• Tuberculosis and Respiratory Diseases
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• v.45 no.5
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• pp.1047-1057
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• 1998

Background : Sarcoidosis is a systemic granulomatous disorder of unknown origin and characterized by accumulation of T cells and macrophages. Various cytokines may play crucial roles in the activation of T cells and macrophages, and thereby in the formation of granulomas. However, little is known about the balance between proinflammatory cytokines and antiinflammatory cytokines in the development of sarcoid granulomas and disease activities. In the present study, we measured IL-6, IL-8 and IL-10 in the bronchoalveolar lavage fluid(BALF) from patients with pulmonary sarcoidosis to find out whether there is an imbalance between proinflammatory cytokines and antiinflammatory cytokines in the lung. Methods: Fourteen subjects with the diagnosis of sarcoidosis and six healthy volunteers were included. BALF was concentrated ten-fold by pressure ultrafiltration and each cytokine levels were measured by EUSA method. Active sarcoidosis was defined by major organ involvement or clinically progressive diseases. Results: The mean IL-6 levels in the BALF of the active sarcoidosis group were significantly increased than in controls or inactive sarcoidosis group(p<0.05). Meanwhile, the IL-8 levels were increased and IL-10 levels were decreased in the active sarcoidosis group than in controls or inactive sarcoidosis group without significance(p>0.05). In active pulmonary sarcoidosis patients, the IL-6 levels in BALF correlated with the BALF CD4/CD8 ratio(r=0.768, p<0.05) and IL-8 levels(r=0.564, p<0.05). Conclusions : The data presented showed that pro-inflammatory cytokine IL-6 is important in the pathogenesis of sarcoidosis and decreased tendency of anti-inflammatory cytokine IL-10 might also be involved in the development of granulomatous inflammation in sarcoidosis.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.05a
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• pp.304-310
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• 2010

Heat transfer coefficients in a dimpled channel, a ribbed channel, and a rip-dimple compound channel were measured by the transient liquid crystal technique. The channel aspect ratio, the rib height, the rip pitch, and the rib angle were 4:1, 6 mm, 60 mm and $60^{\circ}$, respectively. The dimple diameter and the center-to-center distance were 6mm and 7.2 mm, respectively, and the Reynolds number range was 30,000-50,000. Results showed that the heat transfer coefficients were increased by the angled rib. For the dimple-rib compound cooling cases, the heat transfer coefficients were further augmented and the thermal performance factor for the case was the highest.

• Journal of the Korean Society of Propulsion Engineers
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• v.14 no.4
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• pp.32-38
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• 2010

Heat transfer coefficients in a dimpled channel, a ribbed channel, and a rip-dimple compound channel were measured by the transient liquid crystal technique. The channel aspect ratio, the rib height, the rip pitch, and the rib angle were 4:1, 6 mm, 60 mm and $60^{\circ}$, respectively. The dimple diameter and the center-to-center distance were 6mm and 7.2 mm, respectively, and the Reynolds number range was 30,000-50,000. Results showed that the heat transfer coefficients were increased by the angled rib. For the dimple-rib compound cooling cases, the heat transfer coefficients were further augmented and the thermal performance factor for the case was the highest.

• Tribology and Lubricants
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• v.6 no.1
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• pp.7-16
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• 1990

본 보에서는 지난호(윤활학회지 Vol.5, No.2 1989. 10)에 이어 synlube 중 ester oil의 제조 및 합성유와 광유와의 물성 비교 결과를 요약하여 기술하였다. 천연 ester oil인 동,식물유가 윤활유로 사용된 역사는 기원전 1600년경 부터이다. 그러나 ester계 합성유는 저온성상 및 윤활성을 향상시킬 목적으로 2차대전 중 독일과 미국에서 연구를 시작하여 1947년 영국에서 diester oil을 turbo-prop 엔진으로 사용하기 시작하였다.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.984-991
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• 2002

Oxidative stability and flavor of sesame oil blended with canola oil (Ca), corn oil (Co), and soybean oil (Sb) at ratios of 90 : 10, 70 : 30, and 50 : 50 (w/w), respectively, were evaluated. Oxidative stability of sesame oil increased with the addition of vegetable oils (10, 30, and 50% of Ca and Co, and 10% of Sb). Pyrazines, pyrroles, pyridines, and thiazoles, good contributors to the characteristic flavor of sesame oil, were also found in sesame oil blended with vegetable oil. The sensory evaluation showed that no difference was observed between sesame oil and sesame oil blended with 10% of Ca, Co or Sb, which showed higher oxidative stability.

• Tribology and Lubricants
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• v.6 no.2
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• pp.16-26
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• 1990

고대 이집트시대에서부터 동식물 유지가 차축유 등에 쓰여진 것이 잘 알려져 있으며 유지는 화학적으로 일종의 에스테르이다. 현재 사용되는 윤활유는 그 대부분 원유를 원료로 하는 석유계 윤활유이고 그 외에 동식물유 및 합성 윤활유가 일부 쓰이고 있다. 각종 도구나 기계류의 윤활제로서 동식물 유지가 쓰여지기 시작한 것은 기원전 1500년경부터라 한다. 합성윤활유는 19세기 중엽부터 연구개발이 시작되어 1930년대부터 1940년 사이에 Standard oil of Indiana사이에 $\alpha$-Olefin Oligomer를 그리고 독일 IG 사에서는 Olefin Oligomer와 에스테르를 처음 공업생산하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.685-691
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter +8% olive oil(group 2) 8% butter+8% sardine oil(group 3) 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5),8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In livers, total cholesterol and triglyceride, phospholipid concentrations were lowest in the group 5 and free cholesterol concentrations were lower in the groups 4 and 5, particularly. Total cholesterol and triglyceride concentrations in brain were significantly lower in the group 5 and phospholipids were lowest in the group 3, while free cholesterol were group 7. In testes, total cholesterol and triglyceride, phospholipid, free cholesterol concentrations were lower in the all experimental groups than the control group, but those of kidney were lower in the groups 3, 7 than in the control group. Feeding mixed oil having equal quantity of sardine oil and safflower oil were effective on the reduction of the lipid contents in the principal tissues. It might be due to the effects of appropriate ratios of P/S, 0.85 and n-6/n3-p, 2.85 in the test lipids.

• Korea Petroleum Association Journal
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• s.293
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• pp.30-33
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• 2014

• Korea Petroleum Association Journal
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• s.293
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• pp.38-41
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• 2014