• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1461-1466
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• 2006

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

• YAKHAK HOEJI
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• v.42 no.4
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• pp.370-381
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• 1998

The effect of herbal medicine on osteoporosis was studied using ovariectomized rats as an animal model of Type I osteoporosis and SAM P6 mice as that of Type II. Each traditiona l boiling water extract of Achyranthis Radix, Psoraleae Radix, Rehmanniae Radix Preparat, Corni Fructus and Mycelia of Ganoderma, and systemic water fraction of Astragali Radix was given 5g(dried herbal weight)/kg/day p.o. for 30 days in each group of ovariectomized rats, SAM R1 and SAM P6. The extract of Cervi parvum Cornu was given for 14 days only. One ml of blood was taken by tail vein at day 0, 7, 14, 21 and 30 days after administration of the extract. Plasma levels of alkaline phosphatase, calcium, creatinine,inorganic phosphate, blood urea nitrogen, cortisol, total $T_3\;and\;total\;T_4$ were measured. In ovariectomized rats, administration of Achyranthis Radix or Corni Fructus decreased in alkaline phosphatase and that of Achyranthis Radix or Psoraleae Radix decreased in calcium comparing to the control (p<0.05). The administration of Psoralese Radix decreased in calcium and increased in urea comparing to day o(P<0.05)(Table I). There were not much changes in plasma calcium, inorganic phosphate, and alkaline phosphatase concentrations after uptake of these herbal medicine used in SAM P6(Table III). However, administration of Astragali Radix altered plasma inorganic phosphate and creatinine levels in SAM R1(p<0.01)(Table UU). The administration of Corni Fructus or Psoralease Radix induced the changes in plasma concentrations of cortisol, total $T_3$ and total $T_4$ in Type I(p<0.05) (Table IV). The uptake of Cervi parvum Cornu increased in total $T_3$ concentration and that of Mycelia of Ganodtragali Radix in SAM P6. However, the uptake of Mycelia of Ganoderma induced changes in cortisol and $T_4$ concentrations in SAM R1(p<0.05). Thus, there were significant differences in responses of herbal medicine in different types of osteoporosis.

• The Korea Journal of Herbology
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• v.35 no.4
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• pp.9-16
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• 2020

Objective : To identify the effects of the water extract of Liriope platyphylla tuber (Liriopis tuber, LT) on the activation of astocytes, we investigated the regulatory effects of LT extract on H₂O₂-induced oxidative damage in C6 rat astrocytes. Methods : LT extract was extracted with boiling water. C6 cell line were treated with LT extract at 1, 2, and 3 mg/㎖ or without for 30 min and then stimulated with H₂O₂ at 5 ㎛ for 24 hr. The cell viability was measured by MTT assay. The expression of glial fibrillary acidic protein (GFAP), signal transducer and activator of transcription 3 (STAT3), phospho-STAT3 (pSTAT3), cyclooxygenase (COX-2), Nuclear factor-κB (NF-κB), superoxide dismutase 2 (SOD2), heme oxygenase-1 (HO-1), catalase, Akt, phospho-Akt (p-Akt) phosphoinositide 3-kinases (PI3K), and protein kinase C alpha (PKCα) proteins were determined by Western blot, respectively. GFAP expression was also observed with immunocytochemistry under a fluorescence microscope. Results : LT extract induced cell proliferation in H₂O₂-stimulated C6 cells. LT extract significantly inhibited the expression of GFAP, NF-κB and COX-2 and increased the expression of HO-1 and the phosphorylation of STAT3 in H₂O₂-stimulated C6 cells. LT extract also significantly increased the phosphorylation of Akt and decreased the expression of PKCα in a dose-dependent manner in H₂O₂-stimulated C6 cells. Conclusions : LT extract can regulate H₂O₂-induced activation of astrocytes through inhibiting the expression of NF-κB, COX-2 and regulating Akt / HO-1, STAT3 or PKCα signaling pathway.

• Journal of the Korean Chemical Society
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• v.50 no.2
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• pp.141-152
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• 2006

In this study computer assisted instruction materials for the ‘Solution' chapter in high school chemistry II textbook were developed based on a view of particle and analyze the effect of the materials on 10th and 11th high school students. The contents of developed materials are dissolution, vapor pressure, the change of boiling point and freezing point, osmosis, and so on which are the major contents of Solution chapter in high school chemistry II textbook. Materials were developed with using animation and simulation for students understanding of the phenomena with a particle view point. Many phenomena in a solution were not simplified by colligative property of solution, but tried to explain by the concept of attraction between solute and solvent molecules. This computer assisted learning materials were developed using Flash 5.0 and Flash 6.0 Action Script. Educational effects of the materials on 10th and 11th grade students represented statistically meaningful increase of concept understanding. Especially the materials were effective to the transition stage or formal stage students in 10th grade and formal stage or the natural science major students in 11th grade.

• Food Science and Preservation
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• v.22 no.1
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• pp.51-55
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• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.154-159
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• 1992

An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants($CaSO_{4},\;CaCl_{2}\;MgCl_{2}\;GDL$) and coagulation temperature in the range of $2{\sim}95^{\circ}C$ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under $40\;or\;50^{\circ}C$, which caused difficulty for tofu formation by pressing. GDL and $CaSO_{4}$ showed higher yields than those of $CaCl_{2}\;and\;MgCl_{2}$ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where $CaCl_{2}\;and\;GDL$ produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with $MaCl_{2},\;CaSO_{4}\;GDL\;and\;CaCl_{2}$, tofu showed little change.

• Korean Chemical Engineering Research
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• v.59 no.2
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• pp.191-199
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• 2021

A distillation column, which is a main facility of the chemical process, separates the desired product from a mixture by using the difference of boiling points. The distillation process requires the optimization and the prediction of operation because it consumes much energy. The target process of this study is difficult to operate efficiently because the composition of feed flow is not steady according to the supplier. To deal with this problem, we could develop a data-driven model to predict operating conditions. However, data preprocessing is essential to improve the predictive performance of the model because the raw data contains outlier and noise. In this study, after optimizing the predictive model based long-short term memory (LSTM) and Random forest (RF), we used a low-pass filter and one-class support vector machine for data preprocessing and compared predictive performance according to the method and range of the preprocessing. The performance of the predictive model and the effect of the preprocessing is compared by using R2 and RMSE. In the case of LSTM, R2 increased from 0.791 to 0.977 by 23.5%, and RMSE decreased from 0.132 to 0.029 by 78.0%. In the case of RF, R2 increased from 0.767 to 0.938 by 22.3%, and RMSE decreased from 0.140 to 0.050 by 64.3%.

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.221-228
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• 2022

Major egg white proteins and their hydrolysates serve as functional food ingredients that have certain metal-chelating properties. Employing egg white proteins and their hydrolysates to scavenge dietary oxalates is anticipated to have beneficial effect in the prevention of kidney stones. The objective of this study was to determine the biogenic oxalate-chelating activity of ovalbumin, ovomucin, and ovotransferrin and their hydrolysates. To prepare oxalate extracts, 30 mL of 0.25 N HCl was added to separately to 0.5 g of dried spinach and starfruit powders followed by boiling for 15 min, and after cooling, the addition of a further 20 mL of 0.25 N HCl. Having prepared these extracts, ovalbumin, ovomucin, and ovotransferrin and their hydrolysates were separately mixed with oxalate extracts and incubated at 3℃ for 24 h. Following centrifugation, supernatants were analyzed by HPLC using a reverse-phase C18 column coupled with a diode array detector. We found that all assessed proteins and their hydrolysates showed biogenic oxalate-chelating activity against the oxalates of spinach. In contrast, however, only ovalbumin, ovalbumin-hydrolysate, and ovomucin showed chelating activity (57.10%±8.84%, 85.44%±5.30%, 73.20%±4.13%, respectively) against the oxalates of starfruit (P<0.05). Overall, hydrolyzed ovalbumin was identified as the most effective chelator of the oxalates both spinach and starfruit. In this study, we thus established that the assessed egg white proteins and their hydrolysates have oxalate-chelating activity in vitro, thereby indicating that these compounds have potential utility as nutraceuticals for the chelation of dietary oxalate. However, further research will be necessary to verify their oxalate-chelating activities against different fruits and vegetables and under specific in vivo conditions and against purified oxalate.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.319-327
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• 2023

This study analyzes the risks of explosions of small LPG storage tanks installed at highway rest areas. For this purpose, the ranges of the effect of thermal radiation and overpressure caused by the BLEVE(Boiling Liquid Expansion Vapor Explosion)and VCE(Vapor Cloud Explosion) of a 2900-kg small LPG storage tank installed at highway rest areas were quantitatively evaluated by applying the Areal Location of Hazardous Atmospheres program. The ranges of influence of the derived explosion overpressure and thermal radiation were found to have a maximum radii of 336 m and 423 m, respectively. The study determined that those within 269 m could be severely injured by an explosion overpressure of 3.5 psi, and fatalities from thermal radiation of 10 kw/m² could occur within 192 m of the exploded storage tank. The safety management plan for the LPG storage tank was discussed while considering the auxiliary facilities of highway rest areas and the extent of the damage impact. These research results will help improve safety accident prevention regulations considering the environment and facilities of the rest areas as well as the safety management of small LPG storage tanks installed at highway rest areas.

• Animal Bioscience
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• v.37 no.7
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• pp.1225-1235
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• 2024

Objective: The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods: A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods. Results: The TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness. Conclusion: From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.