• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.199.3-199.3
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• 2003

Acanthopanacis Cortex (Acanthopanax sessiliflorum, Araliaceae, KP VIII), an important Korean medicinal herbal drug, has been widely used as tonic, anti-stress and immuno-enhancing drugs. To monitor the contents of active ingredients (acanthoside D[=eleutheroside E], eleutheroside B, isofraxidin, chlorogenic acid, and caffeic acid) in Acanthopanax sp., we developed the HPLC analysis method and validated. The simultaneous determination of five active ingredients was achieved in a C$\sub$18/ column with an acetonitrile water (containing 1 % phosphoric acid) (15 : 85) mobile phase. (omitted)

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.2
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• pp.123-134
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• 2022

In this study, the whitening and antioxidant effects of the extracts from Hydrangea petiolaris (H. petiolaris) leaves was confirmed, and the chemical structure was identified by separating the active ingredients. In the whitening tests using α-MSH stimulated B16F10 melanoma cells, the n-hexane (Hex) fraction inhibited the cellular melanogenesis and intracellular tyrosinase activities without causing cell toxicity. In addition, the Hex fraction reduced expression of tyrosinase and TRP-2 protein. Upon the anti-oxidative studies by DPPH and ABTS⁺ radicals, potent radical scavenging activities were observed in the ethyl acetate (EtOAc) fraction. Also, for the cellular protective effects on HaCat keratinocytes damaged by H₂O₂, the EtOAc fraction indicated protective effects against oxidative stress. Eight phytochemicals were isolated from the extract of H. petiolaris leaves; ethyl linoleate (1), ethyl linolenate (2), 1-linoleoyl glycerol (3), 1-linolenoyl glycerol (4), epi-catechin (5), afzelin (6), quercitrin (7), hyperin (8). Among the isolates, the compounds 5 - 8 showed DPPH and ABTS⁺ radical scavenging activities. The contents of quercitirin, a major isolated in this extract, determined by HPLC analysis were confirmed to be about 31.3 mg/g for the 70% ethanol extract and 169.8 mg/g for the EtOAc fraction. Based on these results, it was suggested that the extract from H. petiolaris leaves could be potentially applicable as whitening and anti-oxidative ingredients in cosmetic formulations.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.6
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• pp.264-271
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• 2007

The inorganic pigments of $Fe_2O_3-CoO-Cr_2O_3-MnO_2$ were synthesized by the co-precipitation method. $FeCl_3,\;CoCl_2,\;CrCl_3\;and\;MnCl_2$ are used for the starting raw materials, and 2 N-KOH for precipitator. $MnCl_2$ is secured with 10 mole%, and 6 composition ratios are used with three ingredients to synthesize the pigments. The samples were calcined at $1350^{\circ}C/1.5h$. The resulting pigments were characterized by using XRD, FT-IR, SEM, and UV spectrophotometer. 6wt% pigments were applied to lime glaze and lime-barium glaze respectively firing at $1260^{\circ}C$ for oxidation atmosphere and $1240^{\circ}C$ for reduction one. The results of color analysis by using UV spectrophotometer showed black, bluish black and dark grayish green.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.2
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• pp.98-108
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• 2007

In order to use food wastes for the source of fermented feed for pigs, this study was aimed to produce better culture inoculum by the aeration and addition of pig' s blood meal as sub nutrient. For the preparation of inoculum as bacterial strain, Lactobacillus brevis isolated from pig intestine, and a yeast Saccharomyces cerevisiae from strawberries were used. Molasses and whey were used as main ingredients for the culture solution as well as yeast extract and other ingredients as sub nutrients. As the experimental result, aeration showed a positive effect to enhance viable cell count or retarding death phase. Although sub nutrient yeast extracts were replaced with pig's blood meal, fermentation characteristics were almost similar to that of yeast extract. When the inoculum was stored at room temperature, L. brevis and S. cerevisiae maintained the viable cell concentration of approximately 8 log cfu/mL for 1 week. 2 Days after the culture solution was mixed with food waste, the number of unwanted bacteria had rapidly increased, but E.coli was not detected for 5 days.

• Conservation Science in Museum
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• v.7
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• pp.25-31
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• 2006

We performed the conservation treatment for Bigyeokchinjeonnoe (A kind of time bomb in the Joseon Dynasty) excavated from Hwawangsanseong Fortress in Changnyeong-gun, Gyeongsangnam-do Province. Part of the Bigyeokchinjeonnoe has been lost; we did not restore the lost part so that one can observe the inside through it. The results of X-ray investigation and C. T (Computed Tomography) scan proved the generation of many blowholes around the molding line during the casting process; a hole in the casting mold to maintain inner mold during casting was identified on the surface and traces of fortifying this part with iron plate were also identified. The main ingredients of the blue corrosion on the surface were identified as O, Fe, P, Si and Al by SEM/EDS analysis. The result of XRD analysis identified the blue corrosion as vivianite [Fe₃(PO₄)₂·8H₂O]. The metal structure clarified its material was gray cast iron.

• Korean Journal of Environmental Agriculture
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• v.40 no.3
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• pp.161-168
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• 2021

BACKGROUND: Biochar has ability to reduce N loss, increase crop yield, and sequestrate carbon in the soil However, there is still limited study concerning the interactive effects of various biochars on NH₃ loss and plant growth. This study, therefore, was conducted to investigate the NH₄⁺ adsorption characteristics of biochar derived from rice and maize residues. METHODS AND RESULTS: By-products were pyrolyzed under oxygen-limited conditions at 300-700℃ for 1 hour and used for experiment of NH₄⁺ adsorption in aqueous solution. The adsorption characteristics of biochar were studied using Langmuir isotherm. Biochar yield and hydrogen content decreased with increasing pyrolysis temperatures, whereas pH, EC, and total carbon content increased. The biochar pyrolyzed at lower temperatures was more efficient at NH₄⁺ adsorption than those produced at higher temperatures. In addition, the R_L values, indicating equilibrium coefficient were between 0 and 1, confirming that the result was suitable for Langmuir isotherm. CONCLUSION: The maize stalk biochar pyrolyzed at 300℃ was the most efficient to adsorb NH₄⁺ from the aqueous solution. Furthermore, the adsorption results of this experiment were lower than those of other prior studies, which were ascribed to different experimental conditions such as ingredients, and pyrolysis conditions.

• Journal of Ginseng Research
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• v.46 no.1
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• pp.39-53
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• 2022

Ginsenoside Rb₁ (Rb₁), one of the most important ingredients in Panax ginseng Meyer, has been confirmed to have favorable activities, including reducing antioxidative stress, inhibiting inflammation, regulating cell autophagy and apoptosis, affecting sugar and lipid metabolism, and regulating various cytokines. This study reviewed the recent progress on the pharmacological effects and mechanisms of Rb₁ against cardiovascular and nervous system diseases, diabetes, and their complications, especially those related to neurodegenerative diseases, myocardial ischemia, hypoxia injury, and traumatic brain injury. This review retrieved articles from PubMed and Web of Science that were published from 2015 to 2020. The molecular targets or pathways of the effects of Rb₁ on these diseases are referring to HMGB1, GLUT4, 11β-HSD1, ERK, Akt, Notch, NF-κB, MAPK, PPAR-γ, TGF-β1/Smad pathway, PI3K/mTOR pathway, Nrf2/HO-1 pathway, Nrf2/ARE pathway, and MAPK/NF-κB pathway. The potential effects of Rb₁ and its possible mechanisms against diseases were further predicted via Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway and disease ontology semantic and enrichment (DOSE) analyses with the reported targets. This study provides insights into the therapeutic effects of Rb₁ and its mechanisms against diseases, which is expected to help in promoting the drug development of Rb₁ and its clinical applications.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.353-358
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• 2007

Contamination of ochratoxin A (OTA) was studied in 194 compound feeds and 59 feed ingredients samples distributed in South KOREA in 2006 and 2007. The degree of OTA contamination in feed ingredients was 27%, and its detected levels were ranged from 0.27 to 3.39 ppb. Seventy six percent of compound feeds were contaminated with OTA at concentration between 0.21 and 13.64 ppb. The highest degree of OTA contamination was observed in compound feeds for dairy cattle (96%) followed by for poultry (85%) and swine (79%). Beef cattle exhibited the highest level of OTA contamination (2.2 ppb). Compound feeds for dairy cattle and feed ingredients for vegetable proteins showed relative lower level of contamination at 1.6 and 1.2 ppb, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.