• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.411-416
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• 1997

To examine the free radical scavenging activities from buckwheat, Suwon No. 5 was extracted with various solvents. The seed of Suwon No. 5 had a high contents of carbohydrate, but the vegetable of that had a 31.4% of protein, 28.6% of ash and 25.7% carbohydrate as moisture free basis. Phenols contents of vegetable extracts had higher than those of seed extracts. Acetone extract of vegetable showed the greatest electron donating ability. Butanol and acetone extracts of vegetable showed high inhibitory effect on lipid peroxidation. Acetone extract of vegetable has also excellent activity in the superoxide radical scavenging activity by xanthine/xanthine oxidase-cytochrome c reduction system. The inhibitory effects of extracts on xanthine oxidase were measured. Acetone extract had the strongest inhibitory effect on xanthine oxidase and $IC_{50}$ was 2.2$\mu\textrm{g}$.

• Journal of Haehwa Medicine
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• v.17 no.1
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• pp.11-19
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• 2008

Objective : We designed this study to analyse the anti-cancer effects of materials of green vegetable juice by using the natural standard methodology and apply the results to new studying and evaluating methods. Methods : We investigated the main stream of complementary and alternative medicine (CAM), the methodology of natural standard, guideline in CAM, and concrete 15 green vegetable juice in cancer therapy. Results : There are 15 graded materials of green vegetable juice that associated with cancer in natural standard contents. Most of them get grade C, unclear or conflicting scientific evidence. Conclusion : Natural Standard aims to provide high-quality, reliable information about CAM therapies to clinicians, patients, and healthcare institutions. We have to acquire more reliable evidence in future.

• Journal of the Korean Society of Safety
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• v.26 no.6
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• pp.7-12
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• 2011

In recent years, environmental concerns have been raised on the use of poorly biodegradable fluids in electrical apparatus in regions where spills from leaks and equipment failure could contaminate the surroundings. The newly invented vegetable insulating oil is highly biodegradable and have negligible impact on the environment, human health and the ecosystem. For development of the environmental-friendly pole transformer using vegetable insulating oil, the dielectric constructions of the pole transformer were discussed in this paper. Depending on the dielectric constructions, the AC breakdown characteristics of the Nomex insulating papers and the vegetable insulating oil were studied by simulated electrode systems. Based on the experimental results, the maximum design stress($E_{max}$) for insulation design of the environmental-friendly pole transformer were suggested.

• Journal of the Korean Society of Safety
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• v.25 no.6
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• pp.81-85
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• 2010

In recent years, environmental concerns have been raised on the use of poorly biodegradable fluids in electrical apparatus in regions where spills from leaks and equipment failure could contaminate the surroundings. The vegetable insulation oils are highly biodegradable, have negligible effect on the environment, human health and ecosystem. Therefore, to assure their safe use in electrical power systems, it may require some processing and modification to improve some of their physical, chemical, thermal and electrical properties. This paper provides a comparative results of the electrical breakdown properties of several vegetable insulation oils and mineral oil to use as dielectric fluid in environmental-friendly pole transformer. Also, the electrical breakdown property of the Nomex and kraft insulation papers in vegetable insulation oil is examined.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.12
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• pp.1745-1750
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• 2017

Starting from the distribution transformer, the insulation oil for the oil immersed power transformer is being used to convert the vegetable oil from the existing mineral oil. Vegetable oil is better in temperature characteristics and insulation performance, is not toxic, and has better biodegradable characteristic than that of mineral oil. In order to investigate the corona inception voltage and dieclectic charateristics of the two insulating oils, three oil immersed transformers using mineral oil and vegetable oil were made and thermal cyclic aged. In this paper, the changes in the corona discharge inception voltage, chemical and electrical properties of the two sampled insulating oils from the transformers had been studied.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.1-5
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• 2011

A new powdery mildew resistant squash (Cucurbita moschata Duch.) 'Miso' was bred from a cross between powdery mildew resistant true variety 'Sangol' and powdery mildew susceptible inbred line 'Seoulmadi' at National Institute of Horticultural & Herbal Science (NIHHS). The 'Miso' variety was vigorous and highly resistant to powdery mildew. It showed white green fruit color. The variety yielded 21.3MT/ha which is 52% more than control variety.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

• Journal of Electrical Engineering and Technology
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• v.12 no.2
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• pp.820-829
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• 2017

Vegetable oil dielectrics have been used in transformers as green alternatives to mineral insulating oils for about twenty years, because of their advantages of non-toxic, biodegradability, and renewability. However, the viscosity of vegetable oils is more than 3 times of mineral oils, which means a poor heat dissipation capacity. To get low-viscosity dielectrics, transesterification and purification were performed to prepare vegetable oil methyl esters in this study. Electrical and physical properties were determined to investigate their potential as dielectrics. The results showed that the methyl ester products had good dielectric strengths, high water saturation and enough fire resistance. The viscosities (at $40^{\circ}C$) were 0.2 times less than FR3 fluid, and 0.7 times less than mineral oil, which indicated superior cooling capacity as we expected. With the assistance of 0.5 wt% pour point depressants, canola oil methyl ester exhibited the lowest pour point ($-26^{\circ}C$) among the products which was lower than FR3 fluid ($-21^{\circ}C$) and 25# mineral oil ($-23^{\circ}C$). Thus, canola oil methyl ester was the best candidate as a low-viscosity vegetable oil-based dielectric. The low-viscosity fluid could extend the service life of transformers by its better cooling capacity compared with nature ester dielectrics.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.113-118
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• 1995

A preferable mixing ratio of a six-vegetable juice was suggested in this study. The vegetables used for preparation of mixed vegetable juice were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery (Cy) and dongchimi(Di). The characteristics of pH, titratible acidity, reducing sugar, turbidity, solids, color and acceptability were compared to determine the mixing ratio. The vegetables showed a wide ranHe of pH of 3.70-6.01, acidity of 28.92 uv~74.40 nd and reducing sugar of 1.20ft~ 12.69fo. Celery juice showed the higest suspension stability and "b" value and the lowest values in Hunter "L" and "a" values among the 6 vegetable juice. The preferable mixing ratio of two-vegetable juice selected were Ct-Di(1 : 4), Cg-Pr(1 : 3) and Cr-Cy(3 : 1). From the various ratio of the three of biary mixtures of Cg-Pr(1 : 3): Ct-Di(1 : 4): Cr-Sy(3 : 1), two ratio of 5.0 : 2.5 2.5(V-6A) and 6.0 : 2.0 : 2.0(V-6B) were suggested as the most prefered six-vegetable juice. Pear, dongchimi and cucumber were found to be influential on the preference. The pH and titratible acidity of the two juices with different ratios were in the range of 4.92~4.98 and 36.g∼37.4 ml, respectively.