• Journal of fish pathology
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• v.23 no.2
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• pp.211-219
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• 2010

Specimens were collected from the coastal region near industrial complex of Ulsan-Onsan, Sihwa-Ansan and Yeosu-Gwangyang in 2008 and 2009. The total number of individuals used in analysis was 1,289 of Acanthogobius flavimanus, Chelon haematocheilus, Hemibarbus labeo, Leiognathus nuchalis, Mugil cephalus and Synechogobius hasta. The sex ratio in the total individual was 1:0.73 (female:male). Specific sex ratio of fishes in the areas, namely the Ulsan-Onsan, Sihwa-Ansan and Yeosu-Gwangyang were 1:0.79, 1:0.81, and 1:0.25, respectively. Especially, female in Yeosu-Gwangyang was higher than male. The intersexuality in the total individual was 11.7%. Intersexuality of fishes in the areas were 4.98, 14.39 and 25.0% in the Ulsan-Onsan, Sihwa-Ansan and Yeosu-Gwangyang, respectively. It was indicated female higher than male in Ulsan-Onsan and male higher than female in Sihwa-Ansan and Yeosu-Gwangyang.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.171-179
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• 2005

This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranate seed ethanol extract) and PSO(pomegranate seed oil). The extraction yields of PSW, PSE and PSO were 28.9, 13.0 and $4.9\%$, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and $9.7\%$, respectively. Antioxidative activities in Iinoleic acid substrates at 500 ppm were in order of PSE > $\alpha-tocopherol$ > PSW > PSO. Antioxidative activities in Iinoleic acid emulsion substrates at 200 ppm were in order of $\alpha-tocopherol$l > PSE > PSW > PSO. In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coli. Whereas antimicrobial activity of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and $39.6\%$, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and $0.10\%$, respectively.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.42-48
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• 2004

The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4％ w/v xylitol was fermented at 10$^{\circ}C$. The addition of 1％ xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1％ xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2％ xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1％ xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1％ xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.427-434
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• 2010

This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at $4^{\circ}C$ for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.321-327
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• 2010

The effect of cattle sex (cow, bull, and steer) on carcass traits of quality grade factors, physicochemical, and sensory traits of Longissimus Dorsi in Hanwoo was evaluated. Carcass traits of 42,113 heads were collected nation-wide and 257 heads were slaughtered to analyze beef quality. Sex affected significantly marbling score, meat color, fat color, texture, maturity, and quality grade of Hanwoo (p<0.05). Hanwoo steer carcasses had the highest marbling score (5.02), maturity (2.17), and texture (1.31) than those of cows and heifers. Crude fat of steers was higher than that of other cows and bulls. Steers showed the highest $L^*$(39.01), Warner-Bratzler shear force (4.03 kg), and water holding capacity (57.08%), however, there was no significant differences between those of cows and bulls. Ultimate$pH_{24}$ was shown difference among sex (5.58-5.69), however, the values remained within normal range. In sensory evaluation analyses, sex affected significantly tenderness, juiciness, and flavor (p<0.05). Also, the over all acceptability of steer beef was significantly higher than that of cow and bull beef. These results could be used as fundamental data set for further research activities to elevate Hanwoo beef qualities (p<0.05).

• Fire Science and Engineering
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• v.25 no.2
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• pp.39-46
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• 2011

In correctional facilities with majority of occupants in custody, the safe evacuation guide without getaway accidents should be very important due to complexity in escape paths. Fire causes are various in correctional facilities, for example, arson fire is a major cause in mental treatment facilities, however, old facilities or carelessness of flammable materials consist of fire causes in jail facilities. Both types of correctional facilities are the same in terms of many casualties from the fire cases. The thesis focus on escape paths and evacuation guide plans on the basis of analysis on fire cases and structural vulnerability, and then an electronic unlocking system is concededly installed for safe evacuation of occupants in custody without getaway accidents. Especially, the effect of the electronic unlocking system is going to be analyzed on the basis of RSET (required safe egress time) in order to realize for the occupants to evacuate safely to the front yard in case of emergency. In conclusion, if electronic security allowed system with USN (Ubiquitous Sensor Networks) technology should be installed in multi-storey correctional buildings, it is proposed that the occupants in custody might be a guided safely without getaway trials.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.117-121
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• 1996

In order to find the reason for souring of Hansan sogokju (Korean traditional rice wine), microbial distribution, pH change and organic acids were analysed. Besides 161 mM of lactic acid as a major organic acid, small amount of acetic acid, malic acid, propionic acid were found in sogokju. Four different microbial strains were identified from the sogokju. These are two strains of Lactobacillus spp., Bacillus sp. and yeast. The pH of sogokju was changed from 4.01 to 3.29 during 18 days storage at $30^{\circ}C$. Amount of total acidity increased from 9 to 34.86 at the same condition. Notable change in the soured sogokju was an increase of the lactic acid (from 161 mM to 192 mM). So, we could assume that it was soured by an additional production of lactic acid by lactic acid bacteria during storage. The shelf life of sogokju was 41 days below $15^{\circ}C$ degree because this temperature was hard condition for the growth of Lactobacillus spp., causative bacteria responsible for additional lactic acid production.

• Fire Science and Engineering
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• v.31 no.5
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• pp.117-122
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• 2017

The absence of fire fighters' connection to communication can bring about increased loss of life due to errors and delays in rescue and actions and danger to their own safety. Therefore, when communication infrastructure has been destroyed in an enclosed space, it is necessary to set up an emergency wire or wireless telecommunication environment to fire fighting and to secure safer environment to deal with the disaster by checking the location of fire fighters. In this research, for the establishment communication environment in an enclosed inside using Ultra-Wide Band (UWB) wireless communication network, the performance of communication position determination of a single UWB communication module was evaluated regarding 6 kinds of indoor surroundings. When the communication distance in an indoor environment of each 6 channels bandwidth of UWB communication frequency was measured, the results were as follows: the open space (Ave. 15.5 m, Max. 20 m), the corridor (Ave. 17.33 m, Max 20 m), inside retaining home furnishings (Ave. 15.3 m, Max. 20 m), vertical stairs (Ave. 4.33 m, Max. 6 m), horizontal space with a closed fire door (Ave. 6.5 m, Max. 17 m). It was also found out that the communication function and the distance function were best in the frequency range from 6489.6 to 1081.6 MHz by 7 Ch. Accordingly, the establishment of communication environment in an enclosed space is judged to be possible when UWB communication module is set up at 20 m apart and multiple channels are used.

• Fire Science and Engineering
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• v.32 no.3
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• pp.67-75
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• 2018

To reduce the number of casualties in the case of fire, an alarm sound needs to be delivered to the people who remain in the apartment unit. On the other hand, it was reported that the fire alarm sound generated in the elevator hall was not delivered sufficiently to the people staying in the apartment units. In this study, the background noise level and noise level generated in an apartment unit were measured during the day and night time. In addition, the transmission of the fire alarm sound into the each room of apartment units was simulated and compared with the background noise level. The fire alarm sound generated in the elevator halls was reduced by the fire door and doors, and was not transmitted sufficiently into the internal spaces of the apartment units. Starting evacuation action was difficult after hearing the fire alarm sound generated outside the apartment units. To improve the transmission of an alarm sound to the inner spaces of apartment units, an acoustic simulation was carried out for cases where the alarm sound generator was installed on a wall-pad in the living room and the alarm sound generator was installed on the ceiling of each rooms in apartment units. Background noise of + 15 dB and 75 dB (A) were satisfied when alarm sound generator was installed on the ceiling of each room.

• Current Research on Agriculture and Life Sciences
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• v.31 no.3
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• pp.182-192
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• 2013

Since the Korean apple industry needs to expand its export market in Southeast Asia, this study investigates the attributes of Korean apples affecting consumer preference in Indonesia, Malaysia, Singapore, and Thailand. Based on an Importance-Preference analysis, the results are summarized as follows. First, price is the most important determinant for purchasing Korean apples by Southeast Asian consumers, except in Malaysia. Second, managing the intrinsic(sweetness and chewing texture) and extrinsic(surface and color) factors needs to be well maintained. Third, the priority of the marketing factor(wrapping) should be lowered. Fourth, while the importance of extrinsic factors(shape and size) is low, satisfaction is high, so these factors need to be managed to avoid overkill. Overall, Korean apples should have their own merits with an appropriate proper price, while maintaining a high quality. The results of this paper may provide suitable strategies for promoting apple exports to Southeast Asia.