• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.652-657
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• 2007

This experimental study was designed to investigate the effects of FOENICULI FRUCTUS freeze dry powder (FF) on the change of cerebral hemodynamics [regional cerebral blood flow (rCBF) and mean arterial blood pressure (MABP)] in normal and further to determine the mechanism of action of FF. The results in normal rats were as follows ; FF significantly increased rCBF in a dose-dependent, but decreased MABP, This results were suggested that FF significantly increased rCBF by dilating PAD. The FF-induced increase in rCBF was significantly inhibited by pretreatment with 1H[1,2,4]oxadizolo[4,3-a]quinoxalin-1-one (ODQ, 10 ${\mu}$g/kg, i.p.), an inhibitor of guanylate cyclase and indomethacin (IDN, 1 mg/kg, i.p.), an inhibitor of cyclooxygenase and propranolol (PPN, 3 mg/kg, i.p.), a blocker of adrenalic f receptor and Lu-Nitro-L-Arginine (L-NNA, 1 m9/kB, i.p.), an inhibitor of nitric oxide synthase. The FFE-induced decrease in MABP was significantly increased by pretreatment with L-NNA and was increased by pretreatment with PPN, Dut was inhibited by pretreatment with ODQ and IDN, This results were suggested that the mechanism of FF was mediated by nitric oxide synthase and adrenalic ${\beta}$ receptor.

• Journal of the Korean Society for Heat Treatment
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• v.4 no.2
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• pp.19-26
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• 1991

This study has been constructed to establish the formation of the VC layer on various steels by immersion in fused borax bath containing Fe-V powder. The result obtained from the experiment are as follows. (1) The carbide is supposed to grow on the front surface of the carbide layers by the reaction between carbide-forming elements dissolved in the fused borax and carbon atoms successively supplied through the layer from the matrix. (2) The growth rate of the carbide layers was controlled by the diffusion rate of C in the carbide layer and C content in the matrix. (3) Carbide layer formed on the surface of the specimen is VC layer and the hardness of this layer is above $H_v$ 3000.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.53-62
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• 2013

Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.9-15
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• 2013

A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at $4^{\circ}C$ for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the $L^*$ value of milk samples were not remarkably influenced by NPPS supplementation, whereas the $b^*$ and $a^*$ values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

• Computers and Concrete
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• v.17 no.6
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• pp.787-799
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• 2016

Climate anomalies in recent years, numerous natural disasters caused by landslides and a large amount of entrained sands and stones in Taiwan have created significant disasters and greater difficulties in subsequent reconstruction. How to respond to these problems efficaciously is an important issue. In this study, the sands and stones were doped with recycled materials (waste LCD glass sand, slag powder), and material was mixed for recycled ready-mixed soil. The study is based on security and economic principles, using flowability test to determine the water-binder ratio (W/B=2.4, 2.6, and 2.8), a fixed soil: sand ratio of 6:4 and a soil: sand: glass ratio of 6:2:2 as fine aggregate. Slag (at concentrations of 0%, 20%, and 40%) replaced the cement. The following tests were conducted: flowability, initial setting time, unit weight, drop-weight and compressive strength. The results show that the slump values are 220 -290 mm, the slump flow values are 460 -1030 mm, and the tube flow values are 240-590 mm, all conforming to the objectives of the design. The initial setting times are 945-1695 min. The unit weight deviations are 0.1-0.6%. The three groups of mixtures conform to the specification, being below 7.6 cm in the drop-weight test. In the compressive strength test, the water-binder ratios for 2.4 are optimal ($13.78-17.84kgf/cm^2$). The results show that Recycled ready-mixed soil materials (RRMSM) possesses excellent flowability. The other properties, applied to backfill engineering, can effectively save costs and are conducive to environmental protection.

• Korean Journal of Pharmacognosy
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• v.52 no.3
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• pp.192-201
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• 2021

Dangguisu-san (DGSS) is widely known traditional herbal medicinal formula in Korea for treatment of traumatic injury by traffic accident, ecchymosis, abdominal distension and anti-thrombosis of blood. This study was conducted to develop the simultaneous analyze method using high performance liquid chromatography (HPLC) and examine the effect of anti-inflammatory activity of DGSS-dry extract (DGSS-DE) and DGSS-mix extract powder (DGSS-MEP). Physicochemical characteristics of DGSS-DE and DGSS-MEP showed that there is no significant difference in pH, titratable acidity, total soluble solid content and browning degree except for color value (L, a, b). 15 functional constituents of DGSS were identified and the correlation coefficient values of DGSS-DE and DGSS-MEP were conformed 0.950. Also, DGSS-DE and DGSS-MEP significantly decreased the secretion of nitric oxide (NO), prostaglandin E₂ (PGE₂), interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) through inhibited expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), IL-1β, IL-6, and TNF-α. From these result, DGSS-MEP showed similar chemical composition and anti-inflammatory effect to DGSS-DE. Therefore, DGSS-DE and DGSS-MEP may be useful as potential source of drug to prevent inflammation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.55-62
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• 2021

This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO₂), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl₂, and TiO₂ powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20℃. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.

• Korean Journal of Metals and Materials
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• v.49 no.4
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• pp.348-354
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• 2011

Long-lasting brightness $Sr_{4}Al_{14}O_{25}$ : $Eu^{2+}$, $Dy^{3+}$, $Ag^{+}$ phosphor was synthesized by modified solid state reaction and its photoluminescence was investigated. $Sr(NO_3)_{2}$ and $Al(NO_3)_3{\cdot}9H_{2}O$ as starting materials, and $B_{2}O_{3}$ as a flux were mixed with $Eu_{2}O_{3}$ as an activator, $Dy_{2}O_{3}$ as a coactivator, and $AgNO_{3}$ as a charge compensator. The crystalline of target powder showed a single-phase $Sr_{4}Al_{14}O_{25}$ by the XRD characterization and the average particle size was about 20-30 ${\mu}m$ from the FE-SEM observation. $Ag^{+}$ ion doping effects (0-0.06 mol) on $Sr_{4}Al_{14}O_{25}:Eu^{2+},\;Dy^{3+},\;Ag^{+}$ phosphor were measured by photoluminescence spectrometer and luminescence meter. The of photoluminescence intensity of the $Sr_{3.64}Al_{14}O_{25}:Eu_{0.11},\;Dy_{0.22},\;Ag_{0.03}$ phosphor was higher than other compositions and afterglow brightness was 0.186 $cd/m^{2}$.