• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.869-879
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• 2012

This study was conducted to investigate the effects of dietary lipid source and level on growth performance, blood parameters, fatty acid composition and flesh quality of sub-adult olive flounder Paralichthys olivaceus. Eight experimental diets were formulated to contain 5% squid liver oil (SLO), 5% linseed oil (LO), 5% soybean oil (SO), a mixture of 1% squid liver oil, 2% linseed oil and 2% soybean oil (MIX), no lipid supplementation with high protein level (LL-HP), 10% squid liver oil (HL-SLO), a mixture of 1% squid liver oil, 4.5% linseed oil and 4.5% soybean oil (HL-VO), and 1% squid liver oil with high starch level (LL-HC), respectively. Two replicate groups of fish (average initial weight of 296 g) were fed the diets for 17 wks. After 5 wks, 11 wks and the end of the feeding trial, five fish from each tank were randomly sampled for analysis of body composition. At the end of the feeding trial, final mean weight of fish fed the LL-HP diet was significantly (p<0.05) higher than that of fish fed the HL-VO diet, but did not differ significantly from those of fish fed the SLO, LO, SO, MIX, HL-SLO and LL-HC diets. Fish fed the LL-HP diet showed significantly higher feed efficiency than fish fed the LO, HL-SLO and HL-VO diets. Feed efficiency of fish fed the LO, SO and MIX diets were similar to those of fish fed the SLO and HL-SLO diets. Fish fed the HL-SLO diet showed significantly higher total cholesterol content in plasma compared with other diets. Fatty acid composition of tissues was reflected by dietary fatty acid composition. The highest linoleic (LA) and linolenic acid (LNA) contents in the dorsal muscle were observed in fish fed the SO and LO diets, respectively, regardless of feeding period. The highest eicosapentaenoic acid (EPA) content in the dorsal muscle was observed in fish fed the LL-HP and LL-HC diets after 11 and 17 weeks of feeding, respectively. Fish fed the SLO and HL-SLO diets showed higher docosahexaenoic acid (DHA) content than that of other treatments after 11 and 17 weeks of feeding, respectively. Dietary inclusion of vegetable oils reduced n-3 HUFA contents in the dorsal muscle and liver of fish. The n-3 HUFA contents in tissues of fish fed the SLO and HL-SLO diets were higher than those of fish fed other diets, except for the LL-HP and LL-HC diets. Hardness, gel strength, chewiness and cohesiveness values of dorsal muscle in fish were significantly affected by dietary lipid source. The results of this study indicate that fish oil in fish meal based diets for sub-adult olive flounder could be replaced by soybean oil and linseed oil without negative effects on growth and feed utilization.

• Journal of the Mineralogical Society of Korea
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• v.19 no.4 s.50
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• pp.337-346
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• 2006

The Jinwon Pb-Zn deposit is located within the Precambrian Youngnam Massif. Ore mineralization at the Jinwon deposit occurred in quartz veins that filled fractures in the Hongjesa granite. Mineral paragenesis can be divided into two stages(stage I and II). Stage I, at which the precipitation of major ore minerals occurred, is further divided into two substages with paragenetic time based on minor fractures and discernible mineral assemblages: substage la is characterized by pyrite, arsenopyrite ($28.4{\sim}30.3$ atomic % As), pyrrhotite, magnetite, chalcopyrite, sphalerite ($13.1{\sim}16.0$ mole % FeS) assemblages; substage $I_a$ is represented by main precipitation of Zn, Pb minerals and is characterized by sphalerite ($15.1{\sim}19.0$ mole % FeS), galena, miargyrite, argentile assemblages. Stage II is economically barren quartz veins. Thermodynamics study is used to estimate changes in chemical conditions of the hydrothermal fluids during stage I mineralization, the main ore deposition period at the Jinwon hydrothermal system. The range of estimated sulfur fugacity ($fs_2$) was from $10^{-7}\;to\;10^{-16}$ atm and oxygen fugacity ($fo_2$) was in the range of $10^{-32.8}{\sim}10^{-38.5} atm$. Carbon dioxide fugacity ($fco_2$) was $<10^{-0.6} atm$.

• Korean Journal of Materials Research
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• v.9 no.8
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• pp.792-797
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• 1999

The 8mol.%Y$_2$$O_3$-$ZrO_2$mainly employed as an electrolyte of solid oxide fuel cells(SOFCs) shows excellent electrical properties but has a weakness in the mechanical properties. Since the electrolyte of SOFCs requires both good electrical and mechanical properties, this study was conducted to meet both requirements. The electrolyte thin films were produced on the LSM(cathode material) substrate of a cell and Si wafer. Four electrolyte film types of single layer and the multiple layer, consisting of 3-YSZ(3mol.%$Y_2$$O_3$) with excellent mechanical properties and 8-YSZ with the excellent electric conduction, were produced by electron beam coating technology. Ther crystal structure and the mechanical properties were also analysed. As the results of the study, the 3-YSZ thin film turned out to be in the tetragonal, partially monoclinic phase, while the 8-YSZ thin film showed the cubic phase. The residual stress in the multiple layer was lower than that of the single layer. The microhardness of the multiple layer was similar to that of the existing 8-YSZ single layer both before and after annealing treatment.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.344-351
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• 2007

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.397-411
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• 2020

The Cretaceous Yucheon Group is volcano-sedimentary successions that are formed by volcanic activities of the Gyeongsang Volcanic Arc. Lack of the detailed field researches on the Yucheon Group results in poor understanding of the formation time and the tempo-spatial development of the volcanic arc. Also, this causes difficulties to reconstruct the depositional history from the Sindong and Hayang groups to the Yucheon Group. In this study, we conducted field research targeting to the interface between topmost part of the Hayang Group and the lowermost part of the Yucheon Group from Hyeonpoong to Bugok areas. We also identified depositional timing of the lowermost part of the Yucheon Group using SHRIMP U-Pb zircon age dating. This Yucheon Group is composed of tuff and lapilli tuff, conformably overlying the Jindong Formation. The results of SHRIMP U-Pb zircon age are 97 to 96 Ma, indicating cessation of deposition of the Hayang Group at 97 to 96 Ma by input of pyroclastic materials into the Jinju Subbasin during the explosive volcanic eruptions from the Gyeongsang Volcanic Arc. In comparison with field researches and results of LA-ICP-MS zircon U-Pb age dating (88-85 Ma) of the lowermost part of the Yucheon Group in Gyeongju areas, the volcanic activities that formed Yucheon Group and their influence ranges varied tempo-spatially. This is probably due to distance difference from the volcanic arc or establishment of the paleo-drainage system from the Gyeongsang Volcanic Arc to nearby lowlands.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.77-81
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• 2007

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.562-567
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• 2008

The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.483-489
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• 2011

Epigallocatechin-3-gallate (EGCG) is a polyphenolic compound frequently found in green tea, and its physiological actions have been extensively investigated. In the present study, changes in chemical stability and cytotoxic properties of EGCG in the presence of different types of antioxidants were investigated. The antioxidants used modulated the chemical stability of EGCG. Superoxide dismutase (SOD) significantly increased EGCG stability; EGCG was less stable in the presence of catalase. Ascorbic acid, N-acetylcysteine (NAC), and glutathione (GSH) stabilized EGCG concentration dependently. The $H_2O_2$ level generated from EGCG was decreased by catalase, SOD, and NAC but not by GSH. The cytotoxic effects of EGCG also decreased in the presence of NAC, catalase, and SOD. GSH, however, showed a complicated modulatory pattern according to the EGCG and GSH concentrations, and ascorbic acid rather enhanced EGCG toxicity. The results suggest that certain antioxidants could modulate the cytotoxic properties of EGCG in a cell culture system not only by removing reactive oxygen species but by modulating chemical stability and other factors, which should be considered carefully when studying reactive oxygen species-dependent mechanisms of EGCG.

• Journal of the Korean Chemical Society
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• v.24 no.1
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• pp.1-7
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• 1980

Solvolysis rate constants for methylchloroformate, methylthionochloroformate, methylthiolchloroformate and methyldithiochloroformate have been determined conductometrically in methanol, ethanol and ethanol-water mixtures and activation parameters have been derived. Results show that methylchloroformate solvolyzes through $S_N2$ process while methyldithiochloroformate solvolyzes by $S_N1$ process in all the solvent systems. The rate of hydrolysis decreased in the order, $CH_3S(CS)Cl>CH_3S(CO)Cl>CH_3O(CS)Cl>CH_3O(CO)Cl$ which corresponds to the order of decreasing $S_N1$ character. In methanol, $CH_3S(CS)Cl$ solvolyzed via the $S_N1$ mechanism while the others solvolyzed via the $S_N2$ process. In ethanol, however, $S_N2$ character was dominant for all the compounds, except methyldithiochloroformate, for which $S_N1$ character was still strong enough to accelerate the rate of ethanolysis. In ethanol-water mixtures, $CH_3S(CS)Cl$ and $CH_3S(CS)Cl$ solvolyzed via $S_N2$ process in ethanol-rich region while the $S_N1$ character increased greatly in water-rich region for the solvolysis of these compounds. The order of $S_N1$ character for solvolysis in water-rich region was the same as the order of hydrolysis rate.

• Food Science and Preservation
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• v.19 no.5
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• pp.659-664
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• 2012

The fermentation and quality characteristics of Cheonggukjang with Chinese cabbage, which is produced as a by-product in the kimchi industry, were investigated. Cheonggukjang was prepared with cooked soybean without Chinese cabbage (control), with 10% Chinese cabbage (A10), and with 20% Chinese cabbage (A20), respectively. The A10 and A20 pH values did not show a significant difference compared with the control during fermentation for 72 h. The total aerobes of the Cheonggukjangs reached 8.65 (control), 8.73 (A10), and 9.11 (A20) log CFU/mL after fermentation for 72 h at $37^{\circ}C$, respectively. The numbers of lactic acid bacteria were found to be 5.62 (A10) and 5.87 (A20) log CFU/mL during fermentation for 72 h at $37^{\circ}C$, but lactic acid bacteria were not detected in the control. The amino nitrogen and viscous substance contents of A10 and A20 were lower than those of the control. The total polyphenol contents and DPPH radical scavenging abilities of the tested Cheonggukjang were increased by fermentation. The increasing ratio of polyphenol and the DPPH radical scavenging ability of A10 were higher than those of the control and of A20. The sensory quality of A10 was higher than that of the control and of A20 in taste, color, and overall acceptability.