• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.11a
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• pp.179-180
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• 2002

포름알데하이드는 오염된 혹은 깨끗한 대기 환경에서 편재하는 오염물질이다. 일반적으로 깨끗한 대기 환경에서 수 ppt의 농도로 존재하지만 오염도가 높은 도시지역에서 여름철 심한 스모그 현상이 일어나면 수십 ppb의 농도를 보이기도 한다. 포름알데하이드는 1차 혹은 2차 대기오염물질이고, 탄화수소의 광화학 반응의 중간 생성물로써 포름알데하이드는 도시지역에서의 광화학 반응의 오염물질의 형성에 기여하며, 발암물질로서 인체에 유해한 것으로 알려져 있다. (중략)

• Proceedings of the Membrane Society of Korea Conference
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• 1997.04b
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• pp.21-22
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• 1997

최근의 이온교환막은 종래의 양이온교환막의 표면에 polycation 등의 얇은 층을 덧붙인 다층막(multi-layer membrane)의 형태가 많이 이용되고 있으며, 정전기적 반발력의 차 등을 이용하여 원자가가 다른 이온들간의 투과성에 차를 부여하기 위하여 이용되고 있다. 이 때문에 polycation막을 통한 1가 이온과 2가 이온의 투과성을 연구하는 것은 우수한 이온교환막을 제작하는것 이상으로 중요하다. 본 연구에서는 고정전하농도(fixed charge density, $\Phi$ X)가 낮은 다공성 저전하음이온교환막을 제작하여, 양측에 대이온(counterion)은 같고 복이온(co-ion)이 다른 전해질용액을 두었을 경우에 관찰되는 막전위를 측정하였다. 이를 토대로 음이온교환막을 통한 막전위의 농도의존성에 관하여 검토하였으며, 비평형열역학(non-equilibrium thermodynamies)에 기초한 이론적 모델을 도입하여 실험치와 비교, 해석하였다.

• Proceedings of the KAIS Fall Conference
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• 2004.11a
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• pp.306-309
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• 2004

홍제천 유역의 비점오염원 유출부하를 분석하기 위해 강우시 하천 유량 및 수질 발생 특성, 유출고 및 유출계수 분석, 비점오염원 유출부하특성 및 원단위 산정 등에 대하여 연구하였다. 유량 및 유량가중평균농도의 경우 각 조사 시기별 강우사상에 많은 영향을 받아 크게 증가하였다가 감소하는 경향을 나타내고 있으며, 강우 1차$\~$3차 조사시기 동안 상류에서 하류로 유하 할수록 농도의 변화가 일정하지 않은 것으로 나타났다. 지점별 유출계수를 살펴보면, 구기천 및 신영천 유역 중 투수층인 산지지형이 넓게 분포되어 있어 유출계수가 낮게 산정되었으며, 구간별 배수구역 면적을 고려한 강우시 비점오염원 부하를 산정한 결과를 살펴보면 SS의 유출부하가 높게 나타나 부유물질의 주된 성분이 생물학적으로 분해 가능한 성분이기보다는 하상 퇴적물질 및 생물학적으로 난분해성 유기물질일 것으로 사료된다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.133-138
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• 2002

온풍난방기 20대를 대상으로 온풍난방기의 베기가스중 탄산가스농도, 온풍온도차, 배기가스온도 및 열효율을 조사하여 사용연수별로 분석하였으며 주요 결과는 다음과 같다. 가. 사용연수별 온풍난방기 배기가스중 탄산가스농도와 온풍온도차는 사용연수에 따른 조사표본의 부족으로 큰 차이가 있었다고 하기는 어렵고 정확한 조사를 위해서는 보다 많은 대수가 필요할 것으로 판단된다. 나. 사용연수별 배기가스온도는 사용연한이 오래될수록 높아졌다고 판단된다. 이는 열교환기에서 흡입공기와 연소열이 열교환이 충분히 이루어지지 않았거나, 버너노즐의 노후화, 버너송풍기, 온풍난방기 송풍기의 노후화에 따른 결과라 여겨진다. 사용연수에 따른 배기가스온도는 회귀방정식 Y= 79.032Ln(X) + 116.66 ($R^2$= 0.6784)로 나타낼 수 있었다. 다. 사용연수별 온풍난방기의 열효율은 사용연한이 오래될수록 감소하는 경향을 보였으며 회귀방정식 Y = 95.167 X $^{-0.054}$ ($R^2$= 0.5696)로 나타낼 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.42-56
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• 2005

Hyperlipidemia is one of the risk factors for coronary artery disease. Despite of epidemiological evidence that tea consumption is associated with the reduced risk of coronary heart disease, experimental studies designed to show that drinking tea affects blood lipid concentration or oxidative stress have been unsuccessful. The purpose of this study was to investigate whether functional tea (three servings/day) supplement with medical nutrition therapy (MNT) lead to a beneficial outcomes in mildly hyperlipidemic adults. From February to October, 2003, the 43 hyperlipidemic (23 men, 20 women) subjects (total cholesterol$\geq$200 mg/dL or triglyceride$\geq$150 mg/dL) admitted to K Medical Center were studied. Subjects were randomly divided into 3 groups; placebo tea (PT), half dose of functional tea (HFT), full dose of functional tea (FFT). During 12 weeks of study period, the subjects were given placebo or functional tea daily with MNT. Anthropometric measurements, blood chemical analysis including lipid levels, total superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) levels, and dietary assessment were carried out at the beginning and end of experiment. The effects of functional tea were compared with the placebo in randomized clinical trial study. The placebo was prepared to match with the functional tea in color and taste. After the 12 weeks of MNT, the subjects had regular and balanced meal pattern. Consumption of foods high in cholesterol and saturated fat, salty foods, fried foods, and instant foods decreased significantly in all three groups (p<0.05). Intake of energy and cholesterol also decreased (p<0.05). Drinking three servings per day (390 mL/day) of functional tea significantly reduced the levels of blood triglyceride (HFT, 42.5%; FFT, 29.4%), total cholesterol (HFT, 8.5%; FFT, 13.7%), and atherogenic index (HFT, 14.6%; FFT, 21.7%). Whereas no changes were found in the LDL-, HDL-cholesterollevels, and LDL/HDL ratio. Plasma homocysteine (Hcy) concentration decreased significantly (p<0.05) in functional tea groups (HFT, 14.9%; FFT, 14.1%). SOD increased significantly (p<0.05) in HFT (8.3%). GSH-Px increased significantly (p<0.05) in FFT (12.8%). In conclusion, the MNT improved the dietary habits, in addition, functional tea supplement decreased blood lipid levels and Hcy, and increased SOD and GSH-Px levels. These results indicate that functional tea consumption may decrease the risk of cardiovascular disease via improving blood lipid levels and antioxidant status.

• Journal of Life Science
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• v.18 no.10
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• pp.1447-1454
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• 2008

Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and $180^{\circ}C$ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and $121^{\circ}C$ but decreased significantly above $140^{\circ}C$. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.

• Development and Reproduction
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• v.16 no.2
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• pp.137-143
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• 2012

The main objective of this study is to investigate the effects of ovulation induction by treating HCG, LHRHa, GnRHa, ovaprim and pimozidein in long snout bullhead, L. longriostris. All hormons were injected into the muscles of back. Concentration of LHRHa to injection were 20, 50, 100, 150 and 200 ${\mu}g/kg$ and same concentration of LHRHa was injected after 24 hour. The ovulation induction rate was 100% and fertilization and hatching rates were 68.4, 45.2, 58.4 and 33.6% in 50 and 100 ${\mu}g/kg$. The times to ovulation were between 28 and 44 h. HCG was injected in long snout bullhead at 5,000, 10,000, 15,000, 20,000 and 25,000 IU/kg. The ovulation induction rate was 50% in 15,000 and 20,000 IU/kg. Fertlilzation and hatching rates were 55.2, 45.6, 52.8 and 44.8%. Ovulation time was between 72~80 h. HCG concentration of 500, 1,000, 2,000 and 4,000 IU/kg were injected with $50{\mu}g$ of LHRHa. Ovulation and hatching rates in 2,000 IU/kg were 75 and 35%. Ovulation time was 28~48 h. Ovaprim of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mL/kg were injected to the abdominal cavity. The ovulation induction rate was highest at 2.5 mL/kg to 50% and ovulation time was between 66~86 h. LHRHa concentration of 50, 100, 200, 300 and 400 ${\mu}g/kg$ was injected with pimozide (1,000 ${\mu}g/kg$). Ovulation induction rate was 87% at 100 and 200 IU/kg with pimozide. Ovulation time was between 66~86 h.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.236-242
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• 2011

In this present study, we investigated the anti-oxidant activity, the inhibition ability of lipid peroxidation, and the protective effect of cow pulmonary epithelium (CPAE) cells under oxidative stress using green tea and 3 types of fermented teas of Jeju Island. To compare the physiological activity of non-fermented and 3 types of fermented teas, the fermented time was controlled with 0 hr. (non fermented tea, G), 12 hrs. (20% fermented tea, F20), 17 hrs. (50% fermented tea, F50) and 24 hrs. (80% fermented tea, F80), respectively. Scavenging ability on DPPH radicals of 80 ${\mu}g/mL$ concentration of F20 was similar to that of 50 ${\mu}M$ epigallocatechin gallate (EGCG) but it was stronger than those of G, F50 and F80. All extracts tested inhibited LDL oxidation but G and F20 inhibited LDL oxidation 25~30% more than F50 and F80 at 40 ${\mu}g/mL$ concentration which was similar to that of 50 ${\mu}M$ EGCG. We observed that the CPAE cells treated with the tea extracts had a significant increase in cell viability, especially the cells under oxidative stress with 1 mM $H_2O_2$ as compared with the control group (no treatment with tea extracts). These findings suggested that all tea extracts containing fermented tea had a protective effect on oxidative stressed CPAE cells through their free radical scavenging activity. It can be concluded that F20 extracted from 20% fermented tea has the most significant antioxidative effects that inhibit lipid peroxidation and protect the CPAE cells under oxidative stress.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.285-291
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• 1996

The effect of various packaging methods on Kimchi quality was investigated in order to develop the packaging techniques for preventing commercial Kimchi Products from ination and explosion due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; atmospheric (AP), check-valved (CV), double (DP) and vacuum (VP) packaging. The quality of Kimchi during storage at $10^{\circ}C$ was evaluated ill terms of gas composition, free volume, pH, titratable acidity, color index, lactic acid bacteria and sensory properties. $O_2$ concentration decreased to about 1% at $6{\sim}8$ days of optimal ripening time in all packages except DP, in which it remained around 20%. $CO_2$ concentration reached $70{\sim}90%$ after $6{\sim}8$ days in AP, CV and DP, while it stayed around 10% in DP. The free volume in AP had typical sigmoidal curve similar to $CO_2$ concentration changes. It remained almost constant in CV and DP, but started to increase at the late stage of storage In VP. There was no significant influence of packaging methods on the other quality attributes such as pH, titratable acidity, color index (L.b/a), lactic acid bacteria count and sensory evaluation score. As results, it could be proposed to employ CV and DP method as the effective packaging techniques for preventing commercial Kimchi products from inflation.