• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.2-224
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• 2003

현미는 단백질, 지방, 식이 섬유 및 비타민 등의 영양성분 함량이 높은 우수한 식품소재이다. 현미의 맛, 식감, 기호성을 증진하기 위해 현미를 tempering, 증숙, 건조, 볶음공정을 거쳐 가공하였고, 이를 빵보다 저장성이 우수하고 미생물적 변패가 적은 쿠키에 이용하여 맛과 영양 및 기능성을 증가하기 위한 쿠키를 제조하였다. 가공한 현미를 분말로 하여 쿠키를 제조해 본 결과 고소한 향과 맛이 떨어지고 조직감 또한 기존의 쿠키와 큰 차이를 나타내지 않아 바삭거리며 부서지는 조직감을 주고 볶은 현미의 독특한 향을 줄 수 있는 통째로의 현미를 이 용하였다. 가공한 현미의 일반 성분을 분석하였고, 밀가루에 0%, 10%, 20%, 30%, 40%, 50% 수준으로 혼합하여 반죽의 기계적 물성을 TA(Texture analyzer)를 이용하여 측정하였고, 이어서 쿠키를 제조하여 각 혼합비에 따른 쿠키의 색은 Hunter 색도계로 측정하였고, 쿠키의 퍼짐성은 Califer 를 이용하여 측정하였고 현미쿠키의 조직감은 TA로 측정하였다. 관능검사를 통해 표면색, 견고성, 부서짐성, 향, 맛, 전체적인 기호도를 조사하였다.

• Journal of the Korean Chemical Society
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• v.67 no.2
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• pp.81-88
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• 2023

The contribution of hydrophobic residues to the protein folding reaction was studied by using HubWA variant proteins with I and L to V mutation. Folding kinetics of all V variant proteins was observed to be satisfied by a three-state on-pathway mechanism, U ⇌ I ⇌ N, where U, I, and N represent unfolded, intermediate, and native state, respectively. Three-state folding reaction was quantitatively analyzed and the free energy of folding of each elementary reactions and overall folding reaction, ΔG^o_UI, ΔG^o_IN, and ΔG^o_UN, were obtained. From the ratio of free energy difference between the variant protein and HubWA, ΔΔG^o_UI/ΔΔG^o_UN (ΔΔG^o_UI = ΔG^o_UI (variant protein) - ΔG^o_UI (HubWA) and ΔΔG^o_UN = ΔG^o_UN (variant protein) - ΔG^o_UN(HubWA)), the contribution of hydrophobic residues to HubWA folding was analyzed. The residues which are located in the hydrophobic core between α-helix and β-sheet, I3, I13, L15, I30, L43, I61 and L67, showed ΔΔG^o_UI/ΔΔG^o_UN value of ~0.5 when each of these residues was mutated to V, indicating that these residues form relatively solid hydrophobic core in the intermediate state. Residues located at the end of secondary structures and loop, I23, L69 and I36 showed ΔΔG^o_UI/ΔΔG^o_UN value below 0.4 when each of these residues was mutated to V, indicating that the region containing these residues are loosely formed in the intermediate state. V17A, L50V and L56V showed fairly high ΔΔG^o_UI/ΔΔG^o_UN value of ~0.8. Since L50 and L56 are located in the region containing long loop (residue 46 to 62), it is suggested that the high ΔΔG^o_UI/ΔΔG^o_UN value of these residues prevents the formation of aggregate at the early stage of folding reaction.

• Journal of Korea Society of Industrial Information Systems
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• v.12 no.5
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• pp.1-13
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• 2007

In this research, we found out that bridging nodes have great effect on the robustness of protein-protein interaction networks. Until now, many researchers have focused on node's degree as node's essentiality. Hub nodes in the scale-free network are very essential in the network robustness. Some researchers have tried to relate node's essentiality with node's betweenness centrality. These approaches with betweenness centrality are reasonable but there is a positive relation between node's degree and betweenness centrality value. So, there are no differences between two approaches. We first define a bridging node as the node with low connectivity and high betweenness value, we then verify that such a bridging node is a primary factor in the network robustness. For a biological network database from Internet, we demonstrate that the removal of bridging nodes defragment an entire network severally and the importance of the bridging nodes in the network robustness.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.210-216
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• 2002

본 연구는 오이 수확기 개발을 위해 메니퓰레이터를 설계 제작하였다. 실험에 사용한 3축 메니퓰레이터는 견고성, 내구성, 모멘트를 줄이기 위해 모터 및 감속기 등이 하중이 실리지 않는 곳에 장착하였다. 주요 연구 결과를 요약하면 다음과 같다. 1) 3차원 공간상의 좌표에 대하여 메니퓰레이터의 10회 반복 위치 오차는 Z축에 관계없이 0.1mm 내외로 정확하게 작동하는 것으로 나타났다. 2) 실내 실험에서 25개의 오이에 대한 실험 결과 22개의 절단하여 92%의 성공률을 보였으나, 원인은 오이가 기형과이며, 수확한 후 시간이 경과하여 오이 과병의 물성이 변한 것으로 판단된다. 3) 실내 실험에서 오이 과병을 절단하지 못한 경우에도 메니퓰레이터는 오이에 0.1m 내외로 엔드이펙터을 접근시켰다. 4) 50개의 오이에 대하여 현장 실험을 한 결과 42개, 84%의 절단율을 보였다. 오차가 16% 발생한 것은 수확적기가 지나서 오이의 과병이 짧고 뭉툭해서 나타난 것으로 판단된다.

• Journal of Korea Multimedia Society
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• v.16 no.3
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• pp.318-329
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• 2013

This paper proposes a DNA watermarking method for the privacy protection and the prevention of illegal copy. The proposed method allocates codons to random circular angles by using random mapping table and selects triplet codons for embedding target with the help of the Lipschitz regularity value of local modulus maxima of codon circular angles. Then the watermark is embedded into circular angles of triplet codons without changing the codes of amino acids in a DNA. The length and location of target triplet codons depend on the random mapping table for 64 codons that includes start and stop codons. This table is used as the watermark key and can be applied on any codon sequence regardless of the length of sequence. If this table is unknown, it is very difficult to detect the length and location of them for extracting the watermark. We evaluated our method and DNA-crypt watermarking of Heider method on the condition of similar capacity. From evaluation results, we verified that our method has lower base changing rate than DNA-crypt and has lower bit error rate on point mutation and insertions/deletions than DNA-crypt. Furthermore, we verified that the entropy of random mapping table and the locaton of triplet codons is high, meaning that the watermark security has high level.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.891-898
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• 2008

The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.530-536
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• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.

• Journal of Bio-Environment Control
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• v.12 no.2
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• pp.57-62
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• 2003

In this study, a robotic manipulator for harvesting cucumber was developed. The objective of this research was to design and to construct a robotic manipulator specifically tailored to harvest cucumber in the greenhouse. The system was consisted of an integrated end-efffctor, an image processing system and a controlling system. Especially, the image processing system detected the quality of cucumber within each plant in order for the computer to furnish harvest instructions to the manipulator. In all tests of cucumber, the success rate for cucumber harvest was 84％ in the greenhouse. End-effector, image processing system and controlling system showed good performance. Based on the results of this research the following recommendations are made for further study. Besides harvesting cucumbers, the oldest leaves, creepers and the youngest small side leaves need to be removed.