• 한국약용작물학회:학술대회논문집
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• 2008.11a
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• pp.173-174
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• 2008

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 2002.11a
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• pp.268-272
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• 2002

슬롯이 있는 직사각형 마이크로스트립 안테나의 이중주파수 동작 특성을 연구하였다. 마이크로스트립 안테나의 급전방식은 전자기적으로 결합된 단일 마이크로스트립 안테나이며, 패치구조는 직사각형 패치의 대각선 방향에 "ㄱ"형 슬롯을 대칭으로 배치시켰다. 본 논문에서 제안된 "ㄱ"형 슬롯의 장점으로는 패치의 크기를 줄이는 효과와 동시에 이중 대역의 주파수를 갖는 것으로 확인되었다. 제안된 마이크로스트립 안테나의 반사손실은 S11에서 -10 dB 기준으로 첫 번째 공진점 4.808 ㎓ 에서는 120 MHz의 대역폭을 가졌고, 두 번째 공진점 6.175 GHz 에서는 100 MHz의 대역폭을 가졌다.는 100 MHz의 대역폭을 가졌다.

• 대한핵의학회:학술대회논문집
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• 1967.11a
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• pp.100.3-100.3
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• 1967

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Agricultural and Biosystems Engineering
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• v.3 no.2
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• pp.59-64
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• 2002

Odor generated during composting of livestock manure is mainly due to ammonia emission. Biofiltration is a desirable method to control composting odor. This study was conducted to analyze the efficiency of using fresh compost as a biofilter. A mixture of cattle manure and recycled compost was composted in a bin equipped with a suction-type blower. The exhaust gas was filtered through the fresh compost. Residence time was controlled by the flow rate of exhaust gas and the depth of filtering materials. At the aeration rate of 30 L/min(experiment I), ammonia reduction rate varied from 100% to -15% for biofilter A(residence time 56.5 s) and almost 100% for biofilter B(residence time 113 s). At the aeration rate of 30 L/min, the cumulative ammonia reduction rate was 80.5% for biofilter A and 99.9% for biofilter B. At the aeration rate of 50 L/min(experiment II), the lowest reduction rate showed a negative value of -350% on the 8th and 9th day for biofilter A(residence time 33.9 5), and 50% on the loth day for biofilter B(residence time 67.8s). At the aeration rate of 50 L/min, the cumulative ammonia reduction rate was 82.5% fur biofilter A and 97.4% for biofilter B. Filtering efficiency was influenced by residence time. The moisture content(MC) and total nitrogen(T-N) of the filtering material were increased by absorbing moisture and ammonia included in the exhaust gas, while pH was decreased and total carbon(T-C) remained unchanged during the filtering operation.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.329-332
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• 2001

The antimutagenic activity of resveratrol on the mutagenicity induced by Trp P-1 (3-amino-1,4-dime-thyl-5H-pyrido{4,3-b}indole) was studied using the Ames test with Salmonella typhimurium TA98 and 100. Trp P-1 showed strong mutagenecity in S. typhimurium TA98, but was higly decreased mutagenecity in S. typhimurium TA100. This result suggests that the mutagenecity of Trp P-1 can be mainly induced by the DNA lesions causing frame shift. Resveratrol itself did not show antibacterial effect upon 300 $\mu\textrm{g}$/assay. Resveratrol showed the strongest inhibitory effect with dose dependent manner on the mutagenicity induced by Trp P-1. The inhibition rates of resveratrol at concentration of 2, 10, 25, 50, 100, 300 $\mu\textrm{g}$/assay were 13%, 37%, 52%, 65%, 81%, 89%, respectively.

• Journal of Life Science
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• v.27 no.2
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• pp.202-210
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• 2017

As an effort to find a potential biopreservative, we isolated bacterial strains producing bacteriocin from fermented foods. A strain was finally selected and characteristics of the bacteriocin were investigated. The selected strain was identified as Bacillus subtilis E9-1 based on the 16S rRNA gene analysis. The culture supernatant of B. subtilis E9-1 showed antimicrobial activity against Gram-positive bacteria. Subtilisin A, ${\alpha}$-chymotrypsin, trypsin and proteinase K inactivated the antimicrobial activity, which means its proteinaceous nature, a bacteriocin. The bacteriocin activity was fully retained at the pH range from 2.0 to 8.0 and stable at up to $100^{\circ}C$ for 60 min. Solvents such as ethanol, isopropanol and methanol had no effect on the antimicrobial activity at the concentration of 100% but acetone and acetonitrile reduced the activity at up to 100% concentration. Cell growth of four indicator strains was dramatically decreased in dose-dependent manner. Listeria monocytogenes was the most sensitive, but Enterococcus faecium was the most resistant. Bacillus cereus and Staphylococcus aureus showed the medium sensitivity. The bacteriocin showed its antimicrobial activity against B. cereus and L. monocytogenes via bactericidal action. The number of viable cells of L. monocytogenes started to reduce after addition of bacteriocin to the minced beef. The bacteriocin was purified through acetone concentration, gel filtration chromatography and RP-HPLC. The whole purification step led to a 6.82 fold increase in the specific activity and 6% yield of bacteriocin activity. The molecular weight of the purified bacteriocin was determined to be 3.3 kDa by MALDI-TOF/TOF mass spectrometry.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.39-43
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• 2014

The antimicrobial activity of Orixa japonica Thunb. leaf extract towards 13 microorganism strains was evaluated. Both methanol (MEex) and 70% ethanol extracts showed antimicrobial activity towards Streptococcus mutans, Bacillus cereus, Staphylococcus aureus, and Pseudomonas aeruginosa. MEex showed a higher antimicrobial activity than the 70% ethanol extract. In addition, the dichloromethane fraction (DCMfr) of the MEex also had an antimicrobial effect against the microorganisms examined. The minimum inhibitory concentrations (MICs) towards S. mutans, B. cereus, S. aureus, and P. aeruginosa were 49.22, 24.61, 49.22, and 49.22 mg/mL, respectively. In contrast, the MICs of the DCMfr tpwards S. mutans, B. cereus, S. aureus, and P. aeruginosa were 3.31, 0.21, 1.7, and 1.7 mg/mL, respectively. The MEex antimicrobial activity was not affected by a 3 h exposures to pH in the range of 3-11 or by temperatures were maintained between $80^{\circ}C-100^{\circ}C$ for 6 h. However, the MEex antimicrobial activity decreased at a heat treatment of $121^{\circ}C$ 1 h.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• Journal of the Society of Naval Architects of Korea
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• v.37 no.1
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• pp.111-117
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• 2000

In the KRISO cavitation tunnel, the acoustic characteristics for the measurement of underwater noise are investigated, The background noise is measured and analyzed up to 100kHz at various test conditions. The noise level of the KRISO cavitation tunnel is compared with those of the other cavitation tunnels which have been designed for the noise study[HYKAT(Germany), GTH(France), etc.]. In order to investigate the background noise source. the coherence between structural vibration and noise level is analyzed using the B&K 3550 FFT analyzer. The experimental results show the possibility of the noise study and suggest the improvement plan.