• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.117-124
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• 2009

The purpose of the study was to improve quality of high volume fly ash concrete. The study evaluated on the possibility of early quality improvement of high volume fly ash concrete with early strength gain admixture ('GA' below) developed by the preceding research. The study regarded applying naphthalene admixture ('NA' below) to mix proportion substituting FA 15 % to be plain. In the event of substituting FA 20, 25 and 30 %, the study compared engineering properties of concrete with plain by applying GA. Because of features of fresh concrete, fluidity falls down when GA is applied. Therefore, its use amount shall be increased. Only, in W/B 60 %, it was beneficial since slump loss was reduced about 35~70 mm than plain. The study could see that AE use should be increased proportionally since air content was reduced by coming from AE absorption operation of unburned coal content included in FA according to an increase in the amount of FA use. Reduction effect of bleeding could be anticipated since the amount of bleeding appeared at least in FA 20 %. Because of hardened concrete, time of setting appeared in the same level as plain when GA was applied. Therefore, it is judged that delay of setting can be reduced. In compressive strength, the study could check the same strength development as plain when GA was applied, having nothing to do with W/B and curing temperature. However, it is thought that we shall pay attention to GA use in the event of FA 30 % substitution. Freezing and melting resistance had less early value than plain. However, it is judged that there will be no problem of frost resistance since there is no a large difference between freezing and melting resistance and plain in overall. In accelerated neutralization, it was analyzed that a problem of weakening in neutralization appointed as a demerit when FA was applied in mass in proportion with GA use could be settled to some extent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1181-1188
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• 2014

This study investigated the quality characteristics and antioxidant activities of Yukwa added with 'Donganme' sorghum bran powder and its extracts. 'Donganme' variety has the highest antioxidant activity among sorghum varieties in Korea. The added contents of sorghum bran to Yukwa were 1% and 5% bran powder of 'Donganme' (BPD 1% and 5%) as well as 0.1%, 0.5%, and 1% bran powder extracts of 'Donganme' (BED 0.1%, 0.5%, and 1%). The contents of protein, ash, and minerals of BPD 1% and 5% added Yukwa were higher compared to non-added and BED 0.1%, 0.5%, and 1% added Yukwa. The contents of flavonoids of BPD 1% and 5% as well as BED 0.1%, 0.5%, and 1% added Yukwa increased by 1.6~17.1 fold, and DPPH and ABTS radical scavenging activities increased by 1.8~7.4 fold and 2.3~13.6 fold, respectively, compared to non-added Yukwa. Yukwa added with BED 1% showed the highest antioxidant activity among the treatments, followed by BPD 5%, BED 0.5%, BPD 1%, and BED 0.1% added Yukwa. The expansion ratios of BPD 5% and BED 1% added Yukwa remarkably decreased compared to those of non-added and other treatments. The sensory evaluation values corroborated the results of the Yukwa expansion ratio. The acid values of Yukwa under high temperature storage ($60{\pm}1^{\circ}C$) increased rapidly after 20 days in all treatments, and those of BPD 5% and 1% added Yukwa increased slowly compared to non-added Yukwa. ABTS radical scavenging activities of Yukwa showed little change during storage in all treatments. As a results, addition of sorghum bran below BPD 1% and BED 0.5% was suitable for antioxidant activity, quality characteristics and sensory evaluation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.3
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• pp.211-221
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• 2017

This study was performed to investigate the functional properties and characteristics of Dolnamul (Sedum sarmentosum) as a cosmetic ingredient. Lyophilized sedum powder was extracted with ethanol and stored at $-20^{\circ}C$ for the following experiments. Total polyphenol compounds of the ethanol extract of sedum (SE) was $27.98{\pm}0.34g/kg$(dry weight): epicatechin ($162.14{\pm}5.07mg/kg$), epigallocatechin ($55.99{\pm}2.49mg/kg$), and kaempferol ($47.96{\pm}3.02mg/kg$) were contained in the SE. The SE had organic radical scavenging capacity ($78.43{\pm}1.08%$) and metal reducing power (FRAP value $2.54{\pm}0.12$). FTC and TBARS assays confirmed that the SE inhibited the early stage of lipid peroxidation ($62.03{\pm}0.38%$) as well as the final stage of lipid peroxidation ($55.36{\pm}2.05%$), respectively. The SE (5 mg/mL, dry weight) was proved to have antibacterial effect on the growth of Propionibacterium acnes. The inhibitory percentages of the SE on elastase and collagenase activities were $38.94{\pm}7.09%$ and $78.94{\pm}2.49%$, respectively. Compare to the control group, the SE treated group induced an increase of Col3A1 expression and collagen production ($58.11{\pm}1.07%$). The oil in water emulsion (0.5% SE adding group) showed pH 6.88 and 1.47 g/mL of density. The hardness changes of the SE adding emulsions were not detected during the stored periods at various temperatures ($-20-45^{\circ}C$) for four weeks. It is considered that the SE has antibacterial, antioxidant, and antiaging activities.

• Journal of Embryo Transfer
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• v.31 no.1
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• pp.47-52
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• 2016

The objective of this study was to investigate the result of in vivo embryo collection and pregnancy rate after embryo transfer using sex-sorted sperm of Korean brindle cattle. Donor Korean brindle cattle superovulation treated by decreasing dose of FSH injection. Embryos were recovered on 7 days after the third artificial insemination. Control group semen straw used artificial insemination contained 20 million sperm. Sex-sorted semen straws contained 4 million sperm or 10 million sperm. As for the result of the recovery of the in vivo embryos derived from sex-sorted sperm, the number of transferable embryos was significantly highly recovered to be $6.20{\pm}2.28/donor$ from the control group and was significantly lowly recovered to be $1.57{\pm}1.72/donor$ from the group treated at a sperm concentration of $10{\times}10^6$ (p<0.05). The number of unfertilized embryo was $0.8{\pm}1.30/donor$ in control group which was significantly lower than the group treated at a sperm concentration of $4{\times}10^6$ (p<0.05). However, there was no significant difference in the number of undeveloped ova between control and treatment groups. Pregnancy rate after embryo transfer was shown to be 35.00% in control group and 12.50% in treatment group. The karyotype analysis of the calf derived from sex-sorted sperm resulted in a similar chromosomal distribution pattern (2n=60, XX) compared to those of common Korean native cattle.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.153-161
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• 2002

Sox4, a transcription factor, consists of three functional domains: an HMG-box domain as a DNA binding domain, serine rich region as a transactivation domain and glycine rich region (GRR), an unknown functional domain. Although Sox4 is known to be functionally involved in heart, B-cell and reproductive system development, its physiological function remains to be elucidated. We used pGEX expression system to develop a simple and rapid method for purifying Sox4 protein in suitable forms for biochemical studies of their functions. Unexpectedly, we observed that full-length Sox4 appears to be protease-sensitive during expression and purification in E. coli. To map the protease-sensitive site in Sox4, we generated various constructs with each of functional domains of Sox4 and purified as the GST-Sox4 fusion proteins using glutathione beads. We found that the specific cleavage site for the proteolytic enzyme, which exists in E. coli, is localized within the novel GRR of Sox4. Our study suggest that the GRR of Sox4 may a target for the cellular protease action and this cleavage in the GRR may be involved in regulating physiological function of Sox4. Additionally, our study may provide a useful method for investigating the proteolytic cleavage of the target molecule in E. coli.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.

• Strategy21
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• s.46
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• pp.239-276
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• 2020

The failure of early economic sanctions aimed at hurting the overall economies of targeted states called for a more sophisticated design of economic sanctions. This paved way for the advent of 'smart sanctions,' which target the supporters of the regime instead of the public mass. Despite controversies over the effectiveness of economic sanctions as a coercive tool to change the behavior of a targeted state, the transformation from 'comprehensive sanctions' to 'smart sanctions' is gaining the status of a legitimate method to impose punishment on states that do not conform to international norms, the nonproliferation of weapons of mass destruction in this particular context of the paper. The five permanent members of the United Nations Security Council proved that it can come to an accord on imposing economic sanctions over adopting resolutions on waging military war with targeted states. The North Korean nuclear issue has been the biggest security threat to countries in the region, even for China out of fear that further developments of nuclear weapons in North Korea might lead to a 'domino-effect,' leading to nuclear proliferation in the Northeast Asia region. Economic sanctions had been adopted by the UNSC as early as 2006 after the first North Korean nuclear test and has continually strengthened sanctions measures at each stage of North Korean weapons development. While dubious of the effectiveness of early sanctions on North Korea, recent sanctions that limit North Korea's exports of coal and imports of oil seem to have an impact on the regime, inducing Kim Jong-un to commit to peaceful talks since 2018. The purpose of this paper is to add a variable to the factors determining the success of economic sanctions on North Korea: preventing North Korea's evasion efforts by conducting illegal transshipments at sea. I first analyze the cause of recent success in the economic sanctions that led Kim Jong-un to engage in talks and add the maritime element to the argument. There are three conditions for the success of the sanctions regime, and they are: (1) smart sanctions, targeting commodities and support groups (elites) vital to regime survival., (2) China's faithful participation in the sanctions regime, and finally, (3) preventing North Korea's maritime evasion efforts.