• Journal of Advanced Navigation Technology
• /
• v.25 no.4
• /
• pp.286-292
• /
• 2021

Dispersion maps of antipodal symmetric type for improvement of compensation effect in dispersion managed link combined with optical phase conjugation, which can compensate for the distorted wavelength division multiplexed (WDM) signals due to chromatic dispersion and nonlinear Kerr effects of single-mode fiber, were proposed. It was confirmed that the proposed all of antipodal symmetric dispersion maps was more effective to compensate for the distorted WDM channels than the conventional link of uniform type dispersion map. Especially, dispersion maps formed like the inversion of alphabet S were more advantageous as the distorted WDM channels were compensated than dispersion maps formed like alphabet S. It was expected that the variety of optical network topology was more expanded by applying the proposed antipodal symmetric dispersion maps into transmission link.

• Journal of Life Science
• /
• v.30 no.1
• /
• pp.70-76
• /
• 2020

This study was carried out to potentially improve the quality of traditional Korean fermented liquor using different concentrations of the root, stem, and fruit of Acanthopanax chiisanensis to simultaneously develop this local product and promote its consumption. The fermented liquor used for this study was matured at 5~10℃ for a period of 60 days, and its pH was in the range of 3.6±0.3~3.9 in thReduction of the liquor's sugar content decreased slightly while total acids increased slowly during the maturation. The organic acids in order of prevalence measured in the A. chiisanensis liquor were lactic, formic, malic, tartaric, and acetic, and free sugars such as sucrose, glucose, and mannose were detected, glucose content being highest across all the test groups. The total free amino acids in liquors with 10% root, stem, or fruit were 1,858.9, 2,855.1 and 2,672.2 mg/l, respectively. In examining the saturation of the matured liquor, that which had been fermented using the root and stem showed similar L, a and b values and was of comparable color. The fruit liquor was very red, with a low L value and high a value. The results obtained in this study are a meaningful contribution to local product development and promotion of their consumption.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.322-328
• /
• 2006

This study was designed to investigate the Quality of salted eggplants with mixed rice bran and salt during 7 days at $4^{\circ}\C$ for the quality improvement and arrangement of eggplants exported to Japan. It was carried out to analyze the changes of the color, organic acids, amino acids and minerals during salting. L and b values of eggplants were decreased, and a value of eggplants was increased during salting. Organic acids such as acetic, citric, lactic, malic, and succinic acids were analyzed from eggplants. The content of acetic and malic acid were decreased during salting, but citric and succinic acid contents were increased The major amino acids were alanine, glycine, valine and leucine. Total amino acid content of Chukyang was decreased but that of Shikibu was not changed during salting. The major free amino acid was $\gamma$-aminobutyric acid and contents of $\alpha$-aminoadipic acid and $\gamma$-aminobutyric acid were increased during salting. Sodium and potassium were major minerals of eggplants. Sodium, potassium and magnesium were increased during salting.

• Journal of Conservation Science
• /
• v.26 no.2
• /
• pp.157-169
• /
• 2010

This study focused on the material characteristics and archaeometric relationship between the molten glass and bronze materials within the crucibles and gilt-bronze Bodhisattva statue excavated from the Ssangbukri site in Buyeo, Korea. Yellowish green to red brown vitreous material in the crucibles was identified as lead glass which contained scarce amount of BaO, and low $Al_2O_3$ and CaO. Metallic molten material was identified as bronze of copper-tin-lead alloy with low amount of impurities that indicated well-refined materials. Also, cassiterite was used for raw metal ore of tin. The Bodhisattva statue consisted of major copper with trace impurities in the core metal, and gold amalgam in the gilded layer. Though lead isotopic analysis showed contradictory results in each lead glass, bronze and Bodhisattva statue that required further examination, it could be stated that the statue was made in the Ssangbukri site based on the high-level technical skills of bronze production.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.6
• /
• pp.520-528
• /
• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.274-285
• /
• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Nuclear Engineering and Technology
• /
• v.11 no.3
• /
• pp.203-212
• /
• 1979

The thermal decomposition of simulated Magnox highly active waste and of HARVEST feed slurries (SW and SG) which include tile glass forming chemicals has been studied. The waste and the slurries are almost completely calcined by 500-55$0^{\circ}C$. The colour of the solids from the slurries varies little until about 90$0^{\circ}C$ when it darkens considerably. The slurries begin to vitrify at this temperature and are completely vitrified at 1000-105$0^{\circ}C$. On the other hand. the sulphate impurity in SN slurry causes a yellow phase to separate above 75$0^{\circ}C$. The density of the intermediate solids is fairly low until 650$^{\circ}$-$700^{\circ}C$ is reached. This temperature seems to mark the onset of fluxing as tile density rises quickly to 2g/㎤ at 700$^{\circ}$ -80$0^{\circ}C$. The strengh of the solids decreases with temperature up to 50$0^{\circ}C$, and then rises as the solids begin to sinter. Below 50$0^{\circ}C$ the SN solids are the stronger. suggesting that the impurity renders this silica more reactive.

• Korean Journal of Breeding Science
• /
• v.49 no.4
• /
• pp.420-427
• /
• 2017

'Pungwonmi', a new sweetpotato variety, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), RDA in 2014. This variety was derived from the cross between 'Benisatsuma' and 'Luby3074' in 2006. The seedling and line selections were performed from 2007 to 2009, and preliminary and advanced yield trials were carried out from 2010 to 2011. The regional yield trials were conducted at five locations from 2012 to 2014, and it was named as 'Pungwonmi'. This variety has cordate leaf shape, and its leaves, stems, nodes, and petioles are green. Storage root of 'Pungwonmi' has an elliptical shape, red skin, and light orange flesh. 'Pungwonmi' was moderately resistant to fusarium wilt, and resistant to root-knot nematode. Dry matter content was 31.2%, and texture of steamed storage root was intermediate. Total sugar content of raw and steamed storage roots of 'Pungwonmi' was higher than that of 'Yulmi'. ${\beta}$-carotene content of 'Pungwonmi' was 9.1 mg/100g DW. Yield of marketable storage root over 50 g of 'Pungwonmi' was 24.3 MT/ha under the early season culture, which was 46% higher than that of 'Yulmi'. The number of marketable storage roots per plant was 2.8 and the average weight of marketable storage root was 156 g under the optimal and late season culture. Marketable storage root yield of 'Pungwonmi' was 24.1 MT/ha under the optimum and late season culture, which was 26% higher than that of 'Yulmi'. (Registration No. 6428).

• Korean Journal of Food Science and Technology
• /
• v.48 no.5
• /
• pp.466-473
• /
• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.991-998
• /
• 2009

We used pears to manufacture wine, and analyzed changes in pH, acidity and ethanol and sugar content during fermentation. Pear wine with added ginger (to improve quality) did not differ from ginger-free wine in pH or acidity level. The ethanol content of pear wine was the highest (13.0%, v/v) inpear wine with 0.1% (w/v) added ginger compared to pear wine with no ginger, and sensory tests examining taste and color yielded the highest scores for pear wine with 0.2% (w/v) ginger. To assess storage stability, pear wine was treated for 30 minutes at $55^{\circ}C$, $60^{\circ}C$, $65^{\circ}C$, or $70^{\circ}C$. Unheated pear wine showed rapid changes in pH and acidity level after 30 days of storage, whereas pear wine treated for 30 minutes at $60^{\circ}C$ did not show such changes. Total organic acid levels in pear wine increased by 0.71% and 0.89% (v/v), respectively. The free sugar level in pear wine decreased from 12.05% to 3.13% (w/v). Turning to phenolic compounds, caffeic acid, catechin, and epicatechin contents in pears were 1.64, 1.40, and 0.23 mg/100mL, respectively, with diverse compositions. Caffeic acid levels in pear wine decreased sharply to 0.12 mg/100 mL upon fermentation, whereas free catechin inpear wine increased to 1.16 mg/100 mL compared with 0.28 mg/100 mL in pears. Free arbutin increased from 8.34 mg/100 mL in pears to 10.39 mg/100 mL in pear wine. The free amino acid content of pear wine was 118.5 g/100 mL, but the levels of serine, alanine, glutamic acid, and aspartic acid decreased sharply upon fermentation, with corresponding increases in tyrosine, GABA, lysine, and arginine.