• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.43-51
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• 1986

In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

• Tribology and Lubricants
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• v.21 no.5
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• pp.227-235
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• 2005

This paper presents a tribological study on the failure cases of automatic transmission components in a passenger car. The automatic transmission system is composed of torque converter, clutch, brake, planetary gear, and valve body controlling oil pressure of an automatic transmission fluid. The most largest influence components in an automatic transmission are a torque converter and clutch plate in which are influenced by a wear and torque converting energy loss. The failure case study of an automatic transmission indicates that the tribological design and maintenance technologies should be considered as a key design concept. This means that the failure and power energy loss come from the friction, wear and a oil leakage of an automatic transmission, which is related to the oil seal and O-ring seal failures.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.272-277
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• 1998

We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• Korean Journal of Medicinal Crop Science
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• v.2 no.2
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• pp.168-173
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• 1994

Contents of essential oil and its composition in aerial part of Agastache rugosa were investigated. Essential oil was obtained from the dried stems, leaves and flowers by steam distillation and fractionated into hydrocarbon and oxygenated hydrocarbon by silica gel column chromatography. Each isolate or fraction was identified by GC and GC-MS. The contents of essential oil were 0.29% in leaves of Agastache rugosa on dry basis, 0.38% in flowers. Major components were ${\beta}-caryophyllene(59.3%)$, limonene(13.1%), ${\delta}-cadinene(10.7%)$ among 13 kinds of components confirmed in hydrocarbon fraction of essential oil isolated from leaves. Also, major components in oxygenated hydrocarbon fraction were methyl chavicol (79.1%) and cis-3(1-propenyl) phenol(4.5%) among 44 kinds components confirmed. The highest content among the components identified was methyl chavicol in both leaves and flowers. On the other hand, limonene, trans-2-hexenal, 1-octen-3-one, 6, 10, 14- trimethyl pentadecane- 2-one and phytol were detected typically in leaves, but jasmone and ${\rho}-methoxyacetophenone$ were detected mainly in flowers with small quantity.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.511-514
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• 2003

Previously, we reported that a diet including sesame meal (SM) increased plasma total and high-density lipoprotein (HDL)-cholesterol concentrations in goats. In the present study, the components in the sesame meal that can increase plasma total and HDL-cholesterol concentrations have been examined. In experiment 1, we gave goats defatted sesame meal diet (DSM) to investigate the influence of ether extract fraction remained in sesame meal. Corn gluten meal diet (CGM) was also fed to goats as a high-protein diet to examine the influence of high dietary protein level caused by usage of sesame meal. Plasma total and HDL-cholesterol concentrations of goats fed DSM and CGM did not change during experimental periods though they were elevated by feeding SM. In experiment 2, the influence of sesame oil and corn oil added in diets on plasma total and HDL-cholesterol concentrations in goats was investigated. Plasma total and HDL-cholesterol concentrations were increased by feeding both corn oil diet and sesame oil diet. In conclusion, the increase in plasma HDL-cholesterol concentration by feeding sesame meal was resulted by the effect of ether extract fraction including sesame oil or some lipid-soluble components remained in sesame meal.

• Journal of Korean Dental Science
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• v.2 no.1
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• pp.11-18
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• 2009

The purpose of this study was to investigate the possibility to reduce the toxicity of oil based root canal sealers containing calcium hydroxide using MTT & agar overlay assays. Thus some formulations of traditional root canal sealers were replaced with oil-soluble solvents and experimental root canal sealers manufactured. In MTT assay, Cell viability of all experimental sealers in addition with oil soluble solvents were observed significantly higher than both control groups, especially according to replace zinc and/or calcium ion components. Also agar overlay assay was appeared moderate to no cell responses into modifying both zinc and/or calcium ion components and oil soluble solvent weight. Authors found the reducing effect of cell toxicity through significant role of oil soluble solvent factor into root canal sealer containing calcium hydroxide.

• Journal of the Korean Wood Science and Technology
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• v.22 no.1
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• pp.72-79
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• 1994

To analyze terpene components, the essentail oil were extracted with steam distillation method from normal needle, damaged needle and pinecone of Pinus densiflora. The extracted essential oil was analyzed by gas chromatography and gas chromatography-mass spectroscopy. The results were summarized as follows; 1. Normal needles involve 43 kinds of terpene components, but damaged needles contained only 29 kinds. The most abundant components of normal and damaged needles were respectable ${\alpha}$-pinene and caryophyllene oxide. ${\alpha}$-pinene content in normal meedles amounted to 15.99 percents and caryophyllene oxide in damaged was 8.15 percents. 2. Pinecone showed 23 kinds of terpene components and among them the most abundant component was ${\beta}$-phellandrene, of which content showed 19.31 percents. 3. In normal needles, excluding ${\alpha}$-pinene, the contents of 8 kinds of other monoterpenes, reached to 48 percents of the total terpenes, 4. In damaged needles, excluding ${\alpha}$-pinene, the contents of 4 kinds of other monoterpenes, reached to 11 percents of the total terpenes. 5. In pinecone, excluding camphene, the contents of 6 kinds of other monoterpenes, reached to 58 percents of the total terpenes.