• Korean Journal of Microbiology
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• v.9 no.2
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• pp.74-85
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• 1971

A study was carried out to investigate the bacteria during the Chung-Kook-Jang fermentation. The results were summarized as follows ; 1) The bacteria were isolated total 65 strains from the Natrual Chung-Kook-Jang fermentation in $37^{\circ}C$ incubator ; 37 strains from sample K with rise straw and 28 strains from sample steamed soy bean only. 2) In first screening, 15 strains were selected by super protease among them ; 8 strains from K and 7 strains from S. 3) In second screening, No. K-27 and No.S-16 were selected as the best strains for the Chung Kook-Jang fermentation. by panel-test among the first screenings. 4) No. K-27 and No. S-16, the selected best strains were classified nad identified as variation of Bacillus subtilis by Bergey's manual.

• Applied Biological Chemistry
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• v.14 no.3
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• pp.191-200
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• 1971

As a series on the soy-bean protein and their related substances 9 samples were collected from 9 places such as straws (Rice) to obtain bacterial strains which produce protease. From these samples total of 23 strains were isolated by the use of dilution pour plate method. For all isolated strains primary screening of productivity of protease was performed and useful straines with regard to protease productivities were identified. Optimum conditions for enzyme action of protease from isolates $D_9$, $F_{20}$ strains were pH 7.5 and $40^{\circ}C$. Chung-Kook-Jang is one of the characteristic foods in Korea made from soy-bean by fermentation. The chief bacterium is Bacillus subtilis and the chief change which takes place in soy-bean during fermentation is degradation of protein. Three kinds of Chung-Kook-Jang were prepared using three different strains of Bacillus natto, $D_9\;and\;F_{20}$ from isolated. Water soluble-N, TCA soluble-N, amino-N and peptide-N were measured about the steamed soybean, Chung-Kook-Jang prepared with three strains of bacteria. Water soluble-N decreased very largely in steamed soybean, but in Chung-Kook-Jang it increased to 85% of raw soy-bean.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.93-109
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• 1972

Three lots of Chung-Kook-Jang were prepared by the use of 2 strains of Bacillus subtilis and Bacillus natto. For four samples taken from each lot in 12 hrs interval changes of nitrogenous compounds, insoluble protein, water soluble protein, peptides, free amino acids, amino and ammonia nitrogens during Chung-Kook-Jang fermentation, were studied together with the changes of moisture, pH, proteolytic enzyme activity. In addition the average peptide length of the peptides of a Bacillus subtilis lot was determined by the method of molecular sieving using ion exchange resin. The results were as follows: 1. The contents of moisture and total-nitrogen changed little in all samples throughout the fermentation as it would be expected. 2. In all three experimental lots the pH became higher gradually from the initial value of 6.65 to the final $7.5{\sim}7.85$ during the fermentation. Proteolytic enzyme activities, in accordance with this pH change, steadily increased up to $48{\sim}60$ hrs. of fermentation and then slightly decreased, probably affected by the high pH. The most strong proteolytic activity was observed in the experimental Chung-Kook-Jang fermentation lot using the Bacillus subtilis K-27 isolated by the author. 3. The contents of insoluble protein nitrogen in soybeans increased markedly (5%) by the cooking, after steeping 12 hrs in water. During the Chung-Kook-Jang fermentation, however, it decreased from 1/2 to 1/10 of that of the cooked soybeans. 4. The contents of water soluble protein nitrogen (5%) whereas, greatly decreased to the value of 1.0% by the cooking; but little changed further during the fermentation, 5. The total contents (0.25%) of peptides, amino, and ammonia-nitrogens, PAA-N., increased almost double by the cooking and steadily became higher as the fermentation proceeded, reaching finally up to$4{\sim}7%$ in 72 hrs fermentation. 6. The amounts of free amino acids of soybean generally decreased during the processing of cooking, even some of them like glutamic acid were destroyed completely, However in the subsequent Chung-Kook-Jang fermentation for 72 hrs., they showed from several to a few hundreds folds increases depending upon the kinds of amino acids. Valine which was contained in HCl-hydrolyzed steeped or cooked soybeans in amounts $220{\sim}267mg%$ was not detected at all as the free amino acid in all fermented samples. 7. Average peptide length (APL) of all fractions, eluted and fractionated by using the Dowex-50 ion exchange resin column, and fraction collector showed the highest value for the cooked soybean and then decreased as the fermentation proceeded. The APL value of effluent showed the highest in 12 hrs fermented sample, The value decreased thereafter by fermentation.

• Proceedings of the SAREK Conference
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• 2004.06a
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• pp.94-94
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• 2004

• Proceedings of the SAREK Conference
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• 2003.07a
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• pp.6-6
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• 2003

• Journal of the Korean Society of Safety
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• v.15 no.1
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• pp.19-27
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• 2000

This paper numerically deals with combined heat transfer in a enclosure with a block. The block affected by hot wall is located centrally in the enclosure with a radiating gray gas. The discrete ordinate method(DOM) was used for solving the radiative transfer equation. Both laminar and turbulent cases were investigated for various Rayleigh number and standard k-$\varepsilon$ model was adopted to turbulent case. The effects of optical thickness, wall emissivity and fluid-solid thermal conductivity ratio are investigated on the flow and temperature fields. This study shows that as the wall emissivity decreases, the temperature distribution gradually becomes uniform and the heat transfer is reduced in enclosure. It is expected that this study can help to design the energy system related to the combined heat transfer and operate it safely.

• Proceedings of the KSME Conference
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• 2007.05a
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• pp.189-194
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• 2007

To reduce the cost and time of transport in Eurasian railroad networks such as TKR, TCR and TSR owing to the problem of different track gauges(narrow/standard/broad gauge), it is important to develop the gauge - adjustable wheelset system to adapt easily to these gauges. Moreover, freight trains having the gauge - adjustable wheelset will be run various curved tracks in railroad networks. Therefore, to assure the safety of the gauge-adjustment wheelset system, it is necessary to evaluate integrity of locking parts in the system using stress analysis. In this study, it was performed to contact stress analysis of locking parts by using FEA(finite element analysis) simulator during the gauge changeover operation and freight trains' service in the curved track, respectively.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.1012-1017
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• 2007

To reduce the cost and the time of transport in Eurasian railroad networks such as TKR(Trans-Korea Railway), TCR(Trans-China Railway) and TSR(Trans-Siberia Railway) owing to the problem of different track gauges (narrow/standard/broad gauge), it is important to develop the gauge - adjustable wheelset system to adapt easily to these gauges. Moreover, this system accomplishes periodically a conversion operation from the gauge variable segment between different gauge. Gauge adjustable compression coil spring during conversion process accomplishes repetitively a central role for operation mechanism between flange and locking part. Therefore, to assure the safety of the gauge-adjustment wheelset system, it is necessary to stress analysis of the optimized spring in the system. In this study, it was performed to optimal design of the spring for stress analysis by using the genetic algorithm.

• Proceedings of the KSR Conference
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• 2008.06a
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• pp.2156-2162
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• 2008

To reduce the cost and the time of transport in Eurasian railroad networks such as TKR, TCR and TSR owing to the problem of different track gauges (narrow/standard/broad gauge), it is important to develop the gauge - adjustable wheelset system to adapt easily to these gauges. The gauge - adjustable wheelset system in the transcontinental railway have been proposed as a more effective way in comparison with other techniques for overcoming difference in track gauges. Assume that the freight train with gauge adjustable wheelset system is running from domestic train network to TCR, TSR in Eurasian continent, it is necessary to estimate the safety of this system. This study is evaluated at examination of safety for freight train with gauge adjustable wheelset system by simulated durability analysis. Moreover, the predicted fatigue life at running track using the durability simulator was verified by the durability test according to UIC standard.

• Journal of Periodontal and Implant Science
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• v.27 no.3
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• pp.585-595
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• 1997

Removal of subgingival calculus is essential for the success in periodontal treatment. Subgingival instrumentation is used for the removal of all bacterial plaque and calculus. In this study, two types of anterior curet were used on ant. teeth to conduct subgingival scaling and root planing. The remaining amount of calculus was evaluated according to type of instrument, depth of pocket, and tooth surface. 24 teeth extracted from patients being treated at Dan Kook University dept. Perio. were used. 4 surfaces per tooth a total of 96 areas were evaluated. 12 teeth treated with Gracey No. 1-2 was used as the control group and 12 teeth treated with Mini-five curet No. 1-2 was the experimental group. The 4 surfaces of the teeth {buccal, mesial, lingual or palatal, distal) were observed under a stereomicroscope and the images were captured 3 times per surfaced with a CCD. The image were observed on the monitor using a $10{\times]10$ grid produced with the Microsoft power point. The amount of calculus remaining was evaluated 3 times per surface. The results were as follows. 1. There was no significant difference in remaining calculus according to the pre-treatment pocket depth, and tooth position{Mx. or Mn). 2. The Mini-five curet showed better results than the Gracey curet but there was no statistically significant difference. 3. In both Gracey curet group and Mini-five curet group the lingual(or palatal) surface showed significant difference compared to the other surfaces(p<0.05). From the results above, it is thought that when treating ant. teeth consideration of the tooth surface is more important than the choice of instrument.