• Journal of Korea Foundry Society
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• v.30 no.3
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• pp.115-120
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• 2010

Recently, an advanced raw material supplying system in diecasting industry that molten metal produced by the raw material supplier can be directly delivered to the diecasting shops was proposed. It was known to have advantages of reducing melting process cost and improving working environment. However, for its successful mass production, the development of high insulation ladle is inevitable. In this study, the optimal mixing ratio of $SiO_2-Al_2O_3$ was investigated and the high insulation ladle with computer simulation result was built in a prototype and evaluated. The prototype which has refractory wall of $SiO_233%-Al_2O_3$ 35%-CaO 33% showed high insulation sufficient for carrying the Al molten metal for 138 minutes. Gas quantity result and SEM-EDS analysis on the melt poured in the ladle also showed extremely low level of 0.028 cc / 100 g and no penetration of Al molten metal into the refractory wall, satisfying the requirements for mass production.

• BMB Reports
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• v.38 no.6
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• pp.717-724
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• 2005

The nontoxic B subunit of cholera toxin (CTB) can significantly increase the ability of proteins to induce immunological tolerance after oral administration, when it was conjugated to various proteins. Recombinant CTB offers great potential for treatment of autoimmune disease. Here we firstly investigated the feasibility of silkworm baculovirus expression vector system for the cost-effective production of CTB under the control of a strong polyhedrin promoter. Higher expression was achieved via introducing the partial non-coding and coding sequences (ATAAAT and ATGCCGAAT) of polyhedrin to the 5' end of the native CTB gene, with the maximal accumulation being approximately 54.4 mg/L of hemolymph. The silkworm bioreactor produced this protein vaccine as the glycoslated pentameric form, which retained the GM1-ganglioside binding affinity and the native antigenicity of CTB. Further studies revealed that mixing with silkworm-derived CTB increases the tolerogenic potential of insulin. In the nonconjugated form, an insulin : CTB ratio of 100 : 1 was optimal for the prominent reduction in pancreatic islet inflammation. The data presented here demonstrate that the silkworm bioreactor is an ideal production and delivery system for an oral protein vaccine designed to develop immunological tolerance against autoimmune diabetes and CTB functions as an effective mucosal adjuvant for oral tolerance induction.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.8
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• pp.878-884
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• 2013

Stereolithography can be classified into two main categories according to the cross-sectional shape: scanning type and projection type. Projection stereolithography has significant advantages when making a layer using a single patterned beam, and results in improved speed and accuracy. To implement relatively low-cost projection stereolithography, we developed a system using a commercially available resin, which cures on exposure to visible light. The optimum photoinitiator was investigated, as well as the mixing ratio. The viscosity, shrinkage, curing depth and tensile strength were evaluated through several experiments on fabricated three-dimensional structures, and thus an optimal resin selection system was developed.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.929-939
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.318-329
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

• Journal of Industrial Technology
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• v.26 no.B
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• pp.111-118
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• 2006

The reinforced concrete structure is one of the most popular structures in real construction. Concrete has been strengtened rapidly due to the development of new material and construction technology. But as the concrete has been getting stronger, the brittleness of material has increased and the better ductility has been required. So, the study for strengthening stiffener has been urgently needed. As we said above, it is expected that the use of high strength steel and concrete will be increased. However, The experimental data is not enough for solving problems of the use of high strengthened steel and concrete. In this research, we analyzed 45 combinations of the strength levels of concrete, the thickness of material and the steel strength with regard to simple Reinforced Concrete SLAB Beam bridge. The program MIDAS CIVIL was used to find the optimal combination. As a result, it was found that strength ratio per unit section is in inverse proportion to the strength of material and that the strengths of steel are respectively 400 MPa for low strengthened concrete and 300 MPa for high strengthened concrete. For economic aspect and usability, the effect of high strength steel is not as high as we expected it would be.

• Journal of the Korean Wood Science and Technology
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• v.24 no.3
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• pp.101-109
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• 1996

Effects of process variables were evaluated in physical properties of the wood fiber-thermoplastic fiber composites using nonwoven web method. Turbulent air mixer using compressed air was employed to mix wood fiber with two types of thermoplastic polypropylene and nylon 6 fibers. The optimal hot press temperature and time were found to be $190^{\circ}C$ and 9 minutes in wood fiber-polypropylene fiber composite and to be $220^{\circ}C$ and 9 minutes in wood fiber-nylon 6 fiber composite. As the density of wood fiber-polypropylene fiber composite and wood fiber-nylon 6 fiber composite increased, the physical properties were improved The density appeared to be the most significant factor on physical properties in the statistical analysis. The composition ratio of polypropylene or nylon 6 fiber to wood fiber was considered not to be statistically significant factor. The thickness swelling decreased somewhat in wood fiber-polypropylene fiber composite and wood fiber-nylon 6 fiber composite as the content of synthetic fiber increased. As the increase of mat moisture content, dimensional stability was improved in wood fiber-polypropylene fiber composite but not in wood fiber-nylon 6 fiber composite.