• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1301-1306
• /
• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.3
• /
• pp.360-368
• /
• 2000

Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1% (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs. 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5% (p>0.10) in conjunction with decreased (p<0.05) fat digestibility between 0-14 days of age. Improvements in bird growth with the enzyme were seen in Experiment 2 but not in Experiment 1. Increases in AME content of FFRB per se were not caused by enhanced fat digestibility, suggesting that the side activities associated with the preparation must have acted singularly or in combination to improve AME content and bird performance. These data show that the response of FFRB to the lipase-based enzyme preparation was dependent upon the geographical origin of the rice bran and the level of FFRB substituted in the basal diet.

• Korean Journal of Materials Research
• /
• v.7 no.3
• /
• pp.218-223
• /
• 1997

At the aim of finding a Fehased amorphous alloy with a wide supercooled liquid region (${\Delta}T_{x}=T_{x}-T_{g}$) before crystallization, the changes in glass transition temperatudfI$T_{g}$ and crystallization temperature ($T_{x}$) by the dissolution of additional M elements were examined for the $Fe_{80}P_{10}C_{6}B_{4}$(x~6at%. M= transition metals) amorphous alloys. The ${\Delta}T_{x}$ value is 27K for the Fe,,,P,,,C,,R, alloy and increases to 40K for the addition of M=4at%Hf, 4at%Ta or 4at%Mo. The increase in ${\Delta}T_{x}$ is due to the increase of $T_{x}$ exceeding the degree in the increase in $T_{g}$. The $T_{g}$ and $T_{x}$ increase with decreasing electron concentration (e/a) from about 7 38 to 7.05. The decrease of e/a also implies the increase in the attractive bonding state between the M elements and other constitutent elements. It is therefore said that $T_{g}$ and $T_{x}$ increase kith increasing attractive bonding force.

• The Journal of Korean Academy of Prosthodontics
• /
• v.51 no.4
• /
• pp.261-268
• /
• 2013

Purpose: The purpose of this study was to investigate the effect of geometrically different wax pattern shapes and sizes on the castability of Grade2 Cp-Ti (commercially pure titanium). Materials and methods: Total of 40 mesh wax pattern ($61mm{\times}24mm$, 207 grids), ($61mm{\times}17mm$, 138 grids) was cast in this experiment. Depending on the geometrical shape of the wax pattern, 8 groups was organized; Flat, Semicircular, Horse-shoe and V-shape, each consisting 5 samples. Runner-bar sprue was used in all patterns. The number of completely cast grid in wax pattern served as a measure for the castability of comercially pure titanium. Results: The mean value of square count in each group was as followed; 133.20 squares in group SS (96.52%), 132.40 squares in group SH (95.94%), 132.00 squares in group SF (95.65%), 127.60 squares in SV (91.43%), 198.60 squares in group LF (95.94%), 197.80 squares in group LV (95.56%), 196.40 squares in group LS (94.88%), and 188.00 squares in group LH (90.82%). Conclusion: Within the limitations of this study the results indicate that there were no sttistically significant difference in castability of titanium regarding wax pattern shape (P>.05). However, Small size wax patterns were showing the noticeable castability more than Large size pattern.

• Korean Journal of Environmental Agriculture
• /
• v.35 no.1
• /
• pp.79-86
• /
• 2016

BACKGROUND: This study was initiated to quantitatively evaluate the effects of five heavy metals on the growth and P removal efficiencies of Alcaligenes sp., known as the Phosphorus Accumulating Organisms (PAOs). It was cultivated in the batch system with five heavy metals, such as Cd, Cu, Zn, Pb and Ni, added in single and binary mixtures, respectively.METHODS AND RESULTS: IC₅₀ (half of inhibition concentration of bacterial growth) and EC₅₀ (half of effective concentration of phosphorus removal Efficiencies) were used to quantitatively evaluate the effects of heavy metals on the growth and phosphorus removal Efficiencies of Alcaligenes sp. In addition, Additive Index Value (A.I.V.) method was used to evaluate the interactive effects between Alcaligenes sp. and heavy metals. As a result, as the five heavy metals were singly added to Alcaligenes sp., the greatest inhibitory effects on the growth and P removal efficiencies of each bacteria was observed in the cadmium (Cd). In the binary mixture treatments of heavy metals, the treatments of lowest IC₅₀ and EC₅₀ were the Cd + Cu treatment. Based on the IC₅₀ and EC₅₀ of the binary mixtures of heavy metals treatments, most interactive effects between the heavy metals were found to be antagonistic.CONCLUSION: Based on the results obtained from this study, it appears that they could provide the basic information about the toxic effects of the respective treatments of single and binary mixtures of heavy metals on the growth and P removal efficiencies of Alcaligenes sp. through further study about the characterization of functional proteins involved in toxic effects of heavy metals.

• Progress in Medical Physics
• /
• v.20 no.4
• /
• pp.225-234
• /
• 2009

Geant4 (GEometry ANd Tracking) provides various packages specialized in modeling electromagnetic interactions. The validation of Geant4 physics models is a significant issue for the applications of Geant4 based simulation in medical physics. The purpose of this study is to evaluate accuracy of Geant4 electromagnetic physics for proton therapy. The validation was performed both the Continuous slowing down approximation (CSDA) range and the stopping power. In each test, the reliability of the electromagnetic models in a selected group of materials was evaluated such as water, bone, adipose tissue and various atomic elements. Results of Geant4 simulation were compared with the National Institute of Standards and Technology (NIST) reference data. As results of comparison about water, bone and adipose tissue, average percent difference of CSDA range were presented 1.0%, 1.4% and 1.4%, respectively. Average percent difference of stopping power were presented 0.7%, 1.0% and 1.3%, respectively. The data were analyzed through the kolmogorov-smirnov Goodness-of-Fit statistical analysis test. All the results from electromagnetic models showed a good agreement with the reference data, where all the corresponding p-values are higher than the confidence level $\alpha=0.05$ set.

• Science of Emotion and Sensibility
• /
• v.17 no.4
• /
• pp.101-108
• /
• 2014

The study of loss aversion has progressed. Specifically, Brenner et al. (2007) distinguished between possession loss aversion (PLA) and valence loss aversion (VLA) and explained PLA is the loss of cash or spot goods (money, apartment) and that VLA is the loss of tentative value (opportunity of oversea study, coupon). Also, they explored how the tendency of loss aversion was different between when possession loss was salience and when valence loss was outstanding. But, in our everyday life, it is more common that people face some economic situation where the gain and loss between possession and valence are competing. And, in this situation, they usually choose a better option based on their ordinary mind-set or self-focus rather than on which option has more benefit. Therefore, present research is that whether the tendency of loss aversion is different based on one's ordinary self-focus. Concretely, after priming promotion focus vs. prevention focus, participants should decide whether present occupation changes or not when gain and loss between possession and valence compete (income increase but oversea study chance decrease or income decrease but oversea study chance increase). As a result, there are more rate of changing job in promotion focusing condition than prevention focusing condition based on positive change irrespective of possession or valence. This result can have implication for marketing, consumer and advertisement psychology.

• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.79-86
• /
• 2011

Three bark extracts of Albizia julibrissin were prepared using water (AW), 70% (v/v) ethanol (AE), and hot water (AHW). Organic solvent fractions were analyzed for total flavonoids and polyphenols, antioxidant activities, and inhibitory activities against xanthine oxidase. Total flavonoid and polyphenol contents of the AHW extract were 8.57 mg/g and 108.67 mg/g, respectively. The SOD-like activities of all extracts, assayed at 1.0 mg/mL, were 10.46-16.73%. The nitrite-scavenging ability of the AHW extract, assayed at pH 1.2, was 60.82%, and the $IC_{50}$ value was $770.18\;{\mu}g$/mL. The electron-donating ability of the AHW extract, at 0.3 mg/mL, was 92.30%; the $IC_{50}$ values of the AW and AHW extracts were $31.31\;{\mu}g$/mL and $36.22\;{\mu}g$/mL, respectively; thus higher than that of ascorbic acid ($39.06\;{\mu}g$/mL). Xanthine oxidase inhibition by the AHW extract, at 1.0 mg/mL, was 94.05%. These results indicate that the AHW of A. julibrissin has potential as a natural antioxidant, for addition to foods and nutraceuticals.

• Journal of the Korean Electrochemical Society
• /
• v.17 no.3
• /
• pp.164-171
• /
• 2014

A highly sensitive and selective non-enzymatic glucose sensor has gained great attention because of simple signal transformation, low-cost, easily handling, and confirming the blood glucose as the representative technology. Until now, glucose sensor has been developed by the immobilization of glucose oxidase (GOx) on the surface of electrodes. However although GOx is quite stable compared with other enzymes, the enzyme-based biosensors are still impacted by various environment factors such as temperature, pH value, humidity, and toxic chemicals. Non-enzymatic sensor for direct detecting glucose is an attractive alternative device to overcome the above drawbacks of enzymatic sensor. Many efforts have been tried for the development of non-enzymatic sensors using various transition metals (Pt, Au, Cu, Ni, etc.), metal alloys (Pt-Pb, Pt-Au, Ni-Pd, etc.), metal oxides, carbon nanotubes and graphene. In this paper, we show that Ni-based nano-particles (NiNPs) exhibit remarkably catalyzing capability for glucose originating from the redox couple of $Ni(OH)_2/NiOOH$ on the surface of ITO electrode in alkaline medium. But, these non-enzymatic sensors are nonselective toward oxidizable species such as ascorbic acid the physiological fluid. So, the anionic polymer was coated on NiNPs electrode preventing the interferences. The oxidation of glucose was highly catalyzed by NiNPs. The catalytically anodic currents were linearly increased in proportion to the glucose concentration over the 0~6.15 mM range at 650 mV versus Ag/AgCl.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.3
• /
• pp.179-187
• /
• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.