• YAKHAK HOEJI
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• v.37 no.5
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• pp.490-498
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• 1993

To find antitumor components in the hot water extract from the basidiocarps of Hypsizigus mamomus. protein-bound polysaccharides were purified and fractionated by DEAE-cellulose ion exchange column chromatography and Sepharose CL-4B gel filtration chromatography. When a dose of 20 mg/kg/day was injected intraperitoneally into ICR mice. fraction IV of the component showed the highest inhibition ratio of 73.8% against the count of hemolytic plaque forming cells in mice to 3.2 times. when IV was about 30 KD and the fraction was composed of 76.1% polysaccharide and 4.9% protein. The hexosamine was detected in all the fractions, showing that the polysaccharide and protein moieties were bound each other.

• The Korean Journal of Mycology
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• v.11 no.1
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• pp.35-37
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• 1983

To investigate antitumor components in Korean higher fungi, the carpophores of Pholiota squarrosa belonging to the family Strophariaceae were collected and extracted with hot water. A protein-bound polysaccharide fraction was obtained by adding ethanol to the extract and by dialyzing through Visking tube. The fraction was examined for antitumor activity against sarcoma 180 implanted in mice. It showed an inhibition ratio of 78.7% at the dose of 20mg/kg/day. The tumor in two of the ten mice was completely regressed. The chemical analysis of the antitumor fraction by Anthrone and Lowry-Folin methods showed that it consisted of 42% polysaccharide and 55% protein. The enzyme fraction of the carpophores showed no proteolytic activity on casein.

• The Korean Journal of Mycology
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• v.8 no.2
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• pp.115-116
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• 1980

To investigate mechanism of antineoplastic activities of the protein-polysaccharide fraction of Coriolus versicolor (Fr.) Quel., the mycelium of the fungus was grown in a liquid medium and was extracted with hot water. The extract was purified and used for examining its effects upon immune response in mice. The fraction was administered at a dose of 20mg/kg/day to ICR mice for five days. After ten days the mice were immunized by sheep red blood cells. The plaque-forming cells (PFC) in their spleen were increased in the treated mice. The number of PFC in case of the protein-removed polysaccharide was lower than that of the entire protein-­polysaccharide fraction of the fungus.

• International Journal of Aeronautical and Space Sciences
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• v.12 no.4
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• pp.379-384
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• 2011

This paper performs numerical prediction of fuel temperature in the fuel tanks of unmanned air vehicles for both ground static non-operating and in flight transient conditions. The calculation is carried out using a modified Dufort-Frankel scheme. For this calculation, it is assumed that a non-operating vehicle on the ground is subjected to repeating daily cycles of ambient temperature with solar radiation and wind under 1%, with a 20% probability of hot day conditions. The energy conservation equation is used as the governing equation to calculate heat transfer between the fuel tank surface and the ambient environment. Results of the present analysis may be used as the estimated initial values of fuel temperatures in a vehicle's fuel tank for the purpose of analyzing transient fuel temperatures during various flight missions. This research also demonstrates that the fuel temperature of the front tank is higher than that of the rear tank, and that the difference between the two temperatures increases in the later phases of flight due to the consumption of fuel.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.13 no.1
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• pp.48-63
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• 1984

Standard Building Operation Conditions(SBOC) is to describe typical conditions under which a building would operate during the coulee of a day In order to develop SBOC profiles for office building, we surveyed the operating conditions of randomly selected 20 existing office buildings in Seoul by means of enquetes, and made SBOC profiles. SBOC profiles consist of human occupancy profile, light ins usage profile, system schedule and domestic hot water profile etc. SBOC profiles will be used as input data of DOE-2 computer program to estimate DER(Design Energy Requirements) and to develop EBL (Energy Budget Level), SBOC profiles are not meant to be exact description of how a building will actually be used by its respective users. Rather they are intended to be reasonable typical project ions of how buildings might be used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Journal of the Korean Home Economics Association
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• v.42 no.1
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• Korean Journal of Health Education and Promotion
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• v.13 no.2
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• pp.69-96
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• 1996

This study was conducted to investigate the awareness and practice level of health food intake and use the information for the development of Public Health Policy and Health Education Program in order to help healthy dietary life. The interview was done by trained surveyors on 1, 143 city dwellers who were selected randomly from Oct. 2, to Oct. 21, 1992. The results are summarized as follows: 1) General characteristics of subjects; Among 1, 143 respondents, there were more female(53.8%) than males(46.2%) and the age group of 20-29 account for the hightest portion, 46.7%. As for the education levels, 45.3% of the subjects were college graduates. And 38.9% of the subjects were students. 2) The percentage of subjects who assess themselves ‘Healthy’ was 46.7% and ‘Not Healthy’ was 17.4%. 3) The subjects who have irregular meals(3 times a day) was 48.7%, the rate of females was higher than males. The proportion of unmarried subjects, people with low economic level, high education level, and students was high. 4) As for the amount of 1 meal, 72.4% was ‘moderate’, 16.3% was ‘too much’ amount, which was higher in 19 years old, single, low economic level, elementary school graduate, than other groups. 5) As for the eating speed, 40.2% was fast, which was higher in single(44.3%), in low economic level(50.0%). college graduate(44.9%), student(44.7%) than other groups. 6) As for the level of preference to hot and salty food, 25.7% preferred to have hot and salty food. The difference in the degree of preference to hot and salty food by age and economic level was significant. 7) With regard to the individual food taste, the subjects who prefer to meat and fried food were 12.3%. Which was higher in the group under 19 years old, single, and college graduates. 8) With regard to having a snack, 38.7% have a snack. By characteristics, the subjects who have a snack were higher in female, under 19 years old, single, high economic level, apartment dwellers, college graduate, and student than other groups. 9) As for the coffee intake amount per day, 39.8% of subjects was more than 3 cups daily. 10) With regard to the self-assessment of body weight, the subjects who assess themselves over body weight had late dinner time. 11) As for the correlation among related variables, the age and taking breakfast was positive correlation. And sex and drinking alcohol was positively associated while age had negative correlation.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.133-136
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• 2015

Freshwater softshell turtle (Trionyx sinensis) extract has been used traditionally as a tonic soup, and to recover from physical fatigue. To support these claims, the forelimb grip strength of mice was measured after feeding a soft-shell turtle extract for 7 days. The T. sinensis extract significantly increased the grip strength to $1.25{\pm}0.07N$ (P<0.01), which is 16.8% higher than the force on day 0. After exercising, the blood glucose levels in extract-fed mice were 202% higher and urea levels were 73% lower, which were both significantly different than the levels observed after control treatment. Lactate dehydrogenase was significantly higher by 314%, and glutathione peroxidase increased by 165%. In addition, the obesity markers, serum triglyceride and cholesterol, decreased to 62% and 49%, respectively, after mice were fed the extract. These data show that the T. sinensis extract provided more energy for forelimb exercise, prevented protein catabolism and muscle fatigue, and decreased the oxidative stress caused by an exhaustive workout.

• Korean Journal of Animal Reproduction
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• v.4 no.1
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• pp.20-27
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• 1980

This experiment was to study semen properties of Charolais for the a, pp.ication ot artificial insemination. The result obtained were summarized as follows: 1. In the preservation of liquid semen for 6 days, the survival rates of Charolais semen averaged 57.14% in skim milk solution and 58.17% in tris buffer solution. There were not differences. 2. Recovery of semen after thawing was vigorous in the semen that was diluted and frozen in 48 hrs. 3. The real rates of survival sperm for Charolais averaged 83% after living sperm was diluted and stained for 6 days. 4. Methylene blue reduction test diluted semen was fresh when it was diluted within 48 hrs. 5. If the diluted semen was preserved below 5$^{\circ}C$ in Charolais, the pH decreased by 0.2 in a day. 6. Diluted semen was more resistant to the cold shock than fresh semen. 7. In resistance against hot shock, sperm was almost dead in 20 minutes in 46.5$^{\circ}C$ in diluted semen, while it was dead in 30 minutes in 42.5$^{\circ}C$ in diluted semen. 8. In examination of morphological changes of sperm acrosome for 6 days, normal sperm in skim milk solution and tris buffer solution was 80% and 76.97% respectively, swelling sperm 12.8% and 15.27%, deficient sperm 0.6% and 0.97% abnormal staining 3.07% and 5.25%, immature sperm 0.28%, and 0.23%, whereas other abnormal sperm was 1.28% and 1.42%.