• Korean Journal of Plant Taxonomy
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• v.41 no.4
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• pp.415-428
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• 2011

The vascular flora in the Mt. Cheongtae area, located Pyeongchang-gun in Gangwon-do, were surveyed 14 times from April of 2008 to October of 2011. The result of this survey revealed 663 taxa in total, comprising 89 families, 342 genera, 577 species, 6 subspecies, 73 varieties and 7 forms. In the flora of this area, 19 taxa were Korean endemic plants and 24 taxa were rare and endangered plants of Korea. The floristic regional indicator plants found in this area were 136 taxa comprising 4 taxa of grade V, 16 taxa of grade IV, 31 taxa of grade III, 41 taxa of grade II and 44 taxa of grade I. Naturalized plants in Korea numbered37 taxa. In addition, 485 taxa were categorized by usage into 8 groups, as follows: 240 edible, 8 fiber, 177 medical, 60 ornamental, 245 pasturing, 2 industrial, 12 dyeing and 16 timer plants.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.39 no.11
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• pp.1175-1181
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• 2015

A heat insulating material used in the industrial site normally derives its heat insulating performance by using a low thermal conductivity material such as glass fiber. In case of the metal insulation for nuclear power plant, in contrast, only TP 304 stainless steel foil having high thermal conductivity is the only acceptable material. So, it is required to approach in structural aspect to ensure the insulation performance. In this study, the design factors related to the metal insulation internal structure were determined considering the three modes of heat transfer, i.e., conduction, convection, and radiation. The analysis of heat flow was used to understand the ratio of the heat transfer from each factor to the overall heat transfer from all the factors. Based on this study, in order to minimize the convection phenomenon caused by the internal insulation, a multiple foil was inserted in the insulation. The increase in the conduction heat transfer rate was compared, and the insulation performance under the three modes of heat transfer was analyzed in order to determine the internal geometry.

• Journal of Adhesion and Interface
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• v.3 no.4
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• pp.1-9
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• 2002

The main goal of this study was to analyze the effect of process additives, i.e. maleated polypropylene (MAPP), and nucleating agent on the viscoelastic properties of different types of extruded polypropylene-wood plastic composites manufactured from either PP homopolymer, high crystallinity PP or PP impact copolymer using dynamic mechanical thermal analysis. And also, the esterification reaction between wood flour and maleated polypropylene, and its role in determining the mechanical properties of wood flour-polypropylene composites was investigated. The wood plastic composites were manufactured using 60% pine wood flour and 40% polypropylene on a Davis-Standard $Woodtruder^{TM}$. Dynamic mechanical thermal properties, polymer damping peaks(than ${\delta}$), storage modulus (E') and loss modulus (E") were measured using a dynamic mechanical thermal analyzer. XPS (X-ray Photoelectron Spectroscopy), also known as ESCA (Electron Spectroscopy for Chemical Analysis) study of wood flour treated with MAPP was performed to obtain information on the chemical nature of wood fiber before and after treatment. To analyze the effect of frequency on the dynamic mechanical properties of the various composites, DMA tests were performed over a temperature range of -20 to $100^{\circ}C$, at four different frequencies (1, 5, 10 and 25 Hz), and at a heating rate of $5^{\circ}C/min$. From these results, the activation energy of the various composite was measured using an Arrhenius relationship to investigate the effect of maleated PP and nucleating agent on the measurement of the interphase between the wood and plastic of the extruded polypropylene wood plastic composites.

• Elastomers and Composites
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• v.47 no.4
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• pp.297-309
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• 2012

Different amounts of foaming agents were employed in natural rubber(NR)/butadiene rubber(BR) blends to understand the foaming behavior in presence of nano-reinforcing agent, zinc methacrylate (ZMA). The ZMA greatly improved most of the mechanical properties of the rubber foams, however it did not show considerable effect on the cell morphology, such as cell size, density and porosity. It was also observed that the foaming agent concentration affected all the mechanical parameters. When the content of foaming agent was increased, the number of foams was increased leading to a decrease in density of the compounds. But the size and distribution of foams remained unchanged with increased foaming agent. The effect of high styrene-butadiene rubber (HSBR) was also studied. The size of cells became smaller and the cell uniformity was improved with increasing HSBR. The foam rubber compounds showed much efficient energy absorbing capability at higher strains.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.783-798
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• 2004

This experiment were conducted to determine the formation of fatty acid soaps, digestibility and ruminal characteristics when vegetable oils were added. Three Corriedale${\times}$ 3 Latin square design. Sheep were fed one of three diets consisting of alfalfa hay and concentrates in a ratio of 70:30. Dietary treatments were 1) no oil, 2) 7% soybean oil and 3) 7% corn oil. At the end of each experimental period, rumen contents from each sheep were collected before feeding and at 1, 3, 6 and 9h after feeding. pH decreased up to the 3 hour after feeding and increased until the end of the collection(p<0.0001). Whereas the concentration of $NH_3$-N showed inverse changes to pH(p<0.0001). Type of oil did not affect the molar concentration of total VFA, acetate, propionate and butyrate. Acetic/propionic acid (A/P) ratio decreased with increasing time(P<0.0001), but the ratio at the end of the experiment became similar to the initial value. No effects were found in the digestibility of dry matter, total-N, crude fiber, ash, NFE, NDF and ADF. The formation of fatty acid soaps(FAS) increased after feeding than 1 hour before feeding(P<0.05) and increased in 7% oils than no oil addition(P<0.05). Long chain fatty acids formed mainly FAS. ince the formation of FAS might decrease negative effects on ruminal haracteristics and total tract digestibility.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.83-91
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• 2018

Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.247-261
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• 2021

Purpose: This study was conducted to identify the association between insulin resistance and the major dietary patterns of Korean adults. Methods: This study used data from the 2015 Korea National Health and Nutrition Examination Survey. The subjects were 2,276 adults aged 19 to 64 years old. Based on the food frequency questionnaire data, 112 food items were reclassified into 30 food groups. The principal component analysis method was applied to identify major dietary patterns. We used homeostatic model assessment of insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) value as indicators of insulin resistance. The association between major dietary patterns and insulin resistance was investigated using logistic regression analysis. Results: Three major dietary patterns were identified and assigned descriptive names based on the food items with high loadings: 'healthy Korean meal pattern', 'western meal pattern', and 'white rice, alcohol, meat pattern'. As the 'white rice, alcohol, meat pattern' score increased, significant increasing trends for fasting glucose concentration and HOMA-IR and a significant decreasing trend for QUICKI were observed after adjusting for age and sex. The odds ratio of insulin resistance according to the 'healthy Korean meal pattern' and the 'western meal pattern' were not statistically significant. the 'white rice, alcohol, meat pattern' showed a significant positive association with the risk of insulin resistance after adjusting for covariates. Conclusion: These results suggest that the 'white rice, alcohol, meat pattern' is positively associated with the risk of insulin resistance. The white rice, alcohol, meat pattern was related to the high consumption of alcohol together with rice or meat. This pattern was also associated with the high intake of sodium and low intakes of vitamin C, calcium, potassium, and dietary fiber. To confirm the association, further longitudinal studies are required.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.