• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1420-1425
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• 1998

Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to $0.06{\sim}0.075$ after 10 days storage at $4^{\circ}C$. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as $2{\sim}3\;meq\;kg^{-1}$ lard of lard, but that of the control was increased to $265\;meq\;kg^{-1}$ lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.

• Journal of the Korea Institute of Building Construction
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• v.17 no.6
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• pp.507-515
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• 2017

This study is to develop a high quality lightweight foamed concrete that can be applied in the field using EXFG by cracking reducing agent combined with FGD and ALS. First, to increase the volume of foam, the flow and density of the mixture was increased and decreased, respectively. At this time, the effect of substitution ratio of EXFG on fluidity was negligible. The fraction of foam was the highest at EXFG 1%, and the settlement was found to be prevented by the expansion reaction at EXFG 1%. At this time, the ratio of foam was 65%. In the compressive strength, the strengths were similar or decreased when the substitution ratio of EXFG was more than 1%. The apparent density satisfied the KS 0.5 type at the bubble contents was 65%. In case of EXFG substitution, dry shrinkage was decreased by about 10%. As the substitution ratio of EXFG increased, the thermal conductivity increased proportionally.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Microbiology and Biotechnology Letters
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• v.6 no.1
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• pp.1-8
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• 1978

In order to develop the processes for the production of fermented feed from cellulosic agricultural by-product, cereal straw, by th action of cellulolytic fungus, the properties of the cellulolytic enzyme produced by Trichoderma sp. KI 7-2 was studied. A higher enzyme activity was obtained in the culture added by 1％ rice or barley straw powder than in the culture of pure cellulose. The crude enzyme was prepared by precipitating from 20∼60％ saturated ammonium sulphate of the culture supernatant. The optimum conditions for the enzyme reaction were temperature of of 50$^{\circ}C$ and pH 4.2. The crude enzyme was static at 50$^{\circ}C$ for two hours and at pH between 4 and 6. These properties were adopted for the fermented feed production, and several production. Thus, several processes of semisolid culture were devicced to up grade tile fermented feed and to develop into the acceptable quality.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.6
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• pp.485-492
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• 2000

The sintering characteristics and the effects of density on dielectric properties in 0.2Ba(Mg$_{1}$3(Nb$_{2}$3/)O$_3$-0.8Ba(Mg$_{1}$3//Ta$_{2}$3/)O$_3$ceramics were investigated. The samples were made by the powder mixing techniques with the two step calcining conditions. When the 1st and the 2nd calcining temperatures were 120$0^{\circ}C$ and the sintering temperature was 155$0^{\circ}C$the density of samples showed the highest value (7.45 g/cm$^3$, 98.5% of theoretical density) among them. The dielectric constant of samples was nearly independent of density but the tan $\delta$ and the temperature coefficient of dielectric constant decreased linearly with increasing of the density. The quality factor(Q$\times$f), the temperature coefficient of resonance frequency and the dielectric constant of Ba[Mg$_{1}$3(Nb$_{0.2}$/Ta$_{0.8}$)sub 2/3/]O$_3$ceramic were 79,548 GHz, +1.5 ppm/$^{\circ}C$ and 26 in the microwave range, respectively.ely.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.456-463
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• 2017

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

• Journal of Pharmaceutical Investigation
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• v.28 no.4
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• pp.275-282
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• 1998

In order to develop a desirable in vitro release which correlates well with in vivo bioavailability, hollow type suppository containing Propranolol HCl(PPH) powder in the cavity and conventional type suppository with dispersed PPH in the base were prepared. Polyvinyl alcohol (PVA) hydrogel as a base and PPH as a model drug were used for the preparation of suppository. The rates of drug release from the suppositories were studied by Paddle method, Muranish method, Dialysis tubing method and Rotating dialysis cell method. The release profiles from suppositories using the four different release tests were compared. After a rectal administration in rat, the mean $C_{max}$ of hollow type suppository was significantly lower than that of conventional type, but $T_{max}$, $AUC_{0{\to}12}$ and MRT of hollow type were significantly higher 1.6 times, 1.2 times and 1.9 times than those of conventional type, respectively. The computer program was used to simulate plasma concentration from in vitro released amounts of drug and in vivo pharmacokinetic parameters. Based on comparison of the simulated bioavailability from computer program with experimental bioavailability in rat we have found out in vitro release test which correlates well with in vivo bioavailability. Our results have shown the best correlation between in vitro release and in vivo bioavailability in PPH-PVA hydrogel hollow type suppository for the paddle method and conventional type suppository for the rotating dialysis cell method. In this work we propose that PPH-PVA hydrogel suppository shows in vitro-in vivo correlation. This data should help to optimize the formulation of the drug and provide a basis for quality control procedures.

• Journal of the Korean Ceramic Society
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• v.54 no.2
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• pp.108-113
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• 2017

The use of aluminum-based coagulants in water pretreatment is being carefully considered because aluminum exposure is a risk factor for the onset of Alzheimer's disease. Lightly burned-dolomite kiln dust (LB-DKD) was evaluated as an alternative coagulant because it contains high levels of the healthful minerals calcium and magnesium. An organic pore forming agent (OPFA) was incorporated to prepare porous granules after OPFA removal through a thermal decomposition process. A spray drying method was used to produce uniform and reproducible spherical granules with low density, since fine dolomite particles have irregular agglomeration behavior in the hydration reaction. The use of fine dolomite powder and different porosity granules led to a visible color change in raw algae (RA) containing water, from dark green to transparent colorlessness. Also, dolomite powders and granules exhibited a mean removal efficiency of 48.3% in total nitrogen (T-N), a gradual increase in the removal efficiency of total phosphorus (T-P) as granule porosity increased. We demonstrate that porous dolomite granules can improve the settling time and water quality in summer seasons for the emergent treatment of excessive algal blooms in eutrophic water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1347-1352
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• 2011

Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were $75.28{\pm}0.03%$ and $81.04{\pm}0.01%$, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were $55.64{\pm}0.06$ and $59.18{\pm}0.07%$, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.733-737
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• 2003

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.