• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.151-158
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• 1983

This study was performed to obtain a basic materials for improvement of garlic storage ability. The "Namhae jaerae" of southern strain and the "Dalsung jaerae" of northern strain were harvested by period, their stems were cut at 7cm and 25cm from disk and then placed them in blast drying system 12 hours per day at $40^{\circ}C$ for 4 days, or in natural state. The decrease rate of bulb weight was compared and rooting, sprouting, the rate of decay was investigated between natural dry(conventional method) and hot-air dry (blast drying system). The results obtained were as follows. In the case of the decrease rate of bulb weight after hot-air dry; 7cm plot" "Namhae jaerae" was similiar to one of 13th day of natural dry and 25cm plot 14th day. In "Dalsung jaerae" 7cm plot of early, common and late harvest was respectively similiar to one of 22nd, 18th and 16th day of natural dry, 25cm plot of early, common and late harvest showed the same decrease rate of bulb weight as that of 18th, 16th and 14th day of natural dry respectively. In the case of rooting and sprouting in sand culture at the early period of storage, hot-air dry showed more prolonged tendency than conventional drying method. In the case of clove state in the latter period of storage, number of eatable cloves was more numerous and number of decayed cloves were less in blast drying system than in conventional method.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.56-62
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• 2015

Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.492-500
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• 2016

In this study, the effects of Colpomenia sinuosa (CS) extract on serum lipid level and bone formation in an ovariectomized animal model were investigated. Twenty four nine-week old female Sprague-Dawley rats were randomly assigned to four groups: sham-operated rats (SHAM), ovariectomized control rats (OVX-CON), and ovariectomized rats supplemented with CS extract at 50 mg/kg bw (OVX-CS50) or 200 mg/kg bw (OVX-CS200). Three OVX groups were surgically ovariectomized while the SHAM group was sham-operated. CS extract was orally administrated at 1 mL per day. Analysis of serum lipid contents found that the total cholesterol, triglyceride, and low density lipoprotein cholesterol levels in the OVX-CON group were higher than those in the SHAM group. Notably, upon administration of CS extract after ovariectomy, triglyceride levels tended to significantly decrease. In addition, platelet aggregation ability decreased in groups treated with CS extract compared to the OVX-CON group. Serum alkaline phosphatase activity as an indicator of bone formation was lower in the CS extract group compared to the OVX-CON group. Collagen contents in bone and cartilage were reduced by ovariectomy, whereas the CS extract-supplemented groups exhibited higher concentrations in bone. According to these results, CS extract improved serum lipid parameters and osteogenesis in ovariectomized rats.

• Clinical and Experimental Pediatrics
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• v.45 no.2
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• pp.240-246
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• 2002

Purpose : It is not clear that the development of glomerular injury and aggravation by tumor necrosis factor alpha($TNF-{\alpha}$) is related to intrarenal or serum concentration of $TNF-{\alpha}$. So, we studied the relationship between the concentration of $TNF-{\alpha}$ and aggravation of glomerular damage in the Henoch-$Sch{\ddot{o}}nlein$ nephritis(HSN) and idiopathic nephrotic syndrome(INS). Methods : We collected the sera and urines of 21 patients with Henoch-$Sch{\ddot{o}}nlein$ purpura(HSP) and 22 patients with INS visited Chungbuk National University hospital from March 1998 to March 2001. The concentration of $TNF-{\alpha}$ in the sera and urines were measured by sandwich ELISA. Results : Serum $TNF-{\alpha}$ levels in the HSP patients with renal involvement were significantly higher than those without renal involvement(P=0.009). But urine $TNF-{\alpha}$ levels have no correlation with renal involvement(P=0.088). In the HSN patients, proteinuria have a significant correlation with serum $TNF-{\alpha}$ levels(P=0.004) but less correlation with urine $TNF-{\alpha}$ levels(P=0.053). Otherwise, proteinuria have no correlation with serum $TNF-{\alpha}$ levels(P=0.763) but have a significant correlation with urine $TNF-{\alpha}$ levels(P=0.007) in INS. Conclusion : These result suggest that the serum concentration of $TNF-{\alpha}$ would be important to glomerular involvement in HSP. And, it is interesting that proteinuria shows a significant relation with serum $TNF-{\alpha}$ levels in the HSN, but with urine $TNF-{\alpha}$ levels in the INS. This means the major production of $TNF-{\alpha}$ may be originated by extrarenal inflammation in the HSN and by intrarenal tubulo-interstitial damage due to proteinuria in the INS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.120-128
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• 1976

Two experiments were conducted to study the nature of protein degradation in fish muscle postmortem, first one with English sole (Paraphyrus vetulus) followed by another with rockfish (Sebastodes spp.). In the first one, proteolysis was measured by the increase of amino-N in gutted fish during storage in ice and in the homogenates prepared from fish of different ice storage during $20^{\circ}C-incubation$. In order to test the possible involvement of fish muscle a cathepsin, a portion of each homogenate sample was exposed to 0.5 Mrad of gamma radiation to destroy viable microorganisms prior to the incubation. Proteolysis was not detected until viable count reached a level above $10^7$ cells per gm fish flesh, corresponding to 31 days of ice storage. Even if fish flesh were mechanically disrupted by means of homogenization and subsequently incubated at $20^{\circ}C$, proteloysis attributable to muscle cathepsin was not detected. In the second with rockfish muscle aseptically prepared from freshly killed fish, the samples were inoculated with a proteolytic strain of fish spoilage Pseudomonad or irradiated at 0, 0.5 and 3.0 Mrad. The four samle groups were stored at $0-2^{\circ}C$ to compare the spoilage pattern of sterile and non-sterile muscle. In sterile muscle both total-N (extracted in 0.5M KCl) and amino-N $(soluble\;in\;70\%\;ethanol)$ declined slightly while the inoculated muscle showing increase in parallel with the increase of number of inoculated bacterium. The results indicate that proteolysis is a part of normal fish spoilage and the onset of proteolysis is delayed until viable count reaches its maximum level. Contribution of fish muscle cathepsin to protein degradation in white flesh fish muscle post-mortem is nil.

• 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.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Journal of the Korea Society for Simulation
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• v.18 no.3
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• pp.73-82
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• 2009

Due to the many advantages including low price, low power consumption, and miniaturization, the CMOS camera has been utilized in many applications, including mobile phones, the automotive industry, medical sciences and sensoring, robotic controls, and research in the security field. In particular, the 360 degree omni-directional camera when utilized in multi-camera applications has displayed issues of software nature, interface communication management, delays, and a complicated image display control. Other issues include energy management problems, and miniaturization of a multi-camera in the hardware field. Traditional CMOS camera systems are comprised of an embedded system that consists of a high-performance MCU enabling a camera to send and receive images and a multi-layer system similar to an individual control system that consists of the camera's high performance Micro Controller Unit. We proposed the SL-AVS (Small Size/Low power Around-View System) to be able to control a camera while collecting image data using a high speed synchronization technique on the foundation of a single layer low performance MCU. It is an initial model of the omni-directional camera that takes images from a 360 view drawing from several CMOS camera utilizing a 110 degree view. We then connected a single MCU with four low-power CMOS cameras and implemented controls that include synchronization, controlling, and transmit/receive functions of individual camera compared with the traditional system. The synchronization of the respective cameras were controlled and then memorized by handling each interrupt through the MCU. We were able to improve the efficiency of data transmission that minimizes re-synchronization amongst a target, the CMOS camera, and the MCU. Further, depending on the choice of users, respective or groups of images divided into 4 domains were then provided with a target. We finally analyzed and compared the performance of the developed camera system including the synchronization and time of data transfer and image data loss, etc.