• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.164-171
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• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.

• Journal of the Korean Electrochemical Society
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• v.12 no.2
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• pp.189-195
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• 2009

$\beta-Ga_{2}O_{3}$ nanorods were synthesized by chemical vapor deposition method using nickel-oxide nanoparticle as a catalyst and gallium metal powder as a source material. The average diameter of nanorods was around 160 nm and the average length was $4{\mu}m$. Also, we confirmed that the synthesis of nanorods follows the vapor-solid growth mechanism. From the results of X-ray diffraction and HR-TEM observation, it can be found that the synthesized nanorods consisted of a typical core-shell structure with single-crystalline $\beta-Ga_{2}O_{3}$ core with a monoclinic crystal structure and an outer amorphous gallium oxide layer. Li/$\beta-Ga_{2}O_{3}$ nanorods cell delivered capacity of 867 mAh/g-$\beta-Ga_{2}O_{3}$ at first discharge. Although the Li/$\beta-Ga_{2}O_{3}$ nanorods cell showed low coulombic efficiency at first cycle, the cell exhibited stable cycle life property after fifth cycle.

• Applied Chemistry for Engineering
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• v.23 no.1
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• pp.1-7
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• 2012

In this article, I will introduce recent developments of environmental-friendly materials fabricated using atomic layer deposition (ALD). Advantages of ALD include fine control of the thin film thickness and formation of a homogeneous thin fim on complex-structured three-dimensional substrates. Such advantages of ALD can be exploited for fabricating environmental-friendly materials. Porous membranes such as anodic aluminum oxide (AAO) can be used as a substrate for $TiO_2$ coating with a thickness of about 10 nm, and the $TiO_2$-coated AAO can be used as filter of volatile organic compound such as toluene. The unique structural property of AAO in combination with a high adsorption capacity of amorphous $TiO_2$ can be exploited in this case. $TiO_2$ can be also deposited on nanodiamonds and Ni powder, which can be used as photocatalyst for degradation of toluene, and $CO_2$ reforming of methane catalyst, respectively. One can produce structures, in which the substrates are only partially covered by $TiO_2$ domains, and these structures turns out to be catalytically more active than bare substrates, or complete core-shell structures. We show that the ALD can be widely used not only in the semiconductor industry, but also environmental science.

• Economic and Environmental Geology
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• v.50 no.6
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• pp.497-508
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• 2017

This study was carried out to document and diagnose the conditions of the seated stone statue of Buddhist Master Seungga in Seunggasa temple immediately after its conservation treatment, which was found to be long covered in surface of white materials. The stone Halo was researched along with the Statue, and basic data was secured through precisely examination and nondestructive diagnosis. The result from the surface deterioration evaluation shows that both the Statue and Halo had a little bit of physical deterioration, although their level of chemical deterioration was proportionally higher due to discoloration. The physical property diagnosis using ultrasonic measurements on the Statue and Halo showed that the average ultrasonic velocity was found to be 3,570 m/s and 3,373 m/s, respectively, which corresponds to grade III, an indication of a favorable physical property. The surface covered materials were detected to be Ca, Ti, Pb, Fe, Al and Si, emanating from Hobun (Oster shell powder; $CaCO_3$) or lime ($CaO{\cdot}Ca(OH)_2$) and silicate minerals. Furthermore, Ti and Pb seems to be the component of the white coloring pigments, titanium white ($TiO_2$) and white lead ($2PbCO_2{\cdot}Pb(OH)_2$). Therefore, the seated stone statue of Buddhist Master Seungga is presumed to be painted with Hobun or lime and thereafter painted over with titanium white and white lead.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.120-127
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• 2009

In this study, Pip(Pip) and shell powder(Cortex) extracts, and juice concentrates(Juice-1 and Juice-2) of Pomegranate were screened for their growth inhibition on HepG-2 cells and antioxidant activities on DPPH radical-scavenging activity. All samples with higher concentrations showed the growth inhibition against HepG-2 cells. The growth inhibitions against HepG-2 liver cancer cells at 2,500 ppm were in order of Juice-2(43%), Pip(42%), Cortex(38%) and Juice-1(29%). DPPH radical-scavenging activities were higher with the concentrations of the samples increased. The activities of antioxidant BHT, Pip, Cortex, Juice-1, and Juice-2 at 12.5 ppm were 29.9, 16.2, 60.8, 12.6, and 15.1% respectively and those at 25, 50, 100, and 200 ppm were in order of Cortex(81.9$\sim$85.3%), Pip(33.4$\sim$83.0%), BHT(31.3$\sim$47.8%), Juice-2(15.4$\sim$36.8%) and Juice-1(13.4$\sim$36.1%).

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Journal of Aquaculture
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• v.21 no.4
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• pp.309-316
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• 2008

Effects of the various dietary additives on growth and tolerance of abalone Haliotis discus hannai to the stresses were determined in the 16-week feeding trial. Seventy juvenile (an initial body weight of 4.2 g) abalone per container were randomly distributed into 21, 50 L plastic rectangular containers each. The six kinds of experimental diets were prepared: control (CON) with no additive, by-product of green tea (BPG), extract of figs (EF), extract of green tea (EG), commercially available product of Hearok (PH), and Haematococcus (HC). In addition, dry sea tangle (ST) was prepared to compare the efficiency of the experimental diets. Fishmeal, soybean meal and shrimp head meal were used as the protein source, and dextrin, sea tangle powder and wheat flour, and soybean oil and fish oil were used as the carbohydrate and lipid sources, respectively in the experimental diets. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. At the end of the 16-week feeding trial, abalone was exposed to the different types of stresses (air exposure, and sudden changes of rearing temperature and salinity). Survival of abalone fed the sea tangle was highest. However, weight gain of abalone fed the EF, EG and PH diets was significantly (P<0.05) higher than that of abalone fed the BPG diet or dry sea tangle. Shell length of abalone fed the all experimental diets was significantly (P<0.05) higher than that of abalone fed the dry sea tangle. Accumulated mortality of abalone fed the sea tangle was low when exposed to the different types of stresses. Also, relatively low mortality was achieved in abalone fed the HC and EF diets. In considering these results, it can be concluded that the various sources of additives is effective to improve production of abalone, and Haematococcus and extract of figs can be considered as dietary additives to improve resistance of abalone against the different types of stresses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1195-1201
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• 2009

Dietary effects of Agaricus bisporus powder (ABP) on the quality characteristic of eggs from hens (Hy-Line) were investigated. Experimental groups (100 hens/group) were divided into normal control group (Control), 0.3% ABP supplemented diet group (M-0.3) and 0.6% ABP supplemented diet group (M-0.6), then fed for 12 weeks. There were no significant differences in shell thickness, while Haugh unit in M-0.3 and M-0.6 groups were 18.3$\sim$27.6% higher than that of control groups. Color $L^*$ and $b^*$ values of egg albumen and yolk in the M-03 and M-0.6 groups were lower whereas $a^*$ values were higher than those of NC group. In the yolk of M-03 and M-0.6 groups compared with control groups, the levels of total phospholipids and HDL-cholesterol were 4.5$\sim$13.9% and 86.1$\sim$87.0% higher, respectively, while the levels of total cholesterol, triglyceride and LDL-cholesterol were 29.4$\sim$31.9%, 51.9$\sim$52.4% and 49.1$\sim$53.5% lower than those of control groups, respectively. There were no significant differences in fatty acids. In the result of sensory evaluation, gory odor of raw eggs in the M-03 and M-0.6 groups was slightly lower compared with control groups. These results suggest that the feed containing mushroom of Agaricus bisporus can be used to reduce the egg yolk cholesterol content and gory odor from raw egg, and also to increase the phospholipids as a functional feed. Further studies on the mechanism are required.