• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.

• Restorative Dentistry and Endodontics
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• v.30 no.1
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• pp.16-21
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• 2005

The purpose of present study was to compare the speed of coronal leakage before and after post space preparation using Streptococcus mutans. Forty straight extracted human teeth were selected. The crowns were removed to a uniform remaining root length 14 mm. Canals were enlarged by 06 taper $Profiles^{(R)}$ to a size $\#40$ as a master apical file. And these were filled with gutta percha point and $Tubuliseal^{(R)}$ sealer, using continuous wave technique. Groupings are as follows. Group 1 - These teeth were obturated without sealer. Group 2 - These teeth were obturated and covered the surface of the root completely with sticky wax. Group 3 - These teeth were obturated. Group 4 - These teeth were obturated and prepared for post space remaining 5 mm of gutta percha. The teeth were suspended in plastic tubes. The upper chamber received the bacterial suspension everyday to simulate clinical situation. The lower chamber consisted of BHI added Andrade's indicator. All roots in the positive control group (Group 1) turned yellow within 24 h and those of negative control group (Group 2) remained red throughout the experimental period (70 days) The samples of group 3 were contaminated within an average of 27.2 days. The samples of group 4 were contaminated within an average of 15.7 days, ranging from 9 to 22 days. There was significant difference between group 3 and group 4 statistically (p < 0.05).

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.4
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• pp.126-133
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• 2017

This study analyzed hydrological changes of stormwater runoff of Seolleung Jeongneung zone according to the application of LID system based on landscape Architectural technology. The results are as follows. First, when flooding occurred in Gwanghwamun in July 27, 2011, the maximum instantaneous rainfall amount was 183 mm/hr recorded at 10:00 on 27th for 10 minutes, and it was confirmed that rainfall intensity more than three times as high as the maximum rainfall of 57.5 mm/hr. Second, it is possible to control peak flow rate in the case of 1,500mm of soil thickness, so that it is possible to improve the vulnerability of flood damage in Seolleung and Jeongneung zone when applying the LID system. Third, in the berm height scenario, peak flow rate control was not controled in all depth level models, but the first stormwater runoff was delayed by 4 hours and 10 minutes compared to the soil thickness scenario. It was interpreted as a relatively important indicator the soil thickness for the initial stromwater runoff reduction and the berm height for the peak runoff. Through this, the systematic adaptation of landscape-friendly ecological factors within the cultural property protection zone could theoretically confirm the effects of flood disaster prevention.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.447-454
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• 1991

Chopped garlic was added to beef to determine its effect on the protein digestion during storage and heat treatment. The digestibility of raw beef without garlic was not significantly changed during storage at $4^{\circ}C$, but increased as garlic added and aging time increased. The optimal aging time and amount of garlic added was varied with heating time. Trypsin inhibitor did not change the digestibility of beef due to its thermal inactivation. Gel chromatography revealed that the lower molecular weight peptides(2,200~6,150 dalton) were shown in beef-garlic mixture through aging and heating procedure. When aged beef with garlic was digested with four-enzyme system, the soluble portion was increased significantly in comparison with that from raw beef without garlic. Protein quality of beef, as measured by computed PER(C-PER), was improved from 2.14 of raw beef to 2.50 of aged beef with chopped garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1106-1112
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• 2007

The solvent extracts of Euphorbia helioscopia, which were extracted by using several solvents with different polarities, were prepared for utility as natural preservatives. The E. helioscopia extract by 80% ethanol was sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for a natural preservatives agent, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the E. helioscopia extracts. By the screening system, we found that ethylacetate fraction had the strongest antioxidant activity in a dose-dependent manner. The antimicrobial activities and cell growth inhibition were investigated for each strain with the different concentrations of E. helioscopia extracts. Antimicrobial activities were shown in ethylacetate fraction of E. helioscopia; however, ethanol, butanol and water fractions showed weak antimicrobial activity against the tested microorganisms. Among the five fractions, ethylacetate fraction showed the highest antimicrobial activities against microorganisms tested, such as Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Enteritidis and Salmonella Typhimurium. The polyphenol content from ethanol, n-hexane, dichloromethane, ethylacetate, butanol, and water fractions were 207.46 mg/g, 45.45 mg/g, 138.23 mg/g, 678.02 mg/g, 278.91 mg/g, and 63.76 mg/g, respectively. There seems to be a close relationship between antioxidant activities, and antimicrobial activities and polyphenol content in natural plant. From these results, it is suggested that E. helioscopia could be used for the ethylacetate fraction and could be suitable for the development of a food preservative.

• Food Engineering Progress
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• v.14 no.1
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• pp.65-74
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• 2010

Culture conditions of L. plantarum TJ-LP-002, the garlic resistant strain isolated from pakimchi (green onion kimchi), were investigated for the use of feed additives. Acetic acid, citric acid, lactic acid, and tartaric acid were detected in the culture supernatant, and especially the concentrations of lactic acid and acetic acid significantly increased during cultivation. The antimicrobial activity of L. plantarum TJ-LP-002 was not affected by proteases, calatase or cellulase, which showed that the antimicrobial activity might be due to the production of acids rather than proteinaceous antimicrobial substances. L. plantarum TJ-LP-002 was resistant to neomycin sulfate, spectinomycin dihydrochloride, and lincomycin hydrochloride, sensitive to streptomycin sulfate, and intermediate resistant to ampicillin trihydrate, chloramphenicol, erythromycin, tetracycline hydrochloride, and kanamycin sulfate. The optimum initial pH of medium, fermentation temperature and time for the cell growth and antibacterial activity were pH 7.0, 30${^{\circ}C}$ and 24hr, respectively. The optimal composition of culture medium for the cell growth and antimicrobial activity was 3%(w/v) glucose as a carbon source, 3%(w/v) yeast extract as a nitrogen source, and manganese sulfate and ammonium citrate as inorganic salts. The combinatorial supplementation of these inorganic salts, rather than sole addition as an inorganic salt, resulted in better antibacterial activity.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of The Korean Association of Information Education
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• v.23 no.5
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• pp.481-489
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• 2019

In order to explore the learning attitude of the learners and the effects of conscious learning attitudes on academic achievement in On-line education system of open high school, we analyze the log data of 2,965 first graders who studied English, Math, Integrated Society and Integrated Science during the first semester of 2018. This study examines the learning status according to the learner's background variables, and analyzes the number of lessons per hour, learning progress rate, learning period, learning start month, and formative evaluation results for each class. In addition, to verify the effects of conscious learning attitude on academic achievement, skewness and kurtosis are calculated by using learning frequency values for each class. As a result, in almost all fields, the average number of lessons per class, study duration, progress rate, and grades, women are higher than men. In addition, the older ones are, the higher they are and the Seoul area is higher than the other area. The average learning period is 2~3 months, and the longer the learning period, the higher the formative evaluation score. Lastly, even though the number of learning is lower than that of learners who concentrate on a certain period of time, the formation scores of learners who learn consciously are higher.

• Proceedings of the Korea Water Resources Association Conference
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• 2017.05a
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• pp.365-365
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• 2017

강우의 공간분포는 홍수수문곡선에 큰 영향을 미친다. 이것은 총강우량이 같더라도 강우의 공간분포 특성에 따라 홍수수문곡선 및 첨두유량의 크기가 다를 수 있다는 것을 의미한다. 따라서 강우의 공간분포는 홍수량 산정과 홍수해석은 물론 수자원 설계에 큰 영향을 미칠 수 있다. 본 연구에서는 안동댐유역을 대상으로 물리적 기반의 분포형 모형인 GRM 모형과 공간확장자료 생성방법을 사용하여 47개 미계측유역에 대해 홍수유출 시계열자료를 생성하고 3개 관측유역을 포함한 총 50개 유역에 대해 첨두유량을 추출하여 분석함으로써 강우의 공간분포가 유출에 미치는 영향을 실제유역과 실제사상에 대해 자세히 분석하였다. 공간확장자료 생성방법은 보정 및 검증유역에서 모의유량이 관측유량을 적절히 모의한다면 추정된 매개변수값들을 상류지역에 있는 미계측유역에 적용하여 유량자료를 생성하는 방법이다. 1989년부터 2009년까지의 강우와 유출자료의 질이 좋은 20개의 사상을 추출하고 이 사상들과 3개 관측유역에 대해 GRM 모형의 매개변수들을 보정 및 검증하였다. 그 결과 NSE > 0.5, PBIAS ${\pm}30%$, 그리고 수정상관계수인 $_{mod}>0.6$의 적절한 모형효율 통계결과를 얻었다. 강우의 공간분포가 유출에 미치는 영향을 조사하기 위해 이 추정된 매개변수와 실제강우(강우의 공간분포를 고려한 강우) 및 공간평균강우(실제강우를 공간적으로 평균한 강우)를 사용하여 50개 유역의 홍수유출 시계열자료를 생성하였으며 이 시계열 자료 중 첨두유량을 추출하여 분석하였다. 그 결과 공간평균강우에 의한 첨두유량의 분포는 실제강우에 의한 첨두유량의 분포와 차이가 있었다. 20개 사상중 13개의 사상은 실제강우와 공간평균강우에 의한 첨두유량의 분포가 비슷하거나 공간평균강우에 의한 첨두유량의 분포가 실제강우에 의한 첨두유량의 분포보다 약간 좁아지는 차이가 있었다. 하지만 나머지 7개 사상의 경우에는 공간평균강우에 의한 첨두유량의 분포가 실제강우에 의한 첨두유량의 분포보다 크게 좁아지는 것을 보였다. 이것은 전체사상의 약 35 %에 대해서는 강우의 공간적 변동성을 고려하지 않고 홍수유출을 모의한다면 적절하지 않은 첨두유량 모의결과를 얻을 수 있다는 것을 나타내며 또한 홍수체적에 대해서도 적절하지 않은 모의결과를 얻을 수 있다는 것을 의미한다. 이것은 또한 강우관측소의 밀도가 홍수유출 모의 시 매우 중요하다는 것을 의미한다. 따라서 홍수량 산정 또는 수자원 설계 시 강우의 시간분포 뿐만 아니라 공간분포 또한 고려해야 한다.