• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.701-708
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• 1996

To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.363-368
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• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• The korean journal of orthodontics
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• v.34 no.5 s.106
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• pp.448-457
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• 2004

As computer Programs for cephalometric analysis were developed in diagnosis & treatment planning, digital imaging of film-based cephalograms came to be needed. When a digital camera is used, a problem encountered the image distortion produced according to the focal length, which causes errors in indentifying landmarks. In addition, changes in the image size and compression ratio will inevitably produce a low quality image, causing errors in identifying landmarks. Hence. we have found the focal length producing the least image distortion when digital imaging the film-based cephalograms and the minimal digital camera setting which helps to identify the correct landmarks using the COOLPIX4500 digital camera (Nikon, Japan). The results were as follows The image distortion was minimized at a focal length of 16.4mm (79.4mm when converted into a 35mm film camera) when digital imaging the film-based cephalograms. When wide imaging, with a focal length of under IS.4mm, barrel distortion was found and when tole imaging. with a focal length of over 15.4mm pincushion distortion was found. The minimal digital camera setting was $2272{\times}1704$ pixel at normal (1/8) compression from which we can identify the correct landmarks at the same level as tracing the film-based cephalograms manually. As a result. when digital imaging the film-based cephalograms, using a COOLPIX4500 digital camera (Nikon, Japan), the focal length should be 16.4mm the pixel image size over $2272{\times}1704$, and the compression ratio over normal (1/8).

• Applied Biological Chemistry
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• v.37 no.5
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• pp.370-378
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• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

• 건강소식
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• v.32 no.4 s.353
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• pp.24-25
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• 2008

• 베이커리
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• no.5 s.346
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• pp.138-139
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• 1997

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.4
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• pp.547-554
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• 2013

The fuel storage vessel installed in CNG vehicles can be largely divided into 3 parts: head, cylinder, and dome. Studies of the cylinder and dome parts have already been performed, but sufficient design data is not available about the head part. Therefore, expert field engineers heavily depend upon trial-and-error methods. Therefore, FE analysis is performed to review the hot spinning process for forming the head part of the CNG vessel using the Arbitrary Lagrangian-Eulerian (ALE) method. The effects of forming factors on the load were analyzed. The values of the factors were chosen to avoid defects in the head part and buckling, and the forming feasibility of the head part was investigated. Furthermore, a bursting test was performed to evaluate the safety of the storage vessel.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.8-12
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• 1985

For measuring calcium content during the manufacturing process of Tofu, conductometric electrodes were made with the copper plate, and the results were compared with chemical analysis methods. Three types of plate material (I, II, III) for electrode were tested to apply for measuring $CaCl_2$ content in solution, drained solution from Tofu and in agar-agar gel ana Tofu. Empirical linear correlation equations between conductivity (Y, mho) and calcium content (C, Mole $\bar{C}$, mg% wet basis) were obtained for the quick estimation of calcium content during Tofu processings. Equations with plate II type electrode were Y=0.6364C+0.0775 for drained solution with r=0.99, and $Y=7.1503{\times}10^{-5}\bar{C}-2.9895{\times}10^{-3}$ for Tofu with r=0.91,respectively.

• The korean journal of orthodontics
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• v.30 no.3 s.80
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• pp.307-315
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• 2000

This study was performed to evaluate the reproducibility of natural head position according to skeletal malocclusion types and sex using cephalometric radiographs for establishing orthodontic diagnosis and treatment planning. The sample consisted of 90 young adults (male 45, female 45) who had the skeletal malocclusion. Cephalometric radiographs were taken in natural head position, and statistical analysis was performed and method error of 6 postural variables were estimated to evaluate the reproducibility of the natural head position. The following results were obtained : 1. In the reproducibility of the natural head position, postural variables had no statistical significance In male and female (P>0.05). 2. In the reproducibility of the natural head position, postural variables had no statistical significance in Class I, II, III, and total group (P>0.05). 3. The reproducibility of natural head position using method error was excellent in all groups.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.144-150
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• 2004

This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract (BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times greater than that of raw soybean, BWE concentration against soybean juice was 20 mg% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE (BWE-tofu). Color L＊, a＊ and b＊ values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L＊ value, and higher in the at and b＊ values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10$^{\circ}C$ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.