• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.7
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• pp.854-862
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• 2016

In summer 2010, we measured the concentration of dissolved oxygen (DO) and nutrients in the water collected at the bottom of Cheonsu Bay, off the west coast of Korea. We also measured nutrient fluxes across the sediment-water interface by deploying a fully-automated benthic lander, which collected time-series water samples inside a benthic chamber. We confirmed on-going hypoxia in the northern parts of the bay where polluted lake water was discharged. DO content in the water at the bottom was 2 mg/l, compared to 5 mg/l at the mouth of the bay in the south. Nutrient concentrations showed a trend that was opposite to that of DO. The variation of N/P ratios implies phosphate desorption and a release of nutrients caused by hypoxia. The organic carbon oxidation rate and oxygen consumption rate in the northern parts of the bay were about twice as fast as those at the mouth of the bay. Benthic fluxes of nutrients in the northern part of the bay were 4 to 6 times higher than those at the mouth. Our results imply that it is important to understand the role of hypoxia events to make an accurate estimation of material fluxes across the sediment-water interface.

• Food Science and Preservation
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• v.21 no.1
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• pp.46-54
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• 2014

Yellow and black soybean Cheonggukjangs (YBSC) prepared with an addition of onion (Allium cepa L.) in different contents (0, 5, 10, 20, and 30%, w/w) were manufactured, and the sensory evaluation was carried out. The optimum addition ratio of onion was determined to be 20%. Total phenolic and flavonoid contents of YBSC prepared with an addition of onion were higher than those of the YBSC prepared without an onion. In addition, YBSC prepared with an addition of onion showed higher 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities than those prepared without an onion. Furthermore, rat blood plasma 1 hour after oral administration of YBSC prepared with an onion was more effective in suppressing the accumulation of cholesteryl ester hydroperoxide than those prepared without onion and control. These results indicated that the consumption of the YBSC prepared with onion may contribute to the antioxidant defense in vivo.

• Korean Journal of Agricultural Science
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• v.17 no.1
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• pp.45-51
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• 1990

This study was conducted to obtain basic data for the design of cooling system by the test of engine performance of the power tiller being used widely in the rural area. Among the various factors affecting engine performance, the flow rate of cooling water was considered as the major factor in this study. Motoring loss, output, fuel consumption ratio, torque, heat absorption of cooling water, and thermal efficiency were measured and analyzed based on three flow rates of cooling water such as 15, 20, and $25{\ell}/min$. The results obtained were as follows : 1. Motoring loss of the engine was 1.371 kW at 2,200 rpm., and mechanical efficiency was 79.1% at rated output level. 2. Output power of the engine increased with the flow rate of cooling water increased. 3. BSFC was 282.9g/kW-h at the flow rate of $20{\ell}/min$, and the temperature of cooling water at outlet was $80.9^{\circ}C$. 4. There was a little variation of torque of the engine depending on the flow rate of cooling water. 5. Absorption of heat by cooling water was increased with the increase of flow rate. 6. The highest thermal efficiency of 32.3% at the flow rate of $20{\ell}/min$ was observed.

• Clean Technology
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• v.23 no.2
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• pp.163-171
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• 2017

Currently, researches on recycling and reuse of waste energetic materials have recently gained a great attention from advanced countries due to ever tightening environmental regulations. In this study, as a part of a recycling technology, the experiments and dynamic simulation of simulated moving bed (SMB) process were performed to efficiently separate TNT and RDX from their mixture, which are main components of ammunition. In order to determine the operation zone of SMB process, the retention times of TNT and RDX were measured using HPLC at different flow rates and the adsorption equilibrium of each component was obtained by using a moment method. According to the adsorption equilibrium and the triangle theory of SMB process, four operation points were determined and separation experiments were carried out by the SMB process using the solvent consisting of acetonitrile and water. Two different mixing ratios (6:4 and 1:1) of acetonitrile and water were chosen for the experiment due to the great impact of mixing ratio of the solvent on separation. The performance of SMB process was evaluated by purity, recovery, productivity and solvent consumption. Pure TNT and RDX were successfully obtained from the SMB process and the dynamic simulation for the SMB process agreed well with the experimental results. Therefore, the dynamic model could be applied for predicting the dynamic behavior of the SMB process and designing a large scale SMB process.

• Journal of Life Science
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• v.19 no.11
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• pp.1679-1683
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• 2009

This study was performed to investigate the effects of Cheonggukjang (traditional soybean food, CK) and Cheonggukjang added with Phellinus linteus myceria (CKP) on the lipid metabolism, growth, food intake, and food efficiency ratio(FER) in adult female rats. Sprague-Dawley rats were fed a high fat diet (control diet: 0.1% cholesterol, 10% Lard) for 4 weeks. The rats were randomly assigned to each treatment group: control, and two kinds of CK and CKP (powders of CK and CKP as dietary protein sources). After 4 weeks of experimental diet consumption, the body weights and the uterine fat pad weights of the CK and CKP diet groups were more significantly decreased than those of the control diet group. The hepatic cholesterol, triglyceride and total lipid levels were significantly lower in both the CK and CKP diet fed groups than those in the control group. The concentrations in serum triglyceride and LDL-cholesterol were significantly decreased in the CK and CKP diet groups compared to those in the control group. Fecal total lipid, moisture and wet weight excretion in the CK and CKP diet groups were more increased than those in the control group. These results showed that feeding of cheonggukjang and cheonggukjang added with Phellinus linteus myceria both the triglyceride and LDL-cholesterol in serum, as well as the triglyceride and cholesterol in the livers of the rats.

• The Korean Journal of Physiology and Pharmacology
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• v.19 no.3
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• pp.283-289
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• 2015

This study surveys the improvement characteristics in old-aged muscular mitochondria by bio-active materials coated fabric (BMCF). To observe the effects, the fabric (10 and 30%) was worn to old-aged rat then the oxygen consumption efficiency and copy numbers of mitochondria, and mRNA expression of apoptosis- and mitophagy-related genes were verified. By wearing the BMCF, the oxidative respiration significantly increased when using the 30% materials coated fabric. The mitochondrial DNA copy number significantly decreased and subsequently recovered in a dose-dependent manner. The respiratory control ratio to mitochondrial DNA copy number showed a dose-dependent increment. As times passed, Bax, caspase 9, PGC-$1{\alpha}$ and ${\beta}$-actin increased, and Bcl-2 decreased in a dose-dependent manner. However, the BMCF can be seen to have had no effect on Fas receptor. PINK1 expression did not change considerably and was inclined to decrease in control group, but the expression was down-regulated then subsequently increased with the use of the BMCF in a dose-dependent manner. Caspase 3 increased and subsequently decreased in a dose-dependent manner. These results suggest that the BMCF invigorates mitophagy and improves mitochondrial oxidative respiration in skeletal muscle, and in early stage of apoptosis induced by the BMCF is not related to extrinsic death-receptor mediated but mitochondria-mediated signaling pathway.

• The Journal of the Korea Contents Association
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• v.15 no.2
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• pp.363-369
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• 2015

Chronic pain is one of the leading causes of hospital visits. It not only affects the patients themselves but also has a major negative impact on their families and society. In this study, we investigated epidemiology of musculoskeletal disorders induced chronic pain among general population based on Korea National Health and Nutrition Examination Survey database and also analysed how it influenced on the use of medical services. This study was done by using the data of 5th Korea National Health and Nutrition Examination Survey (KNHANES V), taking aged 20 years and over adults as research subjects. The EuroQoL-5 Dimension Index(EQ-5D) was used as a survey instrument. T-test, chi-square test and multivariate logistic regression were used for statistical analysis. Subjects with chronic pain had a higher likelihood than control group to use medical services(odds ratio : 5.858, confidence interval 3.636-9.438). Controlling for existence of chronic pain, more women were likely to use medical services than men(1.156, 0.707-1.889). Age, gender and household income level did not affect the use of medical services. Proper control of chronic pain is very helpful in improving patient's quality of life and it also accounts for a large proportion in suppressing excessive consumption of medical services. Anesthesia and pain medicine specialists have superior knowledge about analgesics and anticonvulsants than other physicians do and also have specialized skills to perform procedures like nerve blocks in treating chronic pain. Therefore Anesthesia and pain medicine specialists need to play a leading role in managing chronic pain.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.896-902
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• 2010

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1258-1264
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• 2017

The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.