• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.57-63
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• 1971

1) Among five lactic acid bacteria examined, Str. thermophilus and Str. diacetilactis produced remarkably greater amount of acids in soybean milk than Str. lactis, Str. cremoris and L. bulgaricus. 2) Soybean milk and skimmed dry milk were combined in the ratio of 7 : 3 and were carried out in lactic acid fermentation for 24 hours at optimum temperature. The result indicated that the yield of precipitation and protein content of it were the most, the moisture content was the least and curd structure formed was considered too hard. 3) Based on these and other results, following procedure was used for manufacturing: soybean milk and skimmed dry milk were combined in the ratio of 7 : 3, heated at $121^{\circ}C$ for 20 min., cooled, added Str. thermophilus as lactic acid starter and incubated for 24 hours and $37{\pm}1^{\circ}C$. The curd was cooked, hooped, and pressed for 24 hours, to the surface of which, Penicillium caseicolum and sodium chloride were spread. During ripening of the curd at $15^{\circ}C$ and $85{\sim}90%$ RH for 21 days, Pen. caseicolum was highly developed after 7 days, pH was increased and proteolytie activity has reached to the peak point after 14 days. After 7 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino acids nitrogen were begun to increase. After 21 days of ripening total water soluble nitrogen, water soluble protein nitrogen and amino-N reached to 52%, 32% and 14% of total nitogen. In the soybean cheese, after 21 days of ripening, 17 or more kinds of amino acids were detected by two-dimentional paper chromatography. The product contained 63.2% of moisture, 17.5% of crude protein, 13.2% of crude fat, 2.8% of crude ash and 2.5% of sodium chloride.

• Journal of fish pathology
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• v.19 no.1
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• pp.45-54
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• 2006

The immunogenicity of Edwardsiella tarda was surveyed under two different culture conditions. In SDS-PAGE patterns of the outer membrane proteins (OMPs) extracts of E. tarda, grown under Trypic soy broth (TSB) and TSB supplemented iron chelate 2,2‘-dipyridyl iron-restricted condition, were examined. The results showed that the iron-regulated outer membrane protein (IROMPs) with molecular masses of 68 and 73 kDa were expressed by bacteria grown in iron-chelate TSB.The pathogenicity was examined by intraperitoneal injection with live E. tarda grown under TSB, iron-chelate TSB and iron-supplemented TSB. The result of pathogenicity test showed significantly high mortality in the group of live E. tarda grown under iron-chelate TSB.The effect of formalin killed cell (FKC) of TSB cultured bacteria and 2,2'-dipyridyl FKC (DP-FKC) of cultured bacteria on the iron-chelate TSB on the development of protective immunity in olive flounder was studied. The level of immune response was evaluated with immunized fish at 1, 2, 3 and 4 weeks after immunization. The numbers of specific antibody secreting cells (SASCs) showed significantly increased level at 2 week after immunization in each group. The agglutination titre of immunized fish was significantly high level at 3 weeks after immunization.The level of protection in olive flounder at 1, 2, 3 and 4 weeks after vaccination was examined by intraperitoneal challenge test with live E. tarda.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.440-446
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• 2005

To determine the shelf-life of low salted Myungran-jeot (low salted and fermented Alaska pollack roe), various chemical, microbiological and sensory analyses were carried out with Myungran-jeot stored at 10 days. The lactic acid content was slowly increased in the early stage of storage but then was rapidly increased with lengthening storage period, while pH was decreased during storage. The $NH_2-N$ content was steady at 10 days and peaked at 17 days. The production of VBN was increased to over $30mg\%$ at 19 days. In microbiological tests, the viable cell count and halotolerant bacteria were $1.5\times10^3\;and\;5.5\times10^3CFU/g$, respectively, at the initial state, but they slowly increased to $10^7 CFU/g$ at 17 days. Yeast or fungi did not appear on the surface of Myungran-jeot. Sensory evaluation showed that the original torture of Myungran-jeot in the mouth was a very important indicator for acceptability. Sensory characters and acceptability of Myungran-jeot at 17 days were not significantly different from those of the initial state. From these results, the estimated shelf-life of Myungran-jeot whom sealed with aluminum coated paper, was about 18 days in this study.

• Analytical Science and Technology
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• v.27 no.5
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• pp.243-247
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• 2014

Formaldehyde is defined as carcinogen causing leukaemia, lymphoma or nasopharyngeal carcinoma at high level of exposure. Furniture-manufacturing workers can be exposed to formaldehyde, which implies serious impact on health of the workers. The authors carried out ambient monitoring of formaldehyde in the field, and identified the source of formaldehyde generated during the working process by testing the condition in the laboratory settings. After sampling formaldehyde in the air with 2,4-DNPH (2,4-dinitrophenylhydrazine) coated silica gel, we extracted formaldehyde derivative with acetonitrile and analyzed the extract using HPLC with UV detector at 360 nm. Formaldehyde was separated by ACQUITY UPLC BEH $C_{18}$ column at a flow rate of 0.5 mL/min using 45% acetonitrile as mobile phase. The workers were exposed to higher level of formaldehyde than normal air. Formaldehyde up to 0.31 ppm was detected in the process of veneer attachment, which exceeded 0.3 ppm, the ceiling value of ACGIH standard. The laboratory test of measuring formaldehyde generated from the glue and veneer used in the attachment process resulted in more formaldehyde generation as the temperature increased, and more from the veneer. Heating the veneer to $100-150^{\circ}C$ following the real condition of the manufacturing site generated 1.14-2.70 ppm of formaldehyde from the sample, which was 2-5 times higher level than Korean limit of exposure (0.5 ppm). As the workers handling and processing the veneer which was produced by wet process had high possibility to be exposed to formaldehyde, urgent improvement and management of working environment of furniture manufacturer is demanded.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.423-428
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• 2003

Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging $25{\sim}65^{\circ}C$. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.413-426
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• 2014

This study was conducted to investigate changes of physicochemical properties and fatty acid compositions of rough rice stored at different storage temperatures and periods. So we analyzed texture, alkali digestion value (ADV), toyo glossiness value, pasting properties, fat acidity and fatty acid compositions of five rice varieties every 4 month on the condition of which rough rice had been stored at different temperatures (ambient and low temperature condition at $15^{\circ}C$) for 2 years. Hardness of cooked rice was increased by storage periods and cohesiveness of cooked rice was not considerably different among varieties according to storage temperatures and periods. ADV was significantly different among varieties and storage periods but not different with storage temperatures. Toyo glossiness value of cooked rice was continuously decreased from 4 months after storage regardless to storage temperature. The pasting properties were considerably affected by storage temperatures and periods of rough rice. Increase in peak viscosity, final viscosity and breakdown was observed but setback was decreased by storage periods. Fat acidity of brown rice was much higher than that of milled rice during storage of rough rice and tend to increase by storage period. Oleic acid among fatty acids of brown rice except Sindongin and Hitomebore tended to be decreased by storage periods and linoleic acid among fatty acids of brown rice of Hopum was decreased by storage periods. The contents of linoleinic acid and stearic acid among fatty acids of milled rice were comparatively decreased from 4 months after storage, whereas the content of palmitic acid tended to be increased by storage periods.

• Microbiology and Biotechnology Letters
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• v.26 no.4
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• pp.275-282
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• 1998

To investigate the increased acid tolerance of a acid-resistant mutant Leuconostoc paramesenteroides P-100 improved as a kimchi starter, proton permeability, ATPase acitivity, glycolysis activity, $Mg^2$sup +/ releasement, and membrane fatty acid composition were studied and comprised with its wild type Leuconostoc paramesenteroides Pw. In the proton permeability experiment, the maximum values of the average half time (t$\_$1/2/) of pH equilibration through the cell membrane of the Pw and the P-100 were about 6.4 min and 7.8 min in 150 mM KCI solution, respectively. In the 3% NaCl solution, the t$\_$1/2/ values of the Pw and the P-100 were 5.5 min and 6.9 min, respectively. The values and pHs of maximal specific activities of ATPase originated from the Pw and the P-100 were 0.5 unit/mg protein and 0.78 unit/mg protein at pH 6.0, respectively. The result of pH dependence of glycolysis showed that the P-100 had higher activities than that of Pw except at pH 7.0. The releases of magnesium from the Pw and the P-100 were observed about 54.5% and 23.2% at pH 4.0 after 2 hours, respectively. The results of comparison of membrane fatty acid composition of the Pw with the P-100 showed that C$\_$8:0/, C$\_$9:0/, C$\_$10:0/, C$\_$11:0/, C$\_$18:0/, and C$\_$19:0,cyclo/ were major different fatty acids between two strains and the content of C$\_$18:1/, and C$\_$19:0,cyclo/ were 2.8%, N.D (not detected) in the Pw and 0.4%, 2.3% in the P-100. These results indicated that acid tolerance of the P-100 was significantly improved in comparison with its wild type Pw.

• Journal of IKEEE
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• v.25 no.3
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• pp.493-500
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• 2021

In this paper, we propose the development of deep learning structure to improve quality of polygonal containers. The deep learning structure consists of a convolution layer, a bottleneck layer, a fully connect layer, and a softmax layer. The convolution layer is a layer that obtains a feature image by performing a convolution 3x3 operation on the input image or the feature image of the previous layer with several feature filters. The bottleneck layer selects only the optimal features among the features on the feature image extracted through the convolution layer, reduces the channel to a convolution 1x1 ReLU, and performs a convolution 3x3 ReLU. The global average pooling operation performed after going through the bottleneck layer reduces the size of the feature image by selecting only the optimal features among the features of the feature image extracted through the convolution layer. The fully connect layer outputs the output data through 6 fully connect layers. The softmax layer multiplies and multiplies the value between the value of the input layer node and the target node to be calculated, and converts it into a value between 0 and 1 through an activation function. After the learning is completed, the recognition process classifies non-circular glass bottles by performing image acquisition using a camera, measuring position detection, and non-circular glass bottle classification using deep learning as in the learning process. In order to evaluate the performance of the deep learning structure to improve quality of polygonal containers, as a result of an experiment at an authorized testing institute, it was calculated to be at the same level as the world's highest level with 99% good/defective discrimination accuracy. Inspection time averaged 1.7 seconds, which was calculated within the operating time standards of production processes using non-circular machine vision systems. Therefore, the effectiveness of the performance of the deep learning structure to improve quality of polygonal containers proposed in this paper was proven.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.1-25
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• 1982

Limnological study on the physico-chemical properties and biological characteristics of the Lake Ok-Jeong was made from May 1980 to August 1981. For the planktonic organisms in the lake, species composition, seasonal change and diurnal vertical distribution based on the monthly plankton samples were investigated in conjunction with the physico-chemical properties of the body of water in the lake. Analysis of temperature revealed that there were three distinctive periods in terms of vertical mixing of the water column. During the winter season (November-March) the vertical column was completely mixed, and no temperature gradient was observed. In February temperature of the whole column from the surface to the bottom was $3.5^{\circ}C$, which was the minimum value. With seasonal warming in spring, surface water forms thermoclines at the depth of 0-10 m from April to June. In summer (July-October) the surface mixing layer was deepened to form a strong thermocline at the depth of 15-25 m. At this time surface water reached up to $28.2^{\circ}C$ in August, accompanied by a significant increase in the temperature of bottom layer. Maximum bottom temperature was $r5^{\circ}C$ which occurred in September, thus showing that this lake keeps a significant turbulence Aehgh the hypolimnial layer. As autumn cooling proceeded summer stratification was destroyed from the end of October resulting in vertical mixing. In surface layer seasonal changes of pH were within the range from 6.8 in January to 9.0 in guutuost. Thighest value observed in August was mainly due to the photosynthetic activity of the phytoplankton. In the surface layer DO was always saturated throughout the year. Particularly in winter (January-April) the surface water was oversaturated (Max. 15.2 ppm in March). Vertical variation of DO was not remarkable, and bottom water was fairly well oxygenated. Transparency was closely related to the phytoplankton bloom. The highest value (4.6 m) was recorded in February when the primary production was low. During summer transparency decreased hand the lowest value (0.9 m) was recorded in August. It is mainly due to the dense blooming of gnabaena spiroides var. crassa in the surface layer. A. The amount of inorganic matters (Ca, Mg, Fe) reveals that Lake Ok-Jeong is classified as a soft-water lake. The amount of Cl, $NO_3-N$ and COD in 1981 was slightly higher than those in 1980. Heavy metals (Zn, Cu, Pb, Cd and Hg) were not detectable throughout the study period. During the study period 107 species of planktonic organisms representing 72 genera were identified. They include 12 species of Cyanophyta, 19 species of Bacillariophyta, 23 species of Chlorophyta, 14 species of Protozoa, 29 species of Rotifera, 4 species of Cladocera and 6 species of Copepoda. Bimodal blooming of phytoplankton was observed. A large blooming ($1,504\times10^3\;cells/l$ in October) was observed from July to October; a small blooming was present ($236\times10^3\;cells/l$ in February) from January to April. The dominant phytoplankton species include Melosira granulata, Anabaena spiroides, Asterionella gracillima and Microcystis aeruginota, which were classified into three seasonal groups : summer group, winter group and the whole year group. The sumner group includes Melosira granulate and Anabaena spiroides ; the winter group includes Asterionella gracillima and Synedra acus, S. ulna: the whole year group includes Microtystis aeruginosa and Ankistrodesmus falcatus. It is noted that M. granulate tends to aggregate in the bottom layer from January to August. The dominant zooplankters were Thermocpclops taihokuensis, Difflugia corona, Bosmina longirostris, Bosminopsis deitersi, Keratelle quadrata and Asplanchna priodonta. A single peak of zooplankton growth was observed and maximum zooplankton occurrence was present in July. Diurnal vertical migration was revealed by Microcystis aeruginosa, M. incerta, Anabaena spiroides, Melosira granulata, and Bosmina longirostris. Of these, M. granulata descends to the bottom and forms aggregation after sunset. B. longirostris shows fairly typical nocturnal migration. They ascends to the surface after sunset and disperse in the whole water column during night. Foully one species of fish representing 31 genera were collected. Of these 13 species including Pseudoperilnmpus uyekii and Coreoleuciscus splendidus were indigenous species of Korean inland waters. The indicator species of water quality determination include Microcystis aeruginosa, Melosira granulata, Asterionelta gracillima, Brachionus calyciflorus, Filinia longiseta, Conochiloides natans, Asplanchna priodonta, Difflugia corona, Eudorina elegans, Ceratium hirundinella, Bosmina longirostris, Bosminopsis deitersi, Heliodiaptomus kikuchii and Thermocyclops taihokuensis. These species have been known the indicator groups which are commonly found in the eutrophic lakes. Based on these planktonic indicators Lake Ok-Jeong can be classified into an eutrophic lake.