• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.288-298
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• 2016

Resveratrol acts as a free radical scavenger and a potent antioxidant in the inhibition of numerous reactive oxygen species (ROS). The function of resveratrol and resveratrol-loaded nanoparticles in protecting human lung cancer cells (A549) against hydrogen peroxide was investigated in this study. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay was performed to evaluate the antioxidant properties. Resveratrol had substantially high antioxidant capacity (trolox equivalent antioxidant capacity value) compared to trolox and vitamin E since the concentration of resveratrol was more than $50{\mu}M$. Nanoparticles prepared from ${\beta}$-lactoglobulin (${\beta}$-lg) were successfully developed. The ${\beta}$-lg nanoparticle showed 60 to 146 nm diameter in size with negatively charged surface. Non-cytotoxicity was observed in Caco-2 cells treated with ${\beta}$-lg nanoparticles. Fluorescein isothiocynate-conjugated ${\beta}$-lg nanoparticles were identified into the cell membrane of Caco-2 cells, indicating that nanoparticles can be used as a delivery system. Hydrogen peroxide caused accumulation of ROS in a dose- and time-dependent manner. Resveratrol-loaded nanoparticles restored $H_2O_2$-induced ROS levels by induction of cellular uptake of resveratrol in A549 cells. Furthermore, resveratrol activated nuclear factor erythroid 2-related factor 2-Kelch ECH associating protein 1 (Nrf2-Keap1) signaling in A549 cells, thereby accumulation of Nrf2 abundance, as demonstrated by western blotting approach. Overall, these results may have implications for improvement of oxidative stress in treatment with nanoparticles as a biodegradable and non-toxic delivery carrier of bioactive compounds.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.93-111
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• 2022

This study started with the question of 'What innovative task should elementary and secondary school clothing life education perform in accordance with the changes in the future educational environment?' It is time to prepare for a major shift in the educational paradigm that improves the quality of life for all everyone, based on social innovations such as the 4th industrial revolution and the transition to the post-corona era. This study examined the literature for the characteristics of changes in the future educational environment from an educational perspective, and examined the curriculum focusing on the clothing life with the porpose of presenting the direction for the clothing life education. In order to carry out this study, various literature including previous studies related to clothing life education and the national curriculum from the first curriculum to the 2015 revision were analyzed. In conclusion, the direction of the clothing life education curriculum according to the changes in the future educational environment is proposed as follows: First, nurturing convergence education experts that can combine human emotion, environment, and clothing life culture to artificial intelligence(AI); second, developing a clothing life education curriculum that links software competency and practical problem-solving competency; and lastly, implementing fashion maker education using artificial intelligence(AI) and value-oriented clothing life education. In the future, it is expected that the direction of teaching/learning methods and evaluation in clothing life education curriculum is proposed, and that this educational discussion process will help establish the identity of clothing life education in school education.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.585-592
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• 2009

The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value was 126.8, the saponification value was 159.7, and the refractive index was 1.547. In the unsaponifiable matter, the total phenol concentration extracted by ethanol, along with physiological activity were 2.02% and 0.45%, respectively, and the amount of flavonoids and activity were 6.89% and 6.90%, respectively. The amount of flavonoids was larger than the phenol concentration in the wheat germ. In addition, the nitritescavenging ability of the wheat germ was lower than ascorbic acid but greater than BHT and tocopherol. The peroxide value in the linoleic acid changed over 5 days, presenting as 0.67, 22.70, 44.25, 5.81, and 91.17 meq/kg, and increases were also consistently shown as time passed for the ethanol extractions and unsaponifiable. Additional data showed that antimicrobial effects could not be detected in the wheat germ concentration or method of extraction.

• Korean Journal of Ecology and Environment
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• v.41 no.1
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• pp.43-53
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• 2008

This study was conducted to simulate storm hydrographs on a small forested watershed using TOPMODEL, which is a distributed hydrological model. The Myeongseong watershed, which is 58.3 ha in size, was selected to monitor rainfall and runoff data. The Monte Carlo simulation was also used to calibrate parameters of TOPMODEL. Six rainfall-runoff pairs collected at the watershed in the year 1997 were used for parameter calibration, and eight rainfall-runoff pairs collected during the period of $1998\sim1999$ were used for validation effort. The errors of runoff volume ranged from -2.74% to 1.81%, and an average value of model efficiency in terms of runoff volume was 0.92 for the calibration period. The average value of observed peak discharge was $0.324m^3\;s^{-1}$ for six rainfall-runoff pairs, while the prediction value was $0.295m^3\;s^{-1}$. The simulation errors of peak discharge varied according to rainfall characteristics and antecedent condition, within ranges of -27.65% to -1.13%. The model efficiency for the validation period was 0.92. For the validation period, observed peak discharges have an average value of $0.087m^3\;s^{-1}$ and average value of simulated peak discharge was $0.090m^3\;s^{-1}$. Observed and simulated values of time to peak for the calibration period were 18.3 hrs and 11.0 hrs, respectively, and 16.6 hrs and 13.5 hrs, respectively, for the validation period.

• International journal of advanced smart convergence
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• v.8 no.4
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• pp.154-160
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• 2019

In this paper, we propose the miniaturization size of wearable Range of Motion(ROM) and a system that can be connected with smart devices in real-time to measure the joint movement range dynamically. Currently, the ROM of the joint is directly measured by a person using a goniometer. Conventional methods are different depending on the measurement method and location of the measurement person, which makes it difficult to measure consistently and may cause errors. Also, it is impossible to measure the ROM of joints in real-life situations. Therefore, the wearable sensor is attached to the joint to be measured to develop a miniaturize size ROM device that can measure the range of motion of the joint in real-time. The sensor measured the resistance value changed according to the movement of the joint using a load cell. Also, the sensed analog values were converted to digital values using an Analog to Digital Converter(ADC). The converted amount can be transmitted wireless to the smart device through the wearable sensor node. As a result, the developed device can be measured more consistently than the measurement using the goniometer, communication with IoT-based smart devices, and wearable enables dynamic observation. The developed wearable sensor node will be able to monitor the dynamic state of rehabilitation patients in real-time and improve the rapid change of treatment method and customized treatment.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.9 no.6
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• pp.111-116
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• 2009

LEACH is a important hierarchical protocol in wireless sensor network. In LEACH, the head is randomly selected for balanced energy consume. In LEACH-C, the node that has more energy than the average value is selected for the network life cycle. However, the round continues, the improved protocol is needed because the energy and network are changed. In this paper, LEACH, LEACH-C is not considered the energy consumed in the round because of wasted energy and reduce the time for presenting a new round time was set. And proposed the new algorithm using the energy threshold for the cluster head selection and the round time. In simulation, we show the improved performance compared to existing protocols.

• Journal of Sensor Science and Technology
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• v.21 no.1
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• pp.75-81
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• 2012

Optimizing the tapping time of a blast furnace is important to a stable operation and life extension. To optimize the tapping time of the blast furnace, the location of Hearth Liquid Level should be recognized. There are several ways to measure the hearth liquid level in the blast furnace, such as Electromotive Force(EMF) measurement, pressure measurement by putting in nitrogen probe and manometry with strain gauge. In this paper, it will be discussed using strain gauge among the three methods. Conventional strain gauge must be revised periodically. Since, internal pressure, temperature of internal refractory material and wind pressure have effect on the strain gauge. However, static pressure value is required to compensate. To solve these problems, this paper suggests finding relationship between Hearth Liquid Level and strain gauge output, adding digital filter in strain gauge. Using the proposed method, it was possible to estimate the hearth liquid level and determine the appropriate tapping time. Usefulness of the proposed method through simulations and experimental results are confirmed.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.