• 한국인쇄학회지
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• 제29권3호
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• pp.55-63
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• 2011

The convex printing plate in particular securities is classified three physical properties. The main ingredient(component)of photosensitive plastic is composed of thermosetting polyamide. After being hardened specimen at $80^{\circ}C$ is shown to resist highly, the Glass Transition Temperatures of photosensitive plastic are $85^{\circ}C$. When hardened plate has reached at $80^{\circ}C$, abrasion loss is minimized. the cause is considered it is more effective in hardening when the temperature of photosensitive plastic is $80^{\circ}C$-the vitrification temperature of those. The hardness and the durability of the convex printing plate in particular securities are affected to the hardening treatment temperature. And the resolution of original drawing has being better when the durability is superior.

• 동력기계공학회지
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• 제12권1호
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• pp.35-40
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• 2008

This paper presents an effective cooling dehumidification method to remove odorous gas from food-wastes. The odorous gases, such as Styrene, Ammonia, Hydrogen sulfide and Acetaldehyde, are produced in environments where temperature is $50\sim80^{\circ}C$ and humidity is $40\sim70%$. Under such conditions, experiments are performed reiteratively using experiment equipments. The effect of the cooling dehumidification is measured via measuring instrument, and this research is focused on improving efficiency. The effect of cooling dehumidification using measuring instrument is validated. At $80^{\circ}C$, four type of gases that was mentioned previously showed generally better cooling efficiency with a good result for a component concentration. Among them, hydrogen sulfide gas demonstrated the highest reduction of 50%.

• 동아시아식생활학회지
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• 제21권2호
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Mass Spectrometry Letters
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• 제14권4호
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• pp.160-165
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• 2023

Citronella oil, an essential oil extracted through steam distillation from the leaves and stems of Cymbopogon, is a natural complex substance (NCS) regulated by the Korean government for its use in insect repellents. The component ratios of NCSs like citronella oil vary due to differences in manufacturing processes and origins, presenting a challenge in identifying and quantifying these substances in consumer chemical products. This study analysed ten commercially available products of the most commonly used types of citronella oil, specifically Java and Ceylon types, using gas chromatography (GC)-mass spectrometry (MS) and GC with flame ionization detection (FID). Through chromatographic data, we aimed to determine the components that can qualitatively identify citronella oil and the indicator ingredients that can be used for content analysis.

• 한국식품과학회지
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• 제48권4호
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• pp.366-371
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• 2016

본 연구는 우리 밀을 피자반죽의 제조에 적용함으로서 메뉴의 다양화를 달성하고자 하였으며, 우리밀 피자반죽의 이화학 그리고 관능 특성을 통해 식품가공학적 기초 연구를 수행하고 적용 가능성을 살펴보았다. 우리밀과 수입밀을 배합비를 달리하여 제조한 피자반죽은 조단백질과 조회분의 함량, 색택에서 유의적인 차이가 있었으나 기기적으로 측정한 텍스처에서는 차이가 없었다. 묘사분석을 통해 피자반죽에 관한 23개의 묘사 용어를 도출하였으며, 관능검사를 실시한 결과, 표면의 바삭함, 표면의 부드러움, 거침, 쫄깃함에서만 우리밀과 수입밀간의 차이가 있었다(p<0.05). 또한 주성분분석 결과, 제1주성분(37.4%)의 (-)에서 (+)으로 우리밀의 배합량에 따른 차이가 나타났다. 다만 우리밀을 피자에 적용하기 위해서는 기호도 검사, 다양한 토핑과 소스의 적용 등 추가적인 실험이 있어야 할 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권6호
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• pp.861-882
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• 2000

The seed, or grain, of modern cultivars of Lupinus angustifolius, commonly known as Australian sweet lupins (ASL), is an established feed resource for the intensive animal industries of Australia, Japan, Korea and several other countries in Asia and Europe. Since the introduction of ASL to the world marketplace about 25 years ago, researchers in many countries have found them to be a valuable component of the diet of beef and dairy cattle, sheep, pigs, poultry, finfish and crustaceans. The seed of ASL contains ~32% crude protein (CP) (~35% DM basis) and 5% oil. The main storage carbohydrates in the seed are the ${\beta}$-galactans that comprise most of the cell-wall material of the kernel and the cellulose and hemicellulose of the thick seed coats. ASL seeds contain about 40% non-starch polysaccharides (NSP) and a negligible amount of starch. This makes them an excellent ingredient for ruminant diets, as the risk of acidosis is very low. The seed of modern cultivars of domesticated Lupinus species contain negligible amounts of lectins and trypsin inhibitors so they do not require preheating before being used as an ingredient in feeds for monogastric species. They have a high digestibility coefficient for protein, >90% for most species, but a low energy digestibility, ~60%, which is mostly due to the high content of NSP. The low content of methionine (0.22%) and of lysine (1.46%) is typical of the legumes. The lysine availability for pigs is >70%. Lupin kernels contain ~39% CP (~42% DM basis), 6% oil and 30% NSP. They have a higher digestible energy for pigs and finfish and a higher metabolisable energy for poultry than whole seed. Commercial operations rarely achieve complete separation of kernel from hull and it is more likely that the kernel fraction, called splits or meats, will contain ~36% CP. The replacement of soybean meal or peas with ASL in cereal-based diets for most intensively reared animals, birds and fish is possible provided lysine, methionine and digestible energy levels are kept constant. This makes ASL economically competitive in many, but not all, circumstances.

• 한국한의학연구원논문집
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• 제12권3호통권18호
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• pp.31-47
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• 2006

Nowadays Korean governments use Information Technology to improve the quality of life for a people. One of these tries is building the Food Tracing System based on Information Technology. Koreans have big concern about food that is good for health. The Food Tracing System means that the system can follows, traces, and records every steps of production and delivery of food and its ingredient. And this process should be identified and grouped by using tags, marks, and other methods. For example, producer of ingredient, processing steps of food, delivered place could be traced. In addition to food, medical herbs need consumer's trust in production and delivery. To trace and prosecute contaminated medical herbs, medical herbs also need this kind of Tracing System based on Information Technology. This study shows current medical herbs tracing ways and RFID(Radio Frequency IDentification) technology trend. As preceding study for future RFID based medical herbs tracing system, this study suggests the building plan and scenario of the Medical Herbs Tracing System. The determination of the main body for sticking RFID Tags is very important to design for RFID Traceability System. In this study, the starting point of information to medical herbs is an inspection agency. The Medical Herbs to product domestically or import moved to an inspection agency. An inspection agency bond the RFID Tags to packing of the Medical Herbs after examining the a basic its component. At the same time inspector give the information of production or importation to the Tags. This Tags are moved for logistical process to end point, the Korean medicine agency. The customer confirmed the traceability and certification information of the Medical Herbs. For success tracing of medical herbs, institutional support and close cooperation between related organizations is necessary besides good system design.

• 대한한의학방제학회지
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• 제13권1호
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• pp.161-178
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• 2005

This report describes 47 studies related to the use of Fructus Schisandra main blended prescriptions from Donguibogam. The following conclusions were reached through investigations on the prescriptions that use Fructus Schisandra as a key ingredient. 1.34% of a cough, 10.6% of a consumptive disease, recorded the largest number of clinical frequency of the prescriptions in therapeutic use when Fructus Schisandra was taken as a monarch drug in prescriptions 2. Prescriptions that utilize Fructus Schisandra as the main ingredient are used in the treatmeant of a cough, a consumptive disease, an exogenous febrile disease, a carbuncle, and cellulitis, and they are also used for treating 11 different types of diseases. 3. The prescriptions are compounded with Fructus Schisandra as a monarch drug can apply to a deficiency syndrome of the lung a deficiency syndrome of both the lung and the stomach, a deficiency syndrome both the spleen and the lung a deficiency syn-drome of the kidney, a hypofunction of the bladder with cold syndrome, a cold of insufficiency type, a deficiency syndrome of the heart, a heat syndrome of the stomach, an affective by cold, an invasion by wind, a consumptive disease. 4. The dosage of Fructus Schisandra is 5pun(about 1.88g) to 5jeon(about 18.75g), however 1jeon(about 3.75g) has been taken the most for clinical application. 5. When Fructus Schisandra is combined with base prescriptions such as Ijintang Chungliongsan, Saengmaksan, it applies symtoms of cough. In addition, when Fructus Schisandra is combined with base prescriptions such as Liukmizihwangtang, Ssangbohwan, Sipjeondaebotang, it utilizes a consumtive disease.

• 한국식생활문화학회지
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• 제32권4호
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• pp.311-322
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• 2017

This study examined the traditional edible basis and ingredients of Song-gi used for Pyeon of Jong-ga ancestral ritual food. Through an investigation of references, a case study, and ingredient analysis for traditional edible basis of Song-gi, the nutritional value and availability as food material were reviewed. Among the 4 kinds of pine trees from 4,705 types of edible materials usable as food listed in the ${\ll}$Korea Food Standards Codex${\gg}$, 'Pinus radiata D. Don', in which the husk is acknowledged as an edible food, was applied in this study. This study processed the Song-gi following the method of jong-ga and divided into pine inner bark (PIB) and pine inner bark powder (PIBP) to analyze the general composition and dietary fiber. The main composition of PIB was carbohydrate, in which the content was 88.7% per 100 g. The content of dietary fiber was 73.7% per 100 g and the insoluble dietary fiber reached 92.3% in total dietary fiber. In conclusion, the edibility of Song-gi, which has a considerable amount of insoluble dietary fiber caused constipation because it absorbed the moisture in the intestine due to the lack of nutrients but may be developed as a functional food that helps the digestive activation of the intestine and improve the health of the intestine if taken with balanced nutrition.

• Journal of Animal Science and Technology
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• 제58권9호
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• pp.34.1-34.9
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• 2016

Background: By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. Results: BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at $20^{\circ}C$ (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. Conclusion: The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration.