• Journal of Radiation Protection and Research
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• v.24 no.4
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• pp.215-223
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• 1999

Characteristics of radiation field in the steam generator(S/G) water chamber of a PWR were investigated and the anticipated effective dose rates to the worker in the S/G chamber were evaluated by Monte Carlo simulation. The results of crud analysis in the S/G of the Kori nuclear power plant unit 1 were adopted for the source term. The MCNP4A code was used with the MIRD type anthropomorphic sex-specific mathematical phantoms for the calculation of effective doses. The radiation field intensity is dominated by downward rays, from the U-tube region, having approximate cosine distribution with respect to the polar angle. The effective dose rates to adults of nominal body size and of small body size(The phantom for a 15 year-old person was applied for this purpose) appeared to be 36.22 and 37.06 $mSvh^{-1}$) respectively, which implies that the body size effect is negligible. Meanwhile, the equivalent dose rates at three representative positions corresponding to head, chest and lower abdomen of the phantom, calculated using the estimated exposure rates, the energy spectrum and the conversion coefficients given in ICRU47, were 118, 71 and 57 $mSvh^{-1}$, respectively. This implies that the deep dose equivalent or the effective dose obtained from the personal dosimeter reading would be the over-estimate the effective dose by about two times. This justifies, with possible under- or over- response of the dosimeters to radiation of slant incidence, necessity of very careful planning and interpretation for the dosimetry of workers exposed to a non-regular radiation field of high intensity.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.981-988
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• 2004

An Experiment was conducted to investigate the effects of Natufermen$^{(R)}$;(Aspergillus oryzae) supplementation on the performance, ammonia gas production, microbial population in manure and serum IgG in pigs. Forty eight cross bred(YLD) weanling pigs(35d old) were assigned to 4 treatments; Control(C), $C^+$ Natufermen 0.1%, $C^+$ Natufermen 0.2% $C^+$natufermen 0.3% for 6 week feeding trial. Each treatment had 4 replications of 3 pigs each. Natufermen$^{(R)}$ supplemented treatments tended to increase ADG and ADFI, but there were no significant differences among treatments. Supplementation of Natufermen$^{(R)}$ at the level of 0.2% improved ADFI/ADG(P<0.05). Ammonia gas production from manure was not significantly affected by treatments. All Natufermen$^{(R)}$ treatments increased in DM, crude ash and phosphorus digestibility(P<0.05). Serum IgG decreased as supplemention level of Natufermen$^{(R)}$ increased(P<0.05). Supplemtation of Natufermen$^{(R)}$ at 0.1% and 0.2% increased fecal Lactobacilli population at 3 wks after feeding treated diets(P<0.05). It is concluded that supplementation of Aspergillers oryzae product Natufermen$^{(R)}$ improved feed conversion ratio and digestibility of DM, crud ash and phosphours. Fecal ammonia gas production was not significantly affected but serum IgG level was decreased and CFU of fecal Lactobacilli was increased at 3 wks after feeding Natufermen$^{(R)}$ supplemented diets.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.363-368
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• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.189-194
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• 2022

In this study, a sesame meal was used in order to analyze the proximate composition and mineral contents. The sesame seed meal, pressed from roasted Sesame seed, contains various polyphenols. The defatted sesame meal was extracted using 70% ethanol, and its antioxidant activity and antidiabetic effects were evaluated. Proximate composition of sesame meal was showed that moisture 6.51%, carbohydrate 16.22%, crud protein 46.30%, ash 9.88%, crude fat 21.09%. Mineral contents were K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g. The results showed the sesame meal of 70% ethanol extract had higher polyphenol content (184.98 mg GAE/g) and flavonoid content (27.63 mg QE/g). The 2,2-diphenyl-1-picrylhydra-zyl and 2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid radical scavenging activities of defatted sesame meal (IC₅₀ ) were 891.84 and 340.09 ㎍/mL. According to the test results, the defatted sesame meal extracted using 70% ethanol had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has good potential as a functional food or nutritional food for prevention and treatment of oxidation.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.7-15
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• 2014

This study investigated anti-obesity and antioxidant effects of dietary non-fermented soybean crud residue (SCR) and fermented SCR by Monascus pilosus (FSCR) in high-fat induced-obese mice. SCR and FSCR were supplemented with high-fat diet at 2% (wt/wt) dose for 8 weeks. Both SCR and FSCR significantly lowered body weight, epididymal fat weight and weight gain rate compared to high-fat diet control (HC) group and FSCR group showed lowest weight gain rate. In addition, it was observed that serum and hepatic lipid profiles including triglyceride, total cholesterol, LDL-cholesterol and HDL-cholesterol were significantly improved by supplementing SCR or FSCR. Furthermore, SCR and FSCR administration showed increase of glutathione content and decrease of hepatic lipid peroxide content, serum aminotransferase activity, and hepatic xanthine oxidase activity. On the other hand, activities of reactive oxygen species scavenging enzyme such as superoxide dismutase, glutathione S-transferase and glutathione peroxidase in two test groups were higher than those of HC. Lastly, in comparison with SCR, FSCR was more effective in restoring obesity-related biomarkers to normal level in high-diet induced obese mice. In conclusion, the present study indicates that FSCR could have not only anti-obese effects such as inhibition of abdominal fat accumulation, but also protective effects of cardiovascular disease such as atherosclerosis by decreasing serum and hepatic lipid contents. Furthermore, these results suggest that experimental diets in this study could alleviate hepatic damage caused by overproduction of reactive oxygen spices (ROS) due to obesity via inhibition of ROS generating activities and induction of ROS scavenging activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1043-1053
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• 2013

We investigated the ability of soybean curd residue (SCR) and its fermented products to inhibit obesity and improve the blood lipid profiles of obese mice fed a high-fat diet. Samples were prepared by fermenting SCR with Aspergillus oryzae var effuses KACC 44990 (ASCR), a microbe used for the fermentation of traditional Korean Meju, and with Monascus pilosus IFO 4480 (MSCR), a microbe used for the production of red rice. In addition, AMSCR, a mixture composed of equal amounts of ASCR and MSCR, was also prepared. Male mice were divided into six groups and fed with either a normal diet, a high-fat diet, or a high-fat diet supplemented with SCR, ASCR, MSCR, or AMSCR. After 8 weeks, body weight gain, serum and hepatic lipid profiles, and the activities of enzymes that generate or scavenge reactive oxygen species (ROS) were evaluated. Compared with the high-fat diet group, all the test groups showed a significant reduction in body, organ, and epididymal fat weight gain. These effects were observed with supplements in the order AMSCR>ASCR>MSCR>SCR. Similarly, supplements of test samples reduced high levels of serum and hepatic triglycerides (TG), total cholesterol, and low-density lipoprotein (LDL) cholesterol caused by hight-fat diet, while high-density lipoprotein (HDL) cholesterol was increased. Interestingly, the ability of ASCR to lower serum TG was stronger than that of MSCR, while MSCR showed a stronger hypocholesterolemic effect than ASCR. Meanwhile, AMSCR returned comprehensively serum lipid levels to normal. In addition, hepatic damage was prevented with effects in the order AMSCR>ASCR>MSCR>SCR. Hepatic ROS generating system including xanthine oxidase (XO) and ROS scavenging system including superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione S-transferase (GST) were recovered to normal level by all test diets. In conclusion, this study suggests that SCR and its fermented products can inhibit obesity and improve lipid profiles.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.