• Conservation Science in Museum
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• v.1
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• pp.27-35
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• 1999

To get the best result from vacuum freeze drying of water-logged wood, it is necessary for objects to find out the best conditions such as chemicals, appropriate concentration of solution, impregnation method and etc. Such best conditions could be set up by pre-treatment experiments. Two kinds of wood(Pinus densiflora S. et Z. and Quercus acutissima Carruth) were pre-treated by four methods: 2-step PEG treatment(PEG#200-PEG#4000), sorbitol treatment, PEG#200+PEG#4000 treatment, and sorbitol+PEG#4000 treatment. After those pre-treatment, vacuum freeze-drying was undertaken. Then the effect of dimensional stability were compared. When using 2-step PEG treatment, a solution of 60% PEG #4000 got the best dimensional stability for pine and in case of the oak, a solution of 40% PEG#4000 got the best. Sorbitol treatment got rather good result for the pine only when applied with 40% solution of sorbitol. Sorbitol, PEG#200+PEG#4000 and sorbitol+PEG#4000 treatments to the oak didn't affect on dimensional stability sufficiently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.381-386
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• 1985

This experiment was conducted to investigate changes of soybean curd yield according to the extension of soaking time during manufacturing of soybean curd. To investigate those changes systematically, transmission electron microscopy and disc-gel electrophoresis were used. The soybean curd yield was increased from 45.0% to 50.5% and 55.4% respectively as soaking time is extended from 5 hours to 10 and 24 hours. The solid extraction and soybean milk coagulation were also increased according to the extension of soaking time. From disc-gel electrophoresis patterns of soybean milk protein and soybean curd protein, numbers of band were increased and major band thickened by expending the soaking time. Most of high molecular bands of soybean milk protein were transfered to soybean curd. Crude 7S proteins of soybean milk and soybean curd in dis-gel electrophoresis were appeared to be 4 and 5 bands respectively, and crude 11S proteins of soybean milk and soybean curd were appeared to be 9 and 8 bands respectively. Of soybean milk bands, most of 11S component transfered to soybean curd. Transmission electron photomicrographs revealed that the dimension of each protein body became larger and the numbers of spherosome around the protein bodies in unit area fewer by extending the soaking time of soybean.

• Journal of Veterinary Clinics
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• v.23 no.2
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• pp.190-193
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• 2006

Two weeks of therapy with intra-articular hyaluronic acid and oral caprofen failed to improve the clinical signs of hip osteoarthritis radiologically confirmed in a dog. Then, over the period of 30 days (7 sessions at 5-day intervals), bee- venom acupuncture (BV-AP, injection of bee venom at acupoints, also called apitoxin-aquapuncture) plus Trigger Point (TP) therapy was used. Five acupoints on the affected right limb were injected each time: GB30(as local point), plus ST35, GB33, BL40 and LIV08 (as distant points). The injection mixture (0.2 ml/point; total 1 ml/session) was saline + apitoxin + 2% lidocaine, so that the injected solution contained $100{\mu}g$ apitoxin diluted in 0.2% lidocaine-saline solution/ml. The total dose of apitoxin used was, therefore, $100{\mu}g/session$, divided over the 5 acupoints. One TP in the middle of the right quadriceps muscle was injected with 2% lidocaine (0.2 ml/point) each time. BV-AP improved the clinical signs rapidly; lameness and ataxia were disappear after 7 sessions (30 days); the right hind limb muscular atrophy was much improved and the hip radiograph was almost normal two weeks after 7 sessions (44 days). The present patient was a case with canine hip osteoarthritis which showed favorable therapeutic response by BV-AP plus TP therapy.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.315-320
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• 2011

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.870-876
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• 2001

Cordyceps is very famous of its board biological activities and vital function in traditional medicines. Fourdimensional response surface methodology was used for monitering of instant rice gruels. The organolepitc color of instant rice gruel prepared using mushroom and glutinuous rice showed the maximum score in 38.52% rate of glutinous rice 321.46 mL content of added water and 1.30 g content of P. japonica mycelia. The organoleptic taste of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 64.86% rate of glutinous rice 270.66 mL content of added water and 2.32 g content of P. japonica mycelia. The organoleptic flavor of instant rice gruel prepared using mushroom and glutinous rice was maximized in 36.75% rate of glutinous rice, 323.40 mL content of added water and 1.42 g content of P. japonica mycelia. The organoleptic mouth-feel of instant rice gruel prepared using mushroom and glutinous rice was maximized in 65.33% rate of glutinous rice 275.37 mL content of added water and 2.41 g content of P. japonica mycelia. The organoleptic overall palatability of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 40.94% rate of glutinous rice 352.79 mL content of added water and 1.27 g content of P. japonica mycelia.

• Journal of the Korean Geotechnical Society
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• v.39 no.7
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• pp.17-30
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• 2023

This study investigates the impact of water immersion and high temperature on the shear strength of cemented sand through direct shear tests. Standard Jumunjin sand was used and cemented with binders, such as ultra-rapid hardening cement and an epoxy aqueous solution. The binder was mixed at concentrations of 4%, 8%, or 12%. Subsequently, cylindrical cemented specimens with a diameter of 64 mm and height of 25 mm were produced using compaction. The curing period was three days, and the specimens were cured under dry air, immersion, and heating conditions. The heating condition involved subjecting the immersed specimens to a microwave oven three times for three minutes to achieve an internal temperature of approximately 90℃. Regardless of the binder type, the cohesion of the cemented sand increased with higher binder content, whereas the internal friction angle exhibited a slight increase or decrease. Compared with ultra-rapid hardening cemented sand, epoxy-cemented sand displayed an average cohesion that was five times higher and an internal friction angle that was 10° higher. Overall, irrespective of binder type, the shear strength decreased during water immersion and increased during heating. Notably, the epoxy-cemented sand exhibited a three-fold increase in cohesion and a more than 20° increase in the internal friction angle during heating.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1992.11a
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• pp.470-470
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• 1992

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.09a
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• pp.63.2-64
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• 1998

• Journal of Pharmacopuncture
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• v.6 no.1
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• pp.18-18
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• 2003