• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.23-28
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• 2004

The aim of this study is to assess the anti-irritation activities of mung bean (Phaseolus aureus) extract against various irritants used in cosmetics. For its antidotal activity, mung bean has been used as a medicinal or cosmetic material since ancient times. However, there have been few reports describing the biological activities of these beans and no comprehensive surveys of the constituents. We obtained an ethanolic extract of mung bean and isolated the major constituents, such as vitexin and isovitexin. And we previously reported that the mung bean extract containing vitexin and isovitexin had excellent antioxidant and anti-inflammatory activities. To investigate the mechanisms of anti-inflammatory activity of mung bean extract, we examined the inhibitory effects on histamine release from rat peritoneal mast cells and lipoxygenase activity. Mung bean extract inhibited histamine release in a concentration dependent manner but showed no inhibitory activity in the 5-lipoxygenase assay. And, clinical studies were conducted to evaluate the anti-irritation effects of mung bean extract against various irritants used in cosmetics such as lactic acid, retinol, and preservatives. When 2.0％ of mung bean extract was applied to cosmetic formulae containing each of irritants, it revealed considerable anti-irritation efficacy. Our results of the human patch test with 20 volunteers showed that this extract reduced skin irritations caused by 5.0％ lactic acid, 4000 IU retinol, and 1.0％ preservative mixture by about 60％, 30％, and 50％ respectively. The stinging potential test for assessing subjective irritation also showed that the extract reduced the unpleasant sensations by about 50∼30％. Finally, we performed a double-blind usage test with 30 subjects to compare formulae containing mung bean extract with placebo. From the results of questionnaires for 4 weeks of use, we confirmed the excellent anti-irritation effect of mung bean extract. Conclusively, we could discover new material that had anti-irritation effects and apply this mung bean extract to the final cosmetic products successfully.

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• Economic and Environmental Geology
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• v.39 no.1 s.176
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• pp.75-82
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• 2006

Acid drainage occurs when sulfide minerals are exposed to an oxidizing environment. The objective of this study was to examine the optimum condition for creating a phosphate coating on standard pyrite surfaces for reduction of pyrite oxidation. The solution of $10^{-2}M\;KH_2PO_4,\;10^{-2}M\;H_2O_2$ was identified as the best phosphate coating agent for the reduction of pyrite oxidation. The formation of an iron phosphate coating on pyrite surfaces was confirmed with ore microscope and scanning electron microscope equipped with energy dispersive spectroscopy. The temperature did not significantly affect the formation of phosphate coating on the surface of pyrite. However, the phosphate coating was less stable at higher temperature than at lower temperature. The phosphate coating was quitely stable at wide range of pH and $H_2O_2$ concentration. The less than $3.4\%$ of phosphate was dissolved at pH 2.79 and 10.64 and less than $1.0\%$ of phosphate was dissolved at 0.1M $H_2O_2$. On the basis of these results, the phosphate coating can effectively reduce the negative environmental impact of acid rock drainage.

• Economic and Environmental Geology
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• v.38 no.5 s.174
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• pp.563-570
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• 2005

The purposes of this study are to examine a field test on heavy metal removal efficiency for AMD(Acid Mine Drainage) using fish bone and apatite, and to compare those results of the laboratory & the field tests. The duration of the field test was about one month and flow rates of AMD varied from 2.53 l/min to 12.8 l/min. From the result of the field test, removal efficiencies of apatite and those of fish bone are high for As, Fe, and Pb while those of fish born is higher than those of apatite far Al, Cd, Cu and Zn which are similar to the result of the previous laboratory test. In particular, average arsenic removal efficiency of apatite is higher$(84\%)$ than that of fish bone$(75\%)$ like the result of the previous laboratory test. In case of precipitates of phosphate compounds which are generated from chemical reaction between apatite/fish bone and AMD, those generated from apatite/AMD reactionform powder-shape while those created from fish bone/AMD reaction seem to be sludge. Therefore, apatite will be used as a precipitant for mine drainages having wide range of pH based on previous studies while fish bone will be applied as a precipitantfor AMD having lower PH and high concentration of heavy metals.

• Journal for History of Mathematics
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• v.20 no.3
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• pp.127-146
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• 2007

From 1876 to 1883, British mathematician James Joseph Sylvester worked as the founding head of Mathematics Department at the Johns Hopkins University which has been known as America's first school of mathematical research. Sylvester established the American Journal of Mathematics, the first sustained mathematics research journal in the United States. It is natural that we think this is the most exciting and important period in American mathematics. But we found out that the International Congress of Mathematicians held at the World's Columbian Exposition in Chicago, August 21-26, 1893 was the real turning point in American's dedication to mathematical research. The University of Chicago was founded in 1890 by the American Baptist Education Society and John D. Rockefeller. The founding head of mathematics department Eliakim Hastings Moore was the one who produced many excellent American mathematics Ph.D's in early stage. Many of Moore's students contributed to build up real American mathematics research power in early 20 century The University also has a well-deserved reputation as the "teacher of teachers". Beginning with Sylvester, we analyze what E.H. Moore had done as a teacher and a head of the new department that produced many mathematical talents such as L.E. Dickson(1896), H. Slaught(1898), O. Veblen(1903), R.L. Moore(1905), G.D. Birkhoff(1907), T.H. Hilderbrants(1910), E.W. Chittenden(1912) who made the history of American mathematics. In this article, we study how Moore's vision, new system and new way of teaching influenced American mathematical society at early stage of the top class mathematical research. and the meaning that early University of Chicago case gave.

• Korean Journal of Poultry Science
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• v.19 no.4
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• pp.197-204
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• 1992

This study was divided into experiment 1(191 g egg-albumen plus 150g sucrose) and experiment 2(222g egg-albumen plus 150g sucrose)which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath($50^{\circ}C$ ) with a speed of 92(turnaround) per minute (or a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hours incubation. The results obtained were as follows ： 1. The pH and specific gravity were steadily increased by shaking time, but decreased by the amount of egg yolk. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments 1 and 2, PH was increased by shaking time and reached highest value at 10 hours shaking time. However, after 12 hours shaking time pH slightly decreased though not significantly. 3. In the experiment 1 and 2, specific gravity had a higher correlation with pH and the regression equation between specific gravity and pH (X) were Y＝0.1081x+0.272(r＝0.899n) and Y＝0.083X＋0.476(r＝0.825$^{* *}$), respectively.y.

• Korean Journal of Plant Tissue Culture
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• v.21 no.1
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• pp.29-34
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• 1994

The possibility that DNA could move out of the single cells isolated from geranium (Pelargonium zonale hybrids, 'PintoScarlet') callus was determined by the elechophoretic DNA analysis after treatment of low pH, various concentrations of KNO$_3$, 2,4-D, and GA$_3$ followed by the centrifugal force, all of which are hewn to and the physico-chemical properties of the cell wall. The centrifugal force of l,800 xg was need for DNA migration after the above treatment, but 7k300 xg was required without the treatments. In this experiment the optimum concentration (300 mg/L) of sodium dodecyl sulfate (SDS) used as an anion detergent to collect the negatively charged DNA was very critical not to damage the cell wall It can be concluded that the centrifugal force played a key role for the DNA migration through the cell wall, and the treatments of low pH (4.0), 0.5% KNO$_3$, 1.5 mg/L GA$_3$and 1mg/L 2,4-D further increased the DNA migration.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.146-154
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• 2005

We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.1-8
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• 1990

For the purpose of supplying the imformation to improve the acceptability of soy paste as the condiment, the changes of enzyme activity, general component and flavor compounds (Free amino acid, Nucleic acid related compounds, and peptide) during improved soy paste fermentation were determined. The results were as follows; 1. The protease activity during fermentation were increased continuously, but amylase activity were decreased in 45 day fermentation. Cellulase activity were slowly increased until 45 day, and then slowly decreased. 2. Total nitrogen contents were almost constant during fermentation, but amino nitrogem were increased rapidly. Reducing sugar were not constant, but increased in the end of fermentation. PH were decreased to pH 4.97. 3. Total contents of free amino acid as flavor compound were rapidly increased in 10 day fermentation, but were constant in $30{\sim}60$ day. Aspartic acid contents were increased continuously, but glutamic acid were increased slowly until 30 day fermentation and were almost constant. IMP and GMP contents showed increasing pattern during fermentation.

• The Bulletin of The Korean Astronomical Society
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• v.43 no.1
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• pp.34.2-35
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• 2018

Galaxy transition from star-forming to quiescent, accompanied with morphology transformation, is one of the key unresolved issues in extragalactic astronomy. Although several environmental mechanisms have been proposed, a deeper understanding of the impact of environment on galaxy transition still requires much exploration. My Ph.D. thesis focuses on which environmental mechanisms are primarily responsible for galaxy transition in different environments and looks at what happens during the transition phase using multi-wavelength photometric/spectroscopic data, from UV to mid-infrared (MIR), derived from several large surveys (GALEX, SDSS, and WISE) and our GMOS-North IFU observations. Our multi-wavelength approach provides new insights into the *late* stages of galaxy transition with a definition of the MIR green valley different from the optical green valley. I will present highlights from three areas in my thesis. First, through an in-depth study of environmental dependence of various properties of galaxies in a nearby supercluster A2199 (Lee et al. 2015), we found that the star formation of galaxies is quenched before the galaxies enter the MIR green valley, which is driven mainly by strangulation. Then, the morphological transformation from late- to early-type galaxies occurs in the MIR green valley. The main environmental mechanisms for the morphological transformation are galaxy-galaxy mergers and interactions that are likely to happen in high-density regions such as galaxy groups/clusters. After the transformation, early-type MIR green valley galaxies keep the memory of their last star formation for several Gyr until they move on to the next stage for completely quiescent galaxies. Second, compact groups (CGs) of galaxies are the most favorable environments for galaxy interactions. We studied MIR properties of galaxies in CGs and their environmental dependence (Lee et al. 2017), using a sample of 670 CGs identified using a friends-of-friends algorithms. We found that MIR [3.4]-[12] colors of CG galaxies are, on average, bluer than those of cluster galaxies. As CGs are located in denser regions, they tend to have larger early-type galaxy fractions and bluer MIR color galaxies. These trends can also be seen for neighboring galaxies around CGs. However, CG members always have larger early-type fractions and bluer MIR colors than their neighboring galaxies. These results suggest that galaxy evolution is faster in CGs than in other environments and that CGs are likely to be the best place for pre-processing. Third, post-starburst galaxies (PSBs) are an ideal laboratory to investigate the details of the transition phase. Their spectra reveal a phase of vigorous star formation activity, which is abruptly ended within the last 1 Gyr. Numerical simulations predict that the starburst, and thus the current A-type stellar population, should be localized within the galaxy's center (< kpc). Yet our GMOS IFU observations show otherwise; all five PSBs in our sample have Hdelta absorption line profiles that extend well beyond the central kpc. Most interestingly, we found a negative correlation between the Hdelta gradient slopes and the fractions of the stellar mass produced during the starburst, suggesting that stronger starbursts are more centrally-concentrated. I will discuss the results in relation with the origin of PSBs.