• Food Science and Preservation
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• v.20 no.1
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• pp.37-44
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• 2013

To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of $MgCl_2$. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by $MgCl_2$. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.598-607
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• 2016

This study was conducted to evaluate the amount of nitrogen (N) top dressing based on the normalized difference vegetation indices (NDVI) by ground based sensors for leaf perilla under the polyethylene house. Experimental design was the randomized complete block design for five N fertilization levels and conventional fertilization with 3 and 4 replications in Gumsan-gun and Milyang-si field, respectively. Dry weight (DW), concentration of N, and amount of N uptake by leaf perilla as well as NDVIs from sensors were measured monthly. Difference of growth characteristics among treatments in Gumsan field was wider than Milyang. SPAD-502 chlorophyll meter reading explained 43.4% of the variability in N content of leaves in Gumsan field at $150^{th}$ day after seedling (DAS) and 45.9% in Milyang at $239^{th}$ DAS. Indexes of red sensor (RNDVI) and amber sensor (ANDVI) at $172^{th}$ day after seedling (DAS) in Gumsan explained 50% and 57% of the variability in N content of leaves. RNDVI and ANDVI at $31^{th}$ DAS in Milyang explained 60% and 65% of the variability in DW of leaves. Based on the relationship between ANDVI and N application rate, ANDVI at $172^{th}$ DAS in Gumsan explained 57% of the variability in N application rate but non significant relationship in Milyang field. Average sufficiency index (SI) calculated from ratio of each measurement index per maximum index of ANDVI at $172^{th}$ DAS in Gumsan explained 73% of the variability in N application rate. Although the relationship between NDVIs and growth characteristics was various upon growing season, SI by NDVIs of ground based remote sensors at top dressing season was thought to be useful index for recommendation of N top dressing rate of leaf perilla.

• Elastomers and Composites
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• v.42 no.1
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• pp.20-31
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• 2007

Material characteristics and lifetime evaluation are very important in design procedure to assure the safety and reliability of the rubber components. In this paper, the NBR compound was prepared by sulfur-cure system, and was used in predicting the lifetime of rubber gasket made by the compound. The accelerated material aging was investigated at different temperatures at 120, 140 and $160^{\circ}C$ and aging time from 3 hours to 600 hours at 5, 6, 7 vol %. of $H_2SO_4$ concentrations The rubber strips were placed in acid solution using pyrex g1ass tube. Both ends of pyrex g1ass tube were sealed to avoid evaporation of solution during heating at given time. The material test and accelerated acid-heat aging test were carried out to predict the useful life of NBR rubber gasket for a fuel cell stack. In order to investigate the effects of acid-heat aging on the properties of the NBR, tensile strength, elongation at break, hardness and crosslink-density were measured. The tensile strength decreases as the $H_2SO_4$ concentrations and temperature increase. Results were evaluated using Arrhenius equation.

• Food Science and Preservation
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• v.24 no.1
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• pp.100-106
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• 2017

This study was conducted to evaluate the genotoxicity of balanced nutritional formular for patients containing various ingredients after gamma irradiation at 4 kGy. Since viable bacteria were not observed within the detection limit of 1 log CFU/g, a dose of 4 kGy was appropriate for the pasteurization of the formular. In a bacterial reverse mutation assay, both hot water and methanol extracts of the formular exhibited dose-independent responses, which was similar to those obtained from that of the negative control (distilled water or dimethyl sulfoxide). In a chromosomal aberration test using lung fibroblast cells of Chinese hamster, the numbers of normal chromosomes were comparable to those observed in the negative control, regardless of the treatment dose and metabolic activation system. Furthermore, no significant increases in the frequency of micronucleated polychromatic erythrocytes were observed relative to the control, when mice were fed with the formular at doses up to 2,000 mg/kg body weight. Therefore, the balanced nutritional formular for patients did not exhibit genotoxicity when pasteurization by gamma irradiation at 4 kGy.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.471-475
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• 2009

The objective of this research was to study the effect of different frying temperatures and time conditions on acrylamide formation, crispness, and sensory evaluations of french fries. Acrylamide concentration in french fries increased as frying temperature and cooking time increased. The french fries treated at $165^{\circ}C$ frying had higher crispness values than those with other treatments. Frying treatments for 2 min 30 sec had the highest crispness values of the french fries. Sensory evaluations in terms of color, texture, and overall acceptability, showed the better quality of french fries treated at the frying condition of $165^{\circ}C$ and 2 min 30 sec than with other treatments. French fries cooked at $165^{\circ}C$ for 2 min 30 sec had not only good sensory properties in french fries, but also led to a reduction in acrylamide formation.

• Resources Recycling
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• v.25 no.3
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• pp.55-62
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• 2016

Steel structures exposed to extremely corrosive environment like marine environments and industrial area are generally manufactured by applying various protection treatment to increase their lifetime. Metal spraying is one of the protection methods to overcome some drawbacks of the widely employed technologies. Therefore, lots of research needs to be done to improve the corrosion resistance of steel structures. In this study, the corrosion resistance of steel structures was evaluated with the variation in the type and thickness of metal spray by measuring the corrosion potential and current density. As a raw material for spraying, Zn, Al and their mixture were employed to obtain coating thickness of $30{\sim}100{\mu}m$. Our data indicated that the pure zinc coating with $100{\mu}m$ showed the lowest corrosion potential. In the case of pure Al and Zn 85%-Al 15%, the corrosion potential and current density was decreased compared to pure zinc. It was found that the corrosion potential was decreased with the increase of coating thickness irrespective of the type of the coating.

• Journal of the Korean association of regional geographers
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• v.14 no.5
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• pp.521-535
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• 2008

This paper aims to explore the spatial distribution and locational characteristics of the shipbuilding industry in the south-east region of Korea. The geography of the Korea's shipbuilding industry illustrates an absolute spatial concentration into the south-east region, including Gyeongnam, Busan and Ulsan. In view of the type of agglomeration, it is argued that the south-east region's shipbuilding industry has been evolved as an Advanced Hub & Spoke cluster, which is characterized by interconnected relationships between a couple of gigantic customer firms and the majority of small and medium-sized supplier firms. A survey on the locational factors of the firms presents that traditional locational factors, such as physical infrastructure, land, labour and industrial linkages, are more important than new economic geographical locational factors, such as knowledge, learning, innovation and networks. According to firm's evaluation of the Gyeongnam region's locational environments for the shipbuilding industry is, however, rather different to the result of firm's location decision factors. The shipbuilding firms in Gyeongnam see that the Gyeongnam region retains regional advantages in terms of agglomeration economies, geographical proximity to customers, the infrastructure of transportation and communication and the quality of life. On the contrary, firms recognize that the Gyeongnam region suffers from the lack of R&D and production workforce and a weak basis of industry-university -government networks.

• Science of Emotion and Sensibility
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• v.15 no.1
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• pp.87-96
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• 2012

This paper proposes a Image retrieval system that searches the closest images to the user's emotional need and displays images with higher ratings of color harmony from Moon-Spencer's Color Harmony Theory first. Once an emotional adjective is placed, the system searches for images with colors that contain more elements derived from Aesthetic Measure results and displays in such order. In order to test reliability of the proposed emotion retrieval method based on Moon-Spencer's Color Harmony Theory, this study compared the order of Aesthetic Measure results with the user satisfaction ratings using 200 sample images. The analysis demonstrated that the participants' average satisfaction on 15 emotion adjectives selected for the study was 5.0 on a 7-point Likert scale. Correlation analyses were performed to test the consistency the orders between Aesthetic Measure values and user satisfaction ratings. Positive correlations above R=.5 were observed in all 14 emotion words except "Clear". These findings prove the potential of the proposed emotion retrieval system based on Moon-Spencer's Color Harmony Theory to effectively reflect user emotion in such visual stimulus search as image database.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.160-165
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• 2008

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.