• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.367-370
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• 1985

To find the bases for the preservation of red ginseng extract, the oamophilic yeast was isolated from the spelled red ginseng extract. The isolated yeast was identified as a strain of Candida parapsilosis.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.677-682
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• 1998

영광원전주변 해양에서 조사된 환경방사능 조사결과를 토대로 Cs-137과 Sr-90 방사성물질의 해수와 부유물에서 분포특성과 해양생물로의 전이.농축특성을 분석하였다. 방사성물질의 분포특성 분석은 해양에서 방사성물질의 용해성과 부유물에의 흡착성 평가뿐 아니라 방사성물질의 해양확산을 평가하는데 필수적 요소이다. 지금까지는 방사성물질의 해양확산 평가시 완전 용해성으로 가정하여 단순한 해수유동 특성만을 고려하여 평가하였으나, 흡착성 등 물리화학적 거동특성을 평가함으로써 좀더 사실적인 해양확산을 평가할 수 있다. 평가결과 Cs-137과 Sr-90의 분포특성을 나타내는 분배계수가 각각 8.1$\pm$1.4E-4, 7.4$\pm$2.3E-5 로 나타났다. 이는 두 핵종 모두 용해성이 높고 흡착성이 낮음을 보여준다. 그리고 Cs-137과 Sr-90에 비해 상대적으로 흡착성이 높게 나타나고 있다. 또 전이.농축특성 분석결과는 김에서 Cs-137과 Sr-90의 전이.농축계수가 66과 3, 서대와 병어에서는 122.5와 6, 패류에서는 Sr-90의 전이.농축계수가 6으로 나타났다. Sr-90은 전반적으로 전이.농축계수가 낮게 나타나 생물체에유입되더라도 쉽게 배출돼 축적경향이 매우 낮음을 보여준다. 반면 Cs-137은 Sr-90에 비해 상대적으로 농축특성이 높게 나타나고 있다. 향후 이를 토대로 해역의 고유 환경특성에 맞는 방사성물질의 해양중 거동특성을 고려한 해양확산평가 및 해양감시가 이뤄져야할 것이다.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.46-52
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• 1992

The optimum condition for the developement of a whey beverage from the concentrated whey was studied. Reverse osmosis system was used to obtain concentrated lactose from cheese whey. The hydrolysis degree of lactose by $\beta$-D-galactosidase was determined using HPLC (high performance liquid chromatography). The order of hydrolysis degree was 1:1, 2:l and 3:l concentrated lactose. It resulted from the concentrated salt which slightly inhibited $\beta$-D-galactosidase with constant enzyme dosage. The optimum condition for enzyme dosage was 2% in non-concentrated lactose, 3% in 2:l and 3% in 3:l concentrated lactose after 4 hours of reaction. When the 3:l concentrated lactose was used, more than 70% was hydrolyzed by 3% enzyme dosage. Furthermore the change of fermented whey by lactic acid bacteria was investigated. Based on the result of sensory test, the most favorable response was obtained at pH 4.2 and titratable acidity of 0.7% about 6 hours of fermentation at $37^{\circ}C$ with 2%: thermophilic starter.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2685-2690
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.740-743
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• 2010

미량의 바나듐을 함유하고 있는 제주도 지하수를 나노여과(nanofiltration) 공정을 이용하여 바나듐을 고농도로 농축하고, 그 농축수를 이용하여 기능성 녹차를 제조하였다. 원수와 4단, 6단 농축한 물의 바나듐 함량은 각각 10.4, 21.6 및 31.7ppb 이었다. 이 농축수들을 이용하여 녹차 제조를 한 결과 바나듐과 카테킨 함량이 감소함을 알 수 있었다. 녹차 추출 전후의 바나듐 함량 감소율은 여름녹차의 경우에는 36.3% - 40.8%, 가을녹차의 경우에는 22.4% - 41.4%이었다. 이는 녹차잎을 이용하여 녹차를 제조하는 과정에서 바나듐 성분이 녹찻잎으로 흡착된 것으로 보이며, 녹차의 카테킨 성분은 이온함량이 높은 물에서는 잘 용출되지 않는다는 것을 확인할 수 있었다.

• Nuclear Engineering and Technology
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• v.5 no.2
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• pp.115-131
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• 1973

L.S. Pontryagin's maximum principle is applied to the minimum critical mass problem without any restriction on the ranges of uranium enrichment. For the analysis, two group diffusion equation is adopted for a cylindrical reactor neglecting the vertical axis consideration. The result shows that the three-zoned reactor turns out to be most optimal: the inner and outer zones with the minimum enrichment ; whereas the middle 3one with the maximum enrichment. With the given three-zoned reactor, critical condition is derived, which leads to the calculation of the determinant. By finding the roots of the determinant the numerical calculation of the minimum critical mass is carried out for the case of Kori reactor geometry changing the minimum or the maximum enrichment. It is found from many computed values that the least possible critical mass turns out to be the case of 1.2% maximum enrichment for the middle zone and 0.65% minimum enrichment for the inner and out zones.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.180-184
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• 2013

Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70% alcoholic extraction solution and sugar solution. But hot water extraction was showed color change with brown. By filtering of concentrate in 70% alcoholic extraction and sugar extraction, we removed a deposits. Also, we investigated characteristics of the concentrate from mulberry leaf.

• Membrane Journal
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• v.12 no.3
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• pp.165-170
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• 2002

Membrane process was investigated to recover useful components, such as protein from rice-washing water generated in the production of the washed-rice. The filtration experiments were carried out using not only a dead-end Amicon cell to determine suitable membranes but also a hollow fiber ultrafiltration, spiral wound nanofiltration and reverse osmosis modules for home water purification. Ultrafiltration module(molecular weight cut-off : 10,000 dalton) was not suitable for recovery of useful components or protein in the rice-washing water, but nanofiltration and reverse osmosis modules showed a good performance. in the case of 250% concentration of the rice-washing water contained about 9% protein the proteins in concentrates of nanofiltration and reverse osmosis were 18% and 22%, which were about 2 and 2.4 times higher protein concentrations than those of feed, respectively.

• Food Science and Preservation
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• v.11 no.2
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• pp.148-153
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• 2004

The organoleptic properties of granule tea was optimized for granulation of Polygonatum sibiricum Delar(Dunggulle) tea for exclusion of scorched smell and increase of consumption. The length of 2 mm was suitable to cutting size of Dunggulle for preparation of the roasted Dunggulle. The optimum sensory conditions for aroma of Dunggulle granule tea showing 7.85 organoleptic score were 80.61% in ratio of Dunggulle extracts to total extracts, 12.77% in content of total extracts and 37.33% in rate of glucose to total sugar. The highest score of overall palatability was 5.96 at 61.11% in rate of Dunggulle extracts to total extracts, 13.79% in content of total extracts, and 60.92% in rate of glucose to total sugar.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.232-240
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• 2009

The aim of this study was to determine the processing and reduction factors for ginseng and its commodities during ginseng processing to obtain information of pesticide residue in ginseng. For this study, azoxystrobin was used in two field containing 6 years old ginseng plants. Ginsengs were harvested and processed to obtain different commodities (Dried ginseng, red ginseng and ginseng water and alcohol extracts, red ginseng water and alcohol extracts) for pesticide analysis. The amount of residue levels from wonju and icheon for fresh ginseng were 0.05, $0.03\;mg\;kg^{-1}$ dried ginseng were 0.12, $0.14\;mg\;kg^{-1}$, red ginseng were both $0.05\;mg\;kg^{-1}$, ginseng alcohol extract were 0.28, $0.33\;mg\;kg^{-1}$, ginseng water extract were 0.22, $0.16\;mg\;kg^{-1}$, red ginseng alcohol extract were 0.31, $0.20\;mg\;kg^{-1}$ and red ginseng water extract were 0.09, $0.11\;mg\;kg^{-1}$ respectively. These data were under MRLs notified by KFDA. The processing factors for ginseng products were 3.25, 1.34, 7.84, 4.63, 6.15 and 2.56 respectively. The reduction factors for ginseng products were 1.19, 0.51, 3.41, 1.91, 2.74 and 1.00 respectively. These data showed increment during processing which could be due to concentration but considering water contents, residue levels were similar or decreased than the initial residue level during processing.