• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.2
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• pp.620-627
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• 2010

This study for construction of golf courses is to present basic information and pattern of change of construction cost by looking at the capacity of construction, requiring time and other aspects. The propose of this study is to develop the model of brief cost expected by using cost index and analyzing the actual work cost data gathered in golf course construction industry in Korea. The equation used for the cost-capacity index in other to deliver the expected construction cost is followed next. The results of this study, by regression analysis for the information of 7 golf courses, it could be found the cost-capacity index n, such as 0.72 for whole construction, 0.67 for net construction.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.39 no.10
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• pp.1001-1010
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• 2015

This paper estimates the time-dependent crack-tip stress fields under elastic-plastic-creep conditions. We perform Finite-Element (FE) transient creep analyses for a Single-Edge-notched-Bend (SEB) specimen. We investigate the effect of the initial plasticity on the transient creep by systematically varying the magnitude of the initial step-load. We consider both the same stress exponent and different stress exponent in the power-law creep and plasticity to determine the elastic-plastic-creep behaviour. To estimation of the crack-tip stress fields, we compare FE analysis results with those obtained numerically formulas. In addition, we propose a new equation to predict the crack-tip stress fields when the creep exponent is different from the plastic exponent.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.23-25
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• 1994

To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.409-418
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• 1985

The contents of capicin according to the growth of fresh red peppers (Capsicum annum) and to-brewing of 'kochujang' (fermented hot peper-soybean paste) and 'kimchi' (a group of Korean seasoned pickles) were quantified by High Pressure Liquid Chromatography. Colors of the peppers were evaluated by Hunter Value and quantity of capsanthin. The content and chemical structure of capsaicin after heat treatment were traced by HPLC, GCMS, UV and NMR. It was found that the capsaicin content of red peper was highest 6 to 7 weeks after flowering and that peppers with high Hunter Value contained higher level of capsanthin. The content of capsaicin of kochujang and kimchi declined by 20% and 17% respectively, as they are brewed. Capsaicin content was decreased by heating. However, change in its chemical strtcure was not occurred.

• Journal of KIISE:Software and Applications
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• v.26 no.6
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• pp.791-803
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• 1999

본 논문은 두 장의 스테레요 영상으로부터 자동적으로 특징점 정합을 수행하도록 하는 새로운 절차의 효율적인 정합방법을 제안한다. 이를 위해 초기정합의 결과로 얻을 수 있는 유일 정합쌍을 이용한다. 즉, 본 논문에서는 초기정합의 결과로 얻어낸 유일 정합쌍의 정보를 이용하여 바로 outlier들을 제거시키므로써 초기정합의 결과가 갖는 애매성까지도 동반하여 상당량을 줄이도록 한다. 결국 애매성 제거에 대한 부담이 줄어들게 되므로 애매성 제거과정에서는 이완화 방법을 사용하지 않고 빠르게 애매성을 제거시킨다. 아울러 정합의 정확도를 높이기 위해 초기정합 후 바로 서브픽셀 정확도의 정합을 수행하며 정합의 마지막 단계에서는 추가정합을 수행하므로써 정합의 성능을 향상시킨다. 실내, 실회 스테레요 영상에 대한 다양한 실험결과는 본 논문에서 제안하는 방법의 특징점 정합기법이 빠르고 효율적임을 보여준다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.209-210
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• 2000

양식산업에 있어서 어류 자어 시기의 초기 먹이생물로 rotifer가 주로 사용되고 있다. 특히, 담수산 rotifer, B. calyciflorus는 배양이 쉽고 자어의 먹이로 적당한 크기를 가지고 있기 때문에 초기 먹이생물로 적합하다. 최근 rotifer 배양수의 산소 가스 공급과 pH조절, 농축 Chlorella의 공급, rotifer 배양시 누적되는 다량의 유기물 찌꺼기 제거를 위한 filter 사용은rotifer 고밀도 배양을 가능케 했고, 현재 국내 일부 종묘 배양장에서 이러한 고밀도 배양시스템을 이용하고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.267-268
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• 2001

양식산업 초기에는 해양의 먹이사슬에서 해산어류의 초기먹이로서 중요한 역할을 하고 있는 요각류를 자연 수역에서 직접 채집하여 먹이로 이용하였으나, rotifer와 Artemia가 먹이생물로 이용되기 시작하면서 현재까지 해산어류 종묘생산장에서 이들이 가장 널리 사용되고 있다. 이 중 특히, Artemia는 cyst를 쉽게 부화시켜 먹이로 공급할 수 있고, 장기간 보관이 가능하여 해산 어류 종묘생산시 매년 그 수요량은 증가되고 있는 실정이다. (중략)

• Restorative Dentistry and Endodontics
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• v.33 no.5
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• pp.435-442
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• 2008

Type II root canal was defined that two canals leave the chamber and merge to form a single canal at short of the apex. The aim of this study was to analyse the master apical file (MAF) size according to various instrumentation techniques in the type II root canal when each canal was enlarged to working length. Eighty mesial roots of molar with ISO #15 initial apical file (IAF) size in type II root canals were randomly divided into four experimental groups with 20 teeth each. According to enlarging instruments, four groups are: K-$FLEXOFILE^{(R)}$ (KF), engine-driven Ni-Ti $P_{RO}T_{APER}{^{(R)}}$ (PT), HERO $Shaper^{(R)}$ (HS), $K^{3\;TM}$ (K3). All canals were enlarged to each working length with ISO #30 size: #30 in KF, F3 in PT, .04/30 in HS, and .06/30 in K3. The master apical file (MAF) size was confirmed by tactile sensation and universal test- ing machine (EZ test, Shimadzu Co., Kyoto, Japan). The mean MAF size was statistically compared using one-way ANOVA and Tukey HSD test at the 0.05 probability level. These results show that the MAF size was appeared one or two sizes larger than the final enlarging instrument when all canal in type II configuration were enlarged to each working length. Therefore, the clinician have to confirm the apical stop once more after instrumentation of type II root canal.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.667-676
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• 2012

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.