• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1050-1057
• /
• 2015

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.35 no.1
• /
• pp.57-63
• /
• 2009

UV irradiated skin cells produce reactive oxygen species (ROS). ROS is known to be the primary cause of skin inflammation that is eventually leading to skin aging through decrease of collagen in the dermis. In this study, we evaluated basic efficacy of anti-aging, anti-inflammation and anti-melanogenesis using two antioxidative mineral-bio waters (Mineral-bio water 1 (MIBA-W1) and Mineral-bio water 2 (MIBA-W2)). Both antioxidative mineral-bio waters reduced TNF-${\alpha}$ expression which was induced upon UV irradiation. MIBA-W 1 increased collagen synthesis from UVB irradiated fibroblast at 0.01 % concentration but MIBA-W2 shows slight, but linear increase. Stimulation of melanogenesis by ${\alpha}$-MSH treatment in the cultured B16-F1 melanoma was significantly reduced by the treatment of MIBA-W2 in a dose dependent manner. Taken together, antioxidative MIBA-W1 and 2 seem to have potential applications as functional cosmetic materials.

• Journal of the Institute of Electronics Engineers of Korea SD
• /
• v.37 no.9
• /
• pp.31-37
• /
• 2000

An angular selectivity through the focused readout beam is geometrically analyzed and experimental results are presented. Based on the analysis of geometrical results, we derive a new relation that the angular selectivity depends on incident conditions of the readout beam and independent on the writing conditions. In order to demonstrate our theory, we investigate angular selectivity as functions of following factors: writing beam incident angle, readout beam width and lens focal length. From the experimental results, it is shown that the angular selectivities are 2.632$^{\circ}$, 2.618$^{\circ}$, 2.604$^{\circ}$ when the external half-crossing angles of writing beam are 8$^{\circ}$, 10$^{\circ}$, 14$^{\circ}$, respectively. Applying the same incident angle of the recording beam, angular selectivity is changed by the control of readout beam width and then their properties are 2.632$^{\circ}$, 0.588$^{\circ}$. From these results, we have known that the angular selectivity is very critical to incident conditions of readout beam.

• Journal of the Korean Chemical Society
• /
• v.29 no.1
• /
• pp.31-37
• /
• 1985

N-Acetyl-1-phenylalanyl-1-phenylalanine methyl ester (APhPhMe), N-acetyl-l-phenylalanine methyl ester (APhMe) and N-acetyl-1-phenylalanyl-1-alanine methyl ester (APhAlMe) were used as model compounds to investigate a protein denaturation under various temperatures and pressures. Overall, the solubility of APhPhMe in water increased with increasing pressure and that of APhMe decreased. However, the solubility of APhAlMe was nearly same. The values of volume change of APhPhMe were -0.9, -1.47, -1.09, -1.52 ml/mole at 20, 30, 40 and 50$^{\circ}C$, respectively, and those of APhMe were +6.0, +7.0, +7.5 ml/mole at 20, 30 and 40$^{\circ}C$, respectively. But those of APhAlMe were nearly zero at the measured temperature. The experimental result seems to be explained by the hydrophobic interaction and hydrogen bond of peptide bonds. In the compounds which have only peptide bonds and which have both a pretty large hydrophobic group and a peptide bond in the molecules, the hydrogen bond between peptide bonds is more dominant than the hydrophobic interaction. However, when the number of peptide bond and hydrophobic group increase simultaneously, the hydrophobic interaction seems to be more dominant.

• Maxillofacial Plastic and Reconstructive Surgery
• /
• v.19 no.3
• /
• pp.300-310
• /
• 1997

In order to make in vivo model of human oral squamous cell cancer, we brought up BALB/C nude mice in specially designed housystem, and maintained some kind of human oral squamous cancer cell lines ; KB, SCC-4, SCC-9, SCC-15, SCC-25. Various concentration of cancer cells were inoculated subcutaneouly into flank area of nude mice. We observed each nude mouse more than 5 weeks after tumor inoculation. We appraised the results, measured the tumor size, and calculated the growing tumor volumes after tumor inoculation according to cancer cell line and concentration of cancer cells in media. Some cancer cell lines were rapidly growing in nude mice, but some cancer cell line couldn't grow in nude mice and resorbed completely. And in some cancer cell line, some nude mice showed continuously growing tumor, but other didn't show any tumor growing. And as a new try, we implanted specially disigned caps on the back of nude mice, and cancer cell lines were brought into the caps with media. We removed the cap after 1 week, and observed over 4 weeks. The shape and size of growing tumor were observed.

• Culinary science and hospitality research
• /
• v.15 no.1
• /
• pp.128-136
• /
• 2009

In this study, Korean wheat wet noodles were prepared with 1, 3, 5, and 7% pomegranate cortex powder(PGCP). The samples and a control were compared in terms of quality characteristics, including cooking properties, colors, textural characteristics, and sensory evaluation in order to determine the optimal ratio of PGCP in the formulation. With regard to the cooking properties, weight, volume, and water absorption decreased with PGCP content increased. As for colors, the PGCP content L, a, b value increased. For the textural characteristics, springiness and cohesiveness were not significantly different among the samples. The PGCP samples had significantly higher hardness, chewiness, brittleness, and gumminess than the control group. However, strength showed the reverse effect. In the sensory evaluation, the control group had significantly higher scores in colors, texture, and chewiness as compared to the PGCP samples. Overall acceptability decreased with PGCP content increased while bitterness, astringency, and off-flavor increased. Furthermore, saltiness and gumminess were not significantly different among the samples. In conclusion, the results show that 1% of PGCP was proved very useful as a substitute for Korean wheat flour in the production of wet noodles, providing good nutritional and functional properties.

• Korean Chemical Engineering Research
• /
• v.55 no.2
• /
• pp.201-213
• /
• 2017

Water is removed from crude oil containing water by using oil separator. This study aims to develop a three-dimensional (3D) Eulerian computational fluid dynamics (CFD) model to predict the separation efficiency of air-water-oil separator. In the incompressible, isothermal and unsteady-state CFD model, air is defined as continuous phase, and water and oil are given as dispersed phase. The momentum equation includes the drag force, lift force and resistance force of porous media. The standard k-${\varepsilon}$ model is used for turbulence flow. The exit pressures of water and oil play an important role in determining the liquid level of the oil separator. The exit pressures were identified to be 6.3 kPa and 5.1 kPa for water and oil, respectively, to keep a liquid level of 25 cm at a normal operating condition. The time evolution of volume fractions of air, water and oil was investigated. The settling velocities of water and oil along the longitudinal separator distance were analyzed, when the oil separator reached a steady-state. The oil separation efficiency obtained from the CFD model was 99.85%, which agreed well with experimental data. The relatively simple CFD model can be used for the modification of oil separator structure and finding optimal operating conditions.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.23-32
• /
• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.68-74
• /
• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• v.33 no.5
• /
• pp.511-517
• /
• 2007

Purpose: The aim of this study is to determine whether a difference in the amount of bone graft material is needed between edentulous patients and dentulous patients and to calculate the amount of augmentation for a sinus lift procedure. Methods: 19 patients(20 sinuses) were included to measure maxillary sinus volume. Facial CT scanning was performed using MX 8000 IDT CT devices(Philips, USA). And it was used for IDLvm(The IDL Virtual Machine) 6.0, CT Volume Analyzer Ver 2.3 program to measure maxillary sinus volumes Results: At edentulous patients, volumes(mean${\pm}SD$) of the inferior portion of the sinuses were $0.56{\pm}0.13cm^3$(5mm height), $2.35{\pm}0.57cm^3$(10mm height), $4.85{\pm}1.10cm^3$(15mm height). At dentulous patients, volumes(mean${\pm}SD$) of the inferior portion of the sinuses were $0.41{\pm}0.18cm^3$(5mm height), $1.76{\pm}0.42cm^3$(10mm height), $3.80{\pm}0.84cm^3$ (15mm height). A significant correlation was found between augmentation height(5mm, 10mm, 15mm) and the calculated sinus volume.(p=0.027, p=0.018, p=0.044) Conclusions: A significant correlation was found between augmentation height(5mm, 10mm, 15mm) and the calculated sinus volume. Detailed preoperative knowledge of sinus lift augmentation volume is helpful in determining the appropriate amount of the bone graft material.