• Resources Recycling
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• v.27 no.2
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• pp.55-62
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• 2018

This study aims to investigate the characteristics on bottom ash flotation using vegetable oils as a collector. The experiment of changing the kerosene dosage as a collector for the flotation of coal ashes, the recovery of unburned carbon and unburned carbon content were 80% and 63%, respectively, when the dosage of kerosene was 9 kg/ton. The experiment of using soybean oil as a collector to improve flotation efficiency, the recovery of unburned carbon and unburned carbon content increased to 95% and 68%, respectively, when the dosage of soybean oil was 9 kg/ton. The recovery of unburned carbon and unburned carbon content were 99% and 78%, respectively, when safflower oil containing more poly unsaturated fats with double bonds than soybean oil was 9 kg/ton. The calorific value of the unburned carbon was 5,803 cal/g, confirming that it was possible to be used as a fuel for thermal power plants. Lastly, using vegetable oil as a collector it showed higher recovery of unburned carbon and higher unburned carbon than kerosene, which was mineral oil. Moreover, oil containing a large amount of poly unsaturated fat with two or more double bonds was found to have higher unburned carbon than other vegetable oils; thus showing excellent adsorbability for unburned carbon.

• Journal of Mushroom
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• v.9 no.3
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• pp.116-122
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• 2011

The mushroom Agrocybe aegerita was analyzed to evaluate the nutritional value of this potential food and to enhance the cultivation and consumption. Among the nutritional compositions of Agrocybe aegerita, contents of crude proteins, crude fats and ashes were 38.3%, 3.0% and 8.2% respectively. The contents of potassium and phosphorus were higher than that of other minerals. Total phenolics contents were $65.2{\mu}g/m{\ell}$ and $46.0{\mu}g/m{\ell}$ in water extract and ethanol extract, respectively. Total flavonoids were estimated as $12.5{\mu}g/m{\ell}$ contents of water extract and ethanol extract were $7.1{\mu}g/m{\ell}$. Free radical scavenging activity against DPPH of ethanol extract, 79.2% was higher than that of water extract(58.2%). The contents of total phenolics, flavonoids and antioxidant activity by the DPPH scavenging activity of Agrocybe aegerita were higher than those of Pleurotus eryngii and Pleurotus ostreatus. The tyrosinase inhibitory activity showed 63.2% and 65.0% in water extract and ethanol extract, respectively. Angiotensin converting enzyme inhibitory activity of water extract was 78.7% and 75.0% in ethanol extract. In this study, Agrocybe aegerita has abundant essential nutrients and thus is good source of functional health food.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.273-278
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• 2006

Effects of dietary fat and tomato on immune functions were investigated using BALB/c mice. Sixty male BALB/c mice weighing 16-17g were divided into two dietary groups. Control group was fed experimental chow (AIN-76 purified diet) supplemented with saturated fat (beef tallow) and unsaturated fat (safflower oil) at 5% level (weight basis), while treatment group was fed chow added with 0.5% (dry matter basis) of tomato (moisture content 95%) for 10 weeks. Organ weights, delayed-type hypersensitivity test, plaque-forming cell test, agglutination test, differential white cell count, and histological examination were performed at 4th, 7th, and 10th week after dietary treatment. Weight of spleen and spleen index of tomato group increased with increasing experimental period. Thymus index of tomato group was significantly higher than that of control group at 7 and 10 weeks (p<0.05). In delayed hypersensitivity test at 4th, 7th, and 10th week after dietary treatment, tomato group showed more significant increase in footpad swelling reaction 24 hr after challenge than control group (p<0.05). In plaque-forming cell test, tomato group fed 7 weeks increased more significantly than control group, while no significant difference was found between two groups at 10 weeks. Agglutination test decreased with increasing experimental period; tomato group at 10 weeks was higher than control group in antibody response to SRBC. In tomato group, Iympocyte percentage was slightly higher than that of control group, and spleen tissue showed active immune reaction caused by severe proliferation of white pulp.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1495-1502
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• 1999

Gamma-irradiated beef and chicken at the dose levels of 0.5 to 10 kGy were subjected to the detection of radiation-induced 2-alkylcyclobutanones whether irradiated or not. Radiation-induced 2-alkylcyclobutanones were extracted from beef and chicken fats, separated by florisil column chromatography and identified with GC/MS method by selected ion monitoring(SIM). When beef and chicken were irradiated, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone and 2-(5'-tetradecenyl)cyclobutanone were formed from palmitic, stearic and oleic acids. Concentrations of 2-alkylcyclobutanones were linearly increased with the dose levels of irradiation and depended upon the composition of fatty acids in beef and chicken. Radiation-induced 2-alkylcyclobutanones in irradiated beef and chicken were remarkably detected at 1 kGy and over, while these compounds were not detected in non-irradiated samples. The concentrations of radiationinduced 2-alkylcyclobutanones were relatively constant during 6 months.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.145-148
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• 2015

According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with $HNO_3$ (65%) and $H_2O_2$ (30%). Shark fin total silicon content was $7.17{\pm}8.92mg/kg$, while the soluble silicon content was $2.34{\pm}3.80mg/kg$. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1439-1445
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• 2010

In this study, we investigated the inhibition of phyto-extract mixture (PEM) in several digestive enzymes ($\alpha$-amylase, $\alpha$-glucosidase and lipase) for anti-obesity. The current study also examined the effects of PEM on adiposity and serum lipid levels in obese mice fed with high fat diet. ICR male mice weighing $33{\pm}1.1\;g$ were randomly divided into three groups, one normal diet group (control, ND group) and two high fat diet groups with or without PEM supplement (HFD group and PEM group). The mice were fed the PEM experimental for 6 weeks and then they were sacrificed. The results showed that the final weight, weight gain, food efficiency ratio and body fat were decreased by the addition of PEM compared to those of HFD group. White adipose tissue weights of epididymal, mesenteric and retroperitoneal areas in the PEM group were reduced to 31.2%, 8.8%, and 37.8%, respectively, compared to the HFD group. The levels of serum triglyceride, total cholesterol, LDL-cholesterol in the PEM group were significantly lower than those of HFD group. The body weight gain and food efficiency ratio of PEM group were significantly lower compared with those of HFD group. From the above results, the PEM may be effective material for anti-obesity through reducing serum triglyceride and body fats as well as decreasing body weight.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1207-1220
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• 2009

Through the study on the constitution-favored food by each constitution, we can draw below conclusions : The number of food that corresponds to that on more than 3 literatures showed over 40 for lesser yang person, greater yin person and lesser yin person, however, the number for greater yang person only appeared about 20, half of the number for the others. This is considered to have resulted from the not-enough studies on greater yang person for its rarity. When looking into the portion of the constitution-favored food for each constitution, the portion of cereals, bulbous plants and beans takes 27% (average 16.4% in the constitution-favored food)for greater yin person-favored food, the portion of vegetables and mushroom shares 29%(average 23.6% in the constitution-favored food) for lesser yin person, while the portion of fish, shellfish and other sea-food shows an average 25%, almost same figure for greater yang person, lesser yang person and lesser yin person, but its portion for greater yin person comes up the lowest figure at 16.2%. The portion of fruit shows relatively bigger figure in the constitution-favored food for lesser yang person and greater yin person, while smaller for greater yang person and lesser yin person. Meat, milk and milk products, eggs, oil and fats, condiments and flavors are not found in the greater yang person-favored food. When classifying the constitution-favored food by 4-Chi, the cold-natured food which favorers for lesser yang person shows a major portion, and when classifying it by 5 tastes, the sweety food becomes major, further, when classifying it by the benefited organ, the food benefiting to spleen and stomach, the lesser yin person favored food, appears prevalent. Above conclusion, based on approximately 300 kinds of food which are classified as constitutional food on literatures, suggests the necessity of a steady study and requires us to develop new constitutional food with the contemporary technology of food-processing and to determine the constitutional suitability on the newly introduced food which is increasing its numbers through importation due to frequent oversea trading.

• Applied Chemistry for Engineering
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• v.23 no.2
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• pp.232-240
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• 2012

Bio-diesel (BD) is the mono alkyl esters of long chain fatty acids derived from renewable feed stocks like vegetable oils or animal fats. Bio-diesel shows poorer fuel properties than that of diesel fuel in a cold condition. For the diesel fuel, many cold flow improvers have been developed; however, since primary ingredients of bio-diesel are different from those of the diesel fuel, there is a limit to the cold flow improvement when the same cold flow improvers are added to bio diesel. In this study, to improve low temperature properties of bio-diesel, we developed a cold flow improver using an alkyl methacrylate monomer, prepared via ester reaction, and maleic anhydride and also conducted a ring opening reaction using amine. We characterized the products using $^1H-NMR$, FT-IR and GPC methods. In addition, the cold flow improvements of the products in Soybean BD and Palm BD in the concentration rage of 1000~10000 ppm were investigated. It was found that the addition of LMA2SMA6MA2-C8A in Soybean BD improved the pour point by $12.5\;^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.487-492
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• 2002

Low-fat and sugar-free (LFSF) cookies were developed for patients with metabolic syndrome X, such as obesity, diabetes, coronary heart disease, and hypertention, using artificial sweeteners (mixture of aspartame and saccharin), pectin and herb extracts such as Polygonatum Odoratum (Mill) Druce, Schizandrae Fructus and Lycii Fructus, without sugar and fats. LFSF cookies were composed of 7.5 : 1 of aspartame and saccharin, 5% pectin, 49% protein, and 5% herb extracts, with reduced fat level. The values for area under the curve in oral glucose tolerance tests were significantly lower in 90% pancreatomized-(Px, n = 8) and sham - operated (Sham, n = 8) rats which consumed LFSF cookies, than the control, which consumed regular cookies. Blood glucose levels were higher and the peak levels were significantly lower in the LFSF cookies group than the control group of Px and Sham rats. Blood glucose levels of healthy female college students (n = 10) at 30 and 60 min after the consumption of 30 g LFSF and regular cookies were not different, but they were significantly lower in the LFSF-cookies group in diabetes patients (n = 10). In conclusions, LFSF cookies was considered as a good snack for diabetic patients.