• Food Science and Preservation
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• v.10 no.3
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• pp.360-364
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• 2003

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Analytical Science and Technology
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• v.5 no.1
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• pp.41-49
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• 1992

An attempt was made to prepare two series of tetrakis eight-coordinate tungsten(IV) and cerium(IV) complexes containing the 5,7-dichloro-8-quinolinol(N:${\pi}$-acceptor atom, O:${\pi}$-donor atom) ligand. Tetrakis eight-coordinate tungsten(IV) complex of 2-mercaptopyrimidine(N:${\pi}$-acceptor atom, S:${\pi}$-donor atom) ligand have also been prepared. And the new series of mixed-ligand eight-coordinate tungsten(IV) complexes containing bidentate ligands 5,7-dichloro-8-quinolinol and 2-mercaptopyrimidine have been prepared, isolated by TLC and characterized. $W(dcq)_4$, $W(dcq)_3(mpd)_1$, $W(dcq)_2(mpd)_2$, $W(dcq)_1W(dcq)_3$ and $W(mpd)_4$ complexes of MLCT absorption band appeared to 710nm, 680nm, 625nm, 581nm, and 571nm(${\varepsilon}\;max={\sim}>{\times}10^4$) on low-energy respectively. The specific absorption wave length of $Ce(dcq)_4$ is appeared 520nm(${\varepsilon}\;max={\sim}>{\times}10^4$). The Chemical shift values by proton of coordinated position appeared to $W(dcq)_4$ [$H_2:8.9ppm$]; $W(dcq)_3(mpd)_1$ [$H_2:9.3$,$H_6:9.2ppm$]; $W(dcq)_2(mpd)_2$ [$H_2:9.7$,$H_6:8.95ppm$]; $W(dcq)_1(mpd)_3$ [$H_2:9.8$,$H_6:9.4ppm$]; $W(mpd)_4$ [$H_6:8.8ppm$]; $Ce(dcq)_4$ [$H_2:9.3ppm$] with $^1H$-NMR. The inertness of mixed-ligand eight coordinate tungsten(IV) complexes have been investigated by UV-Vis. spectroscopic method in dimethylsulfoxide at $90^{\circ}C$. The inertness of $W(dcq)_n(mpd)_{4-n}$ complexes showed the following order, $W(dcq)_3(mpd)_1;k_{obs.}=3.8{\times}10^{-6}$ > $W(mpd)_4;k_{obs.}=6.0{\times}10^{-6}$ > $W(dcq)_4;k_{obs.}=6.4{\times}10^{-6}$ > $W(dcq)_2(mpd)_2;k_{obs.}=7.0{\times}10^{-6}$ > $W(dcq)_1(mpd)_3;k_{obs.}=1.7{\times}10^{-5}$, which showed the inertness until 16days, 10days, 9days, 8days, and 4days. The $W(mpd)_4$ is very inert as $k_{obs.}=3.6{\times}10^{-6}$(16days) in xylene at $90^{\circ}C$ and $k_{obs.}=6.0{\times}10^{-6}$(10days) in DMSO at $90^{\circ}C$.

• Proceedings of the KIEE Conference
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• 2003.07b
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• pp.1371-1373
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• 2003

본 논문은 10kW 태양광 발전시스템의 설치 및 운전 상황에 대한 내용으로서 발전 뿐만아니라 학습용으로 이용할 수 있도록 10kW 단독운전 또는 7kW와 3kW 병렬운전이 가능하도록 구성되었다. 태양전지판은 20직렬 10병렬로 구성되며, 10병렬 태양전지판은 방위각 $0^{\circ}$, 경사가 $46^{\circ}{\sim}8^{\circ}$로 이루어져 있으므로 필요에 따라서 다양한 경사각으로 3kW까지 선택 운전할 수 있도록 구성되어있다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.237-246
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• 2014

Multiple emulsions, called multiphase emulsions, include water-in-oil-in-water (W/O/W) type and oil-in-water-in-oil (O/W/O) type emulsions. In cosmetic industry, they are used to stabilize active ingredients but the applicability of the multiple emulsions is limited because of low stability and difficulty of manufacturing. In this study, we investigated a two-step emulsification process for a W/O/W type emulsion. We also investigated the change of stability using different emulsifiers and oil polarity. The results suggested that polyglyceryl-10 stearate, as a main emulsifier, played an important role in the stability and the formation of the multiple emulsions.

• Proceedings of the KIEE Conference
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• 2003.07e
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• pp.28-30
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• 2003

본 논문은 10kW태양광 발전시스템의 설치 및 운전 상황에 대한 내용으로서 발전 뿐만아니라 학습용으로 이용할 수 있도록 10kW 단독운전 또는 7kW와 3kW 병렬운전이 가능하도록 구성되었다. 태양전지판은 20직렬 10병렬로 구성되며, 10병렬 태양전지판은 방위각 $0^{\circ}$, 경사각 $46^{\circ}\sim8^{\circ}$로 이루어져 있으므로 필요에 따라서 다양한 경사각으로 3kW까지 선택 운전할 수 있도록 구성되어 있다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.303-313
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• 2015

Titrated extract of Centella asiatica (TECA), which is poorly soluble in water is well known for wound healing and anti wrinkle agent. This study was conducted to find the optimum condition for the preparation of water in oil in water ($W_1/O/W_2$) emulsion containing TECA. Solubility of TECA were measured by UV spectrophotometer. 2.55 g of TECA was dissolved in solution composed of dipropylene glycol (40.0 g), ethanol (20.0 g), and water (10.0 g). Factors affecting stability of the emulsions ($W_1/O$, $W_1/O/W_2$) was investigated. The optimum conditions for the preparation of $W_1/O$ emulsion was composed of dipropylene glycol : ethanol : water : TECA in a weight ratio of 40.0 : 20.0 : 10.0 : 2.5 for water phase and squalane : cetyl PEG/PPG-10/1 dimethicone : cetearyl alcohol in a weight ratio of 22.5 : 4.0 : 2.5 for oil phase. The optimum conditions for the preparation of $W_1/O/W_2$ multiple emulsion was composed of water : $W_1/O$ emulsion : polysorbate 80 : carbomer : triethanolamine in a weight ratio of 55.8 : 40.0 : 4.0 : 0.1 : 0.1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.757-763
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• 2010

The qualities of Deodeok Doenjang including physicochemical characteristics and sensory properties were investigated over the following range of Deodeok levels: 5, 10, 15 and 20% (all w/w). The strains used in the manufacturing of Doenjang were Bacillus sp. B-3 and Aspergillus sp. M-9 with the highest enzyme activities like amylase and protease. In case of Deodeok Doenjangs prepared with Bacillus sp. B-3, the amino-type nitrogen of Doenjang containing 10% (w/w) Deodeok was produced more than others during fermentation for 40 days. Amino-type nitrogen produced in Deodeok Doenjang prepared with Aspergillus sp. M-9 was more than one of Deodeok Doenjangs with Bacillus sp. B-3 and a commercial Doenjang. When Deodeok content exceeded 15% (w/w), higher content resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced growth of Bacillus sp. and Aspergillus sp. Sensory evaluation showed that Deodeok Doenjangs containing 10% (w/w) Deodeok and 1% (w/w) Bacillus sp. B-3 and containing 20% (w/w) Deodeok and 1% (w/w) Aspergillus sp. M-9 were superior to the other Doenjangs tested.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.22 no.1
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• pp.35-43
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• 2022

In this paper, a study was conducted to produce 20W by combining a 10W MMIC and raising the unit power amplifier to 100W SSPA by combining the 8-way spatial coupler. SSPA requires low-loss, high-efficiency coupling techniques to meet high output with the output of a single element relatively low compared to TWTA. Designed and produced in this paper, the SSPA was manufactured as a 100W SSPA by mounting eight 20W high-power amplification modules in an 8-way spatial coupler with a reflection loss of 20dB or more and an excellent coupling efficiency of 94% or more. When -10dBm was applied, it was 112.2~169.8W at 20kHz 20%, 125.9~173.8W at 400kHz 40%, 117.5~162.2W at 800kHz 40%, showing performance of over 60dB and over 100W in all three PRF conditions.

• Korean Journal of Acupuncture
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• v.23 no.1
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• pp.1-14
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• 2006

Objectives : This research was performed to investigate the effect of invasive low level laser acupuncture therapy(LLLAT) at Yolgyol+yogu(LU7+LR5) on weight gain, food intake, food efficiency, lipid metabolism and liver function in hyperlipemia rats. Methods : Experimental groups were divided into high fat diet cup(Control group), high fat diet and 15 mW/5 min LLLAT at LU7+LR5(15 mW/5 min group), 15 mW/10 min LLLAT at LU7+LR5(15 mW/10 min group), 30 mW/5 min LLLAT at LU7+LRS(30 mW/5 min group), 30 mW/10 min LLLAT at LU7+LR5(30 mW/10 min group). LLLAT was treated at the 15,30mW-5,10min once a 2day during 5 weeks. Results : Body weight was decreased significantly in 30 mW/s min group and 30 mW/10 min group compared with control group. Food intake was decreased significantly in 15 mW/5 min group and 15 mW/10 min group compared with control group. Food efficiency was decreased significantly in 30 mW/10 min group compared with control group. In the lipid metabolism, total cholesterol, HDL-cholesterol and free fatty acid were increased significantly in 15 mW/5 min group and 30 mW/10 min group compared with control group. LDL-cholesterol was increased in 30 mW/10 min group and phospholipids was decreased significantly in all experimental group compared with control group. triglyceride was not showed significant result in all experimental group. In the liver function, AST was not showed significant result in all experimental group, ALT and ALP were increased significantly in 30 mW/10 min group, ALP was decreased in 30 mW/5 min group compared with control group. Conclusions : LLLAT at LU7 and LR5 can manage hyperlipemia by controlling body weight, food intake, food efficiency ratio and lipid metabolism.