• Food Science and Preservation
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• v.15 no.4
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• pp.576-581
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• 2008

The chemical components of the wild vegetables Solidago virgaurea spp. gigantea, Aster glehni var. hondoensis, and Aruncus dioicus var. kamtschaticus grown on Ulleung island, Korea were investigated. In dried powders of these three wild vegetables, the contents of moisture, crude protein, crude lipid, crude fiber, and crude ash were 3.77-5.72%, 15-29%, 3.50-6.68%, 4.00-6.01%, and 8.70-10.54%, respectively. There were differences in the levels and nature of organic acids in the vegetables; the major organic acids were succinic acid, citric acid, and malonic acid. The major free amino acids in the vegetables were glutamic acid, aspartic acid, arginine, and phenylalanine. Riboflavin contents were 90 mg% in Aruncus dioicus var. kamtschaticus and $2{\sim}3$ mg% in the other vegetables. The thiamin contents were 113 mg% in Aster glehni var. hondoensis, 85 mg% in Aruncus dioicus var. kamtschaticus, and 71 mg% in Solidago virgaurea spp. gigantea. The major fatty acids in the three vegetables were linolenic acid, linoleic acid, and palmitic acid; 60% of total fatty acid was linolenic acid. Catechins were present at 5.37 mg% in Aruncus dioicus var. kamtschaticus, 2.46 mg% in Solidago virgaurea spp. gigantea, 1.29 mg% in Aster glehni var. hondoensis.(-) ECC was detected in only Aruncus dioicus var. kamtschaticus. The contents of Ca, P, and Na in the three vegetables were higher than the contents of other minerals.

• Journal of dental hygiene science
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• v.12 no.3
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• pp.253-258
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• 2012

Dental amalgam is an alloy composed of a mixture of approximately equal parts of elemental liquid mercury and an alloy powder. Amalgam has been the most popular and effective restorative material used in dentistry. Despite the long history and popularity of dental amalgam as a restorative material, there have been periodic concerns regarding the potential adverse health effects arising from exposure to mercury in amalgam. Since children are more at risk for mercury toxicity, we aimed to assess the association between dental amalgam filling and urinary mercury concentration in children. 581 of elementary school children in grades 1st4th were conveniently recruited from two schools located in Daegu city, Korea. To obtain dental caries experience states, oral examination were conducted using the full term for DFS index, number of amalgam filling surfaces and the type of filling materials. A questionnaire was used to collect information about general characteristics and the frequencies of tooth brushing, gum chewing and fish/seafood consumption. The statistical analysis was done using the SPSS 18.0 program. The mean urinary mercury concentration in children having more surfaces was highest. As a results Urinary mercury concentration of children who have 79 teeth of amalgam filling and more than 10 is higher than without amalgam filling. The number of amalgam filling surface is closely related with urinary mercury concentration.

• Korean Journal of Veterinary Research
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• v.40 no.2
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• pp.383-391
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• 2000

Milk urea nitrogen (MUN) determination is being used an indicator of the protein-energy balance in dairy herds. A faulty balance can be corrected to optimize milk production and animal health. This parameter is regarded as a potential tool to evaluate suboptimal feeding practices and reproductive disorders. Therefore, the purpose of this study was to investigate the response of milk composition by regular feeding analysis and to compared the relationship between MUN and milk protein(MP) and fertility at the insemination period in Holstein dairy cows. Total of 355 artificial insemination (AI) for 150 Holstein cows in the herd were used to examine the relationship between MUN and MP content and conception rate. The AI occured for the cows 50 to 150 day in milk, and MUN and MP concentration were determined using automated infrared procedures. The mean${\pm}$standard deviation of MUN and MP concentration in the herd were $15.6{\pm}2.1mg/dl$ and $3.23{\pm}0.38%$, respectively. MUN contents of bulk milk were increase by elevated crude protein intake. The conception rate was lower in the cows in which the level of MUN was lower than > 8.0mg/dl (10.0%) or > higher than 25mg/dl (15.4%) relative to the cows in MUN content of 12.0~17.9 mg/dl (36.7%) at the time of insemination. Also, lower MP than 3.0% or higher MP than 3.25% were associated with a lower conception rates. Consequently, MUN and MP analyses may be used serve as a monitoring tool of protein and energy nutritional balance to improve reproduction efficiency in Holstein dairy cows.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.220-227
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• 2012

The objective of this study was to investigate the influence of emulsion processing with various homogenization treatments on the physical properties of nanoparticles. For the manufacturing of nanoparticles, by taking the emulsion-diffusion method, various coating materials, such as gum arabic, hydroxyethyl starch, polycarprolactone, paraffin wax, ${\kappa}$-carrageenan and emulsifiers like Tween$^{(R)}$60, Tween$^{(R)}$80, monoglyceride and Pluronic$^{(R)}$F68, were added into the emulsion system. Furthermore, the various speeds (7,000 rpm to 10,000 rpm), and times (15 s to 60 s) of homogenization were treated during the emulsion- diffusion process. NEO II homomixer was the most effective homogenizer for making nanoparticles as 51 nm ($D_{10}$) and 26 nm ($D_{50}$). To manufacture smaller nanoparticles, by using NEO II homomixer, 10,000 rpm of agitation speed, polycaprolactone as coating material, and Pluronic$^{(R)}$F68 as an emulsifier were the optimum operating conditions and components. For the stability of nanoparticles for 7 days, $20^{\circ}C$ of storage temperature was appropriate to maintain the particle size. From these results, the type of homogenizer, homogenization speed, homogenization time and storage temperature could affect the particle size. Moreover, type of coating materials and emulsifier also influenced the size and stability of the nanoparticles.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.645-650
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• 2001

A study was carried out to establish the detection method for irradiated cereals. Cereals were ground and irradiated at 2.5, 5.0, 7.5, 10, 15 kGy using a $Co^{60}$ irradiator. The viscosities decreased in all samples by increasing irradiation dose. The viscosity of the Panicum millaceum (Korean) and Andropogon sorghum (Korean) paste dropped from $143.38{\pm}0.44$ and $35.92{\pm}1.90$ in the control to $6.60{\pm}1.16$ and $3.86{\pm}0.32$, respectively, in the samples irradiated at 15 kGy. These trends were similar to samples from china. Regression equation and coefficients of viscosity of Panicum millaceum (Korean and China) and Andropogon sorghum (Korean and China) were 0.80 (y=-27.789x＋150.17), 0.98 (y=-3.367x＋88.93), 0.84 (y=-6.0466x＋35.49) and 0.84 (y=-13.346x＋101.67) at 50 rpm. All samples resulted in a decrease in specific parameter by increasing rpm after irradiation. Parameter values showed dose-dependent relationship between unirradiated and irradiated samples and indicated that all values of unirradiated samples were higher than the irradiated ones. These results suggest that the detection of irradiated cereals at various doses using viscometric methods is possible.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.446-451
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• 1997

The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at $25^{\circ}C$. The optimum pH, TEMPO content, and NaBr content for the TEMPO/hypobromite-catalyzed oxidation of the polysaccharides were $10.5{\sim}11.0$, 10 mmol/mol primary alcohol, and 0.49 mmol/mol primary alcohol, respectively. The oxidation degree for the primary alcohol group was more than 90% for all four kinds of the polysaccharides. The oxidation process greatly increased the water solubility of the polysaccharides. Water-insoluble polysaccharide such as cellulose became water-soluble to the extent of 8.42% (w/v). And also, the polysaccharides with very low water solubility (less than 0.10% (w/v)) such as com starch, rice starch, and sweet potato starch had high water solubility of approximately 45%(w/v). The gel-forming abilities with calcium ion were determined. The oxidized polysaccharides are new anionic polymers with unique structures that could have application as gums, gels, and films.

• Journal of Korean Society of Forest Science
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• v.88 no.3
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• pp.379-388
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• 1999

As a first step for delineating the provenance regions of the forest trees in Korea, horizontal zones have been deduced primarily from the various climatic factors such as annual mean temperature, extremely low temperature, relative humidity, annual gum of possible growing days, duration of sunshine and dry index. The basic concept to the delineation of the provenance regions was based on the ecological regions, which was likely to be more practical than that on the basis of the typical provenance regions at the species level. Primary classification of the regions has been based on the forest zones(sub-tropical, warm-temperate, mid-temperate and cool-temperate) as a broad geographic region. Further classification has been carried out using cluster analyses among the basic regions within forest zone. On the basis of clustering, a total of 19 regions including 3 from sub-tropical, 6 from warm-temperate, 8 from mid-temperate and 2 from cool-temperate was horizontally delineated. Of the mean values of 6 climate factors at the broad geographic region level, three factors such as annual mean temperature, extremely low temperature, annual growing days showed directional tendencies from subtropical to cool-temperate, while the others didn't. The values of relative humidity, duration of sunshine and dry index varied among the provenance regions within forest zone. These three factors might he more sensitive by the micro-environment condition than by the macro-environment condition. Present study aimed to delineate the primary provenance regions for tentative application to forest practices. These will be stepwise revised through the supplement using accumulated information regard to genecological data.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.25 no.2
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• pp.147-164
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• 2014

The purpose of this research is to study the ways to vitalize of the reading culture program for workers through the expansion of the program centering around companies which was previously limited to libraries and the related organizations. In order to do this, related advanced research and references are considered and workers' demands regarding the Reading Culture Program is studied by means of research. The result of the research made it available to examine the enforcement demands, the psychic want to be healed through bibliotherapy, emotional problems, operation period and hours, needs for improvement of reading culture. As an example, Shi-Heung Smart Herb (Shi-Hwa industrial complex) implemented the type of the program, its components, and the analysis of the participants' needs by managing the Reading Culture Program targeted towards workers in the district. Through this study, it was evident that Reading Culture Program for Workers should be expanded mainly around public libraries, and that it needs the cooperations' change in recognition and enthusiastic participation. Also, the participation demand of each individual worker and basic reading ability are required, as well as institutional support of companies and public institution.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.1
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• pp.63-71
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• 2011

Portland cement production is under critical review due to high amount of $CO_2$ gas released to the atmosphere. Attempts to increase the utilization of a by-products such as fly ash and ground granulated blast-furnace slag to partially replace the cement in concrete are gathering momentum. But most of by-products is currently dumped in landfills, thus creating a threat to the environment. Many researches on alkali-activated concrete that does not need the presence of cement as a binder have been carried out recently. In this study, we investigated the influence of alkali activator and superplasticizer on the flowability and compressive strength of the alkali-activated mortar in oder to develop cementless alkali-activated concrete using blast furnace slag. In view of the results, we found out that the type and mixture ratio of alkali activator, the type and adding order of superplasticizer results to be significant factors. When cementless alkali-activated mortar using blast furnace slag manufactured with 1:1 the mass ratio of 9M NaOH and sodium silicate, and added superplasticizer before alkali activator in the mixer, we can be secured workability with 180 mm of flow during 1 hours and compressive strength of about 50 MPa under $20^{\circ}C$ curing condition at age of 28days.