• Journal of Nutrition and Health
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• v.30 no.3
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• pp.229-243
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• 1997

This study was performed to investigate the effects of dietary fibers from tangerine peels on lipid and cadmium metabolism. And effects were compared with those of commercial dietary fibers($\alpha$-cellulose, citrus pectin). Sixty male rats of Sprague-Dawley strain weighing 186.7$\pm$2.6g were blocked into 12 groups according to body weight, and were raised for 2 weeks. Cadmium chloride was given at the levels of 0 of 400 ppm in diet. Various dietary fibers were given at the level of 0 or 4%(w/w) of diet. The results are summarized as follow. In lipid metabolism, insoluble fibers[insoluble dietary fibers from tangerine peels(IDE), $\alpha$-celluolse] increased fecal excretion of lipids by inhcreasing feces weight, and decreased the concentrations of serum triglyceride and liver lipids. Soluble dietary fibers from tangerine peels(SDF) decreased the concentrations of serum cholesterol and liver lipids by increasing fecal lipids, too. In cadmium metabolism, soluble fivers(SDF, pectin) inhibited Cd absorption by increasing fecal Cd excretion and decreased Cd concentrations of intestion, liver and kidney. In conclusion, among the extracted fibers, SDF were more effective on lipid and Cd lowering activity and IDF had effect of increasing fecal lipid excretion. This result is useful to reduce food waste and utilize waste products.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.9C
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• pp.871-876
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• 2005

In this paper, we propose an improved partial response maximum likelihood (PRML) detection scheme that has an adaptive equalizer and can be applied in the asymmetric optical recording system with high-density. We confirmed that the proposed PRML detector improves detection performance. In addition, we implemented the detector by Verilog HDL. The adaptive equalizer is composed of tap coefficient updating unit using LMS algorithn and FIR filter. FIR filter is implemented by the transposed direct form architecture for high speed operation. Viterbi detector is implemented by the register exchange method.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• Korean Journal of Optics and Photonics
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• v.11 no.3
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• pp.171-178
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• 2000

We present a numerical model which enables to analyze $1.47mu$m amplification band characteristics for thulium doped fluoride fiber amplifiers. We focused on upconversion pumping scheme, thus many transitions affecting $1.47mu$m band amplification was considered simultaneously. Backward propagating waves and transverse mode were also considered in the model. The parameters for modeling were then acquired using published experimental data and related theories such as Judd-Ofelt theory for radiative transition, empirical energy gap law for non-radiative transition, and McCumber relations for cross-sections. The simulation showed well-matched results with experiment and internal dynamics. amics.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.957-965
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• 2006

This research was conducted to examine the usability of Dangui (Angelica gigas Nakai, Root) and Seungumcho (Angelica gigas Nakai, Leaf) as functional food in aspects of their functional components and nitrite scavenging ability. Analysis of proximate composition showed that Dangui contains more moisture, crude lipid and crude protein than Seungumcho. On the other hand, Seungumcho contains more than twice mont of crude ash and crude fiber than Dangui. Dangui showed higher contents in phosphorus, iron, magnesium, and Seungumcho showed higher contents in copper, calcium, sodium, potassium compare to each other. Substances such as calcium, magnesium and iron that showed high contents in Dangui and Seungumcho are the most important inorganic substances. Total dietary fiber(TDF) of Dangui, sum of IDF and SDF, was 24.2%, and Seungumcho showed 28.18%. vitamin C contents of a 29.690.33 mg/100g appeared only in Seunggumcho. Total phenol contents of Dangui was 0.100${\pm}$002% and that of Seungumcho 0.0900${\pm}$008%. Nnitrite Scavenging ability of both water soluble and methanol soluble extracts were more than 90% at pH 1.2, and it decreased as pH level adjusted to pH 4.2, pH and 6.0.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• International Journal of Concrete Structures and Materials
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• v.11 no.2
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• pp.391-401
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• 2017

In this study, the effects of water-to-binder (W/B) ratio and replacement ratio of blast furnace slag (BFS) on the compressive strength of concrete were first investigated to determine an optimized mixture. Then, using the optimized high-strength concrete (HSC) mixture, hooked steel fibers with various aspect ratios and volume fractions were used as additives and the resulting mechanical properties under compression and flexure were evaluated. Test results indicated that replacement ratios of BFS from 50 to 60% were optimal in maximizing the compressive strength of steam-cured HSCs with various W/B ratios. The use of hooked steel fibers with the aspect ratio of 80 led to better mechanical performance under both compression and flexure than those with the aspect ratio of 65. By increasing the fiber aspect ratio from 65 to 80, the hooked steel fiber volume content could be reduced by 0.25% without any significant deterioration of energy absorption capacity. Lastly, complete material models of steel-fiber-reinforced HSCs were proposed for structural design from Lee's model and the RILEM TC 162-TDF recommendations.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.23-32
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• 1995

This study was performed to investigate the influence of dietary fibers from the whole foods on the serum lipid level and bowel function in rats. The fiber sources of experimental diets were prepared by drying and milling of cereal(rice bran), vegetables(Korean cabbage, radish), fruit(apple), and sea weeds(laver, sea tangle). Each of fiber sources was mixed into the diet to make the 5% level of total dietary fiber. Male rats of Sprague-Dawley strain were blocked into 8 groups : FF, CC, CE, V1, V2, ER, S1, and S2. The animals were fed ad libitum each of experimental diets for 4 weeks. Serum triglyceride level was not significantly different among groups. The laver group showed the lowest level in the serum total cholesterol. The Korean cabbage group showed the highest level in the serum HDL cholesterol. The longest transit time was observed in the fiber free group and the shortest transit time was observed in the sea tangle group. Absorption rates of calcium were especially lower in the Korean cabbage and the sea tangle groups than the other groups. Magnesium and phosphorus absorption rates were influenced by SDF(Soluble Dietary Fiber) intake and TDF(Total Dietary Fiber) intake, respectively. Mucosa weight in the small intestine showed the tendency to increase by increasing of IDF (Insoluble Dietary Fiber) intake. especially the Korean cabbage group was the heaviest. The activity of maltase in the mucosa of small intestine was the lowest in the radish group.

• Korean Journal of Remote Sensing
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• v.21 no.3
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• pp.213-219
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• 2005

In the Korean seas, Sea Surface Temperature (SST) and Thermal ronts (TF) were analyzed temporally and spatially during 8 years from 1993 to 2000 using NOAA/AVHRR MCSST. In the application of EOF analysis for SST, the variance of the 1st mode was 97.6%. Temporal components showed annual variations, and spatial components showed that where it is closer to continents, the SST variations are higher. Temporal components of the 2nd mode presented higher values of 1993, 94 and 95 than those of other years. Although these phenomena were not remarkable, they could be considered ELNI . NO effects to the Korean seas as the time was when ELNI . NO occurred. The Sobel Edge Detection Method (SEDM) delineated four fronts: the Subpolar Front (SPF) separating the northern and southern parts of the East Sea; the Kuroshio Front (KF) in the East China Sea, the South Sea Coastal Front (SSCF) in the South Sea, and the Tidal Front (TDF) in the West Sea. TF generally occurred over steep bathymetry slopes, and spatial components of the 1st mode in SST were bounded within these frontal areas. EOF analysis of SST gradient values revealed the temporal and spatial variations of the TF. The SPF and SSCF were most intense in March and October; the KF was most significant in March and May.