• Korean Journal of Plant Resources
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• v.28 no.2
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• pp.168-177
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• 2015

Here we study the anti-obesity effects of by-product from soybean on mouse fed high fat diet. The body weight gain, visceral and subcutaneous adipose tissue weight, liver and epididymal adipose tissue weight in freeze-dried soybean-soaking-water (SSW) powder fed group showed lower level than those in high fat diet (HFD) group by determining with weight measuring and histological methods. Also, histological analyses of the liver and fat tissues of SSW grouped mice revealed significantly less number of lipid droplets formation and smaller size of adipocytes compared to the HFD group. Moreover, the levels of total serum cholesterol, LDL-cholesterol and the atherogenic index were decreased in the SSW groups. Especially, in SSW group, the levels of phosphorylation of two lipid oxidation enzymes, adenosine monophosphate-activated protein kinase (AMPK) and acetyl-CoA carboxylasse (ACC) were elevated hence that may activate fatty acid oxidation. But AST and ALT levels were not changed in blood. By micro-CT analysis of abdomen, SSW groups significantly showed a tendency to decrease visceral and subcutaneous fats as well as fat-deposited areas compared to HFD group. Taken together, we suggest that soybean soaking water has a function in ameliorating obesity through inhibiting lipid synthesis as well as stimulating fatty acid oxidation.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.32 no.4
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• pp.136-142
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• 2022

The crystal structure, grain growth behavior, and dielectric properties of BaTiO₃ have been studied with the addition of Dy₂O₃. The powders were synthesized at ratios of (100-x)BaTiO₃-xDy₂O₃ (mol%, x = 0, 0.5, 1.0, 2.0) by a conventional solid-state synthesis, and the powder compacts were sintered at 1250℃ for 2 hours in air. As the amount of added Dy₂O₃ was increased, the crystal structure of the sintered samples changed from a tetragonal to a pseudo-cubic structure, and the tetragonality decreased. In addition, a secondary phase of Ba₁₂Dy_4.67Ti₈O₃₅ appeared when Dy₂O₃ was added. The average grain size after sintering decreased and abnormal grains appeared as the amount of Dy₂O₃ increased. It can be explained that the grain growth behavior of the Dy₂O₃ added-BaTiO₃ occurs due to the two-dimensional nucleation and growth, and is governed by the interface reaction. Further, the correlation between crystal structure, microstructure, and dielectric properties was discussed.

• Journal of the Mineralogical Society of Korea
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• v.28 no.1
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• pp.39-49
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• 2015

Recently, carbon capture and storage (CCS) techniques have been globally studied. This study was conducted to use waste cement powder as an efficient raw material of mineral carbonation for $CO_2$ sequestration. Direct aqueous carbonation experiment was conducted with injecting pure $CO_2$ gas (99.9%) to a reactor containing $200m{\ell}$ reacting solution and the pulverized cement paste (W:C = 6:4) having particle size less than 0.15 mm. The effects of two additives (NaCl, $MgCl_2$) in carbonation were analyzed. The characteristics of carbonate minerals and carbonation process according to the type of additives and pH change were carefully evaluated. pH of reacting solution was gradually decreased with injecting $CO_2$ gas. $Ca^{2+}$ ion concentration in $MgCl_2$ containing solution was continuously decreased. In none $MgCl_2$ solution, however, $Ca^{2+}$ ion concentration was increased again as pH decreased. This is probably due to the dissolution of newly formed carbonate mineral in low pH solution. XRD analysis indicates that calcite is dominant carbonate mineral in none $MgCl_2$ solution whereas aragonite is dominant in $MgCl_2$ containing solution. Unstable vaterite formed in early stage of experiment was transformed to well crystallized calcite with decreasing pH in the absence of $MgCl_2$ additives. In the presence of $MgCl_2$ additives, the content of aragonite was increased with decreasing pH whereas the content of calite was decreased.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.16 no.4
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• pp.172-179
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• 2006

When $Al_2O_3-MoO_3$ mixture is reduced, $MoO_3$ is only reduced to Mo at $900^{\circ}C$. But a compound between $Al_2O_3$ and Mo is not formed up to $1300^{\circ}C$. In the case of $Al_2O_3-MoO_3-MnO_2$ mixture, an intermediate compound $Mn_2Mo_3O_8$ is firstly formed at $900^{\circ}C$ and changes to $MnAl_2O_4$ at $1100^{\circ}C{\sim}1300^{\circ}C$. $Al_2O_3/Mo/MnO_2$ composite are manufactured by a selective reduction process in which Mo is only reduced in the powder mixture of $Al_2O_3,\;MoO_3\;and\;MnO_2$ oxide. For $Al_2O_3/Mo$ composite, the average grain size was not changed with increasing Mo content because of inhibition of grain growth of $Al_2O_3$ matrix in the presence of Mo particles. Fracture strength increased with increasing Mo content due to phenomenon of grain growth inhibition of $Al_2O_3$ matrix. Hardness decreased because of a lower hardness value of Mo, whereas fracture toughness increased. For $Al_2O_3,\;Mo\;and\;MnO_2$ composite, grain growth was facilitated by MnOB and it showed a lower fracture strength because of grain growth effect with increasing Mo and $MnO_2$ content. Hardness decreased because of the grain growth of matrix and coalesced Mo particles to be located in grain boundary, whereas fracture toughness increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Journal of Marine Life Science
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• v.8 no.2
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• pp.166-177
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• 2023

The giant freshwater prawn (Macrobrachium rosenbergii) suffers economic losses in aquaculture facilities due to problems such as poor body color and carapace weakness. While this species is farmed on an animal-based diet, in the wild it consumes a detritus diet with a high proportion of plant matter. The plant matter they consume in the wild is not only a source of basic nutrients, but also carotenoids, which are responsible for body color. Korean goldenbell (Forsythia koreana) is a flowering tree widely distributed in Korea, and its leaves contain carotenoids comparable to yellow carrots. In this study, we investigated the effects of feeding Forsythia leaves to M. rosenbergii on their body color and health. The experimental diets were 100% commercial feed (control), CON, 80% commercial feed plus 20% Forsythia leaf powder, FP, and 80% commercial feed plus 20% unprocessed Forsythia leaves, FL, and each diet was fed to juvenile prawn with an average weight of 1.1 ± 0.2 g for 10 weeks. In terms of body color, the CON prawn were consistently clear ivory in color, while the FP and FL prawn changed from blue to dark brown as the days of rearing progressed. Survival and growth were not significantly different between CON and FP or FL. Histological comparison of the hepatopancreas revealed that the vacuole size of B cells, the constituent cells of the hepatopancreatic tubule, was significantly larger in FP and FL compared to CON. The vacuoles of B cells are responsible for the absorption and digestion of nutrients, suggesting that the supply of Forsythia leaves may have had a positive effect on the health of the M. rosenbergii. The above results show that the use of Forsythia leaves in the aquaculture of M. rosenbergii can be expected to improve body color and health without inhibiting growth.