• Proceedings of the Korean Society of Tobacco Science Conference
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• 1998.05a
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• pp.25-25
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• 1998

• 월간낙농육우
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• v.25 no.7 s.279
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• pp.190-195
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• 2005

• Fire Science and Engineering
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• v.31 no.3
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• pp.54-62
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• 2017

The aim of this study is to find out the water spray features of in-rack sprinklers for rack storage. This study conducted cold water flow test, measurement of spray angle and densities by angles for sprinkler head manufactured by a Korean company and a U.S. company. Korean sprinkler head had a wide angle of water spary. The water spray angle of a U.S. sprinkler head was narrow compared to the Korean sprinkler. In comparison of the Korean head with U.S. head of the same K80, the Korean head can send water to parts that are difficult to directly spray, but the spraying density by angle was low. U.S. head can send more water than Korean head at a narrow angle. In conclusion, for flammable materials placed in two or more rows in a rack storage, a zigzag arrangement with face sprinklers will be effective.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.367-371
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• 1998

The characteristics of four samples of noodle flours milled from Australian Standard White(ASW) wheat were compared with one sample of noodle flour prepared from a blend of hard red winter(HRW) and western white(WW) American wheats. The ASW flours had lower content of protein and ash. Farinograms revealed that the absorption of the ASW flours was slightly higher than that of the HRW-WW flour. The mixing time, however, showed no difference between ASW flours and HRW-WW flour. The stability and the mechanical tolerance index were different among ASW flours, which were lower than HRW-WW flour. The ratios of resistance to extention determined by extensigraph for ASW flours were higher except one flour than HRW-WW flour. The flours showed characteristic mean particle sizes, which may reflect the differences in hardness of wheat used in the flour production. Farinograph indices showed no correlations with protein content and extensigraph indices. The amylograph peak viscosity was inversely correlated with the protein content (p<0.05).

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• The Science & Technology
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• v.30 no.11 s.342
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• pp.26-27
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• 1997

시중에 유통되고 있는 미국산 수입쇠고기에서 O-157대장균이 검출되어 한ㆍ미간 무역마찰이 일고 있다. 문제된 병원성 대장균 O-157은 소ㆍ돼지 등의 내장에 서식하는 병균으로 82년 미국에서 처음 발견됐다. 이번 O-157사건은 수입병원체와의 싸움의 시작에 불과하다. 앞으로 당국은 검역체계를 강화하는 등 적극적인 대처가 시급하다.

• 사료
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• s.34
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• pp.73-80
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• 2008

• The Korean Journal of Ecology
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• v.22 no.1
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• pp.7-11
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• 1999

The measurement of pH in the rhizosphere soil was conducted to clarify whether the growth of pokeberry plants affect the acidity of rhizosphere soil in two environmentally contrasting area Ulsan and Chongju city. The rhizosphere pH between 5.25 and 5.33 was shown in the pokeberry stand at Mt. Boomo located at Chongju. The rhizosphere pH of pokeberry stands at Mt. Bongdae, Mt. Sinsun and Mt. Totchil was below 5.0, and did not differ with depth and distance from the main axis of root. At Mt. Bongdae, however, the pH in the rhizosphere soil was significantly changed with soil depths though that was not changed horizontally. The rhizosphere pH at top soil was lower than that at subsoil, which indicates the fact that soil acidification at Mt. Bongdae was not caused by pokeberry plants. Furthermore, the rhizosphere pH did not change with the growth of pokeberry plants. These results indicate that the hypothesis that pokeberry plants acidify local soil environment should be reconsidered.

• Applied Microscopy
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• v.10 no.1_2
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• pp.33-40
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• 1980

미국산 사초속 식물의 잎의 표피형에 대한 조사로서 6 Sect., 6 Species에 대해 주사현미경을 사용하여 표피형을 조사하였다. 표피형의 구성요소인 숨구멍(Stomata), 세포벽(Cell wall), 유두돌기(Papillae), 가시돌기 (Prickle), 납질(Waxy)등의 모양을 조사하였다. 표피형 구성세포의 특징이 종류에 따라 차이가 있어 사초속 식물의 감별 및 분류에 좋은 형질이 될수가 있다고 보는 바이다.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.521-527
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• 1989

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.