• Journal of Ginseng Research
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• v.13 no.1
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• pp.66-70
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• 1989

The specific growth rate was investigated to find the of(emits of major ginseng components in fractions extracted by several solvents on the growth of Candida parapsilosis. The cell proliferation of C. purapsilosis was inhibited by fraction A(hexane soluble components), while enhanced by fraction B(Et2O soluble components), C(AcOEt soluble components), E and F(dialysis outer and inner extract). The additive stimulant effect of cell proliferation was exerted by fraction D(crude saponinE) and B, C or E.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.586-592
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• 1999

Microwave assisted extraction(MAE) is known as a more environmental friendly process with economic advantages in terms of less time, less solvent, less energy and less wastes than the current time consuming reflux method. It was applied to develop a rapid extraction method for soluble ginseng components that are major materials used for the processing of ginseng products. In a comparative study between pre established MAE(ethanol 60%, power 80 W, process time 4 min$\times$5) and current extraction method(ethanol 80%, temp. 85oC, time 8 hr$\times$5), MAE was more efficient than the current method to obtain an extract yield(soluble solid), but it was insufficient to extract individual ginsenosides, total phenols, reducing components and acidic polysaccharides. MAE with 80% ethanol by 5 times showed, however, that its extraction efficiency on soluble solid, crude saponin, major ginsenosides, and the other components was equal or superior to that of the current method, indicating that ethanol concentration is one of the critical parameters influencing the MAE process. The quality of ginseng extracts from MAE was assured by evaluating the corresponding standards and by comparing TLC and HPLC patterns with the control.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.316-321
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• 1995

Some properties of $\beta$-1, 3-glucan synthase system in Saccharamyces cerevisiae were investigated. By extraction with detergent and salt, the membrane preparations could be dissociated into two components, one soluble, the other still membrane bound. Both components, in addition to GTP, were necessary for the activity of $\beta$-1, 3-glucan synthase like other fungi. The protective effect of guanosine nucleotides on the soluble factor pointed to the possibility that this fraction contained a GTP-binding protein. Addition of increasing amounts of soluble factor to a constant amount of insoluble catalytic factor, vice versa, gave rise to a saturation curve. These results, including different types of evidence, indicate that the soluble factor and the catalytic factor form a complex.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.1
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• pp.1-4
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• 1978

The change of soluble protein components in leaf discoloration of rice plant was investigated in the Growth Cabinet with various temperature conditions. The ratio between high molecular soluble protein and low molecular soluble protein was high under high temperature condition, while low under low temperature condition, and also lower in Indica type varieties than Japonica type variety.

• Particle and aerosol research
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• v.17 no.3
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• pp.43-54
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• 2021

Size distributions of atmospheric particulate matter (PM) and its water-soluble organic and inorganic components were measured between January and February 2021 at an urban site in Gwangju in order to identify the major factors that determine their size distributions. Their size distributions during the study period were mainly divided into two groups. In the first group, PM, NO₃^-, SO₄^2-, NH₄⁺ and water-soluble organic carbon (WSOC) exhibited bi-modal size distributions with a dominant condensation mode at a particle size of 0.32 ㎛. This group was dominated by local production of secondary water-soluble components under atmospheric stagnation and low relative humidity (RH) conditions, rather than long-range transportation of aerosol particles from China. On the other hand, in the second group, they showed tri-modal size distributions with a very pronounced droplet mode at a diameter of 1.0 ㎛. These size distributions were attributable to the local generation and accumulation of secondary aerosol particles under atmospheric conditions such as atmospheric stagnation and high RH, and an increase in the influx of atmospheric aerosol particles by long-distance transportation abroad. Contributions of droplet mode NO₃^-, SO₄^2-, NH₄⁺ and WSOC to fine particles in the second group were significantly higher than those in the first group period. However, their condensation mode contributions were about two-fold higher in the first group than in the second group. The significant difference in the size distribution of the accumulation mode of the WSOC and secondary ionic components between the two groups was due to the influx of aerosol particles with a long residence time by long-distance transport from China and local weather conditions (e.g., RH).

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.738-742
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• 1990

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.20-26
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• 2010

Water soluble organic and inorganic species are important components in atmospheric aerosol particles and may act as cloud condensation nuclei to indirectly affect the climate. To characterize organic and elemental carbon(OC and EC), water-soluble organic carbon(WSOC) and inorganic ionic species contents, daily $PM_{2.5}$ measurements were made during the wintertime at an urban site of Gwangju. Average concentrations of WSOC, $NO_3^-$, $SO_4^{2-}$ and $NH_4^+$, which are major components in the water-soluble fraction in PM2.5, are 2.11, 5.73, 3.51 and $3.31{\mu}g/m^3$, respectively, representing 12.0(2.9~23.9%), 21.0(12.9~37.6%), 11.6(2.5~25.9%) and 11.7%(3.8~18.6%) of the $PM_{2.5}$, respectively. Abundance of water soluble organic compounds ranged from 5.4 to 35.9% of total water soluble organic and inorganic components with a mean of 17.6%. Even though the sampling was performed during the winter, the average contributions of secondary OC and WSOC, as deduced from primary OC/EC(or WSOC/EC) ratio, were relatively high, accounting for 17.9%(0~44.4%) of the total OC and 11.2%(0.0~51.4%) of the total WSOC, respectively. During the sampling period, low $SO_4^{2-}/(SO_4^{2-}+SO_2$) ratio of 0.14(0.03~0.32) and relative humidity condition in the winter time suggest an possibility of impact of long-range transport and/or aqueous transformation processes such as metal catalyzed oxidation of sulfur, in-cloud processes, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.29-34
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• 1998

This study was investigated to know changes of the cell wall components, cell wall degrading enzyme activities and contents of soluble protein of strawberry during ripening and softening. The contents of water soluble substances were slightly increased during ripening, but the contents of alcohol-insoluble substances were not changed. The contents of pectin were not changed at green mature and turning stage, while decreased after mature stage. The contents of alkali-soluble hemicellulose and cellulose were increased during ripening and softening. The contents of water-soluble and saltsoluble protein were not changed, but the content of cell wall protein was slightly decreased during ripening. The content of total protein was increased at turning stage, it is not changed after turning stage. $\beta$-Galactosidase activity was increased during ripening, and pectinmethylesterase activity was decreased at turning. Phenylalanine ammonia-lyase activity was changed up to mature stage, but decreased at overripening stage. Polygalacturonase and cellulase activities were not detected at all of ripening stages.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.323-327
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• 2000

Microwave-assisted process (2,450MHz), which is known as a more environmental-friendly process with economic advantages than the current extraction methods, was investigated to pre-establish the extraction conditions for soluble ginseng components used for the processing of ginseng products. The extractions of soluble ginseng components showed optimum conditions, such as 60 mesh in particle size, 1 : 10 (g/mL) in the sample to solvent ratio, and less than 100 watts in energy efficiency. Under these conditions using along with 60% ethanol for 5 min, the overall yield of ginseng extracts was about 83%. Most soluble components including saponins were extracted by repeating five times of microwave-assisted extraction.

• YAKHAK HOEJI
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• v.13 no.2_3
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• pp.71-75
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• 1969

Chemical changes in components of ginseng roots by heat treatment were observed. We have let the roots of fresh ginseng, of steamed ginseng and the water soluble parts obtained from preparing steamed one be subject to our research. Acids, bases, neutral substances and genins from each one of the above came up to 12 fractions. Having the fractions through column chromatography and TLC test thereafter, we determined the Rf values of each spots presented. Among so many similar values of them, 15 spots of heterogenous component in the fresh ginseng and 6 spots in the steamed one, and 10 spots in that of water soluble parts wre detected. Considering this data obtained, we can assume that partialor all of some components of fresh ginseng might be passed into water parts while preparing steamed ginseng from fresh ones and also some components of the later (fresh ginseng) might have been converted into other substances while being heated.