• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.810-816
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• 2012

In order to develop liquid fertilizer using rendering by-product, rates and velocities of degradation from rendering by-product using pig cadaver investigated under different amount of injection and time with degradation agents (KOH, NaOH, $HNO_3$ and $H_2SO_4$). The amount of residue by degradation agent of $HNO_3$ treatment method was higher than that in KOH, NaOH and $H_2SO_4$ treatment methods. The degradation velocities (K; $hr^{-1}$) of rendering by-product in KOH treatment method were higher in the order of 25% ($0.0309hr^{-1}$) > 30% ($0.0268hr^{-1}$) > 20% ($0.0142hr^{-1}$) > 15% ($0.0111hr^{-1}$) > 10% ($0.0102hr^{-1}$) of weight of rendering by-product. In all conditions, the degradation velocity of rendering by-product using $H_2SO_4$ 30% of weight of rendering by-product was rapid than that for KOH, NaOH and $HNO_3$ treatment methods. Degradation rates of rendering by-product using NaOH were similar to that of KOH and $H_2SO_4$ except for $HNO_3$ under injecting 25% and 30% of rendering by-product weight.

• Radiation Oncology Journal
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• v.17 no.1
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• pp.78-83
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• 1999

Purpose : We have compared the characteristics of Siemens virtual wedge device with physical wedges for clinical application. Materials and Methods : We investigated the characteristics of virtual and physical wedges for various wedge angles (15, 30, 45, and 60$^{\circ}$) using 6- and 15MV photon beams. Wedge factors were measured in water using an ion chamber for various field sizes and depths. In case of virtual wedge device, as upper jaw moves during irradiation, wedge angles were estimated by accumulated doses. These measurements were performed at off-axis points perpendicular to the beam central axis in water for a 15cm${\times}$20cm radiation field size at the depth of loom. Surface doses without and with virtual or physical wedges were measured using a parallel plate ion chamber at surface. Field size was 15cm H20cm and a polystyrene phantom was used. Results : For various field sizes, virtual and physical wedge factors were changed by maximum 2.1% and 3.9%) , respectively. For various depths, virtual and physical wedge factors were changed by maximum 1.9% and 2.9%, respectively. No major difference was found between the virtual and physical wedge angles and the difference was within 0.5$^{\circ}$ . Suface dose with physical wedge was reduced by maximum 20% (x-ray beam :6 MV, wedge angle:45$^{\circ}$, 550: 80 cm) relative to one with virtual wedge or without wedge. Conclusions : Comparison of the characteristics of Siemens virtual wedge device with physical wedges was performed. Depth dependence of virtual wedge factor was smaller than that of physical wedge factor. Virtual and physical wedge factors were nearly independent of field sizes. The accuracy of virtual and physical wedge angles was excellent. Surface dose was found to be reduced using physical wedge.

• Food Science and Preservation
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• v.23 no.4
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• pp.591-598
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• 2016

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste ($25^{\circ}Brix$) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and ${\gamma}$-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content ($13.25^{\circ}Brix$) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing $13.25{\sim}13.45^{\circ}Brix$, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.

• Korean journal of applied entomology
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• v.48 no.2
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• pp.237-243
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• 2009

This study was conducted to develop economic injury level (ElL) and economic threshold (ET) of Cabbage armyworm, Mamestra brassicae L. on cabbage (Brassica oleracea L. var). The changes of cabbage biomass and M. brassicae density were investigated after introduction of larval M. brassicae (2nd instar) at different densities: 0, 1, 2, 4, 8, and 16 larvae per plant at 40 d after planting for an open field experiment, and 0, 2, 5, 8 and 12 larvae per plant at 25 d after planting for a glass house experiment. In the field experiment, the yield loss of cabbage was not significantly different among treated-plots at 30 d after the larval introduction, showing an over-compensatory response of cabbage plants to M. brassicae attack. In the glasshouse experiment, however, the biomass of cabbage at 15 d after the larval introduction significantly decreased with increasing the initial introduced number of M. brassicae, resulting in 38.3, 36.7, 21.7, 23.3 and 16.7g in above treated-plots, respectively. The relationship between cumulative insect days (CID) and yield loss (%) of cabbage was well described by a nonlinear logistic equation. Using the estimated equation, ElL of M. brassicae on cabbage was estimated at 44 CID per plant based on the yield loss 14%, which take into account of an empirical gain threshold 5% and marketable rate 91% of cabbage. Also, ET was calculated at 80% of the EIL: 35 CID per plant. Until a more elaborate EIL-model is developed, the present result may be useful for M. brassicae management at early growth stage of cabbage.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1144-1152
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• 1999

In order to investigate the content of preservative components occurred naturally in foods, the content of benzoic acid and sorbic acid in 48 kinds of plants which used as commercial teas or spices was determined according to the method of 'Korean Food Code' and analyzed with a gas chromatograph. The recoveries of the benzoic and sorbic acid were 82.5% and 94.5%, respectively. The naturally occurring benzoic acid was less than 50 ppm in most of the plants used as commercial teas. The content of benzoic arid in spices and the content of sorbic acid in teas or spices were less than 10 ppm. The average contents of benzoic acid and sorbic acid in edible part of each plant were as followed ; leaf 12.5 ppm and 8.1 ppm, root 16.8 ppm and 3.7 ppm, seed 9.8 ppm and 2.3 ppm, fruit 33.8 ppm and 1.2 ppm, fungus 18.3 ppm and 14.6 ppm, respectively. The contents of benzoic acid and sorbic acid in several plants used at teas or spices extended over a wide range.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.143-148
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• 2016

This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to $1,067.80{\mu}M$ TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1197-1204
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• 2012

As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and $Fe^{2+}$ chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9 mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125 ${\mu}g/mL$, and higher than that of positive control (${\alpha}$-tocopherol and BHT) (p<0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000 ${\mu}g/mL$. The ethyl acetate fraction showed the highest value of FRAP at 1051.9 ${\mu}M$ and a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The $Fe^{2+}$chelating was highest in the 70.1% chloroform fraction at a concentration of 500 ${\mu}g/mL$ (p<0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p<0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.17 no.1
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• pp.10-18
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• 2006

Objective : The aims of this study were to explore the relations of internet addiction to depression, impulsivity, and obsessive-compulsivity in adolescents. Methods : 1410 high school students (male=611, female=799 : mean age=$16.2{\pm}0.7$) were included in this study. The questionnaire consisted of items on demographic characteristics and internet use pattern. We assessed the level of internet addiction using Young's internet addiction scale (IAS) Barratt impulsiveness scale (BIS) and Maudsley obsessive compulsive inventory (MOCI) were also self-rated. In this study, We defined upper 25% of IAS as 'addiction group' and lower 25% as 'non-addiction group'. Results : The results were as follows ; 1) Male students had significantly higher mean scores on Internet addiction scale than females and there was significantly higher rate of male students in addiction group. 2) The addiction group spent more time for internet use, especially for games than non-addiction group. 3) The addiction group showed significantly higher total scores on BDI, BIS, and MOCI than non-addiction group. 4) Significant associations have been found between the level of internet addiction and depression, impulsivity, and obsessive-compulsivity, respectively. Conclusion : Depression, impulsivity, and obsessive-compulsivity could be significant factors predicting internet addiction. Especially, direct effect of impulsivity could be the most significant to explain internet addiction. Adolescents with high impulsivity may be vulnerable to internet addiction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.197-204
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• 2012

This study examined the protective effects of an ethanol extract of Youngia denticulata leaf (YDL) and Youngia denticulata root (YDR), and Youngia sonchifolia leaf (YSL) and Youngia sonchifolia root (YSR) on acute ethanol-intoxicated rat. The rats were pretreated with an ethanol extract of YDL, YDR, YSL and YSR for 4 weeks before being exposed to ethanol (5 g ethanol, po/kg BW). The biochemical indices (hepatic alcohol metabolic enzymes and serum ALT activities, and hepatic and serum lipid profiles) were examined to evaluate the protective effects. The hepatic ADH activities in all experimental groups were not changed significantly by acute ethanol after a pretreatment with the YS and YD ethanol extracts. In contrast, the ALDH activity in EC (ethanol control) was higher than that of NC (normal control); these activities in the YDL and YSL groups were significantly higher than that of the EC group. On the other hand, acute ethanol exposure resulted in a significant increase in the serum TG, total cholesterol, LDL-cholesterol, hepatic TG, total lipid and cholesterol levels, and serum ALT activity, and a decrease in the serum HDL-cholesterol. A pretreatment with the YS and YD ethanol extracts dramatically attenuated these adverse effects. In particular, the YDL pretreatment markedly suppressed the ethanol-induced increase in the serum and hepatic TG and total cholesterol levels. Furthermore, serum ethanol was decreased by a pretreatment with YSL, YSR, YDL, or YDR. Overall, YD and YS ethanol extracts attenuate acute ethanol-induced hyperlipidemia and fatty liver significantly. Nevertheless, further study will be needed.