• Korean Architects
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• no.12 s.368
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• pp.31-45
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• 1999

숨가쁘게 달려오던 한국사회는 문득 21세기의 문턱 앞에 서 있다. 지난 한 세기는 한국 뿐만 아니라 세계건축계에도 많은 변화와 발전이 있었다. 이렇다 할 준비없이 우리가 맞이하는 21세기는 정보와 문화가 주도할 것으로 예상된다. 새로운 밀레니엄에 대한 기대와 세기적 전환시대를 맞는 현 시점에서 그동안 한국건축은 급격한 경제성장과 아울러 새로운 서구적 건축의 유입으로 인해 우리는 건축문화에 대한 관심을 기울일 시간도 없이 양적인 성장을 계속해 왔다. 외래건축의 유입으로 인해 한국건축이 겪었던 문화적 충격은 단순한 문화적 충돌이 아니라 기존 도시구조의 대대적인 변형과 파괴에 시달려야 했으며, 이로 인한 불균형한 개발은 급조된 건축물을 생산하는 결과를 초래하게 되었고, 이와 함께 우리 건축문화의 모습은 기형적인 도시환경의 모습으로 대체되었다. 이러한 상황에서 다가올 21세기는 WTO세계무역기구의 발전과 더불어 국가간의 개방정책이 불가피하게 이루어지고 있으며, 이에 따라 사회 전분야에 걸쳐 새로운 시도는 빠르게 움직이고 있다. 건축분야 역시 문호 개방원칙에 따라 국가간 건축사자격 상호인증에 대한 각국간의 심도있는 논의와 그에 따른 교육 및 시험수준, 경력의 요구조건, 제반규제사항 등 각국의 상호 차이점에 대한 구체적인 협의가 올해 열린 UIA(세계건축사연맹) 북경 총회에서 승인되어 표준안이 공포되었다. 이에 따라 우리나라도 건축사자격 상호인증에 대한 대책 마련을 위해 공청회개최 등을 통해 본격적인 논의가 이루어지고 있다. 이제 우리 건축계도 새로운 세기를 맞는 시점에 서 있다. 이러한 상황에서 한국건축계는 급변하는 세계속에 우리의 건축문화를 계승 발전해야 할 과제를 안고 있다. 이에 본지에서는 밀레니엄 특집으로 '21세기 한국건축의 비전'이란 주제로 한국건축의 새천년의 미래를 내다보고 이를 통해 우리 건축이 담고 있는 현실과 문제의 실마리를 풀 수 있는 계기를 마련하고자 이번 특집이 계획되었으며, 또한 한국건축이 나아갈 바람직한 방향을 짚어 봄으로써 한국건축의 활로를 모색하고 세기적 전환시대를 맞는 우리 건축의 미래지향적 자료로 활용되었으면 한다.

• Transactions of the Korean Society of Automotive Engineers
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• v.20 no.3
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• pp.45-51
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• 2012

This work was investigated 2-stage injection strategy on combustion and emissions in a direct injection compression-ignition engine fueled with DME. Single cylinder engine was equipped with common rail. Injection pressure was 700bar, dSOI between the main injection and the pilot injection was varied. Diesel was used as compared fuel of DME in all cases. The results was shown that maximum pressure was higher than all cases and its amount of DME and diesel was similar. Regardless the pilot injection, the main fuel injection timing was same. The heat release rate of the main injection for diesel was high while that of pilot injection for DME was high. The THC was very low regardless of the fuel type and injection strategy. In the single injection, NOx was increased to retard of main injection timing regardless of the fuel type. NOx emissions was decreased with the retardation of the main injection timing regardless of the fuel type in the case of 2-stage injection strategy.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.348-352
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• 2000

The stabilization of wheat $\beta$-amylase( Himaltosin GL, Hankyu-Bio) was attained by modification wish periodate-oxidized soluble starch. The specific activities of modified enzyme at pH 9.7 and pH 8.0 were 17% and 96%, respectively, compared with that of native enzyme. The pH stability of modified enzyme was increased at pH 2~5 and 6~12 in the presence of $\alpha$-cyclodextrin( $\alpha$-CD) compared with that of native enzyme, and optimum pH of the enzyme was changed from pH 5.0 to pH 7.0 by the modification. Thermal stability of the modified enzyme was increased. After treatment at 6$0^{\circ}C$ for 10min, the activity remained 8% for the enzyme modified at pH 8.0 in the presence of $\alpha$-CD and tested in the presence of $\alpha$-CD, 5% for the native enzyme. The native enzyme and modified enzyme showed one peak in HPLC. The molecular weight of the modified enzyme was slightly increased in HPLC analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.293-299
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• 1991

To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, ground barley, whole white rice, whole barley, Postprandial glucose and insulin responses were measured over 3hr and showed the following pattern. Dextrose and ground white rice elicited similar postprandial serum glucose and insulin responses whereas ground barley and whole white rice intemediate, whole barley gave the lowest responses in the test group. The ground form of rice and barley were significantly higher responses than the unground form of those as well as whole white rice were higher responses whole barley, The results suggested that the cooking form of rice and barley was an important determinant of the postprandial metabolic responses.

• Bulletin of Food Technology
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• v.15 no.3
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• pp.112-124
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• 2002

발효란"박테리아,곰팡이,효모의 효소에 의해 일어나는 계속적인 변화"로 규정한다. 발효에 의해 일어나는 화학적 변화의 예를 들면 우유의 acidulation. 전분의 분해.설탕이 알콜과 이산화탄소로 변화되는 것과 질소 유기화합물의 산화등이 있다. 배지, 온도, 소금, 산도 배양 용기 및 시간과 같은 몇몇 요인이 발효 과정에 중요한 역할을 한다. 사실 발효식품 제조에 있어서 제품의 향미,텍스쳐,아로마 기타 다른 요소들이 어느 정도의 발효시간에 따라 차이가 있기때문에 단순히 급하게 서두를 수도 없다. 빵, 맥주, 사이다, 와인, 치이즈와 요구르트류의 식품과 음료는 발효과정을 통해 만들어진다. 이들 제품 이외에 어떤 제품은 다른 식품 제조에 이용될 수 있는데, 광의의 이들 식품 소재는 새롭고 기발한 발효기법 뿐아니라 전통적인 기법을 사용해서 생산 되기도 한다. 예를 들면 잔탄검(xanthan gum)은 고분자 폴리사카라드로 Bacterium xanthomona campestris를 이용한 발효과정을 통해 생산되는데 기질로서 설탕을 사용한다 젤란검(Gellan Gum)은 수용성 폴리사카이라이드로 Sphingomonas elodea 순수균의 발효에 의해 생산된다. 이와 같은 다중 기능의 하이드로콜로이드는 IFT Food technology 산업 성공상을 수년에 걸쳐 받았고, 제조업자들은 이것을 증점제, 안정제, 조직강화제로 이용했다. 최근 식품, 음료와 의약품에 사용하는 소이이소플라본(soy isoflavone)이 주목을 받고 있다. 소이이소프라본 중 제니스데인(genistein). 다이드제인(daizein)과 글라이스데인(glycitcin) 같은 soy sioflavone이 건강에 이익을 준다고 연구되었고, 독자적인 발효 과정으로 건강 증진과 기능성을 준다는 이들 성분이 더 많이 함유하는 대두 제품을 내놓고 있다. 본문에서는 12개 발효소재(ingredients)를 살펴보고 이들의 최근 개발동향을 재조명해 보았다. 이들의 개발동향은 시간이 결정적인 요인이 될 수 있는 발효과정을 사용하기 때문에 시기적으로 적절하게 인식될 수 있을뿐만 아니라, 건강, 장점,향미와 관련된 오늘날의 시장경향일 수도 있다.

• KSBB Journal
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• v.10 no.3
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• pp.304-316
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• 1995

For fuel alcohol production, enzymatic liquefaction and saccharification of tapioca starch by ${\alpha}$-amylase and glucoamylase were studied. The thermophilic ${\alpha}$-amylase Termamyl produced from Bacillus licheniformis gave a better liquefaction than the relalively low temperature enzyme BAN from B. subtilis. Oplimal temperature and pH with Termamyl were $90∼95^{\circ}C$ and 5.8, respectively. Minimal amount of Termamyl 240uc for a satisfactory liquefaction for a two-hour reaction was about 0.0125% (v/w) with respect to the mass of tapioca used. For saccharification experiments two enzymes, Novo AMG and Do-I1 enzymes were compared. The enzymatic activity of each enzyme was a little different depending on the substrate used and the latter was found to have a significant amount of ${\alpha}$-amylase activity. With Novo AMG optimal temperature was about $58^{\circ}C$ The pH optimum was 4.3 with maltose, however, with tapioca, no difference was observed between pH 4.3 and 5.7 which is a natural, unadjusted pH of liquefied tapioca. For 85% of completion of saccharification, it was necessary to use 0.0625% (v/w) of Novo AMG 400L for tapioca and to run the reaction for more than 10 hr, Packed volume of solid particles in tapioca slurry remained at around 30% during liquefaction and saccharification. This indicates that the removal of the solid particle before fermentation is not economically feasible at all, even though the solid particles make it very difficult to operate the bioreactor in a continuous mode with cell-recycle.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.517-526
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• 2023

The harvest time of the late-ripening 'Fuji' apple (Malus × domestica) is variable, depending on the coloration of the fruit skin. Ethephon, a plant growth regulator, promotes the ethylene production and induces physiological responses associated with fruit maturation in climacteric fruit crops, such as apples. This study aimed to investigate the effect of ethephon treatment on fruit characteristics after fruit enlargement, with the objective of proposing an economical and stable harvest control method for 'Fuji'/M.26 apples. Fruit characteristics were assessed at 10-days intervals following the application of 100 mg/L ethephon and mixture of 100 mg/L ethephon and 0.5% CaCl₂ at 145 days after full bloom (DAFB). Starch contents of ethephon-treated (ET) and ethephon with CaCl₂-treated (EC) apples began to decrease from 155 DAFB, and the starch contents of ET and EC at 10 days before harvest were similar to those of control at harvest time. Red coloration of fruit skin in EC was lower compared to ET but higher than control. The average fruit firmness was low in ET, while the control and EC exhibited similar levels of firmness. Fruit sugar acid ratios did not show significant differences between treatments. However, the titratable acidity of EC was significantly lower than that of the control at 10 days before harvest. Moreover, fruit sugar acid ratio of ET and EC at 10 days before harvest in 2021 was similar to their sugar acid ratio at harvest time. Therefore, it was thought that fruit maturation and skin coloration could be accelerated by 10 days from the harvest time through the combined treatment of 100 mg/L ethephon and 0.5% CaCl₂ at the end of fruit enlargement in 'Fuji'/M.26.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.877-881
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• 2007

The genetic diversity and population structure of Potentilla freyniana in Korea were determined using genetic variations at 19 allozyme loci. Thirteen of the 19 loci (68.4%) showed detectable polymorphism. Genetic diversity at the population level was high ($H_{EP}$ = 0.270). Total genetic diversity values ($H_T$) varied between 0.190 and 0.584, giving an average overall polymorphic loci of 0.371. The interlocus variation of genetic diversity within populations ($H_S$) was high (0.354). On a per locus basis, the proportion of total genetic variation due to differences among populations ($G_{ST}$) ranged from 0.008 for Fe-2 to 0.310 for Gpi with a mean of 0.065, indicating that about 6.5% of the total allozyme variation was among populations. Wide geographic ranges, perennial herbaceous nature and the persistence of multiple generations are associated with the high level of genetic variation in P. freyniana. The estimate of gene flow based on $G_{ST}$, was high among Korean populations of P. freyniana (Nm =3.57). Although P. freyniana usually propagated by asexually-produced ramets, I could not rule out the possibility that sexual reproduction occurred at a low rate because each ramet may produce terminal flowers.

• Journal of the Korean Geotechnical Society
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• v.27 no.1
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• pp.87-97
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• 2011

In this study, a new methodology by using the X-ray CT scan is proposed for estimating void ratio of sandy soil. The general problems in high resolution X-ray CT scan such as beam hardening and ring artifact had been successfully settled up using thin metal plate filter and some calibration process. In order to calculate the void ratio of sand from its CT image, the procedures and algorithm for CT image processing are developed. CT scan tests for Joomunjin sand are carried out to verify its applicability to void ratio testing.