• Journal of the Korean Applied Science and Technology
• /
• v.35 no.4
• /
• pp.1224-1229
• /
• 2018

In this study, 2-hedroxyethyl methacrylate (2-HEMA) was graft synthesized on water-dispersed polyurethane using polytetramethylene ether glycoll (PTMG), and then the film of resin was prepared and the physical properties of polyurethane resin were measured. The mechanical properties of the synthesized polyurethane resin were measured by using FT-IR, UTM, adhesion performance measuring instrument. As a result of tensile strength measurement, the tensile strength of HPUD4 with high 2-HEMA content was increased to $5.05kgf/mm^2$, the elongation was measured as 285% of the HPUD1 sample not containing 2-HEMA and adhesive strength of HPUD4 sample was measured at 9.1 sec to 635 psi.

• Herbal Formula Science
• /
• v.10 no.1
• /
• pp.73-80
• /
• 2002

We have examined the purgative effect of three Jechun-jun formulas in sprague dawley(SD) rat. Three jechun-jun formulas were Jechun-jun(Sample I ) and augmented Jechun-jun(Sample II) and augmented Jechun-jun add rhubarb(sample III ). We examined the amount and the humidity of feces in rat. The experimental animals were devided into four groups. as control group and three Jechun-jun (sample I, II, III). We administerd the water extract of sample I, II, III to rat per oral for 8days long. After every 24hours measured the amount of wet feces from rats in metabolic cage. Humidity rate of feces from rat was at first measure wet feces for 24hours (W) and measure dried feces (W1) and then we consider W-W1 as humidity. High humidity rate means constipation changes into moistening stool. The amount of wet feces and humidity rate of feces in rats were increased in sample I, II, III. Sample I has highest humidity rate of feces. so showed strong moistening effect. Sample II has mild effect in treating constipation. sample III has most amount of wet feces. in conclusion Jechun-jun has an effect of moistening stool. and augmented Jechun-jun add rhubarb has strong purgative effect.

• The Journal of Internal Korean Medicine
• /
• v.23 no.1
• /
• pp.107-115
• /
• 2002

Objective : These experiments were designed to investigate the effects of Strychni Ignatii Semen on the gastrointestinal system and declining of toxicity. About experiments of acute toxicity, I investigated the quantity of Strychni $(C_{21}H_{22}N_2O_2)\;and\;LD_{50}$. In order to study the effects on gastrointestinal tract, I investigated the changes of gastric juice, discharging level of pepsin, inhibiting effects of ulceration, and transporting of intestine. Methods : Sample I : No making Strychni Ignatii Semen Sample II : Depositing for three days in water and then dry it. Sample III : Depositing for one hour in sesame oil and bum it. The results were as follows : 1. The average values of Strychnine decreased in Sample III. 2. The levels of $LD_{50}$ increased in Sample Ⅲ by about 70%. 3. In Sample III, inhibiting effects of ulceration and discharging level of pepsin were great. 4. In the level of gastric juice decreased in Sample I.II.III. 5. The transporting ability of large intestine elevated in Sample I.II.III. According to the results, making Strychni Ignatii Semen, especially Sample 3, toxicity decreased and has good effects on the gastrointestinal system.

• Korean journal of food and cookery science
• /
• v.30 no.3
• /
• pp.307-316
• /
• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.482-495
• /
• 2002

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying $0.7{\sim}1.2%$ in the four experimental samples.

• Journal of environmental and Sanitary engineering
• /
• v.17 no.4
• /
• pp.1-9
• /
• 2002

In order to define about concern with discharge and water-quality, it is calculated drought flow, low flow, normal flow and wet flow in Chungju watershed from flow duration analysis. Water quality modeling study is performed for forecasting at upstream of Chungju lake. It is devided method of modeling into before and after the equipment of environmental treatment institution. And it is estimated the change of water quality. Before the equipment of environmental treatment, BOD concentration is increased from 23000 to 2006 years at all site and decrease on 2012 years. The rate of increasing BOD concentration is showed height between 2000 years and 2003 years most of all site. And after the equipment of environmental treatment, it is showed first grade of BOD water quality in most of sample site beside Jucheon river. The result of water quality modeling using drought flow showed that a lot of pollution occurred. And water quality using wet flow is good, so much discharge make more improve water quality than little discharge.

• Journal of Korea Foundry Society
• /
• v.4 no.2
• /
• pp.89-95
• /
• 1984

A Study on the Mechanical Properties of Molding Sand with Various Water/Clay Ratio A standard sample of molding sand was prepared by adding a various amount of bentonite, which has water/clay ratio from 0.4 to 0.6, into artificial sand, Hanyoung #6. The results obtained by measuring the room temperature properties of green mold are as follows. 1. This compressive strength of green molds which have 4% and 10% of bentonite decreased with increasing water/clay ratio, but the maximum strengths of 4.3 (psi) and 7.2 (psi) were observed in the samples with 6%, 8% bentonite respectively when the water/clay is 0.45. 2. The optimum water/clay ratio for strength and permeability increased from 0.4 to 0.5 with increasing clay. 3. The green compressive strength was proportional to the hardness. 4. Deformation increased with increasing water/clay ratio. 5. Flowability decreased with increasing water/clay ratio and clay content in molding sand.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.38 no.4
• /
• pp.349-356
• /
• 2018

The objective of this study was to determine the effect of goat grazing on the surface water quality of the alpine grasslands. Seven sites were selected across the goat farm for water sample collection and analysis. Samples were analyzed for BOD (Biological oxygen demand), total nitrogen, total phosphorous, electrical conductivity and water turbidity. All the above-mentioned parameters remained below the standard limit of Korean government at the end site. Puddles showed higher values, but below standard, as stagnant water has lower physico-chemical properties as of flowing water. The present study clearly showed that goat grazing doesn't affect water quality in grasslands if grazing is according to carrying capacity of grassland and fertilizer application is judicious.

• Proceedings of the Korean Radioactive Waste Society Conference
• /
• 2015.10a
• /
• pp.285-286
• /
• 2015

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.10 no.1
• /
• pp.117-122
• /
• 1981

Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.