• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.8
• /
• pp.1094-1099
• /
• 2012

This study investigated the effect of a long-term high-fat diet on energy metabolic substrate utilization in resting rats in order to revalue source fat energy efficiency during a high-fat diet and its effect on energy expenditure and body fat accumulation. Sprague-Dawley male rats at 4 weeks of age were bought from Orient Bio Con. The rats were divided into a control (CON) group and a high-fat diet (HF) group. Rats ate a high-fat diet (w/w 40%, kcal/kcal 64.9%) ad libitum for 5 weeks. Food intake and body weight were measured every day at 09:00 throughout the experimental period. Energy expenditure was measured using an animal energy metabolism chamber after 4 weeks. The final body weight did not change between the CON and HF groups, but caloric intake was significantly higher in the HF group than in the CON group (p<0.05). There was no difference between the groups in oxygen uptake, however carbon dioxide production was significantly higher in the HF group. Also, the respiratory exchange ratio was higher in the HF group. Carbohydrate oxidation was lower in the HF group than in the CON group, but fat oxidation in the HF group was greater. These results mean that energy substrate oxidation at rest is affected by diet composition, especially dietary fat content. Abdominal fat fad weights were significantly higher by 33% in the HF group than in the CON group even though the calorie intake in the HF group was higher by 6%. These results suggested that the dietary fat calorie value might have a higher Atwater value of 9 kcal/g, which mean that dietary fat calorie values could be reconsidered in body weight control scenarios such as which the obese or weight class athletes.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.19 no.1
• /
• pp.4323-4337
• /
• 1977

The study was to estimate the effect of the rise of water temperature in the warm water pool and to make contribution to the establishment of reducing to a damage of cool water as well as to the planning for warm water pool. This observation was performed in Wudu warm water pool located at Wudu-Dong of Chuncheon for two years from 1975 to 1976. The results were showed as follows; 1. The daily variation of water temperature was the least for inset (No.1; 0.6$^{\circ}C$) the second for middle overflow (No2: 3$^{\circ}C$, No.3; 2.3$^{\circ}C$) and another for outflet (No.4; 3.6$^{\circ}C$, No.5; 3.8$^{\circ}C$) And the highest reaching time of water temperature in each block was later about 1 hour than the time at which air temperature happend in the daytime. So, the variation of water temperature was sensitive to the variation of air temperature 2. The monthly variation of water temperature at each measuring point was plotted to be increased with increase in air temperature till August (Mean monthly rising degree; No.1; 1.15$^{\circ}C$, No.2; 1.7$^{\circ}C$, No.3; 1.73$^{\circ}C$, No.4; 2.08$^{\circ}C$, No.5; 2.0$^{\circ}C$), and expressed gradually descended influence upon water temperature after August. 3. The mean temperature of inflow folwed in warm Water pool was 7.5∼12.5$^{\circ}C$, and outflow temperature was described as 13.4∼22.5$^{\circ}C$ to be climbed. And So, the rising interval of water temperature was shown as 6.7∼10.4$^{\circ}C$. 4. The correlation between the rising of water temperature and the weather condition was found out highly significant. As the result, their correlation coefficents of water temperature depending on mean air temperature, ground temperature, wind velocity and relative humidity were to be 0.93, 0.90, - 0.83 and 0.71 respectively. But there was no confrimation of the correlation on the clouds, sunlight time, volume of evaporation, and heat capacity of horizontal place. 5. The water temperature of balance during the period of rice growing in Chuncheon district was shown as table 10, and the mean of whole period was calculated as about 23.7$^{\circ}C$. 6. The observed value of the outflow temperature passed through the warm water pool was higher than that of computed, the mean difference between two value was marked as 1.15$^{\circ}C$ for blockl, 1.18$^{\circ}C$ for block2, and 0.47$^{\circ}C$ for block3, respectivly. Therefore, the ratio on the rising degree between the observed and computed were shown as 53%, 44%, and 18%, mean 38% through each block warm water pool (referring item $\circled9$ of table 11,12, and 13). Accordingly, formula (4) in order to fit for each block warm water pool was transfromed as follow; {{{{ { theta }_{w } - { theta }_{ 0} =[1-exp LEFT { { 1-(1+2 varphi )} over {cp } CDOT { A} over { q} RIGHT } ] TIMES ( { theta }_{w } - { theta }_{ 0}) TIMES C }}}} Here, correction coefficinent was computed 1.38, and being substituted 1.38 for C in preceding formula, the expected water temperature will be calculated to be able to irrigate the rice paddy. As the result, we can apply the coefficient in order to plan and to construct a new warm water pool.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.3
• /
• pp.261-272
• /
• 2008

This study was conducted to provide the fundamental data based on the agronomic characteristics of domestic aroma rice, widely cultivated domestic rice and foreign aroma rice for breeding of functional aromatic rice. Among the 104 varieties, all of domestic aroma rice and widely cultivated rice varieties were headed, 24 of 84 varieties of foreign aroma rice were not headed. The average heading date of domestic aroma rice Japonica types of domestic rice was later as 136 day, and Tongil types of domestic aroma rice were faster as 122 day. The average culm length of Indica types of foreign aroma rice was longer as 130 cm, and Tongil types of were shorter as 74 cm. The average panicle length of domestic aroma rice and traditional rice were about 21 cm, and Indica types of foreign aroma rice were longer as 29.5 cm. The average 1,000 grain weight of Tongil types of domestic aroma rice and was not a difference with the domestic aroma rice and was more 2.5 g than the Indica types of foreign aroma rice. The average ratio of grain width and length of Indica types of foreign aroma rice were highest as 3.29 (W/L), and the domestic traditional rice was lowest as 1.7 (W/L). The average fertility rate of the domestic aroma rice, the widely cultivated domestic rice, and the Japonica types of foreign aroma rice were above 89.7%, but the Indica types of foreign and the Tongil types of domestic aroma rice were below 65.4%. The average germination rate of foreign aroma rice were above 83.7%, and domestic aroma rice were above 90.4%. The non-glutinous rice were 64 varieties (84.2%) of total 104 accessions of material rice and the waxy rice were 7 varieties (1%). In the domestic aroma rice, Hyangmi2ho and Aranghyangchalbyeo has a mild aroma grade. In the foreign aroma rice, 22 of 40 varieties of Indica types and 9 of 16 varieties of Japonica types has a lightly aroma grade. And 13 varieties of widely cultivated domestic rice has a non-aroma grade.

• Economic and Environmental Geology
• /
• v.46 no.2
• /
• pp.123-140
• /
• 2013

The Dangdu Pb-Zn deposit is located at approximately 10 km south of Jecheon, Korea. Geology of Dangdu deposit area consists of Pre-cambrian metamorphic rocks, Ordovician sedimentary rocks, Jurassic and Cretaceous igneous rocks. The ore deposit is developed along the fracture trending $N20{\sim}40^{\circ}W$ in Ordovician limestone and is considered to be a skarn type ore deposit. The shape of ore bodies developed in the Dangdu ore deposit can be divided into lens-form(two ore bodies of -30 m level adit and one ore body of -63 m level adit) and pocket-form developed in -30 m level adit. Ore minerals observed in the ore deposits are magnetite, pyrrhotite, pyrite, chalcopyrite, sphalerite, galena, cosalite, marcasite, hessite, native Bi and bismuthinite. Chemical composition of sphalerite ranges FeS 14.14~18.08 mole%, CdS 0.44~0.70 mole%, MnS 0.52~1.13, 1.53~2.09 mole%. Galena contains a small amount of silver with an average of 0.54 wt.%. An average composition of cosalite is Ag 2.43 wt.%, Bi 44.36 wt.%, Pb 35.05 wt.% which results the chemical formula of cosalite as $Pb_{1.7}Bi_{2.1}Ag_{0.2}S_5$. Skarn minerals consist of epidote, garnet, pyroxene, tremolite, quartz and calcite. The zoning pattern of the ore deposit can be subdivided into epidote-clinopyroxene zone, epidote-clinopyroxene-chlorite zone and epidote-garnet-clinopyroxene zone from the central part of the ore body towards the wall rocks. The chemical composition of garnet shows an increasing trend of grossular from epidote-clinopyroxene zone to epidote-garnet-clinopyroxene zone. Clinopyroxene occurs as a solid solution of diopside and hedenbergite, and the ratio of johannsenite increases from epidote-clinopyroxene zone to epidote-clinopyroxene-chlorite and epidote-garnet-clinopyroxene zones. The mineralization of the ore deposit is considered to be one stage event which can be separated into early skarn mineralization stage, middle ore mineralization stage and late low temperature mineralization stage. The temperature estimation from the low temperature mineralization range from $125{\sim}300^{\circ}C$ which is considered to be representing the temperature of late mineralization.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.71-77
• /
• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.696-702
• /
• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.

• Geophysics and Geophysical Exploration
• /
• v.16 no.1
• /
• pp.18-26
• /
• 2013

Shear-wave velocity ($v_s$) structures beneath two seismic stations, JJU and JJB on the flanks of the volcano Halla on Jeju island, Korea, were estimated by receiver-function inversion and H-${\kappa}$ stacking applied to 150 teleseismic events ($M_W{\geq}5.5$) recorded since 2007. $P_S$ waves converted at the Moho discontinuity does not appear clearly for northwesterly back-azimuths ($207{\sim}409^{\circ}$, average $308^{\circ}$) at station JJU and southeasterly back-azimuths ($119{\sim}207^{\circ}C$, average $163^{\circ}$) at station JJB. This may be due to a gradual velocity increase at Moho or heterogeneity within the crust. The $v_s$ models derived by inversion of receiver functions indicate a distinct low velocity layer ($v_s{\leq}3.5km/s$; LVL) within the crust and a gradual increase in $v_s$ in the depth interval of 30 to 40 km. Within the radius of 18 km beneath station JJB, the LVL occurs at depths of 14 ~ 26 km and the 'Moho' ($v_s{\geq}4.3km/s$) is at 34 km depth. Ten kilometers to the west, within the radius of 16 km beneath station JJU, both the LVL and the Moho are significantly shallower, at depths of 14 to 24 km and 30 km, respectively. H-${\kappa}$ analyses for stations JJU and JJB yield estimated crustal thickness of 29 and 33 km and $v_p/v_s$ ratios of 1.64 and 1.75, respectively. The lesser $v_p/v_s$ ratio was derived for rocks nearest to th peak of the volcano.

• Microbiology and Biotechnology Letters
• /
• v.38 no.4
• /
• pp.461-466
• /
• 2010

In this study the feasibility of simultaneous electricity generation and treatment of swine farm wastewater using microbial fuel cells (MFCs) was examined. Two single-chamber MFCs containing an anode filled with different ratio of graphite felt and stainless-steel cross strip was used in all tests. The proportion of stainless-steel cross strip to graphite felt in the anode of control microbial fuel cell (CMFC) was higher than that of swine microbial fuel cell (SMFC) to reduce construction costs. SMFCs produced a stable current of 18 mA by swine wastewater with chemical oxygen demand (COD) of $3.167{\pm}80\;mg/L$ after enriched. The maximum power density and current density of SMFCs were $680\;mW/m^3$ and $3,770\;mA/m^3$, respectively. In the CMFC, power density and current density was lower than that of SMFC. CODs decreased by the SMFC and CMFC from $3.167{\pm}80$ to $865{\pm}21$ and $930{\pm}14\;mg/L$, achieving 72.7% and 70.6% COD removal, respectively. The suspended solid (SS) of both fuel cells was also reduced over 99% ($4,533{\pm}67$ to $24.0{\pm}6.0\;mg/L$). The concentration of nutritive salts, ${NH_4}^+$, ${NO_3}^-$, and ${PO_4}^{3-}$, dropped by 65.4%, 57.5%, and 73.7% by the SMFC, respectively. These results were similar with those of CMFC. These results show that the microbial fuel cells using electrode with mix stainless-steel cross strip and graphite felt can treat the swine wastewater simultaneously with an electricity generation from swine wastewater.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1265-1273
• /
• 2005

The purpose of this study was to prepare accelerated salt-fermented anchovy sauce using a shrimp processing byproducts (head, shell and tail) as a fermenting accelerator, and to investigate its physicochemical and enzymatic properties. Four types of sauces were prepared with 0, 10, 20, and 30$\%$ (w/w) addition of shrimp byproduct and fermented at 24$\pm$2$^{\circ}C$ for 360 days. During fermentation, all four type sauces decreased moisture content (67.5$\%$68.0$\%$ to 64.0$\∼$64.8$\%$) and pH (5.52$\∼$7.10 to 5.03$\∼$6.58), but showed increase in their crude protein (7.0$\∼$8.2 to 10.8$\%$) and volatile basic nitrogen contents (40$\∼$75 to 180$\∼$200 mg/100 g of sauce). The ratio of amino nitrogen to total nitrogen contents of control (0$\%$) and sauce with 10$\%$ shrimp byproducts (10$\%$ sauce) were maximized at 270 days, whereas 20$ \% $ and 30$\%$ added sauces were at 180 days. Endoprotease and exoprotease activities of anchovy sauces added with 20$\%$ and 30$\%$ of shrimp byproducts tend to be higher than those of control (0$\%$) and 10$\%$ addition. Proteolytic activities of sauces at pH 9 were about 2 times higher than those at pH 6. Amidolytic activities for LeuPNA decreased remarkably during fermentation, and control (0$\%$) almost lost their activity at 180 days, while additional sauces were relatively stable. These suggest that alkaline pretense of anchovy and shrimp byproducts as a endoprotease mainly contributed to the fermentation of salt-fermented sauces. The protein molecular weight distribution of sauces indicated 2 groups of peaks (peak 1,>70,000 da and peak 2, 3,000$\∼$29,000 da). As the fermentation proceeded, peak 1 tended to decrease in all of sauces, but peak 2 increased rapidly from 30 to 270 days. Optimum fermentation periods of control and 10$\%$ sauces were 270 days and those of 20$\%$ and 30$\%$ sauce were 180 days. The results suggest that shrimp byproduct can be used as accelerator of salt-fermented sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.1
• /
• pp.1-13
• /
• 1989

The present study was designed to examine the effect of dietary fish oil on blood pressure and lipid status of serum. Weanling SHRs and normotensive Wistars were fed a diet containing 5%(w/w) mackerel oil(MO), soybean oil(SO) or beef tallow(BT) for 8 weeks. Growth rate was not significantly different among three dietary groups, but that of SHRs was silightly lower than that of Wistars. SHRs showed higher systolic blood pressure than Wistar rats from the beginning and become hypertensive (over 150mmHg) after 6 week s of feeding period. The MO group of SHRs showed the lowest blood pressure at the 8th week of feeding period but that of Wistars showed similar values with other groups. Tissue weights of liver, heart and kidney were not different amongdietary aroups in Wistars and SHRs. However, heart and kidney weights of SHRs were significantly higher than those of Wistars. Microscopic examination revealed that endomysium of heart tissue and urinary space of kidney were narrowed in SHRs. Serum total and HDL-cholesterol showed similar values among three different dietary fat groups but triglyceride levels were significantly low in MO groups. HDL-cholesterol levels of SHRs were lower than those of Wistars, as well as the fractions of total HDL, the sum of HDL and $HDL_{2+3}$, while VLDL fractions were higher in SHRs. MO groups had the lower values of $HDL_1,\;HDL_{2+3}$ratio than SO and BT groups. Major dietary fatty acids were more or less incorporated into serum phospholipid and triglyceride, resulting in the characteristic fatty acid profile of each dietary group. Incorporation of $C_{18:2}({\omega}_6)$ in SO groups were pronounced, but the degree of incorporation was lower in SHRs. In Mo groups, $C_{22:6}({\omega}_3)$ levels were inreased in triglyceride. It is suggested that these changes in serum lipid fatty acid composition are related to the different patterns of serum lipid by alteration of dietary fats.