• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.606-612
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• 2006

Obtaining powder form of seaweed is essential for the use of seaweed as a food additive. The deterioration of seaweed caused by high temperatures during homogenization and powder processing is a serious problem and limits the use of seaweed as a food or pharmaceutical ingredient. Furthermore, many powder particles are not fluidized very well because of the interaction between particles. In order to solve this problem, sea tangle was hydrolyzed to a level of single cell detritus (SCD) by Vibrio sp., isolated from Batillus cornutus. with strong hydrolytic activity. The crude protein and amino acid contents of sea tangle SCD were higher than those of the powder, whereas the reverse was true for ash content. Sea tangle powder contained more mineral than its SCD, whereas total amino acid content was 5 times more in SCD than in power. The anticancer activities of sea tangle SCD and powder were 31.20 and 29.07%, respectively, with no significant difference (p<0.05), but about 15% higher than that of the control. The ACE inhibitory activity of the sea tangle powder, 39.31%, was higher than the 26.07% of the SCD. The antithrombin activity of the sea tangle powder, 55.3 seconds, was higher than the 34.5 seconds of the SCD. Moreover, there was no antioxidative and ischemic activities in both tile sea tangle powder and SCD.

• Transactions of the Korean hydrogen and new energy society
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• v.17 no.1
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• pp.31-38
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• 2006

There are two types of metal hydride electrodes as a negative electrode in a Ni-MH battery, $AB_2$ Zr-based Laves phases and $AB_5$ LM(La-rich mischmetal)-based alloys. The $AB_5$ alloy electrodes have characteristic properties such as a large discharge capacity per volume, easiness in activation, long cycle life and a low cost of alloy. However they have a relatively small discharge capacity per weight. The $AB_2$alloy electrodes have a much higher discharge capacity per weight than $AB_5$ alloy electrodes, however they have some disadvantages of poor activation behavior and cycle life. Therefore, in order to improve the discharge capacity of the $AB_5$ alloy electrode the Zr, Ti and V which are the alloying elements of the $AB_2$ alloys were added to the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}$ alloy which was chosen as a $AB_5$ alloy with a high capacity. The addition of Zr, Ti and V to $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}$ alloy improved the activation to be completed in two cycles. The discharge capacities of Zr 0.02, Ti 0.02 and V 0.1 alloys in $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) were respectively 346, 348 and 366 mAh/g alloy. The alloy electrodes, Zr 0.02, Ti 0.05 and V 0.1 in $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V), have shown good cycle property after 200 cycles. The rate capability of the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) alloy electrodes were very good until 0.6 C rate and the alloys, Zr 0.02, Ti 0.05 and V 0.1, have shown the best result as 92 % at 2.4 C rate. The charge retention property of the $LaNi_{3.6}Ai_{0.4}Co_{0.7}Mn_{0.3}M_y$ (M = Zr, Ti, V) alloys was not good and the alloys with M content from 0.02 to 0.05 showed better charge retention properties.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.565-576
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• 2020

Recently, Jersey cattle was introduced and produced by embryo transfer to Korea. This study was conducted to investigate the differences of milk compositions between Jersey and Holstein cows and the relationship between days in milk (DIM) and milk compositions during early lactation. Data were collected from twelve lactating cows from Department of Animal Resources Development at National Institute of Animal Science. Cows in parity 1 were used, and calved at spring from April to March of 2017. All cows were housed in two sections within a free-stall barn, which divided into six from each breed, and received a basal total mixed ration. Milk samples of each cow were collected at 3 DIM and 30 DIM for analyzing the milk compositions, including fatty acids (FA), amino acids and minerals. Total solids, citrate, and milk urea nitrogen level were differed between the breeds (p < 0.05). As DIM went from 3 to 30, milk protein, total solids, and somatic cell count decreased (p < 0.05), but lactose increased in all breed milk (p < 0.05). Citrate and free fatty acid (FFA) elevated in Jersey milk (p < 0.05), whereas reduced in Holstein milk (p < 0.05). Proportions of some individual FA varied from the breeds. Myristic (C14:0), palmitic (C16:0), and arachidonic acid (C20:4) in milk from all cows were higher at 3 DIM than at 30 DIM (p < 0.05). Also, stearic (C18:0) and oleic acid (C18:1) were lower at 3 DIM than at 30 DIM (p < 0.05), and the C18:1 to C18:0 ratio was significantly differed in DIM × breed interactions (p < 0.05). The contents of the individual amino acids did not differ from the breeds. Calcium, phosphorous, magnesium, and zinc (Zn) contents was significantly increased in Holstein milk than Jersey milk at 3 DIM. Also, K and Zn concentrations were higher in Holstein milk than in Jersey milk at 30 DIM (p < 0.05). It was concluded that Jersey cows would produce more effective milk in processing dairy products and more proper energy status compared with Holstein cows in early lactation under the same environmental and nutritional conditions.

• Resources Recycling
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• v.19 no.3
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• pp.52-61
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• 2010

In general, the waste concrete is simply crushed and reused as a recycled aggregate at a low value application such as back filling material. It because that the quality of recycled aggregate is lower than one of natural aggregate due to the insufficient liberation of aggregate and cement mortar. So in this study, the liberation characteristics of liberation of aggregate and cement mortar is analyzed to investigate the limitation of conventional crushing stage at waste concrete processing circuit. In this process, thermal treatment method is evaluated for the enhancement of liberation. From test results, the preferential breakage along the grain boundary is not accomplished by the conventional crushers. It leads a low quality of recycled aggregate and a fracture of aggregate. To solve these problems, gentle breakage is used as a breakage mechanism to induce preferential breakage along the grain boundary. The recycled aggregate produced from the free fall test, which adopts a gentle breakage, shows a better liberation characteristics and a higher quality.

• Journal of the Korean earth science society
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• v.31 no.2
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• pp.119-128
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• 2010

To make reliable interpretations on the sparse spatial data, the spatial distribution characteristics that are inevitable for spatial estimation should be properly analyzed. Variograms have been widely used for obtaining the spatial characteristics inherent to data in spatial estimation problems. But their applications were limited as the basic information for further data estimation. Therefore, the additional analysis of the meaning of variograms is required for more reliable data processing and interpretations. In this paper, we investigated the proper meaning of variogram values and the specific features of distributions which can be obtained through variogram analysis. Variograms can provide the information on both linearity and the strength changes of interrelationships between the data sets according to the direction and lag distance. First, sill and range values, which are main parameters of variograms, were analyzed. Then a similarity range using spatial auto-correlation values was introduced to verify the applicability of linearity analysis through the comparative study of spatial distribution features of gravity and magnetic data collected in Hwasan caldera. Through these analyses, we were able to identify the dissimilar patterns of gravity and magnetic data that became apparent according to the distribution and variation ranges of the data sets. It is inferred that the gravity and magnetic anomalous bodies are extended to the ground because linearity direction of gravity and magnetic data appear similarly with linearity derection of topography in Hwasan caldera.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.8-12
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• 1993

Ascidian, Halocynthia roretzi, mainly inhabiting the subtidal rocky bottom as a sessile form, has been favored a tasty sea food in abundance along the east and south coast of Korea. The study was attempted to establish the basic data for evaluating the processing suitability of ascidian. The height, width, total weight, integument weight and edible portion of the ascidian were $9.2{\sim}12.2cm,\;4.7{\sim}6.1cm,\;100.2{\sim}163.0g,\;18.2{\sim}41.4g$ and $20.2{\sim}62.0g$, respectively. The moisture content, which showed a minimum value as low as $80.0\%$ in October. On the contrary, glycogen content of edible portion revealed the maximum value, $3.1{\sim}4.1\%$ from July to August. The protein and fat showed a similar change to glycogen. The level of ash was rather constant throughout the period, being $2.2{\sim}3.8\%$. Among the 7 kinds of mineral analyzed in all the samples of edible portion and integument, Na, K, Mg and Ca contents were predominent in order being more than $96.14{\sim}99.10\%$, of the total ash. In the amino acid composition of ascidian, the predominent ones were asparagine, glutamic acid, taurine, aspartic acid, proline, and lysine in order and the sum of these amino acids occupied $85.0\%$ of the total free amino acid while methionine and arginine were poor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• Microbiology and Biotechnology Letters
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• v.45 no.4
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• pp.291-298
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• 2017

We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of ${\beta}$-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of ${\beta}$-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.

• Spatial Information Research
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• v.21 no.1
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• pp.63-73
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• 2013

Geographic features are reflected in satellite images, which contain characteristic elements. Information on changes can be obtained through a comparison of images taken at different times. If multi-temporal images can be classified through the use of an unsupervised method, this is likely to improve the accuracy of image classification and contribute to various applications. A rule-based image classification algorithm for automatic processing without human involvement has been developed, but it must be verified that its results are not affected by imperfect elements. In this study, Landsat images of Jeju Island were used to carry out a rule-based image classification. The application results were examined for complex cases, including the presence of clouds in the images, different photographed times, and the type of target area, such as city, mountain, or field. The presence of clouds did not affect calculations, and appropriate classification rules were applied, depending on the different photographed times. The expansion of the urban areas of Jeju and the increase of facilities such as vinyl greenhouses in Seoguipo were identified. Furthermore, space information changes and accurate classifications for Jeju Island were obtained. With the goal of performing high-quality unsupervised classifications, measures to generalize and improve the methods employed were searched for. The findings of this study could be used in time-series analyses of images for various applications, including urban development and environmental change monitoring.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.219-225
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• 2016

This study was conducted to investigate the amount of fat, vitamins and minerals in milk can be affected by hydrodynamic cavitation since cavitation is recently focused on as one of the sterilization methods. Vitamins (vitamin A, $B_2$), minerals (Ca, P, Mg, Zn) and fat contents were measured according to Ministry of Food and Drug Safety's Processing Standards and Component Specifications of Animal Product. Vitamin A & $B_2$ contents decreased approximately 23% & 19%, respectively after cavitation. Minerals content showed no change after cavitation. Also, P and Mg contents were reduced after cavitation to 2 mg/100g and 0.1 mg/100g, showing no change. Milk fat content was 3.46% before cavitation and 3.41% after cavitation, displaying no difference. Hydrodynamic cavitation process displays a possibility to replace existing pasteurizing method, as it does not change vitamin or mineral contents in milk. Therefore, a more clear and systematic research on hydrodynamic cavitation pasteurization is needed to distribute excellent quality milk and to emphasize physiochemical properties and quality change of existing heat pasteurization process.