• Journal of Ginseng Research
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• v.20 no.3
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• pp.262-268
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• 1996

4-year-old fresh ginseng was stored for 12 weeks at 4$^{\circ}C$ under the CA storage and samples were withdrawn after every 1, 2, 3, 4, 6, 8 and 12 weeks for processing of red ginseng. Antloxidative and cytotoxic activities of steamed red ginseng for the quality evaluation are summarized as follows: Reducible activity of water extract to 1, 1-dipenyl-2-picryl hydrazyl increased with increasing storage period. Antioxldative activity of red ginseng did not change in petroleum ether fraction, while it had a tendency to increase In the fractions of ethyl ether and ethyl acetate with increasing storage period. in contrast to fresh ginseng, malonaldehyde formation In heparin mlcrosome of red ginseng processed from fresh ginseng stored In CO2:O2:Nl (6:4:90) with a 0.5% DF-100 immersion condition decreased but was not changed significantly by the period of storage. Cytotoxic activity against cancer cell at a 40 mg/ml concentration of red ginseng slightly increased with an increase in storage period but no effect was observed at the concentration less than 10 mg/ml.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.11a
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• pp.28-29
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• 2017

For this study, alkali-activated slag red-mud pavement is manufactured to examine the usability of red-mud as a recycling material in the construction industry. In the compaction curve in terms of the replacement ratio of red mud by binder type, the dry density changed gradually depending on the water content, which implies that there is no distinct difference in compaction according to the replacement ratio of red mud. The compressive strength at 28 days was observed to be 18.9~27.0MPa in ASS, and 18.4~28.8MPa in OPC, showing a similar level between the specimens.

• Korean Journal of Exercise Nutrition
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• v.14 no.2
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• pp.87-93
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• 2010

PURPOSE. The purpose of this study was to investigate the effect of red-pepper ingestion on excess post-exercise oxygen consumption in young women. METHODS. The six female college students involved in this experiment. The subjects participated in two trials, standard meal (650 kcal) and standard meal +10 g red-pepper with 200 ml water. After the subjects allowed to have rest for 60 min, exercised by resistance program for 40 minutes. RESULTS. The excess post-exercise oxygen consumption (EPOC) was not affected by the red-pepper ingestion. However, post-exercise fat oxidation and plasma free fatty acid levels were higher in red-pepper trial than in control trial. CONCLUSION. Therefore, red-pepper ingestion before resistance exercise might be improve body fat reduction.

• Journal of Environmental Science International
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• v.21 no.9
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• pp.1079-1085
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• 2012

Ground seawater quality was investigated, and the algal growth potential (AGP) tests were performed along the Tongyeong coast to examine the inflow of materials, which is needed for the red tide species Cochlodinium polykrikoides to grow. The study was conducted to determine the mechanism for C. polykrikoidesred tides. Water temperature, salinity, pH, and dissolved oxygen (DO) ranged from 16.05 to $20.74^{\circ}C$, 18.20 to 32.11 psu, 6.00 to 7.61, and 3.41 to 7.91 mg/L (41.4-96.1%), respectively. No seasonal variation was observed in water temperature. The salinity, pH, and DO saturations at most stations were lower than those of coastal seawater at Tongyeong. The ${NH_4}^+$-N, ${NO_{2+3}}^-$-N, ${PO_4}^{3-}$-P concentrations ranged from 0.43 to 16.00 ${\mu}M$, 1.50 to 132.38 ${\mu}M$, and 1.30 to 6.29 ${\mu}M$, respectively; the values at some stations were much higher than observed in Tongyeong coast seawater. Using seawater from station B, C. polykrikoides grew consistently, with a high growth rate, similar to the red tide in nature. This seawater appeared to contain materials needed by C. polykrikoides to grow. Therefore, C. polykrikoides red tides seem to occur wherever the ground sea water contains materials that are needed for its growth.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.843-856
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• 2019

Real-time flood prediction has an important role in significantly reducing potential damage caused by floods for urban residential areas located downstream of river basins. This paper presents an effective approach for flood forecasting based on the construction of a deep neural network (DNN) model. In addition, this research depends closely on the open-source software library, TensorFlow, which was developed by Google for machine and deep learning applications and research. The proposed model was applied to forecast the flowrate one, two, and three days in advance at the Son Tay hydrological station on the Red River, Vietnam. The input data of the model was a series of discharge data observed at five gauge stations on the Red River system, without requiring rainfall data, water levels and topographic characteristics. The research results indicate that the DNN model achieved a high performance for flood forecasting even though only a modest amount of data is required. When forecasting one and two days in advance, the Nash-Sutcliffe Efficiency (NSE) reached 0.993 and 0.938, respectively. The findings of this study suggest that the DNN model can be used to construct a real-time flood warning system on the Red River and for other river basins in Vietnam.

• Journal of Korean Society on Water Environment
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• v.21 no.6
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• pp.564-568
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• 2005

The structural change of azo dye (Acid Red 27) by oxidation with ozone has been investigated using FT-IR and $^1H$ NMR. The solution pH was observed to decrease during oxidation reaction, which was considered to be due to the generation of several organic and inorganic acids as the result of the decomposition of azo compound. The FT-IR analysis showed that changes of specific absorption bands of Acid Red 27 were observed after ozonation. When azo dye was oxidized by ozone, several new peaks were shown to appear by $^1H$ NMR analysis and the peaks were generally shifted to the direction of up field. This was presumably due to the breakage of benzene ring contained in the molecular structure of Acid Red 27 by the oxidation and the shape of peaks was shown to change according to the reaction time.

• Journal of Environmental Health Sciences
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• v.35 no.4
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• pp.259-268
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• 2009

This study was carried out to investigate the protective effect of Red Ginseng Saponins on 2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) induced toxicities in guinea pigs ($200{\pm}10$ g). Normal control (NC) group guinea pigs ($200{\pm}10$ g) received vehicle and saline, while the TCDD-treated (TT) group was given water-extract (WE), saponin fraction (SF) and non-saponin fraction (NSF). Korean red ginseng fractions were administered from 1 week before TCDD-exposure for 4 weeks. Body weight loss and deteriorated clinical parameters related to sugar metabolism and liver function such as lipase and AST, respectively, these were significantly reduced by both saponin and non-saponin fractions. However, increase of lipase was attenuated by the saponin fraction in a dose-dependent manner. Only AST was affected by the saponin fraction. The results suggest that saponins are active substances in the Korean red ginseng water extract against TCDD induced toxicities in Guinea pigs.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.419-424
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• 2007

The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.

• Journal of Ginseng Research
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• v.32 no.4
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• pp.332-336
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• 2008

Red ginseng is classified according to outer form and the quality of internal tissue, and red ginseng below third grade can't be sold. Also there are many differences in price according to grade. So if inferior Red ginseng is sold, economic loss and claim take place. This research is done conducted to investigate the possibility of the non-destruction internal tissue investigation of red ginseng. It is observed and compared that MR image after getting MR image agrees with real cutting side in 10-13% water content of red ginseng. The MR image can be obtained to see the internal section of red ginseng with equal condition of time, temperature and slice thickness in spin echo pulse sequence. The MR signal of red ginseng is very weak, because it contains low water density. So it takes about 30 minutes with the measurement of single point image (SPI). But the suitable time to distinguish internal tissues is about 9 seconds in TE (Echo Time) 2.23 ms, TR (Repetition Time) 150ms. The image to discriminate internal tissues in 9 seconds can be obtained when slice thickness is 10 mm with changes of 3, 5, 10 mm. The image obtained after 30 minutes' boiling of 55 degrees has clearer image than that of normal temperature. It is thought that MR signal is stronger through active motion of water particles as temperature increases. With this method MR image of red ginseng can be obtained and characteristics of internal tissues can be observed in such a short time.