• Journal of Conservation Science
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• v.35 no.3
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• pp.197-208
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• 2019

Biological damages of wooden cultural properties are closely related to the preservation of the environment; these damages can be accelerated because of rapid climate change. Therefore, to preserve cultural properties, it is important to understand environmental characteristics. This study aims to investigate the status of termite damage and the characteristics of major environmental factors such as micro-meteorology, meso-meteorology, and local-meteorology of the Josadang shrine in the Seonamsa temple at Suncheon. Damage was confirmed by visual observation and the response of the termite detection dog at the north-west corner. Also another damage was observed by the termite detection dog at the north-east corner. These pillars had lower surface temperature and higher moisture content compared with the pillars in the front. The mean temperature of the entire time was similar for the meteorologies; however, the relative humidity differed. High relative humidity, greater than 70%, was observed frequently. In particular, it was determined that the termite activity days were the most inside the Josadang shrine. The statistical analysis confirmed that there was a difference between the meteorology events through the F ratio. In addition, the difference of environmental factors with relative humidity and temperature was identified more great difference in relative humidity through the t-statistics of temperature and relative humidity. And then relative humidity was confirmed most great in the difference of meso-meteorology and local-meteorology.

• Journal of the Korean Geotechnical Society
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• v.35 no.1
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• pp.31-42
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• 2019

About 3% of Casein is included in milk and it accounts for 80% of milk's protein. It has an adhesive property when mixed with calcium hydroxide and sodium hydroxide solutions. It has been usually used to bond woods under dry condition but becomes weak when exposed to moisture. Such weakness is very critical when casein is applied for soil cementation under groundwater condition. Therefore, this study was aimed to protect such weakness by changing or adding certain ingredients of casein adhesive. Two types of cemented specimens were prepared with Nakdong river sand and tested for unconfined compressive strength and durability. Each specimen was mixed with casein or cement. Ingredients of casein binder suggested by the University of Wisconsin, which is called a standard casein recipe, was also prepared. This study tried 6 different types of casein binder recipe. Among them, one with 30% hydroxide calcium increase and 50% hydroxide sodium decrease compared with the standard casein was most effective. Based on the most effective casein recipe, cemented sand with 1-4% of casein ratio was prepared and tested. The unconfined compressive strength and durability index were 6,253kPa and 92% for the specimen with 4% of casein ratio and 1,500kPa and 62% for the one with 8% of cement ratio. Therefore, casein cemented sand showed better performance. In addition, over 3% of casein cemented sand had over 80% durability index.

• Journal of Life Science
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• v.29 no.5
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• pp.588-595
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• 2019

This study was carried out to investigate the total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of hot water (EIW) and 80% ethanol (EIE) extracts of Enteromorpha intestinalis and the quality characteristics of Topokkidduk prepared with different amounts (0, 1, 3, and 5%) of Enteromorpha intestinalis powder (EIP). The total polyphenol contents of the EIW and EIE extracts were 2.04 and 6.73 mg tannic acid equivalents (TAE)/g, respectively. The DPPH radical scavenging activities of EIW and EIE were markedly increased in a dose-dependent manner, and were about 19.74% and 81.69%, respectively, at 10 mg/ml. The moisture content was higher at 0% EIP (p<0.05). The L value and the a value of Topokkidduk significantly decreased when the amounts of EIP increased (p<0.05), but the b value of Topokkidduk significantly increased when the amounts of EIP increased (p<0.05). Hardness, chewiness, adhesiveness, springiness, and brittleness increased with increasing EIP concentration. The cohesiveness was higher at 3% EIP, but no significant difference was noted between 0% and 1% EIP. The total polyphenol content and DPPH radical scavenging activity significantly increased upon addition of EIP (p<0.05). A sensory evaluation revealed a higher color, texture, and taste of Topokkidduk in groups containing 0% EIP, but the flavor was highest for Topokkidduk with 0% EIP added. Overall acceptability was higher at 0% EIP, but no significant difference was noted between 0 and 1%. These results suggest that Enteromorpha intestinalis has great potential as a source for natural health products.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Journal of Life Science
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• v.31 no.2
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• pp.149-157
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• 2021

Prunus mume Sieb. et Zucc is widely distributed in East Asia (Korea, Japan, and China), and its fruit is often used as a medication and food material. However, because most previous studies have only investigated the state of Prunus mume fruit extract, studies on the various ways of processing this extract are still needed to increase its utilization. In this study, we evaluated the physicochemical properties and physiological activities of spray-dried Prunus mume vinegar powder (SPP). The sugar content, pH, total acidity, and moisture content of the SPP were 8.90 °Brix, 3.19, 1.05%, and 3.07%, respectively. The SPP exhibited significantly high antioxidant activity in terms of DPPH radical scavenging activity (65.55%), reducing power (1.48), and hydrogen peroxide scavenging activity (48.07%). In addition, the SPP remarkably decreased the cell viability of human breast MDA-MB-231 and human skin cancer SK-MEL-28 in a dose-dependent manner. The morphological results of the treatment of MDA-MB-231 cells with SPP were distorted, shrunken cell masses. Furthermore, apoptotic bodies and nuclear condensation formed in the SPP-treated MDA-MB-231 cells. The total polyphenol and flavonoid contents of the SPP were 59.58 ㎍/g (gallic acid equivalent) and 57.56 ㎍/g (quercetin equivalent). The results of this study indicate that SPP, which has antioxidant activity and anticancer effects, can be useful in the development of natural medicines and functional food ingredients.

• Resources Recycling
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• v.29 no.6
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• pp.88-97
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• 2020

In this study, the selected waste plastic waste logistics used for cement sintering were classified into two types through the process of sorting and crushing, analyzing the characteristics of each, and analyzing the correlation of the strength after cement manufacturing. The experimental variables were classified into soft and hard waste plastic waste, and the correlations between calorific value, chlorine, and moisture were analyzed. In addition, some of each waste was selected and melted, and the basic characteristics were evaluated by analyzing the structure and calorific value. The results of the experiment showed that it was evaluated that it is suitable to obtain a heat source by separating soft waste plastic wastes and sintering them with materials having similar properties. As a result of examining the wastes by strength after cement manufacturing, it was analyzed that the use of hard plastics greatly contributes to the compressive strength on the 1st and 28th, and the use of soft plastics contributes to the compressive strength on the 28th. However, these characteristics are evaluated by collecting only a part of the waste, and since the deviation of the waste occurs, continuous management is required, and a follow-up study on the environmental problems caused by the use of waste is required.

• Journal of the Korean GEO-environmental Society
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• v.12 no.10
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• pp.39-49
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• 2011

Recently PBD method, one of acceleration of consolidation methods is used in the soft ground to shorten consolidation time for fast settlement during construction. It is economical and easy to work. Discharge capacity of PBD is sensitive in proportion to thickness of soft ground layer, and drainage of PBD declines due to disturbance effect in surrounding ground by mandrel used for vertical drainage setting and setting machines and type. Also, deviation of discharge capacity is large according to ground condition, construction condition and soil properties. In addition, when embankment loading is not conducted instantly after PBD setting due to rain or lack of embankment material supply, it causes leaving period problems. But cause and analysis of those problems for discharge capacity is lack. So, in this test, ground improvement and discharge capacity is investigated by implementing composite discharge capacity test for analysis of an effect factor of PBD discharge capacity with leaving period. After fixing the vertical drain on a cylindrical cylinder, put churned sample into the cylinder. Then leave 0day, 30day, 60day and 90day. And then, load following the loading step of 30, 70 and 120kPa using a pressure device. As a result, the longer leaving period, discharge capacity is reduced. It is caused by a decrease of discharge area caused by creep transformation moisture absorption of PBD filter after long leaving period.

• Animal Bioscience
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• v.34 no.4
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• pp.642-651
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• 2021

Objective: This study aimed to determine the effects of different roughages in total mixed ration (TMR) inoculated with or without coculture of Lactobacillus acidophilus (L. acidophilus) and Bacillus subtilis (B. subtilis) on in vitro rumen fermentation and microbial population. Methods: Three TMRs formulations composed of different forages were used and each TMR was grouped into two treatments: non-fermented TMR and fermented TMR (F-TMR) (inoculated with coculture of L. acidophilus and B. subtilis). After fermentation, the fermentation, chemical and microbial profile of the TMRs were determined. The treatments were used for in vitro rumen fermentation to determine total gas production, pH, ammonianitrogen (NH3-N), and volatile fatty acids (VFA). Microbial populations were determined by quantitative real-time polymerase chain reaction (PCR). All data were analyzed as a 3×2 factorial arrangement design using the MIXED procedure of Statistical Analysis Systems. Results: Changes in the fermentation (pH, lactate, acetate, propionate, and NH3-N) and chemical composition (moisture, crude protein, crude fiber, and ash) were observed. For in vitro rumen fermentation, lower rumen pH, higher acetate, propionate, and total VFA content were observed in the F-TMR group after 24 h incubation (p<0.05). F-TMR group had higher acetate concentration compared with the non-fermented group. Total VFA was highest (p<0.05) in F-TMR containing combined forage of domestic and imported source (F-CF) and F-TMR containing Italian ryegrass silage and corn silage (F-IRS-CS) than that of TMR diet containing oat, timothy, and alfalfa hay. The microbial population was not affected by the different TMR diets. Conclusion: The use of Italian ryegrass silage and corn silage, as well as the inoculation of coculture of L. acidophilus and B. subtilis, in the TMR caused changes in the pH, lactate and acetate concentrations, and chemical composition of experimental diets. In addition, F-TMR composed with Italian ryegrass silage and corn silage altered ruminal pH and VFA concentrations during in vitro rumen fermentation experiment.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.49-56
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• 2021

In this study, a liquid crystal emulsion with a composition ratio similar to the skin lipid composition was manufactured using ceramide, glycolipids, cholesterol, and fatty acids, and a polarized microscope was used to identify liquid crystal particles in the formulation, and a cryso-SEM was used to confirm the formation of a multilayer structure. The above samples were stored at room temperature for one month and the liquid crystal structure was continuously maintained through microscopic observation. In addition, a cream composition containing liquid crystal emulsion was manufactured, and the efficiency of ceramide skin penetration was confirmed using three-dimensional artificial skin. Clinical trials were conducted using the cream composition and the results of clinical trials on skin barrier improvement were confirmed by measuring skin moisture retention (skin hydration) and transepidermal water loss (T EWL) of subjects compared to general emulsion.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.632-640
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• 2020

In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.