• Food Science of Animal Resources
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• v.26 no.2
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• pp.236-240
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• 2006

This study was conducted to manufacture new value-added corn dog using potato, milk powder and egg as nutritious and surplus agricultural and livestock products. A typical corn dog was manufactured with corn dog powder, potato, milk powder and egg as the same method of conventional corn dog. Corn dogs were divided into four groups; control group A [conventional corn dog], group B [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 1: 2)], group C [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 2: 1: 2)], group D [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 2: 2)], Viscosity of corn dog batter, pH of corn dog, rheology and sensory evaluation were measured. There were no significant differences for viscosity and pH between original corn dog and manufactured corn dog (p>0.05). However, hardness and brittleness of manufactured corn dog D were superior to the other groups (p<0.05). Also, manufactured corn dog D was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture new value-added corn dog which can help to stimulate the consumption of nutritious and surplus agriculture and livestock products.

• Korean journal of applied entomology
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• v.7
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• pp.15-20
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• 1969

This experiment was planned to study the mating behavior of the fall webworm. Hyphantria cunea Drury. In this experiment. observations on mating behavior of the fall webworm were based on the time of moth emergence, time of mating activity, copulation period, mating frequency, and effect of moth ages on the mating ratio. Mating frequency was determined by visual observation and the number of spermatophores. The results obtained were as follows; 1) The moths started emerging at about 3 P. M. and ended at about 12 P. M. The peak of moth emergence was between 7 and 8 P. M. Total ratio or the moths emerged between 7 and 8 P. M. was 42. 1 for female and 41.8 for male. 2) Mating activity was mostly confined to the period between 5 and 6 A. M. The average complation period was 12 hours (ranges between 7 and 17 hours). 3) The average ratio of single mating was $66.0\%$ for both sexes, and that of double. matings were $4.1\%$ for females and $5.4\%$ for males in laboratory test. The mating ratio of female moths collected from the field was $62.1\%$ for single mating. and 15.5" for doubles matings. These data indicated that single mating seemed to be most common. 4) Mating usually occured within four days after the emergence from the pupae. Mating ratio was greatly varied with the moth ages. The highest mating ratio was observed within 6 to 15 hours after moth emergence. Both sexes usually mated with the moths of the same ages.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.220-227
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• 2012

The objective of this study was to investigate the influence of emulsion processing with various homogenization treatments on the physical properties of nanoparticles. For the manufacturing of nanoparticles, by taking the emulsion-diffusion method, various coating materials, such as gum arabic, hydroxyethyl starch, polycarprolactone, paraffin wax, ${\kappa}$-carrageenan and emulsifiers like Tween$^{(R)}$60, Tween$^{(R)}$80, monoglyceride and Pluronic$^{(R)}$F68, were added into the emulsion system. Furthermore, the various speeds (7,000 rpm to 10,000 rpm), and times (15 s to 60 s) of homogenization were treated during the emulsion- diffusion process. NEO II homomixer was the most effective homogenizer for making nanoparticles as 51 nm ($D_{10}$) and 26 nm ($D_{50}$). To manufacture smaller nanoparticles, by using NEO II homomixer, 10,000 rpm of agitation speed, polycaprolactone as coating material, and Pluronic$^{(R)}$F68 as an emulsifier were the optimum operating conditions and components. For the stability of nanoparticles for 7 days, $20^{\circ}C$ of storage temperature was appropriate to maintain the particle size. From these results, the type of homogenizer, homogenization speed, homogenization time and storage temperature could affect the particle size. Moreover, type of coating materials and emulsifier also influenced the size and stability of the nanoparticles.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.266-279
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• 1996

To complement and develop the Orient Medical Bian Zheng treatmemt(韓方辨證施治), I have observed and analysed 68 persons who have recieved medical treatment because of the epigastric pain. Considering and analysed the Clinical Diagnosis(臨床診斷) and Clinical Bian Zheng(臨床辨證), Clinical Diagnosis(臨床診斷) and Gastroscopic Bian Zheng(微觀辨證), Clinical Bian Zheng(臨床辨證) and Gastroscopic Bian Zheng(微觀辨證), case history, age and sex, I have obtained the conclusion as follows. 1. The frequency of epigastric pain according to the classfication of Clinical Bian Zheng(臨床辨證) most occured in Gi Che Zheng(氣滯證), then in Huh Han Zheng(虛寒證). and least in Wi Youl Zheng. 2. There is no clear connection between the Clinical Bian Zheng(臨床辨證) and Clinical Diagnosis(臨床診斷). 3. The frequency of the epigastric pain according to Gastroscopic Bian Zheng(微觀辨證), mainly occurred in Wi youl Type(胃熱型), Wi Rac Jac Sang Type(胃絡灼傷滯型)and then occurred in Wi Han Type(胃寒型), and least occurred in Wi Rac A Che Type(胃絡瘀滯型) 4. Having observed the relation between the Gastroscopicin Bian Zheng(微觀辨證), and Clinical Diagnosis(臨床診斷) as pathological process, I have obtained the result that Wi Youl type(胃熱型) and Wi Rac Jac Sang Type(胃絡灼傷型) mainly occurred in Erosive Gastritis and Superficial Gastritis at the early stage, and Wi Rac A Che Type(胃絡瘀滯型) occurred in the whole stage among the Wuperficial Gastritis, Atro pic Gastritis, and Erosive Gastritis, Gastric Cancer, and the Wi Han Type(胃寒型) mainly occurred in Atropic Gastritis at the later stage. 5. The relation between Clinical Bian Zheng(臨床辨證) and Gastroscopic Bian Zheng(微觀辨證) do not coincide. 6. Observing the relation between the Clinical Bian Zheng(臨床辨證) and case history, Gi Che Zheng(氣滯證), Huh Han Zheng(虛寒證), Wi Youl Zheng(胃熱證) were commonly seen in the early stage of the case history, and Eum Huh Zheng(陰虛證) and Houl A Zheng(血瘀證) were seen in every stage. 7. Observing the relation between the Clinical Bian Zheng(臨床辨證) and age, Gi Che Type(氣滯型) was mostly seen in the thirties and other Bian Zheng(辨證) was seen after the middle 8. Observing the relation between the Clinical Bian Zheng(臨床辨證) and sex, Gi Che Type(氣滯型) was seen at high ratio in both sexes. 9. Observing the relation between the Gastroscopic Bian Zheng(微觀辨證) and case history Wi Han Type(胃寒證), Wi Youl Type(胃熱型), Wi Rac Jac Sang Type(胃絡灼傷型) were seen in the early stage of the case history Wi Rac A Che Type(胃絡瘀滯型) was mostly seen in the later stage. 10. There was no clear connection between the Gastroscopic Bian Zheng(微觀辨證) and age, sex. Although the examples were not sufficient, recipe regarding the partial variation state of stomach mucos together with Orient Medical Bian Zheng(韓方辨證) treatment seems to be useful in the effective treatment of Bi wi(脾胃) disease besides the epigastric pain.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.973-979
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• 2001

Tin-doped indium oxide (ITO) thin films were deposited using r.f. magnetron reactive sputtering and the electrical properties, such as the resistivity, carrier concentration and mobility, were investigated as a function of the sample position under a given magnetron sputtering condition. The nonhomogeneity of the electrical properties with the sample position was observed under a given magnetron sputtering condition. The resistivity of ITO thin film on the substrate which corresponded to the center of the target had a minimum value, 2∼4$\times$10$\^$-4/$\Omega$$.$cm, and it increased symmetrically when the substrate deviated from the center. The density measurement result also showed that ITO thin film deposited at the center has a maximum density of 7.0g/cm$^3$, which was a relative density of about 97%, and the density decreased symmetrically as the substrate deviated from the center. The nonhomogeneity of electrical properties with the deposition position could be explained with the incidence angle of the source beam alpha, which is related with an atomic self-shadowing effect. It was confirmed experimentally that the density in film affect both the carrier mobility and the conductivity. In the case where the density of ITO thin film is 7.0g/cm$^3$, the magnitude of the mean free path was identical with that of the grain size(the diameter of column). However, in the other cases, the mean free path was smaller than the grain size. These results showed that the scattering of the free electrons at the grain boundary is the major factor for the electrical conduction in ITO thin films having a high density, and there exists other scattering sources such as vacancies, holes, or pores in ITO thin films having a low density.ing a low density.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.3
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• pp.100-110
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• 2009

'Hongro' is one of the important mid-season apple cultivars bred in Korea. The recent occurrence of water core in Hongro and the consequent problems motivated this study. The objectives of our study were to investigate the influence of air temperature during the growing period on water core occurrence in Hongro and to provide methods to mitigate its impact. Based on our field experiments for three years, the results indicated that the occurrence of water core disorder was due to the prolonged exposure to high temperature ($T_a$) of >$30^{\circ}C$ during the ripening period. The rates of occurrence of water core disorder were higher in the fruit whose weight was more than 300g or those located outside the tree canopy and thus exposed to stronger solar radiation. In terms of mitigating the water core occurrence, the application of spraying $CaCl_2$ four times from late July to August was effective. Furthermore, between 1 and 15 August when the rate of occurrence was high with $T_a$ (from 3:00 to 5:00 p.m.) >$30^{\circ}C$, the micro-water sprinkling for 30 minutes starting at 6:00 p.m. with a supplementary spray conducted two hours after the first application drastically reduced the water core occurrence.

• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.179-186
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• 1995

Human anisakiasis may occur after ingestion of raw marine flesh infected with nematode larvae of Anlsi,hidae. Anisakiasis caused by the migration of the larva into the wall of stomach, small intestine and other portion has been reported in Korea. This prospective study was made of all cases referred to parasitological laboratory in Cheju-do between. Tune 1989 and June 1992. Gastric anisakiasis was confirmed if larvae invading the gastric wall were observed by gastrofiberscopy One hundred and seven cases were diagnosed, most of which were in 30-49 years old. Most of the patients complained acute epigastric pain with history of eating raw marine fish. This symptom usually occurred about 12 hours to 1 day after ingestion of infected marine fish. Edema, erosion or ulcer of the mucosa and hemorrhage from the gastric wall were observed in the involved areas. Ninety larvae removed from the stomach were identified; the larva of Anisqkis siwlex was the most prevalent species, and the Iarva of Pseudntewanoua decipien was also detected. The important species of marine fish from which the patients became infected was demonstrated as yellow corvina, sea eel, ling, cuttle fish, yellowtail and others. Five species of marine fish as a possible source of infection were examined, and Anisakis simplex larvae and Pseunotewqnoua decipirens larvae were collected from the mackerel and rock cod. This study demonstrates that anisakiasis is recognized as a public health problem in Korea.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.458-465
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• 2010

This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.400-406
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• 2002

In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.

• The Korean Journal of Archival Studies
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• no.68
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• pp.73-105
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• 2021

The aim of this study was to investigate the current state of operation of information disclosure system in Busan Metropolitan Police Agency and to suggest recommendations for improvement. To achieve this goal, this study quantitatively analyzed the data on information disclosure claims (2010~2020.6), appeal cases (2010~2020.6), the disclosure rate of original documents (2014~2019) and so on. Furthermore, it examined how and how much information is announced in advance through the agency's homepage and the information disclosure portal site. Results show that the agency has various problems regarding information disclosure including the high rate of transferring information to other institutions, the low disclosure rate of original documents, the high rate of information released publicly only after an administrative appeal, a small number of information announced in advance, and a not user-friendly website. To solve these problems, this study proposes providing accurate information about the scope of information the agency and other related institutions own, expanding the disclosure of original documents, discovering more information to announce in advance, and enhancing the usability of the website.