• Food Science and Biotechnology
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• v.18 no.5
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• pp.1083-1090
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• 2009

Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.4
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• pp.281-287
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• 2017

Mill scale, an iron waste, was used to separate magnetite particles for the adsorption of phosphate from aqueous solution. Mill scale has a layered structure composed of wustite (FeO), magnetite ($Fe_3O_4$), and hematite ($Fe_2O_3$). Because magnetite shows the highest magnetic property among these iron oxides, it can be easily separated from the crushed mill scale particles. Several techniques were employed to characterize the separated particles. Mill scale-derived magnetite particles exhibited a strong uptake affinity to phosphate in a wide pH range of 3-7, with the maximum adsorptive removal of 100%, at the dosage of 1 g/L, pH 3-5. Langmuir isotherm model well described the equilibrium data, exhibiting maximum adsorption capacities for phosphate up to 4.95 and 8.79 mg/g at 298 and 308 K, respectively. From continuous operation of the packed-bed column reactor operated with different EBCT (empty bed contact time) and adsorbent particle size, the breakthrough of phosphate started after 8-22 days of operation. After regeneration of the column reactor with 0.1N NaOH solution, 95-98% of adsorbed phosphate could be detached from the column reactor.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.531-543
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• 2011

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• The Korean Journal of Oral and Maxillofacial Pathology
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• v.41 no.1
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• pp.9-16
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• 2017

Porphyromonas gingivalis is a gram-negative bacteria of rod shape, and grown in an anerobic condition. It colonizes in subgingival crevice and is known as a major pathogen causing chronic periodontitis. It possesses an invasive property and replicative potential within various cell types, presumably playing an important role in modulating biological behaviors of oral cancer. However, the pathophysiology of P. gingivalis in the malignant transformation of oral cancer has not been fully understood. In this study, we aimed to investigate molecular changes of oral squamous cell carcinoma cells induced by repetitive P. gingivalis infection that clinically resembles chronic periodontitis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Journal of Plant Biology
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• v.3 no.1
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• pp.16-25
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• 1960

HARN, Chang Yawl (Chonnam U. Kwangju, Korea): Siudies on the dimorpism of the Perisicaria senticosa Nakai-Kor. jour. Bot. 3(1) 16-25 During his researches regarding the morphological and physiological properties of Polygonecenae, the author has found that the species, Persicaria senticosa, aiso, besides the heterostylous plants of Polygonum family, Fagopyrum esculentum, and Persicaria japonica which was recently verified by the author as dimorphic, shows the typical floral structure of heterostylism, the description of which is not found in taxonomical works. Further research on this species have revealed that this plant, despite pressessing characteristic structural dimorphism, does not exhibit even the slight signs of heterostlylous properties physiologically. This is a deviation from the usual behavior of normal heterostylous plants. What is interesting is the fact that the physiological behavior of this species is quite contrary to that of P. japonica which is considered to be the most highly specialized dimorphic plant. Thus it is assurred that if some species of this family had taken a heterostylic form in its course of development from autogamy to allogamy, P. seoticosa would be the least differentiated type of dimorphic forms among the three heterostylous plants, including buckwheat, of this family. The results obtained in this experiment are summarized as follows: 1) P. senticosa has two forms of flower, one, long style-short stamened; the other, short style-long stamened. Not only conspicuous is this primary difference, but the secondary difference, such as pollen grain size, is noticeable between long and short styled individuals, thus expressing structurally the definite trait of a dimorphic plant. 2) Structural alteration of floral parts towards dimorphism has preceeded far less in comparison with those of the P. japonica and F. esculentum. 3) Elaborate studies on fertility reveal that this species does not show the slightest sign of the physiological characteristics of dimorphic plants. In other words, regardless of the modes of combinations, legitimate and illegitimate, fertilization and fruit setting flourish unimpaired. 4) Growth of pollen tubes apparently parallels the results in the fertility, tubes reaching ovary approximately 30 minutes after pollination both in legitimate and illegitimate combinations. Pollen tube penetration appears to be comparatively rapid. 5) A slight difference in the growth of pollen tube seems to exist between legitimate and illegitimate combinations, legitimate union giving slightly faster tube penetration. 6) In the present experiment it was clarified that P. senticosa, known to possess one form of flower in taxonomy, is in reality dimorphic plant having two of flowers. Although this species is definitely heterostylous in floral structure, physiological evidence and pollen tube behavior show that the differentiation of this plant toward the dimorphism has apparently proceeded slightly except for some parts of floral organ. In ordinary heterostylous plants it is a matter of common occurrence that when illegitimately cmbined, there is poor or no fertility, Contrary to the universal property of heterostylous plants, no difference is observed in the fertility and pollen tube growth between the legitimate and illegitimate combinations in the case of P. senticosa. Compared to the P. japonica and F. esculentum, which are supposed to have undergone high degree of dimorphic differentiation, it is an unavoidable conclusion that P. senticosa has not yet developed as a heterostyle plant except for some of its floral parts. If P. japonica is assumed to be the most differentiated type of hetenostylous plant, thenthe P. senticosa would be regarded as the primitive, retaining still the self-fertile nature so common to the Polygonum genus. In nature, however, this plant has a better chance to be pollinated legitimately owing to the two forms of flowers than to be pollinated illegitimately. The author is indebted to Dong Chul, Kim as well as other members of the Department of Plant Breeding and Genetics of Chonnam National University for their efforts out the laborious experiments during the course of the present studies.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• The Korean Journal of Community Living Science
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• v.26 no.2
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• pp.261-274
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• 2015

Although fasting programs have recently attracted close attention because of benefits of detoxification, few studies have examined these programs. This study investigates the effects of a modified juice-based fasting program on lipid metabolism. A total of 33 volunteers fasted for 10 days and participated in program lectures, exercise programs, water bath regimens, and enemas. Pre- and post-program blood samples were obtained to evaluate lipoprotein levels. A paired t-test was conducted using SPSS 18.0. Changes in the lipid profile were observed during the juice-based fasting program and attending 3 degrees. All lipid profiles decreased significantly, including total cholesterol (TC) (p<0.001), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) (p<0.05). Program participation was documented by assessing attendance levels as high, moderate, and low. TC decreased significantly in all programs and levels (p<0.05), TG decreased proportionally only in enemas according to the attending degree: high (48 %), moderate (20 %), and low (10 %). HDL-C decreased at all low levels, but moderate exercise ($53.8{\pm}12.5mg/dL$ to $55.6{\pm}10.2mg/dL$) and a high enema ($54.9{\pm}14.1mg/dL$ to $55.0{\pm}9.4mg/dL$) showed small increases. The antioxidant property of the juice-based fasting program in terms of the blood vessel, enemas, and exercise played an important role in preventing cardiovascular disease from increased levels of HDL-C. These results suggest that juice-based fasting and combined lifestyle programs may help improve lipid metabolism and protect against dyslipidemia.