• Journal of Life Science
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• v.23 no.2
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• pp.157-166
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• 2013

This study aimed to investigate whether nociceptin contributes to the alterations in cerebral blood flow (CBF) regulation following postnatal exposure to ethanol in Sprague-Dawley rats. Animals received ethanol twice a day, 2 hr apart, on postnatal 6, 7 and 8 days. The changes in regional CBF (rCBF) in response to the changes in mean arterial blood pressure were determined at 4-, 8-, and 12-week of age by laser-Doppler flowmetry. Hypotension was induced by the gradual withdrawal of blood from arterial catheter, and the reversal of blood pressure was produced by the reinfusion of blood. Expression of nociceptin-like immunoreactivity was determined in dura mater and cerebral cortex using immunohistochemistry. Postnatal exposure to ethanol almost abolished the autoregulation of rCBF in all age groups. Pretreatment with nociceptin but not with [$Nphe^1$]nociceptin(1-13)$NH_2$, a selective competitive nociceptin receptor antagonist, 5 min prior to ethanol administration preserved the autoregulation of rCBF in all age groups. Postnatal exposure to ethanol markedly increased the expressions of nociceptin-like immunoreactivity in the dura mater and cerebral cortex, both of which were significantly inhibited by pretreatment with 7-nitroindazole monosodium salt as well as aminoguanidine 5 min prior to ethanol administration in all age groups. The values of arterial blood gas analysis were not significantly different from the basal levels in all groups. These results suggest that nociceptin deeply contributes to the compensatory mechanisms for the nitric oxide-dependent alterations in CBF autoregulation following postnatal exposure to ethanol.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.630-635
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• 2014

Pine nut oil (PNO) is well known to impart beneficial effects in overweight individuals, but the mechanisms underlying PNO-mediated weight loss remain unclear. To investigate how PNO promotes weight loss, its composition was determined by gas chromatography coupled with mass spectrometry (GC-MS). In addition, the effects of PNO on cytotoxicity, lipid accumulation, expression of lipid metabolism-related biomarkers, and leptin secretion were assessed in 3T3-L1 cells. GC-MS analyses revealed that PNO contains several components, including linoleic acid, oleic acid, palmitic acid, and stearic acid. Moreover, PNO did not have a cytotoxic effect on 3T3-L1 cells. However, it inhibited the expression of peroxisome proliferator-activated receptor (PPAR) and adipocyte protein 2 (aP2). Finally, PNO significantly increased leptin secretion in a dose-dependent manner. Taken together, these results support the notion that PNO is useful for weight management in overweight individuals.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.153-161
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• 1996

A curd yogurt was prepared from egg white powder (EWP) and casein added with sugars (glucose, fructose, lactose). The effects of sugar addition on acid production and growth of Lactobacillus were studied. The effects of sugar addition on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus in EWP 2％ (W/V), casein 3％ (w/v) and sugar 0.5,1 or 2％ W/V) was lower than that of L. acidophilus in milk (control). Acid production in sample added with glucose or fructose of 1％ or 2% (W/V) was higher than that of 0.5% (W/V), while acid production in lactose added sample was not affected with the concentration of lactose. Number of viable cells of L. acidophilus at 24 hr in milk, glucose added sample, fructose added sample and lactose added sample was 3.6${\times}$10/Sup 9/, 5.6${\times}$10$\^$8/, 6.0${\times}$10$\^$8/,and 3.2${\times}$10$\^$7/, respectively. Through 30hr fermentation, acid production and number of viable cells of L. acidophilus in milk were higher than those of sugar added samples. Sensory property of fructose added sample was slightly better than that of milk yogurt (reference), while that of lactose added sample was significantly inferior. Though the composition of volatile aroma compounds was slightly different according to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5376-5383
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• 2011

The objective of this study is the development of carbon-recycle technology, that converts carbon dioxide captured from flue gas to carbon monoxide or carbon for reuse in industrial fields. It is difficult to decompose $CO_2$ because $CO_2$ is very stable molecule. And then metal oxide was used as an activation agent or catalyst for the decomposition of $CO_2$ at low temperature. Metal oxides, which converts $CO_2$ to CO or C, were prepared using Ni-ferrite by solid state method and hydrothermal synthesis in this study. TPR/TPO and TGA were used as an analysis method to analyze the decomposition characteristics of $CO_2$. As the results, the reduction area of $H_2$ was high value at 15 wt% of NiO and the decomposition area of $CO_2$ was superior capacity at 5 wt% of NiO. However, TGA data showed contrary results that reduction area of $H_2$ was 28.47wt% and oxidation area by $CO_2$ was 26.95wt% at 2.5 wt% of NiO, one of the Ni-ferrite powders synthesized using solid state method. $CO_2$ decomposition efficiency was 94.66% and it is excellent results in comparison with previous studies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.459-463
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• 2017

Hot dip galvanizing in the steel plant is one of the most widely used methods for preventing the corrosion of steel materials including structures, steel sheets, and materials for industrial facilities. While hot dip galvanizing has the advantage of stability and economic feasibility, it has difficulty in repairing equipment and maintaining the facilities due to high-temperature oxidation caused by Zn Fume where molten zinc used in the open spaces. Currently, SM45C (carbon steel plate for mechanical structure, KS standard) is used for the equipment. If a part of the equipment is resistant to high temperature and Zn fume, it is expected to improve equipment life and performance. In this study, the manufactured Ni alloy was tested for its corrosion resistance against Zn fume when it was used in the hot dip galvanizing equipment in the steel plant. Two kinds of materials currently used in the equipment, new Ni alloy and Inconel(typical corrosion-resistant Ni alloy), were selected as the reference groups. Two kinds of molten metal were used to confirm the corrosion of each alloy according to the molten metal. Zn fume was generated by bubbling Ar gas from molten Zn in a furnace($500{\sim}700^{\circ}C$) and the samples were analyzed after 30 days. After 30 days, the specimens were taken out, the oxide layer on the surface was confirmed with an optical microscope and SEM, and the corrosion was confirmed using a potentiodynamic polarization test. Corrosion depends on the type of molten metal.

• Safety and Health at Work
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• v.7 no.2
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• pp.156-160
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• 2016

Background: Workers in pesticide manufacturing industries are constantly exposed to pesticides. Genetic biomonitoring provides an early identification of potential cancer and genetic diseases in exposed populations. The objectives of this biomonitoring study were to assess DNA damage through comet assay in blood samples collected from industry workers and compare these results with those of classical analytical techniques used for complete blood count analysis. Methods: Samples from controls (n = 20) and exposed workers (n = 38) from an industrial area in Multan, Pakistan, were subjected to various tests. Malathion residues in blood samples were measured by gas chromatography. Results: The exposed workers who were employed in the pesticide manufacturing industry for a longer period (i.e., 13-25 years) had significantly higher DNA tail length ($7.04{\mu}m$) than the controls ($0.94{\mu}m$). Workers in the exposed group also had higher white blood cell and red blood cell counts, and lower levels of mean corpuscular hemoglobin (MCH), MCH concentration, and mean corpuscular volume in comparison with normal levels for these parameters. Malathion was not detected in the control group. However, in the exposed group, 72% of whole blood samples had malathion with a mean value of 0.14 mg/L (range 0.01-0.31 mg/L). Conclusion: We found a strong correlation ($R^2=0.91$) between DNA damage in terms of tail length and malathion concentration in blood. Intensive efforts and trainings are thus required to build awareness about safety practices and to change industrial workers' attitude to prevent harmful environmental and anthropogenic effects.

• Food Science and Preservation
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• v.12 no.4
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• pp.361-366
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• 2005

An electronic nose equipped with metal oxide sensor(MOS) was used for investigating the quality of reconstitute orange juice added different recoverable oil(cold pressed valencia oil) contents during 21 days of storage at $4^{\circ}C$. Quality changes in orange juice was described in terms of the sensitivity(${\Delta}R_{gas}/R_{air}$) of the sensors. Principal component analysis(PCA) was carried out using data obtained from twelve metal oxide sensors. The flavor of orange juice contained with the different recoverable oil contents($0.01\%{\sim}0.05\%$) was separated in PCA plot, in which the first principal component score was correlated with the content of recoverable oil. As storage periods prolonged, no significantly different sensitivity score of orange juice was observed in electronic nose. The content of recoverable oil in orange juice was reduced rapidly within 14 days, and then the decreasing ratio was slow on the next 7 days during storage at $4^{\circ}C$. The sensory score for overall and orange flavor of orange juice added $0.03\%$ recoverable oil was decreased during the 14 days and then rapidly dropped next 7 days of storage at $4^{\circ}C$.