• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.166-170
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• 2011

Modem people have begun to have the nationwide interest in the rice wine called Makgeolri which is one of the traditional Korean alcoholic liquors. This study was performed to investigate the effects of San sung Makgeolri extract (SM) on antioxidation together with the determination of pH and dissolved oxygen (DO) in the progress of fermentation in the lipopolysaccharide(LPS)-treated rats. We examined the levels of SOD (superoxide dismutase), CAT (catalase), GPx (glutathione peroxidase) in liver homogenates and the histopathological observations in liver tissue. LPS-treated group markedly decreased the levels of SOD, CAT and GPx. But SM + LPS-treated group significantly increased the levels of them. Furthermore, the antioxidative effects of SM were supported by the histopathological observations in liver tissue which showed severe inflammation and necrosis in LPS-treated group, compared to the attenuated inflammation and necrosis in SM + LPS-treated group. This results suggested that SM could be a candidate of antioxidative material in spite of alcoholic liquors.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.45 no.5
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• pp.12-18
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• 2008

Ag paste was employed for source and drain electrode of OTFTs and for the data metal lines of OTFT-OLED array on PC(polycarbonate) substrate. We tested two kinds of Ag-pastes such as pastes for 325 mesh and 500 mesh screen mask to examine the pattern ability and electrical performance for OTFTs. The minimum feature size was 60 ${\mu}m$ for 325 mesh screen mask and 40 ${\mu}m$ for 500 mesh screen mask. The conductivity was 60 $m{\Omega}/\square$ for 325 mesh and 133.1 $m{\Omega}/\square$ for 500 mesh. For the OTFT performance the mobility was 0.35 $cm^2/V{\cdot}sec$ and 0.12 $cm^2/V{\cdot}sec$, threshold voltage was -4.7 V and 0.9 V, respectively, and on/off current ratio was ${\sim}10^5$, for both screen masks. We applied the 500 mash Ag paste to OTFT-OLED array because of its good patterning property. The pixel was composed of two OTFTs and one capacitor and one OLED in the area of $2mm{\times}2mm$. The panel successfully worked in active mode operation even though there were a few bad pixels.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.515-523
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• 2012

The objective of this study was to investigate the variability in broiler performance, apparent metabolisable energy (AME) and ileal digestible energy (IDE) between five different maize samples fed with and without xylanase at 16,000 U/kg. Various in vitro characterisations were conducted to determine if any could predict performance or AME. Samples of the maize were harvested in five diverse regions and fed individually in a mash diet as follows (g/kg): test maize 608.3; soya bean meal (SBM) 324.1; poultry fat 25.2; salt 4.6; met 2.6; lys 1.6; thr 0.5; limestone 9.7, dical 18.4; vit/min 5.0; CP 210 and ME (kcal/kg) 3,085. The diets were fed to 720 broilers with 6 replicates, each containing 12 birds per treatment, from 0 to 18 d of age. Maize samples were analysed for starch, protein, crude fibre, fat, protein solubility index (PSI) and vitreousness using near infra red reflectance spectroscopy (NIR). They were also assayed using an in vitro starch digestibility method. The results showed that there was no effect of harvest region on the feed intake (FI), body weight gain (BWG) or feed conversion ratio (FCR) of the broilers over the 18 d period (p = 0.959, 0.926, 0.819 respectively). There was an improvement in all parameters with the addition of xylanase (FI p = 0.011; BWG and FCR p<0.001). There was a significant positive effect of xylanase on IDE, AME, IDE Intake (IDEI) and AME intake (AMEI) (p<0.0001 in all cases). Although there was no significant effect of maize source, there was a strong trend towards variability in IDE (p = 0.066) and AME (p = 0.058). There were no significant correlations (p<0.05) between any proximate or physiochemical values and any performance or AME values. This may suggest that none of those selected were suitable predictors for performance or AME. The broilers performed well according to the breed guidelines, with slightly increased FI, increased BWG and similar FCR prior to the addition of xylanase. When FCR and BWG were analysed with FI as a covariate, xylanase addition remained significant suggesting that the improvement in BWG and FCR was driven by an increase in digestibility and nutrient availability.

• Journal of Korea Multimedia Society
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• v.13 no.5
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• pp.710-721
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• 2010

Recently, for the advancement of embedded technology about mobile device, a new kind of service, mash-up is appeared. It is service or application combining multimedia content making tool or device and web-GIS(geographic information system) service in the mobile environment. This service can be ease to use for casual user and can apply in various ways. So, It is served in web 2.0 environment actively. But, in the mashup service, because generated multimedia contents linked with web map are new type of multimedia contents which include user's migration routes in the space such as GPS coordinates. Thus, there are no protection ways for intellectual property created by GIS web-map service users and user's privacy. In this paper, we proposed a location and user information hiding scheme for GIS web-map service. This scheme embeds location and user information into a picture that is taken by camera module on the mobile phone. It is not only protecting way for user's privacy but is also tracing way against illegal photographer who is peeping person through hidden camera. And than, we also realized proposed scheme on the mobile smart phone. For minimizing margin of error about location coordinate value against contents manipulating attacks, GPS information is embedded into chrominance signal of contents considering weight of each digit about binary type of GPS coordinate value. And for tracing illegal photographer, user information such as serial number of mobile phone, phone number and photographing date is embedded into frequency spectrum of contents luminance signal. In the experimental results, we confirmed that the error of extracted information against various image processing attacks is within reliable tolerance. And after file format translation attack, we extracted embedded information from the attacked contents without no damage. Using similarity between extracted one and original templete, we also extracted whole information from damaged chrominance signal of contents by various image processing attacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.529-537
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• 2005

Ssamjang samples were prepared by central composite design for five independent variables, Gochujang mash aging period $(X_1)$, Doenjang aging period $(X_2)$, Doenjang content $(X_3)$, sterilization temperature $(X_4)$ and storage temperature $(X_5)$. Browning characteristics of Ssamjang were analyzed such as water activity, free amino acids, free sugars and color during storage. Water activities of Ssamjang were ranged from 0.605 to 0.666 at the beginning of storage, and were shown to be the highest at the 8th week of storage and then decreased gradually. Among free amino acids the content of glutamic acid was the highest. Proline, leucine, phenylalanine, lysine and serine were slightly higher than the others. Larger amounts of free amino acids and free sugars were observed from the sample sterilized at $60^{\circ}C$ when compared to that at $70^{\circ}C$. Glucose, fructose and maltose as free sugars were identified from Ssamjang and glucose content was the largest among. During the storage, lightness $(L^*)$, redness $(a^*)$ and yellowness $(b^*)$ of Ssamjang were decreased and total color difference $({\Delta}E)$ was increased. The color changes in the sample surface were more affected by temperature of which storage temperature was more influenced than sterilization temperature.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.235-240
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• 1995

Volatile components and fusel oils of sojues and mashes brewed by four different traditional methods such as Andong soju, Moonbaeju, Leekangju, Jindo-hongju were studied. Fusel oil contents of mashes were in the range of $0.09{\sim}0.32{\;}mg/ml$, but those of sojues were increased to reach the range of $0.35{\sim}0.87{\;}mg/ml$. Fusel oil contents of Moonbaeju and Andong soju were lower than those of other sojues. Among fusel oils, iso-amyl alcohol content was highest in all sojues and mashes. Thirty-three volatile components were detected in mashes and distillates which were fermented for 16 days. Among them, seven alcohols, seven esters, four aldehydes and one acid were identified. Furfural that was not found in mashes were detected in four type of sojues. Mashes had more various volatile components than sojues had. Higher content of n-hexyl alcohol, acetic acid and phenethyl alcohol were found in mashes while more iso-amyl alcohol were found in sojues.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.430-437
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• 1993

This study was carried out for high quality mirin Production by fusant F-50. Cellularly fused between Aspergillus oryzae 9-12 and Aspergillus shirousamii 6082-60. The conventional and the improvement methods in Mirin-making by F-50 showed high level of total sugar, reducing sugar and amino-nitrogen of 42%, 38% and 0.18%, respectively. Free amino acids in Mirin were found to 387.2 mg% glutamic acid, 283.8 mg% arginine, 244.0 mg% leucine, 218.0 mg% aspartic acid, 231.1 mg% alanine, 168.3 mg% serine and 148 mg% phenylalanine. Organic acids in Mirin were contained: oxalic acid, citric acid, malic acid, succinic acid, lactic acid, acetic acid and propionic acid. Sugars such as glucose, maltose, isomaltose, maltotriose, ribose, isomaltotriose and isomatotertraose were also found in Mirin. The clouding formation of Mirin made by F-50 showed 0.03 alcohol clouding, 0.08 water clouding and negative heat clouding.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.98-103
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, rice Doenjang was manufactured. As the results, the contents of reducing sugar were increased till $40{\sim}50days$ in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid were also prominently increased till 30days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the lightness and the yellowness were increased and the redness was decreased in 80days aged samples. In sensory evaluation of 90days aged samples, control was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A (rice koji 100, soybean 75, SR 25), and among A,B(rice koji 100, soybean 50, SR 50). C(rice koji 100, soybean 25, SR 75) and D(rice koji 100, soybean 0, SR100). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but there were no significant differences between control and A, and among A, B and C, and among B, C and D.

• Applied Biological Chemistry
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• v.18 no.1
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• pp.23-29
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• 1975

This experiment was conducted to study the effects of temperature and pH upon the acid productivity of the acid producing mutant induced by the treatment of ultraviolet light, and to identify the producing acid by PPC and p-oxydiphenyl method. Chemical composition of Takju mash brewed with selected yeast and producing acid were observed and the results were as follows. 1) There was no apprecible difference in acid producing activity of mutant at $25^{\circ}C\;to\;30^{\circ}C$. 2) The acid producing activity of mutant was little below pH 4 and was gradually increased according to approach nenutral, and the accumulation of acid was amounted to 0.5-0.7% as a lactic acid at pH 5 to 7 within 48 hrs of fermentation. 3) The acid produced by mutant was detected to the lactic acid. 4) In the cases of the Takju was brewed with the starter from the acid producing mutant the requirement of Ipkuk was 5% for all the raw materials, on the contrary, using orginal strain the requirement of Ipkuk was 20%. 5) In the case of both starters from the acid producing mutant and orginal strain were added at different brewing times, and only Bunkuk was used as a saccharifying agent (without Ipkuk), Takju was able to brewed more repidly and successfully than the case of general process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5384-5393
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• 2015

We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.