• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.187-194
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• 1982

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10a
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• pp.49-54
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• 2002

• Information Systems Review
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• v.3 no.2
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• pp.337-347
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• 2001

• 전기의세계
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• v.22 no.6
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• pp.52-64
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• 1973

A study on extension of the life of transfermer oil, and prevention of transmission and distribution trouble followed the accident of transfermer caused by oxidation of transfermer oil

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.33-33
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• 2017

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.516-521
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• 2012

Computational simulation has been conducted to analyze the oil separation performance of gasoline engine oil separators. Two models are compared to select a proper oil separator for the engine. To analyze oil separation characteristics, d50 and separation efficiency have been calculated for each separator. As a result, model A shows excellent d50 and separation efficiency, and model B shows good pressure-drop characteristics. Model B is recommended for the general gasoline engine with low crank-case pressure and low oil consumption. Model A is recommended for the engine with high crank-case pressure and high oil consumption, especially equipped with special exhaust gas treatment system, that is critical to the oil contamination.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.9
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• pp.1311-1319
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• 2009

An experiment was conducted to determine the effects of soybean oil supplementation replacing tallow in pig diets at different stages of growth. One hundred and twenty crossbred (Landrace${\times}$Yorkshire${\times}$Duroc) pigs weighing 18 kg on average were selected. Pigs were randomly allotted to 12 pens of 10 pigs (5 pigs of each sex) each. Three pens were assigned to each of the four treatments: TA; tallow diet, TA-SO-80; switched from tallow to soybean oil diet at 80 kg average body weight, TA-SO-45; switched from tallow to soybean oil diet at 45 kg average body weight, and SO; soybean oil diet. Treatment SO was significantly lower in ADG than tallow diets (TA, TA-SO-80 and TA-SO-45) during the grower period (18 to 45 kg). However, treatment SO showed greatest compensation in ADFI and ADG during the finisher-2 period (after 80 kg body weight). ADFI and ADG and Gain/Feed for the total period were not significantly different among treatments. Loin area, back fat thickness, firmness and melting point of back fat were not significantly different. The levels of total cholesterol and low density lipoprotein+very low density lipoprotein cholesterol in serum were significantly lower in treatment SO than in treatments TA-SO-45, TA-SO-80 and TA. The level of serum triglyceride linearly increased as the length of the tallow feeding period increased. Serum immunoglobulin-G (IgG) level was significantly higher in the soybean oiltreatment than in other treatments. Major fatty acid composition of short rib muscle and back fat were significantly influenced by treatments. Contents of ${\alpha}$-linolenic acid (C18:3) and docosahexaenoic acid (DHA, C22:6) linearly increased as the soybean oil feeding period increased. In conclusion, soybean oil can be supplemented to the diet of pigs without significant effects on growth performance and carcass characteristics. The level of polyunsaturated fatty acids (PUFA), especially $\omega-3$ fatty acids in the carcass was increased by soybean oil supplementation.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.392-399
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• 2020

This study examined the contents of bioactive compounds and the biological activity of okra seed oil. Okra seed oil consisted mainly of linoleic acid (44.2%). The content of total phytosterols was 2.180 mg/g oil, with β-sitosterol being the highest (1.756 mg/g oil). The vitamin E content was 1.278 mg/g oil; the content of α-tocopherol was higher than γ-tocopherol. The total polyphenol and flavonoid contents were 2.463 mg gallic acid equivalent/g and 1.602 mg cathechin equivalent/g, respectively. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and α-α-diphenyl-β-picrylhydrazyl free radical scavenging activities were 15.297% and 22.265%, respectively, and the reducing power was 4.524 mg gallic acid equivalent/g. The okra seed oil inhibited 77.692% of the α-glucosidase activity. The present study showed that okra seed oil had a considerable amount of phytochemicals and exhibited biological activity. These results suggest that okra seed oil is a potential natural therapeutic for the management of metabolic syndromes.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.320-325
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• 1992

For natural antioxidant test, the Rhus javanica $Linn\'{e}$ was extracted by 75% ethyl alcohol and fractionated it by chloroform and ethyl acetate using separatory funnel and column chromatography. In the Rhus javanica L. extract, the effective material was disolved easily in ethyl acetate and chloroform. When 600 ppm of ethyl acetate fraction of the extract was added to palm oil and lard, AI(antioxidant index) of each oil was 1.60 and 3.90 respectively. The $CHCl_3$ and EtOAc fractions were more effective than whole extract of Rhus javanica L. The palm oil, lard and soybean oil containing different levels of the Rhus javanica L. extract were stored at $60^{\circ}C$ to compare their antioxidative activity. Peroxide value, acid value and TBA value of each oil were monitored. The Rhus javanica L. extract was very effective to retard oxidation of palm oil and lard. This result coincided with Ranimat test.