• Journal of the Korean Society of Food Science and Nutrition
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• 제31권2호
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• pp.196-203
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• 2002

Effect of different levels (0 ,0.05, 0.15, 0.25%) of xanthan gum on kakdugi fermentation was investigated by analyzing physicochemical and sensory characteristics during fermentation at 2$0^{\circ}C$. During fermentation, pH was maintained higher, and total acidity and number of lactic acid bacteria, maintained lower in xanthan gum groups, especially in 0.05% addition group than control. Free sugar amount were higher in xanthan gun groups than control, and glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples, especially in xanthan gum groups. Liquid content of kakdugi was smaller in 0.05% xanthan gum group than control. Viscosity of kakdugi liquid decreased rapidly whereas initial viscosity was maintained in xanthan gum groups. Hardness decreased during fermentation, but at the 7th day of fermentation was higher in 0.05% xanthan gum group than control. The result of sensory evaluation shows that there were no significant difference in sour odor, moldy, sour taste and savory taste among samples. Starch taste was higher in 0.15% or 0.25% xanthan gum, but there is no difference in 0.05% group, compared to control. Overall preference until the 5th day of fermentation, xanthan gum group was not significantly different from that of control but at the 7th day of fermentation, 0.05% addition group was significantly higher than control.

• YAKHAK HOEJI
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• 제34권1호
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• pp.1-10
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• 1990

Total suspended particulate (TSP) in the atmosphere was collected and size-fractionated by Andersen high volume air sampler for the past two years (Mar. 1987-Feb. 1989) in Seoul. The concentrations of several polycyclic aromatic hydrocarbons and heavy metals were determined to investigate the atmospheric concentrations, seasonal variations and its relationship with the size distribution of suspended particulate matter. The arithmetic mean concentration of total suspended particulate was $229.48\;{\mu}g/m^3$. The concentrations of heavy metals were $2971.94\;ng/m^3$ for Fe, $767.75\;ng/m^3$ for Zn, $765.80\;ng/m^3$ for Pb, $218.40\;ng/m^3$ for Cu, $129.91\;ng/m^3$ for Mn, respectively. And the concentration of PAHs were $3.23\;ng/m^3$ for benzo(a)pyrene, $2.71\;ng/m^3$ for benzo(k)fluoranthene, $4.53\;ng/m^3$ for benzo(ghi)perylene, respectively. The mass-size distribution of TSP was lowest in the particle size range $1.1-3.3\;{\mu}m$ increased as the particle size increased or decreased. But PAHs, Pb and Zn abounded in particles below $2.0\;{\mu}m$, while Fe and Mn abouned in particles above $2.0\;{\mu}m$. TSP and its chemical compositions showed the seasonal variations. The concentrations of anthrophogenic origin like TSP, PAH and heavy metals in the fine particles were highest in winter and lowest in summer. PAH and Ph analyzed showed significant correlations with each other and with TSP concentration in fine particles, indicating that the particles in which they are contained have a similar behavior in the atmosphere.

• Elastomers and Composites
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• 제40권3호
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• pp.188-195
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• 2005

Chemical and physical changes and the contents of functional groups in the carbon black surface after the ozone treatment was investigated using elemental analysis, pH, tint strength, DBP, $N_2SA$, IA, and acid-base reaction. As the treatment time was increased, surface structure, particle size and surface area of carbon black did not change, while surface oxygen contents increased, and pH decreased and then saturated after $1{\sim}2$ hour. The contents of carboxylic, lactone, hydroxyl, and carbonyl groups were analyzed with four bases such as $NaHCO_3,\;Na_2CO_3,\;NaOH$, and $NaOC_2H_5$. Before oxidation, the carbonyl group was dominantly present on the surface, but by increasing the treatment time, the contents of the carboxylic and carbonyl groups increased to a saturated level after $1{\sim}2$ hour. Before and after the oxidation, the lactone and hydroxyl groups were nearly absent. These results showed that the reaction mechanism of carbon black and ozone is similar to that of ethylene and ozone. Weight of oxidized carbon black was increased after treating AIBN, while free radical was slightly decreased by ESR analysis. When carbon black was treated with organic compounds containing mercapto- groups, the results of ESR showed that free radical peak intensity was almost diminished compared to original carbon black.

• Journal of Environmental Science International
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• 제11권4호
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• pp.347-353
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• 2002

This study was conducted to investigate the characteristics of chloramination as a secondary disinfection in a drinking water distribution system. At the range from pH 6 to pH 8, monochloramine was predominant with a trace of dichloramine, and the free chlorine was detected after breakpoint. At $25^{\circ}C$, the breakpoints of pH 6, 7 and 8 appeared when the weight ratios of chlorine to ammonia nitrogen were 11:1, 9:1 and 10:1 respectively, and the peak points on the breakpoint curves at pH 6, 7 and 8 were in the Cl$_2$ / NH$_3$-N ratio of 9:1, 6:1 and 5:1 respectively. As pH increased from 6 to 8, maximum point of monochloramine on the breakpoint curve was moved from 7:1 to 5:1 in the weight ratio of chlorine to ammonia nitrogen. The maximum concentration of monochloramine was formed at the pH values of 7~8 and in the Cl$_2$ / NH$_3$-N ratio below 5:1. As the Cl$_2$/NH$_3$-N ratio increased and the pH lowered, chloramines decay proceeded at an increased rate, and residual chloramines lasted longer than the residual free chlorine. The monochloramine and the dichloramine were formed at pH 6, and then the dichloramine continued increasing with contact time.

• Journal of the Korean Electrochemical Society
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• 제1권1호
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• pp.40-44
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• 1998

The LAPS device of fast response and high sensitivity, based on electrochemical potential difference, and its system were fabricated for the precise measurement of pH changes and its characteristic were investigated. The electrostatic variation characteristics of LAPS according to the pH changes and parameters in the device were verified through a simulation using LAPS equivalent circuit model. The LAPS device and its system were fabricated on the basis of the result of simulation. The fabricated LAPS system showed linear sensitivity (about 56 mV/pH within the range of pH 2 to pH 11. In order to overcome the defect of general urea sensor (especially slow response time), urease immobilized nitrocellulose membrane was attached on the LAPS and resulted in the very fast response time, 0.29 mV/sec, 0.86 mV/sec at urea concentration of $50{\mu}g/ml,\; 500{\mu}g/ml$, respectively. And also in order to measure the uranyl ion, the uranyl ion selective sensing membrane with calix[6]arene derivative was used and its sensitivity was 25mV/concentration decade in the wide uranyl ion concentration range of $10^{-11}M\;to\;10^{-4}M$.

• Culinary science and hospitality research
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• 제19권3호
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• pp.46-56
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• 2013

This study investigates the quality characteristics of Sikhye, a Korean traditional drink, made with different amounts of Monascus anka rice, or red yeast rice, and the results are as follows. During the saccharification process of red yeast rice, there was not significant change in pH, and its sugar content increased. It revealed that the optimal hours of saccharification for making Sikhye were four or five hours, which showed the highest in $^{\circ}Brix$. PH decreased significantly with increasing amounts of red yeast rice, and there was no change in sugar content and reducing sugar. Chromaticity L values decreased with increasing amounts of red yeast rice, and a value, b value and the turbidity increased. DPPH free radical scavenging activity of the samples showed significant differences in the samples with high scores as the amounts of red yeast rice increased. As a result of measuring the total microorganism number of the sample stored at $4^{\circ}C$, storability was improved with increasing amounts of red yeast rice. Preference was high in the order of 40%, 50%, 30%, 20%, 0%, and 10%, and the optimal amount of red yeast rice was less than 40-50%. Adding red yeast rice showed high scores in the sensory test, showing red color in Sikhye. In addition, its antioxidative activity effect and microbial growth inhibitory activity were considered to improve storability and preference.

• Journal of the Korean Society of Food Science and Nutrition
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• 제35권10호
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• pp.1394-1398
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• 2006

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

• Journal of Korean Society of Forest Science
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• 제89권3호
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• pp.405-413
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• 2000

This study was conducted to develop an on-line monitoring system for a forest hydrological environment and its meteorological condition, such as temperature, wind direction and speed, rainfall and water level on V-notch, electrical conductivity(EC), potential of hydrogen(PH) by the motor drive sensor unit and measurement with a single-chip microprocessor as controller. These results are summarized as follows ; 1. The monitoring system consists of a signal process unit, motor drive sensor unit, radio modem unit and power supply. 2. The motor drive sensor unit protects the sensor from swift current or freezing and can constantly maintain fixed water level during measurements. 3. This monitoring system can transfer the data by radio modem. Additionally, this system can monitor hydrological conditions in real time. 4. The hardware was made of several modules with an independent CPU. They can be mounted, removed, repaired and added to. Their function can be changed and expanded. 5. These are the result of an accuracy test, the values of temperature, EC and pH measured within an error range of ${\pm}0.2^{\circ}C$, ${\pm}1{\mu}S$ and ${\pm}0.1pH$ respectively. 6. This monitoring system proved to be able to measure various factors for a forest hydrological environment in various experimental stations.

• Journal of the Korean Geographical Society
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• 제36권5호
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• pp.539-560
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• 2001

This paper aims to critically review the geographical literature on learning and proximity that stresses the role of the regions and geographical proximity in sustaining competitive advantage, and to conceptualize a relational/organizational perspective on the sources of knowledge and learning in the firm. In the first part of the paper, I argue that the geographical literature lacks the deliberate scrutiny of how learning occurs in the firm and where the sources of knowledge and learning come from. Secondly, I attempt to elaborate the concept of proximity through a relational/organizational perspective. Thirdly, I delve into how learning takes place and is realized in the firm through communities in the firm such as communities of practice, epistemic communities and task-force teams and how such communities in the firm generate knowledge and sustain loaming by drawing on relational/organizational proximity. This paper concludes by claiming that the sources of learning exist in organizational spaces, with complex geographies mobilizing distributed knowledge and competences and combining varied forms of knowledge beyond the simple demarcation of tacit and codified knowledge.

• Journal of the Korean Geographical Society
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• 제36권5호
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• pp.561-577
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• 2001

Urban spatial structure is closely related to the spatial distribution of urban economic activities. The spatial distribution pattern is no more than an aggregated expression of the location and/or relocation behavior of individual firms and establishments. In this respect, it is important to identify and examine the factors that affect the spatial behavior of individual firms for a more comprehensive understanding of urban space. Agglomeration economies are one of the most prominent urban economic phenomena in the modern metropolitan area. Most firms in an urban space seek external economies through the spatial clustering of their activities. Agglomeration economies feature prominently in the analysis of urban economic structure across urban areas. While the agglomeration economies between cities focus at the macro-scale of analysis, such economies within any given city focus more on the micro geographical scale. There have been a number of researches on agglomeration economies, among which there are relatively few approaches based on an intra-urban context. This proper explores the agglomeration economies at the micro scale and tries to reseal the spatial realization of the agglomeration economies within and between sectors. Three sectors are considered in the analysis; manufacturing, retail and service. The model is based on simultaneous equation systems combined with spatially weighted variables and estimated by the KRP estimators.