• The Korean Journal of Physiology
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• 제6권2호
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• pp.19-22
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• 1972

A study 6was Planned to see if administration of ginseng extract has any influence upon cerebral nucleic acid content of mice. Thirty male mice $(body\;weight:\;18{\sim}20\;gm)$ were divided into the ginseng and the saline groups. Once a day for S days they received subcutaneously 0.05 ml/10 gm body weight of ginseng extract solution (4 mg of ginseng alcohol extract in 1 ml of saline), and the same amount of saline, respectively. On the 5th experimental day, all animals were sacrificed 2 hours after the last medication and their cerebral tissue was removed. Cerebral RNA and DNA contents were measured using the chemical method of Schmidt-Thannhauser-Schneider. Following results were obtained: 1. Cerebral RNA and DNA contents were significantly higher in the hippocampal group than in the saline group. 2. The RNA/DNA ratio was lower in the ginseng group compared with that in the saline group, because the cerebral DNA increased more remarkably than the RNA did following administration of ginseng. The ginseng is inferred to augment cerebral RNA and DNA content of mice.

• Journal of Wetlands Research
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• 제16권4호
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• pp.363-370
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• 2014

We grew seedlings of Saechucheongbyeo and Odaebyeo of rice cultivars that are cultivated dominantly in the northern and middle regions of Korea under control(ambient condition), ambient $CO_2$ concentration+elevated temperature, and elevated $CO_2$ concentration+elevated temperature in order to study how growth responses and crop yield of major rice of Korea change as the global warming proceeds and compared the results. Aboveground biomass, belowground biomass, total biomass, and panicles weight per individual and ripended grain rate of cv. Saechucheongbyeo were the highest under control, but those of cv. Odaebyeo were the highest under elevated $CO_2$ concentration+elevated temperature. There was no difference in the number of panicles per individual of cv. Saechucheongbyeo and cv. Odaebyeo in these experiments. There was no difference in the number of grains per panicle of cv. Saechucheongbyeo among three environmental gradients, but that of cv. Odaebyeo was the highest under elevated $CO_2$ concentration+elevated temperature. Weight of a grain of cv. Saechucheongbyeo was highest under elevated $CO_2$ concentration+elevated temperature, but that of cv. Odaebyeo was the higher under ambient $CO_2$ concentration+elevated temperature and elevated $CO_2$ concentration+elevated temperature. Thus, if global warming continues in Korea, selection of rice cultivation varieties must be chosen carefully for commendation.

• Journal of the Korean Society of Food Science and Nutrition
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• 제25권1호
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• pp.21-26
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• 1996

본 연구는 streptozotocin 유발 당뇨쥐에서의 MFO계활성 변화 및 이에 지질과산화를 관찰하고자 체중이 140kg 내외의 Sprague-Dawley 종 흰쥐 숫컷을 대조군과 당뇨 유발 시험군으로 나누어 4주간 사육하였다. 당뇨군은 STZ로 당뇨를 유발시켰으며 당뇨 유발 6일후 쥐를 희생기켜 간조직 및 폐조직 microsome 중의 cytochrome $P_{450}$ 및 cytochrome $b_[5}$ 함량과 NADPH-cytochrome $P_{450}$ reductase 활성도를 측정하고 아울러 microsome내의 지질과산화물을 측정하여 다음과 같은 결과를 얻었다. 실험군간에 식이 섭취량은 차이가 없었으나, 체중 증가량과 식이 효율은 당뇨군이 STZ군에 비해 현저하게 감소하였다. 간장 및 폐조직의 무게는 대조군과 당뇨군간에 유의적인 차이는 없었다. 간조직 및 GP조직 중의 cytochrome $P_{450}$ 함량은 대조군에 비해 당뇨군이 150%, 175%씩 증가하였다. 간조직 및 폐조직 중의 cytochrome $b_{5}$은 대조군에 비해 당뇨군이 53%,116%씩 각각 증가하였다. 간조직에서의 NADPH-cytochrome $P_{450}$ reductase 활성은 당뇨군이 대조군에 비해 46% 증가하였으며, 폐조직에서는 75%증가하였다. 지질과산화물가는 당뇨군이 대조군에 비해 간족에서는 약 95% 높았으며 폐조직에서는 73%높았다. 이상의 결과에서 STZ 유발 당뇨쥐에서는 MFO system의 활성도가 대조군에 비해 현저하게 증가되고 지질과산화반응이 같으 srudgid이 촉진되었으며 폐조직에서도 간조직에서와 비슷한 경향이었다. 이러한 것은 당뇨군에서는 MFO system의 활성증가로 free radical 생성이 증가되고 그 결과 지질과산화가 촉진되었다고 볼 수 있다.

• Journal of Life Science
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• 제20권2호
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• pp.197-201
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• 2010

0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

• Korean Journal of Materials Research
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• 제6권11호
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• pp.1074-1081
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• 1996

Mg-8Li-4AI 합금의 부식특성에 미치는 Y의영향을 전기화학적 분극시험 및 침지시험을 통하여 조사하였다. 전기 화학적 분극시험에서는 Y첨가량이 증가함에 따라 활성화 영역이 감소하엿고 부식전위가 증가하였으며, Y이 4.08wt% 첨가된 경우가 Y이 첨가되지 않은 경우에 비해 부식속도가 크게 감소하였다. 침지시험에서도 Y의 첨가량이 증가함에 따라 Y을 첨가하지 않은 시편에 비하여 무게감량 및 부시속도가 감소하였으며, Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 4.8wt% 첨가된 합금은 96시간 이후부터 더 이상 증가하지 않았다. 이러한 결과는 Y 화합물(Mg24Y5)이 $\alpha$/$\beta$계면에서 희생 양극으로 작용하였기 때문이라고 생각된다. 따라서 Y의 첨가는 Mg-Li-AI 합금의 내식성을 향상시키는 역할을 한 것으로 판단된다.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• 제41권1호
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• pp.17-26
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• 2005

There are several problems in the commercial pound net in the heavy tide ; the breaking and loss of net, steeply variation of net shape and decreasing of fishing efficiency, etc. In order to solve these problems, we introduced method of added sinker used to coastal cultivating cage of Japan and investigated the possibility of application to the Korean pound net. The results are obtained as follows; 1. In case of the upperward flow with fish court net, tension of the frame line was increased about 10${\sim}$25% than that of prototype according to the added sinker from 1.3gf to 5.2gf. The tension of A-type and B-type was similar to the case of the prototype, the tension of C-type and D-type was increased about 10${\sim}$15% than that of prototype. 2. The variation of deformed angle of fish court net was from 0$^{\circ}$ to 70$^{\circ}$ and that of the slope net was from 0$^{\circ}$ to 64$^{\circ}$ and that of the second bag net was from 0$^{\circ}$ to 46$^{\circ}$ and the depth of the second bag net was increased about 10% when the added sinker was changed from 1.3gf to 5.2gf. The depth of the first bag net and the second bag net were decreased about 50% than that of initial depth. 3. For the deformed angle of fish court net according to the attached point of the added sinker, A-type and B-type were decreased about 25% and 10% than the prototype, respectively. C-type was similar to the case of the prototype and D-type was increased about 15% than that of the prototype. The depth of slope net became deep in turn of A-type, B-type, C-type and D-type. For the depth of the second bag net, A-type, B-type, C-type and D-type were increased about 10${\sim}$15% than that of prototype. The depth of the slope net was changed from 0$^{\circ}$ to 63$^{\circ}$ and that of the second bag net was changed from 0${\sim}$44$^{\circ}$ according to the increase of velocity. 4. The optimal weight of added sinker was about 2.6${\sim}$3.6gf and the optimal attached point of added sinker was the case of C-type and D-type.

• Food Science and Preservation
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• 제13권6호
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• pp.783-788
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• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.

• Food Science and Preservation
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• 제15권4호
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Resources Recycling
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• 제27권1호
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• pp.38-44
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• 2018

A large amount of Nd-Fe-B magnet scraps are generated during magnet manufacture process. In this study, selective chlorination of the rare earth elements by hydrogen chloride gas which obtained from the pyrolysis of polyvinyl chloride (PVC) was investigated. In thermogravimetric analysis, drastic weight loss was occurred at about 500 K and 710 K. At the isothermal experiments, the weight loss reaches about 30% above 673 K. XRD patterns characterized that after each experiments, ${\alpha}$-Fe, Nd oxychloride, Nd chloride, and Fe chlorides were formed, and the leaching residues remain only ${\alpha}$-Fe. The yields of Nd, Dy, and Fe for the isothermal experiment were increased with temperature and peaked at 873 K. As PVC ratio increased, the yields of Nd, Dy and Fe were also increased.

• Korean Journal of Food Science and Technology
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• 제28권6호
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• pp.1180-1183
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• 1996

Growth characteristics and changes of pigment content of purple sweet potato (PSP) during growth were investigated. Vine length of PSP was increased to the maximum length of 130 cm after 100 days of growth. Numbers of branches and nodes were increased to the maximum of 21and 550, respectively, after 120 days of growth. Vine weight was also increased to the maximum of 4,384 kg/10a after 120 days of growth, while the weight of marketable root was increased continuously to the end of the growth period of 150 days to reach the production of 1,875 kg/10a. Uniquely considerable amount of anthocyanin pigment has been developed in both skin and flesh of young roots harvested after 40 days of growth. The pigment content was increased slowly until 140 days of growth then decreased. This fact indicates that the best time for harvesting of PSP is 140 days after planting.