• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• Korean Journal of Environment and Ecology
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• v.27 no.6
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• pp.777-793
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• 2013

The purpose of this study is to provide the basic reference for appropriate ecological park planning through investigation and analysis of inviting environment of Suncheon Bay Ecological Park within the framework of 'universal design'. For this, investigating items were selected through literature reviews and legal standard of ecological park suggested by laws. Field survey on Suncheon Bay Ecological Park was conducted, The results suggesting analytical and practical implications are as follows. First, guided handles of any facilities were not equipped, so urgent supplementation is needed with legal standard of universal design. Especially, detailed criterion of universal design focusing on visitors' convenience should be reflected. Second, all facilities for the blind were not equipped and the floor height of entrance was also unsuitable. It implies that the disabled and the senior are restrained from doing independent activity, therefore, appropriate standard focusing on 'universal design' for the wide open activity space such as the park area should be re-provided. Finally, guidelines for applicable universal design of the activity space for the experience on the ecological park should be re-established.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.168-183
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• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1032-1037
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• 2008

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and $^1H$-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

• Journal of the Korea Furniture Society
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• v.19 no.6
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• pp.487-497
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• 2008

This study was the research of the satisfaction of participation in short DIY Woodworking program organized by university as productive leisure activity. It is the study of what satisfactions-factors of the participants are and how the satisfaction is continued with activities of the participants later on, and finally how the satisfaction influences the choice of leisure activity further. Questionnaire is consist of total 41 survey standards like the article for facility, education, service and cost & the demographic contents of the participants. It was executed by the participants in program at sight from Aug. $1^{st}$ and $2^{nd}$ 2008, and the valid samples 156 copies were definitely analyzed. The result of analysis shows first that the majority of the participants in the short leisure program are the beginner who took part in such program for the first time. What them interests are the convenient facility & use of tools. Second, the reasonable fees in terms of material cost & preparation of personal tools influenced positively on satisfaction of participation. Third, the dissatisfaction of participants regarding educational method and service could be solved by that the trainer who makes practical lesson had been informed of the course in advance.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.233-240
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• 2015

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.897-902
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as natural health food source. The research was conducted to determine the biofunctional activities of Crataegi fructus extract. Methanolic extract from Crataegi fructus was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction was shown to have the strongest antioxidant activity ($RC_{50}=4.39{\mu}g/m{\ell}$) among the fractions. In the antimicrobial activity assays, ethyl acetate soluble fraction was effective in bacterial inhibition, against the cases of Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/m{\ell}$. In the anticomplementary activity assays, water soluble fraction was the most effective exhibiting 18.4% inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.9-13
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• 2009

Flos Sophora japonica L. (Leguminosae), commonly called scholar tree, is a well-known traditional medicine used for the treatment of bleeding and as an antihemorrhagic agent. This research was conducted to determine biofunctional activities of Flos Sophora japonica extract. Methanolic extract from Flos Sophora japonica was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction showed the strongest antioxidant activity ($RC_{50}=3.13{\mu}g/mL$) among the fractions. In antimicrobial activity assays, ethyl acetate soluble fraction was effective to bacterial inhibition, such as Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/mL$. In anticomplementary activity assays, water soluble fraction was the most effective exhibiting 21% inhibitory activity.

• Korean Journal of Clinical Laboratory Science
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• v.38 no.1
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• pp.65-71
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• 2006

We examined the relationship between the basic characteristics and types of leisure activities according to blood types. It was based on questionnaires answered by 441 collegians in public health departments and 282 in non-public health departments in Daegu Health College in March, 2005. The frequency of leisure activity of once or twice a week or less during weekdays was the most common.: The most common frequencies for all blood types were between 1 and 2 hours on weekdays and between 3 and 5 hours on the weekends or holidays. As far as the type of leisure activities during the weekdays was concerned, in the case of public health departments, blood type A was interested in computer games and then watching TV, blood type B was attracted to watching TV and listening to music, blood type AB was into watching TV, computer games, and listening to music, and blood type O was keen on watching TV and computer games in that order. The type of leisure activity according to blood types in public health departments was shown to be significantly different (p<0.05). The type of future leisure activity was shown to be significantly different between public health departments and non-public health departments (p<0.05). The type of present leisure activity preferred by collegians, according to the study, was entertainment such as computer games for most blood types. The type of future leisure activities was related to the field of tourism and sports. The collegians need to have more advanced and positive leisure activities.