• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.

• Journal of Adhesion and Interface
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• v.3 no.2
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• pp.9-16
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• 2002

In the synthesis of water-based polyurethane using self-emulsification process, after being neutralized, polyurethane pre-polymers containing ionic pendant groups are dispersed by simple convective mixing. Preparation of dispersion is followed by chain extension reaction, which is considered as important step for growth of the molecular weight of polyurethane. In this work, pH variations in the aqueous phase were monitored during the chain extension process in the presence of water-soluble diamines. The optimum degree of chain extension and the average particle size in the polyurethane dispersions were examined with varying ionic pendent group contents, type of chain extenders, and feed rate of chain extenders, The initial pH value in the aqueous phase linearly increased and the optimum chain extension point could be obtained from the intersection of two linear lines having different slopes, All average particle sizes before chain extension reaction were almost same, however, the final average particle size increased as feed rates of chain extenders increased, In addition, as the ionic pendant group contents increased, the particle size decreased since the hydrophilicity and hydrodynamic volume increased. As carbon numbers of the chain extenders increased, the final particle size increased significantly. From the results, it was concluded that the chain extension reaction took place among the particles not only in a particle.

• Journal of Korea Port Economic Association
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• v.29 no.4
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• pp.201-222
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• 2013

The purpose of the present study is to analyze how and to what degree multinational companies organize and operate their supply chains in accordance with the strategic resource of knowledge in their multinational management, and what kind of influence knowledge oriented global supply chain management has on the management performance of multinational corporations. For this purpose, the current research proposed a measurement model to provide specific shape to the concept of knowledge oriented global supply chain management by adopting the knowledge creation process proposed by Nonaka (1994), and conducted an empirical analysis of what kind of impact the knowledge management system and the knowledge creation process of companies have on the performance of their global supply chain management. The result of the empirical analysis of 113 multinational companies verified the validity and reliability of the measurement model proposed in this study. In addition, the comparative study of the sampled companies by grouping them according to the level of knowledge orientation in global supply chain management indicated that the enterprises that effectively manage the knowledge created within the global supply chain presented overall superiority on the performance of global supply chain management.

• Journal of Korean Institute of Industrial Engineers
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• v.37 no.4
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• pp.323-330
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• 2011

Globalization of market and diversification of customers' needs make enterprises to collaboration of participants in supply chain. To establish collaboration, supply chain must have the flexibility and reconfigurability, which are supported by fractal based supply chain management (FrSCM). In this paper, base on the FrSCM, formulation of trust model among the enterprises in the supply chain, and development of profit sharing strategies in the supply chain based on the trust model are investigated. To evaluate trust model, generation of enterprise's goal and its description, extraction and systematic composition of trust factors and trust evaluation are investigated. Based on the developed model, we developed the fuzzy inference engine to evaluate the trust value in terms of numerical value. And then revenue sharing strategies are developed based on the fractal concept and trust model for the collaborative SCM. The fractal concept is used to obtain the optimal production and transportation plans. In addition, the trust model will be integrated into the RS model. In such an RS model, the supply chain will obtain the maximum total profit and profit of each participant depends on its trust value.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.463-470
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• 2021

Objective: This experiment was conducted to find out the immunological effects of wheat phytase when long-chain inorganic polyphosphate (polyP) treated with wheat phytase was added to a macrophage cell line, Raw 264.7, when compared to intact long-chain polyP. Methods: Nitric oxide (NO) production of Raw 264.7 cells exposed to P700, a long-chain polyP with an average of 1,150 phosphate residues, treated with or without wheat phytase, was measured by Griess method. Phagocytosis assay of P700 treated with or without phytase in Raw 264.7 cells was investigated using neutral red uptake. The secretion of tumor necrosis factor α (TNF-α) by Raw 264.7 cells with wheat phytase-treated P700 compared to intact P700 was observed by using Mouse TNF-α enzyme-linked immunosorbent assay kit. Results: P700 treated with wheat phytase effectively increased NO production of Raw 264.7 cells by 172% when compared with intact P700 at 12 h exposure. At 5 mM of P700 concentration, wheat phytase promoted NO production of macrophages most strongly. P700, treated with wheat phytase, stimulated phagocytosis in macrophages at 12 h exposure by about 1.7-fold compared to intact P700. In addition, P700 treated with wheat phytase effectively increased in vitro phagocytic activity of Raw 264.7 cells at a concentration above 5 mM when compared to intact P700. P700 dephosphorylated by wheat phytase increased the release of TNF-α from Raw 264.7 cells by 143% over that from intact P700 after 6 h exposure. At the concentration of 50 μM P700, wheat phytase increased the secretion of cytokine, TNF-α, by 124% over that from intact P700. Conclusion: In animal husbandry, wheat phytase can mitigate the long-chain polyP causing damage by improving the immune capabilities of macrophages in the host. Thus, wheat phytase has potential as an immunological modulator and future feed additive for regulating immune responses caused by inflammation induced by long-chain polyP from bacterial infection.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.16 no.11
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• pp.3694-3722
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• 2022

In today's globalized world, there is no transparency in exchanging data and information between producers and consumers. However, these tasks experience many challenges, such as administrative barriers, confidential data leakage, and extensive time delays. To overcome these challenges, we propose a decentralized, secured, and verified smart chain framework using Ethereum Smart Contract which employs Inter Planetary File Systems (IPFS) and MongoDB as storage systems to automate the process and exchange information into blocks using the Tendermint algorithm. The proposed work promotes complete traceability of the product, ensures data integrity and transparency in addition to providing security to their personal information using the Lelantos mode of shipping. The Tendermint algorithm helps to speed up the process of validating and authenticating the transaction quickly. More so in this time of pandemic, it is easier to meet the needs of customers through the Ethermint Smart Chain, which increases customer satisfaction, thus boosting their confidence. Moreover, Smart contracts help to exploit more international transaction services and provide an instant block time finality of around 5 sec using Ethermint. The paper concludes with a description of product storage and distribution adopting the Ethermint technique. The proposed system was executed based on the Ethereum-Tendermint Smart chain. Experiments were conducted on variable block sizes and the number of transactions. The experimental results indicate that the proposed system seems to perform better than existing blockchain-based systems. Two configuration files were used, the first one was to describe the storage part, including its topology. The second one was a modified file to include the test rounds that Caliper should execute, including the running time and the workload content. Our findings indicate this is a promising technology for food supply chain storage and distribution.

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.348-355
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• 2013

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.

• Bulletin of the Korean Chemical Society
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• v.31 no.5
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• pp.1305-1308
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• 2010

Regioselective perfluorinated isoxazolidine (5 and 7), isoxazoline (9) and 1,2-addition products (6 and 8) having a long alkyl chain functionality have been prepared by 1,3-dipolar cycloaddition between a 1,3-dipole (NH-nitrone or nitrile oxide) and dipolarophile (perfluoro-2-methyl-2-pentene or styrene), respectively. Interestingly, unusual extended conjugated form of isoxazoline adduct (10) was obtained by dehydrofluorinated reaction from the corresponding perfluorinated isoxazoline adduct (9) which was derived from cycloadition between the perfluorinated long alkyl nitrile oxide 1,3-diplole and styrene olefin. This synthetic methodology of heterocyclic compound having a long alkyl chain functionality is useful for the designing of synthetic strategy and potential self-assembled monolayers (SAM) application. These derivatives were characterized by IR, $^1H$ and $^{19}F$ NMR, and MASS analysis.

• BMB Reports
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• v.28 no.4
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• pp.290-292
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• 1995

Existence of a binding site for choline esters with an acyl chain of various sizes was examined by comparing the inhibitory potency of the respective compound. In contrast to acetylcholine, which showed a pure competitive pattern of inhibition, choline esters with an acyl chain of a long size ($C{\geq}5$) expressed a mixed type of inhibition. Binding of choline esters containing a long chain ($C_7-C_{12}$) to the hydrophobic region in the active site is deduced from a linear relationship between the $K_{iE}$ value and the size of acyl moiety, and a good hydrophobicity relationship. In addition, the non-competitive component in the inhibition of acetylcholinesterase seems to be due to the interaction of choline esters with both the hydrophobic site and the trimethylammonium-binding site in the active center of the acetylated acetylcholinesterase.