• The Korean Journal of Pesticide Science
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• v.14 no.1
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• pp.54-64
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• 2010

Effects of thirteen essential oils (anise oil, clove oil, marigold, mustard oil, neem oil, quassia, quilaja, rosemary oil, rotenone, tea tree extract, thyme oil, wintergreen oil, and yucca) and caffeine on typical industrial insect, silkworm (Bombyx mori) and two entomopathogenic nematodes, Steinernema carpocapsae GSN-1 strain (Sc) and Heterorhabditis sp. Gyeongsan strain (Hg) were investigated in the laboratory. When 1,000 ppm of each essential oils was treated, neem oil showed the highest insecticidal activity against silkworm. Mortality of silkworm fed on neem oil treated mulberry leaf was 55.3 and 100% 5 and 10 days after treatment, respectively. The silkworm fed on neem oil treated mulberry leaf did not make cocoon and pupa. Weight of cocoon and pupa was low in rotenone treatment showing 0.27 g and 1.01 g, respectively. Mustard oil had the highest nematicidal activity against entomopathogenic nematodes. 20 ppm of mustard oil resulted in 69.0% and 100% mortality of Sc and Hg 3 days after treatment, but 4% and 36% at 5 ppm in X-plate, respectively. Mortality of baited Galleria mellonella larva by Sc was not different from control at the concentration of 100 ppm of mustard oil while 30% lower in Hg in sand barrier. Mean numbers of established infective juveniles of Hg in Galleria larva were lower than Sc in sand barrier. Survival rate of Sc was similar to control at the concentration of <200 ppm of mustard oil in sand barrier.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.397-404
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• 2004

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85${\sim}90^{\circ}C$ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at $4^{\circ}C$. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at $4^{\circ}C$. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.

• Journal of the Korean Society of Mineral and Energy Resources Engineers
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• v.55 no.6
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• pp.660-669
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• 2018

Enhanced oil recovery (EOR) is a method used to improve the recovery factor of remaining hydrocarbon in reservoir. Polymer and surfactant EOR techniques have limitations depending on reservoir or production conditions (temperature, salinity, etc.) because the polymer and surfactant are highly affected by the reservoir conditions. In this study, analysis of the current improvements to chemical substances and application technologies was performed based on recent research data. Conventional polymer is readily degraded by the conditions of high temperature and high salinity. Therefore, new polymers and injection techniques have been developed to remediate such problems. In addition, surfactant applicable to shale and carbonate reservoirs is developed as petroleum recovery expands to unconventional reservoirs. However, these chemical substances are not widely used in the current oil fields due to high costs. Therefore, further studies must be conducted to reduce the cost and thus increase the effectiveness of EOR techniques.

• Journal of Internet Computing and Services
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• v.7 no.2
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• pp.9-21
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• 2006

Researches on enhancing the searching function of the web service using the ontology concept have been studying. One of them suggests a searching method for UDDI using DAML and DAML+OIL. However this approach has inconveniences to use operations proper to the circumstance and to define respective ontologies according to them. To solve these problems, we introduce an effective method of dealing with N-Triple, filtering care Triples, merging Triples, semantic connection between Triples and searching Triples for searching information and recommending the results in semantic web environment. Furthermore, we implement this proposed method in a system to test it. Finally, we test the system in the virtual semantic web environment for out research analysis.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1857-1864
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• 2018

Phthalate plasticizers residue in food is a serious threat to public health. Spores of Ganoderma lucidum are easy to be contaminated with phthalates during collection and processing. In this study, supercritical fluid extraction (SFE) was performed to remove phthalates in spores of G. lucidum, and the effects on acid and peroxide values of spores' oil were also evaluated. The results showed SFE removed 100% of the residual di-iso-butyl phthalate, di-n-butyl phthalate and di-2-ethylhexyl phthalate in the spores of G. lucidum. No significant differences in polysaccharides content and fatty acid composition were observed between SFE and control spores. However, the triterpenoid extracts of SFE spores had a 7.45% increase, significantly higher than that in control spores. Accelerated oxidation tests further implied that SFE could improve the stability of spores' oil. Our results suggested SFE is a potential approach to remove phthalate from food related products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• Journal of Energy Engineering
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• v.24 no.4
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• pp.1-10
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• 2015

For successful operation of waterflooding which is one of secondary recovery methods, suitable water injection allocation is important to increase oil recovery. Well allocation factor(WAF) which is one way to quantify the injector and producer connectivity, is utilized to allocate water injection of waterflooding. Static WAF cannot represent the field condition and can induce incorrect value. To compensate for limitation of static WAF, modified WAF which includes several parameters that affect patterns including well radius, distance between wells, and injection rates is proposed. In this study, static and modified WAFs were applied to injection optimization of waterflooding and results by each WAF were compared. In case of modified WAFs, produced water were less and produced oil were more than case of static WAF especially in big change of distance between producer and injector. Therefore, modified WAFs can allocate water injection more efficiently than static WAF.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.22 no.2
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• pp.380-390
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• 1998

In the present work a finite element formulation using dynamic explicit time integration scheme is used for numerical analysis of auto-body panel stamping processes. The lumping scheme is employed for the diagonal mass matrix and linearizing dynamic formulation. A contact scheme is developed by combining the skew boundary condition and direct trial-and-error method. In this work, for economic analysis the faster punch velocity and the mass scaling method are introduced. To investigate the effects of punch velocity and mass scaling, the various values of punch velocity and the various mass scalings are used for numerical analysis. Computations are carried out for analysis of complicated auto-body panel stamping processes such as forming of an oil pan and a fuel tank.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.05a
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• pp.130-130
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• 2001

The commercially available paclitaxel product, Taxol$\circledR$ is currently formulated in a vehicle containing approximately a 1:1 v/v mixture of polyoxyethylated castor oil (Cremophor EL) and ethanol. Cremophor EL, a commonly used surfactant for lipophilic compounds, has been associated with many issues, such as adverse effects particularly following rapid administration, stability with the possibility for drug precipitation upon dilution, and filtering requirements.(omitted)