• Journal of Acupuncture Research
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• v.21 no.1
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• pp.119-135
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• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• Korean Journal of Environment and Ecology
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• v.28 no.4
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• pp.432-441
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• 2014

April, 2005 to October, 2013. The collected species during the survey period were 17 species belonging to 6 families. Dominant species was Zacco koreanus(Relative abundance 59.9%) and subdominant species Pungtungia herzi(8.5%). Korea endemic species were 12, including Coreoleuciscus splendidus. The species of Hemibarbus mylodon was identified as natural monument, and Pseudopungtungia tenuicorpa and Gobiobotia brevibarba were endangered species. Water quality assessment of Gapyeong Stream, had lately maintained the rating of "very good" for nine years, based on the Ministry of the Environment standards notice. It was found that there was a tendency for populations which is Coreoperca herzi carnivorous species decreases, increases omnivorous species Zacco platypus. As a result of community analysis, dominant index was 0.58~0.86, diversity index was 0.94~1.77 and richness index was 0.99~2.39. As a result of using the Rarefaction curve, were analyzed occurrence species expected each year, number of species is estimated from a sample of 151 individuals, up to 12(2005) was at least 5(2007) species. The regression coefficient (b) in relation to length-weight on Z. koreanus population were annual average $3.29{\pm}1.11$, condition factor slope $0.0034{\pm}0.0021$, which maintained good growth condition and stabilized population.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.1
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• pp.1-7
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• 1980

Gel filtration column chromatography (Sephadex G-75), dialysis an d Brushite column chromatography were carried out to separate the brown pigmented macromolecule from water extracts of the cured leaf tobaccos. The two distinct macromolecules having different molecular weight were separated by the Sephadex column chromatography. Brushite also separated two different species of macromolecules which might have different electronic structures. According to the enzymatic degradation of protein in Burley and Hicks, chymotrypsin showed the best degradation ratio, ie., 16-30% in Burley and 38-57% in Hicks. Similar effect was observed with pepsin. However, very low effect of degradation was revealed with trypsin. The sample treated with the proteolytic enzymes revealed the disappearance of the first peak and the slight decrease of the 2nd peak height in the separation profile of Sephadex. After dialysis, the brown pigmented macromolecule was pyrolyzed at $300^{\circ}C$ and the strongly fluorescent components not identified before pyrolysis were detected with TLC separation. Absorption spectrum of these fluorescent compounds was monitored in benzene and the absorption maxima at 265nm and 275 nm were obtained. Considering absorption maxima and shape of the spectrum, those fluorescent compounds seem to be PAH derivatives.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.3
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• pp.307-319
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• 2008

STATEMENT OF PROBLEM: It is known that an anodic oxidation technique, one of the methods for the implant surface treatment, remarkably increased surface area, enhanced wettability and accelerated the initial bone healing. Purpose: This study was performed to evaluate the wettability of anodized titanium surface which has a nanotubular structure, to assess osseointegration after the placement of implant with nano-size tubes on tibia of rats and to analyze quantitatively transferable rhBMP-2 on each surface. MATERIAL AND METHOD: Four different kinds of surface-treated titanium discs (polished (machined surface) group, micro (blasting surface) group, nano (anodizedmachined surface) group, and nano-micro (anodized-blasting surface) group) were fabricated (n=10). Three different media were chosen to measure the surface contact angles; distilled water, plasma and rhBMP-2 solution. After a single drop (0.025 $m{\ell}$) of solution, the picture was taken with the image camera, and contact angle was measured by using image analysis system. For the test of osseointegration, 2 kinds of anodized surface (anodized-machined surface, anodized-blasting surface) implants having 2.0 mm in diameter and 5.0 mm in length inserted into the tibia of Wistar rats. After 3 weeks, tibia were harvested and the specimens were stained with hematoxylin and eosin for histological analysis. To test the possibility of drug delivery, after soaking sample groups in the concentration of 250 ng/$m{\ell}$l of rhBMP-2 for 48 hours, the excess solution of rhBMP-2 were removed. After that, they were lyophilized for 24 hours, and then the rhBMP-2 on the surface of titanium was resolved for 72 hours in PBS. All the extracted solution was analyzed by ELISA. One-way analysis of variance (ANOVA) was performed on the data. RESULTS: The wettability is improved by anodic oxidation. The best wettability was shown on the nano-micro group, and it was followed by nano group, micro group, and polished group. In the histological findings, all implants showed good healing and the new bone formation were observed along the implant surface. After 3 days, nano-micro group delivered the most amount of rhBMP-2, followed by nano group, micro group, and polished group. CONCLUSION: It indicated that anodic oxidation on blasting surface produce functionally graded nano-micro porous structure and enhance hydrophilicity of the surface and osseointegration. The findings suggest that the nano-micro porous structure could be a useful carrier of osteogenic molecules like rhBMP-2.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.237-250
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• 2006

This study was to investigate physicochemical and sensory evaluation properties of chicken jerky with pear, pineapple and kiwi extracts. Moisture content range was $25.87{\sim}27.55％$, and crude protein and crude fat turned out to satisfy the jerky standard. Degree of saline was $5.34{\sim}5.44％$, and that value showed lower level of T-1, T-2 and T-3 sample than C-1. The pH levels of the samples with fruit extracts were low, and, as the storage period was extended, they increased. The initial level of water activation was $0.732{\sim}0.756%$, which proved significant in the storage period(p<0.01). Hardness value of jerky products was $45.25{\sim}49.66{\times}10^5dyne/cm^2$, and the kiwi extract added jerky samples showed the lowest. Strength value range was $89.37{\sim}108.16{\times}10^5dyne/cm^2$, and the S-1 was the highest. It has significance between contrasting groups and comparing ones and among the storage periods(p<0.01). The color value of early jerky products showed 4.80, the highest, and the shape and the texture showed above 4.50, and the flavor was above 4.30, which became lower as the storage periods at normal temperature were extended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1027-1033
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• 2012

Conventional SMB process is operated using 4-zone having several chromatography columns in each zone. Unlike batch chromatography, SMB process can continuously separate binary materials. Both high productivity and purity are obtainable by using SMB process. In this study, the simulation on Thermal Simulated Moving Bed Concentrator (TSMBC) which is a SMB process with thermal swing adsorption was carried out. The advantage of TSMBC is that adsorption isotherm can be easily controlled by thermal wave or direct heating. Recovery of pure water and concentration of phenol was studied in simulation. To verify environmental-friendly potential of TSMBC, DOWEX $1{\times}4$ was chosen as an adsorbent and phenol was selected as a target material. When 3 columns were used in this study, concentration of phenol is 2.29, 2.28 and 1.31 times higher than injected sample. However, a contamination of phenol in solvent port was found, probably due to the restriction of adsorption isotherm of phenol on DOWEX $1{\times}4$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.155-159
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• 2016

The objective of this study was to investigate the effect of fermentation temperature on quality characteristics of apple wine. Apple wine mashes were fermented in 15, 20, and $25^{\circ}C$ water bathes for 9 days. The pH levels of all samples were below 4 from 24 h of fermentation until the end. Total acidities of 0.05% acetic acid solution were 7.8, 7.4, and 7.0% in the 15, 20, and $25^{\circ}C$ fermented samples, respectively. The evaporation of esters generated by combining alcohol and organic acids might be the reason for lower total acidity for high temperature fermentation. Alcohol contents of the 20 and $25^{\circ}C$ fermented samples were 6.5 and 6.6% (v/v), respectively, whereas that of the $15^{\circ}C$ fermented sample was 5.6% (v/v) and significantly lower than the others (P<0.05). Methanol contents were 0.68, 0.82, and 1.69 mg/L in the 15, 20, and $25^{\circ}C$ fermented samples, respectively. Fermentation at higher temperatures generated higher methanol content in apple wine. On the other hand, acetaldehyde contents were 3.43, 2.39, and 1.02 mg/L in the 15, 20, and $25^{\circ}C$ fermented samples, respectively, due to the lower boiling point of acetaldehyde ($20.2^{\circ}C$). Based on the results, a fermentation temperature of $20{\sim}25^{\circ}C$ is effective for apple wine fermentation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.56-56
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• 2010

Single-walled carbon nanotubes (SWCNTs) have attracted much attention as a promising material for transparent conducting films (TCFs), due to their superior electrical conductivity, high mechanical strength, and complete flexibility as well as their one-dimensional morphological features of extremely high length-to-diameter ratios. This study investigated three kinds of SWCNTs with different purities: as-produced SWCNTs (AP-SWCNTs), thermally purified SWCNTs (TH-SWCNTs), thermally and acid purified SWCNTs (TA-SWCNTs). The purity of each SWCNT sample was assessed by considering absorption peaks in the semiconducting ($S_{22}$) and metallic ($M_{11}$) tubes with UV-Vis NIR spectroscopy and a metal content with thermogravimetric analysis (TGA). The purity increased as proceeding the purification stages from the AP-SWCNTs through the thermal purification to the acid purification. The samples containing different contents of SWCNTs were dispersed in water using sodium dodecyl benzensulfate (SDBS). Aqueous suspensions of different purities of SWCNTs were prepared to have similar absorbances in UV-Vis absorption measurements so that one can make the TCFs possess similar optical transmittances irrespective of the SWCNT purity. Transparent conductive SWCNT networks were formed by spraying an SWCNT suspension onto a poly(ethyleneterephthalate) (PET) substrate. As expected, the TCFs fabricated with AP-SWCNTs showed very high sheet resistances. Interestingly, the TH-SWCNTs gave lower sheet resistances to the TFCs than the TA-SWCNTs although the latter was of higher purity in the SWCNT content than the former. The TA-SWCNTs would be shortened in length and be more bundled by the acid purification, relative to the TH-SWCNTs. For both purified (TH, TA) samples, the subsequent nitric acid ($HNO_3$) treatment greatly lowered the sheet resistances of the TCFs, but almost eliminated the difference of sheet resistances between them. This seems to be because the electrical conductivity increased not only due to further removal of surfactants but also due to p-type doping upon the acid treatment. The doping effect was likely to overwhelm the effect of surfactant removal. Although the nitric acid treatment resulted in the similar. electrical properties to the two samples, the TCFs of TH-SWCNTs showed much lower sheet resistances than those of the TA-SWCNTs prior to the acid treatment.

• 전자공학회논문지 IE
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• v.46 no.3
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• pp.6-11
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• 2009

In this paper, manufactured composite nanofiber by electrospinning that make spinning solvent according to weight of PAN/PVdF. PVdF content of composite nanofiber decreases, diameter of fiber decreased. Result that measure contact angle to confirm hydrophile property of PAN/PVdF composite nanofiber, PVdF content increases, could confirm that contact angle with water increases. After leave filter measurement sample for 25 hours in temperature of $40^{\circ}C$, humidity of 85%, result PAN/PVdF composite nanofiber that estimate efficiency could confirm that display performance of HEPA more than 99.95% and ULPA more than 99.999%. And fiber diameter is small, could confirm that filter performance increases. Tensile strength of bulk of PAN/PVdF composite nanofiber was 5-8MPa, expansion 100-300%. And strength and expansion could know that increase according as PVdF's content increases. Tensile strength was 3-8MPa degree after annealing PAN/PVdF composite nanofiber during 2 hours in 120t. Tensile strength was no change almost by annealing, and expansion could know that decrease.