• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.373-379
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• 2015

This study aimed to investigate the anti-amnesic effect of perilla oil against trimethyltin (TMT)-induced learning and memory impairment in ICR mice. Perilla oil (2.5 mL/kg of body weight) and soybean oil (2.5 mL/kg of body weight) were administered orally to mice for 3 weeks, and at the end of the experimental period, cognitive behavior was examined by Y-maze and Morris water maze (MWM) tests. Behavioral tests showed that the mice treated with perilla oil had improved cognitive function compared to that in mice administered soybean oil. Analysis of brain tissue showed that perilla oil significantly lowered acetylcholinesterase activity and malondialdehyde (MDA) levels. Oxidized glutathione (GSH)-to-total GSH ratio also decreased from 10.4% to 5.3% in perilla oil-treated mice, but superoxide dismutase (SOD) activity increased from 11.7 to 14.2 U/mg protein. Therefore, these results suggest that the perilla oil could be a potential functional substance for improving cognitive function.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.6
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• pp.28-35
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• 2012

Water-in-oil emulsion (W/O) and oil-in-water emulsion (O/W) types biodegradable polymer emulsions prepared to PLA and PBS. The optimal mixing ratio of polymer : solvent : OA : TEA : water was found be 10 : 40 : 4 : 6 : 30(g) when preparing emulsions. Biodegradability was most retained after preparation of polymer emulsions. Particle size of PLA and PBS emulsions were 2-3 ${\mu}m$ and 3-4 ${\mu}m$, respectively. Molecular weight of PLA and PBS emulsions were 108,000 and 92,000, respectively. And molecular weight of PLA and PBS emulsions became slightly lower than those of pellets.

• Journal of the Korean Society of Safety
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• v.30 no.4
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• pp.79-85
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• 2015

Onboard fire extinguishing system is important to protect cargo and human lives and every oil tanker has foam type fire extinguishing system. Because of environmental problem, agent which contains materials such as Perfluorinated compounds are regulated and the development of the environmental friendly agent is required. The protein foam has less environmental pollution problem and has an excellent fire extinguish performance to oil fire. In the research, bivalency metal salts were added as stabilizer to increase fire resistance and stability of the foam. Ferrous sulfate, Iron chloride and Nickel chloride were used and to adjust to vessel, sea water was applied. As a stabilizer increased, the expansion ratio was raised. However 25% drainage time was decreased over 2.0 wt.% which is knowable that the foam brokes easily. The amount of generated foam was measured to check fluidity of foam and it appeared that when $FeSO_4$ 1.2 wt.% was added, the amount of generated foam reached large and also the 25% drainage time was high. To evaluate the fire extinguishing performance for oil fire, the small scale oil fire test was executed. When $FeSO_4$ 1.2 wt.% was added, fire extinguishing time was in its shortest which informs fluidity of foam and stability are important factors on fire extinguishing efficiency.

• Journal of the Korean Solar Energy Society
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• v.29 no.2
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• pp.14-21
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• 2009

Recently, alternative energy resources have emerged considerably due to the high oil prices and environment problems. Deep sea water that is one of the natural energy sources can be one of the attractive solutions to reduce the environment problems, and there are already a few examples in some developed countries. In this study, cooling system of deep sea water using heat exchangers of two hotels, located in near Haeundae Bay in Busan, have been analyzed on the quantity of electricity and gas use comparison between existing cooling system and deep seawater cooling system by using E-Quest simulation program. The results of the study showed that the Hotel A approximately saves 370 millions won per year, and the Hotel B saves 248 millions won per year. It means that the cooling system by using deep sea water has great worth to reduce the ratio of fuel sources.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.112-113
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• 2014

This study was done to resolve the air reduction in mortar when mixed with ERCO. Effects of the water repellent ALC powder due to its particle size and substitution ratio on the cement mortar with ERCO was analyzed. Results showed more water repellent ALC powder ensured more air but did not affect the size of particles. It was determined the compression was caused by more air and water added to achieve the flow. Therefore, substituting with water repellent ALC powder may compensate for the air reduction in mortar with ERCO. Other measures and approaches are needed in order to resolve the reduced strength.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.705-714
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• 2010

The residual oil concentrations in seawater and sediments were investigated along the Taean coast of Korea, following the Hebei Spirit oil spill, which occurred on 7 December 2007. The oil concentration in seawater ranged from 0.059 to $0.866\;{\mu}g/L$ for the tidal flat culture grounds and from 0.016 to $0.943\;{\mu}g/L$ in the fish cage areas in 2008. These were dominated by the seawater temperature relationship. Polycyclic aromatic hydrocarbons (PAHs) in sediments were also analyzed and the concentrations ranged from 3.4 to 509.7 ng/g dry weight. The average PAH level was higher in seawater from the Sinduri area than the Padori area, while the average PAH level in sediments was higher in Padori. The diagnostic ratio of PAHs was investigated to determine the origins of the PAHs. The PAHs in the Seongam area, which was not affected by the oil spill, are of pyrolytic origin, while the PAHs in Padori and Sinduri were of petrogenic origin. The residual oils in the areas affected by the oil spill tended to decrease over time, except in summer. The oils in pore water remained 6- to 16-fold higher, as compared to the seawater overlying the tidal flat, implying that residual oils will continue to influence the affected region for the foreseeable future.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1115-1120
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• 2002

The effects of seed-associated or free linseed oil on fermentation characteristics and long-chain unsaturated fatty acids composition, especially the formation of conjugated linoleic acid (CLA) and octadecenoic acid (trans-11 $C_{18:1}$, $t-C_{18:1}$) by mixed ruminal bacteria were examined in vitro. Concentrate (1% of culture solution, w/v, as-fed basis) with ground linseed (0.6% of culture solution, w/v, DM basis) or linseed oil as absorbed onto ground alfalfa hay was added to 600 ml mixed solution consisting of strained rumen fluid and artificial saliva at the ratio of 1:1 in a glass culture jar. The culture jar was covered with a glass lid with stirrer, and placed into a water-bath ($39^{\circ}C$) and incubated anaerobically up to 24 h. Seed-associated or free linseed oil did not significantly affect the pH and ammonia concentration in the culture solution. Molar percent of acetate tended to increase while that of propionate decreased with the addition of free oil treatment throughout the incubation. Differences in bacterial number were relatively small, regardless of the form of supplements. Decreasing trends in the compositions of linoleic acid ($C_{18:2}$) and linolenic acid ($C_{18:3}$) but increasing trends of stearic acid ($C_{18:0}$), $t-C_{18:1}$ and CLA compositions were found from culture contents up to 12h incubation when incubated with both ground linseed and linseed oil. The compositions of $C_{18:0}$, $C_{18:2}$ and $C_{18:3}$ were greater but those of oleic acid ($C_{18:1}$), $t-C_{18:1}$ and CLA were smaller in a culture solution containing ground linseed than those containing linseed oil. The ratio of $t-C_{18:1}$ to CLA was lower in the culture solutions containing linseed oil up to 12h incubations as compared to those containing ground linseed.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.