• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Transactions of Materials Processing
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• v.8 no.5
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• pp.491-497
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• 1999

The effect of partial squeeze on the quality of casting products in the vacuum die casting was investigated to make defect free casting products with excellent mechanical properties. The partial squeeze and vacuum die casting process was industrially implemented in making reaction shaft support which was made of a hypereutectic Al-15%Si alloy. To combine squeezing and vacuum effects, the plunger injection system was designed and attached on the chill vent type vacuum machinery system. The combination of vacuum effect before injection and partial squeezing effect after injection resulted in defect free die casting products. The uniform distribution of fine eutectic and proeutectic Si obtained from trial process also provided excellent mechanical properties.

• Journal of the Korean Solar Energy Society
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• v.33 no.1
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• pp.66-72
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• 2013

In this study, the thermal conductive characteristics and basic properties of the nine commercial products of bentonite grouts were studied. Six of the nine products for ground heat exchanger systems are imported and others for civil engineering are domestic. The thermal conductivities of all bentonite products are nearly similar among products. The free swell indexes, viscosities and filter losses of the ground heat exchanger grouts are lower than those of the civil engineering ones. These characteristics seem to increase of the fluidity to fill the bentonite slurry to bore-hall perfectly, rather than to prevent underground water penetration. Thus, the mixtures of bentonites and sands are recommended for high thermal conduction grouts.

• Environmental Mutagens and Carcinogens
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• v.22 no.2
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• pp.97-105
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• 2002

Nowadays a huge variety of products that aim to assist to quit smoking or reduce addictive symptoms are developed and manufactured with safety evaluation, but the safety of the most recent products of interest which do not contain tobacco and nicotine, and shape cigarettes is not evaluated and guaranteed relatively. This study was carried out to evaluate the single and repeated dose inhalation toxicity and genotoxicity of H menthol (Nicotine free-tobacco free) herbal cigarettes provided by Cigastop Ltd. in ICR mice. In this study, doses which we determined to expose to mice were 40 cigarettes for 6 hours a day to mice in single dose and 20 (high dose), 10 (middle dose) and 5 cigarettes (low dose) a day for 28 days in repeated dose inhalation toxicity, in vivo chromosome aberration test and micronucleus test. The particulate substances from H menthol herbal cigarettes also were gathered and used in the Salmonella typhimurium/microsome assay (Salmonella test; Ames test). We could find neither significant changes between control and treatment groups nor dose-response effects of test material at all except serum Ca level of female middle dose treatment group in repeated dose inhalation toxicity test. In conclusion, H menthol herbal cigarettes, when applied clinically intended dose we used, might not show any toxic and/or mutagenic effect.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2004.09a
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• pp.79-92
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• 2004

RoHS compliant products are now being mass-produced. Eco-product(Pb-free+RoHS compliant+Halogen-free) will be possible from 2005. Pb-free flip chip will be qualified by 2004. 4Q. Lead Finish: SnBi-Under mass production Pd PPF-Under small production Matte Sn-will be internally qualified by 2004. 4Q Development of Pb-free Solder Ball: Stable Supply, Cost Down.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.26-30
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• 2008

This study was conducted to identify the effect of chilling temperature (-3 and $6^{\circ}C$) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at $6^{\circ}C$ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.867-878
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• 1994

A general overview of the lipid peroxidation and its nutritional significance are presented ,with emphasis on the reaction mechaisms, peroxidized products, further interaction and nutritional/biological deterioration in a series of oxidative process. Overall mechanism with various factors and elements for initiation , propagation and termination of free radical reaction is reviewed and the primary /secondary products of peroxidized lipids are defined. Since these products are potentially reactive substances that can cause deterioration of proteins /amino acids and vitamins (carotene, tocopherols and ascorbic acid etc), mechanism and actual damages of their deterioration in some foods and biological models are outlined. Especially , chemical changes caused by interaction of peroxidized products (related hydroperoxides, radicals and malonaldehye etc) and protein are emphasized here. And also, the detailed mechanisms on radical scavenging of the these vitamins which are the most prominent natural antioxidants are presented . Additionally , the possible roles of peroxidicaed lipids and their secondary products in the process of aging an carcinogenesis are briefly discussed . However, it is important to not that more detailed and integrated studies on the reaction kinetics, energetics of peroxidation, their decomposed products , biochemical interaction potential damaging/aging / carcinogenic effects, protection from their oxidative spoilage and novel antioxidants in food and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human nutrition and health.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.752-756
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• 2013

This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with $100^{\circ}C$ water bath (wet-cooking) or $180^{\circ}C$ household electric oven (dry-cooking) until attained to about $80^{\circ}C$ of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.

• Journal of Distribution Science
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• v.18 no.8
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• pp.113-125
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• 2020

Purpose: The purpose of this paper is to investigate the effect of interaction between product category (fresh vs. indulgent product) and shopping options (shipping charge and delivery time) on customer satisfaction and purchase intent in an e-commerce context. When ordering groceries online, consumers begin to allocate a larger share of their grocery budget toward product categories that generally contain healthier items at the expense of product categories that generally contain more indulgent products. Moreover, customers are extremely sensitive to shipping options such as shipping charges and delivery time. Therefore, this research investigates the issue at a more segmented level to focus on the impact that one dimension of logistics service quality - product category, shipping charge, and delivery time have on customer satisfaction and purchase intent. Research design, data, and methodology: To test the theoretically derived priori hypotheses concerning product category, shipping charges, delivery time, satisfaction, and purchase intent, this research presented a scenario-based experiment. Eight treatment groups were assigned by the method of product category (fresh produce vs. indulgent product), shipping charge (free vs. paid), and delivery time (one-day vs. two to three days). A total of 240 subjects were divided into groups and exposed to one of the eight scenarios. Participant's purchase intention was the dependent variable, and ANOVA and L-matrix were used to analyze for main and interactive effects between factors. Conclusions: Results indicated that in tests 1 and 2, free shipping and fast delivery time increased consumer satisfaction as well as purchase intent, and fast delivery moderated the impact of free shipping on consumer satisfaction and purchase intent. Test 3 showed that the effect of free shipping on consumer satisfaction and purchase intent moderated by fast delivery for indulgent products. In contrast, fast delivery for fresh products moderated the effect of paid shipping on consumer satisfaction and purchase intent. Consistent with this proposed mechanism, the relative importance of fresh produce versus indulgent products highlights the effect of shipping options on consumer satisfaction and purchase intent when ordering the target product in an e-commerce context. We conclude with a discussion of the theoretical and practical implications of our findings.

• Fashion & Textile Research Journal
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• v.16 no.5
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• pp.785-790
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• 2014

This study was performed to investigate purchasing practice and size satisfaction in order to establish marketing strategy and produce free-size clothes for the male and female in their 20s. Results were as follows; first, regarding the size selection method, it has been found that 71.5% of subjects answered that they buy clothes as a sales clerk chooses for them without knowing the old size name or notation. Second, 47.5% of subjects answered that free size is the size, which fits well to 55~66 size. Meanwhile, 36.1% answered that free size fits well to any body type; while 4% answered that free size fits well to 77 size. Third, regarding the clothes kind, which consumers buy most as free size, consumers buy shirts and sportswear by free size. Fourth, they were observed to purchase free-size clothes "free-size clothes what I want" and to not purchase clothes "due to the lack of right sizes." The size notation of clothes products is basic information, by which consumers can tell whether the clothes fit to self or not before the consumer would wear the clothes and confirm its fitness. Therefore, it is suggested that all clothes products would be manufactured by having KS clothes size as basic data and they would use standard size notation so that consumers would not have confusion. Standardized size notation by proper education and utilization on new KS notation method and attitude change of companies and consumers on size are suggested.