• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.389-394
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• 2002

Present study was carried out for development of a new supplementary product with gastroprotective effect. Natural Products mentioned that have GI protective property in Dongeuibogam and reports were evaluated anti-bacterial activity against Helicobacter pylori, then five heres were selected. The material used for the test were water extract of Alpinia oxyphlla (AO), Astragalus membranaceus (AM), Cinnamomum loureirii(CL), Citrus aurantium(CA), Amomum villosum(AV). They were tested individually on HCI ethanol-induced gastric lesion in rats, AV CL, AO showed the most significant effectiveness, respectively. Then two mixture different in their content ratio (P020701-1,-2) and complex with P020701-1 (CP) were made, and tested on HCI·ethanol, indomethacin-induced gastric lesion, aspirin-ligature, Shay ulcer and gastric secretion. P020701-1, -2 and CP showed significant effect on HCI ethanol, indomethacin-induced gastric lesion, and Shay ulcer. It can be regarded that the antigasuitic and anti-ulcerative effects of P020701- 1, -2 and CP are originated from reduction of total acid output identified by gastric secretion test.

• Journal of Advanced Marine Engineering and Technology
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• v.20 no.2
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• pp.75-75
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• 1996

The rapid expansion for the auto-industry and the worldwide trend toward non-asbestos friction materials for brake lining force our industry to transfer into non-asbestos ones from asbestos-based friction materials. Furthermore, it is imperative for the friction materials to have technological excellence and lower production cost to be competitive in the world market. There is no known theoretical procedures to formulate friction materials. It, rather, depends on the trial and error process. Thus, it is quite clear how important it is to accumulate the know-how on the formulation and manufacturing the friction material. This study concerns the practical ways of conceptualizing the formulation and optimizing the manufacturing process. This study focused on the development of formulation for non-asbestos friction material as well as deriving the physical properties of the trial product to prove its validity and applicability. Elaboration of the formula and optimizing scheme of the manufacturing process to get better quality are also sought. Physical properties were obtained by constant velocity test dynamotest, hardness test and strength test. Differential scanning calorimeter was also used to analyze the thermal reactions of organic constituents, microstructures, bond effects, and degree of mixture.

• Journal of Advanced Marine Engineering and Technology
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• v.20 no.2
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• pp.7-14
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• 1996

The rapid expansion for the auto-industry and the worldwide trend toward non-asbestos friction materials for brake lining force our industry to transfer into non-asbestos ones from asbestos-based friction materials. Furthermore, it is imperative for the friction materials to have technological excellence and lower production cost to be competitive in the world market. There is no known theoretical procedures to formulate friction materials. It, rather, depends on the trial and error process. Thus, it is quite clear how important it is to accumulate the know-how on the formulation and manufacturing the friction material. This study concerns the practical ways of conceptualizing the formulation and optimizing the manufacturing process. This study focused on the development of formulation for non-asbestos friction material as well as deriving the physical properties of the trial product to prove its validity and applicability. Elaboration of the formula and optimizing scheme of the manufacturing process to get better quality are also sought. Physical properties were obtained by constant velocity test dynamotest, hardness test and strength test. Differential scanning calorimeter was also used to analyze the thermal reactions of organic constituents, microstructures, bond effects, and degree of mixture.

• Journal of Soil and Groundwater Environment
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• v.20 no.3
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• pp.1-6
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• 2015

The rapid industrial development is facing problem due to energy depletion in Korea. So that, it can be necessary to develop alternative energy sources. Alternative energy like biofuels can be produced by using waste fuel, which is ecofriendly. As we know, the organic waste was banned to dump in landfill and ocean dumping. The most practicable method usually used to reduce organic waste is getting feedstuff or composting, considering the discharge characteristics of agricultural by-products waste treatment were selected. In this study, bio-coal was made using agriculture by product. Biocoal was prepared by adding 50 g of uniformly mixture into reactor and was carbonized at low temperatures 210, 220, and 230℃. The time of reaction was 1, 2 and 3 hours. Bio-coal approximately was similar to the standard of solid fuels. Other characteristics of fuel were also studied. The experiments which were analyzed were moisture content and calorific value, ash, chlorine, sulfur and heavy metals analysis as mercury, cadmium, lead, arsenic, and chromium. As a result, bio-coal 220℃, 2 hours was the optimal conditions while heating.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.2
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• pp.58-64
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• 2012

Due to the influence of global oil prices, industrial productivity, which oil consumption is high, was significantly reduced. AC type of high-strength PHC piles is being manufactured through twice the steam curing process and this have resulted in a significant rise for product's manufacturing costs. NAC way other types of file manufacturing process has the advantage of reducing manufacturing costs by a turn of the steam curing. Nevertheless, because the initial strength be poor than that of AC method, shipment is being after the curing period of approximately three days. In addition, the growth of the product enhance with curing period can not be avoided, as a result, cost of inventory is acting as the rise. Piles by the AC method is immediately shipped after curing, damaging problems does not occur when they are introduced to the field site (for example, pile on-site). In the case of NAC, however, at least after the curing period of three days and after expressing the strength of 80 MPa or more, they are shipped on the scene. Therefore, NAC type has problems as follows: (1) increase in moderate inventory holding costs with type and (2) breakage in the field due to lack of strength. In this study, for NAC-typed PHC files, mixing characteristics research for the strength development at 1 day equivalent to AC method were conducted and strength characteristics with changes of original materials were evaluated were also identified.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.92-97
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• 2006

The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.

• Journal of Environmental Science International
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• v.25 no.5
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• pp.645-654
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• 2016

For the purpose of reuse the wasted by-products from the skate process to the health functional food or medicinal material, chondroitin sulfate was extracted from the skate cartilage with the method of hydrolysis with protease enzyme, and the contents of chondroitin sulfate and hydrolyzed protein were measured qualitatively and quantitatively. The effects of chondroitin sulfate on body weight or liver weight changes, hepatotoxicity elimination and anti-inflammatory actions were measured from in vivo test with feed-treated mice. From the hydrolytic extraction of skate cartilage with the mixture of 1% alcalase and 1% protease for 4 hours, the extraction yield of chondroitin sulfate was about 32.55%. The content and molecular weight of chondroitin sulfate was 26.63% and $2.85{\times}10^5Da$., respectively and the content ratio of chondroitin sulfate to protein was measured to 1 to 2.76 with gel permeation chromatography. For the odor component, trimethylamine decreased about 30% but almost not ammonia from chondroitin sulfate with the treatment of activated carbon. From the feeding chondroitin sulfate to mice, the control effect of body and liver weights decrease was measured, anti-inflammatory action and hepatotoxicity elimination action were also measured. From these results, process operation conditions for manufacturing of chondroitin sulfate were suggested.

• Journal of Radiation Industry
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• v.9 no.3
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• pp.111-117
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• 2015

In this paper, production of $^{166}Ho$ by double neutron capture from HANARO research reactor was evaluated. This production approach provides $^{166}Ho$ with high specific activity. $^{164}Dy$ is transmuted into $^{165g+m}Dy$ by (n,${\gamma}$) reaction, then $^{165g+m}Dy$ is transmuted into $^{166}Dy$ by (n,${\gamma}$) reaction. At the end of neutron irradiation, population of $^{166}Dy$ atoms reaches highest point. And $^{164}Dy$ exists as a mixture with $^{165m}Dy$, $^{165}Dy$, $^{166}Ho$ and $^{165}Ho$ at this point. To obtain $^{166}Ho$ with high specific activity, Ho isotopes from irradiated target is separated out. Then $^{166}Ho$ decayed from $^{166}Dy$ is eluted at radioactive equilibrium state. At each step, the number of relevant nuclide is calculated by the state equation. The neutron irradiation time for maximum $^{166}Dy$ is calculated for 283 hour. When 100 mg target of $Dy_2O_3$ (96.8% enriched $^{164}Dy$) is used, possible activity of $^{166}Ho$ is 3.54 Ci($1.31{\times}10^{11}Bq$). For separation efficiency of Dy/Ho is 99.99%, $^{166}Ho/Ho$ is 0.62.

• Food Engineering Progress
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• v.23 no.2
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• pp.112-117
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• 2019

The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.