• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.327-333
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• 2015

This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at $75^{\circ}C$. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

• Applied Microscopy
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• v.38 no.2
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• pp.81-87
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• 2008

Alkaline reduced water (ARW) has been used for drinking widely in several countries of Asia. The safety and clinical effects of ARW has been reported including anti-oxidative effect and intestinal abnormal fermentation. To confirm the effect of ARW on DSS-induced acute inflammatory bowel disease (IBD) mouse model, we observed the length of total large intestine and the histopathological changes after supplying mineral induced-ARW (MARW) for 2 weeks and oral administration of 4% DSS (dextran sulfate sodium). As the result, the length of total large intestine and the disease scores by macro and microscopical access in the ARWsupplied group showed no significant differences compared with those in the control group. This result suggests that the supply of ARW for 2 weeks exerted no effect on amelioration in the DSS-induced acute IBD model. However, in consideration of the effect of ARW on the improvement of intestinal environment and gastrointestinal disease, this result seems that acute IBD animal model is not suitable or the period of ARW supply is not enough to prove the effect of ARW. The ameliorative effect of ARW on the intestinal abnormal fermentation has been confirmed by some researchers, but the precise mechanism also remain unclear. In conclusion, although MARW had no effect on the DSS-induced acute experimental colitis model, further studies on the verification of the effects of ARW by using other intestinal disease model and by long-term supply of ARW will be required. Also, It needs to clear the mechanism of ARW on the intestinal environment.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.574-581
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• 2008

The optimum regeneration conditions for the regeneration of three way spent catalysts (TWCs), which were taken from automobiles with different driving conditions, were investigated to evaluate the suitability as alternative catalysts for removing VOCs. The spent catalysts were washed with five different acids ($HNO_3$, $H_2SO_4$, $C_2H_2O_4$, $C_6H_8O_7$, and $H_3PO_4$) to remove contaminants and examine the optimum conditions for recovering the catalytic activity. The physicochemical properties of spent and its regenerated TWCs were evaluated by using nitrogen adsorption-desorption isotherms, XRD, and ICP. The relative atomic ratios of contaminants and platinum group metals (PGMs) of the spent TWCs were greatly dependent on the placed positions. The main contaminants formed were lubricant oil additives and metallic components. Also, the regeneration treatment increased the PGMs ratio, BET surface area, and average pore diameter of TWCs. The catalytic activity results indicated that the spent TWCs have the possibility for removing VOCs. Moreover, the employed acid treatments greatly enhanced the catalytic activity of the spent TWCs. Especially, nitric and oxalic acids provided the most improvement in the catalytic behavior. The catalytic activities of the regenerated TWCs were significantly influenced by the containing platinum ratios rather than the removal ratios of contaminants and the changes in the structural properties offered by the acid treatments.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.625-629
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• 2007

This study was carried out to investigate the anti-wrinkle effects of peptides derived from collagens isolated from Asterias amurensis, which was collected in the East Sea. The molecular weights of the peptides were between 10-50 kDa, as determined through sephadek G-75 gel. The cytotoxicities against CCD-986sk cells and HEL-299 cells were measured using the MTT assay. The cytotoxicity of all the fractions(F1: Fraction No. 4-13, 116 kDa; F2: Fraction No. 25-30, 100 kDa; F3: Fraction No. 45-55, 58 kDa; F4: Fraction No. 59-63, 43 kDa; F5: Fraction No. 79-90, 24 kDa) was less than 25%, by the addition of 1.0 mg/mL. These peptides did not show any adverse effects on human skin cells. In the presence of F1 at 1.0 mg/mL, matrix metalloproteinase-1 (MMP-1) expression of UVA-induced human normal fibroblasts was reduced to 34.8%. Overall, the results seem to suggest that peptides of approximately 20 kDa have superior anti-wrinkle effects.

• 한국지형공간정보학회:학술대회논문집
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• 2004.10a
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• pp.141-146
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• 2004

최근 들어 국내에서도 홍수에 의한 재산과 인명피해를 최소화하기 위해 지역특성에 알맞은 홍수지도를 제작 중에 있으며, 주로 LiDAR를 이용하여 홍수지도 지형자료를 구축하고 있다. 그러나 이에 많은 시간과 비용이 소요되기 때문에 이미 전국적으로 구축된 수치지형도를 이용한 홍수지도 지형자료 구축의 가능성과 타당성을 검증의 필요성이 제기되고 있다. 이에 따라 본 연구에서는 수치지형도를 이용한 홍수지도제작시 가장 핵심이 되는 정확한 지형자료구축을 위해서 Breakline처리기법과 하천종횡단자료 연계방안을 중심으로 구리시 일부지역을 대상으로 DEM을 시범제작 하였다. 수치지형도와 LiDAR를 이용하여 구축한 DEM을 검수점을 통한 RMSE오차를 이용하여 수직위치정확도를 비교분석하였다. 분석을 위하여 선행연구(홍수지도제작, 2002)에서 검수점으로 사용한 9점과 제방부분의 실측한 9점을 본 연구의 검수점으로 사용하였다. 비교 결과 RMSE가 수치지형도 DEM의 경우 ${\pm}2.658m$이고, LiDAR DEM의 경우 ${\pm}3.430m$로 나타났다. 두 자료 모두 알려진 오차범위보다 훨씬 높은 오차가 발생함을 알 수 있었다. 향후 수치지형도를 이용한 효율적인 홍수지도 지형자료 구축을 위해서는 수치지형도의 신속하고 지속적인 갱신이 필요할 것이며, 현재 도시지역에만 구축되어 있는 1:1,000 수치지형도를 주변 하천지역까지 확대해서 구축해야 할 필요성이 있을 것으로 사료된다. 아울러 도입초기단계의 LiDAR 측량기술의 보급과 관련모델의 기술의 발달로 인하여 정확도 높은 DEM이 요구된다면 고밀도의 방대한 양의 LiDAR 자료로 DEM을 구축하는 것이 바람직하다고 사료된다.및 이용대책을 수립하는 데 활용될 수 있다., $1,000-2,000{\mu}g\;g^{-1}$), 나머지 177종 식물은 살초활성을 나타내지 않았다. 높은 살초활성을 나타낸 식물로부터 분리되는 천연활성물질들은 향후 새로운 제초제 개발을 위한 모화합물 제공, 상호대립억제 작용성을 갖는 작물 품종 개발 혹은 개량에의 활용, 그리고 친환경 유기농업용 잡초방제에의 활용이 기대된다.내(皮膚上皮組織內)의 Langerhans cell내(內)의 Birbeck granule에 비(比)해 수적(數的)으로 현저히 감소(減少)되어 있었다. 그러나 Thy-1 양성(陽性) dendritic cell에서 볼 수 있는 dense-core 과립(顆粒)은 별변화(別變化)없이 쉽게 관찰(觀察)될 수 있었다. 조직배양(組織培養)을 한 견(犬)의 keratinocyte에 대(對)해 사람 pemphigus vulgaris의 항체(抗體)로 반응(反應)시킨 후 protein-A gold(15 nm)로 표식(標識)시킨 바 제일 바깥 상층(上層)의 keratinocyte에 있어서 세포막표면(細胞膜表面)을 따라 표식(標識)되어 세포막항원(細胞膜抗元)을 나타내었으며, 이와 같은 소견(所見)으로 미루어 정상피부(正常皮膚) 중층편평상피세포(重層扁平上皮細胞)에서도 동일(同一)한 소견(所見)을 관찰(觀察)할 수 있다고 본다.al remnants, Resorption of fetus로 관찰된 것이다. Fetal death는 수정후 $14{\sim}18$일까지의 사망으로써 Maceration of fetus로 관찰되는 것이다. 통계학적 분석은 각 Group의 착상 을과 자궁 내 사망 율을 산출할 때에는 각 임신마우스에 따라 발생빈도가 크

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.17-26
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• 2018

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at $-18^{\circ}C$, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.

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

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.1
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• pp.23-37
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• 2011

This paper is brought to carry out an empirical study whether evolution process of venture firm's scale is following the Gibrat's law; random evolution process, or Pareto law; self-organizing process. The empirical test, as attaching theoretical explanation, of this research utilize the serial data samples of 92 KOSDAQ listed companies from the year of 2005 through 2008. Summarizing the research results are as followed. First, Gini Coefficients representing the density of venture firm's scale has been constantly reduced since the year of 2005 in terms of number of employee, while these index increased during the same time period from the perspective of sales volume. Second, the evolution process of Korea venture firm's scale is following the Power Law related to Pareto Law. In particular, estimated Pareto coefficient, ${\alpha}$, is shown lower than 1 which is significant result. Third, the probability of joining in the top tier group of firm starting from the early stage growing is forecasted into 6.9%, the result which emphasize the starting scale of venture firm play an important role in long term evolution of venture firm.

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

• Maxillofacial Plastic and Reconstructive Surgery
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• v.13 no.1
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• pp.16-29
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• 1991

The occurrence of thrombotic occlusion & endothelial injuries at the site of anastomosis have been considered as major problems in microvascular surgery. The purpose of this study was to ascertain whether a end-in-end(sleeve, telescope) anastomosis compared favorably with end-to-end anastomosis in healing procedures on the endothelium and to study the possibility of clinical application in end-in-end method. The microvascular anastomoses have been performed with end-in-end method in the femoral arteries of 20 rats group, also with end-to-end method on the same arteries of another 20 rats group, and then the four anastomosed vessels in subdivided groups on each group were taken after period of 1, 3, 7, 14, 21 days following by anastomoses for scanning electron microscope observation. The results were as following: 1. The patency rate was 90% in the end-in-end group and 85%in the end-to-end group and late thrombus occurred at 7, 14 days on both groups, which suggested -consistent monitoring of patency was required for two weeks at least. 2. Platelet aggregates at the site of anastomosis began to organize on post-operation 3 days and in the end-in-end group, the initially decreased lumen of inserted vessel was gradually increasing on 7 days due to atrophy of the medial layers. 3. Re-endothelialization was completed between 7 and 14 days in end-in-end group, whereas between 14 and 21 days in end-to-end group.