• Food Science and Preservation
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• v.24 no.8
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• pp.1188-1194
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• 2017

Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effects of gochujang prepared with mixed grains, bamboo salt baked 3 times and meju starters on DSS-induced colitis in C57BL/6 mice were studied. We prepared gochujang prepared with mixed grains (MG), bamboo salt, and Aspergillus oryzae (A) and Baccillus subtilis (B) mixed starters (MG-AB) and gochujang prepared with MG, bamboo salt and A, B and Lactobacillus plantarum (L) mixed starters (MG-ABL). MG-AB and MG-ABL significantly increased body weight and colon length compared to the control (p<0.05). MG-ABL showed significantly decreased interleukin-6 (IL-6) expression in serum compared to the control and MG-AB group (p<0.05). MG-ABL also regulated mRNA and protein levels of pro-apoptotic Bcl-2-associated X protein (Bax) and anti-apoptotic B-cell lymphoma-2 (Bcl-2) in the mice colon tissue (p<0.05). Therefore, MG-ABL exhibited the increased anticolitis effects by inhibiting damage of colon tissue, probably by regulating a pro-inflammatory cytokine of IL-6 and regulated apoptosis related genes. These results indicated that gochujang changed with good ingredients and starters had colitis preventive effects and might be due to active compounds in mixed grain and bamboo salt, and produced by L during the fermentation of gochujang.

• Journal of the Korean institute of surface engineering
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• v.37 no.2
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• pp.92-98
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• 2004

The current efficiency and the microstructure of the trivalent Cr deposits plated in flow cell system were investigated according to additives in sulfate bath and current density. The current efficiency of the deposits plated in the formic acid complexed bath was noticeably higher than that of the deposits from glycine complexed bath. The current efficiency of the deposits from the complexed baths with boric acid buffer increased linearly with current density in the range of 60-100 A/dm$^2$, while that of the deposits from the baths with both Al sulfate and mixed buffers increased parabolically with current density. The nodular crystallite size of the deposits increased with current density, and the deposits plated in low current density region had relatively smooth surface appearance with fine grains. The structure of the deposits from the complexed baths with boric acid buffer changed from amorphous structure to crystalline one with strong (110)peak with increasing current density. The deposits from the baths with both Al sulfate and mixed buffers had generally amorphous structure.

• Journal of the Korean institute of surface engineering
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• v.31 no.4
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• pp.191-198
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• 1998

The effect of the additives on the Zn-Ni alloy electrocrystallization from a chloride bath was investigated by means of electrochemical methodes, scanning electron microscopy and measurement of surface appearancd, X-ray diffraction patterns. The additives thestd ware the Saccharin, surfactant of naptalene-derivative and mixed additive, The resistance of electrodeposit increased by adding the additives, whera the effect of additives on resistance was different with current density roughness, apperarance and morphology of deposit were also influenced by the type of additive. The deposir with fine, compact grains as well as good surface roughness and appearance was obtained from the mixed-additive added bath.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.642-643
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• 2006

Direct reduction and carburization process was thought one of the best methods to make nano-sized WC powder. The oxide powders were mixed with graphite powder by ball milling in the compositions of WC-5,-10wt%Co. The mixture was heated at the temperatures of $600{\sim}800^{\circ}C$ for 5 hours in Ar. The reaction time of the reduction and carburization was decreased as heating temperatures and cobalt content increased. The mean size of WC/Co composite powders was about 260 nm after the reactions. And the mean size of WC grains in WC/Co composite powders was about 38 nm after the reaction at $800^{\circ}C$ for 5 hours.

• Journal of Bio-Environment Control
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• v.16 no.1
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• pp.62-66
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• 2007

This study was carried out to develop the stable plug seedling production for hydroponics of spinaches by various nursery media, plug tray size and seed number per plug tray cell. When plant grown in various nursery media, the seeding stand rate was shown in order of granular rockwool with good water retention, granular rockwool>granular rockwool mixed with pearlite>cocopeat>pearlite>poly urethane foame. Thus, poly urethane foame indicated the lower seedling stand rate. There was no difference in growth of the seedlings md the seeding stand rate by the plug tray size, and no significant difference in the plant height and the number of leaves among the seed number per plug tray cell. But, leaf area of plant in 2 grains seeding per cell was $113.0cm^2$, was wider in compared with 5 grains seeding of which leaf area was $88.0cm^2$. Accordingly, the leaf area per plant decreased as more and more the number of seeds per plug tray cell increased. The fresh weight of a plant per plug tray cell was the heaviest with 12.5g in the 2 grains, and the total fresh weight of plants per cell was 33.9g in 4 grains seeding, thus it tended to was bigger compared with other treatments. Consequently, given that the number of seeds per cell was decreased, the fresh weight of a plant increased. On the other hand, the total fresh weight per cell showed a tendency to be reducing as more and more the number of seeds per plug tray cell decreased. The yield in the 4 grains seeding was increased by 46% as $14,910kg{\cdot}ha^{-1}$ in compared with the yield in 2 grains seeding as $10,200kg{\cdot}ha^{-1}$.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.125-135
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• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.748-760
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• 2019

This study examined the difference of dietary intake behavior between groups of adults aged >20 years with or without dyslipidemia, and comparing the various types of dyslipidemia, based on the Seventh (2016) KNHANES. Men showed higher rate for triglyceridemia and LDL-cholesterolemia than women and subjects in the age group 50-59 years exhibited the highest incidence of triglyceridemia, total cholesterolemia and HDL-cholesterolemia. The ratio of obese people was higher in most types of dyslipidemias. The top five foods in each group of cereal & grain, meat, vegetable, and fruit were selected for analysis, based on the food frequency. The dyslipidemia group showed higher intake frequencies for mixed grains, cabbage kimchi and leafy vegetable than the no-dyslipidemia group, and the group with high blood total cholesterol for mixed grains, apple, and cutlassfish-croaker. Group with high blood triglyceride showed higher intake frequencies of rice and mackerel-mackerel pike than the other groups of high blood triglyceride. No food showed significant difference in the frequencies between groups of LDL-cholesterol. Group with high blood HDL-cholesterol showed higher intake frequency of bibim-fried rice, deep fried chicken, stir fried chicken, apple, tangerine, banana and butter-margarine. These results indicate that people with high levels of blood total cholesterol are more concerned with food having health benefits than those with abnormal levels of other blood lipid. More information on dietary benefits need to be provided to patients having high levels of triglyceride, LDL-cholesterol and HDL-cholesterol.

• Journal of Nutrition and Health
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• v.57 no.2
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• pp.228-243
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• 2024

Purpose: This study aimed to identify the distinctions in dietary and health-related behaviors among Indonesian women who marry Koreans or into multicultural families (MF) and those who marry Indonesians living in Korea (IK) and in Indonesia (II). Methods: The study was performed with 192 subjects using an online questionnaire regarding food choice, dietary and health behavior, and nutrition quotient (NQ). The analysis used Pearson's chi-squared test, the Fisher's exact test, multinomial logistic regression, and the general linear model. Results: The MF group consumed Korean food more than once a day and Indonesian food 1-2 times monthly (p < 0.001). The main challenge for the IK and II groups in consuming Korean food was the presence of pork and the different food flavors (p < 0.001). The MF group tended to have normal body mass index, consumed more vitamin and mineral supplements (p = 0.014), and exercised regularly ≥150 min/week compared to the IK and II groups (p < 0.001). However, the MF group had the highest rate of skipping breakfast (p = 0.040). When evaluating the NQ of the participants, the MF group consumed more vegetables (p = 0.026), mixed grains (p = 0.031), and spicy and salt soups (p = 0.006). The II group consumed more fish (p = 0.005), beans (p = 0.009), and nuts (p = 0.003). The IK group checked the nutrition labels the most (p = 0.005), while their consumption of vegetables, fish, beans, and nuts was lowest. The MF group had a higher balance score, which resulted in a substantially more nutritious food intake compared to the other two groups (p = 0.037). Conclusion: The MF group consumed more vegetables and mixed grains, adequate fish, beans, and nuts, and engaged in longer daily physical activity. However, the IK group had a relatively low-quality diet and nutritional intake status compared to the other two groups, and this needs to be improved in the future.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.527-536
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• 2014

Objectives: The aim of this study was to assess how nutrient intakes are related to risk factors for metabolic syndrome according to dietary patterns in the middle-aged adults. Methods: The subjects (n = 187; 47 men, 140 women) consisted of middle-aged adults over 30 years old in Ilsan area. The metabolic syndrome was diagnosed according to the data collected from each subject, including anthropometric measurements and blood analyses. The dietary patterns were derived from the average of two-day dietary intake data. Results: Factor analysis identified three major dietary patterns which were "Meats and alcohol", "Mixed grains, vegetables and fruits", and "Rice, Kimchi and fish & shellfish". The daily intakes of energy, protein, and sodium increased across quartiles of "Meats and alcohol" pattern scores (p < 0.05), whereas the intakes of carbohydrates, potassium, calcium, and fiber increased across quartiles of "Mixed grains, vegetables and fruits" pattern scores (p < 0.001). The "Meats and alcohol" pattern scores were positively correlated with protein and sodium intakes but inversely correlated with carbohydrates, fiber and potassium intakes which were adjusted for age, sex and energy (p < 0.05). The highest quartile pattern score of "Meats and alcohol" pattern had elevated odds ratio of abdominal obesity and metabolic syndrome (p < 0.05). The risk of hypertriglyceridemia decreased in the highest quartile of "Mixed grains, vegetables and fruits" pattern (OR 0.35, 95% CI 0.12-1.00). Conclusions: Our results suggested that reducing the consumption of meat and alcohol along with increasing fruits, vegetables and mixed grains would be helpful for preventing the metabolic syndrome and chronic diseases.

• Journal of the Korean Ceramic Society
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• v.46 no.2
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• pp.123-130
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• 2009

To understand the formation of core-shell structure in $BaTiO_3$ (BT) grains in multilayer ceramic capacitors, specimens were prepared with BT powders mixed with Y and Mg, and their microstructures were investigated with scanning electron microscopy, x-ray diffractometry, and transmission electron microscopy. Microstructural investigation showed that Y dissolved easily in BT lattice to a certain depth inside of the grain, whereas Mg tended to stay at grain boundaries rather than become incorporated into BT. It was considered that in case of Y and Mg addition in a proper ratio, Y could play a dominant role in the formation of shell leading to a slight dissolution of Mg in the shell. Next, the effects of ball-milling conditions on the core-shell formation were studied. As the ball-milling time increased, the milled powders did not show a significant change in size distribution but rather an increase of residual strain, which was attributed to the milling damage. The increase in milling damage facilitated the shell formation, leading to the increased shell portion in the core-shell grain.