• Journal of Life Science
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• v.10 no.5
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• pp.490-495
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• 2000

Effect of Quartz porphyry (QP) on clinical chmical parameters in male common finch by feeding the basal diet (Control group) containing 3.0% QP (QP group) for 14 days was studied. Body weight gain, feed intake, feed efficiency, the relative weight (mg/10 g body wight) of liver and heart were not significantly different in the both groups. However, the relative weights of kidney and gizzard in the QP group were higher and lower than in the control group, respectively. The contents of triglyceride, cholesterol, total protein, glucose and albumin, and the activity of glutamic pyruvic transaminase (GPT) in serum were not significantly different in the both groups. The activities of alkaline phosphatase (ALP) and glutamic oxaloacetic transaminase (GOT) in serum were lower and higher in the QP group than in the control group.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.85-85
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• 2003

본 연구는 저열량 기능성 탄수화물 소재(저항전분, 식이섬유)를 이용하여 당뇨병 환자의 혈당과 지방대사를 조절하는데 도움을 줄 수 있는 치료식을 개발하기 위해 동물실험과 임상실험을 수행하여 제품의 혈당 및 지방대사 조절, 혈당조절호르몬, 장내기능조절 효과를 검증하였다. 또한 동물실험을 통해 대장에서 염증을 일으키는 것으로 알려진 deoxycholate (DOC)를 식이무게의 2%로 첨가하고, HAS는 일반전분의 50%로 대체시켰을 때 HAS가 DOC의 염증작용에 어떠한 영향을 미치는지 살펴보아 HAS의 장기능 개선에 대한 기능성을 환인해보았고 저항전분이 혈당 및 혈액내 지질조성에 미치는 영향을 살펴보았다. 인체실험 연구결과는 저항 전분을 섭취한 군에서 체중이 유의적으로 감소하였고 비만도를 나타내는 BMI도 감소하여 개발된 선식제품의 체중감소 효과가 입증되었다. 당대사 결과는 동물실험의 경우는 저항전분을 섭취한 군에서 혈당감소를 나타내고 있으나 인체실험의 경우 선식제품 섭취 후 혈당과 인슐린의 농도가 영향을 받지 않았으며 혈액 내 지방성분은 동물실험에서는 혈액내 총지방과 중성지방이 저항전분 섭취시 감소하였고, 인체실험의 경우 저항전분 시제품 섭취 후에 혈액내 중성지방량은 약간 증가하였으나 총지방량과 총콜레스테롤량, LDL-콜레스테롤량은 감소하는 효과를 보여주었다. 또한 면역능력에 대한 지표는 저항전분 시제품 섭취 후 혈액 내 면역글로부린 G가 유의적으로 증가 하였다. 동물실험을 통한 저항전분의 장기능에 관한 연구결과는 저항전분의 한 형태인 HAS의 섭취가 대장길이와 맹장무게를 증가시키며, 맹장에서의 비피더스균의 증식을 가져와 장내 SCFA의 생산을 증가시키고, 맹장내 pH 감소를 가져오며 대장 점막에서의 PGE2의 생산을 감소시켜 장 기능개선의 효과를 나타내고 있다. 그리고 이러한 효과는 DOC섭취에 의한 부작용을 완화시키는 작용을 하였다. 또한 저항전분의 동물실험 겨로가는 혈당을 감소시키며, 혈액지방 수준을 감소시키는 효과를 나타내므로 저항전분의 섭취는 장긴\ulcorner 개선, 혈당유지, 혈액지방수준 개선의 효과가 있는 것으로 보인다.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Journal of the Mineralogical Society of Korea
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• v.32 no.2
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• pp.113-126
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• 2019

This study aimed to effectively dissolve sulfide minerals through microwave-nitric acid leaching of invisible gold concentrate and then recover gold from the solid-residue with fire assay. For the purposes, this study conducted microwave-nitric acid leaching experiments to examine nitric acid concentration, time of microwave leaching, and sample addition effect. As results of the experiments, this study discovered that the weight loss rate of solid-residue increased as nitric acid concentration and microwave leaching time increased while weight loss rate decreased as sample addition increased. In an XRD analysis with solid-residue, it was discovered that pyrite completely disappeared when the nitric acid concentrate was 6 M and the microwave leaching time was 18 minutes. When a fire assay was carried out with solid-residue, gold particles with more content were recovered as nitric acid concentration and microwave leaching time increased whereas gold particles with more gold content were recovered as the sample addition decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.665-672
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• 2011

We evaluated the effects of organic Ca supplements chelated with milk protein (CaMP) in ovariectomized osteoporotic rats. Eight week-old Sprague-Dawley female rats were ovariectomized and fed a low $CaCO_3$ diet (0.1%) for 4 weeks to create an osteoporotic model. At that point, L4-$CaCO_3$ rats were sacrificed and the rest of the rats were divided into 4 groups, each of which was fed an experimental diet for 4 weeks: low-$CaCO_3$ (0.1%; L8-$CaCO_3$) and CaMP at 3 Ca levels: low (0.1%; L8-CaMP), normal (0.5%; N8-CaMP), and high (1.5%; H8-CaMP). Daily weight gain, serum ALP, weight and breaking force of femurs, Ca content of the lumbar, and Ca absorption were measured. Daily weight gain increased in the N8-CaMP and H8-CaMP groups compared to the low Ca groups. The ALP activity in the CaMP-fed rats was significantly lower than in the $CaCO_3$-fed rats. Both breaking force and femur weight were higher in the N8-CaMP and H8-CaMP groups compared to the L8-$CaCO_3$ group. Ca content of the lumbar increased dose-dependently with Ca intake levels of CaMP. Ca absorption rates of the CaMP-fed rats increased more than that of the rats fed low Ca levels of $CaCO_3$. These results demonstrate that the CaMP supplement had positive effects on bone metabolism and Ca bioavailability in ovariectomized osteoporotic rats. Therefore, CaMP may be recommended as a useful Ca supplement to prevent bone loss in osteoporosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Culinary science and hospitality research
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• v.19 no.1
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• pp.179-188
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• 2013

This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: $160^{\circ}C$, 20Min., Dip conditions: $60^{\circ}C$, 30Min.). As a result, weight after baked or dipped in syrup were heavier when made with 100% of wheat flour yackwa. The moisture contents and hardness were the highest in 100% goami yackwa. L-values, a-values and b-values were also the highest in 100% goami yackwa. In a sensory evaluation, the overall preference were the highest in 100% goami yackwa and 100% wheat flour yackwa. From these results, goami was shown to be possible to make high quality yackwa.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.142-147
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• 1998

핵연료피복관의 부식성능은 합금원소의 조성에 매우 민감하지만 열처리변수에 따라서도 크게 좌우되므로 열처리변수가 Zr 신합금의 부식저항성과 미세조직에 미치는 영향을 조사하였다. Zr-Nb-Sn-Fe-Cr 조성을 갖는 합금을 제조하여 열처리면수($\Sigma$A)를 7.7x$10^{-l9}$~5.3x$10^{-17}$ hr로 제어한 후 400 $^{\circ}C$/10.3 MPa 분위기의 autoclave를 이용하여 부식시험을 실시 하였다. 열처리변수($\Sigma$A)가 증가함에 따라서 부식저항성은 감소하였으며 열처리변수의 값이 7.7x$10^{-l9}$와 8.8x$10^{-l9}$ hr일 때 부식저항성은 매우 우수하였다. 천이후 부식속도에 미치는 열처리변수의 영향은 무게증가량에 미치는 영향과 동일한 경향을 나타냈으며 $\Sigma$A가 1.0x$10^{-18}$ hr이하에서 매우 낮은 부식속도를 보였다. 석출물 크기의 증가는 부식저항성을 감소시키는 것으로 관찰되었다. 따라서 우수한 부식저항성을 갖는 Zr 신합금을 개발하기 위해서는 중간 열처리 온도를 적절히 조절하여 석출물의 크기를 0.05 $\mu$m이하로 제어하여야 한다.다.

• Fire Science and Engineering
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• v.26 no.4
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• pp.1-9
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• 2012

We have examined In order to compare each other from explosion and combustion characteristics about the dusts which collects from manufacturing process of wheat flour and cosmetics manufacturing process of functional Keratin removal soap at the small and medium enterprise style. We measured explosive pressure and explosive lower limit which follows in change of concentration change at the time of talc addition uses Hartman dust explosion apparatus, also measured weight loss and endothermic quantity uses DSC and TGA. The explosion test results show that increased explosive lower limit concentration and explosive pressure decreased by the increased ratio of the talc dust. And the DSC results show that heat flux and temperature decreased by the increased ratio of the talc dust. Also increased in raising temperature causes initial smoldering temperature to move towards low temperature section and the endothermic quantity increased on a large scale. Together the TGA results show that weight loss decreased by the increased ratio of the talc dust. From this research we have assured the successive dust explosion mechanism study will play a key role as a significant safety securing guideline against the dust explosion.

• Resources Recycling
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• v.9 no.6
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• pp.31-35
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• 2000

The complex permeability, the complex permittivity and the reflection loss are investigated in the composite microwave absorbers which are mixed with the wasted Mn-Zn ferrite and the industrial cement. The cement has larger the complex permittivity than that of the rubber. The complex permittivity is decreasing with the increment of the mixing ratio of Mn-Zn ferrite to cement (F/C in weight) and the complex permeability is increasing with the increment of F/C. The maximum reflection loss is above -40 dB at all samples. The matching frequency is in the range of 1.3 GHz to 2.9 GHz and is decreasing with the increment of F/C from 1 to 3. The matching thickness is increasing with the increment of F/C. The wasted Mn-Zn ferrite and the cement is very useful material for the composite microwave absorber.