• KSBB Journal
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• v.24 no.4
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• pp.341-346
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• 2009

Candida Antarctica lipase A (CalA) has been used because of its suitability in industrial applications. CalA has unique features capable to accept tertiary and sterically hindered alcohols among many hydrolases. CalA gene was cloned and constructed in expression vector such as pColdIII/CalA and $pPICZ{\alpha}A$/CalA. The gene encoding pColdIII/CalA was functionally expressed in the cytoplasm of Escherichia coli $Origami^{TM}$ B (DE3) cells. The plasmid $pPICZ{\alpha}A$/CalA linearized by BstX I was integrated into 5'AOX1 region of the chromosomal DNA and was functionally expressed in the methyl atrophic yeast Pichia pastoris. Expressed CalA in P. pastoris (0.7 Unit/mL) showed 35 times higher activity than that in E. coli expression system (0.02 Unit/mL).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.16-21
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• 2012

This study was carried out to investigate the suitability of colored barley in malting and brewing properties and the possibility of utilizing pigments in colored barley as functional components in malting and brewing products. Purple and blue barley grains contained anthocyanins. However, about 80% and 20% of anthocyanins in the purple and blue barley grains, respectively, were lost during the steeping process. In malts, only 0.4~4.2% and 58.3% of anthocyanin in purple and blue barley grains, respectively, were remained. Wort color value was not affected by lemma color of black barley. In wort made from black barley, the color value was higher as its soluble nitrogen content higher. Anthocyanins were not found in wort and beer brewed from malts of purple and blue barley. The color value (EBC unit) was higher in wort and beer made from malts of purple and blue barley than those made from malt of the control variety, Hopum.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.1
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• pp.7-12
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• 2019

Variety of companies which carry out R&D projects supported by government are proposing quantitative evaluation index business plans. However, Many companies have difficulties in aspects of selecting quantitative evaluation index and in some cases they have troubles to get results from selecting unsuitable evaluation index. First of all, both methods of gathering the data to be analyzed and the products which are tested by the accredited testing institutes classifying by industrial sectors are classified as the quantitative evaluation index selected by the company according to the eight quality characteristics of ISO/IEC 25023 Standard. Secondly, based on the results of the quantitative evaluation indexes classified into eight quality characteristics of the ISO/IEC 25023 standard, the tendency of the quality characteristics of the quantitative evaluation indexes selected mainly by the companies will be understandable. It is hopefully expected that this research will be helpful to select a quantitative evaluation index to evaluate the quality of software products.

• Food Engineering Progress
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• v.21 no.4
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• pp.391-402
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• 2017

The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about $50{\mu}m$ and Dendropanax morbifera LEV. and Phellinus linteus were about $20{\mu}m$. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.

• Nuclear Engineering and Technology
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• v.54 no.10
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• pp.3841-3848
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• 2022

The effect of modifiers on the optical features and radiation defying ability of the Eu³⁺ ions doped multi constituent glasses was examined. XRD has established the amorphous nature of the specimen. The presence of various functional/fundamental groups in the present glasses was analyzed through FTIR spectra. The physical, structural and elastic traits of the glasses were explored. The variation in the structural compactness of the glass structure according to the incorporated modifier was enlightened to describe their suitability for a better shielding media. For the examined glasses, the metallization criterion value varied in the range 0.613-0.692, indicating the non-metallic character of the glasses with possible nonlinear optical applications. The computed elastic moduli expose the Li-containing glass (BTLi:Eu) to be tightly packed and rigid, which is a requirement for a better shielding channel. Furthermore, the optical bandgap and the Urbach energy values are calculated based on the optical absorption spectra. The evaluated bonding parameters revealed the nature of the fabricated glasses covalent. In addition, we investigated the radiation attenuation attributes of the prepared Eu³⁺ ions doped multi constituent glasses using Phy-X software. We determined the linear attenuation coefficient (LAC) and reported the influence of the five oxides Li₂O₃, CaO, BaO, SrO, and ZnO on the LAC values. The LAC varied between 0.433 and 0.549 cm^-1 at 0.284 MeV. The 39B₂O₃-25TeO₂-15Li₂O₃-10Na₂O-10K₂O-1Eu₂O₃ glass has a much smaller LAC than the other glasses.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1175-1182
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• 2013

The purpose of this study was to evaluate the functional characteristics of fermented mixed grain beverages obtained using different microbial species and to evaluate their suitability for consumption. Various fermented mixed grain beverages were prepared through fermentation with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A-E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I). The visual appearance, flavor, taste, and the antioxidant capacity of each fermented beverage were then assessed. The chromaticity and aesthetic quality of the fermented beverage was measured and all fermented beverages appeared yellow. The C-, G-, H- and I-fermented beverages received scores of 3.319, 3.206, 3.170 and 3.025 points, respectively, following a sensory evaluation, while the others received less than 3 points. The polyphenol content of the different beverages were similar, while the flavonoid content significantly differed. In particular, the flavonoid content of the C- and E-fermented beverages was significantly higher than other beverages. Although the electron donating ability and reducing power of the fermented beverages was very low, the superoxide dismutase (SOD)-like activity of all beverages (except the E-fermented beverage) increased in a concentration-dependent manner. Specifically, the SOD-like activity from the F-fermented beverage at 10,000 ppm was more than 50%. Interestingly, the antioxidant activities of the beverages were unrelated to their polyphenol or flavonoid levels. This study also found that the aesthetic qualities of G- and H-fermented beverages were the highest and that this was completely independent of their antioxidant capacity. Therefore, our results suggest that further studies are required to develop mixed grain-derived fermented beverages that can also fulfill a useful functional purpose.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.317-324
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• 2020

In this study, a simplified equation for settlement evaluation suitable for the special conditions of a counter facility is suggested. Recently, counter facilities, especially breakwaters, are constructed on soft ground in distant seas as new-port development projects. A counter facility that resists the external forces by self-weight settles easily when constructed on soft ground. Settlement in a counter facility and breakwater is not an important factor for maintenance than a land facility. On the other hand, the current settlement evaluation criteria are excessive for conducting a safety inspection. A settlement evaluation from a safety inspection followed by "Detailed Guidelines for a safety inspection on a counter facility" is used. A simplified equation was proposed to calculate the maximum settlement by applying the allowable residual settlement or settlement stability evaluation results. The suitability of the simplified equation was assessed compared to the assessed rating from the settlement survey results. The proposed simplified equation showed that the settlement evaluation rating had been upgraded. The proposed simplified equation is expected to be used to evaluate the practical structural stability and functional performance.

• Journal of Korean Academy of Nursing
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• v.25 no.4
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• pp.617-632
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• 1995

Nowadays, most big hospitals have a computer system to manage their administration. For maxi mum effectiveness in managing the computer system, an analysis of the variables affecting its implementation is necessary from the beginning. This study was done to analyze the variables influencing the operation of a hospital information system (HIS). The theoretical base for this study considered the combined effects of user expectations of computerization, and computer-anxiety. The relationship between variables in the theoretical base were analyzed and the individual characteristics influencing each variable were also analyzed. This study was done in two steps. First, 344 nurses were given an initial questionnaire developed to evaluate the reliability of the items. Based on the results, a second revised questionnaire was administered to 88 nurses who had been working in the areas where HIS was applied. The results of the first and second steps of the study are as follows 1. The initial study was done with nurses who were trained on the computer system briefly before HIS was implemented. The individual characteristics influencing computer anxiety and expectation regarding computer system usage in that initial study included, length of career, type of degree or certification, previous experiences with a computer, training on a computer, desire for computer training, and level of acceptance of a computerized work environment. But in the second study with nurses working in areas of the hospital where HIS was introduced, the work site was the only influencing characteristics. There-fore, in applying a computer system, overcoming work-environment barriers will be more import-ant than any individual characteristics. 2. The computer anxiety of the nurses in both groups, before and after the computer system ap-plication, was below the average level but the expectation of the effects of computerization was above average. The nurses using the computer program showed an above average level of satis-faction with the computer system itself, and with its effect on their efficiency. Therefore, the ability of nurses operating HIS will be positively. predictive. 3. For the variables included in the theoretical framework of the study, all of the correlational coefficients were statistically significant in the analysis of variation correlation. Therefore, the theoretical base of the study, "expectation in con junction with computer anxiety" can be considered an model which can be evaluated. Accord-ing to our analysis, the higher the level of nurses' motivation to use the computer system and the lower the anxiety about computer usage, the higher the possibility of computer system acceptance by nurses. The results of this study showed that in applying a computer system in the hospital, the main characteristic influencing acceptance was where the individual worked rather than personal characteristics such as length of career, type of degree or certification, and previous experiences with a computer. Therefore, it is suggested that the first step in uncovering and eliminating hindrance factors in ap-plication of a computer system should be an analysis of working conditions in relation to the functional content of the computer system. The suitability of the theoretical model based on the hypothesis ap-plied in this study should be further tested.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.