• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.393-399
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• 2003

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

• Fisheries and Aquatic Sciences
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• v.4 no.3
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• pp.144-149
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• 2001

In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.

• Journal of the Korean GEO-environmental Society
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• v.15 no.2
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• pp.75-82
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• 2014

Recently, public works becoming bigger in Jeju are implemented various kinds of ground reinforcement method including the chemical grouting method. In this study, we have been investigated on the proper material and the injection condition for the excellent injection effect and the excellent strength of injection material and the permanent waterproof and reinforcement through the experiment. The kind of injection material has been selected through the uniaxial compression test and the endurance test of injection material as the chamber test. An experiment was performed with model ground made of scoria, the injection performance of selected material has been identified through the evaluation test of injection range using the decision test of injection amount and the calibration chamber test. As a result of test, it has been analyzed that MSG appeared to have the excellent strength, durability and injection performance all compared with the ordinary cement, this result is judged to be possible as the ancillary data of design at time of design and construction with the chemical grouting method in the future.

• Structural Engineering and Mechanics
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• v.71 no.3
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• pp.291-303
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• 2019

In the paper the analysis of natural vibrations of the transmission line with use of spectral elements and the laboratory experiments is performed. The purpose of the investigation is to analyze the natural vibrations of the transmission line and compare with the results obtained in the numerical simulations. Particular attention is paid to the hysteretic and aerodynamic damping analysis. Sensitivity of the wave number is performed for changing of the tension force, as well as for the different damping parameters. The numerical model is made using the Spectral Element Method. In the spectral model, for various parameters of stiffness, damping and tension force, the system response is checked and compared with the results of the accelerations obtained in the measurements. A frequency response functions (FRF) are calculated. The credibility of the model is assessed through a validation process carried out by comparing graphical plots of FRF and time history analysis and numerical values expressing differences in acceleration amplitude (MSG), phase angle differences (PSG) and differences in acceleration and phase angle total (CSG) values. The next aspect constituting the purpose of this paper is to present the wide possibilities of modelling and simulation of slender conductors using the Spectral Element Method. The obtained results show good accuracy in the range of both experimental measurements as well as simulation analysis. The paper emphasizes the ease with which the sensitivity of the conductor and its response to changes in density of spectral mesh division, tensile strength or material damping can be studied.

• Korean Journal of Computational Design and Engineering
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• v.16 no.1
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• pp.21-30
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• 2011

Similarity assessment of a CAD model is one of important issues from the aspect of model re-using. In real practice, many new mechanical parts are designed by modifying existing ones. The reuse of part enables to save design time and efforts for the designers. Design time would be further reduced if there were an efficient way to search for existing similar designs. This paper proposes an efficient algorithm of similarity assessment for mechanical part model with design history embedded within the CAD model. Since it is possible to retrieve the design history and detailed-feature information using CAD API, we can obtain an accurate and reliable assessment result. For our purpose, our assessment algorithm can be divided by two: (1) we select suitable parts by comparing MSG (Model Signature Graph) extracted from a base feature of the required model; (2) detailed-features' similarities are assessed with their own attributes and reference structures. In addition, we also propose a indexing method for managing a model database in the last part of this article.

• Proceedings of the KSRS Conference
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• v.2
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• pp.660-663
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• 2006

Rainfall estimation is important to weather forecast, flood control, hydrological plan. The empirical and statistical methods by measured data(surface rain gauge, rainfall radar, Satellite) is commonly used for rainfall estimation. In this study, the rainfall intensity for East Asia region was estimated using the empirical relationship between SSM/I data of DMSP satellite and brightness temperature of GEOS-9(10.7${\mu}m$) with cloud types(ISCCP and MSG classification). And the empirical formula for rainfall estimation was produced by PMM (Probability Matching Method).

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.139-145
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• 1991

In order to observe the Na contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. 1. The Na contents of instant noodle (ramen) was 400-900 mg/100 g and Na contents of their soup powder was 10000-16000 mg/100 g. 2. The Na contents of corns and beans was very low but their processed foods, com Dake and soybean milk, had relatively high Na contents. 3. The Na contents of meats was 40-60 mg/100 g but the Na contents of meats products was 700-900 mg/100 g. 4. The Na contents of Davoring salt was 12000-38000 mg/100 g, those of soybean products was 3000-6OOO mg/100 g, and that of seasoning MSG was 8000-17000 mg/100 g. 5. There was no statistical difference between the results of wet ash method and dry ash method in the Na contents of all food groups.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2008.11a
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• pp.674-677
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• 2008

The Architecture, engineering, & construction (AEC) industry domains have grown more complex and larger, BIM is a digital representation of a building to facilitate the exchange and development of construction information integration and interoperability. Industry Foundation Classes (IFCs), under development by International Alliance for Interoperability (IAI), represent the part of buildings or elements of a process. IFC has been adopted as a central information repository in order to deliver integrated building information. Other BIM software could open the IFC file, recognize standard objects such as walls, window, and doors as building components. The IFC standard is generally agreed to be of high quality and is widely implemented in software. However, sometimes, information distortion or information toss occurrs during information exchang. The IAI Model Support Group (IAI-MSG) offers the opportunity to certify IFC-compliant applications based on a structuralized approach. However, IFC interoperability error also have occurred by using certificated tools. As project participants exchange BIM information by using BIM software they will need a reliable and efficient exchange of information. In this paper, previous interoperability tests were analyzed, and we propose a new concept in interoperability test.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.363-370
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• 1988

An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at $40^{\circ}C$. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE $(20{\mu}m/40{\mu}m)$ or polyester/viniliden chloride/polypropylene $(12{\mu}m/15{\mu}m/50{\mu}m)$ film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at $30^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.368-372
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• 1984

This paper deals with a rapid method for determination of ATP and its related compounds in fish and shellfish products using high performance liquid chromatography(HPLC). The HPLC used is a HPLC/ALC-224 equiped with UV-spectrophotometer (254 nm) as detector and integrator (Yanagimoto system-1000). The column used is a stainless steel tubing ($30.0\;cm{\times}3.9\;mm\;i.d.$) packed with ${\mu}-Bon-dapak\;C_{18}$. A mixture of $1\%$ triethylamine-phosphoric acid(pH6.5) was used as an eluent and the flow rate of the eluent was controlled at 2 ml/min. For the separation of ATP and its related compounds, a standard mixture of ATP, ADP, AMP, IMP, inosine and hypoxanthine was subjected to HPLC under the above mentioned conditions. Six peaks were obtained with retention times within 20 min, and elution order were hypoxanthine, IMP, inosine, AMP, ADP and ATP. But 5'-IMP and 5'-GMP fractions were not separated by this method. In generally, IMP content in boiled-dried fish and shellfish products purchased from the market was comparatively higher than that of other nucleotides. Especially, boiled-dried big eye herring marked higher value in IMP content than other boiled-dried ones. Hypoxanthine and inosine were major components of ATP-related compounds in dried products and seasoned-dried ones. And IMP content in seasoned-dried products was higher than that of dried ones. This fact is suggested that a part of IMP in seasoned-dried ones was derived from flavoring matter (MSG, 5'-IMP and 5'-GMP) which is added during the seasoning treatment.