• 한국식품영양학회지
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• 제28권4호
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• pp.558-570
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• 2015

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

• 대한소아치과학회지
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• 제31권2호
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• pp.228-235
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• 2004

하악 과두의 발달과 증식은 측두하악관절 부위의 생역학적 환경의 변화에 따라 변경될 수 있다. 이 부위에 전달되는 생역학적 하중은 섭취하는 음식물의 경도를 다르게 함으로써 변화시킬 수 있다. 이번 연구의 목적은 성장 중인 쥐에서 부드러운 음식물의 섭취에 의해 저작력을 변화시키는 것이 하악 과두의 해면골의 형태를 변화시킬 수 있는지 미세전산화 단층촬영을 이용하여 분석하는 것이었다. 생후 21일 된 C57BL/6 쥐 36마리를 무작위로 두 그룹으로 나누었다. 8주 동안 대조군의 쥐들은 일반적인 딱딱한 덩어리의 사료를, 실험군의 쥐들은 덩어리의 사료를 잘게 갈은 후 물과 섞어 부드럽게 만들어 먹였다. 또한 실험군의 쥐들의 하악 절치를 일주일에 두 번씩 잘라서 짧게 만들었다. 8주 후 모든 쥐들을 희생하여 우측 하악 과두를 준비하였다. 미세전산화 단층촬영과 삼차원 영상 분석프로그램을 이용하여 하악 과두 해면골의 bone volume(BV), bone surface(BS), total volume(TV) bone volume fraction(BV/TV), surface to volume ratio(BS/BV), trabecular thickness(Tb. Th.), structure model index(SMI)와 degree of anisotropy(DA)를 측정하고 이들 값으로부터 trabecular number(Tb. N.)와 trabecular separation (Tb. Sp.)을 계산하였다 미세전산화 단층영상을 얻은 후 하악 과두의 조직 표본을 만들었다. 연구 결과는 다음과 같았다. 1. Bone volume fraction(BV/TV), trabecular thickness(Tb. Th.)와 trabecular number(Tb. N.)가 대조군에 비해 부드러운 음식을 먹인 실험군에서 유의하게 감소되었다(p<0.05). 2. Trabecular separation(Tb. Sp.)은 부드러운 음식을 먹인 실험군에서 유의하게 증가하였다(p<0.05). 3. Surface to volume ratio(BS/BV), structure model index(SMI), degree of anisotropy (DA)는 두 군 사이에 유의한 차이를 보이지 않았다(p>0.05). 4. 조직 절편을 관찰한 결과, 부드러운 사료를 먹인 실험군에서 하악 과두의 연골층의 증식 층과 전체 두께가 상당히 감소하였다.

• 한국항만경제학회지
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• 제32권3호
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• pp.83-94
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• 2016

본 연구에서는 한국과 총 5개 단일국가(칠레, 싱가포르, 인도, 페루, 미국) 간 FTA 발효가 부산항 벌크물동량에 미치는 영향에 대한 실증분석을 시도하였다. 분석을 위해 대한민국과 FTA가 발효된 5개 국가(효과집단)와 2015년 기준 부산항 벌크물동량 교역 상위 80%의 비중을 차지하는 10개 국가(통제집단)의 횡단면 및 시계열로 구성된 패널자료를 사용하였다. 분석 결과 FTA 발효는 부산항 벌크물동량의 증대에 기여한 것으로 나타났다. FTA 이외의 GDP, 인구 변수는 부산항 벌크물동량과 양(+)의 효과를 보이는 것으로 나타났으며, 거리 변수는 물동량과 음(-)의 효과를 보이는 것으로 분석되었다. 국가별 패널자료는 하우스만 검정 및 LR검정을 통해 확률효과모형이 적합한 것으로 나타났다.

• 한국식생활문화학회지
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• 제37권1호
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• pp.90-98
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• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• 한국수산과학회지
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• 제16권2호
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• pp.103-110
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• 1983

The main purpose of the present study is to evaluate a revolving plate type biofilter system for mass culture of eel(Anguilla japonica) based on the experimental rearing for 120 days (Oct. 1982-Feb. 1983). Water quality changes, growth efficiency of fish and fish disease treatment were critically evaluated. A revolving plate type biofilter system was designed(Fig. 1). The system consisted of a glass tank (150 l), a revolving plate biofilter and a settling tank(150 l). The biofilter consisted of 60 submerged quadriangular plates ($28{\times}37$ cm) and 30 revolving plates (32 cm diameter) for a total of 19.0 $m^2$ of surface area. The revolving plates were made to rotate 10 time per minute, The total water volume of the rearing system were 300 l, and everyday 1/3 of the total water volume were changed with freshly prepared water. In the rearing system a total of 2 kg of eel (1,500 individuals, mean weight:1.3 g) were reared fed on the pellet feed and the dough feed. The growth efficiency were much better for the pellet feed (FC: 1.79) compared to the dough feed (FC: 3.56). During the experimental rearing water quality control was satisfactory. Total ammonia concentrations were 0.38-0.59 ppm and nitrite concentration were 0.83-1.19 ppm. On the other hand alkalinity decreased from 176ppm just after the water change to 17ppm just before the water change. The low alkaline condition was compensated by the regular change of water. Epidemics of parasitic gill-flocks (Pseudodactvlogylus sp.) was observed, and they were easily eliminated by the treatment of DDVP (1.0 ppm). Trichodina sp. and Costia sp. were observed, and they were also controlled by the treatment of potassium permanganate (4.0 ppm).

• 한국환경보건학회지
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• 제23권4호
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• pp.57-66
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• 1997

Successful energy conservation and good indcfor air quality (IAQ) are highly dependent on ventilation system. Air filtration is a primary solution of indoor air control strategies in terms of reducing energy consumption and improving ihdoor air quality. A conventional system with bypass filter, as it is called variable-air-volume/bypass filtration system (VAV/BPFS), is a variation of the conventional variable air volume (VAV) systems, which is designed to eliminate indoor air pollutant and to save energy. Bypass filtration system equipped with a high-efficiency particulate filter and carbon absorbent provides additional cleaned air into indoor environments and maintain good IAQ for human health. The objectives of this research were to compare the relative total decay rate of indoor air pollutant concentrations, and to develop a mathematical model simulating the performance of VAV/BPFS. All experiments were performed in chamber under the controlled conditions. The specific conclusions of this research are: 1. The VAV/BPFS system is more efficient than the VAV system in removing indoor air pollutant concentration. The total decay rates of aerosol, and total volatile organic compound (TVOC) for the VAV/BPFS system were higher than those of the conventional VAV system. 2. IAQ model predictions of each pollutant agree closely with the measured values. 3. According to IAQ model evaluation, reduction of outdoor supply air results in decreased dilution removal rate and on increased bypass filtration removal rate with the VAV/BPFS. As a results, we recommends the VAV/BPFS as an alternative to conventional VAV systems.

• Archives of Pharmacal Research
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• 제20권4호
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• pp.318-323
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• 1997

The experimental hepatic cirrhosis was induced either by bile duct ligation (BDL) or by pretreatment with dimethyinitrosamine (DMNA). The pharmacokinetics of theophylline were studied after a single intravenous or a single oral administration. Using the ultrafiltration method, protein-drug binding experiments were also carried out. The bilirubin level was several-fold increased by BDL, but not by DMNA treatment. The albumin content was decreased in both cirrhotic groups. The total clearance (Clt, ml/kg/hr) of theophylline in both hepatic cirrhosis groups significantly decreased and the terminal half-life $(t_{1/2})$ in the cirrhotic rats was increased about two-fold after intravenous and oral administration. The volume of distribution at steady state (Vdss, ml/kg) was increased slightly in the cirrhotic groups. Protein binding in BDL $(8.67{\pm}4.85%)$ decreased about four-folds, but in DMNA $(73.00{\pm}9.85%)$ similar result war observed as compared with the control. Increased free fraction of theophylline did not increase the volume of distribution in BDL. Therefore decreased total body clearance of theophylline was mainly due to decreased intrinsic clearance of theophylline in the liver. The absolute bioavailability of theophylline in these experiments was between 63.8 and 72.8%(66.1% in BDL, 63.8% in Sham operated and Control, 72.8% in DMNA). These results suggest that in the experimental hepatic cirrhosis model, administration route does not affect the disposition of theophylline.

• International Journal of Oral Biology
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• 제47권4호
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• 대한영양사협회학술지
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• 제19권2호
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• pp.103-111
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• 2013

In this study, we examined chewing frequency, eating rates, and food consumption volume according to the body mass index of male and female college students. Twenty-five male college students were divided into a normal weight male group (<23 body mass index, n=14) and an obese male group (${\geq}23$ body mass index, n=11). Twenty-five female college students were divided into a normal weight female group (<23 body mass index, n=21) and an obese female group (${\geq}23$ body mass index, n=4). Subjects were provided with abundant fried rice and allowed to consume it at their own pace. Chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite were measured. There were no significant differences in chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite between the normal and obese male groups. There were also no significant differences in chewing frequency, consumption volume, calorie intake, and the amount of one bite between the normal and obese female groups. However, the obese female group had a significantly shorter mealtime and significantly higher eating rate compared with the normal group. Thus, our study suggests that females who eat a meal for a longer time may reduce their food intake, consequently inducing body weight loss.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.160-164
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• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.