• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.377-385
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• 2015

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

• Journal of Korean Library and Information Science Society
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• v.48 no.1
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• pp.43-75
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• 2017

In this study, Employment Status and Environment of Librarian, to investigate the employment prospect survey was conducted to the subjects of a librarian. The results of this study are as follows. First of all, employment environment of the library site base on the cognitive survey was showed that low wages, unstable jobs, difficulty in work due to staff placement that does not match majors, disagreement with the boss, self-regard as a librarian, excessive workload, a poor work environment etc. Second, the field workers preferred cultural program related electronic information organisation and service as the contents to be added to the curriculum of the library information department of the university. Third, the employment environment of irregular workers is characterised by high competition, low wages, high turnover number, and excessive workload. Fourth, The biggest problem when preparing for employment was the lack of employment information. Therefore, various improvement measures based on the results of the above studies are required, especially, construction of employment information system, Introduction of the field - based curriculum, specific employment conditions are required when hiring.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1068-1072
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• 2000

Strawberry jams were prepared with addition of 1.0 and 2.0% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic for recycling wastes of seafood source and developing new food products. The texture of the jams examined were using a back extrusion rig. All of the rheological parameters decreased in the fiber-enhanced jams. Viscosity profiles were also decreased in the fiber-enhanced jam samples. Hunter L' and a' values increased in the fiber-enhanced jams, accordingly revealing reddish color. As a result of sensory evaluations, the result of taste tests and overall acceptability were significantly acceptable. In the list of acceptability factors, except spreadibility, jam where 1% fiber was added, high sensory scores and preferable acceptability were noted.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.117.2-118
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• 2003

절임식품은 우리 고유의 먹거리이지만 체계적인 연구가 부족하여 품질표준화가 이루어지지 않고 있어 우리의 전통식품을 세계적인 식품으로 개발하기 위해서는 전통식품을 과학화하고 현대화할 수 있는 연구가 필요하다. 새로운 된장절임 가공법을 개발하고자 blanching, salting, drying 등의 전 처리를 행한 후 된장 절임기간에 따른 새송이 버섯의 수분함량, 염도, 색상, 조직특성, 관능특성 등의 변화를 조사하였다. 된장절임기간에 따른 새송이 버섯의 수분함량 변화는 숙성시간이 경과함에 따라 감소하였으며 염도는 시간이 지남에 따라 증가하는 경향을 보였으나 무처구를 제외하고는 숙성 30일 이후부터는 변화가 거의 없었다. 숙성기간에 따른 색상의 변화를 보면 블랜칭이 매우 효과적으로 변색을 방지하였다. 숙성 30일부터는 모든 처리구에서 강도가 저하하는 경향을 보였으며 관능평가 결과 숙성 40일째에 맛과 조직감 그리고 기호도 등 모든 항목에서 B(B)와 E(BSD) 처리구가 높은 점수를 받아 관능적 품질 특성이 가장 우수하였다. 이상의 결과로 볼 때 전처리공정에 있어서는 7$0^{\circ}C$에서 10분간 블랜칭처리한 B(B)처리구가 가장 우수하였으나 된장 절임후 숙성기간이 경과함에 따라서는 7$0^{\circ}C$에서 10분간 블랜칭처리후 5% 염용액에서 72시간 절임한 후 4$0^{\circ}C$에서 30분간 탈염하고, 다시 5$0^{\circ}C$의 온도에서 3시간 건조시킨 E(BSD)처리구도 우수한 품질을 유지할 수 있어 새송이 버섯을 이용한 장류절임가공법으로 활용이 가능함을 확인하였다.d, citric acid 그리고 shikimic acid가 검출되었고 수확시기에 3품종에서 모두 malic acid 함량이 가장 높았고 malic acid와 citric acid의 함량이 풍수와 신고에서는 약 0.3%, 추황은 0.4% 이상으로 나타났다. 또한 3품종 모두에서 총산과 같은 추세로 성숙기의 유기산의 함량이 생장초기의 함량보다 많이 감소되었음을 알 수 있었다. 배의 가용성 고형물은 전체적으로 과실의 성장이 진행됨에 따라 증가하는 추세를 나타내었다. 풍수와 신고 과피의 총당과 환원당은 거의 같은 추세로 증가하였고 성숙이 가까워지면서 환원당이 감소하였다. 배 과육의 총당과 환원당 또한 거의 같은 추세로 증가를 하다가 수확 전 20일 혹은 30일부터 총당의 함량은 계속 증가하지만 환원당의 함량은 큰 변화가 없는 것으로 나타났다. 배 과실의 전반 성장과정에 있어서 전분함량은 감소하였고 총탄수화물의 함량은 과육에서는 증가하나 과피에서는 반대로 감소하는 경향을 보였다. 풍수의 전분함량은 최고 2.19%에서 0.23%로 감소하였고 신고에서는 0.43%로 추황에서는 0.48%로 감소하였다. 배 유리당은 fructose, glucose, sorbitol, sucrose 둥 4종류의 당이 검출되었고 3품종 모두에서 생장과정 중 비환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.luco-pyranosi

• Tuberculosis and Respiratory Diseases
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• v.45 no.5
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• pp.1031-1038
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• 1998

Background: Most of malignant pleural effusions are serous but 8-33% of them are bloody. We wanted to evaluate the relationships between gross appearance and pleural CEA level or results of histocytology in malignancy associated pleural effusions. We also tried to reevaluate the meaning of CEA measurement in histocytologically proved or unproved malignancy associated pleural effusions. Methods: We studied 98 cases of malignancy associated pleural effusions, 50 cases of histocytologically proven malignant effusions and 48 cases of histocytologically unproven paramalignant effusions. We had observed gross appearance and conventional laboratory values and CEA levels for pleural effusions. Results: 44.9% of malignancy associated effusions were bloody(63.6% of bloody effusions were histocytologically proven malignant effusion). 65.0% of malignancy associated pleural effusions which have RBCs numbers over $100,000/mm^3$ were cytologically proven malignant effusions. 72.7% of cytologically proven malignant effusions had increased pleural fluid CEA level over 10 ng/ml. 58.2% of cases with pleural CEA over 10 ng/ml had positive results in pleural bistocytology. There was no definable relationships between pleural fluid CEA elevation and RBCs numbers and results of pleural fluid cytology. Conclusion: About half of the cases with malignancy associated pleural effusions were bloody. Histocytologically proven malignant effusions were more common in bloody effusion than non-bloody effusion(63.6% Vs 38.9%). But increased red blood cell numbers was not associated with positivity of pleural histocytology. Pleural fluid CEA elevation(over 10 ng/ml) was not correlated with positive pleural histocytology. But pleural fluid CEA elevation was rare in nonmalignant pleural effusions, and than pleural CEA measurement in uncertain pleural effusions maybe helpful to distinguishes its origin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.745-749
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• 2010

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with the addition of Enteromorpha intenstinalis powder (EIP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the EIP were 6.04%, 24.09%, 39.68%, 28.25%, and 1.94%, respectively. The yield rate of the tofu did not differ significantly according to the level of added EIP, however there was a significant decrease in pH and a significant increase in acidity. The L and a values of the tofu color were decreased as the amount of EIP in the formulation increased, whereas the b values was increased. Furthermore, hardness and brittleness were significantly increased as the level of EIP increased. In terms of overall acceptability, the preferred tofu samples were the control and that of tofu mixed with 0.2% EIP addition group.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.795-800
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• 2005

Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.

• Geotechnical Engineering
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• v.14 no.5
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• pp.89-110
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• 1998

Variations of backfill load on the metal-polyethylene composite( MPC ) pipes buried in various trenches backfill afterward were investigated in this paper. The backfill loads obtained by the finite element method( FBM ) were compared with those calculated by the well-known MarstonBpangler(M-5) theory. The reliability of the finite element analysis used in this study was examined by an inaitu best for the buried pipe. The backfill lords and deflections on the real-size pipe buried on-site were measured while increasing the backfill height. In addition, further investigations were made for the variations of the backfill loads as a function of several important parameters such as the backfill soil type, bach. height$(\leq4.0m)$, diameter of the pipe$(B.$1.0m)$, and trench width($\leq 3.0 B_c$). It is confirmed that the M-S theory predicts reasonably well the backfill loafs of the MPC of the M-S backfill coils be 0.13 and 0.15 for the SC and SM coils in the D unman soil model, respectively. The load ratio, Wu-s/WwgM for a narrow trench varies negligibly with the back(111 height but fiends to increase for a wide trench. The ratio increases with increasing diameter of the pipe for a narrow trench while decreasing for a wide trench. It is also found that the ratio generally decreases as the degree of compaction increases and BM soil exhibits larger load ratio than that of SC soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1458-1464
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• 2007

This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.