• KSCE Journal of Civil and Environmental Engineering Research
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• v.42 no.4
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• pp.469-480
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• 2022

To design the crown wall of rubble-mound breakwaters, the horizontal wave load should be available, but determining this load remains difficult. Lee et al. proposed modification factors for Goda's formula for the horizontal wave pressures on acrown wall. The empirical formula by Lee et al. was based on a two-dimensional model test with a relatively narrow armour crest width in front of the crown wall. In this study, a series of experiments at the same facility were conducted on the horizontal wave pressures on the crown wall of a rubble-mound breakwater with a wide armour crest width. As a result, the pressures of the unprotected part of the crown wall were nearly identical to the narrow crest width. However, the pressures of the protected part tended to decrease with a change in the armour crest width. From the experimental results, the horizontal pressure modification factors of Goda's formula including the armour crest width effect are suggested here and are likely applicable to practical designs of the crown walls of rubble-mound breakwaters covered with tetrapods.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.615-620
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• 2007

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.433-443
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• 2006

The effects of Allium vegetables on blood glucose levels and lipid metabolism in streptozotocin (S12) induced diabetic rats were investigated. Diabetes mellitus was induced by S1'2 injection (45 mg/kg 5.w.) into the tail vein. Sprague-Dawley rats weighing $220\;{\pm}\;10\;g$ were randomly assigned to 7 groups: normal, S1'2-control and five Allium groups (Allium cepa, Allium fistulosum, Allium sativum, Allium tuberosum and Allium victorialisL Normal and S12control groups were fed an AIN-93 diet and five Allium groups were fed a modified diet containing. 10% Allium powder each for 4 weeks. Body weight, diet intake, food efficiency ratio (FER) and organ weights- were monitored. Activities of aspartate aminotransferase (AST) & alanine aminotransferase (ALT) were observed: Plasma lev~ls of glucose, free fatty acid, triglyceride and HDL-cholesterol were analyzed. Levels of glycogen, cholesterol and triglyceride in liver were determined. Levels of malondialdehyde (MDA) in liver, lung, kidney, and pancreas were assayed. The hepatic contents of chromium (Cr) , iron (Fe), zinc (Zn) and manganese (Mu) were measured. The Allium sativum group had weight gain and suppressed a hypertrophy of the kidney significantly. The activity of ALT was significantly lowered in the diabetic groups except Allium sativum group compared to STZ-control group. The Allium sativum and Allium tuberosum groups showed the hypoglycemic effects at 4 weeks. There were no significant differences between the control and all the other diabetic groups in the plasma levels of cholesterol, HDL-cholesterol, triglycerides and free fatty acids. Most of the Allium groups except Allium fistulosum were observed significantly lowered level of MDA in the lung compared to STZ-control group. The diabetic rats fed the Allium cepa and Allium sativum have shown significantly lowered hepatic Zn contents. The results suggested that the intake of the Allium vegetables may be effective in the antihyperglycemia by lowering blood glucose levels.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.979-989
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• 2015

The purpose of this study was to investigate the usage and perception jochung Self-administered questionnaires were collected from 445 living residents in the Daegu and Gyeongbuk areas. When purchasing jochung, respondents answered that they considered both health and taste. Recognition rate scores for jochung were in the order of 'brown rice', 'balloon flower', 'plum', and 'corn'. On the other hand, recognition rate scores for 'purple radish', 'sword bean', and 'sasa quelpaertensis' were very low. Preference and intake levels of jochung were in the order of 'plum', 'corn', 'sorghum', 'strawberry' and 'balloon flower'. On the other hand, preferences for 'purple radish', 'sword bean', and 'Hovenia dulcis' were very low. Reasons for eating jochung as a sweetener were identified as due to 'family, friend, or neighbor' (40.1%) and 'for health' (39.2%), and 54.6% ate it once or twice per week. Consumers showed low preference for different jochung used as sweeteners, and did not exactly recognize the characteristics of various jochung. Furthermore, 70.8% replied "increasing" prospects for jochung consumption. To increase consumption of jochung, there is a need for greater hygiene and safety with regards to jochung products as well as variations and improvements in quality.

• Journal of Life Science
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• v.18 no.7
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• pp.999-1004
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• 2008

The effects of Bulnesia sarmienti water extract on lipid metabolism were investigated in type-2 diabetes rats. The rats were fed a basal diet and B. sarmienti water extract for 8 weeks. The rats were randomly assigned to each treatment group : normal, control, two kinds of treatment group (BW1: 0.9 mg/ml, BW2: 1.8 mg/ml). After 8 weeks of experimental diets consumption, the body weights and food efficiency ratio of B. sarmienti water extract fed groups were not different from those in the control group. The concentrations of total-cholesterol, LDL-cholesterol, and triglyceride in blood plasma were significantly decreased in the B. sarmienti water extract groups comparison to the control group. Although blood glucose control effects were not observed, the B. sarmienti water extract feeds were highly effective in lowering the levels of blood lipid substances such as triglycerides, total-cholesterol, and LDL-cholesterol.

• Journal of Sericultural and Entomological Science
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• v.34 no.1
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• pp.1-7
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• 1992

For a long-term preservation of silkworm stocks by frozen gonad storage, fundamental topics such as freezing rate and transplanting stage of the gonad, proper cryoprotectant, and super-cooling temperature and freezing point of the freezing medium were examined and following results were obtained. Proper method to anesthetize the ovary-recipient silkworm was to dip the animal to cold water for 10 minutes, and the ovary taken from the 4th instar larvae was more suitable for freezing-preservation than that from the 5th. Concerning the cryoprotectant, glycerol and DMSO were effective to prevent cryoinjury of the ovary, but sorbitol was not. The supercooling temperature and freezing point of the medium to freeze the ovary and testes were checked, and consulting with the results desirable cooling rate was confirmed. On the desirable conditions of transplanting methods, freezing rate and cryoprotectant concentration ect., the next generation was obtained when the females implanted frozen-thawed ovaries mated with normal males, but none of the normal females mated with the males implanted frozen-thawed testes laid fertilized eggs. Now it is needed to improve the connecting ration of the ducts associated with the transplanted testis to those of the hosts.

• Journal of Korean Medical classics
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• v.18 no.4 s.31
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• pp.101-119
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• 2005

금원사대가적태두류완소(金元四大家的泰斗劉完素), 1110년생어하북성하간현(年生於河北省河間縣), 졸어(卒於)1200년(年), 향년(享年)90세(歲). 타통과연구(他通過硏究)${\ulcorner}$황제내경(黃帝內經)${\lrcorner}$화(和)${\ulcorner}$상한론(傷寒論)${\lrcorner}$, 저술료(著述了)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$, ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$, ${\ulcorner}$소문병기기의보명집(素問病機氣宜保命集)${\lrcorner}$, ${\ulcorner}$상한표본심법류췌(傷寒標本心法類萃)${\lrcorner}$, ${\ulcorner}$상한직격론(傷寒直格論)${\lrcorner}$등저작(等著作). 령외, 응용운기대이론진행연구(應用運氣對理論進行硏究), 주장(主張)‘화열론(火熱論)’, 제출이한량약물치료질병적방법, 사금원시대재의학상(使金元時代在醫學上), 형성료백가쟁명적국면(形成了百家爭鳴的局面). 필자통과대류완소적방제학설급임상경험적연구(筆者通過對劉完素的方劑學說及臨床經驗的硏究), 득출여하결론(得出如下結論): 재방제학설상(在方劑學說上), ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中), 기사용적(其使用的)${\ulcorner}$상한론(傷寒論)${\lrcorner}$화각가급기제자문운용방제(和各家及其弟子們運用方劑), 공포괄(共包括)366개(個). 대부분주장료이용신고적한약(大部分主張了利用辛苦的寒藥), 래개통울결(來開通鬱結), 조습제열(操濕除熱). ‘상복보양(常服保養)’시인위여기소거주적중국북방(是因爲與其所居住的中國北方), 기후건조(氣候乾操), 인문다식습성강(人們多食濕性强), 차교표한적식물(且較標悍的食物), 소이유사인체장위비조적경향(所以有使人體腸胃秘操的傾向). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$적(的)366개방중(個方中), 유산제(有散劑)126개(個), 탕제(湯劑)87개(個), 기중(其中), 지유(只有)18개방가칭지위진정적탕제, 기여도접근위자산(其餘都接近爲煮散). ${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중소나열적주요방제유(中所羅列的主要方劑有)‘방풍통성산(防風通聖散)’, ‘삼화신우환(三花神佑丸)’, ‘쌍해산(雙解散)’, ‘삼일승기탕(三一承氣湯)’, ‘대금화환(大金花丸)’, ‘익원산(益元散)’, ‘대건중탕(大建中湯)’, ‘당귀룡담환(當歸龍膽丸)’, ‘비방다주조산(秘方茶酒調散)’, ‘계령감로산(桂零甘露散)’, ‘천궁석고탕(川弓石膏湯)’, ‘전성산(全聖散)’, ‘지유탕(地楡湯)’, ‘인참산(人參散)’, ‘작약탕(芍藥湯)’, ‘내통황연탕(內統黃連湯)’, ‘신궁환(神芎丸)’, ‘도환산(倒換散)’등(等). 재임상경험상(在臨床經驗上), 류씨유풍부치료경험(劉氏有豊富治療經驗), 단시유감적시몰유전하일부관우의안방면적저작(但是遺憾的是沒有傳下一部關于醫案方面的著作). 재질병적치료상(在疾病的治療上), 가간출기유독창적견해(可看出其有獨創的見解), 저일점도견우(這一點都見于)${\ulcorner}$소문현기원병식(素問玄機原病式)${\lrcorner}$등이론저작(等理論著作), 우기산견어(尤其散見於)${\ulcorner}$황제소문선명론방(黃帝素問宣明論方)${\lrcorner}$중(中).

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.395-404
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• 1987

A nutritional quality and rancidity of marketed korean traditional foods were assessed. That is, basic chemical analysis were done in Galbi-tang, Sullung-tang, Pibimbap, Pulkogi and Naeng Myon. Ca and P for the Galbi-tang and Sulung-tang and vitamin C for the Pibimbap were analyzed. Chemical analysis were done in Gangjung 4, Sanja 1, Parksan 6, Yoomilkwa, 4 out of korean traditional cookies. Amounts of energy and protein in Galbi -tang and protein and Ca in Sullung -tang are more than the recommended allowance at ta meal. Amounts of Ca in Galbi-tang and energy in SUllung-tang are less than the recommended . The amounts of energy and protein in Pibimbap, Pullkigi and Naeng Myon Except protein in Pullkogi are short of the recommended at a meal. And amounts of vitamin C in Pibimbap are short of the recommended, too. The content of carbohydrate in Korean traditional cookies is the highest one comparing to others. Contents of crude fat in Gangjung Parksan and Dasik which are made up of sesame, black sesame and pine nuts are higher than that of other Korean traditional cookies. Acid value and peroxide value in all Gangjung, Yoomilkwan and Sanja except the peroxide value in one Sanja product, are not in the excess of standard of peroxide value and acid value. The standard are 600meq/kg and 3 for peroxide value and acid value respectively in oil treated foods.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.