• Korean Journal of Veterinary Service
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• v.19 no.3
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• pp.213-219
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• 1996

Seventy-nine strains of Enterobacteriaceae isolated from 117 slaughtered pigs (bile, urine, small intestine, cecum and rectum) in 1995 were examined for biotypes and susceptibility to 19 antibiotics with MicroScan WalkAway 40/96. The obtained results were as follows : 1. Among the twenty-two species isolated from the samples, Proteus mirabilis, E. coli and Enterobacter cloacae were commonly encountered. 2. The distribution frequency of isolates from cecum, small intestine, rectum, bile, and urine was 31(38.8%), 25(31.3%), 18(22.8%), 3(3.7% ), and 2(2.5% ), respectively. 3. A majority of isolates were sensitive to 16 antibiotics, singly or in combination. And these isolates were commonly susceptible to various antibiotics such as Cp, Ts, Azt, Caz, To, Gm, Cfz, Crm, Am and Cfx, in order. Whereas the Salmonella spp was susceptible to Cf, Ti and Pi, and Proteus mirabilis to Imp, Tim, Cft and Cz. Meanwhile, no effect was found to Cf, Ak and Cax. 4. Among the antibiotic resistant strains, a total of 17 reistant patterns was noted End of these Ak Tim 45(57.0%), Ak Am Cf Cfx Cfz Tim 8(10.1%) and Ak Ti Tim 6(7.6% ) were frequently encountered.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.12
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• pp.2212-2217
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• 2010

Previous studies have been focused on the voltage of Bypass diode and Isc(Short Circuit Current) of the influenced solar cell. The Bypass diode starts working when it gets the reverse applied voltage. Previous studies have only concentrated on Isc of the influenced solar cell and Imp of PV module to explain the bypassing performance. PV module is usually working together with inverter having MPPT(Maximum Power Point Tracking) function for best performance. bypassing point is regulated by MPPT function of inverter. In this paper, simulation results of Bypass diode in PV module have been analyzed to represent the relationship of the bypassing point with the composition of PV module. From the results, the more cells are connected with each string, the earlier bypassing performance happens under the fixed number of strings. As diode groups increase or irradiation decreases, the bypassing performance starts fast.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.5
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• Journal of the Korean Institute of Telematics and Electronics
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• v.21 no.4
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• pp.43-51
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• 1984

In the case of Quine Mccluskey's methode for Boolean function minimization, we have to examine each bits of binary represented minterms. In this paper, cube relations between misterms that are represented by means of decimal number, and all sorts of rules for Boolean function minimization are described as theorems, and they are verified. And based on these theorems, the new fast algorithm for Boolean function minimization is proposed. An example of manual operation is sholvn, and the process is writed out by a FORTRAN program. In this program, the essential pl.imp implicants of the Boolean function that has 100 each of minterms including redundant minterms, are finked and printed out, (the more minterms can be treated if we take the more larger size of arrays) and the outputs are coincided with the results of manual operation.

• Fashion & Textile Research Journal
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• v.4 no.6
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• pp.517-523
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• 2002

This study examines whether there are differences in consumer's evaluation price zone on the clothing clue (the type of clothing, brand, time of fashion, place of origin, material. submaterial, place for sale) according to consumer purchasing behavior. Therefore the ultimate goal is to offer help in fixing price when establishing marketing of the clothing industry by grasping the actual price set by consumers under the IMP system. The female consumers of 20s and 30s were chosen as study subjects for their sensitivity to the purchase of clothing. The tests carried out in this research are: SPSSIPC+ is used for frequency Analysis. The Results of this study are showed as the following: It was analyzed that 4 types of consumer are the reasonable consumption oriented consumer, fashion oriented consumer, the no care of fashion consumer and high price oriented consumer Among the several kinds such as the type of clothing, brand, time of fashion, place of origin, material, submaterial, place for sale, only on the type of clothing, there are difference in the type of the consumers, on the time of buying clothes, in the behavior of buying clothes and also on the degree of fashion and the place of origin among such kinds.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.1
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• pp.37-41
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• 2001

HPLC separation of ionic samples tends to be more complicated and difficult to understand than that of non-ionic compounds. On the other hand, band spacing is much more easily manipulated for ionic than for neutral samples. Ion-suppression RP-HPLC method was used with organic modifier and aqueous buffer solution. In this work, five mononucleotides of cytidine-5-monophosphate (5-CMP) disodium salt, uridine-5-monophosphate disodium salt (5-UMP), guanosine-5-monophosphate disodium salt (5-GMP), inosine-5-monophosphate disodium salt (5-IMP), and adenosine-5-monophosphate disodium salt (5-AMP) were examined. Acetic acid and sodium phosphate were used as buffers, and methanol as an organic modifier. A new relationship between the retention factor and the buffer concentration at a fixed modifier content (5% of methanol) could be expressed by following: K = (k(sub)-1 + k(sub)0 (k(sub)B/k(sub)S)/(1 + (k(sub)B/k(sub)S) C(sub)B(sup)a), where C(sub)B was the concentration of buffer. Using this relationship, the calculated values closely matched the experimental data. The derived relationship showed that as the buffer concentration increased, the retention factor approached a certain value, and this was buffer dependent.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.727-733
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• 1999

Endo- and exoproteases were used to hydrolyze Alaska pollack processing scrap. In 2 stage hydrolysis, the optimal conditions by Protamex were: temperature, $45.8^{\circ}C$; pH, 6.73; enzyme concentration, 0.11%; time, 105.5 min, whereas those by Flavourzyme were: temperature, $42.0^{\circ}C$; pH, 6.54; enzyme concentration, 0.28%; time, 20.4 hrs. But, the optimal conditions of 1 stage hydrolysis by equal proportion of Protamex and Flavourzyme were: temperature, $52.9^{\circ}C$; pH, 6.3; enzyme concentration, 0.46%; time 10.9 hrs. The contents of carbohydrate and ash were higher in the 2 stage hydrolyzate than the 1 stage, while that of crude lipid was in the reverse order. There were no significant differences in the contents of moisture and crude protein between both methods. The contents of total creatine and IMP, and viable cell counts were higher in the 1 stage hydrolyzate than the 2 stage, while the contents of TMAO, TMA, and Hx was in the reverse order. But, there were no significant differences in the contents of amino-N and color between both methods. The free amino acid contents of the 1 and 2 stage hydrolyzate were 2,741.77 and 3,529.47 mg/100 mL, respectively.