• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.1135-1139
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• 2017

Spatial distribution of chemical species in flame is a important indicator understanding the flame structure and combustion characteristics, and optical emission spectroscopy has been widely used for the measurement because of its simple and non-intrusive methodology. In this study, we suggest the feasibility of the measurement of chemical species (OH radical) distribution in rocket plume using optical emission spectrometer which was developed for the spatially resolved measurement along the line-of-sight. In order to predict the ground state concentration of species from the measured emission intensity by optical emission spectrometer, we consider thermal and chemical excitation mechanisms in flame, and assume thermodynamic equilibrium for the thermally excited species. We also present the spatial resolution and the correction of collection characteristics of the optical emission spectrometer depending on object distance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1725-1731
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• 2016

This study was carried out to investigate the effects of steam-drying on antioxidant compounds and antioxidant activity of Alliun hookeri root (AHR). The yield of methanolic extracts, total phenolic content (TPC), browning intensity (280 nm and 420 nm), and organosulfur compound contents (alliin and cycloalliin) in raw and steam-dried AHRs were 10.71~37.40%, $15.53{\sim}36.36{\mu}g/mg$, 0.48~2.09, 0.01~0.25, $1.46{\sim}700.61{\mu}g/mg$, and $1,173.95{\sim}2,182.60{\mu}g/mg$, respectively. Yield, TPC, and browning intensity of AHRs increased by steam-drying, whereas organosulfur compound contents decreased. Of all methanolic extracts from raw and steam-dried AHRs, four-time steam-drying showed the lowest $EC_{50}$ values (0.43, 7.53, 0.34, and 0.48 mg/mL, respectively) for DPPH radical scavenging activity, ABTS radical scavenging activity, SOD-like activity, and reducing power, whereas four-time steam-drying resulted in the highest TPC ($36.36{\mu}g/mg$) and browning intensity (2.09 and 0.25 at 280 and 420 nm, respectively). The antioxidant activities of methanolic extracts from raw and steam-dried AHRs were closely correlated with their TPC, browning intensity, and organosulfur compound content, showing correlation determination coefficient ($R^2$) values higher than 0.82. As a result, four-time steam-drying of AHRs could be useful as potential antioxidant sources.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.131-135
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• 2009

The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively. Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in the irradiated Ramen soup (RS-1, RS-2), whereas $Mn^{2+}$ signals were observed in non-irradiated samples, thereby distinguishing each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than the gamma-irradiated ones. Determination coefficients ($R^2$) between irradiation doses and corresponding ESR responses were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR signals of $g_2$ (2.010-2.011) and $g_3$ (2.002) increased with corresponding doses of irradiation ($R^2$= 0.9750-0.9981).

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1116-1121
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• 2004

In this study, the effect of central fuel injection on a coaxial laminar $CH_{4}/air$ flame was experimented at the defined premixing condition(${\Phi}=1.90$, ${\sigma}=50/75/100%$, x/D=10). The partial premixing parameter are the equivalence ratio that total fuel is fixed at 200cc/min, the fuel split degree which means the percentage of fuel entering the outer tube to the total amount, and the mixing distance indicating the nonreactant mixture's homogeneity between inner tube top and burner exit. The object is to investigate the flame structure and chemiluminescence characteristics of laminar partial premixed flame as changing mixing parameters. The radical signal was acquired from ICCD camera and PMT. Each intensity was compared with Abel inverted value for measuring the effect of background light on the peak signal location and the intensity at central preheat zone. The results show that the peak location of each radical was broaden as the fuel split degree increasing because the mixing quality was enhanced. and $OH^{\ast}$ is a good indicator for flame front between reaction and preheat zone. At last $CH_{2}^{\ast}$ has the same tendency with $CH^{\ast}$ but a thinner reaction zone than $CH^{\ast}$ due to a rapid decay on the burned gas side.

• Progress in Medical Physics
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• v.27 no.4
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• pp.196-202
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• 2016

We aim to develop the breast bolus by using a 3D printer to minimize the air-gap, and compare it to commercial bolus used for patients undergoing reconstruction in breast cancer. The bolus-shaped region of interests (ROIs) were contoured at the surface of the intensity-modulated radiation therapy (IMRT) thorax phantom with 5 mm thickness, after which the digital imaging and communications in mdicine (DICOM)-RT structure file was acquired. The intensity-modulated radiation therapy (Tomo-IMRT) and direct mode (Tomo-Direct) using the Tomotherapy were established. The 13 point doses were measured by optically stimulated luminescence (OSLD) dosimetry. The measurement data was analyzed to quantitatively evaluate the applicability of 3D bolus. The percentage change of mean measured dose between the commercial bolus and 3D-bolus was 2.3% and 0.7% for the Tomo-direct and Tomo-IMRT, respectively. For air-gap, range of the commercial bolus was from 0.8 cm to 1.5 cm at the periphery of the right breast. In contrast, the 3D-bolus have occurred the air-gap (i.e., 0 cm). The 3D-bolus for radiation therapy reduces the air-gap on irregular body surface that believed to help in accurate and precise radiation therapy due to better property of adhesion.

• Journal of the Korean GEO-environmental Society
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• v.12 no.2
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• pp.63-68
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• 2011

The aim of this study was 1,4-dioxane's degradation efficiency and toxicity test applying E-beam. The experiments were shows that the degradation efficiency in the initial concentration of 1,4-dioxane and the irradiation capacity of E-beam and the degree of mineralization based on a change of scavenger gas. The biological toxicity test by using on of green algae, Pseudokirchneriella Subcapitata was conducted to lead the reducing toxicity. Degradation efficiency of 1,4-dioxane was improved when E-beam irradiation intensity was higher and the efficiency of TOC removal using Radical scavenger gas was increased by $N_2O$, $O_2$ and $N_2$ in order. In 4 days(96hrs), toxicity test results indicated that toxicity effect was decreased by increase of E-beam irradiation intensity.

• Animal Bioscience
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• v.34 no.5
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• pp.811-823
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• 2021

Objective: Eggshell color is an important indicator of egg quality for consumers, especially for brown eggs. Various factors related to laying hens and their environment affect brown eggshell coloration. However, there have been no studies investigating hepatic functions of laying hens with variable intensity of brown eggshell color. Therefore, this study was aimed to identify potential factors affecting brown eggshell coloration in aged laying hens at the hepatic transcriptomic level. Methods: Five hundred 92-wk-old Hy-line Brown laying hens were screened to select laying hens with different intensity of brown eggshell color based on eggshell color fans. Based on eggshell color scores, hens with dark brown eggshells (DBE; eggshell color fan score = 14.8) and hens with light brown eggshells (LBE; eggshell color fan score = 9.7) were finally selected for the liver sampling. We performed RNA-seq analysis using the liver samples through the paired-end sequencing libraries. Differentially expressed genes (DEGs) profiling was carried out to identify their biological meaning by bioinformatics. Results: A total of 290 DEGs were identified with 196 being up-regulated and 94 being down-regulated in DBE groups as compared to LBE groups. The Kyoto encyclopedia of genes and genomes (KEGG) analysis revealed that these DEGs belong to several biological pathways including herpes simplex infection (toll-like receptor 3 [TLR3], cyclin-dependent kinase 1, etc.) and influenza A (TLR3, radical S-adenosyl methionine domain containing 2, myxovirus [influenza virus] resistance 1, etc.). Genes related to stress response (ceremide kinase like) and nutrient metabolism (phosphoenolpyruvate carboxy-kinase 1, methylmalonic aciduria [cobalamin deficiency] cblB type, glycine receptor alpha 2, solute carrier family 7 member 11, etc.) were also identified to be differentially expressed. Conclusion: The current results provide new insights regarding hepatic molecular functions related to different intensity of brown eggshell color in aged laying hens. These insights will contribute to future studies aiming to optimize brown eggshell coloration in aged laying hens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1206-1211
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• 2015

Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlation between color values and antioxidant activities in grape juice has not been well studied. In this study, the physicochemical characteristics and correlation between color values and antioxidant capacities of Korean red grape juices (five commercial juices from market and two juices prepared in the laboratory) were investigated to estimate antioxidant capacities. Antioxidant capacities were determined by 1,1-diphenlyl-2-picrylhydrazyl radical scavenging assay, ferric ion reducing antioxidant power assay, and oxygen radical absorbance capacity assay. Total phenolic contents, total flavonoid contents, and total anthocyanin contents, including five kinds of polyphenolic compounds, were examined by high performance liquid chromatography (HPLC). The results for physicochemical properties showed similar values, except titratable acidity. The color hue values of the prepared juices were higher than those of commercial juices, which was in contrast to the lower color intensity values (P<0.05). The Hunter L, a, and b values showed almost no difference between commercial and prepared juices. The antioxidant activities and total phenolic contents of commercial juices were higher than those of prepared ones. Gallic acid, catechin, and quercetin were confirmed by HPLC in all samples. The total phenolic and total flavonoid contents showed positive correlation with antioxidant activities. In addition, antioxidant activities and contents correlated with color values. Thus, estimation of antioxidant capacity could be feasible through the spectrophotometric measurement of color values.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.28 no.2
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• pp.223-229
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• 2004

Combustion using oxygen enriched air is known as a technology which can increase thermal efficiency due to increase of the flame temperature. Flame shapes, schlieren photos, OH radical chemiluminescence and local flame temperature were examined as a function of OEC(Oxygen Enriched Concentration) in a coaxial non-premixed jet. With increase of OEC, flame length and width decreased, but its brightness increased significantly, and the size of vortices in the flame also increased. Especially, the reaction around the flame surface became active. The strong OH intensity appeared to be made and moved from middle stream to upper one with increase of OEC, which shows combustion reaction in the upper stream becomes more dominant In addition, the temperature distributions of the flames showed similar tendency with OH radical intensities. A flame with high temperature and strong stability was obtained with increasing OEC of the coflow.