• Journal of the Korean Geosynthetics Society
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• v.16 no.1
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• pp.19-29
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• 2017

The effects of synthetic fibers, cement content, and sand content on the flexural performance of cement-clay-sand mixtures has been evaluated through a flexural performance test with a third-point loading. Beam specimens for the flexural performance test were fabricated with a various amount of cement, sand, and synthetic fibers. Two types of fibers, PVA (Polyvinyl alcohol) and PP (Polypropylene) fibers, were employed in the test. The test results have exhibited that the factors considered in the test have significant effects on the flexural performance of the mixtures in several aspects. The flexural performance of the mixtures has been improved if the mixtures were reinforced with synthetic fibers. The flexural strength and the flexural toughness of the mixtures has been increased as the fiber content was increased. A multiple linear regression analysis has been performed to evaluate the effect of fiber content, cement dosage, and sand content on the flexural performance of the mixtures in terms of flexural strength and flexural toughness. Cement content and sand content were estimated as important factors to have an influence on the first-crack strength and the peak strength whereas the fiber content has the most significant influence on the post-crack behavior. The first-crack strength and the ultimate strength were increased as the cement content and the sand content were increased. As the fiber content was increased, the flexural toughness was increased.

• Journal of Preventive Medicine and Public Health
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• v.24 no.4 s.36
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• pp.496-506
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• 1991

A cross-sectional study was conducted to investigate the effect of long term noise exposure on blood pressure among steel mill workers. The workers participated in periodic medical examinations performed from August 27 to September 6 in 1990. Examined were 1,034 workers with high-level noise exposure(average $91.8{\pm}5.2dB(A)$) and 390 workers with low-level noise exposure(average $75.2{\pm}4.6dB(A)$). No significant difference was found in systolic or diastolic flood pressure between the two exposure groups. Prevalence of hypertension (${\geq}160mmHg\;systolic\;or{\geq}100mmHg\;diastolic$) was higher in a younger age group (${\leq}40$ years old) of high-level noise exposure than of low-level noise exposure. However, the difference was not statistically significant. Furthermore, in younger ages, prevalence of hypertension appeared to be higher in the hearing loss group (${\geq}25dB\;at\;1000Hz\;or{\geq}40dB$ at 4000Hz in at least one ear) than in the normal hearing group. From multiple regression analysis, hearing loss, body mass index, age, alcohol and family history of hypertension were proven to be predictors of diastolic blood Pressure (p<0.02). When regression was performed for each age group, hearing loss was a strong predictor of diastolic pressure in the younger age group (p<0.01).

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.161-167
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• 2005

This study was conducted to examine the possibility of improvement effect in Takju mash added with ${\alpha}G-Hesperidine$ on the second stage mash. Alcohol was highly generated in comparison with the control on fermentation time in case of the ${\alpha}G-Hesperidine$ on the second stage mash. Reducing sugar was also highly produced after 2 days on the second stage, and amount of reducing sugar was indicated to be decreased between $4\~6$ days. Total acidity was shown not to be practically changed after 2 days in mash added with ${\alpha}G-Hesperidine$ on the second stage in comparison with the control. Fusel oil produced from mash added with ${\alpha}G-Hesperidine$ was less generated in comparison with the control. Yeast growth on the mash added with ${\alpha}G-Hesperidine$ was revealed to be highly in comparison with the control through fermentation periods. Precipitation velocity of suspension in mash added with ${\alpha}G-Hesperidine$ was shown to be 1.5 times lower than that of the control. Precipitation amount in mash added with ${\alpha}G-Hesperidine$ was not nearly changed on the storage time. The astringency and bitterness were slightly decreased, while on the other turbidity and refreshing were increased in mash added with ${\alpha}G-Hesperidine$. In general overall preferences was indicated to be fully satisfied in mash added with ${\alpha}G-Hesperidine$ in comparison with the control. Nasty smell of Takju added with ${\alpha}G-Hesperidine$ was recognized after 6 days during storage.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.357-362
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• 2017

The purpose of this study was to investigate the antiaging effect in the fibroblasts by using the extracts and fractions of Nymphoides peltata for the development of new functional cosmetic materials. The anti-aging effects of the extracts and fractions of N. peltata were measured using CCD-986sk cells. Ethyl aceate (EA) fraction inhibited UVB-induced reactive oxygen species expression by more than 50%, and n-butyl alcohol (BuOH) fraction increased expression of pro-collagen mRNA by more than 50% at $25{\mu}g/mL$. In addition, EA and BuOH fractions inhibited MMP-1 protein and mRNA expression in a concentration-dependent manner, BuOH fraction inhibited MMP-1 mRNA expression by more than 40% at $10{\mu}g/mL$. Especially, the high efficacy of EA and BuOH of the N. peltata was confirmed. Therefore, the EA and BuOH of N. peltata are expected to be useful as anti-aging materials in cosmetics field.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.143-147
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• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5088-5094
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• 2014

Hovenia dulcis extract (HDE) has positive effects on alcohol degradation, recovery of liver damage and antioxidant activities. This study examined whether HDE exerts an ameliorative effect on inflammatory orifacial pain in an animal algesic model with formalin. The animals (rats) were divided into four groups: group I (control), group II (right facial subcutaneous injection of 5% formalin, inflammatory orifacial pain group), group III (5% formalin + distilled water administration), and group IV injection (5% formalin + 4.5 ml/kg of HDE), respectively. The scores from the scratch and effleurage tests were applied to evaluate the differences between three groups. The expression of p38 MAPK, iNOS and Nrf2 in the brain and medulla oblongata, which are involved in pain regulation, inflammation, antioxidation and nitric oxide production, were analyzed by western blot. The degree of orifacial pain was significantly lower in group IV than in groups I, II and, III. The expression of p38MAPK, iNOS and Nrf2 in the brain and medulla were also lower in group IV than in the other groups. These findings suggested that a Hovenia dulcis extract can attenuate inflammatory orifacial pain by suppressing the expression of p38 MAPK, iNOS and Nrf2.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.486-493
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• 2017

The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.

• Applied Biological Chemistry
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• v.23 no.4
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• pp.228-241
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• 1980

The red ginseng extract and its components were investigated for their activation effects on the growth of Saccharomyces cerevisiae IAM and Saccharomyces formosensis No. 396 IAM. Changes in the number of cells, alcohol production, $CO_2$ evolution, pH and the rate of sugar consumption and of fermentation were compared during growth at $30^{\circ}C$ for 120 hours. The addition of ethanol extract and saponins from red ginseng were found to exihibite a significant increase in all physiological activaties of yeast, and its maximum activites were obtained at 1.5% ethanol extract concentration. The physiological effects of panaxadiol and panaxatriol, two major groups of saponin, were also compared to those of crude saponin and found that the former showed a small increase in physiological changes. However the difference was not significant. The overall contents of ginsenosides of ethanol extract and crude saponin during fermentation were not significantly affected by the growth of roasts, except a small increase in ginsenoside $-Rg_2$ and decrease in -Rd.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Journal of Convergence for Information Technology
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• v.11 no.7
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• pp.47-56
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• 2021

This study a secondary data analysis study attempted to identify the factors influencing the successful aging of the elderly in Korea. Using the data of the 7th Aging Research Panel in 2018, 4,106 people over 65 years of age who had at least one non-living child and no missing values in the study variables were enrolled. Data were analyzed by frequency analysis, crossover analysis, independent sample t-test, and binary logistic regression analysis. The results of this study revealed that the factors affecting successful aging among elderly included age, the presence or absence of a spouse, education level, housing type, subjective health, exercise, alcohol drinking, and non-face-to-face contact frequency with non-cohabiting children, and the explanatory power of the variables was 24.1%. In order for the elderly to achieve successful aging, centering on child ties, the frequency of non-face-to-face contact, which can comfort the elderly's life and increase the satisfaction of life in a continuous relationship, is more important than having children live close and meet frequently. Based on this study, various strategies are needed for the successful aging of elderly people who are socially isolated due to concerns about COVID-19 infection.