• Journal of Animal Reproduction and Biotechnology
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• v.38 no.4
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• pp.225-235
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• 2023

Background: Largemouth bass (Micropterus salmoides) is introduced species that has caused aquatic ecology activity both in vitro and in vivo were investigated for the possibility of application of the bass extract as an alternative feed ingredient. Methods: The bass oil was extracted using a 1-L supercritical extractor, while the protein was extracted from 250 g of bass dry matter, which was dissolved in 1 mL of H₂O at 50℃. Both oil and protein extracts were evaluated antioxidant activities and the level of DPPH radical scavenging assay and nitric oxide (NO) production assay with lipopolysaccharide response. Oral administration of 6.6 µL/g bass protein and 5.38 µL/g bass oil conducted for investigating serological and physiological effect. Results: DPPH radical scavenging showed similar radical scavenging ability of 50 µM of ascorbic acid at 200 ㎍ of protein and 10% of oil treatment. NO concentration was diminished by the treatment of bass oil. Oral administration of both bass oil and proteins to mice showed that the body weight increase rate of the bass oil treated group was significantly reduced by 1.55 g compared to the other groups. The number of white blood cells (WBC) was increased by 4.52 k/µL in the bass protein-treated group and 4.44 k/µL in the bass oil-treated group compared to the control group. However, the serum IgG level did not show a significant difference between the bass extract-treated groups and the control group. Conclusions: These studies demonstrate that both bass oil and proteins extracted from the bass not only provide excellent effects of antioxidant and immune activity but can also be used as functional food supplements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Journal of the Korean Society of Costume
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• v.56 no.1 s.100
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• pp.1-12
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• 2006

The purpose of this study is to comprehend the color and the coloration of Han-bok on the oil-painting of modern Korea. Generally, the modern Korean art is from late 19th to early 1980s' for the lowest year. Through the introduction of oil painting and the painter's work which had been reflected painter's realism at these times, we might know that the phases of the times and we could see a Korean costume and color combination. In this study, Han-bok is divided to upper clothes, lower clothes and the other parts which was distinguished by the color. The color of Han-bok which is watched on the modern art oil-painting is mainly white. The primary color including red, yellow, blue and middle tone colors is in harmony. It means that the five colors of Yin-Yang Wu-hsing were preferred until the modern times. The coloration of Han-bok is classified to a one-colored arrangement, two-colored arrangement and three-colored arrangement. The one-colored arrangement by white and black is a peculiar coloration to the modern times. The two-colored arrangement is a traditional coloration of Han-bok. The color which is high value and chroma is arranged on jacket, Jeogori. A dimension rate that is related with the difference of value and chroma made a visual harmony. In many cases of the two-colored arrangement of neutral colors is not much different in Jeogori and Chima. So Han-bok which is two-colored arrangement of neutral colors is colored in a breast- tie, pigtail ribbon, cuff and waist band for getting visual focus. The represented three-colored arrangement is white Jeogori and navy blue Chima with red breast-tie. It is a perfect visual color combination. The color of Han-bok was inherited a traditional color and the combination of neutral color was balanced. It was a refinable coloration system according to a difference of value and chroma. It means that a color sensation and arrangement of Korean have been developed by our unique climate, nations and the culture which has been formed for a long times.

• Journal of Nutrition and Health
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• v.1 no.1
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• pp.19-25
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• 1968

In order to study the effect of source and level of the commonly used dietary fats on growth and metabolism of rats fed on low protein diet (rice diet) the weaning white rats were fed on various different experimental diets (see tables 1 and 2) during 11 weeks. The observations were made as follows : 1. Growth: (see table 3 and figures 1-9) In all dietary fats, among the 3 levels, 5% fat level is the best. Especially, the perilla oil group was remarkably good. 10% and 20% fat levels impaired the growth, consequently the growth rates of both 10% and 20% fat level groups were worse than those of Basal group (no fat added). However, 10% and 20% fat levels did not impaired the growth of VII group (10% soy flour added) In 5% fat level, the growth was good in sequence of perilla oil, tallow, sesame oil, soy oil and lard. 2. Feed consumption: (see table 3) In 20% fat level, the feed consumption was lowered. Generally, the feed consumption rate was proportional to the growth rate. In feed efficiency, 5% fat level was the best. 3. Liver weight: (see table 4) In liver weight per 100 G body weight, 20% fat level was the largest. This may be due to the poor body growth and liver fat accumulation. 4. Liver nitrogen: (see table 4) Generally, lower fat level groups showed liver nitrogen. Liver nitrogen is low in the groups of 20% fat level. 5. Liver fat: (see table 4) Generally, higher fat level groups showed higher liver fat. 6. Serum cholesterol: (see table 5) Generally, higher fat level groups showed higher serum cholesterol. Lard, sesame oil, and tallow groups showed higher level and soy oil and perilla oil groups showed lower level. Especially, perilla oil group showed remarkably lower level and VII group (10% soy flour added) showed lower level than VI group (same fat but no soy flour added).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1476-1480
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• 2010

Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purplefleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orangefleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.

• The Korean Journal of Pesticide Science
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• v.10 no.1
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• pp.43-49
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• 2006

Larvicidal activity of 34 plant essential oils were tested against the 4th instar larvae of Culex pipiens pallens. Among them, six oils (basil, fennel, caraway seed, lime, thyme red, and thyme white) showed more than 80% mortality at 100 mg $litre^{-1}$ concentration. GC and GC-MS analyses of the six essential oils and bioassay of their components revealed that anethole (a major component of fennel and basil oil) and (+)-limonene (a major component of caraway seed and lime oil) showed higher larvicidal activities than others. In addition to the above two components, ${\alpha}$-phellandrene, p-cymene, $\gamma$-terpinene, ${\beta}$-pinene, and thymol showed higher larvicidal activity than Bt product.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.249-254
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• 2004

The pressing of car body parts is one of the most important sheet metal drawing processes. The corrosion protection oil applied by the steel mills plays a part in every sheet metal forming operation and also makes up the largest proportion of lubricants used. The idea to combine the corrosion protection properties of a corrosion preventive oil with the lubricity of a drawing oil lead to the development of the Anticorit prelubes. Applied at the finishing lines of the steel mills, they finally serve as lubricant in the press shops. A prerequisite for the suitability of a prelube-type oil is the absolute compatibility with all single processes from the coil to the Body in White. The use of prelubes in steel mills reduces the number and quantity of spot lubricants for additional press shop oiling dramatically. But their true benefits can only be fully achieved if the compatibility principle is applied throughout the manufacturing chain. Therefore, modem prelubes systems are modular, even different viscosities can be part of the same concept. This results in a far-reaching multifunctionality of the Anticorit prelube system for all applications.

• Korean Journal of Adult Nursing
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• v.18 no.2
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• pp.314-322
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• 2006

Purpose: This study was designed to verify effects of perineal care with aroma essential oil on urinary tract infection(UTI) in patients with indwelling urinary catheter. Method: The research design was non equivalent control group pretest-post test design. The data were collected from March to August, 2005 at C university hospital in Seoul. The subjects were 43 patients who had a indwelling catheter in neurosurgery intensive care unit(NSICU). They were assigned to two groups, 21 subjects to the experimental group and 22 subjects to the control group. The experimental group received perineal care with 3% blending essential oil for 4 days. Results: In the experimental group, white blood cells and bacteria in urine were significantly lower than control group. Bacteria in urine culture was lower in the experimental group at post test. Conclusion: Perineal care with aroma essential oil could be an effective intervention to reduce the UTI of patients in NSICU.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1177-1181
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• 2003

This study investigated the effects of cod liver oil and chromium picolinate on the serum traits and egg yolk fatty acids and cholesterol content in laying hens. One hundred 45-week old single comb white Leghorn laying hens were assigned randomly to four groups. These groups were: (1) control (soybean oil), (2) 1,000 ppb (${\mu}g/kg$) chromium (organic form chromium picolinate) (Crpic), (3) 3% cod liver oil (CLO), and (4) 1,000 ppb chromium with 3% cod liver oil (CLO+Crpic). The experiment was conducted for 40 days. Results indicated that serum triacylglycerol (TG) and cholesterol contents in the CLO group and the serum glucose content in the Crpic group were significantly lower than those in the control group (p<0.05-0.01). The yolk cholesterol content in the CLO and Crpic groups were also lower than the control group (p<0.01). The lipoprotein profile displayed that in the Crpic group, high-density lipoprotein (HDL) and HDL-cholesterol (HDL-C) were significantly higher (P<0.05) than the control group. Meanwhile, low-density lipoprotein+very low-density lipoprotein (LDL+VLDL) and LDL-C+VLDL-C were significantly lower (p<0.05) than the control group. Notably, of all four groups, the CLO group displayed a more profound effect on serum traits and lipoprotein (p<0.05-0.001). Furthermore, the fatty acid composition of the egg yolks presented that C18:2 in the CLO and Crpic groups was significantly lower (p<0.05-0.001) compare to the control. However, only in the CLO group, C18:3, C20:5 and C22:6 were significantly higher (p<0.001) than the control. Only serum glucose and LDL+VLDL showed the CLO${\times}$Crpic interaction (p<0.05), most parameters did not. Therefore, supplemented chromium picolinate or cod liver oil in the diet of laying hens had beneficial effects. However, when these two factors were combined, there was no interaction with most parameters.