• Journal of Life Science
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• v.26 no.8
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• pp.955-962
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• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

• Journal of Korean Society of Archives and Records Management
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• v.5 no.1
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• pp.79-105
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• 2005

This study is that the name from Tagjijunjeol is compared with the actual papers used in historical documents. I have selected the families having had influencing power in Gyungi-Do(京畿道), Gyungsang-Do(慶尙道), Jeonra-Do(全羅道), Chungcheung-Do(忠淸道), and analyzed 1504 articles of historical documents owned by those families. I checked up each papers used in historical documents in it's shape of screens, density, raw material. I cannot find the feature of it's region, but prominent feature according to the types and period of historical documents. At first, I have surveyed the impressions of screen marks in papers. The number of strips can be divided into two cases, around 10 and around 17. The case around 17 is similar to the number seen in the book paper of the early Joseon Dynasty, but the case around 10 is rare. Dard Hunter said in his book, published in 1933, that screens were made of Korean grass(Miscanthus sp.) at that time in Korea. I guess the impressions of screen marks of the case around 10 was made of Korean grass, Miscanthus sp.. The case around 10 and the case around 17 were not different in period, but the contemporary appearance. However, if we look into the change of strips' number, we can learn that it becomes more dense as time goes by. The intervals of hair stitch, contrary to book paper, have appeared irregularly and a short hair stitch was frequently found between long hair stitches. This was the result of fastening extra stitch to increase the firmness of strips, as the part of screens which was frequently touched by hands would wear out easily. Then, have look into the density. Each kinds of historical documents had a wide range of density. But the average have had relationship with the kinds of paper written in Tagjijunjeol. The historical documents having the same item of paper have kept similar densities. From the density variation of Gosingyoji(告身敎旨), the letter of appointment the official rank over 5 by king, based on time periods, we can see a great disparity between before and after Imjin-waeran war. Before Imjin-waeran war paper's quality was high, right after Imjin-waeran war went abruptly down, and went gradually up just from 1650's, but since 1700's quality has not risen more, kept the value. On the contrary, the density of Gyocheop(敎牒), the letter of appointment the official rank under 5 by the Ministry of Personnel and the Ministry of Military, have not had a great disparity according to time periods, but had a lower density than Gosingyoji. Joseon Dynasty has strictly divided Gosingyoji appointing the official rank over 5 from Gyocheop appointing the official rank under 5, it seems to distinguish the appointment by king from the appointment by Ijo(吏曹), the Ministry of Personnel and Byeongjo(兵曹), the Ministry of Military.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.490-495
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• 2009

This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures ($110{\sim}150^{\circ}C$) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, $IC_{50}$ value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was $256.26{\pm}9.61$ mg/100 g at $150^{\circ}C$ (control: $27.90{\pm}1.28$ mg/100 g), $IC_{50}$ value was $1.34{\pm}0.004$ mg/mL at $150^{\circ}C$ (control: $34.93{\pm}0.039$ mg/mL), and AEAC was $53.10{\pm}1.155$ mg AA eq/g at $150^{\circ}C$ (control: $6.721{\pm}0.122$ mg AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 mg/100 g (at $140^{\circ}C$), $IC_{50}$ values of EDA and AEAC content were 0.39 mg/mL (at $150^{\circ}C$) and 183.72 mg AA eq/g (at $140^{\circ}C$), respectively.

• The KIPS Transactions:PartB
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• v.10B no.3
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• pp.281-286
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• 2003

A large number of features are collected for problem solving in real life, but to utilize ail the features collected would be difficult. It is not so easy to collect of correct data about all features. In case it takes advantage of all collected data to learn, complicated learning model is created and good performance result can't get. Also exist interrelationships or hierarchical relations among the features. We can reduce feature's number analyzing relation among the features using heuristic knowledge or statistical method. Heuristic technique refers to learning through repetitive trial and errors and experience. Experts can approach to relevant problem domain through opinion collection process by experience. These properties can be utilized to reduce the number of feature used in learning. Experts generate a new feature (highly abstract) using raw data. This paper describes machine learning model that reduce the number of features used in learning using heuristic function and use abstracted feature by neural network's input value. We have applied this model to the win/lose prediction in pro-baseball games. The result shows the model mixing two techniques not only reduces the complexity of the neural network model but also significantly improves the classification accuracy than when neural network and heuristic model are used separately.

• Journal of the Korean association of regional geographers
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• v.4 no.1
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• pp.99-120
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• 1998

The purpose of this study is to clarify the industrialization process, and locational factors and linkages of manufacturing in Jangyu-Myun, a suburb of Metropolitan Pusan, toward which heavy decentralization of manufacturing from Pusan has been done. Hard data and soft data were used as the basic data. Hard data used for this study were both the statistical data which consists of the number of establishments and employee classified by product type, firm size, organizational type and unit area(dong) which were listed in statistics yearbooks, and the list of the owner's names, addresses, employee number, products and headquarters of firms which were listed in firm directories. Soft data were the results of the interviews with the 53 owners of firms surveyed among the firms selected by Proportional Stratified Sampling Method. The major findings were as follows: (1) Manufacturing location in Jangyu-Myun was regularized in 1980's in which decentralization of manufacturing was activiated. Though the industrialization of study area resulted from the birth, relocation and establishment of branches of the firms originated from the other regions, the relocation of small outer-oriented firms from the central city was the most important factor among them. (2) The main locational factors which induced the decentralizing manufacturing from the central city into Jangyu-Myun are closely related to land, transportation, personal factor, raw material suppliers and market. (3) The differences of important locational factors by the size and organizational type of firms are relevant to the characteristics of manufacturing location. (4) The changes of linkages attendant upon locational changes of firms were not so great and were localized in labor supply and marketing. (5) The strength of linkages is strong in the procurement of materials, in the subcontraction and in the marketing, but not in the ordering. (6) The main factors influencing on the formation of linkages are different by the types of linkages: monopolistic and oligopolistic supply are important in procurement linkages; characteristics of products and production capacity in the subcontraction and ordering; characteristics of products and the subsequent difficulties, in the marketing. (7) With the exception of procurement linkages, the strength of linkages with the outside of the study area are stronger than the linkages with the inside. The strength of linkages with the outside has distance-decay-function and strong linkages with the central city. (8) These spatial characteristics of linkages are different by products type, firm size and organizational type of firms: the spatial ranges of linkages are wider in the multi-location firms than in the single-location firms; the larger the firm size, the wider the spatial range of linkages: there is no consistent trend by products type. In conclusion, some facts described above were proved to be consistent with the results of proceeding studies in the other areas: influence of central city manufacturing relocation on industrialization in the suburb: different decentralization by products type, firm size and organizational types of firms: different locational factors by products type, firm size and organizational types of firms; linkage changes attendant upon locational changes of firms; spatial differences of linkages by products type, firm size and organizational type of firms. Some other factors were proved to be partly consistent: locational factors and spatial characteristics of linkages. Accordingly I think that the results of previous studies on the other areas can be applicable to the explanation of the location and linkage of manufacturing in Jangyu-Myun. For the better explanation on the characteristics of manufacturing decentralization from the central city, more empirical case studies on the location and linkage of manufacturing in the suburb areas are necessary.

• Journal of Conservation Science
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• v.25 no.1
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• pp.101-114
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• 2009

Potsherds and kilns of the AD 3th century excavated from Gundong and Majeon sites, Korea were studied to investigate the production techniques and provenance of potsherds and kilns on the pastes. For potsherds, kilns blocks and in-situ paleo-soils, provenance of raw materials were estimated through mineralogy and geochemistry, while production technique and thermal feature of kilns were investigated through observation of textures and compositions as well as firing experiment on paleo-soils. As a result of study, potsherds and kilns were found to have similar mineralogical compositions as the neighboring paleo-soils and to have same evolution path with that of geochemistry. The potsherds were divided into 3 groups according to firing temperature and production technique. Group 1 consists of reddish stamped pattern pottery with loose textures, which has many pores and contains many iron oxides. Its temper is less than about 0.5mm, and was probably fired between 700 to $800^{\circ}C$. Group 2 contains ash to grayish blue stamped pattern pottery, which has vitrified texture and few pores. Its temper is less than about 0.5mm, and was probably fired from 900 to $1,000^{\circ}C$. However, some potsherd belongs to the group 2 in terms of features for temper and pastes, but it was probably fired over $1,100^{\circ}C$. Group 3 contains reddish and grayish stamped pattern pottery. It has vitrified matrix, few pores and temper consists of polycrystalline quartz and feldspar over 2mm, and it was probably fired around $1,000^{\circ}C$. The kiln had experienced temperature from 600 to $700^{\circ}C$ on the wall, from 900 to $1,000^{\circ}C$ on the bottom, suggesting the function of high temperature firing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.78-82
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• 2012

Soybean [$Glycine$ $max$ (L.) Merr.] protein is a high quality source for food and feed. But, antinutritional factors in the raw mature soybean are exist. Kunitz trypsin inhibitor (KTI) protein is a main antinutritional factor in soybean seed. Also, P34 protein, referred as $Gly$ $m$ Bd 30K, has been identified as a predominant immunodominant allergen. Genetic relationship between KTI protein and P34 protein could be useful in soybean breeding program for the genetic elimination or reduction of these factors. The objective of this study was to determine the independent inheritance or linkage between KTI protein and P34 protein in soybean seed. A total of 479 $F_2$ seeds were obtained from the cross of 07B1 and PI567476 parents. KTI protein and relative amount of P34 protein were analysed from $F_2$ seeds harvested from the F1 plants by using SDS-PAGE and Western blot analysis. The segregation ratios of 3 : 1 for KTI protein (353 KTI protein present : 126 KTI protein absent) and relative amount of P34 protein (363 normal amount of P34 protein : 116 low amount of P34 protein). The segregation ratio of 3 : 1 suggested that KTI protein and relative amount of P34 protein in mature soybean seed were controlled by a single major gene. The segregation ratios of 9 : 3 : 3 : 1 (266 KTI protein present, normal amount of P34 protein: 88 KTI protein present, low amount of P34 protein: 102 KTI protein absent, normal amount of P34 protein: 23 KTI protein absent, low amount of P34 protein) and Chi-square value (${\chi}^2$=3.31, P=0.346) were observed in $F_2$ seeds. This data showed that KTI protein was inherited independently with relative amount of P34 protein in soybean. These results will be helpful in breeding program for selecting the line with lacking KTI protein and reduced amount of P34 protein in soybean.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.285-292
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• 2017

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.3
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• pp.179-185
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• 2009

In this research, the removal capacity of Cr(VI) by the reused powdered wastes (RPW) containing aluminium oxides was studied. As a pre-treatment process for the preparation of calcined wastes, calcination was conducted at $550^{\circ}C$ to remove organic fraction in the raw wastes. In order to study the adsorption trend of Cr(VI) ions from aqueous solutions, the pH-edge adsorption, adsorption kinetic and adsorption isotherm were investigated using a batch reactor in the presence of four different background electrolytes($NO_3\;^-,\;CO_3\;^{2-},\;SO_4\;^{2-},\;PO_4\;^{3-}$). Cr(VI) adsorption was greatly reduced in the presence of $SO_4\;^{2-}$ and $PO_4\;^{3-}$ over the entire pH range. Meanwhile the inhibition effect by $NO_3\;^-$ and $CO_3\;^{2-}$ was relatively lower than that by $SO_4\;^{2-}$ and $PO_4\;^{3-}$. Cr(VI) adsorption was maximum around pH 4.5 in the presence of $NO_3\;^-$ and $CO_3\;^{2-}$. As the concentration of background electrolytes increased, Cr(VI) adsorption decreased. This result mightly suggests that adsorption between the surface of RPW and Cr(VI) occurs through outer-sphere complex. Cr(VI) adsorption onto the RPW was well described by second-order kinetics. From the Langmuir isotherm at initial pH 3, the maximum adsorbed amount of Cr(VI) onto the RPW was 11.1, 10, 3.3, 5 mg/g in the presence of $NO_3\;^-,\;CO_3\;^{2-},\;SO_4\;^{2-}$, and $PO_4\;^{3-}$, respectively.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.