• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1604-1611
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• 2007

This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were $50.17{\sim}52.63%$ on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.

• Journal of Ocean Engineering and Technology
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• v.30 no.4
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• pp.327-333
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• 2016

Reinforced concrete structures have found wide usage in land and maritime applications. However, the corrosion of reinforced concrete has been recognized as a serious problem from economic and safety standpoints. In previous studies, the corrosion behavior of the inner steel bar embedded in mortar (W/C: 0.4, 0.5) was investigated using electrochemical methods. In this study, multiple mortar test specimens (W/C: 0.6) with six different cover thicknesses were prepared and immersed in flowing seawater for five years. Subsequently, equations related to the cover thickness, period of immersion, and corrosion characteristics of the embedded steel bar were evaluated using electrochemical methods. Prior to immersion, the corrosion potentials indicated an increase with increasing cover thickness, and after five years, all corrosion potentials demonstrated a trend in the positive direction irrespective of the cover thickness. However, the relationships between the corrosion potential and cover thickness were not in complete agreement. Furthermore, after five years, all of the corrosion potentials indicated values that were nobler compared to those obtained prior to immersion, and their corrosion current densities also decreased compared to their values obtained prior to immersion. It was considered that the embedded steel bar was easily corroded because of the aggression of water, dissolved oxygen, and chloride ions; a higher W/C ratio also assisted the corrosion process. The corrosive products deposited on the surface of the steel bar for five years cast a resistance polarizing effect shifting the corrosion potential in the nobler direction. Consequently, it was considered that the W/C ratio of 0.6 showed nearly same results as those of W/C of 0.4 and 0.5. Therefore, the corrosion potential as well as various parameters such as the cover thickness, period of immersion, and W/C ratio must be considered at once for a more accurate evaluation of the corrosion property of reinforced steel exposed to marine environment for a long period.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.3
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• pp.38-45
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• 1998

Soil and water contamination caused by the abundant use of agricultural chemicals including herbicides and fertilizers draws public concerns since these chemicals may pollute the agricultural lands as well as the food products grown on these lands. As a method to reduce the use of agricultural chemicals mulching with thin plastic film has been commonly practised for many years. Although use of the plastic film for mulching is very effective in preventing the growth of weed, it is almost impossible to remove all of the plastic film from the agricultural land and the remaining film eventually contaminates the soils. Therefore, it is very imperative to develop a mulching material that decomposes completely to prevent soil pollution problems and to enhance the competitive edge of domestic agriculture. Mulch papers are believed to have many positive characteristics in preventing problems caused by the plastic mulch film since it decomposes completely after use. However, the basis weight of mulch papers needs to be reduced to improve its handling properties and to reduce the raw material costs of pulps. In this paper the possibilities of using domestic old corrugated containers in producing mulch papers were examined. Also use of unbleached softwood kraft pulps and dry strength additives were exploited along with two-layered sheet forming technology in decreasing the basis weight of the mulch paper. Results showed that reduction of 20g/$m^2$ of basis weight of mulch paper was possible by the appropriate raw material selection and application of strength resin. To use the mulch papers in paddy fields, however, further research to improve its durability should be pursued.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• FLOWER RESEARCH JOURNAL
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• v.16 no.1
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• pp.63-70
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• 2008

This experiment was conducted to acquire the basic data necessary for the artificial pond greening. Eighty four hydrophytes collected from 11 domestic small ponds and a farm were used in this experiment. The size of the artificial pond used was $6m{\times}3m{\times}1.5m(length{\times}width{\times}depth)$. Twelve months after planting, species were selected for their high ornamental values and tissue contents of N and P in each month. Tissue contents of N in Trapha nantan, Nymphoides indica, Nymphaea hybrid, and Murdannia keisak were high. Tissue contents of P in Monochoria vaginalis and Murdannia keisak were also high. The pH of artificial pond stabilized at a 6.8~7.6 range from May 2005 to March 2007. The EC was low in summer and high in autumn. From April to October, 5, 19, 23, 32, 31, 28, and 26 species, respectively, were selected for artificial pond greening. One year after planting, vegetation changed from 78 species (Potamogeton octqandrus, Salvinia natans, Potamogeton malaianus, etc.) to 38 species (Scirpus tarbernaemontani, Scirpus karuizawensis, Scirpus triqueter, etc.). Species diversity in the artificial pond was as follows, indicating it being a stabilized artificial pond; 38 species, 1,437 total number of plants, species richness index of 11.72, and maximum diversity index of 0.97.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.125-134
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• 2011

This study was carried out to investigate the effects of Opuntia ficus-indica var. saboten (OFIS) powder addition replacing nitrite on quality characteristics of sausages stored at $4^{\circ}C$ during 15 days. All samples were divided into six different treatments as follow: C (non-sodium nitrite and -O. ficus-indica var. saboten powder), T1 (0.014% sodium nitrite), T2 (0.014% sodium nitrite + 0.5% O. ficus-indica var. saboten powder), T3 (0.014% sodium nitrite + 1.0% Opuntia ficus-indica var. saboten powder), T4 (0.5% O. ficus-indica var. saboten powder) and T5 (1.0% O. ficus-indica var. saboten powder), respectively. The lightness (CIE $L^*$) of negative control (C) was higher than other treatments (p<0.05), and the redness (CIE $a^*$) of T5 treatment showed an intermediate value between T1 and T3 treatment. Yellowness (CIE $b^*$), water holding capacity (WHC) and cohesiveness, springiness and chewiness of T5 treatment were higher than other treatments (p<0.05). However moisture content, pH and whiteness of T1 treatment were the highest (p<0.05). No differences in sensory evaluation were observed between T1 and T5 treatment (p>0.05). Therefore, the results indicate that OFIS powder improves color and texture properties of sausage, however, specific study related to self-life due to the addition of OFIS powder to sausages may be conducted.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.12 no.2
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• pp.20-52
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• 1999

In order to investigate the effect of Naetakchungumsankamibang(NTCGS) water extract on the skin tumor induced by 3-MCA and immunological responses in mice, the cytotoxicity against SK-MEL-2 cells and total number of tumors induced by 3-MCA were measured. The numbers of WBC, platelets and RBC, plaque forming cells, hemagglutinin titer, hemolysis titer, carbon clearance, proliferation of splenocyte by thymidine uptake assay, splenic leukocyte by FACS analysis and $TNF-{\alpha}$ were also measured for the evaluation of the immunological responses. The results were obtained as follows: 1. In cytotoxicity against SK-MEL-2 cells, concentration inhibiting cell growth up to below $20\%$ of control was recognized at 1mg/ml of NTCGS. 2. In Inhibitory effect on the skin tumor induced by 3-MCA, the results showed a strong inhibitory effect of NTCGS. 3. In hematological changes in the tumor bearing mice, the numbers of WBC decreased significantly in NTCGS treated group as compared with control. 4. In hematological changes in the tumor bearing mice, the numbers of platelets increased significantly in NTCGS treated group as compared with control. 5. In hematological changes in the tumor bearing mice, the numbers of RBC increased with no significance in NTCGS treated group as compared with control. 6. Effects of the plaque forming cells in the tumor bearing mice, NTCGS treated group exhibited a significant effect compared with control. 7. In terms of the effects on hemagglutinin titer, NTCGS treated group showed higher level than control, without significance. 8. In terms of the effects on hemolysis titer, NTCGS treated group showed higher level than control, without significance. 9. In terms of the effects on phagocytic index K in Balb/C mice, NTCGS treated group showed significant difference from control. 10. In terms of the effects on proliferation of splenocyte by thymidine uptake assay, NTCGS showed significant effect at the concentration of 0.5mg/ml. 11. In terms of the effects on splenic leukocyte of Balb/C mice by FACS analysis, NTCGS treated group showed significantly higher level of helper T cell, B cell and macrophage than in control. 12. In terms of the effects on the secretion of $TNF-{\alpha}$, the treated group showed significant effect at the concentration of 1mg/ml of NTCGS. Based on the results summarized above, NTCGS is considered to have antitumor activity and immunological responses against skin tumor, and to be usable fur the treatment.

• Food Science and Preservation
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• v.18 no.6
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• pp.907-915
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• 2011

Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 $^{\circ}Brix$; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 $^{\circ}Brix$, and 5.73~9.57 cP was preferred.