• Applied Microscopy
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• v.37 no.1
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• pp.11-21
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• 2007

Saengshik which is food not to apply heat is expected to have good effect on the body because metabolic enzymes are preserved in it. In fact, despite of enlargement of saengshik market, the researches on the effect of saengshik are insufficient. So, the aim of this study was to investigate the protective effect of saengshik against $CCl_4-inducing$ hepatotoxicity in ICR mice. As the result of serum biochemical parameters, AST (SGOT) and ALT (SGPT) were significantly decreased at the experimental group treated with saengshik and $CCl_4$ as compared with experimental group 1 treated with $CCl_4$ only (p<0.01). ALP was significantly higher at experimental group 2 compared with control and experimental group 1 (p<0.01). In histological study, experimental group 1 treated with $CCl_4$ only showed severe necrosis all over the liver at the gross observation, and showed severe perivenular necrosis and individual hepatocytic degeneration. However experimental group 2 was not nearly different from control group in appearance and showed mild perivenular necrosis and dominant sever neutrophil infiltration surrounding central veins. The result of this study showed the protective effect against $CCl_4-inducing$ hepatotoxicity and suggest the possibility of the functional health food. However, further studies about the effect of saengshik may be needed.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.4
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• pp.341-348
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• 2010

The basic principle of fry drying process of sludge lies in the rapid pressure change of sludge material caused by the change of temperature between oil and moisture due to the difference of specific heat. Therefore, the rapid increase of pressure in drying sludge induces the efficient moisture escape through sludge pores toward heating oil media. The object of this study is to carry out a systematic investigation of the influence of various parameters associated with the sludge fry drying processes on the drying efficiency. To this end, a series of parametric experimental investigation has been made together with the numerical calculation in order to obtain typical drying curves as function of important parameters such as drying temperature, sludge diameter, oil type and sludge type. In the aspect of frying temperature, especially it is found that the operation higher than $140^{\circ}C$ was favorable in drying efficiency regardless of type of waste oil employed in this study. The same result was also noted consistently in the investigation of numerical calculation, that is, in that the sludge particle drying was efficiently made over $140^{\circ}C$ irrespective of the change of particle diameter. As expected, in general, the decrease of diameter in sludge was found efficient both experiment and numerical calculation in drying due to the increased surface area per unit volume. In the investigation of oil type and property, the effect of the viscosity of waste oil was found to be more influential in drying performance. In particular, when the oil with high viscosity, a visible time delay was noticed in moisture evaporation especially in the early stage of drying. However, the effect of high viscosity decreased significantly over the temperature of $140^{\circ}C$. There was no visible difference observed in the study of sludge type but the sewage sludge with a slightly better efficiency. The numerical study is considered to be a quite useful tool to assist in experiment with more detailed empirical modeling as further work.

• Economic and Environmental Geology
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• v.35 no.3
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• pp.203-210
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• 2002

In order to elucidate the growth mechanism of sulfide chimney formed as a result of seafloor hydrothermal mineralization, we carried out the mineralogical and fluid inclusion studies on the inactive, sulfide- and silica-rich chimney which has been recovered from a hydrothermal field in the Cleft segment of the Juan de Fuca Ridge. According to previous studies, many active and inactive vents are present in the Cleft segment. The sulfide- and silica-rich chimney is composed of amorphous silica, pyrite, sphalerite and wurtzite with minor amounts of chalcopyrite and marcasite. The interior part of the chimney is highly porous and represents a flow channel. Open spaces within chimneys are typically coated with colloform layers of amorphous silica. The FeS content of Zn-sulfides varies widely from 13.9 to 34.3 mole% with Fe-rich core and Fe-poor rims. This variation possibly reflects the change of physicochemical characteristics of hydrothermal fluids. Chemical and mineralogical compositions of the each growth zone are also varied, possibly due to a thermal gradient. Based on the microthermometric measurements of liquid-rich, two-phase inclusions in amorphous silica that was precipitated in the late stage of mineralization, minimum trapping temperatures are estimated to be about 1140 to 145$^{\circ}$C with the salinities between 3.2 and 4.8 wt.% NaCI equiv. Although the actual fluid temperatures of the vent are not available, this study suggests that the lowtemperature conditions were predominant during the mineralization in the hydrothermal field at Cleft segment. Comparing with the previously reported chimney types, the morphology, colloform texture, bulk chemistry, and a characteristic mineral assemblage (pyrite + marcasite + wurtzite + amorphous silica) of this chimney indicate that the chimney have been formed from a relatively low-temperature (<250$^{\circ}$C) hydrothermal fluid that was changed by sluggish fluid flow and conductive cooling.

• Economic and Environmental Geology
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• v.46 no.1
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• pp.11-19
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• 2013

The Daehwa Mo-W deposit is located within the Gyeonggi massif. Quartz and calcite vein mineralization occurred in the Precambrian gneiss and Jurassic granites. Three main types (Type I: liquid-rich $H_2O$ type, Type II: vapor-rich $H_2O$ type, Type III: $CO_2-H_2O$ type) of fluid inclusions were observed and are classified herein based on their phase relations at room temperature. Within ore shoots, type III fluid inclusions have been classified into four subtypes (type IIIa, IIIb, IIIc and IIId) based on their volume percent of aqueous and carbonaceous ($CO_2$) phase at room temperatures combined with their total homogenization behavior and homogenization behavior of $CO_2$ phase. Homogenization temperatures of primary type I fluid inclusions in the quartz range from $374^{\circ}C$ to $161^{\circ}C$ with salinities between 13.6 and 0.5 equiv. wt.% NaCl. Homogenization temperatures of primary type III fluid inclusions in quartz of main generation, are in the range of $303^{\circ}C$ to $251^{\circ}C$. Clathrate melting temperatures of the type III fluid inclusions were 7.3 to $9.5^{\circ}C$, corresponding to salinities of 5.2 to 1.0 equiv. wt. % NaCl. Melting and homogenization temperatures of $CO_2$ phase of type III fluid inclusions were -57.4 to $-56.6^{\circ}C$ and 29.0 to $30.8^{\circ}C$, respectively. Fluid inclusion data indicate a complex geochemical evolution of hydrothermal fluids. The Daehwa early hydrothermal system is characterized by $H_2O-CO_2$-NaCl fluid at about $400^{\circ}C$. The main mineralization occurred by $CO_2$ immiscibility at temperatures of about 300 to $250^{\circ}C$. At the late base-metal mineralization aqueous fluid formed by mixing with cooler and less saline meteoric groundwater.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.821-832
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• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.811-820
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• 2004

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed ${\times}$ Landrace breed) by feeding periods. A total of 150 pigs were sampled from commercial farm, and assigned into three treatedrnents. Feeding peirods of Tl, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were significantly(P<0.05) increased with feeding period increased, and final grade score have significantly(P<0.05) lower when feeding period was increased. pH and water content were significantly(P<0.05) lower when feeding period was increased(over 220days). However, intramuscular fat have no significantly different among the treatments. $L^* and b^* were significantly(P<0.05) lower and a^*$ was significantly higher(P<0.05) when feeding period increased. Cooking loss was higher in the order of Tl > T3 > T2. Shear force values was significantly(P<0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P<0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods. and improved meat color and tenderness with feeding periods. However, final grade score was decreased with feeding periods

• Applied Biological Chemistry
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• v.43 no.3
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• pp.218-224
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• 2000

The efforts were made to optimite ethanol extraction from persimmon leaf with the time of extraction$(1.5{\sim}2.5\;hrs)$, the temperature of extraction$(70{\sim}90^{\circ}C)$, and the concentration of ethanol$(0{\sim}40%)$ as three primary variables together with several functional characteristics of persimmon leaf as reaction variables. The conditions of extraction was best fitted by using response surface methodology through the center synthesis plan, and the optimal conditions of extraction were established. The contents of soluble solid and soluble tannin went up as the concentration of ethanol went up and the temperature of extraction went down, and the turbidity went down as the concentration of ethanol went down. Electron donation ability was hardly affected by the extraction temperature and had the tendency to go up as the concentration of ethanol went up. The inhibitory activity of xanthine oxidase(XOase) had the tendency to go up as both the concentration of ethanol and the temperature of extraction went up. The inhibitory activity of angiotensin converting enzyme(ACE), the significance of which still was not recognized, showed the maximum when the concentration of ethanol was 27%. In result, the optimal conditions of extraction was the extraction time of two hours, the extraction temperature of $75{\sim}81^{\circ}C$, and the ethanol concentration of $33{\sim}35%$.

• Applied Biological Chemistry
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• v.5
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• pp.7-21
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• 1964

가잠(家蠶)(Bombyx mori)의 잠체(蠶體), 용체 및 견사선(絹絲腺)(후부(後部))에서 phenol법(法)으로 RNA를 추출(抽出)하여 RNA의 nucleotide 조성(組成)(mole ratio)을 살피는 한편, 견사선(絹絲腺)(후부(後部))에서 초원심법(超遠沈法)으로 r-RNA, s-RNA를 분리(分離)하여 이에 대(對)한 nucleotide조성(組成)을 조사(調査)하고 또 가잠견사선(家蠶絹絲腺)과 비교(比較)할 목적(目的)으로 거미 방적선(紡績腺)의 t-RNA를 분리(分離)하여 nucleotide성분(成分)을 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1) 잠란(蠶卵)에 있어서 이것을 마수(磨粹), 탈지(脫脂) 후(後) lysozyme을 작용(作用)시키고 10% NaCl용액(溶液)으로 가열(加熱) 추출(抽出)하는 새방법(方法)을 고찰(考察)하여 RNA의 추출(抽出)이 극난(極難)한 잠란(蠶卵)에서 RNA를 분리(分離)하는데 성공(成功)하였다. 2) 가잠란(家蠶卵), 잠체(蠶體), 용체 및 견사선(絹絲腺)(후부(後部))의 t-RNA nucleotide 조성(組成)은 다음과 같다. 시료(試料) $\frac{G+C}{A+U}$ $\frac{G+U}{A+C}$ $\frac{Pu}{Py}$ 가잠란(家蠶卵)의 RNA 1.14 1.24 0.99 가잠체(家蠶體)의 RNA 1.40 1.36 0.80 용체의 RNA 1.40 1.33 1.35 후부견사선(後部絹絲腺)의 RNA 1.05 1.32 1.15 이로서 잠체(蠶體). 용체 및 견사선(絹絲腺)의 Pu/Py는 각각(各各) 차이(差異)가 있으나 G+U/A+C는 3자간(者間)에 1.3의 거이 동일(同一)한 수치(數値)를 보여주고 있다. G+C/A+U는 잠체(蠶體)와 용체에 있어서 동일(同一)하나 견사선(絹絲腺)의 그것과는 차이(差異)가 있다. 한편 잠란(蠶卵)에 있어서는 Pu/Py, G+C/A+U, G+U/A+C가 각각(各各) 잠체(蠶體), 용체 및 견사선(絹絲腺)에 있어서와 현저(顯著)한 차이(差異)를 보여주고 있다. G+C/A+U가 1.3이나 되는 RNA의 base ratio를 가진 생물(生物)에 관(關)해서는 아직 보고(報告)된 바 없고 다만 본논문(本論文)의 가잠(家蠶)에 관(關)한 RNA와 속편(續編)인 각종(各種) 패류(貝類) RNA의 nucleotide 조성(組成)에서 모두 1.3에 가까운 수치(數値)를 보여주고 있다. 3) 견사선(絹絲腺)(후부(後部)) t-RNA와 거미 방적선(紡績腺)의 t-RNA의 nucleotide molar ratio 및 견사선(絹絲腺)의 r-RNA, s-RNA nucleotide 조성(組成)은 다음과 같다. 재료(材料) $\frac{G+C}{A+U}$ $\frac{G+U}{A+C}$ $\frac{Pu}{Py}$ 가잠견사선(家蠶絹絲腺)(후부(後部)의 t-RNA 1.05 1.32 1.15의 r-RNA 1.12 1.30 1.20의 s-RNA 1.55 1.33 0.65 지주방적선(蜘蛛紡績腺)의 t-RNA 1.35 1.24 1.16 즉(卽) 가잠견사선(家蠶絹絲腺)(후부(後部))과 거미방적선(紡績腺)의 t-RNA nucleotide 조성(組成)은 Pu/Py가 1.15와 1.16으로서 거이 동일(同一)하지만 G+C/A+U, G+U/A+C에 차이(差異)가 있음을 보았다. 한편 가잠견사선(家蠶絹絲腺)(후부(後部)) r-RNA와 s-RNA의 Pu/Py와 G+C/A+U는 현저(顯著)한 차이(差異)가 있고, G+U/A+C에 있어서는 1.3으로서 거이 동일(同一)한 수치(數値)를 보여주고 있다. 4. 이상(以上)과 같이 잠체(蠶體)에 관(關)한 RNA의 nucleotide 조성(組成)은 소위(所謂) GC-type로서, 현재(現在)까지 문헌(文獻)에 보고(報告)된 각종(各種) 생물(生物)의 RNA의 base ratio에 관(關)하여 비교(比較) 검토(檢討)하였으며, RNA의 nucleotide ratio의 차이(差異)의 의의(意義)에 대(對)하여 고찰(考察)하였다.

• Proceedings of the Korean Sanitation Conference
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• 2005.12a
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• pp.76-97
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• 2005

As the recent change of multiformity and taste in clination in eating habit culture is yearly in creasing foods used oil and fats. Because the frying food is especially important snack , it's safty is very essential. In order to know the safty and harmfulness of frying oil and fats. The 20 kinds samples were purchased chicken fried food shops around the north of seoul and kyunggi. The acid value, iodine value, peroxide value, TBA value, fatty acid, carbonyl value, and smoke point of deep fat fried oils were analyzed. Results of analyzed, A company of deep fat frying oil showed stability state and C company and B company of deep fat frying oil is acidification to turned. But D company of deep fat frying oil showed quite a bit acidification progressived of used hydrogenated oil.