• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.27 no.2
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• pp.135-141
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• 2001

Recently, the consumption of soy products has been associated with low rates of hormone-dependent and hormone-independent cancers. Asians, who consume $20{\sim}50times$ more soy per capita than Americans, have lower incidence and death rates from breast and prostate cancer. Because soy contains the isoflavones genistein and daidzein (present as their glycosidic conjugates) at mg/g concentrations, it has been suggested that isoflavones might be acting as natural chemopreventive agents. During the 1980s several groups of investigators carried out experiments to test the effectiveness of soy in the diet in animal models of cancer. These studies reported a protective effect of soy; none showed that soy increased cancer risk. Genistein was shown to inhibit the growth of a wide variety of tumor cell types in culture. The purpose of this study was to evaluate the effects of genistein on the carcinogenesis induced by topical application of 0.5% 9, 10-dimethyl 1,2-benzanthracene (DMBA) on the hamster buccal pouch. 48 syrian hamsters were employed in this study, divided into experimental group and control. 24 animals (DMBA topical application group) had the right buccal pouch painted 3times weekly with 0.5% DMBA in mineral oil, 24 animals (genistein group) were supplied with 0.1mg genistein with DMBA topical application. 3 animals in the experimental group and control were sacrificed at serially each other week after experiments. Their buccal pouches were removed and routinely processed for microscopic examination. The results were as follows: 1. In DMBA topical application and genistein group, they showed carcinogenesis as time goes by experimental stage. 2. Genistein group was retarded in carcinogenesis related to the acanthosis, hyperkeratosis, epithelial dysplasia. 3. p53 immunohistochemical study showed that the p53 protein of genistein group was less expressed than that of the control group. Thus, it seems that genistein has chemopreventive effect on the carcinogenesis in the oral cavity, but further study is required to elucidate the anticancer mechanism of genistein.

• Journal of Energy Engineering
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• v.12 no.4
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• pp.320-327
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• 2003

A CFD (Computational fluid Dynamics) research is conducted for the investigation of the fuel alteration of MBTU (medium-Btu) gas in IGCC gas turbine combustor. The computational analysis method of the gas turbine combustor is constructed by incorporating MBTU gas reaction and fuel NOx models into commercial CFD code. With the use of the present analysis method, comparisons are made on the flow velocity, the chemical species and the temperature distributions, and on the flame shape and behavior of gas turbine combustor firing natural gas and MBTU gases (coal gas, heavy residue oil gas). Furthermore, the NOx formation characteristics and the turbine matching condition of the combustor are analyzed. Based on the computed analysis results, the present study provides the directions for the redesign and the design modification of IGCC gas turbine combustor firing MBTU gas as alternative fuel.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.407-412
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• 2002

The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25$\^{C}$. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25$\^{C}$ for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25$\^{C}$, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.

• Journal of Ocean Engineering and Technology
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• v.34 no.3
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• pp.208-216
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• 2020

The Integrated Offshore Standard Specification (IOSS) involves Korean shipyards, classification societies, research institutes, the Korean industrial society, engineering companies, and oil companies with the objective of reducing costs and risks without compromising safety in international offshore engineering procurement construction (EPC) projects using new standardized bulk components and qualification procedures. The activities of the IOSS include the analysis of the existing rules and regulations to achieve the best standardization, which is reflected in the best practices, and minimize the variables in regulations and rules. In addition, a standard inventory of shapes and dimensions, referred to as specifications, is proposed in the IOSS. In this paper, the aluminum tertiary standardization part (IOSS S102-1/2 S104: Specification for Structural Tertiary Design) is presented with the details of the procedures, background reviews, and cost-benefit analyses of the design and verification methods for standard designs in the IOSS standardization items. Based on the cost-benefit analysis, the application of standardized aluminum tertiary items to offshore projects has significant advantages in terms of maintenance and repair compared to the carbon steel tertiary items utilized in current industrial practices.

• Journal of Ecology and Environment
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• v.35 no.4
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• pp.359-365
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• 2012

We investigated leaf disease intensity of Kalopanax septemlobus (prickly castor oil tree) caused by the parasitic fungus Mycosphaerella acanthopanacis, in thirty natural host populations in the Japanese Archipelago. The disease intensity observed for individual trees were analyzed using a generalized additive model as a function of tree size, tree density, climatic terms and spatial trend surface. Individual tree size and conspecific tree density were shown to have significant negative and positive effects on disease intensity, respectively. The findings suggest that the probability of disease infection is partly determined by dispersal of infection agents (ascospores) from the fallen leaves on the ground, which can be enhanced by aggregation of host trees in a forest stand. Regional-scale spatial bias was also present in disease intensity; the populations in northern Japan and southern Kyushu were more severely infected by the fungus than those in southwestern Honshu and Shikoku. Regional variation of disease intensity was explained by both climatic factors and a trend surface term, with a latitudinal cline detected, which increases towards the north. Further research should be conducted in order to understand all of the factors generating the latitudinal cline detected in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1008-1015
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• 2009

The goal of this study was to evaluate the anticancer effect of Rosmarinus officinalis L. In this study induction of apoptosis by methanol extract of rosemary and their fractions were investigated in vitro. In examining the effect of rosemary methanol extract on the inhibition of growth of Hela, HepG2, A549, AGS cells and HT-29 cell, it was found that the methanol extract of rosemary and their fractions demonstrated a cytotoxic effect in a dose-dependent manner; in addition, hexane and chloroform fractions showed a particularly high cytotoxic effect on Hela and AGS cells. The results showed that the hexane and chloroform fractions of rosemary have cytotoxic effect which are related to the activity of the essential oil in the rosemary. Apoptosis in Hela and AGS cells mediated by the hexane and chloroform fractions was associated with the increase of cleaved caspase-3 levels and cleaved PARP. Therefore, with more researches on identification and action mechanism of active compound, the hexane and chloroform fractions are expected to be natural sources for the developments of functional food and medical agents to prevent gastric cancer and uterus cancer.

• Ocean and Polar Research
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• v.29 no.3
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• pp.245-262
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• 2007

On 25 December 2000, China and Vietnam signed the Agreement on the Delimitation of the Territorial Seas, EEZs and Continental Shelves in the Tonkin Gulf. Three and a half years after signature, in June 2004, China and Vietnam both ratified a maritime boundary agreement for the Tonkin Gulf (Beibu Gulf) and the agreement entered into force. A potentially complicating factor in the negotiation process was likely to have been the status of the Sino-French Agreement of 1887. In the end, the agreement reached indicated that even if the status of the Sino-French Agreement of 1887 was part of the negotiations, both sides eventually agreed that it would not have an impact on the delimitation of maritime zones in the Gulf of Tonkin. Another crucial issue was the impact of the islands, in particular, the Vietnamese controlled Bach Long Vi Island and Con Co Island. Especially, Bach Long Vi Island was entitled to a half suite of maritime zones (3n.m. EEZ) and would impact the tracing of a line of equidistance in the Gulf of Tonkin. Minor as the point might be, Con Co Island also would have an impact for it would play a fixing terminal point for the boundary. Article 7 of the agreement is about minerals and hydrocarbons of cross-boundary deposit, and if any single geophysical structure of oil and gas or other mineral deposits should straddle the demarcation line, an agreement is to be reached on the development of the structure or deposit and on the most effective manner to equally share the profits resulting from the development.

• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.619-628
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• 2014

To identify lipase LipA (PFL_0617) from Pseudomonas protegens Pf-5, a lipA deletion mutant (Pf0617) and a complementary strain (Pf0617lipA) were constructed, and their effects on the lipase production were examined. Pf0617 remarkably decreased its whole-cell lipase activity, whereas Pf0617lipA made its whole-cell lipase activity not only restore to wild-type level but also get a further increment. However, the deletion and overexpression of lipA did not affect the extracellular lipase activity. In addition, the unbroken whole cells of these strains were able to catalyze the hydrolysis of membrane-permeable p-nitrophenyl esters, but could not hydrolyze the membrane-impermeable olive oil. These results confirmed that LipA was an intracellular lipase and Pf-5 could also be used as a natural whole-cell biocatalyst. To evaluate the potential of Pf-5 as a whole-cell biocatalyst and separately characterize the whole-cell LipA, the properties of the whole-cell lipases from Pf-5 and Top10lipA were characterized. The results demonstrated that both Pf-5 and Top10lipA exhibited high tolerance to alkaline condition, high temperature, heavy metal ions, surfactants, and organic solvents. Taken together, lipA can realize functional expression in E. coli Top10, and Pf-5 and Top10lipA as whole-cell biocatalysts may have enormous potential in applications.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Journal of the Korean Applied Science and Technology
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• v.13 no.3
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• pp.61-71
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• 1996

In acid-catalyzed acetal cyclization of long aliphatic aldehydes($R=n-C_7H_{15}$ ; $n-C_9H_{19}$ ; $n-C_{11}H_{23}$) with 1,1,1-tris(hydroxymethyl)propane, 2-alkyl-5-hydroxymethyl-5-ethyl-1,3-dioxanes were obtained. The final products, sodium 2-alkyl-5-(sulfonatedpropylethermethyl)-5-ethyl-1,3-propanesultion in the presence of sodium hydride. These compounds were a new group of destructible surfactants which were readily hydrolyzed and oxidized in natural water reservoirs. Physical properties of these new compounds involved some surface properties such as Krafft point(Kp), critical micelle concentration(cmc), surface tension of aqueous solutions near cmc(${\gamma}_{min}$), foaming power, emulsion power and hydrolysis properties were determined. The destructible surfactants containing 1,3-dioxane ring were synthesized to about $85{\pm}5.5%$ yield. The cmc values of the compounds by ring method were assumed to $0.5{\sim}5.0{\times}10^{-3}mol/L$ range and surface tensions at cmc were $29.5{\sim}33.0dyne/cm$ respectively at $25^{\circ}C$. The foaming power and foam stability were $170{\sim}230mm$ and $52{\sim}135mm$ respectively at $1{\times}10^{-2}mol/L$, foam was occurred rarely below $1{\times}10^{-3}mol/L$. The emulsion property of liquid paraffin was better than that of soybean oil. For hydrolysis property with ph and time, these compounds were decomposed within about 200minutes at $ph1{\sim}2$. Hopefully these compounds are expected to be a good O/W emulsifier that have decomposability in acid and may be used in the process which do not need foaming.