• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.323-329
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• 2023

In this study, Proline pentamer model was used to investigate change in the dihedral angle, intramolecular hydrogen bonding and formation energies during structural optimization. L-Proline (LP, as an imino acid residue) pentamers having four conformation types [β: φ/ψ=t−/t+, α: φ/ψ=g−/g−, PP_II: φ/ψ=g−/t+ and Plike: φ/ψ= g−/g+] were carried out by QCC [B3LYP/6-31G(d,p)]. The optimized structure and formation energy were examined for designated structure. In LP, P-like and PP_II types did not change by optimization, and β types were transformed into PP_II having no H-bond independently of the designated ψ values. PP_II was more stable than P-like by about 2.2 kcal/mol/mu. The hydrogen bond distances of d2(4-6) type H-bonds were 1.94 - 2.00Å. In order to understand the processes of the transformations, the changes of φ/ψ, distances of NH-OC (d_NH/CO) and formation energies (ΔE, kcal/mol/mu) were examined.

• The Monthly Diabetes
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• s.255
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• pp.40-43
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• 2011

61세, 여성, 157cm, 50kg, 당화혈색소 7.2%, 서 있는 시간은 하루 2시간 정도입니다. 이 여성의 1일 필요열량 및 식사포인트에 대해 알아보도록 하겠습니다

• Cement
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• s.48
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• pp.20-28
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• 1972

본 논문은 Frankenberger씨의 논문을 번역한 것이다. preheater의 열적 성능 평가를 위해선 calcining degree, thermal efficiency 및 calorific efficiency를 이용하고 있으며 1kg의 dust circulation으로 30kcal/kg$\cdot$cli의 연료 소모량을 증가시키고 있어 4단 이상으로 증가시키는 문제도 대두 연구하고 있다.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.147-158
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• 2005

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ⅱ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by Korean style restaurants in Changwon. A total of 20 restaurants in Changwon participated in this study, and two investigators visited there, consumed and investigated it. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance(RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) 1,821.2Kcal were served, 1,052.6Kcal were consumed and 768.6Kcal which is equivalent to 1/3RDA were thrown away on average. 2) The average carbohydrate:protein:fat(CPF) ratio of caloric nutrients was 42:27:31. 3) The correlation between the consumed and unconsumed calories was r=0.661 and the correlation between served and unconsumed calories was r=0.819. Both consumed and unconsumed calories were closely related to the served calories. 4) The result of the research showed that mean INQ in most nutrients was higher than 1.0, especially INQ in unconsumed food is mostly higher than INQ in provided and consumed food. 5) The unconsumed food and the meal prices were closely correlated in terms of price loss. These findings indicate the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. They should also be strongly encouraged to play an active role in improving their customers’ nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.123-128
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• 2009

This study was conducted to evaluate the weight reduction effect of yeast hydrolysate-SR101. Thirty female college students participated in a 6 week weight control program. All subjects were randomly assigned to either the placebo group, YH-SR101 (yeast hydrolysate-SR101) group, or eX diet (product of yeast hydrolysate-SR101) group. The mean energy intake of the placebo group was 1445.2${\pm}$364.0 kcal (carbohydrate: 60.1%, protein: 25.6%, fat: 14.3%), while those of the YH-SR101 and the eX diet group were 1505.6${\pm}$296.2 kcal (carbohydrate: 60.5%, protein: 22.2%, fat: 14.8%) and 1353.8${\pm}$326.3 kcal (carbohydrate: 63.2%, protein: 20.9%, fat: 15.9%), respectively. The placebo group lost 0.19${\pm}$1.14 kg of body weight, while the treatment groups (YH-SR101 and eX diet) lost 1.13${\pm}$0.83 and 1.54${\pm}$0.74 kg of body weight, respectively. There were significant differences in the decrease in body weight between the placebo and the treatment group (p<0.05). There were also significant differences in the decrease in fat mass between the placebo and treatment group (p<0.05). Furthermore, the BMI of the YH-SR101 and the eX diet groups also differed significantly before and after the diet program (p<0.05). Additionally, the BMI and waist size reduction of the treatment groups (YH-SR101 and eX diet group) differed significantly when compared to the placebo (p<0.05). The reduction of the resting metabolic rate (RMR) blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride did not differ significantly among groups. Taken together, these findings indicate that consumption of yeast hydrolysate-SR101 and eX Diet may lead to decreased body weight and fat.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.9-18
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• 2001

Dietitians in various fields have used food exchange lists for food preparations. However it seems that the present food exchange lists are complicated, thus they cause many problems for dietitians to use in the fields. Therefore this study evaluated to the extent of awareness and utilizations of KDA food exchange lists in dietitians and also collected dietitian's opinions for revising food exchange lists such as serving size, serving calories, and for unifying food guidelines and dietary and dietary guidelines for Korean to one simple guideline. 192 dietitians who presently work in urban and rural areas were recruited and data based on survey were collected. As results, most of dietitians(87.5%) knew well about food exchange lists, but only 7.8% of them always would use food exchange lists for menu planning, 56.3% of dietitians did not use it at all and 34.4% occasionally use it. And 88.0% of dietitians wanted to revise food exchange lists totally or partially, 69.8% of dietitians hoped to amend various calories per one serving in food exchange lists to one serving calorie. The desirable on serving calorie was selected as 100kcal(51%) or 50kcal(38%) by dietitians. The dietitians in this study understood very well dietary guidelines(86.5%) and food guidelines(88.5%) for Korean, and 66.1% dietitians wanted to unify both guidelines. In case of unification of guidelines, dietitians answered that 7-8 items(30%) or 5-6 items(27%) should be included in guideline. In the question about reference value for daily allowance, most dietitians(56%) satisfied with the present various reference values for various generation while 28% of dietitians wanted to change to have one reference value (standard with 2000kcal, adult female). This study will provide basic informations for revising or adjustment of food exchange list and dietary or food guidelines for Korean.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.5
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• pp.343-350
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• 2013

The objectives of this study were to estimate the potential biomass yield by using the biomass conversion index and evaluate the potential energy production by using the energy conversion index of biomass. Estimating the total biomass yield in Korea showed 9,646.3 thousand tons produced in 2012. Subsequent evaluation of the potential energy production using the estimated biomass yield in 2012 indicated that the calorific values were varied from 3,800 to 4,500 kcal $kg^{-1}$ for crop- and from 4,100 to 4,300 kcal $kg^{-1}$ for woody-based biomass, respectively. Among the examined biomass materials, the pruned branch of a nut tree appeared to be the greatest in bio-energy production showing 6,300 kcal $kg^{-1}$ in calorific value. Total potential energy production from agricultural by-products was estimated approximately at 3,966,000 TOE. Among the agricultural by-products examined, rice straw showed the greatest energy production potential being at 2,321,000 TOE. Furthermore, it might contribute to establishing the countermeasures of biomass utility in agricultural sector based on regional distribution chart of the potential biomass and energy yields in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.1
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• pp.42-48
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• 1999

Three experiments were conducted to develop and test equations for predicting carcass composition. In the first study using 52 d-old Cobb ${\times}$ Cobb male broilers, twenty four carcasses were selected from 325 processed birds based upon visual appraisal for abdominal fat (low, medium, high) and assayed for specific gravity (SG), dry matter (DM), fat, protein, and ash. In experiment 2, 120 birds were fed rations containing 2 caloric densities (2,880 and $3,200kcal\;ME_n/kg$ diet) and assayed as described above on weeks 2,3,4,5, and 6. Carcass fat was elevated (p < 0.05) with increased caloric density. In both studies predictive variables were significantly correlated with chemically determined carcass fat, protein, and ash contents. Pooled across the 2 studies, data were used to form SG, DM, and or age based equations for predicting carcass composition. Results were tested in experiment 3, where 576 birds reared to 49-d consumed either 2,880, 3,200, or $3,574kcal\;ME_n/kg$ diet while exposed to constant $24^{\circ}C$ or cycling 24 to $35^{\circ}C$ ambient temperatures. Both dietary and environmental effects impacted (p < 0.05) carcass composition. The fat content analyzed chemically was enhanced from 12.4 to 15.7%, and predicted fat was also elevated from 13.4 to 14.8% with increasing caloric density. Heat distress reduced (p < 0.05) analyzed carcass protein (18.9 vs 18.3%) and predicted protein (18.2 vs 17.5%). Predicted equation values for carcass fat, protein, ash, and energy were correlated with the chemically analyzed values at r=0.96, 0.77, 0.86, and 0.79, respectively. Results suggest that prediction equations based on DM and SG may be used to estimate carcass fat, protein, ash, and energy contents of broilers consuming diets that differ in caloric density (2,800 to $3,574kcal\;ME_n/kg$) and for broilers exposed to either constant ($24^{\circ}C$) or cycling high (24 to $35^{\circ}C$) ambient temperatures during 49-d rearing period tested in the present study.

• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.566-573
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• 2017

The study was conducted to evaluate the growth performance, viability, and uniformity of female crossbred Korean native chickens (KNC) for the first twelve weeks after hatching. Six crossbreed lines of chickens (1B, 2B, 3B, 4B, 5B, and 6B) bred from 1 paternal line and 6 maternal lines of KNC were compared in this study. Sixty newly hatched 1-day old chicks from each crossbreed, for a total of 360 chickens, were allocated into 6 replicates (10 birds per replicate) in a complete randomized design. Experimental diets used in this study consisted of 3 phases: 1) week 0 to 5, crude protein 20.3% and metabolizable energy 3,059 kcal/kg; 2) week 5 to 8, crude protein 18.6% and metabolizable energy 3,123 kcal/kg; and 3) week 8 to 12, crude protein 16.7% and metabolizable energy 3,187 kcal/kg. Body weight and feed intake were measured bi-weekly during the experiment. The 4B crossbreed had a higher body weight, average daily gain, and average daily feed intake on week 12 (p < 0.05) than the other groups. The 4B crossbreed had a lower (p < 0.05) uniformity during weeks 10 to 12 than crossbreeds 1B and 5B. However, a lower viability was observed (p > 0.05) in 4B in weeks 2 to 12 than those in the other groups. Results of the current study indicate that the 4B crossbreed had a higher growth performance in week 12 but had a lower viability for weeks 2 to 12 than the other crossbreeds.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.293-300
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• 1990

The physical and chemical properties of dry acorn starch(DS), defatted acorn starch (DFS) and reincorporated acorn starch(RIS) were investigated. Swelling power and solubility of all starch sample, were exhibited two stage behavior. It had a little change on the pasting temperature of DS and DFS but the peak viscosity and breakdown value of DFS was somewhat higher than those of DS and RIS. Flow behavior of gelatinized starch pastes showed a pseudoplastic behavior and flow behavior index was lower than unit The consistency coefficient showed concentration and temperature dependency. The activation energies of DS, DFS and RIS were from $1.70Kca1/g\;{\cdot}\;mol$ to $3.75Kca1/g\;{\cdot}\;mol$.