• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.16 no.3
• /
• pp.247-254
• /
• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• Korean Journal of Materials Research
• /
• v.8 no.2
• /
• pp.126-130
• /
• 1998

Aluminum sulfate, $AI_{2}(SO_4)_3\cdot18H_2O$ was prepared by adding of kaolin-dissolved sulphuric acid into ethanol and its thermal decomposition behavior was discussed. As-synthesized high purity precipitate particles were platelike shapes of $2\mu\textrm{m}$ size. With increasing drop rate of leach liquor into ethanol, the crystallite sizes of the precipitate decreased. The apparent activation energies for dehydration and sulfate decomposition of the precipitate were $11.9Kcal mol^{-1}$ and $48.2kcal mol^{-1}$ respectively.

• Archives of Pharmacal Research
• /
• v.29 no.10
• /
• pp.928-933
• /
• 2006

Percutaneous delivery of NSAIDs has advantages of avoiding hepatic first pass effect and delivering the drug for extended period of time at a sustained, concentrated level at the inflammation site that mainly acts at the joint and the related regions. To develop the new topical formulations of pranoprofen that have suitable bioadhesion, the gel was formulated using hydroxypropyl methylcellulose (HPMC) and poloxamer 407. The effects of temperature on drug release was performed at $32^{\circ}C$, $37^{\circ}C$ and $42^{\circ}C$ according to drug concentration of 0.04%, 0.08%, 0.12%, 0.16%, and 0.2% (w/w) using synthetic cellulose membrane at $37{\pm}0.5^{\circ}C$. The increase of temperature showed the increased drug release. The activation energy (Ea), which were calculated from the slope of lop P versus 1000/T plots was 11.22 kcal/ mol for 0.04%, 10.79 kcal/mol for 0.08%, 10.41 kcal/mol for 0.12% and 8.88 kcal/mol for 0.16% loading dose from the pranoprofen gel. To increase the drug permeation, some kinds of penetration enhancers such as the ethylene glycols, the propylene glycols, the glycerides, the non-ionic surfactants and the fatty acids were incorporated in the gel formulation. Among the various enhancers used, propylene glycol mono laurate showed the highest enhancing effects with the enhancement factor of 2.74. The results of this study suggest that development of topical gel formulation of pranoprofen containing an enhancer is feasible.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.607-614
• /
• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• Journal of the Korean Society of Combustion
• /
• v.18 no.3
• /
• pp.44-53
• /
• 2013

In this study, the economic evaluation for imported coals was conducted for power plant based on thermo-dynamical performance analysis. The number of coal types considered was 1,755 imported by five power generation companies in Korea during the 2010-2012. The higher heating value (HHV) of the coals ranged 4,000-6,500 kcal/kg, mostly sub-bituminous. The 1D thermo-dynamical performance modeling was performed for a 500 MWe standard power plant using PROATES code. It was founded that the low rank coals had negative effects on the plant efficiency mainly due to the increased heat loss by moisture, hydrogen and flue gas. Based on the performance analysis, the economic performance of the coals was evaluated. The apparent price of low-rank coals tended to be significantly lower than design coal; for example, the unit price of coal with a HHV of 4,000 kcal/kg was 57% of the reference coal having 6,080 kcal/kg. Considering the negative effects leading to a decrease in the thermal performance, heating value compensation, and increased parasite load, the corrected unit cost for the coal with 4,000 kcal/kg was 90.7% of the reference coal. Overall, the cost saving by imported coals was not high as expected.

• Proceedings of the Korea Contents Association Conference
• /
• 2008.05a
• /
• pp.274-280
• /
• 2008

The study of subjects were 8 persons. The study measured VO2max of each person and substituted METs at exercise intensity of both VO2max 50% and VO2max 70% in accordance with energy consumption formula to set exercise time at energy consumption of both 300kcal and 600kcal. And, the study substituted inclination and rate at exercise intensity that was measured at preliminary test. T, B, NK cell varied depending upon aerobic exercise to have no significant difference of exercise intensity at relative ratio of T, B, NK lymphocyte of all of lymphocytes and to have significant difference of Expenditures Calorie (p<.01) and interaction (p<.05) by T cell and Expenditures Calorie (p<.01) by B cell and Expenditures Calorie (p <.001) and interaction (p<.05) by NK cell.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.3
• /
• pp.277-288
• /
• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Bulletin of the Korean Chemical Society
• /
• v.5 no.1
• /
• pp.27-32
• /
• 1984

To investigate the hydration effects on the conformational changes of N-pivaloly-L-prolyl-N-methyl-N'-isopropyl-L-alanin amide (PPMIA), the conformational free energy changes have been calculated by using an empirical potential function varying all the independent degrees of freedom of PPMIA backbones. It is found that cis conformers are folded by a strong intramolecular hydrogen bond involving both terminal CO and NH groups whereas trans conformers accommodate the open conformation. Conformers in the free state are proved to be less stable than in the hydrated state. The free energy changes of cis and trans PPMIA due to the hydration are -50.5 and -39.8 kcal/mole, their conformational energy changes are -52.3 and -41.0 kcal/mole, and their conformational entropy changes are -5.9 and -4.0 e.u., respectively. The free energy changes of cis PPMIA to trans PPMIA in the free and hydrated states are 5.3 and 16.0 kcal/mole, their conformational energy changes are 7.6 and 18.8 kcal/mole, and the entropy changes due to the conformational transitions correspond to 7.5 and 9.4 e.u., respectively. From these results, it is found that the bound water molecules play an important role in stabilizing the conformation of PPMIA.

• Bulletin of the Korean Chemical Society
• /
• v.10 no.3
• /
• pp.262-269
• /
• 1989

The gas phase thermal decomposition of 1-bromo-3-chloropropane in the presence of radical inhibitor was studied by using the conventional static system. The mechanism of unimolecular elimination channel is shown below. [...] In this scheme, the total molecular dissociation rate constant, ($k_1\;+\;k_2$), for the decomposition of $BrCH_2CH_2CH_2Cl$ was determined by pyrolyzing the $BrCH_2CH_2CH_2Cl$ in the temperature range of $380-420^{\circ}C$ and in the pressure range of 10∼100 torr. To obtain $k_3\;and\;k_4,\;and\;to\;obtain\;k_1\;and\;k_2$ independently, the thermal decompositions of allyl chloride and allyl bromide were also studied. The Arrhenius parameters for each step are as follows; $log\;A_{\infty}\;=\;14.20(sec^{-1}),\;E_a$ = 56.10(kcal/mol) for reaction path 1; $log\;A_{\infty}\;=\;12.54(sec^{-1}),\;E_a$ = 49.75(kcal/mol) for reaction path 2; $log\;A_{\infty}\;=\;13.41(sec^{-1}),\;E_a$ = 50.04(kcal/mol) for reaction path 3; $log\;A_{\infty}\;=\;12.43(sec^{-1}),\;E_a$ = 52.78(kcal/mol) for reaction path 4; Finally, the experimentally observed pressure dependence of the rate constants in each step is compared with the theoretically predicted values that are obtained by the RRKM calculations.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.489-498
• /
• 2008

This study was designed to evaluate the relationships among snack intake, obesity index, and blood parameters in obese elementary school children. Anthropometric measurements, nutrient intake from meals and snacks, serum cholesterol, glucose, GOT, GPT, and hemoglobin levels were obtained 36 obese elementary students (boys=28, girls=8). The average age, height, weight, % body fat, and obesity index were 11.9 years, 145.5cm, 53.5kg, 45.7%, and 32.4%, respectively. The mean energy intake was 1,818.7 kcal in boys and 1,818.1 kcal in girls. In addition, the energy intake from snacks was 470.4 kcal in boys and 479.4 kcal in girls. The levels of plant fat (p<0.05) and cholesterol (p<0.001) consumed during snacks (1,000 kcal per energy intake) were higher than those consumed during meals. The serum cholesterol, glucose, and hemoglobin levels were 177.4 mg/dL, 90.4 mg/dL, and 14.5 g/dL, respectively. In addition, the levels of serum GOT (p<0.001) and GPT (p<0.05) were higher in boys than in girls. Height was positively correlated with food intake (p<0.05), snack intake (p<0.05), and energy intake from snacks (p<0.05). Based on these results, further studies are needed in order to investigate the relationships among various aspects of snacking and obesity in elementary school children.