• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.784-789
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• 2005

The inhibitory effects of hot water extracts of Rhus verniciflua Stokes pith and peel roasted at 170, 200 and $220^{\circ}C$ on lipid peroxidation, formation of DPPH free radicals and growth of four human cancer cells such as HepG2 (liver cancer), SNU-1 (stomach cancer), MCF-7 (breast cancer) and Widr (colon cancer) were examined. The antioxidant activities and growth inhibitory effects on cancer cells of hot water extracts of peel were higher than those of pith, and the activities were dose-dependent. The roasting temperature showing the highest antioxidant activities and growth inhibitory effects on cancer cells was in the range of $170\~200^{\circ}C$ The lipid peroxidation and formation of DPPH free radicals of hot water extracts of roasted pith and peel were inhibited to 50.9, $56.5\%\;and\;79.0,\;78.4\%$ at the concentration of $500\mu g/mL$, respectively. The growth inhibitory effects of roasted pith and peel on cancer cells were in the order of Widr (41.5, $36.0\%$) > HepG2 (61.5, $44.0\%$) > MCF-7 (92.0, $69.2\%$)> SNU-1 (100, $100\%$) cells at the concentration of $1,000\mu g/mL$ as compared with the control, respectively. These results suggest that roasted Rhus verniciflua Stokes could be an useful natural medicinal plant for colon cancer.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.489-499
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• 2012

The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

• Korean Journal of Heritage: History & Science
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• v.57 no.2
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• pp.6-25
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• 2024

This study concentrated on a report on the results of smelting experiments conducted eight times by the Jungwon National Research Institute of Cultural Heritage, put together the goals and results of the operation, and examined changes in the content of experiments and in the experimental results. First, changes related to operation, such as the ratio of raw materials to fuel and the presence or absence of additives, were reviewed depending on the operation goal. In addition, the results of metallurgical analysis of raw materials, formations, and byproducts were summarized and reviewed by comparing them with materials excavated from the ruins. The operation method varied up to the eighth smelting experiment in terms of iron ore roasting, additives, and raw material/fuel ratio. After reviewing the results again, pure iron with a low carbon content began to be confirmed through metallurgical analysis. As a result, it was confirmed that the charging ratio of raw materials and fuel plays an important role depending on the purpose of production. In addition, most of the products are gray cast iron, and it was deemed that this is due to changes in the internal structure of the pig iron while it was left in the furnace for a long time. The iron was an ingot that was in a molten state even though the carbon content did not reach 4.3%, where the process reaction takes place, and it was deemed to have been caused by excessive operating temperature. Based on the previously reviewed results and the structure and shape of the experimental furnace used in other ironmaking technology restoration experiments, this study finally attempted to restore the structure of an ancient iron smelting furnace, including the furnace's upper structure. By comprehensively referring to the remaining conditions of the excavated iron smelting furnace and the characteristics of the blow pipe, the form of the ancient iron smelting furnace was subdivided into six categories: furnace wall thickness, furnace height, blower height, blow pipe size, furnace inner wall shape, and top shape, and a restoration plan was proposed. To improve the problems of the restoration plan and the Jungwon National Research Institute of Cultural Heritage's experiments that have been conducted through continuous trial and error, an experiment that reflects changes in operating methods by lowering the furnace height and controlling the blowing volume is necessary.