• Food Science and Preservation
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• v.13 no.6
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• pp.714-719
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• 2006

The effect of diet with Laminaria religiosa on egg quality were investigated. Isa Brown chicken (28 weeks old) were raised for 10 week. The addition level of Laminaria religiosa to each treatment was 0, 10 and 20%, respectively. No difference in egg yolk and white color was found among treatment. The contents of Ca, Fe, K and Mg were increased but of P decreased with the feeding of Laminaria religiosa. Total mineral content were increased from 860.9 mg% to 936.8 mg%. Tensile strength of egg shell was improved from $63g/cm^2$ to $77g/cm^2$. Total cholesterol content were reduced from 1,760 mg% to 1,113 mg%. Among the analyzed amino acids, the content of each amino acid was reduced except histidine increased from 2,024.0 mg% to 2,119.6 mg%. Essential amino acids in the total amino acids, 42.1% to 42.6%, were hardly changed among treatments.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.53-57
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• 1996

As the production of chonma became increased by the farmer's cultivation, developments of the processed food such as tea using chonma have been actively pursued. In the present study, the components of chonma and its beneficial effects on health using SD (Sprague-Dawley) rat model were analyzed. The contents of moisture, protein, ash, fat and fiber in dried-chonma were 11.8, 7.6, 3.2, 0.5, and 3.9%(w/w), respectively. The contents of calcium, sodium, iron, phosphorus, magnesium and potassium were 121, 83, 6.2, 170, 69 and 1,278 mg%. When chow diets containing 0, 0.15, 1.5 or 5.0% chonma powder were fed to SD rats for 4 weeks, no significant differences were observed in the composition of the large-intestinal flora, ${\beta}-glucuronidase$ level of the large-intestinal contents and the weight gains of rats. The level of ${\beta}-glucosidase$ was higher and the serum cholesterol level was lower in 5.0% chonma group compared with control group. The highest sedative effect was shown in 0.15% chonma group.

• Journal of the Korean Chemical Society
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• v.23 no.6
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• pp.385-391
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• 1979

It was found that cupric ion selective electrode, which was prepared by mixing CuS and $Ag_2S$ with the ratio four to one and PVC, was hard and durable. The response potentials were reproducible and linear in the range from 1.0 ${\times}$ $10^{-1}M$ to 1.0 ${\times}$ $10^{-5}M$ copper (II) solution and its slope was 25.0 mV per decade concentration at $298^{\circ}K$, slightly different from Nernstian slope. The copper (II) indicating electrode was applied in precipitation titration of 1.0 ${\times}$ $10^{-2} M Cu(II)$ sample solution containing proper amounts $NaNO_3$ with 0.1 M NaOH standard solution. Also, this electrode could be used in complex titration of Zn(II), Mg(II), Ca(II) with EDTA and stability constant of EDTA complex of Ca(II) and Mg(II) was calculated by using known Cu-$EDTA^{2-}$ stability constant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.373-377
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• 2002

We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.78-85
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• 1997

To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.

• Economic and Environmental Geology
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• v.51 no.4
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• pp.345-358
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• 2018

In this study, we have performed electron probe micro analyzer (EPMA), X-ray differaction (XRD), inductively coupled plasma spectroscopy (ICP), Fourier transform Raman spectroscopy (FT-Raman), far-infrared (FIR), nuclear magnetic resonance (NMR), and pH-DO Analyses for characterizing medicinal mineralogy aspect of the black tourmaline (Shantung, china), black and pink tourmaline (Minas Geraris, Brazil), black touemaline (Daeyu mine, Korea). In addition, heating effects of the tourmaline sauna as well as the effects of tourmaline powder-added soap on skin troubles have been investigated. It has been revealed that chemical composition of the tourmaline is either high in Fe-, Al-, B-rich types. Ratio of the K-Ca, Na-K, and Fe-B reflects the component change property of solid solution. $CaO/CaO+Na_2O$ and MgO/FeO+MgO ratio show high positive correlation. When tourmaline reacts with distilled water, extended reaction time DO values approximately decrease and it stabilizes at DO = 10. Otherwise, pH values increase until 6 hours and it stabilizes at pH = 8 after 24 hours. Distilled water changes to alkaline when it reacts with tourmaline powder and particles. Tourmaline showed lower absorption spectrum strength and transmittance at short wave, where absorption spectrum wavelength and strength were determined by the content of the composition elements and characteristics of crystallography. Increase of the Fe content has been confirmed to be the cause for the reduction of irradiation. For the chemical composition and spectral property of the tourmaline particle samples, it has been found that Si and Fe contents show positive correlation with Far-Infrared irradiation, while Al and Mg contents show negative correlation. For tourmaline powder, it has been confirmed that $^{17}O-NMR$ FWHM (full width at half maximum) decreases when reacts with distilled water. Tourmaline sauna (approximately $100^{\circ}C$) was found to increase $0.5-1.5^{\circ}C$ of body temperature, average of 12 heartbeat, and 10mg Hg of blood pressure. Tourmaline soap had very good aesthetic effect to skin and was confirmed to have above the average improvements to skin troubles (e.g., allergy or atopy).

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.53-53
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• 1999

전계방출을 이용한 평판 표시장치는 CRT가 가진 장점을 모두 갖는 동시에 얇고 가벼우며 낮은 전력소모로 완벽한 색을 구현할 수 있는 차세대 표시장치로서 이에 대한 여국가 활발히 이루어지고 있다. 여기에 사용되는 음극물질로서 실리콘이나 몰리 등을 팁모양으로 제작하여 사용해 왔다. 하지만 잔류가스에 의한 역스퍼터링이나 화학적 반응에 의해서 전계방출 성능이 점차 저하되는 등의 해결해야할 많은 문제가 있다. 이러한 문제들을 해결하기 위하여 탄소계 재료로서 다이아몬드, 다이아몬드상 카본 등을 이용하려는 노력이 진행되어 왔다. 이중 유리화 비정형 탄소는 다량의 결함을 가지고 있는 유리질의 고상 탄소 재로로서, 전기전도도가 우수하면서 outgassing이 적고 기계적 강도가 뛰어나며 고온에서도 화학적으로 안정하여 전계방출 소자의 음극재료로서 알맞은 것으로 생각된다. 유리화 비정형 탄소가루를 전기영동법으로 기판에 코팅하여 전계방출 소자를 제작하였다. 전기영동 용액으로 이소프로필알코올에 질산마그네슘과 소량의 증류수, 유리화 비정형 탄소분말을 섞어주었고 기판으로는 몰리(Mo)가 증착된 유리를 사용하였다. 균일한 증착을 위해서 증착후 역전압을 걸어 주는 방법과 증착 후 플라즈마 처리를 하는 등의 여러 가지 방법을 사용했다. 전계방출 전류는 1$\times$10-7Torr이사에서 측정하였다. 1회 제작된 용액으로 반복해서 증착한 횟수에 따라 표면의 거치기, 입자의 분포, 전계방출 측정 결과 등의 차이가 관찰되었다. 발광이미지는 전압에 따라 변화하였고, 균일한 발광을 관찰하기 위해서 오랜 시간동안 aging 과정을 거쳐야 했다. 그리고 구 모양의 양극을 사용해서 위치를 변화시키며 시동 전기장을 관찰하여 위치에 따른 전계방출의 차이를 조사하여 발광의 균일성을 알 수 있었다.on microscopy로 분석하였으며 구조 분석은 X-선 회절분석, X-ray photoelectron spectroscopy 그리고Auger electron spectroscope로 하였다. 증착된 산화바나듐 박막의 전기화학적 특성을 분석하기 위하여 리튬 메탈을 anode로 하고 EC:DMC=1:1, 1M LiPF6 액체 전해질을 사용한 Half-Cell를 구성하여 200회 이상의 정전류 충 방전 시험을 행하였다. Half-Cell test 결과 박막의 결정성과 표면상태에 따라 매우 다른 전지 특성을 나타내었다.도상승율을 갖는 경우가 다른 베이킹 시나리오 모델에 비해 효과적이라 생각되며 초대 필요 공급열량은 200kW 정도로 산출되었다. 실질적인 수치를 얻기 위해 보다 고차원 모델로의 해석이 필요하리라 생각된다. 끝으로 장기적인 관점에서 KSTAR 장치의 베이킹 계획도 살펴본다.습파라미터와 더불어, 본 연구에서 새롭게 제시된 주기분할층의 파라미터들이 모형의 학습성과를 높이기 위해 함께 고려된다. 한편, 이러한 학습과정에서 추가적으로 고려해야 할 파라미터 갯수가 증가함에 따라서, 본 모델의 학습성과가 local minimum에 빠지는 문제점이 발생될 수 있다. 즉, 웨이블릿분석과 인공신경망모형을 모두 전역적으로 최적화시켜야 하는 문제가 발생한다. 본 연구에서는 이 문제를 해결하기 위해서, 최근 local minimum의 가능성을 최소화하여 전역적인 학습성과를 높여 주는 인공지능기법으로서 유전자알고리즘기법을 본 연구이 통합모델에 반영하였다. 이에 대한 실증사례 분석결과는 일일 환율예측문제를 적용하였을 경우, 기존의 방법론보다 더 나운 예측성과를 타나내었다.pective" to workflow architectural discussions. The vocabulary suggested

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1827-1834
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• 2014

Colon cancer is the third highest cause of death in Korea. Known dietary causes of colon cancer include a diet rich in fat and red meat as well as inadequate intake of dietary fiber, fruits, and vegetables. Therefore, recent research has focused on the anticancer effects of natural products. Opuntia humifusa is a type of prickly pear that is known to contain biologically active compounds that can be used in the treatment of diabetes mellitus, arteriosclerosis, and hyperglycemia. The aim of this study was to determine whether or not O. humifusa extract affects proliferation, cell death, and DNA fragmentation in human carcinoma HT-29 cells. O. humifusa is rich in carbohydrates, minerals (Mg, K, and Ca), and total phenolics. HT-29 cells were treated with extracts of O. humifusa at concentrations of 0, 0.25, 0.5, 1, and 2 mg/mL for 24 or 48 hours. O. humifusa extracts inhibited HT-29 cell growth in a dose-dependent manner. Hoechst 33342/PI double staining and Comet assay were performed to observe changes in nuclei of cancer cells undergoing cell death. The results of both tests showed that O. humifusa extract induced cell shrinkage, DNA fragmentation, and chromatin condensation dose-dependently in HT-29 cells. The results of this study suggest that O. humifusa extract inhibits the growth of HT-29 via induction of DNA fragmentation and chromatin condensation.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.691-698
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• 2008

In this study, we assessed the quality characteristics of soybean curds (tofu) prepared with Mesangi (Capsosiphon fulvescens) powder (0, 2, 4, 6%, w/w) were investigated. The yields of the curds containing Mesangi were higher than those of the control, and the yield increased with increasing quantities of Mesangi powder. The most abundant mineral in Mesangi tofu was calcium, followed by magnesium. The Mesangi tofu had a slightly lower pH than the control. The addition of Mesangi powder to curd evidenced a significantly lower L value (lightness) and a value (redness) than was detected in the control (p<0.05). The hardness level was highest in the tofu to which 2% Mesangi powder was added. However, this level decreased with increasing concentrations of Mesangi powder. Although the 4% Mesangi tofu evidenced higher adhesiveness than was detected in the control, we noted no significant differences among the Mesangi-treated curds. The soybean curds added to which 2% Mesangi powder was added had evidenced the highest level of cohesiveness, but the tofu containing 4 and 6% Mesangi powder was significantly reduced as compared with the control and 2% Mesangi tofu. Springiness, gumminess, and brittleness were higher in the 2% Mesangi tofu than in the others (p<0.05). The soybean curds prepared with Mesangi powder evidenced a lower total plate count than the controls during over 12 days of storage.