• Food Science and Preservation
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• v.9 no.4
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• pp.411-417
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• 2002

Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.3
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• pp.254-261
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• 2006

The effect of enhanced geometry (pore diameter, gap width) is investigated on the pool boiling of R-123/oil mixture for the enhanced tubes having pores with connecting gaps. Tubes with different pore diameters (and corresponding gap widths) are specially made. Significant heat transfer degradation by oil is observed for the present enhanced tubes. At 5% oil concentration, the degradation is 26 to 49% for $T_{sat}=4.4^{\circ}C$. The degradation increases 50 to 67% for $T_{sat}=26.7^{\circ}C$. The heat transfer degradation is significant even with small amount of oil (20 to 38% degradation at 1% oil concentration for $T_{sat}=4.4^{\circ}C$), probably due to the accumulation of oil in sub-tunnels. The pore size (or gap width) has a significant effect on the heat transfer degradation. The maximum degradation is observed for $d_p$ = 0.20 mm tube at $T_{sat}=4.4^{\circ}C$, and for $d_p$=0.23 mm tube at $T_{sat}=26.7^{\circ}C$. The minimum degradation is observed for $d_p$=0.27 mm tube for both saturation temperatures. It appears that the oil removal is facilitated for the larger pore diameter (along with larger gap) tube. The highest heat transfer coefficient with oil is obtained for $d_p$ =0.23 mm tube, which yielded the highest heat transfer coefficient for pure R-123. The heat transfer degradation increases as the heat flux decreases.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.168-171
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• 2003

The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.233-242
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• 2012

Jehotang is a cold traditional Korean drink made with honey and several ingredients used in traditional Korean medicine. The ingredients include Fructus mume, Fructus amomi, Fructus tsaoko, Santalum album and honey. In this study, Jehotang and its ingredients were determined through the analysis of antioxidant activity, total phenolic content, ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity. In addition, quality characteristics of Jehotang made by a traditional recipe(Yeonmil) and a modern recipe(double boiling and boiling) were also compared in terms of pH, color and sugar content. Total phenolic content of extract from Fructus ammomi was found to be 120.45 mg, and Yeonmil recipe was discovered 152.66 mg equivalent of gallic acid per g of extract. DPPH free radical scavenging activity were Feuctus amomi(93.13%) and Yeonmil recipe(56.44%). The Fructus amomi extract showed the highest ${\alpha}$-glucosidase inhibitory activity(89.51%) at the concentration of $100{\mu}g/mL$. ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity of boiled Jehotang were 52.38% and 72.52%, respectively. These results suggest that extract of Fructus amomi has an antioxidant activity and antidiabetic effects. Yeonmil recipe is useful for antioxidant effects more than the others. Also, the double boiling recipe has an excellent antidiabetic effect.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.4
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• pp.411-422
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• 1998

In this study, experiments were carried out to provide nucleate pool boiling heat transfer data for a plain tube and 4 different low fin tubes employing 2 refrigerant mixtures of R410A, R407C, and 12 pure fluids. Low fin tubes were machined on a 19.05mm nominal outside diameter copper block according to the manufacturer's low fin tube specifications. Cartridge heaters were used to generate uniform heat flux on the tubes. For all refrigerants, heat flux varied from 10㎾/$\m^2$ to 80㎾/$\m^2$. It is found that heat transfer coefficients(HTCs) of high vapor pressure refrigerants are usually higher than those of low pressure fluids. On the other hand, the fin effect was more prominent with low pressure refrigerants than with high pressure ones. Optimum fin density as well as the increase in heat transfer coefficient with the increase in fin density were found to be strongly fluid dependent. HTCs of Rl23, a low pressure alternative refrigerant, were similar to those of Rll while HTCs of R134a, an intermediate pressure alternative refrigerant, were roughly 20% higher than those of Rl2. Finally, HTCs of R32, R125, R143a, and R410A were all higher than those of R22 by 30~50%.

• BMB Reports
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• v.30 no.1
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• pp.21-25
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• 1997

The growth. freezing resistance and electrophoretic protein patterns of carrot callus cultures were investigated following treatment with NaCl for various' intervals at 20$^{\circ}C$. Following 7 day exposure to 250 mM NaCl. freezing tolerance increased, which was measured by 2.3.5-triphenyl tetrazolium chloride (TTC) assay and fresh weight was reduced compared to control cells. Changes of electrophoretic patterns of total and boiling stable proteins were investigated using one or two dimensional gel system. Several proteins with molecular weight of 43 and 21 kDa increased by NaCl treatment. The most prominent change was detected in 21 kDa protein. The steady state level of this protein increased in NaCl treated cells, but decreased in control cells. Twenty one kDa protein was detected only in the NaCl treated cell when boiling stable protein was analyzed. The isoelectric point of 21 kDa protein was identified as 5.7. The timing of increase of 21 kDa protein was correlated to freezing resistance which implied the role of this protein in the induction of freezing resistance of the cell.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.8
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• pp.527-533
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• 2016

A new empirical correlation was developed to identify the effect of an inclination angle on pool boiling heat transfer coefficient of a tube submerged in the saturated water at atmospheric pressure. Through the experiments and the survey of published results 431 data points were obtained and the nonlinear least square method was used as a regression technique. The heat flux of the tube($0{\sim}120kW/m^2$), inclination angle($0^{\circ}{\sim}90^{\circ}$), and the length divided by the diameter of a tube(18~42.52) were selected as major parameters. The newly developed correlation well predicts the experimental data within ${\pm}18%$, with some exceptions.

• Journal of the Korean Solar Energy Society
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• v.30 no.5
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• pp.93-99
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• 2010

Nucleate pool boiling experiments with constant heat flux condition were performed using pure R113 for various channel heights under saturated pool condition. A circular heater of 1mm diameter, with artificial cavity in the center, fabricated using MEMS technique and the high-speed controller were used to maintain the constant heat flux. Images of bubble growth were taken at 5,000 frames per second using a high-speed CCD camera. The bubble geometry was obtained from the captured bubble images. The effects of channel height on the bubble growth behaviors were analyzed as dimensional scales for the initial and thermal growth regions. The parameters for the bubble growth behaviors were bubble radius, bubble growth rate, and bubble shapes. These phenomena require further analysis for various surface angles, but this study will provide good experimental data with constant heat flux boundary condition for such works.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.421-427
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• 2010

To isolate natural antihypertensive substances from edible seaweeds, we screened for and separated active compounds contained in natural Underia pinnatifida, cultural Underia pinnatifida, Laminaria japonica, Sporophylls and Agarum cribrosum. They were extracted using room temperature water, boiling water, acetone, and methanol in turn or using room temperature water, ether, acetone, methanol and boiling water in order. The in vitro antihypertensive activity was quantified as inhibitory efficacy against angiotensin-I converting enzyme (ACE), which is a factor inducing hypertension. For all of the seaweeds tested, the fractions soluble in room temperature water and in boiling water showed the strongest ACE inhibitory effect among the extracted fractions. Conversely, the methanol-extracted fractions for all of the seaweeds tested showed no antihypertensive activity. While the ether and acetone fractions had slight antihypertensive effects. The compounds in the aqueous extracts that had antihypertensive activity were presumed to be polysaccharides, such as fucoidan and alginate.

• Transactions of the Korean hydrogen and new energy society
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• v.18 no.2
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• pp.189-196
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• 2007

The evaporation heat transfer coefficient and pressure drop of $CO_2$(R-744) in a horizontal tube was investigated experimentally. The main components of the experimental apparatus are a receiver, a variable-speed pump, a mass flow meter, a pre-heater and an evaporator(test section). The test section consists of a horizontal stainless steel tube of 4.57 mm inner diameter. The experiments were conducted at mass flux of $200{\sim}1000\;kg/m^2s$ saturation temperature of $0{\sim}20^{\circ}C$, and heat flux of $10{\sim}40\;kW/m^2$. The test results showed that the heat transfer coefficient of $CO_2$ has a greater effect on nucleate boiling more than convective boiling. Mass flux of $CO_2$ does not affect nucleate boiling too much. In comparison with test data and existing correlations, All of the existing correlations for the heat transfer coefficient underestimated the experimental data. However lung et al.'s correlation showed a good agreement with the experimental data. The evaporation pressure drop of $CO_2$ increases with increasing mass flux and decreasing saturation temperature. When comparison between the experimental pressure drop and existing correlations. Existing correlations failed to predict the evaporation pressure drop of $CO_2$.