• Korean journal of food and cookery science
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• v.11 no.3
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• pp.244-248
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• 1995

This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, Iysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 mg/100 g chicken bone and 42.5 mg/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95$^{\circ}C$ for 3∼4 hours seemed to be the most intensive brothy flavor.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.108-108
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• 2011

공동주택에서 2025년 정부가 추진하고 있는 Zero Energy 건축물 구현과 친환경에 대한 탄소배출 저감 문제로 재생에너지 생산시스템의 추가 적용은 반드시 필요하다. 따라서 공동주택 적용 및 활용성을 높일 수 있는 BIPV시스템 개발을 통하여 설치면적 확보와 세대 활용성을 높일 수 있도록 하는 것이 필요하다. 특히 거실 창호의 경우 주방향이 남향, 남동 또는 남서향으로 배치되어 태양광을 적용하기에 적합한 특성을 가지고 있다. 그러나 창호는 건물외피의 역할과 재실자가 조망과 정보취득을 얻을 수 있는 중요한 통로가 되기 때문에 단열 문제나 시야 차폐의 문제는 발생하지는 않도록 하는 것이 필요하다. 본 연구에서는 a-si타입 모듈 2개를 10% 투과율로 Bsck Coating 색상을 달리한 모듈과 c-si BIPV 모듈을 커튼월 창호시스템으로 개발, 일반 2중 창호시스템과 비교 평가를 위해 실제 Test bed 건물에 시공하여 시환경 및 실내 창측면 온도변화 측정 분석을 진행하였다. 현재 국내외 출시되고 있는 a-si see through 모듈은 10~30%의 투과율로 창 마감재로 대체가 가능하나 건축 환경(시환경,열환경)에 대한 분석은 전무한 상태이다. 본 연구에서는 시환경과 창유리면의 열 부하, 자외선, 적외선 차폐 및 가시광선의 투과율에 대한 평가와 Back Coating에 따른 색온도 평가를 통해서 a-si BIPV의 공동주택 세대 발코니 창호 적합성에 대한 검토를 진행하였다. 연구결과는 아래와 같다. ${\bullet}$ 실내조도는 청천공 정오기준 가시성 확보 모듈의 경우 2,300 ~ 3,500lx를 나타내고 있어 대비 현상이나 창측의 급격한 조도 변화가 적은 시환경 구축이 가능 ${\bullet}$ 12시경 휘도는 창측면, 실내 벽체, 코너 바닥면을 대상으로 a-si BIPV 모듈을 적용한 경우 휘도비가 12:1로 KS나 IESNA의 광원과 근접면의 비 20:1 범위에 모두 존재, 적합한 것으로 분석되었으나 c-si의 경우는 그림자로 인한 대비 현상이 발생, 작업 시환경 문제 발생. ${\bullet}$ 이중시스템 창호와 비교하여 단열 성능 떨어짐. 발전시간대 창유리 면 온도 상승 으로 하절기 냉방부하 증가. ${\bullet}$ 자외선은 100% 가까이 차단, 적외선은 13~42%만 투과되고 가시광선은 13% 투과율을 나타내어 일반 창에 칼라 코팅을 적용하는 것과 유사한 경향을 나타냄.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.57-65
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• 2016

This study aimed to evaluate quality characteristics of soy sauce by various manufacturing methods. We examined color values, contents of saccharide and free amino acid. Regarding color values, brewed soy sauce showed lower level of L-values than traditional soy sauce, and the L-value was increased with time dependent manner in traditional soy sauce. The one year old traditional soy sauce exhibited the lowest a-value whereas the three years old traditional soy sauce showed the highest b-value (+4.27). The content of the bitter and savory taste amino acids was the highest in commercial soy sauce with the values of 28.98% and 18.93%, respectively. In addition, traditional soy sauce contained more GABA than brewed soy sauce.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.225-228
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• 2005

Effects of natural plant extracts on kochujang and it's sensory evaluation were investigated. Natural plant extracts was added to the general kochujang and then investigated the changes of free amino acids composition after fermentation at $30^{\circ}C$ for 60 days. The content of glutamic acid among the free amino acids was highest, and those of aspartic acid, proline, valine, histidine were also presented higher than the general kochujang, Sensory properties of natural plant extract-added kochujang were unchanged in color, hot taste, salty taste but, properties presented better in flavor, savory taste, sweet taste, overall preperence. Therefore, we may conclude that kochujang added natural plant extracts was more acceptable than general kochujang.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Journal of Conservation Science
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• v.36 no.5
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• pp.405-420
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• 2020

A convergence research was conducted on glass beads excavated at the ruins of Hapgang-ri, Sejong, using the archeology and conservation approach. The period of appearance of Jugu Towangmyo in the ruins of Hapgang-ri can be estimated to begin in the late 2^nd century; for Jugu Towangmyo No. 15, the period spans from the late 2^nd to early 3^rd century. Form, color, and manufacturing techniques of complete glass beads were examined, and the cross-sections and chemical composition of 16 samples were observed. Based on these analyses, the glass beads were divided into blue, purple, and red colors. The blue-colored beads could be further sub-divided based on their gloss and brightness; in contrast, the red-colored beads were highly uniform with regard to these parameters. Based on the stripe and bubble arrangement on the surface of the glass beads, their drawing technique was identified. Traces of heat treatment or polishing were observed at the ends of the beads. According to their chemical composition, the 16 samples were classified into 3 potash glass and 13 soda glass groups; in the latter, the properties of the stabilizers were divided according to the blue and red bead colors. The stabilizers of the red beads are unique in that they allow the distinction among beads excavated in other areas in South Korea owing to their compositional differences. Colorants in blue- and red-colored beads are cobalt (containing MnO), and copper and iron, respectively.

• Restorative Dentistry and Endodontics
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• v.36 no.2
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• pp.108-113
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• 2011

Objectives: To determine the effect of the spectral output of single and dual-peak light emitting diode (LED) curing lights on the microhardness and color stability of commercial resin composites formulated with camphorquinone and alternative photoinitiators in combination. Materials and Methods: Three light-polymerized resin composites (Z100 (3M ESPE), Tetric Ceram (Ivoclar Vivadent) and Aelite LS Posterior (Bisco)) with different photoinitiator systems were used. The resin composites were packed into a Teflon mold (8 mm diameter and 2 mm thickness) on a cover glass. After packing the composites, they were light cured with single-peak and dual-peak LEDs. The Knoop microhardness (KHN) and color difference (${\Delta}E$) for 30 days were measured. The data was analyzed statistically using a student's t-test (p < 0.05). Results: All resin composites showed improved microhardness when a third-generation dual-peak LED light was used. The color stability was also higher for all resin composites with dual-peak LEDs. However, there was a significant difference only for Aelite LS Posterior. Conclusions: The dual-peak LEDs have a beneficial effect on the microhardness and color stability of resin composites formulated with a combination of camphorquinone and alternative photoinitiators.

• Food Science and Preservation
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• v.14 no.1
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• pp.61-66
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• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.