• The Korea Journal of Herbology
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• v.32 no.1
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• pp.15-23
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• 2017

Objectives : It is well known that Sibjotang (Shizaotang), traditional herbal medicine formula, regulates the body fluid blood pressure homeostasis. This study is to investigate whether Sibjotang improves diabetic renal dysfunction in type II diabetes mellitus animal model, db/db mice. Methods : The animals model were divided into three groups at the age of 8 weeks; control group (C57BLKS/J-db/m mice), diabetic group [(C57BLKS/J+Lepr)-db/db mice], and Sibjotang group [(C57BLKS/J+Lepr)-db/db mice + Sibjotang 100 mg/kg/day]. During 8 weeks of treatment, blood glucose and urinary albumin excretion were checked in metabolic chamber at 8, 12, and 16 weeks of age, respectively. Results : Body weight and food intake of diabetic group were significantly higher than control group after 8 weeks administration. However, there were not significant different between the diabetic group and Sibjotang group. Urinary albumin excretion was significantly decreased in the Sibjotang group than the diabetic group. In addition, supplementation with Sibjotang significantly lowered levels of blood glucose, insulin, and homeostatic model assessment-insulin resistance (HOMA-IR), suggesting reduced insulin resistance. The ratio of mesangial matrix/glomerular area was markedly larger in diabetic group than control group, whereas Sibjotang significantly reduced this expansion. Moreover, immunohistological study revealed that Sibjotang attenuated the increase of transforming growth $factor(TGF)-{\beta}$ expression in kidney. Conclusion : Sibjotang ameliorates diabetes-associated renal injury through the improvement of the blood glucose and insulin sensitivity, and inhibiting the $TGF-{\beta}1$ expression. Therefore, Sibjotang may be a new therapeutic formula for the treatment of diabetic-associated renal dysfunction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Journal of Energy Engineering
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• v.17 no.4
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• pp.182-188
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• 2008

This paper is to compare the carbon-balanced and liner air-fuel ratio determination methods for alternative fuels. In the previous work, expansion of Eltinge chart, unburned hydrocarbon compensation, comparison of the results from various methods were discussed. It has been also concluded that Eltinge method might be regarded as the most general equation of AFR determination among the existing ones. In the recent years, however, increasing demand for the environmental preservation, including global warming-up protection, and energy conservation lead to introduce the alternative fuel to the internal combustion engine. Therefore, the exact calculations of AFR for these fuels are needed. Especially, for the fuel that contains oxygen, all AFR calculation equations except Eltinge have to be re-formulated. In this paper, the AFR for alternative fuel were calculated by re-formulated carbon balance, accuracy of which was already confirmed, and linear equations, which are newly proposed by statistical method for each fuel. The results show that AFRs based on carbon balance have a little more error compared with gasoline, however, the accuracy is enough for this formula to apply to various fuel. The proposed linear equation also have excellent accuracy below $\lambda=1.2$.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.167-172
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• 2000

The characteristics of colored rice bread using the extruded HeugJinJu rice were studied to establish the optimum formula for the formation of colored rice bread, giving good loaf volume and sensory quality. The expansion ratio and bulk density were decreased, the break strength was increased as the moisture content was increased at extrusion. The gelatinization of extruded HeugJinJu rice was appropriate at 20% of moisture content. The volume of colored rice bread was decreased as the quantity of adding extruded HeugJinJu rice was increased. The weight and hardness of colored rice bread were not significantly different among the groups. The result of measurement of color difference, L value (lightness) was decreased, a value (redness) was increased and b value (yellowness) was decreased as the quantity of adding extruded HeugJinJu rice was increased. As the results of sensory evaluation, color, taste, texture and overall acceptance of colored rice bread were higher than the control group. The best quality giving color, taste, texture, total preference were observed when the extruded HeugJinJu rice was added at l0%.

• Composites Research
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• v.12 no.3
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• pp.55-65
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• 1999

In this paper, the thermal buckling and postbuckling behaviour of composite beam with embedded shape memory alloy (SMA) wires are investigated experimentally and analytically. The results of thermal buckling tests on uniformly heated, clamped, composite beam embedded with SMA wire actuators are presented and discussed in consideration of geometric imperfections, slenderness ratio of beam and embedding position of SMA wire actuators. The shape recovery force can reduce the thermal expansion of composite laminated beam, which result in increment of the critical buckling temperature and reduction of the lateral deflection of postbuckling behaviours. It is presented quantitatively on the temperature-load-deflection behaviour records how the shape recovery force affects the thermal buckling. The cross tangential method is suggested to calculate the critical buckling temperature on the temperature-deflection plot. Based on the experimental analysis, the new formula is also proposed to describe the critical buckling temperature of a laminated composite beam with embedded SMA wire actuators.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• 한국전산유체공학회:학술대회논문집
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• 2006.05a
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• pp.311-314
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• 2006

The supersonic flow around tandem cavities was investigated by three- dimensional numerical simulations using the Reynolds-Averaged Navier-Stokes(RANS) equation with the $\kappa-\omega$ thrbulence model. The flow around a cavity is characterized as unsteady flow because of the formation and dissipation of vortices due to the interaction between the freestream shear layer and cavity internal flow, the generation of shock and expansion waves, and the acoustic effect transmitted from wake flow to upstream. The upwind TVD scheme based on the flux vector split using van Leer's limiter was used as the numerical method. Numerical calculations were performed by the parallel processing with time discretizations carried out by the 4th-order Runge-Kutta method. The aspect ratio of cavities are 3 for the first cavity and 1 for the second cavity. The ratio of cavity interval to depth is 1. The ratio of cavity width to depth is 1 in the case of three dimensional flow. The Mach number and the Reynolds number were 1.5 and $4.5{\times}10^5$, respectively. The characteristics of the dominant frequency between two-dimensional and three-dimensional flows were compared, and the characteristics of the second cavity flow due to the fire cavity flow cavity flow was analyzed. Both two dimensional and three dimensional flow oscillations were in the 'shear layer mode', which is based on the feedback mechanism of Rossiter's formula. However, three dimensional flow was much less turbulent than two dimensional flow, depending on whether it could inflow and outflow laterally. The dominant frequencies of the two dimensional flow and three dimensional flows coincided with Rossiter's 2nd mode frequency. The another dominant frequency of the three dimensional flow corresponded to Rossiter's 1st mode frequency.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.6-13
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• 1999

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

• Journal of Construction Engineering and Project Management
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• v.2 no.2
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• pp.18-27
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• 2012

Despite the rapid development in the construction industry due to the changing new technologies, many projects still fail to meet target deadlines. Shortage in manpower and skilled laborers is one of the main reasons for such delays. Markets with high economic growth and economic expansion (such as Gulf Countries in the Middle East) may have pronounced labor the shortages. Labor subcontracting practices are used sometimes to increase production rates and meet project deadlines. This paper explains and analyses labor subcontracting practices currently being used in many places around the world (and especially in the Gulf Countries) and in particular defines a maximum overtime rate for laborers in the laborer-subcontracting method ensuring that the contractor gains both the time saved during overtime and also reduces the cost per unit produced. The mathematical model used formalizes a closed-form equation for overtime pay in similar situations and as such can be applicable worldwide. Data was collected from representative projects that employed such practices from various trades. Validation of the model and formula has been tested successfully by analyzing historic data. The results prove that contractors often do not reach the optimum use of their practices resulting in a higher cost per unit. The presented model and the analysis should be of interest to many contractors currently involved in the practice or considering its use and to those who wish to find new methods that would help in eliminating as much wastes as possible by allocating their resources in the most efficient way.

• Journal of Mechanical Science and Technology
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• v.20 no.8
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• pp.1256-1265
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• 2006

The supersonic flows around tandem cavities were investigated by two-dimensional and three-dimensional numerical simulations using the Reynolds-Averaged Navier-Stokes (RANS) equation with the k- ω turbulence model. The flow around a cavity is characterized as unsteady flow because of the formation and dissipation of vortices due to the interaction between the freestream shear layer and cavity internal flow, the generation of shock and expansion waves, and the acoustic effect transmitted from wake flow to upstream. The upwind TVD scheme based on the flux vector split with van Leer's limiter was used as the numerical method. Numerical calculations were performed by the parallel processing with time discretizations carried out by the 4th-order Runge- Kutta method. The aspect ratios of cavities are 3 for the first cavity and 1 for the second cavity. The ratio of cavity interval to depth is 1. The ratio of cavity width to depth is 1 in the case of three dimensional flow. The Mach number and the Reynolds number were 1.5 and $4.5{\times}10^5$, respectively. The characteristics of the dominant frequency between two- dimensional and three-dimensional flows were compared, and the characteristics of the second cavity flow due to the first cavity flow was analyzed. Both two dimensional and three dimensional flow oscillations were in the 'shear layer mode', which is based on the feedback mechanism of Rossiter's formula. However, three dimensional flow was much less turbulent than two dimensional flow, depending on whether it could inflow and outflow laterally. The dominant frequencies of the two dimensional flow and three dimensional flows coincided with Rossiter's 2nd mode frequency. The another dominant frequency of the three dimensional flow corresponded to Rossiter's 1st mode frequency.