• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of the Korean GEO-environmental Society
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• v.16 no.12
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• pp.45-52
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• 2015

With the rising interest in the environment, more attention on ecological restoration for damaged slope surface to restore its original state has been drawn. Generally, the most useful method is vegetation based spray work. This method uses green soil including sewage sludge, sawdust, paper sludge, and weathered granite soil. However, because there are neither accurate information nor test values about green soil, green soil is often lost by environmental factors such as rainfalls and strong winds. To solve the problem of green soil, it is necessary to prepare design standards about green soil, and conduct studies to deal with green soil loss in consideration of various variables including basic material property, soil quality of slope surface, and weather. This study was conducted in the mixture of green soil and eco-friendly soil stabilizer. With green soil, basic material property test and compaction test were conducted for the analysis on the basic characteristics of green soil. In the mixture with soil stabilizer at a certain ratio, we conducted shear strength test depending on the ratio in order to analyze the maximum shear strength, cohesion and the change in internal friction angles. Furthermore, in the mixture ratio of green soil and soil stabilizer, which is the same as the ratio in the shear strength test, an inclination of slope surface was made in laboratory for the analysis on erosion and germination rate. Finally, this study evaluated the most effective and economic mixing ratio of soil stabilizer to cope with neighboring environmental factors. According to the test, the shear strength of green soil increased up to 51% rely onto the mixing ratio of and a curing period, and its cohesion and internal friction angle also gradually increases. It is judged that the mixture of soil stabilizer was effective in improving shear strength and thereby increased the stability of green soil.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.322-329
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• 2011

This study was done to analyze the contents of minerals and vitamins to compare the measured values of minerals, vitamins with labeled values of them in food labeling and to investigate the ratio of measured values to labeled values in 437 specimen with minerals and vitamins - fortified commercial beverages and liquid teas. Content of calcium and sodium in samples after microwave digestion was analyzed with an ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer) and vitamins were determined using by HPLC (High Performance Liquid Chromatography). The measured values of calcium were ranged 80.3~142.6% of the labeled values in 21 samples composed calcium - fortified commercial beverages and liquid teas. In case of sodium, measured values were investigated 33.9~48.5% of the labeled values in 21 sports beverages. The measured values of vitamin C, vitamin $B_2$ and niacin were ranged 99.7~2003.6, 81.1~336.7, 90.7~393.2% of the labeled values in vitamins - fortified commercial beverages and liquid teas, 57, 12, 11 samples. To support achievement of the accurate nutrition label, there must be program and initiatives for better understanding and guidances on food labelling and nutrition for food manufacture.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.515-528
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• 2019

Purpose: This study examined the immunological activity and optimized the mixture conditions of Sargassum horneri (S. horneri) extracts in vitro and in vivo models. Methods: S. horneri was extracted using three different methods: hot water extraction (HWE), 50% ethanol extraction (EE), and supercritical fluid extraction (SFE). Splenocyte proliferation and cytokine production (Interleukin-2 and Interferon-γ) were measured using a WST-1 assay and enzyme-linked immunosorbent assay, respectively. The levels of nitric oxide and T cell activation production were measured using a Griess assay and flow cytometry, respectively. The natural killer (NK) cell activity was determined using an EZ-LDH kit. Results: Among the three different types of extracts, HWE showed the highest levels of splenocyte proliferation and cytokine production in vitro. In the animal model, three different types of extracts were administrated for 14 days (once/day) at 50 and 100 mg/kg body weight. HWE and SFE showed a high level of splenocyte proliferation and cytokine production in the with and without mitogen-treated groups, whereas EE administration did not induce the splenocyte activation. When RAW264.7 macrophage cells were treated with different mixtures (HWE with 5, 10, 15, 20% of SFE) to determine the optimal mixture ratio of HWE and SFE, the levels of nitric oxide and cytokine production increased strongly in the HWE with 5% and 10% of SFE containing group. In the animal model, HWE with 5% and 10% of SFE mixture administration increased the levels of splenocyte proliferation, cytokine production, and activated CD4⁺ cell population significantly, with the highest level observed in the HWE with 5% of SFE group. Moreover, the NK cell activity was increased significantly in the HWE with 5% of SFE mixture-treated group compared to the control group. Conclusion: The optimal mixture condition of S. horneri with immune-enhancing activity is the HWE with 5% of SFE mixture. These results confirmed that the extracts of S. horneri and its mixtures are potential candidate materials for immune enhancement.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.3
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• pp.237-243
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• 2015

In this study, the effects of the mixing ratio of emulsified fuel on the droplet evaporation and spray behavior characteristics were analyzed. A surfactant comprising span 80 and tween 80 mixed at a 9:1 ratio was used for the emulsified fuel. The fuel and surfactant were mixed at a ratio of 3:1 for the emulsified fuel. In addition, considering the mixing ratio of the surfactant, the mixing ratio of $H_2O_2$ in the emulsified fuel was set as EF (emulsified fuel)0, EF2, EF12, EF22, EF32, and EF42. To observe the evaporation characteristics, droplets of the emulsified fuel were dropped on a heating plate and observed using scattered light and a Schlieren system. In addition, to analyze the effect of the $H_2O_2$ mixing ratio, the behavior characteristics of the evaporative free spray were investigated in the mixing ratio range of EF0 to EF22 using a constant volume chamber with heaters. Consequentially, it was found that in the case of EF22, the free spray development of the emulsified fuel was faster than that of EF0 (diesel only) because of the promotion of the evaporation due to the phase change in the peroxide contained in the emulsion fuel.

• Journal of Mushroom
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• v.7 no.1
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• pp.22-26
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• 2009

These experiments were conducted to find the optimum mixing rate of used media for saving the production cost of Flammulina velutipes. The materials for media formation was used needle-leaf tree sawdust, media that finished 1th cultivation of F. velutipes, corncob meal, and rice bran, wheat bran as nutrition source. We inoculated the F. velutipes in 14 kinds of different media types and checked the spawn growth speed, fruit body quality and quantity. Two nutrition agents, which is rice bran and wheat bran, did not affected the incubation period, but the effective stem number, quality and quantity of fruit body was better at rice bran than wheat bran. The quality of fruit body produced at mixed 20% of used media (needle-leaf tree sawdust 60% + used media 20% + rice bran 20%) was similar to control plot (needle-leaf tree sawdust 80% + rice bran 20%), but the yield was improved 10% than control plot 130g. According as the used-media mixing amount increases, quality and quantity of fruit body became low remarkably. Therefore, the optimum mixing amount of used-media was 20% and it increased 10% of fruitbody yield.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.11
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• pp.1273-1281
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• 2014

Tissue engineering is an emerging research field that has the potential to restore, regenerate and repair damaged bone tissue and organs. Tricalcium phosphate and hydroxyapatite biomaterials-based calcium phosphate are excellent materials that have both osteoconduction and biocompatibility for bone tissue regeneration. In this study, solution structures were successfully fabricated using a fused deposition modeling system based on deposition and heating devices. The morphology characteristics of the bioceramic scaffolds sintered at a temperature of $1,300^{\circ}C$ were analyzed by scanning electron microscopy. The effects of various blended TCP/HA ratio on the microstructure and shrinkage were studied. The mechanical properties of the scaffolds were measured using a compression testing machine from stress-strain curves on the crosshead velocity of 1 mm/min. The fabricated scaffolds were evaluated by cell proliferation tests of MG-63 cells. The results of this study suggest that the blended TCP(75 wt%)/HA(25 wt%) scaffold is an appropriate scaffold for bone tissue regeneration.

• Journal of the Korean Society of Marine Environment & Safety
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• v.16 no.3
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• pp.301-306
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• 2010

DME(Di-Methyl Ehter, $CH_3OCH$) is currently attracting worldwide attention due to its environmentally friendly characteristics. Until now it was researched as a major alternative fuel of diesel automobile because it is a clean fuel producing low soot. Therefore, in this study, in order to investigate the effect of DME mixing on number density and size of soot particle, DME has been mixed in opposed-flow ethylene diffusion flame with the mixture ratios 5%, 14% and 30%. A laser extinction/scattering technique has been adopted to measure the volume fraction, number density, and size of soot particles. The experimental results showed that the soot concentration of mixture flames with the mixture ratios 5% and 14% produces soot more, even though that of 30% was decreased. This means that even though DME has been known to be a clean fuel for soot formation, the mixing of DME in diffusion flame of ethylene, where acetylene maintains high concentration in soot formation regions, could produce enhanced production of soot.

• Journal of Energy Engineering
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• v.16 no.3
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• pp.113-119
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• 2007

The auto-ignition characteristics and combustion behaviors of one-dimensional array of water-in-fuel droplets suspended in a high temperature chamber have been investigated experimentally with various droplet spacing and number of droplets. The fuels used were pure n-decane and emulsified n-decane with water contents varied from 10% to 30%. All experiments have been performed at 920 K under the atmospheric pressure. The number of droplets in an array were fixed as 3 or 5 and its spacing was varied from 3 mm to 7 mm by 1mm interval. The imaging technique with a high-speed camera has been adopted to measure the ignition delay and flame life time. The micro-explosion behaviors were also observed. As the droplet array sparing increased, the ignition delay also increased regardless of water contents. However, the life time of droplet array decreased as the droplet spacing increased. The full combustion time in array of 3 droplets was found to be longer than that for 5 droplets case due to the longer ignition delay.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.928-933
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• 1995

Sensory and instrumental characteristics of mixed starch gels of defatted corn starch and mung bean starch were examined in terms of the effects of various additives such as textured soy protein(TSP), soybean oil(S0), carboxymethyl cellulose(CMC) and pectin(PC). Gels were prepared by storing the paste at room temperature for 24 hrs and 72 hrs. The additives were used 1% or 2% on the starch basis. The ratio of defatted corn starch and mung bean starch was selected 60 : 40(to, w/w), where the acceptability was the highest. The cohesiveness and springiness of the mixed starch gels stored 24 hrs increased, but the brittleness and acceptability decreased with all the additives. Textural characteristics of the mixed gels stored 72 hrs were different according to the type and content of additives, whereas hardness and cohesiveness increased in all case. Unlike the sensory evaluation, the textural properties of mixed gels tested by a Instron Universal Testing Machine showed no difference in hardness, but the cohesiveness and springiness increased.