• Journal of Life Science
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• v.15 no.3 s.70
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• pp.374-381
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• 2005

The production of functional foods providing health benefit is one of the fast growing fields in the food industry. Mannitol as GRAS (generally recognized as safe) is a functional food. Mannitol is about $70\%$ as sweet as sucrose and slowly and incompletely absorbed from the intestine, suppling only about one-half energy value of glucose. Commercially, the mannitol is synthesized by catalytic or electrochemical reduction of glucose. However, as strong demand for natural products increased, biological techniques have been developed for mannitol production. The object of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides sp. strain JFY isolated from fermented vegetables. The processes parameters such as pH, temperature, yeast extract concentration, and fructose concentration were optimized. The chosen ranges were 4.5 to 7.5 for pH, 22 to $34^{\circ}C$ for temperature, 0.05 to $2.0\%$ for yeast extract. and 5 to 350 g/L for fructose. The mineral medium used consisted of 3.0g $KH_2PO_4,\;0.01g\;FeSO_4{\cdot}H_2O,\;0.01g\;MnSO_4{\cdot}4H_2O,\;0.2g\; MgSO_4{\cdot}7H_2O,\;0.01g\;NaCl,\;and\;0.05g\;CaCl_2$ per 1 liter of deionized water. The optimum values of pH, temperature, yeast extract, and fructose concentration were obtained at about pH 6.5, temperature $28^{\circ}C$, yeast extract $0.5\%$ and fructose 30g/L. At optimum condition, the production of mannitol amounted to 31.6g/l. We hope that these findings are of particular importance for industrial application of mannitol production.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.200-204
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• 1980

A series of tests ware conducted to find out whether continuous heat bleaching of the refined Malaysian plam oil stored in different conditions could reduce color of the finished oil in an actual plant situation. When the refined oil was stored in a stainless steel tank and was not abused by heat during 5 month storage period, heat bleaching followed by clay bleaching and deodorization resulted in a substantial reduction in color of the finished oil in comparison to conventional process (clay bleaching of the refined oil followed by deodorization) (2.6 vs 1.3 red in Lovibond color). However, when the refined oil was stored in a carbon steel tank and was highly abused by heat in the presence of iron picked up from the tank (6.53 ppm) during the same storage period, heat bleaching followed by clay bleaching and deodorization did not help reduce color of the finished oil in comparison to the conventional process (2.7 vs 2.8 red in Lovibond color). It was also shown that oxidation values were not good indices for heat bleachability. Heat bleaching caused slight increase in polymer content of the oil. However, trans isomers were not increased when the oil was heat bleached.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.4
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• pp.746-762
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• 2016

This study considers expression techniques and aesthetic values in the images of head dress reflected in a natural motif. The conclusions of the study are as follows. The first type is the realistic expression (52.4%) such as the reproduction of a natural object's essential form (27.0%), the partial derivation of the natural object (19.3%), and the planarization for the actual image of the natural object (6.1%). The second type is a metaphorical expression (39.0%) which emphasizes the morphological characteristics of nature (18.2%), the structuration of the natural object's silhouette into a three-dimensional or two-dimensional form (11.5%), and the abstract expression of the form in the natural object (9.3%). The third type is a hybrid expression (8.6%) that is a compromise between practical (or metaphorical expressions) so that expression techniques represent a compromise between the natural object's essential form and abstract expression (4.6%) or the combination of the natural object's silhouette into a three-dimensional or a two-dimensional visualization (4.0%). Aesthetic head dress values reflected in the natural motif first indicate a primitive value. This state of natural instinct recreates the natural object or combines part of the biological elements of the natural object to create an inducement to escape from the practical world. The second is amusement in the expression of animals in dynamic and humorous forms creates an illusion of animals being alive with a representative playful enjoyment. The third is abstraction that grant freedom in the observer's aesthetic rational through a reinterpretation of the fashion designer. The fourth is eclecticism where a compromise represents an act of mixing a variety of independent factors to create harmony with the imagery of nature created through the grafting of diverse expression techniques that break away from stereotypes of existing natural objects to create a type of nature that cultivates new values.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.3
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• pp.185-190
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• 2005

The objective of this experiment was to compare the dry matter intake, nutrients digestibility and nitrogen and energy utilization of herbages from mixtures types; conventional mixtures(orchardgrass 50+ tall fescue 20+perennial ryegrass 10+Kentucky bluegrass 10+white clover $10\%$), complex mixtures (orchardgrass 40+ tall fescue 20+perennial ryegrass 10+Kentucky bluegrass 10+redtop 10+alfalfa 5+red clover $5\%$) and simple mixtures(orchardgrass 80+red clover $20\%$) by Korean native goats. This experiment was conducted by total collection method in laboratory, 2000. The voluntary DM intake per body weight was slightly higher f3r complex mixtures (30.2g) than those of other mixtures. but there was no significant difference. The digestibility of dry matter and cellular constituents were slightly higher for complex mixtures than those of other mixtures (p<0.05), but NDF and ADF digestibilities did not differ among mixtures. The retained nitrogen percent (apparently biological value) was slightly higher fer complex mixtures $(55.1\%)$ than those of other mixtures, but there was no significant difference among mixtures. Apparently retained digestible energy was slightly higher for complex mixtures $(60.2\%)$ than those of other mixtures (p<0.05). Based on the results, the nitrogen and energy utilization of herbage by Korean native goats were slightly higher for complex mixtures than those of other mixtures.

• Journal of Biomedical Engineering Research
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• v.20 no.2
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• pp.183-190
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• 1999

The purpose of this study was to develop a portable and convenient closed-loop contrel type electrical stimulator for patients with foot drop. This system restores walking movement as well as prevents from atrophy or necrosis of lower limb muscles and increases blood circulation in hemiplegic patients caused by traffic accident, industrial disaster or stoke. This system detects the changes of the ankle joint angle during walking, and then controls the stimulus intensity automatically to maintain the programmed level of the ankle joint angle. Also, this automatic system controls the stimulus intensity which is affected by increased electrode impedance resulting from long time use. The system detects the joint angle by an optical sensor and includes modified PID control which adjusts the stimulus intensity if the joint angle deviates from the preset value. Stimulus parameters are 30~80 volt, 40 Hz, and 0.2 ms. The system was applied to five hemiplegic patients for 42 days. Duration of stimulation was 15 min/day for the first week and then the duration was gradually increased to 30, 60, 90 and 120 min/day. The muscle force was increased up to 29.7%, muscle fatigue was decreased compared with the level before stimulation and the pattern of locomotion was improved. These results suggest that the electrical stimulator with closed-loop control type is more convenient and effective in restoration of locomotion of patients with foot drop than open-loop system.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.433-440
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• 1999

To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and $30^{\circ}C$ for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH and titratable acidity were not changed. The sensory quality showed a decreased tendency during storage. Among the microorganisms, viable cell count decreased, but yeast, lactic acid bacteria and E. coli were not detected during storage. From the correlationship between sensory color and capsanthin content, the shelf-lives of hot sauce were predicted to be 221.7 days at $20^{\circ}C$, and 85.3 days at $30^{\circ}C$. While they were 230.0 days at $20^{\circ}C$ and 70.0 days at $30^{\circ}C$ in case of using Kochujang, hot sauce using both materials showed shelf-lives of 204.0 days at $20^{\circ}C$, 67.3 days at $30^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.585-593
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• 1988

The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang #23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.3
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• pp.143-147
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• 2005

Relationship between structure and biological activity was performed using the five substance P-related peptides (SPRPs) [mammalian-SP (M-SP), cod-SP (C-SP), trout-SP (T-SP), lungfish-SP (L-SP) and Ranakinin] and four SP analogs [[$His^5$]-SP (5H-SP), [$Gly^5$]-SP (5G-SP), ($Ile^8$)-SP (8I-SP) and ($Trp^8$)-Ranakinin (8W-Ranakinin)]. The circular dichroism (CD) spectra showed that all of the peptides took an unordered structure in buffer solution and artificial liposomes. However, 8W-Ranakinin undergoes conformational changes by being transferred into neutral and acidic liposomes from an unordered structure to more ordered structure. The arterial relaxing effect of the peptides was also studied with guinea-pig aorta (GPA), As a result of the studies, L-SP was about 14-fold more potant than M-SP. The order of potency compared to $EC_{50}$ value was $L-SP{\gg}M-SP>5G-SP{\ge}8I-SP>5H-SP>T-SP$, C-SP, Ranakinin, 8W-Ranakinin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.65-75
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• 1973

Morphological variations of the Korean Oyster, Crassostrea gigas, were studied on the basis of the oyster samples collected from seven ecologically different areas in May and October of 1972 respectively. The sampling areas were Daecheon and Buan in the west coast, Namseong, Cha-myeon, Imyeong and Chubong in the south coast and Pohang in the east coast. The average sizes of the oysters of the west coast were smaller than those of the south coast as well as those of the east coast. The oysters of the east were largest in size, The oysters from subtidal habitats (Chubong and Pohang) had elongated shells and those from intertidal habitats (Buan, Namseong, Imyeong and Chamyeon) had slanted shells. The samples from subtidal habitats showed size variations depending on cultural methods applied. The oysters from Chubong reared by hanging method had their shells as compared to those from Pohang reared by bottom culture method. The ratio of shell height to shell length showed a great variation froms areas to areas with a significant differences. The fatness (meat weight / shell weight) of all the samples collected in October revealed higher value than those collected in May. The oysters from Chubong showed maximum fatness, and those of Pohang showed minimum fatness. Seasonal variations in fatness was not significant in Chubong. On the other hand, it was relatively significant in the oysters from Pohang, Chamyeon, Imyeong and Buan. Water content of the oyster meat was greater in October than in May. It also showed variations in the sampling areas with higher values in the oyster from Imyeong and Chamyeon than those from Chubong, Pohang and Daecheon.

• KSBB Journal
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• v.20 no.3
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• pp.210-214
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• 2005

The characteristics of sesame oil containing one of natural antioxidant, ' $\gamma$-tocopherol', were studied with the supercritical $CO_2$ extraction. Although $\gamma$-tocopherol has a lower vitamin E value in biological systems than $\alpha$-tocopherol, it is a more potent antioxidant with in oils. For the research of various factors influence to the $\gamma$-tocopherol contents increment, we have checked roasting time and temperature, as well as pressure, temperature and flow rate of supercritical fluid. As a result, we found that the $\gamma$-tocopherol content was maintained constant under the condition of roasting temperature over $200^{\circ}C$. With the longer roasting time, $\gamma$-tocopherol content was increased. Except 250 bar, the $\gamma$-tocopherol content was maintained constant under the condition of the various pressure of supercritical fluid. But $\gamma$-tocopherol content was increased with lower flow rate of supercritical fluid from 1 $m{\ell}$/L to 3 $m{\ell}$/L. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, $\gamma$-tocopherol content was increased up to 1.6 times.