• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.508-516
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• 2011

Hydrotreated biodiesel(HBD) is paraffinic bio-based liquid, with the chemical structure $C_nH_{2n+2}$, originating from vegetable oil(the process can also be applied to animal fat). The oil or fat is treated in a number of process, the most important being hydrogenation, in order to create a bio-based liquid diesel fuel. During the hydrogenation, oxygen is removed from the triglyceride and converted into water. Propane is formed as a by product and can be combusted and used for energy production. HBD can be used in conventional diesel engines, pure or blended with conventional diesel, due to its similar physical properties to diesel. This study reports the quality characteristics with chemical and physical properties as an alternative diesel fuel. Especially, HBD showed higher cetane value and number than FAME, and it is consisted of $C_{15}$ - $C_{18}$ n-paraffinic compounds. We also describes quality characteristics of HBD blends(2, 5, 10, 20, 30, 40, 50 vol%) in automotive diesel. HBD blends(max. 20 vol%) were the limit by the Korean specification due to poor low temperature characteristics.

• Journal of the Korean Society of Marine Environment & Safety
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• v.14 no.1
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• pp.83-87
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• 2008

We have a lot of interest in alternative fuels to provide energy independence from oil producing country and to reduce exhaust emissions for air pollution prevention. Biodiesel, which can be generated from natural renewable sources such as new or used vegetable oils or animal fats, may be used as fuel without change of engine structure in diesel engine of compression ignition engine. In this paper, the test results on specific fuel consumption and exhaust emissions of neat diesel oil and biodiesel blends(10 vol.% biodiesel and 20 vol.% biodiesel) were presented using four stroke, direct injection diesel engine. Especially this biodisel was produced from rape oil at our laboratory by ourselves. This study showed that specific fuel consumption and NOx emission were slightly increased, on the other hand CO emission and Soot were tolerably decreased more in the case of biodiesel blends than neat diesel oil.

• Journal of the Korean Wood Science and Technology
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• v.39 no.6
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• pp.498-504
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• 2011

The purpose of this study was to investigate and develop an eco-frendly wood adhesive based on vegetable oil (especially soybean oil), the renewable and sustainable natural resources, using ozonification technology for the chemical structure modification. The waste soybean oil (WSBO) was reacted with $O_3$ at the rate of $450m{\ell}$(acetone) : $50m{\ell}$ (WSBO) for different times, 1, 2, 3 hrs. The investigation of the modified chemical strecture of the ozonied WSBOs were conducted using FT-IR. As ozonification time increased, the peak of the unsaturated double bonds was disappeared especially ozonized-3hrs and aldehyde or carboxyl peak appeared because ozonification broke the oil into small molecules. The plywood were made at $150^{\circ}C$ with 4 minutes hot-press time using the different ozonized 3 hrs WSBO/pMDI adhesives and were tested for the dry, wet, cyclic boil test according to the Korea Industrial Standard F3101 Ordinary plywood. The bond strengths gradually increased until 1 : 0.5~1 : 3, but it decreased 1 : 4, as the contents of pMDI increased. The results of the dry, wet and cyclic bond strengths the equivalent ratio was formed approximately between 1 : 2~1 : 3. And the 1 : 1~1 : 4 strengths met constantly the standard requirement of 7.0kgf/$cm^2$ (KS F3101). From the comprehensive view on the results of above experiment, it could be confirmed that ozonized WSBO/pMDI has characteristics of effective reactivity and wet stability showed as an excellent candidate of wood adhesive applications.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.554-560
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• 2005

The purpose of this study was to investigate several aspects of eating out behaviors among older persons. In aging society, need of seniors are getting higher than before, they want to have a good quality of life. Specially it is changed in family structure and life style. The food habits of older person will be getting change. Hence this study tried to show the various thought of eating out behaviors, interested factors to select restaurants and menus, tendency to do eating out, inconveniences to use of eating out so on. The questionnaires were completed by 150 older persons living over 60 years old in Busan. They were mostly health and active. The most study were focused young generation however the old generation was not interest in eating out behaviors. Therefor this study gave a lot of approach to develop food habits for old person. The result were as followed: The attitude of eating out were positive, once or two times in a week was highest response 138(92%). As frequently selected food were vegetable and Korean food restaurants. Moreover older person expect a meaningful food culture among older person. As a bad grade of eating out were not to be kind to seniors, never concern to characteristic older. They wanted to have a food for their health and to share with their spare time. The study of eating out style will be very important issue of silver industry. To develop menus and to make older person culture is very needed in aging society.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.266-271
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• 1990

Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at $30^{\circ}C$ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around $250^{\circ}C$. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.

• Journal of Microbiology and Biotechnology
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• v.24 no.1
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• pp.87-96
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• 2014

In the present study, a yeast species isolated from CETP, Vellore, Tamilnadu was identified as Cryptococcus sp. VITGBN2 based on molecular techniques and was found to be a potent producer of acidic diacetate sophorolipid in mineral salt media containing vegetable oil as additional carbon source. The chemical structure of the purified biosurfactant was identified as acidic diacetate sophorolipid through GC-MS analysis. This sophorolipid was used as a stabilizer for synthesis of zinc oxide nanoparticles (ZON). The formation of biofunctionalized ZON was characterized using UV-visible spectroscopy, XRD, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy. The antimicrobial activities of naked ZON and sophorolipid functionalized ZON were tested based on the diameter of inhibition zone in agar well diffusion assay, microbial growth rate determination, protein leakage analysis, and lactate dehydrogenase assay. Bacterial pathogen Salmonella enterica and fungal pathogen Candida albicans showed more sensitivity to sophorolipid biofunctionalized ZON compared with naked ZON. Among the two pathogens, S. enterica showed higher sensitivity towards sophorolipid biofunctionalized ZON. SEM analysis showed that cell damage occurred through cell elongation in the case of S. enterica, whereas cell rupture was found to occur predominantly in the case of C. albicans. This is the first report on the dual role of yeast-mediated sophorolipid used as a biostabilizer for ZON synthesis as well as a novel functionalizing agent showing antimicrobial property.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.263-272
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• 1976

According to the intercombined review of chemical and biological investigation it has been noted that the metabolizable energy per gram dietary protein of mixed diet of daily intake patterned by Korean population has been found 3.4-3.6 Cal., which entails 10-12% level of the protein calorie percentage of total metabolizable energy, the biological value being fallen within the scope 63-73. The structure of dietary protein has revealed that the lysine and isoleucine were primary limiting amino acids and threonine secondary limiting as a general trend, however, it is assumed that the ultimate nutritional effect of dietary protein might be restricted uniformly among regions by the amount of lysine, since the lysine availability has been yielded as low as 72-82% level. As for the net protein utillization NPUst falls in the range of 52-62 and the NPUop 47-58. In either part the mountainous region has demonstrated lowest value and the urban area highest, these trend being obviously associated with the ratio of animal protein relative to the vegetable origin. The net dietary protein calorie percentage (NDpCal %) has been found within the range of 5-7 that may be capable of meeting the requirement for the maintenance of adult, though for the growth it is insufficient. Present level of total caloric intake would not influence on the fate of protein value of prevailing regional diet in terms of caloric restriction, since the present intake of food energy is higher than the lower limit of caloric intake that would impair the biological performance of dietary protein fed ad libitum basis. Based on the protein efficiency, the adequacy of current level of protein intake was analyzed in terms of utilizable protein, and it has been demonstrated that the 37.8g of utilizable protein in the fishery region and 38.2g in the mountainous region were bellow the FAO recommendation. Accordin to the hematological study it may be interpreted that the anemic symptoms of the mountainous region has some possibility of being related to the inferior status of dietary protein in quality as well as in quantity.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.61-61
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• 2018

Buckwheat is a important vegetable in asia for long time. Recently, Buckwheat has attracted attention to its potential for health benefit and especially as a gluten-free food. Conventional buckwheat studies have focused on seeds and sprouts, but we studied the components of the aerial parts and roots of buckwheat after harvesting. Therefore, we hope that this research will be a basic study to expand the application range of buckwheat plants which are discarded after harvesting. The ethanol extracts of aerial part and roots of buckwheat (Daegwan, Yangjul) were analysed using high performance liquid chromatography (HPLC). Rutin was detected as the major compound in Daegwan, Yangjul aerial part and Daegwan root extracts, except yangjul root extract. So we analysed Yangjul root extract using liquid chromatography-mass spectrometry (LC-MS) and then obtained the informations about the components in Yangjul root extract. Yangjul root extract was analysed by $LC-MS^n$ in negative ESI mode within the range m/z 150-2000 amu. Totally, four components was found in the Yangjul root extract and obtained the fragments ion patterns of ones. Further study, we have to confirm the structure of components in Yangjul root extract and try to more biological activity test the components for development as useful food or cosmetic ingredients.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.439-452
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• 2008

This study was conducted to identify major dietary patterns of generally healthy Korean middle-aged women and to examine associations of the dietary patterns with socio-demographic, psychological, and physical characteristics. Data were drawn from the 2001 Korean National Health and Nutrition Examination Survey (KNHANES), which is an ongoing national surveillance system. Healthy female subjects aged 40-64 years and provided the health interview examination and food frequency questionnaire (FFQ) data were included. We conducted factor analysis based on daily mean intake frequency of 26 food groups and identified 3 major dietary patterns, healthy, convenient, and alcohol-animal. The healthy pattern was characterized by higher intakes of fish, seafood, poultry, mushroom, seaweed, vegetable, tomato, potato, and fruit, the convenient pattern by processed meat and fish, ramen, noodle and rice cake, sweet snack, egg, bread, and fast food, and the alcohol-animal pattern by alcohol, poultry, meat, and fish. The healthy pattern was significantly related with higher socio-economic status, more stable family structure, healthier mentality, and sounder status of anthropometric and biochemical variables. Those with higher factor scores for the convenience pattern were found to be younger and having higher socio-economic status, higher subjective levels of health, and lower subjective levels of worry on health. Several physical characteristics significantly improved as the levels of the convenience pattern increased. The alcohol-animal pattern was significantly associated with several socio-demographic characteristics including a low education level, a young age, a small family size, and blue-collar jobs. Public health policy makers can utilize the study findings to select prior target populations with higher needs and to tailor dietary behavioral messages to lower chronic disease risks among Korean middle-aged women.

• Journal of People, Plants, and Environment
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• v.22 no.6
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• pp.665-676
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• 2019

The Korean society is currently showing a decrease in the child population and a rapid increase in the elderly population due to low birth rates and aging, but the current park system does not reflect the changing population structure. This study aimed to find ways to plan and promote use of senior-friendly parks for the aging society. The results are as follows. First, the elderly mostly gathered in Tapgol Park and Jongmyo Park which were accessible to subways and close to amenities and traditional markets. The elders usually gathered around buffer zones or green spaces set up to protect cultural heritages. Second, many elderly users were observed in Osolgil Silver Park and Sinteuri Park which were renovated with senior-friendly concept. These parks were recognized as places that the elderly people could visit without minding users of other generations because the elderly users were ensured by words such as 'seniors only' or 'senior-friendly'. Third, the importance of the locational conditions for the senior-friendly parks should be mentioned. A senior-friendly park must be located in an urban center to have convenient access to transportation, secure large green spaces, and make elderly users feel at ease with social connectivity when they use the amenities there. Fourth, the survey results showed that elderly people visited parks to exerciseand take a walk (track),by age, older age groups visited the park to socialize with other elders around their age. Fifth, the most desired facilities for constructing senior-friendly parks were fitness equipment, and sports facilities like a trail, track, and gateball field, and in some cases, vegetable gardens and indoor rest area to avoid wind in cold weather.