• KSBB Journal
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• v.16 no.1
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• pp.95-98
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• 2001

Various factors affecting the supercritical carbon dioxide extraction of daidzein from soybean were studied. Daidzein was not extracted with pure supercritical carbon dioxide. The ethanol was an efficient modifier for supercritical carbon dioxide to extract daidzein. The extraction efficiency increased as the pressure increased up to 300 bar. At $35^{\circ}C$ and 300 bar, 93% of daidzein was extracted with supercritical carbon dioxide modified with 15% of ethanol.

• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.684-688
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• 2010

본 연구에서는 갑실내에서 3차원적인 흐름 현상을 해석하기 위해 GUI 기반의 간략한 1차원 단순모형 DWSL이 개발되었으며, 갑실에서 수위와 유량변화를 예측하였다. DWSL에 의해 산정된 값과 실험치를 비교분석한 결과, 계산값이 대체로 일치되었다. 연구결과로써 갑실에서의 유량과 수위변화는 갑실내의 수리인자(유량계수, 갑문의 개도속도, 갑문의 개도높이, 수면경사, 갑문 개방시간)들에 의존하고 있다. 갑실내에 첨두유량 시간은 수면경사 증가에 따라 감소하였으며, 갑실상부 지점까지 도달수위 시간은 짧아졌다. 첨두유량 도달시간이 갑문개도 속도 증가에 따라 짧아지는 동안, 개도면적이 변화하지 않을 경우 갑실내의 수위와 유량은 유량계수증가에도 불구하고 변화하지 않았다. 또한 연구결과로써 갑문의 개도높이가 증가함에 따라 첨두유량 도달시간과 수위도달시간은 감소하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.129-134
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• 1996

겨자의 가수분해 시간에 따른 향균력을 비교하고, 각종 미생물에 대한 겨자 물 추출물의 최소 저해 농도 및 최소 저해 투여량을 측정한 결과 다음과 같았다. 겨자의 자가분해 시간에 따른 물 추출물의 향균성은 처음에 아주 약하게 나타났던 것이 12시간 방치 후 크게 증가하였다. 최대 항균활성은 24시간 방치 후 나타났으며 이후 거의 변하지 않았다. 겨자를 첨가한 물의 산도는 시간이 지남에 따라 증가하였고, 겨자의 농도가 클수록 그 정도가 크게 나타났다. $37^{\circ}C에서$ 24시간 자가분해한 겨자 물 추출물의 MID는 Bacillus subtilils가 $70\mu1/disc로$ 다른 실험 균주에 비하여 낮았으며, 젖산균이 $95\mu1/disc로서$ 높게 나타났다. MIC는 Bacillus subtilils, Staphylococcus aureus, Salmonella typhimurium 및 Vibrio parahaemolyticus 균이 $70\mu1/ml로$ 다른 실험 균주에 비하여 낮게 나타났으며, 젖산균 곰팡이에서 $90\mu1/ml로$ 높게 나타났다. 자가분해 시간에 따른 겨자물 추출물의 중류성분은 자가분해 시간이 지남에 다라 점차 증가하는 경향이었고, isothiocyanate 류의 함량은 24시간 때에 최대치를 나타내었다.

• KSBB Journal
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• v.7 no.1
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• pp.59-65
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• 1992

Hydrodynamics and mixing characteristics such as circulation time, mixing time, circulation velocity and axial dispersion coefficient were investigated using highly viscous pseudoplastic solutions of carboxymethyl cellulose(CMC) in an external circulation loop air-lift reactor with 13$\ell$ working volume. The superficial gas velocity was changed from 1.9 to 6.2cm/s and CMC concentration from 0 to 1.0wt%. The theoretical model based on the pressure balance is developed mathematically to predict liquid circulation velocity. Gas hold-up, circulation velocity and axial dispersion coefficient of liquid phase increased with increasing gas velocity and decreased slightly with increasing liquid viscosity. Mixing time and circulation time decreased with increasing gas velocity and increased with increasing liquid viscosity. Experimental data on liquid circulation velocity were in good agreement with the predicted values.

• Journal of Nutrition and Health
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• v.12 no.3
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• pp.1-8
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• 1979

단백질을 함유하지 않은 식이를 5일간 먹인 쥐에게 동량으로 혼합된 필수 아미노산 혼합물(amino acid mixture)을 투여 하여 ornithine $\delta$-transamiaase(OT)를 유도(induction)한 군과 또한 amino acid mixture를 먹인 후 $6{\sim}9 \;1/2$시간 후에 glucose를 동시에 먹인 군에서 OT의 유도 기전을 보기 위하여 방사성 동위원소인 L-methionine-$CH_{3}-C^{14}$ 또는 L-Phenylalanine-$H^{3}$(uniformly labelled) 을 사용하여 유도전 OT를 pulse label하여 준비된 항체로 각각 유리 분리시켜서 방사능을 측정하였다. Amino acid mixture만을 투여한 군에서는zero time에 비해 OT활성은 6시간 후에 1.5배, 12시간 후에는 약 3배, 18시간 후에는 13배가 증가되었다. 또한 OT에 incorporate된 표지 아미노산의 방사능은 6시간 후에 1.5배, 12시간 후에 약 3배가 증가 되었을을 보였다. 그러나 이 기간동안 간장의 total soluble protein에 incorporate된 표지 아미노산의 방사능은 거의 증가하지 않았다. 그러므로, amino acid mixture에 의한 OT의 증가는 고유하게 유도되었으며 이때의 관성의 증가는 OT 단백질의 분해률의 감소에 의한 것이 아니라 순수하게 OT 단백질의 생합성에 의찬 증거라고 볼 수 있다. amino acid mixture를 투여한지 6시간 후에 glucose 용액을 동시에 먹인 쥐에서는 OT 활성은 증가를 하였으나 amino acid mixture만을 먹인 군보다는 약간 감소를 보였다. 또한 glucosedp이 투여된 후에는 OT에 표지 아미노산이 더 이상 incorporate되지는 않아 방사능의 증가는 보이지 않았으나 glucose가 투석될 당시보다 더 이상 감소되지는 않았다. 그러므로 glucose에 의한 유도에 대한 억제 (repression)는 단백질의 분해률의 증가에서 온 것이라기 보다는 OT 단백질의 생합성을 억제하여서 $OT_{1}$활성을 감소하지 않았는가 본다.

• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1367-1375
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• 2015

Consider the linear growth models for longitudinal data analysis. Several kind of linear growth models are selected such as time-effect and random-effect models as well as a dummy variable included model. In this work, simulation data are generated with normality assumption, and both binormal ROC curve and AUC are obtained and compared for various linear growth models. It is found that ROC curves have different shapes and AUC increase slowly, as values of the covariance increase and the time passes for random-effect models. On the other hand, AUC increases very fast as values of covariance decrease. When the covariance has positive value, we explored that the variances of random-effect models increase and the increment of AUC is smaller than that of AUC for time-effect models. And the increment of AUC for time-effect models is larger than the increment for random-effect models.

• Korean Journal of Agricultural and Forest Meteorology
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• v.5 no.3
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• pp.208-212
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• 2003

Extended light illumination by street lamp and automobile light has provoked problem in farmland. Night break was imposed by incandescent lamp (50∼60 lux) for 10 minutes every three hours during 12 hours dark period increased culm length compared to continuous dark of 12 hours, and decreased the number of grains per spike in rice. However, these characters were increased by 12 hours dark period with and without night break as compared to 9 hours continuous dark condition. Compared to 12 hours continuous dark condition, night break delayed heading by 9 and 26 days and 9 hours continuous dark condition delayed it by 47 and 41 days in Ilpumbyeo and Hwaseongbyeo, respectively. Night break increased stem length and node number, while decreased pods of soybean cultivar Hwanggeumkong. The stem length and node number were increased by 9 hours continuous dark condition compared to 12 hours dark condition with and without night break. Compared to 12 hours continuous dark rendition, night break delayed flowering by 4 days and to 9 hours continuous dark condition by 19 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.745-752
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• 2001

Wild edible plants are consumed as raw or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Chamchwi, blanched at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 3, and 5 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamchwi did not show any significant change under various blanching conditions. Beta-carotene in Chamchwi was not significantly affected by blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamchwi. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamchwi. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.91-96
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• 1998

Growth of acrospire length from germinated covered barley with 1.5∼2.0 times length of buds had the highest amylase activity for 9 days at 15$^{\circ}C$. When the extraction of malt was carried out at 50$^{\circ}C$ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60$^{\circ}C$ for 8 hr. showed total sugar content increased to 3.90∼9.27% in nonwaxy rice, 4.19∼11.91% in waxy rice, and reducing sugar-content increased 3.30∼7.61% in nonwaxy rice, 3.31∼9.11% in waxy rice. Also, brix was increased to 3.6∼10.8 brix (%) in nonwaxy rice, 3.6∼12.8 brix(%) in waxy .ice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saccharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.