• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.188-188
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• 2003

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.527-530
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• 2002

In the present study, immersion test using artificial seawater was performed to evaluate the resistance of mortar specimens with or without ground granulated blast-furnace slag (SG) and fly ash (FA). Another variable was the fineness levels of SG (4,450, 6,000 and 8,000 ㎠/g). From the results of the immersion test for 270 days of exposure, the excellent resistance to seawater attack for SG mortar mixtures, especially in a high fineness levels, was confirmed. However, the reductions in compressive strength of FA mortar specimens was similar to those of OPC mortar specimens irrespective of replacement of FA.. In order to understand the deterioration mechanism due to seawater attack, X-ray diffraction (XRD) analysis were also carried out. Some reactants such as ettringite, gypsum, brucite and Friedel's salt were possibly detected through XRD technique.

• Journal of Biosystems Engineering
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• v.25 no.1
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• pp.47-54
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• 2000

This study was performed to determine desorption equilibrium moisture contents of rough rice, brown rice, white rice and rice hull grown in Korea. EMC values were measured by static method using saturated salt solutions at three temperature levels of 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$ and eight relative humidity levels in the range from 11.2% to 85.0%. The measured EMC values were fitted to modified Henderson, Chung-Pfost , and modified Oswin models by using nonlinear regression analysis. The results of comparing root mean square errors for three models showed that modified Henderson and CHung -Pfost models could serve as good models, and that modified Oswin model could not be available for rough rice, brown rice, white rice and rice hull.

• Journal of Biosystems Engineering
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• v.32 no.6
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• pp.403-407
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• 2007

This study was performed to determine desorption equilibrium moisture contents(EMC) of rapeseed grown in Korea. EMC values were measured by static method using saturated salt solutions at three temperature levels of 30, 40 and $50^{\circ}C$, and eight relative humidity levels in the range from 11.0 to 83.6%. The measured EMC values were fitted to Chung-Pfost, Modified Halsey, Modified Henderson and Modified Oswin models by using nonlinear regression analysis. The results of root mean square errors for four models showed that Halsey and Modified Oswin Models could serve as good models, but the Chung-Pfost and Modified Henderson models could not show reasonably good fitting.

• Journal of Biosystems Engineering
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• v.26 no.1
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• pp.57-66
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• 2001

This study was performed to determine adsorption equilibrium moisture contents of rough rice, brown rice, white rice and rice hull grown in Korea. EMC values were measured by static method using saturated salt solutions at three temperature levels of 20$\^{C}$, 30$\^{C}$ and 40$\^{C}$, and eight relative humidity levels in the range from 11.2% to 85.0%. The measured EMC values were fitted to modified Henderson, Chung-Pfost, and modified Oswin models by using nonlinear regression analysis. The results of comparing root mean square errors for three models showed that modified Henderson and Chung-Pfost models could serve as good models, and that modified Oswin model could not be applicable to rough rice, brown rice, white rice and rice hull.

• Korean Journal of Veterinary Research
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• v.25 no.2
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• pp.145-148
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• 1985

Nickel toxicity and interactions of nickel with zinc, copper, and lead were studied in glowing chicks fed supplemented diet. Feed intake and growth rate of the chick were reduced by 250mg nickel as a sulfate salt per kg of feed. The toxicity of nickel was decreased by zinc or copper supplementation, but not lead. High nickel feed increased nickel level in kidney and decreased zinc levels in tibia and plasma. However, low zinc levels in tibia and in plasma were reversed by zinc supplementation. Hemoglobin, packed cell volume, and aortic elastin content were increased in chicks fed nickel. These results suggest that nickel toxicity is induced by interference with zinc metabolism.

• Journal of the Korean Applied Science and Technology
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• v.1 no.1
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• pp.37-47
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• 1984

Effects of garlic on hypocholesterolemia, anticoagulation and hypoglycemia were studied in the present experiments using male rats. The results were summarized as follows. 1. The supplementation of $2{\sim}4%$ garlic to 2% cholesterol diets did not affect food intake and weight gain in male rats. 2. Rat's groups fed the diets supplemented with $2{\sim}3%$ garlic (C.D.E.F) to 2% cholesterol diet (B) decreased serum total cholesterol levels by $16{\sim}32%$, triglyceride levels by $18.6{\sim}26.8%$ and ${\beta}/{\alpha}-lipoportein$ rations by $42{\sim}58%$, but increased HDL-cholesterol levels by $29{\sim}65%$ as compared to B group, and so the author assumes that garlic supplementation exerts hypocholesterolemic effect on cholesterol - fed rats because of the increase of HDL and HDL - cholesterol levels. 3. Rat's groups fed the diets supplemented with $2{\sim}4%$ garlic (C.D.E.F) to 2% cholesterol plus 0.25% bile salt diet (B) increased whole blood coagulation times, prothrombin times and fibrinolytic activities, but decreased plasma fibrinogen levels as compared to B group, and so the author assumes that garlic supplementation exerts anticoagulative effect because of the inhibition of fibrinogen synthesis in male rat's liver. 4. Rat's groups fed the diets supplemented with $2{\sim}4%$ garlic (B.C.D.E) to standard diet (A) decreased serum glucose levels by $1{\sim}24%$, but increased serum insulin concentrations by $0.5{\sim}3.0$ times as compared to A group, and so the author assumes that garlic supplementation exerts hypoglycemic effect because of the increase of serum insulin levels by stimulation pancreatic secretion of insulin from ${\beta}-cells$ in the islets of Langerhans.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• Korean Journal of Plant Tissue Culture
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• v.28 no.1
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• pp.15-20
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• 2001

Protoplast and callus of three rice varieties, CI5309 (salt-tolerant), Dongjinbyeo (moderately tolerant), Nakdongbyeo (salt-sensitive), were cultured on the MS medium containing 0, 0.3, 0.6, and 0.9% of NaCl. The survival rates of protoplasts were decreased according to the hours after NaCl treatment, and the survival rates of protoplast differed among three varieties at 9∼l2 hours after treatment. The contents of proline of CI5309 and Dongjinbyeo were almost the same at the different levels of NaCl, and that of Nakdongbyeo, however, was greatly decreased at the high concentration of NaCl. The contents of Ca, K and Mg were decreased according to the increasing of NaCl concentrations, but the contents of those did not differ among three varieties at the high concentration of NaCl. The contents of Na in each varieties were almost the same at the three levels of NaCl.