• Journal of Nutrition and Health
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• v.47 no.2
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• pp.99-105
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• 2014

Purpose: This study was conducted in order to investigate the diuretic effects of Erythritol (ET) salt on urinary electrolyte excretion in Sprague-Dawley Rats. Methods: Animals were divided into two groups: Salt group (n = 7) and Salt + ET fed group (n = 7). Animals were provided food and water ad libitum. Supplements were administered orally to animals for one week. Results: Body weights were not statistically different between groups either on Day 1 or Day 7. However, water consumption of the Salt + ET group was significantly higher than that of the Salt group on Day 1 and Day 7. Urine volume of the Salt + ET group was approximately 27% and 38% higher than that of the Salt group on Day 1 and Day 7. In addition, we found that the total amounts of urinary electrolytes, such as sodium and potassium, of the Salt + ET group were significantly higher than those of the Salt group on Day 7. We also found that serum electrolyte concentrations did not differ between two groups. These results demonstrated that salt intake with ET was effective in increasing urinary electrolyte excretion, which might be caused by higher water intake and diuretic effect inhibiting reabsorption of water, sodium, and potassium in renal tubules. Conclusion: The results suggest that short-term supplementation of ET salt can be a potential diuretic agent by inhibiting sodium and potassium reabsorption and inducing loss of water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Food Science and Preservation
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• v.17 no.5
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• pp.637-643
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• 2010

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• Food Science and Preservation
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• v.17 no.5
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• pp.581-585
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• 2010

The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers ($520mm{\times}355mm{\times}182mm$) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at $5^{\circ}C$. The internal fruit temperature was $18^{\circ}C$ and the times taken to attain $2^{\circ}C$ after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at $5^{\circ}C$. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.

• Journal of Korea Trade
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• v.25 no.7
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• pp.92-107
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• 2021

Purpose - This paper analyzes the relationship between trade facilitation and agricultural products exports and estimates the effects of trade facilitation in importing countries on Chinese agricultural products exports, which is of great significance for promoting agricultural trade between China,Japan and Korea and the governments of the three countries to formulate targeted trade facilitation policies. Design/methodology - Based on Wilson (2003) theoretical framework, this paper sets up its own trade facilitation level measurement system by involving four primary indicators and fifteen secondary indicators to evaluate the trade facilitation levels of Japan and Korea from 2011 to 2018 respectively. The paper selected the data on China's agricultural exports at the HS4 level from 2011-2018 and used a fixed-effects model to estimate the effect of changes in trade facilitation levels in trading partner countries on China's agricultural trade. Findings - Our main findings can be summarized as follows: the level of trade facilitation in importing countries has a significantly positive effect on China's agricultural exports. The higher the level of trade facilitation in trading partner countries, the more Chinese agricultural exports trade, i.e. for every 1 percentage point increase in the level of trade facilitation, the volume of exports will increase by 2.299%.The sub-sample test shows that China's main agricultural products exported to Japan and Korea, such as aquatic products, vegetables, fruits and other perishable fresh products, are particularly significantly affected by the level of trade facilitation. Originality/value - First, from the innovation of the research perspective, which is different from the analysis of the existing paper on the overall trade facilitation of all traded commodities. This article is based on the close trade relations between China, Japan and Korea, and the particularity of agricultural products, from the perspective of China's agricultural exports to Japan and Korea, discuss the impact of importing countries-Japan and Korea's trade facilitation levels on China's agricultural exports;Secondly, in this paper, the hierarchical data of the HS4 quartile is used to avoid the information loss of the industry, and to analyse the impact of the importing country's trade facilitation level on the export of different types of agricultural products more scientifically.

• 한국노년학
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• v.28 no.4
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• pp.953-968
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• 2008

This research was performed to recognize anxiety level of older people, to find out anxiety level after or before regular exercises, and to find out how much anxiety level could be lowered by the sports activities. This research selected a population among the students who enrolled at sport activity classes (e, g., physical exercises, gate ball, volume dance) at L, S, J, Y (a), Y (b), D older people college located in Seoul and Gyoenggi area. 200 of the population were chosen as candidates by convenience sampling, nonprobability sampling. Considering the age of the candidates, total 200 cases were collected by using two methods (survey and interview) simultaneously. The data assessment was made by SPSS 12.0 Version. Error tolerance in statistics is .05. The data was analyzed by using frequency analysis, paired t-test and independent t-test. After analyzing anxiety awareness level after and before regular exercises, anxiety of older people are classified by four factors. First, anxiety for loss is 3.756 (M=3.756) before exercises, while 1.942 (M=1.942) after exercises. Second, fear for aging is 3.443 before exercises and 2.243 after exercises. Third, anxiety for physical appearance is 3.253 before exercises and 2.310 after exercises. Finally, anxiety caused by psychological insecurity is 3.060 before exercises, while 1.666 after exercises. Error of tolerance for all factors falls within .001. Anxiety score after exercises is lower than that of before exercises for every factor as well. As a result, regular physical exercises appeared to reduce anxiety level of older people.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.272-278
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• 2018

Traffic volume has been greatly increasing due to urban development and the improvement of living standards, and many complaints are being raised due to the increasing road noise. As a countermeasure against these problems, highly soundproof walls are installed on the sides of roads. However, the ability to bear wind loads is a major design requirement for soundproof walls, which contributes to the exponential increases in construction costs and restricts the height of the walls. The aim of this study is to improve the performance of soundproof walls and to dramatically reduce wind loads while maintaining excellent price competitiveness. Based on Helmholz's resonator theory, a new concept is proposed for a ventilation-type soundproofing plate that can pass through a fluid like air and reduce noise. A full-scale metal soundproofing plate was produced to satisfy the quality standards of highways by conducting a sound-pressure transmission-loss test, wind tunnel test, and material quality test. To verify the reliability, the wall was manufactured and installed, and the sound insulation effect was examined by measuring the noise over time. In the future, ventilated soundproof walls on roads could create a pleasant living environment due to the high noise-insulation effect.

• Journal of the Korean GEO-environmental Society
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• v.22 no.3
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• pp.15-29
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• 2021

The purpose of this study is to establish an ecosystem model that can predict ecosystem fluctuations in the Nakdong estuary, and use this model to calculate total primary production and respiration. AQUATOX model was used as the ecosystem model, and the model was calibrated and verified using the measured data. For the calibration of the model, chlorophyll-a data measured at the Nakdong estuary were used, and the model verification was performed using DO, TN, and TP data. In general, the total primary production and respiration volume vary greatly depending on the season, but the total primary production and respiration in the Nakdong estuary were greatly influenced by the amount of water discharged from Nakdong estuary bank. When the amount of effluent increased, photosynthesis could not be performed due to the loss of phytoplankton living in the lower area, and the total primary production amounted to zero, whereas the respiration increased sharply due to the inflow of organic substances contained in the effluent. The increase in the inflow water means the inflow of organic substances contained in the inflow water, and the organic substances are decomposed by oxidation, reducing dissolved oxygen. Compared with other countries' estuaries, the Nakdong estuary shows the lowest total primary production and because the respiration is larger than the total primary production, the dissolved oxygen is depleted by the oxidation of organic matter.