• Journal of the Korean Society of Food Science and Nutrition
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• 제30권4호
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• pp.673-678
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• 2001

To investigate effects of ethylacetate fraction of onion(EFO) on serum lipid metabolism in rats fed high cholesterol diet, four groups of Sprague-Dawley male rats weighing about 100 g were given a high cholesterol diet of 1% cholesterol and 0.25% sodium cholate and EFO containing three concentrations (1%, 3% and 10%), respectively for 6 weeks. growth rate of the hypercholesterolemic group (control group) was higher than the normal group, whereas the groups given EFO showed a decreasing trends, compared with the control group, especially the most excellent effect in 10% of EFO, but any differences were not found between groups in feed efficiency ratio. Serum concentrations of total cholesterol and LDL-cholesterol were lower, whereas HDL-cholesterol concentration was significantly higher in EFO suplemented-grups than control group in dose dependent manner. EFO increased HDL-cholesterol/total cholesterol ratio and lowered atherogenic index. Free cholesterol and triglyceride concentrations were not decreased significantly with in 6 weeks, but cholesteryl ester concentration was significantly decreased in EFO suplemented groups than control group, and in case of serum phospholipid concentration, EFO was not showed significantly effect, but it gradually increased the level, compared with the control group. Therefore, it might be expected that ethylacetate fraction of onion is believed to be a possible protective or curative effects for the fatty liver and hyperlipidemia-induced by a high cholesterol diet.

• Korean Journal of Food Science and Technology
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• 제46권3호
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• pp.295-302
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• 2014

This study investigated the effects of storage temperature and time on the physicochemical properties of eggs, and the corelationship of quality factors with egg freshness and the palatability during storage. As storage temperature and time increased, weight loss significantly increased (p<0.05), while the specific gravity, Haugh unit, yolk index, albumen index, and yolk viscosity decreased significantly (p<0.05). A multiple regression equation of $Y_1$ (freshness)=$106.50286-0.81196X_1$ (weight loss)-$77.51667X_5$ (specific gravity)-$2.27156X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as $Y_2$ (palatability)=$104.98174-0.81466X_1$ (weight loss)-$76.53434X_5$ (specific gravity)-$2.20338X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=0.89 indicating that weight loss, specific gravity, yolk pH and yolk viscosity are major factors that affect the freshness and palatability of eggs during storage.

• Journal of the Korean Chemical Society
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• 제29권5호
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• pp.543-551
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• 1985

A new class of polyhydrazones has been synthesized by the solution polycondensation from equimolecular amounts of aromatic dialdehydes such as para, meta, ortho-phthal aldehyde, 5,5'-methylene-bis-salicyl aldehyde (PPTA, MPTA, OPTA, MBSA) and dihydrazides, 5,5'-methylene-bis-salicylic dihydrazide (MBSDH), terephthalic dihydrazide (TDH), sebacic dihydrazide (SDH) in DMF-$CH_3COOH$ solution. The solubility characteristics, spectral, and thermal properties of the synthesized polyhydrazones and their metal chelates were also studied. These polyhydrazones and their metal chelates except the polyhydrazone prepared from OPTA-MBSDH were generally insoluble in common organic solvents. The thermogravimetric analysis of polyhydrazones showed 10% weight losses at 250∼350$^{\circ}$C and residual weight at 500$^{\circ}$C were 32.5∼62.5%. The decomposition temperature of higher relatively, and the metal chelates decrease in the following orders; Zn(II)-IIa > Ni(II)-IIa > Co(II)-IIa > Cu(II)-IIa.

• Journal of Adhesion and Interface
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• 제17권4호
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• pp.131-135
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• 2016

We investigated the specific gravity and mechanical property changes of solid-state extruded polypropylene (PP)/talc composites before and after orientation. The specific gravity of the composites increases with increasing the filler contents. The specific gravity of the oriented specimen containing filler in PP matrix is found to be much smaller than that of pre-specimen due to the formation of more micro-voids. It was found that the tensile properties of the composites are increased up to the talc content of 10 wt%, but after the contents exceeding 10 wt%, the tensile properties are decreased. For oriented specimens, the tensile strength of the composites showed monotonously decrease with increasing talc contents. When the contents of talc is 10 wt%, the theoretical values according to Halpin-Tsai equation are close to the experimental values but over 20 wt% of talc contents, the deviation of the experimental values from the theoretical prediction becomes higher. The maximum flexural strength and modulus were observed for PP/talc composites when the talc contents was 10 wt% for both pre-specimen and oriented specimen.

• Food Science and Preservation
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• 제12권1호
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• pp.23-27
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• 2005

Yolk index (In, Haugh unit (BU) and weight loss of quail egg were measured to evaluate the effect of composite film (SPI/corn starch). Also, the effect of composite film was investigated to extend the shelf-life of sandwich foods. The quality characteristics of sandwich food was measured by the weight increment The weight reduction ratio for quail egg coated with composite film showed $8\%$ increment after 20 day storage. Yolk index and Haugh unit were significantly different between the uncoated and coated quail eggs with composite film solution. Sandwich coated with composite film showed the less weight increase for 12 hour storage compared to controls.

• Transactions of the Korean Society of Mechanical Engineers A
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• 제35권2호
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• pp.207-212
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• 2011

A hydraulic breaker is an attachment installed at the end of excavator arm and is used for breaking. As per the authors' knowledge, there have been no research results on reducing the weight of the hydraulic breaker even though this weight reduction is very important for improving the performance of the excavator. In this study, we minimize the weight of the housing of the hydraulic breaker under normal operating conditions, while the maximum stress of the housing is lower than the allowable stress. A meta-model, which is generated by using the CAE results for the sampling design points determined by an orthogonal array, is used to solve the minimization problem. The weight of the housing according to the optimal design is found to be lower than the original weight by 4.8% while satisfying the constraint on the maximum stress.

• Journal of the Korean Recycled Construction Resources Institute
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• 제11권1호
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• pp.39-47
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• 2023

The demand for lightweight and high-strength materials is increasing. However, studies on the bond of concrete and reinforcing bars for high-strength lightweight concrete with a compressive strength of 120 MPa and a unit weight of 20 kN/m³ to structural members are lacking. Therefore, in this paper, 108 specimens of high-strength lightweight concrete with a compressive strength of 120 MPa and a unit weight of about 20 kN/m³ were fabricated, a direct pull-out test was performed, and the bond characteristics were evaluated by comparing the test results with design code. Compared to the decrease in unit weight, the solid bubble shows relatively little reduction in compressive strength and modulus of elasticity. It was f ound to have larger slip and parameter values than concrete with low compressive strength and unit weight.

• The Hankook-Saengyark Bo
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• 229호
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• pp.5-5
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• 1998

• The Journal of the Institute of Internet, Broadcasting and Communication
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• 제23권1호
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• pp.109-116
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• 2023

The purpose of this study was to investigate the influence of gender and load carriage difference on the lower extremity kinetics during stair descent. Ten healthy males and 10 healthy females were recruited (n=20). In the Maximum resultant velocity, it showed more velocity was decreased with difference by the change of gender (males>females) and load carriage (30%, 20%, 10%> 10%). And, resultant velocity showed interaction between gender and a load (load>gender). Main effect by gender during stair descent showed leg length was decreased in females than that of males at initial contact phase. Also, main effect by gender during stair descent showed more hip, knee flexed and plantar flexion of ankle joint in females than that of males. In the kinetics variables, main effect by gender during stair descent showed more higher reaction force of medial-lateral direction, and leg stiffness in males than that of females. We found that females successfully accommodated a load during stair descent by decreasing the range of motion of the hip joint angle and resultant velocity of movement. Males, on the other hand, require greater medial-lateral, vertical reaction force, and leg stiffness to accommodate a load, and control of momentum.

• Korean journal of food and cookery science
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• 제14권2호
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.