• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.20-29
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• 1998

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid, hemoglobin, some lipids levels) and health condition in Taejon. The study was conducted with 250 subjects (male 130, female120) who visited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. Results were summerized s follow : mean of Broca Index were 110.0 $\pm$13.7% in male, 110.6$\pm$16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 130.9$\pm$17.6mmHg, 76.2$\pm$12.6mmHg, respectively. The systolic blood pressure was significantly higher in man than woman, Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8$\pm$40.2, 121.1$\pm$35.5, 50.3$\pm$12.9, 157.1$\pm$112.6mg/dl, respectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly lower in man than woman. And also, the value of LPH and AI were higher in man. So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7$\pm$1.36mg/dl and 14.1$\pm$1.56g/dl were higher in man than woman except blood sugar. Food habit of woman were better than it of man. The levels of education and income did not affect to food habit score. The most problem of habits were intake of salty food and lack of exercise. The intake of nutrients were higher as food habit score was higher. Intakes of energy, Ca, vitamin A and vitamin $B^1$ were lower than RDA's of nutrients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and young people. The education of food habits will include the real methods of weight control, low intake of salt and exercise to bad food habit group.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.189-202
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• 2017

This study was designed to examine the in vitro antioxidant and anti-inflammatory effects of kohlrabi (Brassica oleracea var. gonglodes) extract. Kohlrabi was extracted using 70% ethanol and then fractionated sequentially with n-hexane, ethyl acetate and butanol. Antioxidative ability was evaluated by bioassays using total polyphenol contents and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) radical scavenging activity. Ethyl acetate fraction of kohlrabi was best on total polyphenol contents ($27.33{\pm}0.26mg\;GAE/g$) and ABTS radical scavenging effects ($IC_{50}\;172.9{\pm}1.6{\mu}g/mL$).For the anti-inflammatory activity in RAW 264.7 cells, the EtOAc fraction showed the highest inflammatory effect. Dose response studies were performed to determine the inhibitory effect of EtOAc fraction of kohlrabi on pro-inflammatory mediators in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The EtOAc fraction of kohlrabi inhibited the NO and $PGE_2$ production and the protein level of iNOS and COX-2, and protein expression of pro-inflammatory cytokines (TNF-${\alpha}$, IL-6 and IL-$1{\beta}$), in a dose-dependent manner. These results suggest that kohlrabi has considerable potential as a ingredient with antioxidative and anti-inflammatory effects.

• Korean Chemical Engineering Research
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• v.56 no.4
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• pp.555-560
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• 2018

The high temperature stability of a chloride mixture, $NaCl-KCl-ZnCl_2$ (NaKZn-Chloride), is investigated to evaluate its potential as a thermal storage material. A thermal storage media should maintain a stable thermal properties within the temperature range of heat storage. Results from an a priori experiment showed that the NaKZn-chloride is stable only up the much lower temperature, while its stability limit is reported to be $850^{\circ}C$ in the literature. This study aims to investigate if the thermal property is changed by the moisture absorbed in the heat storage material. The effect of moisture content on the thermal properties was measured. The results show that the melting point remains the same regardless of the amount of moisture absorbed. Meanwhile, the high temperature stability is lower for the moisture treated samples. The results of this work infer that the loss of a hygroscopic thermal storage media can be reduced by avoiding its contacts to moisture in designing high temperature thermal storage systems.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.552-557
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• 2010

This study was performed to investigate the effect of zeolite on the reduction of soil EC level in the plastic film house. The EC level of experimental soil was 5.0 dS $m^{-1}$ and the zeolite was applied to the soil at seven levels (0.5, 1, 2, 5, 10, 15, 20%) with three replications. The reduction degree of soil EC level showed positive tendency to the mixing ratio of zeolite. Especially, the EC level reduced rapidly from 5.01 to 2.8 dS $m^{-1}$ in the plot where zeolite was mixed by 20% 10 days after treatment. The pH level of soil was in positive relation to the mixing ratio of zeolite, contrary to the negative relation to the concentration level of water soluble Ca, Mg and phosphorus (P). The water contents of soil mixed with 15% and 20% zeolite were 14% and 17.3% respectively but it was 12.7% for control soil. Therefore, we expect natural zeolite to salts reduction agent for exchangeable cation and phosphate which is difficult to reduce by watering and other methods.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.4
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• pp.81-88
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• 2001

This experiment was carried out to evaluate the effect of residual food compost application on plant growth and physicochemical properties of soil when residual food compost made from the composting process as part of organic waste recycling was applied in soil as variable rate. The treatments were composed non-fertilizer treatment, control treatment applied with pig compost $20Mg(D.W.)ha^{-1}$, and residual food compost treatments each of applied with 20, 40, 60, $80Mg(D.W.)ha^{-1}$ and were randomized complete block design with three replication. Soil pH after experiment was more increased as more increase application of residual food compost. Other chemical properties of soil including EC were also showed the similar results. The plant growth in treatments applied much of residual food compost at the early growth stage was very damaged and these results were proved at the first growth measurement. Production of the red pepper especially reduced in treatments taken growth demage at the early stage and that of $20Mgha^{-1}$ treatment almost same as control treatment. Bulk density was reduced but porosity was increased according to increase of residual food compost application. Considering the reduction of red pepper production and the demage of growth at the early stage by plenty of salt and water soluble application volume of residual food compost was not permitted over of $30Mgha^{-1}$. Additively, to settle the application volume of residual food compost and to evaluate the plant growth and changes of physicochemical properties of soil, the results taken from continual applying is concluded more important than single application.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.4
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• pp.221-226
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• 1977

The quality changes of yellow sea bream, Branchiostegus japonicus japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures $(-5^{\circ}C,\;-35^{\circ}C)$ and pretreatment with chemicals $(0.l\%\;BHA,\;1\%\;sodium\;Polyphosphate)$. The samples were stored for 6 months at $-5^{\circ}C$ and $-35^{\circ}C$ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at $-35^{\circ}C$ was higher than that of samples stored at $-5^{\circ}C$, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between $-5^{\circ}C$ and $-35^{\circ}C$ storage, and that of samples treated with sodium Polyphosphate was much less than the BHA-treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at $-35^{\circ}C$ was lower than $-5^{\circ}C$ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at $-5^{\circ}C$.

• Applied Chemistry for Engineering
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• v.8 no.4
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• pp.568-574
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• 1997

The effect of microencapsulation of maetal hydride (MH) with copper on the electrode performance of a Ni/MH battery has been investigated. The MH electrodes were prepared with a combination of cold press and paste methods. The discharge capacity of the electrode increased with an addition of small amounts if CMC into the electrode, but decreased when heat-treated in an oxygen-free nitrogen flow. The capacity of a Cu-coated $LaNi_5$ electrode was higher than that of LaNi5electrode. The discharge capacity of the electrode prepared with Cu-coated $LaNi_5$ increased with the increase of copper content in the electrode. It is considered that the increase of copper content enhanced the current density on the electrode surface, leading to the increase of the discharge capacity The MH electrode coated by an acidic electroless plating method showed much higher discharge capacity than that using an alkaline electroless plating method. The discharge capacity of the $LaNi_{4.5}Al_{0.5}$ electrode was higher than that of the $LaNi_5$ electrode. Also, the effect of microencapsulation on the deactivation of $LaNi_5$ was studied using an absorption-desorption cycle in CO-containing hydrogen.

• Journal of the Korea Concrete Institute
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• v.22 no.6
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• pp.867-873
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• 2010

This study investigated the corrosion properties of reinforced concrete with the addition of steel fibers. The transport properties of steel fiber-reinforced concrete such as permeable void, absorption by capillary action, water permeability and chloride diffusion were first measured to evaluate the relationship with the corrosion of steel rebar. Test results showed a slight increase on the compressive strength with the addition of steel fibers as well as considerable improvement of penetration resistance to mass transport of harmful materials into concrete. The addition of steel fibers in reinforced concrete accelerated the initiation of steel corrosion contrary to the expected results based on the measured transport properties. The NaCl ponding surface showed the spalling failure due to the corrosion expansion of steel fibers and the cut-surface around the steel rebar showed the localized steel fiber's corrosion. The wet-dry cycling with high chloride ions as well as high temperature seems to induce the increase of salt crystallization on the pores continually and the increased pressure with the steel fiber's corrosion on the pores caused the spalling failure on the exposed surface. The microcracking on the surface therefore accelerated the movement of water, chloride ions and oxygen into the embedded steel rebar. The mechanism affecting corrosion of embedded steel reinforcement with steel fibers in this study are not yet fully understood and require further study comprising of accurate experimental design to isolate the effect of steel fiber's potential mechanism on the corrosion process.