• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Journal of Sericultural and Entomological Science
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• v.46 no.1
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• pp.1-5
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• 2004

Rutin has many beneficial effects on human health. It was established that rutin antagonizes the increase of capillary fragility associated with hemorrhagic disease, reduces high blood pressure, decreases the permeability of the vessels, and has an antiedema effect, reduces the risk of arteriosclerosis, and shows antioxidant activity. Rutin analysis with mulberry fruits was carried out by high-performance liquid chromatography (HPLC) to reveal the possibility of source of functional food. As a result, mean content of fifty accessions was 0.14±0.050% DW. Among the tested fifty accessions, 'Sabangso' was showed the highest rutin in 0.29%DW, whereas 'Simseol' was the lowest content in 0.05% DW. Also, we researched the change of rutin content according to harvested date. The rutin contents of earlier harvested groups were higher than later harvested groups. Simultaneously, fruity characteristics as well as rutin content were researched and analyzed to select the functional mulberry varieties for the production of fruit. From the six accessions which were contained high rutin content, we selected three suitable varieties such as 'Ficus', 'Kangsun', and 'Palcheongsipyung'.

• Korean Journal of Construction Engineering and Management
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• v.15 no.3
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• pp.103-112
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• 2014

Since recent construction projects become larger and complicated, the level of difficulty of management skill is rising, and the risk is increasing accordingly so the necessity of improving management skill of projects is increasing. In order to solve this problem, Construction Management system was preferentially introduced in construction projects but in case of domestic construction industry, separate contracts by business boundary are being made so the actual state is that the function of the Construction Management system is not properly operated over the overall projects. The partial operation of Construction Management system like this may impose many restrictions on converged and combined projects such as smart grid and intelligent buildings etc. in the future. For improvement of management skill of domestic construction projects, the competence of project management skill by work areas that can overcome heterogeneity of the current project management skill shall be secured, and any factor that impedes cooperation ability shall be found and that shall be solved. Therefore, the difference of work competency of project management system of construction and electrical construction is to be analyzed by utilizing IPA model in this study, and a plan to introduce the project management system of electrical construction for efficient operation of projects is to be looked into.

• Journal of the Microelectronics and Packaging Society
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• v.23 no.3
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• pp.57-61
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• 2016

In order to protect the solar cells from the moisture and oxygen, we evaluated the electrical and optical properties for the $Cu(In,Ga)Se_2$ (CIGS) solar cells which were prepared by the spray coating method. Generally, the EVA (ethylene-vinyl acetate) films are laminated to protect the CIGS flexible solar cells, which results in a high cost process due to complicated devices. In this study, we tried to prepare the protection layers of the flexible CIGS flexible solar cells by using spray coating method instead of conventional laminating films in order to reduce the device weight as well as the process time. The CIGS solar cells with spray coating method showed an enhanced efficiency than the before treated sample (2.77% to 2.93%) and relatively proper water vapor transmission rate of the solar cells about 62.891 gm/[$m^2-day$].

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.899-905
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• 2003

The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary protein sources for 6 weeks. Body weight gain was not different among experimental groups, but food efficiency was increased in groups fed cooked soybean and chongkukjang diets compared to control group. Consumption of cooked soybean and chongkukjang for 6 weeks in SHR significantly suppressed blood pressure rise with aging (p<0.05). Feeding of cooked soybean and chongkukjang to SHR decreased plasma triacylglycerols (p<0.05) by 21.6% and 30.2% and LDL-cholesterol by 30.0% and 27.5%, respectively. Addition of cooked soybean and chongkukjang to the diet resulted in reduction of total lipids and triacylglycerols of liver, while consumption of cooked soybean and chongkukjang resulted in the increase of fecal cholesterol and bile acid excretions, respectively (p<0.05). Cooked soybean and chongkukjang diets down-regulated the activity of hepatic HMG-CoA reductase by 56.4% and 94.5%, compared to control, respectively. From the above-mentioned results, it can be concluded that consumption of cooked soybean and chongkukjang might be helpful in preventing cardiovascular disease by suppressing blood pressure rise and hyperlipidemia.