• Environmental Analysis Health and Toxicology
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• v.6 no.1_2
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• pp.7-23
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• 1991

The present study was undertaken to examine the effect of butylhydroxyanisole (BHA) on the lead poisoning in Wister female rats. All experimental rats except normal group were fed with diets formulated by adding BHA in a range of 0.1% to 3.2% and aqueous solution of 1% lead acetate ad libitum through the experimental period. The results obtained are summarized as follows: 1) Lead sedimentation in kidney tissue was decreased with increasing experimental period and BHA level of lead plus BHA-treated groups in comparison with that of lead-treated control group. 2) The weights of lung, spleen and left/right (L/R) kidney were significantly decreased in comparison with those of lead-treated control group after 2 weeks of experimental period, but no difference was shown with those of normal group. 3) The weights of lung, spleen and L/R kidney were increased in lead-treated control group as compared with normal group after 2 weeks of experimental period, but no difference was shown with increasing experimental period. 4) Water intake was remarkably decreased in lead-treated control group as compared with normal group, but water intake by increasing BHA level of lead plus BHA-treated groups showed no significant difference from that of normal group. 5) These results suggest that BHA is effective for reducing the toxic effect of lead in rats.

• Journal of Korean Medicine Rehabilitation
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• v.27 no.4
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• pp.1-9
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• 2017

Objectives Oxidative stress, in which antioxidant proteins and scavenger protection are overwhelmed by reactive oxygen species (ROS) production, is recognized as one of central causes of disuse muscle atrophy. In this study, the hypothesis that oral treatment with Dangguibohyul-tang (Dangguibuxuetang) could attenuate immobilization-induced skeletal muscle atrophy was tested. Methods The hindlimb immobilization was performed with casting tape to keep the left ankle joint in a fully extended position. The Rats in Dangguibohyul-tang treated group (DGBHT) (n=10) were orally administrated Dangguibohyul-tang water extract, and rats of Control group (n=10) were given with saline only. After 2 weeks of immobilization, the morphology of right and left gastrocnemius muscles in both DGBHT and Control groups were assessed by hematoxylin and eosin staining. Results Dangguibohyul-tang water extract represented the significant protective effects against the reductions of the left gastrocnemius muscles weight and average cross section area to compared with Control group. Moreover, the treatment with Dangguibohyul-tang extract significantly enhanced the Cu/Zn-SOD activities in gastrocnemius muscle compared with Control group. Conclusions Thses results suggest that Dangguibohyul-tang has protective effects against immobilization-induced muscle atrophy by increasing the Cu/Zn-SOD activities in gastrocnemius muscle.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.378-385
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• 2012

This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

• Smart Structures and Systems
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• v.22 no.2
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• pp.139-150
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• 2018

A variable electromotive-force generator (VEG), which is a modified generator with an adjustable overlap between the rotor and the stator, is proposed to expand the operational range of a regular generator through a simple and robust active control strategy. It has a broad range of applications in hybrid vehicles, wind turbines, water turbines, and similar technologies. A mathematical model of the VEG is developed, and a novel prototype is designed and fabricated. The performance of the VEG with an active control system, which adjusts the overlap ratio based on the desired output power at different rotor speeds for a specific application, is theoretically and experimentally studied. The results show that reducing the overlap between the rotor and the stator of the generator results in reduced torque loss of the generator and an increased rotational speed of the generator rotor. A VEG can improve the fuel efficiency of hybrid vehicles; it can also expand operational ranges of wind turbines and water turbines and harness more power.

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.224-227
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• 1999

A high power deep-water sonar transducer of FFR (Free Flooded Ring) type has been designed using a coupled FE-BEM. The present sonar transducer is composed of rectangular piezoelectric ceramics and pie-shaped steels (or the advantage of simple fabrication. The dynamics of the sonar transducer is modelled in three dimensions and is analyzed with external electrical excitation conditions. Different results are available such as steady-state frequency response for TX and RX displacement modes, directivity patterns, back-scattering patterns, bandwidths, transmitting voltage responses and receiving sensitivity responses. The TV response shows a very high acoustic pressure of 150 dB/lV (ref $1{\mu}Pa$ at 1m) at 1900 Hz. This ultra high power response of the sonar transducer indicates a new possibility of the sonar transducer development.

• Journal of Nutrition and Health
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• v.19 no.5
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• pp.333-341
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• 1986

Several aspects including physical development, reflex acquistion, neuromotor development and learning behavior at Y water maze were compared at the progeny of rats fed low 91.2mg/kg diet) or adequate leves(22mg/kg diet 0 of pyridoxine during growth, gestation, lactation, and adult period. Physical development and development of reflexes (righting reflex, cliff avoidance, negative geotaxis, palmar grasp, and startle reflex to sound) appeared different between control and deficient groups but not significantly. At the 2nd week, rats spent more time in supported standing during 6 minute period was longer in the control then the deficient groups. In the Y-water maze position reversal test, learning ability as judged by the number of errors was not different among three groups, but the rats in supplemented group(DC) reached the escape platform in significantly shorter time than the other two groups, which may suggest their emotional instability. In the visual discrimination test, the performance of rats from the supplemented group had the lower errors than the other groups on the early test days. but as the testing period progressed, the performance of rats in the supplemented group became inferior to those of the control and deficient groups. The performance of control group became superior to that of the deficient group.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.234-238
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• 2009

Effects of ginseng on in vivo antioxidant capacities with age were studied in rats. All rats were reared in the conventional system. Ginseng-treated rats were supplied with ginseng water extracts (25 mg/kg/day) continuously from 6 weeks of age to spontaneous death. None of the rats showed any discernible adverse effects of treatment with ginseng-containing water. There was no significant difference in body weight (BW) gains with age between treated and control groups. However, ginseng extracts did cause a decrease in the level of serum low density lipoprotein (LDL)-cholesterol, glucose, and thiobarbituric acid reactive substances (TBARS) in the treated rats. The activities of superoxide dismutase (SOD), catalase, and glutathione peroxidase in liver cytosol decreased with age in the control group. However, these enzyme activities were well maintained in the ginseng-treated rats and, especially, catalase and glutathione peroxidase activities were consistently higher than in control rats. The levels of total sulfhydryl group (T-SH) and glutathione reductase (GR) were unchanged, and glutathione-s-transferase (GST) activity gradually decreased with age in both groups. There were no differences in T-SH, GR, or GST between the control and treatment groups. These results indicate that long-term administration of ginseng retards age-related deterioration in some biochemical parameters such as cholesterol, glucose, and lactate dehydrogenase in serum and it has an enhancing effect on antioxidant capacity in the liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.786-793
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• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.365-370
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• 1999

To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20oC until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermen tation time(>120 hr) by more than 2 folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.