• The Journal of Korean Medicine
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• v.33 no.4
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• pp.42-49
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• 2012

Objectives: The purpose of this study was to investigate effects of Red Ginseng-Ejung-tang Water Extract (ER) on cytokine production in RAW 264.7 mouse macrophages stimulated by lipopolysaccharide (LPS). Methods: Levels of various cytokines such as interleukin (IL)-6, IL-10, IL-2, IL-12p70, vascular endothelial growth factor (VEGF), monocyte chemoattractant protein (MCP)-1, macrophage inflammatory protein (MIP)-2, keratinocyte-derived chemokine (KC), tumor necrosis factor (TNF)-alpha, granulocyte macrophage colony-stimulating factor (GM-CSF) were measured by high-throughput multiplex bead array cytokine assay based on xMAP (multi-analyte profiling beads) technology. Results: ER significantly decreased levels of IL-6, IL-10, IL-2, IL-12p70, VEGF, and MCP-1 for 24 hrs incubation at the concentrations of 25, 50, and $100{\mu}g/mL$ in LPS-induced RAW 264.7 cells (P < 0.05). But ER did not exert significant effects on production of MIP-2, KC, TNF-${\alpha}$, and GM-CSF in LPS-induced RAW 264.7 cells. Conclusions: These results suggest that ER has an anti-inflammatory property related with its inhibition of cytokine production in LPS-induced macrophages.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.587-592
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• 1991

The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice powders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, acidity and number of viable cells of curd yogurt were not changed.

• Resources Recycling
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• v.32 no.3
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• pp.26-37
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• 2023

Good control of the solution pH and temperature is required to recover vanadium from the water leaching solution of vanadium ore after sodium roasting. However, such adjustments could lead to aluminum-vanadium and sodium-vanadium co-precipitation, which greatly affects the efficiency of vanadium recovery. In this study, a process that can increase the efficiency of vanadium recovery as ammonium metavanadate [NH₄VO₃] and ammonium polyvanadate [(NH₄)₂V₆O₁₆·H₂O] was investigated by examining the characteristics of vanadium-containing aqueous solutions during precipitation. The aluminum content of vanadium-containing water leaching solutions has a great effect on the loss of vanadium when the pH of the aqueous solution is adjusted to 9. Therefore, a process to minimize aluminum leaching is also required. In this study, ~99% or more of vanadium present in vanadium-containing aqueous solutions was precipitated and recovered as NH₄VO₃ by adding 3 equivalents of ammonium chloride relative to the vanadium content at pH 9 and room temperature. (NH₄)₂V₆O₁₆·H₂O was precipitated from the aluminum-vanadium coprecipitates generated during the pH-adjustment of the aqueous solutions to 9 by dissolving the coprecipitate in the solutions at pH 2.5 and controlling their sodium content to 2,000 mg/L or less. Approximately, 98% or more of the available (NH₄)₂V₆O₁₆·H₂O could be precipitated and recovered from a solution with a vanadium content of 2,200 mg/L and a sodium content of 1,875 mg/L at pH 2.5 by adding approximately 3 equivalents of ammonium chloride relative to the vanadium content at 95℃ or higher. The overall process could precipitate and recover, approximately 91% or more of the total vanadium in the water leaching solution as NH₄VO₃ and (NH₄)₂V₆O₁₆·H₂O.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.39 no.12
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• pp.1008-1015
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• 2002

The fabricated La-modified lead titanate (PLT) thin film without poling treatment was investigated for modulation frequency dependence of pyroelectric properties by the dynamic method. $Pb_{l-x}La_{x}Ti_{l-x/4}O_3$(x=0.1) (PLT(10)) thin film haying 10 mol% La content was deposited on a Pt/$TiO_{x}$/$SiO_2$/Si substrate by sol-gel method. The PLT(10) thin film exhibits a relatively excellent dielectric property. The pyroelectric coefficient (p) of the PLT(10) thin film is 6.6 x $10^{-9}C$$textrm{cm}^2$$.$K without frequency dependence. The figure of merits for the voltage responsivity and specific detectivity are 1.03 x $10^{-11}C$.cm/J and 1.46 x $10^{-10}C$.cm/J, respectively The PLT(10) thin film has voltage responsivity (RV) of 5.IS V/W at 8 Hz. Noise equivalent power (NEP) and specific detectivity ($D^{*}$) of the PLT(10) thin film are 9.93 x $10^{-8}$W/$Hz^{1/2}$ and 1.81 x $10^{6}$cm.$Hz^{1/2}$/W at the same frequency of 100 Hz,, respectively The results means that PLT thin film having 10 mol% La content is suitable for the sensing materials of pyroelectric IR sensors.

• Journal of the Korean Ceramic Society
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• v.40 no.10
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• pp.936-942
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• 2003

In order to develop glass formulations for vitrifying Low-and Intermediate-Level radioactive Wastes (LILW) from nuclear power plants of Korea Hydro & Nuclear Power (KHNP) Co., Ltd., promising glass formulations were selected based on glass property model predictions for viscosity, electrical conductivity and leach resistance. Laboratory measurements were conducted to verify the model predictions. Based on the results, the models for electrical conductivity, US DOE 7-day Product Consistency Test (PCT) elemental release, and pH of PCT leachate are accurate for the LILW glass formulations. However, the model for viscosity was able to provide only qualitative results. A leachate conductivity test was conducted on several samples to estimate glass leach resistance. Test results from the leachate conductivity test were useful for comparison before PCT elemental release results were available. A glass formulation K11A meets all the KHNP glass property constraints, and use of this glass formulation on the pilot scale is recommended. Glass formulations K12A, K12B, and K12E meet nearly all of the processing constraints and may be suitable for additional testing. Based on the comparison between the measured and predicted glass properties, existing glass property models may be used to assist with the LILW glass formulation development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.254-260
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• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• KSBB Journal
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• v.18 no.2
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• pp.117-121
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• 2003

The study was carried out to determine the effect of storage property and qualities on soybean sauce and paste by adding different amount of pyroligneous liquor obtained by sujpercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at 4$0^{\circ}C$/110 bar contained p-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was considered to be suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested to determine the potential of natual food preservative to prevent flim formation on soybean ksauce 15days at 3$0^{\circ}C$. Increasing amounts of purified pyroligneous liquor added to soybean sauce prevented film forming yeasts. In case of paste, pyroligneous liquor was tested to determine the potential of natural food preservative to inhibit browning on paste 60 days at 3$0^{\circ}C$. Purified pyroligneous liquor added to paste inhibited brown pigment. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste.

• Food Science and Preservation
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• v.24 no.5
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• pp.576-584
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• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.18 no.3
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• pp.224-238
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• 2008

The aim of this study is to confirm the physicochemical property and hazard of thinner (012), which is a diluent of enamel paint used for floor coating for waterproofing and oil painting for the outer wall. The literatures of physicochemical property and hazard of thinner were surveyed and its physicochemical property were evaluated. And then, the inhalation toxicity of thinner affecting the central nervous system and reproductive organs in rats were examined by subchronic (6 h./day. 5 days/ week for 13 weeks) inhalation test. 1) According to the 13-week subchronic inhalation test, there were no significant changes in clinical test and body weight. However, a significant evidence of toxicity was observed in the hematological test and organ weight such as heart, kidney, liver and brain (p<0.01) in the 200 ppm and 1,000 ppm exposure groups in a dose response manner. In the histopathology analysis, there were no significant evidence of toxicity. Therefore, thinner was not classified as an organ targeted toxic agent. In case of Harmfulness, it could be classified as a chronic toxic agent 3($500 ppm/4hr, rat). 2) The reproductive toxicity such as extension of the period of estrous cycle, reduction of serum estradiol concentration and increase of frequency of the abnormal sperm was observed in the 1,000 ppm exposed animals. 3) The result of the physicochemical property of the test material showed that the specific gravity was 0.793, boiling point $155.8^{\circ}C$, steam pressure 2.1 kPa, ignition point $34.5^{\circ}C$, and spontaneous ignition point $280^{\circ}C$. The endothermic and exothermic values were 371.4 J/g and 159.1 J/g. respectively. The explosion limit was 214 mg/l. These data showed that thinner could be classified as an explosion agent level 1.2 and ignitive liquid agent 3 ($23-60^{\circ}C$) according to the notification No. 2008-1 of the Labor Ministry, "Classifying Standard of Chemical Materials."