• Magazine of the Korean Society of Agricultural Engineers
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• v.14 no.2
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• pp.2622-2633
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• 1972

This study was attempted in order to search for phyosical properties on various mix designs of concrete as ne of studies relating top revention against corrosion by action of sea water in the West Sea. In this study, as concerete mix design, fly ash, pozzolith and vinsolresin were used as admixtures for normal portland cement respectively, and pozzolan cement and normal cement were also used for each plain concrete. Concrete specimens were made and cured in accordance with the Korean Standard Specifications for concrete. In thetest, compressive strengths of the specimens were measured at the following ages; 7-day, 28-days and 3-months. Absorption test was made by immersing the specimens in water kept at boiling temperature for 5 hours. The results obtained from the tests are summarized as follows; 1. The use of fly ash as an admixture in mix design of concrete, has an effect on compressive strength at each age. But it is actually not effective on absorption by concrete, as the result of the fly ash concrete is almost the same at that of ordinary plain concrete. 2. The use of pozzolith as an admixture in mix design of concrete, has an effect on both of compressive strength at each age and absorption rate. The pozzolith is more effective than vinsol resin, relating to improvement for physical proreties of concrete. 3. The use of vinsol resin as an admixture in mix design of concrete, has also an effect on both of compressive strength at each age and absorption rate. As the above fact, effectiveness of the vinsol resin is some what lower than pozzolith, as far as physical properties of the concrete are concerned. 4. Plain concrete used pozzolan cement only is the most effective on both of strength at each age and absorption rate in this study. The pozzolan cement is characteristic of higher strenth as the age is later. 5. Relationship between compreessive strengths and absorption rates of the concrete is shown by a different regression line dependingon ages. The gradient of the regression line is steeper as the age is later. 6. Throught physical test, it may be expected that the use of pozzolith and vinsol resinas asan admixture respectively will be better resistant than fly ash or ordinary plain concrete and that plain pozzolan concrete will also be the best resistant to action of sea water due to improvement of theirphysical properties.

• Journal of Life Science
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• v.18 no.10
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• pp.1447-1454
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• 2008

Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and $180^{\circ}C$ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and $121^{\circ}C$ but decreased significantly above $140^{\circ}C$. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.25-30
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• 1985

In order to observe an effect of the components of rice straw on the utilization of nutrient in chicks, the rice straw of 100g were digested in 800$m\ell$ of distilled water or 0.25N NaClO$_2$ at 135 C and in the pressure of 3.2kg/$\textrm{cm}^2$ by autoclave during 30, 60 and 120 minutes (water or NaClO$_2$-30, 60 and 120- RS). The contents of neutral detergent fiber(NDF), acid detergent fiber (ADF) and lignin were analysed in the washed and dried rice straw meal. Hatched single comb white Leghorn male chicks were fed with a commercial chick mash for the first 10 days and five kinds of experimetal diets for the next 8 days which contained 17.0% of wheat bran (basal), cellulose(cotton meal), nontreated RS, water-30-RS and NaClO$_2$ 30-RS, respectively. The water-30, 60 and 120-RS baa leased 9.7, 12.1 and 13.3% of dry matter, respectively, while NaClO$_2$-30-RS had similar contents of dry matter loss with those of water-30-RS, and NaClO$_2$-60 and 120-RS had tossed 1.5 times of dry matter comparing with those of water-60 and 120-RS, respectively. And the dry matter loss of the water-RS or NaClO$_2$-RS was mainly originated front the extractable cell contents and hemicellulose of the non-treated RS. Birds fed water-30-RS diets had higher body weight gain and lower feed conversion than those of birds fed non-treated and NaClO$_2$-30-RS diets during 8 days of experimental feeding. Also nitrogen balance and retention rate of birds fed water -30-RS was higher comparing with those of birds non-treated and NaClO$_2$-30-RS. And digestibility of crude fat had been shown a highering trend in birds water-30-RS. The rate of metabolizable energy (MEn) to gross energy (GE) of birds fed non-treated RS, water-30-RS and NaClO$_2$30-RS diets were 71.9, 72.9 and 70.4%, respectively, and energy intake per metaboic body size (kg 0.75) were reached to 307.3, 296.2 and 291.4 kcal per day, respectively. And daily protein retention per kg 0.75 were 1.647, 1.969 and 1.560g, respectively. Then 30.56kcal of MEn required for 1 g of protein retention in birds fed water-30-RS, which was lower thu 36.90 and 37.56 kcal of birds fed non-treated and NaClO$_2$-30- RS, respectively. The results seems to indicate that non-treated rice straw had a substance or characters which affect the energy unilization or protein retention of diets and which will be eliminated by boiling in water.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• The Journal of Dong Guk Oriental Medicine
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• v.4
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• pp.25-52
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• 1995

'Sang Han Lon' became the sources for treatment and prescription in the Oriental medicine. After that, for some 1800 years the various writings for studying in many ways more than 1000 books which many old sages really intended to inquire into and study the value of books. It is considered that it is the result which the old sages tried to grope for many-sided directions in order to understand 'Sang Han Lon'. In this study, I tried to inquire into prescription and its relevant medicinal substances, that is to say, the crystalization of the physiology, pathology and treating method on the basis of the academic sources of his thoughts. The method to approach is "from what basis of thought system was 'Sang Han Lon' derived first of all?" Secondly, how was the thought system, which became the basis of 'Sang Han Lon', applied to concretely? I studied on the basis of the above important two problems. It is well known to everybody that 'Sang Han Lon' succeeded to the tradition of Naekyung(內經) as well as Cwuyek(周易, Chinese classic on divination). Besides, I inquired into and arrived at conclusion as follows that how the viewpoint on the balance(平衡觀), which was one of the common point between. Cwuyek(周易) and medical science in case of the 'Sanghan prescription'(傷寒方), was applied to concretely. 1. In naming, it is considered that from the same interconnection which the common point with Cwuyek(周易) was the same as obtaining the imigination(取象), the imagination was obtained and was named. 2. In case of being concerned in the gastro-intestinal track, namely, the core of the balance and harmony with the balance and harmony being emphasized, '理中'(It implies 'taking care of gasstro-intestinal track')" and '建中'(It implies 'establishing of gastro-intestinal track'), that is to say, '中'(It implies 'taking care of' & 'establishing of gastro-intestinal track') was emphasized much more. 3. In case of treatment taking advantage of three kinds of medicine in draught, powder and pills in the prescription, while treating during adjusting the slowness and fastness, I maintained the harmony not to damage the righteousness(正氣). 4. In case of the prescription, when exhaling(發散), astringing(收斂), loosing bowels, protecting the gastro-intestinal track and vomitting, he used the medicinal sustances in order to protect the gastro-intestinal track and treated not to damage the righteousness. 5. Especially, in case of the prescription in order to adjust the negative and positive principle of inside-outside(素囊陰陽), he composed of medicinal substances relevant to hot, cold, spicy and sour(寒熱辛酸) in conformity with the prescription and I paid much more attention to the one-sided treatment. Considering the various prescriptions, it is regarded that the adjusting prescription is kept its balance. 6. In the way of processing the medicinal substances in order to change effect of medicine in conformity with the reenactment, he tried to plan the balance of '一升一降' with the decrease of RHEI RADIX ET RHIZOMA(大黃) and increase of wine. 7. In boiling the medicine, he boiled the composed medicine in the time sequence for the purpose of adjusting the slowness and fastness and adapted to harmony of the negative and positive principle(陰陽調和) on the essence function(體峻用純). 8. In taking medicine, he tried to reduce the time of taking the medicine in case of being boiled slowly and tried to increase the dosage and eventually he planned the balance of one time slowness and one time fastness. As I inquired into the above result, a few steps for protecting method to boil the relevant medicinal substances, how to take the medicine and how to process the composed medicinal substances in order to change the effect of medicine can make the human body, which the disease penetrate into, go forward to the righteousness(正氣) and what is much beter, it is considered that this protecting method can be a carefully considerable one in order to protect the righteousness and can subdue the disease, not to damage the gastro-intestinal track and there can exist the viewpoint of balance(平衡觀) on its core.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.409-412
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• 2002

This research was conducted to obtain the fundamental data on salt injury and different responses among cultivars in winter barley (Hordeum vulgare L.). Salts did not affect yield components including number of panicles, stem length, grain number per ear and grain yield while reduced stem dry weight and thousand seed weight significantly with increasing concentrations of salt from 60 to 180 mM. NaCl had less injury effect on barley straw dry weight and thousand seed weight than did $MgSO_4$. Chlorophyll content and relative turgidity in flag leaf were reduced when treated with both salts, while free proline in the salt-treated leaf was increased. Content of proline in salt-treated barley was about 10 folds compared to the control. Based on yield components and physiological traits of flag leaf, the tolerance to salt injury was the greatest in Baegdong, followed by Dongbori#1, Mogpo#55, and Gangbori. The results suggested that salt- stressed barley at reproductive stage had higher free proline content, and that special management in this stage must be considered because salt stress at heading stage affect flag leaf growth as well as yield components Harmfully.

• Microbiology and Biotechnology Letters
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• v.37 no.1
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• pp.33-41
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• 2009

The crushed fruiting body of Alaskan Porodaedalea pini (Brot.) Murrill (syn. Phellinus pini) was extracted in boiling water for 4 h with the yield of 20.5% in dry mass. This hot-water extract showed significant antiviral activity by inhibiting the plaque formation in HeLa cells by coxackievirus B3 (CVB3) and also showed highest inhibitory effect against neuraminidase activity among water extracts of various mushrooms. From the water extract, the ethanol precipitate (EP) and supernatant fraction (ES) were obtained through 75% ethanol precipitation with the yield of 43.3% and 28.3% in dry mass, respectively. Whereas ES did not show any detectable level of antiviral activity, EP showed significant dose-dependent inhibition of plaque formation by CVB3 in HeLa cells with an $EC_{50}$ (50% effective concentration) of 0.45 mg/mL. The cytotoxicity on HeLa cells by EP was relatively low with the $CC_{50}$ (50% cytotoxic concentration) of 2.25 mg/mL. EP also effectively inhibited neuraminidase activity in a dose-dependent manner showing up to 75% inhibition at 1.7 mg/mL. These results suggest that the hot-water extract and its EP of P. pini fruiting body can be a candidate for the development of a potent broad-range antiviral agent against influenza virus(Flu) as well as CVB3. The major active component of EP was shown to be a heteropolysaccharide-protein complex containing glucose as the main sugar residue with mole percentage of 79.8% and other sugars like galactose (19.2%), xylose (17%), mannose (5.8%), and fucose (4.6%) and a small portion (12.7%, in mass) of protein.

• The Korean Journal of Pesticide Science
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• v.20 no.1
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• pp.14-22
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• 2016

A trial of combining and quantifying the effects of food processing on various pesticides was carried out using a meta-analysis. In this study, weighted mean response ratios and confidence intervals about the reduction of pesticide residue levels in fruits and vegetables treated with various food processing techniques were calculated using a statistical tool of meta-analysis. The weighted mean response ratios for tap water washing, peeling, blanching (boiling) and oven drying were 0.52, 0.14, 0.34 and 0.46, respectively. Among the food processing methods, peeling showed the greatest effect on the reduction of pesticide residues. Pearsons's correlation coefficient (r=0.624) between weighted mean response ratios and octanolwater partition coefficients ($logP_{ow}$) for twelve pesticides processed with tap water washing was confirmed as having a positive correlation in the range of significance level of 0.05 (p=0.03). This means that a pesticide having the higher value of $logP_{ow}$ was observed as showing a higher weighted mean response ratio. These results could be used effectively as a reference data for processing factor in risk assessment and as an information for consumers on how to reduce pesticide residues in agricultural products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.