• 한국환경과학회지
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• 제11권3호
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• pp.149-154
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• 2002

This study was conducted to find the structure of phytoplankton community in the Hoeya river(Ulsan) from March 2000 to February 2001. The taxa of phytoplankton identified included 135 species, 5 divisions, 33 families and 82 genera. Among them, chrysophyta(diatoms) were 63 species(46.7%), chlorophyta(green algae) 47 species(34.8%), pyrrophyta(dinoflagellates) 13 species(9.6%), cyanophyta (cyanobacteria) 8 species(5.9%) and euglenophyta(euglenoids) 4 species(3.0%) respectively. Ecological important species is called frequently appearing species, red tide causative species, seawater species and pollution indicator. 22 species including Aulacoseira granulate were recorded frequently appearing species. 19 species including Ceratium furca were recorded as red tide causing species. And the pollution indicators were 33 species including Actinastrum hantzschii var. fluviatile. The highest standing crops were 3,103,441 cells/$\ell$ in August at the RW-1 and the lowest 1,245 cells/ $\ell$ in January at the RW-5. In the community analysis, the dominanance indices ranged from 0.34(October, RW-2) to 0.94(January, RW-1) and the diversity indices from 0.50(May, RW-2) to 2.57(September, RW-2). The saprobic indices were 2.43 in RW-1, 2.41 in RW-2, 2.375 in RW-3, 2.40 in RW-4, 2.43, in RW-5. Therefore, these areas were investigated "$\beta$-mesosaprobic". According to the similarity index among the stations, these areas were defined as residential district areas(RW-2 and RW-3), lower part of the dam (RW-1) and seawater areas(RW-4 and RW-5).

• 동아시아식생활학회지
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• 제21권1호
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• pp.74-81
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• 2011

본 연구는 레드와인의 첨가가 양념돈육 저장 중 품질에 미치는 영향을 검토하고자 하였다. 양념돈육은 물을 25% 첨가한 것(대조구), 물20%와 레드와인 5%를 첨가한 것(RW5), 물15%와 레드와인 10%를 첨가한 것(RW10), 그리고 물 10%와 레드와인 15%를 첨가한 것(RW15%) 등 네 종류의 양념돈육을 제조하였으며, 저장 중의 색깔, 경도, 탄력성, 씹힘성, pH, VBN 함량, TBARS 값, 총균수 및 관능특성을 실험하였다. 저장 중 $L^*$, $a^*$ 및 $b^*$값은 유의하게 감소하는 경향이었다(p<0.05). 저장 초기 $L^*$값은 RW10 및 RW15가 대조구 및 RW5보다 높았으나, 저장 말기에는 대조구 및 RW5가 RW10 및 RW15보다 높았다(p<0.05). 경도는 저장 10일째 RW5가 가장 낮았다(p<0.05). pH는 시료들 사이에는 유의한 차이가 없었다. VBN 함량은 저장 중 유의하게 증가하였으며, 저장 10일째 RW10 및 RW15가 대조구 및 RW5보다 유의하게 낮았다(p<0.05). TBARS 값은 저장 중 유의하게 증가하여 저장 10일째 대조구, RW5, RW10 및 RW15가 각각 0.61, 0.45, 0.35 및 0.33 mg MA/kg을 나타내었다(p<0.05). 총균수는 저장 중 유의하게 증가하였으며, RW5, RW10 및 RW15는 대조구보다 유의하게 낮았다(p<0.05). 관능 특성 중 맛, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었지만, 풍미는 저장 10일째 RW5가 가장 우수했다(p<0.05). 이상의 결과, 레드와인은 단백질 변패, 지방 산화, 미생물 성장을 억제하는 효과가 있어서 양념육의 첨가제로서의 활용이 기대된다.

• 한국식품조리과학회지
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• 제27권3호
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• 동아시아식생활학회지
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• 제25권2호
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• pp.333-339
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• 2015

생리기능물질을 함유한 적포도주의 제빵 이용 가능성을 알아보기 위하여 적포도주를 0, 19, 38 및 63% 첨가하여 식빵의 제빵 적성 및 품질 특성을 조사하였다. 발효팽창력, 부피, 비용적 및 굽기손실율은 적포도주 첨가량이 증가할수록 대조구와 비교하여 감소하는 경향을 나타내었으며, 경도와 응집성, 탄력성 및 검성은 적포도주 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 빵의 crumb 색도에서 L값은 적포도주 첨가구가 대조구보다 낮은 값을 나타내었고, a값과 b값은 증가하는 경향을 나타내었다. 향미와 맛에서는 적포도주 38% 첨가구가 적포도주의 향과 맛이 잘 반영되어 관능적으로 가장 높은 점수를 받았다. 조직감과 전반적 기호도에서는 대조구와 적포도주를 19%, 38% 첨가한 실험구와 유의적인 차이는 없었다(p<0.05). 대조구와 비교했을 때 관능적 측면에서는 적포도주를 38%까지 첨가한 식빵의 관능이 우수하거나 유사하다는 결론을 도출하였다. 반면, 적포도주 63% 첨가구는 모든 관능 평가 항목에서 가장 낮은 점수를 받았다. 이러한 결과를 종합해 볼 때 관능적인 측면에서는 적포도주를 38%까지 첨가할 수 있는 것으로 판단되었다.

• Natural Product Sciences
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• 제26권4호
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• pp.268-278
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• 2020

In this study, we investigated the chemical profile and effects of RW0117 (Artemisia argyi 65 .5 % ethanol extract) on gastric lesions in rats. We optimized and validated a method to obtain the chemical profile of RW0117. We then investigated the antioxidant and anti-inflammatory effects in vitro, and the protective effects on gastric lesions in vivo. The IC50 of 2,2-diphenyl-1-picrylhydrazyl free radical scavenging considering the antioxidant effects of RW0117 was 166.55 ㎍/mL, and the IC50 of nitric oxide scavenging considering the anti-inflammatory effects was 41.16 ㎍/mL. Oral administration of RW0117 at lower concentrations (25, 50, 100 mg/kg) had similar or greater effects than the daily intake conversion concentration (115mg/kg) of a health functional food (Avexol®) in the acetic acid-induced ulcer and the ethanol-induced gastric injury rat models. In addition, oral administration of RW0117 increased the expression of prostaglandin E2, which enhances the protective effect in the gastric mucosa in the ethanol-induced gastric injury rat model. These results suggest that RW0117 may have potential therapeutic uses in the protection of the gastric mucosa.

• 한국축산식품학회지
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• 제38권4호
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• pp.823-828
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• 2018

The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddish-pink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.

• 정보처리학회논문지C
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• 제15C권5호
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• pp.429-438
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• 2008

NGN은 QoS가 지원되는 광 대역 전달 망에서 세션 및 비-세션 서비스를 지원하기 위한 패킷 기반의 융합 망이다. NGN에서 네트워크 사용자에 따라 차별화된 서비스를 제공하기 위해서는 QoS 기반 자원제어가 이루어져 한다. 본 논문에서는 DIAMETER를 이용하는 Rs 인터페이스의 자원제어 프로토콜을 설계 및 구현하였으며 NGN에서 QoS 기반 자원제어를 위하여 DIAMETER 정보요소와 세션제어 프로토콜인 SIP의 SDP 속성들의 매핑방안을 제시하였다. Rs 인터페이스와의 연동 용이성과 다양한 기능성을 고려하여 ITU-T에서 제시한 자원제어 프로토콜 중에서 Rw 인터페이스는 DIAMETER를 이용하는 자원제어 프로토콜을 구현하였다. 또한, 서비스 층에서 전송 층으로 자원제어를 위하여 Rs와 Rw 인터페이스 사이의 메시지 및 정보요소의 매핑방안을 제시하였다. 본 논문에서 제시한 QoS 정보요소의 매핑 방안과 Rs와 Rw 인터페이스의 연동 방안을 이용하여 차별화된 전송 서비스를 제공하는 NGN 자원제어 테스트-베드를 구축하였다.

• 한국건설순환자원학회논문집
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• 제9권2호
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• pp.216-222
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• 2021

해수 담수화 플랜트에서 배출되는 농축수의 새로운 활용방안을 모색하기 위한 실험이다. 본 연구에서는 염화이온 고정화 효과가 뛰어난 메타카올린을 주요 결합재로 하고 활성화제로 10%와 20%의 산화칼슘을 치환하였다. 그리고 정수(tap-water; TW)와 농축수(reverse osmosis desalination water; RW)를 혼합수로 사용하였다. 실험결과 RW를 사용한 mixture는 TW 보다 더 높은 압축강도를 보였다. 또한 낮은 물-흡수율과 높은 밀도를 나타내었다. RW를 혼합수로 사용한 mixture에서는 Friedel's salt라는 수화반응물질을 관찰할 수 있었다. 강재의 부식문제를 고려한다면 RW는 무철근 콘크리트, 벽돌, 경계석 등의 제품에 적용할 수 있을 것으로 판단된다. 본 연구를 통해 RW의 해양 방출이외에 새로운 활용방안을 제시한 것에 의미 있다고 생각된다.

• 대한기계학회논문집A
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• 제29권1호
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• pp.81-87
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• 2005

A fracture of hand held device, such as radio, TV and CD-RW drive, mainly occurs due to drop situation. For CD-RW drive, the need of high reading/writing speed in conjunction with low price accelerates the fracture of the device. Computer simulation can reduce the period of development and enhance impact characteristic of device. In this study, the detailed finite element model of CD-RW drive was developed to predict the damage under drop conditions. Material property for shock absorbing damper was obtained from tensile test of raw material. A MOONEY-RIVLIN type rubber in LS-DYNA was used as the material model of damper. To assess the reliability of the developed model, drop test at 200G-2msec and 150G-10msec condition was conducted and acceleration at pick-up was compared.

• 한국식품영양학회지
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• 제34권1호
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• pp.36-46
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• 2021

After ethanol (BM-E and RW-E) and hot-water (BM-HW and RW-HW) extracts were fractionated from two herbal mixtures (BM and RW), their physiological activities were investigated. All extracts consisted of more than 50% of neutral sugar, with their total polyphenol levels higher than flavonoid levels. Radical scavenging activities of EtOH extracts remained significantly higher compared to that of hot-water extracts, and in particular, RW-E showed consistently higher antioxidant activity than BM-E. When anti-inflammatory activities of the extracts were evaluated by LPS-stimulated RAW 264.7 cells at 10~500 μg/mL non-cytotoxicity doses, BM-E showed significantly higher levels of TNF-α, IL-1β, IL-6, and nitric oxide inhibitory activity than those of hot-water extracts and RW-E. Murine peritoneal macrophage cells were shown to be enhanced in crude polysaccharides (BM-CP and RW-CP fractionated from BM-HW and RW-HW) compared to hot-water extracts and polysaccharide K (PSK, positive control). Especially, RW-CP exhibited higher activity than BM-CP, and component sugar analysis showed that BM-CP mainly contained galacturonic acid, glucose, arabinose, galactose, and xylose (34.5%, 33.9%, 16.1%, 7.1%, and 6.3%, respectively), whereas RW-CP showed different measurements (29.5%, 59.2%, 5.0%, 4.5%, and 0.2%). In conclusion, two herbal mixtures could contain varying sets of physiological activities dependent on different extraction and fractionation methods.