• Fashion & Textile Research Journal
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• v.19 no.4
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• pp.515-522
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• 2017

The natural dyeing industry has been faced with increasing demands of constant needs for environmentally and body friendly clothing products among modern consumers. Natural dyeing has attracted attention as a next-generation technology in green textiles. Dyestuffs need to be diversified for technological development activation in order to meet the increasing demands for natural dyeing. This study extracted dyeing solutions from the leaves of the Rose of Sharon (the national flower of South Korea) and investigated its dyeing properties for the development of various natural dyestuffs. This study investigates the dyeability of silk fabrics with Rose of Sharon leaves extract. Optimal conditions for dyeing of silk fabrics with the extract of Rose of Sharon were $40^{\circ}C/80min$ and $90^{\circ}C/60min$ with 100% concentration. Looking at the results, it showed the best K/S value at pH3, Sn pre-mordanting and Fe post-mordanting. Color fastness to washing, dry cleaning, rubbing and perspiration was good at grade 4-5 or 4. However, light fastness was observed in grade 2. In aspect of functional property, it showed an excellent result of 90% deodorization rate. In addition, its proven functionalities (deodorant properties) will help to produce high value added environment-friendly products. Those findings demonstrate the possibilities of the Rose of Sharon as an environment-friendly dye.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2002.07a
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• pp.236-236
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• 2002

Pyruvate dehydrogenase phosphatase (PDP) is a mitochondrial protein serine/threonine phosphatase that catalyzes the dephosphorylation and concomitant reactivation of the pyruvate dehydrogenase componant of the pyruvate dehydrogenase complex (PDC). PDP consists of a Mg$\^$+2/ -dependent and Ca$\^$+2)-stimulated catalytic subunit (PDPc) of Mr 52,600 and a FAD-containing regulatory subunit (PDPr) of Mr 95.600. Catalytic subunit of pyruvate dehydrogenase phosphatase (PDPc) has been suggested to have three major functional domains such as dihydrolipoamide acetyltransferase(E$_2$)-binding domain, regulatory subunit of PDP(PDPr)-binding domain, and calcium-binding domain. In order to identify functional domains, recombinant catalytic subunit of pyruvate dehydrogenase phosphatase (rPDPc) was expressed in E. coli JM101 and purified to near homogeneity using the unique property of PDPc: PDPm binds to the inner lipoyl domain (L$_2$) of E$_2$ of pyruvate dehydrogenase complex (PDC) in the presence of Ca$\^$+2/, not under EGTA. PDPc was limited-proteolysed by trypsin, chymotrypsin, Arg-C, and elastase at pH7.0 and 30$^{\circ}C$ and N-terminal analysis of the fragment was done. Chymotrypsin, trypsin, and elastase made two major framents: N-terminal large fragment, approx. 50kD and C-terminal small fragment, approx. 0 kDa. Arg-C made three major fragments: N-terminal fragment, approx. 35 kD, and central fragment, approx. 15 kD, and C-terminal fragment, approx. 10 kD. This study strongly suggest that PDPc consists of three major functional domains. However, further study should be necessary to identify the functional role.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

• Journal of Powder Materials
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• v.5 no.1
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• pp.42-49
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• 1998

A study on the improvement of the impact energy in 93W heavy alloy with a Ni/Fe ratio of 9/1 has been carried out as a function of heat treatment temperature. The obtained results were compared to that of the traditional alloy system in which the Ni/Fe ratio is 7/3 or 8/2. With increasing heat treatment temperature from 1150 to 125$0^{\circ}C$, the impact energy of the alloy with the Ni/Fe ratio of 9/1 is remarkably increased from 42 to 72 J, which is higher than that of traditional alloy, up to 118$0^{\circ}C$ and then saturated. Fracture mode was also changed from brittle W/W boundary failure to W cleavage. The temperature showing the dramatic shrinkage by dilatometric anaysis of the heavy alloy with Ni/Fe ratio of 9/1 was found to be 1483 $^{\circ}C$, which is higher than that (146$0^{\circ}C$) of the heavy alloy with Ni/Fe ratio of 7/3. Auger Electron Spectroscopy showed that the segregation of impurities, such as S, P, and C in W/W grain boundary was considerably decreased with increasing heat treatment temperature from 1150 to l18$0^{\circ}C$. From the above results, it was found that the impurity segregation in W/W grain boundary played an important role on the decrease of impact properties, and the heat treatment temperature should be appropriately chosen, as considering the Ni/Fe ratio of the alloy, in order to get good impact properties.

• The Bulletin of The Korean Astronomical Society
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• v.41 no.1
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• pp.55.2-56
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• 2016

The spin states of asteroids is regarded as an important clue to understand not only the physical property of an individual object but also the dynamical evolution of the of the population as a whole. Single asteroids can be broadly classified into two separate groups according to their rotational states; Principal Axis (PA) and Non-Principal Axis (NPA) rotators. To date, lightcurve observations have been carried out mostly for PA asteroids. However, discovery of NPA objects has recently been increased due to new observing techniques, and this is the reason why rotational properties of NPA rotators became an issue. As a DEEP-South pilot study for NPA, we selected two targets, 5247 Krolv (1982 UP6) and 14764 Kilauea (7072 P-L) considering their Principal Axis Rotation (PAR) code and visibility. Observations were made between Jan. and Feb. 2016 for 17 nights employing Korea Microlensing Telescope Network (KMTNet) 1.6 m telescopes installed at SSO and SAAO using DEEP-South TO (Target of Opportunity) mode. To obtain lightcurves, we conducted time-series photometry using Johnson-Cousins R-filter. Multi-band photometry was also made with BVRI filters at the same time, for taxonomy. Their preliminary lightcurves and approximate mineralogy will be presented.

• YAKHAK HOEJI
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• v.37 no.4
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• pp.397-407
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• 1993

The muscarinic antagonist l-[benzilic-4,4'-$^3H$]quinuclidinyl benzilate([$^3H$]QNB) bound to a single class of muscarinic receptor with high affinity in guinea pig ileal membranes. The $K_{D}$ and B$_{max}$ values for [$^3H$]QNB calculated from analysis of saturation isotherms were 54 pM and 156fmol/mg, respectively. H$_{1}$-blockers inhibited [$^3H$]QNB binding to ileal membranes with $K_{i}$ values ranged from 0.008 $\mu{M}$ to 1.6 $\mu{M}$. The pseudo-Hill coefficients of H$_{1}$-blockers for inhibition of [$^3H$]QNB binding to the ileal membranes were close to unit. The $K_{i}$ values for H$_{1}$-blockers were similar to the $K_{M}$ values calculated by Schild plot of functional data obtained from inhibition of the carbachol-induced contraction in guinea-pig ileum, suggesting that binding of H$_{1}$-blockers vs [$^3H$]QNB in ileal membranes represents an interaction with a receptor of physiological relevance. The $K_{H}$ values of H$_{1}$-blockers for H$_{1}$-receptor estimated from inhibition of the histamine-induced contraction were the range of 0.15 nM to 56.5 nM. The $K_{M}$/K$_{H}$ ratio of H$_{1}$-blockers varied over a wide range of 3 to 2300. Thus, the antihistaminic potencies of H$_{1}$-blockers do not correlate with their antimuscarinic potencies, which suggest that antihistamines have different antimuscarinic potencies in therapeutic blood levels causing similar antiallergic effect. Among 13 traditional antihistaminics examined in this study, drug having the highest and the lowest $K_{M}$/K$_{H}$ ratio is triprolidine and diphenidol, respectively. The present results demonstrate that the antimuscarinic property of antihistamines is not necessary for their antiallergic effect, and data on the affinity of antihistamines for muscarinic and H$_{1}$-receptors can be an important parameter in the selection and evaluation of these drugs.

• Wind and Structures
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• v.10 no.5
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• pp.463-479
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• 2007

A series of wind tunnel sectional model dynamic tests of a twin-deck bridge were conducted at the CLP Power Wind/Wave Tunnel Facility (WWTF) of The Hong Kong University of Science and Technology (HKUST) to investigate the effects of gap-width on the self-excited vibrations and the dynamic and aerodynamic characteristics of the bridge. Five 2.9 m long models with different gap-widths were fabricated and suspended in the wind tunnel to simulate a two-degrees-of-freedom (2DOF) bridge dynamic system, free to vibrate in both vertical and torsional directions. The mass, vertical frequency, and the torsional-to-vertical frequency ratio of the 2DOF systems were fixed to emphasize the effects of gap-width. A free-vibration test methodology was employed and the Eigensystem Realization Algorithm (ERA) was utilized to extract the eight flutter derivatives and the modal parameters from the coupled free-decay responses. The results of the zero gap-width configuration were in reasonable agreement with the theoretical values for an ideal thin flat plate in smooth flow and the published results of models with similar cross-sections, thus validating the experimental and analytical techniques utilized in this study. The methodology was further verified by the comparison between the measured and predicted free-decay responses. A comparison of results for different gap-widths revealed that variations of the gap-width mainly affect the torsional damping property, and that the configurations with greater gap-widths show a higher torsional damping ratio and hence stronger aerodynamic stability of the bridge.

• Parasites, Hosts and Diseases
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• v.53 no.2
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• pp.163-167
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• 2015

This study aimed to determine the seroprevalence and to identify risk factors associated with Neospora spp. infection in horses in Jordan. Management related data were collected from each farm and individual horses. Sera from 227 horses from 5 of 6 climatic regions in Jordan were analyzed for the presence of antibodies to Neospora spp. by ELISA kit. The study was performed during spring of 2010. The association between seropositivity and risk factors was analyzed. A total of 7 (3%) of 227 sera had antibodies for Neospora spp. There was a significant regional difference (P=0.018) between the 5 climatic regions. Positive cases were located in Amman and Irbid, while the other regions (Zarqa, Jordan Valley, and Wadi Mousa) had zero prevalence. The use of anthelmintics at least once a year resulted in a significant reduction of the seroprevalence to Neospora spp. (1.6% vs 9.8%). However, this might be a phenomenon by chance and a better hygiene since owners can invest in anthelmintics. Other risk factors such as age, gender, breed, usage, body condition score, grazing, presence of other animals mixed with the horses in the same property, and a history of previous diseases were not significantly associated with the seroprevalence to Neospora spp. infection. This is the first study to report on the presence of Neospora seropositive horses in Jordan. Further studies are warranted to better understand the role of certain risk factors in the transmission of Neospora spp. among horse population and to determine which Neospora spp. are responsible for the infection.