• CELLMED
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• v.11 no.1
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• pp.4.1-4.8
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• 2021

Background: The Unani system of medicine has been practised since centuries for the treatment of a range of diseases. In spite of their efficacy they have been widely criticised due to the lack of standardization and poor quality control. Standardization of Unani medicine is a valuable issue at the present because they are very prone to contamination, deterioration, adulteration and variation in composition due to biodiversity as well as careless collection. Objective: To Standardize and Development of HPTLC Fingerprinting of a polyherbal Unani formulation Qurs-e-Safa. Materials and methods: The conventional and modern analytical techniques were used to standardise Qurs-e-Safa. The study was carried into three different batches of Qurs-e-Safa prepared with its ingredients. The parameters studied are organoleptic, microscopic, physicochemical parameters, phytochemical screening, TLC, HPTLC profile, aflatoxin, microbial load and heavy metal analysis. Results and conclusion: Qurṣ-e-Sa'fa is dark yellow in colour and aromatic smell. Uniformity of diameter and weight variation were found to be 13 ± 0, and 524.7 ± 1.72 mg. friability, hardness and disintegration time of all 3 batches were found to be (0.0615 ± 0.004, 0.0885 ± 0.0047 and 0.0725 ± 0.0058), (3.5 ± 0.2886, 3.67 ± 0.1674 and 3.67 ± 0.1674) and (16 to 17 minutes). Extractive value were found to be maximum in distilled water (38.488 ± 0.20, 37.3824 ± 0.38 and 39.8177 ± 0.13) followed by alcohol (27.5406 ± 0.54, 27.5656 ± 0.32 and 26.9229 ± 0.25). Loss of weight on drying, pH, total ash, acid insoluble ash, qualitative test was set in. Phytochemical screening revealed the presence of Carbohydrates, Phenols, Resins, Proteins, Steroids, fixed oil and Flavonoids. The microbial load was found absent and heavy metals were within permissible limits. The data evolved from the study may serve as a reference to validate and also help in the quality control of other finished products in future research.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.596-601
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• 1993

Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of $CaCl_{2}$. The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and $CaCl_{2}-added$ pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The $CaCl_{2}-added$ pickles showed higher HSP and lower HXSP than those of $CaCl_{2}-not$ added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of $CaCl_{2}-added$ pickles was higher than $CaCl_{2}-not$ added pickles and decreased generally during aging for all samples.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of Ginseng Research
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• v.19 no.1
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• pp.62-72
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• 1995

During the controlled atmosphere storage (CA), fresh ginseng showed good appearance in quality, and other deterioration of freshness was not observed until 12 weeks. On the other hand, MA storage had kept freshness only in treatment of 1 until 8 weeks. There was no significant difference between treated and non-treated sample with preservatives, and not treated sample was not infected with various different fungi. Moisture contents and hardness of ginseng in all treatments were not changed much until 12 weeks, and surface shrinkage did not occur either. But shear stress increased somewhat in all treatments after 12 weeks. The granule of microstructure in tissue diminished slightly. The apparent Quality of red ginseng was good until 4 weeks of treatment. But as time passed, white skin and wrinkled skin were generated and darkened in its color. B-1 in CA and E-1 in MA were found to be the most favorable one. The content of crude saponin did not change significantly during storage of CA or MA by preservation conditions and period. Though a small increase in saponin content from 4.92% to 5.43% was recognized in B-1, which was treated with preservative and 6.0% In B-2, control, this could rather explain increment of soluble component by butanol. Thus, there was no change in total contents of ginsenoside pattern and composition of each content. The Rbl content in B-1 and B-2 were 0.98%, and 0.97%, respectively, whereas that of control was 0.96%. E-1 of MA, treated with preservative was 5.32% after 12 weeks, but was 5.73% in control, indicating that ginsenosides pattern was quite similar to that of CA storage.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.887-892
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• 2015

Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• Journal of Veterinary Clinics
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• v.16 no.1
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• pp.210-213
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• 1999

A 15 months old male pit bull terrier was shown submandibular swelling, which was extended from left submandibular area through mandibular symphysis to right submandibular area and toward around left neck. In history taking, recurrence of swelling was recorded after conservative surgical incision, drainage and dressing. Palpation revealed no pain and heating, partial flutuation and hardness. By paracentesis, it was showed blood-tinged tenacious exudate without bad-smelling. Left submandibular salivary gland was able to be movable freely and the size decreased to half of that of right submandibular salivary gland. It was diagnosed as cervical salivary mucocele. In operation, rostral portion of left sublingual salivary gland was observed to be damaged transversely, showed black color and leaked saliva. Submandibular gland and rostral portion of sublingual salivary gland were resected, after ligation of ducts of submandibular and sublingual salivary glands. At 15 days postoperation, serosanguineous exudate from operation wound was dramatically decreased and stable granulation tissue mass at this area was first palpated. At 39 days after operation, outline of left and right mandibular was appeared normal and skin tenderness of mandibular area was equal to that of the other body wall.

• Design & Manufacturing
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• v.11 no.3
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• pp.8-12
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• 2017

In general, metallic bio-materials is more widely used in solid tissue like bone or tooth than flexible tissue such as skin or muscle. Especially, Cobalt Chrome Molybdenum(Co-Cr-Mo), which is used in tooth surgery, has a great corrosion resistance. Because this bio-material is non-toxic in human body, and has a bio-compatibility that the vital reaction is not occurred with tissue in body. However the chemical reaction is occurred by fatal matter that deteriorate the property of material surface in conventional polishing, and it can affect to fatal disease in human body or decrease the material properties such as hardness, yield strength or bio-compatibility. This surface in poor condition can cause development of corrosion or bacteria. In this study, MR fluid polishing is used to minimize the scratch, pit or surface flaws generated in conventional polishing. Surface roughness is measured according to the polishing condition to obtain fine surface condition.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

• Progress in Medical Physics
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• v.35 no.1
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• pp.10-15
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• 2024

Purpose: This study aimed to comprehensively investigate the diverse characteristics of a novel commercial bolus, CLEANBOLUS-WHITE (CBW), to ascertain its suitability for clinical application. Methods: The evaluation of CBW encompassed both physical and biological assessments. Physical parameters such as mass density and shore hardness were measured alongside analyses of element composition. Biological evaluations included assessments for skin irritation and cytotoxicity. Dosimetric properties were examined by calculating surface dose and beam quality using a treatment planning system (TPS). Additionally, doses were measured at maximum and reference depths, and the results were compared with those obtained using a solid water phantom. The effect of air gap on dose measurement was also investigated by comparing measured doses on the RANDO phantom, under the bolus, with doses calculated from the TPS. Results: Biological evaluation confirmed that CBW is non-cytotoxic, nonirritant, and non-sensitizing. The bolus exhibited a mass density of 1.02 g/cm³ and 14 shore 00. Dosimetric evaluations revealed that using the 0.5 cm CBW resulted in less than a 1% difference compared to using the solid water phantom. Furthermore, beam quality calculations in the TPS indicated increased surface dose with the bolus. The air gap effect on dose measurement was deemed negligible, with a difference of approximately 1% between calculated and measured doses, aligning with measurement uncertainty. Conclusions: CBW demonstrates outstanding properties for clinical utilization. The dosimetric evaluation underscores a strong agreement between calculated and measured doses, validating its reliability in both planning and clinical settings.