• Resources Recycling
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• v.15 no.4 s.72
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• pp.19-26
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• 2006

The preparation of Ag nano-powder from aqueous silver nitrate solution, which would be available for the recycling of silver bearing wastes, was investigated by a reductive precipitation reaction using hydrazine hydrate as a reducing agent. Silver solution was prepared by dissolving silver nitrate with distilled water, and then the dispersant, Tamol NN8906 or Tween 20, was also mixed to avoid the agglomeration of particles during the reductive reaction followed by the addition of hydrazine hydrate to prepare Ag nano-particles. Ag particles obtained from the reduction reaction from silver solution were characterized using the particle size analyzer and TEM to determine the particle size distribution and morphology. It was found that about 100% excess of hydrazine hydrate was required to reduce completely silver ions in the solution. Ag powders with very narrow distribution could be obtained when Tamol NN8906 was used as the dispersant. In case of Tween 20, the particle size distribution showed typically the bimodal or multimodal distribution and the morphology of Ag particles was found to be irregular shape in both cases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.826-833
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• 2001

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

• Food Engineering Progress
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• v.13 no.2
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• pp.105-109
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• 2009

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L$^{*}$-value but lower a$^{*}$-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.792-803
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• 2019

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The $L^*$ and $a^*$ values decreased by LL addition to the yogurts, while the $b^*$ values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of $61.94{\pm}1.68{\mu}g$ GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

• Smart Structures and Systems
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• v.24 no.4
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• pp.541-552
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• 2019

Construction development and greenhouse gas emissions have globally required a strategic management to take some steps to stain and maintain the environment. Nowadays, recycled aggregates, in particular ceramic waste, have been widely used in concrete structures due to the economic and environmentally friendly solution, requiring the knowledge of recycled concrete. Also, one of the materials used as a substitute for concrete cement is wollastonite mineral to decrease carbon dioxide (CO2) from the cement production process by reducing the concrete consumption in concrete. The purpose of this study is to investigate the effect of wollastonite on the mechanical properties and durability of conventional composite concrete, containing recycled aggregates such as compressive strength, tensile strength (Brazilian test), and durability to acidic environment. On the other hand, in order to determine the strength and durability of the concrete, 5 mixing designs including different wollastonite values and recovered aggregates including constant values have been compared to the water - cement ratio (w/c) constant in all designs. The experimental results have shown that design 5 (containing 40% wollastonite) shows only 6.1% decrease in compressive strength and 4.9% decrease in tensile strength compared to the control plane. Consequently, the use of wollastonite powder to the manufacturing of conventional structural concrete containing recycled ceramic aggregates, in addition to improving some of the properties of concrete are environmentally friendly solutions, providing natural recycling of materials.

• Journal of the Korean Society for Railway
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• v.18 no.6
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• pp.558-566
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• 2015

In this study, quantitative environmental impact assessments of the VSL anchor and RB(Reaming and Bearing) anchor systems were conducted after a life-cycle assessment (LCA). In addition, improvements which reduce the adverse environmental effects of the RB anchor system were confirmed through comparisons with results with a VSL anchor system. Both results showed that water ecotoxicity and global warming are the most important in environmental influences. To determine the effect of reducing the RB anchor system environment, the result was normalized for the environmental impact category. Most items appeared to have been improved with regard to the RB anchor system. The most significant improvement was a 77% decrease in POC levels(photochemical oxidant creation). Greenhouse gas emissions, related to global warming, were decreased by 44%. It is expected that these quantitative environmental impact assessment results will serve as the basis of an anchor system for civil engineering and environmental impact assessments.

• Journal of Korean Medicine for Obesity Research
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• v.13 no.1
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• pp.24-32
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• 2013

Objectives: The aim of this study is to investigate anti-imflammatory and protective effect for intestinal epithelial cells with Atractylodes macrocephae (AM), a traditional Korean Herbal medicine and fermented Atractylodes macrocephae (FAM) with Lactobacillus plantarum. Methods: HCT-116 and Raw 264.7 cells were used in this study. Using NO assay, we measured lipopolysaccharide (LPS)-induced anti-inflammatory effect. We measured permeability of intestinal epithelial cells with transepithelial electrical resistance and horseradish peroxide flux assay. Water soluble tetrazolium salt assay was used to see cell proliferation. All the results were presented in mean and standard deviation. We used Student's t-test for analyzing significance of results. Results: In Raw 264.7 cells NO production decreased 22.4% with pre-treatment of AM and FAM, especially with FAM in high concentration. In HCT-116 cells LPS-induced intestinal permeability had a protective effect with both AM and FAM, which was also tend to be proportional to the concentration. Cell viability increased up to 135.52% after treatment of high concentration of FAM in HCT-116, while there was no significant change in Raw 264.7 cells with herb treatments. Conclusions: These results show evidence that AM, especially fermented ones, significantly reduced intestinal membrane permeability. They also had a protective effect as well as an anti-inflammation effect for HCT-116 and Raw 264.7 cells. This suggest that FAM may be a therapeutic agent for Leaky gut syndrome by reducing intestinal permeability.

• Nuclear Engineering and Technology
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• v.14 no.2
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• pp.86-91
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• 1982

In 1977, spent fuel storage capacity of Ko-Ri Unit 1 was raised to contain 4-2/3 core, by reducing the center-to-center spacing between fuel assemblies from 53.34cm to 36cm. In this paper the adequacy is discussed in detail by examining the previous design analysis report. According to the analytic method presented by Core Performance Branch, study on credible abnormal moderator density condition is performed by using KENO-IV for the redesigned spent fuel storage facility. Result shows that 36cm for the center-to-center spacing between fuel assemblies is not enough to keep the storage safe at water density of 0.1143g/㎤, which gives the maximum $K_{eff}$ 0.9958$\pm$0.0048, which exceeds the CPB regulation limit 0.98. From sensitivity study regarding to the center-to-center spacing, it should be maintained to space greater than 43cm in order to meet the CPB requirements.s.

• Food Science and Preservation
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• v.18 no.6
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• pp.817-823
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• 2011

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The $EC_{50}$ values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and $58.47{\mu}g/mL$, respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ($7.84{\pm}1.46$ mg TAN/g) and total flavonoids ($4.23{\pm}0.03$ mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.