• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.374-380
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• 2014

In this study, the anti-inflammatory effects of Lespedeza cuneata extract on macrophages and wound-healing in wound-induced animal experiments were investigated. In an anti-inflammatory test, 0.1 mg/mL of Lespedeza cuneata extract did not affect growth of RAW 264.7 cells, and Lespedeza cuneata extract suppressed nitric oxide (NO) generation from inflammation-induced macrophages in a concentration-dependent manner. Wounds on the skin of rats were treated with vehicle containing Lespedeza cuneata extract (SSP), vehicle (SCO), and commercial ointment (CCO). The wound and scar sizes in the SSP group were significantly reduced in comparison to the SCO and CCO groups (P<0.05). The epidermis and dermis of the SSP group also recovered faster than the SCO group based on Masson's trichrome staining. The gene expression levels of vascular endothelial growth factor (VEGF) decreased and transforming growth factor-beta 1 (TGF-${\beta}1$) increased in wound tissue from the SSP group compared to that from the SCO group. These results show that Lespedeza cuneata extract accelerates wound-healing through anti-inflammatory activity and induction of collagen regeneration as well as reduces the scar area surrounding wounds. Accordingly, Lespedeza cuneata extract could be useful as a cosmeceutical in the cosmetic industry.

• The Bulletin of The Korean Astronomical Society
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• v.40 no.1
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• pp.90.2-90.2
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• 2015

We present the high-resolution spectrum of the S-type symbiotic star V455 Sco obtained with the Dupont telescope in 2014 June. We note that the Raman-scattered O VI ${\lambda}1032$ at $6825{\AA}$ exhibits a triple-peak profile. Adopting an accretion disk model with an additional contribution from a collimated bipolar outflow, we attempt to fit the profile. We propose that the blue and central peaks are formed via Raman-scattering of O VI line photons from the accretion flow and that the bipolar flow is responsible for the remaining red peak. It is also noted that V455 Sco exhibits the Raman-scattered He II features blueward of $H{\alpha}$ and $H{\beta}$.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.3
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• pp.206-212
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• 2006

Supercritical carbon dioxide ($SCO_2$) extraction was investigated as a method for protein-sourcing material from squid viscera. To find the optimum conditions, the extraction of squid viscera using $SCO_2$ was performed under the conditions of temperature range from 35 to $45^{\circ}C$ and constant pressure 25 MPa using Hewlett-Packard 7680T. Also from result of SDS-PAGE, the protein denaturation was minimized when using $SCO_2$ extraction. And the major amino acids in the squid viscera were glutamic acid, aspartic acid, lysine, leucine, arginine, alanine, glycine, isoleucine, and valine. The main fatty acids from squid viscera were myristic acid, palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, elaidic acid, oleic acid, eicosenoic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid).

• Journal of Microbiology and Biotechnology
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• v.25 no.4
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• pp.459-463
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• 2015

This study evaluated the microbial conversion of coconut oil waste, a major agro-residue in tropical countries, into single cell oil (SCO) feedstock for biodiesel production. Copra cake was used as a low-cost renewable substrate without any prior chemical or enzymatic pretreatment for submerged growth of an oleaginous tropical mangrove fungus, Aspergillus terreus IBB M1. The SCO extracted from fermented biomass was converted into fatty acid methyl esters (FAMEs) by transesterification and evaluated on the basis of fatty acid profiles and key fuel properties for biodiesel. The fungus produced a biomass (8.2 g/l) yielding 257 mg/g copra cake SCO with ~98% FAMEs. The FAMEs were mainly composed of saturated methyl esters (61.2%) of medium-chain fatty acids (C12-C18) with methyl oleate (C18:1; 16.57%) and methyl linoleate (C18:2; 19.97%) making up the unsaturated content. A higher content of both saturated FAMEs and methyl oleate along with the absence of polyunsaturated FAMEs with ≥4 double bonds is expected to impart good fuel quality. This was evident from the predicted and experimentally determined key fuel properties of FAMEs (density, kinematic viscosity, iodine value, acid number, cetane number), which were in accordance with the international (ASTM D6751, EN 14214) and national (IS 15607) biodiesel standards, suggesting their suitability as a biodiesel fuel. The low cost, renewable nature, and easy availability of copra cake, its conversion into SCO without any thermochemical pretreatment, and pelleted fungal growth facilitating easier downstream processing by simple filtration make this process cost effective and environmentally favorable.

• Clean Technology
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• v.18 no.1
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• pp.89-94
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• 2012

In this study, we investigated the activity of Pd and Pt supported on acidic Fe-ZSM5 supports for selective catalytic oxidation of ammonia ($NH_3$-SCO). Among the catalysts, Pt/Fe-ZSM5 catalyst exhibited superior $NH_3$-SCO activity to Pd/Fe-ZSM5 catalyst. We also tested Pt/Fe-ZSM5 catalysts with different Fe loading using ion-exchange method to prepare Fe-ZSM5 supports, which resulted in the increased catalytic performance with smaller Fe content: $NH_3$ was oxidized completely at low temperature ($250^{\circ}C$). The physicochemical properties of Fe-ZSM5 were investigated to figure out the relationship between the characteristics of the catalysts and the catalytic activity on $NH_3$-SCO by Inductively coupled plasma-atomic emissions spectrometer (ICP-AES), $N_2$ sorption, X-ray diffraction (XRD), temperature programmed desorption of $NH_3$ ($NH_3$-TPD) technique.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.96-100
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• 2008

Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.

• Journal of Powder Materials
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• v.26 no.5
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• pp.410-414
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• 2019

The hydrogen reduction behavior of the $CuO-SCo_3O_4$ powder mixture for the synthesis of the homogeneous Cu-15at%Co composite powder has been investigated. The composite powder is prepared by ball milling the oxide powders, followed by a hydrogen reduction process. The reduction behavior of the ball-milled powder mixture is analyzed by X-ray diffraction (XRD) and temperature-programmed reduction at different heating rates in an Ar-10%H2 atmosphere. The scanning electron microscopy and XRD results reveal that the hydrogen-reduced powder mixture is composed of fine agglomerates of nanosized Cu and Co particles. The hydrogen reduction kinetics is studied by determining the degree of peak shift as a function of the heating rate. The activation energies for the reduction of the oxide powders estimated from the slopes of the Kissinger plots are 58.1 kJ/mol and 65.8 kJ/mol, depending on the reduction reaction: CuO to Cu and $SCo_3O_4$ to Co, respectively. The measured temperature and activation energy for the reduction of $SCo_3O_4$ are explained on the basis of the effect of pre-reduced Cu particles.

• IEMEK Journal of Embedded Systems and Applications
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• v.13 no.1
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• pp.9-15
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• 2018

This paper describes the applicability of Bluetooth and ZigBee networks for real-time control in wireless networked control system and suggests an effective usage of them. The Bluetooth SCO link, SPP and HID profiles and the ZigBee non-beacon enabled network are analyzed and the latency of them are measured. A number of wireless networked control system experiments are performed via DC motor control system and the various profiles of Bluetooth and ZigBee in real-time wireless networked control system are compared.

• Bulletin of the Korean Space Science Society
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• 1999.04a
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• pp.30-30
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• 1999

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.