• Applied Chemistry for Engineering
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• v.20 no.2
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• pp.208-212
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• 2009

Biodiesel come from animal fat and vegetable oil by methanolysis was known for eco-friendly fuel for the alternative petrodiesel. But, various kinds of biodiesel need to analyze the cold characteristic due to poor fuel properties than petrodiesel in a cold condition. In this paper, 12 types of biodiesel were synthesized in 86~96% yields from 12 kinds of vegetable oil by transesterification. These synthesized biodiesels were analyzed in terms of the cold characteristics like cloud point, pour point, and cold filter plugging point (CFPP). The biodiesel comes from perilla oil which has rich olefin showed the excellent fuel characteristics in a low temperature.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• YAKHAK HOEJI
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• v.59 no.2
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• pp.70-76
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• 2015

A Softgel is an oral dosage form for medicine similar to capsules and softgel dosage form offers several advantages over other oral dosage forms, such as delivering a liquid matrix designed to solubilize and improve the oral bioavailability of a poorly soluble compound as a unit dose solid dosage form, delivering low and ultra-low doses of a compound. This study aimed to qualify a proprietary vegetable soft capsule which contains modified starch and carrageenan as capsule shell components compare to the conventional gelatin softgel. Four kinds of samples were prepared with vegetable and gelatin capsule shell, respectively. Morphology of capsule shell, mechanical strength of capsule, and hygroscopic properties were studied for comparing the quality attributes of softgel. Short-term stability against heat and moisture was also investigated in this study. Vegetable capsule shell showed better mechanical strength, physical stability and disintegration time for temperature and humidity than those of conventional gelatin capsule shell with four different filling materials used frequently as soft capsule form. Conclusively, this vegetable capsule shell polymer system can replace easily gelatin-shell systems and additionally allows encapsulation of lipid fills at high temperatures that are semisolid or solid-like at room temperature.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.370-376
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• 2009

To produce uniform seedlings of tomato and cucumber with inexpensive way, their seedling quality by different light sources was investigated. The raising of seedling was performed by red LED (light emitting diodes), blue LED, red-blue mixed LED or fluorescent light with a fixed PPF(photosynthetic proton flux) level, about $40{\sim}60{\mu}mol{\cdot}m^{-2}{\cdot}sec^{-1}$. In the both tomato and cucumber, the rapid extension of hypocotyledonary axis was observed in Blue LED than fluorescent light, but opposite result was found in Red and mixed LED. During the nursery period of tomato and cucumber, the fresh weight was the highest in Red LED as 74% increasement in tomato and 74% in cucumber. In the case of seedling quality after the tomato nursery, there was no difference in the positions of 1st flower cluster and the number of bearing-flower per flower cluster by each light source. In case of cucumber, until 20th node, the setting ratio of female flower was higher in LED than fluorescent treatment, and also more healthy fruit setting was found in LED. Therefore, we assume that the Red or mixed (Red 2 + Blue 1) LED is more favorable to produce high quality tomato and cucumber seedlings in closed nursery facility.

• Journal of Environmental Science International
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• v.29 no.10
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• pp.989-996
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• 2020

This study was conducted to determine the effect of low temperature and low radiation conditions on the yield and quality of hot pepper at an early growth stage in Korea. In plastic greenhouses, low temperature, low temperature with covered shading treatments were set 17 to 42 days after transplanting. The pepper growing degree days decreased by 5.5% due to the low temperature during the treatment period. Radiation decreased by 74.7% due to the covered shading. After commencing treatments, pepper plant growth decreased with low temperature and low radiation. Analysis of the yield showed that the first harvest was delayed by low radiation. The cumulative yields of 119 days after transplanting were 1,956, 2,171, and 2,018 g/㎡ for control, low temperature, and low temperature with low radiation respectively. Capsaicin and dihydrocapsaicin concentrations in pepper fruit decreased with low temperature and low radiation. To investigate the photosynthetic characteristics according to the treatment, the carbon dioxide reaction curve was analyzed using the biochemical model of photosynthesis. Results showed that the maximum photosynthetic rate, V_cmax (maximum carboxylation rate), J (electric transportation rate), and TPU (triose phosphate utilization) decreased at low temperatures; the maximum photosynthetic rate, J, and g_m (dark respiration rate) were reduced by shading. These results indicate that low temperature and low radiation can retard early growth, yield, and quality, but these can also be recovered 119 days after planting. Based on the results, the yield and quality of pepper can recover from abiotic stresses with proper cultivation.

• Tribology and Lubricants
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• v.38 no.2
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• pp.41-52
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• 2022

Mineral electrical insulating oil, which is widely used in transformers, exhibits excellent cooling performance and transformer efficiency. However, given that it is composed of petroleum-based components, it is weak in terms of biodegradability. This causes environmental problems in case of leakage and a low flash point, which is a factor that would cause great damage in the event of a fire in a substation. In this context, the use of eco-friendly electric insulating oil composed of bio-based vegetable oil and synthetic ester, which has excellent biodegradability and flame retardancy performance, has recently been expanded to the field of electric power, and various research and development (R&D) studies are in progress. According to different research results, vegetable oil and synthetic ester manufacturing technology, thermal stability, oxidation stability, property change, and quality control, which are characteristics of eco-friendly electrical insulating oils, are major factors affecting the maintenance of insulating oil properties. In addition, power companies have established and operated quality control standards according to the use of eco-friendly electrical insulating oil as they expand the exploitatoin of renewable energy in electricity production. In particular, deterioration and oxidation characteristics were jointly identified in R&D as an important influencing factor according to the content of saturated and unsaturated fatty acids present in vegetable oils and synthetic esters in power transformer applications.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2004.03a
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• pp.163-167
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• 2004

• 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.

• The Journal of Korean Academic Society of Nursing Education
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• v.21 no.1
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• pp.65-74
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• 2015

Purpose: This study was carried outto compare dietary self-efficacy, obesity stress, and obesity-related quality of life (OQOL) according to BMI and stages of change in vegetable consumption. Methods: A convenience sample of 326 nursing students agreed to complete a questionnaire. Data were collected from October 7 to October 18, 2013. Results: Obesity stress and obesity-related quality of life were significantly different according to BMI. Dietary self-efficacy showed a significant difference between the pre-contemplation/contemplation stage, preparation stage, and action/maintenance stage (F=50.18, p<.001). With obesity stress, there was a significant difference between the PC/C, P, and A/M stages (F=17.63, p<.001). Dietary self-efficacy had a positive correlation with OQOL (r=.11, p<.001) and a negative correlation with obesity stress (r=-.14, p=.012). And obesity stress had a negative correlation with OQOL (r=-.45, p<.001). Conclusion: These findings emphasize that nutritional-intervention programs for changes in behavior during the PC/C and P stages of change in vegetable consumption need to develop strategies to enhance dietary self-efficacy for nursing students.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.