• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.89-94
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• 2013

This study was performed to investigate the effect of beet plup and IRG (Italian ryegrass) dry powder in fattening pig diet on reducing concentration of odorous compounds in the pig slurry. Fifty fattening boars [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] were randomly assigned to one of 3 treatments (control, beet plup 5%, and IRG 5%). Pigs (BW 50~110 kg) were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was collected from the slurry pits. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) were higher in beet plup (31,786, 3,985 ppm) and IRG (32,755, 4,261 ppm) treatments, which was not different among treatments (p>0.05), compared to control (p<0.05). Concentrations of phenols and indoles were highest in beet plup (183.83, 168.59 ppm) and IRG (9.32, 8.92 ppm) treatments. Altogether, addition level of two contents was not appropriate to decrease concentration of odorous compounds.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.5
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• pp.116-122
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• 2016

This study was intended to evaluate the properties of concrete incorporating stone powders which are created during crushing natural stones to produce crushed aggregates. For concretes with 0~30 wt.% partial replacement fine aggregates with stone powders, experiments of slump, air content, strength and drying shrinkage were carried out. The experiments found that the increase of the amount of stone powders sharply decreased slump and air content. Partially using stone powders instead of fine aggregates was found to increase both compressive and tensile strength slightly. Substituting higher amount of stone powders presented higher drying shrinkage. When HRWRA was added into the concrete with stone powders in order to obtain workability similar to that of plain concrete without stone powders for the same water-cement ratio and unit weight of cement, air content increased with the amount of HRWRA but strength and drying shrinkage were hardly affected by adding HRWRA.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.358-366
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• 2008

The antioxidant properties of red ginseng extracts prepared under different extraction conditions were evaluated by a variety of antioxidant assays, including $DPPH^{\cdot}$ radical scavenging, $ABTS^{+\cdot}$ radical scavenging, superoxide anion scavenging, nitrite scavenging and reducing power activities. The contents of total phenolic compounds and flavonoids were also determined. The various antioxidant activities were compared to positive controls such as Trolox, tannic acid and ascorbic acid. The antioxidant activities of all of the extracts were shown to be the highest in the ethanol extract. The antioxidant activities of the red ginseng powder were the lowest among the samples. The amounts of total phenolic compounds and flavonoids were at a maximum in the ethanol extract. Correlation analysis demonstrated the existence of a linear relationship between free radical scavenging activities and the phenolic compounds contents of extracts. The antioxidant activity of yogurt was increased as the result of the addition of red ginseng extract. The quality characteristics of the yogurt to which red ginseng extract was added were similar to those of yogurt without red ginseng extract. The overall sensory score and color of yogurt made from 0.5% red ginseng was the best of the tested yogurts. In accordance with the antioxidant activity and quality characteristics, the optimal concentration of red ginseng extract was approximately 0.5%.

• Journal of the Korean Ceramic Society
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• v.51 no.4
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• pp.367-373
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• 2014

In this study, the reducing agent hydrazine and precipitator NaOH were used with $NiCl_2$ as a starting material in order to compound Ni-based material with spherical nano characteristics; resulting material was used as an anode for SOFC. Synthetic temperature, pH, and solvent amounts were experimentally optimized and the synthesis conditions were confirmed. Also, a 0 ~ 0.15 mole ratio of metal(Co, Fe) was alloyed in order to increase the catalyst activation performance of Ni and finally, spherical nano $Ni_{(1-x)}-M_{(x=0{\sim}0.15)}$(M = Co, Fe) alloy materials were compounded. In order to evaluate the catalyst activation for hydrocarbon fuel, fuel gas(10%/$CH_4$+10%/Air) was added and the responding gas was analyzed with GC(Gas Chromatography). Catalyst activation improvement was confirmed from the 3% hydrogen selectivity and 2.4% methane conversion rate in $Ni_{0.95}-Co_{0.05}$ alloy; those values were 4.4% and 19%, respectively, in $Ni_{0.95}-Fe_{0.05}$ alloy.

• Advances in Traditional Medicine
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• v.5 no.3
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• pp.231-235
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• 2005

A limited number of studies have been conducted on the bioactivity of Callophyllis japonica (C. japonica), which is a red seaweed that is traditional in the oriental diet. In this report, the hepatoprotective effect of C. japonica was studied in a carbon tetrachloride $(CCl_4)-induced$ hepatotoxicity model in rats. A single intraperitoneal injection of 1.25 ml/kg of 20% $CCl_4$ in olive oil produced an elevated level of serum glutamic pyruvic transaminase (SGPT) and increased enzyme activity of serum glutamic oxaloacetic transaminase (SGOT). Pre-treatment with C. japonica (150 mg/kg/d) for 3 days in $CCl_4-injected$ rats reduced the levels of SGPT and SGOT compared with control levels (P < 0.05), while higher doses (300 and 600 mg/kg) were ineffective. The administration of C. japonica (150 mg/kg/d) for 3 days after the $CCl_4$ injection in rats was ineffective at reducing SGPT and SGOT. The histopathological findings in each group largely agreed with the biochemical data. The results of this study support the suggestion that C. japonica has a hepatoprotective effect on chemical-induced liver injury.

• Korean Journal of Materials Research
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• v.23 no.11
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• pp.631-637
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• 2013

Synthesis of sub-micron $2SnO{\cdot}(H_2O)$ powders by chemical reduction process was performed at room temperature as function of viscosity of methanol solution and molecular weight of PVP (polyvinylpyrrolidone). Tin(II) 2-ethylhexanoate and sodium borohydride were used as the tin precursor and the reducing agent, respectively. Simultaneous calcination and sintering processes were additionally performed by heating the $2SnO{\cdot}(H_2O)$ powders. In the synthesis of the $2SnO{\cdot}(H_2O)$ powders, it was possible to control the powder size using different combinations of the methanol solution viscosity and the PVP molecular weight. The molecular weight of PVP particularly influenced the size of the synthesized $2SnO{\cdot}(H_2O)$ powders. A holding time of 1 hr in air at $500^{\circ}C$ sufficiently transformed the $2SnO{\cdot}(H_2O)$ into $SnO_2$ phase; however, most of the PVP (molecular weight: 1,300,000) surface-capped powders decomposed and was removed after heating for 1 h at $700^{\circ}C$. Hence, heating for 1 h at $500^{\circ}C$ made a porous $SnO_2$ film containing residual PVP, whereas dense $SnO_2$ films with no significant amount of PVP formed after heating for 1 h at $700^{\circ}C$.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.533-538
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• 1999

${\alpha}$-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with ${\alpha}$-amylase, fermented for 2 hr at 37$^{\circ}C$, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When ${\alpha}$-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in ${\alpha}$-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzyme-treated and non-treated rice cakes. Above results suggest that ${\alpha}$-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.235-241
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• 1991

Several spices in the range of $1{\sim}3%\;(w/w)$ were added during Kimchi preparation in order to investigate their effects on the chemical changes and fermentation rate. The results showed that addition of red pepper powder by 2% slightly increased the fermentation rate reaching max. value after 36 hours, while 3% addition gradually increased its rate without max. point. Generally higher reducing sugar and acidity were measured for red pepper added Kimchi. The fermentation rate and its max. point were significantly increased as more garlic added and the max. value of ascorbic acid produced was also increased. Little effects were found for Welsh onion and ginger on Kimchi fermentation.

• Journal of the Korean institute of surface engineering
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• v.39 no.5
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• pp.240-244
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• 2006

Tribaloy 800 (T800) powder is coated on the Inconel 718 substrate by the optimal High Velocity Oxy-Fuel (HVOF) thermal spray coating process developed by this laboratory. For the study of the possibility of replacing of the widely used classical chrome plating, friction, wear properties and sliding wear mechanism of coatings are investigated using reciprocating sliding tester both at room and at an elevated temperature of $1000^{\circ}F\;(538^{\circ}C). Both at room temperature and at $538^{\circ}C$, friction coefficients and wear debris of coatings are drastically reduced compared to those of non-coated surface of Inconel 718 substrate. Friction coefficients and wear traces of both coated and non-coated surfaces are drastically reduced at higher temperature of $538^{\circ}C$ compared with those at room temperature. At high temperature, the brittle oxides such as $CoO,\;Co_3O_4,\;MoO_2,\;MoO_3$ are formed rapidly on the sliding surfaces, and the brittle oxide phases are easily attrited by reciprocating slides at high temperature through complicated mixed wear mechanisms. The sliding surfaces are worn by the mixed mechanisms such as oxidative wear, abrasion, slurry erosion. The brittle oxide particles and melts and partial-melts play roles as solid and liquid lubricant reducing friction coefficient and wear. These show that the coating is highly recommendable for the durability improvement coating on the surfaces vulnerable to frictional heat and wear.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.591-595
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• 1998

Browning chracteristics were investigated for Chicory roots(Cichorium intybus L.) when roasted at different conditions of 120 to $180^{\circ}C$ in temperature and 10 to 40min in time. The soluble solid of water extracts obtained from roasted Chicory roots increased slowly with increasing roasting temperature and time, but it decreased above $160^{\circ}C$. The contents of reducing sugar and amino-type nitrogen in aqueous extracts obtained from roasted Chicory roots decreased rapidly with increasing the roasting time and temperature. Browning color intensity in aqueous extracts of roasted Chicory roots increased with increasing the roasting temperature and time, Hunter's color L and b values of Chicory powder decreased with increasing the roasting temperature and time, while Hunter's color a and ${\Delta}E$ values continuously increased with increasing the roasting temperature and time.