• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Journal of Korea Foundry Society
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• v.26 no.6
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• pp.267-271
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• 2006

Metal foam is a class of attractive materials, which exhibits unique combinations of physical, mechanical, thermal, electrical and acoustic properties. In particular, it is light and good at absorbing energy, which makes it attractive in automotive and aerospace applications weight is critical. In this paper, the Mg alloy foam was prepared by melt foaming method by addition of calcium as thickening agent, and $TiH_2$ or $CaCO_3$ powder as blowing agent. The macrostructural observation of foamed Mg showed that the pore structures of Mg alloy foam made by $CaCO_3$ as blowing agent were much better than that of foams made by $TiH_2$ as blowing agent. In addition, this paper showed the possible reason of fabrication magnesium alloy foam in proportion to blowing agent and the porosity range was about 40 to 76% as results value.

• Journal of Veterinary Clinics
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• v.15 no.1
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• pp.171-173
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• 1998

A case of peritonitis caused by Actinomycotic spp is reported in a 12-year-old male Siberian tiger. Grossly, the mesentery was markedly thickened and contained numerous 1 to 3 mm diameter, white to yellowish foci. Fibrous adhesion showing tumorous thickening was also noted between the mesentery and abdominal organs. Histologicallyi the thickened mesentery and masses consisted of necrotic center with bacterial colonies surrounded by eosinophilic club (Splendore-hoeppli), neutrophils, macrophages, a few Iymphocytes and fibrosis. The bacterial colonies stained positvely with Gram's stain but were negative on acid-fast and periodic acid-Schifr method. Howeverr since the bacterial culture was not availablei the definitive causative agent was not able to specified.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.21-22
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• 2020

In this study, the pile filling materials of the pile in drilled piling was studied. cement milk is mostly used as the filling materials of bored pile. The use of filling material based on cement milk is inefficient at field construction because it needs a lot of the charging mass. thickening agent was added to the cement milk to perform settlement estimation experiment on a circular cylinder, and as a result of examining the compressive strength of the day, it was found that the settlement estimation was significantly reduced. However, the strength was relatively low, it was confirmed that there was no problem with the regulation because the main surface fixative required relatively low strength.

• Korean journal of aerospace and environmental medicine
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• v.31 no.2
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• pp.57-59
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• 2021

For nonsmall cell lung cancer (NSCLC), surgery is indicated only for stage 3 as a curative measure. Even so, there is a high risk of recurrence following stage 3 lung cancer surgery, a third (33.9%) of patients experienced a cancer recurrence mostly within 2 years after surgery. The median survival time for all stages reaches only 21.9 months. For people undergoing surgery for stage 3A NSCLC, a pre-operative course of (neoadjuvant chemotherapy) can improve survival times, by improving the resectability and lowering the risk of recurrence. Pleural metastases are frequently associated with tumors of the lung and breast. Chest radiographs and computed tomography scans of pleural metastases can present as an effusion or smooth or nodular pleural thickening. In the absence of irregular or nodular pleural thickening, it is difficult to distinguish a benign from a malignant pleural effusion. To treat lung cancer, tyrosine kinase inhibitors (TKIs) recently have been used to cope with genetic mutations, apart from cytotoxic anticancer drugs. Compared to cytotoxic drugs, they are effective, have fewer side effects, and are easy to administer. Airman must have no cancer disease to apply for Class-I medical certification. Specifically, if previously operated on cancer, the cancer should not remain in the body at present, and the disease free state should persist at least one year after all kinds of anti-cancer treatments including adjuvant chemotherapy are completed. Here, this case deals with a 41-year-old pilot who has ATP license who had stage 3A NSCLC. The pilot underwent curative lung cancer surgery (lobectomy) a year ago and showed suspicious pleural metastasis at the time of his application for certification and was still using an unauthorized TKI agent alectinib (Alecensa; Roche, Basel, Switzerland).

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Food Science and Preservation
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• v.19 no.4
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• pp.492-500
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• 2012

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

• Journal of the Korean Solar Energy Society
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• v.24 no.1
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• pp.7-12
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• 2004

Mixtures type PCM, $H_2O$-NaOH that has relatively large capacity of the latent heat and long duration of phase change temperature was developed and experimentally analyzed for the low temperature storage of the food and medical products. The results could be summarized as follows; 1. Borax as nucleating agent and acrylic polymer as thickening agent were added to $H_2O$ to prevent the supercooling and phase separation. 2. Phase change (solid$\leftrightarrows$liquid) duration of $H_2O$ added with NaOH was prolonged longer 50% than that of pure $H_2O$. 3. Phase change temperature of the latent heat material, $H_2O$-NaOH was $1.5\sim2^{\circ}C$ the maximum latent Heat was 279 kJ/kg at the NaOH addition of 1.3 wt.%. 4. The specific heat of $H_2O$-NaOH at the solid and liquid state was increased in proportion to the wt.% of NaOH, when NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the specific heat of the solid state was increased from 3.19 kJ/kg to 5.84 kJ/kg and that of liquid state from 7.8 kJ/kg to 10.28 kJ/kg. 5. When NaOH of $1.15\sim1.60$ wt.% was added to $H_2O$, the total heat storage capacity composed of sensible and latent heat was $313\sim331.3$ kJ/kg and the maximum heat storage capacity was occurred at NaOH addition of 1.30 wt. %.

• CELLMED
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• v.10 no.1
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• pp.7.1-7.6
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• 2020

Plants produce a wide range of active principles, making them a rich source of different types of medicines. Without any knowledge of the phytoconstituents or active principles the medicinal plants itself or in the form of polyherbal formulations, were used by all society of human being from ancient times for prevention and cure of disease, but most of the traditional formulations including the formulation of Ayurveda and Unani have not been scientifically validated in order to establish the pharmacopoeial standards to improve the efficacy. Globally, the people become conscious that uses of synthetic drugs for a long period is not safe; the trend of medical society at large is looking at alternatives from natural, safe sources to combat diseases. Due to this comprehension, it has been increased the demand for plant-derived medicine, and on the other side, it is extremely important to standardize the polyherbal formulations and validate them scientifically to improve their safety and efficacy. The polyherbal Unani formulation Safuf-e-Muallif is widely used and recommended in Unani system of medicine (USM) as a spermatogenic agent, semen thickening agent, etc. to treat sexual disorders viz. premature ejaculation, nocturnal emission, etc. The study mainly deals with phytochemical screening for the detection of nature of phytoconstituents and analytical technique like High-performance thin-layer chromatography (HPTLC) for developing fingerprint of Safuf-e-Muallif revealing specific identities of the drug. The phytochemical screening and HPTLC fingerprint profile for SM reported here may be used as a reference standard for quality control purpose in future.

• Korean Journal of Materials Research
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• v.21 no.6
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• pp.314-319
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• 2011

Melt foaming method is one of cost-effective methods to make metal foam and it has been successfully applied to fabricate Mg foams. In this research, AZ31 Mg alloy ingot was used as a metal matrix, using AlCa granular as thickening agent and $CaCO_3$ powder as foaming agent, AZ31 Mg alloy foams were fabricated by melt-foaming method at different foaming temperatures. The porosity was above 41.2%~73.3%, pore size was between 0.38~1.52 mm, and homogenous pore structures were obtained. Microstructure and mechanical properties of the AZ31 Mg alloy foams were investigated by optical microscopy, SEM and UTM. The results showed that pore structure and pore distribution were much better than those fabricated at lower temperatures. The compression behavior of the AZ31 Mg alloy foam behaved as typical porous materials. As the foaming temperature increased from $660^{\circ}C$ to $750^{\circ}C$, the compressed strength also increased. The AZ31 Mg alloy foam with a foaming temperature of $720^{\circ}C$ had the best energy absorption. The energy absorption value of Mg foam was 15.52 $MJ/m^3$ at a densification strain of 52%. Furthermore, the high energy absorption efficiencies of the AZ31 Mg alloy foam kept at about 0.85 in the plastic plateau region, which indicates that composite foam possess a high energy absorption characteristic, and the Vickers hardness of AZ31 Mg alloy foam decreased as the foaming temperature increased.