• Journal of the Korean Ceramic Society
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• v.48 no.5
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• pp.373-378
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• 2011

The composite added with surface-coated chopped carbon fiber showed the microstructure of a 3 dimensional discretional arrangements. The fiber reinforced reaction bonded silicon carbide composite, containing the 50 vol% carbon fiber, showed the porosity of < 1 vol%, 3-point bending strength value of 250MPa and fracture toughness of 4.5 $MPa{\cdot}m^{1/2}$. As the content of carbon fiber was increased from 0 vol% to 50 vol% in the composite, fracture strength was decreased due to the increase of carbon fiber, which has a less strength than SiC and molten Si. On the other hand, the fracture toughness was increased with increasing the amount of carbon fiber. According to the polished microstructure, carbon fiber was shown to have a random 3 dimensional arrangement. Moreover, the fiber pull-out phenomenon was observed with the fractured surface, which can explain the increased fracture toughness of the composite containing high content of carbon fiber.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.667-676
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• 2012

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.

• Korean Journal of Exercise Nutrition
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• v.24 no.3
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• pp.13-18
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• 2020

[Purpose] In vivo studies have demonstrated the ergogenic benefits of eleutherococcus senticosus (ES) supplementation. ES has been observed to enhance endurance capacity, improve cardiovascular function, and alter metabolic functions (e.g., increased fat utilization); however, the exact mechanisms involved remain unknown. We aimed to determine whether ES could effectively induce fat loss and improve muscle metabolic profiles through increases in lipolysis- and lipid metabolism-associated protein expression in 3T3-L1 adipocytes and C2C12 skeletal muscle cells, respectively, to uncover the direct effects of ES on adipocytes and skeletal muscle cells. [Methods] Different doses of ES extracts (0.2, 0.5, and 1.0 mg/mL) were added to cells (0.2 ES, 0.5 ES, and 1.0 ES, respectively) for 72 h and compared to the vehicle control (control). [Results] The intracellular triacylglycerol (TG) content significantly decreased (p < 0.05 for 0.2 ES, p < 0.01 for 0.5 ES and 1.0 ES) in 3T3-L1 cells. Adipose triglyceride lipase, which is involved in active lipolysis, was significantly higher in the 1.0 ES group than in the control group (p < 0.01) of 3T3-L1 adipocytes. In C2C12 cells, the mitochondrial protein voltage-dependent anion channel (VDAC) was significantly increased in the 1.0 ES group (p < 0.01). Furthermore, we found that 1.0 ES activated both 5' AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC) in skeletal muscle cells (p < 0.01). [Conclusion] These findings suggest that ES extracts decreased TG content, presumably by increasing lipase in adipocytes and metabolism-associated protein expression as well as mitochondrial biogenesis in muscle cells. These effects may corroborate previous in vivo findings regarding the ergogenic effects of ES supplementation.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.16-26
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• 2016

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1175-1182
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• 2013

The purpose of this study was to evaluate the functional characteristics of fermented mixed grain beverages obtained using different microbial species and to evaluate their suitability for consumption. Various fermented mixed grain beverages were prepared through fermentation with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A-E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I). The visual appearance, flavor, taste, and the antioxidant capacity of each fermented beverage were then assessed. The chromaticity and aesthetic quality of the fermented beverage was measured and all fermented beverages appeared yellow. The C-, G-, H- and I-fermented beverages received scores of 3.319, 3.206, 3.170 and 3.025 points, respectively, following a sensory evaluation, while the others received less than 3 points. The polyphenol content of the different beverages were similar, while the flavonoid content significantly differed. In particular, the flavonoid content of the C- and E-fermented beverages was significantly higher than other beverages. Although the electron donating ability and reducing power of the fermented beverages was very low, the superoxide dismutase (SOD)-like activity of all beverages (except the E-fermented beverage) increased in a concentration-dependent manner. Specifically, the SOD-like activity from the F-fermented beverage at 10,000 ppm was more than 50%. Interestingly, the antioxidant activities of the beverages were unrelated to their polyphenol or flavonoid levels. This study also found that the aesthetic qualities of G- and H-fermented beverages were the highest and that this was completely independent of their antioxidant capacity. Therefore, our results suggest that further studies are required to develop mixed grain-derived fermented beverages that can also fulfill a useful functional purpose.

• Current Photovoltaic Research
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• v.3 no.2
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• pp.39-44
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• 2015

$Cu(In,Ga)_3Se_5$ (${\beta}-CIGS$) has a band gap of 1.35 eV which is an optimum value for high solar-energy conversion efficiency. However, ${\beta}-CIGS$ film was not well characterized yet due to lower efficiency compared to $Cu(In,Ga)Se_2$ (${\alpha}-CIGS$). In this work, ${\beta}-CIGS$ films were fabricated by a three-stage co-evaporation of elemental sources with various Se fluxes. As the Se flux increased, the crystallinity of ${\beta}-CIGS$ phase was improved from the analysis of Raman spectroscopy and a deep-level defect was reduced from the analysis of photoluminescence spectroscopy. A Se treatment of the ${\beta}-CIGS$ film at $200^{\circ}C$ increased Ga content and decreased Cu content at the surface of the film. With the Se treatment at $200^{\circ}C$, the cell efficiency was greatly improved for the CIGS films prepared with low Se flux due to the increase of short-circuit current and fill factor. It was found that the main reason of performance improvement was lower Cu content at the surface instead of higher Ga content.

• Korean Journal of Pharmacognosy
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• v.43 no.2
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• pp.152-156
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• 2012

This study compared the contents of ginseng prosapogenin depending on the extracting conditions of Ginseng Radix palva(Panax ginseng) to provide basic information for developing Ginseng Radix palva-based functional foods. Our findings show that the content of crude saponin peaked at 18 hours of extraction and when extracted twice at $100^{\circ}C$ (GRP-18). However, the content of total saponin reached its height at 6 hours of extraction at $100^{\circ}C$ (GRP-6) and when extracted twice. On the other hand, the content of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$ from Red and Black ginseng reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction at $100^{\circ}C$. And at $100^{\circ}C$ the main prosapogenin of the content of Black ginseng ginsenoside $Rg_5$ and $Rk_1$ reached their heights at 18 hours of extraction, followed by 72 hours and 15 hours of extraction.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.375-380
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• 1986

The result of analysis of ingredient of Kochujang is as follows. The experiments were prepared with wheat flour (WF) and glutinous rice(GR) ; the experimental A type is made of full WF, B type, WF 75% and GR 25%, C type, WF 50% and GR 50% and D type, only full GR. The N content of crude protein and amino type N is higher in the order of A, B, C, and D types, ethyl alcohol is higher in the order of D, C, B, and A types in aging process. The pH is some what higher in A type but in moisture and NaCl, not much difference were shown in the experimental types. The isolated sugars of Kochujang ripened for 90 days analyzed out glucose, fructose, maltose and rhamnose with glucose being the largest in quantity. Glucose is higher in A type, fructose in B type. The alcohols of the ripened Kochujang analyzed out n-propyl, iso-butyl, and iso-amyl alcohol, the content of which is below 3.2mg% and did not show much difference in each experimental types.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.773-778
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• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• Journal of Power System Engineering
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• v.15 no.3
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• pp.52-57
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• 2011

440A martensitic stainless steels which were modified with reduced carbon content(~0.5wt.%) and addition of small amount of vanadium, tungsten and molybdenum 0.4wt.%, 0.4wt.% and 0.68wt.% respectively were manufactured. Effects of alloying elements and tempering temperatures on the intergranular corrosion were investigated through the method of DL-EPR(Double-electrochemical potentiodynamic reactivation). It was thought that the highest DOS(Degree of sensitization) of specimens was obtained at the tempering temperature of $450^{\circ}C$ regardless of types of alloy because of the precipitation of Cr7C3. Addition of vanadium lowered DOS a little above the tempering temperature of $550^{\circ}C$. It was considered to be effected by precipitation of VC carbides. Intergranular corrosion was influenced more by tempering temperature than by alloying elements of V, W and Mo.