• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.76-85
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• 2019

Recently, various investigation of vegetable oil which is extracted from natural resources is being progressed because of its low cost and environmental aspect. However, double bonds in vegetable oil should be substituted to other high reactive functional group due to its low reactivity for synthesizing bio-polymeric materials. ${\alpha}$-eleostearic acid, which is consist of conjugated triene, is the main component of tung oil, and the conjugated triene allows tung oil to have higher reactivity than other vegetable oil. In this study, tung oil is copolymerized with styrene and divinylbenzene to make thermoset resin without any substitution of functional group. Thermal and mechanical properties are measured to investigate the effects of the composition of each monomer on the synthesized thermoset resin. The result shows that the products have only one Tg, which means the synthesized thermoset resins are homogeneous in molecular level. Mechanical properties show that tung oil act as soft segment in the copolymer and make more elastic product. On the other hand, divinylbenzene acts as hard segment and makes more brittle product.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.320-326
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• 2022

This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

• Journal of Conservation Science
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• v.36 no.6
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• pp.505-510
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• 2020

In this study, the anti-stain effect of the Traditional Myoung-oil, which has been reproduced through traditional method, the Clean Myoung-oil, which was developed in an eco-friendly method through scientific analysis of Traditional Myoung-oil, and the perilla oil, which is the raw material of Myoung-oil and is currently used as a finishing agent when repairing wooden cultural properties was evaluated. As a result of the evaluation, perilla oil showed almost no anti-stain effect, whereas both types of Myoung-oil showed high anti-stain effect. However, it was confirmed that the anti-stain effect was significantly reduced after 4 weeks of exposure to the strain when Myoung-oil was diluted with terpene oil, a natural solvent. Thus, it was considered that the amount of treatment in the wood affected the anti-stain effect of Myoung-oil. In other words, in constructing wooden buildings, Myoung-o il is more suitable as a finishing agent to suppress mold growth than perilla oil. And, in order to increase the applicability of Myoung-oil, it is suggested that additional research on the optimal treatment amount and treatment method that can inhibit mold growth inhibition in outdoor environments is necessary.

• Journal of Nutrition and Health
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• v.24 no.3
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• pp.179-188
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• 1991

Twenty college women were led experimental diet which composed ot basal diet plus different kinds of dietary rats at 27% Cal. Equal amount of 13.5g of corn oil, perilla oil or fish oil was supplied for 2 weeks as a source of n6 linoleic acid(LA). n3 $\alpha$-linolenic acid (LL). or n3 EPA + DHA. respectively. Plasma total Chol level was reduced by perilla and fish oils, significantly only by fish oil. Plasma Chol level was rather increased by corn oil(P<0.05), but was decreased by double amount of corn oil supplement. Therefore, hypocholesterolemic effect of fatty acids was in the order of n3 EPA+DHA>n3 LL>n6 LA and influenced by the degree of fat unsaturation. Plasma TG level was also significantly decreased by n3 EPA+ DHA and increased by n6 LA. Hypotriglyceridemic effect of fatty acids was also in the order of n3 EPA + DHA> n3 LL>n6 LA and influenced by the unsaturation. However, the reduction of plasma TG was more influenced by the fatty acid structure rather than the fat unsaturation. There were no significant effects on lipoprotein pattern 3nd chemical compositions of lipoprotein by different dietary PUFAs. but fish oil diet significantly increased the relative proportion of HDL-Chol. In conclusion. cholesterol- lowering effect of dietary PUFAS seemed to be a function of total fat unsaturation but hypotriglyceridemic effect seemed to be more linked to the ratty acid structure rather than the degree of unsaturation. The hypolipidemic effect of n3 PUFAs was significant so that fish oil or perilla oil may have important nutritional applications in the prevention and treatment of atherosclerotic disease.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.1026-1034
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• 2014

This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ${\omega}$-3 fatty acids (${\omega}$-3 FA), which could be used to produce eggs enriched with ${\omega}$-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS increased egg weight. The amounts of ${\alpha}$-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in the eggs from the hens fed the flaxseed oil alone or flaxseed oil+dried whitebait diets were higher than those of the control. Hedonic scores for off-flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+dried whitebait were lower (p<0.05) than those of the control. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p<0.05) than that of the control. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with ${\omega}$-3 FA.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.1
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• pp.249-255
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• 2014

This paper deals with measurement on the economic impact of tax-free oil for Agriculture in Korea. According to increasing of world oil price, the supply policy of agricultural tax-free oil, which specified to support farmers since 1986, are required to expand by farmers. But the supply quantity of tax-free oil is deceased continuously and Korean Ministry of Trade, Industry, and Energy(MOTIE) present stance of sundown policy of tax-free oil for agriculture. In this context, It is necessary and important to measure the economic impact of the supply policy of tax-free oil for agriculture. This study address a econometric method for measurement the economic impact of the supply policy of tax-free oil and suggest several policy implements. Our results show that when the supply policy of tax-free oil for agriculture is annihilated in phases over the five years. the agricultural GDP is decreased by about 3,195 billion korean won and the agricultural price level is increased by 26.6 points after 5 years.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.181-189
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• 2008

In this study, changes in total trans fatty acid (tFA) and fat contents were determined in soybean oil, shortening, and olive oil after potato sticks were fried 30 consecutive times, respectively. Prior to frying, the potato sticks contained 3.8% fat, with 43.2% tFAs, After the first frying in soybean oil, the total tFA content of the potato sticks sharply decreased to 3.2%, and then it gradually increased to 8.1 % after 30 consecutive times of frying. However, the total fat content of the potato sticks, fried in soybean oil increased to 15.2% after the first frying and thereafter it decreased to 9.75% with 30 repeated episodes of frying. When the potato sticks were fried in olive oil, similar changes in tFA and fat contents were shown; while such changes were not observed when shortening was used. After 30 consecutive frying events, the tFA contents in the soybean oil and olive oil increased to 4.15 and 5.75%, respectively; however, such an increase was not observed in the shortening. One can assume that most of the tFAs in the fried oils were from the potato sticks, which contained relatively high tFA content during the repeated deep-frying process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.736-742
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• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.23 no.2
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• pp.72-79
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• 1987

In this paper, an investigation of the property of blended fuel oil, combustion characteristics and engine performance was made, in case blended fuel oil(light oil+heavy oil) was used in a home-made precombustion diesel engine for small-sized fishing boat. The results may be summarized as follows: 1. The specific gravity was linearly increased in accordance with the increase in heavy oil ratio in blended fuel oil, and the relationship between viscosity and temperature was coincided with the formula of Walther-ASTM, and the CCAI, the ignition quality index, was increased nearly as a straight line of the gradient 1.0. 2. The ignition delay was slightly increased below 810 of CCAI(blending ratio to be 60% of heavy oil), but remarkably increased above 810 of CCAI. Therefore, it was considered that the practicable value of CCAI, ignition quality of blended fuel oil, was more than 810. 3. The maximum combustion pressure was increased until blending ratio of heavy oil was raised up to 40%. On the contrary, it came to be decreased at that ratio, with smoke emissions remarkably increasing above 60%. Therefore, it was found in this experiment that the best practicable limit of heavy oil blending ratio was around 50% for saving fuel costs with least smoke emissions.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.23 no.2
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• pp.26-26
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• 1987

In this paper, an investigation of the property of blended fuel oil, combustion characteristics and engine performance was made, in case blended fuel oil(light oil+heavy oil) was used in a home-made precombustion diesel engine for small-sized fishing boat. The results may be summarized as follows: 1. The specific gravity was linearly increased in accordance with the increase in heavy oil ratio in blended fuel oil, and the relationship between viscosity and temperature was coincided with the formula of Walther-ASTM, and the CCAI, the ignition quality index, was increased nearly as a straight line of the gradient 1.0. 2. The ignition delay was slightly increased below 810 of CCAI(blending ratio to be 60% of heavy oil), but remarkably increased above 810 of CCAI. Therefore, it was considered that the practicable value of CCAI, ignition quality of blended fuel oil, was more than 810. 3. The maximum combustion pressure was increased until blending ratio of heavy oil was raised up to 40%. On the contrary, it came to be decreased at that ratio, with smoke emissions remarkably increasing above 60%. Therefore, it was found in this experiment that the best practicable limit of heavy oil blending ratio was around 50% for saving fuel costs with least smoke emissions.