• Journal of Oriental Neuropsychiatry
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• v.9 no.1
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• pp.1-24
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• 1998

The effects of Hyungbangjiwhangrang on the enhancement of learning and memory of AD model rats were studied with Morris water maze and radial arm maze. Sample group was electrolytically lesioned on nbM, and then daily treated with the medicine for two months. Control group with nbM lesion, and sham group with the sham operation were treated the vehicle for same duration. The following results were observed.1. As the learning trials of Morris water maze processed repeatedly, sham group achiened 201.64${\pm}$33.13 seconds in 1st trial, 153.14${\pm}$61.80 seconds in 2nd, 106.21${\pm}$46.81 seconds in 3rd, 76.64${\pm}$48.40 seconds in 4th, and 52.29${\pm}$38.25 seconds in 5th. The control group achieved 224.08${\pm}$29.16 in 1st trial, 191.77${\pm}$67.97 seconds in 2nd, 177.77${\pm}$65.44 seconds in 3rd, 140.92${\pm}$68.27 seconds in 4th, and 126.46${\pm}$79.15 seconds in 5th. The sample group achieved 223.36${\pm}$23.33 seconds in 1st trial, 215.86${\pm}$38.93 seconds in 2nd, 190.79${\pm}$51.57 seconds in 3rd, 155.79${\pm}$62.67 seconds in 4th, and 127.93${\pm}$62.11 seconds in 5th. Therefore, these data shows that all three groups were improved in learning capacity as trials were repeated, but the shame group showed prominent improvement in learning compared with the control group(p<0.05).2. In memory retention test of Morris water maze that counts the staying time in the target area, sham group stayed for 15.36${\pm}$5.39 seconds, the control group stayed for 5.54${\pm}$5.64 seconds, and the sample group stayed for 7.43${\pm}$6.09 seconds. The analysis of the memory retention data shows that the sham group marked more significant improvement stati- stically in memory retention compared with the control group(p<0.05).3. In the learning of radial arm maze, the number and rate of animals that arrive the learning criteria amounted 12 out of 14, 85.7% in sham group, 4 out of 13, 30.8% in the control group, and 10 out of 14, 71.4% in the sample group So, the sample group shows better learning capacity significantly compared with the control group(p<0.05). With the experimental results above, Hyungbangjiwhangtang can be supposed to have the improving effects on the learning and memory of AD rats induced by eletronical injury of nbM.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.839-844
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• 2000

In developing of soil wetting agents using the mixture of polyoxyethylene octylphenyl ether [$C_8H_{17}O$ $(C_2H_4O)_{10}H$, POE] and polyoxyethylene+polypropyleneoxide tridecylether (1:1, w/w, CM-1), the effect of base carriers such as zeolite and vermiculite on changes of concentration of POE and on initial wetting of peat-vermiculite media were determined. The concentration of POE in the treatment of zeolite was higher than that of vermiculite. The treatments of POE+CM-1 with zeolite or vermiculite as carrier were effective in initial water retention of root media having about 510 mL of water per pot, where those of AquaGro and control had 490 mL and 400 mL of water per pot, respectively. In the evaporative water loss, the treatment of zeolite and AquaGro were faster than those of control and vermiculite. The treatment of AquaGro had faster water movement in root media than those of POE+CM-1 regardless of carriers and same trends were observed in the volume of water infiltrating into root media. Also, increasing the amount of POE+CM-1 resulted in increased water retention capacity, evaporative water loss, water movement in root media and amount of water infiltrating into root media.

• Journal of the Korean Chemical Society
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• v.37 no.12
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• pp.1035-1046
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• 1993

Some iron(III)porphyrin complexes were prepared, and identified by the spectroscopic methods. Elution behavior of iron(III)porphyrin complexes was investigated by reversed-phase HPLC. The optimum conditions for the separation of iron(III)porphyrin complexes were examined with respect to flow rate and mobile phase strength. These complexes were successfully separated on NOVA-PAK $C_{18}$ column using methanol / water(95/5) for $[T_pCF_3PP)Fe(R)]$ and methanol / water (98/2) for $[(P)Fe(C_6F_5)]$ as a mobile phase. It was found that these complexes were largely eluted in an acceptable range of capacity factor value ($0{\leq}logk'{\leq}1$). The dependence of the capacity factor (k') on the volume fraction of water in the binary mobile phase as well as the dependence of k' on the liquid-liquid extraction distribution ratio$(D_c)$ in methanol-water / n-pentadecane extraction system showed a good linearity. It means that the retention of iron(III)porphyrin complexes on NOVA-PAK $C_{18}$ column is largely due to the solvophobic effect. Also, there was a good linear dependence of the capacity factor(k') on the column temperature and enthalpy calculated by van't Hoff plot. From these results, it was confirmed that the retention mechanism of iron(III)porphyrin complexes in reversed-phase liquid chromatography was invariant under the condition of various temperature, and the solvophobic binding process exhibited isoequilibrium behavior.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.1
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• pp.1-11
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• 2016

Currently, urban green space is disappearing due to urbanization, industrialization and various environmental problems including the disruption of the ecology in urban areas. To solve such problems and increase urban green area, roof greening has been suggested as an alternative. Through observing the responses of three plant species (Mukdenia rossii, Dianthus chinensis, and Pachysandra terminalis) plantrd on the soil mixed with Geohumus, this study investigated the effect of Gehumus on soil water content and plant survival. Soil water content of the rooftop soils has been increased when mixed with Geohumus. The responses were proportional to the amount of Geohumus in the mixture. Geohumus exerted a stronger influence on raising soil moisture content for soil A which had lower water-holding capacity. The stress responses of the plants varied in relation to the amount of Geohumus and soil moisture content. The stress response was lowest for Dianthus chinensis and increased in the order of Mukdenia rossii and Pachysandra terminalis. With the highest plant stress, Pachysandra terminalis showed the lowest survival rate among the three species. Without irrigation, the plants survived only for six weeks on green roofs. The survival rate differed depending on the amount of Geohumus mixed. The results of the experiment showed, with some exceptions, that Geohumus helped to improve soil water content, reduce plant stress, and extend plant survival period.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.52-56
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• 1971

The cooked surf clam meat was treated with BHA or EDTA, and then dehydrated by means of hot-air dehydration or sun drying. The dehydrated products were packed in glass bottle and stored for three months in the dark place. After three month storage, the pigment loss and water absorbing capacity of dehydrated products were compared with those of directly after dehydration. Both of the sun dried and hot-air dehydrated surf clam products showed a great deal of pigment loss during storage. The BHA treatment prior to dehydration of surf clam meat had good effects on the pigment retention, and the EDTA treatment had a weak effect on it during storage. The rate of rehydration of dehydrated surf clam products had markedly decreased during storage. And it could be seen that there was little difference among the rate of rehydration of the BHA or EDTA treated product and untreated one during storage.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Journal of Korean Society of Forest Science
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• v.90 no.6
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• pp.683-691
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• 2001

This study aimed to clarify the influencing factors of the mesopore ratio on a pore geometry of surface soil in mixed stands as an index of the water retention capacity. Twenty four factors including site conditions and soil properties were analyzed by spss/pc+ for the data collected from during March to October of 1995. The factors influencing the mesopore ratio(pF2.7) on the surface soil were as follows; mesopore ratio(pF2.7) on the B horizon soil, under vegetation coverage, organic matter contents of surface soil and F layer depth. And influencing factor on the ratio of mesopore in the soil surface was correlated with surface soil hardness and depth of 10cm soil hardness shows high negative significance. Also, multiple regression equations for mesopore ratio of the mesopore ratio of B horizon soil and organic matter contents shows high significance($R^2$; 0.84).