• 한국식생활문화학회지
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• 제17권4호
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• pp.482-495
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• 2002

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying $0.7{\sim}1.2%$ in the four experimental samples.

• 한국의류학회지
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• 제27권8호
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• pp.873-882
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• 2003

The purpose of the study is altering ready-made garments for the wheelchair users. Some alterations ready-made garments suggested for the wheelchair users are applicable to the physical conditions using the wheelchair, which create limitations in the use of clothing. Alterations ready-made garments were suggested 3 parts of the altering on the tops and 3 parts of the pants. Detachable sleeves at the elbow, adding the action pleats on the shoulder and back openings with zipper were adapted on the tops. The altering crotch length from the center back, changing position of the pocket and adding the pleats at the knee were adapted on the pants. The snap-tapes, zipper and hook & eye were used for the altering the ready-made garments.

• 한국조리학회지
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• 제5권2호
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• pp.133-146
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• 1999

Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.

• Journal of international Conference on Electrical Machines and Systems
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• 제2권3호
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• pp.254-259
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• 2013

We examined the generation of harmonic voltage by a synchronous machine adding d-axis and q-axis harmonic field windings in order to reduce the harmonics in a power line. We derived the expressions of the armature voltage in the case of supplying the currents with the frequency nf to the d-axis and q-axis harmonic field windings. We constructed the synchronous machine adding the harmonic windings. In this paper, the expressions and the experimental results on the generation of harmonic voltages by the synchronous machine are presented.

• 한국표면공학회지
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• 제22권4호
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• pp.179-184
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• 1989

This study seeks to the morphological changes in the oxide skin of the Al-10wt.%si alloy melts. These changes depend on the oxidation time and the temperature of the molten alloy, as well as the effects of adding Mg, Cu and Ni. Thess affects observed by X-ray diffractometer(XRD) and scanning electron microscope(SEM)' Very litte oxide skins on Al-10wtwt.%Si alloy melts can be detected by XRD because it is less than the measuring capabillity of the XRD, or the formation of noncrystalline oxide skins oxide skins canbe deteced by SEM. The addition of 1%Mg and 1%Cu-1%Mg-2.5%Ni to this base alloy crystallized the structure of the oxide skins and increased the oxidation in proportion to the length of time, but adding 3% had hardiy anyaffect at all on the crystal structure of the oxide skins.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1246-1251
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• 1997

When the membrane protein fraction of mating type a cells of heterobasidiomycetous yeast R. toruloides was phosphorylated in vitro, two phosphorylated proteins of 72Kd and 57Kd were detected on SDS-polyacryamide gel. The phosphorylation reaction was inhibited by rhodotorucine A(Rh. A) which is a sexual pheromone secreted by mating type A cells. The inhibition of phosphorylation by Rh. A was dependent on $Ca^{2+}$, and independent on $Mg^{2+}$ or calmodulin. When adding trigger peptidase(TPase) inhibitor, antipain, no inhibition of phosphory was observed. Also, by adding the trysin-digested product of Rh. A, the phosphorylation was inhibited as the action of Rh. A. From these results, it is expected that the inhibition of membrane protein phosphorylation should be caused by the digested product of Rh. A with TPase.

• 한국광물학회:학술대회논문집
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• 한국광물학회 1997년도 창립 10주년 기념 산업광물 심포지엄
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• pp.74-88
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• 1997

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• 한국식생활문화학회지
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• 제20권6호
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2006년도 춘계학술논문 발표대회 제6권1호
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• pp.35-38
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• 2006

This study investigated fundamental properties of lightweight foamed concrete using cement kiln dust (CKD) and both fly ash(FA) and stability agent. Test results showed that concrete incorporating more amounts of admixture decreased slump flow and it caused increase of superplasiticizer in order to secure the fluidity performance. In addition concrete adding stability agent showed stable flow state, resisting segregation of materials and decreasing bleeding capacity. Sinking depth of concrete incorporating 20% of CKD and adding 0.002% of stability agent was indicated at 0mm. For the properties of hardened concrete. compressive strength of concrete incorporating CKD declined due to a lower appearance density, compared with other specimens. The difference of that was not very significant and the value of ail specimen was higher than KS range. Moreover strength of concrete incorporating CKD was even higher at curing temperature $5^{\circ}C$. Tensile strength ratio of concrete incorporating CKD was indicated between 0.50 to 0.59, which is higher value than control concrete. Heat conductivity of concrete incorporating FA was under the KS range while concrete incorporating 20% of CKD was satisfied in KS. Concrete adding stability agent improved insulation performance due to the lower heat conductivity. In conclusion, it is possible that concrete incorporating 20% of CKD and adding 0.002% of stability agent can secure high quality of lightweight foamed concrete.