• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.197-202
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• 1985

In order to evaluate the aptness for the preparation of liquid-yogurt, microbiological properties of 8 Lactobacilli isolated from 7 Korean liquid-yogurts were investigated. To accelerate acid-producing ability in skim milk, L. bulgaricus D, L. casei A and L. casei E need to supply with glucose, and L. Casei A and L. csaei E also need milk-protein hydrolyzate, but L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F and L. acidophilus B did not need those supplements. In cultivation in skim milk supplemented with glucose, L. jugurti B, L. jugurti C, L. jugurti G. L. helveticus F and L. bulgaricus D showed rapidity in acid development and weakness in cell viability, but L. acidophilus B, L. casei A and L. casei E showed slowness in acid development and highness in cell viability. Liquid-yogurts made by L. casei A or L. casei E had no sedimentation during storage but those made by L. jugurti B, L. jugurti C, L. jngurti G, L. helveticus F, L. bulgaricus D, or L. acidophilus B had much sedimentation. In sensory evaluation, Liquid-yogurts made by L. casei A or L. casei E had good response but those made by L. jugurti B, L. jugurti C, L. jugurti G, L. helveticus F, L. bulgaricus D or L. acidophilus B did not. Among 8 Lactobacilli examined, L. casei A and L. casei E were thought to have more suitable properties for the preparation of liquid-yogurt though they required a long period of cultivation.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.4
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• pp.131-137
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• 2007

In this study, the biodegradation test on lignocellulose under sulfate reducing conditions was carried out. In particular, the interaction between cellulose and lignin was investigated with various g-cellulose/g-lignin (C/L) ratios: 42.15, 4.59, 2.51, 1.14 and 0.7. It was shown that the rate of cellulose degradation decreased in proportion to the lignin content. Assuming first order degradation kinetics, the consequences of competitive inhibition were graphically shown for different C/L ratios. The relation between cellulose reduction rate and C/L ratio was expressed by logarithm function with a determination coefficient of 0.97. Lignocellulose reduction rate was also described as a logarithm function of C/L ratio showing a inhibition effect by lignin. In the mean time, the rate of lignin decomposition was higher at C/L ratio of 2.51 and 1.14 compared with C/L ratios of 4.59 and 0.7, indicating that excessive extra carbon source is not appropriate for lignin biodegradation.

• Polymer(Korea)
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• v.24 no.4
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• pp.445-452
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• 2000

The copolymerization of ethylene (E) and norbornene (N) was examined by using various metallocene catalysts and modified-MAO(MMAO) cocatalyst. For $C_2$-symmetry catalysts such as rac-Et(Ind)$_2$ZrC $l_2$, M $e_2$Si(Ind)$_2$ZrC $l_2$, M $e_2$Si(Cp)$_2$ZrC $l_2$ and Cs-symmetrical iPr(FluCp)ZrC $l_2$ as well as CGC and di-bridged zirconocene, the effects of catalyst structure and [N]/[E] feed ratio on catalyst activity, thermal property and [N] content of copolymer (COC) was investigated. For rac-Et(Ind)$_2$ZrC $l_2$ catalyst of a constant [N]/[E] feed ratio, the appropriate conditions of [Al]/[Zr] mole ratio, polymerization temperature and cocatalyst structure were found to be 3000, 4$0^{\circ}C$, MMAO cocatalyst, respectively. As [N]/[E] feed ratio increased, the incorporation of norbornene to copolymer increased while, the activity of catalyst decreased except for iPr(FluCp)ZrC $l_2$ With consideration of catalyst activity as well as N content, it was found that rac-Et(Ind)$_2$ZrC $l_2$/MMAO system exhibited relatively high activity and controllable $T_{g}$. Monomer reactivity ratio was determined by Kelen-Tudos method..

• Journal of the Korea Institute of Information and Communication Engineering
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• v.6 no.3
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• pp.399-404
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• 2002

본 논문에서는 Hybrid $SC/MRC-{L_c}/L$ 다이버시티 수신 기법과 콘볼루션 부호화 기법을 각각 또는 함께 이용할 때의 Multi-Carrier DS-CDMA시스템의 성능 개선을 구하였다. 우선 다중경로 페이딩 및 다중접속간섭의 영향을 분석하고, 두 기법에 의한 성능 개선 정도를 구하여 비교, 분석하였다. Hybrid SC/MRC-Lc/L 수신에서는 각각의 반송파에 대하여 상관을 취하고 상관기 출력들 중에서 가장 큰 신호성분을 {$L_c}$개 만큼 선택하여 최대비 합성하며, 콘볼루션 부호화는 다중경로 다중경로 페이딩 및 다중접속간섭에 의하여 발생된 오류를 정정 및 검출한다. 분석 결과, 콘볼루션 부호화 기법을 채용함으로서 성능이 현저하게 개선되는데, 보호이득과 전력제한 사이에 trade off를 고려하여 부호화 율 (r)을 선택할 필요가 있다는 것과 하이브리드 $SC/MRC-{L_c}/L$ 수신에서는 입력 다이버시티 가지의 수 (L)가 많을수록 선택의 폭이 넓어지며, 적절한 숫자의 다이버시티 가지의 선택이 시스템의 복잡성과 성능 대 배용 등을 결정한다는 것을 알 수 있었다.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.670-677
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• 2020

To prevent contamination by Campylobacter jejuni during chicken carcass processing, the effect of emulsifiers on C. jejuni inoculated on chicken skin was investigated using confocal laser scanning microscopy. Among the 8 emulsifiers (SWA-10D, L-7D, M-7D, S-1670, L-1695, P-1670, polysorbate 20, polysorbate 80) tested for antimicrobial activity by the paper disk method, 4 emulsifiers (L-7D, L-1695, polysorbate 20, polysorbate 80) were screened further. Emulsifier L-1695 showed the largest clear zone at a concentration of 200 mg/mL. The 4 emulsifiers subjected to primary screening were screened for heat and pH stability. In the contact surface test, emulsifier L-1695 showed the lowest log CFU/㎠ value on both stainless steel and ceramic surfaces. When emulsifier L-1695 was applied via general and electrostatic spray methods, the number of C. jejuni entrapped inside chicken skin follicles was significantly reduced in both methods. In conclusion, the emulsifier L-1695 could be employed as a microbial detachment agent in the chicken carcass processing industry.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.137-145
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• 1996

Chemical changes, lactic acid bacteria and yeast counts in kimchi prepared by a commercial manufacturer in large scale were monitored at different fermentation temperature. The optimum pH of kimchi, around pH 4.2, reached within 2 days at $25^{\circ}C$, 3 days at $15^{\circ}C$ and 23 days at $5^{\circ}C$ fermentation, respectively. The optimum acidity calculated as lactic acid was not exactly coincident with pH. The total viable count reached at maximum within 2 days at $25^{\circ}C$, 6 days at $15^{\circ}C$ and 12 days at $5^{\circ}C$ fermentation, respectively. The identified strains of Lactobacilli during kimchi fermentation were L. brevis, L. plantarum and L. acidophilus with 3 unidentified strains. L. brevis, L. plantarum appeared from the first stage of fermentation to the terminal at $15^{\circ}C$ and $25^{\circ}C$ with keeping a constant level of viable number. In case of Leuconostoc species, L. mesenteroides subsp. mesenteroides was identified. This strain increased in viable number at the beginning of fermentation and dropped sharply at all fermentation temperatures. Pediococcus species including P. pentosaceus and one unidentified strain increased at the first stage of fermentation and decreased after on. Streptococcus faecium subsp. casseliflavus which appeared at the middle stage and Aerococcus viridans which was sole strain were also confirmed during kimchi fermentation. Cryptococcus laurenti was identified at all fermentation temperature and disappeared at the first stage of fermentation. It was reappeared 10 days only after fermentation at $25^{\circ}C$.

• English Language & Literature Teaching
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• v.16 no.4
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• pp.201-222
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• 2010

The purpose of this study is to investigate /l/-deletion in lC clusters which are composed of a lateral followed by consonants at syllable-final position in English. For this, I have analyzed /l/-deletion in words depending on conditions and theoretical analyses such as Sonority Sequencing Generalization, Cluster Simplification, Complex sounds and merger, and Feature Geometry, but they didn't offer a very satisfactory explanation to the phenomenon. Therefore, I adopted a historical approach in order to determine the cause and origin of /l/-deletion in lC clusters, and then as a phonological analysis tool, I relied on the constraints and their ranking in Optimal Theory framework for explaining /l/-deletion in the clusters more consistently. As a result, I can explain the phenomenon more explicitly than from the above mentioned analyses.

• KSBB Journal
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• v.21 no.2
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• pp.79-84
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• 2006

In order to minimize the reduction of lysine productivity by accumulation of lysine and byproducts in the end of fed-batch fermentations, a salt-tolerant mutant C14-49-3-15-7-3-20, which could grow at high concentrations of NaCl was isolated through mutagenesis from the Corynebacterium glutamicum mother strain I. In the evaluation of L-lysine productivity by fed-batch fermentations using a 5 L jar fermenter, the salt-tolerant mutant strain C14-49-3-15-7-3-20 produced 130.6 g/L of L-lysine with a 48.6% of yield. The mother strain I produced L-lysine concentration only 104.9 g/L with a yield 41.8%, implying the improvement of L-lysine productivity by introduction of salt-tolerance character.

• KIPS Transactions on Computer and Communication Systems
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• v.5 no.11
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• pp.393-402
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• 2016

A Military L-V-C system consists of distributed complex systems integrating Live systems working on physical wall-clock time, Virtual systems ruled by virtually pseudo realtime events on a computer, and Constructive systems only depending on the causal relationship between the continuous events. Recently many needs for L-V-C training systems are increasing in order to achieve the maximum training effects with low costs. While theoretical/logical researches or only partially interworking technologies have been proposed, there are few perfect interworking architectures for totally interoperating L-V-C systems in world-wide. In this paper, we design and develop a novel interworking architecture based on data centric middleware for the consistent global time with the same states on the entire L-V-C data and events by means of integrating the heterogeneous distributed middleware standards of each L-V-C system. In addition, simulated L-V-C systems based on real systems will be used for the efficiency and performance of the developed interworking architecture.

• Food Science and Preservation
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• v.17 no.3
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• pp.425-429
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• 2010

Inactivation by UV-C irradiation of Listeria monocytogenes cocktail inoculated on hamburger patties was examined. Hamburger patty samples were inoculated with 6-7 log CFU/mL of L. monocytogenes cocktail, and then exposed to doses of 0, 1, 5, or $10kJ/m^2$ of UV-C light, followed by storage at $4{\pm}1^{\circ}C$ for 7 d. Microbiological evaluation indicated that the populations of L. monocytogenes decreased significantly (p<0.05) as irradiation dose increased. In particular, L. monocytogenes populations decreased by 2.03 log CFU/g after exposure to 10 $kJ/m^2$, compared with control samples. The thiobarbituric acid-reactive substance levels of hamburger patty samples increased during storage, regardless of UV-C irradiation status. These results indicate that UV-C irradiation may be useful in improving the microbial safety of hamburger patties during storage.