• Journal of the Korean Magnetics Society
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• v.22 no.2
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• pp.45-48
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• 2012

Feed-back type 3-axis flux-gate magnetometer using Co-based amorphous ribbon (Metglass$^{(R)}$2714A) was constructed in this work. Measuring range of magnetic field and frequency were ${\pm}100\;{\mu}T$ and dc~10 Hz respectively. For the interface to computer, microcontroller and 24 bit ADC (Analog to Digital Converter) were employed and resolution of digital output was 0.1 nT. Magnetometer noise of analog output was 5 pT/$\sqrt{Hz}$ at 1 Hz. Digital output of the magnetometer showed linearity of $1{\times}10^{-4}$ and the offset drift was smaller than 0.2 nT during 1 h.

• Resources Recycling
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• v.11 no.3
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• pp.31-36
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• 2002

Magnetic separation was carried out in order to improve the magnetite grade of the spent iron oxide catalyst, that was composed with magnetite, ceria and soluble alkaline salt. The recovery of magnetite from the spent iron oxide catalyst was over 99%, and the magnetite contents was upgraded to about 80% from 70% via wet type magnetic separation at 500 Gauss. This improvement was due to the removal of alkaline salt by water instead of the magnetic separation.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.191-197
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• 2018

This study investigated the influence of starch extraction (ST-EX) solutions on the extraction yield and characteristics of Chinese yam (CY) starches from domestic Dioscorea batatas. Ascorbic acid (VitC), $Na_2S_2O_3$, $NaHCO_3$, and $Na_2CO_3$ were used as ST-EX solutions (0.4%, w/v). The extracted CY starches were examined for ST-EX yield, chemical composition, size distribution, X-ray diffraction, solubility, swelling power, gelatinization, and pasting viscosity. The highest ST-EX yield was obtained from $NaHCO_3$, followed by VitC. Lower protein content, relative crystallinity, and gelatinization enthalpy were found in CY starches from alkaline ST-EX solutions ($NaHCO_3$ and $Na_2CO_3$). Size distribution and gelatinization temperature did not generally differ for CY starches from the different ST-EX solutions. Pasting viscosities increased in the order from $Na_2CO_3$ > $Na_2S_2O_3$ > $NaHCO_3$ > VitC ST-EX solutions. Thus, VitC may be most appropriate to extract CY starch from Dioscorea rhizomes, considering its ST-EX yield, total starch content, and variation in pasting viscosity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.3
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• pp.159-163
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• 2007

The relationship between texture and rheological properties of mascara(oil-in-water emulsion) was analyzed in this study. The final mascara product and gelling agents(2.0 wt%) used therein, such as hydroxyethylcellulose(HC), carboxymethylcellulose(CMC), hectorite, sodium magnesium silicate (SMS), hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer(HS), and polyacrylate 13/polyisobutene/polysorbate 20 (PPP), were measured for rheological properties. As a result, HS and PPP showed the highest adhesiveness which were related to the volumizing effect of mascara. The viscosities of HC, SMS, and HS were measured at the stress range of $1{\sim}1,000s^{-1}$. SMS, with the lowest storage modulus range of $100{\sim}1,000s^{-1}$, affected the mascara in terms of smooth texture. The results of this study suggest that the rheology of gelling agents used influences the final texture of the mascara.

• Journal of Sasang Constitutional Medicine
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• v.11 no.1
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• pp.15-23
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• 1999

Lee Je-ma define the Mind as Taigi(太極), the mind(or wisdom) and the body(or action) as Liangyi(兩儀), the affair-mind-body-object as Sasang(四象). Sasang(四象) is the method, obtained through combining two different paradigm, by which we can explain existence and phenomenon. The aim of Lee Je-ma's thought is the Wisdom and Action, in other words, the Adjusting Myself through the Wisdom and Action.

• Journal of Life Science
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• v.20 no.9
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• pp.1365-1372
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• 2010

We investigated the inhibitory effects of solvent extracts from dried yam on $H_2O_2$-induced oxidative stress and growth of cancer cell lines (HT1080 human fibrosarcoma and HT-29 human colon cancer cells). Yam (Dioscoreacea) has been recognized as a healthy food due to its various biological activities, such as anti-obesity, anti-constipation, anti-proliferation, and anti-mutagenic activities, as well as its ability to decrease blood glucose and cholesterol levels. In order to determine the protective effect on $H_2O_2$-induced oxidative stress, DCFH-DA (dichlorodihydrofluorescin diacetate) assay was conducted. Acetone with methylene chloride (A+M) extract of dried yam appeared to reduce the levels of intracellular reactive oxygen species (ROS) with dose responses. Among the fractions, 85% aq. methanol fraction showed the highest protective effect on production of lipid peroxides. Inhibitory effects of A+M and methanol (MeOH) extracts on the growth of HT1080 and HT-29 cancer cells increased in a dose dependent manner. The treatments of n-hexane, 85% aq. methanol and n-butanol fractions (${\geqq}0.5$ mg/ml concentrations) significantly inhibited the growth of both cancer cells (p<0.05). From these results, 85% aq. methanol fraction showed inhibitory effects on cellular oxidation and growth of human cancer cells, suggesting that this fraction may contain active compounds of dried yam.

• Food Science and Preservation
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• v.21 no.5
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• pp.636-645
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• 2014

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at $10^{\circ}C$ for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the $L^*$ and $a^*$ values tended to decrease, whereas the $b^*$ value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

• Journal of Life Science
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• v.14 no.4
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• pp.696-701
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• 2004

The present study was carried out to investigate the redcell types of horse breeds. A total of 210 horses (73 Korean native horses, 118 crossbreed horses, and 19 Mongolian horses) were tested a redcell types by serological procedure, and their phenotypes and gene frequencies were estimated. The blood groups phenotypes observed with highest frequency were Aa (27.4%, 63.6%, 63.2%), Ca (97.3%, 94.9%, 89.5%), K- (97.3%, 99.2%, 84.2%), Pa (39.7%, 44.9%, 42.1%), and Ua (71.2%, 70.3%, 63.2%) in the Korean native horse, crossbreed horse, and Mongolian horse, respectively. In the D system and Q system, phenotypes observed with highest frequency were Dbcm/dghm (12.3%), Dbcm/cgm (14.4%), Dcgm/dghm (15.8%), and Qc (56.2%), Qabc (36.4%), Qc (31.6%) in the Korean native horse, crossbreed horse, and Mongolian horse, respectively Alleles observed with highest frequency were A- (0.287), Ca(0.827), Ddghm (0.226), K- (0.985), Pa (0.358), Qc (0.494), U-(0.529) in the Korean native horse, Aa (0.529), Ca (0.776), Dbcm (0.306), K- (0.995), P- (0.531), Q- (0.504), U- (0.548) in crossbreed horse, and Aa (0.421), Ca (0.895), Ddghm (0.421), K- (0.842), Pa (0.447), Qc (0.448), Ua (0.632) in Mongolian horse. Dcfgk and D- alleles were not detected in these horses. These results present basic information for estimating the genetic relationships between the Korean native horse, and developing a system for parentage verification and individual identification in these horses.

• Journal of The Geomorphological Association of Korea
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• v.20 no.4
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• pp.15-28
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• 2013

This paper was made on the basis of geotourism to explain morphological characteristics of Patagonia and Atacama region in the Andes through 10-day fieldwork. The Patagonian landscape was focused on the Torres del Paine National Park, Chile and the Los Glacier National Park, Argentina; on the other hand, the Atacama morphological landscape was investigated around the San Pedro de Atacama. Many geomorphological features such as uplift, semiarid and glacier landscapes can be found in Patagonia, so it is strongly recommended to have an opportunity to enjoy these landforms by geotourism. Massive intrusive rock bodies of granite can be shown in those two National Parks declared a Biosphere Reserve by UNESCO. And, the Atacama Desert located on the forearc depression in the Andes, Chile has also many geomorphological destinations of arid and volcanic landforms; badland, pediplain, pediment, salt lake and geyser. Especially, huge pediplain is one of the greatest view points in the Atacama Desert. Patagonia and Atacama are the best geographical tourism sites to know diverse tectonic landforms made by the conflict between South American and Pacific plates.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.