• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.359-369
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• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.104-111
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• 2010

The purpose of this study is analyze the sensory and mechanical characteristics, moisture content and color values of bamboo leaf flour sulgidduk added by different amount of bamboo leaf flour; 0%(BP-0 group), 1%(BP-1 group), 2%(BP-2 group), 3%(BP-3 group), 4%(BP-4 group). As a result of analyzed the texture of sulgidduk bamboo leaf flour, its hardness, adhesiveness, gumminess, chewiness and cohesiveness increased while except for the springiness wasn't significantly differences. The moisture content of sulgidduk with bamboo leaf flour ranged from 37% to 39%. L-value of the color decreased with increasing bamboo leaf flour, but a-value and b-value of the color increased with increasing bamboo leaf flour. According to the sensory evaluation BF3 had the highest in color and moistness. Based on results, it is considered that the most desirable ratio of bamboo leaf flour was BF3. The results of the study support the benefits of bamboo leaf flour supplementation in sulgidduk in the aspects of taste and functionality. The degree of further increase of sulgidduk with bamboo leaf flour without causing the adverse quality effects remains for study.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.179-182
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• 2001

The chloride volatilization method for the recovery of zirconium and removal of uranium from zirconium containing metallic wastes formed in spent fuel reprocessing was studied using the simulated alloy waste, i.e. the mixture of Zr foil and UO$_2$/U$_3$O$_{8}$ powder. When the simulated waste was heated to react with chlorine gas at 350- l00$0^{\circ}C$, the zirconium metal changed to volatile ZrCl$_4$showing high volatility ratio (Vzr) of 99%. The amount of volatilized uranium increases at higher temperatures causing lowering of decontamination factor (DF) of uranium. This is thought to be caused by the chlorination of UO$_2$ with ZrCl$_4$vapor. The highest DF value of 12.5 was obtained when the reaction temperature was 35$0^{\circ}C$. Addition of 10 vol.% oxygen gas into chlorine gas was effective for suppressing the volatilization of uranium, while the volatilization ratio of zirconium was decreased to 68% with the addition of 20 vol.% oxygen. In the case of the mixture of Zr foil and U$_3$O$_{8}$, the V value of uranium showed minimum (44%) at 40$0^{\circ}C$ with chlorine gas giving the highest DF value 24.3. When the 10 vol.% oxygen was added to chlorine gas, the V value of zirconium decreased to 82% at $600^{\circ}C$, but almost all the uranium volatilized (Vu=99%), which may be caused by the formation of volatile uranium chlorides under oxidative atmosphere.ere.

• Journal of Environmental Health Sciences
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• v.12 no.1
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• pp.1-14
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• 1986

This investigation was carried out on the study of Ferrite formation by aerial oxidation of Fe $(OH)_2$ suspension of aqueous solution containing heavy metal ions. In this study the optimum reactionary condition of the Ferrite formation in Batch reactor wa studied by aerial oxidation which are subjected to various reaction time and temperature, under the different kinds of R(2NaOH/$FeSO_4$) Values, pH, Air flow rate, and $Fe^2+/M^2+$ mole ratio. The optimum condition for the Ferrite formation in Batch reactor was such that residence Time was 90 min., Temperature $65{\circ}$C, pH 11.0, Air flow rate 2.0l/min and $Fe^{2+}/M^{2+}$ mole ratio 4.0, which was observed by X-Ray diffraction analysis. The relation R-value, pH and ORP affecting the formation of Ferrite is that the jump step in pH 11.0, when a amount of NaOH is added, is steady state to the formation of Ferrite. Effect of R-value of $FeSO_4$ and $FeCl_2$ on the formation of Ferrite in different from each other the optimum condition of the in different from each other the optimum condition of the $FeCl_2$ is R-value 0.7, pH 11.0 and the $FeSO_4$ R-value 1.2, pH 11.0.

• Food Science and Preservation
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• v.19 no.4
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• pp.539-546
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• 2012

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at $4^{\circ}C$ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.138-143
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• 2007

This study goes in for the observation of the characteristics of nitrogen removal from swine wastewater by struvite crystallization. In addition, the struvite formation potential in supernatants after struvite crystallization was investigated. In the study for nitrogen removal by struvite crystallization, the effects of pH and molar ratio of magnesium (Mg) injected using bittern as Mg source were investigated. Also, the potential of struvite formation in the supernatant with amount of Mg added was carefully observed. As the results, the optimum pH in the removal of nitrogen was 8.8 and sludge volume was increased as pH was raised from 7 to 12 under the condition that the molar ratio of $Mg^{2+}$ to ${NH_4}^+$-N to ${PO_4}^{3-}$-P was 1:1:1. An optimum removal efficiency of ammonia-N was observed at 1 molar ratio of Mg to ${NH_4}^+$-N, showing no further increase at over 1 molar ratio and dramatical deterioration at under 1 molar ratio. However, the sludge volume was increased by increasing the molar ratio of Mg. In the experiments for the potential of struvite formation in the supernatants, initial -log([$Mg^{2+}$][${NH_4}^+$][${PO_4}^{3-}$]) value was much lower than $pK_{sp}$ and gradually reached $pK_{sp}$ at 2 days, as the molar ratio of Mg increased over 1.2. At 31 days, -log([$Mg^{2+}$][${NH_4}^+$][${PO_4}^{3-}$]) value was returned to the initial value. In addition, the supernatants had a potential precipitation of hydroxylapatite due to calcium contained in bittern, $K_2Mg(SO_4)_3$ and $K_3Na(SO_4)_2$ resulting from the decrease of sodium and potassium in supernatants formed after struvite crystallization as times go by. Based on the results, it appears that some retention time and proper dosage of Mg may be needed for the prevention of scale in pipe line.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.591-597
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• 2005

This study tried to investigate the best mixing ratio by reviewing the quality characteristics such as moisture content, chromaticity and texture, and sensory characteristics of Seolgidduk made of different ratios of persimmon extracts. A and b color values appeared to increase and L value (lightness) to decrease according to the increase of persimmon extracts ratio. In the case of texture, hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness increased according to the increase of added amount of dried persimmon extracts. The inside section of Seolgidduk was investigated through scanning electron microphotograph, and the $15\%$ of dried persimmon extracts had the smallest and uniform air cells. Seolgidduk with $15\%$ persimmon extracts showed the highest color, flavor and chewiness scores of 3.85, 3.65, and 3.80 from sensory evaluation, respectively. The moistness displayed significant differences according to the increment of the extract Seolgidduk with $15\%$ persimmon extracts displayed the highest overall acceptability of 3.95, while that of the control 3.10. From the above results, $15\%$ mixing ratio of dried persimmons extracts seems to be the most desirable for making Seolgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1041-1049
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• 2015

The purpose of this study was to investigate the quality characteristics of mulberry extracts added with Omija (Schisandra chinensis Baillon) in order to determine the best conditions to enhance sour taste of mulberry extracts during manufacturing. The total acidity of Omija was 5.71%, which was 20 times that of mulberry; sour taste of mulberry extracts could be enhanced by adding Omija during the extraction period. Overall, we observed reduction of pH and soluble solid contents as well as increased total acidity and anthocyanin content with a higher Omija adding ratio. In terms of taste acceptability, which is the most important parameter of beverage development, OC-3 (added with 18.75% Omija) and OC-4 (added with 25% Omija) values were $4.20{\pm}0.75$ and $4.05{\pm}0.80$, respectively, for mulberry extracts with Omija. This result was significantly different (P<0.05) from the control group (without Omija addition), which showed an OC-3/OC-4 value of $2.30{\pm}1.24$. The results of this study indicate that Omija addition at a ratio of 18.75~25% and extraction period of 10~12 days are optimum conditions to improve sour taste when developing mulberry extracts.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Health Policy and Management
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• v.10 no.4
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• pp.75-98
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• 2000

This study applied Data Envelopment Analysis(DEA) and Ratio Analysis and Regression Analysis to a set of Korean Public Corporation Medical Centers to evaluate their relative human resource efficiencies. The output measure used in this study was based on health insurance system which was used in both in-patient departments and out-patient departments. Inputs included working time of the doctors, nurses, technicians, and managerial department staff. Based on the data provided on the inputs and outputs, the analysis showed 23 of the 34 hospitals to be relatively inefficient. Each hospital with an efficiency rating of less than 1 was considered relatively inefficient. In addition, managerial strategies based on dual variables were constructed to indicate the manner In which inefficient hospitals may be made efficient. A subsequent analysis of t-test revealed that the bed occupancy rate, medical revenue per 100beds, value added revenue per staff, medical revenue per staff were statistically significant. The results of this study suggest the DEA is a promising tool for evaluating relative human resource efficiency in hospitals which have multiple inputs and outputs and where the efficient production function is not specifiable with any precision. But it is considered that efficiency evaluations may be most effective]y accomplished by Incorporating a combination of methodologies such as ratio analysis and regression analysis.