• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Proceedings of the Korea Association of Crystal Growth Conference
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• 1996.06a
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• pp.526-526
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• 1996

The single crystal of LiTaO3 is well known eletro-optic material as well as the piezoelectric one applied to SAW filter. LiTaO3 has large electro-optic effects, so applied to optical switch, acosto-optic deflector, and optical memory device using photorefractive effects. The crystal growth of SAW-grade LiTaO3 has been studied many aspects, but there is no detail research about optic-grade crystal growth. The conditions of optic-grade LiTaO3 single crystal are as below. The optical transmittance must be over 75%, and axial and radial concentratiom uniformity below 1%. The variation of Curie temperature depending on Li/Ta ratio must be also below 2$^{\circ}C$ and no internal no internal cracks and defects. Because of the limitation of crystal quality, the growing of optic-grade LiTaO3 single crystal is very difficult compared with the growing of SAW-grade. In this research, upper conditions of optic-grade single crystal was investigated after growing of 1 inch diameter and 1.5 inch length LiTaO3 single crystal having no internal cracks and defects using Czochralski method. Curie temperature was determined with DSC and measuring capacitance and lattice parameter was calculated about the grown crystal and ceramic powder samples of various Li/Ta ratio. The result of Tc variation was below 1.2$^{\circ}C$ all over the grown crystal, so it is confirmed that LiTaO3 was grown under congruent melting composition having optical homogeniety. Also, the optical transmittance was about 78%, which was sufficient for optical device.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Journal of the Korea Institute of Building Construction
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• v.17 no.2
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• pp.183-189
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• 2017

The aim of the research is to provide rheological properties of cement paste with various qualities of coal ash including fly ash, raw ash, and reject ash. Generally, fly ash is the well known supplementrary cementitious materials for concrete and is used to improve various properties. Although fly ash is obtained as a byproduct of fire powder plant, still reject ash is wasted from raw ash. In this research, thus, to provide a fundamental information on using not only fly ash but also raw ash or reject ash for cementitious materials, a rheological properties of cement paste was studied with three different coal ash. This research was conducted from particle conditions of three different coal ashes to rheological properties in cement paste phase. According to the expeirment, reject ash was consisted with large and coagulated particles although fly ash was consisted with a small and spherical shaped particles. based on the particle conditions of various coal ashes, rheological behaviors were tested, and it was shown as the coal ashes improved the fluidity of cement paste. Specifically, depending on the particle distributions of cement paste, it is considered that the viscosity of paste can be controlled.

• Journal of the Korea Concrete Institute
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• v.12 no.2
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• pp.99-107
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• 2000

This research investigates experimentally an effect on the properties of the high flowing concrete to be poured in the under-ground slurry wall of Inchon LNG receiving terminal(#213,214-TK) according to variations of concrete materials. Variables for sensitivity test were selected items as followings. 1) Concrete temperature (3cases), 2) Unit water (5cases), 3) Fineness modulus of fine aggregate (5cases), 4) Particle size of lime stone powder (3cases), 5) Replacement ratio of blast-furnace slag (4cases) and 6) Addition ratio of high range water reducing agent (5cases). And fresh conditions of the super flowing concrete should be satisfied with required range including slump flow(65$\pm$5cm), 50cm reaching time of flow(4~10sec), V-lot flowing time(10~ 20sec), U-box height(min. 300mm) and air content(4$\pm$1%). As results for sensitivity test, considered flow-ability, self-compaction and segregation resistance of the high flowing concrete, material variations and conditions of fresh concrete should be satisfied with the range as follwings. 1) Concrete temperature are 10~2$0^{\circ}C$(below 3$0^{\circ}C$), 2) Surface moisture of fine aggregate is within $\pm$ 0.6%, 3) Fineness modulus of fine aggregate is 2.6$\pm$0.2, 4)Replacement ratio of blast-furnace slag is 45~50% and 5) Addition ratio of high range water reducing agent is within 1%. Based on the specification for quality control, we successfully finished concrete pouring on the under-ground slurry wall having 75,000㎥(#213,214-TK) and accumulated real date in site.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.183-189
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• 1998

Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2006.11a
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• pp.181-184
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• 2006

Nano Infiltration Transient Eutectic Phase - Silicon Carbide (NITE-SiC) and $SiC_f/SiC$ composite have been fabricated by a Hot Pressing (HP) process, using SiC powder with an average size of about 30nm. Alumina ($Al_2O_3$) and Yttria ($Y_2O_3$) were used for additives materials. These mixed powders were sintered at the temperature a of $1300^{\circ}C$, $1650^{\circ}C$, $1800^{\circ}C$ and $1900^{\circ}C$ under an applied pressure of 20MPa. And unidirection and two dimension woven structures of $SiC_f/SiC$ composites were prepared starting from Tyranno SA fiber. Densification of microstructure gives an effect to density. Specially, Densification Mechanism basically is important from the sintering which use the HP. In this study, the densification of NITE-SiC and $SiC_f/SiC$ composite mechanism by a press displacement appears investigated. The mechanism on the densification of each sintering temperature was investigated. The each step is shows a with each other different mechanism quality.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.11a
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• pp.210-215
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• 2002

This thesis is contents on the crystal grown by the solide phase method at $925^{\circ}C$ with orthorhombic structure that $LiMnO_{2}$ active material synthesised with precurse $Mn_{2}O_{3}$ and $LiOH.H_{2}O$ material to get three voltage level. The porosity analysis of the grown crystal in secondary batteries $LiMnO_{2}$ thin film is $1.323E+02\AA$ of the average pore diameter of powder particles and its structure to be taken the pore diameter was prepared. Adding voltage area to get properties of charge and discharge of which experiment result of $LiMnO_{2}$ thin film area 2.2V~4.3V, current and scan speed were 0.1mAh/g and $0.2mV/cm^{2}$ respectively, and properties of the charge and discharge to be got optimum experiment condition parameter and density rate of Li for analyze that unit discharge capacity with metal properties is 87mAh/g was 96.9[ppm] at 670.784[nm] wavelength, and density rate of Mn analyzed 837[ppm] at 257.610[nm]. It can be estimated the quality of thin film that wrong cell reject from the bottle of electrolyte. The results of SEM and XRD were the same that of original researchers.

• The Journal of Dong Guk Oriental Medicine
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• v.5
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• pp.231-271
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• 1996

Obstetrics and Gynecology include gynecology which is concerned with the treatment for the disease based on physiology and pathology of women, and obstetrics which is concerned with pregnancy delivery. These obstetics and gynecology can be said to date from the birth of human beings. This paper has carried on the studies about the generating and developing process of obstetics and gynecology. The results of this study are as follows : Distinction in Northern and Southern Dynasties were much more Obstetrics and Gynecology studying the Obstetrics and Gynecology books in that time, the study about "oncosis" (腫瘤) and forms of drug, pill, powder, pIaster were carried on. The highest distinction in Sui age were research and development on pathogenesis and cause of disease about Obstetrics and Gynecology disease and it was appeared representatively in "Zhubingyuanhoulun""諸病源候論" which was special book on cause of disease and pathogenesis and syndrome, And it was explained about abnormal vaginal discharge in this book. Obstetrics and Bynecology were developed on theory and clincis in Tang age when "Taiyshu"(太醫暑) was established. "Taiyshu"(太醫暑) taked complete charge of medical operation and education, published much excellent Obstetrics and Gynecology books than the past. Among them specially "Qianjinyaofang""千金要方" explained Obstetrics and Gynecology matter first in three volumes and "Qianjinyifang""千金翼方" explained this matter first in four volumes. This point indicate that Obstetrics and Gynecology's importance was established in Tang age, so Obstetrics and Gynecology's developmental history, Song age was the acme period. "Taiyju"(太醫局) was established in "xining""熙?" 9 year and Obstetrics belonged to one of nine departments under "Taiyun"(太醫局), so Obstetrics and Gynecology was separated from the other medical parts and it was prepared of it's progressing bases independently and appeared of changes in quality and increase in quantity about theory and prescription of Obstetrics and Gynecology, specially determination of treatment based on the differentiation of symptoms and sighs was taked a serious view. Besides four great physicians in Jing and Yuan dynasies diversified Obstetrics and Gynecology contents through their only medical theory and clinical treatment.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.1057-1062
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• 2016

Kimchi is a traditional Korean fermented vegetable food, the production of which involves brining of Korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. Recently, kimchi has also become popular in the Western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative microorganisms used during production. Despite these useful activities, analysis of the microbial community present in kimchi has received relatively little attention. The objective of this study was to evaluate the bacterial community structure from the raw materials, additives, and final kimchi product using the culture-independent method. Specifically, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the 16S rRNA partial sequences of the microflora. One primer set for bacteria, 341F^GC-518R, reliably produced amplicons from kimchi and its raw materials, and these bands were clearly separated on a 35-65% denaturing gradient gel. Overall, 117 16S rRNA fragments were identified by PCR-DGGE analysis. Pediococcus pentosaceus, Leuconostoc citreum, Leuconostoc gelidum, and Leuconostoc mesenteroides were the dominant bacteria in kimchi. The other strains identified were Tetragenococcus, Pseudomonas, Weissella, and uncultured bacterium. Comprehensive analysis of these microorganisms could provide a more detailed understanding of the biologically active components of kimchi and help improve its quality. PCR-DGGE analysis can be successfully applied to a fermented food to detect unculturable or other species.