• Food Engineering Progress
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• v.13 no.1
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• pp.8-15
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• 2009

This study was investigated on optimal conditions of the functional activities of ${\beta}$-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the $80-100^{\circ}C$, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature ($X_1$), extraction time ($X_2$) and ethanol concentration ($X_3$) on dependent variables such as electron donating ability of RB ($Y_1$), electron donating ability of RG ($Y_2$), total phenolics of RB ($Y_3$), total phenolics of RG ($Y_4$), ${\beta}$-glucan contents of RB ($Y_5$) and ${\beta}$-glucan contents of RG ($Y_6$). As a result, the highest $Y_1$ level was 84.02% at $92.60^{\circ}C$, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of $Y_2$ was found to be the highest at $87.52^{\circ}C$, 2.23 min and 54.40% in saddle point. The highest $Y_3$ level was $98.56^{\circ}C$, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of $Y_4$ was found to be highest at $95.73^{\circ}C$, 9.19 min and 53.67% in minimum point. The value of $Y_5$ was found to be the highest at $96.23^{\circ}C$, 7.70 min and 63.69% in saddle point. The value of $Y_6$ was found to be highest at $87.82^{\circ}C$, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).

• Journal of the KSME
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• v.33 no.9
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• pp.803-810
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• 1993

벽면에서의 전단응력 분포와 유동장 내에서의 3차원 유동 요소를 추적하는 유동가시화 기법중 에서 몇 가지를 그 응용 예와 함께 살펴보았다. 3차원 유동의 주요 특징들과 한계유선(limiting streamlines)을 관찰하기 위해서는 oil and lampblack 기법이 충분하나 유속이 작거나 유동의 방향이 분명하지 않은 곳에서는 ink dot 기법을 적용하는 것이 좋다. Oil and lampblack 기법은 실험하고자 하는 유동의 조건에 따라 기름과 분말의 혼합비, 기름의 점도 등을 잘 선택하여야 한다. 안장점(Saddle point) 이나 재부착선(reattachment line)과 같이 성격상 중요한지점을 찾기 위해서는 털실 프로브(single tuft probe)가 유용하게 쓰이며, 이는 또 유동내에서 와동의 존재와 위치를 찾는데 쓰이기도 한다. 수치해석 결과 얻을 수 잇는 속도벡터와 같이 비교적 넓은 유동 장을 한눈에 관찰하기 위해서는 털실 격자망 (tuft grid)을 사용할 수 있으며 각 털실은 그 지 점세서의 유동의 방향과 그 안정성(steadiness)를 나타내준다. 이러한 유동가시화 방법들은 각 유동의 특성에 맞는 적절한 조건을 맞추기 위해서 많은 시행착오를 거쳐야 하며, 하나의 만족 스러운 결과를 얻기 위해서는 많은 기술과 시간과 연습을 요구하고 있어서 다른 정량적인 측정 기술과 더불어 커다란 노력과 관심을 기울여서 발전시켜야만 할 것이다.

• Food Science and Preservation
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• v.17 no.1
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• pp.84-90
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• 2010

We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.68-75
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• 2012

This study was conducted to monitor the yields of useful substances extracted from Inonotus obliquus. Optimization of ultrasonic-assisted extraction process was carried out by using response surface methodology under different extraction conditions. A central composite design was applied to investigate the effects of independent variables such as extraction time ($X_1$), ethanol concentration ($X_2$) and extraction temperature ($X_3$) on dependent variables such as soluble solid yield ($Y_1$), total phenol contents ($Y_2$), total flavonoid contents ($Y_3$) and browning color($Y_4$). Soluble solid yield was affected by ethanol concentration and extraction temperature. The maximum soluble solid yield was 18.02% at 20.47 min ($X_1$), 42.85% ($X_2$) and $69.57^{\circ}C$ ($X_3$) in saddle point. Total phenol contents were highly affected by ethanol concentration and extraction temperature. The maximum total phenol contents were 71.57mg GAE/g at 21.60min ($X_1$), 45.19% ($X_2$), $69.68^{\circ}C$ ($X_3$). The electron donating ability was affected by extraction temperature and extraction time. Total flavonoid contents were affected by only extraction temperature. The maximum total flavonoid contents were 35.98 mg RE/g at 22.53min ($X_1$), 46.37% ($X_2$), $69.56^{\circ}C$ ($X_3$) in saddle point. The browning color was highly affected by extraction time, ethanol concentration and extraction temperature. The maximum browning color was at 22.00 min ($X_1$), 46.89% ($X_2$), $69.71^{\circ}C$ ($X_3$) in saddle point. As a result, the optimum extraction conditions were predicted; extraction time of 21.50 min, ethanol concentration of 44.87% and extraction temperature of $69.635^{\circ}C$.

• Food Science and Preservation
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• v.17 no.5
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• pp.659-666
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• 2010

A central composite design was used to investigate the effects of the three independent variables of extraction temperature ($X_1$), ethanol concentration ($X_2$), and extraction time ($X_3$), on dependent variables including yield ($Y_1$), total phenol levels ($Y_2$), electron-donating ability ($Y_3$), brownness ($Y_4$), and reducing sugar content ($Y_5$) of Vitis Coignetiae. Yield was affected by extraction temperature and time. The maximum yield was obtained at $91.62^{\circ}C(X_1)$, and, 25.37% (w/v) ethanol ($X_2$), after 317.70 min of extraction ($X_3$), evident as a saddle when displayed graphically. Total phenol levels were essentially unaffected by extraction temperature or ethanol concentration, but were highly influenced by extraction time. The maximum total phenol levels was 4,763.46 GAE mg/100 g obtained at $88.20^{\circ}C(X_1)$, and 47.79% (w/v) ethanol ($X_2$), after 349.32 min ($X_3$) of extraction. Electron-donating ability (EDA) was affected by extraction temperature and time. Maximum EDA was 55.90% at $86.72^{\circ}C(X_1)$, 50.61% (w/v) ethanol ($X_2$), and 265.96 min ($X_3$) of extration time, again shown by a graphical saddle. Brownness was affected by extraction time. The maximum extent of brown coloration was obtained at $82.66^{\circ}C(X_1)$, 99.27% (w/v) ethanol ($X_2$), and 252.63 min of extraction time ($X_3$), once again shown by graphical saddle. The maximum reducing sugar content was obtained at $96.24^{\circ}C(X_1)$, 22.59% (w/v) ethanol ($X_2$), and 216.06 min extraction time($X_3$).

• Food Engineering Progress
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• v.14 no.2
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• pp.92-98
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• 2010

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio ($X_{1}$), extraction temperature ($X_{2}$), and extraction time ($X_{3}$) on the soluble solid contents ($Y_{1}$), total phenols ($Y_{2}$), electron donating ability ($Y_{3}$), browning color ($Y_{4}$) and reducing sugar contents ($Y_{5}$). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g ($X_{1}$), 72.82$^{\circ}C$ ($X_{2}$) and 74.86 min ($X_{3}$) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g ($X_{1}$), 84.49$^{\circ}C$ ($X_{2}$), 77.25 min ($X_{3}$) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g ($X_{1}$), 67.78$^{\circ}C$ ($X_{2}$), 96.75 min ($X_{3}$) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g ($X_{1}$), 87.27$^{\circ}C$ ($X_{2}$), 96.68 min ($X_{3}$) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g ($X_{1}$), 82.167$^{\circ}C$ ($X_{2}$), 81.94 min ($X_{3}$). Reducing sugar content was affected by extraction time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Journal of Veterinary Clinics
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• v.31 no.4
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• pp.298-302
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• 2014

An 8-year-old castrated male domestic shorthair cat (Case 1) and 3-year-old castrated male Siamese cat (Case 2) was presented with acute paresis of the hindlimbs, constant open-mouth breathing, and hemoptysis. Heart murmur (Case 1) and gallop sound (Case 2) was ausculated on the left heart base. Radiographs revealed alveolar infiltration of the caudodorsal lung lobes with aerophagea in Case 1 and prominent cardiomegaly in Case 2. Marked concentric hypertrophy of the ventricular septum and free wall, and left atrial enlargement was detected through echocardiography in both cats. Based on the examinations including echocardiography, those cats were diagnosed as hypertropic cardiomyopathy. Abdominal ultrasound revealed echogenic material in the aortic trifurcation region, aortic thromboembolism (ATE). Although prognosis of those animals was guarded, interventional therapeutic approach through direct endovascular thrombolytic therapy was attempted. ATE was visualized through angiography; however dissolving the embolus using interventional thrombolytic approach was not successful due to the extensive thrombus.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.22 no.1
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• pp.12-24
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• 1998

The paper presents the mechanism of secondary flows and the associated total pressure losses occurring in turbine cascades with turning angle of about 127 and 77 degree. Velocity and pressure measurements are taken in seven traverse planes through the cascade passage using a prism type five hole probe. Oil-film flow visualization is also conducted on blade and endwall surfaces. The characteristics of the limiting streamlines show that the three dimensional separation is an important flow feature of endwall and blade surfaces. The larger turning results in much stronger contribution of the secondary flows to the loss developing mechanism. A large part of the endwall loss region at downstream pressure side is found to be very thin when compared to that of the cascade inlet and suction side endwall. Evolution of overall loss starts quite early within the cascade and the rate of the loss growth is much larger in the blade of large turning angle than in the blade of small turning angle.

• Journal of the Korean Society of Radiology
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• v.16 no.3
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• pp.319-325
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• 2022

The Study In order to obtain a sharpness Image from Skull PA axial projection (Haas) in a head axial X-ray Examination, this study changed the posture angle using Skull Phantom and evaluated the image subjectively to 5 radiologists who worked in the Department of Imaging at University Hospital. In the prone position, the head was lowered 4 cm from the back of the head, entered 25° toward the head, and the image evaluation score was high with 20 points, such as the back bone, dorsum sellae projected in the large hole, and posterior clinoid process. In addition, the score significance was verified, and the Cronbach Alpha value was evaluated to have good reliability of 0.789. As a result of calculating the signal-to-noise ratio (SNR) by setting the region of interest (ROI) of the image, it was the highest at 5.957 for 25° incident at the back of the head and 6.430 for 30° incident at the back of the head. As a result of the study, in order to obtain a sharp image of the back of the head bone, dorsum sellae, and posterior clinoid process when shooting in the axial direction after the head, it is filmed by tilting 25° toward the head from 4 cm below the back of the head. In order to obtain a sharp image of rock pyramid symmetry, petrous ridge, sagittal suture, and lambdoid suture, it is thought that it will be helpful for clinical use if you shoot it 8cm down from the back of the head and tilt it 30° toward the head.