• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.282-290
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• 2011

Two species of demersal fish, Liparis tessellates (cubed snailfish) and Hemitripterus villosus (shaggy sea raven), were investigated in relation to seasonal chemical composition. Total fat contents of the two fish were very low and were not appreciably different throughout the year, whereas their fatty acid compositions were significantly different depending on season. Noticeable changes in the moisture and protein contents in the two fishes were observed before and after spawning. Cubed snailfish showed relatively high amounts of total amino acids and free amino acids during summer months, whereas the levels of those in shaggy sea raven remained relatively unchanged throughout the year. Regardless of season, the major fatty acid of the two fishes was palmitic acid and most of polyunsaturated fatty acids (PUFAs) were n-3 PUFAs. Lead was over the legislative limit in some samples of the two fishes.

• Food Science and Preservation
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• v.20 no.5
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• pp.628-635
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• 2013

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.2
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• pp.72-89
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• 2012

This study aimed to reconsider the theory that the renowned Amisan(峨眉山) terraced garden at north of Gyotaejeon(交泰殿) was artificially made, by reviewing the historical records and drawings. It has been widely accepted that Amisan was made of the digged soil from Gyeonghoeji(慶會池). But several arguments about artificial mountain theory of Amisan that completely not be found in historical records have been raised in this study. The results were summarized as follows; the inherent contradiction in existing opinion, the discordance between the time of building Gyeonghoeji and Gyotaejeon, the existence of the mountain range which connect Baekaksan and Amisan appeared in Dohyeong(圖形), historical documents written in the years of kingdoms of Youngjo(英祖) and Gojong(高宗), a high position seen from Heungbogjeon(興復殿) in the north Amisan through the wall in the east but impassable, an opinion about realization Amisan as geomantic term of Amisa(蛾眉砂) at the time of Gyeongbok Palace reconstruction, and preservation of the mountain range in Gyeongbok Palace that comes from the result of the arguments in main mountain of Gyeongbok Palace in the year of Sejong(世宗). In addition, it was investigated why the slop in the north of Gyotaejeon was named as Aminsan and why the artificial mountain theory is appeared and made a conclusion that the Amisan comes from the change of the pronunciation of the geomantic term "Amisa", and modeling the yijing[意景] of Amisan which is a sacred place of Taoism and Buddhism in Sichuan[四川] of Chinaand the view of construction to mean defeating a spirit of smallpox which had to be cured. And it seems to be a result which retroactively applied the artificial mountain theory of Amisanis the technique of 'constructing mountain with digged pond dirt' to the relationship between Gyeonghoeji and Amisan. The greater part of mountain range which was connecting with Baekaksan and Amisan was seriously disconnected with large scale of exposition by the Japanese colonial period in 1915. But low slope is kept about 70 meters along the trail northeast of Gyotaejeon. Accordingly, it is judged that the range has not been entirely destroyed. And according to the result of elevation analysis, discontinuous slope form certain axis is found, so the mountain range of Amisan is approximately estimated. This basic research about the mountain range of Amisan might provide a critical clue about restoration of topography in Gyeongbok Palace.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.7
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• pp.593-598
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• 2016

Static tests and low-cycle fatigue tests were conducted to analyze the characteristics of the bellows for LNG vessels according to the forming methods. The cycle life of bellows was tested based on the specified cyclic life, 80000 cycles, to analyze the difference in characteristics between pre-and post-test data by measuring the strain and stress of each convolution of formed bellows. The low-cycle fatigue test was conducted using a strain gauge that was attached to the convolution of bellows. Formed bellows were placed on the structural test device which was equipped with a hydraulic system and was capable of moving in the x-y direction. Data was measured and processed by a multi recorder. Through the static test and low-cycle fatigue tests results, the difference between the cycle life of bellows formed by mechanical methods and of those formed by hydraulic methods was investigated. Moreover, the cause of difference in cyclic life according to forming methods was performed.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• KSBB Journal
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• v.24 no.4
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• pp.361-366
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• 2009

Response surface methodology (RSM) was used for optimization the fraction conditions of xylose from pepper stem with dilute sulfuric acid. The independent variables were acid concentration in the range of 1.134 to 2.866%, reaction temperatures in the range of 142.68 to $177.32^{\circ}C$, and hydrolysis time in the range of 6.34 to 23.66 min. were studied. The dependent variables were xylose yield from pepper stem, and the production of by-products, for example, furfural, acetic aicd, HMF etc. Experimental results had a good match with statistical result. The maximum xylose yield obtained in this experiment was 71% concentration.

• Journal of Korean Society of Forest Science
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• v.56 no.1
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• pp.77-81
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• 1982

The property of four tropical hardwoods were analyzed. xylans, extracted with 24% of potassium hydroxide and purified according to ethanol titration procedure, were examined for Pn, the uronic acid, methoxyl groups and acetyl groups content. Only mangrove, whose xylan content is similar to that of hardwoods in the temperature zone, had the ratio of units of xylose residue to the units of uronic acid residue as high as that of hardwoods in the temperature zone. Content of methoxyl groups showed the same result as uronic acid residue content. Various hemicellulose including D-xylose residue were contained in xylans extracted by D M S O. Acetyl groups content was compressed of 5.4% of M D X and 6.8% of R D X. Xylans unextracted by D M S O had acetyl groups. Pn measured by the viscosity method was about 200 and similar to the hardwood xylans of temperature zone. DPn calculated by uronic acid residue was similar to that of tropical zone.

• International Commerce and Information Review
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• v.19 no.3
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• pp.83-105
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• 2017

I tried to analyze export relation of influence in Chinese H beam(common steel), Hot Rolled Steel(common steel), Plate(common steel) which could be influenced immediately by China's cancellation of the export rebate of value added tax in 2010 through the statistic methods such as cointegration, Granger causality, impulse response and variance decomposition. In the first period they mutually influenced each other in export to Korea but in the second period, this relation of influence was lessoned. Due to production expansion of Hot Rolled Steel(common steel), Plate(common steel) in Korea, the change of import trend, the market change of steel users' industries and China's expedient export of boron steel to Korea, mutual influence among these products was greatly declined. Ever since Hyundai Steel's production expansion involving blast furnace facilities, there is need for the industry to concentrate on developing new markets for its facilities' output in Korea. Therefore, Korea's steel industry desperately needs strength of de-jure standards such as unique quality standards and related certifications, efficient distribution management, as well as export promotion strategy through its global trading network to effectively address its structural supply-demand imbalances.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.295-302
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• 1994

For the development of biological wastewater treatment process using photosynthetic bacteria (PSB), photosynthetic sludge process consisted of anaerobic digestion and PSB reactor were designed for the treatment of swine wastewater and the optimal operating conditions in flask-scale were examined. Photosynthetic bacteria from soil, pond, rice field, ditch etc. were isolated in synthetic medium containing high amount of organic acids and finally isolated one strain KK14 which showed the most degradating ability of organic acids was selected for the treatment of swine wastewater. It was identified as Rhodopseudomonas palustris. In the anaerobic digestion stage, the maximum organic acid productivity was obtained at pH 5.0, $37^{\circ}C$, HRT 2 day and under anaerobic standing condition. The optimal operating conditions of PSB reactor for the treatment of swine wastewater were pH 7.0, $30^{\circ}C$ under 4,000 lux illumination, and optimal initial COD loading (kg COD/kg D. C. W of PSB) was 2 (20% v/v seeding) in the main purification stage. Maximum removal rate of COD reached 92% under the above optimal conditions for 5 days.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.167-172
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• 2001

The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.