• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Asian Pacific Journal of Cancer Prevention
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• 제14권4호
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• pp.2259-2263
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• 2013

Background: Public use National Health and Nutrition Examination Survey (NHANES III) and NHANES III linked mortality data were here applied to investigate the association between health insurance coverage and all cause and all cancer mortality in adults. Patients and Methods: NHANES III household adult, laboratory and mortality data were merged. Only patients examined in the mobile examination center (MEC) were included in this study. The sampling weight employed was WTPFEX6, SDPPSU6 being used for the probability sampling unit and SDPSTRA6 to designate the strata for the survey analysis. All cause and all cancer mortalities were used as binary outcomes. The effect of health insurance coverage status on all cause and all cancer mortalities were analyzed with potential socioeconomic, behavioral and health status confounders. Results: There were 2398 sample persons included in this study. The mean age was 40 years and the mean (S.E.) follow up was 171.85 (3.12) person months from the MEC examination. For all cause mortality, the odds ratios (significant p-values) of the covariates were: age, 1.0095 (0.000); no health insurance coverage (using subjects with health insurance), 1.71 (0.092); black race (using non-Hispanic white subjects as the reference group) 1.43, (0.083); Mexican-Americans, 0.60 (0.089); DMPPIR, 0.82, (0.000); and drinking hard liquor, 1.014 (0.007). For all cancer mortality, the odds ratio (significant p-values) of the covariates were: age, 1.0072 (0.00); no health insurance coverage, using with health coverage as the reference group, 2.91 (0.002); black race, using non-Hispanic whites as the reference group, 1.64 (0.047); Mexican Americans, 0.33 (0.008) and smoking, 1.017 (0.118). Conclusion: There was a 70% increase in risk of all cause death and almost 300% of all cancer death for people without any health insurance coverage.

• Journal of the Korean Wood Science and Technology
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• 제16권3호
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• pp.5-16
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• 1988

This experiment was executed to investigate the effect of activation of veneer surface by oxidizing agents, hydrogen peroxide and nitric acid, on bonding characteristics of Malas(Homalium foetidum Benth) plywood, in which the effects of these oxidizing agents amount, pretreatment time, and pressing time and temperatue on shear strength of the plywood were examined and discussed. In this research the activation of veneer surface by oxidants was effective in raising shear strength but the difference in shear strength was not observed between hydrogen peroxide and nitric acid treatment. Hydrogen peroxide treatment, however, seemed to be more profitable to industrial application because of its lower concentration and easier handling than nitric acid. The bonding method by lignin-phenol adhesive through surface activation revealed inferior shear strength to phenol- and urea-formaldehyde adhesive but superior water resistance to urea-formaldehyde adhesive and this bonding method, in addition, have the advantage of lower cost compared with phenol-formaldehyde adhesive, Therefore, this bonding method by lignin-phenol adhesive through surface activation seemed to economical in manufacturing of water-resistant wood panel materials in future.

• 임산에너지
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• 제22권3호
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• pp.43-48
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• 2003

변색, 열화 등의 문제점을 보완하기 위해 볏짚 추출물을 이용하여 미표백 한지의 천연색에 가장 근접할 수 있는 염색법을 개발코자 본 실험을 수행하였다. 한지의 염색성은 염료 추출시간 및 염색시간보다 추출방법의 영향을 가장 크게 받는 것으로 나타났으며, 열수추출물이 냉수추출보다 우수하였다. 열수추출은 추출시간 및 염색시간에 관계없이 대조구와 유사한 색상을 나타냈으며 120분 추출, 45분간 염색한 한지는 대조구와 거의 동일한 색상을 나타냈다. 볏짚의 열수추출물은 천연염료로서 다양한 미표백 자연색의 발현이 가능한 우수한 염색특성을 나타냈다.

• 대한화학회지
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• 제55권1호
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• pp.86-91
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• 2011

수산화나트륨과 과산화 무기산을 사용하여 흑색 액체로부터 수산화 리그닌과 과산화 리그닌을 얻었다. 과산화 리그닌을 10% HCl을 사용하여 가수분해하여 가수분해 리그닌을 얻었다. 카르복실화와 인산화과정을 거쳐 카르복시 리그닌과 인산화 리그닌을 얻었다. 에피클로르히드린을 사용하여 가교 리그닌도 얻었다. 이들 얻어진 리그닌들을 적외선분광법, 열김량분석, 시차열분석법으로 분석 하였다. 이들 얻어진 리그닌의 금속이온 흡착효과를 조사하였다. 과산화 리그닌이 수산화된 리그닌 보다 흡착 능력이 우수하였다.

• 한국염색가공학회지
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• 제12권6호
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• pp.344-352
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• 2000

Two kinds of nylon 6 fabrics with different fiber denier, such as ultramicro fiber(UMF) nonwoven fabric(monodenier 0.05d) and regular fabric(monodenier 2.92d) are dyed with C.I. Acid Red 18(leveling type) and C.I. Acid Blue 113(milling type). Dyeing rates and adsorption isotherms are measured at $60^\circ{C}$, pH 5.0 and at liquor ratio of 1 : 250. To investigate the effect of fixing agents (Matexil FA-SNX, Monorex-RD and Tinofix-ECO) on UMF nylon 6 nonwoven fabric, dyeing is carried out at 3~10% owf with 1 : 2 metal-complex acid dyes, such as Kayalax Navy R(unsulphonated type), Lanasyn Blue S-BL(monosulphonated type) and Kayakalan Black BGL(disulphonated type). The dyeing rate of UMF nylon 6 is faster than that of regular nylon 6. From the results of absorption isotherms, the regular nylon 6 has higher saturation value of Acid Red 18 compared with UMF nylon 6, whereas UMF nylon 6 has higher saturation value of the acid Blue 113. From the absorption isotherms of both acid dyes, the regular nylon 6 has higher saturation value of Acid Red 18, whereas UMF nylon 6 has higher saturation value of the acid Blue 113. The wash fastnesses of UMF nylon 6 increases in the order of metal-complek dye containing nonsulphonated group > monosulphonated group>disulphonated group. Aftertreatment of UMF nylon 6 dyed with unsulponated and monosulphonated dyes improves wash fastness upto grade 1.5, where as that of UMF nylon 6 dyes with disulphonated dye does not improve wash fastness.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Asian Pacific Journal of Cancer Prevention
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• 제14권5호
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• pp.3105-3108
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• 2013

Background: This study used National Health and Nutrition Examination Survey III to study the relationship between blood lead concentration and all cause, all cancer and lung cancer mortality in adults. Patients and Methods: Public use National Health and Nutrition Examination Survey (NHANES III) data were used. NHANES III uses stratified, multistage probabilistic methods to sample nationally representative samples. Household adult, laboratory and mortality data were merged. Sample persons who were available to be examined in aMobile Examination Center (MEC) were included in this study. Specialized survey analysis software was used. Results: A total of 3,482 sample participants with complete information for all variables were included in this analysis. For all cause death, the odds ratios (S.E.) for statistically significant variables were body mass index, 1.03 (1.01-1.06); 1.01 (1.01-1.01); blood lead concentration, 1.05 (1.01-1.08); poverty income ratio, 0.823 (0.76-0.89); and drinking hard liquor, 1.01 (1.00-1.02). For all cancer mortality, the odds ratios (S.E.) of the statistically signigicant variables were: age, 1.01 (1.01-1.01); blood lead concentration, 1.07 (1.04-1.12), black race, using non-Hispanic white as reference, 1.69 (1.12-2.56); and smoking, 1.02 (1.01-1.04). For lung cancer mortality, the odds ratios (S.E.) of the statistically significant variables were: age, 1.01(1.01-1.01); blood lead concentration, 1.09 (1.05-1.13); Mexican Americans, using non-Hispanic white as refrence, 0.33 (0.129-0.850); other races, 1.80 (0.53-6.18); and smoking, 1.03 (1.02-1.05). Conclusion: Blood lead concentration correlated with all cause, all cancer, and lung cancer mortality in adults.

• 펄프종이기술
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• 제44권4호
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• pp.32-42
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• 2012

Wood biomass including forest residues, waste wood, and construction residuals has been widely generated in Korea, but forest biomass from the National Forest Management Operation Project plays a big role in generating wood biomass. Unfortunately the promotion policy of woody energy organized by the Forest Service in Korea concentrates more on demand creation rather than on supply expansion. Therefore, in order to utilize insufficient wood resources effectively, it is greatly required to develop uses for maximizing their added value. In particular, more attention to the use of the second generation biomass has been paid in foreign countries because there is a threshold that the first generation biomass cannot produce enough biofuel without threatening food supplies and biodiversity. In Korea, wood pellets are regarded as the alternative clean fuels to oils and coals that emit green house gases into the atmosphere. However, using wood as pellet raw materials can not be an economic way because the value of wood disappears right after burning in the boiler in spite of its contribution to the decrease of carbon emission. Differently from wood pellets, kraft pulping process using woody biomass produces black liquor as a by-product which can be used to generate electricity, bioenergy and biochemicals through gasification. Thus, it can be more economical to make a torrefaction of lignocellulosic biomass such as low-quality wood and agricultural leftovers as raw materials of pellets.

• 한국식생활문화학회지
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• 제2권1호
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.