• Journal of the Korea Institute of Building Construction
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• v.18 no.2
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• pp.141-149
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• 2018

In this study, compacting, passing performance, segregation resistance and rheological properties were tested to improve the stability of fresh concrete in the production and construction of self-compacting concrete (SCC) using hollow glass powder(GB). As a result, T50 reaching time was shortened up to amount of GB $2.0kg/m^3$. The compacting according to the amount of GB was improved by ball bearing effect of GB. However, T50 reaching time was slightly increased at $4.0kg/m^3$. In the case of passing performance, the result showed that plain was Class 1, GB $0.5{\sim}2.0kg/m^3$ was Class 0, GB $4.0kg/m^3$ was Class 1. Therefore, the passing performance was improved with 'No blocking' up to amount of GB $2.0kg/m^3$. Passing performance Block step (PJ) number by J-ring method was also best at GB $1.0kg/m^3$. In the case of segregation resistance according to the amount of GB, dynamic segregation resistance was increased compared to plain regardless of the amount of GB. And static segregation resistance showed 2.5% of segregation rate at GB $1.0kg/m^3$. Therefore, it was greatly improved compared to plain (12.5%). In the case of rheology property according to the amount of GB, plastic consistency by increasing of GB content didn't show big difference. However, yield stress by increasing of GB content was decreased with GB $1.0kg/m^3$. In conclusion, GB $1.0kg/m^3$ was effective for improvement of compacting, passing performance and yield stress. Also, it will be useful for stability of SCC by improving segregation.

• Journal of Life Science
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• v.26 no.3
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• pp.275-281
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• 2016

Glycan modification is important in pharmaceutical industry. Especially, sialic acid affects the bioactivity and stability of medicine. Milk of pig has been used as bioreactor to produce various pharmaceutical proteins. Therefore, it is necessary to modify the glycan chain in pig mammary grand. β-1,4-N-Acetylglucosaminyltransferase A (pMGAT4A) is one of the essential enzymes for increase of sialic acid content, but pig MGAT4A is unclear. In this study, the pMGAT4A was identified and characterized. The pMGAT4A has 1638 nucleotides encoding 535 amino acids and type II membrane topology, which is one of the common features in many glycosyltransferases. The gene was strongly expressed in liver and mammary gland, whereas was weakly expressed in small intestine, stomach and bladder. For functional test, HA-tagged MGAT4A was over-expressed in porcine kidney (PK-15) cell line. Forced expression of pMGAT4A gene was identified by qPCR, and we identified that pMGAT4A is located in Golgi complex by co- staining with HA antibody and BODIPY TR ceramide. In addition, we identified the increase of mannose-β-1,4-N-acetylglucosamine structure by ELISA and immunofluorescence using Datura stramonium agglutinin (DSA), which recognizes mannose-β-1,4-Nacetylglucosamine. Through the specific activity analysis, we showed that pMGAT4A modified bi-antennary to tri-antennary. This event affects sialic acid content. Therefore, we thought that over-expression of pMGAT4A will be necessary in pig mammary grand for improved medicine.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.657-666
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• 2008

This study investigated the effects of dietary probiotics which contained antioxidant astaxanthin on growth performances and meat quality in two pigs farms. A total of 2,400 pigs were gilt and barrow with same number assigned to one of two treatments. The two treatments were control(commercial feed), treatment(probiotics 0.1% feed). Each treatment had 3 replicates. Weight gain, feed intake and feed efficiency were periodically recorded for 90 days. Survival ratio was shown 99.85% in treatment group. Average daily gain was higher in treatment group(0.91kg) than that of control(0.84kg). Back fat thickness was lower in treatment group than that of control, even though the treatment group tended to be higher carcass weight. The treatment group trended higher carcass weight, back fat thickness was lower in treatment group than control. The ratio of carcass grade A was shown higher in treatment than that of control, respectively. Treatment group showed higher value of fat content and water holding capacity. Treatment showed lower value than control in shear force and cooking loss. Hunter value(a and b) of treatment group in meat color was higher than control. Treatment group was lower cholesterol content than control. Control group was shown higher unsaturated fatty acid(stearic acid(C18:0)) value than treatment. Treatment group was shown lower saturated fatty acid(oleic acid(C18:1)) value than that of control. These results suggested that the supplementation of probiotics contained Phaffia rhodozyma could be used effectively for increase productivity of livestock industry.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.119-122
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• 2013

Pollens have been known to possess various biological properties. Therefore, pollens have been extensively used in functional food, folk medicine, and beverage industry to improve human health. This study was conducted to establish the optimized protocol for cytoplasm isolation of bee pollen. Data of biochemical parameters and fatty acid profiles were obtained from pollens of Acorn and Darae(Actinidia arguta). Contents of crude protein and crude fat were 24.1% and 11.8% in Acorn pollen, and those of Darae pollen showed 35.8% and 8.7% in crude protein and crude fat respectively. Also after lyophilizing of Acorn pollen, content of crude protein was increased to 26.5%. Main fatty acids were palmitic acid(C16 : 0), oleic acid(C18 : 1), linoleic acid(C18 : 2) and linolenic acid(C18 : 3) in bee pollen. Linoleic acid(37.3%) was dominant fatty acid in Acorn pollen that is one of essential fatty acids. Linolenic acid(48.3%) was dominant fatty acid in Darae pollen that is a polyunsaturated fatty acid. The proportion of unsaturated fatty acids to total acid content was 73.2% in Acorn and 63.2% in Darae pollen, and especially that of polyunsaturated fatty acids was higher than 55%.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..

• Food Science and Preservation
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• v.17 no.2
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• pp.190-195
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• 2010

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<$10^{\circ}C$) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at $1{\times}100-10^1$ CFU/plate and $1{\times}10^2-10^3$ $CFU/m^3$ under conditions of $21-25^{\circ}C$ and 55-60% relative humidity. The aerobic plate counts of raw materials were less than $1{\times}10^3$ CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at $10^{\circ}C$, samples pressurized at 250-350 MPa at $5-7^{\circ}C$ for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at $10^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.268-277
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• 2013

This study investigates the effects of accumulated levels of heavy metals and nutrients of cultivated soybean plant tissues, after the continuous application of sewage sludge (SS) and industrial sludge (IS). SS and IS were applied to soybean plants at loading of 0, 11.25, 22.50, and 45.00 Mg/ha, and the contents of heavy metals (Cd, Pb, Ni, Cu, and Zn), proteins, and amino acids in the cultivated soybean plants were measured. The Cd content in the soybean was 0.02~0.05 mg/kg, which is within the safety level set in the standard, and that of Pb was 0.02~0.15 mg/kg, which is also within the safety level except for IS 45 Mg/ha. The soybean harvest quantity was higher in the treatment groups than the control group in the first year. However, in the second year, SS had lower harvest and IS had the same level or a decreasing tendency, compared with the control group. In the first year, the content of amino acid which followed handling of SS was increased in the sludge groups more than in the control group in the case of glutamate. However, the influence of continuous application was increased in the sludge groups in the case of amino acids of 12 types. In conclusions, the accumulation in soybean of heavy metals by sludge treatment is not a problem, but the decreased yields needs to be considered. In addition, the most appropriate level of sludge treatment was 11.25 Mg/ha.

• Journal of Intelligence and Information Systems
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• v.24 no.2
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• pp.21-35
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• 2018

Since the introduction of MP3 players, CD recordings have gradually been vanishing, and the music consuming environment of music users is shifting to mobile devices. The introduction of smart devices has increased the utilization of music through music playback, mass storage, and search functions that are integrated into smartphones and tablets. At the time of initial MP3 player supply, the bitrate of the compressed music contents generally was 128 Kbps. However, as increasing of the demand for high quality music, sound quality of 384 Kbps appeared. Recently, music content of FLAC (Free License Audio Codec) format using lossless compression method is becoming popular. The download service of many music sites in Korea has classified by unlimited download with technical protection and limited download without technical protection. Digital Rights Management (DRM) technology is used as a technical protection measure for unlimited download, but it can only be used with authenticated devices that have DRM installed. Even if music purchased by the user, it cannot be used by other devices. On the contrary, in the case of music that is limited in quantity but not technically protected, there is no way to enforce anyone who distributes it, and in the case of high quality music such as FLAC, the loss is greater. In this paper, the author proposes an audio watermarking technology for copyright protection of high quality stereo music. Two kinds of information, "Copyright" and "Copy_free", are generated by using the turbo code. The two watermarks are composed of 9 bytes (72 bits). If turbo code is applied for error correction, the amount of information to be inserted as 222 bits increases. The 222-bit watermark was expanded to 1024 bits to be robust against additional errors and finally used as a watermark to insert into stereo music. Turbo code is a way to recover raw data if the damaged amount is less than 15% even if part of the code is damaged due to attack of watermarked content. It can be extended to 1024 bits or it can find 222 bits from some damaged contents by increasing the probability, the watermark itself has made it more resistant to attack. The proposed algorithm uses quantization in DCT so that watermark can be detected efficiently and SNR can be improved when stereo music is converted into mono. As a result, on average SNR exceeded 40dB, resulting in sound quality improvements of over 10dB over traditional quantization methods. This is a very significant result because it means relatively 10 times improvement in sound quality. In addition, the sample length required for extracting the watermark can be extracted sufficiently if the length is shorter than 1 second, and the watermark can be completely extracted from music samples of less than one second in all of the MP3 compression having a bit rate of 128 Kbps. The conventional quantization method can extract the watermark with a length of only 1/10 compared to the case where the sampling of the 10-second length largely fails to extract the watermark. In this study, since the length of the watermark embedded into music is 72 bits, it provides sufficient capacity to embed necessary information for music. It is enough bits to identify the music distributed all over the world. 272 can identify $4*10^{21}$, so it can be used as an identifier and it can be used for copyright protection of high quality music service. The proposed algorithm can be used not only for high quality audio but also for development of watermarking algorithm in multimedia such as UHD (Ultra High Definition) TV and high-resolution image. In addition, with the development of digital devices, users are demanding high quality music in the music industry, and artificial intelligence assistant is coming along with high quality music and streaming service. The results of this study can be used to protect the rights of copyright holders in these industries.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.