• Solar Energy
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• v.9 no.2
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• pp.58-68
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• 1989

This paper describes an experimental study that was performed to determine the limiting factors on the power output in the closed cycle Electro-Hydro-Dynamic generator of small capacity. A corona discharge for producing unipolar charged particles used as the charging method. The experiment demonstrated that the corona method of charging was an efficient and effective means of producing unipolar charged particles. Four factors having an effect on the power output characteristics of EHD generator are discussed and examined experimentally, using methyl alcohol and kerosene as working fluides; a. The conversion length between attractor and collector. b. The corona current of Emitter. c. The flow velocity of working fluids. d. Load resistance. This results are as follows; 1) There in a critical value in conversion length for its maximum power output. 2) Power output increases almost linearly with corona current and flow velocity. 3) There is the critical value of load resistance producing a maximum power output. 4) Kerosene is known better working fluid than Methyl alcohol in this EHD generator.

• Journal of the Korean Applied Science and Technology
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• v.26 no.4
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• pp.473-482
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• 2009

Titanium dioxide particles are used as cosmetics, pigments, photocatalysts, adsorbents, catalytic supports, and sensors. The $TiO_2$ particles were prepared by the precipitation in TTIP/Solvent mixtures and calcined at different temperatures. The resulting materials were characterized by XRD and SEM testing techniques. The $TiO_2$ particles phase composition was determined by XRD ranging from amorphous to crystalline anatase and rutile largely proportional to the calcination temperature.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.565-569
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• 2002

This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.79-86
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• 1992

Free and glycosidically bound volatiles from three green tobacco leaves(NC 82, KF 109 and Br-21) were separated by nonionic resin Amberlite XAD-2 adsorption column chromatography and election by selective solvents. Aglycones from the glycosidically bound fractions were released by enzymatic hydrolysis with almond B-glucosidase. A total of 20 components identified from free and glycosidically bound fractions, the major components were benzaldehyde, benzyl alcohol, 2-phenylethyl alcohol, 3-oxo- -ionol, 3-hydroxy-B-ionone, 3-oxo-7, 8-dihydro-n-ionol and scopoletin. Six Cl.B norisoprenoids identified in this study, which have been described to possess a characteristic tobacco aroma-enhancing effect, were not presented in free forms but rather bound glycosidic forms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.857-863
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• 2004

The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kinnchi fermented for 50 days at 6$^{\circ}C$. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM l1324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the Preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 1$0^{\circ}C$. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mutkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.

• Journal of Life Science
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• v.30 no.3
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• pp.260-266
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• 2020

Alcohol impacts many central nervous systems, such as dopamine, serotonin, opioids, and gamma-aminobutyric acid (GABA), leading to addiction. Many studies have investigated the relationship between GABA and alcoholism. The purpose of this study was to investigate the effects of GABA high and low rice intake on the alcohol intake behavior of mice. Black sticky rice with giant embryo (BSRGE), black sticky rice (BSR), giant embryo rice (GER), and rice (Rice) were germinated for 48 hr in brown rice. The embryos were then collected and used in the study. The diets were fed to respective C57BL/6 mouse groups ad libitum for 16 days and investigated for 2 hr alcohol intake, 22 hr water intake, 24 hr feed intake, and body weight. As a result of the repeated measure of ANOVA for the daily change of alcohol intake for 2 hr daily between the BSRGE and BSR groups, there was a significant difference in the number of days of intake (DF = 7, F = 4.812, p = 0.026). A significant daily decrease in alcohol intake was observed in the BSRGE group compared to the BSR group. This reduction was consistent from Day 10 to Day 16. Alcohol consumption also significantly decreased in the GER group compared to the Rice group. This decrease was observed from Day 12 to Day 16. In conclusion, BSRGE and GER resulted in decreased alcohol intake in C57BL/6 mice compared to BSR and rice. This suggests that BSRGE may prevent relapse in patients with alcohol use disorder.

• Journal of The Korean Society of Grassland and Forage Science
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• v.27 no.4
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• pp.323-334
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• 2007

An in vitro study was conducted to examine the influence of alcohol-fermented feedstuff formulated with byproducts on the fermentation characteristics and NDF disappearance in the rumen. Dietary treatments were either a soybean curd-based alcohol-fermented feedstuff (AFS) or brewery grain-based alcohol-fermented feedstuff (AFB). The AFS and AFB are composed of 50% commercial beef cattle feed, 50% soybean curd dreg, 5% molasses and 0.5% yeast and 25% commercial beef cattle feed, 25% brewery grain, 25% soybean curd dreg, 25% corn grit, 5% molasses and 0.5% yeast, respectively. The change of ammonia, pH alcohol, volatile fatty acids, and NDF disappearance were measured at 0, 2, 4, 8 and 12 hr after in vitro incubation in the rumen. After 2 hr incubation, higher ammonia concentrations were resulted in AFS (12.47 mg/dl) and AFB (12.85 mg/dl) compared to control (11.84 mg/dl) (p<0.05). Ruminal pH of AFS and AFB were significantly higher than control during 1 to 6 hr fermentation, but the pH of AFS and AFB were decreased after 6 hr. At 12 hr fermentation, the alcohol concentration of AFS and AFB was significantly increased by 43.9% and 48.0%, respectively. The acetate concentration was rapidly decreased in control, while the concentration was slowly decreased in AFS and AFB with increasing the fermentation time. Lower concentrations propionate and butyrate were observed in AFS and AFB during every fermentation time (p<0.05). The NDF disappearance was significantly lower in AFS and AFB after 4 hr fermentation. These results suggest that alcohol fermented feedstuff can control the fermentation pattern in the rumen.

• YAKHAK HOEJI
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• v.29 no.1
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• pp.18-26
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• 1985

The present study was undertaken to investigate the possible effect of ginseng butanol fraction on the hepatic acetaldehyde metabolism. Experimental animals were used for the subject of the study. When, in case of mitochondrial aldehyde dehydrogenase (Ald DH), ginseng butanol fraction was added, enzyme activity was increased in a small dose, while, in a large dose, it showed inhibitory effect. In terms of kinetic aspect, ginseng butanol fraction has the effect to decrease the Km values of Ald DH. In vivo studies, the activity of Aid DH increased by induction of acute intoxication of ethanol was further increased through pretreatment with ginseng butanol fraction. When ginseng butanol fraction was given to mice fed with 5% ethanol instead of water for 60 days, the activity of Ald DH in mitochondrial fraction decreased to about 35% in chronic alcoholism, but after pretreatment of ginseng butanol fraction the activity was restored to the control level. By the pretreatment with disulfiram, the Ald DH activity was inhibited in normal and alcohol-treated groups, but after the treatment with ginseng butanol fraction the activity was restored to the control level. The results suggest that ginseng butanol fraction enhance the Ald DH activity inhibited by the treatment of disulfiram with no relation to NAD. It was observed that ginseng butanol fraction markedly decrease the acetaldehyde levels in plasma and liver. All these observations suggested that reduction of acetaldehyde in blood and liver should be dependent upon increased activity of mitochonclrial Ald DH. It is concluded that the recovery from alcohol intoxication should be prompted by treatment with ginseng.

• The Korean Journal of Physiology
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• v.24 no.1
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• pp.77-90
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• 1990

There have been conflicting reports concerning the effect of Panax ginseng on the contractility of vascular smooth muscle, i.e., Panax ginseng extract has been reported to cause relaxation, contraction or to have no effect on the tension of vascular smooth muscle. A further investigation of $Ca^{++}$ stores which supply $Ca^{++}$ for contraction of vascular smooth muscle is needed to understand the underlying mechanisms of this conflicting effect of ginseng alcohol extract (GAE). The present study was intended to examine the sources of calcium mobilized for contraction of vascular smooth muscle by GAE. Aortic ring preparations were made from the rabbit thoracic aorta and endothelial cells were removed from the ring. The contractility of the aortic ring was measured under various experimental conditions and $Ca^{++}$ flux across the membrane of aortic ring and the sarcoplasmic reticulum and mitochondria were measured with a calcium selective electrode. The result were summarized as follows; 1) At low concentration of extracellular $Ca^{++}$, GAE increased the contractility of vascular smooth muscle in dose-dependent fashion except high concentration $Ca^{++}$ (1 mM). 2) In the presence of ryanodine, GAE still increased contractility of vascular smooth muscle as much as control group, but in the presence of caffeine, GAE increased it significantly. i.e. Their effects seemed to be additive. 3) In the presence of verapamil+lanthanum, and verapamil+lanthanum+ryanodine, the contractility of the vascular smooth muscle was decreased, but a dose dependent increase in vascular tension was still demonstrated by GAE although total tension was low. 4) GAE increased $Ca^{++}$ efflux from vascular smooth muscle cells, but have no effect on $Ca^{++}$ influx. 5) GAE increased $Ca^{++}$ efflux from sarcoplasmic reticulum and mitochondria vesicles. From the above results, it may be concluded that GAE increased the release of $Ca^{++}$ from sarcoplasmic reticulum, mitochondria or other intracellular $Ca^{++}$ stores of vascular smooth muscle, but it does not increase $Ca^{++}$ influx across the plasma membrane.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.35-39
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• 2012

The purpose of this study was to research about the ingredients for anti-oxidation and anti-wrinkle effects of the solvent fractions from Agrimonia pilosa L. hot water (AW) and 70% ethanol (AE) extracts. The electron donating ability of the solvent fractions from AW and AE extracts showed 84.9, 92.5% in ethyl acetate layer of AW and AE at 1,000 ppm. The superoxide dismutase like activity of solvent fractions from AW and AE extracts showed 61.8% in ethyl acetate layer of AW extracts and 58.0% in buthanol layer of AE extracts at 1,000 ppm. For anti-wrinkle effect, elastase inhibition effect of the solvent fractions from AW and AE extracts showed 55.2, 70.1% in ethyl acetate layer of AW and AE extracts at 1,000 ppm. And collagenase inhibition effect of the solvent fractions from AW and AE extracts showed highest inhibition effect as 90.6% in ethyl acetate layer of AW extract and 88.6% in $n$-butyl alcohol layer of AE extract at 1,000 ppm. All these findings suggested that solvent fractions from AW and AE extracts has an anti-oxidation and anti-wrinkle effects.