• Journal of Applied Biological Chemistry
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• v.55 no.4
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• pp.217-220
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• 2012

The fruits of Acanthopanax sessiliflorus Seeman (Araliaceae) were extracted with 70% aqueous ethanol at room temperature. The concentrated extract was partitioned with ethyl acetate (EtOAc), n-butyl alcohol, and $H_2O$, successively. From the EtOAc fraction, two compounds were isolated through the repeated silica gel, octadecyl silica gel, and Sephadex LH-20 column chromatographies. According to the results of physicochemical and spectroscopic data including NMR, mass spectrometry, and infrared spectroscopy, the chemical structures of the compounds were determined as 3,5-dihydroxycinnamic acid (1) and protocatechuic acid (2). Compound 1 was isolated from the fruits of A. sessiliflirus Seeman for the first time. And the compounds were evaluated for the radical scavenging the antioxidant capacity using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)diammonium salt, 1,1-diphenyl-2-picrylhydrazy, and oxygen radical absorbance capacity assay.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.499-505
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• 1984

For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing $3\%$ of sugar, $2.5\%$ of salt, $12\%$ of sorbitol, $0.5\%$ of monosodium glutamate and $10\%$ of smoke flavor, and then dried at $35-40^{\circ}C$ for 3 hours. After dried, the meats were vacuum packed in plastic film bag (polyester/nylon/unoriented polyproylene; $12{\mu}m/15{\mu}m/50{\mu}m,\;15{\times}17cm$), and sterilized for 12 minutes in a hot water circulating sterilzer at $120^{\circ}C$, The factors such as pH, VBN, moisture content water activity, color value (L, a, b), texture, TBA value and viable bacterial count of products were determined during storage at room temperture ($20{\pm}3^{\circ}C$). The results showed that the product could be preserved in a good condition for 120 days at $20{\pm}3^{\circ}C$. Judging from the scores of sensory evaluation on flavor, the product added smoke flavor as seasoning was the most desirable.

• Korean Journal of Health Education and Promotion
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• v.11 no.2
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• pp.87-106
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• 1994

Owing to the use of many cultural facilities, the elevation of life standards and the high level progress of industry, visual impairment was on increasing trends. Especially due to studying for many hours, the myopia of adolescents became a serious social issue. The purpose of this study was to understand adolescent's wearing glasses and eyesight condition, whether the primary myopia factor and the subjective symptoms were different between the myopia group and the normal group, between the wearing glasses group and the non-wearing glasses group, and the effect on physical, mental and study activity of myopia. The subject of investigation was 627 middle school students in Seoul and the investigation was accomplished from July 7th, 1993 to July 12th, 1993. The data were analyzed by the percentage, x²-test, t-test and ANOVA of SPSS. The results were as followed; 1. The rate of the right and left eyesights higher than 0.8 in the normal group was 47.0%, and those less than 0.7 in the myopia group was 53.0%. In the boy students, the normal group was 54.1%, the myopia group was 45.9%. In the girl students, the normal group was 39.2%, the myopia group was 60.8%. Therefore the girl students' myopia rates were higher than the boy students', and this result was significant(p<0.01). 2. The rate of wearing glasses of the middle school students was 44.6%. The rate of wearing glasses of the girl students was 56.8%. The rate of wearing glasses of the girl students was higher than that of the boy students 43.2%. The rate of necessary glasses of the middle school students was 6.1% and the rate of necessary glasses of the boy students was 7.9%, the rate of necessary glasses of the girl students was 4.1%. 3. In case of a family member of the student wear glasses, the rate of wearing glasses was higher. 4. In the myopia group, the main reason for not wearing glasses was "Uncomfortable"(63.3% in the boy students, 40% in the girl students). In case of the girl students, "Nonpermission of their parents" was 18.7% and remarkably higher than 5.1% in case of the boy students. 5. The factor of myopia was that "The bad attitude of watching TV closely" was 19.9%, that "The dimly-lit room" was 6.6%. 6. In order to protect eyesight, the rate of the students who practiced "Looking at something from afar 3∼4times a day" was 37.3%, the rate of the students who did "Eye exercise" was 17.5%, the rate of the students who took "A medicine for promoting nutrition" was 12.9%. The rate of taking the medicine was higher than 3.5% in the normal eyesight group. 7. After near working, the point of subjective symptoms was higher in the myopia group than in the normal group and in the wearing glasses group than in the unwearing group and in the girl students than in the boy students. 8. The longer time to watch TV, the higher point of subjective symptoms. The longer distance to watch TV, the lower point of subjective symptoms(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.291-297
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• 1982

In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and $55^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of $25^{\circ}C$. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420 nm, 106 days at aw=0.44, $35^{\circ}C$, and 41 days at aw=0,65, $55^{\circ}C$, These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, $25^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, $35^{\circ}C$, and 30 days at aw=0.75, $55^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days . at aw=0.44 to 0.75, $25^{\circ}C$ storage.

• Applied Chemistry for Engineering
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• v.24 no.5
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• pp.513-517
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• 2013

We investigated the properties of impregnated activated carbons, a commercial adsorbent for the individual protection equipment, and examined CO adsorption and oxidation to $CO_2$. The surface area, pore volume and pore size were measured for four commercial samples using Brunauer-Emmett-Teller/Barrett-Joyner-Halenda (BET/BJH), and atomic compositions of the sample surface were analyzed based on SEM/EDS and XPS. Impregnated activated carbons containing Mn and Cu for fire showed the catalytic CO oxidation to $CO_2$ with a high catalytic activity (up to 99% $CO_2$ yield), followed by the CO adsorption at an initial reaction time. On the other hand, C: for chemical biologial and radiological (CBR) samples, not including Mn, showed a lower CO conversion to $CO_2$ (up to 60% yield) compared to that of fire samples. It was also found that a heat-treated activated carbon has a higher removal capacity both for CO and $CO_2$ at room temperature than that of untreated carbon, which was probably due to the impurity removal in pores resulted in a detection-delay about 30 min.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.271-277
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• 2004

The purpose of this experiment was to study the feeding behavior and running speed under various feed deprivation lengths and social environments. Three trials were conducted. Trial 1: ten pigs were trained individually to run a course and eat their feed at the end of the course. The pigs were deprived feed for 1, 5, 10 or 20 h. Trial 2: 1. Two pigs ran and ate together. Both pigs had 5 h of feed deprivation before the run (D5). 2. Two pigs ran and ate alone, but both pigs had 5 h of feed deprivation before the run (S5). 3. Two pigs ran and ate together. Both had 1 h of feed deprivation before the run (D1). 4. Two pigs ran and ate alone and both pigs had 1 h of feed deprivation before the run (S1). 5. Two pigs ran together, one had 5 h of feed deprivation, and the other had 1 h of feed deprivation before the run (51). Trial 3: 1. On the 1st day 5 pairs of pigs had 5 h feed deprivation and could eat feed together at (B) point (D1). 2. On the 2nd day the pigs ran and ate alone at (B) point after 5 h of feed deprivation. Feed was obtainable (D2). On the 3rd to 6th days, the pigs ran in pairs after 5 h of feed deprivation and only the dominant pig ate feed at point (B). The inferior pig was chased back to room and fed there. This stage was continued for four consecutive days, d 3 to 6. In trial 1, the running speed of pigs increased with the length of feed deprivation until 10 h, then being stable afterwards. Total feeding time increased with the length of feed deprivation (p<0.001). Eating speed did not increase with the length of feed deprivation (p>0.05). In trial 2, nine of ten pigs in treatment D5 ran faster than those in S5. Seven of the ten pigs in treatment S1 ran faster than those in treatment D1. The pigs in treatment D5 had significantly higher feed intake (p<0.001) and eating speed (p<0.05) than the pigs in other treatments. In trial 3, there were significant differences on running speed between D1 and D6 (p<0.01) and between D2 and D1, D3, D4 and D5. The inferior pig ran faster in D2 but from 3 to 6 it was the dominant pig that showed the greatest speed in completing the whole course. The results demonstrated that the pigs with low feeding motivation may cause low running speed to feed and low feed intake of the neighbor when compared with pigs kept individually.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.137-143
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• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.715-721
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• 2018

This study examined energy saving and elevating the worker's neuro energy (comfort, concentration, physical, and psychological stability) by compensating for the unpleasant tactile sensation to stimulate auditory and olfactory senses and reduce energy consumption. The experiment was conducted in an environment test room under the test conditions of temperature $25[^{\circ}C]$, relative humidity 50[RH%], illumination 1,000[lux] and air current speed 0.02[m/sec] by stimulating the auditory senses with a 1/f change in rhythm and the olfactory senses with an aroma scent. The experiment utilized the method of EEG, which evaluates human body's psychological status via tactile means, and the method of the vibra image, which evaluates the learning abilities, HRV and human body's psychological status via non-tactile means. The subjects were selected as eight university students (four males and four females) in their 20s, the type that have high relative ${\alpha}$(8~13[Hz]) activation in occipital lobe, which brings the highest level of mind stability and concentration, who had no difficulty in physical activities. The subjects' posture and physical activity was fixed to 1met - when the subjects are seated and relaxing in a comfortable environment - and their clothes condition was standardized as 0.7clo. As a result, the sentimental and psychological stability and concentration were the highest in the multisensory stimulation of jasmine scent and change rhythm of an a=1.106 sound source. In addition, under this condition, the relative $M{\alpha}$ and relative $M{\beta}$ increased by 70.49[%] and 89.72[%], respectively; the HRT decreased by 39.09[%]; and the fatigue and tension/anxiety decreased by 36.85[%] and 15.54[%], respectively.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.267-272
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• 2012

Vitex trifolia L. is a full grown fruit of Vitex rotundifolia L. (Verbenaceae). It has been used for treating headache, dizziness, toothache and removal of fever as a traditional medicine in Korea. V. trifolia (500 g) were extracted three times with 80% aqueous MeOH at room temperature. The MeOH extract (38 g) was successively partitioned with n-hexane, EtOAc, n-BuOH and $H_2O$. Both n-hexane and EtOAc fractions showed more than 80% antifungal activity in vivo against several plant pathogens at 2000 ppm. Successive repeated silica gel, Sephadex LH-20, preparative TLC, and preparative HPLC of these fractions led to isolation of three compounds. Using mainly mass spectroscopy and nuclear magnatic resonance (NMR) spectroscopy, their chemical structures were determined as agnuside(1), chrysosplenol B(2), and artemetin(3). Compound 2 was isolated for the first time from V. trifolia. Study on in vitro and in vivo antifungal activities of the isolated compounds is in progress.