• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.

• Journal of Digital Convergence
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• v.15 no.5
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• pp.333-338
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• 2017

Modern ceramics art has various expression techniques. Among them, the digitization of modern society has led to the development of the transfer printing technique, and the technique of transfer printing has been utilized as medium of expression of modern ceramics. However, the transfer printing technique is merely uniform and does not give enough information to utilize the artistic expression of the craftsmen using the technique of decal rather than actively utilizing it in the field for mass production. Therefore. In this paper, we will examine the works of contemporary pottery artists who understand the meaning of the transfer printing technique and express the artist 's personality and artistry with transfer printing technique, so that the transfer printing technique can enhance the aesthetic and artistic effect of ceramic art as the expression medium of modern ceramics. We want to lay the foundations for a higher value-added industry.

• Fisheries and Aquatic Sciences
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• v.22 no.11
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• pp.27.1-27.6
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• 2019

Background: In order to assess the high value-added use of the alginate-free residue of sea tangle, an animal study was performed to evaluate the functional activities and key compounds present. In the animal study, sea tangle and the alginate-free residue demonstrated good anti-hyperlipidemic and anti-arteriosclerotic abilities. Results: The functional compounds in the alginate-free residue of the sea tangle were effectively extracted by supercritical fluid extraction (SFE). The optimum extraction temperature and pressure were 40 ℃ and 6500 psi (M1) in the SFE, a better method in comparison to the conditions of 70 ℃ and 4500 psi (M2), respectively. The anti-atherosclerotic effects of the alginate-free residue of sea tangle (M1, M2) were investigated in Sprague-Dawley rats treated with poloxamer 407, Triton WR 1339, corn oil, and a high-fat diet. The M1 fraction reduced the serum lipid levels with greater efficacy than the M2 fraction. In the hyperlipidemic rats, treatment with M1 decreased the serum triglyceride (TG), total cholesterol (TC), and low-density lipoprotein-cholesterol (LDL-C) levels when compared to the levels in normal rats. Conclusion: Our results demonstrated that the alginate-free residue of sea tangle reduces serum TC, TG, and LDL-C. These results suggest that the alginate-free residue of sea tangle contains physiologically active components, such as fucosterol, that may exert beneficial effects in the prevention of atherosclerosis.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.4
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• pp.322-328
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• 2000

Welding means that metal parts are joined by melting (with or without a filler material) or that new material is added to a metal part by melting. Welding of metal parts is an important technology method in manufacturing processes of capstan drum for costal vessels. Thermal stresses due to the non-uniform temperature fields during welding influence both the fabrication and the use of the weldment. In the problem of this thermal effect, particularly it is a well known that analysis for temperature gradient, temperature distribution, and the like become consequence factors to a safety and a strength design. This paper analyzes the temperature distribution of welding part in capstan drum for the inshore and costal vessels using finite element method. At early stage of the cooling after welding processes, the abrupt temperature gradient has been shown in vicinity of the bottom face of welding part. Therefore it calculates the numerical value that can be applied to the optimal design of welding parts in the shapes for capstan drum.

• Fashion & Textile Research Journal
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• v.18 no.2
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• pp.244-251
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• 2016

Viscose rayon filament fabrics have been called 'artificial silk' and beloved as summer clothing materials for a long time in Korea. This is because the viscose rayon filament fabrics reveals glossy surface and cool touch feeling compared to other conventional fabrics composed of staple fibers. Therefore, we tried to prepare the higher value added viscose rayon filament fabrics for summer textile products. In this study, we applied gallnut extract to the viscose rayon filament fabric to develop summer fabrics with natural color and multi-functions such as antibacterial and antioxidant properties. This process also pursue eco-friendly and multi-functional fabric finishing from the natural material "gallnut". In addition, various pre-treatment with cationizer, chitosan, or chito-oligomer was applied to the finishing process to improve the finishing efficacy and durability. Consequently, it was found that the active component of gallnut extract was successfully incorporated to the viscose rayon filament fabric through a pad-dry-cure process. And, the treated viscose rayon filament fabrics showed excellent antibacterial and antioxidant properties. Therefore, it was expected that the rayon filament fabrics treated by gallnut extract could be used as effective summer fabrics preventing the growth of bacteria and skin ageing as well as providing cool touch feeling. However, the pre-treatments were not that meaningful on the functionalities but effective on coloring.

• Molecular & Cellular Toxicology
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• v.4 no.4
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• pp.331-337
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• 2008

This study was conducted to quantitatively evaluate the recovery effects of herbal medicines on acetaminophen-induced hepatotoxicity. In the present study, the recovery effects of 251 herbal medicines on THLE-2 cells that had been damaged by acetaminophen were evaluated using an MTS assay. THLE-2 cells were cultured in 96-well plates and then pretreated with or without 60 ${\mu}M$ acetaminophen (${IC}_{50}$ value: 35.84) for 1 hr. Next, different herbal medicines were added to the wells, after which the cells were reincubated at $37^{\circ}C$ for 24 hr. After first round of screening, the candidate herbal medicines were selected based on a recovery rate of greater than 40% and their efficacy were then determined by dose response kinetic analysis. Among these extracts, 8 herbal medicines (Terminalia chebula, Pueraria lobata, Acronychia laurifolia, Lopatherum gracile, Oroxylum indicum, Cynanchum atratum, Senecio scandens, and Sophora flavescens) had a strong recovery effect on acetaminophen-induced damage in THLE-2 cells. Dose response non-linear regression analysis demonstrated that Senecio scandens showed the best recovery rate (98%), and that its ${EC}_{50}$ was 19.54 ng/mL. Additional studies of these herbal medicines should be conducted to determine if they possess novel therapeutic agents for the prevention or treatment of liver disorders.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.7-16
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• 2017

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

• Journal of Hospice and Palliative Care
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• v.21 no.1
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• pp.1-8
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• 2018

Nearly 20 years after the Boramea Hospital case, the act on decisions on life-sustaining treatment for patients in hospice and palliative care or at the end of life has taken effect on February 4, 2018 as recommended by the National Bioethics Committee. However, during the legislation process, some parts of the bill that stakeholders and concerned parties did not see eye to eye were either revised or removed. Moreover, the hospice and palliative care part was added in the last minute before the enactment. As a result, the law includes parts that are not in line with the recommendations from the National Bioethics Committee, thereby causing various problems. Therefore, it is crucial to monitor how the decisions on life-sustaining treatments are made in the field and gather various opinions of concerned parties to identify and address problems in the early stage of the implementation of the law. Based on the data, the legislation must be amended to fulfill its purpose that is "to protect the dignity and value of human beings by assuring the best interests of the patients and by respecting their self-determination".

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.129-135
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• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.319-324
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• 1990

The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.