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KMID : 0380619860180030241
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.241 ~ p.244
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Some Physical Properties of Koran Red Ginseng Extract as Affected by Extracting Conditions
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Abstract
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Some physical properties of Korean red ginseng extract was investigated for their changes during extraction with ethanol solution having a concentration range of 0-90% at 70-100℃ during 5 times of 8 hours extraction. The intrinsic viscosity was significantly decreased as the ethanol concentration and measuring temperature increased, while it was affected relatively less by the extraction temperature. However the effect of measuring temperature on the intrinsic viscosity was greatly reduced for the extract obtained with higher than 50% a ethanol. The turbidity and pH were also decreased as the ethanol concentration and extraction time increased.
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