• Journal of Nutrition and Health
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• v.24 no.4
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• pp.326-336
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• 1991

Present study was to investigate the effect of dietary vegetable sources such as carrot, peahull and squash on mineral balance of Na, K, Ca, Fe, Cu, Zn and Mg in mice. It would also determine if the kind, level and feeding period of vegetables can affect the mineral balance. One hundred and thirty mice weighing $29{\sim}30g$(8 weeks of age) were randomly selected. Ten mice were fed their standard diet, and the others were divided into three experimental groups that were fed standard diet supplemented with carrot, peahull and squash. Mineral intake and urinary and fecal excretion of minerals were measured to investigate the effect of the kind, level and feeding period of vegetables on absorption rate and balance of minerals. Body-weight gain was increased in high peahull diet group compared to the control. No significant difference was observed for feed efficiency ratios between different experimental groups and urine volume was increased by vegetable fed group. Na, Ca, Fe, and Cu intake were lower in high squash-diet fed soup. K intake was higher in carrot fed mice, and Zn, and Mg intake were higher in peahull fed mice. Absorption rate and balance of mineral in control group resulted in positive balance while experimental groups showed negative. The kind of vegetable, feeding level and feeding period affected the intake of Na, K, Ca, Cu and absorption rate of Cu, Zn and balance of K, Cu, Zn to negative. In spite of the higher intake of t Zn and Mg, in experimental groups the absorption rate showed negative balance.

• Progress in Superconductivity
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• v.6 no.1
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• pp.74-78
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• 2004

YBCO coated conductor is one of the most promising materials as a new generations wire especially for practical power applications. In this work, $YBa_2$$Cu_3$$O_{7}$ -$\delta$/(YBCO) coated conductors (CC) were deposited by pulsed laser deposition (PLD) from buffer layers to superconducting layer on hi-axially textured metal tape. The oxide multilayer buffered substrate of architectures of $CeO_2$/$YSZ/Y_2$$O_3$ was fabricated by PLD at steady status. Then YBCO layer was deposited on RABiTS substrate by stationary and reel-to-reel (R2R) continuous process and we compared with deposition conditions of both processes. The degree of texture of each layer was investigated using X-ray diffraction including $\theta$-2$\theta$ scans, $\omega$-scans and $\Phi$-scans analysis. Their surface morphology was observed by scanning electron microscopy (SEM). The FWHM of the X-ray $\Phi$-scans and $\Phi$-scans indicated that YBCO and buffer layers closely replicate the in-plane and out-of-plane texture of metal tape. Critical current (Ic) at 77 K, self-field of 75.8 A/cm-width, critical temperature (Tc) of 85 K, and critical current density (Ic) of 3.7 MA/$\textrm{cm}^2$ were measured from coated conductor deposited by stationary process. And coated conductor deposited by R2R continuous process had Ic of 57.5 A/cm-width, Tc of 86.5 K and Jc of 2.0 MA/$\textrm{cm}^2$. The film also exhibits a homogeneous and dense surface morphology.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.126-131
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• 1981

General composition, amines, and flesh tissue of boiled-dryed abalone and sea cucumber were compared with those of the freeze-dried abalone and sea cucumber. No significant differences were found in the general composition between the boiled-dried and freeze-dried, but the slight amount of soup flowed out from the boiled-dried. A specific feature is that 28.24% of ash was found in the boild-dried sea cucumber and 33.99% of ash in the freeze dried one in order of Na, K, Mg, Ca. Such contents of ash are considered to be due to salt and soft bone of samples. In the changes of amines in abalone and sea cucumber, trimethylamine oxide (TMAO) showed no great difference between raw samples and the dried ones, but showed the decrease of 43% to 54% in the boiled-dried ones, compared with raw ones. Trimethylamine (TMA) was richer in the boiled-dried than in the dried. Dimethylamine (DMA) which has tendency of causing cancer in the human body showed 14 times of content in the freeze boiled-dried abalone, 18.5 times in the boiled-dried sea cu cumber and also showed 4.7 to 6.7 times of increase in the freeze dried, respectively compared with raw ones. The muscular change of abalone was not found in at freeze dried samples, but a considerable change in sea cucumber.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.10a
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• pp.1000-1002
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• 2012

The material with superior biocompatibility and physical-chemical stability is required to fabricate high sensitive biosensors. Many kinds of biomaterials have been evaluated to apply for bioindustry. Recently, carbon based diamond and graphene thin films have been focal pointed as bio applications and their possibility is partially evaluated. Diamond thin film has many advantages for electrochemical and biological applications, such as wide potential window (3.0~3.5V), low background current and chemical-physical stability. And graphene film has many advantages as biomaterial, chemical-physical stability and conductivity. In this work, we have cultured human nerve cell (SH-SY5Y) on the nanocrystalline diamond, mirocrystalline diamond, graphene film and cell culture dish. We use MTT assay to evaluate the characteristics of cell culture on the substrates. As a result, nerve cell is well cultured on the carbon based diamond and graphene films as similar as cell culture dish. We expect that carbon materials have been applied for bioindustry such as biosensors.

• Journal of Life Science
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• v.18 no.12
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• pp.1758-1763
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• 2008

To increase the functional properties of black soybean, we prepared the Chungkukjang with black bean at $40^{\circ}C$ after its germination according to the time course. The black soybean was soaked for 3 hr and dried three times with 2 hr interval. The germination ratio reached 50% for 12 hr germination and 80% for 24 hr, respectively. The optimum temperature of the germination was $18^{\circ}C$. The general composition of the germinated black soybean were not different from the control black soybean. During germination and growth, protease activity decreased slightly, whereas glucoamylase activity increased. On the other hand, content of isoflavone was increased to two times when the germinated leaf was 20 mm length. Absolute amount of the isoflavone was about 260 ${\mu}g$/g. When we estimated the sensory test of the Dua-chungkukjang, the color and mucoid formation was not different from traditional chungkukjang but bad flavor was decreased compared to traditional chungkukjang. And the same result was detected in the Dua-chungkukjang soup.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.91-97
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, barley Doenjang was manufactured. As the results, the contents of reducing sugar increase3 for 50 days in all samples and decreased thereafter. The contents of amino nitrogen increased prominently for 50 days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid also increased prominently for 30 days, but were slowdowned thereafter and the differences among all treatments were negligible. As the mixing ratio of SR was increased, the lightness and the yellowness increased and the redness decreased in 80days aged samples. In sensory evaluation of 90 days aged samples, the control was the best in soy sprout Doenjang soup. As the mixing ratio of SR increased, the taste was dropped slightly but no significant differences were obtained among sample A(barley koji 100, soybean 75, SR 25), B(barleykoji 100, soybean 50, SR 50) and C(barley koji 100, soybean 25, SR 75). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but these were no significant differences among control, A and B, and among A, B and C, and among B, C and D(barley koji 100, soybean 0, SR 100).

• Applied Biological Chemistry
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• v.32 no.2
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• pp.98-103
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, rice Doenjang was manufactured. As the results, the contents of reducing sugar were increased till $40{\sim}50days$ in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid were also prominently increased till 30days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the lightness and the yellowness were increased and the redness was decreased in 80days aged samples. In sensory evaluation of 90days aged samples, control was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A (rice koji 100, soybean 75, SR 25), and among A,B(rice koji 100, soybean 50, SR 50). C(rice koji 100, soybean 25, SR 75) and D(rice koji 100, soybean 0, SR100). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but there were no significant differences between control and A, and among A, B and C, and among B, C and D.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.182-187
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• 2009

The reduction rate of pesticide residues on spinach(bifenthrin, metalaxyl, procymidone), chard(bifenthrin, imidacloprid) and mallow(bifenthrin, chlorpyrifos, imidacloprid) were tested on each step of washing and boiling(spinach: 1, 3, 5min., chard: 3, 6, 9min., mallow: 10, 20, 30min.). The reduction rates of bifenthrin and procymidone by washing were $58{\sim}64%$ and 82%, and these were not changed significantly after boiling. In case of imidacloprid, the rates showed 43% on chard and 12% on mallow by washing, and these were highly increased to 94% after boiling. And the reduction rate of metalaxyl and chloropyrifos were 69% and 11% by washing, and $96{\sim}98%$ and $77{\sim}79%$ by boiling. Specifically we monitored the pesticide residues on both boiled vegetable and its water because there are used to cook as soup in Korea. The total residual amounts of imidacloprid and chloropyrifos were effectively removed on both boiled mallow and its water ($12%{\rightarrow}34{\sim}40%$, $11%{\rightarrow}76{\sim}79%$), however, the other tested pesticides were not changed on pesticide residues when calculated with total amounts on boiled vegetable and its water. These explained the other pesticides were just moved vegetable to water by boiling.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.133-138
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• 2003

The data on outbreaks of puffer fish poisoning during 1991 to 2002 in Korea were gathered from press reports, and characterized information collected. During the period, a total of 32 outbreaks of puffer fish poisoning was reported. These outbreaks caused 111 persons to become poisoning, among the cases 30 persons were fatal. The mean case fatality rate was 27.0%, and most of deaths (93.3%) were the male of above 29 years old. Patient number of below 4 persons per a poisoning accident occupied 75.0% of total outbreaks; 65.8% of total cases; and 66.7% of total deaths) was occurred in the months, November through January. Most of puffer fish poisoning (75.0% of total outbreaks; 68.5% of total cases; and 73.3% of total deaths) were found along the south coastal area of Korea, including Busan, Gyeongsangnam-do, Jeollanam-do and Jeju-do. Over than 80% of puffer fish poisoning outbreaks occurred at fishing boat and home where privately made food was cause, and outbreaks in restaurants accounted for 15.6%. Most commonly implicated foods were Guk, boiled soup with puffer fish meat and spices.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.