• The Korean Publising Journal, Monthly
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• s.203
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• pp.19-19
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• 1996

• The Korean Nurse
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• v.14 no.6 s.80
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• pp.20-20
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• 1975

• Nuclear Engineering and Technology
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• v.4 no.2
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• pp.151-159
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• 1972

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.199-203
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• 1992

This study was aimed to optimize the required condition for recovering the low soluble taste component obtained from sea tangle extract using ultrafiltration, and to investigate effects of membrane type, temperature, transmembrane pressure and flow rate respectively. We also compared relationship between the profile of permeate flux and the recovery yield of taste component under the selected optimal condition using ultrafiltration and diafiltration. Hydrophobic GR 51 PP membrane kept higher average permeate flux than hydrophilic FS membrane, and average permeate flux also had increasing tendency in relation to rising flow rate but it showed limit value of 3.7 l/min. Average permeate flux decreased as transmembrane pressure increased but it showed little change with rising temperature. Investigation upon average permeate flux, total dissolved solid and recovery yield of taste components using ultrafiltration and diafiltration resulted in relatively higher recovery yield in ultrafiltration. Compared ultrafiltration and diafiltration, average permeate flux was lower in ultrafiltration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• KOREAN POULTRY JOURNAL
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• v.5 no.1 s.39
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• pp.95-99
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• 1973

사료중에 포함된 총에너지는 이것이 전량 동물에게 이용되는 것이 아니고 여러가지 형태로서 손실이 일어나는 것이다. 분과 뇨 그리고 열량증가로서의 에너지의 손실을 공제하고 실제로 동물에게 이용되는 에너지를 정미 에너지라고 하며 정미에너지는 다시 생산과 유지에 쓰이기 위한 것이다. 동물에게 실제로 이용되는 유효에너지인 정미에너지가를 추정하는데는 가소화에너지, 대사에너지, 생산에너지가 흔히 사용되고 있으나 그중에서 구하기가 비교적 쉽고 유효에너지의 훌륭한 척도가 될 수 있는 대사에너지(ME)의 개념이 가장 많이 쓰이고 있다. 대사에너지의 약점은 동물의 체내에서 일어나는 에너지의 손실중 열량증가(Specific dynamic action)로서의 손실을 고려하지 않았다는데 있으며 이로 인해서 몇가지 문제점들이 발견되고 있으나 지금까지 많은 연구가 이루어져 왔으며 앞으로도 계속해서 검토되어야 할 것이다. 성장중의 병아리를 대상으로 ME를 추정하는 방법은 많은 학자들에 의해서 창안되었으며 실제로 많은 단미사료의 ME함량에 대한 데이타는 손쉽게 구할 수 있다. 그러나 산란계를 대상으로 한 시험은 많지 않았으며 병아리로부터 얻어진 데이타를 산란계에 적용하고 있는 실정인바, 어떤 사료에 대해서는 병아리와 산란계 사이에 이용성이 다를 수 있다는 점에서 앞으로는 보다 많은 단미사료에 대해서 산란계로부터 직접 측정하여 이용함이 바람직하다. 생물학적인 사양시험을 통해서 직접 측정된 ME가와 그 사료의 화학적 성분함량과의 관계를 조사함으로써 화학적 조성으로 ME가를 추정하는 방법의 개발은 그 추정치가 반드시 정확하지는 않다 하더라도 사전 지식이 없는 새로운 단미 사료에 부딛쳤을때 그 사료의 대략적인 에너지가를 짐작하는데 도움을 준다. 각종 단미사료의 ME함량에 대해서 우리나라에서 측정된 자료가 많지 않고 대부분 외국의 데이타를 이용하고 있는 실정인바 앞으로는 우리나라에서 실제 사용되고 있는 많은 단미사료에 대한 ME가 직접 국내에서 측정, 이용되어야 할 것으로 생각한다.

• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.5
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• pp.983-991
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• 1992

This investigation is carried out numerically for the two dimensional natural convection and surface radiation heat transfer in a square enclosure. The bottom and top walls are isothermal at hot and cold temperatures respectively whereas the left and right side walls are adiabatic except a transparent window on the right side partially. The exchange of radiant energy is obtained by the net radiation method and the shape factor by the crossed string method. The changes in temperature and Nusselt number distributions of the walls due to the surface radiation and insolation are also investigated.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.223-226
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• 1985

The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.334-338
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• 1990

The approximate compositions and the taste compounds of tilapia, Oreochromis nitoticus, cultured in freshwater and seawater for six months, were analyzed. As for the approximate compositions, there were little differences in moisture and protein contents of tilapia cultured in seawater and freshwater, but somewhat higher lipids and ash than that cultured in freshwater. Also, no significant differences in the content of free amino acids, nucleoli-des, betaine, TMAO, and total creatinine were observed between both groups.

• Communications of Mathematical Education
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• v.23 no.3
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• pp.563-581
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• 2009

In this study we review the representations used for emphasizing the significance and requirement of mathematics in Chinese and Korean mathematics text(算學書). Especially, we study four terms; first 六藝之一(육예지일, one of the six arts), second 伏義(복희, Fuxi) 周公(주공, Zhougong) 孔子(공자, Kongzi) 孔門(공문, Kongmen), third 道(도, dao) (색, ze) 微奧(미오, weiai) 精微(정미, jingwei), forth 經世之實用(경세지실용, usefulness in the real life). Through these representations that can be seen in the many mathematics text, we consider the author's efforts to improve the mathematics.