• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.4
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• pp.21-28
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• 2000

This study is conducted to analyze effects of soil moisture on the growth of maple(Acer palmatum) under indoor low light intensity. Maples grew under three different light intensities such as sunny place(average 353.2W/$m^2$), half shade(average 7.7 W/$m^2$) and shade/(average 1.9W/$m^2$).Under half shady and shady condition, each 24 planters(2 maples planted in each planter) were used and divided into 3 groups treated with different watering points. Three levels of soil water potential were set for watering points, such as -200mbar, -300mbar or -500mbar. Under sunny condition, there were only group of 8 planters, as comparison. Watering was applied when soil water potentials reached -500maber. The results of plant growth experiment are as followed. 1. Under the shady condition, 32 maples died among 48 maples for 7 months. 9 maples survived, watered at soil water potential -200mbar, 5maples at -300mbar and 2maples at -500mbar. 2. Leaf water content ratios were higher under lower light intensity. For the cell wall became thinner under lower light intensity. 3. Maples in shady were easy to die due to having thin cell wall, therefore they were easy to loss the turgor pressure. 4. In case of half shady condition, the group, watered at soil water potential -200mbar, had much smaller amount of rootlet than -300mbar, because there were excessive soil water. The group, watered at soil water potential -500mbar, had smaller amount of rootlet than -300mbar and there was a remarkable difference in leaf water potential in spite of nearly same soil water potential, because leaves received the water stress under lower soil water potential. 5. When maples grew soundly, the leaf water potential was largely influenced by the soil water potential.

• Journal of Korean Medicine Rehabilitation
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• v.30 no.4
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• pp.41-53
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• 2020

Objectives The purpose of this study was to investigate the effects of Silbi-san on the antioxidant and fat accumulation inhibition and to analyze the anti-obesity effect by analyzing the changes in serum lipid composition in obese mice. Methods We compared contents of phytochemicals like total polyphenols and total flavonoid and antioxidant activities such as 2,2-dipheny-1-picrylhydrazyl and 2.2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. After Silbi-san in 3T3-L1 cells in vitro and mouse adipose tissue ex vivo, we quantified intracellular triglyceride accumulation and lipolysis. Moreover, the anti-obesity activity though inhibiting pancreatic lipase were analyzed. In 3T3-L1 cells, morphological changes showed that control cells had many lipid while cells treated with Silbi-san had less lipid accumulation. 30% EtOH Silbi-san treatment also suppressed the fat absorption by inhibiting the activity of pancreatic lipase and led to high lipolysis through promoting glycerol release. The experimental group was divided into four groups: Normal group fed normal feed, Control group fed 60% high fat diet (HFD) and distilled water, drug group fed 60% high fat diet and 200 mg/kg of Silbi-san water extract, drug group fed 60% HFD and 200 mg/kg of Silbi-san 30% ethanol extract. Results Serum total cholesterol content and serum low density lipoprotein-cholesterol content were significantly decreased in the Silbi-san extract group compared to the control group, serum high density lipoprotein-cholesterol content was significantly increased in Silbi-san extract group. Conclusions In this study, the antioxidant and fat accumulation inhibitory effects of Silbi-san were confirmed.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Fibers and Polymers
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• v.6 no.3
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• pp.219-223
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• 2005

Water-soluble chitin (WSC) was prepared by carefully deacetylating chitins to about $50\%$ of N-acetyl content. Topical formulations based on WSC were prepared and their effects on wound healing were evaluated on a rabbit ear model. Full-thickness, open skin wounds were made on the ears of rabbits and WSC ointments were embedded in the open wounds. The application of WSC ointments significantly accelerated wound healing and wound contraction. The areas of epithelial-ization and granulation tissues in WSC ointment group are remarkably larger than those in control group (no treatment) and in placebo group (treated with ointment-base materials). A large number of grown granulation tissues including dense fibroblast deposition were observed under the thickened epithelium of the wound treated with WSC ointments. The number of inflammatory cells in WSC ointment group was significantly decreased compared with those in control and placebo groups, indicating that WSC would give low stimuli to wounds and prevent excessive scar formation. Neovascularization was the most prominent in WSC ointment group. Wound contraction in WSC ointment group was much larger than those in control and placebo groups. Overall results demonstrate that the topical formulation based on WSC is considered to become an excellent dressing as a wound healing assistant.

• Journal of the Korean Geotechnical Society
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• v.28 no.11
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• pp.87-99
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• 2012

Targeting 9 types of rocks, which have high frequency of excavation, the researcher has analyzed decreasing behaviors of elastic modulus due to water content. The elastic modulus decreasing behaviors have been classified into 5 steps by uniaxial compressive strength. The results indicate that all of 5 sedimentary rocks and andesite show single decreasing behavior and granite, rhyolite, and gneiss demonstrate another decreasing behavior. Moreover, sensitivity of water content in granite, rhyolite, gneiss is almost twice as fast as that of the other rocks and their residual value of elastic modulus is very low.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1593-1600
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• 2016

This research was conducted to investigate the physiological consequences of undernourished yak. Twelve Maiwa yak ($110.3{\pm}5.85kg$) were randomly divided into two groups (baseline and starvation group). The yak of baseline group were slaughtered at day 0, while the other group of yak were kept in shed without feed but allowed free access to water, salt and free movement for 9 days. Blood samples of the starvation group were collected on day 0, 1, 2, 3, 5, 7, 9 and the starved yak were slaughtered after the final blood sample collection. The liver and muscle glycogen of the starvation group decreased (p<0.01), and the lipid content also decreased while the content of moisture and ash increased (p<0.05) both in Longissimus dorsi and liver compared with the baseline group. The plasma insulin and glucose of the starved yak decreased at first and then kept stable but at a relatively lower level during the following days (p<0.01). On the contrary, the non-esterified fatty acids was increased (p<0.01). Beyond our expectation, the ketone bodies of ${\beta}$-hydroxybutyric acid and acetoacetic acid decreased with prolonged starvation (p<0.01). Furthermore, the mRNA expression of lipogenetic enzyme fatty acid synthase and lipoprotein lipase in subcutaneous adipose tissue of starved yak were down-regulated (p<0.01), whereas the mRNA expression of lipolytic enzyme carnitine palmitoyltransferase-1 and hormone sensitive lipase were up-regulated (p<0.01) after 9 days of starvation. The phosphoenolpyruvate carboxykinase and pyruvate carboxylase, responsible for hepatic gluconeogenesis were up-regulated (p<0.01). It was concluded that yak derive energy by gluconeogenesis promotion and fat storage mobilization during starvation but without ketone body accumulation in the plasma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• The Korean Journal of Community Living Science
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• v.27 no.2
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• pp.233-243
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• 2016

This study examined the antioxidant activity and lipid composition of rats fed a high fat-high cholesterol diet containing Salvia plebeia water extract. Three levels (50 mg/kg, 200 mg/kg, 500 mg/kg) of Salvia plebeia water extract were administered to seven weeks old male Sprague Dawley rats for four weeks. The activity of glutathione peroxidase in serum was high in all groups that received the Salvia plebeia water extract (p<0.05). The glutathione reductase activity was high (p<0.05) in groups that received 50 mg/kg and 500 mg/kg of Salvia plebeia water extract. When rats received Salvia plebeia water extract, the content of MDA (malondialdehyde) in the serum and liver was low in all groups. In addition, the serum total lipid, triglyceride, total cholesterol and LDL-cholesterol contents decreased significantly (p<0.05). Total cholesterol and triglyceride levels in the liver were significantly lower in the group that received the Salvia plebeia water extract than in the control group (p<0.05). Salvia plebeia water extract improves lipid metabolism and it almost meets with the increase of antioxidant activity and peroxide formation reduction. Based on these results, supplemented of a high fat-hypercholesterol diet with Salvia plebeia can increase antioxidant activity and depress peroxide formation in serum, as well as liver cholesterol and triglycerides.

• The Korea Journal of Herbology
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• v.26 no.4
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• pp.139-147
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• 2011

Objectives : The aim of this study is to research an anti-thrombus effect by Diospyros Kaki Calyx. Methods : The healthy human plasma were gained and used in vitro study such as factor X activity (FXa) inhibition, prothrombinase inhibition, prothrombin time (PT) and activated partial thromboplastin time. Fifteen SD rats were divided into three groups ; intact control group (orally administrated with distilled water 5ml/kg) and two experimental group treated with extract of diospyros kaki calyx (EKC). Experimental rats were orally 600 mg/kg concentration of EKC and 200 mg/kg concentration of EKC. After an hour from administration, we anesthetized rats and made arteriovenous (AV) shunt rat models to study weight of thrombus, took whole blood to study content of thromboxane B2 and blood clotting time. Results : In vitro, EKC significantly increased inhibitory activity of FXa, prothrombinase compared with intact control group ($^*P$ <0.05). PT and aPTT were increased in EKC treated (600 mg/kg) group compared with intact control group ($^*P$ <0.05). In vivo, blood clotting time of experiment group treated with EKC 600 mg/kg were significantly increased compare with that of intact control group (p<0.05) and content of thromboxane B2 was significantly decreased in group treated with EKC 600 mg/kg in serum. The weight of thrombus were significantly reduced in group treated with EKC 600 mg/kg compared with intact control group (p<0.05). But in vivo experiment study, those parameters of group treated with EKC 200 mg/kg were relatively decreased compared with those of intact control group without statistical significance. Conclusions : EKC has an antithrombic activity because of inhibition internal course such as FXa and prothrombin. And EKC inhibited a hole blood clotting in vivo experiment by low content of thromboxane B2.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.