• Journal of Ginseng Research
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• v.5 no.1
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• pp.1-7
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• 1981

A study was designed to study the sorption characteristics of powder-type products of red ginseng such as red ginseng tea, red ginseng powder and spray 4ried powder of red ginseng extract The sorption rates and equilibrium moisture contents on these products were calculated at ova. a range of relative himidities and two different temperatures ($25^{\circ}C$ and 38$^{\circ}C$). Significant differences between these three products were found in water activities, sorption rates and the relationship between the ratio of %H2O/RH and moisture content The red ginseng tea required the most excessive drying to reach aw=0.4, followed by red ginseng power and spray dried powder of red ginseng extract Attempt was made to obtain equations which can predict sorption rate and moisture content of red ginseng products at given relative humidity and temperature after certain period of storage.

• Fashion & Textile Research Journal
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• v.3 no.3
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• pp.204-210
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• 2001

The purpose of the study is to clarify red image in the modem fashion. 40 kinds of costume samples being visual power in red have been selected from photographs in fashion magazines and divided into tones: pale (Vp, Lgr, L), bright (P, B), vivid (S, B, Dp), dark (Gr, Dl, Dgr, Dk). The study was measured by using Semantic Differential method. The subjects were 50 students majoring in clothing and textile. The data were analyzed by factor analysis, ANOVA, discrimminant analysis, MDS and regression analysis. The results of analysis are as follow; 1. Factor analysis has extracted 5 factors of red image in the fashion. These factor are Attractiveness, Hardness and Softness, Emotion, Attention, Simplicity. 2. There were significant difference in visual evaluation of red tones. 3. The discrimination among 4 red tones was related to attention and weight of red. 4. Evaluative dimensions of red was classified as Soft-Hard, Lively-Decent. 5. The image effect on Preference, Buying needs, Pleasant and Riches was consist of complicated sensibility.

• Journal of Ginseng Research
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• v.39 no.3
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• pp.250-256
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• 2015

Background: It has been known that ginseng can be applied as a potential nutraceutical for memory impairment; however, experiments with animals of old age are few. Methods: To determine the memory enhancing effect of red ginseng, C57BL/6 mice (21 mo old) were given experimental diet pellets containing 0.12% red ginseng extract (approximately 200 mg/kg/d) for 3 mo. Young and old mice (4 mo and 21 mo old, respectively) were used as the control group. The effect of red ginseng, which ameliorated memory impairment in aged mice, was quantified using Y-maze test, novel objective test, and Morris water maze. Red ginseng ameliorated age-related declines in learning and memory in older mice. In addition, red ginseng's effect on the induction of inducible nitric oxide synthase and proinflammatory cytokines was investigated in the hippocampus of aged mice. Results: Red ginseng treatment suppressed the production of age-processed inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor-${\alpha}$, and interleukin-$1{\beta}$ expressions. Moreover, it was observed that red ginseng had an antioxidative effect on aged mice. The suppressed glutathione level in aged mice was restored with red ginseng treatment. The antioxidative-related enzymes Nrf2 and HO-1 were increased with red ginseng treatment. Conclusion: The results revealed that when red ginseng is administered over long periods, age-related decline of learning and memory is ameliorated through anti-inflammatory activity.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.53-57
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• 2006

In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at $7^{\circ}C$. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.

• The Journal of Korean Medicine
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• v.26 no.4
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• pp.62-73
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• 2005

Objectives: This study was designed to identify the ergogenic effects of Red ginseng and Paeonia radix mixtures and optimal ratios. Materials and Methods: This study was conducted by administering treatments of Red ginseng and Paeonia radix mixtures to rats and by measuring the time to exhaustion by treadmill running. Results: The treatment of Red ginseng and Paeonia radix mixtures to the rats increased the time to exhaustion by treadmill running. The most potent inhibition of Red ginseng and Paeonia radix mixtures on the 5-HT synthesis and the TPH expression in the dorsal raphe was observed at the dose of 200 mg/kg and the optimal ratio of Red ginseng and Paeonia radix for the maximum efficacy was 50:50. Under normal conditions (not exercise), long-term treatment of Red ginseng and Paeonia radix mixtures did not affect the 5-HT synthesis and the TPH expression in the dorsal raphe, suggesting that Red ginseng and Paeonia radix mixtures does not alter serotonin level in the normal rats. The suppressive effect of Red ginseng and Paeonia radix mixtures on the 5-HT synthesis and the TPH expression during exercise is a possible ergogenic mechanism of these mixtures. Conclusions : Red ginseng and Paeonia radix mixtures reduce exercise-induced fatigue, and have the effect of acting as ergogenic aids on the time to exhaustion by treadmill exercise and on 5-HT synthesis and TPH expression.

• Journal of Biosystems Engineering
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• v.28 no.3
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• pp.253-260
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• 2003

In this study, the feasibility of magnetic resonance techniques for nondestructive internal quality evaluation of Korean red ginseng was examined. Relaxation time constants were measured using various grades of red ginsengs. Solid state magnetic resonance imaging technique was applied to image dried red ginsengs which have low moisture contents (about 13%). A 7 tesla magnetic resonance imaging system operating at a proton resonant frequency of 300 ㎒ was used for acquiring MR images of dried Korean red ginseng. The comparison test of cross cut digital images and magnetic resonance images of heaven grade, good grade with cavity inside, and good grade with white part inside red ginseng suggested the feasibility of the internal quality evaluation of Korean red ginsengs using MRI techniques. A good grade red ginseng included abnormal tissues such as cavities or white parts inside was observed by the signal intensity of MR image based on magnetic resonance properties of proton nucleus. Analysis on an one dimensional profile of acquired MR image of Korean red ginseng showed easy discrimination of normal and abnormal tissues. MR techniques suggested ways to detect internal defects of red ginsengs effectively.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.48 no.5
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• pp.39-45
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• 2011

There have been many studies on red tide because of increasing of damage to sea farming by a red tide blooms of harmful algae. The studies of red tide have mostly focused chemical properties and investigation of biological cause. If we can predict the occurrence of red tide, we will be able to minimize the damage of red tide. However, internal study of prediction of red tide blooms is only classification method that is still insufficient for red tide blooms forecast. In this paper, we proposed the red tide blooms prediction method using neural network and SVM.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.6
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• pp.456-461
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• 2012

We studied the emission characteristics of white phosphorescent organic light-emitting diodes (PHOLEDs), which were fabricated using a two-wavelength method. To optimize emission characteristics of white PHOLEDs, white PHOLEDs with red/blue, blue/red and red/blue/red emitting layer (EML) structures were fabricated using a host-dopant system. In case of white PHOLEDs with red/blue structure, the best efficiency was obtained at a structure of red (15 nm)/blue (15 nm). But the emission color was blue-shifted white. In case of white PHOLEDs with blue/red structure, the better color purity and efficiency were observed at a blue (29 nm)/red (1 nm) structure. For additional improvement of color purity in white PHOLEDs with blue (29 nm)/red (1 nm) EMLs, we fabricated white PHOLEDs with red (1 nm)/blue (28 nm)/red (1 nm) structure. The current efficiency, external quantum efficiency, and CIE (x, y) coordinate were 27.2 cd/A, 15.1%, and (0.382, 0.369) at 1,000 $cd/m^2$, respectively.

• Journal of Nutrition and Health
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• v.33 no.8
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• pp.787-793
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• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• Journal of Ginseng Research
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• v.9 no.2
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• pp.256-263
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• 1985

In order to investigate the inferior factor of red ginseng quality, the contents of various chemical components, physico-chemical properties and arrangement state of ginseng cells were observed. Contents of total reducing sugar, reducing sugar, crude protein, crude fibre and specific gravity of inside white part of red ginseng were less than those of normal part. But differences in content of crude saponin, HPLC pattern of ginsenosides and reducing ability for DP P H(1,1-dipheny 1-2-picrylhydrazyl) between normal and inside white part of red ginseng were not found. The optical density of 1 water extract of normal part of red ginseng did not differ from that of inside white 1 part of red ginseng, but the visible and UV absorbance of acid hydrolyzate of normal red ginseng showed higher than those of inside white part of red ginseng. The differences in the internal color and tissue of normal and inside white part of red ginseng were easily found with naked eye, and by the microscopic fractography, the orangement state of ginseng cell in the inside white part of red ginseng was less dense than that in normal red ginseng.