• Biomedical Science Letters
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• v.16 no.1
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• pp.33-38
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• 2010

Culinary herbs and spices have received much attention since they contain high concentrations of bioactive ingredients for antioxidant and anti-inflammatory activities. Protection effect of the herb and spice against acute alcohol consumption has been investigated using zebrafish as a vertebrate model. During 30 days bathed in water containing 1% Et-OH and the designated herb or spice, the survival rate of the Et-OH group was decreased sharply (up to 20% at 10 days). The cinnamon-fed group showed the highest and longer survival rate up to 80% up to for 30 days under the presence of Et-OH, while clove-fed group showed 40% survival rate for 25 days. Et-OH group serum exhibited the weakest antioxidant ability from ferric ion removal ability (FRA) assay; FRA ability was increased in the cinnamon-fed group up to 414%, while the clove and laurel group increased 256% and 309%, respectively. Histologic observation and Oil-red O staining showed hepatic tissue damage was severe in the Et-OH group. The cinnamon- or clove-fed group showed much ameliorated hepatic tissue morphology with minimized steatosis. The cinnamon- or clove-fed group showed lower serum GOT and GPT levels than the Et-OH group. Among hepatic tissue extract, the clove-fed group exhibited the lowest level of GOT and GPT. These results suggest that consumption of cinnamon and clove might be beneficial to attenuate progress of acute fatty liver change by alcohol consumption.

• Journal of the Semiconductor & Display Technology
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• v.19 no.1
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• pp.61-66
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• 2020

Threshold voltage shift occurring during operation is implemented in a SPICE simulation tool. Among the shift models the stretched-exponential function model, which is frequently observed from both single-crystal silicon and thin-film transistors regardless of the nature of causes, is selected, adapted to transient simulation, and added to BSIM4 developed by BSIM Research Group at the University of California, Berkeley. The adaptation method used in this research is to select degradation and recovery models based on the comparison between the gate and threshold voltages. The threshold voltage shift is extracted from SPICE transient simulation and shows the stretched-exponential time dependence for both degradation and recovery situations. The implementation method developed in this research is not limited to the stretched-exponential function model and BSIM model. The proposed method enables to perform transient simulation with threshold voltage shift in situ and will help to verify the reliability of a circuit.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Proceedings of the KIEE Conference
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• 2003.07b
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• pp.1154-1156
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• 2003

본 논문은 IPM의 구동부, 과열, 과전류, 단락 및 제어부의 부족전압 제어하는 IC의 설계중 Over-Temperature protection기능에 대한 것으로서 기존의 온도센서나 과열검출 Tr을 사용하지 않고, 온도에 따른 MOSFET의 Rds(on)변화를 검출하여 과열을 방지하는 Direct Over Temperature protection기능을 PSpice를 이용하여 modelling하고 simulation 한 결과에 대해서 기술하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.121-126
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• 1995

The purpose of this study was to investigate the effects of Natto supplementation on lipid metabolism in rats. Male rats were fed on casein(CON group), steamed soybean(SS group), conventional Natto(N-1 group), garlic(2%) added Natto(N-2 group), red pepper oleoresin(0.2%) added Natto(N-3 group) and galic(2%) and red pepper oleoresin(0.2%) added Natto(N-4 group) as a protein source for 4 weeks. Serum and liver cholesterol levels were significantly lower in the experimental groups than in the control group. Especially, dietary N-2, N-3 and N-4, compared with CON, reduced markedly the concentration of serum cholesterol. The concentration of serum HDL-cholesterol was higher markedly in the N-4 group than in the control group. The concentration of serum triglyceride was significantly lower in the N-1, N-2, N-3 and N-4 groups than in the control group. Garlic and red pepper added Natto fed groups(N-2, N-3, N-4) showed more excreion of fecal bile acid when compared with those values of casein fed group. The results indicate that spice added Natto supplementation may have more beneficial roles in lipid metabolism through reduced cholesterol levels and increased fecal bile acid excretion.

• Bulletin of Food Technology
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• v.22 no.3
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• pp.529-536
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• 2009

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1038-1041
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• 2009

Aflatoxins are secondary metabolites produced by the aflatoxigenic fungi in suitable conditions. Saffron, Crocus sativus, is the most expensive spice in the world. Saffron is normally contaminated with soil and hand microflora during harvest and post-harvest operations. In this study, rapid assessment of aflatoxigenic fungi in saffron was accomplished using polymerase chain reaction. In total, 37 market samples were assayed in order to isolate aflatoxin-producing fungi. The 18.9% of the total samples were contaminated with aflatoxigenic fungi. Our results also show that most of the isolated fungi were saprophytes which are normally originated from soil during harvest and postharvest process.

• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.203-210
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• 2003

격자망식 전선배치에 의한 전기비저항 측정기법을 이용한 침출수 누출감지시스템을 개발하여 그 적용성을 평가하기 위하여 현장모형시험을 수행하였다. 현장모형시험을 수행한 결과 침출수 누출지점에서 전기비저항이 크게 감소하여 누출지점을 정확하게 감지할 수 있었다. 격자망식 전선배치에 의한 전기회로적인 효과로 인하여 전기비저항이 감소된 지점과 동일 전선상에 연결된 다른 센서에서의 측정값도 다소 감소하는 경향을 나타내었다. 이를 보정하기 위하여 P-SPICE를 이용하여 전기회로 시뮬레이션을 수행하여 전기회로 효과를 정량적으로 평가하였다 P-SPICE 시뮬레이션의 결과를 토대로 보정계수를 도출하여 현장모형시험결과를 보정하였으며, 보정된 겉과에 의하면 전기회로적 특성에 의한 영향을 효과적으로 제거되어 누출지점에서의 전기비저항 감소가 명확하게 나타났다.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1006-1013
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• 2014

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until $10^{th}$ day of storage, and was 0% $1.7{\times}10^3CFU/mL$ on the $15^{th}$ day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for $3.1{\times}10^8CFU/mL$ In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.