• Journal of Navigation and Port Research
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• v.28 no.3
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• pp.259-268
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• 2004

For the last years, it has become hot issue such as disposal of the treated wastewater, which caused by increment of a population and industrial development at the coastal areas. The ocean outfall system discharges primary or secondary treated effluent into coastline or at the deep water, or between these two. The effluent, which has a density similar to that of fresh water, rises to the see, surface forming plume or jet, together with entraining the surrounding salt water and becomes very dilute. This paper deals ocean outfall design which effects to decision-making about marine environment management and wastewater treatment. In order to make predictions of dilution of discharged water and the trajectory of a plume, CORMIX has been used considering several elements including a seasonal and tidal changes. These solutions are strung together to provide basic data and general drawings for effective management of outfall.

• KSBB Journal
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• v.30 no.3
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• pp.109-113
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• 2015

Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lactobacillus plantarum, Lb. brevis, and Lactococcus lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for onestep lyophilization of LAB as an alternative method of encapsulation.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.9
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• pp.717-722
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• 2012

In this work, we study on the effects of the oxygen pressure on the structural and crystalline of MgZnO thin films. MgZnO thin films were deposited on p-Si (111) substrates by using pulsed laser deposition. The X-ray diffraction analysis and energy-dispersive X-ray results revealed that as the oxygen pressure increased and Mg content in the MgZnO films decreased. Also Crystal structure was changed from cubic rock salt to hexagonal wurtzite. Alpha step and atomic force microscopy results showed that the thickness of the films are about 100 nm, and it has been found that the MgZnO (002) preferred orientation were deposited with increasing the oxygen pressure. Therefore, the effect of the preferred orientation, the crystallization grew in the form of the columnar; Grain size and RMS of the films were increased with increasing oxygen pressure.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.567-574
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• 2005

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1058-1069
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• 2016

This study is intended to research workers' health, diet and the demand of nutrition education service in Seoul and Gyeonggi-do province. We implemented the survey from September 2012 through August 2013, and analyzed the data from 589 workers' questionnaires out of 890. For the analysis of the compiled data, we utilized the SPSS version 18.0 statistical package program. The study showed that majority of the workers participated in the survey consisted of 447 male (75.9%) and 142 female (24.1%). BMI showed that these men were overweight ($24.5{\pm}2.72$) and women were normal weight ($22.2{\pm}2.70$). Participants often diagnosed with hypertension or hyperlipidemia. In terms of health status, 34.5% answered satisfactory, the most concerned illness was high blood pressure, and the bad eating habits were often associated with general overeating and excessive intake of salt. 65.5% of participants had a meal three times per day. 49.4% of male participants had a meal less than 15 minutes and 66.2% of female participants had a meal between 15 and 30 minutes. The average of workers who needed to nutrition education is 3.74+0.85. The most desired way of learning was through counseling (36.7%), with overweight and weight management identified as the most interested topics. A relatively high portion (80%) passed the nutrition knowledge assessment test. According to the survey the highest rate of full-time employment is 85.2% which showed in small work places (the number of people on meal plan was 100~300), however the lowest rate of full-time employment showed 70.0% in large workplaces (the number of people on meal plan was within 1,000).

• Advances in materials Research
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• v.1 no.4
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• pp.299-310
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• 2012

This article describes the synthesis of a novel N-substituted pyrrole monomer containing an azobenzene group. The 2-[N-ethyl-N-[4-[(4-nitrophenyl) azo]-phenyl] amino] ethyl-3-chloropropionate (RedII) compound was synthesized via reaction of 4-nitro-4'-[N-ethyl-N-(2-hydroxyethyl)-amino] azobenzene (RedI) and 3-chloropropionic acid. RedII was reacted with the potassium salt of pyrrole then 2-[N-ethyl-N-[4-[(nitro phenyl) azo] phenyl] amino] ethyl-N-pyrrolyl propionate (Py-RedII) was prepared. Chemical polymerization of Py-RedII and copolymerization of Py-RedII with pyrrole carried out using $FeCl_3$. Poly (2-[N-ethyl-N-[4-[(nitro phenyl) azo] phenyl] amino] ethyl-N-pyrrolyl propionate) (PPy-RedII) was characterized by UV, IR, $^1HNMR$, $^{13}CNMR$ spectroscopies. Electropolymerization of Py-RedII and electroco-polymerization of Py-RedII and pyrrole were studied using conventional three electrodes system, Ag/AgCl reference electrode, platinum counter electrode and GC disk working electrode. Scanning electron microscopy (SEM), thermogravimetry analysis (TGA) and differential scanning calorimetry (DSC) were used for thermal and rheological studies. The TGA curve of PPy-RedII demonstrated a high thermal stability up to 200°C and its DSC thermogram showed two endothermic peaks at 88 and $122^{\circ}C$. The glass transition temperature of the polymer was found to be above the room temperature. Electrical conductivities of PPy-RedII and it's copolymer with pyrrole (PPy-RedII-co-Py) were studied by the four-probe method and produced conductivities of $7.5{\times}10^{-4}$ and $6.5{\times}10^{-3}Scm^{-1}$, respectively.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.12
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• pp.6005-6010
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• 2012

Background: Nasopharyngeal carcinoma (NPC) is endemic in Southern Chinese and Southeast Asian populations. Geographical and ethnic clustering of the cancer is due to genetic, environmental, and lifestyle risk factors. This case-control study aimed to identify or confirm both genetic and non-genetic risk factors for NPC in one of the endemic countries, Malaysia. Materials and Methods: A panel of 768 single-nucleotide polymorphisms (SNPs) previously associated with various cancers and known non-genetic risk factors for NPC were selected and analyzed for their associations with NPC in a case-control study. Results: Statistical analysis identified 40 SNPs associated with NPC risk in our population, including 5 documented previously by genome-wide association studies (GWAS) and other case-control studies; the associations of the remaining 35 SNPs with NPC were novel. In addition, consistent with previous studies, exposure to occupational hazards, overconsumption of salt-cured foods, red meat, as well as low intake of fruits and vegetables were also associated with NPC risk. Conclusions: In short, this study confirmed and/or identified genetic, environmental and dietary risk factors associated with NPC susceptibility in a Southeast Asian population.

• Journal of the Korean Chemical Society
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• v.59 no.6
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• pp.488-492
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• 2015

In this study, the effective preparation method of (S)-(+)-pranidipine, the active component of antihypertensive drug as a calcium channel blocker, was developed using optical resolution. The racemic monocarboxylic acid 5 obtained by the hydrolysis of (±)-pranidipine was mixed with optically active quinidine to form salts, and the insoluble diastereomeric salt was collected and successive treatment with base and acid furnished (R)-(-)-carboxylic acid 7. (S)-(+)-Pranidipine was prepared by esterification of this acid with cinnamyl alcohol, and the analysis by chiral HPLC showed 100% enantiomeric excess (ee). This process would be industrially very useful to prepare chiral (S)-(+)-pranidipine, since the use of strong base and anhydrous solvents, and ultra-low temperature condition were excluded in this process.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.153-153
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• 2017

Potato (Solanum tubersosum L.) is susceptible to various environmental stresses such as frost, high temperature, and drought. Enhancement of potato drought tolerance can reduce yield loss under drought that has negative effect on potato tuber growth. Genetic engineering can be utilized to achieve this goal, but such approaches using endogenous potato genes have rarely been applied. Since unpredictable global weather changes cause more severe and frequent water limiting conditions, improvement of potato drought tolerance can minimize such adverse effects under drought and can impact on sustainable potato production. Genetic engineering can be utilized to improve potato drought tolerance, but such approaches using endogenous potato genes have rarely been applied. We were obtained AtbZIP28 gene transgenic potato plants. It is identified transcript levels at various stress conditions, polyethylene glycol (PEG), NaCl, abscisic ${\underline{acid}}$ (ABA). Also, For identification to regulate ER stress response genes in AtbZIP28 gene transgenic potato plant, we screened seven potato genes from RNA-seq analysis under TM treatment. Five and two genes were up- and down-regulated by TM, respectively. Their expression patterns were re-examined at stress agents known to elicit TM, DTT, DMSO and salt stress.