• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.98-107
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• 2005

In other to recycle the waste concrete produced in stiu on the construction and management in highway, the recycled aggregates were experimentally examined in a practical application for anti-freezing layer and lean concrete base course. From the results, the mobile impact crusher and the eccentric-mounted cone and jaw were superior to the others for the graded aggregates. In the case of anti-freezing layer, the recycled one was easily controlled since the dry densities, contrary to natural one, were not largely changed with the moisture contents. It was found that the 7days compressive strengths of lean concrete were above the 10MPa regardless of the crushing types. From the result of testing the bearing capacity of anti-freezing layer, it was found that when the recycled aggregates mixed with natural sand would be within the required gradations, the layer meets the requirements of limitation and the percentage to passing 2-20mm sieve increased by 5~13% because the flimsy mortars on aggregate were re-crushed by vibrated-roller compactor. Although the compressive strength of lean concrete was 71~85% of the natural coarse aggregate, the recycled aggregates are applicable to the lean concrete because they largely exceeded the required strength, 5.8MPa.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.2 no.2
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• pp.117-124
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• 1997

Vertical profiles of dissolved Cu and Ni at the upper 400 m water layer have been determined at two stations in the central East Sea in October 1995. This is the first report on the vertical distribution of trace metals in Korea. Copper concentrations are in the range of 2.1~5.8 nmol/kg and 1.6~2.4 nmol/kg for stations S and N, respectively. The vertical profile of Cu at S is found a scavenging type (i.e., drastic decrease with increasing depth). Concentrations of Ni range from 4.3 to 7.1 nmol/kg and from 3.4 to 5.4 nmol/kg for stations Sand N, respectively. At station S, Ni is best correlated with phosphate, but not at stations N. Such difference between two stations are probably due to their different vertical distribution of water masses. Station S has a strongly stratified water column with 6 distinct water masses, but station N with a well-mixed subsurface water layer extending from 50 to 300 m depth. Extremely low salinity (31.87~31.96 psu) found at the surface water of station S was interpreted as a result of the Yangtze River effluents which were probably fed into the East Sea through the Korea Strait during the late summer. Such seasonal appearance of low salinity in southern part of the East Sea was reported previously. The concentrations of Cu and Ni at two sites are comparable to those reported in the North Pacific. It was found that Ni mostly exist as dissolved phase.

• Journal of Life Science
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• v.25 no.11
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• pp.1197-1203
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• 2015

Salmonella Typhimurium (ST) JOL389 and χ3339 are strong virulent strains against mouse. ST χ8554 is derived by deletion of the asd gene from ST χ3339. Plasmid pMMP184 carrying a ghost cassette was transformed into ST χ8554, and ST χ8554 ghost cells were prepared and administrated via the oral route to BALB/c mice. Change in the amount of total IgG was not elicited to boosting of single ST χ8554 ghost cells, but the content was increased from 6 weeks after the 3^rd administration. However, when the ST JOL389 ghost cells is administered together with ST χ8554 ghost cells, the content of total IgG was increased in 2 weeks post primary administration. It was found that the content of total IgG of the group mixed with ST JOL389 ghost cells showed an increased value of 8 times or more at 10 weeks when compared with the group of ST χ8554 ghost cells. The content of IgG1, IgG2a, and sIgA in both groups increased from 4 weeks postprimary administration. As a challenge test of virulent ST χ3339, χ8554 (pMMP184) and χ8554 (pMMP184)/JOL389 ghost cell groups showed protection of 50% or more when compared to the control group. These results suggest that the preparation of combined ghost cells from a strong virulent ST increases immunity more than a single strain.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1265-1272
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• 2016

The present study evaluated the effects of different cutting height on nutritive value, fermentation quality, in vitro and in vivo digestibility of whole crop barley silage. Whole crop barley forage (Yuyeon hybrid) was harvested at height of 5, 10, and 15 cm from the ground level. Each cutting height was rolled to make round bale and ensiled for 100 days. After 100 days of ensiling, pH of silage was lower (p<0.05) in 5 cm, but no difference between 10 and 15 cm of cutting height. The content of lactate and lactate to acetate ratio were increased (p<0.05) in 5 cm of cutting height, whereas the acetate content was higher (p<0.05) in 10 and 15 cm than that of 5 cm cutting height. Aerobic stability was greater (p<0.05) in silages of 10 and 15 cm of cutting height. Three total mixed rations (TMR) were formulated with silages from the three different cutting heights (TMR5, TMR10, and TMR15) incorporated as forage at 70:30 ratio with concentrate (dry matter [DM] basis). In vitro dry matter digestibility was higher (p<0.05) in the TMR5 and TMR10 than that in TMR15, whereas in vitro neutral detergent fiber digestibility was higher (p<0.05) in the TMR10 and TMR15 than that in TMR5. Concentration of $NH_3-N$ was highest (p<0.05) in the TMR10 followed by TMR15 and TMR5. Total volatile fatty acid was decreased (p<0.05) with increased cutting height. The digestibility of DM and neutral detergent fiber were highest (p<0.05) in TMR15, than those in TMR5 and TMR10, whereas acid detergent fiber digestibility was higher (p<0.05) in TMR5 than that in TMR10. The results showed that increasing cutting height, at least up to 10 to 15 cm, of whole crop barley forage at harvest (Yuyeon) may be beneficial for making silage for TMR formulation and increasing digestibility of DM and NDF.

• The Korean Journal of Mycology
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• v.3 no.2
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• pp.1-6
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• 1975

Various enzymes produced by the Basidiomycetes, i.e. Pleurotus ostreatus, Pholiota nameko and Flammulina velutipes have been analysed. The purpose of the analyses is to produce a nutritious fertilizer from saw dust, sweet potato stems, corn stems and barley stems which are known as the farm product waste materials. The results of the analyses are as follows: 1. In order for P. ostreatus, Pho. nameko and F. velutipes to grow properly, the saw dust of broad-leaved trees, poplar and chestnut were mixed with sweet-potato stems, corn stems and barley straws at the ratio of $42{\sim}49\;:\;30$, and then to this mixture was added rice bran at the ratio of $18{\sim}35\;:\;30$ The following proved to be optimum conditions for the growth in this test: the parcentage of water content $60{\sim}70%$, $24{\sim}26^{\circ}C$ degrees of temperature. 2. We analyzed the fiber contained in the above materials after 20 days growth in various media. We found out that the fiber was decomposed up to $47{\sim}50%$ and polysaccharified. Lignin was decomposed up to $20{\sim}25%$ and about three times as much protein was contained in the product as in the original materials. 3. Our analyses revealed the possibility of producing concentrated feed from the crude fiber.

• Journal of Powder Materials
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• v.17 no.4
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• pp.312-318
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• 2010

High speed steels (HSS) were used as cutting tools and wear parts, because of high strength, wear resistance, and hardness together with an appreciable toughness and fatigue resistance. Conventional manufacturing process for production of components with HSS was used by casting. The powder metallurgy techniques were currently developed due to second phase segregation of conventional process. The powder injection molding method (PIM) was received attention owing to shape without additional processes. The experimental specimens were manufactured with T42 HSS powders (59 vol%) and polymer (41 vol%). The metal powders were prealloyed water-atomised T42 HSS. The green parts were solvent debinded in normal n-Hexane at $60^{\circ}C$ for 24 hours and thermal debinded at $N_2-H_2$ mixed gas atmosphere for 14 hours. Specimens were sintered in $N_2$, $H_2$ gas atmosphere and vacuum condition between 1200 and $1320^{\circ}C$. In result, polymer degradation temperatures about optimum conditions were found at $250^{\circ}C$ and $480^{\circ}C$. After sintering at $N_2$ gas atmosphere, maximum hardness of 310Hv was observed at $1280^{\circ}C$. Fine and well dispersed carbide were observed at this condition. But relative density was under 90%. When sintering at $H_2$ gas atmosphere, relative density was observed to 94.5% at $1200^{\circ}C$. However, the low hardness was obtained due to decarbonization by hydrogen. In case of sintering at the vacuum of $10^{-5}$ torr at temperature of $1240^{\circ}C$, full density and 550Hv hardness were obtained without precipitation of MC and $M_6C$ in grain boundary.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• Korean Journal of Pharmacognosy
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• v.49 no.1
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• pp.55-64
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• 2018

Recently, it has been a big issue to distinguish the dried roots of Cynanchum wilfordii and C. auriculatum in health functional food market. The original plant species of Cynanchi Wilfordii Radix belong to the Asclepiadaceae family is differentially described in the national pharmacopoeia of Korea, China and Japan. Owing to the morphological similarities of the dried roots of this plant to those of C. auriculatum, which is often misidentified in Korean herbal medicine marketplace, distinguishing these two species is exceedingly difficult. The purpose of this study was to compare the conventional-PCR with the real-time PCR for detection of C. wilfordii and C. auriculatum DNA. We also tried to realize a quantitative real-time PCR assay using species-specific matK primers, which allowed us to estimate the ratio of C. willfordii and C. auriculatum using varying ratios of mixed genomic DNA template from the two species. The differentiation of intentional and unintentional mixture in this study would be applied to food safety management and can be helpful for protection of consumer's right and cultivators.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1169-1180
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• 2005

First, I read all the materials, including Dongeuibogam(Encyclopedia Medica Koreana), classical writings on Lacca sinica exsiccata, herbal writings on lacquer poison, and herbal books on how to treat lacquer poison. And then after 1 examined all the details on qi and taste of Lacca sinica exsiccata, its efficacy, detoxification, lacquer poison, and its effects on body symptom, 1 got the following results. The order of frequency that Lacca sinica exsiccata is used in Dongeuibogam is pressure-feeling, blood circulation, and insect biting. Its way of intake is not so much through herb-boiling or powdered medicine as through hand-made pills. When medicine is used in the form of pills, the Lacca sinica exsiccata is more included among other ingredients. When old doctors treated pressure-feeling in the chest, they mixed up other herbs, with not putting more emphasis on the efficacy of lacquer 010 doctors believed that toxicity of Lacca sinica exsiccata is not having its own poison, but having biased dominance in the use of its qE and taste. The way or detoxification or Lacca sinica exsiccata is used in the order of crab-boiled water, egg, Xanthoxylum piperitum, Perilla frutescens, Astar tataricus, a weeping willow, iron-tempered water, and Allium toberosum. Special point in detoxificating lacquer poison is that they used medicines for well-ciruculating pulmonary stream, medicines for promoting to urinate or discharge by helping large colons to move, medicines for making the lacquer scar small, medicines for helping digest, and medicines for improving vessel function in the poisoned area. With the above results, the more profound study, based on the crab-boiled water and egg, is expected to go on to increase the effect on the one hand, and to make the new way of lessening or removing the toxicity of lacquer with more safe use on the other hand.