• The Journal of Korean Physical Therapy
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• v.11 no.2
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• pp.5-9
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• 1999

The electromagnetic agent used in physical therapy rely far their effects on tissue heating and photo reaction of the body, Infrared has a thermal and analgesic effect, Ultra violet produces direct photo chemical reaction when it interacts with the body. Laser has broad effect on medicine, Ten ding Diancibo Pu (TDP) is in the infrared ray. The wave range is 20,000-250,000, as a far infrared. The effects of the TDP are number of white and red blued cell, capacity of animal immunization activity of enzyme in the organ and blood sugar density.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.25-29
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• 1982

This investigation was carried out to study the influence of pH and heat treatment on the ginsenosides in the white ginseng extract. Changes in ginsenosides (Rb1, Rb2, ,Rc, Rd) and free sugar were measured by the peak area variation of HPLC chromatogram during 25 hours heat treatment at the various level of pH. It was found that :(1) The peak areas of Rb1. Rb2, Rc and Rd on the HPLC chromatogram were decreased remarkably below pH 4.0 and more decrease was found as the temperature and heating time increased. (2) Those of glucose and arabinose were increased remarkably. It is considrered that the increase of glucose and the formation of arabinose result from the hydrolysis of ginsenoside( Rb1, Rb2, Rc, Rd) linked with sugars.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.62-64
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• 1969

The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chunju area. Six of these were local varieties and the others were varieties imported from the United States of America. Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color. Frozen products were prepared by a general method adding sugar to $28^{\circ}\;Brix$. Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color. Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

• Journal of Ginseng Research
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• v.6 no.2
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• pp.138-142
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• 1982

The composition and concentration of ginsenosides and the free sugars in panax ginseng(Korea ginseng), panax quinquefolium (American ginseng) and panax pseudoginseng var. notoginseng (Sanchi ginseng), were investigated. The major ginsenosides and the order of their amount in panax ginseng are Rbl, Rc Rgl, Re, Rb2 Rd and these are about 90% of total ginsenosides, but major ginsenosides of American and Snachi ginseng art Rbl, Re, Rg1 (about 91% of total) ansi Rgl, Rbl, Re (about 93% of total) respectively. Sanchi ginseng was observed in higher concentration of panaxatriol than panaxadiol unlike panax and American ginseng. Free sugars in white ginseng are fructose, glucose, maltose and sucrose. Whereas, in red ginseng rhamnose and xylose were also detected as free sugar.

• Journal of the Korean Home Economics Association
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• v.36 no.9
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.37-42
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• 2002

Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.458-463
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• 2009

In this study, white ginseng water extract (WGWE) solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total white ginseng extracts was 8.32 mg/10 ml which was extracted at $75^{\circ}C$ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest content of $Rb_2$ and Re was 0.89 mg/10 ml, 0.82 mg/10 ml at $75^{\circ}C$ for 18 hours which decreased according to the increased extracted temperature and time. The highest content of $Rg_3$ was 1.67 mg/10 ml at $95^{\circ}C$ for 24 hours which decreased according to the increased time. The turbidity, sweetness and reducing sugar content were increased according to the increased extracted time at $75^{\circ}C$, $85^{\circ}C$, $95^{\circ}C$, but pH were decreased according to the increased extracted time. Therefore, the most appropriate white ginseng extracting method have to extracted the proper temperature for saponin content at first time in combination with raise the temperature for taste at second time.

• Journal of Ginseng Research
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• v.30 no.1
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• pp.41-48
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• 2006

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred In initial stage of steaming fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after steaming. Browning reaction of red ginseng occurred between $60{\sim}90$ min of steaming at $100^{\circ}C$, and browning pigments of red ginseng were mostly water soluble substances. The structural characteristics of water soluble browning reaction products(WS-BRPs) isolated from Korean red ginseng were showed the presence of hydroxyl, amide carbonyl and aliphatic methane groups. From sugar analysis it was identified that L and S-1, melanoidins isolated from red ginseng, contained two kinds of sugars, glucose and xylose, and the other melanoidin S-2 contained the previous and fructose. In order to find out pertinent methods for the acceleration of browning during ginseng processing, various treatment were made on fresh ginseng with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugar tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxyl amino acids, or acidic amino acids. The brown color intensity gradually increased with an increase of glucose concentration far up to 0.5M. L, S-1, and S-2 were found to have an ability to donate hydrogen to DPPH, and also they had anti-oxidative activity in the experiments of hydrogen peroxide scavenging, inhibitory activity in the formation of MDA from linoleic acid, auto oxidation of ok-brain homogenates, lipid peroxidation by the enzymatic and non-enzymatic system in liver microsome fraction, and mitochondrial fraction etc. The amounts of acidic polysaccharide(AP) in red ginseng were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, the AP amount is no difference in root ages or sizes, also, the AP amount of ginseng body was similar to that of rhizome, but was higher than that of leaf and epidermis. Addition of red ginseng acidic polysaccharide(RGAP) increased production of nitric oxide(NO) and tumor necrosis factor (TNF)-$\alpha$ in the rodent macrophage cultures, and treatment of RGAP in vivo stimulated tumoricidal activities of natural killer (NK) cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.95-102
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• 2017

This study was activity of ${\alpha}-amylase$, glucoamylase of liquid Nuruk prepared using liquid Nuruk (NK) and Aspergillus kawachii (AK), Aspergillus niger (AN), Aspergillus oryzae (AO), Monascus kaoliang (MK). To investigate the relationship between the enzymatic activity and the total sugar content of liquid Nuruk depending on the types of Nuruk molds and the degree of rice-polishing. The activity of ${\alpha}-amylase$ depending on the types of Nuruk molds was shown to be 8.82, 8.72 units/mL in AN and AK treatments in brown rice liquid Nuruk at 24 hours after incubation, as the degree of rice-polishing increased, the activity of ${\alpha}-amylase$ was significantly lower (p<0.05). When brown rice was incubated in AN, it showed 8.83 units/mL at 48 hours after incubation, which was the highest activity, but there was no significantly difference (p<0.05), as the degree of rice- polishing was higher, the activity of ${\alpha}-amylase$ was lower. The activity of glucoamylase depending on the degree of rice-polishing showed 3,013 units/mL in AO treatment in brown rice liquid Nuruk at 24 hours after incubation, and the enzymatic activity was significantly higher (p<0.05). As the degree of rice-polishing increased, the activity of glucoamylase decreased, so liquid brown rice Nuruk showed the highest enzymatic activity, liquid white rice Nuruk was the lowest enzymatic activity. The highest enzymatic activity appeared in liquid Nuruk with brown rice at 48 hours after incubation. The activity of ${\alpha}-amylase$, glucoamylase showed higher enzymatic productivity as the degree of rice-polishing was lower, and there was an inverse correlation with the total sugar content.