• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1115-1124
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• 2013

The present study was conducted to ensure the diversity of domestic solar salt by analyzing the composition and microbiological characteristics of solar salt (from Docho island: DS) and the flower of salt produced in different Korean salt flats (Sinui island: SF, Bigum island: BF, and Docho island: DF). The analyses showed that the moisture content of the three types of flower of salt and solar salt ranged from 10.54~13.82% and NaCl content ranged from 78.81~84.61%. The mineral content of those salts ranged from 3.57~5.51%. The content of insoluble matter in these salts was $0.01{\pm}0.00{\sim}0.05{\pm}0.00%$. The sand content of these salts was $0.01{\pm}0.01{\sim}0.03{\pm}0.01%$. By Hunter's color value analysis, the color of the flower of salt was brighter and whiter than solar salt. The salinity of the flower of salt was a little higher than solar salt as well. The magnesium and potassium ion content of DF was $9,886.72{\pm}104.78mg/kg$ and $2,975.23{\pm}79.73mg/kg$, respectively, which was lower than the content in SF, BF, and DS. The heavy metal content of all salts was acceptable under the Korean Food Sanitation Law. The flower of salt was confirmed to be sweeter and preferable to solar salt. More than 80% of the solar salt crystals were 2~3 mm in size, whereas crystals from the flower of salt were 0.5~2 mm in size. The bacterial diversity of DF and DS were investigated by culture and denaturing gradient gel electrophoresis (DGGE) methods. The number of cultured bacteria in flower of salt was approximately three times more than solar salt. By DGGE analysis, major microbes of DF were Maritimibacter sp., Cupriavidus sp., and unculturable bacteria, and those of DS were Cupriavidus sp., Dunalidella salina and unculturable bacteria. The results of DGGE analysis showed that major microorganisms in solar salts were composed of unidentified and unculturable bacteria and only a few microorganisms were culturable.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.121-129
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• 1971

During the Brewing of Soy Sauce on an industrial scale, Saccharomyces rouxii $T_9$ was cultured and added to the soy sauce mash. The comparative experiments of soy sauce mash in non-addition and addition group of yeast were examined in this report. The yeast flora and chemical composition of Soy sauce mash through out the brewing were observed and the results obtained were as follows. (1) The number of Osmophilic yeast in one ml of soy sauce mash showed $185{\times}10^3$ 1 month after mashing and $750{\times}10^3$ 4 months after mashing in case of yeast group, while presented as $98{\times}10^3$ 1 month after mashing and $394{\times}10^3$ 4 months after mashing in case of non-yeast group. And the number of Osmphilic yeast in yeast group was twice of that in non-yeast group. (2) The number of ordinary yeast of TTC red group was shown as $2132{\times}10^3\;to\;3252 ×10^3$ 5 to 6 months after mashing in case of yeast group, while presented $752{\times}10^3\;to\;1251{\times}10^3$ in case of non-yeast group. And the yeast group was shown more than non-yeast group in ordinary, red pink and pink yeast number. (3) TTC red yeast were strongly appeared in both addition and non-addition group of yeast from 1 month after mashing to 6 months after mashing. (4) Though total nitrogen, pure extract, pH and buffer action contents of soy sauce showed similiar tendency in yeast and non-yeast group, alcohol and color density contents were highly appeared in yeast group and reducing sugar content was in non-yeast group respectively. (5) By the results of Organic function test of soy sauce mash, the difference of taste quality in yeast and non-yeast group were not evidently appeared, however, the appearance and flavour of the soy sauce were better in yeast group than in non-yeast group.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.5
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• pp.237-245
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• 2017

This study was aimed at investigating effluent water quality and proposing reuse possibilities for 12 sewage treatment plants discharged more than $5,000m^3/day$ in order to recycle the sewage treatment plant effluent of Jeollabuk-do effectively. Additionally, a laboratory scale test for reprocessing water discharge was performed. Categories of reclaimed sewage water reuse were divided into 7 topics and analyzed a total of 28 items including 16 heavy metals based on water quality standard. As a results, color, BOD, TN, chloride and Electrical Conductivity (EC) exceeded reused water quality standard. In particular, color and TN exceeded in 8 and 5 sewage treatment plants, respectively. The value of chloride and EC were high in sewage treatment plants including the food and industrial wastewater. At 4 sewage treatment plants were possible to reuse without re-treatment. The laboratory scale test was conducted to SandFilter (SF)-Granular Activated Carbon (GAC)-MicroFiltraion (MF)-Reverse Osmosis (RO). Both the removal efficiencies and economic feasibility of total E. coli., color and Suspended Solid (SS) suited in case using the SF-GAC treatment method. The removal of chloride and EC had little effect in the case of SF-GAC-MF system, but RO showed over 90% of removal efficiency. After using SF-GAC process only, the concentration of $UV_{254}$ decreased sharply from 0.3651 /cm to 0.0306 /cm and it showed over 92% of removal efficiency rate. In conclusion, for the effective reuse of sewage discharged water, water quality and the surrounding terrain of treatment plants should be all taken into account. If it needed for the reprocessing, both the selection for treatment and economic combination treatment methods will have to be considered.

• Restorative Dentistry and Endodontics
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• v.35 no.5
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• pp.387-394
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• 2010

Objectives: The purpose of this study was to evaluate the whitening efficacy and longevity of home bleaching. Materials and Methods: A total of 28 patients were divided into either experimental group (Opalescence F; 15% carbamide peroxide) or control group randomly. The patients in experimental group were instructed to wear individual trays applied with bleaching gel for 2 hours a day for 4 weeks. Any treatments weren't applied to the patients in control group. The color measurements of central incisors, lateral incisors & canines of upper and lower arch were recorded at base line, immediately after the finishment of treatmemt (4 weeks), 8 weeks and 12 weeks using Colorimeter (Chroma Meter, 2600d Konica Minolta co.) and Vitapan classical shade guide (Vita Zahnfabrik). Results: A significantly stronger color change was observed for overall teeth samples in experimental group immediately after treatment (at 4 weeks) compared to ones in control group (p < 0.05). There was also a significant difference between baseline and 8 weeks or 12 weeks separately though color rebouncing phenomenon occurred as time went by (p < 0.05). Conclusions: The clinical effecacy and longevity of home bleaching without combined application of in-office bleaching was observed through this experiment.

• Korean Journal of Acupuncture
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• v.26 no.1
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• pp.79-84
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• 2009

Objective : In 1960's Bonghan Kim's team found BongHan(BH) ducts which were presumed as acupuncture meridians and BH corpuscles. They asserted Bonghan theory and SanAl theory which was involved in cell division and cell restoration. However, many other experiments which had been operated to demonstrate and find the existence of BH ducts had failed because of the secret of blue stain drugs. During the last several years, BongHan theory has been revived through experimental researches to find the anatomical structures of BH ducts and corpuscles by Soh's Biomedical Physics Lab. Soh's research team used the staining with Janus Green B, Alcian blue, nanoparticles and Acridine Orange. We used DAPI staining to find the existence of BH ducts and the corpuscles and to observe nuclear arrangement. Methods : We used japan white rabbits as experimental animals. BH ducts and corpuscles were stained with DAPI. The nucleus configuration in BH ducts stained with DAPI were observed with microscope. Results : In this study, we found thread like structures in silver white color distinguished from the blood vessels, nerves and lymph vessels. These thread like vessels in the linear duct shape were connected to same colored mass in the ball shape. Thread like structures we found could be separated easily from the surrounding other organ mass. The nuclei of the thread like structure in DAPI staining, are about 10${\sim}$20${\mu}m$ length, in rod shape and linear arrangement. Conclusion : We concluded that the thread like structure we found was same vessel reported by Soh's research team, BongHan ducts and corpuscle.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.09a
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• pp.164-167
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• 2001

본 연구에서는 포항제철소에서 제철부산물로 발생되는 제강분진을 전처리 없이 산화촉매로 사용하여 김포 수도권 매립지의 침출수 처리공정에서 펜톤산화조에 유입되는 원수를 대상으 로 과산화수소를 이용한 연속식 산화처리 실험을 수행하였다. 먼저 회분식 실험결과를 바탕 으로 최적 반응조건에서 lab-scale 연속식 기초반응실험과 자체 설계.제작한 연속산화공정에서의 처리실험을 수행하였다. 또한 기존의 펜톤산화공정에서 Fe 공급원으로 사용되고 있는 FeSO$_4$.7($H_2O$)와의 반응성 비교실험도 수행하였다. 반응기간동안 일정 pH를 유지하기 위해 pH controller를 사용하였으며 침출수 수질은 CODcr로 나타내었다. 반응 pH 3.5, 체류시간 1 hr, 과산화수소 주입량 1,500mg/1에서 제강분진과 FeSO$_4$.7($H_2O$)를 각각 주입하여 수행한 연속처리 기초실험에서는 제강분진을 산화반응촉매로 사용한 경우에 침출수CODcr 처리율 62%, 과산화수소의 분해율 52%를 나타내었다. FeSO$_4$.7($H_2O$)를 산화반응 촉매로 사용한 경우에는 약 65-70%정도의 다소 높은 처리효율을 나타낸 반면에 과산화수소의 소비량은 제강분진의 경우보다 약 20%이상의 높은 값을 나타내었다. 연속산화공정 실험에서는 운전 3시간 이후에 유출수 중의 CODcr과 $H_2O$$_2$의 농도가 안정된 값을 나타내었다. 이 때 산화 반응조의 침출수 CODcr 제거효율은 약 43%이었으며, 처리수의 농도는 현재의 침출수 방류기준 이하로 나타났다. 결론적으로 침출수의 연속식 산화처리 실험결과, 처리효율과 경제성에서 제강분진의 산화촉매활용 공정의 개발 가능성이 매우 높은 것으로 나타났다.ell에 의해 완전분해 되었으며, 함께 존재시 TC는 Fe$^{\circ}$만으로는 분해가 되지 않았지만 cell에 의해 완전분해 되었으며, 함께 존재시 TCE분해에 저해작용을 미치는 것으로 나타났다.술의 첨가가 요구되고 있다. 따라서, 산성광산배수 오염지대에 대해 획일적으로 같은 처리방법을 채택하여 사용하는 것보다 각 지역 또는 광산산성폐수가 유출되어 나오는 광산폐기물의 특성 등을 고려하여 거기에 맞는 기술들을 복합적으로 또는 단독으로 사용하되 처리방법 채택 시 신중을 기할 것이 요망된다.정시에는 SeaWiFS 위성과 관련된 global algorithms 중에서 490nm와 555nm의 복합밴드를 포함하는 OC2 알고리즘(ocean color chlorophyll 2 algorithm)을 사용하는 것이 OC2 series 및 OC4 알고리즘보다 좋은 추정 값을 도출할 수 있을 것으로 기대된다.환경에서는 5일에서 7월에 주로 이 충체의 유충이 발육되고 전파되는 것으로 추측되었다.러 가지 방법들을 적극 적용하여 금후 검토해볼 필요가 있을 것이다.잡은 전혀 삭과가 형성되지 않았다. 이 결과는 종간 교잡종을 자방친으로 하고 그 자방친의 화분친을 사용할 때만 교잡이 이루어지고 있음을 나타내고 있다. 따라서 여교잡을 통한 종간잡종 품종육성 활용방안을 금후 적극 확대 검토해야 할 것이다하였다.함을 보이고 있다.X> , ZnCl$_{3}$$^{-}$같은 이온과 MgCl$^{+}$, MgCl$_{2}$같은 이온종을 형성하기 때문인것 같다. 한편 어떠한 용리액에서던지 NH$_{4}$$^{+}$의 경우 Dv값이 제일 작았다. 바. 본 연구의 목적중의 하나인 인체유해 중금속이온인 Hg(II), Cd(II)등이 NaCl같은 염화물

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.8-14
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• 2020

Recently, there was an increasing demand for an integrated access control system which is capable of user recognition, door control, and facility operations control for smart buildings automation. The market available door lock access control solutions need to be improved from the current level security of door locks operations where security is compromised when a password or digital keys are exposed to the strangers. At present, the access control system solution providers focusing on developing an automatic access control system using (RF) based technologies like bluetooth, WiFi, etc. All the existing automatic door access control technologies required an additional hardware interface and always vulnerable security threads. This paper proposes the user identification and authentication solution for automatic door lock control operations using camera based visible light communication (VLC) technology. This proposed approach use the cameras installed in building facility, user smart devices and IoT open source controller based LED light sensors installed in buildings infrastructure. The building facility installed IoT LED light sensors transmit the authorized user and facility information color grid code and the smart device camera decode the user informations and verify with stored user information then indicate the authentication status to the user and send authentication acknowledgement to facility door lock integrated camera to control the door lock operations. The camera based VLC receiver uses the artificial intelligence (AI) methods to decode VLC data to improve the VLC performance. This paper implements the testbed model using IoT open-source based LED light sensor with CCTV camera and user smartphone devices. The experiment results are verified with custom made convolutional neural network (CNN) based AI techniques for VLC deciding method on smart devices and PC based CCTV monitoring solutions. The archived experiment results confirm that proposed door access control solution is effective and robust for automatic door access control.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.366-371
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• 2010

A study was conducted to examine the effect of precooling (2, 4, or $8^{\circ}C$) and storage (4, 8, or $10^{\circ}C$) temperatures on the storage life of 'Maehyang' and 'Soogyeong' strawberries for export. Fruits at a 70% ripe stage were harvested from a commercial greenhouse in Jinju on March 16, 2010. Fruits were precooled by a forced draft cooling for 3 hours, transported for about 30 minutes to a lab., and then stored. For precooling, small precoolers set in the farm were used. During storage, fruits were examined for their changes in weight, hardness, color (hunter value), soluble solid content, incidence of gray mold (Botrytis cinerea), and marketability at a two days interval from March 16 to March 30. In both cultivars, hardness, sugar content, and hunter value were higher in 'Soogyeong' than 'Maehyang'. The greatest hardness and soluble solid content were obtained after storage at $4^{\circ}C$ in both cultivars. As the ripening stage progressed, hardness and soluble solid content decreased. Also, fresh weight decreased during storage at all temperatures. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $2^{\circ}C$ and storage at $4^{\circ}C$ in both cultivars.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.