• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• Food Science and Biotechnology
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• v.17 no.4
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.236-239
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• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• Korean Journal of Materials Research
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• v.31 no.7
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• pp.403-408
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• 2021

Various surface colors are predicted and implemented using the interference color generated by controlling the thickness of nano-level diamond like carbon (DLC) thin film. Samples having thicknesses of up to 385 nm and various interference colors are prepared using a single crystal silicon (100) substrate with changing processing times at low temperature by plasma-enhanced chemical vapor deposition. The thickness, surface roughness, color, phases, and anti-scratch performance under each condition are analyzed using a scanning electron microscope, colorimeter, micro-Raman device, and scratch tester. Coating with the same uniformity as the surface roughness of the substrate is possible over the entire experimental thickness range, and more than five different colors are implemented at this time. The color matched with the color predicted by the model, assuming only the reflection mode of the thin film. All the DLC thin films show constant D/G peak fraction without significant change, and have anti-scratch values of about 19 N. The results indicate the possibility that nano-level DLC thin films with various interference colors can be applied to exterior materials of actual mobile devices.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.315-320
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

• Transactions of the Korean Society of Mechanical Engineers
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• v.6 no.2
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• pp.107-112
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• 1982

In order to analyze and investigate in the fatigue behavior of the notched specimens under the two level stressing, the U-notched specimens of structural carbon steel which is generally used is prepared. The obtained results are summarized as follows; (1) The fatigue limit of the U-notched specimens is lower than that of the unnotched. The fatifue notch factor (.betha.) of the U-notched specimens is 1.44 for mild steel and 1.52 for harden steel. The notch sensitivity (q) is 0.68 for mild steel and o.8 for harden steel. That is, these facts show that harden steel is more sensitive to the notch than mild steel. (2) The fatigue life time of the U-notched specimens under the overstressing is shorter than under the constant stressing, and the degree of fatigue life time decrease is different to each stress level; the degree for the high stress level is more than for the low stress level. (3) The fatigue life time of the U-notched specimes under the understressing is longer than under the constant stressing, and the degree of fatigue life time increase for the low stress level is more than for the high stress level.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.23-32
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• 1995

This study was performed to investigate the influence of dietary fibers from the whole foods on the serum lipid level and bowel function in rats. The fiber sources of experimental diets were prepared by drying and milling of cereal(rice bran), vegetables(Korean cabbage, radish), fruit(apple), and sea weeds(laver, sea tangle). Each of fiber sources was mixed into the diet to make the 5% level of total dietary fiber. Male rats of Sprague-Dawley strain were blocked into 8 groups : FF, CC, CE, V1, V2, ER, S1, and S2. The animals were fed ad libitum each of experimental diets for 4 weeks. Serum triglyceride level was not significantly different among groups. The laver group showed the lowest level in the serum total cholesterol. The Korean cabbage group showed the highest level in the serum HDL cholesterol. The longest transit time was observed in the fiber free group and the shortest transit time was observed in the sea tangle group. Absorption rates of calcium were especially lower in the Korean cabbage and the sea tangle groups than the other groups. Magnesium and phosphorus absorption rates were influenced by SDF(Soluble Dietary Fiber) intake and TDF(Total Dietary Fiber) intake, respectively. Mucosa weight in the small intestine showed the tendency to increase by increasing of IDF (Insoluble Dietary Fiber) intake. especially the Korean cabbage group was the heaviest. The activity of maltase in the mucosa of small intestine was the lowest in the radish group.

• The Journal of the Korea Contents Association
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• v.13 no.5
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• pp.253-261
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• 2013

This study analyzed the preparation characteristics for old age of the baby boomers by the framework of the multi-pillar pension system. Analysis results are as follows. First, multi-pillar pension system's subscription rates of baby boomers was public pension 59%, private pension 11.5% and retirement pension 1.5%. The baby boomers isn't ready for old age life. Second, women and people with the low level of education are less prepared for old age. Third, people in a bad health state are less prepared for old age. Forth, low-income people are less prepared for old age. We must support baby boomers' preparations for old age by establishing income security system for old age. We must establish public pension support policy for the people of the low level of education and economic hierarchy, women, bad health status people, and must introduce universal old-age allowance policy for guaranteeing the minimum income of baby boomers.

• The Korea Journal of Herbology
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• v.24 no.4
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• pp.25-30
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• 2009

Objectives : In order to evaluate the effect of Samguiyong-tang (SGYT) on diabetes, we prepared two types of Samguiyong-tang (Type-I and -II) which was composed of three kinds of oriental drug such as Ginseng, Angelica gigantis radix and Deer antler. Type I was traditional hot-water extract prepared from three kinds of drug, and Type II was the mixture of ethanol-extract of ginseng and hot-water extract prepared from the other two drugs. Methods : We tested the effects of SGYT on the blood glucose levels in normal rats by the method of glucose tolerance test. And also examined the effects of SGYT on the levels in normal rats or diabetic rats induced by Streptozotocin during 20 days. Results : 1. In the course of oral glucose tolerance test, the blood glucose level decreased by administration of SGYT I or II in normal rats. 2. In the course administration of SGYT during 20 days in normal rats, the blood glucose levels decreased until day 4 by Type I or Type II, but thereafter the level was recovered to the normal. 3. In the course administration of SGYT during 20 days in the diabetic rats induced by streptozotocin, Type I (SGYT) had some effect on the blood glucose levels only at 12 day, and Type II (SGYT) decreased the levels from 6th day and so on, significantly. Conclusions : The results suggested that SGYT II had some decreasing effects on the blood glucose levels in diabetic rats induced by Streptozotocin.

• KSBB Journal
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• v.24 no.6
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• pp.533-540
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• 2009

In this work, 5'-nitroindirubinoxime (5'-NIO) has been prepared as solid dispersions using a supercritical aerosol solvent extraction system (ASES) process in order to enhance its water solubility and dissolution rate. Solid dispersions of 5'-NIO and poly(vinyl pyrrolidone) (PVP) were prepared in various weight percent ratios. Three-component solid dispersions consisting of 5'-NIO, PVP, and poloxamer 188 (P188) were also prepared to study the influence of P188 level on their morphology, crystallinity, and dissolution behavior. All samples were prepared at $35^{\circ}C$ and 180 bar using supercritical carbon dioxide. The particle morphology and size of the two-component solid dispersions were found to be nearly spherical and much smaller (100-200 nm) compared with the original 5'-NIO. The morphology of three-component solid dispersions became more agglomerated as the level of P188 increased. The crystallinity of the original 5'-NIO was not observed in the solid dispersions prepared by the ASES process. Faster dissolution rates were observed for the three-componet solid dispersions because the arrangement of ethylene oxide and propylene oxide blocks of the poloxamer 188 enabled the formation of micelles in an aqueous phase.