• Food Science and Preservation
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• v.14 no.6
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• pp.578-583
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• 2007

This study was conducted to evaluate the effect of high $CO_2$ pre-storage treatment on the quality of tomatoes (Lycopersicon esculentum Mill.) during ripening. Tomatoes at different maturity stage of breaker and pink were treated in air, or $CO_2$ (25, 50, 100%) for 24 hr at $20^{\circ}C$ before ripening in air at $20^{\circ}C$. Change of surface colour and softening were reduced by high $CO_2$ treatment of all concentrations. This effect of $CO_2$ on the colour and softening was higher in breaker fruit than pink fruit. $CO_2$ concentration of $25{\sim}100%$ did not affect on soluble solids content during ripening period. Titratable acidity of breaker tomatoes were reduced by 100% $CO_2$ treatment. High $CO_2$ treatment slightly reduced sweetness of breaker tomatoes. Acidity and texture of tomatoes increased with high $CO_2$ treatment. Off-flavour was denoted by $CO_2$ treatment in pink tomatoes. The external $CO_2$ injury developed after 22 days at $20^{\circ}C$ in pink tomatoes when treated with ${\geq}25%$ $CO_2$ and in breaker tomatoes with ${\geq}50%$ $CO_2$.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.5
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• pp.470-478
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• 2007

The purpose of this study was to investigate the clinical, biomechanical, and histologic changes in new distraction osteogenesis(DO) technique combined with a compression stimulation in accordance to different compression-distraction force ratio. 23 adult male rabbits underwent open-osteotomy at the mandibular body area and a external distraction device was applied. In the control group of 8 rabbits, only a 8 mm of distraction was performed by conventional DO technique. In an experimental group of 15 rabbits, a distraction followed by a compression force was performed according to the ratio of compression-distraction suggested by authors. The rate of experimental group I was set up as a 2 mm compression versus 10 mm distraction and the rate of experimental group II was set up as a 3 mm compression versus 11 mm distraction. All the rabbits were sacrificed for a gross finding, biomechanical, histomorphometric and histologic findings at the time of 55 days from the operation day. The results were as follows: 1. On the gross findings, because all rabbits had a sufficient healing time, every distracted new bone had good bone quality and we could not find any difference among all three groups. 2. In the histologic findings, rapid bone maturation(wide lamellar bone formation in the cancellous and cortical bone areas) was observed in two experimental groups compared to the control group. 3. On the bone density tests, the experimental group II showed higher bone density than the other experimental group and control group(control group-$0,2906g/cm^2$, experimental group I-$0.2961g/cm^2$, experimental group II-$0.3328g/cm^2$). 4. On the biomechanical tests, the experimental group II had significantly higher bone microhardness than the other experimental group and control group(control group-252.7 MPa, experimental group I-263.5 MPa, experimental group II-426.0 MPa). 5. On the microhardness tests, when we compared the hardness ratio of distracted bone versus normal bone, we could find experimental group II had significantly higher hardness ratio than the other experimental group and control group(control group-0.47, experimental group I-0.575, experimental group II-0.80). From this study, we could deduce that the modified distraction osteogenesis method with a compression stimulation might improve the quality of bone regeneration and shorten the consolidation period in comparison with conventional distraction osteogenesis techniques.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.28 no.5
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• pp.535-542
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• 2015

A reactor containment acts as a final barrier to prevent leakage of radioactive material due to the possible reactor accidents into external environment. Because of the functional importance of the containment building, the SIT(Structural Integrity Test) for containments shall be performed to evaluate the structural acceptability and demonstrate the quality of construction. In this paper, numerical analyses are presented, which simulate the results obtained from the SIT for a prestressed concrete(PSC) structure. A sophisticate structural analysis model is developed to simulate the structural behavior during the SIT properly based on various preliminary analysis results considering contact condition among structural elements. From the comparison of the analysis and test results based on the acceptance criteria of ASME CC-6000, it can be concluded that the construction quality of the containment has been well maintained and the acceptable performance of new design features has been verified.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Food Science and Preservation
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• v.22 no.1
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• pp.100-107
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• 2015

This study was conducted to develop a high-acidity vinegar production (over TA 10%) technology using grape juice to reduce the importation of high-acidity vinegar. The manufacturing condition's effect on the quality of high-acidity vinegar using pure grape juice without the addition of other nutrients for fermentation was investigated. Twelve percent acidity in vinegar was obtained from grape wine with 6% alcohol content. The acetic-acid yield from grape wine decreased when the wine's initial alcohol content was high, which extended the induction time. The pH value was similar in all the treatment groups. The sugar content of the 1st-stage fermentation (1st AAF) was proportional to the initial alcohol content whereas in the 2nd-stage fermentation (2nd AAF), the sugar content was highest in the 6%-alcohol treatment. The major organic acids of the high-acidity grape vinegar included tartaric acid, malic acid, and citric acid. The acid content of the high-acidity initial alcohol group was higher than that of the low-acidity initial alcohol group due to the alcohol content added by the fed-batch and acetic-acid yield difference. The ethyl alcohol content was 364~6,091 ppm (the main alcohol while the others had only traces in all the groups). In conclusion, it was possible to manufacture 12% high-acidity vinegar without the addition of an external nutrient source to grape wine containing 6% initial alcohol content. Finally, a complementary study will be required to shorten the fermentation period through the fed-batch-style addition of alcohol for the purpose of industrialization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.766-773
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• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Korean Journal of Clinical Laboratory Science
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• v.37 no.3
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• pp.178-184
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• 2005

Carry over contamination has been reduced in some systems by flushing the internal and external surfaces of the sample probe with copious amount of diluent. It between specimens should be kept as small as possible. A built-in, continuous-flow wash reservoir, which allows the simultaneous washing of the interior and exterior of the syringe needles, addresses this issue. In addition, residual contamination can further be prevented through the use of efficient needle rinsing procedures. In discrete systems with disposable reaction vessels and measuring cuvets, any carry over is entirely caused by the pipetting system. In analyzers with reuseable cuvets or flow cells, carry over may arise at every point through which high samples pass sequentially. Therefore, disposable sample probe tips can eliminate both the contamination of one sample by another inside the probe and the carry over of in specimen into the specimen in the cup. The results of the applicative carry over experiment studied on 21 items for total protein (TP), albumin (ALB), total bilirubin (TB), alkaline phosphatase (ALP), aspratate aminotranferase (AST), alanine aminotranferase (ALT), gamma glutamyl transferase (GGT), creatinine kinase (CK), lactic dehydrogenase (LD), creatnine (CRE), blood urea nitrogen (BUN), uric acid (UA), total cholesterol (TC), triglyceride (TG), glucose (GLU), amylase (AMY), calcium (CA), inorganic phosphorus (IP), sodium (Na), potassium (K), chloride (CL) tests in chematology were as follows. Evaluation of process performance less than 1% in all tests was very good, but a percentage of ALB, TP, TB, ALP, CRE, UA, TC, GLU, AMY, IP, K, Na, and CL was 0%, implying no carry over. Other tests were ALT(-0.08%), GGT(-0.09%), CK(0.08%), LD(0.06%), BUN(0.12%), TG (-0.06%), and CA(0.89%).

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.1
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• pp.43-50
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• 2020

In this study, the possibility of seismic performance design was proposed and the quality verification test method was reviewed as part of the design of waterproof performance in underground walls under accelerated environment conditions for waterproofing materials, which are barrier and finishing material that can prevent ingress or overflowing water from inside and outside of a building by attaching all of the construction materials used in construction structures. Considering the current state of earthquake-resistant design of construction materials in Korea and abroad, seismic product groups are rare and mostly dependent on construction methods because there are no regulations on materials, although there are still regulations on earthquake-resistant design in the building process under the current law. Overseas, it was possible to confirm that various building materials that gave seismic performance to non-structural materials, such as Japan, Canada, and Germany, are being developed. If it is possible to have a complementary response to earthquakes in the advanced external waterproofing materials, it can be expected to be applicable as leak prevention and prevention technology along with the seismic designed structure.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.272-280
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• 2018

The purpose of this study was to analyze characters and determinant factors of the life satisfaction of the older adults with disabilities so as to provide suggestion for improving the quality of life. I used the data on 8th Panel Survey of Employment for the Disabled(PSED). The total number of respondents was 452, 126 respondents of one-person households and 326 respondents of multi-person households. The data was analyzed using SPSS Win 24.0 program and utilizing $x^2$test, ANOVA, logistic regression analysis. First, The characteristics of older adults with disabilities was man, married, mild disorder, physical external disorder, non-basis living security recipient, unemployment and the level of life satisfaction was 3.27. Second, The one-person households group showed female, non-married, severe disorder, lower acceptance of disability, lower health status, higher help daily living activity, higher discrimination experience, unemployment, lower income, basis living security recipient, lower position than multi-person group. Third, acceptance of disability, health status, social activity, religion were found to have a significant effect on the life satisfaction of one-person households. And acceptance of disability, health status, position were found to have a significant effect on the life satisfaction of multi-person households. Base on the results of this study, suggested for improving the quality of life of the older adults with disabilities.

• Food Engineering Progress
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• v.21 no.4
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• pp.312-317
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• 2017

Weight loss that influences quality and farmer incomes is affected by the storage environment of agricultural products. The interior of storage should be maintained at high humidity to prevent the weight loss of products which contain a lot of moisture. The research had constantly proceeded with change in the heat exchanger surface areas, humidity systems, and weight loss forecast to maintain high humidity within storage. Relative humidity that exerts an effect weight loss of crop is influenced by storage temperature, leak state, and volume of product. When weight loss is predicted, different conditions of these factors are derived. In case of CA storage, ways of forecasting the weight loss become easier compared to cold storage due to sealed storage with external environment during storage period. In this study, apples were stored in purge-type CA storage and weight loss has been predicted by using operating characteristics and environmental conditions. As a result, humidity variation in the storage fluctuates with the operation of the unit-cooler. Furthermore, unit-cooler operation factor is influenced by outside temperature and respiration heat. Prediction value of weight loss according to temperature and humidity has been most accurately predicted. Prediction value through defrosting water measured shows unit-cooler work quality. K-value needs verification to calculate the VPD method.