• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.12
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• pp.2395-2406
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• 1992

Laminar natural convection heat transfer from a hot body in a square enclosure has been studied for various center positions of a hot body at Grashof number Gr=1.5$\times$10／sup 5／, Prandtl number Pr=0.71 and dimensionless thermal conductivity K／sub s／／K／sub f／= 14710. In case of vertical cold walls, the natural convection at the dimensionless center position of a hot body, X／sub c／Y／sub c／=0.2, 0.5 shows the most strong and at X／sub c／, Y／sub c／=0.5, 0.8 the most weak. In case of horizontal cold walls, the natural convection at the dimensionless center position of a hot body ; X／sub c／ Y／sub c／=0.5, 0.2 shows the most strong and at X／sub c／, Y／sub c／=0.2, 0.5 the most weak.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.291-298
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• 1984

The extracted hagfish (Eptatretus burgeri) flesh lipid was separated into following fractions by column chromatography on Bio-beads SX-2 and Sephadex LH-20 prior to gab chromatographic analysis of their fatty acid compositions: polar lipid, triglyceride and free fatty acid. The major fatty acids of total lipid and triglyceride in hagfish were $C_{16:0},\;C_{16:1},\;and\;C_{18:1}$. The ratio of $C_{18:0}/C_{18:1}$ in the total lipid and triglyceride of hagfish was 0.1. The polar lipid of the hagfish muscle was mainly composed of phosphatidyl choline ($65.5\%$) and phosphatidyl ethanolamine ($28.0\%$). The triglyceride obtained was fractionated into four fractions by HPLC on the basis of partition numbers. Both the fatty acid composition and triglyceride composition on the basis of the total carbon number in the acyl chains of the triglyceride were analysed by the GLC. From the information obtained on triglyceride compositions based on the total carbon number by GLC and the partition number by HPLC and fatty acid composition by GLC, the combination of fatty acid in each triglycerides was estimated. A computer was used for estimation of the fatty acid combination in the triglyceride because hagfish lipid triglyceride was composed of various kinds of fatty acids. Fortyfour kinds of triglyceride were estimated. The major triglycerides in hagfish flesh lipid were found to those of ($1{\times}C_{16:0},\;2{\times}C_{18:1};\;13.5\%$), ($1{\times}C_{16:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;7.2\%$), ($1{\times}C_{16:1},\;2{\times}C_{18:1};\;5.4\%$), ($2{\times}C_{16:0},\;1{\times}C_{22:5};\;5.2\%$), ($1{\times}C_{14:0},\;2{\times}C_{18:1};\;4.5\%$), ($2{\times}C_{18:1},\;1{\times}C_{22:5};\;3.6\%$), ($1{\times}C_{14:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;2.7\%$) and ($1{\times}C_{14:0},\;1{\times}C_{16:0},\;1{\times}C_{18:2};\;2.2\%$).

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.323-328
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• 1993

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats ＆ oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.409-414
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• 1978

The total amount of lipid content in the mullet roe is 20.5%, and iodine value and unsaponifiable matters content are 118 and 38.7%, respectively. The lipid composition of the muscle, roe and liver of the mullet, Mugil cephalus, shows differences. Triglyceride, wax esters, and free fatty acids are mainly contained in the lipids of the muscle, roe and liver, respectively. The mullet roe lipids are mainly composed of 59.1% of wax esters with a trace of sterol esters, 26.9% of polar lipids with pigments, 9.0% of triglyceride plus a trace of free fatty alcohols and fatty acids, and 3.0% of sterol contaminated with a trace of fatty alcohols. The major fatty acids of wax esters are C16 : 0, 47.5%, C18 : 1, 23.0%, C16 : 3, 6.5%, C20 : 5, 4.0%, those of triglyceride are C16 : 1, 25.1%, C18: 1, 16.7%, C16 : 0, 16.3%, C22 : 1, 7.9%, C18 : 0, 5.5%, C22 : 6, 4.4%, and those of polar lipids are C16 : 0, 35.0%, C18 : 1, 24.7%, C16 : 1, 6.1%, C20 : 5, 5.3%, C22 : 6, 4.2%. The major alcohols of wax esters are 51.0% of cetyl alcohol, 18.2% of palmitoleyl alcohol, and 10.7% of oleyl alcohol, and considerable amounts of odd-numbered alcohols such as C15 : 0, C15 : 1, C17 : 0, C17 : 1 and C19 : 1 are also found.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.435-441
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• 1999

This study was designed to investigate the effects of roasting temperatures on the antinutritional factors and functional properties of sesame protein isolates. The protein contents a sesame protein isolates (SPI) prepared at roasting temperatures of 5$0^{\circ}C$, 10$0^{\circ}C$, 15$0^{\circ}C$ and 20$0^{\circ}C$ were 65.5%, 66.6%. 68.9% and 64.1%, respectively. Total phenolic compounds, condensed tannin and phytate contents of SPI was increased from 5$0^{\circ}C$ to 20$0^{\circ}C$. From color measurements, higher roasting temperature decreased 'L' and 'b' values significantly, but 'a' value was increased. The bulk density, fat absorption and water absorption of SPI was increased as the temperature of roasting was increased. Sesame protein isolates prepared by roasting at 5$0^{\circ}C$, 10$0^{\circ}C$ and 15$0^{\circ}C$ had higher emulsifying activity than those prepared by roasting at 20$0^{\circ}C$. Foaming capacity of SPI was not changed by roasting up to 10$0^{\circ}C$, but this property was reduced dramatically when roasted at 20$0^{\circ}C$.

• Korean journal of applied entomology
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• v.39 no.3
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• pp.135-140
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• 2000

Development and reproduction of the cotton caterpillar, Palpita indica, were investigatedunder different temperatures (15 .O, 17.5, 20.0, 22.5, 25 .O, 27.5, 30.0, 32.5, and 35 .O$^{\circ}$C). Duration fromegg to pre-adult of the cotton caterpillar were ranged from 68.6 days at 175$^{\circ}$C to 19.7 days at 35.0% (3.5times shorter growth period compared with that at 17S$^{\circ}$C). At 15.0$^{\circ}$C, cotton caterpillar eggs developedto the last larval instar but were not able to go through the pupal stage. The lower developmentalthreshold temperatures and degree-days of egg, larva, pupa, and complete development were 13.4, 10.6,11.6, and 11.5"C and 55.3,251.5, 138.3, and 479.8 degree days, respectively. The hatching, pupation andemergence rates were higher at 25.0eC and 27.5"C compared with other temperatures. The survival ratefrom the hatched larva to adult was the highest at 27.5"C. The preoviposition and the adult longevity were11.5 and 30.6 days at 17.5"C and 1.5 and 9.2 days at 35.0$^{\circ}$C, respectively. The mean fecundity perfemales was greater at 25.0$^{\circ}$C and 27.5"C compared with other temperatures. Mean generation time indays (T) was shorter on higher temperature. Net reproductive rate per generation (R,) was the lowest atthe highest temperature as well as at the lowest, and it was 199.1 which was the highest at 27.5"C. Theintrinsic rate of natural increase (r,) was highest at 30.0$^{\circ}$C as 0.148. As a result, optimum ranges oftemperature for P. indica growth were between 25.0-32.5"C .emperature for P. indica growth were between 25.0-32.5"C .t;C .

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.329-333
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• 1998

The effects of 0.5%(v/v) acetic acid (AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) on gram-negative bacterial counts (GNC) and aerobic plate counts (APC) in flatfish strips stored at 4$^{\circ}C$ or 1$0^{\circ}C$ were assessed. Treatments of 0.5% AA were completely (P<0.05) inhibited GNC compared to the initial controls for 12 days at 4$^{\circ}C$. Treatments of either LA or CA rapidly increased GNC compared to those of AA after 9 days at 4$^{\circ}C$. Treatments of AA were microbiological acceptable for 6 days at 1$0^{\circ}C$, but those of LA and CA did not lasted. AA treatments were completely (P<0.05) inhibited aerobic spoilage bacteria (APC) compared to the initial controls for 6 days at 4$^{\circ}C$. Treatments containing either 0.5% LA or 0.5% CA were ineffective after 9 days at 4$^{\circ}C$ and 3 days at 1$0^{\circ}C$, respectively. Based on these results, AA treatment was the most effective for suppressing the growth of aerobic spoilage bacteria during storage at both 4 and 1$0^{\circ}C$. Flatfish strips treated with 0.5% AA extended microbiological shelf-life for 12 days at 4$^{\circ}C$.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.4 no.3
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• pp.147-154
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• 1992

Laminar natural convection heat transfer from a hot body in a square enclosure has been studied for various center positions of a hot square at Grashof number $Gr=1.5{\times}10^5$, Prandtl number Pr=0.71 and dimensionless thermal conductivity $k_g/k_f=14710$. The natural convection at the center position of a hot square; $X_c$, $Y_c=0.5$, 0.2 shows the most strong and at $X_c$, $Y_c=0.5$, 0.7 the most weak. The total mean Nusselt number at $X_c$, $Y_c=0.5$, 0.2 was 7.4% higher than that at $X_c$, $Y_c=0.2$, 0.5. The total mean Nusselt number at $X_c$, $Y_c=0.5$, 0.7 was 5.0% lower than that at $X_c$, $Y_c=0.3$, 0.5.

• Korean Journal of Materials Research
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• v.10 no.7
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• pp.489-492
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• 2000

Three different white cast irons alloyed with Cr and Si were prepared in order to study their distribution be-havior in matrices and carbides. The specimens were produced using a 15kg-capacity high frequency induction fur-nace. Melts were super-heated to $1600^{\circ}C$, and poured at $1550^{\circ}C$ into a pepset mold. Three combinations of the alloys were selected so as to observe the distribution behavior of Cr and Si : 0.5%C-25.0%Cr-1.0%Si(alloy No. 1), 0.5%C-5.0%Cr-1.0%Si(alloy No. 2) and 2.0%C-5.0%Cr-1.0%Si(alloy No. 3). Cellular $M_7C_3$ carbides-$\delta$ferrite eutectic were developed at $\delta$ferrite liquid interfaces in the alloy No. 1 while only traces of $M_7C_3$ carbides-$\delta$ferrite eutectic were precipitated in the alloy No. 2. With the addition of 2.0% C and 5.0% Cr, ledeburitic $M_3C$ carbides instead of cellular $M_7C_3$ carbides were precipitated in the alloy No. 3. Cr was distributed preferentially to the $M_7C_3$ carbides rather than to the matrix structure while more Si was partitioned in the matrix structure rather than the $M_7C_3$ carbides. $K^m$ for Cr was ranged from 0.56 to 0.68 while that for Si was from 1.12 to 1.28. $K^m$ for Cr had a lower value with increased carbon contents. The mass percent of Cr was higher in the $M_7C_3$ carbides with increased Cr contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.319-325
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• 1998

The purpose of this study was to investigate the effect of green tea catechin on microsomal mixed function oxidase(MFO) system of kidney and brain in streptozotocin(STZ) induced diabetic rats. Sprague-Dawley male rats weighing 140$\pm$10g were randomly assigned to one control and three STZ-diabetic groups. Diabetic groups wer classified to DM-0C(catechin 0%/kg diet), DM-0.5C (catechin 0.5%/kg diet), and DM-1.0C(catechin 1%/kg diet) according to the level of catechin supplementation. Diabetes were experimentally induced by intravenous administration of 55mg/kg body weight of STZ in citrate buffer(pH 4.3) after 4 weeks feeding of three experimental diets. Animals were sacrificed at the sixth day of diabetic state. The contents of cytochrome P450 in kidney were increased by 77, 42, 49% in DM-0C, DM-0.5C and DM-1.0C groups, respectively, than normal group. The contents of cytochrome P450 in brain were increased by 43% in DM-0C group than normal group, but those of DM-0.5C and DM-1.0C groups were similar to that of normal group. The contents of cytochrome b5 in kidney were increased by 78, 38, 49% in DM-0C, DM-0.5C and DM-1.0C groups, respectively, than normal group. Meanwhile, the contents of cytochrome b5 in brain were not significantly different among all groups. The activities of NADPH-cytochrome P450 reductase in kidney of DM-group were increased by 27% than normal group, but those of DM-0.5C and DM-1.0C groups were 13 and 15% lower than that of DM-0C group. The activities in brain were also increased by 31% in DM-0C group, but those of DM-0.5C and DM-1.0C groups were similar to than of normal group. Levels of TBARS (thiobarbituric acid reactive substance) in kidney were increased by 147, 60 and 59% in DM-0C, DM-0.5C, and DM-1.0C groups, respectively, compared with normal group, but those of DM-0.5C and DM-1.0C groups were 36, 35% lower than that of DM-0C group. Meanwhile, the levels of TBARS in brain were not significantly different among four groups. These results indicate that dietary catechins in green tea play a powerful antioxidant role in reducing the lipid peroxidation enhanced by activation of MFO system in STZ-induced diabetes.