• Progress in Superconductivity and Cryogenics
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• v.15 no.2
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• pp.1-8
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• 2013

This paper reviews the development status of magnetic refrigeration system for hydrogen liquefaction. There is no doubt that hydrogen is one of most important energy sources in the near future. In particular, liquid hydrogen can be utilized for infrastructure construction consisting of storage and transportation. Liquid hydrogen is in cryogenic temperatures and therefore high efficient liquefaction method must be studied. Magnetic refrigeration which uses the magneto-caloric effect has potential to realize not only the higher liquefaction efficiency > 50 %, but also to be environmentally friendly and cost effective. Our hydrogen magnetic refrigeration system consists of Carnot cycle for liquefaction stage and AMR (active magnetic regenerator) cycle for precooling stages. For the Carnot cycle, we develop the high efficient system > 80 % liquefaction efficiency by using the heat pipe. For the AMR cycle, we studied two kinds of displacer systems, which transferred the working fluid. We confirmed the AMR effect with the cooling temperature span of 12 K for 1.8 T of the magnetic field and 6 second of the cycle. By using the simulation, we estimate the total efficiency of the hydrogen liquefaction plant for 10 kg/day. A FOM of 0.47 is obtained in the magnetic refrigeration system operation temperature between 20 K and 77 K including LN2 work input.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.30 no.1
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• pp.13-16
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• 2017

In this study, in order to develop composition ceramics for refrigeration device application, $Ba(Ti_{0.9}Zr_{0.1})O_3$ composition was fabricated using conventional solid-state method. Electrocaloric effect of this ceramic was investigated using the characteristics of P-E hysteresis loops at wide temperature range from room temperature to $150^{\circ}C$. Curie temperature of $Ba(Ti_{0.9}Zr_{0.1})O_3$ ceramics showed $80^{\circ}C$. The maximum value of ${\Delta}T=0.12^{\circ}C$ in ambient temperature of $115^{\circ}C$ under 30 kV/cm was appeared. It is concluded that $Ba(Ti_{0.9}Zr_{0.1})O_3$ ceramics can be applied as refrigeration device application.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.164-169
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• 2014

The purpose of the present study was to investigate the short-term effects of a 12-day, soft pellet (SP) diet with a 3-h restricted feeding schedule on caloric intake, body weight, lipid metabolism, and insulin sensitivity. Glucose and insulin levels were measured pre-, mid-, and post-feeding. The SP rats exhibited postprandial hyperglycemia compared to rats fed control pellets (CP). The insulin response of SP rats during a meal was significantly higher than that of CP rats. There were no significant differences in the hepatic triacylglycerol contents and lipogenesis gene mRNA levels of SP and CP rats. However, the hepatocytes of SP rats were slightly hypertrophic. In addition, histological analysis revealed that the pancreases of SP rats had more islet areas than those of CP rats. This study demonstrated that feeding an SP-only diet for 12 days induces glucose intolerance, suggesting that the consumption of absorbable food, like a soft diet, may trigger glucose metabolism insufficiency and lead to life-threatening diseases.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1858-1864
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• 2007

Influence of varying level of sodium bicarbonate (SB) supplementation on milk yield and its composition was examined in a randomized complete block design in early lactating Nili Ravi buffaloes during summer. Four iso-nitrogenous and iso-caloric diets were formulated. The diet 0B contained 0 while LB, MB and HB diets contained 0.50, 1.0 and 1.50% SB levels, respectively. The diets were randomly allotted to twenty buffaloes, five in each group. A linear increase in nutrient and water intake was recorded with increasing SB level. Buffaloes fed MB and HB diets showed higher nitrogen balance than those fed 0B and LB diets. A significant increase in blood pH and serum bicarbonate was noticed with increasing SB level. Urine pH increased significantly with increased SB level. A linear increase in milk yield was also noticed with increasing SB level. Milk fat% increased significantly in buffaloes fed MB and HB diets compared with those fed 0B and LB diets. Buffaloes fed HB diet had higher conception rate and less services per conception than those fed 0B diet. This study indicated that a high SB diet not only increased dry matter and water intake, milk yield, milk fat% but also increased conception rate in early lactating buffaloes during summer.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.369-374
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• 1992

In order to determine the effect of dietary cellulose levels on chick performance, 1-week-old White Leghorn male chicks were fed semi-purified diets containing either 5%, 10%, 15% or 20% cellulose for 3 weeks. All diets were iso-nitrogenous and iso-caloric. Feed intake and body weight were increased as the cellulose level was increased. Feed conversion was lower in the 5% cellulose diet than in the other diets. Compared to the case of 10% to 20% cellulose diets, relative length (per 100 g body weight) of esophagus, duodenum, small intestine and cecum was longer, and relative weight of esophagus, duodenum and crop was also heavier in the chicks fed the 5% cellulose diet. The other internal organs were not affected by the cellulose level. The retention rates of dry matter and nitrogen were lower in the 5% cellulose group than in the other groups. Concentration of carcass phospholipids was higher in the 5% cellulose group, and that of carcass cholesterol was increased as the cellulose level increased. In conclusion, the dietary cellulose level should be more than 5% to give an adequate chick performance, and no ill effect was found even at 20% level.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.237-242
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• 2007

The purpose of this study was to compare food intakes between Korean breast cancer patients and a healthy control group. We compared the intake of nutrients of 117 food items between Korean breast cancer patients (n=97) and age matched healthy controls (n=97). Nutrient intake was estimated using a quantitative food frequency questionnaire. The mean caloric intake of breast cancer patients and healthy controls was not significantly different. Breast cancer patients consumed significantly less fat and antioxidant nutrients such as vitamin A, retinol, ${\beta}-carotene$, vitamin C and vitamin E when compared to the control subjects. Among the food items, the intake of eggs (p<0.01), legumes (p<0.05), vegetables (p<0.05), seasonings (p<0.001), and oils and fats (p<0.01) in breast cancer patients was significantly lower than that in the controls. These results suggest that Korean breast cancer patients consumed less amount of soy and vegetables, which are rich source of antioxidant nutrients and phytosterols. Thus, dietary guidance to increase intake of these foods may be beneficial in the prevention of breast cancer.

• The Korean Journal of Rehabilitation Nursing
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• v.13 no.1
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• pp.62-69
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• 2010

Purpose: The purpose of this study was to evaluate the effects of an integrative weight control program including East Asian traditional medicine on the degree of obesity and body compositions. Method: Using one group pre-post test design, 63 subjects aged 19 years or older were conveniently recruited from D University hospital. The weight control program consisted of acupuncture, aerobic exercise, moderate caloric restriction, and behavioral modification for weight loss. Paired t-tests were conducted using the SPSS V18.0. Results: Body weight (t=10.44, p<.001), body fat mass (t=11.47, p<.001), percentage of body fat (t=11.49, p<.001), the degree of obesity (t=10.48, p<.001), body mass index (t=10.66, p<.001), waist circumference (t=10.25, p<.001), hip circumference (t=6.10, p<.001), and WHR (t=2.21, p=.040) decreased after administering the integrative weight control program. Conclusion: This integrative weight control program effectively reduced the obesity degree and percentage of body fat. Further study is needed to replicate our program in a larger sample with control group to validate the findings.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.101-112
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• 2011

The objective of this study was to examine alcohol consumption rates and the perception of drinking cultures among college students in the Wonju area. An examination of factors such as frequency of drinking, average quantity consumed, and frequency of heavy drinking suggested that the drinking rates were relatively high. Over 70% of subjects drank at least once a week, 66.2% typically drank more than 5 servings at a time, and 19.2% of males and 13.0% of females were heavy drinkers. It was revealed from an AUDIT (Alcohol Use Disorder Identification Test) assessment that 71.3% of the subjects tested had various levels of alcohol-related problems. These problems were more severe in subjects that were male, selfboarding, or overweight. Alcohol related knowledge was not high because the subjects didn't know or incorrectly recognized some contents such as blood alcohol concentration, the energy content of alcohol, and the empty caloric characteristics of alcohol. Generally male, self-boarding, and overweight persons were not critical of the undesirable characteristics associated with drinking culture. Two opinions that were generally considered to be permissible were: 'Men should be able to drink' and 'Drinking is essential for a smooth human relationship'.