• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.20 no.6
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• pp.528-536
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• 2010

System identification for cylindrical oil dampers is carried out based on a series of dynamic experimental tests and theoretical approach for the analysis of the experimental data. Experimental tests are conducted using a specific hydraulic actuator in the wide frequency range from 10 Hz to 90 Hz. From this study, it is confirmed that control force of the damper is composed of inertia, damping and restoring components. In general, both restoring and damping components are significant and comparable. However, the portion of the inertia components becomes more significant than to be negligible in the high frequency range.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.8
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• pp.864-869
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• 2013

As the size of mechanical components decreases, capillary forces and surface tension become increasingly significant. A major problem in maintaining high reliability of these small components is that of large frictional forces due to capillary action and surface tension. Unlike the situation with macro-scale systems, liquid lubrication cannot be used to reduce friction of micro-scale components because of the excessive capillary and drag forces. In this work, the feasibility of using evaporation to coat a thin film of organic lubricant on a solid surface was investigated with the aim of reducing friction. Petroleum and silicone oils were used as lubricants to coat a silicon substrate. It was found that friction could be significantly reduced and, furthermore, that the effectiveness of this method was strongly dependent on the coating conditions.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• Tribology and Lubricants
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• v.32 no.6
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• pp.189-194
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• 2016

Wear debris in lubricating oil can be indicative of potential damage to mechanical parts in rotating and reciprocating machinery. Therefore, on-line or in-line monitoring of lubricating components in machinery is of great importance. This work presents a device based on inductive measurement of lubricating oil to detect magnetic wear particles in a tested volume. The circuit in the device consists of Maxwell Bridge and LVDT to measure inductance differences between pure and contaminated oil. The device detects the passage of ferrous particles by monitoring inductance change in a coil. The sensing principle is initially demonstrated at the microscale using a solenoid. The device is then tested using iron particles ranging from $50{\mu}m$ to $100{\mu}m$, which are often found in severely worn mechanical components. The test results show that the device is capable of detecting and distinguishing ferrous particles in lubricating oil. The design concept demonstrated here can be extended to an in-line monitoring device for real-time monitoring of ferrous debris particles. A simulation using the CST code is performed to better understand the inductive response in the presence of magnetic bodies in the oil. The CST simulation further verifies the effectiveness of inductance measurement for monitoring magnetic particles within a tube.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.543-551
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• 1993

This study was designed to observe the effects of the feeding mixed with the sardine oil containing n-3 EPA, DHA and the safflower oil in which rich n-6 linoleic acid on the improvement of the lipids and on the fatty acid matabolism of serum lipoprotein in the dietary hyperlipidemic rats. Experimental oils mixed with 16% butter(control group) and 8% butter+8% olive oil, 8% butter and various level of sardine and safflower oils were administered to the male rats of the Sprague Dawley for 4 weeks. Concentrations of total cholesterol in serum lipoproteins were highest in the LDL, followed by VLDL, HDL and chylomicron components. in the triglyceride concentrations, chylomicron were highest, and much VLDL, LDL, HDL components. There were highest in the HDL, followed by LDL, VLDL and chylomicron in phospholipid concentrations of serum lipoproteins. Concentrations of total cholesterol, triglyceride and phospholipid in serum lipoprotein were lower in the other groups than in the control groups, and particularly, lowest in the group 5(4% sardine oil+4% safflower oil). From this results, the feeding equal quantity mixed oil with n-3 PUFA rich sardine oil and n-6 PUFA rich safflower oil were effective on the improvement of the lipid composition in the serum lipoprotein. It might be due to the effects of appropriate rations of P/S, 0.85 and n-6/n-3P, 2.85 in the test lipids. In the fatty acid composition of serum lipoprotein, ratio of P/S and n-3/n-6P were influenced from the fatty acid compositions of the mixed test lipids. And EPA contents were higher in the chylomicron components.

• The Korean Journal of Food And Nutrition
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• v.2 no.2
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• pp.40-64
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• 1989

For the study of the effect of dietary phospholipid (PL) on the lipid components of serum and organ tissues in Sprague-Dawley rats, 56 Male-rats were divided into 8 groups, which was composed of 7. One group was fed with basal diet (normal group). And other experimental groups were fed ad libitum with the mixture of carbohydrate. casein salt mixture : vitamin mixture(60:18:4:1) and at the same time fed administratively with 1 gram of phospholipid-free soybean oil, corn oil and sesame oil, and phospholipid-containing soybean oil, corn oil and sesame oil respectively After 60 days the rats were fasted for 12 hours and then decapitated to collect blood and separate organ tissues . The lipid and protein components of serum and organ tissues were analyzed. The results of this study are summarized as follows The supplementation of dietary phospholipid decreases the food efficiency ratio and the growth rate of experimental rats, it increases the level of serum phospholipid and cholesterol ester, but decreases the value of total-cholesterol (T-chol.)/PL ; it decreases the value of albumin/globulin (hyG ratio) of serum protein and it increases the level of phosphatidyl ethanolamine(PE) in serum and organ tissues. And the correlation coefficients among the contents of T-chol., of HDL-chol. and of phospholipid in serum and liver are negative in general. Therefore 1 think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

• Korean Journal of Plant Resources
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• v.30 no.1
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• pp.17-21
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• 2017

Since the acetylcholinesterase (AChE) inhibitor is used to treat Alzheimer's disease, the present study aimed to analyze the component with anti-AChE activity from the essential oil of Artemisia iwayomogi (Compositae). The four major components of the essential oil were identified to be camphor (29.8%), borneol (28.0%), eucalyptol (5.81%) and coumarin (5.49%) from a gas chromatography-mass spectrometry (GC-MS). The essential oil and its three components, camphor, borneol, and coumarin, were subjected to anti-AChE assay. The $IC_{50}$ values of the essential oil and coumarin were shown to be $0.298mg/m{\ell}$ and $0.236mg/m{\ell}$, though those of other two components, camphor and borneol, were more than $0.250mg/m{\ell}$. These results suggest that coumarin is an active substance of this essential oil with anti-AChE activity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.1
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• pp.67-73
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• 2008

Interests in natural products have been gradually increasing as well-being era has arrived. Panax ginseng was chosen since it represents Korean traditional medicine as its effect on many age-related symptoms. Panax ginseng absolute essential oil was prepared and analyzed for its main components. Ginseng absolute oil was extracted from Panax ginseng using organic solvent of hexane and ethanol with the yield of 0.146%. The oil was analyzed by GC-MS and main components are sesquiterpenes such as neoclovene, panasinsene, and calarene and more than 110 components were identified from it. The oil was tested for antibacterial activity against general bacteria(E. Coli, S. aureus and P. aeruginosa), yeast, acne germ(Propionibacterium acne) and dandruff germ(Pityrosporum ovale). Panox ginseng absolute essential oil showed the prominent antibacterial activity against Propionibacterium acnes ACCC 6919.