• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.620-632
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• 2013

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

• Journal of Korean Society on Water Environment
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• v.30 no.2
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• pp.166-174
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• 2014

Velocity gradient, G, a measure of the average velocity gradient in the fluid has been applied for complete mixing of chemicals in mechanical mixing devices. G values were calculated by the power input transferred to fluid in turbulent and transient range. Chemical reactions occur so fast that total mass transfer time required for even distribution of the chemicals determine the overall reaction time. The total mass transfer time is composed of the time for complete mixing through the reactor and for diffusion of the chemicals into the eddy. Complete mixing time was calculated by CFD (computer fluid dynamics) and evaluated by tracer tests in 2 liter jars at different rotating speeds. Turbulent range, Reynolds number above 10,000 in regular 2 liter jars occurred at revolution speed above 100 rpm (revolution per minute), while laminar range occurred at revolution speed below 10 rpm. A typical range of rotating speed used in jar tests for water and wastewater treatment was between 10 and 300 rpm, which covered both transient and turbulent range. G values supplied from a commercial jar test apparatus showed big difference from those calculated with power number specially in turbulent range. Diffusion time through eddy decreased 1.5 power-law of rotating speed. Complete mixing time determined by pumping number decreased increases in rotating speed. Total mass transfer time, finally, decreases as rotating speed increases, and it becomes 1 sec at rotating speed of 1,000 rpm. Complete mixing times evaluated from tracer tests showed higher than those calculated by power number at higher rotating speed. Complete mixing times, however, calculated by CFD showed similar to those of experimentally evaluated ones.

• Journal of Korean Academy of Nursing
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• v.3 no.2
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• pp.45-51
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• 1973

Bacterial cultures of the transfer forceps, 4"$\times$4"mesh gauze and polluted air of nursing units of general surgery, internal medicine, gynecology and pediatrics of S.N.U.H. were carried on for S consecutive days (from 17th to 21s1 August, 1972) to investigate the degree of contamination of such instruments which were used in dressing the patients. 1. The average hospitalized patients for each nursing unit were 24 persons. 2. The frequency of dressing, and using forceps and gauze in surgical nursing unit were 25,316 and 66 times respectively. Actually the forceps were used most frequently. There was no dressing in the nursing unit of internal median. 3. Most of dressing were carried on from 11 : 00 to 13 : 59 o′clock. 4. Averagely 121.5 persons passed through each nursing unit. 549 visitors dropped in the nursing unit of gynecology in maximum, and 219 visitors in the nursing of internal medicine in minimum. The visitors rushed in from 11 : 00 to 13 : 59 o′clock to he 142.5 persons for each nursing unit in average. 5. Colony counts after the bacterial cultures of the forceps and gauze disclosed 1098.44 and 704.51 per plate respectively. 6. The degree of contamination was parallel to the duration and frequency of dressings. 7. The degree of contamination of the instruments was severest in the nursing unit of internal medicine, and !east in the nursing unit of gynecology. On the matter of gauze, the contamination was most extreme in the pediatric nursing unit. 8. There was no significant daily differences in terms of contamination throughout the week. 9. It was disclosed that empty forceps jars were less contaminated than the jars with solution of any kind. 10. Bacterial cultures of the polluted air in corridor showed 73,88 colony counts per plate.

• Journal of the Korean Ceramic Society
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• v.13 no.2
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• pp.17-23
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• 1976

The study is an attempt to prepare the raw graze can replace the lead glaze that has been used for a long time as Korean Kimchi-jars. 1) The batch of the glaze that show the similar properties and appearance of lead-glaze were 40% of Yongin or Anseong Yakto, 40% of Ash and 20% of Anhydrous-Colemanite. It's Seger Formula was {0.86 CaO 0.02 MgO 0.12 KNaO} {0.26 Al2O3 0.0007 Fe2O3} 0.92 SiO2 0.3 B2O3 2) The firing temperature of selected glaze was 950-1050℃. 3) As the content of anhydrous-Colemanite was increased, the thermal expansion coefficient was decreased. 4) The color of leadless raw glaze was translucent light yellow. It was possible to obtain the same color as lead glaze by Fe2O3 and MnO2.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• 전기의세계
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• v.27 no.3
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• pp.36-42
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• 1978

It has been investigates that electric characteristics of plasma electron beam in N$_{2}$, H$_{2}$ and Ar gas jars under various gas pressures during electron beams are formed. The results are as follows: 1)Electron beam is formed in the region of positive resistance on the characteristic curve. This phenomenon is identical in N$_{2}$, H$_{2}$ and Ar gases. 2)But in Ar gas, electron beam is formed at relatively lower gas pressure than in H$_{2}$ and N$_{2}$. 3)In pure gas either N$_{2}$, H$_{2}$ and N$_{2}$ the lower the gas pressure, the higher the voltage drop for the same electron beam current. 4)The region in which electron beam is formed is limited at a given pressure. 5)Beyond the limit mentioned above, it becomes glow discharge state and the current increases radically. 6)At a given gas pressure, electron beam voltage, that is, electrical power input increases with gap length.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1128-1133
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• 2002

The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid by L. buchneri in whole crop maize silage. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g L. buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1+L.b.$ and $g_2+L.b.$ All silos were stored in the dark at $20^{\circ}C$ until end of experiment. Jars were opened on duplicates at day 2, 7, 14, 28, 56 or triplicates at day 91 after ensiling for measuring the pH, microbiological enumeration and fermentative products. Results indicated that acidification rates for all silages were very fast, no difference occurred among treatments before day 28. After day 28 the pH values for silages inoculated by L. buchneri. with or without sugar tended to increase especially for treated only with L. buchneri, resulting in higher (p<0.01) finial pH than uninoculated silages. Compared with control silage, the added sugar significantly (p<0.01) increased dry matter (DM) loss, L. buchneri enhanced (p<0.01) DM loss further at different sugar existence. Silages inoculated by L. buchneri only or in combination with sugar addition contained less (p<0.01) lactic acid than the correspondent silages without inoculation with L. buchneri. In comparison with control, ethanol production is about 3 or 6 fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The added sugar resulted in less acetic acid concentration (p<0.01) than control, but inoculation with L. buchneri increased (p<0.01) acetic acid than correspondent uninoculated silages at different sugar levels. No butyric acid and propionic acid were found in uninoculted silages, silages inoculated with L. buchneri. produced more propionic acid, 1-propanol and butyric acid. Lactobacilli counts were not influenced by added sugar, but increased (p<0.01) with inoculation of L. buchneri. The added sugar increased significantly (p<0.01) the yeast count, whereas L. buchneri showed the contrary effect. No differences were found in the aerobic stability among all treatments. In conclusions, 1) the added sugars encourage the growth of yeast and yeasts convert extra sugar into ethanol in maize silages. 2) The added sugars and L. buchneri do not influence the aerobic stability of silages stored in anaerobic silos.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.378-384
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• 2007

Three microorganisms and one chemical preservative were tested for their effects on the fermentation and aerobic stability of whole-crop wheat, sorghum and maize silages. Wheat at the early dough stage, sorghum at the late milk stage and maize at the one-third milk line stage were harvested and ensiled in 1.5-l anaerobic jars untreated or after the following treatments: control (no additives); Lactobacillus plantarum (LP) at $1.0{\times}10^6$ colony-forming units (CFU)/g of fresh forage; L. buchneri (LB) at $1.0{\times}10^6$ CFU/g; Propionibacterium acidipropionici (PA) at $1.0{\times}10^6$ CFU/g; and a formic acid-based preservative (FAP) at 3 ml/kg of fresh forage weight. Three jars per treatment were sampled on d 90 after ensiling, for chemical and microbiological analysis. At the end of the ensiling period, 90 d, the silages were subjected to an aerobic stability test lasting 5 d. In this test, $CO_2$ produced during aerobic exposure was measured along with chemical and microbiological parameters which serve as spoilage indicators. The silages inoculated with LP had higher concentration of lactic acid compared with the controls and the other treated silages (p<0.05). The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages. The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages due to more $CO_2$ production (p<0.05) in these two groups and development of yeasts unlike the other groups. In the experiment, the silages treated with LB, PA and FAP were stable under aerobic conditions. However, the numbers of yeasts was higher in the LP-inoculated wheat, sorghum and maize silages compared with the LB, PA and FAP-treated silages. The LB, PA and FAP improved the aerobic stability of the silages by causing more extensive heterolactic fermentation that resulted in the silages with high levels of acetic and propionic acid. The use of LB, PA and FAP as silage additives can improve the aerobic stability of whole-crop wheat, sorghum and maize silages by inhibition of yeast activity.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.218-221
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• 2002

Whole forage sorghum (saccharatum) cultivar FS5 was harvested at the soft dough ($303{\pm}9g\;kg^{-1}$ DM) stage of maturity. The sorghum was chopped into approximately 20 mm pieces and ensiled under laboratory conditions in 1.5 L Weck glass jars. At ensiling, it was treated with two commercial silage inoculants: Pioneer 1188 (Inoculant A) and Eco-corn (Inoculant B). The inoculant A and B was applied at ca $2{\times}10^5$ or $2{\times}10^4$ colony forming units $g^{-1}$ DM., respectively. Silage with no additives served as a control. Three jars per treatment were opened on days 2, 4, 8, 15 and 60 post-ensiling to study fermentation dynamics. After 60 days of ensiling the silages were analyzed and subjected to an aerobic stability test lasting 5 days. Results showed that both inoculants caused a more rapid rate of pH decrease and a higher amount of lactic acid production. All the silages were well preserved and were stable upon exposure to air. Inoculants did not influence (p>0.05) the ash and total N contents, but tended to reduce acetic acid (p<0.05), butyric acid (p<0.01) and propionic acid (p<0.01) contents, and to increase the lactic acid content (p<0.01). The lower DM content of silages treated with Inoculant A agrees with the greater gas loss resulting from the DM loss, which was in good agreement with the higher yeast counts upon aerobic exposure. Silage treated with inoculant B had the highest DM (p<0.05) and lactic acid contents (p<0.01), and the lowest acetic acid content (p<0.05), which agrees with the rapid reduction of pH and smaller gas loss. Inoculant B reduced the ADF (p<0.01), ADL and NDF (p<0.05) contents, which also indicates smaller losses of organic soluble material. The control silages contained the highest levels of volatile fatty acids but no lactic acid, indicating secondary fermentation. It was concluded that both inoculants may improve the fermentation process, since silages from all treatments were stable upon aerobic exposure, noadvantage could be attributed to any of the inoculants used.

• Journal of Conservation Science
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• v.26 no.4
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• pp.371-376
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• 2010

The great jar estimated in Proto-Three Kingdoms period was found at the site from Pyeongtaek Daechuri and the bonding traces from pieces destroyed when they were excavated are observed. Therefore this study would figure out the components of bonding material used in great jars by optical microscope, FT-IR, py-GC/MS and the kind of textile attaching to great jar by transmitted light microscope. As a result of optical microscope for the cross-section, black material is uniformly applied between a piece of jar and the part of bonding and the textile line are observed. Black bonding material is resulted in korean rhus lacquer by FT-IR and py-GC/MS and the kind of textile is identified as hemp by transmitted light microscope. Materials for repairing archaeological objects are hardly known causing little information, but this study proves that the bonding material had used lacquer for great jars before Proto-Three Kingdoms period. Therefore if ancient bonding materials are systematically analysed in the further studies, it would be significant help for studying bonding and restoration materials of ancient objects.