• Journal of environmental and Sanitary engineering
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• v.14 no.3
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• pp.90-98
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• 1999

This study find out the effect of red Ginseng extract(1.0g/kg) against TBTO(10, 20 and 40mg/kg) poisoning on each organs, hematological, serum biochemistry in rat for 3 weeks. 1. Each organ weight per body weight ration in treated group, all rats liver were significantly increased. (P<0.05,P<0.01)2. Iin TBTO treated group, the hematological parameters such as WBC, RBC, Hgb, Hct, PLt, MCV, MCH and MCHC in serum were remarkably decreased in comparison to that of control group. Only added red Ginseng extract group were slightly decreased but not significanted. 3. In TBTO treated group, the biochemical parameters such as AST, ALT in serum were remarkable elevated in comparison to that control group (P>0.05).4. In TBTO treated group, the activity of Triglyceride in serum of male rat were significantly increased in comparison to that of control group (P<0.05, P<0.01).5. In case of B.U.N activity in treated group(10, 20 and 40 mg/kg) were almost increased in comparison to that of control group, but not added red Ginseng extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1349-1354
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• 1999

This study was carried out to investigate the protective effect of Korean red ginseng water extract (KRG WE) on clinical chemical parameters in male guinea pigs acutely exposed to 2,3,7,8 tetrachlorodibenzo p dioxin(TCDD). Forty male guinea pigs(200 $\pm$20g) were divided into 4 groups. Normal controls(group 1) received vehicle and saline; group 2(single TCDD treated) received TCDD(5 g/kg, single dose) intraperitoneally; group 3 received KRG WE(200mg/kg, i.p.) for 2 weeks from 1 week before TCDD exposure; group 4 received KRG WE for 1 week since the day of TCDD exposure. Increase in body weight was retarded greatly by TCDD exposure. Body weight of animals in group 2 was significantly decreased starting 2 days after TCDD exposure. However, body weight of animals in group 3 increased throughout the experimental period, although the increasing rate was slower than that of group 1. Decrease in body weight was not observed during the experimental period in group 4. Increases in blood glucose, amylase, lipase, total cholesterol, triglyceride, GOT, GPT, and LDH levels by TCDD intoxication were significantly attenuated by the KRG WE treatment(p<0.05). These results provide a strong evidence that Korean red ginseng might be a useful protective agent against TCDD, an endocrine disruptor.

• Journal of Ginseng Research
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• v.19 no.1
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• pp.17-21
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• 1995

A study was designed to investigate the effectiveness of Korean Red Ginseng (ERG) as an oral agent for erectile dysfunction (EF), which was compared to that of placebo and trazodone. Patients who were believed to have EF of mild or non-organic etiologies, randomized into 3 groups to receive 600 mg KRG 3 times daily (group A), placebo (group B) and 25mg trazodone once a day after evening (group C). All agents were given orally. Ninety patients, composed of 30 in each group, were included and analyzed only when clinical follow-up could be achieved at the end of the study for at least 3 months. There were no significant differences(p>0.05) between each group in mean age (43.7 years), duration of EF (5.8 years), the state of marriage (married : 80 patients) and duration of marriage (18.2 years). In group A, the parameters such as rigidity and tumescence on erection, early detumescence, libido and patient's satisfaction were significantly more effective than that of other group (p<0.05). But there were no significant differences in the parameters such as the frequency of coitus, premature ejaculation and morning erection between 3 groups (p>0.05). The efficacy achieved with KGR (60%) was significantly higher (p<0.05) than that of placebo (30%) and trazodone (30%). There were no significant changes on level of serum testosterone and type of AVS-penogram in group A. No side effect was demonstrated in all patients.

• Journal of Acupuncture Research
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• v.24 no.6
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• pp.159-170
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• 2007

Objectives : The 7-zone-diagnostic system is a diagnostic device to predetermine bodily locations by measuring the energy of a living body. This study was to investigate the relation between the different patterns of Factor AA in a 7-zone-diagnostic system and clinical parameters. The purpose of this study is to relate Korean traditional medicine and western medicine using the data from the 7-zone-diagnostic system and the clinical parameters. Methods : This study was carried out with the data from some clinical parameters. We made two groups according to the Factor AA patterns of VEGA-DFM 722, the 7-zone-diagnostic system The Factor AA patterns of Group A named hyperenergy is all the red bar graphs that arehigher than the normal range. The Factor AA patterns of Group B named hypoenergy is all the red bar graphs that are lower than the normal range. After the data from clinical parameters corresponding with conditions of each group were selected, the data from clinical parameters among each group was analyzed statistically. Results : The values of Weight, GOT, r-GTP, Uric acid and BMI of Group A are higher than those of Group B. The values of Sodium and Phosphorus of Group A are lower than those of Group B. Conclusions : To conclude, it is thought that Group A has a heat-excess type but Group B has colddeficient type.

• Journal of Biosystems Engineering
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• v.37 no.5
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• pp.327-334
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• 2012

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

• Journal of Navigation and Port Research
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• v.31 no.3 s.119
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• pp.263-269
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• 2007

The outbreaks of red tide were sporadic in the South Sea until 1994, but have become frequent and widespread in whole coastal waters of the South Sea and East Sea since 1995 For monitoring of red tide, many kinds of techniques such as remote sensing, GIS and fuzzy model system have been developed and applied. The purpose of this paper is to develop red tide monitoring system for collection of red tide data and biological-oceanography parameters using wireless sensor network. The wireless sensor network has been noticed as a core technology in order to realize ubiquitous computing. In this paper, we design red tide database using wireless sensor network and suggest red tide monitoring software and web-service for user and biological-oceanographer.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Analytical Science and Technology
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• v.15 no.2
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• pp.115-119
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• 2002

The formation of inclusion complexes between cyclodextrin(CD) and Congo red was studied by spectrophotometric methods at various temperatures. The cavity sizes are 0.49 nm, 0.62 nm for $\alpha$-and $\beta$-CD, respectively. Therefore, $\alpha$-CD was not found to form an inclusion complex with Congo red due to steric hinderance. In the $\beta$-CD use two $\beta$-CD molecules formed an inclusion complex with one molecule of Congo red, from the slope of the S-shaped curve increased. Two prominent isosbestic points appear at 346 nm and 478 nm. The formation constants were decreased with the increasing temperatures, due to low binding energy between $\beta$-CD and Congo red. The thermodynamic parameters were calculated from the plot of $lnK_f$ vs 1/T. The $\Delta$H, $\Delta$S and $\Delta$G were -50.73 kJ/mol, $-108.96J/K{\cdot}mol$ and -18.26 kJ/mol, respectively.

• Journal of KIISE:Information Networking
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• v.29 no.4
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• pp.437-446
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• 2002

In order to reduce the increasing packet loss rates caused by an exponential increase in network traffic, the IETF (Internet Engineering Task Force) is considering the deployment of active queue management techniques such as RED (Random Early Detection). While active queue management in routers and gateways can potentially reduce packet loss rates in the Internet, this paper has demonstrated the inherent weakness of current techniques and shows that they are ineffective in preventing high loss rates. The inherent problem with these queue management algorithms is that they all use static parameter setting. So, in case where these parameters do not match the requirement of the network load, the performance of these algorithms can approach that of a traditional Drop-tail. In this paper, in order to solve this problem, a new active queue management algorithm called ARED (Active RED) is proposed. ARED computes the parameter based on our heuristic method. This algorithm can effectively reduce packet loss while maintaining high link utilizations.