• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.629-639
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• 2020

The current study explains how corruption, terrorism, political stability and oil price has an effect on on the Iraq stock exchange utilizing corruption perception index as a proxy of corruption, global terrorism index as proxy for terrorism, political stability and oil price with ISX60 index as proxy of stock market for the period (2005-2019) using Ordinary Least Square method. The results show that the level of corruption, terrorism activities and political stability coefficient is significantly positive with Iraq stock exchange. In contrast, the oil price coefficient is significantly negative with Iraq stock exchange, which means that lower levels of corruption, less terrorism activities and more stability in political system have strong influence on stock market development in Iraq. The study concludes that the explanatory variables are important for Iraq stock exchange. Hence, the study suggests the policy makers to develop stock market by implementing policies and strategies to overcome high level of corruption, terrorism activities especially after ISIS/ISIL announcement has been made public. There is a need for transparency and creating stable political environment through good governance practices in order to attract more foreign investment and promote economic development. Factors like terrorism and corruption make economic and political systems unstable and has an adverse effect on on Iraq's stock exchange performance.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.367-371
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• 1996

Camellia oil refined under laboratory conditions had a lower content of linoleic acid, higher oleic acid and lower iodine value than soybean oil. The oxidative stability of camellia oil from POV and AV was much higher than that of soybean oil during autoxidation. The acid values of both oils increased with frequency of frying whereas iodine value decreased. The significant decrease of iodine value of soybean oil compared to camellia oil is thought to be because more double bonds are present in soybean oil than in camellia oil. The result of sensory evaluation for taste, color, odor and total acceptance of potato chips fried with camellia, soy-bean and corn oil revealed that the potato chips prepared from camellia oil was the most favorable.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1363-1372
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• 2019

Objective: This study was designed to investigate the effect of diet supplementation with rubber seed oil and flaxseed oil on serum fatty acids profile, oxidation stability of serum and milk, and immune function of dairy cows. Methods: Forty-eight mid-lactation Holstein dairy cows were randomly assigned to one of four treatments for 8 wk, including basal diet (CON) or the basal diet supplemented with 4% rubber seed oil (RO), 4% flaxseed oil (FO) or 2% rubber seed oil plus 2% flaxseed oil (RFO) on a dry matter basis. Results: Compared with CON, all the oil groups increased the levels of trans-11 C18:1 (vaccenic acid), cis-9, trans-11 C18:2 (conjugated linoleic acid, CLA) and C18:3 (${\alpha}$-linolenic acid, ALA) in serum. Both the activity of glutathione peroxidase and catalase in serum and milk in oil groups were decreased, which were negatively correlated with the levels of cis-9, trans-11 CLA and ALA. The concentrations of proinflammatory factors (tumor necrosis factor ${\alpha}$ and interferon ${\gamma}$) in serum of oil groups were lower than that from the CON cows. Conclusion: These results indicate that diet supplementation with RO or FO could alter serum fatty acid profile and enhance the immune function of dairy cows. However, the negative effect on milk oxidation stability should be considered when feeding these n-3 polyunsaturated fatty acid-enriched oils in dairy production.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.15-19
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• 1989

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 $H_2O$ additive to 200g of oil at $180^{\circ}C$). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.232-238
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• 1988

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), when the refined sardine oil was mixed with soybean and other vegetable oils storage stability and the effect to the quality of the product was investigated. Addition of 1 volume of refined sardine oil to 4 volumes of soybean oil was recommended to yield 3 in P/S ratio and 1.5g of eicosapentaenoic and docosahexaenoic acid per 40g of the mixed oil for a good storage stability and as a dietary source of EPA requirement for atherosclerotic disease. When the unpurified vegetable oils, sesame oil and perilla oil, were mixed with the same volume of refined sardine oil the content of n-3 fatty acids was increased to $13.36\%\;and\;30.65\%\;%\;from\;0.27\%$ in sesame oil and $29.72\%$ in perilla oil. The n-3/n-6 ratios were also raised to 0.476 and 1.433 from 0.006 and 0.876. And these mixed oils were more stabilized than the refined sardine oil during storage at $30^{\circ}C$.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.29 no.10 s.241
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• pp.1130-1138
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• 2005

A national standard system for the petroleum field has been developed to calibrate and test the oil flow meters in Korea. The operating system and the uncertainty of the system were evaluated by the peer reviewers of foreign national metrology institutes in 2002. Since the characteristics of the system might be changed by time, the uncertainty of the system is reevaluated with the consideration of the long term stability of the system. It is found that the system has a relative expanded uncertainty of 0.048 $\%$ in the range of $15\~120\;m^3/h$. According to the uncertainty budget, the uncertainties of the fluid density and the final mass measurement, which are temperature dependent, contribute about $94\%$ of the total uncertainty in the oil flow standard system

• Culinary science and hospitality research
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• v.4
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• pp.129-146
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• 1998

The effects of vitamin E supplement on 15%(w/w diet) perilla or corn oils were studied in rat hepatocellular chemical carcinogenesis induced by modified Solt & Farber model, which consists of 20mg/kg body weight diethylintrosamine(DEN) injection, 3 weeks feeding of 0.02%2-acetylaminofluorene(2-AAF) and partial hepatectomy. The area of placental glutathione S-transferase(GST-P) positive foci tended to be smaller in perilla oil group had lower thiobarbituric acid reactive substances(TBARS) CONTENT. Fatty acid compositions in microsomal membrane were reflected by dietary fatty acid compositions, and not affected by carcinogen treatment or vitamin E supplement. By vitamin E supplement, linolenic acid contents of perilla oil group were much increased. By carcinogen treatment, membrane stability decreased significantly in corn oil, but maintained in perilla oil groups Vitamin E supplemental effect was noticed only in the corn-carcinogen group. Perilla oil may prevent hepatocarcinogenesis by maintaining membrane stability and by reducing cytochrome P-450 content. Vitamin E supplement did not seem to have the effect on hepatocarcinogenesis, but prevented lipid peroxidation, reduced cytochrome P-450 content and maintained membrane stability.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1407-1412
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• 2018

This study suggests that ozonated olive oil can kill a wide variety of microorganisms while being less toxic but in the case of administration or abdominal administration, the human body is harmless. In Korea, there is no animal stability test yet. In this study, ozonated olive oil was used to test the stability of the animal through the eye. Specific experiments were performed to evaluate animal Ocular irritation safe test of ozonized oil (high concentration) in rabbits. and Observation of the treatment point on the test substance, ozonated olive oil showed no Ocular irritation in both the non-washing group and the washing group.

• Journal of the Korean Applied Science and Technology
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• v.17 no.3
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• pp.167-173
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• 2000

The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.