height, stem diameter, root length and leaf width, plant fresh and dry weight was promoted by adding the bioceramic powders (2 to 3g/kg), crushed shells (10g/kg) or elvanites (20 to 40g/kg). Plant height was also promoted by the adding of bioceramic powder from 16 days after treatment, whereas crushed shells and elvanites from 10 days after treatment. Especially, root growth was greatly influenced by bioceramic powder, whereas the shoot growth(leaves and stem) was stimulated by the crushed shells and elvanites supplemented into each substrate. In the field, plant growth in terms of plant height, leaf length and leaf width were also influenced by crushed shells and elvanites at 74 days after treatment. The growth of rices in terms of tiller number, spikelets, panicles and spikelets/panicle was incresed by adding the crushed shells and elvanites from 100 to 200g per m2.

• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.276-285
• /
• 2019

The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+BLP 0.1%; and 6) T5: humic acid 2%+BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.

• Journal of Pharmaceutical Investigation
• /
• v.9 no.1
• /
• pp.1-6
• /
• 1979

This report is carried out pharmaceutical properties for the mosquito coil made of Ginseng leaf and the residue after extraction of Ginseng root. This experimental results are: Loss on drying of Insam (Ginseng) mosquito coil powder is average 8.31%, ash content of the powder is average 9.51% and burning time of Insam mosquito coil is aprroximately 36 minutes per gram. The contents of carbon monoxide and carbon dioxide on burning of mosquito coil are as same as following: Insam mosquito coil A brand mosquito coil B brand mosquito coil Allethrin in a piece of Insam mosquito coil was stable under the experimental conditions. CO (ppm) 360 540 760 $CO_2(%)$ 0.052 0.076 0.066 Allethrin in a piece of Insam mosquito coil was stable under the experimental conditions.

• Journal of Pharmaceutical Investigation
• /
• v.9 no.3
• /
• pp.22-26
• /
• 1979

This report was carried out toxicity test for the mosquito coil made of Ginseng leaf and the residue after extraction of Ginseng root. This results are as follows: In the first group, was not shown any special difference on the body weight, the motion and dissection. In the second group, was not shown any Special difference on the body weight, considerable difference on the motion and considerable loss of appetite besides very slight loss, but came cack soon again to normal state by change of air after a moment. In the third group, the body weight and appetite was depressed very slightly and the motion was shown very slightly difference, but came back soon again to normal state by chenge of air after a moment too. No one was died, and all the animal were the normal state on the reslt of dessection, Therefore, we have positive evidence that this mosquito coil powder is applied to animals without any toxicity.

• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.419-433
• /
• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.335-343
• /
• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.1981-1987
• /
• 2013

In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.796-801
• /
• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• Food Industry And Nutrition
• /
• v.9 no.2
• /
• pp.46-52
• /
• 2004

• Textile Coloration and Finishing
• /
• v.12 no.3
• /
• pp.174-182
• /
• 2000

We prepared natural indigo/calcium hydroxide complex powder from tinctoria's leaf, according to the demand of developing new dyeing technique of natural fibre with natural indigo. FT- IR and UV/Visible spectra were operated to find the dyeing properties of synthetic indigo and natural indigo powder. Cotton, flax and silk fabrics were dyed with different pH, dye concentration and dyeing time. The colour yield of indigo dye was quite sensitive to dye bath pH and fabric. In synthetic indigo, the highest K/S value of dyed silk fabric was shown at near pH 9.0, and which of flax and cotton fabric were shown at pH 11.0. In other hand, in the case of natural indigo complex powder, the highest K/S value of dyed silk fabric was shown at near pH 8.0, and which of flax and cotton fabric were shown at pH 9.5∼pH 10. Mercerized cotton fabric dyed with natural indigo powder has a little antimicrobial activity.