• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.55-55
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• 2000

본 연구에서는 전통적으로 담석증, 신장치료 등의 한약제로 많이 사용하는 대왕을 여러 용매를 사용하여 얻은 대왕추출물 분액에 대한 세포독성을 여부를 MTT 정량법, NR 정량법, SRB 정량법을 이용하여 조사하였다. 1. 추출 용매 methylene chloride, ethyl acetate, butanol, water로부터 얻은 대왕추출물 모두 처리농도에 따라 세포에 미치는 영향이 증가하였다. 2. Butanol을 용매로 사용하여 얻은 대왕추출물 분액이 다른 3가지 용매로부터 얻은 대왕추출물보다 세포에 미치는 영향이 크게 나타났고 water를 용매로 사용하여 얻은 추출물이 A498 세포주에 미치는 영향이 가장 낮게 나타났다. 3. Butanol을 추출 용매로 하여 얻은 대왕추출물이 A498 세포주에 미치는 영향이 가장 컸는데 그 추출물에 대한 MTT50, NR50, SRB50값은 각각 0.63mg/m1, 0.65mg/ml, 0.68mg/ml이었고, 가장 영향이 적은 water의 경우 MTT50, NR50, SRB50값은 각각 0.84mg/m1, 0.82mg/m1, 0.80mg/ml이었다. 4. 정량방법 간의 대왕추출물에 대한 반응은 MTT 정량법이 가장 민감하게 나타났다.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.422-427
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• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.975-981
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• 2012

Setting is an important process for the control of surimi quality in industry because it can improve the gel texture and water-holding capacity of surimi-based products. Therefore, the effect of setting on giant squid surimi-based product was analyzed via a mixture model. Konjac flour and microbial transglutaminase were used as texture enhancers. Both texture enhancers improved the texture and water retention ability (WRA) of giant squid surimi-based products, while decreasing the whiteness. Setting also improved the gel texture and WRA, while having no effect on the whiteness. Based on the sensory evaluation, the product with gel texture enhancers was better than the control and similar to commercial surimi products. Therefore, the applications of gel texture enhancers and setting are very important for the manufacture of giant squid surimi-based products.

• The Magazine of the IEIE
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• v.31 no.6
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• pp.110-122
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• 2004

성덕대왕 신종은 서기 771년(신라 혜공왕 7년)에 완성된 것으로 성덕대왕의 공적을 기리기 위해 34년간 주조(높이 3.663m, 최대지름 2.227m, 무게 18.900kg, 7.7∼21.5㎝)하여 만든 세계적인 문화유산이다.(중략)

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.460-464
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• 2000

We have evaluated cytotoxic effects of four crude extracts of methylene chloride, ethyl acetate, butanol, water layer isolated Rheum undulatum in A498 cell line, human kidney epithelial cells. The cytotoxic evalutation was measured by colorimetric assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide(MTT) , neutral red(NR) and sulforhodamine protein B(SRB). These results obtained are as follows : MTT, NR and SRB quantities were significantly decreased in cultured A498 cells treated four crude extracts by increased concentrations. The cell cytotoxic effect of crude extracts of butanol layer was more stronger than others layer. The values of MTT$\sub$50/, NR$\sub$50/, SRB$\sub$50/ of crude extract of butanol layer and were measured both 0.63 mg/ml, 0.65 mg/ml, and 0.68 mg/ml, respectively and the values of water layer were 0.84 mg/ml, 0.82 mg/ml. and 0.80 mg/ml. respectively in cultured A498 cell line.

• River and Culture
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• v.5 no.2
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• pp.28-31
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• 2009

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• The Journal of the Acoustical Society of Korea
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• v.17 no.7
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• pp.91-100
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• 1998

본 논문에서는 지수함수적 감쇄신호의 매개변수를 효율적으로 추정하기 위한 신호 모델링 기법을 제안한다. 이 방법은 맥놀이 주파수 성분을 갖으면서 과도기 형태 신호인 성 덕대왕 신종의 음파(공중음파 및 지중음파)를 분석하기 위하여 개발되었으며 선형예측모델 을 기본으로 하고 있다. 제안된 방법은 일반적인 데이터 행렬 대신에 자기상관 유사행렬을 사용하였으며 SVD 방법을 이용하여 매개변수를 추정한다. 성덕대왕 신종의 스펙트럼 및 감 쇄계수 특성을 분석하기 위하여 제안된 방법을 수집한 데이터에 적용하였고 분석결과를 토 대로하여 고유주파수 신호의 감쇄계수 및 움통의 역할도 규명하였다.

• 프린팅코리아
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• v.8 no.5
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• pp.102-103
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• 2009

제4회 '한글 문화상품 아이디어 공모전'이 지난 3월 27일 세종대왕기념사업회 주관으로 세종대왕기념관에서 개최되었다. 제1회부터 제3회까지 세종대왕기념사업회와 한글사랑운동본부 한글학회 외솔회 국어순화추진회 한글재단이 공동 주최하고, 한글사랑운동본부가 주관하여 오던 ?한글 문화상품 아이디어 공모전?이 이번 제4회부터는 세종대왕기념사업회의 단독 주관으로 개최되었다. '한글 문화상품 아이디어 공모전'은 한글을 주제로 한 우수한 전시 및 공연을 통해 한글을 예술적 차원으로 끌어올리는 한편, 우리 생활에서 실용적으로 사용할 수 있는 한글문화상품을 적극 개발하도록 유도, 지원하여 한글이 생활 속에서 자연스럽고 친숙하게 다가오게 하며, 한글의 아름다움과 우수성을 세계에 널리 알리자는 것에 그 의의를 두고 있다.

• Conservation Science in Museum
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• v.5
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• pp.49-57
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• 2004

The Divine Bell of King Seongdeok was completed in 771 A.D. It is a true masterpiece both grand in its size and style (height 3.66 m, diameter 2.23 m, thickness 20.3 cm, weight 18.9 ton), illustrating the essence of the Korean bronze culture. However, there are no remaining records about its casting: where the raw material came from, how the materials were mixed and how the bell was casted. The absence of such records has limited the understanding of the bell. This article contains analysis of three samples collected from a protruding part inside of the bell during a safety test for the bell by the Gyeongju National Museum. The main issues are the element composition of the bell, microstructure on the casting time and the source where the raw material came from.