• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.17
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• pp.7337-7341
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• 2014

Background: The physiological role of vitamin D extends beyond bone health and calcium-phosphate homeostasis to effects on cancer risk, mainly for colorectal cancer. Vitamin D may have an anticancer effect in colorectal cancer mediated by binding of the active form $1,25(OH)_2D$ to the vitamin D receptor (VDR). The Taq1 VDR gene polymorphism, a C-to-T base substitution (rs731236) in exon 9 may influence its expression and function. The aim of this study wass to determine the 25(OH)D vitamin D level and to investigate the association between circulating vitamin D level and Taq1VDR gene polymorphism among Jordanian colorectal cancer patients. Materials and Methods: This case control study enrolled ninety-three patients and one hundred and two healthy Jordanian volunteers from AL-Basheer Hospital/Amman (2012-2013). Ethical approval and signed consent forms were obtained from all participants before sample collection. 25(OH)D levels were determined by competitive immunoassay Elecsys (Roche Diagnostic, France). DNA was extracted (Promega, USA) and amplified by PCR followed by VDR Taq1 restriction enzyme digestion. The genotype distribution was evaluated by paired t-test and chi-square. Comparison between vitamin D levels among CRC and control were assessed by odds ratio with 95% confidence interval. Results: The vitamin D serum level was significantly lower among colorectal cancer patients (8.34 ng/ml) compared to the healthy control group (21.02ng/ml). Patients deficient in vitamin D (less than 10.0 ng/ml) had increased colorectal cancer risk 19.2 fold compared to control. Only 2.2% of CRC patients had optimal vitamin D compared to 23.5% among healthy control. TT, Tt and tt Taq1 genotype frequencies among CRC cases was 35.5%, 50.5% and 14% compared to 43.1%, 41.2% and 15.7% among healthy control; respectively. CRC patients had lower mean vitamin D level among TT ($8.91{\pm}4.31$) and Tt ($9.15{\pm}5.25$) genotypes compared to control ($21.3{\pm}8.31$) and ($19.3{\pm}7.68$); respectively. Conclusions: There is significant association between low 25(OH)D serum level and colorectal cancer risk. The VDRTaq1 polymorphism was associated with increased colorectal cancer risk among patient with VDRTaq1 TT and Tt genotypes. Understanding the functional mechanism of VDRTaq1 TT and Tt may provide a strategy for colorectal cancer prevention and treatment.

• Journal of the Korean Chemical Society
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• v.37 no.11
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• pp.923-928
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• 1993

The series of solid solutions in the $Sr_{1+x}Ho_{1-x}FeO_{4-y}$ (x = 0.00, 0.25, 0.50, 0.75 and 1.00) systems with $K_2NiF_4$ type structure have been prepared at 1550$^{\circ}$C under an atmospheric air pressure. The X-ray powder diffraction spectra of these samples assign that the crystallographic phases are tetragonal system over the whole x range. The lattice volume was increased with increasing the substitution amount of the $Sr^{2+}$ ion. The mole ratio of the $Fe^{4+}$ ion to total iron ions or ${\tau}$ value has been determined by Mohr salt titration of the sample and then the y value was calculated from x and ${\tau}$ values. The ${\tau}$ and y values have been increased with x values. The nonstoichiometric chemical formula are formulated from the general formula of $Sr_{1+x}Ho_{1-x}Fe^3_{1-}\;^+_{\tau}Fe_{\tau}^{4+}O_{4-y}$ replaced by x,${\tau}$ and y values. Mossbauer spectra show the mixed valence state and coordination state of $Fe^{3+}\;and\;Fe^{4+}$ ions. It is found out that the magnetic property of the samples is paramagnetic at room temperature. Electrical conductivity varied within the semiconductivity range of 1.0 to 1 ${\times}\;10^{-9}{\Omega}^{-1}cm^{-1}$. Activation energy of the electrical conductivity was decreased with the $\tau$ value. The conduction mechanism should be explained by the hopping model of the conduction electrons between the valence states of $Fe^{3+}\;and\;Fe^{4+}$ ions.

• Food Science and Preservation
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• v.12 no.2
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• pp.135-140
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• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.22 no.3
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• pp.127-133
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• 2012

To achieve low-cost and high-efficiency of thin-film solar cells applications, the sol-gel method that can be coated on a large area substrate, obtain homogeneous thin films of high purity was used. We studied structural and optical characteristics versus annealing temperature of $Cu_2ZnSnS_4$ which has kesterite structure by substitution low-cost sulfur (S) instead of high-cost selenium (Se). By analyzing XRD patterns, main peak was observed at $2{\theta}=28.5^{\circ}$ when Zn/Sn ratio is 0.8/1.2. And when we observed kesterite structure which has orientation of (112) direction, the more annealing temperature increase the bigger strength of (112) direction is. $Cu_2ZnSnS_4$ thin film showed characteristics of kesterite structure at $550^{\circ}C$. And when we calculated lattice constant, a = 5.5047 and $c=11.014{\AA}$ as same JCPDS (Joint Committee on Powder Standards) data measured. We measured optical transmittance to analyze optical characteristics. Optical transmittance was lower than 65 % at visible ray (${\lambda}=380{\sim}770nm$).

• Journal of the Korean Ceramic Society
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• v.28 no.11
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• pp.897-907
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• 1991

This study was conducted to research the formation and the color development of CoO-ZnO-Fe2O3-TiO2-SnO2 system for the purpose of synthesizing the spinel pigments which are stable at high temperature. After preparing CoO-ZnO-Fe2O3, in which CoO causes the color, as a basic composition, $\chi$CoO.(1-$\chi$)ZnO.Fe2O3 system, $\chi$CoO.(1-$\chi$)ZnO.TiO2 system and $\chi$CoO.(1-$\chi$)ZnO.SnO2 system were prepared with $\chi$=0, 0.2, 0.5, 0.7, 1.0 mole ratio respectively. The manufacturing was carried out at 128$0^{\circ}C$ for 90 minutes. These specimens were analyzed by the reflectance measurement and the X-ray diffraction analysis and the results were summarized as follows: 1. All of the specimens formed the spinel structure and were colored with stable yellow or blue. 2. As the content of CoO and Fe2O3 in the specimens being increased, the reflectance of each specimen was measured becoming lower and the colors were changed from yellow to greyish blue and from blue to dark blue. 3. As the substituting amount of Co2+ ion for Zn2+ ion in $\chi$CoO-ZnO-TiO2-SnO2 system being increased, the colors were changed from blue to greyish blue. The colors were changed from yellow to grayish green owing to the tetrahedral Co2+ ions being increased, the octahedral Co2+ ions being decreased with increasing the amount of Sn4+ ions. 4. CoO-ZnO-Fe2O3-TiO2-SnO2 system, in which Zn2+ was substituted with Co2+ and Fe3+ was substituted with Ti4+ and Sn4+, easily formed the spinel structure without regard to the amount of substitution or the ion owing to the selectivity of the coordination number: 4 of Zn2+, 4 of Co2+, 6 of Fe3+ or 6 of Ti4+ and Sn4+.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.651-662
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• 1996

A 15-week growth trial was conducted in flow-through aquarium system to develop practical feeds for growing Korean rockfish. Two replicate groups of the fish averaging 114 g were fed one of nine diets containing $45\~50\%$ crude protein from various practical ingredients such as fish meal, meat meal, feather meal, blood meal, soybean meal, corn gluten meal, and wheat flour with or without supplemental essential amino acids (EAA) or enzyme mixture. The dietary EAA were adjusted by considering EAA composition of each dietary protein source, A/E ratio (each essential amino $acid\times1000/total$ essential amino arid including Cys and Tyr) calculated using Ah composition of the Korean rockfish whole body and the EAA requirement of other fish. Results indicate that animal and plant protein sources could substitute for fish meal up to $50\%$ in the diets, and the supplementation of amino acids and enzyme mixture have no beneficial effects on fish performance. Fish growth, body composition, nutrient utilization, and cost of fish production are discussed in relation to nutritional values of the protein sources used in diets.

• Journal of the Korea Institute of Building Construction
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• v.18 no.5
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• pp.447-453
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• 2018

Since 1960, Korea the town center was developed intensively due to rapid industrial development. As a result of the development, the population was concentrated in urban areas and the green area was decreased. Due to the decrease of the green area, the circulation system of the rainwater was changed, hence the rainwater was not introduced into the groundwater., On the other hand, the water on the surface of the road was changed into the water for flowing to the river and evaporation. The changes in the water flow cause many problems, and the depletion of the groundwater does not create an environment in which microorganisms and plants can live. in Korea, permeable pavement construction is increased to solve these problems, but existing pavement blocks have many problems. The pores of the permeable block are clogged due to the accumulation of dust or whitening phenomenon, and the permeability is lost. In this study, the solution of the problems of existing permeable block were suggested by using polymer and artificial permeable pipe, and strength, permeability and service life are increased, The relationship between the substitution rate of the polymer and the mixing ratio of the artificial permeable pipe was analyzed.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2004.12a
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• pp.27-34
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• 2004

This experiment was carried out to examine the effects of morphology on properties of La-Co substituted SrM ferrite. The magnetic properties of calcined and sintered materials varied with the substitutional amount of La and Co elements in Sr-ferrite. In the substituted SrM ferrite, the atomic fraction x of La is directly related to the mole ratio n of iron oxide and the atomic fraction y of Co by equation x=2ny. The HcJ values of the calcined powder were about 270 kA/m and 240 kA/m with x=0.3 and K=0.2, respectively at stoichiometriy, n=6.0. Crystallites of the sintered material were grown with a plate shape, and their size decreased with increasing mole ratios. Such a shape was caused by the initial state of crystallite formed after calcination. In case of x=0.3 and n=6.0, Br was 415 mT and HcJ was 355 kA/m, and in x=0.2 and n=6.0, Br was 410 mT and HcJ was 370kA/m. The squareness in 2nd quarter of BH curve with x=0.2 was smoothly improved compared with x=0.3