• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.370-378
• /
• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• The Korean Journal of Physiology
• /
• v.14 no.2
• /
• pp.1-5
• /
• 1980

This study was undertaken to investigate the influence of prostaglandin $E_1(PGE_1)$ upon the activity of carbonic anhydrase and upon the inhibitory action of acetazolamide on carbonic anhydrase. The heparinized blood was sampled by cardiac puncture from Sprague-Dawley strain rats under ether anesthesia and was hemolysed by adding distilled water 1,000 times the amount of the blood. The activity of carbonic anhydrase of 0.1 ml of the hemolysate was measured by Maren's simplified micro-method. In the first experiment, the 7 rats were used, and the activity was measured by adding 0.1 ml of various concentrations of $PGE_1$(0.5, 1.25, 2.5, 5.0, 10 and $20\;{\mu}g/ml$). In the second experiment, the 6 rats were used and the activity was measured by adding 0.1 ml of $PGE_1(5\;{\mu}g/ml)$ and 0.1 ml of acetazolamide$(6{\times}10^{-7}M/l)$ respectively or simultaneously. Obtained results were as follows: 1) The activity of carbonic anhydrase was significantly inhibited by $PGE_1$ at doses of $0.5{\sim}10\;{\mu}g/ml$, maximally at a dose of $2.5\;{\mu}g/ml$, but inhibition was no more observed at a dose of $20\;{\mu}g/ml$. 2) The activity of the acetazolamide group was significantly less than that of the control group. 3) The activity of the $PGE_1+acetazolamide$ group was significantly less than those of the $PGE_1$ group and the acetazolamide group. It is inferred from the above results that the $PGE_1$ inhibits the activity of carbonic anhydrase dose-dependently and strengthens the inhibitory effect of acetazolamide on carbonic anhydrase.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.6
• /
• pp.743-752
• /
• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.12
• /
• pp.1653-1658
• /
• 2012

We have reported previously that a recombinant Escherichia coli co-expresses aminolevulinic acid (ALA) synthase, an NADP-dependent malic enzyme, and a dicarboxylate transporter-produced heme, an iron-chelated porphyrin, in a succinate-containing complex medium. To develop an industrially plausible process, a chemically defined medium was formulated based on M9 minimal medium. Heme synthesis was enhanced by adding sodium bicarbonate, which strengthened the C4 metabolism required for the precursor metabolite, although a pH change discouraged cell growth. Increasing the medium pH buffering capacity (100mM phosphate buffer) and adding sodium bicarbonate enabled the recombinant E. coli to produce heme at rates 60% greater than those in M9 minimal medium. Adding growth factors (1 mg/l thiamin, 0.01 mg/l biotin, 5 mg/l nicotinic acid, 1 mg/l pantothenic acid, and 1.4 mg/l cobalamin) also induced positive heme production effects at levels twice of heme production in M9-based medium. Porphyrin derivatives and heme were found in the chemically defined medium, and their presence was confirmed by liquid chromatography/mass spectroscopy (LC/MS). The formulated medium allowed for the production of $0.6{\mu}M$ heme, $29{\mu}M$ ALA, $0.07{\mu}M$ coproporphyrin I, $0.21{\mu}M$ coproporphyrin III, and $0.23{\mu}M$ uroporphyrin in a 3 L pH-controlled culture.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.25 no.4
• /
• pp.93-106
• /
• 2023

The study is to develop and present a leggings pattern that is suitable for the human body by using a standard body type avatar for a female in her 30s. As a research method, the average body type was selected from adult women in their 30s, and the appearance was evaluated using the CLO software program. The data analysis of this study compared the dimensions and shape of each part by legging. The leggings pattern suggested based on the above research results was determine to be a total length of 80.6cm and hip length of 24cm, and the knee length was set by dividing the legging in half from the waist to the hem and then adding 5cm. These figures were evaluated higher than Company D in terms of the adequacy of the upper part of the front and rear plates of Company A as well as the adequacy of the knee lines. Company A's figures were applied and corrected. For the front plate, the waist circumference was divided by 4, and 3.5cm was removed, and the hip circumference was set by dividing the hip circumference by 4, and 3.8cm was removed. In the appearance evaluation results Company D was highly evaluated in the suitability evaluation of the waist and hips, and the waist and hips were set using the pattern of Company D. The length of the front panel was modified by dividing the hip circumference by 4 and adding 1.8cm to the length, and the length of the back panel was modified by dividing the hip circumference by 3 and adding 8cm after dividing the hip circumference by 0.8cm.

• Nuclear Engineering and Technology
• /
• v.2 no.4
• /
• pp.279-287
• /
• 1970

An an element vanadium is most effective and next is noibium to strengthening the low carbon steels by small addition both on fine precipitation and five grain. The combination effect of vanadium plus niobium or vanadium plus molybdenum is much more effective than adding on element.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.12 no.19
• /
• pp.19-24
• /
• 1989

Because of the rapid growth of communicating with data and Information. The Protection of data which we want nowadays. This paper describes the various data securiconcentrated on adding senders signature with key to csecrecy, authenticity and ease of use.

• Korean Journal of Agricultural Science
• /
• v.11 no.2
• /
• pp.244-251
• /
• 1984

In order to investigate the effect of red ginseng extract on the fermentation of lactic acid bacteria, 0.1-10.0% of red ginseng extract which chemical composition was 68.14% moisture, 10.11% crude protein, 2.66% crude fat, 5.23% crude ash, 56.90% total sugar, 18.80% reducing sugar and 9.09% crude saponin, respectively, were added to skim milk media. The effect of red ginseng extract on the fermentation and the growth rate of bacteria were tested. The results were as follow. 1. The acidity produced by Str. lactis and L. acidophilus for 24 hrs. were more increased by adding of red ginseng extract than control medium. But the acidity produced by L. helveticus was not significantly increased by adding of red ginseng extract. The fermentation time by Str. lactis and L. acidophilus were shortened by increasing the amount of red ginseng extract. 2. By increasing the amount of red ginseng extract, the acidity produced by lactic acid bacteria especially by Str. lactis and L. acidophilus were increased. 3. The number of bacteria were increased until 1.0% adding of red ginseng extract, but adding more than the above level, the effect was not clearly appeared.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.2
• /
• pp.156-163
• /
• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of Electrical Engineering and Technology
• /
• v.10 no.3
• /
• pp.755-765
• /
• 2015

A thermostatically controlled load (TCL) can be one of the most appropriate resources for demand response (DR) in a smart grid environment. DR capability can be effectively implemented in a TCL with various intelligent control methods. However, because traditional on-off control is still a commonly used method in a TCL, it is useful to develop a method for adding DR capability to the TCL with an existing on-off controller. As a specific realization of supervisory control for implementing DR capability in the TCL, two methods are proposed - a method involving the changing of a set point and a method involving the paralleling of an identified system without delay. The proposed methods are analyzed through the simulations with an electric heater for different power consumption levels in the on-state. Considerable cost benefit can be achieved with the proposed methods when compared with the case without DR. In addition, the observations suggest that a medium power consumption level, instead of the maximum power, in the on-state should be used for consistently obtaining the cost benefit without severe temperature deviation from the specified temperature range for DR.