• Journal of Environmental Science International
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• v.11 no.3
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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).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.74-81
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• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. 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 lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• Korean journal of food and cookery science
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• v.27 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.333-339
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• 2015

This study was conducted to investigate the effect of baking on the physicochemical and sensory properties of white pan bread with red wine (RW). RW was substituted for water at four levels (0, 19, 38 and 63%). For bread crumb color, lightness decreased with increasing levels of RW, whereas redness and yellowness increased (p<0.05), in proportion to RW levels. Compared to control bread, specific volume of breads added with RW was decreased. The degree of dough raising power decreased significantly depending on the amounts of RW. The hardness of control bread was $87.35g/cm^2$ while the hardness of breads with RW ranged from 85.37 to $94.19g/cm^2$. Hardness, cohesiveness, springiness and gumminess of breads added with RW showed higher scores than the control group. In the sensory evaluation, the highest flavor and taste preference scores were observed in bread containing 38% RW, whereas the lowest score was observed in bread with 63% RW. Accordingly, the quality of bread can be improved by addition of 38% RW substituted for water.

• Natural Product Sciences
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• v.26 no.4
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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.

• Food Science of Animal Resources
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• v.38 no.4
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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.

• The KIPS Transactions:PartC
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• v.15C no.5
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• pp.429-438
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• 2008

NGN is a packet-based converged network to support session and non-session services in QoS-enabled broadband transport network. QoS based resource control must be defined to support differentiated services for various network users in NGN. We designed and implemented DIAMETER protocol as the Rs interface, and also defined mapping rules between DIAMETER information elements and SDP(Session Description Protocol) attributes for QoS based resource control in NGN. We selected and implemented DIAMETER protocol among alternate resource control protocols in ITU-T as the Rw interface because of simple interworking method with Rs interface and adequate AAA functionality. We defined mapping rules of messages and information elements between Rs and Rw interfaces for resource control from a service layer to a transport layer. Based on the mapping rule of QoS information elements and the interworking method between Rs and Rw interfaces, we built up a test-bed that support differentiated delivery services.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.216-222
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• 2021

This is an experiment to complement new ways of using concentrated water discharged from the seawater desalination plant. In this study, metakaolin, which has excellent chloride ion immobilization effect, was used as the main binder, and 10% and 20% of calcium oxide were substituted with the activator. In addition, tap-water(TW) and reverse osmosis brine water(RW) were used as mixed water. As a result of the experiment, the mixture using RW showed higher compressive strength than TW. It also showed low water absorption and high density. In the mixture using RW as mixed water, a hydration reaction substance called Friedel's salt could be observed. Considering the corrosion problem of steel, RW is considered to be applicable to products such as non-reinforced concrete, brick, and curb stone. Through this study, it is thought that it is meaningful to propose a new application method other than the ocean release of RW.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.29 no.1 s.232
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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.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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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.