• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1126-1131
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• 2010

The antiobesity effect of soymilks fermented with Bacillus subtilis KC-3 (KCCM 42923) from cheonggukjang was compared with other sources of B. subtilis KCCM 11316 and B. subtilis MYCO. The antiobesity effect was investigated by measuring the release of leptin, Oil red O staining, glycerol secretions and adipogenic transcription factor by reverse transcription-polymerase chain reaction (RT-PCR) in the 3T3-L1 adipocytes. Fermented soymilk with B. subtilis KC-3 (F-KC) led to decrease levels of leptin secretion and increase levels of glycerol secretion in the cells. In addition, F-KC reduced contents of Oil red O dye in the 3T3-L1 adipocytes. Also, mRNA expression levels of both SREBP-1c (sterol regulatory element-binding protein 1-c) and PPAR-$\gamma$ (peroxisome proliferator-activated receptor-$\gamma$), which are adipogenic transcription factor, in cells treated with F-KC were markedly down regulated. These results demonstrate that the Bacillus subtillis fermented soymilk (F-KC) decreased lipid content in 3T3-L1 adipocytes by inhibiting lipogenesis. All B. subtilis fermented soymilks had shown antiobesity activities, however, F-KC exhibited the strongest antiobesity effect in the 3T3-L1 adipocytes. Our study suggests that especially F-KC increased the potential of antiobesity effects.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Journal of the Korean Chemical Society
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• v.11 no.3
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• pp.89-93
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• 1967

The interactions of fluorobenzene with iodine monochloride, iodine monobromide, bromine and chlorine in carbon tetrachloride solution have been examined through ultraviolet spectrophotometric measurements. The results indicate the formation of one to one molecular complexes, $C_6H_5F{\cdot}ICl$, $C_6H_5F{\cdot}IBr$, $C_6H_5F{\cdot}Br_2$, and $C_6H_5F{\cdot}Cl_2$ in solution. The equilibrium constants obtained at room temperature for the formation of these four complexes are 0.161, 0.072, 0.045 and 0.035 l $mole^{-1}$, respectively. Comparison of these results with those reported in the literature on other complexes of similar type reveals that the relative stabilities of these complexes decrease in the following orders: ICl>IBr>$I_2$>$Br_2$>$Cl_2$ $C_6H_6$>$C_6H_5Br$>$C_6H_5Cl$>$C_6H_5F$

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.685-690
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• 1997

In this study, the behavior of R/C beam strengthened with carbon fiber laminate (C.F.L.) is analyzed from the test results. The purpose of this study is to evaluate the shearing rehabilitation effects of R/C beam with C.F.L. Test parameters are the thickness of C.F.L. and existence of stirrups. Test results how that the shear capacity of specimen without stirrups was increased and shear capacity of specimen with stirrups was not increased due to the insufficient fabrication of specimen and curing.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.645-650
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• 2020

The mechanism of anti-aging of fermented jujube (Zizyphus jujuba fruits (ZJF)) was investigated using transgenic daf-16 and mev-1 strains of C. elegans. Jujube extracts fermented for 7 days (F7-ZJF) and 14 days (F14-ZJF) with Laetiporus sulphureus were treated to a NGM agar plate with 10-15 transgenic daf-16 and mev-1 strains of the synchronized age. There was no difference of lifespan between the drug-treated group (7-day fermented ex. (F7-zjf-200 ㎍/mL), 14-day fermented ex. (F14-zjf-200 ㎍/mL)) and the non-treatment group in both daf-16 and mev-1 strains. In the thermal stress experiment, F7-zjf-200 ㎍/mL showed a significant (t = 4.017) activity in thermal stress resistance with a 12% higher survival rate than the control group. In the survival test in H2O2, F7-zjf-200 ㎍/mL and F14-zjf-100 ㎍/mL have significant activity in oxidative stress resistance compared to the control group. This study indicates that life span expand of N2 strain of the jujube extract is related to the regulation of daf-16 and inhibition of mev-1 signal in C. elegans.

• Resources Recycling
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• v.18 no.4
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• pp.62-69
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• 2009

We researched separation of mixed waste acids with HF, $CH_3COOH$, $HNO_3$ that were produced during a semiconductor wafer process to recycle these acids. At first, we manufactured the fluoride compound in form of $Na_2SiF_6$ by precipitating HF using $NaNO_3$ and Si powder. The concentration of HF was reduced from the initial concentration of 127 g/L to 0.5 g/L with an HF recovery ratio of 99.5%. After the manufacture of $Na_2SiF_6$, the concentration of $HNO_3$ and $CH_3COOH$ demonstrated 502 g/L and 117 g/L respectively. Following these findings we added NaOH in this $CH_3COOH/HNO_3$ mixed acid in order to obtain pH=4. Next we separated the $CH_3COOH$ and recoverd it through the use of vaccum evaporation at -440 mmHg, $95^{\circ}C$. The concentration of the recovered $CH_3COOH$ was approximately 15% and the recovery ratio of $CH_3COOH$ was over 85%. We precipitated the $NaNO_3$ by cooling the concentrated solution to $20^{\circ}C$ with a $HNO_3$ recovery ratio of over 93%. We confirmed that only $Na_2SiF_6$ and $NaNO_3$ were manufactured by XRD analysis after drying these precipitants at $90^{\circ}C$. The precipitants demonstrated a purity of approximately 97% and 98% respectively. Therefore, the purity of the precipitants proved to be similar to that of commercial products.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Analytical Science and Technology
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• v.13 no.2
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• pp.229-233
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• 2000

The study was carried out to confirm the reliability of standard samples, low concentration $0.74mgN(NO_3)/l$, $0.58mgF^-/l$, high concentration $2.14mgN(NO_3)/l$, $1.25mgF^-/l$, on the base of quality control chart. The analytical results had the precise reliability with standard deviation of 0.010, 0.017, 0.056 and 0.019, respectively. When three persons A, B and C, who had different analytical experiences, analyzed the standard samples six times repeatedly, C person, who had more academic career and analytical experience, produced far better reliability for analytical results. Therefore, these standard samples were very suitable for external quality control test, because all persons' average values for analytical results were close to the values of prepared standard samples.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.4
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• pp.222-230
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• 1991

Conjugate heat transfer by steady laminar natural convection from a conducting tube with two vertical axial fins has been studied by a finite difference numerical procedure under basic conditions; $Ra=10_6$, Pr = 5 and $L_F=0.15$. The maximum local tube Nusselt number appears at ${\theta}=140^{\circ}$ for $L_F=0.06$, at ${\theta}=130^{\circ}$ for $L_F=0.30$ and at ${\theta}=120^{\circ}$ for $L_F=0.30$, $L_F=0.06$, respectively. The maximum mean Nusselt number shows at $L_F=0.18$ for the downward fin and at $L_F=0.12$ for the upward fin. Therefore the optimized fin length is $L_F{\approx}0.15$ under these conditions. At $L_F=0.15$, the mean Nusselt number by increasing Rayleigh number is remarkably increased for downward fin and then is slowly increased except for downward fin, it by increasing Prandtl number is apparently increased at $Pr{\leq}2$, and slightly increased at Pr>2.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.228-230
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• 1989